CN110432457B - 黑柿子干脆片及加工技术 - Google Patents
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Abstract
本发明涉及一种黑柿子干脆片的加工方法，步骤如下：原料的挑选、去蒂与清洗、切片、阶段式温湿度烘干脱涩阶段、二次干燥、灭菌处理：将干燥后的柿子干脆片转入辐照设备中进行灭菌处理，辐照设备中填充高浓度氧气90％‑95％；为将灭菌处理处理后的柿子干脆片采用充氮包装。本发明中柿子在烘烤之前进行切片，柿子片经热风烘干，利用不同温度和湿度条件下水分的移动速率不同使水分蒸发。整个工艺无任何试剂的添加，既克服了油炸后柿子发生油脂氧化酸败的问题，又保留了柿子片独特的风味。
Description
技术领域
本发明属于水果干脆片领域,尤其是一种黑柿子干脆片及加工技术。
背景技术
目前柿子干制产品的加工多是利用新鲜柿子经烘干工艺制作柿饼。柿饼加工时间长，生产多是家庭加工或者小作坊加工，卫生条件差，产品质量低。本发明是将磨盘硬柿烘烤成干脆片后进行发酵，利用美拉德反应生成的类黑色素物质对柿子片进行着色，形成色泽明亮，风味独特，营养价值较高的黑柿子干脆片。此加工技术可实现工业化生产，产品质量均一稳定，营养价值高，为柿子深加工产品的开发和利用提供了新的方向。
根据检索，与本申请相关的专利文献公开内容如下：
1、CN201610925809公开一种柿子脆片及其制备方法，柿子脆片采用先通过热风干燥祛除大部分水分，再经变温压差膨化干燥制作柿子脆片，制作的柿子脆片口感酥脆，无涩味，色泽金黄，营养丰富。该专利的主要问题：柿子冷冻解冻时间长，不适合工程化生产。解冻后柿子易软化，软化的柿子不易切片成型，汁液损失较多。柿片加工时未脱涩，柿片单宁含量高，口感差。
2、CN201210041481公开柿子脆片制备方法及采用该方法制备的柿子脆片，该柿子脆片脱涩后的冷冻和冷藏处理既保留了鲜果本身的营养，又消除了护色剂对人体的危害。利用低温真空油浴脱水保证了柿子脆片的酥脆性。主要问题：经过油炸之后的柿子脆片，油脂含量较高，在储存期内已发生油脂的氧化酸败产生哈喇味，影响脆片的风味和感官品质。柿子的去皮工艺采用高温烫皮脱皮技术，高温处理会使柿子中易挥发的风味物质流失，另外，高温处理会使柿子软化，不利于切片处理。
3、CN201711356199-一种真空微波加工脆片的方法，柿子脆片的真空微波干燥技术结合了微波加热的瞬时性和真空干燥的低温特性，利用真空装置去除水分，直接利用微波进行加热，而不用通过对流或传导等方式来传递热量，这样就解决了单一真空干燥时干燥速度慢的缺陷，具有快速、低温、高效等特点，能较好地保留食品原有的色、香、味和维生素等成分，还可使热敏性营养成分和具有生物活性功能成分的损失较少。主要问题：采用传统的方式进行切片，多酚氧化酶的存在会使柿子中的营养成分损失，不利于柿子营养成分的保留。
针对上述专利的问题，本申请从源头开始，对工艺进行改进，获得营养丰富，口感好的柿子切片
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种操作简单、营养丰富、口感好的黑柿子干脆片及加工技术。
本发明解决其技术问题是采取以下技术方案实现的：
一种黑柿子干脆片的加工方法，步骤如下
(1)原料的挑选：挑选七分熟的脆柿，表面光滑无损伤；
(2)去蒂与清洗：将柿子的蒂去除并用清水清洗；
(3)切片：利用超高压水射流切割技术将去皮去蒂的柿子切成4-5cm的柿子片；
(4)阶段式温湿度烘干脱涩阶段：采用阶段式烘干，具体参数如下：
在干燥结束后，在柿子片表面喷涂0.1wt％NaOH的纳米球；
(5)发酵：将柿子切片进行发酵，采用变温发酵，具体温度和时间如下表:
(6)二次干燥，将发酵后的柿子进行干燥；得到柿子干脆片；
(7)灭菌处理：将干燥后的柿子干脆片转入辐照设备中进行灭菌处理，辐照设备中填充高浓度氧气90％-95％；
(8)包装：为将灭菌处理处理后的柿子干脆片采用充氮包装。
而且，所述超高压水射中添加0.5-2wt％抗坏血酸。
本发明的优点和积极效果是：
1、本发明采用超高压水射流切割技术切分柿子，抑制酶促褐变，保持细胞完整性营养不流失，切割同时利用高压水对削面进行清洗和磨削。柿子质地柔软靠细胞相互作用结合在一起，水刀切割过程主要是法向力大于果实细胞间的拉应力，造成断裂，同时射流切割还具有渗入作用。刀切直接破坏细胞壁造成细胞液流出，导致微生物腐败生长及褐变；而水射流由于其渗入能力和柔性，能切入细胞与细胞之间，通过破坏细胞之间的拉应力使其断裂，有效抑制褐变，保持细胞完整性，营养物质零流失。
2、本发明中柿子在烘烤之前进行切片，柿子片经热风烘干，利用不同温度和湿度条件下水分的移动速率不同使水分蒸发。整个工艺阶段设置不同的温湿度，在加工的前期工艺中对柿子片进行脱涩，脱涩完成后的柿子片再进行烘干。
3、本发明中柿子在烘烤之前进行切片，柿子片经热风烘干，利用不同温度和湿度条件下水分的移动速率不同使水分蒸发。整个工艺无任何试剂的添加，既克服了油炸后柿子发生油脂氧化酸败的问题，又保留了柿子片独特的风味。
4、本发明的超高压水射流切割技术，通过在水中溶解抗坏血酸抑制多酚氧化酶的氧化作用，有效地保留了柿子中的营养成分。
5、本发明利用温湿差使溶解在水中的可溶性单宁随着水分子从柿子内部向边缘扩散，当柿子片内部的压力差不足以使水分继续由柿子内部向边缘扩散时，水分向空气中蒸发，单宁随之蒸发，即完成脱涩。利用温湿度调节使可溶性单宁随着水分的蒸发去除，与传统脱涩的方法相比，保鲜期时间长，适合大规模生产。
6、本发明在阶段式烘干的第一阶段，利用温湿度差使在自然脱涩阶段中未反应的可溶性单宁随着水分的散失进一步挥发。在最后一阶段的的烘干工艺中，喷涂0.1％NaOH的纳米球在柿片的表面，防止柿子出现返涩的现象。并且能够进一步优化柿子的脱涩效果。柿子脱涩后行形成的树脂类化合物的的O-H键易断裂，使该聚合物呈现一定的酸性，添加0.1％的NaOH纳米球在柿片的表面创造一种微碱性环境，能够和呈现一定酸性的树脂类产物发生酸碱中和反应，使单宁脱涩的缩聚反应进一步正向进行，阻止柿子单宁细胞内返涩现象的发生。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
一种黑柿子干脆片的加工方法，步骤如下
(1)原料的挑选：挑选七分熟的脆柿，表面光滑无损伤。
(2)去蒂与清洗：将柿子的蒂去除并用清水清洗。
(3)切片：利用超高压水射流切割技术(添加0.5-2wt％抗坏血酸)将去皮去蒂的柿子切成4-5cm的柿子片。
(4)阶段式温湿度烘干脱涩阶段：采用阶段式烘干，具体参数如下：
在第五阶段：在柿子片表面喷涂0.1％NaOH的纳米球，防止柿子出现返涩的现象，0.1％的NaOH采用环糊精包裹NaOH溶液制备即可。微球技术为现有技术。
(7)发酵：参考黑蒜的加工工艺，将柿子切片进行发酵，利用在高温高湿环境中柿子中富含的糖类与蛋白质发生美拉德反应产生的类黑素，形成独特外观和风味的黑柿子。
本阶段采用变温发酵，具体温度和时间如下表:
(8)二次干燥，将发酵后的柿子进行干燥；得到柿子干脆片，含水量降至18％以下。
(7)灭菌处理：本发明将干燥后的柿子干脆片转入辐照设备中进行灭菌处理，辐照设备中填充高浓度氧气(90％-95％)，高氧可以抑制干脆片发生褐变，氧气在辐照作用下发生电离，通过控制辐照强度，部分氧气转变成为臭氧，臭氧具有杀菌消毒作用，可以杀灭干脆片表面残留致病菌微生物，此技术在高效灭菌的同时对干脆片完成护色，从而使柿子干脆片在制备过程中全程护色，干脆片成品仍为金黄色。
(8)包装：为了避免二次烘干的柿子片会发生返潮的现象，返潮的柿子片变得松软，影响产品干脆的口感。将灭菌处理处理后的柿子干脆片采用充氮包装，将烘干冷却后的柿子片尽快抽充氮包装，保持柿子片原有的干脆性。
Claims (1)
1.一种黑柿子干脆片的加工方法，其特征在于：步骤如下
(1)原料的挑选：挑选七分熟的脆柿，表面光滑无损伤；
(2)去蒂与清洗：将柿子的蒂去除并用清水清洗；
(3)切片：利用超高压水射流切割技术将去皮去蒂的柿子切成4-5cm的柿子片；
(4)阶段式温湿度烘干脱涩阶段：采用阶段式烘干，具体参数如下：在干燥结束后，在柿子片表面喷涂0.1wt％NaOH的纳米球；
第一阶段：温度50℃、湿度50%、空气的湿含量41.29；
第二阶段：温度55℃、湿度40%、空气的湿含量42.24；
第三阶段：温度60℃、湿度40%、空气的湿含量54.48；
第四阶段：温度65℃、湿度30%、空气的湿含量51.08；
第五阶段：温度60℃、湿度30%、空气的湿含量39.98；
(5) 发酵：将柿子切片进行发酵，采用变温发酵，具体温度和时间如下表:
第一阶段：温度60℃、湿度80%、时间3h；
第二阶段：温度80℃、湿度60%、时间4h；
第三阶段：温度95℃、湿度60%、时间18h；
第四阶段：温度78℃、湿度55%、时间144h；
第五阶段：温度40℃、湿度30%、后熟48h；
(6) 二次干燥，将发酵后的柿子进行干燥；得到柿子干脆片；
(7)灭菌处理：将干燥后的柿子干脆片转入辐照设备中进行灭菌处理，辐照设备中填充高浓度氧气90％-95％；
(8)包装：将灭菌处理后的柿子干脆片采用充氮包装；
所述超高压水射中添加0.5-2wt％抗坏血酸。
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