CN108576715A - 脆枣及加工技术 - Google Patents
脆枣及加工技术 Download PDFInfo
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- CN108576715A CN108576715A CN201810492544.2A CN201810492544A CN108576715A CN 108576715 A CN108576715 A CN 108576715A CN 201810492544 A CN201810492544 A CN 201810492544A CN 108576715 A CN108576715 A CN 108576715A
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Classifications
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- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
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Abstract
本发明涉及一种脆枣及加工方法,选取无虫蛀、无损伤、无裂缝的全绿鲜作为原料,消毒、去核、低温速冻、蒸汽解冻、超声辅助压差膨化、进行复合微胶囊的制备,填充,包装、杀菌、成品。本发明采用超声辅助压差膨化工艺,利用超声波的空化效应,使液体内的微气核空化泡快速生长并崩溃,细胞壁破裂,从而降低压力差,在较小压力差条件下,即可达到最佳膨化效果。采用非冷凝气体氮气稀释过热蒸汽,在升温升压过程中,有效避免过热蒸汽对产品造成的色泽不均、褐变等问题。
Description
技术领域
本发明属于枣深加工技术领域,尤其是一种脆枣及加工技术。
背景技术
脆度和色泽是衡量脆枣品质的重要指标,预处理不得当会造成大枣形状不完整,色泽发暗,降低产品质量。在膨化前处理阶段进行冻融处理,能很好的保持产品脆度和完整度。
变温压差膨化中温度过高会造成枣原料内部氨基酸和还原糖发生美拉德褐变反应,造成产品颜色不均匀,口感减弱。压力过高易导致脆片碎裂,超声辅助可以有效降低膨化压力。
传统脆枣制作工艺利用高温烘烤技术,容易造成不耐高温的营养物质,如维生素C、cAMP、芦丁、黄酮等分解,营养价值降低。
经过检索,发现与本申请相关的专利文件,具体公开内容如下:
1、一种萝卜干脆片加工方法(CN 107212337A)。该专利采用先腌制然后进行真空冷冻干燥,其冷冻干燥温度由-45℃到-25℃梯度升温干燥,干燥工艺较为繁琐,操作不宜控制。
2、一种压差膨化工艺生产苹果脆片的方法(CN 103393025A)。该专利用压差膨化工艺制作苹果脆片,采用压力差0.3MPa-0.4MPa,压力差相对较高,易造成制品破碎。
上述专利文献公开的技术方案与本审查差异较大,不影响本申请的新颖性和创造性。
发明内容
本发明提的目的在克服现有技术的不足之处,提供一种枣味浓郁、营养丰富、口感好的脆枣及加工技术。
本发明实现目的的技术方案如下:
一种脆枣的加工方法,制备工艺如下:
⑴原料选择
选取无虫蛀、无损伤、无裂缝的全绿鲜作为原料;
⑵大枣的灭菌消毒
⑶去核、去果柄
⑷低温速冻
在—40℃低温速冻,速冻时间8-10min,然后将速冻后的枣放在温度-18℃冻藏备用;
⑸蒸汽解冻
将冻藏的枣用110℃蒸汽从两侧同时喷枣,蒸汽压力为0.15-0.2Mpa,喷出的蒸汽中含有3-5wt%的植酸,喷到枣的表面持续1-2分钟,采用流化床式连续喷淋;
⑹将解冻后的大枣超声辅助压差膨化
⑺复合微胶囊的制备
i)双交联水凝胶营养颗粒的制备
①将大豆蛋白:淀粉=1:1溶解水中,加入7.5U/g大豆分离蛋白酶(即SPI 酶),80℃搅拌10-20min后制得的淀粉大豆蛋白混合凝胶,大豆蛋白终浓度为 5-10wt%。
②将混合凝胶送入膨化罐中,于0.1-0.5MPa、70-90℃、低温膨化3-5min。打开阀门泄压,取出颗粒,破碎,形成0.5-1mm的内部充满空穴的膨化颗粒。
③将2-3份葡萄糖酸铁、0.3-0.5份硒酸酯多糖置于50-100份水中,制成复合溶液。将膨化颗粒浸泡在上述溶液中,浸泡10-20min,取出干燥。将金属营养元素负载到膨化颗粒表面以及内部的网状结构中。
④二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌3-5min,干燥,形成60-80um不规则的颗粒,即制双交联水凝胶营养颗粒;
ii)复合营养水凝胶微胶囊制备
以复合体水凝胶为芯材,海藻酸钠为壁材制备微胶囊;复合体为取3-4份膳食纤维,1-2份复合维生素、1-2份复合氨基酸,将所有成分混合,形成均匀的复合体;
iii)调味增香型压敏微胶囊
以明胶1%和果胶1.5%复合物为壁材,NaHCO3、1%柠檬酸、0.5%苹果酸、 0.1%红枣香精、0.1%乙醇为芯材,0.5%橄榄油为乳化剂;
将双双交联水凝胶营养颗粒、复合营养水凝胶微胶囊、调味增香型压敏微胶囊等比例混合,得到复合微胶囊;
iiii)将复合微胶囊填充于膨化后的大枣内的去核空间内并封口;
⑻包装、杀菌、成品
冷却后,包装,然后辐照杀菌,辐照强度为5kGy-7kGy,辐照时间为30min-40min,制得成品。
而且,将枣的两端果尖和果柄切除,在果尖或果柄的切口端面中心开孔去核,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动。
而且,所述复合营养水凝胶微胶囊制备方法为:
将大豆蛋白分散于去离子水中,搅拌3-5h,配制成5-10wt%的大豆蛋白溶液,放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化。将该溶液置于75℃-85℃的水浴中加热20-40min,使大豆蛋白充分变性。冷却至室温后,调节溶液的pH 至7.0,加入5-7U/g的微生物转谷氨酰胺酶,然后8000-8500r/min下均质30s-1min,后放置在室温下成大豆蛋白多孔凝胶
将复合体加入到大豆蛋白多孔凝胶中,使凝胶对其进行包裹荷载,形成复合体水凝胶。称取1%海藻酸钠,少量多次逐渐溶解于蒸馏水中,将溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到仪器,用螺纹注射器吸取 50-100mL复合体水凝胶,连接到仪器,打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样,2000-2500V电压、620-650Hz频率,使壁材及芯材通过高频振荡的250-300μm同心喷嘴形成微胶囊,于浓度为1.5%-2.5%CaCl2溶液中进行固化,固化的搅拌速率为50-70%,固化时间30-40min,过滤,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-9h后制得60-80um大小的颗粒。
而且,所述大枣超声辅助压差膨化的方法为:
开启电磁阀,连接蒸汽发生器与膨化罐,蒸汽发生器传输的过热蒸汽加热膨化罐,使罐内温度缓慢升至膨化温度102-104℃,关闭电磁阀;开启进气阀,连接空气压缩机与膨化罐,同时通入非冷凝气体氮气,使罐内压力增加到设定压力由0.1MPa增加到0.6MPa,20-30min内增加压力至0.6MPa,关闭进气阀;开启真空泵,对真空罐进行抽真空,使罐内真空度达到-0.08MPa;开启泄压阀,连接膨化罐和真空罐,原料瞬间膨胀,带走膨化罐中大量水分;迅速向冷却管道中通入冷却水,将膨化罐内温度降至抽真空干燥时要求的温度90℃;抽真空干燥 220-250min,抽真空干燥过程中辅助超声,超声强度600W-800W,当物料含水量达到干燥终点5%以下时,关闭泄气阀,停止抽真空,通入冷却水将温度降至 25-35℃,打开通气阀门,恢复常压后开罐取出含水量3-5%的膨化枣。
而且,所述调味增香型压敏微胶囊的制备方法为
具体制备方法如下:称取一定质量的明胶溶于蒸馏水中,配成浓度为一定浓度的1%的明胶溶液,放入洁净的烧杯中,调节pH至6.5,加入橄榄油,在50℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液。配制1.5%的果胶溶液,逐滴加入到上述乳液中,在50℃条件下,恒温搅拌 5min,然后逐滴加入1%的醋酸溶液,使体系达到pH值为4.0-4.9,促使明胶和果胶凝聚。用10%NaOH溶液、1%柠檬酸、0.5%苹果酸、0.1%红枣香精、0.1%乙醇调节体系pH至9.0,边搅拌边加入,5min后,加入10-20%的NaHCO3粉末,用冰水冷却使体系降温至10℃以下,持续搅拌20min,加入固化量固化剂,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,干燥,得到60-80um大小的压敏微胶囊。随着CO2的增加,由于压力增大,通过乙醇的挥发作用,释放出压敏微胶囊芯材中的柠檬酸、苹果酸、红枣香精,调节酸甜比,增加产品适口性和香气。
而且,所述大枣的灭菌消毒方法为:挑品质均一的大枣,清洗分级,经高压空气翻滚清洗,清洗水溶液为氯酸水溶液,氯酸水溶液含5%表面活性剂磺酸钠, 1%臭氧,然后用清水清洗10-20min,备用。
本发明与现有技术相比的优点和积极效果如下:
1、本产品采用低温速冻、蒸汽解冻、压差膨化、复合微胶囊涂布,使得枣肉气孔率增加20%、果肉酥脆、枣皮鲜亮、外观完整、酸甜适中、营养丰富。
2、本发明采用低温速冻处理,冷冻能迅速破坏细胞结构,进而使融化过程中水分更易散失,多次冻融效果更佳,能保持制品良好的脆度和色泽,另外具有脱水速度快,质地酥脆,保护细胞膜的完整性,便于在膨化时保证膨化效果。
3、本发明采用超声辅助压差膨化工艺,利用超声波的空化效应,使液体内的微气核空化泡快速生长并崩溃,细胞壁破裂,从而降低压力差,在较小压力差条件下,即可达到最佳膨化效果。采用非冷凝气体氮气稀释过热蒸汽,在升温升压过程中,有效避免过热蒸汽对产品造成的色泽不均、褐变等问题。
4、本发明采用复合微胶囊涂布,既强化了铁、硒等金属营养元素,又强化了膳食纤维、维生素、氨基酸等非金属营养元素,同时又使用柠檬酸、苹果酸复合酸味剂,调节了产品的酸甜比,增强了产品的适口性及枣香味。
5、本发明将金属离子进入到膨化的大豆蛋白颗粒中,经过膨化后的大豆蛋白具有更大的比表面积,能够荷载更多的金属离子,根据实验,膨化后能够增加 50-60%的荷载量。采取插层的办法,由水和淀粉时,大豆蛋白能够膨化,再用蛋白包裹一层,把离子封存到载体的空隙中,保证营养物质不会因为温度等环境影响进行脱落和流失。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能依次限定本发明的保护范围。
一种脆枣及加工方法,脆枣表皮为绿色,具体制备工艺如下:
本产品采用低温速冻、蒸汽解冻、压差膨化、复合微胶囊涂布,使得枣肉气孔率增加20%、果肉酥脆、枣皮鲜亮、外观完整、酸甜适中、营养丰富。
原料
鲜枣100-120份、复合微胶囊8-10份
⑴原料选择
选取无虫蛀、无损伤、无裂缝的全绿鲜枣100-120份作为原料。
⑵灭菌消毒
挑品质均一的大枣,清洗分级,经高压空气翻滚清洗,清洗水溶液为0.5%次氯酸水溶液,含5%表面活性剂磺酸钠,臭氧1%,以净化干枣表面的杂菌、农药以及生长调节剂等生化残留物、昆虫分泌物清洗掉,然后用清水清洗 10-20min,备用;
⑶去核、去果柄
将枣的两端果尖和果柄切除,在果尖或果柄的切口端面中心开孔去核,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动。
⑷低温速冻
在-40℃低温速冻,速冻时间8-10min,然后将速冻后的枣放在温度-18℃冻藏备用。
⑸蒸汽解冻
将冻藏的枣用110℃蒸汽从两侧同时喷枣,蒸汽压力为0.15-0.2Mpa,喷出的蒸汽中含有3%-5%的植酸(保护绿色,起护色作用),喷到枣的表面持续1-2 分钟,采用流化床式连续喷淋。
⑹超声辅助压差膨化
开启电磁阀,连接蒸汽发生器与膨化罐,蒸汽发生器传输的过热蒸汽加热膨化罐,使罐内温度缓慢升至膨化温度102-104℃,关闭电磁阀;开启进气阀,连接空气压缩机与膨化罐,同时通入非冷凝气体氮气,使罐内压力增加到设定压力由0.1MPa增加到0.6MPa,20-30min内增加压力至0.6MPa,关闭进气阀;开启真空泵,对真空罐进行抽真空,使罐内真空度达到-0.08MPa;开启泄压阀,连接膨化罐和真空罐,原料瞬间膨胀,带走膨化罐中大量水分;迅速向冷却管道中通入冷却水,将膨化罐内温度降至抽真空干燥时要求的温度90℃;抽真空干燥 220-250min,抽真空干燥过程中辅助超声,超声强度600W-800W,当物料含水量达到干燥终点5%以下时,关闭泄气阀,停止抽真空,通入冷却水将温度降至 25-35℃,打开通气阀门,恢复常压后开罐取出含水量3-5%的膨化枣。
⑺复合微胶囊的制备
i)营养元素——双交联水凝胶制备
①将大豆蛋白:淀粉=1:1溶解水中,加入7.5U/g大豆分离蛋白酶(即SPI 酶),80℃搅拌10-20min后制得的淀粉大豆蛋白混合凝胶,大豆蛋白终浓度为 5-10wt%。
②将混合凝胶送入膨化罐中,于0.1-0.5MPa、70-90℃、低温膨化3-5min。打开阀门泄压,取出颗粒,破碎,形成0.5-1mm的内部充满空穴的膨化颗粒。
③将2-3份葡萄糖酸铁、0.3-0.5份硒酸酯多糖置于50-100份水中,制成复合溶液。将膨化颗粒浸泡在上述溶液中,浸泡10-20min,取出干燥。将金属营养元素负载到膨化颗粒表面以及内部的网状结构中。
④二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌3-5min,干燥,形成60-80um不规则的颗粒,即制得金属营养元素——双交联水凝胶营养颗粒。
ii)非金属营养元素——水凝胶微胶囊制备
以复合体水凝胶为芯材,海藻酸钠为壁材制备微胶囊。取3-4份膳食纤维(1-2 份复合维生素(维生素C、维生素H、维生素B5)、1-2份氨基酸(蛋氨酸、赖氨酸、色氨酸),将所有成分混合,形成均匀的复合体。
将大豆蛋白分散于去离子水中,搅拌3-5h,配制成5-10%(w/w)的大豆蛋白溶液,放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化。将该溶液置于 75℃-85℃的水浴中加热20-40min,使大豆蛋白充分变性。冷却至室温后,调节溶液的pH至7.0,加入5-7U/g的微生物转谷氨酰胺酶(即MTGase酶),然后 8000-8500r/min下均质30s-1min,后放置在室温下成大豆蛋白多孔凝胶。将复合体加入到大豆蛋白多孔凝胶中,使凝胶对其进行包裹荷载,形成复合体水凝胶。称取1%海藻酸钠,少量多次逐渐溶解于蒸馏水中,将溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到仪器,用螺纹注射器吸取50-100mL复合体水凝胶,连接到仪器,打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样,2000-2500V电压、620-650Hz频率,使壁材及芯材通过高频振荡的250-300μm同心喷嘴形成微胶囊,于浓度为1.5%-2.5%CaCl2溶液中进行固化,固化的搅拌速率为50-70%,固化时间30-40min,过滤,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-9h后制得60-80um大小的颗粒,即非金属营养元素——水凝胶微胶囊营养颗粒。
iii)调味增香型压敏微胶囊
以明胶1%和果胶1.5%复合物为壁材,NaHCO3、1%柠檬酸、0.5%苹果酸、 0.1%红枣香精、0.1%乙醇为芯材,0.5%橄榄油为乳化剂,0.05-0.1%葡萄糖酸-δ- 内酯或2-3wt%氯化钙为固化剂,具体制备方法如下:
称取一定质量的明胶溶于蒸馏水中,配成浓度为一定浓度的1%的明胶溶液,放入洁净的烧杯中,调节pH至6.5,加入橄榄油,在50℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液。配制1.5%的果胶溶液,逐滴加入到上述乳液中,在50℃条件下,恒温搅拌5min,然后逐滴加入 1%的醋酸溶液,使体系达到pH值为4.0-4.9,促使明胶和果胶凝聚。用10%NaOH 溶液、1%柠檬酸、0.5%苹果酸、0.1%红枣香精、0.1%乙醇调节体系pH至9.0,边搅拌边加入,5min后,加入10-20%的NaHCO3粉末,用冰水冷却使体系降温至10℃以下,持续搅拌20min,用1-10mL0.05-0.1%葡萄糖酸-δ-内酯或2-3wt%氯化钙溶液固化30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,干燥,得到60-80um大小的压敏微胶囊。随着CO2的增加,由于压力增大,通过乙醇的挥发作用,释放出压敏微胶囊芯材中的柠檬酸、苹果酸、红枣香精,调节酸甜比,增加产品适口性和香气。
将上述营养元素——双交联水凝胶、非金属营养元素——水凝胶微胶囊、调味增香型压敏微胶囊混合,制得复合微胶囊。
iiii)将复合微胶囊填充涂抹于膨化后的大枣内的去核空间内,用淀粉膜封口。
⑻包装、杀菌、成品
冷却后,包装,然后辐照杀菌,辐照强度为5kGy-7kGy,辐照时间为 30min-40min,制得成品。产品菌落总数≤1000cfu/g,未检出致病菌。
产品菌落总数≤1000cfu/g,大肠菌群≤30MPN/100g,霉菌≤50cfu/g,未检出致病菌,保鲜期:6-12个月。
大枣中主要营养成分含量
金属微粒的胃酸溶解率
金属微粒 | 胃酸溶解率 | 金属微粒 | 胃酸溶解率 |
铁 | 11.35% | 硒 | 0.34% |
微量营养金属元素的含量
微量营养金属元素 | 含量 | 微量营养金属元素 | 含量 |
铁 | 95mg/kg | 硒 | 285μg/kg |
其他提高的数据
项目 | 提高率 | 含量 | 项目 | 提高率 | 含量 |
膳食纤维 | 23.3% | 35g/kg | 氨基酸 | 19.5% | 3.15g/kg |
复合维生素 | 9.85% | 145mg/kg | 香气 | 50.8% | 80.2% |
Claims (6)
1.一种脆枣的加工方法,其特征在于:制备工艺如下:
⑴原料选择
选取无虫蛀、无损伤、无裂缝的全绿鲜作为原料;
⑵大枣的灭菌消毒
⑶去核、去果柄
⑷低温速冻
在—40℃低温速冻,速冻时间8-10min,然后将速冻后的枣放在温度-18℃冻藏备用;
⑸蒸汽解冻
将冻藏的枣用110℃蒸汽从两侧同时喷枣,蒸汽压力为0.15-0.2Mpa,喷出的蒸汽中含有3-5wt%的植酸,喷到枣的表面持续1-2分钟,采用流化床式连续喷淋;
⑹将解冻后的大枣超声辅助压差膨化
⑺复合微胶囊的制备
i)双交联水凝胶营养颗粒的制备
①将大豆蛋白:淀粉=1:1溶解水中,加入7.5U/g大豆分离蛋白酶(即SPI酶),80℃搅拌10-20min后制得的淀粉大豆蛋白混合凝胶,大豆蛋白终浓度为5-10wt%。
②将混合凝胶送入膨化罐中,于0.1-0.5MPa、70-90℃、低温膨化3-5min。打开阀门泄压,取出颗粒,破碎,形成0.5-1mm的内部充满空穴的膨化颗粒。
③将2-3份葡萄糖酸铁、0.3-0.5份硒酸酯多糖置于50-100份水中,制成复合溶液。将膨化颗粒浸泡在上述溶液中,浸泡10-20min,取出干燥。将金属营养元素负载到膨化颗粒表面以及内部的网状结构中。
④二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌3-5min,干燥,形成60-80um不规则的颗粒,即制双交联水凝胶营养颗粒;
ii)复合营养水凝胶微胶囊制备
以复合体水凝胶为芯材,海藻酸钠为壁材制备微胶囊;复合体为取3-4份膳食纤维,1-2份复合维生素、1-2份复合氨基酸,将所有成分混合,形成均匀的复合体;
iii)调味增香型压敏微胶囊
以明胶1%和果胶1.5%复合物为壁材,NaHCO3、1%柠檬酸、0.5%苹果酸、0.1%红枣香精、0.1%乙醇为芯材,0.5%橄榄油为乳化剂;
将双双交联水凝胶营养颗粒、复合营养水凝胶微胶囊、调味增香型压敏微胶囊等比例混合,得到复合微胶囊;
iiii)将复合微胶囊填充于膨化后的大枣内的去核空间内并封口;
⑻包装、杀菌、成品
冷却后,包装,然后辐照杀菌,辐照强度为5kGy-7kGy,辐照时间为30min-40min,制得成品。
2.根据权利要求1所述的脆枣的加工方法,其特征在于:所述去核、去果柄的方法为:将枣的两端果尖和果柄切除,在果尖或果柄的切口端面中心开孔去核,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动。
3.根据权利要求1所述的脆枣的加工方法,其特征在于:所述复合营养水凝胶微胶囊制备方法为:
将大豆蛋白分散于去离子水中,搅拌3-5h,配制成5-10wt%的大豆蛋白溶液,放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化。将该溶液置于75℃-85℃的水浴中加热20-40min,使大豆蛋白充分变性。冷却至室温后,调节溶液的pH至7.0,加入5-7U/g的微生物转谷氨酰胺酶,然后8000-8500r/min下均质30s-1min,后放置在室温下成大豆蛋白多孔凝胶
将复合体加入到大豆蛋白多孔凝胶中,使凝胶对其进行包裹荷载,形成复合体水凝胶。称取1%海藻酸钠,少量多次逐渐溶解于蒸馏水中,将溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到仪器,用螺纹注射器吸取50-100mL复合体水凝胶,连接到仪器,打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样,2000-2500V电压、620-650Hz频率,使壁材及芯材通过高频振荡的250-300μm同心喷嘴形成微胶囊,于浓度为1.5%-2.5%CaCl2溶液中进行固化,固化的搅拌速率为50-70%,固化时间30-40min,过滤,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-9h后制得60-80um大小的颗粒。
4.根据权利要求1所述的脆枣的加工方法,其特征在于:所述大枣超声辅助压差膨化的方法为:
开启电磁阀,连接蒸汽发生器与膨化罐,蒸汽发生器传输的过热蒸汽加热膨化罐,使罐内温度缓慢升至膨化温度102-104℃,关闭电磁阀;开启进气阀,连接空气压缩机与膨化罐,同时通入非冷凝气体氮气,使罐内压力增加到设定压力由0.1MPa增加到0.6MPa,20-30min内增加压力至0.6MPa,关闭进气阀;开启真空泵,对真空罐进行抽真空,使罐内真空度达到-0.08MPa;开启泄压阀,连接膨化罐和真空罐,原料瞬间膨胀,带走膨化罐中大量水分;迅速向冷却管道中通入冷却水,将膨化罐内温度降至抽真空干燥时要求的温度90℃;抽真空干燥220-250min,抽真空干燥过程中辅助超声,超声强度600W-800W,当物料含水量达到干燥终点5%以下时,关闭泄气阀,停止抽真空,通入冷却水将温度降至25-35℃,打开通气阀门,恢复常压后开罐取出含水量3-5%的膨化枣。
5.根据权利要求1所述的脆枣的加工方法,其特征在于:所述调味增香型压敏微胶囊的制备方法为
具体制备方法如下:称取一定质量的明胶溶于蒸馏水中,配成浓度为一定浓度的1%的明胶溶液,放入洁净的烧杯中,调节pH至6.5,加入橄榄油,在50℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液。配制1.5%的果胶溶液,逐滴加入到上述乳液中,在50℃条件下,恒温搅拌5min,然后逐滴加入1%的醋酸溶液,使体系达到pH值为4.0-4.9,促使明胶和果胶凝聚。用10%NaOH溶液、1%柠檬酸、0.5%苹果酸、0.1%红枣香精、0.1%乙醇调节体系pH至9.0,边搅拌边加入,5min后,加入10-20%的NaHCO3粉末,用冰水冷却使体系降温至10℃以下,持续搅拌20min,加入固化量固化剂,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,干燥,得到60-80um大小的压敏微胶囊。随着CO2的增加,由于压力增大,通过乙醇的挥发作用,释放出压敏微胶囊芯材中的柠檬酸、苹果酸、红枣香精,调节酸甜比,增加产品适口性和香气。
6.根据权利要求1所述的脆枣的加工方法,其特征在于:所述大枣的灭菌消毒方法为:挑品质均一的大枣,清洗分级,经高压空气翻滚清洗,清洗水溶液为氯酸水溶液,氯酸水溶液含5%表面活性剂磺酸钠,1%臭氧,然后用清水清洗10-20min,备用。
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