CN108464464A - 鲜枣干脆片及加工技术 - Google Patents
鲜枣干脆片及加工技术 Download PDFInfo
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- CN108464464A CN108464464A CN201810175098.2A CN201810175098A CN108464464A CN 108464464 A CN108464464 A CN 108464464A CN 201810175098 A CN201810175098 A CN 201810175098A CN 108464464 A CN108464464 A CN 108464464A
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- jujube
- piece
- hawthorn
- fresh dates
- tank
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Classifications
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- A—HUMAN NECESSITIES
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- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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Landscapes
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明涉及一种鲜枣干脆片及加工技术,包括:⑴鲜枣切片制备、⑵去核,去果柄、⑶鲜枣片速冻与保鲜、⑷冷冻鲜枣片的解冻、⑸护色处理、⑹压差膨化枣片、⑺混合超细调味粉制备、⑻超细调味粉涂布。本发明将灵武长枣鲜枣干脆片采用多次冻融预处理,冷冻能迅速破坏细胞结构,进而使融化过程中水分更易散失,多次冻融效果更佳,能保持制品良好的脆度和色泽,另外具有脱水速度快,质地酥脆,保护细胞膜的完整性,便于在膨化时保证膨化效果,细胞壁。
Description
技术领域
本发明属于枣深加工技术领域,尤其是一种鲜枣干脆片及加工技术。
背景技术
灵武长枣果型大、果肉绿脆、酸甜适口,独具特色,特别适于鲜食,但成熟期采后常温下“2天萎蔫、3天软化、5天腐烂”,低温气调最佳保鲜时间仅30-40 天。传统热风烘干枣干瘪,质地坚硬,而且果型和果核太大,不适于完整全枣烘烤;也不适于低温冷冻干燥,质地过于松软,酥而不脆。
目前鲜枣的片的生产制约工艺为:
(1)鲜枣干脆片与谷物淀粉膨化不同,鲜枣片依靠果肉水-汽相态和体积瞬间跨界膨胀变化,是鲜枣干脆片生产基础,鲜枣及其鲜枣片果肉含水量总是不均匀,同一棵树及同一结果枝的不同成熟度果实共生相伴,相差10-20天,采收时不同成熟度果实往往混合采收。然而,鲜枣不同成熟度,或不同土壤质地、灌水量、施肥水平、地势和树龄、修剪方式,甚至同一颗果实不同部位的果肉含水量均有较大差异。因而鲜枣片干燥时,因含水量不同,导致干脆片色香味和质地参差不齐,也是鲜枣干脆片产业第一大瓶颈。
(2)鲜枣极易酒化腐烂,去核、切片后伤乙烯伤呼吸作用,更易酒化、褐变、软化、腐烂,常温保质期仅3-6小时、0℃低温仅24-36小时,因此,鲜枣片原料供应是干脆片产业第二大瓶颈。
(3)鲜枣的肉质为淡绿色,制成枣片后,色泽鲜艳,口感性好,是一种常见的小食品,现有的枣在去核和切片时很容易开裂,需要软化处理,枣核在从枣内脱落的时候容易将枣撑裂,先在枣一侧开孔(1-1.2厘米深的孔),开孔时边震动,使枣核与枣肉有微痕,再脱出的时候不易将枣撑裂。枣核为橄榄形结构,两头尖中间粗,开孔时容易开裂。
经过检索,发现与本申请相关的专利文献公开如下内容:
(1)CN201610139395,一种巧克力涂层的果蔬干(脆片)及其制作方法。该专利采用冷冻干燥的预处理及真空微波膨化技术对果蔬进行膨化,该方法快速、高效,但是生产成本相对较高,同时涂层较厚,影响口感。
(2)CN201710441457X,一种萝卜干脆片加工方法。该专利采用先腌制然后进行真空冷冻干燥,其冷冻干燥温度由-45℃到-25℃梯度升温干燥,干燥工艺较为繁琐,操作不宜控制。
(3)CN2013103022332,一种压差膨化工艺生产苹果脆片的方法。该专利用压差膨化工艺制作苹果脆片,采用压力差0.3MPa-0.4MPa,压力差相对较高,易造成制品破碎。
结合上述专利以及本发明中相关的成分,现有技术对以下:
1、灵武长枣干脆片的脆度和色泽是衡量产品品质重要指标,预处理不得当会造成脆片形状不完整,色泽发暗,降低产品质量。在膨化前处理阶段进行冻融处理,能很好的保持产品脆度和完整度。
2、山楂粉果胶含量高,溶解性差,造成结块,影响口感;单宁含量较高,有苦涩味。
3、压力过高易导致脆片碎裂,超声辅助可以有效降低膨化压力。变温压差膨化技术中压力控制是整个膨化过程的关键技术,压力越高,压力罐与真空罐之间的压力差越大,膨化效果越明显。但压力过大,枣脆片会膨化过度裂开,破坏外观形态;压力过小,膨化效果不明显。
4、变温压差膨化中温度过高会造成枣原料内部氨基酸和还原糖发生美拉德褐变反应,造成产品颜色不均匀,口感减弱。
发明内容
本发明提的目的在克服现有技术的不足之处,提供一种口感酥脆、颜色好看、营养性好的鲜枣干脆片及加工技术。
本发明实现目的的技术方案如下:
一种鲜枣干脆片的加工方法,包括如下步骤
⑴鲜枣切片制备:将鲜枣清洗,分级,枣经过抗裂变处理,漂烫杀菌50-60℃;
⑵去核,去果柄:将枣的两端果尖和果柄切除,在果尖或果柄的切口端面中心开孔,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动,去核后切片3-5mm,切片后进行分级,去掉不规整的枣片;
⑶鲜枣片速冻与保鲜:在-40℃速冻,速冻时间2-5min,然后将速冻后的枣片放在温度-18℃冻藏备用;
⑷冷冻鲜枣片的解冻:
将冻藏的枣片用110℃蒸汽从两侧同时喷枣切片,蒸汽压力为0.1-0.15Mpa,喷出的蒸汽中含有3-5wt%的植酸,喷到切片的表面持续1-2分钟;
⑸护色处理:
将解冻后的枣片浸没到护色液中进行护色,护色液用碳酸氢钠调节pH到8,护色液含葡萄糖酸锌、葡萄糖酸钙、氧化锌、硫酸钙、葡萄糖酸硒中的一种或多种成分,浸泡30-50分钟;
⑹压差膨化枣片:
开启电磁阀,连接蒸汽发生器与膨化罐,蒸汽发生器传输的过热蒸汽加热膨化罐,使罐内温度缓慢升至膨化温度102-104℃,关闭电磁阀;开启进气阀,连接空气压缩机与膨化罐,同时通入非冷凝气体氮气,使罐内压力增加到设定压力由0.1MPa增加到0.6MPa,15-20min内增加压力至0.6MPa,关闭进气阀;开启真空泵,对真空罐进行抽真空,使罐内真空度达到-0.08MPa;开启泄压阀,连接膨化罐和真空罐,原料瞬间膨胀,带走膨化罐中大量水分;迅速向冷却管道中通入冷却水,将膨化罐内温度降至抽真空干燥时要求的温度90℃;抽真空干燥 220-250min,抽真空干燥过程中辅助超声,超声强度500W-800W,当物料含水量达到干燥终点5%以下时,关闭泄气阀,停止抽真空,通入冷却水将温度降至 25-35℃,打开通气阀门,恢复常压后开罐取出样品;
⑺混合超细调味粉制备:总量百分比15-25份山楂果粉、35-50份可可粉、 10-20份可可脂、15-25份椰蓉粉、15-25份酸枣粉,所有粉均为超细粉,直径小于5-10微米,混合均匀备用;
⑻超细调味粉涂布,将调制好的超细调味粉喷撒在膨化好的枣片外表面,完全冷却后,即可进行包装。
而且,所述山楂果粉的制备方法如下:
山楂前处理:山楂清洗、加热护色、打浆过筛、酶解、均质、喷雾干燥;
第一步,在经过去果柄、去核的山楂20-30份中加入总质量分数0.05-0.1%复合护色剂,在80℃-90℃热水中进行熬制;
第二步,将预处理的山楂,放入打浆机中,以山楂:水体积比=1:3的比例进行打浆,然后用筛网过筛,完毕之后,加入氢氧化钙,调节Ph值为3.5-4.0,得到山楂果浆;
第三步,酶解,将第二步处理的山楂果浆放在功率200-300W,温度50℃-55℃条件下超声酶解3h,加入0.1%-0.2%纤维素复合酶+0.05%-0.1%山楂果浆酶解酶 +0.1%-0.2%果胶酶+0.10%-0.15%单宁酶;然后灭酶;
第四步,均质,将果浆在均质机进行均质;
第五步,喷雾干燥,将山楂果浆放在离心式喷雾干燥塔内,离心式喷雾干燥塔的进口温度180℃-185℃,蠕动泵流速控制在14r/min,离心式喷雾干燥塔喷头转速6400r/min-8000r/min,待喷雾干燥塔完全冷却后,收集产出的山楂果粉,备用。
本发明与现有技术相比的优点和积极效果如下:
1、本发明将灵武长枣鲜枣干脆片采用多次冻融预处理,冷冻能迅速破坏细胞结构,进而使融化过程中水分更易散失,多次冻融效果更佳,能保持制品良好的脆度和色泽,另外具有脱水速度快,质地酥脆,保护细胞膜的完整性,便于在膨化时保证膨化效果,细胞壁。
2、本发明采用非冷凝气体氮气稀释过热蒸汽,在升温升压过程中,有效避免过热蒸汽对产品造成的色泽不均、褐变等问题。
3、本发明采用超声辅助压差膨化新工艺,利用超声波的空化效应,使液体内的微气核空化泡快速生长并崩溃,细胞壁破裂,从而降低压力差,在较小压力差条件下,即可达到最佳膨化效果。
4、本发明采用超声协同酶解新工艺制作山楂粉,混合可可制作成果酱涂层,增加脆片的酸甜度,同时可以防止干脆片吸潮,延长保质期。
5、本发明蒸汽中含有3-5%的植酸,植酸能够成膜,便于膨化时形成压力,增加膨化效果,喷到切片的表面持续1-2分钟。
6、均质:采后常温15-20℃立即乙烯利20-50mg/kg处理喷雾处理10-12小时,等于实际生产过程中的果实田间采收至第二天清洗、分级、切片的间隔时间,然后,清洗时协同超声波均质均含水量,相当于洗牌重新发牌。
7、解冻兼复水。切片后立即-40℃流化床速冻3-10分钟,然后-18℃低温贮藏,膨化前18-20℃水浸泡解冻兼复水40-60分钟。
8、护绿护百护色。解冻复水时,添加0.1%-0.2%的氧化锌、硫酸锌、碳酸钙、氯化钙、氧化硒其中一种或多种处理40-60分钟,然后,清水漂洗2-3次再直接膨化。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能依次限定本发明的保护范围。
一种鲜枣干脆片的加工方法,包括如下步骤
鲜枣采收后处理:采后常温15-20℃立即乙烯利20-50mg/kg处理喷雾处理 10-12小时,等于实际生产过程中的果实田间采收至第二天清洗、分级、切片的间隔时间,然后,清洗时协同超声波均质均含水量,相当于洗牌重新发牌。
⑴鲜枣切片制备:将鲜枣清洗,分级,枣经过抗裂变处理,漂烫杀菌50-60℃;
50-60℃的漂烫杀菌一方面能够杀菌,另一方面能够对枣体进行软化,防止后续去核过程中对枣完整性进行破坏。
⑵去核,去果柄:将枣的两端果尖和果柄切除,在果尖或果柄的切口端面中心开孔,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动,造成枣肉的部分蓬松,去核后切片3-5mm,切片后进行分级,去掉不规整的枣片;
震动开孔能够将枣核与枣肉进行初步的分离,防止在去核过程中枣核的突然剥离对枣肉大面积损伤,有效提高了成品率。
⑶鲜枣片速冻与保鲜:在-40℃速冻,速冻时间2-5min,然后将速冻后的枣片放在温度-18℃冻藏备用;
多次冻融预处理。果蔬细胞组织中的水份是以结合状态和游离状态存在的。在冻结过程中,温度降低到冻结点时,那些和亲水胶体结合较弱、主要是处于细胞间隙内的水份首先形成冰晶体。继之冰晶体附近的溶液浓度增加并受到细胞内汁液所形成的渗透压的推动,以及冰晶体对细胞的挤压,致使细胞内的水份不断地向细胞外界扩散,并聚积于冰晶体的周围。同时,在细胞内汁液形成的水蒸气压大于冰晶体的蒸汽压的情况下,也会不断向细胞外界扩散,并围绕在冰晶体周围。导致细胞部分脱水,同时在融冻过程中,进一步使细胞组织受到温度冲击,脱水更加彻底。
⑷冷冻鲜枣片的解冻:将冻藏的枣片用110℃蒸汽从两侧喷枣切片,蒸汽压力为0.1-0.15Mpa,蒸汽中含有3-5wt%的植酸,喷到切片的表面持续1-2分钟,采用流化床式连续喷淋;
本发明蒸汽中含有3-5%的植酸,植酸能够成膜,便于膨化时形成压力,压力大,内部膨化的空隙能够提高10%左右,使干燥的枣片更加脆。
⑸护色处理:
将解冻后的枣片浸没到护色液中进行护色,护色液用碳酸氢钠调节pH到8,护色液含葡萄糖酸锌、葡萄糖酸钙、氧化锌、硫酸钙、葡萄糖酸硒中的一种或多种成分,护色液浓度为0.05-0.1%,浸泡30-50分钟;护色液中均为营养物质,金属离子能够增加脆度,且具有很高的营养价值,进一步补充了枣片的营养性。鲜枣片为翠绿色,该颜色收到高温膨化后容易糊化变色,所以在膨化前一步骤进行护色处理。
⑹山楂前处理:山楂清洗→加热护色→打浆过筛→酶解→均质→喷雾干燥。
第一步,在经过去果柄、去核的山楂20-30份中加入质量浓度为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,在 80℃-90℃热水中进行熬制。
第二步,将预处理的山楂,放入打浆机中,以山楂:水=1:3的比例进行打浆,然后用筛网过筛,完毕之后,加入氢氧化钙,调节Ph值为3.5-4.0。
第三步,酶解。将第二步处理的山楂果浆放在功率200-300W,温度50℃-55℃条件下超声3h,同时加入0.1%-0.2%纤维素复合酶+0.05%-0.1%山楂果浆酶解酶 +0.1%-0.2%果胶酶+0.10%-0.15%单宁酶。在单宁酶作用下催化山楂中的单宁分子中酯键、缩酚键和糖苷键断裂,生成相应的缩酚酸和多元醇,然后在多酚酶、脱羧酶等酶的作用下,使之继续被降解为间苯三酚、间苯二酚,最终被降解为 3-羟基-5-氧-己酸、5-氧-6-己酸甲酯等小分子物质,进而苦涩味减少。
第四步,均质。将果浆在均质机进行均质。
第五步,喷雾干燥。将山楂果浆放在离心式喷雾干燥塔内,离心式喷雾干燥塔的进口温度180℃-185℃,蠕动泵流速控制在14r/min,离心式喷雾干燥塔喷头转速6400r/min-8000r/min。待喷雾干燥塔完全冷却后,收集产出的山楂果粉,备用。
⑺压差膨化枣片:
开启电磁阀,连接蒸汽发生器与膨化罐,蒸汽发生器传输的过热蒸汽加热膨化罐,使罐内温度缓慢升至膨化温度102-104℃,关闭电磁阀;开启进气阀,连接空气压缩机与膨化罐,同时通入非冷凝气体氮气,使罐内压力增加到设定压力由0.1MPa增加到0.6MPa,15-20min内增加压力至0.6MPa,关闭进气阀;开启真空泵,对真空罐进行抽真空,使罐内真空度达到-0.08MPa;开启泄压阀,连接膨化罐和真空罐,原料瞬间膨胀,并带走膨化罐中大量水分;迅速向冷却管道中通入冷却水,将膨化罐内温度降至抽真空干燥时要求的温度90℃;抽真空干燥 220-250min,抽真空干燥过程中辅助超声,超声强度500W-800W,当物料含水量达到干燥终点5%以下时,关闭泄气阀,停止抽真空,通入冷却水将温度降至 25-35℃,打开通气阀门,恢复常压后开罐取出样品;
⑻混合超细调味粉制备:总量百分比15-25份山楂果粉、35-50份可可粉、 10-20份可可脂、15-25份椰蓉粉、15-25份酸枣粉,所有粉均为超细粉,直径小于5-10微米,便于粘到枣片外表面,混合均匀备用;
⑼超细调味粉涂布,将调制好的超细调味粉喷撒在膨化好的枣片外表面,完全冷却后,即可进行包装。
经过本发明的方法制备,枣片的气孔率增加20%,内部颜色为鲜枣的淡绿色,在枣片外部喷涂有超细粉,吃起来口感酥脆,且口味丰富,是一种市场上暂时没有出现过的新型休闲食品,口感好,营养非常丰富。
Claims (2)
1.一种鲜枣干脆片的加工方法,其特征在于:包括如下步骤
⑴鲜枣切片制备:将鲜枣清洗,分级,枣经过抗裂变处理,漂烫杀菌50-60℃;
⑵去核,去果柄:将枣的两端果尖和果柄切除,在果尖或果柄的切口端面中心开孔,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动,去核后切片3-5mm,切片后进行分级,去掉不规整的枣片;
⑶鲜枣片速冻与保鲜:在-40℃速冻,速冻时间2-5min,然后将速冻后的枣片放在温度-18℃冻藏备用;
⑷冷冻鲜枣片的解冻:
将冻藏的枣片用110℃蒸汽从两侧同时喷枣切片,蒸汽压力为0.1-0.15Mpa,喷出的蒸汽中含有3-5wt%的植酸,喷到切片的表面持续1-2分钟;
⑸护色处理:
将解冻后的枣片浸没到护色液中进行护色,护色液用碳酸氢钠调节pH到8,护色液含葡萄糖酸锌、葡萄糖酸钙、氧化锌、硫酸钙、葡萄糖酸硒中的一种或多种成分,浸泡30-50分钟;
⑹压差膨化枣片:
开启电磁阀,连接蒸汽发生器与膨化罐,蒸汽发生器传输的过热蒸汽加热膨化罐,使罐内温度缓慢升至膨化温度102-104℃,关闭电磁阀;开启进气阀,连接空气压缩机与膨化罐,同时通入非冷凝气体氮气,使罐内压力增加到设定压力由0.1MPa增加到0.6MPa,15-20min内增加压力至0.6MPa,关闭进气阀;开启真空泵,对真空罐进行抽真空,使罐内真空度达到-0.08MPa;开启泄压阀,连接膨化罐和真空罐,原料瞬间膨胀,带走膨化罐中大量水分;迅速向冷却管道中通入冷却水,将膨化罐内温度降至抽真空干燥时要求的温度90℃;抽真空干燥220-250min,抽真空干燥过程中辅助超声,超声强度500W-800W,当物料含水量达到干燥终点5%以下时,关闭泄气阀,停止抽真空,通入冷却水将温度降至25-35℃,打开通气阀门,恢复常压后开罐取出样品;
⑺混合超细调味粉制备:总量百分比15-25份山楂果粉、35-50份可可粉、10-20份可可脂、15-25份椰蓉粉、15-25份酸枣粉,所有粉均为超细粉,直径小于5-10微米,混合均匀备用;
⑻超细调味粉涂布,将调制好的超细调味粉喷撒在膨化好的枣片外表面,完全冷却后,即可进行包装。
2.根据权利要求1所述的鲜枣干脆片的加工方法,其特征在于:所述山楂果粉的制备方法如下:
山楂前处理:山楂清洗、加热护色、打浆过筛、酶解、均质、喷雾干燥;
第一步,在经过去果柄、去核的山楂20-30份中加入总质量分数0.05-0.1%复合护色剂,在80℃-90℃热水中进行熬制;
第二步,将预处理的山楂,放入打浆机中,以山楂:水体积比=1:3的比例进行打浆,然后用筛网过筛,完毕之后,加入氢氧化钙,调节Ph值为3.5-4.0,得到山楂果浆;
第三步,酶解,将第二步处理的山楂果浆放在功率200-300W,温度50℃-55℃条件下超声酶解3h,加入0.1%-0.2%纤维素复合酶+0.05%-0.1%山楂果浆酶解酶+0.1%-0.2%果胶酶+0.10%-0.15%单宁酶;然后灭酶;
第四步,均质,将果浆在均质机进行均质;
第五步,喷雾干燥,将山楂果浆放在离心式喷雾干燥塔内,离心式喷雾干燥塔的进口温度180℃-185℃,蠕动泵流速控制在14r/min,离心式喷雾干燥塔喷头转速6400r/min-8000r/min,待喷雾干燥塔完全冷却后,收集产出的山楂果粉,备用。
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