CN107484995A - 低糖香蕉酱的加工方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,特别涉及一种低糖香蕉酱的加工方法,包括以下制备步骤:1)取香蕉,清洗干净,剥皮,切片,放入食盐溶液中,捞出,沥干水分,得到香蕉片;2)微波热烫;3)打浆,得到香蕉果浆;4)将香蕉果浆放入高压罐中处理,再放入磁场中处理;5)再加入黄原胶和木糖醇,搅拌均匀;6)再放入蒸煮锅中,加热沸腾后,文火加热,边搅拌边加热;7)灌装密封,杀菌冷却即可。本发明方法方法制备得到的香蕉酱为低糖型,且该香蕉酱绿色环保,耐贮存,不产生褐变。
Description
技术领域
本发明属于食品加工技术领域,特别涉及一种低糖香蕉酱的加工方法。
背景技术
香蕉是岭南四大名果之一,果实长而弯,果肉软,味道香甜,在中国已有2000多年的历史。其中“梅花点”香蕉皮色金黄,皮上布满褐色小黑点,香味浓郁,果肉软滑,品质最佳。香蕉属高热量水果,据分析每100克果肉的发热量达91大卡。在一些热带地区香蕉还作为主要粮食。香蕉果肉营养价值颇高,每100克果肉含碳水化合物20克、蛋白质1.2克、脂肪0.6克;此外,还含多种微量元素和维生素。其中维生素A能促进生长,增强对疾病的抵抗力,是维持正常的生殖力和视力所必需;硫胺素能抗脚气病,促进食欲、助消化,保护神经***;核黄素能促进人体正常生长和发育。香蕉除了能平稳血清素和褪黑素外,它还富含让肌肉松弛效果的镁元素。
因香蕉只产于亚热带和热带,成熟季节又较集中,造成产地“旺产滞销”,又因香蕉质地柔软,含水量高,腐烂率极高,不利于长途运输和大量贮存,常造成经济上的极大损失,严重束缚着香蕉种植业的发展。因此,香蕉在产地深加工成各类食品,使其便于运输携带和保存开发新的香蕉产品市场,成了进一步发展香蕉生产这一经济作物的关键。目前香蕉常常被加工成香蕉干、香蕉酱等制品。而以鲜香蕉为原料的果酱都难以保持香蕉原有的颜色和风味,鲜香蕉为主原料的果酱在杀菌保藏方面也存在缺陷,有的厂商加入柠檬酸以调整香蕉的pH值来改善杀菌条件,这样不仅影响了产品的口感,还让消费者对香蕉的甜味印象大打折扣,这样也难以满足人们对绿色产品的需求。此外,随着人们的健康意识增强,低糖食品备受青睐。因此,研究开发一种低糖香蕉酱的加工方法,非常有必要。
发明内容
本发明所要解决的技术问题是提供低糖香蕉酱的加工方法,该方法制备得到的香蕉酱为低糖型,且该香蕉酱绿色环保,耐贮存,不产生褐变。
为实现上述目的,本发明采用如下技术方案:
本发明提供低糖香蕉酱的加工方法,包括以下制备步骤:
1)取7-9分熟的无腐烂的香蕉,清洗干净,剥皮,切片,放入食盐溶液中,捞出,沥干水分,得到香蕉片;
2)将香蕉片进行微波热烫灭酶10-20s;
3)再加入香蕉片重量0.02%-0.08%的维生素C和香蕉重量20-40%的水,放入高速组织打浆机中,打浆80-100s,得到香蕉果浆;
4)将香蕉果浆放入高压罐中处理5-8min后,再放入磁场中处理;
5)再加入香蕉果浆重量1-3%的黄原胶和香蕉果浆重量2-6%的木糖醇,搅拌均匀;
6)再放入蒸煮锅中,加热沸腾后,文火加热,边搅拌边加热,加热至黏度值为3000-3200mPa·s;
7)灌装密封,杀菌冷却即可。
优选地,本发明所述步骤1)中,食盐溶液的质量浓度为1%-5%。
优选地,本发明所述步骤2)中,微波使用中高火。
优选地,本发明所述步骤3)中,维生素C的加入量为香蕉片重量0.05%。
优选地,本发明所述步骤4)中,在磁场强度为0.1-0.5T下放置8-15min。
优选地,本发明所述步骤5)中,木糖醇的加入量为香蕉果浆重量4%。
优选地,本发明所述步骤4)中,放入高压罐中,加压至3-6kgf/cm2。
相比现有技术,本发明的有益效果在于:
1、本发明方法中,不添加蔗糖,而是通过添加木糖醇增加甜味,达到低糖的要求,同时不影响香蕉酱的口感。
2、本发明方法中,通过食盐溶液浸泡,微波灭酶,以及添加维生素C打浆,高压处理和放置磁场中,这样制备得到的香蕉酱不需要添加额外添加防腐剂即可得到保鲜效果,提高储存性能,而且制备过程中和贮存过程中还不会产生褐变,提升贮存能力。
3、本发明方法制备得到的香蕉酱色泽均匀,淡黄色,具有浓郁的香蕉香味,甜度适中,无异味,酱体流散时无汁液析出,无其他杂质,口感细腻极佳。
4、本发明方法中,浸泡食盐溶液和高压处理的步骤处理香蕉,能够去除香蕉的涩味,且还能够使香蕉中的蛋白质、糖类分解成小物质,同时能够使矿物质、维生素等物质溶出啦,是香蕉酱的营养成分更易被人体吸收。
具体实施方式
以下结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
低糖香蕉酱的加工方法,包括以下制备步骤:
1)取7分熟的无腐烂的香蕉,清洗干净,剥皮,切片,放入质量浓度为1%的食盐溶液中,捞出,沥干水分,得到香蕉片;
2)将香蕉片使用中高火进行微波热烫灭酶20s;
3)再加入香蕉片重量0.02%的维生素C和香蕉重量40%的水,放入高速组织打浆机中,打浆80s,得到香蕉果浆;
4)放入高压罐中,加压至3kgf/cm2,处理8min后,再将香蕉果浆放入磁场中处理,具体为:在磁场强度为0.5T下放置8min;
5)再加入香蕉果浆重量3%的黄原胶和香蕉果浆重量2%的木糖醇,搅拌均匀;
6)再放入蒸煮锅中,加热沸腾后,文火加热,边搅拌边加热,加热至黏度值为3200mPa·s;
7)灌装密封,杀菌冷却即可。
本实施例得到的香蕉酱,25℃下,存放4个月后的褐变度为0.038。经检测后,微生物结果仍符合GB 7099-2003《糕点、面包卫生标准》中的规定的菌落总数≤1500cfu/g;大肠杆菌≤30MPN/100g;霉菌≤100cfu/g,致病菌不得检出。
实施例2
低糖香蕉酱的加工方法,包括以下制备步骤:
1)取8分熟的无腐烂的香蕉,清洗干净,剥皮,切片,放入质量浓度为3%的食盐溶液中,捞出,沥干水分,得到香蕉片;
2)将香蕉片使用中高火进行微波热烫灭酶15s;
3)再加入香蕉片重量0.05%的维生素C和香蕉重量30%的水,放入高速组织打浆机中,打浆90s,得到香蕉果浆;
4)放入高压罐中,加压至5kgf/cm2,处理6min后,再将香蕉果浆放入磁场中处理,具体为:在磁场强度为0.3T下放置12min;
5)再加入香蕉果浆重量2%的黄原胶和香蕉果浆重量4%的木糖醇,搅拌均匀;
6)再放入蒸煮锅中,加热沸腾后,文火加热,边搅拌边加热,加热至黏度值为3100mPa·s;
7)灌装密封,杀菌冷却即可。
本实施例得到的香蕉酱,25℃下,存放4个月后的褐变度为0.029。经检测后,微生物结果仍符合GB 7099-2003《糕点、面包卫生标准》中的规定的菌落总数≤1500cfu/g;大肠杆菌≤30MPN/100g;霉菌≤100cfu/g,致病菌不得检出。
实施例3
低糖香蕉酱的加工方法,包括以下制备步骤:
1)取9分熟的无腐烂的香蕉,清洗干净,剥皮,切片,放入质量浓度为5%的食盐溶液中,捞出,沥干水分,得到香蕉片;
2)将香蕉片使用中高火进行微波热烫灭酶10s;
3)再加入香蕉片重量0.08%的维生素C和香蕉重量20%的水,放入高速组织打浆机中,打浆100s,得到香蕉果浆;
4)放入高压罐中,加压至6kgf/cm2,处理5min后,再将香蕉果浆放入磁场中处理,具体为:在磁场强度为0.1T下放置15min;
5)再加入香蕉果浆重量1%的黄原胶和香蕉果浆重量6%的木糖醇,搅拌均匀;
6)再放入蒸煮锅中,加热沸腾后,文火加热,边搅拌边加热,加热至黏度值为3000mPa·s;
7)灌装密封,杀菌冷却即可。
本实施例得到的香蕉酱,25℃下,存放4个月后的褐变度为0.043。经检测后,微生物结果仍符合GB 7099-2003《糕点、面包卫生标准》中的规定的菌落总数≤1500cfu/g;大肠杆菌≤30MPN/100g;霉菌≤100cfu/g,致病菌不得检出。
不同处理工艺制备低糖香蕉酱的情况
Claims (7)
1.低糖香蕉酱的加工方法,其特征在于,包括以下制备步骤:
1)取7-9分熟的无腐烂的香蕉,清洗干净,剥皮,切片,放入食盐溶液中,捞出,沥干水分,得到香蕉片;
2)将香蕉片进行微波热烫灭酶10-20s;
3)再加入香蕉片重量0.02%-0.08%的维生素C和香蕉重量20-40%的水,放入高速组织打浆机中,打浆80-100s,得到香蕉果浆;
4)将香蕉果浆放入高压罐中处理5-8min后,再放入磁场中处理;
5)再加入香蕉果浆重量1-3%的黄原胶和香蕉果浆重量2-6%的木糖醇,搅拌均匀;
6)再放入蒸煮锅中,加热沸腾后,文火加热,边搅拌边加热,加热至黏度值为3000-3200mPa·s;
7)灌装密封,杀菌冷却即可。
2.根据权利要求1所述的低糖香蕉酱的加工方法,其特征在于:所述步骤1)中,食盐溶液的质量浓度为1%-5%。
3.根据权利要求1所述的低糖香蕉酱的加工方法,其特征在于:所述步骤2)中,微波使用中高火。
4.根据权利要求1所述的低糖香蕉酱的加工方法,其特征在于:所述步骤3)中,维生素C的加入量为香蕉片重量0.05%。
5.根据权利要求1所述的低糖香蕉酱的加工方法,其特征在于:所述步骤4)中,在磁场强度为0.1-0.5T下放置8-15min。
6.根据权利要求1所述的低糖香蕉酱的加工方法,其特征在于:所述步骤5)中,木糖醇的加入量为香蕉果浆重量4%。
7.根据权利要求5所述的低糖香蕉酱的加工方法,其特征在于:所述步骤4)中,放入高压罐中,加压至3-6kgf/cm2。
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