CN116369514A - 一种富含膳食纤维的苹果速溶粉制造技术 - Google Patents
一种富含膳食纤维的苹果速溶粉制造技术 Download PDFInfo
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Abstract
本发明公开了一种富含膳食纤维的苹果速溶粉制造技术，属于食品加工技术领域。该方法包括将苹果削皮分解成块并收集苹果皮；将苹果皮进行开水煮后捞出苹果皮并在其上喷洒上一层经过炒制的玉米淀粉后晾晒干燥，过滤冷却得苹果皮水；将苹果块加热蒸熟后投入磨浆机研磨成苹果浆；在苹果浆内加入苹果皮水以及食用乙醇进行搅拌溶解一段时间后得混合浆料；进行过滤分离使得果渣与果汁分离；所得果汁进行真空浓缩、结晶后与干苹果皮一起进行喷雾干燥；和干苹果皮一起进行超微粉碎机粉碎处理得苹果粉。通过本发明制得的苹果速溶粉富含膳食纤维，很好地保持苹果原料原来的色泽、风味、营养成分；可替代新鲜果蔬满足不同消费人群对果蔬新鲜化的需求。
Description
技术领域
本发明属于食品加工技术领域，具体为一种富含膳食纤维的苹果速溶粉制造技术。
背景技术
苹果是当今世界最重要的果树之一，分布广泛，品种繁多，具有很高的经济价值。中国拥有丰富的苹果资源，目前中国苹果加工产品以浓缩果汁为主，产能严重过剩，严重制约中国苹果加工产业的健康发展。每年除上市的新鲜苹果及苹果果汁、罐头加工外，仍有一大部分苹果因运输、销售、贮存等多种原因屯仓积压腐烂，造成极大的浪费。苹果加工的未来发展趋势，应包括五个主要方面：苹果浓缩汁、苹果混浊汁及混浊浓缩汁、苹果发酵饮料、苹果果胶、苹果粉。苹果多元化产品的开发，特别是苹果干燥产品的加工势必成为中国苹果加工产业的主要发展方向。
果蔬粉能应用到食品加工的许多领域，有助于提高产品的营养成分、改善产品的色泽和风味及形成系列化产品如在面食制品中添加一定比例的果蔬粉，可改善制品的营养与产品质构，还能增加制品的色香味。将苹果加工成苹果粉不仅可以大幅减少贮藏运输的空间和能耗，还能延长贮藏期。苹果粉作为一种新型食品配料，可以提供丰富的营养成分、改善食品的色泽和风味、丰富产品的品种，几乎可以应用到食品加工的各个领域。
同时当代社会由于膳食不平衡或者营养过剩，肥胖症、高血脂、冠心病、糖尿病和结肠癌等已成为危害人民健康的主要疾病。膳食纤维是国际公认的功能性食品基料，具有十分重要的生理功能，概括起来主要有以下作用：预防便秘，结肠癌以及与之相关的痔疮和下肢静脉曲张；降低血清胆固醇预防冠状动脉硬化引起的心脏病；改善末梢神经对胰岛素的感受性，调节糖尿病人的血糖水平；减少胆汁酸的再吸收量，预防胆结石等。目前已研究的膳食纤维主要包括谷物纤维、豆类种子与种皮纤维、水果蔬菜纤维、微生物多糖、其他天然纤维和合成半合成纤维六大类，其中有实际生产和应用的大约只有十几种。
发明内容
本发明的目的在于提供一种富含膳食纤维的苹果速溶粉制造技术，以解决上述背景技术中提出的问题。
本发明采用的技术方案如下：
一种富含膳食纤维的苹果速溶粉制造技术，包括以下具体步骤：
(1)选取新鲜成熟苹果，清洗，削皮并收集苹果皮，将削掉皮的苹果分解成块，并去掉果核、果蒂；
(2)将步骤(1)所得的苹果皮进行开水煮一段时间后捞出苹果皮并在其上喷洒上一层经过炒制的玉米淀粉后晾晒干燥，同时过滤冷却得苹果皮水备用；
(3)将步骤(1)所得苹果块加热蒸熟后投入磨浆机研磨成苹果浆；
(4)将步骤(3)所得的苹果浆内加入步骤(2)所得苹果皮水以及食用乙醇进行搅拌溶解一段时间后得混合浆料；
(5)将步骤(4)所得混合浆料进行过滤分离使得果渣与果汁分离；
(6)将步骤(5)所得果汁进行真空浓缩、结晶后与步骤(2)所得的干苹果皮一起进行喷雾干燥；
(7)将步骤(6)所得干燥料及步骤(2)所得的干苹果皮一起进行超微粉碎机粉碎处理得苹果粉；
(8)将步骤(7)所得苹果粉进行灭菌真空包装即得苹果速溶粉。
所述步骤(2)中，苹果皮进行开水煮30分钟。
所述步骤(3)中，将苹果块放入锅上蒸，锅开后，大火蒸20分钟后取出备用。
所述步骤(4)中的食用乙醇为体积分数大于95％的乙醇。
所述步骤(4)中所用苹果浆、苹果皮水和食用乙醇为体积比为1:2:2。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
通过本发明制得的苹果速溶粉富含膳食纤维，很好地保持苹果原料原来的色泽、风味、营养成分；可替代新鲜果蔬满足不同消费人群对果蔬新鲜化的需求。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下实施例对本发明进行进一步详细说明。
实施例1：
一种富含膳食纤维的苹果速溶粉制造技术，包括以下具体步骤：
(1)选取新鲜成熟苹果，清洗，削皮并收集苹果皮，将削掉皮的苹果分解成块，并去掉果核、果蒂；
(2)将步骤(1)所得的苹果皮进行开水煮一段时间后捞出苹果皮并在其上喷洒上一层经过炒制的玉米淀粉后晾晒干燥，同时过滤冷却得苹果皮水备用；
(3)将步骤(1)所得苹果块加热蒸熟后投入磨浆机研磨成苹果浆；
(4)将步骤(3)所得的苹果浆内加入步骤(2)所得苹果皮水以及食用乙醇进行搅拌溶解一段时间后得混合浆料；
(5)将步骤(4)所得混合浆料进行过滤分离使得果渣与果汁分离；
(6)将步骤(5)所得果汁进行真空浓缩、结晶后与步骤(2)所得的干苹果皮一起进行喷雾干燥；
(7)将步骤(6)所得干燥料及步骤(2)所得的干苹果皮一起进行超微粉碎机粉碎处理得苹果粉；
(8)将步骤(7)所得苹果粉进行灭菌真空包装即得苹果速溶粉。
所述步骤(2)中，苹果皮进行开水煮30分钟。
所述步骤(3)中，将苹果块放入锅上蒸，锅开后，大火蒸20分钟后取出备用。
所述步骤(4)中的食用乙醇为体积分数大于95％的乙醇。
所述步骤(4)中所用苹果浆、苹果皮水和食用乙醇为体积比为1:2:2。
以上所述仅为本发明的较佳实施例，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种富含膳食纤维的苹果速溶粉制造技术，其特征在于：包括以下具体步骤：
(1)选取新鲜成熟苹果，清洗，削皮并收集苹果皮，将削掉皮的苹果分解成块，并去掉果核、果蒂；
(2)将步骤(1)所得的苹果皮进行开水煮一段时间后捞出苹果皮并在其上喷洒上一层经过炒制的玉米淀粉后晾晒干燥，同时过滤冷却得苹果皮水备用；
(3)将步骤(1)所得苹果块加热蒸熟后投入磨浆机研磨成苹果浆；
(4)将步骤(3)所得的苹果浆内加入步骤(2)所得苹果皮水以及食用乙醇进行搅拌溶解一段时间后得混合浆料；
(5)将步骤(4)所得混合浆料进行过滤分离使得果渣与果汁分离；
(6)将步骤(5)所得果汁进行真空浓缩、结晶后与步骤(2)所得的干苹果皮一起进行喷雾干燥；
(7)将步骤(6)所得干燥料及步骤(2)所得的干苹果皮一起进行超微粉碎机粉碎处理得苹果粉；
(8)将步骤(7)所得苹果粉进行灭菌真空包装即得苹果速溶粉。
2.根据权利要求1所述的一种富含膳食纤维的苹果速溶粉制造技术，其特征在于：所述步骤(2)中，苹果皮进行开水煮30分钟。
3.根据权利要求1所述的一种富含膳食纤维的苹果速溶粉制造技术，其特征在于：所述步骤(3)中，将苹果块放入锅上蒸，锅开后，大火蒸20分钟后取出备用。
4.根据权利要求1所述的一种富含膳食纤维的苹果速溶粉制造技术，其特征在于：所述步骤(4)中的食用乙醇为体积分数大于95％的乙醇。
5.根据权利要求1所述的一种富含膳食纤维的苹果速溶粉制造技术，其特征在于：所述步骤(4)中所用苹果浆、苹果皮水和食用乙醇为体积比为1:2:2。
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