CN113925085B - 一种延长桑葚保质期的加工方法 - Google Patents
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Abstract
本发明属于桑葚加工技术领域,涉及一种延长桑葚保质期的加工方法。本发明公开了一种延长桑葚保质期的加工方法,包括如下步骤:在清洗后的桑葚表面喷洒加入鱼腥草粉的桑葚酵素稀释液,然后进行预冻,预冻后再切成薄片,最后将薄片真空冷冻干燥,得桑葚切片成品。本发明获得的桑葚切片具有较长的保质期,维生素保留率和黄酮保留率均处于较高水平,并且在水中浸泡后,复水率可达80%以上。
Description
技术领域
本发明属于桑葚加工技术领域,涉及一种延长桑葚保质期的加工方法。
背景技术
桑葚(mulberryfruit)又名桑果、桑椹子、乌椹等,为桑科植物桑的果穗。桑果的营养成分十分丰富,果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇和花青素等成分,营养是苹果的5-6倍,是葡萄的4倍。此外,桑葚具有药性平和、毒性低等特点还含有药理成分,如活性多糖、黄酮类物质和芦丁等,已经被国家卫生部正式列入“既是食品又是药品”的名单,在医药和食品工业中得到广泛应用。但是桑葚果实成熟期较短,且成熟果实在常温状态下只能保存8小时左右,冷藏仅将保存时间延长至48小时,给桑葚资源的有效利用带来极大不便。
为了实现桑葚的有效利用,目前市场上已经出现了多种桑葚制品包括桑葚酒、桑葚果汁、桑葚罐头、桑葚酵素、桑葚酸奶等,这些产品在加工过程中多需要加入添加剂,并且会损失桑葚中较多的有效成分。因此,需要一种方法在延长桑葚保质期的同时保留桑葚的营养价值。
发明内容
本发明的目的是针对现有技术存在的上述问题,提出了一种延长桑葚保质期的加工方法,延长桑葚的保质期并便于储存。
本发明的目的可通过下列技术方案来实现:一种延长桑葚保质期的加工方法,包括如下步骤:在清洗后的桑葚表面喷洒加入鱼腥草粉的桑葚酵素液,然后进行预冻,预冻后再切成薄片,最后将薄片真空冷冻干燥,得桑葚切片成品。
将鱼腥草粉加入到桑葚酵素稀释液中,再喷洒至桑葚表面,可以使鱼腥草粉和桑葚酵素液都均匀地覆盖在桑葚表面,避免鱼腥草粉在桑葚表面分布不均匀现象的发生。
作为优选,每百克桑葚中加入含有0.2-0.6g鱼腥草粉的桑葚酵素液1-5ml。
鱼腥草粉的加入能够延长桑葚切片的保质期;桑葚酵素液的加入可减少内含物的化学性质改变,从而保持桑葚的维生素和黄铜等内含物的含量与性质。
作为优选,预冻过程在温度为零下20-零下15℃的环境中保持15-20h。
作为优选,切片过程在温度为零下20-零下15℃的环境中进行。
进一步优选,切片过程将桑葚切分成厚度为1-2mm的薄片。
在零下环境中冷冻能较好地保留果实的营养物质,并且冰冻状态下切片得到的桑葚片较薄,在之后能够很大程度上缩短干燥时间,减少能耗及成本。
作为优选,冷冻干燥过程设置真空度为30-60Pa,并以4-8℃/min的速度降温至零下20-零下15℃,保持15-20h。
作为优选,桑葚酵素稀释液由桑葚酵素原液用纯净水稀释500-1500倍后制得。
作为优选,桑葚酵素原液的制备方法包括如下步骤:将桑葚洗净用90-100℃的水烫2-5分钟后取出,依次摆放在密封罐中,加入没过桑葚的凉白开,再加入益生菌、冰糖,盖盖密封储存三个月,期间半个月放一次气。
作为优选,益生菌为乳酸菌、植物乳杆菌、干酪乳杆菌、保加利亚乳杆菌、德氏乳杆菌、发酵乳杆菌中的一种或多种。
进一步优选,所述桑葚、益生菌、水、冰糖的质量比为1:(0.01-0.05):(30-50):(0.1-0.3)。
与现有技术相比,本发明具有以下有益效果:
1、本发明的加工方法能够有效延长桑葚的保质期并保留桑葚的营养成分,并且操作简单、工艺简便、易于规模化生产。
2、本发明加入鱼腥草粉和桑葚酵素液后真空冷冻干燥制得的桑葚切片具有较高的维生素保留率和黄酮保留率,并且保质期有所延长,便于携带和保存。
3、本发明制得的真空冷冻干燥桑葚切片在水中浸泡后,复水率可达80%以上。
4、在本发明温度范围内的环境中制得的桑葚切片比在其他温度环境中制得的桑葚切片具有更高的维生素保留率和黄酮保留率。
具体实施方式
以下是本发明的具体实施例,对本发明的技术方案作进一步的描述,但本发明并不限于这些实施例。
将获得的成品制成检测所需的样品液后,在280nm进行维生素C测定;在246nm进行维生素B1测定;在510nm进行黄酮测定;将桑葚切片置于50℃的100ml水中2h后取出,计算复水率;对干制品保质期进行测试。
实施例1
桑葚酵素原液的制备:将100g桑葚洗净用95℃的水烫3分钟后取出,依次摆放在密封罐中,加入没过桑葚的凉白开4kg,再加入1g乳酸菌、10g冰糖,盖盖密封储存三个月,期间半个月放一次气;将密封罐中的液体过滤后得到桑葚酵素原液。
实施例2
挑选八成熟、完整、新鲜的桑葚,用清水捞洗后再进行超声波清洗,注意保证桑葚表面完整;在1kg洗净沥干的桑葚表面喷洒加入3g鱼腥草粉的稀释1000倍的桑葚酵素稀释液50ml;将处理后的桑葚置于零下18℃恒温冰箱中预冻16h;取出后在零下18℃环境中切分成厚度为1mm的薄片;将切好的薄片放入冷冻干燥机,设置真空度为40Pa,以6℃/min的速度降温至零下18℃后处理16h,干制品置于密封包装袋中保存。干制品复水率为82.7%,黄酮保留率为82.9%,VC保留率为80.8%,VB1保留率为80.1%;制得的干制品储存18个月后,微生物检测符合标准。
实施例3
与实施例2相比,区别在于在1kg洗净沥干的桑葚表面喷洒加入6g鱼腥草粉的稀释1500倍的桑葚酵素稀释液。干制品复水率为81.5%,黄酮保留率为83.6%,VC保留率为82.9%,VB1保留率为78.8%;制得的干制品储存18个月后,微生物检测符合标准。
实施例4
与实施例2相比,区别在于在1kg洗净沥干的桑葚表面喷洒加入5g鱼腥草粉的稀释500倍的桑葚酵素稀释液。干制品复水率为84.9%,黄酮保留率为81.8%,VC保留率为76.1%,VB1保留率为79.5%;制得的干制品储存18个月后,微生物检测符合标准。
对比例1
与实施例2相比,区别在于在洗净沥干的桑葚中不喷洒加入鱼腥草粉的桑葚酵素稀释液,直接进行预冻。干制品复水率为76.2%,黄酮保留率为70.9%,VC保留率为70.3%,VB1保留率为72.1%;制得的干制品储存12个月后,微生物检测符合标准。
对比例2
与实施例2相比,区别在于在洗净沥干的桑葚表面均匀喷洒不加鱼腥草粉的稀释1500倍的桑葚酵素稀释液。干制品复水率为77.9%,黄酮保留率为74.2%,VC保留率为71.1%,VB1保留率为74.5%;制得的干制品储存12个月后,微生物检测符合标准。
对比例3
与实施例2相比,区别在于在1kg洗净沥干的桑葚中只加入5g鱼腥草粉,混合均匀后,将处理后的桑葚置于零下18℃恒温冰箱中预冻16h。干制品复水率为77.1%,黄酮保留率为72.6%,VC保留率为73.6%,VB1保留率为75.7%;制得的干制品储存12个月后,微生物检测符合标准。
对比例4
与实施例2相比,区别在于处理后的桑葚置于零下33℃恒温冰箱中预冻16h,取出后在零下33℃环境中切分成厚度为2mm的薄片;将切好的薄片放入冷冻干燥机,设置真空度为50Pa,以6℃/min的速度降温至零下33℃后保持16h。干制品复水率为81.7%,黄酮保留率为68.2%,VC保留率为69.8%,VB1保留率为70.0%;制得的干制品储存12个月后,微生物检测符合标准。
对比例5
与实施例2相比,区别在于桑葚酵素原液稀释3000倍。干制品复水率为78.6%,黄酮保留率为75.4%,VC保留率为74.6%,VB1保留率为76.8%;制得的干制品储存12个月后,微生物检测符合标准。
综上所述,本发明通过冷冻干燥法获得的添加了鱼腥草粉和桑葚酵素稀释液的干制品具有较长的保质期。并且本发明的加工方法避免了有效成分的大量流失,使维生素保留率和黄酮保留率均处于较高水平;与在其他温度环境中制得的桑葚切片相比,具有更高的维生素保留率和黄酮保留率。此外,本发明制得的真空冷冻干燥桑葚切片在水中浸泡后,复水率可达80%以上。
本文中所描述的具体实施例仅仅是对本发明精神作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,但并不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
Claims (4)
1.一种延长桑葚保质期的加工方法,其特征在于,所述方法包括如下步骤:
(1)在每百克清洗后的桑葚表面喷洒加入0.2-0.6g鱼腥草粉的桑葚酵素稀释液1-5ml;
所述桑葚酵素稀释液由桑葚酵素原液用纯净水稀释500-1500倍后制得;
所述桑葚酵素原液的制备方法包括如下步骤:将桑葚洗净用90-100℃的水烫2-5分钟后取出,依次摆放在密封罐中,加入没过桑葚的凉白开,再加入益生菌、冰糖,盖盖密封储存三个月,期间半个月放一次气;
(2)进行预冻,所述预冻过程在温度为零下20-零下15℃的环境中保持15-20h;
(3)预冻后再切成薄片;所述切片过程在温度为零下20-零下15℃的环境中将桑葚切分成厚度为1-2mm的薄片;
(4)将薄片真空冷冻干燥,得桑葚切片成品;
所述真空冷冻干燥过程设置真空度为30-60Pa,并以4-8℃/min的速度降温至零下20-零下15℃,保持15-20h。
2.根据权利要求1所述的方法,其特征在于,所述清洗过程包括清水清洗、超声波清洗中的一种或多种。
3.根据权利要求1所述的方法,其特征在于,所述益生菌为植物乳杆菌、干酪乳杆菌、保加利亚乳杆菌、德氏乳杆菌、发酵乳杆菌中的一种或多种。
4.根据权利要求1所述的方法,其特征在于,所述桑葚、益生菌、凉白开、冰糖的质量比为1:(0.01-0.05):(30-50):(0.1-0.3)。
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