CN110870540A - 包衣冻干果蔬及其制备方法 - Google Patents
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Abstract
本发明涉及了一种包衣冻干果蔬及其制备方法，其构成组分及其重量百分比为：以下任取其一或者混合(新鲜果蔬)20‑90份；外包层10‑30份；食用胶0‑10份；坚果0‑3份；将上述新鲜果蔬清洗切块、冻干、涂覆包层、外粘坚果碎等步骤加工而成。本发明加工制作而成的包衣冻干果蔬具有口感酥脆、携带方便且易于储存运输的优点。同时涂覆包层及添加坚果碎，营养丰富，软硬适度，咀嚼感良好，满足人们的营养、风味及口感需求。
Description
技术领域
本发明涉及食品加工领域，更确切地说是涉及一种包衣冻干果蔬及其制备方法。
背景技术
果蔬营养丰富，含水量高，不易存放，采用冻干方法后果蔬利于存放，采用巧克力等材料将冻干果蔬进行包裹，形成一种包衣冻干果蔬，既方便保存，又满足人们对果蔬的营养需求，还配有坚果果碎，口感酥脆可口。本产品制成的包衣冻干果蔬，很好的满足人们对果蔬的需求，具有良好的市场前景。
对比文件CN 107912528 A公开了一种冻干水果脆的制备方法，但是这种冻干水果脆极易吸潮变软，即使包装也要添加防腐剂，而且只靠单纯的水果冻干成片，可能无法满足人们所要求的口感。因此开发这种添加坚果果碎及包层的包衣冻干果蔬，既满足人们对果蔬的维生素及矿物质的需求，又有良好的口感，添加坚果和包层，使得冻干果蔬不易变软，丰富了果蔬的风味、口感和食用途径，产品易于携带和食用，满足人们的对果蔬制品的营养、风味及口感的消费需求。
对比文件CN 101433300 A公开了一种低糖度水果冻干脆片的快速制备方法，水果经清洗、去皮、切块，进行冻结、干燥得到水果片，进行包装。这种也是单纯的进行水果冻干，无法满足人们对水果的口感需求。本发明包衣冻干果蔬对冻干果蔬进行了包衣，口感酥脆，营养多样，满足人们口感需求。
发明内容
基于现有技术，本发明提供了一种包衣冻干果蔬。
解决上述技术问题的具体技术方案如下：
一种包衣冻干果蔬及其制备方法，其特征在于，包括以下重量份的原料：以下任取其一或者混合(新鲜果蔬)20-90份、外包层10-30份、食用胶0-10份、坚果0-3份。
(1)所述新鲜果蔬包括苹果、梨、草莓、蓝莓、葡萄、杏、柠檬、香蕉、菠萝、桃、黄瓜、秋葵、胡萝卜、白萝卜、大蒜、西红柿、马蹄、玉米粒、红薯等的单一或混合物。
(2)所述外包层主要是涂覆巧克力层，涂覆低筋面粉、果蔬粉，和/或涂覆糖浆，作为冻干果蔬的最外包层。
(3)所述食用胶是指果胶、明胶、结冷胶、黄原胶、瓜尔豆胶、刺槐豆胶等的单一或混合物。
(4)所述坚果主要包括核桃、花生、瓜子、杏仁、腰果的单一或混合物。
一种包衣冻干果蔬及其制备方法，其特征在于，包括以下步骤：
步骤一：冻干果蔬及外覆材料的制备
(1)取颗粒饱满的新鲜果蔬，进行清洗、去皮去核、切块，备用。
(2)取上述果蔬块放到温度为-30℃至-40℃超低温下流化床速冻2-15小时，并进行真空脱水，含水量低于5％以下，备用。
(3)内包层物料：取巧克力、黄油、低筋面粉、果蔬粉、糖浆、食用胶之一或者混合物充分融化/溶解，备用。
(4)外包层物料：取坚果破碎，40目-60目，备用。
步骤二：包衣冻干果蔬制备
(1)(1)取步骤一冻干果蔬块置于上述内包层物料中浸渍，涂覆。
(2)将涂覆内包衣层后的果蔬块由输送带送至外包层液漕内浸渍，涂覆上0.5-2毫米包层，然后均匀滚上上述果碎，烘干或油炸，冷却。
步骤三：包装
将上述包衣冻干果蔬密封装入铝箔防潮包包装袋内。
本发明与现有技术相比，至少包括以下有益效果：
本发明的目的在于将果蔬冻干后用巧克力或低筋面粉/果蔬粉/糖浆及坚果果碎包裹而制得包衣冻干果蔬。本发明采用新鲜果蔬低温加工技术，保留了营养价值，加以果碎，使得口感酥脆，风味独特。包衣冻干果蔬富含维生素、矿物质和膳食纤维，且经过多层次的包裹，隔绝水分和氧气，有效延长保质期，口感更加酥脆，更加满足消费者需求。
具体实施方式
为进一步公开而不是限制本发明，以下结合实例对本发明作进一步的详细说明。
实施例1：
一种包衣冻干果蔬(巧克力草莓核桃脆)及其制备方法，由以下原料组成
新鲜草莓85份、巧克力12份、黄油2份、核桃1份。
所述的包衣冻干果蔬的制备方法，具体步骤为：
步骤一：原料处理
(1)取上述颗粒饱满的新鲜草莓进行清洗去蒂备用。
(2)取上述草莓粒放到温度为-35℃超低温下流化床速冻7小时，并进行真空脱水，含水量低于5％以下，备用。
(3)内包衣层：取上述巧克力，隔水融化，温度是45℃，缓慢搅拌并加入黄油，搅拌均匀，备用。
(4)外包衣层：取上述坚果核桃破碎，50目，备用。
步骤二：包衣冻干果蔬制备
取步骤一冻干草莓粒置于上述内层包衣液中浸渍，涂覆一层果胶。
取所述将涂内包衣层后的草莓粒由输送带送至融化巧克力和黄油液内包衣层漕内浸渍，涂覆上1毫米包层，然后均匀撒上上述果碎。
步骤三：包装
将上述巧克力草莓核桃脆装入铝箔防潮包包装袋内。
实施例2：
一种包衣冻干果蔬(脆皮玉米)及其制备方法，由以下原料组成
新鲜玉米粒60份、低筋面粉20份、香蕉粉10份、明胶4份、黄原胶4份、结冷胶1份。
所述的包衣冻干果蔬(脆皮玉米)的制备方法，具体步骤为：
步骤一：原料处理
(1)取上述颗粒饱满的新鲜玉米，进行脱粒、备用。
(2)取上述玉米粒放到温度为-35℃超低温下流化床速冻4小时，并进行真空脱水，含水量低于5％以下，备用。
(3)取上述明胶、黄原胶、结冷胶进行加30倍热水搅拌溶解，备用。
步骤二：包衣冻干果蔬制作
取步骤一冻干玉米粒置于上述黄原胶、明胶、结冷胶混合槽中浸渍，涂覆一层食用胶。
取所述低筋面粉和香蕉粉混合，加水搅拌成糊糊状，将涂食用胶后的玉米粒由输送带送至混合漕内浸渍，涂覆上2毫米包层放入油锅中煎炸8分钟后取出。
步骤三：包装
将上述脆皮玉米装入铝箔防潮包包装袋内。
实施例3：
一种包衣冻干果蔬(什锦果蔬脆)及其制备方法，由以下原料组成
新鲜苹果15份、草莓15份、桃15份、黄瓜1份、胡萝卜10份、低筋面粉10份、果蔬粉10份、明胶5份、结冷胶1份、黄油2份、糖浆5份、杏仁1份、腰果1份。
所述的包衣冻干果蔬(什锦果蔬脆)的制备方法，具体步骤为：
步骤一：原料处理
(1)取上述颗粒饱满的果蔬分别进行清洗、去皮去核、切块为1.5cm大小，备用。
(2)取上述果块分别放到温度为-35℃速冻库进行速冻10小时，进行真空脱水，至各自含水量低于5％以下，备用。
(3)取上述内包衣层进行加溶解/融化，备用。
(4)取上述坚果杏仁破碎，50目，备用。
(5)取上述坚果腰果破碎，同上，备用。
步骤二：包衣冻干果蔬制作
取步骤一冻干果蔬置于上述内包衣层中浸渍，逐层涂覆为1.5毫米包层，然后均匀滚上上述坚果碎。
步骤三：包装
将上述什锦果蔬脆装入铝箔防潮包包装袋内。
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各个技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明保护范围。因此，本发明专利的保护范围应以所附权利要求为准。
Claims (6)
1.一种包衣冻干果蔬及其制备方法，其特征在于，包括以下重量份的原料：以下任取其一或者混合(新鲜果蔬)20-90份、外包层10-30份、食用胶0-10份、坚果0-3份。
2.根据权利要求1所述的一种包衣冻干果蔬，其特征在于，所述新鲜果蔬包括苹果、梨、草莓、蓝莓、葡萄、杏、柠檬、香蕉、菠萝、桃、黄瓜、秋葵、胡萝卜、白萝卜、大蒜、西红柿、马蹄、玉米粒、红薯等的单一或混合物。
3.根据权利要求1所述的一种包衣冻干果蔬，其特征在于，所述外包层主要是涂覆巧克力层，涂覆低筋面粉、果蔬粉，和/或涂覆糖浆，作为冻干果蔬的最外包层。
4.根据权利要求1所述的一种包衣冻干果蔬，其特征在于，所述食用胶是指果胶、明胶、结冷胶、黄原胶、瓜尔豆胶、刺槐豆胶等的单一或混合物。
5.根据权利要求1所述的一种包衣冻干果蔬，其特征在于，所述坚果主要包括核桃、花生、瓜子、杏仁、腰果的单一或混合物。
6.一种如权利要求1所述的包衣冻干果蔬及其制备方法，其特征在于，包括以下步骤：
步骤一：冻干果蔬及外覆材料的制备
(1)取颗粒饱满的新鲜果蔬，进行清洗、去皮去核、切块，备用。
(2)取上述果蔬块放到温度为-30℃至-40℃超低温下流化床速冻2-15小时，并进行真空脱水，含水量低于5％以下，备用。
(3)内包层物料：取巧克力、黄油、低筋面粉、果蔬粉、糖浆、食用胶之一或者混合物充分融化/溶解，备用。
(4)外包层物料：取坚果破碎，40目-60目，备用。
步骤二：包衣冻干果蔬的制备
(1)取步骤一冻干果蔬块置于上述内包层物料中浸渍，涂覆。
(2)将涂覆内包衣层后的果蔬块由输送带送至外包层液漕内浸渍，涂覆上0.5-2毫米包层，然后均匀滚上上述果碎，烘干或油炸，冷却。
步骤三：包装
将上述包衣冻干果蔬密封装入铝箔防潮包包装袋内。
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| CN111802445A (zh) * | 2020-07-13 | 2020-10-23 | 漳州福友食品有限公司 | 一种综合型水果冻干加工方法 |
| CN111820312A (zh) * | 2020-06-05 | 2020-10-27 | 山东师范大学 | 一种水果山药沙琪玛及其制备方法 |
| CN112772756A (zh) * | 2021-01-27 | 2021-05-11 | 辽宁中医药大学 | 一种阿胶巧克力豆及其制备方法 |
| CN113475689A (zh) * | 2021-07-07 | 2021-10-08 | 福建省有零有食科技有限公司 | 一种混合冻干水果及其制备方法 |
| RU2768049C1 (ru) * | 2021-04-19 | 2022-03-23 | Елена Эдуардовна Спиридонова | Способ изготовления кондитерского изделия из сухофруктов и орехов |
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| CN113475689A (zh) * | 2021-07-07 | 2021-10-08 | 福建省有零有食科技有限公司 | 一种混合冻干水果及其制备方法 |
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