CN108669494A - 冰枣及加工技术 - Google Patents
冰枣及加工技术 Download PDFInfo
- Publication number
- CN108669494A CN108669494A CN201810492592.1A CN201810492592A CN108669494A CN 108669494 A CN108669494 A CN 108669494A CN 201810492592 A CN201810492592 A CN 201810492592A CN 108669494 A CN108669494 A CN 108669494A
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- Prior art keywords
- jujube
- parts
- water
- carpopodium
- liquid glucose
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Classifications
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种冰枣的加工方法,包括选取无虫蛀、无损伤、无裂缝的含水量30%的树荫干枣作为原料;选取去除黄根、摘去蒂头、撕成小块的银耳,在清水中浸泡,灭菌消毒,去果柄,将枣的两端果尖和果柄切除,制备营养浮球和增香型缓释微胶囊,混合形成冰枣。本发明加入了营养浮球强化了枣中的营养物质,如钾、镁、锌、生物素、维生素C、红枣多糖、L‑天门冬氨酸钙。通过加入增香型缓释微胶囊缓慢释放红枣香气,为产品增香。加入葡萄糖、果糖等多种糖替代白砂糖,降低白砂糖的含量。用复合酸味剂调配糖液,制得酸甜比接近鲜枣(175‑200)的酸甜适中的糖液。
Description
技术领域
本发明属于枣深加工技术领域,涉及一种罐头枣,尤其是一种冰枣及加工技术。
背景技术
传统大枣罐头制作会将大枣去皮、熬煮、打浆破坏枣多糖、生物碱类、维生素C、cAMP等营养物质。大枣不经烘烤,其醛类、酯类、醇类等香气成分无法释放,香气不浓郁。传统煮制持续时间长,糖液渗透缓慢。
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:
一种银耳红枣罐头的制作方法(CN 103598317A):该去皮用7%-9%氢氧化钠溶液,煮沸,把枣放入维持2-3分钟,至果皮颜色变成黑红色,筛脱枣皮。该法去皮时间不易控制、残留碱液不易洗净,亦使果肉腐蚀和褐变,影响成品品质。
一种莲子杂果罐头生产方法(CN 104783150A):该法所用的罐头糖液成分仅为是白糖或冰糖,成分单一,未进行调配。
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、口感好的冰枣及加工技术。
本发明实现目的的技术方案如下:
一种冰枣的加工方法,步骤如下
⑴原料选择
选取无虫蛀、无损伤、无裂缝的含水量30%的树荫干枣作为原料;选取去除黄根、摘去蒂头、撕成小块的银耳,在清水中浸泡;
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去果柄,将枣的两端果尖和果柄切除;
⑷制备营养浮球
①大豆蛋白:淀粉重量比=1:0.5-1,溶解于水,得到15wt%的大豆蛋白淀粉溶液,8.0U/g SPI酶添加量,搅拌条件下80℃预加热温度,15分钟后制得的大豆蛋白凝胶;将凝胶送入膨化罐容器中,将空气压缩机加压达到0.4Mpa,蒸汽管道通入热蒸汽,膨化温度为85℃,保持5min后,打开阀门泄压,取出膨化颗粒;
②制成含有柠檬酸钾3份、碳酸镁3份、乙酸锌2份、生物素2份、维生素 C 2份、红枣多糖2份、L-天门冬氨酸钙1份、水50-100份的溶液;
③将膨化颗粒浸泡在步骤②制成的颗粒中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡25分钟,取出干燥;
④二次滚涂:把步骤③干燥后的颗粒浸没在20%的大豆蛋白凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,大概0.3-0.5mm左右,形成营养浮球;
⑸制备增香型缓释微胶囊
以海藻酸钠/氯化钙为壁材,红枣香精为芯材,0.1wt%吐温80和/或0.1wt%单甘酯为乳化剂;
⑹调配
取水200-300份、葡萄糖40-50份、冰糖40-50份、果糖30-40份、白砂糖 10-30份、麦芽糖浆10-30份、木糖醇3-5份、柠檬酸2-5份、苹果酸2-5份、酒石酸1-5份、营养浮球10-15份、增香型缓释微胶囊10-15份混合,制得35%-50%的糖液;
⑺超声煮制
取大枣100-120份、糖液300-350份、银耳10-15份,在350W功率下超声 10min,停止超声,小火煮15min至沸腾,再次超声20min,停止超声,再次小火煮沸,直至大枣色泽鲜亮、银耳洁白、糖液颜色微黄,冷却;
⑻装罐、排气、密封、杀菌、冷却成成品;
⑼每瓶装3颗大枣、1片银耳,用冷却后的糖液灌装高4cm直径4.5cm的玻璃瓶中,可溶性固形物为35%,随即送入充满蒸气的90℃排气箱内,6-7min,通过排气箱后,罐心温度达到75℃以上。排气后立即加盖、密封、于65℃巴氏杀菌30min,冷却,制得成品。
而且,步骤⑶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,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动。
而且,制备增香型缓释微胶囊的方法为:制备2wt%海藻酸钠溶液,在55℃下恒温水浴加热,磁力搅拌至溶解完全;加入0.1%红枣香精、0.1wt%吐温80和 /或0.1wt%单甘酯进行超声均质15min,形成水包油乳液,在600rpm磁力搅拌下,用注射器将水包油乳液挤出到2wt%氯化钙溶液中,生成海藻酸钙凝胶;滴加完毕,继续搅拌30min后,用去离子水清洗三遍,过滤,干燥,筛分,形成 80-100um的增香型缓释微胶囊。
本发明与现有技术相比的优点和积极效果如下:
1、本发明加入了营养浮球强化了枣中的营养物质,如钾、镁、锌、生物素、维生素C、红枣多糖、L-天门冬氨酸钙。通过加入增香型缓释微胶囊缓慢释放红枣香气,为产品增香。加入葡萄糖、果糖等多种糖替代白砂糖,降低白砂糖的含量。用复合酸味剂调配糖液,制得酸甜比接近鲜枣(175-200)的酸甜适中的糖液。
2、采用超声煮制,超声波在液体中传播时,由于液体微粒的剧烈振动,会在液体内部产生小空洞,这些小空洞迅速胀大和闭合,会使液体微粒之间发生猛烈的撞击作用,利用空化作用使煮制时间显著缩短。
3、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。采用插层的办法,增加一种凝胶,将两种凝胶混合后进行互相补位,形成密度大,空间孔位更多的凝胶,然后再尽心膨化,膨化后吸附金属离子营养物质,能够提高吸附量,根据实际检测,吸附量比单一凝胶提高30%左右。
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。
本发明的大枣是:冰枣,以树荫干枣(在10月下旬-11月上旬温度≤-5℃的条件下推迟采收的挂树一段时间的灵武长枣或其他大枣)为原料,配以少许银耳,注入糖液,灌装到玻璃瓶中。该产品中大枣色泽鲜红、银耳洁白如雪,糖液浅黄如金,果肉占净重50-60%,糖液浓度为25%-35%。该树荫干枣推迟采收,挂树时经过温度、阳光、风、霜等的共同作用,依靠温度差使大枣反复结冰融化,有机物质不断积累,枣皮色素不断沉积至深***、枣肉韧性十足、酸甜可口、香气浓郁,出现不同于一般大枣的特殊口感及香气。
原料
树荫干枣100-120份、银耳10-15份、营养浮球10-15份、增香型缓释微胶囊10-15份
操作要点
⑴原料选择
选取无虫蛀、无损伤、无裂缝的含水量30%的树荫干枣100-120份作为原料。选取去除黄根、摘去蒂头、撕成小块的银耳10-15份,在清水中浸泡10min。
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,孔的深度为1-1.2cm,开孔时,使开孔刀同时保持震动。
⑷制备营养浮球
①大豆蛋白:淀粉重量比=1:0.5-1,溶解于水,得到15wt%的大豆蛋白淀粉溶液,8.0U/g SPI酶添加量,搅拌条件下80℃预加热温度,15分钟后制得的大豆蛋白凝胶;将凝胶送入膨化罐容器中,将空气压缩机加压达到0.4Mpa,蒸汽管道通入热蒸汽,膨化温度为85℃,保持5min后,打开阀门泄压,取出膨化颗粒;
②制成含有柠檬酸钾3份、碳酸镁3份、乙酸锌2份、生物素2份、维生素 C 2份、红枣多糖2份、L-天门冬氨酸钙1份、水50-100份的溶液;
③将膨化颗粒浸泡在步骤②制成的颗粒中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡25分钟,取出干燥;
④二次滚涂:把步骤③干燥后的颗粒浸没在20%的大豆蛋白凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,大概0.3-0.5mm左右,形成营养浮球。
营养浮球补充了多种营养物质,如钾、镁、锌、生物素、维生素C、红枣多糖、L-天门冬氨酸钙。
⑸制备增香型缓释微胶囊
以海藻酸钠/氯化钙为壁材,红枣香精为芯材,0.1wt%吐温80和/或0.1wt%单甘酯为乳化剂。
制备2wt%海藻酸钠溶液,在55℃下恒温水浴加热,磁力搅拌至溶解完全;加入0.1%红枣香精、0.1wt%吐温80和/或0.1wt%单甘酯进行超声均质15min,形成水包油乳液,在600rpm磁力搅拌下,用注射器将水包油乳液挤出到2wt%氯化钙溶液中,生成海藻酸钙凝胶;滴加完毕,继续搅拌30min后,用去离子水清洗三遍,过滤,干燥,筛分,形成80-100um的增香型缓释微胶囊。缓慢释放红枣香气。
⑹调配
取水300份、葡萄糖40份、冰糖40份、果糖35份、白砂糖20份、麦芽糖浆20份、木糖醇3份、柠檬酸2份、苹果酸2份、酒石酸1份、营养浮球10-15 份、增香型缓释微胶囊10-15份混合,制得35%-40%的糖液。
⑺超声煮制
取大枣100-120份、糖液300-350份、银耳10-15份,在350W功率下超声 10min,停止超声,小火煮15min至沸腾,再次超声20min,停止超声,再次小火煮沸,直至大枣色泽鲜亮、银耳洁白、糖液颜色微黄,冷却。
⑻装罐、排气、密封、杀菌、冷却(玻璃瓶)成成品
⑼每瓶装3颗大枣、1片银耳,用冷却后的糖液(可溶性固形物为35%)灌装高4cm直径4.5cm的玻璃瓶中,随即送入充满蒸气的90℃排气箱内,6-7min,通过排气箱后,罐心温度达到75℃以上。排气后立即加盖、密封、于65℃巴氏杀菌30min,冷却,制得成品。
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 |
钾 | 10.03% | 钙 | 10.22% |
锌 | 11.84% | 镁 | 10.58% |
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 |
钾 | 11500mg/kg | 钙 | 5500mg/kg |
锌 | 171mg/kg | 镁 | 3100mg/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 | 28.3% | 35g/kg | 氨基酸 | 20.6% | 3.15g/kg |
复合维生素 | 10.85% | 145mg/kg |
Claims (3)
1.一种冰枣的加工方法,其特征在于:步骤如下
⑴原料选择
选取无虫蛀、无损伤、无裂缝的含水量30%的树荫干枣作为原料;选取去除黄根、摘去蒂头、撕成小块的银耳,在清水中浸泡;
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去果柄,将枣的两端果尖和果柄切除;
⑷制备营养浮球
①大豆蛋白:淀粉重量比=1:0.5-1,溶解于水,得到15wt%的大豆蛋白淀粉溶液,8.0U/g SPI酶添加量,搅拌条件下80℃预加热温度,15分钟后制得的大豆蛋白凝胶;将凝胶送入膨化罐容器中,将空气压缩机加压达到0.4Mpa,蒸汽管道通入热蒸汽,膨化温度为85℃,保持5min后,打开阀门泄压,取出膨化颗粒;
②制成含有柠檬酸钾3份、碳酸镁3份、乙酸锌2份、生物素2份、维生素C 2份、红枣多糖2份、L-天门冬氨酸钙1份、水50-100份的溶液;
③将膨化颗粒浸泡在步骤②制成的颗粒中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡25分钟,取出干燥;
④二次滚涂:把步骤③干燥后的颗粒浸没在20%的大豆蛋白凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,大概0.3-0.5mm左右,形成营养浮球;
⑸制备增香型缓释微胶囊
以海藻酸钠/氯化钙为壁材,红枣香精为芯材,0.1wt%吐温80和/或0.1wt%单甘酯为乳化剂;
⑹调配
取水200-300份、葡萄糖40-50份、冰糖40-50份、果糖30-40份、白砂糖10-30份、麦芽糖浆10-30份、木糖醇3-5份、柠檬酸2-5份、苹果酸2-5份、酒石酸1-5份、营养浮球10-15份、增香型缓释微胶囊10-15份混合,制得35%-50%的糖液;
⑺超声煮制
取大枣100-120份、糖液300-350份、银耳10-15份,在350W功率下超声10min,停止超声,小火煮15min至沸腾,再次超声20min,停止超声,再次小火煮沸,直至大枣色泽鲜亮、银耳洁白、糖液颜色微黄,冷却;
⑻装罐、排气、密封、杀菌、冷却成成品;
⑼每瓶装3颗大枣、1片银耳,用冷却后的糖液灌装高4cm直径4.5cm的玻璃瓶中,可溶性固形物为35%,随即送入充满蒸气的90℃排气箱内,6-7min,通过排气箱后,罐心温度达到75℃以上。排气后立即加盖、密封、于65℃巴氏杀菌30min,冷却,制得成品。
2.根据权利要求1所述的冰枣的加工方法,其特征在于:步骤⑶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,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所述的冰枣的加工方法,其特征在于:制备增香型缓释微胶囊的方法为:制备2wt%海藻酸钠溶液,在55℃下恒温水浴加热,磁力搅拌至溶解完全;加入0.1%红枣香精、0.1wt%吐温80和/或0.1wt%单甘酯进行超声均质15min,形成水包油乳液,在600rpm磁力搅拌下,用注射器将水包油乳液挤出到2wt%氯化钙溶液中,生成海藻酸钙凝胶;滴加完毕,继续搅拌30min后,用去离子水清洗三遍,过滤,干燥,筛分,形成80-100um的增香型缓释微胶囊。
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CN102653704A (zh) * | 2011-03-04 | 2012-09-05 | 上海爱普植物科技有限公司 | 一种以海藻酸钙为壁材的薄荷香精微小软胶囊制备方法 |
CN103598317A (zh) * | 2013-11-10 | 2014-02-26 | 胡本奎 | 一种银耳红枣罐头的制作方法 |
CN106858365A (zh) * | 2017-01-10 | 2017-06-20 | 南京农业大学 | 一种超声波辅助煮制加工酱卤牛肉的方法 |
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CN102524707A (zh) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | 一种魔芋加工工艺 |
CN103598317A (zh) * | 2013-11-10 | 2014-02-26 | 胡本奎 | 一种银耳红枣罐头的制作方法 |
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