CN110547418A - 一种使浆果降苦涩且减少热不稳定成分损失的中温蒸制方法 - Google Patents
一种使浆果降苦涩且减少热不稳定成分损失的中温蒸制方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种使浆果降苦涩且减少热不稳定成分损失的中温蒸制方法。该方法是用70℃左右中温或79℃以下温度加热乙酸溶液，利用其挥发产生的乙酸水混合蒸汽，与目标浆果共同蒸制，再经过对蒸制浆果的中低温烘干，得到降苦涩且减少热不稳定物质损失的浆果。该方法在使浆果降苦涩的同时，还能够有效保存浆果中含有的热不稳定的花青素、维生素和酶成分。
Description
技术领域
本发明公开了一种使浆果降苦涩且减少热不稳定成分损失的中温蒸制方法。该方法是用70℃左右中温或79℃以下温度加热乙酸溶液，利用其挥发产生的乙酸水混合蒸汽，与目标浆果共同蒸制，再经过对蒸制浆果的中低温烘干，得到降苦涩且减少热不稳定物质损失的浆果。该方法在使浆果降苦涩的同时，还能够有效保存浆果中含有的热不稳定的花青素、维生素和酶成分,本发明属于农产品及食品加工领域。
背景技术
浆果是指由子房或联合其他花器发育成柔软多汁的肉质果，由单心皮或多心皮合生雌蕊，上位或下位子房发育形成的果实，包括木本植物果实树莓、蓝莓、野樱莓、红醋莓、木莓、黑莓、醋栗、越橘、果桑、无花果、石榴、葡萄、猕猴桃、杨桃、椰枣、人心果、番木瓜、番石榴、蒲桃、西番莲、黑加仑、覆盆子等，以及草本植物聚合果类的草莓、黑天天等。相似水果还有山楂、冬枣、桑葚、芦柑、橘子、橙子、柠檬等。
食用浆果能够补充营养素，有助于抗衰老、预防疾病、舒缓压力和缓解疲乏。黑莓、覆盆子、红醋莓、蓝莓等色深、鲜艳的浆果中富含维生素C、Ve、类胡萝卜素、超氧化物歧化酶(SOD)、多酚类化合物或类黄酮（白藜芦醇、花青素或花香素苷、槲皮素、橙皮苷、红桔素）、单萜类物质，这些成分在运送及保存过程中容易经受热、氧、光等因素导致分解损失。
多数浆果在未经加工，或未达到完全成熟条件下，单宁、鞣质成分含量多，食用后产生苦涩感，影响浆果的营养品质和价值。传统上，这种苦涩感可通过蒸煮、糖渍、糖化、发酵等方法消减，并且以蒸煮方法为主。蒸煮温度通常压力条件下要达到80℃以上的高温，至使一些热敏感性营养素造成损失。例如，食品中维生素C经过95℃/小于1min处理，损失可达50%，75℃处理损失40%，55℃处理损失31%。浆果经过煮制过程，还会带来溶出损失。
维生素C、多酚类化合物等热不稳定成分通常在弱酸条件下能够减少受热分解。例如，花青素在一定浓度的柠檬酸溶液中，在70℃的中温20min条件下可保存80%。然而，有机酸溶液直接浸泡或煮制，会对水溶性成分产生溶出作用。
本发明采用70℃左右或以下的中温乙酸蒸汽，对浆果进行蒸制，既能降苦涩，又能保存热不稳定成分，对于浆果的加工能够带来极大效益和重大营养意义。
发明内容
本发明的目的是一种使浆果降苦涩且减少热不稳定成分损失的中温蒸制方法。该方法能够能够使浆果降苦涩，并减少热不稳定性化合物的热加工损失,本发明的目的是通过如下的步骤和方法来实现的：
A、容器设置上下两层，中间用筛网或蒸屉或开放器皿分隔；
B、将浆果放置在容器上层，喷淋加入乙酸溶液，使乙酸溶液经过浆果表面流入下层，容器内部加热至中温，使乙酸溶液产生挥发蒸汽；
C、蒸制一定时间后，取出浆果，风干或烘干，得到降苦涩且减少热不稳定物质加工损失的浆果；
步骤A所述的容器也指反应釜，其材质为白钢、玻璃、陶瓷或其它与之相似的耐酸性材质；
步骤A所述的容器其结构为密闭或半密闭结构，其内部可安装蒸汽循环风扇促进汽体循环和浸润；
步骤A所述的容器若其结构为密闭结构，其可外接减压和增压装置进行汽体循环；
步骤A所述的容器若其结构为半密闭结构，其可外接气体循环管道回收再利用汽体；
步骤A所述的容器，可采用内加热或外加热措施，可用水浴加热或微波加热，可附带超声波装置或振摇装置促进浸润；
步骤B所述的浆果，包括木本植物果实树莓、蓝莓、野樱莓、红醋莓、木莓、黑莓、醋栗、越橘、果桑、无花果、石榴、葡萄、猕猴桃、杨桃、椰枣、人心果、番木瓜、番石榴、蒲桃、西番莲、黑加仑、覆盆子，草本植物聚合果类的草莓、黑天天，和其它具有相似物理特点的水果；
步骤B所述的乙酸溶液，其材料可为乙酸或食醋，其乙酸浓度为1%～90%或纯乙酸；
步骤B所述的喷淋加入乙酸溶液，可采用浆果浸泡到乙酸溶液中小于10 min代替，但该浸泡不适于果实不完整的浆果；
步骤B所述的中温，其温度范围为20℃～79℃；
步骤B所述的挥发蒸汽，为输入的或乙酸溶液自生成的挥发乙酸气体或乙酸携带水汽的混合汽；
步骤C所述的蒸制一定时间，其时长为5 min～48 h；
步骤C所述的风干或烘干，其可不进行风干或烘干，若进行风干或烘干，其进行温度小于79℃。
具体实施方式
以下实施例用于说明本发明，使其更明确，但决不用来限制本发明的范围，实施例1：
1）取500 ml玻璃杯，杯底垫一层1cm厚的脱脂棉，脱脂棉上覆盖5层纱布；
2）将乙酸含量5%的食醋约8 ml导入玻璃杯中，使棉纱充分浸润；
3）将鲜桑葚果实100 g置于玻璃杯中的纱布上，玻璃杯用聚乙烯膜封口；
4）玻璃杯连同内容物置于70 ℃水浴中20 min，期间轻轻振摇2次；
5）取出桑葚果，置于阴凉且有通风措施处，室温风干3 h，得到降苦涩且减少热不稳定物质加工损失的桑葚果。
实施例2：
1)设置一个1 t容量白钢反应釜，内部中间偏上位置设置一网状容器；
2)网状容器内装入黑加仑果实；
3)将30%乙酸溶液经过75℃加热减压得到的蒸汽循环注入反应釜2 h；
4)取出黑加仑果实，置于65℃烘干20 min，得到降苦涩且减少热不稳定物质加工损失的黑加仑果实。
Claims (11)
1.本发明的目的是提供一种使浆果降苦涩且减少热不稳定成分损失的中温蒸制方法，该方法的目的是通过以下的步骤和方法实现的：
A、容器设置上下两层，中间用筛网或蒸屉或开放器皿分隔；
B、将浆果放置在容器上层，喷淋加入乙酸溶液，使乙酸溶液经过浆果表面流入下层，容器内部加热至中温，使乙酸溶液产生挥发蒸汽；
C、蒸制一定时间后，取出浆果，风干或烘干，得到降苦涩且减少热不稳定物质加工损失的浆果。
2.根据权利要求1A的容器也指反应釜，其结构为密闭或半密闭结构，其内部可安装蒸汽循环风扇促进汽体循环和浸润。
3.根据权利要求2的容器若其结构为密闭结构，其可外接减压和增压装置进行汽体循环。
4.根据权利要求2的容器若其结构为半密闭结构，其可外接气体循环管道回收再利用汽体。
5.根据权利要求1A的容器，可采用内加热或外加热措施加热，可用水浴加热或微波加热，可附带超声波装置或振摇装置促进浸润。
6.根据权利要求1B的浆果，包括木本植物果实树莓、蓝莓、野樱莓、红醋莓、木莓、黑莓、醋栗、越橘、果桑、无花果、石榴、葡萄、猕猴桃、杨桃、椰枣、人心果、番木瓜、番石榴、蒲桃、西番莲、黑加仑、覆盆子，草本植物聚合果类的草莓、黑天天，和其它具有相似物理特点的水果。
7.根据权利要求1B的乙酸溶液，其材料可为乙酸或食醋，其乙酸浓度为1%～90%或纯乙酸。
8.根据权利要求1B的喷淋加入乙酸溶液，可采用浆果浸泡到乙酸溶液中小于10 min代替。
9.根据权利要求1B的中温，其温度范围为20℃～79℃。
10.根据权利要求1B的挥发蒸汽，为挥发乙酸气体或乙酸携带水汽的混合汽。
11.根据权利要求C的蒸制一定时间，其时长为5 min～48 h。
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