CN108464463B - 即食红枣及加工方法 - Google Patents
即食红枣及加工方法 Download PDFInfo
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- CN108464463B CN108464463B CN201810174811.1A CN201810174811A CN108464463B CN 108464463 B CN108464463 B CN 108464463B CN 201810174811 A CN201810174811 A CN 201810174811A CN 108464463 B CN108464463 B CN 108464463B
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- jujube
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- carvacrol
- jujubes
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Abstract
本发明涉及一种即食枣的加工方法，包括：⑴清洗灭菌消毒、⑵表皮超声酶解软化、⑶护色、⑷远红外线短时间歇烘烤、⑸脉冲电场复水、⑹二次高温耦合雾化复水、⑺喷涂杀菌剂、⑻充氮包装。本发明将纤维素酶、果胶酶、木质素酶等加入到大枣中，酶解作用促使植物细胞壁和细胞质中的纤维素、半纤维素、木质素等物质降解，减小活性物质在细胞壁、细胞质中的传质阻力。
Description
技术领域
本发明属于枣深加工技术领域，尤其是一种即食红枣及加工方法。
背景技术
灵武长枣树荫干枣为原料做的即食枣，阴干的枣一直生长在树上（含水量低于18%），没有掉落，且经过长时间自然环境的酒化等，具有特殊的味道，现有技术，该类枣由于品相等原因一直得不到较好的处理。
其他现有的即食枣的不足之处如下：（1）原料枣表面附着的酵母菌因无氧呼吸、细胞内部的乙醇脱氢酶因催化作用而产生乙醇，导致酒化。（2）枣皮组织中木质素、纤维素、半纤维素以共价键形式结合，并将纤维素分子包埋其中，形成一种坚固的天然屏障，导致表皮干硬、咀嚼性差。（3）常规浸泡吸水方式消耗时间长，且水分在细胞组织结构中扩散不均匀、细胞间水分不均衡、细胞持水性差。
发明内容
本发明提的目的在克服现有技术的不足之处，提供一种枣味浓郁、水分充足、口感好的即食红枣及加工方法。
本发明实现目的的技术方案如下：
一种即食枣的加工方法，包括如下步骤
⑴清洗灭菌消毒
挑品质均一的灵武长枣干枣，清洗分级，经高压空气翻滚清洗，清洗水溶液为次氯酸水溶液，含5%表面活性剂烷基苯磺酸钠，10mg/L臭氧，以净化干枣表面的杂菌、农药以及生长调节剂等生化残留物、昆虫分泌物清洗掉，然后用清水清洗10min-20min，备用；
⑵表皮超声酶解软化
将经步骤⑴处理的大枣在400W-450W、40-50℃进行超声10min-20min，停止超声，将0.10%-0.15%纤维素酶、0.10%-0.20%果胶酶、 0.05%-0.10%木质素酶以1：1：1的比例配置成复合酶，在35-40℃、pH值4.5-5.0进行酶解2h-3h；
⑶护色
经步骤⑵处理的大枣中加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂，进行护色8min-10min；
⑷远红外线短时间歇烘烤
将经步骤⑶处理的大枣进行远红外线短时间歇烘烤，功率1500W-2000W，微波烘烤时间5min-15min，间歇5min，间歇次数为4-5次，控制大枣水分含量为18%-20%；
⑸脉冲电场复水
在经步骤⑷处理的大枣中加入质量浓度为0.05%-0.1%的β-环状糊精和 0.1%-0.2%的焦磷酸二氢二钠的溶液进行浸泡复水10min-13min，然后将成品置于80-100kV/m电场强度、60ms-80ms脉冲宽度、0.2Hz-10Hz脉冲频率的极低频高压脉冲下0.5h-1h；
⑹二次高温耦合雾化复水
将经步骤⑸处理的大枣置于熏蒸罐中，压力为0.15MPa-0.18MPa、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h，利用高温产生的雾化蒸汽及一定压力使大枣中水分均匀快速扩散，至大枣水分含量为25%-28%；
⑺喷涂杀菌剂
将取 0.1%-0.2%的苯甲酸钠、0.1%-0.2%的山梨酸钾、0.005%-0.01%的香芹酚、0.02%-0.05%Nisin、0.001%-0.01%丁香酚中的一种或多种杀菌剂喷涂到枣表面，复配效果优于单一杀菌剂效果，混合均匀，均匀喷洒到经步骤⑹处理后的大枣表面，进行杀菌处理，然后采用高压空气吹干；
⑻充氮包装
将经步骤⑺处理的大枣进行充氮包装。
而且，所述步骤⑴预处理的方法为：
挑选无病虫害、无机械伤、大小均匀、色泽红润、果形一致的灵武长枣干红枣，将大枣用6份0.05%-0.1%柠檬酸、2份0.1%-0.2%过氧化氢浸泡20min-30min，杀灭部分枣表面附着的酵母菌及细胞内部的乙醇脱氢酶，然后用清水清洗10min-20min，完全去除过氧化氢。
而且，所述香芹酚溶液配置方法为：用乙醇溶解香芹酚，将二者一起加入到三角瓶中，以转速800r/min-1500 r/min搅拌，加热至60-80℃完全溶解香芹酚，继续搅拌并使溶液逐渐冷却至35-45℃，缓慢降至室温，形成均匀分散的稳定香芹酚溶液。
本发明与现有技术相比的优点和积极效果如下：
本发明对大枣表面进行了抑制酒化处理：
1、次氯酸与臭氧等协同作用，一方面能够分解产生氧气，为枣果提供有氧环境，能产生大量的羟基自由基，它能参与电子转移、羟基化反应，发挥PPO的电子传递作用，推动有氧呼吸的顺利进行。另一方面能够破坏微生物的外层保护结构、改变细胞渗透压、破坏体内外的平衡系统，渗入病原菌内部后能够破坏微生物体内的酶、蛋白质及DNA进而使微生物死亡表面活性剂能够增加清洗的速度，翻滚清洗能够更增加的清洗的效率和清洁度。
2、远红外线短时间歇烘烤技术，远红外线有较强的渗透力和辐射力，具有显著的温控效应和共振效应，它易被物体吸收并转化为物体的内能，被吸收后，可使水分子产生共振，使水分子活化，增强其分子间的结合力，使细胞处于最高振动能级，使细胞中的酶失活、杀灭细胞表面非耐热性微生物，有效防止酒化。由于共振效应，可将远红外热能传递到较深的部分，产生的温热由内向外散发，将物料内部的水分向外层转移，缩短了烘烤时间，有效防止酒化。
针对表皮干硬，本发明做了一下改进：将纤维素酶、果胶酶、木质素酶等加入到大枣中，酶解作用促使植物细胞壁和细胞质中的纤维素、半纤维素、木质素等物质降解，减小活性物质在细胞壁、细胞质中的传质阻力。
针对现有大枣含水率不足的问题，本发明做了水分扩散均匀的处理：
1、采用脉冲电场复水、高温耦合加压雾化方式熏蒸大枣，使大枣中水分扩散均匀，水分增多。在一定剂量的外加脉冲电场作用下，当细胞膜两侧所承受的跨膜电压超过其绝缘强度时，定位于质膜上的三磷酸腺苷(ATP)泵将受到影响，细胞膜会出现可逆电穿孔，从而使细胞通透性发生改变。加压雾化是利用压力泵给予液体一定压力使液体以很高速度从细小孔（孔径0.5mm-0.8mm）喷出，形成细丝，细丝和周围空气摩擦，撕裂成小液滴（雾滴直径10um-100um）。
2、β-环状糊精具有圆筒形的空心结构，外表面具有亲水性，内表面具有亲油性，糊精分子渗入到细胞中，其分子结构变化较缓慢，能阻止细胞组织大幅度收缩，保持原有的组织状态，在水溶液中可以同时与亲水性物质和疏水性物质结合，持水性较高，有利于维持枣的外形饱满、肉质厚实。
3、焦磷酸二氢二钠 通过水合作用增加其与水的亲和力，使凝胶保水性提高，同时使蛋白质分子结合水分而提高保水性，能够改善食品组织内部的持水状态，保持良好的外观特性。
具体实施方式
下面通过具体实施例对本实用新型作进一步详述，以下实施例只是描述性的，不是限定性的，不能依次限定本实用新型的保护范围。
本发明使用的原始枣是针对灵武长枣树荫干枣为原料做的即食枣，阴干的枣一直生长在树上（含水量低于18%），没有掉落，且经过长时间自然环境的酒化等，具有特殊的味道，现有技术，该类枣由于品相等原因一直得不到较好的处理，本发明通过全新的技术手段，变废为宝，为企业创造了较高的收益。
一种即食红枣及加工方法，具体步骤如下：
1.1 预处理
挑品质均一的灵武长枣干枣，清洗分级，经高压空气增压后的翻滚清洗水清洗，清洗水溶液为微酸性次氯酸水溶液，含5%表面活性剂烷基苯磺酸钠，10mg/L臭氧，以净化干枣表面的杂菌、农药以及生长调节剂等生化残留物、昆虫分泌物清洗掉，然后用清水清洗10min-20min，备用；次氯酸水溶液其有效氯含量一般为50mg/L-200mg/L，pH在4.0-6.5，同时杀灭部分枣表面附着的酵母菌及细胞内部的乙醇脱氢酶等微生物。
1.2表皮超声酶解
将经1.1处理的大枣，在400W-450W、40-50℃进行超声10min-20min，停止超声，将0.10%-0.15%纤维素酶、0.10%-0.20%果胶酶、 0.05%-0.10%木质素酶以体积比1：1：1的比例配置成复合酶1份，在40-50℃、pH值4.5-5.0进行酶解2h-3h。超声波空化效应及酶解作用使植物细胞壁和细胞质中的纤维素、半纤维素、木质素等物质降解，破坏空间结构，减小活性物质在细胞壁、细胞质中的传质阻力，进而使枣皮硬度降低，枣皮厚度0.2-0.5mm，处理后为原来的一半左右。
1.3 护色
于经1.2处理的大枣中加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂1份，进行护色8min-10min。L-半胱氨酸具有还原性基团巯基(-SH)的氨基酸，可以防止枣中维生素C、芦丁等还原性物质被氧化。植酸的六对氢原子使自由基的电子形成稳定结构，代替枣中维生素C、芦丁等还原性物质作为供氧分子，避免被氧化。柠檬酸中的羧基作用相同，可以与枣中微量金属离子结合，从而使金属离子被络合，防止褐变。
1.4 远红外线短时间歇烘烤
将经1.3处理的大枣进行远红外线短时间歇烘烤，功率1500W-2000W，烘烤时间5min-15min，间歇5min，间歇次数为4-5次，控制大枣水分含量为18%-20%。远红外线有较强的渗透力和辐射力，其温控效应能够显著灭酶和杀菌，其共振效应使水分子产生共振，快速蒸发（使用远红外线烤箱即可）。
1.5 脉冲电场复水
在经1.4处理的大枣中加入质量浓度为0.05%-0.1%的β-环状糊精和 0.1%-0.2%的焦磷酸二氢二钠各2份，进行浸泡复水10min-13min，然后将成品置于80-100kV/m电场强度、60ms-80ms脉冲宽度、0.2Hz-10Hz脉冲频率的极低频高压脉冲下0.5h-1h。β-环状糊精在水溶液中可以同时与亲水性物质和疏水性物质结合，持水性较高，能阻止细胞组织大幅度收缩，保持原有的组织状态，有利于维持枣的外形饱满、肉质厚实。焦磷酸二氢二钠，通过水合作用增加与水的亲和力，使凝胶保水性提高，有利于维持大枣饱满外形。在一定剂量的外加脉冲电场作用下，当细胞膜两侧所承受的跨膜电压超过其绝缘强度时，定位于质膜上的三磷酸腺苷(ATP)泵将受到影响，细胞膜会出现可逆电穿孔，从而使细胞通透性发生改变，水分子扩散更快速。
1.6 二次高温耦合加压雾化方式熏蒸
将经1.5处理的大枣置于隔水熏蒸罐中，压力为0.15MPa-0.18MPa、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h，利用高温产生的雾化蒸汽及一定压力使大枣中水分均匀快速扩散，至大枣水分含量为25%-28%。
1.7喷涂防腐剂
将取 0.1%-0.2%的苯甲酸钠、2份0.1%-0.2%的山梨酸钾和1份0.005%-0.01%的香芹酚，0.02%-0.05%Nisin、0.001%-0.01%丁香酚复配，复配效果优于单一防腐剂效果，混合均匀，形成复合防腐剂1份，均匀喷洒到经1.6处理后的大枣表面，进行防腐处理，然后于自然状态下沥干表面水分。复配效果优于单一防腐剂效果，抑菌谱更广泛，该复配防腐剂对抑制革兰氏阴性菌、革兰氏阳性菌及芽孢杆菌的孢子有强烈的抑制作用，其有效作用成份通过细胞膜进入细胞内，使细胞膜中的蛋白质变性，改变霉菌、细菌等微生物细胞膜的通透性，阻碍细胞膜对氨基酸的吸收，抑制微生物细胞内呼吸酶系的活性，阻止乙酰辅酶A缩合反应。
注：香芹酚溶液配置：用乙醇溶解香芹酚，将二者一起加入到三角瓶中，以转速800r/min-1500 r/min搅拌，加热至60-80℃完全溶解香芹酚，继续搅拌并使溶液逐渐冷却至35-45℃，缓慢降至室温，形成均匀分散的稳定香芹酚溶液。
⑻充氮包装
将经步骤⑺处理的大枣进行充氮包装。
与申请号201310672429.0《一种膨化夹心脆枣的制备方法》、申请号201410329950.9《一种风味红枣》的制备方法均不同，该即食灵武长枣未经膨化脱水、未经注糖，而是以灵武长枣干红枣为原料，是绿色健康营养的休闲制品。
该即食灵武长枣经过柠檬酸、过氧化氢浸泡及远红外线短时间歇烘烤技术，抑制了原料枣表面附着的酵母菌及内部的酶的呼吸活动，抑制了酒化现象的产生；采用超声酶解技术使纤维键断裂，破坏枣皮纤维素、半纤维素和木质素的空间结构，有效解决大枣表皮干硬、咀嚼性差的问题；采用脉冲电场复水、高温耦合加压雾化方式熏蒸大枣，使大枣中水分扩散均匀，提高了含水量，加入β-环状糊精、焦磷酸二氢二钠，增加了与水的亲和力，提高了持水性的问题。采用苯甲酸钠、山梨酸钾与香芹酚复合防腐剂，该复配防腐剂的有效作用成份通过细胞膜进入细胞内，使细胞膜中的蛋白质变性，改变霉菌、细菌等微生物细胞膜的通透性，抑制微生物细胞内呼吸酶系的活性，抑菌谱更广泛，效果优于单一防腐剂效果。
Claims (3)
1. 一种即食枣的加工方法，其特征在于：包括如下步骤
⑴清洗灭菌消毒
挑品质均一的灵武长枣干枣，清洗分级，经高压空气翻滚清洗，清洗水溶液为次氯酸水溶液，含5%表面活性剂烷基苯磺酸钠，10mg/L臭氧，以净化干枣表面的杂菌、农药以及生长调节剂等生化残留物、昆虫分泌物清洗掉，然后用清水清洗10min-20min，备用；
⑵表皮超声酶解软化
将经步骤⑴处理的大枣在400W-450W、40-50℃进行超声10min-20min，停止超声，将0.10%-0.15%纤维素酶、0.10%-0.20%果胶酶、 0.05%-0.10%木质素酶以1：1：1的比例配置成复合酶，在35-40℃、pH值4.5-5.0进行酶解2h-3h；
⑶护色
经步骤⑵处理的大枣中加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂，进行护色8min-10min；
⑷远红外线短时间歇烘烤
将经步骤⑶处理的大枣进行远红外线短时间歇烘烤，功率1500W-2000W，微波烘烤时间5min-15min，间歇5min，间歇次数为4-5次，控制大枣水分含量为18%-20%；
⑸脉冲电场复水
在经步骤⑷处理的大枣中加入质量浓度为0.05%-0.1%的β-环状糊精和 0.1%-0.2%的焦磷酸二氢二钠的溶液进行浸泡复水10min-13min，然后将成品置于80-100kV/m电场强度、60ms-80ms脉冲宽度、0.2Hz-10Hz脉冲频率的极低频高压脉冲下0.5h-1h；
⑹二次高温耦合雾化复水
将经步骤⑸处理的大枣置于熏蒸罐中，压力为0.15MPa-0.18MPa、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h，利用高温产生的雾化蒸汽及一定压力使大枣中水分均匀快速扩散，至大枣水分含量为25%-28%；
⑺喷涂杀菌剂
将取0.1%-0.2%的苯甲酸钠、0.1%-0.2%的山梨酸钾、0.005%-0.01%的香芹酚、0.02%-0.05%Nisin、0.001%-0.01%丁香酚中的一种或多种杀菌剂喷涂到枣表面，复配效果优于单一杀菌剂效果，混合均匀，均匀喷洒到经步骤⑹处理后的大枣表面，进行杀菌处理，然后采用高压空气吹干；
⑻充氮包装
将经步骤⑺处理的大枣进行充氮包装。
2.根据权利要求1所述的即食枣的加工方法，其特征在于：所述步骤⑴的方法为：
挑选无病虫害、无机械伤、大小均匀、色泽红润、果形一致的灵武长枣干红枣，将大枣用6份0.05%-0.1%柠檬酸、2份0.1%-0.2%过氧化氢浸泡20min-30min，杀灭部分枣表面附着的酵母菌及细胞内部的乙醇脱氢酶，然后用清水清洗10min-20min，完全去除过氧化氢。
3.根据权利要求1所述的即食枣的加工方法，其特征在于：所述香芹酚溶液配置方法为：用乙醇溶解香芹酚，将二者一起加入到三角瓶中，以转速800r/min-1500 r/min搅拌，加热至60-80℃完全溶解香芹酚，继续搅拌并使溶液逐渐冷却至35-45℃，缓慢降至室温，形成均匀分散的稳定香芹酚溶液。
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