CN109105809A - 一种无护色剂添加的果蔬脆片制备方法 - Google Patents
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Abstract
本发明涉及食品加工领域,特别是一种无护色剂添加的果蔬脆片制备方法,包括:原料清洗,使用高压清洗机清洗原料,去除原料表面的泥沙和异物;筛选,去除原料中不可食部,将原料分级,挑选出合格的原料,在筛选的过程中喷淋低温水;二次清洗,将原料放入气泡清洗机清洗,再放入长流水池;杀菌,原料经长流水池传送至灭菌池中进行杀菌处理;涂膜,将杀菌后的原料在传送带上经隔氧处理,再放入涂膜液中进行涂膜;风干,涂膜后的原料在传送带上经风干机处理,进行快速风干除水;冻干,除水后的原料放入真空冷冻干燥箱进行冻干处理。本发明的护色工艺不添加任何护色剂,降低原料在整体传送过程与氧气的接触,有效防止果蔬原料在加工过程中发生色变。
Description
技术领域
本发明涉及食品加工领域,尤其是一种无护色剂添加的果蔬脆片制备方法。
背景技术
绿色蔬菜在加工过程中的色泽保持,是产品感官的重要关键,在产品的加工过程中,往往失绿现象非常严重,大大影响消费者对产品的感官品质,减低产品商业价值,因此,在果蔬产品的加工中护色成为产品保证的关键环节。
果蔬贮存加工过程中,褐变是普遍存在的难题,往往引起产品品质下降,货架期缩短。褐变可分为非酶褐变和酶促褐变:非酶褐变是指不需经酶催化而产生的褐变,包括美拉德反应、焦糖化作用及抗坏血酸氧化等,而酶促褐变是组织中的酚类物质在酶的作用下氧化成醌类,经聚合而造成褐变。果蔬的褐变主要以酶促褐变为主,多酚类物质,遇氧气极易褐变。由酶促褐变的形成条件可知对其抑制可从减少酚类物质含量、控制酚酶活性、降低氧浓度三方面考虑,生产上只要控制其中一个条件或抑制酶促反应的进行,就可以抑制酶促褐变。但在控制酶促褐变的实践中,除去底物的途径可能性极小,现实的方法主要从原料(品种、成熟度等)的选择、酶活性和酶促反应的控制和氧气的控制等方面入手。
发明内容
针对现有技术存在的不足,本发明提供了一种无护色剂添加的果蔬脆片制备方法。
本发明解决上述技术和产品问题的技术方案如下:
一种无护色剂添加的果蔬脆片制备方法,包括如下步骤:
原料清洗:使用高压清洗机清洗原料,去除原料表面的泥沙和异物;
筛选:去除原料中不可食部,将原料分级,挑选出合格的原料,在筛选的过程中喷淋低温水;
二次清洗:将原料放入气泡清洗机清洗,再放入长流水池;
杀菌:原料经长流水池传送至灭菌池中进行杀菌处理;
涂膜:将杀菌后的原料在传送带上经隔氧处理,再放入涂膜液中进行涂膜;
风干:涂膜后的原料在传送带上经风干机处理,进行快速风干除水;
冻干:除水后的原料放入真空冷冻干燥箱进行冻干处理。
进一步的,所述二次清洗中使用气泡清洗机清洗,清洗液为浓度为1%-10%的盐水,清洗时长为5-20min。
进一步的,还包括在长流水池中对原料进行分切。
进一步的,所述长流水池中为1%-10%的盐水,温度为95℃-100℃。
进一步的,原料放入灭菌池中进行杀菌处理,温度为80℃-85℃,时长为10-60s。
进一步的,所述涂膜液为0.3%-2.5%的蔗糖酯,蔗糖酯的HLB值为5-16,温度为15℃-20℃。
进一步的,所述隔氧处理采用温度3℃-5℃、流速1-2m/s的冷气对原料喷吹、且冷气中CO2浓度为2.55%-3%。
进一步的,所述原料在涂膜液中处理时间为10-30min。
进一步的,所述风干机对原料进行快速风干除水时,使用氮气对原料进行喷吹。
进一步的,所述冻干处理的温度为-20℃至-40℃,处理时间为30-40min。
本发明的无护色剂添加的果蔬脆片制备方法具有以下有益效果:
1)护色工艺采用蔗糖酯涂膜处理,蔗糖酯作为表面活性剂,可将果蔬原料与空气隔开,降低了原料被氧化的可能性,减少酶促褐变的发生;蔗糖酯同时具有抗菌作用,起到了二次杀菌的功效;在涂膜处理前经预冷处理,降低了蔗糖酯焦糖化的可能性,有效的保护了果蔬原料原有的色泽,起到了护色的作用;
2)二次清洗工艺采用低浓度高温盐水清洗,盐水中的含氧量较低,高温处理后的盐水中含氧量更低,原料浸泡在低浓度高温盐水中,在去酶活的同时降低了原料被氧化的可能性,起到良好的护色作用;
3)在原料由二次清洗传送至灭菌池的过程中,使用流水冲刷;涂膜至冻干过程中,氮气风干,降低原料在整体传送过程与氧气的接触,有效防止果蔬原料在加工过程中发生色变。
附图说明
图1为本发明中一种无护色剂添加的果蔬脆片制备方法的流程图。
具体实施方式
为更进一步阐述本发明为达成预定发明目的所采取的技术手段及功效,以下以较佳实施例,对依据本发明申请的具体实施方式、技术方案、特征及其功效,详细说明如后。下述说明中的多个实施例中的特定特征、结构、或特点可由任何合适形式组合。
实施例1
结合图1所示,一种无护色剂添加的苹果干制备方法,主要包括如下步骤:原料清洗,筛选,二次清洗,分切,杀菌,涂膜,风干及冻干;
(1)原料清洗:使用高压清洗机清洗原料,去除原料表面的泥沙和异物;
(2)筛选:去除原料中不可食部,将原料分级,挑选出合格的原料,然后处理成一定的规格,筛选的过程均在传送带上进行,在筛选的过程中持续喷淋低温水;
(3)二次清洗:将筛选后的原料经传送带传送至气泡清洗机内进行清洗,清洗液为浓度为2%的盐水,清洗时长为10min,再放入长流水池;
(4)分切:在长流水池中对原料进行分切,长流水池中为2%的盐水,温度为98℃;
(5)杀菌:原料经长流水池传送至灭菌池中进行杀菌处理,温度为82℃,时长为40s;
(6)涂膜:将杀菌后的原料在传送带上经隔氧处理,再放入涂膜液中进行涂膜,所述隔氧处理采用温度4℃、流速1-2m/s的冷气对原料喷吹、且冷气中CO2浓度为2.55%-3%;所述涂膜液为1.5%的蔗糖酯,蔗糖酯的HLB值为12,温度为17℃;原料在涂膜液中处理时间为20min;
(7)风干:涂膜后的原料在传送带上经风干机处理,进行快速风干除水,所述风干机对原料进行快速风干除水时,使用氮气对原料进行喷吹;
(8)冻干:除水后的原料放入真空冷冻干燥箱进行冻干处理,冻干处理的温度为-30℃,处理时间为35min。
实施例2
结合图1所示,一种无护色剂添加的圣女果干制备方法,主要包括如下步骤:原料清洗,筛选,二次清洗,分切,杀菌,涂膜,风干及冻干;
(1)原料清洗:使用高压清洗机清洗原料,去除原料表面的泥沙和异物;
(2)筛选:去除原料中不可食部,将原料分级,挑选出合格的原料,然后处理成一定的规格,筛选的过程均在传送带上进行,在筛选的过程中持续喷淋低温水;
(3)二次清洗:将筛选后的原料经传送带传送至气泡清洗机内进行清洗,清洗液为浓度为1%的盐水,清洗时长为20min,再放入长流水池;
(4)分切:在长流水池中对原料进行分切,长流水池中为1%的盐水,温度为100℃;
(5)杀菌:原料经长流水池传送至灭菌池中进行杀菌处理,温度为85℃,时长为20s;
(6)涂膜:将杀菌后的原料在传送带上经隔氧处理,再放入涂膜液中进行涂膜,所述隔氧处理采用温度3℃、流速1-2m/s的冷气对原料喷吹、且冷气中CO2浓度为2.55%-3%;所述涂膜液为2.5%的蔗糖酯,蔗糖酯的HLB值为16,温度为20℃;原料在涂膜液中处理时间为10min;
(7)风干:涂膜后的原料在传送带上经风干机处理,进行快速风干除水,所述风干机对原料进行快速风干除水时,使用氮气对原料进行喷吹;
(8)冻干:除水后的原料放入真空冷冻干燥箱进行冻干处理,冻干处理的温度为-20℃,处理时间为40min。
实施例3
结合图1所示,一种无护色剂添加的芹菜干制备方法,主要包括如下步骤:原料清洗,筛选,二次清洗,分切,杀菌,涂膜,风干及冻干;
(1)原料清洗:使用高压清洗机清洗原料,去除原料表面的泥沙和异物;
(2)筛选:去除原料中不可食部,将原料分级,挑选出合格的原料,然后处理成一定的规格,筛选的过程均在传送带上进行,在筛选的过程中持续喷淋低温水;
(3)二次清洗:将筛选后的原料经传送带传送至气泡清洗机内进行清洗,清洗液为浓度为10%的盐水,清洗时长为5min,再放入长流水池;
(4)分切:在长流水池中对原料进行分切,长流水池中为10%的盐水,温度为95℃;
(5)杀菌:原料经长流水池传送至灭菌池中进行杀菌处理,温度为80℃,时长为60s;
(6)涂膜:将杀菌后的原料在传送带上经隔氧处理,再放入涂膜液中进行涂膜,所述隔氧处理采用温度5℃、流速1-2m/s的冷气对原料喷吹、且冷气中CO2浓度为2.55%-3%;所述涂膜液为0.3%的蔗糖酯,蔗糖酯的HLB值为5,温度为15℃;原料在涂膜液中处理时间为10min;
(7)风干:涂膜后的原料在传送带上经风干机处理,进行快速风干除水,所述风干机对原料进行快速风干除水时,使用氮气对原料进行喷吹;
(8)冻干:除水后的原料放入真空冷冻干燥箱进行冻干处理,冻干处理的温度为-40℃,处理时间为30min。
上述仅为本发明的若干具体实施方式,但本发明的设计构思并不局限于此,凡利用此构思对本发明进行非实质性的改动,均应属于侵犯本发明保护范围的行为。
Claims (10)
1.一种无护色剂添加的果蔬脆片制备方法,其特征在于,包括如下步骤:
原料清洗:使用高压清洗机清洗原料,去除原料表面的泥沙和异物;
筛选:去除原料中不可食部,将原料分级,挑选出合格的原料,在筛选的过程中喷淋低温水;
二次清洗:将原料放入气泡清洗机清洗,再放入长流水池;
杀菌:原料经长流水池传送至灭菌池中进行杀菌处理;
涂膜:将杀菌后的原料在传送带上经隔氧处理,再放入涂膜液中进行涂膜;
风干:涂膜后的原料在传送带上经风干机处理,进行快速风干除水;
冻干:除水后的原料放入真空冷冻干燥箱进行冻干处理。
2.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:所述二次清洗中使用气泡清洗机清洗,清洗液为浓度为1%-10%的盐水,清洗时长为5-20min。
3.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:还包括在长流水池中对原料进行分切。
4.如权利要求1或3所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:所述长流水池中为1%-10%的盐水,温度为95℃-100℃。
5.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:原料放入灭菌池中进行杀菌处理,温度为80℃-85℃,时长为10-60s。
6.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:所述涂膜液为0.3%-2.5%的蔗糖酯,蔗糖酯的HLB值为5-16,温度为15℃-20℃。
7.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:所述隔氧处理采用温度3℃-5℃、流速1-2m/s的冷气对原料喷吹、且冷气中CO2浓度为2.55%-3%。
8.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:所述原料在涂膜液中处理时间为10-30min。
9.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:所述风干机对原料进行快速风干除水时,使用氮气对原料进行喷吹。
10.如权利要求1所述的一种无护色剂添加的果蔬脆片制备方法,其特征在于:所述冻干处理的温度为-20℃至-40℃,处理时间为30-40min。
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