CN109077266A - 一种真空冷冻干燥制备椒盐生芒果干的方法 - Google Patents
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- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 50
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 22
- 150000003839 salts Chemical class 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000007228 Mangifera indica Species 0.000 title 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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Abstract
本发明公开一种真空冷冻干燥制备椒盐生芒果干的方法,它包括如下步骤:1)生芒果清洗后,去皮去核,得果肉;2)将果肉切成细条;3)放入淡盐水中浸泡后,沥干水分;4)超低温快速冷冻;5)真空冷冻干燥;6)撒上糊辣椒粉。本发明具有以下优点:1)本发明原料选用生芒果和糊辣椒粉,制得的芒果干口味酸辣咸甜,与市售芒果干相比,味道更丰富,更有层次感;2)本发明采用‑80℃冰箱超低温快速冷冻后进行真空冷冻干燥,更易于保持食品的色、香、味、形及营养成分;3)本发明制备的芒果干无添加剂,制备方法简单,健康。
Description
技术领域
本发明属于食品加工技术领域,特别涉及一种真空冷冻干燥制备椒盐生芒果干的方法。
背景技术
芒果果实肉质滑嫩,香味浓烈,富含膳食纤维、维生素、矿物质、多酚、β-胡萝卜素等,具有预防癌症的作用,深受人们喜爱,有“热带果王”之称。为了便于保存,通常将芒果加工成芒果干。现有的芒果干一般选用成熟芒果作为原料,且芒果干大多都是糖浸,口味以甜味为主,同时为防止芒果干生虫或霉变,大多芒果干在制作过程中都要浸硫处理,不利于消费者的身体健康。
发明内容
为解决现有技术的问题,本发明提供一种真空冷冻干燥制备椒盐生芒果干的方法,所得芒果干口味丰富、天然健康。
本发明通过下列技术方案实现:一种真空冷冻干燥制备椒盐生芒果干的方法,包括如下步骤:
1)生芒果清洗后,去皮去核,得果肉;
2)将果肉切成条;
3)将果肉条置于浓度为0.1~10wt%的食盐水中浸泡1~12小时后,沥干水分;
4)再将步骤3)的果肉条置于-75~-85℃下冷冻0.5~1.5小时;
5)将步骤4)所得果肉条进行真空冷冻干燥2~36小时;
6)根据个人口味撒上糊辣椒粉,即得椒盐生芒果干。
所述步骤1)的生芒果是指果实已定型,但还未进入成熟期的芒果。
所述步骤2)的将果肉切成条是将果肉切成0.5~5厘米粗的条。
所述步骤5)的真空冷冻干燥的冷阱温度为-10~-85℃、真空度为10~100Pa。
所述步骤6)的糊辣椒粉为干辣椒经火烤后揉搓而成,粒径为0.1~0.5cm。
本发明还提供了一种芒果干,该芒果干通过上述方法制备而得。
本发明制备的芒果干,以果实已定型但还未进入成熟期的生芒果为材料,口味偏酸;采用盐水浸泡,不仅有防霉作用,而且更符合低糖饮食观念;采用超低温快速冷冻后辅助以真空冷冻干燥,相比其他干燥方法,更易于保持食品的色、香、味、形及营养成分;所用辣椒粉为干辣椒经火烤后揉搓而成的糊辣椒粉,风味更为独特。
本发明的有益效果:与现有芒果干制备方法相比,本发明具有以下优点:
1)本发明原料选用生芒果和糊辣椒粉,制得的芒果干口味酸辣咸甜,与市售芒果干相比,味道更丰富,更有层次感;
2)本发明采用-80℃冰箱超低温快速冷冻后进行真空冷冻干燥,更易于保持食品的色、香、味、形及营养成分;
3)本发明制备的芒果干无添加剂,制备方法简单,健康。
具体实施方式
根据下述实施例,可以更好地理解本发明。应当指出,对于本领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干变型和改进,这些也应视为属于本发明的保护范围。
实施例1
1)选取果实已定型,但还未进入成熟期的生芒果,清洗后,去皮去核,得果肉;
2)将果肉切成0.5厘米粗的条;
3)将果肉条置于浓度为0.1wt%的食盐水中浸泡12小时后,沥干水分;
4)再将步骤3)的果肉条置于-75℃下冷冻1.2小时;
5)将步骤4)所得果肉条以冷阱温度为-85℃、真空度为100Pa进行真空冷冻干燥10小时;
6)根据个人口味撒上糊辣椒粉,即得椒盐生芒果干;其中,糊辣椒粉为干辣椒经火烤后揉搓而成,粒径为0.1~0.5cm。
实施例2
1)选取果实已定型,但还未进入成熟期的生芒果,清洗后,去皮去核,得果肉;
2)将果肉切成2厘米粗的条;
3)将果肉条置于浓度为1wt%的食盐水中浸泡6小时后,沥干水分;
4)再将步骤3)的果肉条置于-80℃下冷冻1.5小时;
5)将步骤4)所得果肉条以冷阱温度为-40℃、真空度为60Pa进行真空冷冻干燥2小时;
6)根据个人口味撒上糊辣椒粉,即得椒盐生芒果干;其中,糊辣椒粉为干辣椒经火烤后揉搓而成,粒径为0.1~0.5cm。
实施例3
1)选取果实已定型,但还未进入成熟期的生芒果,清洗后,去皮去核,得果肉;
2)将果肉切成0.5~厘米粗的条;
3)将果肉条置于浓度为10wt%的食盐水中浸泡1小时后,沥干水分;
4)再将步骤3)的果肉条置于-85℃下冷冻0.5小时;
5)将步骤4)所得果肉条以冷阱温度为-10℃、真空度为10Pa进行真空冷冻干燥36小时;
6)根据个人口味撒上糊辣椒粉,即得椒盐生芒果干;其中,糊辣椒粉为干辣椒经火烤后揉搓而成,粒径为0.1~0.5cm。
对比例1:同实施例1,仅将生芒果替换成七八分成熟的芒果。
对比例2:同实施例1,仅省略步骤3)。
对比例3:同实施例1,仅省略步骤4)。
外观色泽 | 气味 | 口感 | |
实施例1 | 淡黄,美观,条索分明 | 清香 | 酸辣咸甜,层次丰富 |
实施例2 | 淡黄,美观,条索分明 | 清香 | 酸辣咸甜,层次丰富 |
实施例3 | 淡黄,美观,条索分明 | 清香 | 酸辣咸甜,层次丰富 |
对比例1 | 暗黄,条索不分明 | 清香 | 味道过甜,口感不佳 |
对比例2 | 淡黄,条索有黏连,易结块 | 稍有清香 | 缺少咸味,层次不丰富 |
对比例3 | 淡黄,条索有黏连,易结块 | 稍有清香 | 果干偏硬,不易咀嚼 |
Claims (6)
1.一种真空冷冻干燥制备椒盐生芒果干的方法,其特征在于包括如下步骤:
1)生芒果清洗后,去皮去核,得果肉;
2)将果肉切成条;
3)将果肉条置于浓度为0.1~10wt%的食盐水中浸泡1~12小时后,沥干水分;
4)再将步骤3)的果肉条置于-75~-85℃下冷冻0.5~1.5小时;
5)将步骤4)所得果肉条进行真空冷冻干燥2~36小时;
6)根据个人口味撒上糊辣椒粉,即得椒盐生芒果干。
2.根据权利要求1所述的真空冷冻干燥制备椒盐生芒果干的方法,其特征在于:所述步骤1)的生芒果是指果实已定型,但还未进入成熟期的芒果。
3.根据权利要求1所述的真空冷冻干燥制备椒盐生芒果干的方法,其特征在于:所述步骤2)的将果肉切成条是将果肉切成0.5~5厘米粗的条。
4.根据权利要求1所述的真空冷冻干燥制备椒盐生芒果干的方法,其特征在于:所述步骤5)的真空冷冻干燥的冷阱温度为-10~-85℃、真空度为10~100Pa。
5.根据权利要求1所述的真空冷冻干燥制备椒盐生芒果干的方法,其特征在于:所述步骤6)的糊辣椒粉为干辣椒经火烤后揉搓而成,粒径为0.1~0.5cm。
6.一种椒盐生芒果干,其特征在于:所述椒盐生芒果干是通过权利要求1至5中任一方法制备而得。
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