CN111053168A - 一种联产青梅原汁和无盐梅坯的青梅加工方法 - Google Patents
一种联产青梅原汁和无盐梅坯的青梅加工方法 Download PDFInfo
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- CN111053168A CN111053168A CN201911134519.8A CN201911134519A CN111053168A CN 111053168 A CN111053168 A CN 111053168A CN 201911134519 A CN201911134519 A CN 201911134519A CN 111053168 A CN111053168 A CN 111053168A
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- green
- plum
- plums
- juice
- salt
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Abstract
本发明公开了一种联产青梅原汁和无盐梅坯的青梅加工方法,包括以下步骤:(1)采集青梅,分级后进行冷冻处理至青梅果内水分完全结冰;(2)将完全结冰的青梅进行逐级解冻至微冻状态,然后清洗;(3)将清洗后的青梅进行风干并使其完全解冻;(4)在完全解冻的青梅表面刺孔,并收集刺孔过程中漏出的汁液;(5)将刺孔后的青梅进行榨汁,收集压榨出的汁液,然后合并步骤(4)中的汁液,经离心、灭菌和灌装得到青梅原汁;(6)将榨汁后的梅果进行干燥处理,得无盐梅坯。该方法能充分利用青梅资源,能同时获得青梅原汁和无盐梅坯,而且不需要添加食盐或蔗糖腌制青梅,环境友好,并能显著缩短梅坯生产周期。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种联产青梅原汁和无盐梅坯的青梅加工方法。
背景技术
青梅(Prunus mume)又称为酸梅、果梅,为蔷薇科杏属乔木的果实,主要分布于长江流域及华南、西南地区一带,以广东、广西、云南、福建、浙江、江苏等省的产量较大。青梅是我国传统的药食两用水果,富含多种营养和功能成分,具有独特的保健和药理作用。现代分析发现,青梅富含有机酸、酚类物质和膳食纤维,含有少量的糖、蛋白质和维生素,但也含有苦杏仁苷、柚皮苷等苦味物质。青梅有机酸谱分析表明,青梅主要含柠檬酸和苹果酸,以及少量的酒石酸、草酸、乳酸、乙酸和琥珀酸。在酚类物质中,青梅主要含羟基肉桂酸衍生物,包括新绿原酸、绿原酸和隐绿原酸,以及少量的咖啡酸和对香豆酸。青梅还含有少量芦丁、木犀草素葡萄糖苷、芹菜素葡萄糖苷、柚皮苷和橙皮苷。现代药理学研究发现,青梅及其加工品乌梅具有抗氧化、抗微生物、抗炎、抗过敏、助消化、抗胃炎和胃溃疡、抗肿瘤、减肥、降血糖、降血脂、降尿酸、肝保护、心血管保护、神经保护、缓解运动型疲劳、增强免疫、美白、通便等作用。
青梅低糖高酸,其糖酸比与柠檬相似,总酸含量占可溶性固形物的80%左右。由于青梅的酸度过高,又含苦味物质,因而不宜鲜食,属于典型的加工型水果。青梅的加工产品主要包括各种青梅蜜饯,中药材乌梅,以及采用现代加工方式生产的果汁饮料、果酒、果酱等产品。尽管近年来发展了诸多青梅的现代加工产品,但盐腌后制作青梅蜜饯仍然是最主要的加工方式。在青梅盐腌生产梅坯过程中,不仅大量的食盐渗透进入梅果,而且梅果中大量的有机酸、糖、酚类物质及少部分可溶性膳食纤维随青梅中的水分渗出形成盐渍液(梅卤)。在进行青梅的现代加工中,目前主要是以新鲜青梅为主要原料,通过热烫、打浆、酶解等方式加工青梅原汁。如专利03139175.3公布了一种青梅果汁饮料的生产方法,其主要工艺包括清洗、冰冻去皮、热水解冻、打浆、调配定容、脱气均质、杀菌、罐装等;专利200710027568.2公布了一种青梅浓缩果汁的制备方法,其主要工艺包括清洗、热烫、打浆、酶解、钝酶、过滤、离心、超滤、反渗透浓缩、真空浓缩、高温瞬时灭菌、无菌包装等;专利201410673936.0公布了一种青梅汁的加工方法,其主要工艺包括清洗、隔水蒸、去核、打浆、冷冻、解冻、调配、灭菌等;201510938726.4也公布了一种青梅浓缩汁的制作方法,其主要工艺包括清洗、去核、打浆、冷冻、解冻、酶解、固液分离、浓缩等。因此,从以上分析可以看出,如果将青梅进行食盐腌制制作梅坯,则青梅中大量的有机酸和可溶性生物活性物质进入梅卤中,而且后期梅坯制作蜜饯过程中还随脱盐操作而大量损失;如果将青梅加工为原汁,则破坏了青梅的外形,其果肉又不能得到很好的利用。现代研究还发现,将新鲜青梅进行热烫、打浆等工艺制得的青梅原汁苦味物质含量高,限制了其使用,需要进行脱苦处理。
在已有技术中,也有同时生产青梅汁和梅坯的报道。如专利200410027679.X公布了一种青梅制汁方法,其主要工艺包括分拣、后熟、清洗、糖渍浸提制汁等,糖渍浸提取汁后的梅坯保持了原有外形,可以继续用于蜜饯的制作,浸提得到的汁液可用于果汁饮料、果酒等产品的生产;专利200710050464.3公布了一种同时生产梅饯、青梅汁、话梅、青梅酒的方法,也是青梅清洗后加糖浸提果汁,果肉再加工为蜜饯。这两项专利技术均加入了大量的蔗糖,所得梅汁和梅坯都含有大量的蔗糖,限制了其后续加工方式,后续含糖梅坯干燥时间也较长。
发明内容
本发明的目的在于提供一种联产青梅原汁和无盐梅坯的青梅加工方法,该方法能充分利用青梅资源,能同时获得青梅原汁和无盐梅坯,而且不需要添加食盐或蔗糖腌制青梅,环境友好,并能显著缩短梅坯生产周期。
本发明根据新鲜青梅所具有的水分含量高、汁液丰富、低糖高酸等特点,将其进行冷冻处理,通过形成的冰晶破坏果肉细胞,在解冻过程中排出汁液,剩下的梅果加工为梅坯,提出了一种利用新鲜青梅联产原汁和无盐梅坯的方法。本发明不需要添加食盐腌制,不产生盐渍液,直接将青梅汁液转变为青梅原汁,挤出汁液的梅坯水分和总酸含量显著降低,干燥时间显著缩短,并可以周年生产。
本发明的上述目的可以通过以下技术方案来实现的:一种联产青梅原汁和无盐梅坯的青梅加工方法,包括以下步骤:
(1)采集青梅,分级后进行冷冻处理至青梅果内水分完全结冰;
(2)将完全结冰的青梅进行逐级解冻至微冻状态,然后清洗;
(3)将清洗后的青梅进行风干并使其完全解冻;
(4)在完全解冻的青梅表面刺孔,并收集刺孔过程中漏出的汁液;
(5)将刺孔后的青梅进行榨汁,收集压榨出的汁液,然后合并步骤(4)中的汁液,经离心、灭菌和灌装得到青梅原汁;
(6)将榨汁后的梅果进行干燥处理,得无盐梅坯。
在上述联产青梅原汁和无盐梅坯的青梅加工方法中:
优选的,步骤(1)中所述青梅为8-9成熟新鲜青梅,所述青梅外表绿色、质地坚硬。
优选的,步骤(1)中分级时按常规分级为按大小分级,分为小(S)、中(M)、大(XL)、更大(XXL)和超大(XXXL)共5个级别,便于后期冰冻、解冻、刺孔等操作。
优选的,步骤(1)中冷冻处理时将青梅置于冰库中进行,冰库中的温度为-35℃到-10℃。
优选的,步骤(2)中逐级解冻时,是将完全结冰的青梅先转移至温度为-1℃~4℃的冷藏库中解冻,然后再转移至室温(优选是15℃~30℃)下进行继续解冻至微冻状态。
优选的,步骤(2)中微冻状态是指指青梅的表面残存少许冰渣,青梅果与果之间能够分开,且青梅质地不再坚硬。
优选的,步骤(3)中清洗为鼓泡清洗或喷淋清洗,步骤(3)中完全解冻是指全部青梅梅果已经解冻,青梅梅果整体温度在0℃以上。
优选的,步骤(4)中刺孔方式为手工刺孔或机械刺孔,所述孔的孔径在2mm以下,每个青梅表面孔的数量为1~20个。
优选的,步骤(5)中榨汁时采用液压榨汁机,榨汁时以采用的压力为不损坏梅果外表完整性的最大压力,保压时间为10~180分钟,步骤(5)中经离心后取上清液,所述上清液澄清透明。
优选的,步骤(6)中的干燥包括晒干、热风干燥、热泵干燥、微波干燥或红外干燥,干燥至梅坯的水分质量百分含量为20~40%,水分活度为0.6~0.9。
与现有技术相比,本发明具有如下有益效果:
(1)采用无添加方式同时生产青梅原汁和梅坯:目前在青梅原料的处理中,如果需要同时利用青梅汁液和青梅果肉,主要方法就是采用添加大量蔗糖腌制取汁,而本技术无需添加外源高渗物质,直接利用冷冻技术诱导梅果内水分形成冰晶损伤果肉细胞,并在梅果解冻后采用物理压榨技术挤出青梅汁液,挤出部分汁液的梅坯仍然具有完整的外形,从而实现联产青梅原汁和梅坯的目的。
(2)青梅原汁果胶含量低:现有青梅原汁主要是通过热烫、打浆、酶解等工艺生产,热烫处理使青梅中原果胶降解成为水溶性果胶,难溶的半纤维素变为易溶态,水溶性果胶和易溶的半纤维素吸附大量的水分使果浆粘稠,必须采用酶解的方法使果汁释放出来。而本方法采用冻融技术,主要破坏细胞和细胞器结构,形成的水溶性果胶和易溶的半纤维素少得多,因此使青梅原汁果胶含量低,粘度小,无需酶解。
(3)降低了青梅原汁的苦味:采用热烫、打浆、酶解等技术工艺生产青梅原汁时,果皮、果肉中的苦味物质(苦杏仁苷、柚皮苷等)大量进入青梅原浆和青梅原汁。采用本发明的技术,果肉细胞/细胞器由于冰晶的损伤而被破坏,其中的苦杏仁苷酶等青梅中本身存在的水解被释放出来,并与苦杏仁苷等苦味物质接触,使后者发生水解,从而显著降低苦味。
(4)所得梅坯干燥时间显著缩短:传统腌制法制作的梅坯,由于含量大量食盐、蔗糖等高度亲水的物质,再加上梅果果皮的完整性未被破坏,因此腌制后梅果内的水分极难蒸发出来,导致干燥时间长达几天。采用本发明的技术,不仅使梅果的大部分水分、可溶性固形物等物质以青梅原汁的形式去除,而且在梅果表面刺了数量不等的孔,使去除果汁的梅果中的水分能够快速蒸发,使其干燥时间显著缩短。
附图说明
图1是本发明实施例1-3中的利用新鲜青梅联产青梅原汁和无盐梅坯的工艺流程图。
具体实施方式
下面将结合具体的实施方式进一步说明本发明,但本发明要求保护的范围并不局限与下列实施方式。
以下实施例中采用的各原料,如无特殊说明,均为市售产品。
实施例1
如图1中所示,本实施例提供的利用新鲜青梅联产青梅原汁和无盐梅坯的方法,包括以下步骤:
(1)采集9成熟新鲜青梅1吨,采用打孔带和栅条滚筒分级机分级,分为小(S)、中(M)、大(XL)、更大(XXL)和超大(XXXL)共5个级别,分别用统一规格的塑料袋盛装,再放在统一规律的塑料筐里,标注大小型号,转移至-18℃冻库存放,至青梅果完全冻结;
(2)分批将完全冻结、不同大小的青梅转移至4℃冷藏库解冻,至青梅果与果之间可以分散时转至常温继续解冻至微冻状态,微冻状态是指微冻状态是指青梅的表面残存少许冰渣,青梅果与果之间能够分开,且青梅质地不再坚硬;
(3)将微冻状态的青梅果进行鼓泡清洗,捞出滤干水分;
(4)将清洗完的青梅室温风干并使之完全解冻,完全解冻是指全部青梅梅果已经解冻,青梅梅果整体温度在0℃以上;
(5)将完全解冻的青梅转移至刺孔机进行机械刺孔,孔的孔径在2mm以下,每个青梅表面孔的数量为1~20个,通过调节两组刺针滚筒之间的间距使之适合不同大小(S、M、XL、XXL和XXXL)的青梅,收集刺孔过程中漏出的青梅原汁;
(6)将刺孔后的青梅用液压榨汁机进行榨汁,逐渐加压至极少量梅肉被挤出梅果为度,保压10分钟,收集压榨出的青梅原汁;
(7)合并步骤(5)中的青梅原汁和步骤(6)中的青梅原汁,8000转/分钟离心,经常规脱气,115℃灭菌3秒,然后无菌冷灌装得到青梅原汁,1吨新鲜青梅可得到青梅原汁0.30~0.40吨,可溶性固形物含量6.0~8.0゜Brix,总酸含量(以柠檬酸计)4.5%~5.5%;
(8)经液压榨汁后的梅果进行50℃热泵干燥至含水量20%,水分活度为0.65左右,得无盐梅坯0.15~0.20吨。
实施例2
如图1中所示,本实施例提供的利用新鲜青梅联产青梅原汁和无盐梅坯的方法,包括以下步骤:
(1)采集9成熟新鲜青梅1吨,采用打孔带和栅条滚筒分级机分级,分为小(S)、中(M)、大(XL)、更大(XXL)和超大(XXXL)共5个级别,分别用统一规格的塑料袋盛装,再放在统一规律的塑料筐里,标注大小型号,转移至-35℃冻库存放,至青梅果完全冻结;
(2)分批将完全冻结、不同大小的青梅转移至4℃冷藏库解冻,至青梅果与果之间可以分散时转至常温继续解冻至微冻状态;
(3)将微冻状态的青梅果进行喷淋清洗;
(4)将清洗完的青梅室温风干并使之完全解冻;
(5)将完全解冻的青梅转移至刺孔机进行机械刺孔,通过调节两组刺针滚筒之间的间距使之适合不同大小(S、M、XL、XXL和XXXL)的青梅,收集刺孔过程中漏出的青梅原汁;
(6)将刺孔后的青梅用液压榨汁机进行榨汁,逐渐加压至极少量梅肉被挤出梅果为度,保压30分钟,收集压榨出的青梅原汁;
(7)合并步骤(5)中的青梅原汁和步骤(6)中的青梅原汁,8000转/分钟离心,经常规脱气,120℃灭菌3秒,然后无菌冷灌装得到青梅原汁,1吨新鲜青梅可得到青梅原汁0.30~0.40吨,可溶性固形物含量6.0~8.0゜Brix,总酸含量(以柠檬酸计)4.5%~5.5%;
(8)经液压榨汁后的梅果进行60℃热风干燥至含水量30%,水分活度为0.75左右,无盐梅坯0.18~0.23吨。
实施例3
如图1中所示,本实施例提供的利用新鲜青梅联产青梅原汁和无盐梅坯的方法,包括以下步骤:
(1)采集9成熟新鲜青梅1吨,采用打孔带和栅条滚筒分级机分级,分为小(S)、中(M)、大(XL)、更大(XXL)和超大(XXXL)共5个级别,分别用统一规格的塑料袋盛装,再放在统一规律的塑料筐里,标注大小型号,转移至-10℃冻库存放,至青梅果完全冻结;
(2)分批将完全冻结、不同大小的青梅转移至4℃冷藏库解冻,至青梅果与果之间可以分散时转至常温继续解冻至微冻状态;
(3)将微冻状态的青梅果进行喷淋清洗;
(4)将清洗完的青梅室温风干并使之完全解冻;
(5)将完全解冻的青梅转移至刺孔机进行机械刺孔,通过调节两组刺针滚筒之间的间距使之适合不同大小(S、M、XL、XXL和XXXL)的青梅,收集刺孔过程中漏出的青梅原汁;
(6)将刺孔后的青梅用液压榨汁机进行榨汁,逐渐加压至极少量梅肉被挤出梅果为度,保压120分钟,收集压榨出的青梅原汁;
(7)合并步骤(5)中的青梅原汁和步骤(6)中的青梅原汁,8000转/分钟离心,经常规脱气,125℃灭菌3秒,然后无菌冷灌装得到青梅原汁,1吨新鲜青梅可得到青梅原汁0.30~0.40吨,可溶性固形物含量6.0~8.0゜Brix,总酸含量(以柠檬酸计)4.5%~5.5%;
(8)经液压榨汁后的梅果置于阳光下晒至含水量40%,水分活度为0.85左右,无盐梅坯0.22~0.27吨。
以上实施例仅用于阐述本发明,并不限制本发明的保护范围。本技术领域的普通技术人员依据以上公开的范围,均可实现本发明的目的。
Claims (10)
1.一种联产青梅原汁和无盐梅坯的青梅加工方法,其特征是包括以下步骤:
(1)采集青梅,分级后进行冷冻处理至青梅果内水分完全结冰;
(2)将完全结冰的青梅进行逐级解冻至微冻状态,然后清洗;
(3)将清洗后的青梅进行风干并使其完全解冻;
(4)在完全解冻的青梅表面刺孔,并收集刺孔过程中漏出的汁液;
(5)将刺孔后的青梅进行榨汁,收集压榨出的汁液,然后合并步骤(4)中的汁液,经离心、灭菌和灌装得到青梅原汁;
(6)将榨汁后的梅果进行干燥处理,得无盐梅坯。
2.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(1)中所述青梅为8-9成熟新鲜青梅,所述青梅外表绿色、质地坚硬。
3.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(1)中分级时按照大小分级,分为小、中、大、更大和超大共5个级别。
4.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(1)中冷冻处理时将青梅置于冰库中进行,冰库中的温度为-35℃到-10℃。
5.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(2)中逐级解冻时,是将完全结冰的青梅先转移至温度为-1℃~4℃的冷藏库中解冻,然后再转移至室温下进行继续解冻至微冻状态。
6.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(2)中微冻状态是指青梅的表面残存少许冰渣,青梅果与果之间能够分开,且青梅质地不再坚硬。
7.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(3)中清洗为鼓泡清洗或喷淋清洗,步骤(3)中完全解冻是指全部青梅梅果已经解冻,青梅梅果整体温度在0℃以上。
8.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(4)中刺孔方式为手工刺孔或机械刺孔,所述孔的孔径在2mm以下,每个青梅表面孔的数量为1~20个。
9.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(5)中榨汁时采用液压榨汁机,榨汁时以采用的压力为不损坏梅果外表完整性的最大压力,保压时间为10~180分钟,步骤(5)中经离心后取上清液,所述上清液澄清透明。
10.根据权利要求1所述的联产青梅原汁和无盐梅坯的青梅加工方法,其特征是:步骤(6)中的干燥包括晒干、热风干燥、热泵干燥、微波干燥或红外干燥,干燥至梅坯的水分质量百分含量为20~40%,水分活度为0.6~0.9。
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