CN108606137A - 综合生产两种枸杞制品的制备工艺 - Google Patents
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了综合生产两种枸杞制品的制备工艺,以枸杞鲜果为原料对鲜枸杞进行选料、漂洗、醋泡、糖渍、干燥等工艺加工制得的枸杞果脯,并以醋泡液制得枸杞果味醋。本发明通过一个工艺同时制得了两种枸杞产品,所得枸杞果脯不含硫,克服了传统干枸杞制作果脯含硫的缺点,同时也克服了鲜枸杞含糖含水量高、表面有蜡质,从而导致果脯制备时糖难以渗透,糖渍工艺时间长,需要进行反复糖渍等缺点。得到的枸杞果脯圆润饱满,色泽鲜艳,口感独特,酸甜可口,富含枸杞多糖,有益人体健康;所得枸杞果味醋营养丰富,有独特的枸杞风味。
Description
技术领域
本发明涉及枸杞保健品,属于食品加工领域,特别是涉及两种枸杞制品及其工艺。
背景技术
枸杞子是茄科植物枸杞的浆果,成热的枸杞子呈卵圆形,颜色鲜红,枸杞子是我国的特产,自古就药食兼用,明朝时被列为贡品,它具有润肺、清肝、滋肾、益气、生精、助阳、强筋骨、祛风、明目等功效,其功效在《本草纲目》和《中华药典》中均有记载,是一种即可以食用又具有一定药用价值的植物天然果实。近年研究人员发现,枸杞还具有抑制肿瘤生长和细胞突变、延缓哀老及抗脂肪肝等方面的药理作用,特别是枸杞子中所含的枸杞多糖具有调节和增强人体兔疫力的功能,是开发功能性食品的最佳原料。枸杞的营养成分非常丰富,不仅含有大量的蛋白质、脂肪、多糖、硫胺素、类胡萝卜素、抗坏血酸等物质,还含有丰富的微量矿物元索K、Na、Ca、Fe、Cu、Mg、Zn、P、Se、Ge、Li等。但由于枸杞子干果本身具有一定的酸味,口感不好,而目前市场上其它枸杞产品如饮料、口服液等都是以枸杞为原料所提取的产品,含枸杞的成分有限;其次,枸杞鲜果受季节影响比较大,不利于工业化大规模生产。
随着人们生活水平的不断提高,果脯作为一种休闲食品进入普通家庭,增大了果脯的消费量,同时这也给制造商提出了更高的要求,果脯产品正在逐渐向无硫、营养方向发展,目前的果脯产品大多是以苹果、桃、杏为原料,而且为了硬化和护色采用加硫和防腐成分制做。枸杞具有护肝明目功效,目前市售的枸杞果脯常常是通过干果制备,枸杞干果在晾晒过程中常伴有灰土及蝇虫污染,而且干枸杞常会使用二氧化硫护色防腐,从而导致二氧化硫超标。而鲜枸杞制作枸杞果脯则少见,通常鲜枸杞含糖含水量高、表面有蜡质,因而浸渍效率慢,通常采用梯度浸渍法,效率低下,而用其他的方法容易破坏枸杞的活性成分等缺点。另一方面,现代人们对鲜品自身天然的口感、性状的需求,使得大量添加各种矫味剂、甜味剂来增香増味,而失去了天然味道的产品,逐渐被摒弃。
发明内容
有鉴于现有技术的上述缺陷,本发明所要解决的技术问题是提供一种枸杞鲜果果脯的制备方法,克服鲜枸杞含糖含水量高、表面有蜡质等缺点,采用枸杞鲜果为原料,经过一系列工艺处理,得到鲜枸杞果脯。
为实现上述目的,本发明提供了综合生产两种枸杞制品,包括以下步骤:
(1)选料:选取新鲜采摘的饱满圆润、无病虫害的枸杞鲜果,去掉果蒂,备用;
(2)漂洗:将采摘的枸杞鲜果,采用一定浓度的氯化钠溶液清洗、浸泡5~15分钟,目的是清洗掉残留在枸杞表面的杂质,并起到护色和使鲜果更加殷实饱满的效果;
(3)醋泡:用一定浓度的食醋浸泡1~24小时,目的是破坏鲜枸杞表面的蜡质、护色,增加枸杞酸甜可口的风味,并以食醋提取枸杞水溶性活性成分,食醋浸泡液经过处理即可以得到枸杞果味醋;
(5)糖渍:将醋泡后鲜枸杞转入浓度为45~70Brix的糖浆或糖液中浸渍5~15小时,目的是利用糖的渗透压腌制枸杞;
(6)干燥:将糖渍后的枸杞果分离糖浆后转入温度为45~60℃的烘箱热风下干燥,干燥后即得枸杞果脯。
所述的氯化钠溶液为质量百分比浓度为1~5%氯化钠溶液。
所述的醋泡,醋液为质量百分比浓度为2%~5%的食醋,其中食醋为老陈醋、白醋、红醋以及果醋中的一种,优选为白醋。
所述的糖浆为葡萄糖、麦芽糖、异麦芽低聚糖、果葡糖浆或麦芽糊精,优选麦芽糊精,所述的糖液为白砂糖液或者红糖液。
本发明的有益效果是:
本发明通过一个工艺同时制得了两种枸杞产品,所得枸杞果脯不含硫,克服了传统干枸杞制作果脯含硫的缺点,同时也克服了鲜枸杞含糖含水量高、表面有蜡质,从而导致果脯制备时糖难以渗透,糖渍工艺时间长,需要进行反复糖渍等缺点。得到的枸杞果脯圆润饱满,色泽鲜艳,口感独特,酸甜可口,富含枸杞多糖,有益人体健康;所得枸杞果味醋营养丰富,有独特的枸杞风味。并且制备的过程中没有营养物质的损失。
值得注意的是,本工艺所述的生产枸杞果脯和枸杞果味醋的方法,亦可以适用于采用其他的果子为原料,如以蓝莓、黑莓、草莓等为原料生产相应的果脯和果味醋。
具体实施方式
实施例1:
将采摘的枸杞鲜果100kg,去掉果蒂后采用百分比浓度为5%氯化钠溶液清洗、浸泡15分钟;转入5%白醋食醋中浸泡24h;将醋泡后鲜枸杞转入浓度为70Brix的麦芽糊精浆中浸渍15小时。最后将糖渍后的枸杞果分离糖浆后转入温度为60℃的烘箱热风下干燥,干燥后即得枸杞果脯。将浸泡过枸杞的白醋食醋进一步处理后即可得到枸杞果味醋。
所得鲜枸杞果脯圆润饱满,色泽呈鲜艳红色,口感独特,酸甜可口,保持枸杞原有的枸杞多糖的甜味,不含硫,咀嚼无晶粒感。所得枸杞果味醋呈淡红色,有鲜枸杞果的滋味,营养比普通白醋丰富。
对比实施例1:
将实施例1中的新鲜采摘的去掉果蒂枸杞鲜果100kg,换成某市售枸杞干果,其余步骤同实施例1 。
所得枸杞干果脯状如枸杞干,色泽暗红不鲜艳略带黄色,含硫。所得枸杞果味醋略带黄色,有干枸杞果的滋味。
实施例2:
将采摘的枸杞鲜果100kg,去掉果蒂后采用百分比浓度为5%氯化钠溶液清洗、浸泡5分钟;用流动水将浸泡后的枸杞清洗后,转入5%白醋食醋中浸泡1h;将醋泡后鲜枸杞转入浓度为45Brix的果葡糖浆中浸渍5小时。最后将糖渍后的枸杞果分离糖浆后转入温度为45℃的烘箱热风下干燥,干燥后即得枸杞果脯。将浸泡过枸杞的白醋食醋进一步处理后即可得到枸杞果味醋。
所得鲜枸杞果脯圆润饱满,但皮层皱缩,色泽呈鲜艳红色,口感独特,酸甜可口,但甜味明显,不含硫,咀嚼有晶粒感,保质期长。所得枸杞果味醋呈淡红色,有鲜枸杞果的滋味,营养比普通白醋丰富。
对比实施例2:
将实施例2中醋泡工艺去掉,其余步骤同实施例2。
所得鲜枸杞果脯在浸渍5小时后糖液并不能完全浸渍进入鲜枸杞果,所得枸杞果脯保质期短。
实施例3:
将采摘的枸杞鲜果100kg,去掉果蒂后采用百分比浓度为5%氯化钠溶液清洗、浸泡5分钟;用流动水将浸泡后的枸杞清洗后,转入4%白醋食醋中浸泡12h;将醋泡后鲜枸杞转入浓度为60Brix的麦芽糖浆中浸渍10小时。最后将糖渍后的枸杞果分离糖浆后转入温度为55℃的烘箱热风下干燥,干燥后即得枸杞果脯。将浸泡过枸杞的白醋食醋进一步处理后即可得到枸杞果味醋。
所得鲜枸杞果脯圆润饱满,但皮层皱缩,色泽呈鲜艳红色,口感独特,酸甜可口,不含硫,保质期长,咀嚼有明显晶粒感,无明显枸杞甜味。所得枸杞果味醋呈淡红色,有鲜枸杞果的滋味,营养比普通白醋丰富。
对比实施例3:
将实施例3中醋泡工艺去掉,其余步骤同实施例3。
不能得到枸杞果味醋,所得枸杞果脯没有酸甜的口感。
实施例4:
将采摘的枸杞鲜果100kg,去掉果蒂后采用百分比浓度为5%氯化钠溶液清洗、浸泡5分钟;用流动水将浸泡后的枸杞清洗后,转入4%白醋食醋中浸泡12h;将醋泡后鲜枸杞转入浓度为60Brix的葡萄糖浆中浸渍10小时。最后将糖渍后的枸杞果分离糖浆后转入温度为55℃的烘箱热风下干燥,干燥后即得枸杞果脯。将浸泡过枸杞的白醋食醋进一步处理后即可得到枸杞果味醋。
所得鲜枸杞果脯圆润饱满,但皮层皱缩,色泽呈暗红色,口感独特,酸甜可口,不含硫,保质期长,咀嚼有明显晶粒感,无明显枸杞甜味。所得枸杞果味醋呈淡红色,有鲜枸杞果的滋味,营养比普通白醋丰富。
Claims (6)
1.综合生产两种枸杞制品的制备工艺,其特征在于,包括以下步骤和工艺条件:
(1)选料:选取新鲜采摘的饱满圆润、无病虫害的枸杞鲜果,去掉果蒂,备用;
(2)漂洗:将采摘的枸杞鲜果,采用一定浓度的氯化钠溶液清洗、浸泡5~15分钟,目的是清洗掉残留在枸杞表面的杂质,并起到护色和使鲜果更加殷实饱满的效果;
(3)醋泡:用一定浓度的食醋浸泡1~24小时,目的是破坏鲜枸杞表面的蜡质、护色,增加枸杞酸甜可口的风味,并以食醋提取枸杞水溶性活性成分,食醋浸泡液经过处理即可以得到枸杞果味醋;
(5)糖渍:将醋泡后鲜枸杞转入浓度为45~70Brix的糖浆或糖液中浸渍5~15小时,目的是利用糖的渗透压腌制枸杞;
(6)干燥:将糖渍后的枸杞果分离糖浆后转入温度为45~60℃的烘箱热风下干燥,干燥后即得枸杞果脯。
2.根据权利要求1所述的制备工艺,其特征在于,氯化钠溶液为质量百分比浓度为1~5%氯化钠溶液。
3.根据权利要求1所述的制备工艺,其特征在于,醋液为质量百分比浓度为2%~5%的食醋,其中食醋为老陈醋、白醋、红醋以及果醋中的一种,优选为白醋。
4.根据权利要求1所述的制备工艺,其特征在于,糖浆为葡萄糖、麦芽糖、异麦芽低聚糖、果葡糖浆或麦芽糊精中的一种或多种,所述的糖液为白砂糖液或者红糖液。
5.根据权利要求4所述的制备工艺,其特征在于,所述糖浆为麦芽糊精。
6.根据权利要求1-5任意一项所述的制备工艺制备得到的枸杞制品。
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