CN108576352A - 一种柿子果脯的加工方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,具体涉及一种柿子果脯的加工方法,具体为:1)选取优质鲜果浸泡于石灰石‑乙烯混合液中,捞出清洗干净后去皮;2)将去皮后的柿子浸泡于由植物提取液、蛋清溶菌酶、D‑异抗坏酸、烟酰胺及无水乙醇制成的浸泡液中,在温度为30‑40℃下浸泡3‑5h,其中植物提取液主要由甘蔗、甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本制成;3)柿子经第一次烘烤后进行捏饼、堆捂,再进行第二次烘烤;4)将烘烤好的柿子密封存放,等表面出霜后灭菌、包装。本发明制得的柿子果脯光泽鲜艳,保持了原果颜色,有效延长了货架期,质脆香甜,口感好,且其制备方法简单,易加工。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种柿子果脯的加工方法。
背景技术
柿子隶属柿科柿属多年生落叶果树,原产于我国,栽培已有一千多年的历史。柿子营养价值丰富,含有蔗糖、葡萄糖、果糖、蛋白质、维生素C、钙等多种人体所需的营养成分。中医认为其甘寒微涩,归肺、脾、胃、大肠经,具有润肺化痰、清热生津、涩肠止痢、健脾益胃、生津润肠、凉血止血等多种功效,普遍被大众所接受。目前,传统的柿子果脯加工方法,生产的柿饼涩味严重、口感较差,且存放时间短,无法满足人们多美食的追求,导致柿子果脯的销售市场减少,降低了经济效益。
发明内容
本发明的发明目的在于:针对上述存在的问题,提供一种柿子果脯的加工方法,柿子果脯光泽鲜艳,保持了原果颜色,有效延长了货架期,质脆香甜,口感好,且其制备方法简单,易加工。
为了实现上述目的,本发明采用的技术方案如下:
一种柿子果脯的加工方法,具体包括以下步骤:
(1)选料及处理:选取质地硬脆、无破损、无虫害的优质鲜果,浸泡于石灰石-乙烯混合液中3-7天,捞出用清水清洗干净后,去皮,备用;
(2)浸泡:将植物提取液、蛋清溶菌酶、D-异抗坏酸、烟酰胺及无水乙醇混合均匀后,加入2-3倍无菌水,制得浸泡液,将去皮后的柿子浸泡于所述浸泡液中,在温度为30-40℃下浸泡3-5h,并辅以超声波进行浸泡,浸泡结束后捞出柿子并漂洗干净,沥干表面水分,备用;
所述植物提取液主要由甘蔗、甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本制成;
(3)第一次烘烤:将橙皮糖浆均匀涂抹在柿子上,置于蒸汽烘干箱内进行第一次烘烤,所控制温度为55-65℃,烘烤时间为4-5h;
(4)捏饼:第一次烘烤结束后取出柿子冷却至30-40℃,将柿子果面捏扁,果肉捏软,转置于密封容器内进行堆捂,备用;
(5)第二次烘烤:将堆捂后的柿子再次均匀涂抹橙皮糖浆,进行第二次烘烤,所控制温度为40-50℃,烘烤时间为8-10h;
(6)出霜:将步骤(5)干燥好的柿子果脯密封存放,等表面出霜后制得所述柿子果脯;
(7)包装:将所述柿子果脯灭菌后进行包装。
优选地,步骤(2)中所述浸泡液的原料的重量份为:植物提取液20-40份、蛋清溶菌酶3-7份、D-异抗坏酸2-6份、烟酰胺2-4份及无水乙醇10-15份。
优选地,步骤(2)中所述植物提取液主要由以下重量份原料制成:甘蔗10-20份、甜菜10-15份、红浆果15-20份、菊苣12-16份、木香5-7份、香荚兰3-7份、白蔹10-20份、柽柳叶15-20份及藁本10-15份。
优选地,步骤(2)中所述植物提取液的制备方法为:
S1:将甘蔗去皮后切块,并与清洗后消毒的甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本,放入绞碎机内绞碎成浆,过滤后得到滤液A和滤渣A,备用;
S2:往滤渣A中加入体积浓度为70-90%的无水乙醇溶液,搅拌均匀后,微波联合超声波辅助提取2-4h,经离心过滤,得到的滤液与滤液A混合均匀,制得所述植物提取液。
优选地,步骤(4)中所述堆捂的温度为30-50℃,堆捂时间为5-10h。
优选地,所述柿子果脯的水分含量达到20-30%。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
本申请制备柿子果脯的过程中将去皮后的柿子浸泡于浸泡液中,该浸泡液主要由植物提取液、蛋清溶菌酶、D-异抗坏酸、烟酰胺及无水乙醇制成,其中植物提取液主要由甘蔗、甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本制成。蛋清溶菌酶对人体无害,可有效地防止细菌对食品的污染,起到很好的防腐保鲜作用;D-异抗坏酸及烟酰胺对柿子有很好的护色效果,维持了柿子原果的颜色;无水乙醇增强了浸泡液的渗透性,提高浸泡液的利用率;甘蔗、甜菜、红浆果及菊苣中含有较高的糖分,掩盖了柿子中的涩味,增加柿子的含糖量,使柿子涩味减少,鲜甜可口,同时还具有一定的抗菌作用,减少微生物对柿子的影响,从而延长柿子货架期;木香及香荚兰具有特殊的气味,将柿子浸泡于其中,能有效增加柿子的香味,香甜可口,促进食欲;白蔹、柽柳叶及藁本具有广谱杀菌抗菌能力,能减少微生物对柿子的影响,从而延长柿子货架期;将柿子浸泡于以上物质制成的浸泡液中,使得柿子果脯保持了原果颜色,光泽鲜艳,有效延长了货架期,质脆香甜,口感好。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的,不是旨在于限制本发明。本文所使用的术语“及/或”包括一个或多个相关的所列项目的任意的和所有的组合。
实施例1
一种柿子果脯的加工方法,具体包括以下步骤:
(1)选料及处理:选取质地硬脆、无破损、无虫害的优质鲜果,浸泡于石灰石-乙烯混合液中3天,捞出用清水清洗干净后,去皮,备用;
(2)浸泡:将植物提取液20重量份、蛋清溶菌酶3重量份、D-异抗坏酸2重量份、烟酰胺2重量份及无水乙醇10重量份混合均匀后,加入2倍无菌水,制得浸泡液,将去皮后的柿子浸泡于所述浸泡液中,在温度为30℃下浸泡3h,并辅以超声波进行浸泡,浸泡结束后捞出柿子并漂洗干净,沥干表面水分,备用;
所述植物提取液主要由以下重量份原料制成:甘蔗10份、甜菜10份、红浆果15份、菊苣12份、木香5份、香荚兰3份、白蔹10份、柽柳叶15份及藁本10份;其制备方法为:S1:将甘蔗去皮后切块,并与清洗后消毒的甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本,放入绞碎机内绞碎成浆,过滤后得到滤液A和滤渣A,备用;
S2:往滤渣A中加入体积浓度为70%的无水乙醇溶液,搅拌均匀后,微波联合超声波辅助提取2h,经离心过滤,得到的滤液与滤液A混合均匀,制得所述植物提取液;
(3)第一次烘烤:将橙皮糖浆均匀涂抹在柿子上,置于蒸汽烘干箱内进行第一次烘烤,所控制温度为55℃,烘烤时间为4h;
(4)捏饼:第一次烘烤结束后取出柿子冷却至30℃,将柿子果面捏扁,果肉捏软,转置于密封容器内进行堆捂,温度为30℃,堆捂时间为5h,备用;
(5)第二次烘烤:将堆捂后的柿子再次均匀涂抹橙皮糖浆,进行第二次烘烤,所控制温度为40℃,烘烤时间为8h,水分含量达到20%;
(6)出霜:将步骤(5)干燥好的柿子果脯密封存放,等表面出霜后制得所述柿子果脯;
(7)包装:将所述柿子果脯灭菌后进行包装。
实施例2
一种柿子果脯的加工方法,具体包括以下步骤:
(1)选料及处理:选取质地硬脆、无破损、无虫害的优质鲜果,浸泡于石灰石-乙烯混合液中5天,捞出用清水清洗干净后,去皮,备用;
(2)浸泡:将植物提取液30重量份、蛋清溶菌酶5重量份、D-异抗坏酸4重量份、烟酰胺3重量份及无水乙醇13重量份混合均匀后,加入2.5倍无菌水,制得浸泡液,将去皮后的柿子浸泡于所述浸泡液中,在温度为35℃下浸泡4h,并辅以超声波进行浸泡,浸泡结束后捞出柿子并漂洗干净,沥干表面水分,备用;
所述植物提取液主要由以下重量份原料制成:甘蔗15份、甜菜13份、红浆果17份、菊苣14份、木香6份、香荚兰5份、白蔹15份、柽柳叶17份及藁本13份;其制备方法为:S1:将甘蔗去皮后切块,并与清洗后消毒的甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本,放入绞碎机内绞碎成浆,过滤后得到滤液A和滤渣A,备用;
S2:往滤渣A中加入体积浓度为80%的无水乙醇溶液,搅拌均匀后,微波联合超声波辅助提取3h,经离心过滤,得到的滤液与滤液A混合均匀,制得所述植物提取液;
(3)第一次烘烤:将橙皮糖浆均匀涂抹在柿子上,置于蒸汽烘干箱内进行第一次烘烤,所控制温度为60℃,烘烤时间为4.5h;
(4)捏饼:第一次烘烤结束后取出柿子冷却至35℃,将柿子果面捏扁,果肉捏软,转置于密封容器内进行堆捂,温度为40℃,堆捂时间为7h,备用;
(5)第二次烘烤:将堆捂后的柿子再次均匀涂抹橙皮糖浆,进行第二次烘烤,所控制温度为45℃,烘烤时间为9h,水分含量达到25%;
(6)出霜:将步骤(5)干燥好的柿子果脯密封存放,等表面出霜后制得所述柿子果脯;
(7)包装:将所述柿子果脯灭菌后进行包装。
实施例3
一种柿子果脯的加工方法,具体包括以下步骤:
(1)选料及处理:选取质地硬脆、无破损、无虫害的优质鲜果,浸泡于石灰石-乙烯混合液中7天,捞出用清水清洗干净后,去皮,备用;
(2)浸泡:将植物提取液40重量份、蛋清溶菌酶7重量份、D-异抗坏酸6重量份、烟酰胺4重量份及无水乙醇15重量份混合均匀后,加入3倍无菌水,制得浸泡液,将去皮后的柿子浸泡于所述浸泡液中,在温度为40℃下浸泡5h,并辅以超声波进行浸泡,浸泡结束后捞出柿子并漂洗干净,沥干表面水分,备用;
所述植物提取液主要由以下重量份原料制成:甘蔗20份、甜菜15份、红浆果20份、菊苣16份、木香7份、香荚兰7份、白蔹20份、柽柳叶20份及藁本15份;其制备方法为:S1:将甘蔗去皮后切块,并与清洗后消毒的甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本,放入绞碎机内绞碎成浆,过滤后得到滤液A和滤渣A,备用;
S2:往滤渣A中加入体积浓度为90%的无水乙醇溶液,搅拌均匀后,微波联合超声波辅助提取4h,经离心过滤,得到的滤液与滤液A混合均匀,制得所述植物提取液;
(3)第一次烘烤:将橙皮糖浆均匀涂抹在柿子上,置于蒸汽烘干箱内进行第一次烘烤,所控制温度为65℃,烘烤时间为5h;
(4)捏饼:第一次烘烤结束后取出柿子冷却至40℃,将柿子果面捏扁,果肉捏软,转置于密封容器内进行堆捂,温度为50℃,堆捂时间为10h,备用;
(5)第二次烘烤:将堆捂后的柿子再次均匀涂抹橙皮糖浆,进行第二次烘烤,所控制温度为50℃,烘烤时间为10h,水分含量达到30%;
(6)出霜:将步骤(5)干燥好的柿子果脯密封存放,等表面出霜后制得所述柿子果脯;
(7)包装:将所述柿子果脯灭菌后进行包装。
本申请进行以下对比实验,并进行了柿子果脯的货架期及感官评定测试,结果如表1:
对比例1:市面出售的柿子果脯。
对比例2:浸泡液的原料为甘蔗、甜菜、红浆果及菊苣,其他与本发明实施例1相同。
对比例3:浸泡液的原料为木香、香荚兰、白蔹、柽柳叶及藁本,其他与本发明实施例1相同。
对比例4:浸泡液的原料为蛋清溶菌酶、D-异抗坏酸、烟酰胺及无水乙醇,其他与本发明实施例1相同。
从表1可知,对比例2-4中加入的原料种类各不相同,但制得的柿子果脯的货架期均比对比例1长,然而仍比本发明的实施例1-3效果差的多,说明,本发明的实施例制备方法比传统方法效果显著,制得的柿子果脯不仅货架期长,且柿子果脯光泽鲜艳,有效保持了原果颜色,果脯香甜,无涩味。
表1柿子果脯的货架期和感官评定
组别 | 货架期/月 | 感官评定 |
对比例1 | 4.0 | 色暗,无光泽、味涩,果肉硬 |
对比例2 | 4.5 | 光泽,味甜,果肉软 |
对比例3 | 5.5 | 光泽,味香甜,果肉软 |
对比例4 | 4.8 | 光泽,味香甜,果肉软 |
实施例1 | 9.5 | 光泽鲜艳,保持原果颜色,果脯香甜,无涩味 |
实施例2 | 10.0 | 光泽鲜艳,保持原果颜色,果脯香甜,无涩味 |
实施例3 | 10.5 | 光泽鲜艳,保持原果颜色,果脯香甜,无涩味 |
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (6)
1.一种柿子果脯的加工方法,其特征在于,具体包括以下步骤:
(1)选料及处理:选取质地硬脆、无破损、无虫害的优质鲜果,浸泡于石灰石-乙烯混合液中3-7天,捞出用清水清洗干净后,去皮,备用;
(2)浸泡:将植物提取液、蛋清溶菌酶、D-异抗坏酸、烟酰胺及无水乙醇混合均匀后,加入2-3倍无菌水,制得浸泡液,将去皮后的柿子浸泡于所述浸泡液中,在温度为30-40℃下浸泡3-5h,并辅以超声波进行浸泡,浸泡结束后捞出柿子并漂洗干净,沥干表面水分,备用;
所述植物提取液主要由甘蔗、甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本制成;
(3)第一次烘烤:将橙皮糖浆均匀涂抹在柿子上,置于蒸汽烘干箱内进行第一次烘烤,所控制温度为55-65℃,烘烤时间为4-5h;
(4)捏饼:第一次烘烤结束后取出柿子冷却至30-40℃,将柿子果面捏扁,果肉捏软,转置于密封容器内进行堆捂,备用;
(5)第二次烘烤:将堆捂后的柿子再次均匀涂抹橙皮糖浆,进行第二次烘烤,所控制温度为40-50℃,烘烤时间为8-10h;
(6)出霜:将步骤(5)干燥好的柿子果脯密封存放,等表面出霜后制得所述柿子果脯;
(7)包装:将所述柿子果脯灭菌后进行包装。
2.根据权利要求1所述的柿子果脯的加工方法,其特征在于,步骤(2)中所述浸泡液的原料的重量份为:植物提取液20-40份、蛋清溶菌酶3-7份、D-异抗坏酸2-6份、烟酰胺2-4份及无水乙醇10-15份。
3.根据权利要求1所述的柿子果脯的加工方法,其特征在于,步骤(2)中所述植物提取液主要由以下重量份原料制成:甘蔗10-20份、甜菜10-15份、红浆果15-20份、菊苣12-16份、木香5-7份、香荚兰3-7份、白蔹10-20份、柽柳叶15-20份及藁本10-15份。
4.根据权利要求1所述的柿子果脯的加工方法,其特征在于,步骤(2)中所述植物提取液的制备方法为:
S1:将甘蔗去皮后切块,并与清洗后消毒的甜菜、红浆果、菊苣、木香、香荚兰、白蔹、柽柳叶及藁本,放入绞碎机内绞碎成浆,过滤后得到滤液A和滤渣A,备用;
S2:往滤渣A中加入体积浓度为70-90%的无水乙醇溶液,搅拌均匀后,微波联合超声波辅助提取2-4h,经离心过滤,得到的滤液与滤液A混合均匀,制得所述植物提取液。
5.根据权利要求1所述的柿子果脯的加工方法,其特征在于:步骤(4)中所述堆捂的温度为30-50℃,堆捂时间为5-10h。
6.根据权利要求1所述的柿子果脯的加工方法,其特征在于:所述柿子果脯的水分含量达到20-30%。
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