CN116138445A - 一种银耳雪梨罐头的生产加工方法 - Google Patents
一种银耳雪梨罐头的生产加工方法 Download PDFInfo
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- CN116138445A CN116138445A CN202310271472.XA CN202310271472A CN116138445A CN 116138445 A CN116138445 A CN 116138445A CN 202310271472 A CN202310271472 A CN 202310271472A CN 116138445 A CN116138445 A CN 116138445A
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- tremella
- snow pear
- longan
- soaking
- boiling
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Abstract
本发明公开了一种银耳雪梨罐头的生产加工方法，属于罐头生产加工技术领域，包括如下步骤：预处理：将银耳泡发，去蒂，切碎；将雪梨洗净去皮，切块；将桂圆和红枣洗净，泡发，去核；将枸杞泡发；将去离子水、配料和辅料混合均匀，得预混液；熬煮分装：将预处理后的银耳、雪梨、桂圆、红枣和枸杞投入熬煮锅，加入预混液，回流熬煮后，降温至50‑70℃，输送至自动灌装机，分装至容器中，并封盖；灭菌：将熬煮分装后的产品在115‑210℃下灭菌10‑20min，冷却，得一种银耳雪梨罐头。本发明生产加工工艺简单，并综合了银耳、雪梨、桂圆、红枣、枸杞的多种功能，对润肺止咳，改善肠道菌群具有显著作用。
Description
技术领域
本发明属于罐头生产加工技术领域，具体涉及一种银耳雪梨罐头的生产加工方法。
背景技术
雪梨罐头的鲜度的保持和营养价值是得天独厚的，仅次于新鲜水果。从原材料采摘到加工好的全过程一般很短，高温热叫停了果蔬产品的所有化学反应。罐头不仅仅储存了水果的营养价值，还方便了运输，提高水果的利用价值。
现有技术中的雪梨罐头种类繁多，包括黄桃、苹果、荔枝、山楂、橘子等，但口感较为单一，一般只有甜味，且部分水果如荔枝、橘子容易上火；而且需要加入防腐剂，直接影响了雪梨罐头的口味。
而且传统的雪梨罐头生产过程中，为了防止梨肉氧化褐变，在其生产中当雪梨去皮、去核后，首先要对雪梨进行加热预煮处理，以达到灭活氧化酶的活性，遏制氧化褐变的进程，达到保护梨肉色泽的目的，但是这一工艺过程不可避免地造成雪梨罐头的风味流失，口感较差。
发明内容
本发明的目的在于提供一种银耳雪梨罐头的生产加工方法，以解决背景技术中的问题。
本发明的目的可以通过以下技术方案实现：
一种银耳雪梨罐头的生产加工方法，包括如下步骤：
步骤一、预处理：将银耳泡发，去蒂，切碎；将雪梨洗净去皮，切块；将桂圆和红枣洗净，泡发，去核；将枸杞泡发；将去离子水、配料和辅料混合均匀，得预混液；
步骤二、熬煮分装：将预处理后的银耳、雪梨、桂圆、红枣和枸杞投入熬煮锅，加入步骤二制得的预混液，回流熬煮后，降温至50-70℃，输送至自动灌装机，分装至容器中，并封盖；
步骤三、灭菌：将熬煮分装后的产品在115-210℃下灭菌10-20min，冷却，得一种银耳雪梨罐头。
进一步地，步骤一所述银耳、雪梨、桂圆、红枣、枸杞、去离子水、配料、辅料的质量比为1-20:1-40:1-5:1-5:1-5:10-250:0-10:0-2。
进一步地，所述配料包括浓缩雪梨汁、胖大海提取物、甘草提取物、菊花提取物、金银花提取物、竹叶提取物中的任意一种或几种。
进一步地，所述辅料包括水苏糖、甜菊糖苷、罗汉果糖苷、低聚木糖、低聚果糖、低聚异麦芽糖、赤藓糖醇、木糖醇、麦芽糖醇中的任意一种或几种。
进一步地，所述回流熬煮的温度为95-100℃，时间为3-4h。
本发明的有益效果：
本发明通过选用药食同源的银耳、雪梨、桂圆、红枣、枸杞为主要原料：银耳富含多糖、蛋白质、脂肪和多种氨基酸及矿物质。现代医学证明，银耳主要的药理有效成分是银耳多糖，而且银耳多糖是银耳最重要的组成成分，占干重的60％-70％，同时还是一种重要的生物活性物质，能够增强人体免疫功能，起到扶正固本作用。此外，银耳还含有17种氨基酸，其中人体必需的8种氨基酸，银耳可以提供7种。雪梨经现代医学证明有润肺清燥、止咳化痰、养血生肌的作用，同时还有清热降火、降血压的作用。银耳和雪梨熬汁具有养阴清热、健脾和胃、润肺化痰、养肝护肝的作用。桂圆含有大量有益人体健康的微量元素，主要功能有安神，治失眠、健忘、惊悸，也有滋补强体，补心安神、养血壮阳，益脾开胃，润肤美容的功效。而且糖分含量很高，含有能被人体直接吸收的葡萄糖，是重要的调补食品。红枣的维生素含量非常高，有“天然维生素丸”的美誉，具有滋阴补阳，补血之功效。枸杞富含枸杞多糖、甜菜碱、叶黄素等多种有效成分，具有补肾益精，养肝明目，补血安神，生津止渴，润肺止咳等功效作用。其中，枸杞多糖是枸杞调节免疫、延缓衰老的主要活性成分，可改善老年人易疲劳、食欲不振和视力模糊等症状，并具有降血脂、抗脂肪肝、抗衰老等作用；并与配料及辅料进行优化配比：配料浓缩雪梨汁、胖大海提取物、甘草提取物、菊花提取物、金银花提取物、竹叶提取物均有助于提高银耳雪梨罐头的口感和色泽，并有助于提高雪梨罐头的清热降火作用。辅料水苏糖、甜菊糖苷、罗汉果糖苷、低聚木糖、低聚果糖、低聚异麦芽糖、赤藓糖醇、木糖醇、麦芽糖醇为益生元，能够选择性地刺激一种或少数种菌落中的细菌的生长与活性而对寄主产生有益的影响从而改善寄主健康的不可被消化的食品成分，并且只是刺激有益菌群的生长，而不是有潜在致病性或腐败活性的有害细菌。
综上所述，本发明生产加工工艺简单，并综合了银耳、雪梨、桂圆、红枣、枸杞的多种功能，对润肺止咳，改善肠道菌群具有显著作用。
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作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
实施例1
一种银耳雪梨罐头的生产加工方法，包括如下步骤：
步骤一、按配比称取20g银耳、50g雪梨、20g桂圆、20g红枣、20g枸杞、118g去离子水、1g配料菊花提取物、1g辅料赤藓糖醇；
步骤二、预处理：将银耳在常温水中浸泡3h，人工去除根部，切成5-10cm的小块；将雪梨洗净去皮，切块；将桂圆和红枣洗净，用40-50℃的温水浸泡30min，去核；枸杞洗净后用水浸泡30min；将去离子水、配料和辅料混合均匀，得预混液；
步骤三、熬煮分装：将预处理后的银耳、雪梨、桂圆、红枣和枸杞投入熬煮锅，加入步骤二制得的预混液，95℃回流熬煮3h后，降温至50℃，输送至自动灌装机，分装至容器中，并封盖；
步骤四、灭菌：将熬煮分装后的产品在115℃下灭菌10min，冷却，得一种银耳雪梨罐头。
实施例2
一种银耳雪梨罐头的生产加工方法，包括如下步骤：
步骤一、按配比称取20g银耳、40g雪梨、4g桂圆、4g红枣、4g枸杞、166g去离子水、10g配料浓缩雪梨汁、2g辅料水苏糖；
步骤二、预处理：将银耳泡发，去蒂，切碎；将雪梨洗净去皮，切块；将桂圆和红枣洗净，泡发，去核；将枸杞泡发；将去离子水、配料和辅料混合均匀，得预混液；
步骤三、熬煮分装：将预处理后的银耳、雪梨、桂圆、红枣和枸杞投入熬煮锅，加入步骤二制得的预混液，9100℃回流熬煮4h后，降温至70℃，输送至自动灌装机，分装至容器中，并封盖；
步骤四、灭菌：将熬煮分装后的产品在210℃下灭菌20min，冷却，得一种银耳雪梨罐头。
实施例3
一种银耳雪梨罐头的生产加工方法，包括如下步骤：
步骤一、按配比称取24g银耳、30g雪梨、6g桂圆、6g红枣、6g枸杞、167g去离子水、15g配料金银花提取物、6g辅料罗汉果糖苷；
步骤二、预处理：将银耳泡发，去蒂，切碎；将雪梨洗净去皮，切块；将桂圆和红枣洗净，泡发，去核；将枸杞泡发；将去离子水、配料和辅料混合均匀，得预混液；
步骤三、熬煮分装：将预处理后的银耳、雪梨、桂圆、红枣和枸杞投入熬煮锅，加入步骤二制得的预混液，95℃回流熬煮3h后，降温至60℃，输送至自动灌装机，分装至容器中，并封盖；
步骤四、灭菌：将熬煮分装后的产品在210℃下灭菌15min，冷却，得一种银耳雪梨罐头。
对实施例1-3制得的一种银耳雪梨罐头进行以下性能测试：
(1)感官评价：对实施例1-3制得的一种银耳雪梨罐头进行抽样评价，每个实施例抽取10瓶，分别从包装外观、气味、滋味、色泽及内容物形态进行评价，结果如表1所示。
表1
由表1可以看出，实施例1-3制得的一种银耳雪梨罐头具有较好的色泽和口感。
(2)质量评价：对实施例1-3制得的一种银耳雪梨罐头进行抽样评价，每个实施例抽取10瓶，在37℃恒温培养箱内放置10天后进行沉水密封性测试和微生物检测，结果如表2所示。
表2
由表2可以看出，实施例1-3制得的一种银耳雪梨罐头具有较好的质量：密封性较好，可以保持色泽且有较好的抗菌效果。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种银耳雪梨罐头的生产加工方法，其特征在于，包括如下步骤：
步骤一、预处理：将银耳泡发，去蒂，切碎；将雪梨洗净去皮，切块；将桂圆和红枣洗净，泡发，去核；将枸杞泡发；将去离子水、配料和辅料混合均匀，得预混液；
步骤二、熬煮分装：将预处理后的银耳、雪梨、桂圆、红枣和枸杞投入熬煮锅，加入步骤二制得的预混液，回流熬煮后，降温至50-70℃，输送至自动灌装机，分装至容器中，并封盖；
步骤三、灭菌：将熬煮分装后的产品在115-210℃下灭菌10-20min，冷却，得一种银耳雪梨罐头。
2.根据权利要求1所述的一种银耳雪梨罐头的生产加工方法，其特征在于，所述银耳、雪梨、桂圆、红枣、枸杞、去离子水、配料、辅料的质量比为1-20:1-40:1-5:1-5:1-5:10-250:0-10:0-2。
3.根据权利要求1所述的一种银耳雪梨罐头的生产加工方法，其特征在于，所述配料包括浓缩雪梨汁、胖大海提取物、甘草提取物、菊花提取物、金银花提取物、竹叶提取物中的任意一种或几种。
4.根据权利要求1所述的一种银耳雪梨罐头的生产加工方法，其特征在于，所述辅料包括水苏糖、甜菊糖苷、罗汉果糖苷、低聚木糖、低聚果糖、低聚异麦芽糖、赤藓糖醇、木糖醇、麦芽糖醇中的任意一种或几种。
5.根据权利要求1所述的一种银耳雪梨罐头的生产加工方法，其特征在于，所述回流熬煮的温度为95-100℃，时间为3-4h。
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