CN107232281A - 富谷胱甘肽芒果皮膳食纤维饼干的加工方法 - Google Patents
富谷胱甘肽芒果皮膳食纤维饼干的加工方法 Download PDFInfo
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Abstract
本发明涉及一种富谷胱甘肽芒果皮膳食纤维饼干的加工方法,步骤如下:(1)枇杷皮预处理;(2)枇杷皮渣泥均质:枇杷皮渣泥高压均质获得浆料,均质中加入适量的均质液,所述均质液的重量百分比组成如下:谷氨酸钠0.2‑0.4%,面包酵母浸粉0.5‑1.0%,余量为去离子水;(3)酶解;(4)发酵;(5)再加入适量的蜂胶粉和小麦粉,搅拌均匀,然后经成型、烘烤和冷却,获得富谷胱甘肽芒果皮膳食纤维饼干。本发明的加工方法工艺合理,最大限度的保留了芒果皮的营养成分,通过添加均质液,避免芒果皮活性成分的被氧化,同时显著改善芒果皮均质液的口感,加工的富谷胱甘肽芒果皮膳食纤维饼干品质均一,口感好,保质期长,无化学添加剂,有益健康,营养价值高。
Description
技术领域
本发明涉及一种富谷胱甘肽芒果皮膳食纤维饼干的加工方法,属于食品加工技术领域。
背景技术
芒果为著名热带水果之一,芒果果实含有糖、蛋白质、粗纤维,芒果所含有的维生素A的前体胡萝卜素成分特别高,是所有水果中少见的。其次维生素C含量也不低。矿物质、蛋白质、脂肪、糖类等,也是其主要营养成分。可制果汁、果酱、罐头、腌渍、酸辣泡菜及芒果奶粉、蜜饯等。在加工芒果果汁或罐头的过程中产生大量的芒果皮渣,这些果渣约占整果的5%~8%,而其中仍含丰富的纤维、果胶等营养成分,常规的做法是将芒果皮作为牲畜的饲料,该做法制约了芒果皮的应用价值。
现有技术中也有将芒果皮深加工成食品,目前,直接利用芒果皮制作食品时,需将芒果皮或干燥、或粉碎,使得果皮的营养成分流失很多,膳食纤维也遭到很大程度的破坏,营养价值差。
发明内容
本发明的目的在于解决现有技术的不足,提供一种富谷胱甘肽芒果皮膳食纤维饼干的加工方法,以提高芒果皮的应用价值,同时最大限度的保留芒果皮的营养成分,改善芒果皮的口感。
本发明解决其技术问题所采用的技术方案是:
富谷胱甘肽芒果皮膳食纤维饼干的加工方法,所述膳食纤维饼干加工方法步骤如下:
(1)芒果皮预处理:收集芒果皮渣,去除芒果皮渣中的芒果核和残梗,
于30倍复合碱液浸泡10-15min,沥干后平摊于托盘内,厚度3-5cm,然后置于蒸箱内于90-95℃蒸60-90s,然后快速冷却至室温;
芒果皮深加工最大的技术障碍是保持原有的色泽和维持口感的问题,本发明采用复合碱液进行预处理,然后高温蒸汽速烫,很好了解决了这一技术障碍,复合碱液处理后的芒果皮表面形成一层保护膜,且与芒果皮组织细胞之间果胶物质交联,后续处理中可以提高硬度,维持脆劲儿,便于均质,另外,本申请的发明人实践中发现,芒果皮均质过程中均质液容易分层,不利于制作果酱,为了解决这一技术问题,本申请的发明人通过大量实践,发现添加水溶性葡聚糖能很好的解决这一技术问题,水溶性葡聚糖作为大分子,具有良好的水溶性、分散性和稳定性,均质过程中起到稳定剂的作用,使得芒果皮各活性成分形成稳定的分散体系,避免积聚,对于后续的酶解和发酵阶段至关重要;
(2)芒果皮渣均质:芒果皮渣泥高压均质获得浆料,均质中加入适量的均质液,所述均质液的重量百分比组成如下:谷氨酸钠0.2-0.4%,富谷胱甘肽面包酵母浸粉0.5-1.0%,余量为去离子水;
芒果由外皮、果肉、果核构成,芒果皮的味道不好,带有涩味,影响口感,本申请的发明人实践中发现,芒果皮均质过程中产生色变,大量活性成分易被氧化,均质液容易分层,均质液口感差,不利于制作果酱,为了解决这一技术问题,本申请的发明人通过大量实践,发现添加适量的谷氨酸钠和富谷胱甘肽面包酵母浸粉,能很好的解决这一技术问题,谷氨酸钠能显著改善均质液的口感,面包酵母浸粉中含谷胱甘肽和大量的小分子肽和氨基酸,其中谷胱甘肽具有良好的抗氧化性和抗色变性能,小分子肽和氨基酸一方面进一步改善均质液口感,另外还增强营养价值,预处理带入的水溶性葡聚糖作为大分子,具有良好的水溶性、分散性和稳定性,起到稳定剂的作用,使得芒果皮各活性成分形成稳定的分散体系,避免积聚,对于后续的酶解和发酵阶段至关重要;
综上所述,均质液中添加的谷氨酸钠和面包酵母浸粉之间协同作用,解决了芒果皮均质过程中产生色变,大量活性成分易被氧化,均质液容易分层,均质液口感差,不利于制作饼干的问题;
(3)酶解:步骤(2)的浆液调pH至4.0-4.5,加入适量的复合酶,于40-50℃边搅拌边恒温酶解1.5-2.0h,然后加热至80-90℃灭酶,所述复合酶由果胶酶和纤维素酶按酶活比4:5组成;通过复合酶,将芒果皮中的果胶、纤维素充分酶解成小分子化合物,便于吸收利用,提高其营养价值和品味;
(4)发酵:步骤(3)的酶解液,加入适量的白砂糖,密封,于25-30℃发酵8-12天;
(5)再加入适量的蜂胶粉和小麦粉,搅拌均匀,然后经成型、烘烤和冷却,获得富谷胱甘肽芒果皮膳食纤维饼干。蜂胶是蜜蜂从树芽或树皮中采集的粘性分泌物,被誉为“天然的小药库”,是珍贵的天然广谱抗生物质,对多种细菌、真菌、病菌等有显著的抑制和灭杀作用,添加适量的蜂胶粉,利用其天然广谱抗菌杀菌性能,实现本发明葡萄膳食纤维饼干的抗菌性能,大大延长其保质期;
优选的,所述的复合碱液由以下重量份数组分组成:20-30份碳酸氢钠、氨茶碱0.5-1.2份、1-3份明矾、6-10份水溶性葡聚糖和30-40份水。复合碱液采用弱碱复配而成,可以高效的去除涩味及顽固性杂质,另外,实践中发现,加入适量的明矾可以提高原料的鲜泽度,后续加工获得的产品色香味俱全。
所述均质液的重量百分比组成如下:谷氨酸钠0.3%,面包酵母浸粉0.8%,余量为去离子水。均质液中添加的谷氨酸钠和面包酵母浸粉之间比例最佳,协同作用最好,能获得最高品质的均质液,进而通过酶解、发酵获得最优品质的芒果皮发酵液。
优选的,所述复合酶的添加量为芒果皮湿重的0.04-0.06%。
优选的,芒果皮与均质液的质量比为1:(2-3),白砂糖的添加量为芒果皮湿重的0.5-0.8%。
优选的,步骤(4)中,还添加酶解液质量0.4-0.6%的甘露糖蛋白,以加工含甘露糖蛋白的富谷胱甘肽芒果皮膳食纤维饼干。本申请的发明人实践中发现,发酵过程中加入适量的甘露糖蛋白,具有稳定芒果皮发酵液、改善芒果皮发酵液色泽和香气的功能;另外甘露糖蛋白作为功能成分含在芒果皮膳食纤维饼干中,食用后可以增强免疫力,改善肠道菌群。
优选的,步骤(2)中富谷胱甘肽面包酵母浸粉中还原型谷胱甘肽的含量不低于10%。
优选的,步骤(2)中高压均质的条件为:温度30-35℃,压力20-30Mpa,均质时间30-45min。步骤(5)中蜂胶粉的添加量为发酵液体积的0.8-1.2%
本发明的有益效果是:本发明的加工方法工艺合理,最大限度的保留了芒果皮的营养成分,通过添加均质液,避免芒果皮活性成分的被氧化,同时显著改善芒果皮均质液的口感,另外后续发酵过程均匀,加工的富谷胱甘肽芒果皮膳食纤维饼干品质均一,口感好,保质期长,无化学添加剂,有益健康,营养价值高。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步的具体说明。
实施例1:
富谷胱甘肽芒果皮膳食纤维饼干的加工方法,所述膳食纤维饼干加工方法如下:
(1)芒果皮预处理:收集芒果皮渣,去除芒果皮渣中的芒果核和残梗,
于30倍复合碱液中浸泡10min,沥干后平摊于托盘内,厚度3cm,然后置于蒸箱内于90℃蒸90s,然后快速冷却至室温;
(2)芒果皮渣均质:芒果皮渣泥高压均质获得浆料,均质中加入适量的均质液,所述均质液的重量百分比组成如下:谷氨酸钠0.2%,富谷胱甘肽面包酵母浸粉0.5%,余量为去离子水;
(3)酶解:步骤(2)的浆液调pH至4.0,加入适量的复合酶,于40℃边搅拌边恒温酶解1.5h,然后加热至80℃灭酶,所述复合酶由果胶酶和纤维素酶按酶活比4:5组成;
(4)发酵:步骤(3)的酶解液加入适量的白砂糖,密封,于25℃发酵12天;
(5)再加入发酵液体积0.8%的蜂胶粉和小麦粉(以成型方便为宜),搅拌均匀,然后经成型、烘烤和冷却,获得富谷胱甘肽芒果皮膳食纤维饼干。
具体到本实施例,所述的复合碱液由以下重量份数组分组成:20份碳酸氢钠、氨茶碱0.5份、1份明矾、6份水溶性葡聚糖和30份水,所述复合酶的添加量为芒果皮湿重的0.04%,芒果皮与均质液的质量比为1:2,白砂糖的添加量为芒果皮湿重的0.5%,步骤(2)中富谷胱甘肽面包酵母浸粉中还原型谷胱甘肽的含量为10%,步骤(2)中高压均质的条件为:温度30℃,压力20Mpa,均质时间45min。
实施例2:
富谷胱甘肽芒果皮膳食纤维饼干的加工方法,所述膳食纤维饼干加工方法如下:
(1)芒果皮预处理:收集芒果皮渣,去除芒果皮渣中的芒果核和残梗,
于30倍复合碱液中浸泡15min,沥干后平摊于托盘内,厚度5cm,然后置于蒸箱内于95℃蒸60s,然后快速冷却至室温;
(2)芒果皮渣均质:芒果皮渣泥高压均质获得浆料,均质中加入适量的均质液,所述均质液的重量百分比组成如下:谷氨酸钠0.4%,富谷胱甘肽面包酵母浸粉1.0%,余量为去离子水;
(3)酶解:步骤(2)的浆液调pH至4.5,加入适量的复合酶,于50℃边搅拌边恒温酶解1.5h,然后加热至80℃灭酶,所述复合酶由果胶酶和纤维素酶按酶活比4:5组成;
(4)发酵:步骤(3)的酶解液加入适量的白砂糖,密封,于30℃发酵8天;
(5)再加入发酵液体积1.2%的蜂胶粉和小麦粉(以成型方便为宜),搅拌均匀,然后经成型、烘烤和冷却,获得富谷胱甘肽芒果皮膳食纤维饼干。
具体到本实施例,所述的复合碱液由以下重量份数组分组成: 30份碳酸氢钠、氨茶碱1.2份、3份明矾、10份水溶性葡聚糖和40份水,所述复合酶的添加量为芒果皮湿重的0.06%,芒果皮与均质液的质量比为1:3,白砂糖的添加量为芒果皮湿重的0.8%,步骤(2)中富谷胱甘肽面包酵母浸粉中还原型谷胱甘肽的含量为15%,步骤(2)中高压均质的条件为:温度35℃,压力30Mpa,均质时间30min。
实施例3:
富谷胱甘肽芒果皮膳食纤维饼干的加工方法,所述膳食纤维饼干加工方法如下:
(1)芒果皮预处理:收集芒果皮渣,去除芒果皮渣中的芒果核和残梗,
于30倍复合碱液中浸泡12min,沥干后平摊于托盘内,厚度4cm,然后置于蒸箱内于92℃蒸70s,然后快速冷却至室温;
(2)芒果皮渣均质:芒果皮渣泥高压均质获得浆料,均质中加入适量的均质液,所述均质液的重量百分比组成如下:谷氨酸钠0.3%,富谷胱甘肽面包酵母浸粉0.8%,余量为去离子水;
(3)酶解:步骤(2)的浆液调pH至4.2,加入适量的复合酶,于45℃边搅拌边恒温酶解1.5h,然后加热至85℃灭酶,所述复合酶由果胶酶和纤维素酶按酶活比4:5组成;
(4)发酵:步骤(3)的酶解液加入适量的白砂糖,密封,于28℃发酵10天;
(5)再加入发酵液体积1.0%的蜂胶粉和小麦粉(以成型方便为宜),搅拌均匀,然后经成型、烘烤和冷却,获得富谷胱甘肽芒果皮膳食纤维饼干。
具体到本实施例,所述的复合碱液由以下重量份数组分组成:25份碳酸氢钠、氨茶碱1份、2份明矾、8份水溶性葡聚糖和35份水,所述复合酶的添加量为芒果皮湿重的0.05%,芒果皮与均质液的质量比为2:5,白砂糖的添加量为芒果皮湿重的0.6%,步骤(4)中,还添加酶解液质量0.5%的甘露糖蛋白,以加工获得富含甘露糖蛋白的富谷胱甘肽芒果皮膳食纤维饼干,步骤(2)中富谷胱甘肽面包酵母浸粉中还原型谷胱甘肽的含量为12%,步骤(2)中高压均质的条件为:温度32℃,压力25Mpa,均质时间40min。
本发明的加工方法工艺合理,最大限度的保留了芒果皮的营养成分,通过添加均质液,避免芒果皮活性成分的被氧化,同时显著改善芒果皮均质液的口感,另外后续发酵过程均匀,加工的芒果皮膳食纤维饼干品质均一,口感好,保质期长,无化学添加剂,有益健康,营养价值高,实践中发现保质期可以到12个月,口味无任何变化,饼干酥软可口,不粘牙,脆性好。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (9)
1.富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:所述调味酱加工方法步骤如下:
(1)枇杷皮预处理:收集枇杷皮渣,去除枇杷皮渣中的枇杷核和残梗,
于30倍复合碱液浸泡10-15min,沥干后平摊于托盘内,厚度3-5cm,然后置于蒸箱内于90-95℃蒸60-90s,然后快速冷却至室温;
(2)枇杷皮渣均质:枇杷皮渣泥高压均质获得浆料,均质中加入适量的均质液,所述均质液的重量百分比组成如下:谷氨酸钠0.2-0.4%,富谷胱甘肽面包酵母浸粉0.5-1.0%,余量为去离子水;
(3)酶解:步骤(2)的浆液调pH至4.0-4.5,加入适量的复合酶,于40-50℃边搅拌边恒温酶解1.5-2.0h,然后加热至80-90℃灭酶,所述复合酶由果胶酶和纤维素酶按酶活比4:5组成;
(4)发酵:步骤(3)的酶解液加入适量的白砂糖,密封,于25-30℃发酵8-12天;
(5)再加入适量的蜂胶粉和小麦粉,搅拌均匀,然后经成型、烘烤和冷却,获得富谷胱甘肽芒果皮膳食纤维饼干。
2.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:所述的复合碱液由以下重量份数组分组成:20-30份碳酸氢钠、氨茶碱0.5-1.2份、1-3份明矾、6-10份水溶性葡聚糖和30-40份水。
3.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:所述均质液的重量百分比组成如下:谷氨酸钠0.3%,富谷胱甘肽面包酵母浸粉0.8%,余量为去离子水。
4.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:所述复合酶的添加量为枇杷皮湿重的0.05-0.06%。
5.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:枇杷皮与均质液的质量比为1:(2-3),白砂糖的添加量为枇杷皮湿重的0.5-0.8%。
6.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:步骤(4)中,还添加酶解液质量0.4-0.6%的甘露糖蛋白,以加工含甘露糖蛋白的富谷胱甘肽芒果皮膳食纤维饼干。
7.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:步骤(2)中富谷胱甘肽面包酵母浸粉中还原型谷胱甘肽的含量不低于10%。
8.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:步骤(2)中高压均质的条件为:温度30-35℃,压力20-30Mpa,均质时间30-45min。
9.根据权利要求1所述的富谷胱甘肽芒果皮膳食纤维饼干的加工方法,其特征在于:步骤(5)中蜂胶粉的添加量为发酵液体积的0.8-1.2%。
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