CN108719944B - 一种黄桃沙司及其制备方法 - Google Patents
一种黄桃沙司及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种黄桃沙司产品及其制备方法。将黄桃去杂洗净切块,打浆至无明显颗粒;加入质量分数0.1~0.3%的果胶酶,酶解1~3h,离心得澄清的黄桃浆液;调整糖度并高温瞬时杀菌,接种酵母菌酒精发酵,当发酵液中的酒精含量达到6~10%时,接种醋酸菌菌液进行醋酸发酵,当醋酸含量达到3.5~5.5%时,终止发酵,过滤得澄清的黄桃发酵液;将黄桃发酵液预煮沸,加入香辛料浸提液、甜味剂、增稠剂、乳化剂、食盐,充分混合均匀,采用加热浓缩至可溶性固形物为30~55%,得到黄桃沙司。本发明的黄桃沙司显著提高了黄桃的经济附加值,产品质量符合卫生标准,营养丰富,利于消化吸收,口味鲜美,具有一定的涂抹性和分散性,便于产品食用。
Description
技术领域
本发明属于农产品及食品加工领域,具体涉及一种黄桃沙司产品及其制备方法,以黄桃发酵浆液为原料,产品工艺独特,营养丰富,便于携带和食用,具有较大的市场前景。
背景技术
黄桃是我国主要的水果品种之一。黄桃果肉和果皮颜色艳丽,均呈金黄色或橙黄色,肉质紧密细韧,酸甜可口,香气浓郁,营养丰富,糖类占10.7%、蛋白质0.8%、脂肪0.1%,易于人体消化吸收,并含有大量的维生素C和膳食纤维以及多种微量营养素,可满足消费者对健康的需求。传统医学认为,黄桃益气血,生津液。因此,黄桃类产品颇受国内外消费者欢迎。
但是,我国黄桃种植面积逐年扩大,产量剧增,市场供大于求,导致黄桃市场价格大幅度降低。并且,近几年病虫害严重,黄桃黑斑病频发,也造成了黄桃滞销,对黄桃的种植业提出了巨大的挑战。因此,对黄桃进行深加工,提高产品附加值,不仅可以缓解果农卖果难的问题,还可以促进我国农产品种植业的合理发展。
目前,黄桃深加工主要以罐头产品为主,且我国已初具规模。但是随着我国物质生活水平的日益提高,消费者对于创新性食品的需求越来越大。黄桃果汁饮料产品呈“井喷”式发展,大型乳制品企业已经相继开发出黄桃果肉酸奶。但是,黄桃在餐饮服务业中的应用还仅存在于水果沙拉的初级阶段,相关产品研发未见报道。
沙司是现代餐饮中一种必不可少的流质或半流质状态的调味汁,通过直接浇到菜肴上,可增加菜品的滋味,同时可以赋予菜肴美观艳丽的色泽,另外还可以有效保持菜肴的温度。伴随饮食餐饮的现代化进程,消费者对沙司等调味料的需求越来越高,不仅色、香、味俱佳,还要求营养、健康、天然和多样。本发明以黄桃为主要原料,采用分步发酵法制备营养和口感俱佳的黄桃发酵液,通过添加香辛料浸提液赋予产品符合我国消费者饮食习惯的香气,基于调配蒸煮工艺生产口感酸甜适度、流淌度适中的沙司新产品,不仅可以实现调味汁料的功能性和天然性,而且可以满足消费者对健康饮食的日益追求。
发明内容
为了进一步扩大黄桃在现代餐饮中的应用,本发明提供一种黄桃沙司及其制备方法。
一种黄桃沙司由黄桃打浆、酶解、发酵、辅以调味料制成的半流质酱汁,细腻均匀,不分层,具有黄桃独特的香味和鲜味,无异味;可溶性固形物含量≥30%,有机酸含量/(g/100g)≥2.5%,总糖含量/(g/100g)≥8.0%,总氨基酸含量/(mg/g)≥32‰,总砷/(mg/g)≤0.5‰,铅/(mg/g)≤1.0‰,铜/(mg/g)≤5.0‰,细菌总数/(cfu/g)≤1000,致病菌未检出。
制作黄桃沙司的具体操作步骤如下:
(1)清洗切块
挑选新鲜的黄桃,碱液去皮,用水去杂洗净,去除桃核,将果肉切成1.0~3.0cm的果块;
(2)打浆酶解
将果块与6~12倍质量的软水混合,打浆,得到无明显颗粒的果浆;加入按果浆质量0.1~0.3%(w/w)的果胶酶,于45℃保温酶解1~3h,升温至95℃,加热5min灭酶,离心分离,取上层澄清的黄桃浆液;
(3)酒精发酵
加入可食用糖调整黄桃浆液的含糖量为10~15%,经121℃、15s高温瞬时杀菌,按黄桃浆液质量分数0.1~1%的量(w/w)接种酵母菌菌粉,在28~38℃条件下进行酒精发酵1~10天,得到酒精含量为6~10%的发酵液;
(4)醋酸发酵
在发酵液中接种活化的醋酸菌菌液进行醋酸发酵,接种量为发酵液质量分数的1~7%,发酵温度28~38℃、时间1~8天,得到醋酸含量3.5~5.5%的醋酸发酵液,过滤得澄清的黄桃发酵液;
(5)沙司调配
将黄桃发酵液煮沸,按黄桃发酵液质量分数0.1~5.5%的量(w/w)加入香辛料浸提液,按黄桃发酵液质量分数1~15%的量(w/w)加入甜味剂,按黄桃发酵液质量分数0.1~2.0%的量(w/w)加入增稠剂,按黄桃发酵液质量分数0.1~0.5%的量(w/w)加入乳化剂,按黄桃发酵液质量分数0.1~1.0%的量(w/w)加入食盐,所述辅料充分混合均匀;
(6)浓缩
采用加热浓缩,至可溶性固形物为30~55%(以折光计)时出锅,得到黄桃沙司;
(7)灌装杀菌
将黄桃沙司灌装密封,85℃、30min杀菌后冷却至室温,得到黄桃沙司灌装产品。
进一步限定的技术方案如下:
步骤(4)中,所述醋酸菌为奥尔兰醋酸杆菌、许氏醋酸杆菌、恶臭醋酸杆菌、沪酿1.01醋酸菌的一种以上。
步骤(5)中,香辛料由3份丁香、2份桂皮、2份八角、1份茴香、1份山楂、1份陈皮、1份生姜和1份柠檬组成,香辛料浸提液由香辛料和水按质量分数1:30~50混合,煮沸30~120min,冷却过滤制得;其中,所述香辛料浸提液添加量为黄桃沙司质量分数的0.1~5.5%(w/w)。
步骤(5)中,所述甜味剂为果糖、葡萄糖、蔗糖、木糖醇等甜味剂中的一种以上;所述甜味剂的添加量为黄桃沙司质量分数的1~15%(w/w)。
步骤(5)中,所述增稠剂为黄原胶、卡拉胶、羟甲基纤维素钠、变性淀粉、魔芋粉等增稠剂中的一种以上,所述增稠剂的添加量为黄桃沙司质量分数的0.1~2.0%(w/w)。
步骤(5)中,所述乳化剂为双乙酰酒石酸单甘油酯、蔗糖脂肪酸酯、蒸馏单甘酯等乳化剂中的一种以上,所述乳化剂的添加量为黄桃沙司质量分数的0.1~0.5%。
步骤(5)中,所述食盐的添加量为黄桃沙司质量分数的0.1~1.0%(w/w)。
步骤(6)中,加热浓缩采用常压加热浓缩或真空加热浓缩,所述常压加热浓缩采用不锈钢锅保温加热85~100℃进行浓缩,所述真空加热浓缩采用真空锅进行浓缩,真空度为30~90kPa,加热温度为60~75℃。
本发明的有益技术效果体现在以下方面:
1.本发明以黄桃为主要原料,基于黄桃发酵浆液,开发出一种营养丰富、方便使用的黄桃沙司产品,其中黄桃发酵液营养丰富,含有大量的游离氨基酸和有机酸,易于吸收,具有防病健身的功效,同时有一定的酸甜可口度。本发明提高了黄桃的利用价值和经济价值。
2.鉴于黄桃中含有大量的果胶,会影响出汁率和口感,本发明采用果胶酶软化果肉组织,降低黄桃汁粘度,提高出汁率,保证了沙司爽滑的口感。
3.本发明采用双步酶解方法制备黄桃发酵液。第一步酒精发酵,以黄桃中的糖类为底物,生成乙醇,具有提神和消除疲劳的作用,同时,产生大量的芳香酯类化合物,使产品香气别有韵味。接着采用醋酸发酵,使黄桃发酵液口感甜中带酸,酸中有甜,并且产生大量的有机酸,有利于缓解疲劳、降低血压、预防心血管疾病和促进消化等。
4.本发明黄桃发酵液中添加香辛料浸提液,基于天然原料赋予沙司制品特殊的食品香味,符合我国消费者的饮食调味习惯,减少了烹饪过程中调味料的使用,同时,添加香辛料浸提液具有提高产品防腐能力和增加消费者食欲的作用。
5.黄桃发酵液与增稠剂和乳化剂混合浓缩至可溶性固形物含量为30~55%时,所形成的产品具有一定流淌度、涂抹性和分散性,可灌装于管状容器中挤压使用,也可直接浇到至菜肴上,便于产品包装。
6.本发明黄桃沙司产品细腻均匀,不分层,具有独特的香味和鲜味,无异味,可溶性固形物含量≥30%,有机酸含量/(g/100g)≥2.5%,总糖含量/(g/100g)≥8.0%,总氨基酸含量/(mg/g)≥32‰,总砷/(mg/g)≤0.5‰,铅/(mg/g)≤1.0‰,铜/(mg/g)≤5.0‰,细菌总数/(cfu/g)≤1000,致病菌未检出。
具体实施方式
下面结合实施例,对本发明制备方法作进一步的说明,但并不局限如此,凡是对本发明技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,均应涵盖在本发明的保护范围中。
以下实施例所用产酯酵母菌、果酒酵母菌、安琪酵母菌、恶臭醋酸杆菌、沪酿1.01醋酸菌均为公知公用的菌种。
实施例1
制作黄桃沙司的具体操作步骤如下:
(1)清洗切块
挑选新鲜的黄桃,用2%质量浓度的NaOH碱液浸泡4min去皮,用水去杂洗净,去除桃核,将果肉切成1.5cm左右的方果块;
(2)打浆酶解
将1kg果块与6L软水(质量比1:6)混合,采用胶体磨机打浆,反复磨浆3次至无明显颗粒,然后加入质量分数为0.25%的果胶酶,于45℃保温酶解2.5h,升温至95℃,加热5min灭酶,离心后得澄清的黄桃浆液;
(3)酒精发酵
在6L黄桃浆液中加入720g白砂糖,调整黄桃浆液的糖度至14%,经121℃、15s高温瞬时杀菌,在36℃条件下,按黄桃浆液质量接种质量分数为0.3%的产酯酵母菌和果酒酵母菌混合菌粉(质量比1:1),进行酒精发酵,发酵时间2天时,使发酵液的酒精含量达到10%;
(4)醋酸发酵
按照酒精含量10%的发酵液质量,接种质量分数为5.5%的活化恶臭醋酸杆菌液进行醋酸发酵,发酵温度为36℃,发酵时间6天,当醋酸含量达到5.4%时,终止发酵,过滤得澄清的黄桃发酵液;
(5)沙司调配
将30g丁香、20g桂皮、20g八角、10g茴香、10g山楂、10g陈皮、10g生姜和10g柠檬(质量比3:2:2:1:1:1:1:1)混合,添加6L软水(质量体积比1:50)煮沸60min,冷却过滤得到澄清的香辛料浸提液;
将5L黄桃发酵液预煮沸,加入175ml的香辛料浸提液(质量分数3.5%)、500g木糖醇(质量分数10%)、10g的黄原胶(质量分数0.2%)、12.5g蒸馏单甘脂(质量分数0.25%)和50g食盐(质量分数1.0%),充分混合均匀;
(6)浓缩
采用真空加热浓缩,调节真空锅真空度为70kPa,加热温度为65℃,浓缩至可溶性固形物为37%(以折光计)时,出锅,得半流质的黄桃沙司,所述黄桃沙司细腻均匀,不分层,具有黄桃独特的香味和鲜味;
(7)灌装杀菌
将黄桃沙司灌装密封,85℃、30min杀菌后冷却至室温检验产品,可溶性固形物含量=39%,有机酸含量/(g/100g)=3.5%,总糖含量/(g/100g)=12.5%,总氨基酸含量/(mg/g)=48‰,总砷/(mg/g)=0.2‰,铅/(mg/g)=0.3‰,铜/(mg/g)=0.6‰,细菌总数/(cfu/g)=328,致病菌未检出。
实施例2
制作黄桃沙司的具体操作步骤如下:
(1)清洗切块
挑选新鲜的黄桃,用2%质量浓度的NaOH碱液浸泡4min去皮,用水去杂洗净,去除桃核,将果肉切成2.5cm左右的方果块。
(2)打浆酶解
将1kg方果块与10L的软水(质量比1:10)混合,采用胶体磨打浆,反复磨浆3次至无明显颗粒,然后加入质量分数为0.15%的果胶酶,于45℃保温酶解1.5h后,升温至95℃,加热5min灭酶,离心后得澄清的黄桃浆液。
(3)酒精发酵
在10L黄桃浆液中加入900g果糖,调整黄桃浆液的糖度至10%,经121℃、15s高温瞬时杀菌,在32℃条件下,按黄桃浆液质量接种质量分数为0.6%的安琪酵母菌菌粉,进行酒精发酵;当发酵时间达到3.5天时,发酵液中的酒精含量达到7.5%。
(4)醋酸发酵
按照酒精含量7.5%的发酵液质量接种质量分数为4.5%的活化沪酿1.01醋酸菌液进行醋酸发酵,发酵温度为34℃,发酵时间5天,当醋酸含量达到5.0%时,终止发酵,过滤得澄清的黄桃发酵液。
(5)沙司调配
将30g丁香、20g桂皮、20g八角、10g茴香、10g山楂、10g陈皮、10g生姜和10g柠檬(质量比3:2:2:1:1:1:1:1)混合,添加3.6L软水(质量体积比1:30)煮沸90min,冷却过滤后得到澄清的香辛料浸提液;
将10L黄桃发酵液预煮沸,加入400ml的香辛料浸提液(质量分数4.0%)、1200g蔗糖(质量分数12%)、50g的羟甲基纤维素钠(质量分数0.5%)、25g蔗糖脂肪酸酯(质量分数0.25%)以及50g食盐(质量分数0.5%),充分混合均匀。
(6)浓缩
采用真空加热浓缩,调节真空锅真空度为50kPa,加入温度为75℃,浓缩至可溶性固形物为45%(以折光计)时,出锅得半流质的黄桃沙司,所述黄桃沙司细腻均匀,不分层,具有黄桃独特的香味和鲜味。
(7)灌装杀菌
将黄桃沙司灌装密封,85℃、30min杀菌,冷却至室温检验产品,可溶性固形物含量=46%,有机酸含量/(g/100g)=3.0%,总糖含量/(g/100g)=15%,总氨基酸含量/(mg/g)=65‰,总砷/(mg/g)=0.2‰,铅/(mg/g)=0.2‰,铜/(mg/g)=0.5‰,细菌总数/(cfu/g)=332,致病菌未检出。
Claims (9)
1.一种黄桃沙司,其特征在于:所述黄桃沙司由黄桃打浆、酶解、发酵、辅以调味料制成的半流质酱汁,细腻均匀,不分层,具有黄桃独特的香味和鲜味;可溶性固形物含量≥30%,有机酸含量/(g/100g)≥2.5%,总糖含量/(g/100g)≥8.0%,总氨基酸含量/(mg/g)≥32‰,总砷/(mg/g)≤0.5‰,铅/(mg/g)≤1.0‰,铜/(mg/g)≤5.0‰,细菌总数/(cfu/g)≤1000,致病菌未检出;
一种黄桃沙司的制备操作步骤如下:
(1)清洗切块
挑选新鲜的黄桃,碱液去皮,用水去杂洗净,去除桃核,将果肉切成1.0~3.0cm的果块;
(2)打浆酶解
将果块与6~12倍质量的软水混合,打浆,得到无明显颗粒的果浆;加入按果浆质量0.1~0.3%的果胶酶,于45℃保温酶解1~3h,升温至95℃,加热5min灭酶,离心分离,取上层澄清的黄桃浆液;
(3)酒精发酵
加入可食用糖调整黄桃浆液的含糖量为10~15%,经121℃、15s高温瞬时杀菌,按黄桃浆液质量分数0.1~1%的量接种酵母菌菌粉,在28~38℃条件下进行酒精发酵3~10天,得到酒精含量为6~10%的发酵液;
(4)醋酸发酵
在发酵液中接种活化的醋酸菌菌液进行醋酸发酵,接种量为发酵液质量分数的1~7%,发酵温度28~38℃、时间4~8天,得到醋酸含量3.5~5.5%的醋酸发酵液,过滤得澄清的黄桃发酵液;
(5)沙司调配
将黄桃发酵液煮沸,按黄桃发酵液质量分数0.1~5.5%的量加入香辛料浸提液,按黄桃发酵液质量分数1~15%的量加入甜味剂,按黄桃发酵液质量分数0.1~2.0%的量加入增稠剂,按黄桃发酵液质量分数0.1~0.5%的量加入乳化剂,按黄桃发酵液质量分数0.1~1.0%的量加入食盐,所述辅料充分混合均匀;
(6)浓缩
采用加热浓缩,至可溶性固形物为30~55%(以折光计)时出锅,得到黄桃沙司;
(7)灌装杀菌
将黄桃沙司灌装密封,85℃、30min杀菌后冷却至室温,得到黄桃沙司灌装产品。
2.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(3)中,可食用糖为白砂糖、蔗糖、葡萄糖、果糖中的一种以上;所述酵母菌为果酒酵母、啤酒酵母、产酯酵母、安琪酵母中的一种以上。
3.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(4)中,所述醋酸菌为奥尔兰醋酸杆菌、许氏醋酸杆菌、恶臭醋酸杆菌、沪酿1.01醋酸菌的一种以上。
4.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(5)中,香辛料由3份丁香、2份桂皮、2份八角、1份茴香、1份山楂、1份陈皮、1份生姜和1份柠檬组成,香辛料浸提液由香辛料和水按质量分数1:30~50混合,煮沸30~120min,冷却过滤制得;其中,所述香辛料浸提液添加量为黄桃沙司质量分数的0.1~5.5%。
5.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(5)中,所述甜味剂为果糖、葡萄糖、蔗糖、木糖醇的一种以上;所述甜味剂的添加量为黄桃沙司质量分数的1~15%。
6.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(5)中,所述增稠剂为黄原胶、卡拉胶、羟甲基纤维素钠、变性淀粉、魔芋粉的一种以上,所述增稠剂的添加量为黄桃沙司质量分数的0.1~2.0%。
7.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(5)中,所述乳化剂为双乙酰酒石酸单甘油酯、蔗糖脂肪酸酯、蒸馏单甘酯的一种以上,所述乳化剂的添加量为黄桃沙司质量分数的0.1~0.5%。
8.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(5)中,所述食盐的添加量为黄桃沙司质量分数的0.1~1.0%。
9.如权利要求1所述的一种黄桃沙司,其特征在于:步骤(6)中,加热浓缩采用常压加热浓缩或真空加热浓缩,所述常压加热浓缩采用不锈钢锅保温加热85~100℃进行浓缩,所述真空加热浓缩采用真空锅进行浓缩,真空度为30~90kPa,加热温度为60~75℃。
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