CN108450634A - 一种具有润肠通便功能的果梅的加工方法 - Google Patents
一种具有润肠通便功能的果梅的加工方法 Download PDFInfo
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Abstract
本发明公开了一种具有润肠通便功能的果梅的加工方法,该方法包括原料筛选、干法盐渍、烘干、脱盐、烘至半干、糖渍、分离、发酵、裹浆和烘干等操作。本发明在加工过程中添加中草药配方、低聚果糖、活性益生菌,具有调理肠道,提高人体免疫力,消除便秘,润肠通便,清肝明目,降血压,降血脂,减肥的功效。加工过程中将脱盐后的果梅烘至半干,其作用是除去过多的水分,以免在下一步的糖渍工序中冲稀糖渍液;半干状态易于吸收糖渍液且果坯肉质较紧密,不易在糖渍过程中泡烂。本发明开发出功能性果梅深加工产品,其原料纯天然,无添加剂,产品安全健康,既能满足人们健康饮食的需要,又能提高果梅产品的附加值,增加果梅加工经济效益。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种具有润肠通便功能的果梅的加工方法。
背景技术
果梅(Prunus mume)又称青梅,酸梅,为蔷薇科李属植物,味酸并略带苦涩味,在我国已经有3000多年的栽培历史,是我国传统特产之一。青梅果肉中含有多种天然有机酸、维生素、矿物质、氨基酸、黄酮类化合物等营养物质及活性成分,不仅具有重要的营养价值,还具有杀菌、澄清血液、调理肠胃、消除疲劳等保健功效。在我国传统医药中,青梅用于加工成乌梅,并被国家卫生部正式列入“既是食品又是药品”的资源名单。
经加工而成的梅干中含有苦味酸,具有杀菌性和提高肝功能活性;还含有具有解热镇痛作用的苦扁桃苷。梅子中的梅酸具有软化血管、抑制血管硬化的作用。日本、中国台湾等已利用果梅研制出多种具备各种保健功能(如润肠通便、减肥等)的果梅产品,深受消费者欢迎。
我国对果梅的利用虽然具有较长的历史,但有相当数量的果梅加工采用传统作坊式生产,设备条件简陋,造成产品的品质低下或产品质量不稳定、安全无保障等问题,严重影响行业的声誉。因此,研究开发高附加值的果梅深加工新产品,充分利用果梅的保健功效与药用价值,不仅可满足人们健康饮食的需要,而且可以大幅提高果梅产品的附加值,增加果梅加工经济效益。对于提高我国果梅加工业的整体水平和经济效益,改善我国果梅加工产品的结构,提高果梅加工企业的国际竞争力,促进果梅产业的健康、有序发展具有十分重要的意义和迫切的必要性。
发明内容
针对现有技术的不足,本发明的目的是提供一种具有润肠通便功能的果梅的加工方法。
为了实现上述目的,本发明所采用的技术方案是:
一种具有润肠通便功能的果梅的加工方法,包括以下步骤:
(1)原料筛选:剔除烂果、裂果、虫蛀果,挑选六七成熟、大小均匀的新鲜果梅;
(2)干法盐渍:盐渍前用二氧化硫熏蒸大白桶,加入果梅,然后加入果梅重量20%的干盐腌渍,期间将果梅上下翻动两次,达到腌渍终点后结束腌渍;
(3)烘干:将盐渍果梅平铺上架,送入烘房,50℃烘40-45h;
(4)脱盐:用果梅重量5倍的清水浸泡脱盐9h,3h时换水一次,使果梅盐度适中;
(5)烘至半干:将脱盐果梅50℃烘8-9h;
(6)糖渍:将中草药辅料明日叶1-3重量份、普洱茶2-4重量份、绿茶1-2重量份、决明子1-2重量份、甘草1-2重量份,混合,加水煎煮2次,每次90min,合并水煎液,得到60-70重量份的水煎液,加入白砂糖、柠檬酸溶解制成糖渍液,再加入半干果梅60-70重量份煮沸5-10min,密封糖渍5-8天;
(7)分离:将糖渍后的糖渍果梅和糖渍液进行分离;
(8)发酵:在糖渍液中接入乳酸菌种进行发酵,再将发酵液接种糖渍果梅;
(9)裹浆:将明日叶、普洱茶、绿茶、决明子、甘草分别用高速万能粉碎机粉碎,过200目筛;取明日叶粉1-3重量份、普洱茶粉2-4重量份、绿茶粉1-2重量份、决明子粉1-2 重量份、甘草粉1-2重量份,并加入低聚果糖1-3重量份,混合均匀,加入与混合物等重量的果葡糖浆以及3倍混合物重量的水,煮沸制浆,将发酵后的果梅均匀裹浆;
(10)烘干:将裹浆果梅50℃烘6-9h,即得。
步骤(2)中腌渍终点是腌渍液和果梅可溶性固形物达到平衡。
步骤(6)中白砂糖的加入重量和水煎液重量相同,柠檬酸的加入重量为水煎液重量的 1-1.5%。
步骤(8)中发酵的具体方法为:调节步骤(6)的糖渍液pH6.5-7,灭菌,再与乳酸菌二级种培养液按照体积比1:2的比例混合,37℃厌氧发酵24h;将发酵液按接种量10%接入糖渍果梅中,混匀,密封室温发酵2-3天。
步骤(8)中乳酸菌二级种培养液中的菌种浓度为108cfu/mL。
乳酸菌二级种培养液的制备方法为:
(a)一级种培养:将德式保加利亚乳杆菌接种在MRS固体培养基上,37℃厌氧活化36h;
(b)二级种培养:将活化的乳酸菌接种在MRS液体培养基中扩大培养,37℃厌氧培养 24h,即得。
步骤(9)中果葡糖浆为F42型。
本发明与现有产品与生产技术相比,具有如下优点:
(1)传统果脯加工过程中食盐盐渍多采用露天水泥池腌制,人工经验判定腌渍终点,干燥多采用室外大坪阳光下晾晒,极易混入各种异物(如沙石、植物枝叶等,甚至混入各种动物粪便),本发明的果梅加工过程中食盐盐渍采用大白桶室内腌制,腌渍终点凭借仪器判定,干燥过程全部采用烘房和烘箱完成,避免了虫、鼠、异物等,产品质量控制较严,干燥过程可控制性强,操作方便,规范,适用于工业生产。
(2)本发明将脱盐后的果梅烘至半干,其作用是除去过多的水分,以免在下一步的糖渍工序中冲稀糖渍液;半干状态易于吸收糖渍液且果坯肉质较紧密,不易在糖渍过程中泡烂。
(3)本发明在加工过程中添加中草药配方、低聚果糖、活性益生菌,具有调理肠道,提高人体免疫力,消除便秘,润肠通便,清肝明目,降血压,降血脂,减肥的功效。
(4)本发明先将果梅糖渍,而后进行发酵,糖渍过程中糖渍液加入半干果梅后煮沸5-10min,一方面是为了加速糖渍液的浸入,另一方面达到灭菌的目的,为后面的糖渍过程及发酵过程提供无菌环境。
(5)本发明发酵过程调节糖渍液pH6.5-7,灭菌,再与乳酸菌二级种培养液按照体积比 1:2的比例混合,37℃厌氧发酵24h,有利于乳酸菌的驯化和生长,使乳酸菌能够更好的发挥其作用。
(6)本发明开发出功能性果梅深加工产品,其原料纯天然,无添加剂,产品安全健康。本发明的加工方法简便规范,操作方便,适用于工业生产,既能满足人们健康饮食的需要,又能提高果梅产品的附加值,增加果梅加工经济效益。
具体实施方式
以下结合实施例对本发明的具体实施方式作进一步详细说明。
乳酸菌二级种培养液的制备方法为:
(a)一级种培养:将德式保加利亚乳杆菌接种在MRS固体培养基上,37℃厌氧活化36h;
(b)二级种培养:将活化的乳酸菌接种在MRS液体培养基中扩大培养,37℃厌氧培养24h,即得,菌种浓度为108cfu/mL。
实施例1
一种具有润肠通便功能的果梅的加工方法,包括以下步骤:
(1)原料筛选:剔除烂果、裂果、虫蛀果,挑选六七成熟、大小均匀的新鲜果梅;
(2)干法盐渍:盐渍前用二氧化硫熏蒸大白桶,加入果梅,然后加入果梅重量20%的干盐腌渍,期间将果梅上下翻动两次,腌渍液和果梅可溶性固形物达到平衡即到达腌渍终点后,结束腌渍;
(3)烘干:将盐渍果梅平铺上架,送入烘房,50℃烘40h;
(4)脱盐:用果梅重量5倍的清水浸泡脱盐9h,3h时换水一次,使果梅盐度适中;
(5)烘至半干:将脱盐果梅50℃烘8h;
(6)糖渍:将中草药辅料明日叶2重量份、普洱茶3重量份、绿茶1重量份、决明子1重量份、甘草1重量份,混合,加水煎煮2次,每次90min,合并水煎液,得到60重量份的水煎液,加入白砂糖60重量份,柠檬酸0.9重量份(1.5%)溶解制成糖渍液,再加入半干果梅60重量份煮沸5min,密封糖渍7天;
(7)分离:将糖渍后的糖渍果梅和糖渍液进行分离;
(8)发酵:调节步骤(7)的糖渍液pH6.5,灭菌,再与乳酸菌二级种培养液按照体积比1:2的比例混合,37℃厌氧发酵24h;将发酵液按接种量10%接入糖渍果梅中,混匀,密封室温发酵2天;
(9)裹浆:将明日叶、普洱茶、绿茶、决明子、甘草分别用高速万能粉碎机粉碎,过200目筛;取明日叶粉2重量份、普洱茶粉3重量份、绿茶粉1重量份、决明子粉1重量份、甘草粉1重量份,并加入低聚果糖2重量份,混合均匀,加入与混合物等重量的果葡糖浆(F42 型)以及3倍混合物重量的水,煮沸制浆,将发酵后的果梅均匀裹浆;
(10)烘干:将裹浆果梅50℃烘8h,即得。
实施例2
一种具有润肠通便功能的果梅的加工方法,包括以下步骤:
(1)原料筛选:剔除烂果、裂果、虫蛀果,挑选六七成熟、大小均匀的新鲜果梅;
(2)干法盐渍:盐渍前用二氧化硫熏蒸大白桶,加入果梅,然后加入果梅重量20%的干盐腌渍,期间将果梅上下翻动两次,腌渍液和果梅可溶性固形物达到平衡即到达腌渍终点后,结束腌渍;
(3)烘干:将盐渍果梅平铺上架,送入烘房,50℃烘43h;
(4)脱盐:用果梅重量5倍的清水浸泡脱盐9h,3h时换水一次,使果梅盐度适中;
(5)烘至半干:将脱盐果梅50℃烘8h;
(6)糖渍:将中草药辅料明日叶1重量份、普洱茶2重量份、绿茶1重量份、决明子1重量份、甘草1重量份,混合,加水煎煮2次,每次90min,合并水煎液,得到65重量份的水煎液,加入白砂糖65重量份,柠檬酸0.65重量份(1%)溶解制成糖渍液,再加入半干果梅65重量份煮沸8min,密封糖渍5天;
(7)分离:将糖渍后的糖渍果梅和糖渍液进行分离;
(8)发酵:调节步骤(7)的糖渍液pH6.8,灭菌,再与乳酸菌二级种培养液按照体积比1:2的比例混合,37℃厌氧发酵24h;将发酵液按接种量10%接入糖渍果梅中,混匀,密封室温发酵3天;
(9)裹浆:将明日叶、普洱茶、绿茶、决明子、甘草分别用高速万能粉碎机粉碎,过200目筛;取明日叶粉1重量份、普洱茶粉2重量份、绿茶粉1重量份、决明子粉1重量份、甘草粉1重量份,并加入低聚果糖1重量份,混合均匀,加入与混合物等重量的果葡糖浆(F42 型)以及3倍混合物重量的水,煮沸制浆,将发酵后的果梅均匀裹浆;
(10)烘干:将裹浆果梅50℃烘6h,即得。
实施例3
一种具有润肠通便功能的果梅的加工方法,包括以下步骤:
(1)原料筛选:剔除烂果、裂果、虫蛀果,挑选六七成熟、大小均匀的新鲜果梅;
(2)干法盐渍:盐渍前用二氧化硫熏蒸大白桶,加入果梅,然后加入果梅重量20%的干盐腌渍,期间将果梅上下翻动两次,腌渍液和果梅可溶性固形物达到平衡即到达腌渍终点后,结束腌渍;
(3)烘干:将盐渍果梅平铺上架,送入烘房,50℃烘45h;
(4)脱盐:用果梅重量5倍的清水浸泡脱盐9h,3h时换水一次,使果梅盐度适中;
(5)烘至半干:将脱盐果梅50℃烘9h;
(6)糖渍:将中草药辅料明日叶3重量份、普洱茶4重量份、绿茶2重量份、决明子2重量份、甘草2重量份,混合,加水煎煮2次,每次90min,合并水煎液,得到70重量份的水煎液,加入白砂糖70重量份,柠檬酸1.05重量份(1.5%)溶解制成糖渍液,再加入半干果梅70重量份煮沸10min,密封糖渍8天;
(7)分离:将糖渍后的糖渍果梅和糖渍液进行分离;
(8)发酵:调节步骤(7)的糖渍液pH7,灭菌,再与乳酸菌二级种培养液按照体积比1:2的比例混合,37℃厌氧发酵24h;将发酵液按接种量10%接入糖渍果梅中,混匀,密封室温发酵2天;
(9)裹浆:将明日叶、普洱茶、绿茶、决明子、甘草分别用高速万能粉碎机粉碎,过200目筛;取明日叶粉3重量份、普洱茶粉4重量份、绿茶粉2重量份、决明子粉2重量份、甘草粉2重量份,并加入低聚果糖3重量份,混合均匀,加入与混合物等重量的果葡糖浆(F42 型)以及3倍混合物重量的水,煮沸制浆,将发酵后的果梅均匀裹浆;
(10)烘干:将裹浆果梅50℃烘9h,即得。
以上所述仅为本发明最佳的实施例,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种具有润肠通便功能的果梅的加工方法,其特征在于,包括以下步骤:
(1)原料筛选:剔除烂果、裂果、虫蛀果,挑选六七成熟、大小均匀的新鲜果梅;
(2)干法盐渍:盐渍前用二氧化硫熏蒸大白桶,加入果梅,然后加入果梅重量20%的干盐腌渍,期间将果梅上下翻动两次,达到腌渍终点后结束腌渍;
(3)烘干:将盐渍果梅平铺上架,送入烘房,50℃烘40-45h;
(4)脱盐:用果梅重量5倍的清水浸泡脱盐9h,3h时换水一次,使果梅盐度适中;
(5)烘至半干:将脱盐果梅50℃烘8-9h;
(6)糖渍:将中草药辅料明日叶1-3重量份、普洱茶2-4重量份、绿茶1-2重量份、决明子1-2重量份、甘草1-2重量份,混合,加水煎煮2次,每次90min,合并水煎液,得到60-70重量份的水煎液,加入白砂糖、柠檬酸溶解制成糖渍液,再加入半干果梅60-70重量份煮沸5-10min,密封糖渍5-8天;
(7)分离:将糖渍后的糖渍果梅和糖渍液进行分离;
(8)发酵:在糖渍液中接入乳酸菌种进行发酵,再将发酵液接种糖渍果梅;
(9)裹浆:将明日叶、普洱茶、绿茶、决明子、甘草分别用高速万能粉碎机粉碎,过200目筛;取明日叶粉1-3重量份、普洱茶粉2-4重量份、绿茶粉1-2重量份、决明子粉1-2重量份、甘草粉1-2重量份,并加入低聚果糖1-3重量份,混合均匀,加入与混合物等重量的果葡糖浆以及3倍混合物重量的水,煮沸制浆,将发酵后的果梅均匀裹浆;
(10)烘干:将裹浆果梅50℃烘6-9h,即得。
2.根据权利要求1所述的具有润肠通便功能的果梅的加工方法,其特征在于,步骤(2)中腌渍终点是腌渍液和果梅可溶性固形物达到平衡。
3.根据权利要求1所述的具有润肠通便功能的果梅的加工方法,其特征在于,步骤(6)中白砂糖的加入重量和水煎液重量相同,柠檬酸的加入重量为水煎液重量的1-1.5%。
4.根据权利要求1所述的具有润肠通便功能的果梅的加工方法,其特征在于,步骤(8)中发酵的具体方法为:调节步骤(7)的糖渍液pH6.5-7,灭菌,再与乳酸菌二级种培养液按照体积比1:2的比例混合,37℃厌氧发酵24h;将发酵液按接种量10%接入糖渍果梅中,混匀,密封室温发酵2-3天。
5.根据权利要求4所述的具有润肠通便功能的果梅的加工方法,其特征在于,步骤(8)中乳酸菌二级种培养液中的菌种浓度为108cfu/mL。
6.根据权利要求4或5所述的具有润肠通便功能的果梅的加工方法,其特征在于,乳酸菌二级种培养液的制备方法为:
(a)一级种培养:将德式保加利亚乳杆菌接种在MRS固体培养基上,37℃厌氧活化36h;
(b)二级种培养:将活化的乳酸菌接种在MRS液体培养基中扩大培养,37℃厌氧培养24h,即得。
7.根据权利要求1所述的具有润肠通便功能的果梅的加工方法,其特征在于,步骤(9)中果葡糖浆为F42型。
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