CN108323723B - 蓝莓果干的制备方法及蓝莓果干 - Google Patents
蓝莓果干的制备方法及蓝莓果干 Download PDFInfo
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Abstract
本发明公开了蓝莓果干的制备方法及蓝莓果干,所述制备方法包括以下步骤:(1)蓝莓清洗;(2)促干溶液浸泡预处理:将清洗后的蓝莓鲜果浸泡在促干溶液中,所述促干溶液中含硬化剂CaCl20.3‰~0.5‰、果胶酶0.1‰~0.2‰、纤维素酶0.1‰~0.2‰、卡拉胶0.5‰~1‰、聚磷酸盐0.05%~0.1%、植物油0.5%~1%、0.5‰~1‰蔗糖脂肪酸酯,所述浸泡的时间为15min~30min,浸泡过程中轻微搅拌以使促干溶液与蓝莓果实充分接触得到经预处理的蓝莓果;(3)沥干;(4)干燥。本发明制备蓝莓果干的过程能耗低,干燥速度快;得到的蓝莓果干感官佳,花青素保有率高,营养丰富,口感好,保质期长。
Description
技术领域
本发明属于食品加工的技术领域,涉及蓝莓果干的制备方法及蓝莓果干。
背景技术
蓝莓(Vaccinium corymbosum)为杜鹃花科(Ericaceae)越橘属(Vaccinium)多年生常绿或落叶灌木,是一种具有重要经济价值的小水果树种,其栽培种分为高丛蓝莓、兔眼蓝莓和野生种矮丛蓝莓3大类。其果实为浆果,呈深蓝色,色泽美丽悦目、披白霜,近圆形,皮薄籽小。蓝莓单果重0.5~2.5g,最大的重5g,其果肉细腻,既可以直接食用,也可作为加工品原料。其口感酸甜,具有香爽宜人的香气,鲜食效果最佳。蓝莓果实中富含花色苷、原花青素、绿原酸、黄酮醇及有机酸、维生素C、维生素E等多种抗氧化物质。据测定,每100g蓝莓鲜果中花青素含量高达163mg,蛋白质400mg~700mg、脂肪500mg~600mg、碳水化合物12.3mg~15.3mg,维生素A高达81~100国际单位、维生素E为2.7ug~9.5ug、超氧化物歧化酶5.39国际单位,各种维生素都高于其它水果。蓝莓富含花青苷、低糖、低脂肪,抗氧化能力强,因此被国际粮农组织列为人类5大健康食品之一,被称为“水果新贵”。这些抗氧化物质能有效阻止人体内低密度脂肪酸的氧化以及减缓、减少各类疾病的发生,还能防止眼球疲劳和脑神经老化、增强人体免疫和心脏功能、改善和强化视力,具有抗癌、软化血管等功能,因而,使蓝莓越来越受到人们重视。我国目前栽培的蓝莓品种有100多个,全部从北美引进。国内现已初步解决了蓝莓栽培和育苗、品种适应性等技术题。我国于1981年由吉林农业大学最先开始进行蓝莓引种研究。中国科学院南京植物研究所于1988年引种蓝莓并筛选出适合南方地区栽培的兔眼蓝莓及南高丛蓝莓品种。
蓝莓随着种植面积增大而产量增加,特别是蓝莓成熟与多雨高温季节,呼吸消耗养分导致品质下降;且成熟期集中的特点;其次,蓝莓营养丰富,容易受环境影响快速变质;另外,蓝莓采收时间短,储藏及加工技术成了最大的问题,更制约了蓝莓产业的发展。通过加工成蓝莓果干,可增加蓝莓储存量和提高产品附加值。
传统蓝莓果干的加工工艺流程是:选料-盐渍-晒干-漂洗-糖渍-晒制-包装-成品。但在盐渍、晒干、漂洗等过程中蓝莓原有的花青素、营养和风味流失很多,大大影响了蓝莓干的品质。蓝莓干制加工主要为日晒法和工厂化的热风干燥法(hotairdrying,HAD)。上述方法干燥温度高(55℃~90℃),干制时间长(约4d~5d),加工生产的蓝莓干制品质量参差不齐,原有风味和营养成分破坏较大。蓝莓干燥需相对温和的干燥温度,低能耗,高品质,保护蓝莓果干加工过程中营养成分不丢失。对于果干生产,特别是需要高通量时,安全、快速和可控的机械干燥是有吸引力的。传统的蓝莓果干加工工艺存在诸多问题,特别是蓝莓加工过程中花青素及营养成分大量流失的难题,这是目前生产上迫切需要解决的问题。
蓝莓的表皮由角质层和蜡质层组成,蜡质层是阻碍蓝莓烘干的关键因素,是使干燥周期延长的主要原因。破坏蜡质层法可以有效缩短蓝莓干燥时间,蜡质层被破坏得越多,干燥时间就越短。在干燥中,破坏蓝莓蜡质层,提高干燥效率具有重要的经济价值。手工破坏蜡质层效率不能满足生产需求,需实现机械化破坏蜡质层来显著缩短干燥时间,但是机械化破坏蜡质层又会造成蓝莓果汁流出,营养破坏。
在葡萄干制前预处理的研究上,国内外同行作了大量的工作,干燥预处理的添加物质主要包括碱性物质、脂肪酸类和脂类,常见的预处理试剂包括:氢氧化钠、氢氧化钾、硫酸钾、碳酸钾、甲酯或乙酯的碱性乳浊液的混合物。碳酸钾可以增加葡萄表皮对水分的渗透性,橄榄油是一种具有美容等多重保健功效的天然植物油,这两种添加剂对提高葡萄干燥速率和保持葡萄干的品质有很好的作用。而碳酸钾和橄榄油复配用于干制黑葡萄、苹果渣等产品,使用较少且对其作用探讨不够深入,使用碱性物质进行前处理,碱溶液污染环境,产品重金属超标。
到目前为止,在果干生产中,大多数研究者专注于预处理和干燥,预处理中主要是清洗、热烫、碱液和油乳胶处理,从而优化果干生产工艺以使操作更节能、更环保。但未见利用复合促干溶液进行预处理的研究报道。
针对目前蓝莓果干的制备存在干燥效率低下、花青素被破坏,营养品质差的问题,寻求行之有效的解决方案已经成为当务之急。
发明内容
本发明要解决的技术问题是克服现有技术中存在的制备过程干燥效率低下、得到的蓝莓果干的花青素被破坏,营养品质差的技术问题,提供蓝莓果干的制备方法及蓝莓果干。
为解决上述技术问题,本发明采用以下技术方案:
一种蓝莓果干的制备方法,包括如下步骤:
(1)蓝莓清洗;
(2)促干溶液浸泡预处理:将清洗后的蓝莓鲜果浸泡在促干溶液中,按质量比计,所述促干溶液中含硬化剂CaCl20.3‰~0.5‰、果胶酶0.1‰~0.2‰、纤维素酶0.1‰~0.2‰、卡拉胶0.5‰~1‰、聚磷酸盐0.05%~0.1%、植物油0.5%~1%、蔗糖脂肪酸酯0.5‰~1‰,所述浸泡的时间为15min~30min,浸泡过程中进行搅拌以使促干溶液与蓝莓果实充分接触得到经预处理的蓝莓果;
(3)将经预处理的蓝莓果沥干;
(4)干燥,得到蓝莓果干。
上述的蓝莓果干的制备方法中,优选地,所述步骤(2)中,所述蓝莓鲜果与所述促干溶液的质量比为1∶3~5。
上述的蓝莓果干的制备方法中,优选地,所述步骤(2)中,所述促干溶液的配制过程包括:先将CaCl2、聚磷酸盐、植物油、蔗糖脂肪酸酯、卡拉胶溶于水,搅拌均匀,然后加热且恒定在40℃~45℃,再添加生物酶制剂果胶酶和纤维素酶,搅拌均匀,恒温静置5min~10min。
上述的蓝莓果干的制备方法中,优选地,在所述促干溶液的配制过程中,在所述加热前,将搅拌配制的溶液进行胶体磨、均质化处理;
和/或,所述聚磷酸盐为三聚磷酸钠。
上述的蓝莓果干的制备方法中,优选地,所述步骤(3)中,所述沥干的时间为1h~1.5h。
上述的蓝莓果干的制备方法中,优选地,所述步骤(4)中,采用热风干燥直至蓝莓果干的水分达20%~25%。
上述的蓝莓果干的制备方法中,优选地,所述热风干燥的温度为60℃~65℃,风速为2m/s~3m/s,干燥时间为2h-11h。
上述的蓝莓果干的制备方法中,优选地,所述步骤(1)的所述蓝莓清洗过程如下:挑选成熟、无变质、无霉变的蓝莓,用流动水清洗所述蓝莓,避免破坏所述蓝莓。
上述的蓝莓果干的制备方法中,优选地,所述步骤(2)中,将所述蓝莓鲜果浸泡在所述促干溶液中之前,先将所述促干溶液预热到40℃~45℃,在浸泡时所述促干溶液保持恒温40℃~45℃。
作为一个总的发明构思,本发明还提供上述的蓝莓果干的制备方法制得的蓝莓果干。
与现有技术相比,本发明的优点在于:
(1)本发明采用温和的生物酶制剂进行限制性轻微酶解,能很温和地将蓝莓表面的蜡质层,可显著缩短干燥时间,保存更多的营养成分,提高干果品质,提高优质品率。克服了现有技术中采用手工破坏蜡质层效率不能满足生产需求,采用机械化破坏蜡质层又会造成蓝莓果汁流出,营养破坏的缺陷。
(2)本发明通过在促干溶液中加了硬化剂CaCl2,其中的钙与果胶结合,增加了果实的硬度,可保持果实的感官形状。
(3)本发明通过在促干溶液中添加食品胶(卡拉胶),发挥了食品胶在干燥和贮藏过程中的对蓝莓细胞与花青素的保护作用,可以使蓝莓果干在烘干过程中保持完好的形态。
(4)本发明通过在促干溶液中添加聚磷酸盐,其可与钙、镁、铁等金属离子有络合作用,生成可溶性络合物,减缓褐变,保持产品感官品质;且食品胶与聚磷酸盐对蓝莓果干色泽和营养有协同增效作用;聚磷酸盐还有乳化分散和增溶的作用,对脂肪有强烈的乳化作用,促干溶液中添加了乳化剂蔗糖脂肪酸酯,与聚磷酸盐合并实现了油水溶液的均匀性,在浸泡过程中植物油不会浮在溶液表面,促干溶液里增加的植物油可增加果实的光亮性。
(5)本发明中热风干燥方法采用低温热风干燥法(60℃~65℃),这样可更好的保持蓝莓的营养品质。
(6)本发明得到的蓝莓果干感官佳,花青素保有率高,营养丰富,口感好,保质期长。
附图说明
图1为本发明实施例中不同处理条件下蓝莓果干中水分含量的变化图。
具体实施方式
以下结合说明书附图和具体优选的实施例对本发明作进一步描述,但并不因此而限制本发明的保护范围。
以下实施例中所采用的材料和仪器均为市售。
实施例1
一种本发明的蓝莓果干的制备方法,包括以下步骤。
(1)蓝莓清洗:挑选成熟、无变质、无霉变的蓝莓10kg,流动水清洗干净。
(2)低浓度促干浸泡液预处理:
①低浓度促干浸泡液的配置:水20kg,卡拉胶10g(加少量水搅打泡发),CaCl2 6g、三聚磷酸钠10g、植物油100g、蔗糖脂肪酸酯10g,全部溶解,搅拌均匀,最好过胶体磨将溶液均质化。
②促干浸泡液的恒温处理:将配置好的促干浸泡液加热且恒定在40℃。
③浸泡预处理:促干浸泡液中添加生物酶制剂果胶酶2g和纤维素酶2g,搅拌均匀,恒温放置5min;然后加入清洗干净的蓝莓,40℃恒温浸泡处理30min,浸泡过程中轻微搅拌,以使酶液与蓝莓果实充分接触。
(3)沥干:捞起蓝莓果实沥干水分,时间1h。
(4)热风干燥:将沥干水分的蓝莓平铺放入热风干燥箱中,干燥温度为60℃,干燥风速为3m/s,干燥时间为11h,得到蓝莓果干。
蓝莓果干:本实施例采用上述的制备方法得到的蓝莓果干水分含量为20%。
实施例2
本实施例中蓝莓果干的制备方法包括以下步骤:
(1)蓝莓清洗:挑选成熟、无变质、无霉变的蓝莓20kg,流动水清洗干净。
(2)高浓度促干浸泡液预处理:
①高浓度促干溶液的配置:水100kg,卡拉胶100g(加少量水搅打泡发),CaCl250g、三聚磷酸钠100g、植物油1000g、蔗糖脂肪酸酯100g,全部溶解,搅拌均匀,最好过胶体磨将溶液均质化。
②促干溶液的恒温处理:将配置好的促干溶液加热且恒定在45℃。
③浸泡预处理:促干浸泡液中添加生物酶制剂果胶酶20g和纤维素酶20g,搅拌均匀,恒温放置10min;然后加入清洗干净的蓝莓,45℃恒温浸泡处理15min,浸泡过程中轻微搅拌。
(3)沥干:捞起蓝莓果实沥干水分,时间1.5h。
(4)热风干燥:将沥干水分的蓝莓平铺放入热风干燥箱中,干燥温度为65℃,干燥风速为2m/s,干燥时间为4h。
蓝莓果干:本实施例采用上述的制备方法得到的蓝莓果干的水分含量为25%。
试验结果:
图1为采用不同方法处理后,在不同处理条件下蓝莓果干中水分含量的变化图。对照组的浸泡液为水,低浓度和高浓度的浸泡液分别以实例1和实例2为准。从图1中可以看出,对照组及采用本发明的方法经过不同浓度的促干溶液浸泡处理后,在60℃~65℃温度下烘干至水分含量为6%为止。对照组(未经过促干溶液处理)60℃~65℃所需的烘干时间为16h~18h,低浓度的促干溶液处理后(即实施例1)在60℃~65℃的温度下烘干时间为12h~14.5h,高浓度的促干溶液处理后(即实施例2)在60℃~65℃的温度下烘干时间为8h~10h。从这里可明显看出经过促干溶液处理后烘干时间可大大缩减,提高烘干效率。对照未处理组的蓝莓果干干燥时间长,因蓝莓果实表面蜡质层丰富,致密,干燥脱水速度缓慢。经过高、低两种浓度的促干液处理,蜡质层被限制性破坏,高浓度的破坏程度高于低浓度的,干燥脱水速度高于低浓度,干燥时间短。
传统的方法制作蓝莓果干,一般是将蓝莓日晒、烘干或冷冻干燥,但干燥存在耗时耗能,长时间干燥会导致蓝莓细胞与花青素破坏,花青素含量低,口感差。采用本发明制取的蓝莓果干,经检测发现,花青素的保留率可达85%以上。原料蓝莓果实中花色苷含量为42.32mg/g干物质,经过低浓度的促干溶液浸泡后在60℃干燥11h,水分达20%,花色苷含量36.44mg/g干物质,花色苷保留率86.10%;经过高浓度的促干溶液浸泡后在65℃干燥4h,水分达25%,花色苷含量38.91mg/g干物质,花色苷保留率达91.94%。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制。虽然本发明已以较佳实施例揭示如上,然而并非用以限定本发明。任何熟悉本领域的技术人员,在不脱离本发明的精神实质和技术方案的情况下,都可利用上述揭示的方法和技术内容对本发明技术方案做出许多可能的变动和修饰,或修改为等同变化的等效实施例。因此,凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同替换、等效变化及修饰,均仍属于本发明技术方案保护的范围内。
Claims (4)
1.一种蓝莓果干的制备方法,其特征在于,包括如下步骤:
(1)蓝莓清洗;
(2)促干溶液浸泡预处理:将清洗后的蓝莓鲜果浸泡在促干溶液中,按质量比计,所述促干溶液中含硬化剂CaCl20.3‰~0.5‰、果胶酶0.1‰~0.2‰、纤维素酶0.1‰~0.2‰、卡拉胶0.5‰~1‰、聚磷酸盐0.05%~0.1%、植物油0.5%~1%、蔗糖脂肪酸酯0.5‰~1‰,所述浸泡的时间为15min~30min,浸泡过程中进行搅拌以使促干溶液与蓝莓果实充分接触得到经预处理的蓝莓果;将所述蓝莓鲜果浸泡在所述促干溶液中之前,先将所述促干溶液预热到40℃~45℃,在浸泡时所述促干溶液保持恒温;
(3)将经预处理的蓝莓果沥干,所述沥干的时间为1h~1.5h;
(4)干燥,得到蓝莓果干;所述干燥为采用热风干燥直至蓝莓果干的水分达20%~25%;所述热风干燥的温度为60℃~65℃,风速为2m/s~3m/s,所述热风干燥的干燥时间为2h~11h;
所述步骤(2)中,所述蓝莓鲜果与所述促干溶液的质量比为1∶3~5;
所述步骤(2)中,所述促干溶液的配制过程包括:先将CaCl2、聚磷酸盐、植物油、蔗糖脂肪酸酯、卡拉胶溶于水,搅拌均匀,然后加热且恒定在40℃~45℃,再添加生物酶制剂果胶酶和纤维素酶,搅拌均匀,恒温静置5min~10min;
所述聚磷酸盐为三聚磷酸钠。
2.如权利要求1所述的蓝莓果干的制备方法,其特征在于,在所述加热前,将搅拌配制的溶液进行胶体磨、均质化处理。
3.如权利要求1或2所述的蓝莓果干的制备方法,其特征在于,所述步骤(1)的所述蓝莓清洗过程如下:挑选成熟、无变质、无霉变的蓝莓,用流动水清洗所述蓝莓,避免破坏所述蓝莓。
4.如权利要求1~3任一项所述的制备方法制得的蓝莓果干。
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