CN113017036A - 一种阳光玫瑰葡萄蜜饯葡萄干加工方法 - Google Patents
一种阳光玫瑰葡萄蜜饯葡萄干加工方法 Download PDFInfo
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- 241000219094 Vitaceae Species 0.000 title claims abstract description 47
- 235000021021 grapes Nutrition 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241000109294 Rosa suffulta Species 0.000 title abstract description 14
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 28
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 19
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 19
- 239000011669 selenium Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 240000000560 Citrus x paradisi Species 0.000 claims description 4
- 241001163394 Medinilla magnifica Species 0.000 claims description 4
- 241001557517 Crocanthemum scoparium Species 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 16
- 241000219095 Vitis Species 0.000 abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract description 9
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Abstract
本发明提供一种富硒阳光玫瑰葡萄蜜饯葡萄干加工方法,依次通过选料、剪穗、淋洗、脱粒、分选、蒸果、冷却阴干、干燥、蒸果、干燥、成品、无菌处理等工艺流程;将新鲜采摘的阳光玫瑰葡萄脱粒去除穗梗、清洗晾干,蒸果至橙黄色,初步烘干后,回笼蒸果,最后烘干,获得阳光玫瑰葡萄蜜饯葡萄干。本发明的阳光玫瑰蜜饯葡萄干含水量25%~35%,总糖含量可达60%以上,硒含量100~200μg/kg,呈现褐橙黄色、透明状,能保持葡萄原有风味,色润饱满、弹性足、清甜、口感极佳;加工过程无任何添加,并进一步富集有机硒,葡萄干成品无任何有害残留,是一种环境友好型的绿色加工技术。
Description
【技术领域】
本发明涉及食品加工技术领域,尤其涉及一种阳光玫瑰葡萄蜜饯葡萄干加工方法。
【背景技术】
我省葡萄90%是用于鲜食,存在季节性过剩的情况,常造成葡萄鲜果不能及时销售,品质受到影响,进而影响其销售价格;同时,在阳光玫瑰葡萄生产过程中,有一部分由于葡萄穗型较小、不美观,达不到商品性要求,但其品质与正常商品性阳光玫瑰葡萄相差不大,果农常以廉价的方式处理。为了保证我省阳光玫瑰葡萄种植的经济效益,使葡萄产业持续健康发展,必须对其产业链进行延申,进行葡萄果品加工。近年来,南方地区葡萄果品加工越来越受到重视,但南方地区特殊的地理位置,使其加工不能照搬传统葡萄的加工模式,而新的葡萄加工技术还很不完善,亟待进行相关研发。为此,本发明提供了一种富硒阳光玫瑰葡萄加工技术,不仅可以浓缩阳光玫瑰葡萄中的硒含量,也可为富硒阳光玫瑰葡萄果品的加工提供技术支撑。
【发明内容】
本发明要解决的技术问题,在于提供一种富硒阳光玫瑰葡萄蜜饯葡萄干加工方法,加工过程无任何添加,葡萄干成品无任何有害残留,是一种环境友好型的绿色加工技术,加工得到的葡萄干甜度高、硒含量高,能保持葡萄原有风味,色润饱满、弹性足、清甜、口感极佳。
本发明是这样实现的:
一种富硒阳光玫瑰葡萄蜜饯葡萄干加工方法,其特征在于:包括如下步骤:
(1)选择进行人工采摘,最大限度的保留葡萄的完好程度;
(2)脱粒去除穗梗,用清水洗净,晾干;
(3)将葡萄果放置到蒸笼里,大火烧开水,后调成小火,继续蒸至葡萄表面呈现橙黄色;
(4)取出后,摊开,阴干,放到太阳下暴晒3~5天,或在烘箱内烘烤24~36h,至葡萄含水量下降50%左右;
(5)将葡萄放回蒸笼中,大火烧开水,后调成小火,蒸果1~1.5h;
(6)取出后,摊开,阴干,再次于太阳下晒干,或在烘箱内烘烤至干,干燥程度以葡萄呈现透明状,手挤压不破裂,并有较好的弹性和柔韧性为准,即为含水量25%~35%的阳光玫瑰成品蜜饯葡萄干,硒含量100~200μg/kg;
(7)葡萄干采用紫外照射1~2h左右灭菌,杀菌后立即装罐,低温保存。
本发明具有如下优点:
1.可以充分利用季节性过剩的阳光玫瑰葡萄,以及充分利用未达商品性要求的阳光玫瑰葡萄,增加阳光玫瑰葡萄的种植经济效益,增加农民收入。
2.加工过程无任何添加,保留葡萄原有风味,葡萄干成品无任何有害残留,是一种环境友好型的绿色加工技术。
3.本发明利用富硒阳光玫瑰葡萄,通过蜜饯葡萄干加工,进一步提升果品中硒含量,提升果品的保健功能性。
4.本发明简单易行,葡萄种植个体户、大户及加工企业皆可采用,适应人群广,有良好的推广应用前景。
【具体实施方式】
下面将结合具体实施方式对本发明的技术方案进行清楚、完整地描述。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例:一种富硒阳光玫瑰葡萄蜜饯葡萄干加工方法
实施地点:福建地区。葡萄品种:富硒阳光玫瑰葡萄;
步骤如下:
(1)选择进行人工采摘,最大限度的保留葡萄的完好程度,破损的葡萄会很快腐烂,从而影响到加工品的风味,成熟的葡萄采收后,要尽快进行加工;
(2)脱粒去除穗梗,用清水洗净,晾干;
(3)将葡萄果放置到蒸笼里,大火烧开水,后调成小火,继续蒸至葡萄表面呈现橙黄色;
(4)取出后,摊开,阴干,放到太阳下暴晒3~5天,或在烘箱内烘烤24~36h左右,至葡萄含水量下降50%左右;
(5)将葡萄放回蒸笼中,大火烧开水,后调成小火,蒸果1~1.5h左右;
(6)取出后,摊开,阴干,再次于太阳下晒干,或在烘箱内烘烤至干,干燥程度以葡萄呈现透明状,手挤压不破裂,并有较好的弹性和柔韧性为准,即为阳光玫瑰成品蜜饯葡萄干;
(7)葡萄干采用紫外照射1~2h左右灭菌,杀菌后立即装罐,低温保存;
(8)阳光玫瑰蜜饯葡萄干经检测,含水量25%~35%,总糖含量可达60%以上,硒含量可达100~200μg/kg。
综上,本发明方法制备的阳光玫瑰蜜饯葡萄干含水量25%~35%,总糖含量可达60%以上,硒含量100~200μg/kg,呈现褐橙黄色、透明状,能保持葡萄原有风味,色润饱满、弹性足、清甜、口感极佳;加工过程无任何添加,并进一步富集有机硒,葡萄干成品无任何有害残留,是一种环境友好型的绿色加工技术。
虽然以上描述了本发明的具体实施方式,但是熟悉本技术领域的技术人员应当理解,我们所描述的具体的实施例只是说明性的,而不是用于对本发明的范围的限定,熟悉本领域的技术人员在依照本发明的精神所作的等效的修饰以及变化,都应当涵盖在本发明的权利要求所保护的范围内。
Claims (1)
1.一种富硒阳光玫瑰葡萄蜜饯葡萄干加工方法,其特征在于:包括如下步骤:
(1)选择进行人工采摘,最大限度的保留葡萄的完好程度;
(2)脱粒去除穗梗,用清水洗净,晾干;
(3)将葡萄果放置到蒸笼里,大火烧开水,后调成小火,继续蒸至葡萄表面呈现橙黄色;
(4)取出后,摊开,阴干,放到太阳下暴晒3~5天,或在烘箱内烘烤24~36h,至葡萄含水量下降50%左右;
(5)将葡萄放回蒸笼中,大火烧开水,后调成小火,蒸果1~1.5h;
(6)取出后,摊开,阴干,再次于太阳下晒干,或在烘箱内烘烤至干,干燥程度以葡萄呈现透明状,手挤压不破裂,并有较好的弹性和柔韧性为准,即为含水量25%~35%的阳光玫瑰成品蜜饯葡萄干,硒含量100~200μg/kg;
(7)葡萄干采用紫外照射1~2h左右灭菌,杀菌后立即装罐,低温保存。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104814400A (zh) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | 一种葡萄干的加工工艺 |
CN106722497A (zh) * | 2017-01-03 | 2017-05-31 | 新疆金沙地农业科技有限公司 | 葡萄干物理保色降糖加工工艺 |
CN107455448A (zh) * | 2017-07-25 | 2017-12-12 | 新疆比巴哈农牧科技有限公司 | 一种木纳格葡萄干的加工方法及其应用 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN104814400A (zh) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | 一种葡萄干的加工工艺 |
CN106722497A (zh) * | 2017-01-03 | 2017-05-31 | 新疆金沙地农业科技有限公司 | 葡萄干物理保色降糖加工工艺 |
CN107455448A (zh) * | 2017-07-25 | 2017-12-12 | 新疆比巴哈农牧科技有限公司 | 一种木纳格葡萄干的加工方法及其应用 |
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