CN112167585B - 一种易嗑开型休闲西瓜籽的制备方法 - Google Patents
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Abstract
本发明涉及一种易嗑开型休闲西瓜籽的制备方法。本发明包括浸润后的西瓜籽超高压处理;超高压处理后的西瓜籽加入果胶酶酶解液,搅拌、酶解;酶解后的西瓜籽投入卤液中,卤煮;卤煮并沥干后的西瓜籽采用隧道式冷风速冷;速冷后的西瓜籽微波真空干燥,完成易嗑开型休闲西瓜籽的制备。本发明根据西瓜籽的特殊构造,着眼于果壳缝合处物质组成(主要为果胶成分),采用超高压处理浸润后西瓜籽、使果胶的高级结构舒展,随后用果胶酶酶解处理、部分降解果胶,改变果壳缝合处结构、降低粘合力,从而为入味、微膨化创造条件。
Description
技术领域
本发明属于坚果加工技术领域,涉及一种易嗑开型休闲西瓜籽的制备方法。
背景技术
西瓜籽为西瓜的种仁,形状扁平、呈卵圆或长卵圆形,是一类具有坚硬外壳的坚果。西瓜籽壳韧硬坚实,缝合线结合紧密,无法直接食用,且在炒制过程中不易入味,在食用过程中不易嗑开。为使西瓜籽方便入味和食用,传统工艺采取破壳开口预处理,而西瓜籽形状不规则,同时品种多,差异大,导致较难破壳开口。
目前西瓜籽获取籽仁的主要方法仍采用人工破壳取仁,不仅效率低下,也不符合卫生要求,直接影响了质量和效率。近年来西瓜籽的开口技术及破壳设备虽有所发展,但其破壳率和整仁率均不理想,也难以用于带壳整粒休闲西瓜籽食品的加工。
目前市场上的休闲西瓜籽为传统工艺的蒸煮、卤制、烘干而成,由于西瓜籽壳的特殊构造,传统工艺仍没有理想的技术以满足消费者对方便食用的基本要求,如何使休闲西瓜籽嗑开易、入味佳是行业共性技术难题。
发明内容
为解决上述技术问题,本发明提供一种易嗑开型休闲西瓜籽的制备方法,以解决上述现有技术存在的问题,采用碱液热烫处理西瓜籽、果胶酶酶解、真空卤煮、过热蒸汽微膨化等创新组合,实现休闲西瓜籽的现代化生产、满足消费者的现实需求。
本发明的方案是:
一种易嗑开型休闲西瓜籽的制备方法,所述方法包括以下步骤:
(1)超高压处理:浸润后的西瓜籽超高压处理;
(2)果胶酶酶解:超高压处理后的西瓜籽加入果胶酶酶解液,搅拌、酶解;
(3)真空卤煮:酶解后的西瓜籽投入卤液中,卤煮;
(4)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷;
(5)微波真空干燥及微膨化:速冷后的西瓜籽微波真空干燥;
完成易嗑开型休闲西瓜籽的制备。
优选地,所述步骤(1)超高压处理的工艺参数为:压力400-550Mpa、温度50-60℃、时间26-38min。
优选地,所述步骤(2)果胶酶酶解的工艺参数为:料液比为西瓜籽与水的体积比为1:(1.2-1.4)、酶用量9000-14000U/L、酶解时间30-50min。
优选地,所述步骤(3)真空卤煮的工艺参数为:真空度-140至-180kPa、时间4-6h。
优选地,所述步骤(4)冷风速冷条件为:15-20min内速冷至20-25℃。
优选地,所述步骤(5)微波真空干燥及微膨化的工艺参数为:真空度-40至-60kPa、微波输出功率2.70-3.60kW、微波强度22-28W/g、干燥时间32-47min。
本发明有益效果:
1、本发明基于西瓜籽构造的特殊性,着眼于果壳缝合处物质组成,采用超高压处理西瓜籽、使果胶的高级结构舒展,随后用果胶酶酶解处理、部分降解果胶,改变果壳缝合处结构、粘合力从而为入味、微膨化创造条件。采用真空卤煮,促进卤液中滋味风味组分的渗透;隧道式冷风速冷后,采用微波真空干燥并实现微膨化。产品为破壳力低且壳仁完整、果仁滋味风味浓郁且均匀的易嗑开型休闲西瓜籽,可以克服传统工艺中籽仁入味欠理想、完整嗑开几率低的缺陷,实现休闲西瓜籽的现代化生产、满足消费者的现实需求。
2、本发明的优点在于采用真空卤煮,在一定真空度下加快卤煮料液的传质速率,进而利于料液的渗透、促进卤液中滋味风味组分与果仁蛋白质及脂质的互作结合,使得果仁风味均匀、温度。
3、本发明的优点在于采用隧道式冷风速冷从而形成较高的温度梯度差,通过微波真空干燥并实现瓜子表壳的微膨化,进一步使得果壳缝合处疏松、粘合力下降,嗑开果壳所需的破壳力也随之大幅降低,且瓜仁没有膨化使之不会影响瓜籽本身的口感。
具体实施方式
下面结合实施例来进一步说明本发明,但本发明要求保护的范围并不局限于实施例表述的范围。
实施例1
一种易嗑开型休闲西瓜籽的制备方法,包括以下步骤:
(1)超高压处理:浸润后的西瓜籽于420Mpa、52℃超高压处理35min。
(2)果胶酶酶解:超高压处理后的西瓜籽按料液比(西瓜籽:水)1:1.4、酶用量10000U/L与酶解液混合,在果胶酶最适作用pH值与温度条件下低速搅拌、酶解43min。
(3)真空卤煮:酶解后的西瓜籽投入卤液中,真空度-170kPa条件下卤煮5h。
(4)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,17min内冷却至中心温度25℃。
(5)微波真空干燥及微膨化:速冷后的西瓜籽于真空度-60kPa、微波输出功率2.90kW、微波强度26W/g条件下干燥47min。
本实施例1所制备的易嗑开型休闲西瓜籽破壳力低且壳仁完整、果仁滋味风味浓郁且均匀,破壳力为41N、压缩变性为1.09mm、整仁率为93%。
实施例2
一种易嗑开型休闲西瓜籽的制备方法,包括以下步骤:
(1)超高压处理:浸润后的西瓜籽于540Mpa、56℃超高压处理28min。
(2)果胶酶酶解:超高压处理后的西瓜籽按料液比(西瓜籽:水)1:1.3、酶用量14000U/L与酶解液混合,在果胶酶最适作用pH值与温度条件下低速搅拌、酶解37min。
(3)真空卤煮:酶解后的西瓜籽投入卤液中,真空度-145kPa条件下卤煮6h。
(4)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,16min内冷却至中心温度22℃。
(5)微波真空干燥及微膨化:速冷后的西瓜籽于真空度-60kPa、微波输出功率3.40kW、微波强度25W/g条件下干燥42min。
实施例3
一种易嗑开型休闲西瓜籽的制备方法,包括以下步骤:
(1)超高压处理:浸润后的西瓜籽于490Mpa、60℃超高压处理30min。
(2)果胶酶酶解:超高压处理后的西瓜籽按料液比(西瓜籽:水)1:1.3、酶用量12000U/L与酶解液混合,在果胶酶最适作用pH值与温度条件下低速搅拌、酶解50min。
(3)真空卤煮:酶解后的西瓜籽投入卤液中,真空度-160kPa条件下卤煮4.5h。
(4)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,18min内冷却至中心温度22℃。
(5)微波真空干燥及微膨化:速冷后的西瓜籽于真空度-50kPa、微波输出功率3.60kW、微波强度28W/g条件下干燥37min。
对比例1
以实施例3为基础,不进行超高压处理,其他同实施例3。包括以下步骤:
(1)果胶酶酶解:西瓜籽按料液比(西瓜籽:水)1:1.3、酶用量12000U/L与酶解液混合,在果胶酶最适作用pH值与温度条件下低速搅拌、酶解50min。
(2)真空卤煮:酶解后的西瓜籽投入卤液中,真空度-160kPa条件下卤煮4.5h。
(3)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,18min内冷却至中心温度22℃。
(4)微波真空干燥及微膨化:速冷后的西瓜籽于真空度-50kPa、微波输出功率3.60kW、微波强度28W/g条件下干燥37min。
对比例2
以实施例3为基础,不进行酶解处理,其他同实施例3。包括以下步骤:
(1)超高压处理:浸润后的西瓜籽于490Mpa、60℃超高压处理30min。
(2)真空卤煮:超高压处理后的西瓜籽投入卤液中,真空度-160kPa条件下卤煮4.5h。
(3)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,18min内冷却至中心温度22℃。
(4)微波真空干燥及微膨化:速冷后的西瓜籽于真空度-50kPa、微波输出功率3.60kW、微波强度28W/g条件下干燥37min。
对比例3
以实施例3为基础,不进行超高压、酶解处理,其他同实施例3。包括以下步骤:
(1)真空卤煮:酶解后的西瓜籽投入卤液中,真空度-145kPa条件下卤煮6h。
(2)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,16min内冷却至中心温度22℃。
(3)微波真空干燥及微膨化:速冷后的西瓜籽于真空度-60kPa、微波输出功率3.40kW、微波强度25W/g条件下干燥42min。
对比例4:传统蒸煮卤制烘干工艺
浸润后的西瓜籽盖上易透气的织布,火匀、勤翻地蒸煮2.0-2.5h(以不烧干水为宜)。先将卤香料在沸腾状态下煮制20min,再加入其它辅料、调味料,小火卤制2.0-2.5h。卤制好的西瓜籽置于烘箱中,于110-115℃烘干70-80min。
对比例5:传统炒制工艺的制备方法
西瓜籽与辅料、调味料混合,加入两倍质量的水,煮制至入味后沥干。沥干好的西瓜籽于90-95℃烘制6.5-7.0h。烘制好的西瓜籽放入含有细砂的炒锅中,165-170℃爆炒6-8min至香脆易嗑。
实施例4
以实施例3为基础,在果胶酶酶解处理后加入碱洗,其他同实施例3。包括以下步骤:
(1)超高压处理:浸润后的西瓜籽于490Mpa、60℃超高压处理30min。
(2)果胶酶酶解:超高压处理后的西瓜籽按料液比(西瓜籽:水)1:1.3、酶用量12000U/L与酶解液混合,在果胶酶最适作用pH值与温度条件下低速搅拌、酶解50min。
(3)碱洗:将果胶酶酶解后的西瓜籽清洗后投入0.1mol/L氢氧化钠溶液中搅拌清洗12min。
(4)真空卤煮:碱洗后的西瓜籽清洗后,投入卤液中,真空度-160kPa条件下卤煮4.5h。
(5)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,18min内冷却至中心温度22℃。
(6)微波真空干燥及微膨化:速冷后的西瓜籽于真空度-50kPa、微波输出功率3.60kW、微波强度28W/g条件下干燥37min。
实施例和对比例品质的指标评定:用实施例和对比例的方法以相同卤料(液)制备休闲西瓜籽,产品检测后,按表1评定。
表1实施例和对比例休闲西瓜籽制备方法的指标评定
表1的结果表明,实施例的壳仁完整、果仁滋味风味浓郁且均匀,破壳力、压缩变性、整仁率等开口特性均较对比例显著改善,说明本发明提供的休闲西瓜籽制备方法能够显著改善现有方法。西瓜子壳质坚硬,主要由纤维素和半纤维素组成,并通过木素连接。在实施例4中,将果胶酶酶解后的西瓜籽清洗后投入氢氧化钠溶液中搅拌12min。两片西瓜子壳结合的地方西瓜子侧棱结构不连续,主要组分是果胶类、木素类物质,酶解将细胞壁表面的果胶内物质部分酶解,再结合碱洗是利用纤维素和半纤维素之间的粘接剂木素可溶解碱而分解掉,瓜子壳的结构的刚度降低,纤维素和半纤维之间连接变的疏松,结合后期真空卤煮入味、冷风速冷、微波真空干燥及微膨化,实现瓜子壳沿棱边裂纹破裂,降低其破壳力。
以上所述的实施例仅是对本发明的优选方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (1)
1.一种易嗑开型休闲西瓜籽的制备方法,其特征在于:所述方法包括以下步骤:
(1)超高压处理:浸润后的西瓜籽超高压处理,超高压处理的工艺参数为:压力400-550Mpa、温度50-60℃、时间26-38 min;
(2)果胶酶酶解:超高压处理后的西瓜籽加入果胶酶酶解液,搅拌、酶解,果胶酶酶解的工艺参数为:料液比为西瓜籽与水的体积比为1:(1.2-1.4)、酶用量9000-14000 U/L、酶解时间30-50 min;
(3)真空卤煮:酶解后的西瓜籽投入卤液中,卤煮,真空卤煮的工艺参数为:真空度-140至-180kPa、时间4-6 h;
(4)冷风速冷:卤煮并沥干后的西瓜籽采用隧道式冷风速冷,冷风速冷条件为:15-20min内速冷至20-25℃;
(5)微波真空干燥及微膨化:速冷后的西瓜籽微波真空干燥,微波真空干燥及微膨化的工艺参数为:真空度-40至-60kPa、微波输出功率2.70-3.60 kW、微波强度22-28 W/g、干燥时间32-47 min;
完成易嗑开型休闲西瓜籽的制备。
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