CN108771153B - 一种保鲜葡萄油梨果泥的制备方法 - Google Patents
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Abstract
本发明公开了一种保鲜葡萄油梨果泥的制备方法,主原料包括葡萄浓缩汁,去皮去核油梨。其制备方法包括:(1)葡萄经挑选,榨汁,浓缩,过滤备用;(2)油梨经挑选、浸泡、清洗、急速冷冻、去皮去核、搅拌成泥;(3)将浓缩葡萄汁与油梨果泥混合搅拌,(4)在果泥中添加甜味剂或酸味剂调制口味;(5)紫外线灭菌后真空包装,冷藏。本发明通过急速冷冻、加抗氧化剂,和杀菌密封包装冷冻贮藏的方式使得葡萄油梨果泥在保持原有的营养条件和口感下,加入葡萄浓缩汁的油梨果泥货架寿命得到延长,让人们享受到即食油梨的便利性。
Description
技术领域
本发明涉及食品领域,具体涉及一种保鲜葡萄油梨果泥的制备方法。
背景技术
油梨又称牛油果、鳄梨、樟梨、酪梨,原产于中美洲及墨西哥湿润地区,属于被子植物门双子叶植物纲木兰亚纲樟目樟科鳄梨属鳄梨P.Americana种常绿乔木,是一种著名的热带水果,也是木本油料树种之一。油梨为一种营养价值很高的水果,有“一个油梨相当于三个鸡蛋”的美誉,含多种维生素、丰富的脂肪和蛋白质,以及钠、钾、镁、钙等矿质元素,果仁含脂肪油,其含量为8%~29%,有温和的香气,供食用、医药和化妆工业用。是一种不干性油,没有刺激性,酸度小,乳化后可以长久保存。由于其营养丰富,对人体有相当的保健功效。
油梨也是一种新型水果,由于人们对其保健功效的认可,近几年来发展迅速,成为国内时尚热门水果。但是油梨果肉本身不能在空气中暴露太久,容易变质,而且普通消费者在油梨果的成熟度辨别和贮藏保鲜方面知识的缺乏,让消费者难以享受到成熟油梨带来的美味,如何对油梨果的长期保鲜成为人们关注的问题。
黑加仑葡萄中含有丰富的矿质元素,糖类,维生素,还有酒石酸、草酸、柠檬酸、苹果酸,维生素C,其它微量元素磷镁的保健功效非常好。此外补气益血,滋阴生津,食用葡萄不仅能抗病毒杀细菌,降低胃酸,还可以补益和兴奋大脑神经,甚至还能起到防癌抗癌的效果,黑加仑葡萄中柠檬酸和维生素C具有强抗氧化剂,与油梨果泥混合可有有效缓解油梨果泥变褐。
发明内容
本发明的目的是提供一种保鲜葡萄油梨果泥的制备方法,锁住果肉的浓郁香味,保藏时间长,为了实现上述目的,本发明所采取的措施:
一种保鲜葡萄油梨果泥的制备方法,包括如下步骤:
(1)葡萄浓缩汁制备:选取新鲜,成熟的葡萄,榨汁,酶处理,将汁浓缩备用;
(2)油梨选取:选取新鲜的、无病虫害的、发育正常的成熟油梨;
(3)油梨预处理:将油梨果放入0.5~0.9%NaCl溶液浸泡5-8h,然后进行清洗干净;
(4)冷冻:将油梨在温度为-15~-10℃急速冷冻30~60min,然后-5~-3℃冷藏2~4h;
(5)去皮去核:取出冷冻油梨去皮去核,收集油梨果肉,果核留作备用;
(6)油梨果泥制备:将油梨果肉与果核按照一定比例放入搅拌机打成泥,加入混合抗氧化剂,混匀;
(7)混合搅拌:将葡萄浓缩汁加入到油梨果泥中,两者添加比例为1:1~20,进行混匀,得到葡萄油梨果泥;
(8)调味:在果泥中添加甜味剂或酸味剂;
(9)将葡萄油梨果泥用紫外线灭菌,用透明食品级包装袋真空包装;
(10)将包装好的葡萄油梨果泥贮藏于-20~-18℃条件下保存。
作为技术方案的优选,上述步骤(1)中葡萄为黑加仑葡萄,黑加仑葡萄汁中添加果胶酶0.5~1%,35~38℃处理2~3h,然后使用冷冻浓缩技术对葡萄汁进行浓缩。
作为技术方案的优选,上述步骤(5)果核在去除外壳后放于-5~~-3℃条件下冷藏备用,防止果核被空气快速氧化变黑。
作为技术方案的优选,上述步骤(5)油梨果在-1~1℃下去皮去核,不影响油梨果肉的营养成分。
作为技术方案的优选,上述步骤(6)油梨果肉与油梨果核按照5~8:1的比例进行混合搅拌。
作为技术方案的优选,上述步骤(6)混合抗氧化剂为柠檬酸8~10g/kg,抗坏血酸0.1~0.3mg/g,偏重亚硫酸钠0.01~0.05mg/g,较单一的抗氧化剂更有保鲜效果。
作为技术方案的优选,上述步骤(8)甜味剂为蜂蜜,酸味剂为柠檬酸,维生素C其中一种或者混合添加,葡萄油梨果泥冷藏过程中蜂蜜防止因水分结冰破坏水果组织。
作为技术方案的优选,上述步骤(9)紫外线杀菌中紫外线波长250nm~260nm,时间为10~15min。
以上所述的NaCl、柠檬酸、维生素C、抗坏血酸,偏重亚硫酸钠都可以在市场买到,不需要单独制备。
本发明的有益效果:
(1)将成熟油梨与黑加仑葡萄制作成果泥冷冻贮藏,锁住果肉的浓郁香味,可存放18~20个月,人们享用即食油梨更加便利。
(2)先将油梨果进行NaCl溶液浸泡能更有效的清洗干净,在急速冷冻后浸入到油梨果内部的低浓度的NaCl,在果肉成泥的过程中可以有效的防治果泥变褐。
(3)在低温-15~-10℃急速冷冻后转为-5~-3℃冷藏,可以防止油梨果细胞外生成大冰晶体对油梨细胞造成机械损伤,从而搅拌成果泥后能保持较大的细胞膨压,因而有利于提高速冻油梨果的质量。
(4)合理利用油梨果,油梨果核含有整个油梨果近70%的抗氧化成分,添加少量果核到果肉中不仅对果肉具有保鲜作用,其果核的成分对身体具有补益作用。
(5)使用柠檬酸、抗坏血酸,偏重亚硫酸钠混合作为抗氧化剂,相较于传统的单独使用上述其中一种作为抗氧化剂效果更好,用量更少,对人身体更加健康。
(6)加蜂蜜,柠檬酸,维生素C不仅可以调味,而且防止果泥冻结时水分的大量结冰而破坏水果的组织,并防止空气的氧化作用,削弱氧化酶的活力,避免果肉变色。
(7)本发明所生产的葡萄油梨果泥,具有清新馥郁的清新味、酸甜可口、营养丰富,具有较高的保健功能。
具体实施方式
下面结合实施例对本发明进一步说明,但不是对本发明的使用范围的限制。
实施例1:
一种保鲜葡萄油梨果泥的制备方法,其包括如下步骤:
(1)葡萄浓缩汁制备:选取新鲜,成熟的葡萄,榨汁,过滤,在过滤后的黑加仑葡萄汁中添加果胶酶0.5%,35℃处理3h,然后使用冷冻浓缩技术对处理过的黑加仑葡萄汁进行浓缩备用;
(2)油梨选取:选取新鲜的、无病虫害的、发育正常的成熟油梨;
(3)油梨预处理:将油梨果放入0.5%NaCl溶液浸泡8h,然后进行清洗干净;
(4)冷冻:将油梨在温度为-15℃急速冷冻30min,然后-5℃冷藏2h;
(5)去皮去核:取出冷冻油梨在-1℃条件下去皮去核,收集油梨果肉,果核在去除外壳后放于-5℃条件下冷藏备用;
(6)油梨果泥制备:将油梨果肉与果核按照5:1比例放入搅拌机打成泥,加入柠檬酸8g/kg,抗坏血酸0.3mg/g,偏重亚硫酸钠0.05mg/g,混匀;
(7)混合搅拌:将葡萄浓缩汁加入到油梨果泥中,两者添加比例为1:10,进行混匀,得到葡萄油梨果泥;
(8)调味:在果泥中添加蜂蜜30g/kg;
(9)将葡萄油梨果泥在紫外线波长250nm灭菌,时间为15min,然后使用透明食品级包装袋真空包装;
(10)将包装好的葡萄油梨果泥贮藏于-18℃条件下保存,可存放19个月。
实施例2:
一种保鲜葡萄油梨果泥的制备方法,其包括如下步骤:
(1)葡萄浓缩汁制备:选取新鲜,成熟的葡萄,榨汁,过滤,在过滤后的黑加仑葡萄汁中添加果胶酶0.6%,37℃处理2h,然后使用冷冻浓缩技术对处理过的黑加仑葡萄汁进行浓缩备用;
(2)油梨选取:选取新鲜的、无病虫害的、发育正常的成熟油梨;
(3)油梨预处理:将油梨果放入0.6%NaCl溶液浸泡6h,然后进行清洗干净;
(4)冷冻:将油梨在温度为-13℃急速冷冻40min,然后-3℃冷藏4h;
(5)去皮去核:取出冷冻油梨在0℃条件下去皮去核,收集油梨果肉,果核在去除外壳后放于-3℃条件下冷藏备用;
(6)油梨果泥制备:将油梨果肉与果核按照7:1比例放入搅拌机打成泥,加入柠檬酸9g/kg,抗坏血酸0.2mg/g,偏重亚硫酸钠0.03mg/g,混匀;
(7)混合搅拌:将葡萄浓缩汁加入到油梨果泥中,两者添加比例为1:1,进行混匀,得到葡萄油梨果泥;
(8)调味:在果泥中添加柠檬酸10g/kg;
(9)将葡萄油梨果泥在紫外线波长253.5nm灭菌,时间为10min,然后使用透明食品级包装袋真空包装;
(10)将包装好的葡萄油梨果泥贮藏于-20℃条件下保存,可存放20个月。
实施例3:
一种保鲜葡萄油梨果泥的制备方法,其包括如下步骤:
(1)葡萄浓缩汁制备:选取新鲜,成熟的葡萄,榨汁,过滤,在过滤后的黑加仑葡萄汁中添加果胶酶0.8%,38℃处理3h,然后使用冷冻浓缩技术对处理过的黑加仑葡萄汁进行浓缩备用;
(2)油梨选取:选取新鲜的、无病虫害的、发育正常的成熟油梨;
(3)油梨预处理:将油梨果放入0.9%NaCl溶液浸泡5h,然后进行清洗干净;
(4)冷冻:将油梨在温度为-10℃急速冷冻60min,然后-4℃冷藏3h;
(5)去皮去核:取出冷冻油梨在1℃条件下去皮去核,收集油梨果肉,果核在去除外壳后放于-4℃条件下冷藏备用;
(6)油梨果泥制备:将油梨果肉与果核按照7:1比例放入搅拌机打成泥,加入柠檬酸10g/kg,抗坏血酸0.1mg/g,偏重亚硫酸钠0.02mg/g,混匀;
(7)混合搅拌:将葡萄浓缩汁加入到油梨果泥中,两者添加比例为1:15,进行混匀,得到葡萄油梨果泥;
(8)调味:在果泥中添加维生素C 10g/kg;
(9)将葡萄油梨果泥在紫外线波长256.5nm灭菌,时间为12min,然后使用透明食品级包装袋真空包装;
(10)将包装好的葡萄油梨果泥贮藏于-19℃条件下保存,可存放18个月。
实施例4:
一种保鲜葡萄油梨果泥的制备方法,其包括如下步骤:
(1)葡萄浓缩汁制备:选取新鲜,成熟的葡萄,榨汁,过滤,在过滤后的黑加仑葡萄汁中添加果胶酶1%,37℃处理2h,然后使用冷冻浓缩技术对处理过的黑加仑葡萄汁进行浓缩备用;
(2)油梨选取:选取新鲜的、无病虫害的、发育正常的成熟油梨;
(3)油梨预处理:将油梨果放入0.8%NaCl溶液浸泡7h,然后进行清洗干净;
(4)冷冻:将油梨在温度为-15℃急速冷冻40min,然后-3℃冷藏4h;
(5)去皮去核:取出冷冻油梨在0℃条件下去皮去核,收集油梨果肉,果核在去除外壳后放于-3℃条件下冷藏备用;
(6)油梨果泥制备:将油梨果肉与果核按照7:1比例放入搅拌机打成泥,加入柠檬酸9g/kg,抗坏血酸0.2mg/g,偏重亚硫酸钠0.03mg/g,混匀;
(7)混合搅拌:将葡萄浓缩汁加入到油梨果泥中,两者添加比例为1:20,进行混匀,得到葡萄油梨果泥;
(8)调味:在果泥中添加蜂蜜20g/kg;
(9)将葡萄油梨果泥在紫外线波长260nm灭菌,时间为13min,然后使用透明食品级包装袋真空包装;
(10)将包装好的葡萄油梨果泥贮藏于-20℃条件下保存,可存放19个月。
实施例5:
一种保鲜葡萄油梨果泥的制备方法,其包括如下步骤:
(1)葡萄浓缩汁制备:选取新鲜,成熟的葡萄,榨汁,过滤,在过滤后的黑加仑葡萄汁中添加果胶酶1%,37℃处理2h,然后使用冷冻浓缩技术对处理过的黑加仑葡萄汁进行浓缩备用;
(2)油梨选取:选取新鲜的、无病虫害的、发育正常的成熟油梨;
(3)油梨预处理:将油梨果放入0.8%NaCl溶液浸泡7h,然后进行清洗干净;
(4)冷冻:将油梨在温度为-15℃急速冷冻40min,然后-3℃冷藏4h;
(5)去皮去核:取出冷冻油梨在0℃条件下去皮去核,收集油梨果肉,果核在去除外壳后放于-3℃条件下冷藏备用;
(6)油梨果泥制备:将油梨果肉与果核按照7:1比例放入搅拌机打成泥,加入柠檬酸8g/kg,抗坏血酸0.1mg/g,偏重亚硫酸钠0.03mg/g,混匀;
(7)混合搅拌:将葡萄浓缩汁加入到油梨果泥中,两者添加比例为1:20,进行混匀,得到葡萄油梨果泥;
(8)调味:在果泥中混合添加维生素C 5g/kg与柠檬酸5g/kg;
(9)将葡萄油梨果泥在紫外线波长260nm灭菌,时间为13min,然后使用透明食品级包装袋真空包装;
(10)将包装好的葡萄油梨果泥贮藏于-20℃条件下保存,可存放19个月。
以上实施例仅为本发明的示例性实施例,不用于限制本发明,本发明的保护范围由权利要求书限定。本领域人员可以在本发明的实质和保护范围内,对本发明做出各种修改或等同替换,这种修改或等同替换也应视为落在本发明的保护范围内。
Claims (2)
1.一种保鲜葡萄油梨果泥的制备方法,其特征在于:包括如下步骤:
(1)葡萄浓缩汁制备:选取新鲜,成熟的黑加仑葡萄,榨汁,过滤,酶处理,黑加仑葡萄汁中添加果胶酶0.5~1%,35~38℃处理2~3h,然后使用冷冻浓缩技术对葡萄汁进行浓缩,备用;
(2)油梨选取:选取新鲜的、无病虫害的、发育正常的成熟油梨;
(3)油梨预处理:将油梨果放入0.5~0.9%NaCl溶液浸泡5~8h,然后进行清洗干净;
(4)冷冻:将油梨在温度为-15~-10℃急速冷冻30~60min,然后-5~ -3℃冷藏2~4h;
(5)去皮去核:取出冷冻油梨果,在-1~1℃去皮去核,收集油梨果肉,果核留作备用;果核在去除外壳后放于-5~-3℃条件下冷藏备用;
(6)油梨果泥制备:将油梨果肉与果核按照5~8:1的比例进行混合放入搅拌机打成泥,加入混合抗氧化剂,混匀;所述混合抗氧化剂为柠檬酸8~10g/kg,抗坏血酸0.1~0.3mg/g,偏重亚硫酸钠0.01~0.05mg/g;
(7)混合搅拌:将葡萄浓缩汁加入到油梨果泥中,两者添加比例为1:1~20,进行混匀,得到葡萄油梨果泥;
(8)调味:在果泥中添加甜味剂或酸味剂;所述甜味剂为蜂蜜,酸味剂为柠檬酸、维生素C中的一种或者两种混合添加;
(9)将葡萄油梨果泥用紫外线灭菌,用透明食品级包装袋真空包装;
(10)将包装好的葡萄油梨果泥贮藏于-20~ -18℃条件下保存。
2.根据权利要求1所述的保鲜葡萄油梨果泥的制备方法,其特征在于:所述步骤(9)紫外线杀菌中紫外线波长250nm~260nm,时间为10~15min。
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