CN108902805A - 一种无花果果干片的加工方法 - Google Patents
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Abstract
本发明公开了一种无花果果干片的加工方法，涉及食品加工技术领域，包括以下步骤：(1)将无花果清洗干净，切成片；(2)将无花果片放入沸水中漂烫，然后放入护色液中浸泡，捞出沥干；(3)将护色后的无花果片浸入到植物胶液中，取出沥干；(4)将护色后的无花果片放入冰箱中冷藏，然后烘烤至含水率为13‑15％。本发明制得的无花果果干片储藏时间长，不易褐变，且营养成分损耗少，有无花果天然清香，且口感软脆爽口，有很好的推广使用价值。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种无花果果干片的加工方法。
背景技术
无花果，为蔷薇目桑科榕属的多年生木本植物，其果肉细软，营养丰富，果味甘甜如蜜，含有大量葡萄糖和果糖，30多种脂类物质，含有丰富的氨基酸、有机酸、酶类以及微量元素，可食率高达92％以上；又具有健脾消食、润肠通便，降血脂、降血压，利咽消肿，补充营养，防癌抗癌等药食两用的功效。《本草纲目》载：“无花果味甘平，无毒，主开胃，止泻痢，治五痔、咽喉痛”，无花果在维语中称为“安吉尔”，以其特有的食用价值和药用价值被新疆南疆维吾尔族人视为“圣果”，作为祭祀用果品，是新疆南疆特色果品的代表之一。
新鲜的无花果不耐贮藏，通常用来鲜食，也可加工制干、制果脯、果酱、果汁、果茶、果酒、饮料、罐头制品。但在加工成果干片方面，传统技术中一般是采用切片冷冻干燥，设备要求较高，或者是将无花果整果直接进行干燥，容易褐变，且口感一般。
发明内容
基于背景技术存在的技术问题，本发明提出了一种无花果果干片的加工方法，制得的无花果果干片储藏时间长，不易褐变，且营养成分损耗少，有无花果天然清香，且口感软脆爽口。
本发明提出的一种无花果果干片的加工方法，包括以下步骤：
(1)切片：选择七、八成熟的无花果，清洗干净，切成3-6mm的无花果片；
(2)烫漂、护色：将无花果片放入沸水中漂烫40-60s，然后放入护色液中浸泡20-30min，捞出沥干；
(3)浸胶：将护色后的无花果片浸入到植物胶液中，浸泡1-2min，取出沥干；
(4)冷藏、烘干：将护色后的无花果片放入冰箱中冷藏20-30h，然后烘烤至含水率为13-15％。
优选地，步骤(2)中，按重量百分比计，护色液包括以下原料：抗坏血酸0.3-1.0％、柠檬酸0.1-0.5％、茶多酚0.01-0.06％、食盐0.05-0.3％、银杏叶提取物0.1-0.5％、甘草提取物0.1-0.5％，余量为水。
优选地，所述银杏叶提取物的制备如下：将银杏叶粉碎，加入50-60％的乙醇溶液，料液比为1：3-5，在40-50℃下超声提取1-2h，抽滤，滤液回收乙醇、干燥，即得。
优选地，所述甘草提取物的制备如下：将甘草粉碎，微波预热40-60s，微波功率为700-1000W，加水煎煮提取1-2h，过滤，滤液干燥，即得。
优选地，步骤(3)中，按重量百分比计，植物胶包括以下原料：黄原胶1-2％、魔芋胶1-2％、罗望子胶0.5-1.4％，余量为水。
优选地，步骤(4)中，在60-65℃下烘烤至含水率为13-15％。
有益效果：本发明提出了一种无花果果干片的加工方法，是将无花果切片漂烫灭酶后，再进行护色处理，其中，护色液采用抗坏血酸、柠檬酸、茶多酚、食盐、银杏叶提取物、甘草提取物复配，其中，茶多酚有很强的抗氧化作用，且对食品中的色素和维生素类有保护作用，银杏叶提取物和甘草提取物中含有的黄酮类化合物有很好的抗氧化作用，抗坏血酸和柠檬酸能够软化无花果片，降低氧化酶的活性，对体系的银杏叶提取物、甘草提取物的护色效果有增效作用，复配后的护色液能够使无花果果干在较长时间内保持原有色泽，抑制果干制备中的维生素的降解破坏，防止营养成分的损失，有效改善储藏过程中的褐变现象，避免采用亚硫酸盐类护色剂导致的二氧化硫残留的问题，安全性好，且甘草提取物制备中采用高穿透性的微波预热破坏部分细胞及酶，提高提取率；再将护色后的无花果干浸入植物胶液中并取出冷藏一段时间，胶液中的黄原胶、魔芋胶和罗望子胶有很好的协效增稠性和协效凝胶性，其在无花果表面凝固干硬，再进行烘烤，制得的无花果果片软脆爽口，口感好。本发明制得的无花果果干片储藏时间长，不易褐变，且营养成分损耗少，有无花果天然清香，且口感软脆爽口，有很好的推广使用价值。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种无花果果干片的加工方法，包括以下步骤：
(1)切片：选择七、八成熟的无花果，清洗干净，切成3mm的无花果片；
(2)烫漂、护色：将无花果片放入沸水中漂烫40s，然后放入护色液中浸泡20min，捞出沥干；
上述护色液包括以下原料：抗坏血酸0.3％、柠檬酸0.5％、茶多酚0.01％、食盐0.05％、银杏叶提取物0.5％、甘草提取物0.5％，余量为水；其中，银杏叶提取物的制备如下：将银杏叶粉碎，加入50％的乙醇溶液，料液比为1：3，在40℃下超声提取1h，抽滤，滤液回收乙醇、干燥，即得；甘草提取物的制备如下：将甘草粉碎，微波预热40s，微波功率为700W，加水煎煮提取1h，过滤，滤液干燥，即得；
(3)浸胶：将护色后的无花果片浸入到植物胶液中，浸泡1min，取出沥干；上述植物胶包括以下原料：黄原胶1％、魔芋胶2％、罗望子胶0.5％，余量为水；
(4)冷藏、烘干：将护色后的无花果片放入冰箱中冷藏20h，然后在60℃下烘烤至含水率为13％。
实施例2
本发明提出的一种无花果果干片的加工方法，包括以下步骤：
(1)切片：选择七、八成熟的无花果，清洗干净，切成6mm的无花果片；
(2)烫漂、护色：将无花果片放入沸水中漂烫60s，然后放入护色液中浸泡30min，捞出沥干；
上述护色液包括以下原料：抗坏血酸1.0％、柠檬酸0.1％、茶多酚0.06％、食盐0.3％、银杏叶提取物0.1％、甘草提取物0.1％，余量为水；其中，银杏叶提取物的制备如下：将银杏叶粉碎，加入60％的乙醇溶液，料液比为1：5，在50℃下超声提取2h，抽滤，滤液回收乙醇、干燥，即得；甘草提取物的制备如下：将甘草粉碎，微波预热60s，微波功率为1000W，加水煎煮提取2h，过滤，滤液干燥，即得；
(3)浸胶：将护色后的无花果片浸入到植物胶液中，浸泡2min，取出沥干；上述植物胶包括以下原料：黄原胶2％、魔芋胶1％、罗望子胶1.4％，余量为水；
(4)冷藏、烘干：将护色后的无花果片放入冰箱中冷藏30h，然后在65℃下烘烤至含水率为15％。
实施例3
本发明提出的一种无花果果干片的加工方法，包括以下步骤：
(1)切片：选择七、八成熟的无花果，清洗干净，切成4mm的无花果片；
(2)烫漂、护色：将无花果片放入沸水中漂烫45s，然后放入护色液中浸泡25min，捞出沥干；
上述护色液包括以下原料：抗坏血酸0.5％、柠檬酸0.4％、茶多酚0.03％、食盐0.1％、银杏叶提取物0.2％、甘草提取物0.3％，余量为水；其中，银杏叶提取物的制备如下：将银杏叶粉碎，加入55％的乙醇溶液，料液比为1：4，在45℃下超声提取1.5h，抽滤，滤液回收乙醇、干燥，即得；甘草提取物的制备如下：将甘草粉碎，微波预热45s，微波功率为800W，加水煎煮提取1.5h，过滤，滤液干燥，即得；
(3)浸胶：将护色后的无花果片浸入到植物胶液中，浸泡90s，取出沥干；上述植物胶包括以下原料：黄原胶1.5％、魔芋胶1.5％、罗望子胶0.8％，余量为水；
(4)冷藏、烘干：将护色后的无花果片放入冰箱中冷藏22h，然后在65℃下烘烤至含水率为14％。
实施例4
本发明提出的一种无花果果干片的加工方法，包括以下步骤：
(1)切片：选择七、八成熟的无花果，清洗干净，切成5mm的无花果片；
(2)烫漂、护色：将无花果片放入沸水中漂烫50s，然后放入护色液中浸泡30min，捞出沥干；
上述护色液包括以下原料：抗坏血酸0.7％、柠檬酸0.3％、茶多酚0.04％、食盐0.2％、银杏叶提取物0.3％、甘草提取物0.3％，余量为水；其中，银杏叶提取物的制备如下：将银杏叶粉碎，加入60％的乙醇溶液，料液比为1：4，在50℃下超声提取1.5h，抽滤，滤液回收乙醇、干燥，即得；甘草提取物的制备如下：将甘草粉碎，微波预热50s，微波功率为900W，加水煎煮提取1.5h，过滤，滤液干燥，即得；
(3)浸胶：将护色后的无花果片浸入到植物胶液中，浸泡100s，取出沥干；上述植物胶包括以下原料：黄原胶1.7％、魔芋胶1.2％、罗望子胶0.7％，余量为水；
(4)冷藏、烘干：将护色后的无花果片放入冰箱中冷藏26h，然后在62℃下烘烤至含水率为14％。
对比例1
与实施例4相比，护色液中不含有银杏叶提取物和甘草提取物，用水替代。
对比例2
与实施例4相比，不包括浸胶、冷藏步骤，护色后直接烘干。
对本发明实施例1-4和对比例1-2中的无花果果干片进行评价。
试验方法：采用感官质量评价方法，将实施例1-4和对比例1-2中制备的无花果果干片储藏6个月后，请20人对其色泽进行观察评价并品尝，通过比较无花果果干片产品的光泽度、口感、香气，进行逐一打分，每项总分为10分，评分结果见下表1。
表1感官评分结果表
| 实施例1 | 实施例2 | 实施例3 | 实施例4 | 对比例1 | 对比例2 | |
| 光泽度 | 9.1 | 9.2 | 9.4 | 9.4 | 8.5 | 9.2 |
| 口感 | 8.7 | 8.7 | 8.9 | 9.0 | 8.6 | 7.4 |
| 香气 | 7.4 | 7.6 | 7.6 | 7.8 | 7.5 | 7.4 |
本发明实施例1-4中制备的无花果果干的感官评价均较高，品尝者均表示实施例1-4中的无花果果干色泽度好，无褐变，口感好，软脆爽口，无花果果香味较浓，其中实施例4的综合评分最高，为本发明的最佳实施例。对比例1中改变了护色液的成分，对其护色效果产生明显影响，对香气和口感也稍有影响，对比例2中则未经浸胶、冷藏处理，直接烘干，其口感不理想。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种无花果果干片的加工方法，其特征在于，包括以下步骤：
(1)切片：选择七、八成熟的无花果，清洗干净，切成3-6mm的无花果片；
(2)烫漂、护色：将无花果片放入沸水中漂烫40-60s，然后放入护色液中浸泡20-30min，捞出沥干；
(3)浸胶：将护色后的无花果片浸入到植物胶液中，浸泡1-2min，取出沥干；
(4)冷藏、烘干：将护色后的无花果片放入冰箱中冷藏20-30h，然后烘烤至含水率为13-15％。
2.根据权利要求1所述的无花果果干片的加工方法，其特征在于，步骤(2)中，按重量百分比计，护色液包括以下原料：抗坏血酸0.3-1.0％、柠檬酸0.1-0.5％、茶多酚0.01-0.06％、食盐0.05-0.3％、银杏叶提取物0.1-0.5％、甘草提取物0.1-0.5％，余量为水。
3.根据权利要求2所述的无花果果干片的加工方法，其特征在于，所述银杏叶提取物的制备如下：将银杏叶粉碎，加入50-60％的乙醇溶液，料液比为1：3-5，在40-50℃下超声提取1-2h，抽滤，滤液回收乙醇、干燥，即得。
4.根据权利要求2所述的无花果果干片的加工方法，其特征在于，所述甘草提取物的制备如下：将甘草粉碎，微波预热40-60s，微波功率为700-1000W，加水煎煮提取1-2h，过滤，滤液干燥，即得。
5.根据权利要求1-4任一所述的无花果果干片的加工方法，其特征在于，步骤(3)中，按重量百分比计，植物胶包括以下原料：黄原胶1-2％、魔芋胶1-2％、罗望子胶0.5-1.4％，余量为水。
6.根据权利要求1-5任一所述的无花果果干片的加工方法，其特征在于，步骤(4)中，在60-65℃下烘烤至含水率为13-15％。
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