CN110786480A - 一种风味冻干芒果的制备方法 - Google Patents
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Abstract
本发明公开一种风味冻干芒果的制备方法，属于食品加工技术领域。本发明所述方法为，选新鲜饱满、无腐烂、病虫害和机械伤的果实，削皮、去核、清洗消毒，与乳酸菌发酵液混合以后打浆，冷冻成型后脱模得到芒果块；将芒果块放入海藻糖溶液中浸泡1～2分钟，取出；将芒果块放入冷冻干燥机内进行冷冻，冷冻结束以后再进行升华干燥得到冻干芒果。本发明所述方法采用快速冷却，缓慢升温的方式进行干燥，使芒果干内部的空隙变小，使所得芒果干的口感更细腻。加入乳酸菌、脱脂奶粉和海藻糖使芒果干口味更加丰富。
Description
技术领域
本发明公开一种风味冻干芒果的制备方法，属于食品加工技术领域。
背景技术
芒果为著名热带水果之一，果实椭圆滑润，肉质细腻，气味香甜，含有丰富的糖、维生素，蛋白质等多种营养成分；有益胃、生津、止呕、止咳的功效。除了直接实用外，芒果还可以制作多种加工品，如糖水片、果酱、果汁、蜜饯、芒果干、话芒以及盐渍或酸辣芒果等。
芒果干吃起来特别方便，也比新鲜芒果的贮藏时间要久。芒果干分为烘干的芒果干和冻干芒果干，烘干芒果干在高温下干燥、皱缩变形营养成分流失，口感偏硬韧劲大，而冻干芒果干也叫芒果脆，口感酥脆，冻干是低温干燥，外形颜色不变，营养成分保留。冻干芒果一般采用冷冻干燥技术制备得到，经过选果-削皮-去核-切片-清洗消毒-装盘后进行冷冻干燥，冷冻干燥的条件为：预冻温度-35～-40℃，冻结时间3h，一次升华干燥时干燥仓压强20～50Pa，解析干燥时干燥仓压强10～30Pa，解析干燥时物料温度50～60℃，总干燥时间16～20小时左右，这种冻干芒果口味单一，营养成分有流失。
申请号为201010553299.5的一种冻干芒果块的制备方法，具体为将芒果块制浆，然后调节芒果浆的酸度pH值为3.5～5.5、调节甜度和稠度以后注入模具中冷冻成型，然后进行脱模，冷冻干燥后就得到冻干芒果块，该方法制备的冻干芒果口味单一，且在冻干过程中，干燥温度上升到一定数值时，物料中的冰晶消失，原先冰晶占据的位置变成小孔，冻干芒果呈蜂窝结构，容易弄碎，不方便包装盒运输。
发明内容
本发明的目的在于提供一种口感好，营养丰富的风味冻干芒果的制备方法，具体包括以下步骤：
(1)选新鲜饱满、无腐烂、病虫害和机械伤的果实，削皮、去核、清洗消毒后备用。
(2)将乳酸菌菌种液进行发酵培养，得到发酵液，发酵液进行浓缩得到菌体浓缩液，在菌体浓缩液中加入脱脂乳粉得到混合溶液，混合溶液中脱脂乳粉的质量百分比为40～50％、菌体浓缩液的质量百分比为50～60％；其中发酵液浓缩的方法为常规方法。
(3)按芒果和混合溶液质量比为3:1～6:1的比例将步骤(1)得到的芒果和步骤(2)中的混合溶液进行混合，将芒果打浆后放入模型中，快速从室温冷却到-10℃～-20℃，冷冻成型后脱模得到芒果块；此处的冷冻过程成型即可，时间可根据实际需要确定。
(4)配制海藻糖溶液，将海藻糖溶液冷却至0±1℃，将步骤(3)得到的芒果块放入海藻糖溶液中浸泡1～2分钟，取出。
(5)将步骤(4)得到的芒果块放入冷冻干燥机内，按10～20℃/min的冷却速度快速冷却到-35～-50℃，控制真空度为20pa～100pa，冷冻时间为4～6h。
(6)升华干燥：将温度按0.5～1.5℃/min的升温速度将干燥温度升高到10℃～20℃，干燥10～20h，边干燥边抽真空，控制真空度为10pa～20pa，抽真空可以随时抽走水蒸气，使干燥速度更快。
优选的，本发明所述消毒过程为使用浓度为6～12％的乙醇溶液浸泡8～15min。
优选的，本发明步骤(2)中培养基的组成为水100ml、牛肉膏1g、蛋白胨1g、酵母膏1g、番茄汁20g、葡萄糖1g、吐温0.05ml、碳酸钙1.7g、溴甲酚绿0.01g、琼脂 1～2g，发酵过程中添加氨水维持pH值为5.6～5.8，发酵结束发酵液中活菌数为 1×1010～1×1011CFU/mL。
优选的，本发明所述培养基的灭菌条件为121℃灭菌15min。
优选的，本发明步骤(2)中所述乳酸菌为干酪乳杆菌或者嗜酸乳杆菌。
优选的，本发明步骤(2)海藻糖溶液的质量百分比浓度为50～70％。
优选的，本发明所述发酵液浓缩方法为常规方法，菌体浓缩液和发酵液的体积比为1:20～1:25。
本发明的有益效果：
(1)本发明使用乙醇溶液作为消毒剂，避免了常用的次氯酸钠、过氧化氢等对身体有害的消毒剂，同时使用乙醇溶液作为消毒剂，使得干燥后的芒果干营养更丰富，口感更好。
(2)本发明采用快速冷却的方法进行冷却，冷冻过程中冷却速度越快、过冷温度越低，形成的晶核数量越多，晶体来不及长大就被冻结，后期干燥过程中水分蒸发，芒果干内部的空隙就很小，使所得芒果干的口感更细腻，在运输过程中也不容易弄碎。
(3)由于本发明所述方法中加入了乳酸菌，可以帮助消化和增加口感，最后的升华干燥过程采用低温干燥，既可以保证芒果的营养成分，也可以保证乳酸菌的活性，干燥过程中缓慢升温，使干燥的速率逐渐增加，干燥从外到里逐渐渗透，使固态水升华为水蒸气更加彻底，采用边干燥边抽真空的方式可以加快干燥速度。
(4)本发明所述方法将芒果浆快速冻干以后浸泡于海藻糖溶液中，然后再进行干燥，海藻糖的加入既可以在乳酸菌的表面形成保护膜，保持乳酸菌的活性，也可以在芒果干的表面形成一种稳定的非吸湿性保护层，使芒果干不易受潮；最后海藻糖的加入使芒果干甜味适中，口感更好，具有减轻疲劳与压力的功效。
(5)脱脂奶粉含有蛋白质、少量脂肪、碳水化合物、钙、磷、铁、维生素A等多种营养物质，本发明所述方法中加入脱脂奶粉使风味冻干芒果的营养非常丰富，同时也增加了口感。此外脱脂乳粉的加入提高乳酸菌的存活率，主要原因是在冷冻时脱脂乳粉中蛋白质盐析变性较少，能够降低细胞暴露于氧气和介质中的面积，同时在乳清蛋白上形成保护层，减小由于细胞壁损坏而引起的胞内物质泄漏，此外在干燥时，乳清蛋白在菌体外形成蛋白酶，对细胞加以保护，可以提高乳酸菌冻干存活率。
具体实施方式
下面结合具体实施例对本发明作进一步的详细说明，但本发明的保护范围并不限于所述内容。
实施例1
一种风味冻干芒果的制备方法，具体包括以下步骤：
(1)选新鲜饱满、无腐烂、病虫害和机械伤的果实，削皮、去核、清洗消毒后备用，消毒过程为使用浓度为6％的乙醇溶液浸泡10min。
(2)将干酪乳杆菌菌种液进行发酵培养得到发酵液，所述培养基的组成为水100ml、牛肉膏1g、蛋白胨1g、酵母膏1g、番茄汁20g、葡萄糖1g、吐温0.05ml、碳酸钙1.7g、溴甲酚绿0.01g、琼脂1～2g，培养基在121℃灭菌15min，发酵过程中添加氨水维持pH值为5.6，发酵结束发酵液中活菌数为5×1010CFU/mL。发酵液经过孔径为0.1～0.2微米的中空纤维膜进行浓缩，菌体浓缩液和发酵液的体积比为1:20；在菌体浓缩液中加入脱脂乳粉得到混合溶液，混合溶液中脱脂乳粉的质量百分比为40％、菌体浓缩液的质量百分比为60％。
(3)按芒果和混合溶液质量比为3:1的比例将步骤(1)得到的芒果和步骤(2) 中的混合溶液进行，将芒果打浆后放入模型中，快速从室温冷却到-10℃，冷冻成型后脱模得到芒果块；此处的冷冻过程成型即可，时间可根据实际需要确定。
(4)配制质量百分比浓度为50％的海藻糖溶液，将海藻糖溶液冷却至0±1℃，将步骤(3)得到的芒果块放入海藻糖溶液中浸泡2分钟，取出。
(5)将步骤(4)得到的芒果块放入冷冻干燥机内，按10℃/min的冷却速度快速冷却到-35℃，控制真空度为20pa，冷冻时间为4h。
(6)升华干燥：将温度按1.5℃/min的升温速度将干燥温度升高到20℃，干燥10h得到冻干芒果，边干燥边抽真空，控制真空度为15pa，抽真空可以随时抽走水蒸气，使干燥速度更快。
本实施例制备得到冻干芒果组织松脆，保持了芒果原有的香味和营养成分，同时还有淡淡的奶香味，甜味适中，含水率小于5％，打开包装袋以后不易回潮；所得冻干芒果的活菌数高于2.5×1010CFU/mL，在常温下保存6个月活菌数基本没有降低，在常温下存放12个月活菌数下降至55％左右。
实施例2
一种风味冻干芒果的制备方法，具体包括以下步骤：
(1)选新鲜饱满、无腐烂、病虫害和机械伤的果实，削皮、去核、清洗消毒后备用，消毒过程为使用浓度为10％的乙醇溶液浸泡10min。
(2)将嗜酸乳杆菌菌种液进行发酵培养得到发酵液，所述培养基的组成为水100ml、牛肉膏1g、蛋白胨1g、酵母膏1g、番茄汁20g、葡萄糖1g、吐温0.05ml、碳酸钙1.7g、溴甲酚绿0.01g、琼脂1～2g，培养基在121℃灭菌15min，发酵过程中添加氨水维持pH值为5.7，发酵结束发酵液中活菌数为6×1010CFU/mL。发酵液经过孔径. 为0.1～0.2微米的中空纤维膜进行浓缩，菌体浓缩液和发酵液的体积比为1:23；在菌体浓缩液中加入脱脂乳粉得到混合溶液，混合溶液中脱脂乳粉的质量百分比为45％，菌体浓缩液的质量百分比为55％。
(3)按芒果和混合溶液质量比为5:1的比例将步骤(1)得到的芒果和步骤(2) 中的混合溶液进行混合，将芒果打浆后放入模型中，快速从室温冷却到-15℃，冷冻成型后脱模得到芒果块。
(4)配制质量百分比浓度为60％的海藻糖溶液，将海藻糖溶液冷却至0±1℃，将步骤(3)得到的芒果块放入海藻糖溶液中浸泡1.5分钟，取出。
(5)将步骤(4)得到的芒果块放入冷冻干燥机内，按15℃/min的冷却速度快速冷却到40℃，控制真空度为80pa，冷冻时间为5h。
(6)升华干燥：将温度按1.0℃/min的升温速度将干燥温度升高到16℃，干燥15h冻干芒果，边干燥边抽真空，控制真空度为20pa，抽真空可以随时抽走水蒸气，使干燥速度更快。
本实施例制备得到冻干芒果组织松脆，保持了芒果原有的香味和营养成分，同时还有淡淡的奶香味，甜味适中，含水率小于5％，打开包装袋以后不易回潮，所得冻干芒果的活菌数高于1.8×1010CFU/mL，在常温下保存6个月活菌数基本没有降低，在常温下存放12个月活菌数下降60％左右。
实施例3
一种风味冻干芒果的制备方法，具体包括以下步骤：
(1)选新鲜饱满、无腐烂、病虫害和机械伤的果实，削皮、去核、清洗消毒后备用，消毒过程为使用浓度为12％的乙醇溶液浸泡15min。
(2)将嗜酸乳杆菌菌种液进行发酵培养得到发酵液，所述培养基的组成为水100ml、牛肉膏1g、蛋白胨1g、酵母膏1g、番茄汁20g、葡萄糖1g、吐温0.05ml、碳酸钙1.7g、溴甲酚绿0.01g、琼脂1～2g，培养基在121℃灭菌15min，发酵过程中添加氨水维持pH值为5.8，发酵结束发酵液中活菌数为4×1010CFU/mL。发酵液经过孔径. 为0.1～0.2微米的中空纤维膜进行浓缩，菌体浓缩液和发酵液的体积比为1:25；在菌体浓缩液中加入脱脂乳粉得到混合溶液，混合溶液中脱脂乳粉的质量百分比为50％、菌体浓缩液的质量百分比为50％。
(3)按芒果和混合溶液质量比为6:1的比例将步骤(1)得到的芒果和步骤(2) 中的混合溶液进行混合，将芒果打浆后放入模型中，快速从室温冷却到-20℃，冷冻成型后脱模得到芒果块。
(4)配制质量百分比浓度为70％的海藻糖溶液，将海藻糖溶液冷却至0±1℃，将步骤(3)得到的芒果块放入海藻糖溶液中浸泡1分钟，取出。
(5)将步骤(4)得到的芒果块放入冷冻干燥机内，按20℃/min的冷却速度快速冷却到-50℃，控制真空度为100pa，冷冻时间为6h。
(6)升华干燥：将温度按0.5℃/min的升温速度将干燥温度升高到18℃，干燥20h冻干芒果，边干燥边抽真空，控制真空度为10pa，抽真空可以随时抽走水蒸气，使干燥速度更快。
本实施例制备得到冻干芒果组织松脆，保持了芒果原有的香味和营养成分，同时还有淡淡的奶香味，甜味偏甜，含水率小于5％，打开包装袋以后不易回潮；所得冻干芒果的活菌数高于1×1010CFU/mL，在常温下保存6个月活菌数基本没有降低，在常温下存放12个月活菌数下降65％左右。
对比实施例1
一种风味冻干芒果的制备方法，具体包括以下步骤：
(1)选新鲜饱满、无腐烂、病虫害和机械伤的果实，削皮、去核、清洗消毒后备用，消毒过程为使用浓度为6～12％的乙醇溶液浸泡8～15min。
(2)将芒果打浆后放入模型中，快速从室温冷却到-20℃，冷冻成型后脱模得到芒果块。
(3)将步骤(2)得到的芒果块放入冷冻室中冷冻，冷却到-40℃，控制真空度为50pa，冷冻时间为5h。
(4)升华干燥：将温度加热到60℃，干燥38h，调节真空度为30pa。
和实施例1～3相比，对比实施例1得到的冻干芒果组织更加易碎，口味比较单一，干燥时间更长。
Claims (6)
1.一种风味冻干芒果的制备方法，其特征在于，具体包括以下步骤：
(1)选新鲜饱满、无腐烂、病虫害和机械伤的果实，削皮、去核、清洗消毒后备用；
(2)将乳酸菌菌种液在培养基上进行发酵培养，得到发酵液，发酵液进行浓缩得到菌体浓缩液，在菌体浓缩液中加入脱脂乳粉得到混合溶液，混合溶液中脱脂乳粉的质量百分比为40～50％、菌体浓缩液的质量百分比为50～60％；
(3)按芒果和混合溶液质量比为3:1～6:1的比例将步骤(1)得到的芒果和步骤(2)中的混合溶液进行混合，将芒果打浆后放入模型中，快速从室温冷却到-10℃～-20℃，冷冻成型后脱模得到芒果块；
(4)配制海藻糖溶液，将海藻糖溶液冷却至0±1℃，将步骤(3)得到的芒果块放入海藻糖溶液中浸泡1～2分钟，取出；
(5)将步骤(4)得到的芒果块放入冷冻干燥机内，按10～20℃/min的冷却速度快速冷却到-35～-50℃，控制真空度为20pa～100pa，冷冻时间为4～6h；
(6)升华干燥：将温度按0.5～1.5℃/min的升温速度将干燥温度升高到10℃～20℃，干燥10～20h得到冻干芒果，边干燥边抽真空，控制真空度为10pa～20pa。
2.根据权利要求1所述风味冻干芒果的制备方法，其特征在于：消毒过程为使用浓度为6～12％的乙醇溶液浸泡8～15min。
3.根据权利要求1所述风味冻干芒果的制备方法，其特征在于：步骤(2)中培养基的组成为水100ml、牛肉膏1g、蛋白胨1g、酵母膏1g、番茄汁20g、葡萄糖1g、吐温0.05ml、碳酸钙1.7g、溴甲酚绿0.01g、琼脂1～2g，发酵过程中添加氨水维持pH值为5.6～5.8，发酵结束发酵液中活菌数为1×1010～1×1011CFU/mL。
4.根据权利要求3所述风味冻干芒果的制备方法，其特征在于：培养基的灭菌条件为121℃灭菌15min。
5.根据权利要求1所述风味冻干芒果的制备方法，其特征在于：步骤(2)中所述乳酸菌为干酪乳杆菌或者嗜酸乳杆菌。
6.根据权利要求1所述风味冻干芒果的制备方法，其特征在于：步骤(2)海藻糖溶液的质量百分比浓度为50～70％。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112544918A (zh) * | 2020-12-04 | 2021-03-26 | 中国农业科学院农产品加工研究所 | 改善真空冷冻干燥重组芒果脆片多孔结构和质构的方法 |
| CN112544918B (zh) * | 2020-12-04 | 2022-04-15 | 中国农业科学院农产品加工研究所 | 改善真空冷冻干燥重组芒果脆片多孔结构和质构的方法 |
| CN115486530A (zh) * | 2022-10-21 | 2022-12-20 | 湖南祥民制药有限公司 | 一种迷迭香的冷冻干燥方法 |
| CN115486530B (zh) * | 2022-10-21 | 2024-03-26 | 湖南祥民制药有限公司 | 一种迷迭香的冷冻干燥方法 |
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