CN113273676A - 一种诺丽果干及其制备方法 - Google Patents
一种诺丽果干及其制备方法 Download PDFInfo
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- CN113273676A CN113273676A CN202110602685.7A CN202110602685A CN113273676A CN 113273676 A CN113273676 A CN 113273676A CN 202110602685 A CN202110602685 A CN 202110602685A CN 113273676 A CN113273676 A CN 113273676A
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Abstract
本发明提供一种诺丽果干的制备方法,挑选青果期的诺丽果经过以下步骤制备成诺丽果干:预处理、脱涩处理、除味处理和干燥;其中,脱涩处理的方式为把诺丽果放进浸泡液低温浸泡;将经过脱涩处理的诺丽果放进山楂、甘草、乌梅和龙眼肉液体除味剂中超声,超声结束在液体除味剂中浸泡。浸泡完成采用三个温度梯度进行干燥。本发明在极大地减少诺丽果营养成分及香味损失的同时,最大限度地脱去诺丽果中的刺激性异味和苦涩感,经过山楂、甘草、乌梅和龙眼肉液体除味剂浸泡过的诺丽果干,口感更加丰富,采用三个温度梯度进行干燥不仅保留了诺丽果本身的颜色而且有效去除诺丽果的刺激性异味,本发明提供一种口感丰富、色泽均匀的诺丽果干。
Description
技术领域
本发明涉及诺丽果技术领域,特别涉及一种诺丽果干及其制备方法。
背景技术
诺丽是茜草科(Rubiaceae)植物海巴戟天(Morinda Citrifolia)的果实。英文名Noni,是一种热带植物,主要分布在南太平洋诸岛屿,现在我国海南、台湾以及云南均有种植。诺丽果为其果实,含有丰富的活性物质,如生物碱、蒽醌类、多酚、脂肪酸类、木脂素、多糖、甾醇和萜类化合物等,诺丽叶中含有丰硕的微量元素、蛋白质、矿物质和氨基酸等。诺丽具有抑菌、抗肿瘤、抗氧化、抗衰老、消炎、镇痛、降血压、保护血管和增强免疫等功效,具有预防和治疗多种疾病,如皮肤病、伤口感染、糖尿病、高血压、心脏病、精神压抑等。目前诺丽果被广泛在食品领域,现有技术也有利用诺丽果制成果片、干粉等。例如CN201910453682.4公开一种诺丽果片及其制备方法,包括以下组分:诺丽干果片100份、混合药材提取液30~200份;其中,所述混合药材提取液由以下重量份数的组分组成:五指毛桃2~5份、薏苡仁2~5份、百合1~4份、黑果枸杞0.5~3份、玉竹0.5~3份、决明子0.1~2份、荷叶0.1~2份和山柰0.1~2份。该专利通过在制备的过程中添加药材提取液使诺丽果臭味减少最终获得口感较好的诺丽果片,该发明中烘干时间较长,药材提取方式过于繁琐,因此需要一种操作简便、时间较短的方法来制备诺丽果干。CN201710483193.4一种诺丽果冻干果干的制备方法,通过高压真空冷冻干燥的方式制得诺丽果果干。但是该发明并未说明如何去除诺丽果异味,众所周知,诺丽果具有刺鼻性气味,如果不进行处理,会影响食用口感。因此,需要一种新的制备方法,克服上述缺陷。
发明内容
鉴以此,本发明提出一种诺丽果干的制备方法,所述诺丽果干不仅无明显刺激性臭味和苦涩感而且保留诺丽果原有的营养物质和固有的风味,本发明方法操作简易,耗时短。
本发明的技术方案是这样实现的:
(1)诺丽果的预处理:选择青果期诺丽果,清洗干净后切成厚度为1.6~2.0cm的诺丽果片;其中挑选青果期果实的特点为无强烈刺激异味、氨基酸、维生素C和膳食纤维等含量高。
(2)诺丽果的脱涩处理:将步骤(1)制得的诺丽果片放入浸泡液中,置于5~15℃浸泡30~50min,按质量百分比计,所述浸泡液包括15%~25%氯化钠、0.005~0.007%焦亚硫酸钠、0.010~0.050%的抗坏血酸和余量水;其中,低温浸泡不仅有效去除诺丽果苦涩感和残留微生物而且还能减少诺丽果果实水分含量,添加抗坏血酸和焦亚硫酸钠防止果干褐变,持久保持果干色泽,解决传统果干易失色的问题,而且适宜的添加量避免了诺丽果干口感变差。
(3)诺丽果的除味处理:将步骤(2)制得的诺丽果片放入液体除味剂中超声20~30min,超声功率为450~550W,超声结束浸泡20~30min;按质量百分比计,所述液体除味剂包括2.0~3.0%甘草、5.0~6.0%山楂、2.0~3.0%乌梅、8.0~10%龙眼肉和余量水;其中,超声进行处理果干可以使果肉纤维发生细纤维化作用,不仅提高诺丽果片浸泡效率和减少后续烘干时间而且在食用时诺丽果营养成分更快地溶出在溶剂中。
(4)诺丽果干的制备:将步骤(3)制得的诺丽果片放进真空干燥箱干燥,设定压力范围为-0.01~-0.03MPa,采用三个温度梯度进行干燥:第一次干燥温度为35~45℃,时间为2~3h;第二次干燥温度为70~80℃,时间为60~90min;第三次干燥温度为80~90℃,时间为60~90min。其中,第一次干燥目的是为了去除诺丽果中多余的水分,第二次干燥目的是为了去除诺丽果刺激性异味;第三次干燥目的是为了使诺丽果色泽均匀。
进一步的,步骤(1)青果期诺丽果表现为表皮为绿色,手感坚硬。
进一步的,步骤(1)诺丽果切片厚度为1.8cm。
进一步的,步骤(2)中,将诺丽果片放入浸泡液中,置于10℃浸泡40min,按质量百分比计,所述浸泡液中包括20%氯化钠、0.006%焦亚硫酸钠、0.03%的抗坏血酸和余量水。
进一步的,步骤(3)中超声功率为500W,时间为25min,超声结束浸泡25min。
进一步的,步骤(3)中,按质量百分比计,所述液体除味剂中包括2.5%甘草、5.5%山楂、2.5%乌梅、9%龙眼肉和余量水。
进一步的,步骤(3)中,所述液体除味剂的制备方法为:将甘草、山楂、乌梅磨成粉末,龙眼肉绞碎,加水熬煮至沸腾,制得液体除味剂。
进一步的,步骤(4)中设定压力为-0.02MPa第一次干燥温度为40℃,干燥时间为2.5h;第二次干燥温度为75℃,时间为75min;第三次干燥温度为85℃,时间为75min。
与现有技术相比,本发明的有益效果是:
(1)本发明制备方法简单,易于保存,便于携带。本发明制得的诺丽果干不仅无明显刺激性臭味和苦涩感而且保留诺丽果原有的营养物质和固有的风味。
(2)本发明在配伍辅材的选择上,遵循“五谷为养,药食同源”的健康理念,山楂、乌梅、甘草和龙眼肉4味药材均属于“药食同源”。通过诺丽干果以及这4味药的合理配伍和配比,在不加入甜味剂和化学除味剂的情况下,能进一步屏蔽诺丽的刺激性臭味,苦味下降。通过液体除味剂浸泡使得制备的诺丽果片口感丰富、清甜可口、色泽均匀。
(3)本发明挑选的青果期的诺丽果进行果干的制备,该时期果实的特点为无强烈刺激异味,氨基酸、维生素C和膳食纤维等含量高。
(4)本发明诺丽果干使用超声进行处理果干可以使果肉纤维发生细纤维化作用,不仅有效提高诺丽果片浸泡效率和减少后续烘干时间而且在食用时诺丽果营养成分更快地释放在溶剂中。经过该步骤处理的诺丽果干不仅可以用热水冲泡,也可以使用冷水冲泡,方便饮用。
(5)本发明使用三个温度梯度进行干燥,不仅能有效减少营养成分的流失和保持诺丽果色泽均匀,而且能有效去除诺丽果刺激性异味。
(6)本发明制备方法简单而有效、易操作、生产周期短,保质期长,成本低,具有很好的市场前景和经济效益。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1-诺丽果干的制备方法
(1)诺丽果的预处理:挑选青果期的诺丽果,清洗干净后切成厚度为1.8cm的诺丽果片。
(2)诺丽果的脱涩处理:将步骤(1)制得的诺丽果片放入浸泡液中,置于10℃浸泡40min,按质量百分比计,所述浸泡液包括20%氯化钠、0.006%焦亚硫酸钠、0.03%的抗坏血酸和余量水。
(3)诺丽果的除味处理:将步骤(2)制得的诺丽果片放入液体除味剂中超声25min,超声功率为500W,超声结束浸泡25min;按质量百分比计,所述液体除味剂包括2.5%甘草、5.5%山楂、2.5%乌梅、9%龙眼肉和余量水;
(4)诺丽果干的制备:将步骤(3)制得的诺丽果片放进真空干燥箱干燥,设定压力范围为-0.02MPa,采用三个温度梯度进行干燥:第一次干燥温度为40℃,时间为2.5h;第二次干燥温度为75℃,时间为75min;第三次干燥温度为85℃,时间为75min。
实施例2-诺丽果干的制备方法
(1)诺丽果的预处理:挑选青果期的诺丽果,清洗干净后切成厚度为1.6cm的诺丽果片。
(2)诺丽果的脱涩处理:将步骤(1)制得的诺丽果片放入浸泡液中,置于5℃浸泡30min,按质量百分比计,所述浸泡液包括15%氯化钠、0.005%焦亚硫酸钠、0.010%的抗坏血酸和余量水。
(3)诺丽果的除味处理:将步骤(2)制得的诺丽果片放入液体除味剂中超声20min,超声功率为450W,超声结束浸泡20min;按质量百分比计,所述液体除味剂中包括2.0%甘草、5.0%山楂、2.0%乌梅、8.0%龙眼肉和余量水。
(4)诺丽果干的制备::将步骤(3)制得的诺丽果片放进真空干燥箱干燥,设定压力范围为-0.01MPa,采用三个温度梯度进行干燥:第一次干燥温度为35℃,时间为2h;第二次干燥温度为70℃,时间为60min;第三次干燥温度为80℃,时间为60min。
实施例3-诺丽果干的制备方法
(1)诺丽果的清洗:挑选青果期的诺丽果,清洗干净后切成厚度为2.0cm的诺丽果片。
(2)诺丽果的脱涩处理:将步骤(1)制得的诺丽果片放入浸泡液中,置于15℃浸泡50min,按质量百分比计,所述浸泡液包括25%氯化钠、0.007%焦亚硫酸钠、0.050%的抗坏血酸和余量水。
(3)诺丽果的除味处理:将步骤(2)制得的诺丽果片放入液体除味剂中超声30min,超声功率为550W,超声结束浸泡30min;按质量百分比计,所述液体除味剂中包括3.0%甘草、6.0%山楂、3.0%乌梅、10%龙眼肉和余量水。
(4)诺丽果干的制备:将步骤(3)制得的诺丽果片放进真空干燥箱干燥,设定压力范围为-0.03MPa,采用三个温度梯度进行干燥:第一次干燥温度为45℃,时间为3h;第二次干燥温度为80℃,时间为90min;第三次干燥温度为90℃,时间为90min。
对比例1
在实施例1的基础上,主要区别在于:将诺丽果切片厚度调整为1.5cm,诺丽果的预处理:挑选青果期的诺丽果,清洗干净后切成厚度为1.5cm的诺丽果片。
对比例2
在实施例1的基础上,主要区别在于:只使用75℃干燥75min,诺丽果干的制备:将浸泡完成的诺丽果片放进真空干燥箱干燥,设定压力范围为-0.02MPa,干燥温度为75℃,时间为4h。
对比例3
在实施例1的基础上,主要区别在于:调整浸泡液浸泡时间为60min,诺丽果的脱涩处理:诺丽果片置于10℃浸泡60min,按质量百分比计,所述浸泡液包括20%氯化钠、0.006%焦亚硫酸钠、0.03%的抗坏血酸和余量水。
对比例4
在实施例1的基础上,主要区别在于:按诺丽果质量百分比添加0.10%的抗坏血酸和0.05%焦亚硫酸钠,诺丽果的脱涩处理:将步骤(1)制得的诺丽果片放入浸泡液中,置于15℃浸泡50min,按质量百分比计,所述浸泡液包括25%氯化钠、0.05%焦亚硫酸钠、0.1%的抗坏血酸。
对比例5
在实施例1的基础上,主要区别在于:调整超声功率为600W时间为60min,诺丽果的除味处理:按质量百分比计,所述液体除味剂包括2.5%甘草、5.5%山楂、2.5%乌梅、9%龙眼肉和余量水,将甘草、山楂、乌梅磨成粉末,龙眼肉绞碎加水熬煮至沸腾,倒入诺丽果片进行超声,超声功率为600W,时间为60min,超声结束浸泡30min。
对比例6
在实施例1的基础上,主要区别在于:将液体除味剂中龙眼肉、山楂替换成荔枝和酸枣仁,诺丽果的除味处理:按质量百分比计,所述液体除味剂包括2.5%甘草、5.5%酸枣仁、2.5%乌梅、9%荔枝和余量水,将甘草、酸枣仁、乌梅磨成粉末,荔枝绞碎加水熬煮至沸腾,倒入诺丽果片进行超声,超声功率为500W,时间为25min,超声结束浸泡25min。
对比例7
在实施例1的基础上,主要区别在于:步骤(1)取青果期的诺丽果替换成熟的诺丽果,具体为:挑选外观为黄色,手感微软的诺丽果,清洗干净后切成厚度为1.8cm的诺丽果片。
(1)感官测试
对实施例1~3、对比例1~7分别制得诺丽果干,分别进行感官品质进行鉴评,共10实施例1~3、对比例1~7依次分为10组,每组10位品评员。取本发明实施例1~3及对比例1~7诺丽果干,分别进行感官品质进行鉴评。诺丽果干的冲泡方式:取诺丽果干一片,加入300ml热水(80~100℃)进行冲泡。统计总分,并其计算平均分。
表1:评分标准
表2:诺丽果干冲泡方式感官评分结果
气味(分) | 色泽(分) | 组织形态(分) | 口感(分) | 总分 | |
实施例1 | 19 | 20 | 30 | 29 | 98 |
实施例2 | 19 | 20 | 29 | 28 | 96 |
实施例3 | 19 | 20 | 29 | 29 | 97 |
对比例1 | 19 | 18 | 27 | 27 | 91 |
对比例2 | 15 | 16 | 28 | 25 | 84 |
对比例3 | 18 | 17 | 26 | 26 | 87 |
对比例4 | 17 | 17 | 25 | 26 | 85 |
对比例5 | 15 | 15 | 28 | 23 | 81 |
对比例6 | 18 | 19 | 27 | 25 | 89 |
对比例7 | 15 | 17 | 24 | 23 | 79 |
由表2可知,通过对诺丽果干的制备步骤可知,上述结果表明,采用本发明实施例1-3制备方法制得的诺丽果干,色泽均匀、果干保持原有颜色,诺丽果与甘草、山楂、乌梅和龙眼肉相互协调,使诺丽果干酸甜适宜,口感清甜。对比例1减小果干厚度,使本发明色泽、组织形态、口感略有下降;对比例2使用单一温度进行干燥,不仅没有很好的去除诺丽果的气味而且色泽不均匀;对比例3延长浸泡液浸泡时间,不仅没有带来更好的口感,而且还导致诺丽果组织形态发生变化;对比例4结果表明浸泡液中增加抗坏血酸和焦亚硫酸钠的加入量,并不能带来更好的护色效果,过多的添加降低成品口感;对比例5调高超声功率和延长超声时间,导致诺丽果纤维被破坏,不仅无法使液体除味剂很好的起到屏蔽气味的作用,而且在烘干时果干产生轻微焦化,降低成品口感;对比例6成分进行替换后,导致诺丽果气味不能有效去除,将山楂换成酸枣仁后,所制备的液体除味剂抗氧化作用降低,进一步降低成品口感和色泽;对比例7结果表明,选用成熟期的诺丽果进行制备,成品气味无法有效去除,色泽、组织形态、口感均有明显下降。
(2)诺丽果干中活性成分含量检测
1、检测方法:
蛋白质含量参照GB5009.5-2016(第一法)进行测定;
氨基酸含量参照GB5009.124-2016进行测定;
多酚含量使用紫外分光光度计进行测定,检测波长为760nm。
多酚溶液的配制:精密称取诺丽果干约10g,粉碎,加入20ml50%乙醇溶液稀释。超声2min,静置5min,过滤即得。
总黄酮含量使用紫外分光光度计进行测定,检测波长为345nm。
总黄酮溶液的配制:精密称取诺丽果干约10g,粉碎,加入20ml50%乙醇溶液稀释。超声2min,静置5min,过滤即得。
辛酸含量使用紫外分光光度计进行测定,检测波长为654nm。
辛酸溶液的配制:精密称取诺丽果干约20g,粉碎,加入100ml0.06mol/L氯化钠溶液,55℃水浴20min,即得。
2、实验结果
表3诺丽果干中活性成分含量检测结果
检测项目 | 蛋白质(%) | 氨基酸(%) | 多酚(%) | 总黄酮(%) | 辛酸(%) |
实施例1 | 0.51 | 4.33 | 3.80 | 4.58 | 17.34 |
实施例2 | 0.47 | 4.29 | 3.77 | 4.53 | 17.21 |
实施例3 | 0.49 | 4.34 | 3.78 | 4.51 | 17.28 |
对比例1 | 0.41 | 4.02 | 3.55 | 4.24 | 20.14 |
对比例2 | 0.49 | 4.12 | 3.51 | 4.23 | 23.31 |
对比例3 | 0.35 | 4.07 | 3.47 | 4.33 | 21.35 |
对比例4 | 0.38 | 4.09 | 3.42 | 4.22 | 22.11 |
对比例5 | 0.35 | 4.03 | 3.50 | 4.13 | 23.94 |
对比例6 | 0.46 | 4.31 | 3.70 | 4.50 | 23.11 |
对比例7 | 0.33 | 3.95 | 3.10 | 4.01 | 25.13 |
由表3可知,本发明制得的诺丽果干,不仅口感好,而且极大地保留了诺丽果营养成分,对比例1表明诺丽果干过薄,本发明制备方法会造成营养成分流失;通过对比例2可知使用单一温度进行干燥4h会降低活性成分含量,增加挥发性成分辛酸的含量,导致诺丽果气味无法去除;对比例3表明长时间浸泡并没有带来更好的效果,反而导致诺丽果营养成分流失;对比例4表明添加过多的焦亚硫酸钠和抗坏血酸反而对诺丽果活性成分造成破坏;对比例5表明超声功率过高和超声时间过久,会对诺丽果活性成分造成破坏;对比例6表明,将液体除味剂中成分替换后,虽然不会对诺丽果所含的蛋白质、氨基酸、多酚、总黄酮含量造成影响,但是挥发性物质辛酸含量没有下降,因此导致本发明中液体除味剂没有起到很好的除味效果;对比例7选用成熟的诺丽果通过该工艺制备诺丽果干,不仅蛋白质、氨基酸、多酚、总黄酮含量低于本发明,而且挥发性成分辛酸的含量过高。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.本发明提供一种诺丽果干的制备方法,其特征在于,包括以下步骤:
(1)诺丽果的预处理:选择青果期的诺丽果,清洗干净后切成厚度为1.6~2.0cm的诺丽果片;
(2)诺丽果的脱涩处理:将步骤(1)制得的诺丽果片放入浸泡液中,置于5~15℃浸泡30~50min,按质量百分比计,所述浸泡液包括15%~25%氯化钠、0.005~0.007%焦亚硫酸钠、0.01~0.05%抗坏血酸和余量水;
(3)诺丽果的除味处理:将步骤(2)制得的诺丽果片放入液体除味剂中超声20~30min,超声功率为450~550W,超声结束浸泡20~30min;按质量百分比计,所述液体除味剂包括2~3%甘草、5~6%山楂、2~3%乌梅、8~10%龙眼肉和余量水;
(4)诺丽果干的制备:将步骤(3)制得的诺丽果片放进真空干燥箱干燥,设定压力范围为-0.01~-0.03MPa,采用三个温度梯度进行干燥:第一次干燥温度为35~45℃,时间为2~3h;第二次干燥温度为70~80℃,时间为60~90min;第三次干燥温度为80~90℃,时间为60~90min。
2.根据权利要求1所述的一种诺丽果干的制备方法,其特征在于,步骤(2)中,所述浸泡温度为10℃,浸泡时间为40min。
3.根据权利要求1所述的一种诺丽果干的制备方法,其特征在于,步骤(2)中,按质量百分比计,所述浸泡液包括20%氯化钠、0.006%焦亚硫酸钠、0.03%抗坏血酸和余量水。
4.根据权利要求1所述的一种诺丽果干的制备方法,其特征在于,步骤(2)中,所述浸泡液和诺丽果的质量比为2:1。
5.根据权利要求1所述的一种诺丽果干的制备方法,其特征在于,步骤(3)中,所述液体除味剂的制备方法为:将甘草、山楂、乌梅磨成粉末,龙眼肉绞碎,加水熬煮至沸腾,制得液体除味剂。
6.根据权利要求1所述的一种诺丽果干的制备方法,其特征在于,步骤(3)中,所述液体除味剂和诺丽果的质量比为1.5:1。
7.根据权利要求1所述的一种诺丽果干的制备方法,其特征在于,步骤(3)中超声功率为500W,时间为25min,超声结束浸泡25min。
8.根据权利要求1所述的一种诺丽果干的制备方法,其特征在于,步骤(4)中,第一次干燥温度为40℃,干燥时间为2.5h;第二次干燥温度为75℃,时间为75min;第三次干燥温度为85℃,时间为75min。
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