CN109329806A - 一种李子果脯的加工工艺 - Google Patents
一种李子果脯的加工工艺 Download PDFInfo
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Abstract
本发明公开了果脯加工技术领域的一种李子果脯的加工工艺,包括以下步骤:步骤一、原料选择:选用新鲜饱满、八九成熟的李果,剔除腐烂及病虫害果,清洗干净;步骤二、浸碱:用浓度为2%、温度为95‑98℃的氢氧化钠溶液中浸果4~5分钟,捞出后迅速放入浓度为0.25%~0.5%、温度为4‑6℃的硬化护色剂中浸泡,用清水冲洗掉残留硬化护色剂;步骤三、去皮:使用滚筒去皮机去皮,漂洗后得果肉;步骤四、去核切瓣:用机械去核设备去掉杏果的核,再将果肉切分成两半;步骤五、烘干包装:将果肉放入烘干机中烘干,再进行真空包装。本发明的李子果脯适用人群广,即使是三高人群、肥胖人群以及糖尿病患者人群也可以放心食用。
Description
技术领域
本发明属于果脯加工技术领域,具体涉及一种李子果脯的加工工艺。
背景技术
李子,是蔷薇科植物李树的果实。我国大部分地区均产,7~8月间成熟,饱满圆润,玲珑剔透,形态美艳,口味甘甜,是人们喜爱的传统水果之一。它既可鲜食,又可以制成罐头、果脯,全年食用。
李子的功效阴虚内热,骨蒸痨热,消渴引饮,肝胆湿热,腹水,小便不利,《本草纲目》记载,李花和于面脂中,有很好的美容作用,可以“去粉滓黑黯”,“令人面泽”,对汗斑、脸生黑斑等有良效。
李子能促进胃酸和胃消化酶的分泌,有增加肠胃蠕动的作用,因而食李能促进消化,增加食欲,为胃酸缺乏、食后饱胀、大便秘结者的食疗良品。
目前,在将李子加工成果脯的工艺中,其步骤为:原料选择→清洗→去核→浸泡护色→浸泡盐制→一次糖渍→二次糖渍→风干→烘干→包装。该工艺中,为了提高李子的果脯的含糖量,及中和李子皮的酸涩味,增加浸糖的步骤,但这样就导致李子果脯含糖量过高,不利于肥胖患者、糖尿病患者以及血糖较高的人群食用。
发明内容
本发明意在提供一种李子果脯的加工工艺,以解决现有工艺加工出来的李子果脯含糖量过高,不利于肥胖患者、糖尿病患者以及血糖较高的人群食用的问题。
为了解决上述问题,本发明提供如下方案:一种李子果脯的加工工艺,包括以下步骤:
步骤一、原料选择:选用新鲜饱满、八九成熟的李果,剔除腐烂及病虫害果,清洗干净;
步骤二、浸碱:用浓度为2%、温度为95-98℃的氢氧化钠溶液中浸果4~5分钟,捞出后迅速放入浓度为0.25%~0.5%、温度为4-6℃的硬化护色剂中浸泡,用清水冲洗掉残留硬化护色剂;
步骤三、去皮:使用滚筒去皮机去皮,漂洗后得果肉;
步骤四、去核切瓣:用机械去核设备去掉杏果的核,再将果肉切分成两半;
步骤五、烘干包装:将果肉放入烘干机中烘干,再进行真空包装。
本方案的工作原理及其有益效果:将李子放入到氢氧化钠溶液中浸泡,由于李子果皮与果肉的薄壁组织之间主要由果胶等物质组成的细胞层,在氢氧化钠的作用下,该细胞层易溶解,从而使果皮与果肉分离。且浸泡后立即将李子放入到4-6℃的硬化护色剂中浸泡,在达到硬化护色效果的同时,李子果皮受到温度的急剧下降,其内含物质的分子键被破坏从而断裂,使李子果皮脆化,然后在滚筒去皮机的摩擦力作用下,使果皮就容易破碎,接着从果肉上掉落下来,这样便完成了李子的去皮,且该步骤中,因为果肉经过了硬化的处理,在去皮时能减少果肉受到摩擦的损耗量,从而降低了果肉的损耗率。这样相对于现有技术而言,无需增加浸糖步骤,使李子果脯保持原有风味,增加了食用人群。
进一步,所述硬化护色剂按重量份数由氯化钙3-4份、柠檬酸1-2份、抗坏血酸0.5-0.8份、D-异抗坏血酸钠0.7-0.9份和水76-80份组成。该硬化护色剂中,氯化钙起硬化作用,D-异抗坏血酸钠起抗氧保鲜作用,能保持珍珠李的色泽和风味;抗坏血酸可与抗氧化剂被氧化后的自由基作用,从而使抗氧化剂获得再生;柠檬酸通过螯合作用起到抗氧化效果;柠檬酸和抗坏血酸能增强D-异抗坏血酸钠的护色效果;通过使用上述配方的护色剂,具有护色效果好,珍珠李果脯色泽透亮,久放也不容易褐变的优点。
进一步,还包括步骤:浸渍处理,位于步骤四和步骤五之间,将果肉放入到浓度为2.5%的次氯酸钙溶液中浸泡18-22min,捞出后用清水冲洗掉残留次氯酸钙溶液。其目的是对李子果肉进行钙处理,一方面,钙离子能减少乙烯的生物合成,因此阻止果肉的软化,使之保持较好的硬度,便于后续步骤的加工;另一方面,钙离子可以维持细胞合成蛋白质的能力,保护细胞膜,以维持机体的完整性,这样防止果肉在后续步骤中遭受破坏。
进一步,所述果肉在烘干之前先放入沸水中煮3-5min。其目的是钝化果胶酶,以防在后续烘烤中果肉组织软烂。
进一步,所述果肉烘干至含水量为12~18%。其目的是含水量为12~18%的李子果脯果肉柔韧而紧密,色泽鲜明,不发霉。
具体实施方式
下面通过具体实施方式进一步详细的说明:
实施例1:一种李子果脯的加工工艺,包括以下步骤:
步骤一、原料选择:选用新鲜饱满、八成熟的李果,剔除腐烂及病虫害果,清洗干净;
步骤二、浸碱:用浓度为2%、温度为98℃的氢氧化钠溶液中浸果5分钟,捞出后迅速放入浓度为0.5%、温度为6℃的硬化护色剂中浸泡,硬化护色剂按重量份数由氯化钙4份、柠檬酸2份、抗坏血酸0.8份、D-异抗坏血酸钠0.9份和水80份组成,用清水冲洗掉残留硬化护色剂;
步骤三、去皮:使用滚筒去皮机去皮,漂洗后得果肉;
步骤四、去核切瓣:用机械去核设备去掉杏果的核,再将果肉切分成两半;
步骤五、浸渍处理,将果肉放入到浓度为2.5%的次氯酸钙溶液中浸泡22min,捞出后用清水冲洗掉残留次氯酸钙溶液;
步骤六、煮制:将果肉放入沸水中煮5min;
步骤七、烘干包装:将果肉放入烘干机中烘干至含水量为12%,再进行真空包装。
实施例2:一种李子果脯的加工工艺,包括以下步骤:
步骤一、原料选择:选用新鲜饱满、九成熟的李果,剔除腐烂及病虫害果,清洗干净;
步骤二、浸碱:用浓度为2%、温度为956℃的氢氧化钠溶液中浸果4.5分钟,捞出后迅速放入浓度为0.35%、温度为5℃的硬化护色剂中浸泡,硬化护色剂按重量份数由氯化钙3.5份、柠檬酸1.5份、抗坏血酸0.6份、D-异抗坏血酸钠0.89份和水78份组成,用清水冲洗掉残留硬化护色剂;
步骤三、去皮:使用滚筒去皮机去皮,漂洗后得果肉;
步骤四、去核切瓣:用机械去核设备去掉杏果的核,再将果肉切分成两半;
步骤五、浸渍处理,将果肉放入到浓度为2.5%的次氯酸钙溶液中浸泡20min,捞出后用清水冲洗掉残留次氯酸钙溶液;
步骤六、煮制:将果肉放入沸水中煮4min;
步骤七、烘干包装:将果肉放入烘干机中烘干至含水量为14%,再进行真空包装。
实施例3:一种李子果脯的加工工艺,包括以下步骤:
步骤一、原料选择:选用新鲜饱满、九成熟的李果,剔除腐烂及病虫害果,清洗干净;
步骤二、浸碱:用浓度为2%、温度为95℃的氢氧化钠溶液中浸果4分钟,捞出后迅速放入浓度为0.25%、温度为4℃的硬化护色剂中浸泡,硬化护色剂按重量份数由氯化钙3份、柠檬酸1份、抗坏血酸0.5份、D-异抗坏血酸钠0.7份和水76份组成,用清水冲洗掉残留硬化护色剂;
步骤三、去皮:使用滚筒去皮机去皮,漂洗后得果肉;
步骤四、去核切瓣:用机械去核设备去掉杏果的核,再将果肉切分成两半;
步骤五、浸渍处理,将果肉放入到浓度为2.5%的次氯酸钙溶液中浸泡18min,捞出后用清水冲洗掉残留次氯酸钙溶液;
步骤六、煮制:将果肉放入沸水中煮3min;
步骤七、烘干包装:将果肉放入烘干机中烘干至含水量为12%,再进行真空包装。
本发明的申请人进行大量实验,挑选其中几组实验数据如表1所示。
表1:
口感 | 含糖量 | |
实施例1 | 酸甜适口、软硬适中 | 16.8% |
实施例2 | 酸甜适口、软硬适中 | 17.6% |
实施例3 | 酸甜适口、软硬适中 | 17.3% |
对比例1 | 酸甜适口、软硬适中 | 30.5% |
对比例2 | 酸甜适口、软硬适中 | 32.3% |
其中对比例1:与实施例2基本相同,不同之处在于减少去皮处理、增加冰浴超声渗糖处理;对比例2:与实施例2基本相同,不同之处在于,减少去皮处理、增加真空浸糖处理。
经过表1中的实验数据可以明显得知,本发明制得的李子果脯的含糖量远远小于现有现有的加工技术,因此本发明的李子果脯适用人群广,即使是三高人群、肥胖人群以及糖尿病患者人群也可以放心食用。
Claims (5)
1.一种李子果脯的加工工艺,其特征在于:包括以下步骤:
步骤一、原料选择:选用新鲜饱满、八九成熟的李果,剔除腐烂及病虫害果,清洗干净;
步骤二、浸碱:用浓度为2%、温度为95-98℃的氢氧化钠溶液中浸果4~5分钟,捞出后迅速放入浓度为0.25%~0.5%、温度为4-6℃的硬化护色剂中浸泡,用清水冲洗掉残留硬化护色剂;
步骤三、去皮:使用滚筒去皮机去皮,漂洗后得果肉;
步骤四、去核切瓣:用机械去核设备去掉杏果的核,再将果肉切分成两半;
步骤五、烘干包装:将果肉放入烘干机中烘干,再进行真空包装。
2.根据权利要求1所述的一种李子果脯的加工工艺,其特征在于:所述硬化护色剂按重量份数由氯化钙3-4份、柠檬酸1-2份、抗坏血酸0.5-0.8份、D-异抗坏血酸钠0.7-0.9份和水76-80份组成。
3.根据权利要求2所述的一种李子果脯的加工工艺,其特征在于:还包括步骤:浸渍处理,位于步骤四和步骤五之间,将果肉放入到浓度为2.5%的次氯酸钙溶液中浸泡18-22min,捞出后用清水冲洗掉残留次氯酸钙溶液。
4.根据权利要求3所述的一种李子果脯的加工工艺,其特征在于:所述果肉在烘干之前先放入沸水中煮3-5min。
5.根据权利要求4所述的一种李子果脯的加工工艺,其特征在于:所述果肉烘干至含水量为12~18%。
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