CN114711400A - 一种常温下不易变色的蜂蜜柠檬片冻干方法 - Google Patents
一种常温下不易变色的蜂蜜柠檬片冻干方法 Download PDFInfo
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Abstract
本发明提供了一种常温下不易变色的蜂蜜柠檬片冻干方法。该技术方案从果实采摘阶段进行预处理,并设计了特定的堆放工艺,在此基础上,通过浸渍和分段式冻干工艺得到成品。具体来看,本发明首先在采摘前向柠檬果实喷施含有硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的混合物;在采摘后先以特定条件进行堆放,而后再清洗、风干、切片;切片后浸渍于含有乳酸钠、酪蛋白、葡萄糖的混合溶液中,而后取出风干;最后,先以温度‑50~‑60℃、真空度‑0.06MPa的条件持续干燥3~6h,再以温度‑80~‑90℃、真空度‑0.08MPa的条件持续干燥1~2h。基于以上工艺,使蜂蜜柠檬片不会发生变色问题,观感极佳且口感良好,具有显著的技术优势。
Description
技术领域
本发明涉及食品工程技术领域,具体涉及一种常温下不易变色的蜂蜜柠檬片冻干方法。
背景技术
食品工程是粮食、油料加工,食品制造和饮料制造等工程技术领域的总称。冻干食品是快速冻结,真空冰状脱水,保存了原有的色、香、味、营养成分和原有的物料的外观,并具有良好的复水性,而且不含任何添加剂,是理想的天然卫生食品。冻干食品是真空冷冻干燥食品的简称,也称FD食品。由于冻干这一特殊处理过程,因而可以最大限度地保持了原新鲜食品的色香味及营养成分、外观形状等;此外冻干产品无须防腐剂就可在常温下保存5年以上,且成品重量轻,便于携带和运输,是加工旅游、休闲、方便食品绝好的方法。
可采用冻干技术加工的农产品品种理论上有数百种之多,但由于受各种因素的限制真正被市场所接受的品种却比较有限,而且绝大多数品种的市场均在国外。目前我国出口的大宗品种有:双孢磨菇、绿芦笋、红甜椒、青甜椒、甜玉米、草莓、小香葱、胡萝卜、牛肉丁、虾仁等。蜂蜜柠檬片是将柠檬切片后浸渍在蜂蜜中,再干燥而成的产品,在多种甜味食品中均有应用。虽然蜂蜜柠檬片的制备工艺并不复杂,但干燥后的成品极易发生变色现象,变色的蜂蜜柠檬片虽不影响口感,但观感较差,影响食用体验。
发明内容
本发明旨在针对现有技术的技术缺陷,提供一种常温下不易变色的蜂蜜柠檬片冻干方法,以解决常规冻干工艺所制得的蜂蜜柠檬片,容易发生变色现象的技术问题。
为实现以上技术目的,本发明采用以下技术方案:
一种常温下不易变色的蜂蜜柠檬片冻干方法,包括以下步骤:
1)配制含有硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的混合物,在柠檬采摘前1~2天,向果皮表面喷施所述混合物;
2)将柠檬采摘后放置于避光的封闭空间中,所述封闭空间的温度为10~15℃,向所述封闭空间中冲入甲烷,使所述封闭空间中甲烷浓度为30mL/L,放置时间为1~2d;
3)取出柠檬,洗净,风干表面水分,切片,再在空气流速10~12m/s、空气温度40~50℃的温度下保持40min;
4)取出步骤3)所得产物,浸渍于含有乳酸钠、酪蛋白、葡萄糖的混合溶液中,而后取出风干;
5)取步骤4)所得产物,先以温度-50~-60℃、真空度-0.06MPa的条件持续干燥3~6h,再以温度-80~-90℃、真空度-0.08MPa的条件持续干燥1~2h,得到成品。
作为优选,步骤1)中硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的摩尔比为1:2:0.7:0.9。
作为优选,步骤2)中,所述封闭空间中还含有20mL/L的N2O。
作为优选,步骤3)中所述风干的风速不低于12m/s,所述风干的时长不超过1h。
作为优选,步骤3)中所述切片的厚度不超过4mm。
作为优选,步骤4)中乳酸钠、酪蛋白、葡萄糖三者的摩尔比为1:1.2:1.7。
作为优选,步骤4)中所述浸渍的时长为4~8s。
作为优选,步骤4)中,在所述浸渍的过程中,混合溶液的温度为70~80℃。
作为优选,步骤5)中,先以温度-55℃、真空度-0.06MPa的条件持续干燥4h,再以温度-88℃、真空度-0.08MPa的条件持续干燥1.2h,得到成品。
本发明提供了一种常温下不易变色的蜂蜜柠檬片冻干方法。该技术方案从果实采摘阶段进行预处理,并设计了特定的堆放工艺,在此基础上,通过浸渍和分段式冻干工艺得到成品。具体来看,本发明首先在采摘前向柠檬果实喷施含有硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的混合物;在采摘后先以特定条件进行堆放,而后再清洗、风干、切片;切片后浸渍于含有乳酸钠、酪蛋白、葡萄糖的混合溶液中,而后取出风干;最后,先以温度-50~-60℃、真空度-0.06MPa的条件持续干燥3~6h,再以温度-80~-90℃、真空度-0.08MPa的条件持续干燥1~2h。基于以上工艺,使蜂蜜柠檬片不会发生变色问题,观感极佳且口感良好,具有显著的技术优势。
具体实施方式
以下将对本发明的具体实施方式进行详细描述。为了避免过多不必要的细节,在以下实施例中对属于公知的结构或功能将不进行详细描述。以下实施例中所使用的近似性语言可用于定量表述,表明在不改变基本功能的情况下可允许数量有一定的变动。除有定义外,以下实施例中所用的技术和科学术语具有与本发明所属领域技术人员普遍理解的相同含义。
实施例1
一种常温下不易变色的蜂蜜柠檬片冻干方法,包括以下步骤:
1)配制含有硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的混合物,在柠檬采摘前1~2天,向果皮表面喷施所述混合物;
2)将柠檬采摘后放置于避光的封闭空间中,所述封闭空间的温度为10~15℃,向所述封闭空间中冲入甲烷,使所述封闭空间中甲烷浓度为30mL/L,放置时间为1~2d;
3)取出柠檬,洗净,风干表面水分,切片,再在空气流速10~12m/s、空气温度40~50℃的温度下保持40min;
4)取出步骤3)所得产物,浸渍于含有乳酸钠、酪蛋白、葡萄糖的混合溶液中,而后取出风干;
5)取步骤4)所得产物,先以温度-50~-60℃、真空度-0.06MPa的条件持续干燥3~6h,再以温度-80~-90℃、真空度-0.08MPa的条件持续干燥1~2h,得到成品。
实施例2
一种常温下不易变色的蜂蜜柠檬片冻干方法,包括以下步骤:
1)配制含有硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的混合物,在柠檬采摘前1~2天,向果皮表面喷施所述混合物;
2)将柠檬采摘后放置于避光的封闭空间中,所述封闭空间的温度为10~15℃,向所述封闭空间中冲入甲烷,使所述封闭空间中甲烷浓度为30mL/L,放置时间为1~2d;
3)取出柠檬,洗净,风干表面水分,切片,再在空气流速10~12m/s、空气温度40~50℃的温度下保持40min;
4)取出步骤3)所得产物,浸渍于含有乳酸钠、酪蛋白、葡萄糖的混合溶液中,而后取出风干;
5)取步骤4)所得产物,先以温度-50~-60℃、真空度-0.06MPa的条件持续干燥3~6h,再以温度-80~-90℃、真空度-0.08MPa的条件持续干燥1~2h,得到成品。
其中,步骤1)中硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的摩尔比为1:2:0.7:0.9。步骤2)中,所述封闭空间中还含有20mL/L的N2O。步骤3)中所述风干的风速不低于12m/s,所述风干的时长不超过1h。步骤3)中所述切片的厚度不超过4mm。步骤4)中乳酸钠、酪蛋白、葡萄糖三者的摩尔比为1:1.2:1.7。步骤4)中所述浸渍的时长为4~8s。步骤4)中,在所述浸渍的过程中,混合溶液的温度为70~80℃。步骤5)中,先以温度-55℃、真空度-0.06MPa的条件持续干燥4h,再以温度-88℃、真空度-0.08MPa的条件持续干燥1.2h,得到成品。
实施例3
一种常温下不易变色的蜂蜜柠檬片冻干方法,包括以下步骤:
1)配制含有硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的混合物,在柠檬采摘前1~2天,向果皮表面喷施所述混合物;
2)将柠檬采摘后放置于避光的封闭空间中,所述封闭空间的温度为10~15℃,向所述封闭空间中冲入甲烷,使所述封闭空间中甲烷浓度为30mL/L,放置时间为1~2d;
3)取出柠檬,洗净,风干表面水分,切片,再在空气流速10~12m/s、空气温度40~50℃的温度下保持40min;
4)取出步骤3)所得产物,浸渍于含有乳酸钠、酪蛋白、葡萄糖的混合溶液中,而后取出风干;
5)取步骤4)所得产物,先以温度-50~-60℃、真空度-0.06MPa的条件持续干燥3~6h,再以温度-80~-90℃、真空度-0.08MPa的条件持续干燥1~2h,得到成品。
步骤1)中硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的摩尔比为1:2:0.7:0.9。
其中,步骤3)中所述风干的风速不低于12m/s,所述风干的时长不超过1h。步骤4)中乳酸钠、酪蛋白、葡萄糖三者的摩尔比为1:1.2:1.7。步骤4)中,在所述浸渍的过程中,混合溶液的温度为70~80℃。步骤5)中,先以温度-55℃、真空度-0.06MPa的条件持续干燥4h,再以温度-88℃、真空度-0.08MPa的条件持续干燥1.2h,得到成品。
以上对本发明的实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,并不用以限制本发明。凡在本发明的申请范围内所做的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于包括以下步骤:
1)配制含有硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的混合物,在柠檬采摘前1~2天,向果皮表面喷施所述混合物;
2)将柠檬采摘后放置于避光的封闭空间中,所述封闭空间的温度为10~15℃,向所述封闭空间中冲入甲烷,使所述封闭空间中甲烷浓度为30mL/L,放置时间为1~2d;
3)取出柠檬,洗净,风干表面水分,切片,再在空气流速10~12m/s、空气温度40~50℃的温度下保持40min;
4)取出步骤3)所得产物,浸渍于含有乳酸钠、酪蛋白、葡萄糖的混合溶液中,而后取出风干;
5)取步骤4)所得产物,先以温度-50~-60℃、真空度-0.06MPa的条件持续干燥3~6h,再以温度-80~-90℃、真空度-0.08MPa的条件持续干燥1~2h,得到成品。
2.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤1)中硬脂酰乳酸钠、十二烷基葡萄糖苷、苯氧乙醇、月桂酰胺丙基甜菜碱的摩尔比为1:2:0.7:0.9。
3.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤2)中,所述封闭空间中还含有20mL/L的N2O。
4.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤3)中所述风干的风速不低于12m/s,所述风干的时长不超过1h。
5.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤3)中所述切片的厚度不超过4mm。
6.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤4)中乳酸钠、酪蛋白、葡萄糖三者的摩尔比为1:1.2:1.7。
7.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤4)中所述浸渍的时长为4~8s。
8.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤4)中,在所述浸渍的过程中,混合溶液的温度为70~80℃。
9.根据权利要求1所述的一种常温下不易变色的蜂蜜柠檬片冻干方法,其特征在于,步骤5)中,先以温度-55℃、真空度-0.06MPa的条件持续干燥4h,再以温度-88℃、真空度-0.08MPa的条件持续干燥1.2h,得到成品。
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