CN110122644A - 一种雪莲果膨化果脯及其制备方法 - Google Patents
一种雪莲果膨化果脯及其制备方法 Download PDFInfo
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- CN110122644A CN110122644A CN201910466089.3A CN201910466089A CN110122644A CN 110122644 A CN110122644 A CN 110122644A CN 201910466089 A CN201910466089 A CN 201910466089A CN 110122644 A CN110122644 A CN 110122644A
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Abstract
本发明公开了一种雪莲果膨化果脯及其制备方法,采用静态超高压灭酶、灭菌、果干填充硬化、果汁抗氧化处理、果脯基质制备、混合切片等步骤,制备雪莲果膨化果脯,有效保留了原果中的抗氧化成分,防止原果和果汁褐变,制备出的果脯具有色泽均匀,酸甜适中、软硬兼具,低聚果糖、膳食纤维含量高的特点,食用后可有效清除体内自由基,改善肠道微环境,达到保健的功效,采用无糖加工工艺,果脯中总糖含量低,总多糖和总酚含量高,特别适合糖尿病人的食疗保健。采用超高压静态灭菌及生物防腐剂后,菌落总数显著降低,保存时间明显增加,食用更为安全。
Description
技术领域
本发明涉及雪莲果果脯加工领域,特别涉及一种雪莲果膨化果脯及其制备方法。
背景技术
雪莲果的果寡糖含量是为6%-12%,雪莲果浆中含量为40%-50%,干物质中含量为60%-70%,其含量是所有植物中最高的,还含有丰富的矿物质及钙、镁、铁、锌、钾、硒等微量元素。日本研究并发现,每天服用3-6g的果寡糖,3周之内,人的粪便中有毒致癌化合物的含量可减少40%以上。雪莲煎剂、乙醇提取物、总黄酮、总生物碱有显著的抗炎作用,有降压作用;注射液、总黄酮有较强的镇痛作用;煎剂有免疫与抗氧化作用,对小鼠中枢神经***有明显的抑制作用,对子宫有兴奋作用,且可终止妊娠;煎剂可增强心脏收缩力,增加心输出量,但对心率无明显影响,而总生物碱则对心脏有抑制作用,使心肌收缩力减弱,心率减慢;煎剂、总生物碱对肠有抑制作用,并能明显对抗肠肌强直性痉挛。
为保证食品的安全性与货架期,工业化生产中普遍采用热杀菌达到灭菌的目的。果汁是一种热敏性食品,虽然传统的巴氏杀菌能较好的杀灭果汁中的微生物并钝化果汁中的酶,但对果汁的感官及营养品质影响较大。高温瞬时杀菌(UHT)杀菌时问短,物料的营养成分损失及色、香、味变化小,因此UHT工艺被广泛采用。现有的果汁热灭菌方式大多采取过度灭菌方式,在导致果汁的营养成分的损失加剧的同时,果汁的色、香、味也有较大变化。高静压技术(HHP)是一种非热加工技术,它既保证了食物中微生物的残留量满足国家安全标准,又能确保食品色泽、风味、营养等不受影响,利用高静压技术杀菌,不仅可以延长食品的保质期还能最大限度地保持食品的原有品质,同时对食品的品质也有一定的改善作用。
低糖果脯的含糖量较传统果脯低,因此导致果脯干瘪和不透明,同时,低糖果脯的保藏性也受到了影响。研究者通过试验表明,在果脯渗糖阶段添加适宜适量的亲水性物质可有效填充果肉组织保证果脯饱满度。目前经常使用的亲水物质主要有黄原胶、海藻酸钠、明胶、果胶、梭甲基纤维素钠、魔芋胶等。为保证果脯质量,在生产过程中经常会增加果脯渗透压,添加酸、防腐剂和降低水分活度的物质。因为在高渗透压下,微生物生长繁殖受到抑制。高渗透压物质包括葡萄糖、食盐,水分活度降低剂包括盐类、多元醇类和有机溶液。目前研究主要选用的是柠檬酸、丙二醇、丙三醇、明胶、CMC-Na、氨基酸、蛋白水解物、山梨醇等。
传统果脯多为高糖高硫,存在的问题主要有:1.流糖严重,流糖是由于销售和包装等原因导致的,不仅影响了食品的卫生安全,而且也给果脯的销售带来了困难。2.产品褐变,果脯褐变不仅影响果脯的感官品质,也导致果脯原果味低、透明度差,失去了原果的特征特点。3.香味不足,由于传统果脯加工上的技术缺陷而导致绝大多数香味成分自然挥发,保留的香气甚少。4.含硫量高,为了满足食品货架期和透明度的要求,传统制作方法常采用熏硫等方式。但是,果脯制品中含硫较高是传统工艺中不可克服的。5.高糖,为了提高果脯的保藏性,传统果脯的含糖量一般会达到70%以上,这己经是影响果脯品质的突出问题,当今消费者更注重食品质量、营养和健康,使得传统果脯的销售出现了瓶颈。并且给低糖果脯的制作带来了困难。
中国专利CN107296140A公开了一种蜜汁雪莲果脯的制作方法,属于食品加工领域。其特征在于:采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程。有益效果:产品果味浓郁、清甜可口,具有雪莲果独特的风味。产品富含蛋白质和维生素等多种营养物质,有助于增强机体的免疫功能,还具有强身健体、提高人体免疫力、清热降火等保健作用,是一种不可多得的低热量、低脂的保健食品。
上述专利中采用亚硝酸氢钠作为防腐剂,具有食品安全风险,且进行糖煮,易导致雪莲果中的营养成分流失,保健功效差,且糖分含量较高,不适于糖尿病人使用,制作步骤简单,煮制后口感差无层次,不利于消费者对产品的接受。
发明内容
本发明所要解决的技术问题:针对目前雪莲果果脯制备过程中存在的口感差和营养流失问题,本发明提供一种雪莲果膨化果脯制备方法。
为解决上述技术问题,本发明提供以下的技术方案:
一种雪莲果膨化果脯制备方法,包含如下具体步骤:
(1)将新鲜雪莲果洗净去皮,切成1cm3的方块,-40℃真空冻干12h;
(2)将冻干雪莲果加入2~5%维生素C、明胶和羧甲基纤维素钠混合物水溶液中45~65℃浸泡12h,捞出后浸入0.1~0.3wt%δ-葡萄糖酸内酯水溶液中硬化1~3h捞出沥干;
(3)硬化后进行压差膨化操作,预干燥温度65℃,时间1.5~2h,均湿温度为4℃,时间12h,膨化温度90℃,膨化次数4次,抽空温度65℃,抽空时间45~60min得雪莲果干;
(4)将雪莲果、木瓜、番石榴、火龙果洗净后去皮去籽榨汁,加入果汁总重6~9‰的抗氧化剂,过滤后将混合果汁原液于500~600MPa超高压静态灭酶10~20min;
(5)进行10℃减压蒸馏浓缩至原液体积的15~30%,加入浓缩液0.01~0.2wt%生物发酵剂和木糖醇并以2L/min充入氮气,1500~2000rpm搅拌30~60min,加入增稠剂继续70~85℃,500~1500rpm搅拌15~30min得果脯基质;
(6)将果脯基质进行55~65℃,140~190MPa高压均质处理,加入雪莲果干,充分混匀后冷却至4℃切片,400MPa超高压静态灭菌20~30min,无菌真空包装即得。
优选地,所述木糖醇的加入量为5~25g/L,所述步骤(4)中雪莲果、木瓜、番石榴、火龙果的鲜果重量比为8:2:5:3。
优选地,所述明胶和羧甲基纤维素钠在混合物水溶液中的含量分别为1.5~10wt%和5~15wt%;所述增稠剂由卡拉胶、瓜尔豆胶、刺槐豆胶、黄原胶、魔芋胶中的任意两种配比组成,添加量为5~20wt%。
优选地,所述增稠剂由卡拉胶:黄原胶按1:2重量比组成或由卡拉胶:刺槐豆胶按3:1重量比组成或由瓜尔豆胶:魔芋胶按1:1重量比组成。
优选地,所述步骤(3)中加热室和外界的压力差为0.2~0.5MPa;所述步骤(4)中抗氧化剂由维生素C、维生素E、原花青素组成,维生素C:维生素E:原花青素重量比为5:1:8。
优选地,所述生物发酵剂包含ε-聚赖氨酸、乳酸链球菌素、那他霉素及植物提取物,ε-聚赖氨酸:乳酸链球菌素:那他霉素:植物提取物重量比为1:3:1:5。
优选地,所述植物提取物中包含山苍子油,丁香油,茶多酚及紫苏、迷迭香、薄荷的混合醇提物。
优选地,还包括所述步骤(4)中高压静态灭酶后向果汁中加入40g/L的明胶或100g/L的硅藻土或60g/L的壳聚糖吸附或聚沉,4℃处理6~12h去涩澄清后8000~12000rpm离心30min,去上清减压至100~500Pa压力下脱气0.5~2h;所述步骤(6)中果脯基质高压均质处理后,将部分果脯基质通过针头注满膨化后的雪莲果干中,将雪莲果干平铺为单层,加入剩余果脯基质混匀后4℃冷凝切片,切片应保证雪莲果干的完整;所述雪莲果干与果脯基质的重量比为3~5:4~10。
一种上述制备方法制备的雪莲果膨化果脯,所述果脯中总糖29.7~54.2mg/g、总酚63.2~82.4mg/g、总多糖33.2~55.4mg/g、低聚果糖149.2~258.5mg/g,可溶性膳食纤维103.4~142.6mg/g,菌落总数0~3CFU/g。
本发明获得的有益效果:
(1)本发明中的果脯未经过反复高温煮制,完整的保留了多糖、酚类、维生素等营养元素;
(2)本发明中加入天然抗氧化物质及超高压静态灭酶防止果脯制备过程中产生的褐变;
(3)本发明未添加传统防腐剂,采用生物发酵剂和天然植物提取物作为防腐剂,安全无食用隐患,杀菌及抑菌效果均好于传统反腐剂;
(4)果脯基质中加入卡拉胶、魔芋胶、刺槐豆胶、瓜尔豆胶、黄原胶等增稠剂口感软糯富有嚼劲,添加明胶和CMC-Na作为填充剂,保持雪莲果干的形状在后续制作中不会软塌糜烂,同时雪莲果经过硬化和压差膨化为雪莲果干后口感为脆性,口感更好。
(5)本发明果脯制备过程中不添加大量糖,总糖低,同时富含低聚果糖,可有效降低血糖和血脂,很适合糖尿病人食用;
(6)全程相对低温操作完整保留多种水果原料中的低聚果糖、膳食纤维、酚类物质等活性物质,有助于雪莲果和其他多种水果的抗氧化功效发挥及肠道保健功能。传统果脯处理都需要煮制等100℃左右的高温,而本发明大部分温度都远低于100℃,以减少营养成分丢失。
具体实施方式
下面通过对实施例的描述,对本发明的具体实施方式作进一步详细的说明,以帮助本领域的技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
实施例1:按如下方法制备雪莲果果脯:
一、原料准备:
填充液的制备:称取2wt%维生素C、1.5wt%明胶和5wt%羧甲基纤维素钠溶于去离子水中,加热至90℃,至固体完全溶解后冷却至35℃加入2wt%维生素C充分搅拌溶解后即得填充液。
植物提取物的制备:
将紫苏叶、迷迭香叶、薄荷叶鲜品密封浸泡入75%乙醇中,25℃浸泡12h后抽滤取滤液得到混合醇提物;取10重量份混合醇提物,加入2重量份山苍子油,1重量份丁香油,5重量份茶多酚混匀后即得植物提取物。
生物发酵剂的制备:
按1:3:1:5重量比称取ε-聚赖氨酸粉末、乳酸链球菌素粉末、那他霉素粉末和植物提取物,将ε-聚赖氨酸、乳酸链球菌素、那他霉素加入2倍体积的去离子水中充分溶解后,用0.22μm滤膜过滤后加入植物提取物即得。
二、雪莲果果脯加工:
(1)将新鲜雪莲果洗净去皮,切成1cm3的方块,-40℃真空冻干12h;
(2)将冻干雪莲果加入填充液中45℃浸泡12h,捞出后浸入0.1wt%δ-葡萄糖酸内酯水溶液中硬化1h捞出沥干;此步骤作用在于替换传统硬化步骤中煮沸硬化操作,传统操作中为了让填充剂快速浸入果肉内需要煮制,而高温煮制又会破坏营养成分,形状、色泽也会改变,因此通过冻干脱水后中等温度浸泡吸胀达到填充剂快速填充的目的,无须高温煮制。
(3)硬化后进行压差膨化操作,加热室和外界的压力差为0.2MPa,预干燥温度65℃,时间1.5h,均湿温度为4℃,时间12h,膨化温度90℃,膨化次数4次,抽空温度65℃,抽空时间45min得雪莲果干;
(4)按雪莲果、木瓜、番石榴、火龙果的鲜果重量比为8:2:5:3称取水果,将雪莲果、木瓜、番石榴、火龙果洗净后去皮去籽榨汁,加入果汁总重6‰的抗氧化剂,过滤后将混合果汁原液于500MPa超高压静态灭酶10min;所述抗氧化剂由维生素C、维生素E、原花青素组成,维生素C:维生素E:原花青素重量比为5:1:8。雪莲果、木瓜、番石榴、火龙果主要用于改善果脯基质的口味,因为雪莲果口感不甜,加入多种甜味的水果可显著提升口味,增加味觉层次感。
(5)进行10℃减压蒸馏浓缩至原液体积的15%,加入浓缩液0.01wt%生物发酵剂和5g/L木糖醇并以2L/min充入氮气,1500rpm搅拌30min,加入5wt%增稠剂继续70℃,500rpm搅拌15min得果脯基质;所述增稠剂由固体卡拉胶:黄原胶按1:2重量比组成。
(6)将果脯基质进行55℃,140MPa高压均质处理,按雪莲果干与果脯基质的重量比为3:4加入雪莲果干,充分混匀后冷却至4℃切片,400MPa超高压静态灭菌20min,无菌真空包装即得。
实施例2:按如下方法制备雪莲果果脯:
一、原料准备:
填充液的制备:称取5wt%维生素C、10wt%明胶和15wt%羧甲基纤维素钠溶于去离子水中,加热至90℃,至固体完全溶解后冷却至35℃加入5wt%维生素C充分搅拌溶解后即得填充液。
植物提取物的制备:
将紫苏叶、迷迭香叶、薄荷叶鲜品密封浸泡入75%乙醇中,30℃浸泡36h后抽滤取滤液得到混合醇提物;取20重量份混合醇提物,加入6重量份山苍子油,5重量份丁香油,10重量份茶多酚混匀后即得植物提取物。
生物发酵剂的制备:
按1:3:1:5重量比称取ε-聚赖氨酸粉末、乳酸链球菌素粉末、那他霉素粉末和植物提取物,将ε-聚赖氨酸、乳酸链球菌素、那他霉素加入5倍体积的去离子水中充分溶解后,用0.22μm滤膜过滤后加入植物提取物即得。
二、雪莲果果脯加工:
(1)将新鲜雪莲果洗净去皮,切成1cm3的方块,-40℃真空冻干12h;
(2)将冻干雪莲果加入填充液中65℃浸泡12h,捞出后浸入0.3wt%δ-葡萄糖酸内酯水溶液中硬化3h捞出沥干;
(3)硬化后进行压差膨化操作,加热室和外界的压力差为0.5MPa,预干燥温度65℃,时间2h,均湿温度为4℃,时间12h,膨化温度90℃,膨化次数4次,抽空温度65℃,抽空时间60min得雪莲果干;
(4)按雪莲果、木瓜、番石榴、火龙果的鲜果重量比为8:2:5:3称取水果,将雪莲果、木瓜、番石榴、火龙果洗净后去皮去籽榨汁,加入果汁总重9‰的抗氧化剂,过滤后将混合果汁原液于600MPa超高压静态灭酶20min;所述抗氧化剂由维生素C、维生素E、原花青素组成,维生素C:维生素E:原花青素重量比为5:1:8。
(5)进行10℃减压蒸馏浓缩至原液体积的30%,加入浓缩液0.2wt%生物发酵剂和25g/L木糖醇并以2L/min充入氮气,2000rpm搅拌60min,加入20wt%增稠剂继续85℃,1500rpm搅拌30min得果脯基质;所述增稠剂由固体卡拉胶:刺槐豆胶按3:1重量比组成。
将果脯基质进行65℃,190MPa高压均质处理,按雪莲果干与果脯基质的重量比为5:10加入雪莲果干,充分混匀后冷却至4℃切片,400MPa超高压静态灭菌30min,无菌真空包装即得。
实施例3:按如下方法制备雪莲果果脯:
一、原料准备:
填充液的制备:称取3wt%维生素C、6.5wt%明胶和10wt%羧甲基纤维素钠溶于去离子水中,加热至90℃,至固体完全溶解后冷却至35℃加入维生素C充分搅拌溶解后即得填充液。
植物提取物的制备:
将紫苏叶、迷迭香叶、薄荷叶鲜品密封浸泡入75%乙醇中,28℃浸泡24h后抽滤取滤液得到混合醇提物;取15重量份混合醇提物,加入4重量份山苍子油,3重量份丁香油,7重量份茶多酚混匀后即得植物提取物。
生物发酵剂的制备:
按1:3:1:5重量比称取ε-聚赖氨酸粉末、乳酸链球菌素粉末、那他霉素粉末和植物提取物,将ε-聚赖氨酸、乳酸链球菌素、那他霉素加入3倍体积的去离子水中充分溶解后,用0.22μm滤膜过滤后加入植物提取物即得。
二、雪莲果果脯加工:
(1)将新鲜雪莲果洗净去皮,切成1cm3的方块,-40℃真空冻干12h;
(2)将冻干雪莲果加入填充液中55℃浸泡12h,捞出后浸入0.2wt%δ-葡萄糖酸内酯水溶液中硬化2h捞出沥干;
(3)硬化后进行压差膨化操作,加热室和外界的压力差为0.35MPa,预干燥温度65℃,时间2h,均湿温度为4℃,时间12h,膨化温度90℃,膨化次数4次,抽空温度65℃,抽空时间50min得雪莲果干;
(4)按雪莲果、木瓜、番石榴、火龙果的鲜果重量比为8:2:5:3称取水果,将雪莲果、木瓜、番石榴、火龙果洗净后去皮去籽榨汁,加入果汁总重7‰的抗氧化剂,过滤后将混合果汁原液于550MPa超高压静态灭酶15min;所述抗氧化剂由维生素C、维生素E、原花青素组成,维生素C:维生素E:原花青素重量比为5:1:8。
(5)向果汁中加入40g/L的明胶吸附或聚沉,4℃处理12h去涩澄清后12000rpm离心30min,去上清减压至500Pa压力下脱气2h;
(6)进行10℃减压蒸馏浓缩至原液体积的20%,加入浓缩液0.1wt%生物发酵剂和15g/L木糖醇并以2L/min充入氮气,1750rpm搅拌45min,加入15wt%增稠剂继续80℃,1000rpm搅拌25min得果脯基质;所述增稠剂由固体瓜尔豆胶:魔芋胶按1:1重量比组成。
(7)将果脯基质进行60℃,160MPa高压均质处理,将部分果脯基质通过针头注满膨化后的雪莲果干中,将注心雪莲果干平铺为单层,加入剩余果脯基质混匀后4℃冷凝切片,切片应保证雪莲果干的完整;所述雪莲果干与果脯基质的重量比为4:7,400MPa超高压静态灭菌25min,无菌真空包装即得。
实施例4:按如下方法制备雪莲果果脯:
一、原料准备:
填充液的制备:称取4wt%维生素C、8wt%明胶和11wt%羧甲基纤维素钠溶于去离子水中,加热至100℃,至固体完全溶解后冷却至40℃加入维生素C充分搅拌溶解后即得填充液。
植物提取物的制备:
将紫苏叶、迷迭香叶、薄荷叶鲜品密封浸泡入无水乙醇中,35℃浸泡12~36h后抽滤取滤液得到混合醇提物;取18重量份混合醇提物,加入3重量份山苍子油4重量份丁香油,8重量份茶多酚混匀后即得植物提取物。
生物发酵剂的制备:
按1:1:1:2重量比称取ε-聚赖氨酸粉末、乳酸链球菌素粉末、那他霉素粉末和植物提取物,将ε-聚赖氨酸、乳酸链球菌素、那他霉素加入4倍体积的去离子水中充分溶解后,用0.22μm滤膜过滤后加入植物提取物即得。
二、雪莲果果脯加工:
(1)将新鲜雪莲果洗净去皮,切成1cm3的方块,-40℃真空冻干12h;
(2)将冻干雪莲果加入填充液中70℃浸泡6h,捞出后浸入0.2wt%δ-葡萄糖酸内酯水溶液中硬化1.5h捞出沥干;
(3)硬化后进行压差膨化操作,加热室和外界的压力差为0.1MPa,预干燥温度65℃,时间1.8h,均湿温度为4℃,时间12h,膨化温度85℃,膨化次数3次,抽空温度65℃,抽空时间60min得雪莲果干;
(4)按雪莲果、木瓜、番石榴、火龙果的鲜果重量比为5:1:2:1称取水果,将雪莲果、木瓜、番石榴、火龙果洗净后去皮去籽榨汁,加入果汁总重8‰的抗氧化剂,过滤后将混合果汁原液于600MPa超高压静态灭酶15min;所述抗氧化剂由维生素C、维生素E、原花青素组成,维生素C:维生素E:原花青素重量比为1:1:5。
(5)向果汁中加入100g/L的硅藻土吸附或聚沉,4℃处理6h去涩澄清后8000rpm离心30min,去上清减压至100Pa压力下脱气0.5h;
(6)进行10℃减压蒸馏浓缩至原液体积的20%,加入浓缩液0.15wt%生物发酵剂和10g/L木糖醇并以5L/min充入氮气,1700rpm搅拌45min,加入12wt%增稠剂继续85℃,1000rpm搅拌30min得果脯基质;所述增稠剂由固体卡拉胶:魔芋胶按4:1重量比组成。
(7)将果脯基质进行62℃,180MPa高压均质处理,将部分果脯基质通过针头注满膨化后的雪莲果干中,将注心雪莲果干平铺为单层,加入剩余果脯基质混匀后4℃冷凝切片,切片应保证雪莲果干的完整;所述雪莲果干与果脯基质的重量比为5:7,400MPa超高压静态灭菌25min,无菌真空包装即得。
实施例5:按如下方法制备雪莲果果脯:
一、原料准备:
填充液的制备:称取5wt%维生素C、3wt%明胶和6.5%羧甲基纤维素钠溶于去离子水中,加热至90℃,至固体完全溶解后冷却至30℃加入维生素C充分搅拌溶解后即得填充液。
植物提取物的制备:
将紫苏叶、迷迭香叶、薄荷叶鲜品密封浸泡入65%乙醇中,15℃浸泡30h后抽滤取滤液得到混合醇提物;取20重量份混合醇提物,加入3重量份山苍子油,2重量份丁香油,6重量份茶多酚混匀后即得植物提取物。
生物发酵剂的制备:
按1:5:2:3重量比称取ε-聚赖氨酸粉末、乳酸链球菌素粉末、那他霉素粉末和植物提取物,将ε-聚赖氨酸、乳酸链球菌素、那他霉素加入3倍体积的去离子水中充分溶解后,用0.22μm滤膜过滤后加入植物提取物即得。
二、雪莲果果脯加工:
(1)将新鲜雪莲果洗净去皮,切成0.5cm3的方块,-40℃真空冻干12h;
(2)将冻干雪莲果加入填充液中60℃浸泡6h,捞出后浸入0.3wt%δ-葡萄糖酸内酯水溶液中硬化1h捞出沥干;
(3)硬化后进行压差膨化操作,加热室和外界的压力差为0.4MPa,预干燥温度60℃,时间2h,均湿温度为4℃,时间24h,膨化温度85℃,膨化次数5次,抽空温度55℃,抽空时间45min得雪莲果干;
(4)按雪莲果、木瓜、番石榴、火龙果的鲜果重量比为5:2:3:3称取水果,将雪莲果、木瓜、番石榴、火龙果洗净后去皮去籽榨汁,加入果汁总重8‰的抗氧化剂,过滤后将混合果汁原液于400MPa超高压静态灭酶18min;所述抗氧化剂由维生素C、维生素E、原花青素组成,维生素C:维生素E:原花青素重量比为3:2:10。
(5)向果汁中加入60g/L的壳聚糖吸附或聚沉,4℃处理8h去涩澄清后10000rpm离心30min,去上清减压至250Pa压力下脱气1h;
(6)进行15℃减压蒸馏浓缩至原液体积的27%,加入浓缩液0.05wt%生物发酵剂和10g/L木糖醇并以1L/min充入氮气,1500rpm搅拌30min,加入13wt%增稠剂继续80℃,1000rpm搅拌22min得果脯基质;所述增稠剂由固体瓜尔豆胶:黄原胶按1:3重量比组成。
(7)将果脯基质进行45℃,180MPa高压均质处理,将部分果脯基质通过针头注满膨化后的雪莲果干中,将注心雪莲果干平铺为单层,加入剩余果脯基质混匀后4℃冷凝切片,切片应保证雪莲果干的完整;所述雪莲果干与果脯基质的重量比为3:10,400MPa超高压静态灭菌20min,无菌真空包装即得。
对照实施例:采用中国专利CN107296140A实施例1中公开的方法制备雪莲果果脯,用于后续对比试验。
将实施例1-5及对照实施例中制备的雪莲果果脯进行理化性质检测,具体检测项目如下:
需要进行液体测试的项目,可将果脯加入无菌预冷0.1MPBS研磨均匀后制备测试样品,测定后换算为固体果脯中的含量即可。
1、总糖含量测定:采用GB/T10782-2006,斐林试剂法。
2、总酚含量测定:根据文献:李达,马聪玉,吕青林,等.不同产地脱脂乳木果仁总酚含量测定及其生物活性[J].中国药科大学学报,2018(5).提供的总酚测定方法。
3、低聚果糖含量测定:根据文献:张媛媛,张彬,韩爱云,et al.三种低聚果糖检测方法的比较[J].食品研究与开发,2015,36(14):98-101.中提供的高效液相色谱-蒸发光散射检测法进行测定。
4、总多糖含量测定:根据文献:刘玉红.四君子汤总多糖的提取研究[J].中国医药导报,2009,6(14):67-68.中提供的方法采用蒽酮-硫酸法测定总多糖的含量。
5、膳食纤维及可溶性膳食纤维含量测定:根据《食品安全国家标准食品中膳食纤维的测定》中提供的检定方法,测定黑枸杞压片糖果中膳食纤维的含量,结果如下:
6、菌落总数测定:按照GB/T4789.2-2003测定。
7、感官品评:从饱满度、硬度、口感、色泽四个方面对果脯进行综合评分,100分为满分,评分标准如下表:
表1雪莲果果脯感官评定标准
8、测定雪莲果果脯的羟基自由基、DPPH自由基、ABTS自由基的清除率。
根据文献:高石花,叶高杰,覃江克,等.油茶多糖和多酚的体外抗氧化活性研究[J].食品工业,2013(11):163-166.中提供的方法测定发酵过程中益生菌石斛花对羟基自由基、DPPH自由基、ABTS自由基的清除率。
测定结果如下:
表2雪莲果果脯中总糖、总酚、总多糖、低聚果糖含量测定
样品 | 总糖(mg/g) | 总酚(mg/g) | 总多糖(mg/g) | 低聚果糖(mg/g) |
实施例1 | 29.7 | 63.2 | 33.2 | 149.2 |
实施例2 | 51.4 | 79.8 | 45.8 | 258.5 |
实施例3 | 32.9 | 69.1 | 40.6 | 203.4 |
实施例4 | 44.3 | 82.4 | 55.4 | 197.6 |
实施例5 | 54.2 | 71.3 | 48.5 | 158.7 |
对照实施例 | 698.3 | 13.8 | 21.7 | 29.4 |
本发明通过高压灭酶的方法,使得果汁中多酚氧化酶、过氧化物酶、β-糖苷酶失活,使果汁中的酚类物质避免被破坏,同时加入多种抗氧化剂及惰性气体氮气填充搅拌,提高了低聚果糖等益生元的保留率,使得果脯中低聚果糖含量较对照实施例显著提高。采用木糖醇替代蔗糖等传统糖类甜味剂,显著降低了果脯中总糖量。
表3果脯中膳食纤维、可溶性膳食纤维含量及菌落总数测定结果
采用静态超高压灭菌技术灭菌,结合微生物发酵产生的发酵剂及植物提取物作为防腐剂抑菌,具有较强抗菌抑菌活性,且对不同种类的微生物有抑制作用,合用后抗菌谱广,防腐效果更佳,提高果脯保藏期,相比传统化学防腐剂更为安全,用量更少,效果更优。采用果汁原浆浓缩后全部用于制作果脯基质,完整的保留了果肉中的粗膳食纤维,同时也保留了原果中富含的可溶性膳食纤维和低聚果糖等。
表4果脯感官评价结果(分)
样品 | 饱满度 | 色泽 | 硬度 | 滋味 | 总分 |
实施例1 | 18 | 17 | 26 | 27 | 88 |
实施例2 | 19 | 17 | 28 | 26 | 90 |
实施例3 | 18 | 18 | 25 | 24 | 85 |
实施例4 | 17 | 19 | 27 | 27 | 90 |
实施例5 | 16 | 16 | 24 | 23 | 79 |
对照实施例 | 10 | 11 | 19 | 9 | 49 |
本发明中合理配比雪莲果干和果脯基质使得雪莲果果脯软中带脆,增稠剂的加入使果脯基质具有一定嚼劲及弹性,滋味上酸甜适中,加入填充液中浸泡后使得本发明中雪莲果干饱满度较好无塌陷糜烂,色泽上采用抗氧化剂、惰性气体填充和超高压灭酶等手段防止褐变,使得色泽均匀,具有原果的淡黄色泽。
表5雪莲果果脯的抗氧化作用
以果汁原汁的自由基清除率作为100%基准,以果脯的自由基清除率比果汁原汁的自由基清除率作为自由基清除能力保留率,结果如下:
表6果脯自由基清除能力保留率
本发明舍弃糖煮工艺,采用全程相对低温加工手段保留了原果和果汁中的抗氧化成分活性,具有较强的自由基清除率,显著高于对照实施例制备的雪莲果果脯。
雪莲果膨化果脯质构特性测定:
采用质构仪测定实施例1~5中制备的雪莲果干的质构特性,参数设置为:探头型号:HDP/KS5,测试模式:压缩,测试速度:1mm/s,目标模式:应变,受力程度:50%。测定雪莲果干的硬度值和脆性(峰值的个数)。理论上,脆片的硬度越小,峰值越多(脆性高)时,品质越好。每个质构特性指标测定5次,取平均值。对照组中采用糖煮后进行膨化,其余条件均与实施例3相同。
表7雪莲果干的硬度和脆性
表7的结果表明,经过硬化固定形状后再进行膨化操作可提高雪莲果干的脆性(脆性峰值数多),并降低硬度,使得品质更佳,而对照组煮制后雪莲果块软塌糜烂,脱水后形成板结的块状物,膨化果干硬度高,脆性峰值数少,蓬松度和脆性均较差。
综上所述,本发明中的果脯未经过反复高温煮制,完整的保留了多糖、酚类、维生素等营养元素;本发明中加入天然抗氧化物质及超高压静态灭酶防止果脯制备过程中产生的褐变;本发明未添加传统防腐剂,采用生物发酵剂和天然植物提取物作为防腐剂,安全无食用隐患,杀菌及抑菌效果均好于传统反腐剂;果脯基质中加入卡拉胶、魔芋胶、刺槐豆胶、瓜尔豆胶、黄原胶等增稠剂口感软糯富有嚼劲,添加明胶和CMC-Na作为填充剂,保持雪莲果干的形状在后续制作中不会软塌糜烂,同时雪莲果经过硬化和压差膨化为雪莲果干后口感为脆性,口感更好。本发明果脯制备过程中不添加大量糖,总糖低,同时富含低聚果糖,可有效降低血糖和血脂,很适合糖尿病人食用;全程低温操作完整保留多种水果原料中的低聚果糖、膳食纤维、酚类物质等活性物质,有助于雪莲果和其他多种水果的抗氧化功效发挥及肠道保健功能。
以上实施例仅为说明本发明的技术思想,不能以此限定本发明的保护范围,凡是按照本发明提出的技术思想,在技术方案基础上所做的任何改动,均落入本发明保护范围之内;本发明未涉及的技术均可通过现有技术加以实现。
Claims (9)
1.一种雪莲果膨化果脯制备方法,其特征在于,包含如下具体步骤:
(1)将新鲜雪莲果洗净去皮,切成1cm3的方块,-40℃真空冻干12h;
(2)将冻干雪莲果加入2~5%维生素C、明胶和羧甲基纤维素钠混合物水溶液中45~65℃浸泡12h,捞出后浸入0.1~0.3wt%δ-葡萄糖酸内酯水溶液中硬化1~3h捞出沥干;
(3)硬化后进行压差膨化操作,预干燥温度65℃,时间1.5~2h,均湿温度为4℃,时间12h,膨化温度90℃,膨化次数4次,抽空温度65℃,抽空时间45~60min得雪莲果干;
(4)将雪莲果、木瓜、番石榴、火龙果洗净后去皮去籽榨汁,加入果汁总重6~9‰的抗氧化剂,过滤后将混合果汁原液于500~600MPa超高压静态灭酶10~20min;
(5)进行10℃减压蒸馏浓缩至原液体积的15~30%,加入浓缩液0.01~0.2wt%生物发酵剂和木糖醇并以2L/min充入氮气,1500~2000rpm搅拌30~60min,加入增稠剂继续70~85℃,500~1500rpm搅拌15~30min得果脯基质;
(6)将果脯基质进行55~65℃,140~190MPa高压均质处理,加入雪莲果干,充分混匀后冷却至4℃切片,400MPa超高压静态灭菌20~30min,无菌真空包装即得。
2.根据权利要求1中所述的一种雪莲果膨化果脯制备方法,其特征在于:所述木糖醇的加入量为5~25g/L,所述步骤(4)中雪莲果、木瓜、番石榴、火龙果的鲜果重量比为8:2:5:3。
3.根据权利要求1中所述的一种雪莲果膨化果脯制备方法,其特征在于:所述明胶和羧甲基纤维素钠在混合物水溶液中的含量分别为1.5~10wt%和5~15wt%;所述增稠剂由卡拉胶、瓜尔豆胶、刺槐豆胶、黄原胶、魔芋胶中的任意两种配比组成,添加量为5~20wt%。
4.根据权利要求3中所述的一种雪莲果膨化果脯制备方法,其特征在于:所述增稠剂由卡拉胶:黄原胶按1:2重量比组成或由卡拉胶:刺槐豆胶按3:1重量比组成或由瓜尔豆胶:魔芋胶按1:1重量比组成。
5.根据权利要求1中所述的一种雪莲果膨化果脯制备方法,其特征在于:所述步骤(3)中加热室和外界的压力差为0.2~0.5MPa;所述步骤(4)中抗氧化剂由维生素C、维生素E、原花青素组成,维生素C:维生素E:原花青素重量比为5:1:8。
6.根据权利要求5中所述的一种雪莲果膨化果脯制备方法,其特征在于:所述生物发酵剂包含ε-聚赖氨酸、乳酸链球菌素、那他霉素及植物提取物,ε-聚赖氨酸:乳酸链球菌素:那他霉素:植物提取物重量比为1:3:1:5。
7.根据权利要求6中所述的一种雪莲果膨化果脯制备方法,其特征在于:所述植物提取物中包含山苍子油,丁香油,茶多酚及紫苏、迷迭香、薄荷的混合醇提物。
8.根据权利要求1中所述的一种雪莲果膨化果脯制备方法,其特征在于,还包括:所述步骤(4)中高压静态灭酶后向果汁中加入40g/L的明胶或100g/L的硅藻土或60g/L的壳聚糖吸附或聚沉,4℃处理6~12h去涩澄清后8000~12000rpm离心30min,去上清减压至100~500Pa压力下脱气0.5~2h;所述步骤(6)中果脯基质高压均质处理后,将部分果脯基质通过针头注满膨化后的雪莲果干中,将雪莲果干平铺为单层,加入剩余果脯基质混匀后4℃冷凝切片,切片应保证雪莲果干的完整;所述雪莲果干与果脯基质的重量比为3~5:4~10。
9.一种如权利要求1-8中任一项所述雪莲果膨化果脯制备方法制备的雪莲果膨化果脯,其特征在于:所述果脯中总糖29.7~54.2mg/g、总酚63.2~82.4mg/g、总多糖33.2~55.4mg/g、低聚果糖149.2~258.5mg/g,可溶性膳食纤维103.4~142.6mg/g,菌落总数0~3CFU/g。
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