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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| 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 |
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| 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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