CN116135043A - 一种糖水草莓罐头生产工艺 - Google Patents
一种糖水草莓罐头生产工艺 Download PDFInfo
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Abstract
本发明涉及草莓罐头生产技术领域，具体是一种糖水草莓罐头生产工艺，包括以下步骤：S1：草莓原料的挑选与清洗；S2：草莓原料的去果梗以及热烫；S3：对热烫后的草莓原料进行抽空染色；S4：对染色后的草莓原料进行漂洗；S5：对漂洗后的草莓原料进行灌装以及密封；以及S6：对密封后的草莓原料进行杀菌冷却；所述的糖水草莓罐头生产工艺在对杀青灭酶后的原料草莓进行真空抽空染色处理，去除掉草莓原料内部中存在的空气，而且由于是保持原先草莓的完整性进行真空抽空染色，能够保持草原原料形态的完整性，因此即使在后期高温灌装以及蒸汽杀菌过程中，也不易使原料草莓出现组织松散，导致后期装罐密封时，装罐困难，腐蚀罐壁、降低罐内真空度。
Description
技术领域
本发明涉及草莓罐头生产技术领域，具体是一种糖水草莓罐头生产工艺。
背景技术
草莓是一种红色的花果，又名红莓、洋莓、地莓等，外观呈心形，鲜美红嫩，含有特殊的浓郁水果芳香；平均单果重15-20克；果面平整，橙红色，有光泽；果肉红色，质细韧，果心无空，风味偏酸，味浓；草莓富含氨基酸、果糖、蔗糖、葡萄糖、柠檬酸、苹果酸、果胶、胡萝卜素、维生素B1、B2、烟酸及矿物质钙、镁、磷、钾、铁等，这些营养素对生长发育有很好的促进作用，对老人、儿童大有裨益。为了长时间保存，人们通常通过制备草莓罐头来长时间保存草莓；
目前现有技术制备的草莓罐头在制备过程中,草莓中的维生素C和钙被大量的破坏，而维生素C和钙对人体都有极为重要的作用,因此极大的破坏草莓的营养价值；为此专利申请公布号为CN 104996548 A的专利申请文件中提供了一种草莓罐头的制备方法，该草莓罐头的制备方法通过洗净切片、杀青处理，用糖腌制，然后和甘蔗汁、蓝莓粉、蜂蜜、焦糖色素、山梨酸钾、阿斯巴甜和水混合，最后装罐密封制得。在制备过程中,添加了甘蔗汁、蓝莓粉、蜂蜜、焦糖色素、山梨酸钾和阿斯巴甜，这六种组分之间发生了协同作用，极大的减少草莓中维生素C和钙的流失；
但是该草莓罐头的制备方法也存在一些缺陷，例如，草莓果实内含有一定的空气，在前期洗净切片后进行杀青处理时，切片草莓内部存在的空气极易导致草莓果实在杀青时，容易变色、破裂以及组织松散；由于杀青后的草莓组织松散而导致后期装罐密封时，装罐困难，腐蚀罐壁、降低罐内真空度；而且后期灌装的草莓罐头没有进行杀菌，而是通过添加防腐剂山梨酸钾来达到抑制草莓罐头内部存在的细菌的目的，延长草莓罐头保质期，但是这种防腐剂也存在一定弊端，就是对人体代谢和吸收功能产生不良影响,影响人体吸收维生素和矿物质等营养物质，严重时甚至会损害肝肾功能长期食用就会对胃肠道粘膜产生刺激，加重胃肠道的负担，显然随着时代发展与健康观念的进步，通过化学防腐剂来达到对食品的防腐目的逐渐会被淘汰。
针对上述背景技术中的问题，本发明旨在提供一种糖水草莓罐头生产工艺。
发明内容
本发明的目的在于提供一种糖水草莓罐头生产工艺，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种糖水草莓罐头生产工艺，包括以下步骤：
S1：草莓原料的挑选与清洗；S2：草莓原料的去果梗以及热烫；S3：对热烫后的草莓原料进行抽空染色；S4：对染色后的草莓原料进行漂洗；S5：对漂洗后的草莓原料进行灌装以及密封；以及S6：对密封后的草莓原料进行杀菌冷却。
作为本发明进一步的方案：所述草莓原料的挑选与清洗具体实施步骤为：
S11：选择新鲜、果实完整、大小均一、色泽鲜红、八成熟原料草莓果实；
S12：将草莓原料果实用流动清水洗净，去除果实表面泥沙、污物等杂质；
S13：对于生长期内喷过农药的草莓原料，则要用洗果液彻底漂洗，清除残留农药。
作为本发明进一步的方案：所述草莓原料的去果梗以及热烫具体实施步骤为：
S21：将原料草莓的果梗、萼片去除，去除时要注意不要弄破果实；
S22：将原料草莓果实按照大小分级，分别倒入95～98℃的热水中热烫2～3分钟，以烫透但不烂为宜，热烫后立即取出放入冷却水中冷却。
作为本发明进一步的方案：所述对热烫后的草莓原料进行抽空染色具体实施步骤为：
S31：首先配制抽空母液：在40％的蔗糖溶液中，加入0.1％的食品级胭脂红，0.3％柠檬酸，0.1％氯化钙，混合均匀；
S32：将抽空母液倒入真空预抽罐中，再倒入草莓，并用洁净的竹帘之类的东西将草莓轻轻压入抽空母液中，使果实不露出液面，然后密封盖严罐盖，开始抽空；
S33：真空度要求不低于0.075MPa，时间在20～30分钟之间，当果实呈微透明装、组织较硬，色泽鲜红时停止抽空。
作为本发明进一步的方案：所述对染色后的草莓原料进行漂洗具体实施步骤：
S41：抽空后将草莓捞出，放在清水中漂洗护色。
作为本发明进一步的方案：所述对漂洗后的草莓原料进行灌装具体实施步骤为：
S51：350G软包装袋装果实230G，并加入温度不低于85℃的热糖液，然后尽快拧盖封口；若是铁听装罐，装罐后及时封口，真空度为0.045～0.05MPa之间。
作为本发明进一步的方案：糖液配比为：水：100g；白砂糖：18g；三氯蔗糖：8g；柠檬酸：50g；氯化钙：120g；异VC钠：40g；黄原胶：250g；胭脂红：20g。
作为本发明进一步的方案：S61：采用高温蒸汽的方式进行杀菌，杀菌分为阶段式杀菌，在90～92℃的范围内，分别间隔持续10秒，20秒以及15秒；最后在温度降到38～40℃时出锅。
与现有技术相比，本发明的有益效果是：
所述的糖水草莓罐头生产工艺具有以下优势：
一、在对杀青灭酶后的原料草莓进行真空抽空染色处理，去除掉草莓原料内部中存在的空气，而且由于是保持原先草莓的完整性进行真空抽空染色，能够保持草原原料形态的完整性，因此即使在后期高温灌装以及蒸汽杀菌过程中，也不易使原料草莓出现组织松散，导致后期装罐密封时，装罐困难，腐蚀罐壁、降低罐内真空度；
二、对于延长草莓罐头的保质期通过采用阶段性蒸汽杀菌的方式进行，这样就避免了使用防腐剂山梨酸钾来对制作的草莓罐头进行杀菌的弊端，而且在糖业的配料中，通过添加异VC钠来保证糖水罐头的VC含量，同时VC钠与柠檬酸配合还具备一定防腐效果；另外，糖液采用加热的方式进行添加，能够保证糖液的有效成分快速有效渗入至草莓内部，对于维持草莓罐头的卖相以及品质具有较强作用。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。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
一种糖水草莓罐头生产工艺，包括以下步骤：
S1：草莓原料的挑选与清洗；S2：草莓原料的去果梗以及热烫；S3：对热烫后的草莓原料进行抽空染色；S4：对染色后的草莓原料进行漂洗；S5：对漂洗后的草莓原料进行灌装以及密封；以及S6：对密封后的草莓原料进行杀菌冷却；
所述草莓原料的挑选与清洗具体实施步骤为：
S11：选择新鲜、果实完整、大小均一、色泽鲜红、八成熟原料草莓果实；
S12：将草莓原料果实用流动清水洗净，去除果实表面泥沙、污物等杂质；
S13：对于生长期内喷过农药的草莓原料，则要用洗果液彻底漂洗，清除残留农药；
所述草莓原料的去果梗以及热烫具体实施步骤为：
S21：将原料草莓的果梗、萼片去除，去除时要注意不要弄破果实；
S22：将原料草莓果实按照大小分级，分别倒入95～98℃的热水中热烫2～3分钟，以烫透但不烂为宜，热烫后立即取出放入冷却水中冷却；
所述对热烫后的草莓原料进行抽空染色具体实施步骤为：
S31：首先配制抽空母液：在40％的蔗糖溶液中，加入0.1％的食品级胭脂红，0.3％柠檬酸，0.1％氯化钙，混合均匀；
S32：将抽空母液倒入真空预抽罐中，再倒入草莓，并用洁净的竹帘之类的东西将草莓轻轻压入抽空母液中，使果实不露出液面，然后密封盖严罐盖，开始抽空；
S33：真空度要求不低于0.075MPa，时间在20～30分钟之间，当果实呈微透明装、组织较硬，色泽鲜红时停止抽空；
在抽空期间，要注意，可破除一次真空，观察抽空效果，并借助破除真空时的大气压力，向果实内部渗透糖液；同时，抽空母液中要加入适量的硬化剂，防止加热杀菌时果实变软；另外，果实与抽空母液体积之比为1:1.5左右，浸没果实为准；
所述对染色后的草莓原料进行漂洗具体实施步骤：
S41：抽空后将草莓捞出，放在清水中漂洗护色；
所述对漂洗后的草莓原料进行灌装具体实施步骤为：
S51：350G软包装袋装果实230G，并加入温度不低于85℃的热糖液，然后尽快拧盖封口；若是铁听装罐，装罐后及时封口，真空度为0.045～0.05MPa之间；其中，糖液配比为：水：100g；白砂糖：18g；三氯蔗糖：8g；柠檬酸：50g；氯化钙：120g；异VC钠：40g；黄原胶：250g；胭脂红：20g；
所述对密封后的草莓原料进行杀菌冷却具体实施步骤为：
S61：采用高温蒸汽的方式进行杀菌，杀菌分为阶段式杀菌，在90～92℃的范围内，分别间隔持续10秒，20秒以及15秒；最后在温度降到38～40℃时出锅；最后生产的糖水草莓罐头成品糖度在14～17％之间，固形物含量应不低于50％，PH值应在3.5～4.0之间；
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (8)
1.一种糖水草莓罐头生产工艺，其特征在于，所述糖水草莓罐头生产工艺，包括以下步骤：
S1：草莓原料的挑选与清洗；
S2：草莓原料的去果梗以及热烫；
S3：对热烫后的草莓原料进行抽空染色；
S4：对染色后的草莓原料进行漂洗；
S5：对漂洗后的草莓原料进行灌装以及密封；以及
S6：对密封后的草莓原料进行杀菌冷却。
2.根据权利要求1所述的糖水草莓罐头生产工艺，其特征在于：所述草莓原料的挑选与清洗具体实施步骤为：
S11：选择新鲜、果实完整、大小均一、色泽鲜红、八成熟原料草莓果实；
S12：将草莓原料果实用流动清水洗净，去除果实表面泥沙、污物等杂质；
S13：对于生长期内喷过农药的草莓原料，则要用洗果液彻底漂洗，清除残留农药。
3.根据权利要求1所述的糖水草莓罐头生产工艺，其特征在于：所述草莓原料的去果梗以及热烫具体实施步骤为：
S21：将原料草莓的果梗、萼片去除，去除时要注意不要弄破果实；
S22：将原料草莓果实按照大小分级，分别倒入95～98℃的热水中热烫2～3分钟，以烫透但不烂为宜，热烫后立即取出放入冷却水中冷却。
4.根据权利要求1所述的糖水草莓罐头生产工艺，其特征在于：所述对热烫后的草莓原料进行抽空染色具体实施步骤为：
S31：首先配制抽空母液：在40％的蔗糖溶液中，加入0.1％的食品级胭脂红，0.3％柠檬酸，0.1％氯化钙，混合均匀；
S32：将抽空母液倒入真空预抽罐中，再倒入草莓，并用洁净的竹帘之类的东西将草莓轻轻压入抽空母液中，使果实不露出液面，然后密封盖严罐盖，开始抽空；
S33：真空度要求不低于0.075MPa，时间在20～30分钟之间，当果实呈微透明装、组织较硬，色泽鲜红时停止抽空。
5.根据权利要求1所述的糖水草莓罐头生产工艺，其特征在于：所述对染色后的草莓原料进行漂洗具体实施步骤：S41：抽空后将草莓捞出，放在清水中漂洗护色。
6.根据权利要求1所述的糖水草莓罐头生产工艺，其特征在于：所述对漂洗后的草莓原料进行灌装具体实施步骤为：S51：350G软包装袋装果实230G，并加入温度不低于85℃的热糖液，然后尽快拧盖封口；若是铁听装罐，装罐后及时封口，真空度为0.045～0.05MPa之间。
7.根据权利要求6所述的糖水草莓罐头生产工艺，其特征在于：糖液配比为：水：100g；白砂糖：18g；三氯蔗糖：8g；柠檬酸：50g；氯化钙：120g；异VC钠：40g；黄原胶：250g；以及胭脂红：20g。
8.根据权利要求1所述的糖水草莓罐头生产工艺，其特征在于：S61：采用高温蒸汽的方式进行杀菌，杀菌分为阶段式杀菌，在90～92℃的范围内，分别间隔持续10秒，20秒以及15秒；最后在温度降到38～40℃时出锅。
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