CN111743031A - 一种不加糖松软香甜的甘薯蜜饯的加工方法 - Google Patents
一种不加糖松软香甜的甘薯蜜饯的加工方法 Download PDFInfo
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Abstract
本发明公开了一种不加糖松软香甜的甘薯蜜饯的加工方法,通过用复合水解酶液浸泡甘薯进行糖化,无需加糖就能使甘薯蜜饯有甜味,可防止淀粉老化,防止甘薯产品***;通过蒸汽干蒸让半成品发生美拉德反应,产生独特香味;通过多梯度长时间低温烘烤,防止表面结壳硬化,内部水分缓慢蒸发,制得松软香甜可口的产品;最后通过微波预杀菌结合巴氏水浴杀菌,大大延长产品保质期。本发明还在真空浸渍时加入柠檬酸,使后续干蒸和烘烤过程中,淀粉充分水解、糖分充分转化、甜度充足、使产品能得到护色和保持光泽度。本发明制得的甘薯蜜饯,无需加糖和防腐剂,可大大保存甘薯原有的风味,口感松软香甜,保质期可长达9个月以上,是一种易存放的健康食品。
Description
技术领域
本发明涉及甘薯深加工领域,尤其涉及一种不加糖松软香甜的甘薯蜜饯的加工方法。
背景技术
甘薯也叫地瓜,性味甘平、无毒,可补脾胃、养心神、益气力、通乳汁、除宿瘀脏毒。在具有防癌保健作用的12种蔬菜中,甘薯名列榜首,被誉为"抗癌之王"。甘薯含有丰富的黏液蛋白,这种物质不仅能保持关节腔内的润滑作用,而且还能保持人体心血管壁的弹性,阻止动脉粥样硬化,减少皮下脂肪,防止肝肾中***萎缩,提高机体的免疫能力。甘薯独有的脱氢表雄甾酮,可以预防结肠癌和乳腺癌。
新鲜甘薯不易存放,食用需蒸煮较长时间,因此通常将甘薯加糖制成耐存放的甘薯蜜饯,俗称甘薯干或地瓜干。这种甘薯蜜饯常用的制作方法是将去皮后的地瓜先经过长时间糖浸和糖煮,并加入防腐剂,然后再进行烘烤,这样制成的产品含糖量高、含水量低、质地较硬,并且没有做到化学零添加,因此不符合现阶段人们的健康消费需求。所以需要生产一种不需要浸糖,质地松软又能长期保存,并且保持甘薯风味的甘薯食品。
发明内容
本发明的目的在于提供一种不加糖松软香甜的甘薯蜜饯的加工方法,无需加糖,含水量高、口感松软香甜,色泽亮丽,完全保留甘薯风味,并且保质期长。
本发明所解决的技术问题可以采用以下技术方案来实现:
一种不加糖松软香甜的甘薯蜜饯的加工方法,包括如下步骤:
步骤一:去皮分切:挑选无病变,无损伤、品质好的甘薯,清洗干净后削去外皮,分切成块状;
步骤二:真空浸渍:在750公斤步骤一中分切后的甘薯中,加入500ml 复合水解酶液,并加入35~37℃的水浸没甘薯,同时用柠檬酸调节PH 值至4.5~5.5,放入真空度为-0.08~-0.09MPa的真空容器内,进行真空浸渍1小时;
步骤三:将步骤二中浸渍后的甘薯均匀铺设于高温蒸房中进行干蒸 90分钟,所述蒸房温度为105℃~110℃;
步骤四:将步骤三中蒸汽烘烤后的半成品放入烤房进行低温烘烤 22~25小时;
步骤五:将步骤四烘烤后的半成品放入2450MHZ隧道式微波设备中进行微波预杀菌3~6分钟;
步骤六:真空包装;
步骤七:巴氏水浴杀菌与风干。
优选的,步骤二中所述复合水解酶液是取450g粉状α淀粉酶、β淀粉酶、异淀粉酶和纤维素酶,按重量比1:1:0.8:0.6,加水定溶至 1000ml制得。
优选的,步骤二中所述α-淀粉酶的活力≥50U/mg,β-淀粉酶的活力≥75U/mg,异淀粉酶的活力≥30U/mg,纤维素酶的活力≥50U/mg。
优选的,步骤四中的烘烤步骤为:①在76~80℃下烘烤3小时;②每隔3小时降低4℃进行烘烤;③降低至60℃时烘烤10小时。
优选的,步骤五中所述微波预杀菌的温度为75~80℃。
优选的,步骤六中的包装采用食品级尼龙复合蒸煮袋进行真空包装,真空包装机的真空度为-0.08~-0.09MPa,热封温度为180~200℃。
优选的,步骤七所述的巴氏水浴杀菌的水浴温度为95~100℃,保持此温度15分钟后流动水冲淋冷却至常温。
本发明通过用复合水解酶液浸泡甘薯进行糖化,无需加糖就能使甘薯蜜饯有甜味,同时复合水解酶液可防止淀粉老化,从而防止甘薯产品***;通过蒸汽干蒸让半成品发生美拉德反应,产生独特香味;通过多梯度长时间低温烘烤,可以防止表面结壳硬化,内部水分缓慢充分蒸发,制得松软香甜可口的产品;最后通过微波预杀菌结合巴氏水浴杀菌,可大大延长产品保质期。同时本发明还在真空浸渍时加入柠檬酸,使得后续干蒸和烘烤过程中,淀粉充分水解、糖分充分转化、甜度充足、并使产品能得到护色和保持光泽度。通过本发明制得的甘薯蜜饯,无需加糖和防腐剂,可大大保存甘薯原有的风味,且甜度适中,口感松软香甜,保质期可长达9个月以上,是一种易存放的健康食品。
具体实施方式
以下结合具体实施例对本发明做详细描述,但本发明的实施方式不限于此。
本发明包括如下步骤:
步骤一:去皮分切:挑选无病变,无损伤、品质好的甘薯,清洗干净后削去外皮,分切成块状;
步骤二:真空浸渍:在750公斤步骤一中分切后的甘薯中,加入500ml 复合水解酶液,并加入35~37℃的水浸没甘薯,同时用柠檬酸调节PH 值至4.5~5.5,放入真空度为-0.08~-0.09MPa的真空容器内,真空浸渍1小时。
复合水解酶液是用粉状α-淀粉酶(活力≥50U/mg)、β-淀粉酶(活力≥75U/mg)、异淀粉酶(活力≥30U/mg)和纤维素酶(活力≥50U/mg) 的混合物,加水溶解制成。取450g、重量比为1:1:0.8:0.6的α-淀粉酶、β-淀粉酶、异淀粉酶和纤维素酶的粉状混合物,加水定溶至1000ml,即制得复合水解酶液。
α淀粉酶、β淀粉酶和异淀粉酶可将甘薯中的淀粉转化为糖,添加上述三种淀粉酶的目的是促进甘薯原料中的淀粉降解糖化,在不外加糖的情况下赋予甘薯产品甜味。α淀粉酶主要作用于淀粉分子内部的α -1、4-糖苷键;β淀粉酶主要作用于淀粉分子外端的α-1、4-糖苷键;异淀粉酶主要作用于支链淀粉分子分枝点处的α-1、6-糖苷键,将支链淀粉的整个侧链切下转化为直链淀粉;三种酶复合使用,可协同将甘薯淀粉快速降解。纤维素酶可将甘薯的纤维降解成低分子,使得甘薯蜜饯的口感更加细腻香甜,营养更容易吸收。
这一步骤改变了传统甘薯蜜饯制作时加糖的工艺,可以将淀粉降解,抗淀粉老化,防止因淀粉老化而导致甘薯蜜饯***,同时无需加糖即可增加甜度,大大降低生产成本。
在浸泡水溶液中加入柠檬酸调节浸泡液的PH值至4.5~5.5,可促进淀粉水解物中的蔗糖转化为葡萄糖和果糖,以调节甘薯蜜饯的口感,同时增强产品渗透压、赋予产品一定的抑菌作用,从而延长产品保质期。
真空浸渍是让酶液充分迅速渗透到原料内部,从而使甘薯的糖化更快、更充分、更均匀,达到最佳效果,入口甜软。浸泡时间以1小时糖化效果最佳,理由如表1所示。
由表1可见,真空浸渍时间越长,糖化程度越高,但随着浸泡时间的增加,可能会出现发酸现象,当浸泡时间为1小时时,半成品甜味明显增加,且没有出现发酸现象。
表1真空浸渍时间对半成品糖化效果的影响
注:①浸渍温度为35~37℃;②真空度为-0.08~-0.09MPaMPa(此为设备固有性能参数)③酶解液中添加柠檬酸,调节PH至4.5~5.5。
步骤三:将步骤二中浸渍后的甘薯均匀铺设于多层支架上,放入蒸房内用蒸汽干蒸90分钟;蒸房的温度约110℃。
蒸汽干蒸是为了在甘薯脱水的同时让半成品中的糖份发生美拉德反应,产生独特的香味,同时对薯香味更加浓郁有很好的促进作用。在蒸汽温度一定的情况下,蒸汽干蒸时间对产品的影响如表2所示:
表2蒸汽干蒸时间对半成品的影响
注:①蒸蒸房的温度约110℃;②甘薯为红薯。
从表2中可以看出,在110℃条件下,蒸汽干蒸时间为90分钟时,半成品的色泽和气味为最佳,且终端产品成型好、不开裂。
步骤二中加入的柠檬酸,干蒸时可改善糖化过程,进行护色,同时保持光泽度。
步骤四:将步骤三中蒸汽干蒸后的半成品放入烤房进行低温烘烤,以达到进一步脱水的目的。半成品放置在多层放置架上,每层放置架的半成品平铺均匀,烘烤步骤为:①在76~80℃下烘烤3小时;②每隔3 小时降低4℃进行烘烤;共4~5个梯度;③降低至60℃时烘烤10小时。
76~80℃下烘烤,可让表面水分尽快脱离,让步骤二酶解产生的糖份快速凝固并附着在半成品表面,防止糖分流失,保证半成品的甜度。每隔3小时降低4℃进行烘烤,可防止表面结壳硬化,不会出现内部水分无法排出的现象,而是缓慢析出,以达到所需含水量的要求,最后在 60℃下烘烤10小时,使得最终烘烤完后的半成品含水量<20%。通过低温梯度缓慢烘烤,半成品的口感能保持松软,糖分不会流失,低温烘烤可确保制得的甘薯蜜饯金黄透亮,有光泽。
步骤五:将步骤四烘烤后的半成品放入隧道式微波设备中进行微波预杀菌,半成品摆放的厚度为5cm,杀菌时间3~6分钟;温度为75~ 80℃,功率为2450MHz;
步骤四烘烤后的半成品水分含量虽<20%,但仍未达到较高程度抑制微生物的作用,并且半成品的含糖量达不到传统地瓜干的含糖量、不能有效抑制微生物生长,因此要达到较长保质期,需要进行真空包装和杀菌。
传统长时间巴氏水浴杀菌,对包装袋的耐蒸煮性要求高,否则会出现脱胶和裂袋现象,而耐蒸煮性强的包装袋又会加大产品成本。因此巴氏水浴杀菌的时间不宜过长,本发明采用微波预杀菌作为辅助措施。
微波加热杀菌与传统加热杀菌方式完全不同,能量可直接穿透食物内部加热,深度可达4~9公分,受热均匀,同时具有热效应和非热效应,能够快速杀灭微生物和致病菌,杀菌率达到90%以上,且微波的电热转换效率高,对周围空气不起作用,热能损耗小,由于内外同时加热杀菌,不会产生外焦现象。微波预杀菌时,没有烟雾、粉尘,不会污染食品,也不会污染环境。
通过此微波预杀菌处理,可大大缩短半成品真空包装后的巴氏杀菌时间,从而避免包装袋破裂和脱胶现象。
步骤六:包装,采用食品级尼龙复合蒸煮袋进行真空包装。真空包装机的真空度为-0.08~-0.09MPa,热封温度为180~200℃。
步骤七:巴氏杀菌与风干。巴氏水浴杀菌的水浴温度为95~100℃,保持此温度15分钟后流动水冲淋冷却至常温。在节约包装袋成本的情况下,通过水浴温度为95~100℃的巴氏水浴杀菌15分钟,能保证低成本包装袋不脱胶、不裂袋;并且经过这道杀菌工序,成品达到商业无菌状态,保质期达到9个月以上。
以上“微波预杀菌+水浴巴氏杀菌”,可使产品在含糖量不高、口感不腻的情况下仍然达到9个月以上的保质期,从而使产品比传统地瓜干(高糖、不杀菌)更加松软。巴氏杀菌后通过风机将包装袋表面的水分风干。
在巴氏水浴杀菌的温度和时间不变的情况下,微波预杀菌时间对成品保质期的影响如表3所示:
表3 微波预杀菌时间对成品保质期的影响
注:①微波预杀菌的温度为75℃;②功率为2450MHZ(此为设备固有性能参数);③巴氏水浴杀菌的水浴温度为95℃,杀菌时间为15分钟。
由表3可见,微波预杀菌对于保证产品保质期达9个月以上是必须的,当微波预杀菌的时间为3分钟时,再配合巴氏水浴杀菌,即可达到保质期要求。
经过步骤五到步骤七的微波预杀菌、真空包装及巴氏杀菌后,甘薯蜜饯产品已达到商业无菌要求,保质期可达9个月以上。
以上所述,仅是本发明较佳实施例而已,并非对本发明的技术范围作任何限制,故凡是依据本发明的技术实质对以上实施例所作的任何细微修改、等同变化与修饰,仍属于本发明的保护范围。
Claims (7)
1.一种不加糖松软香甜的甘薯蜜饯的加工方法,包括如下步骤:
步骤一:去皮分切:挑选无病变,无损伤、品质好的甘薯,清洗干净后削去外皮,分切成块状;
步骤二:真空浸渍:在750公斤步骤一中分切后的甘薯中,加入500ml复合水解酶液,并加入35~37℃的水浸没甘薯,同时用柠檬酸调节PH值至4.5~5.5,放入真空度为-0.08~-0.09MPa的真空容器内,进行真空浸渍1小时;
步骤三:将步骤二中浸渍后的甘薯均匀铺设于高温蒸房中进行干蒸90分钟,所述蒸房温度为105℃~110℃;
步骤四:将步骤三中蒸汽烘烤后的半成品放入烤房进行低温烘烤22~25小时;
步骤五:将步骤四烘烤后的半成品放入2450MHZ隧道式微波设备中进行微波预杀菌3~6分钟;
步骤六:真空包装;
步骤七:巴氏水浴杀菌与风干。
2.根据权利要求1所述的一种不加糖松软香甜的甘薯蜜饯的加工方法,其特征在于:步骤二中所述复合水解酶液是取450g粉状α淀粉酶、β淀粉酶、异淀粉酶和纤维素酶,按重量比1:1:0.8:0.6,加水定溶至1000ml制得。
3.根据权利要求2所述的一种不加糖松软香甜的甘薯蜜饯的加工方法,其特征在于:步骤二中所述α-淀粉酶的活力≥50U/mg,β-淀粉酶的活力≥75U/mg,异淀粉酶的活力≥30U/mg,纤维素酶的活力≥50U/mg。
4.根据权利要求1所述的一种不加糖松软香甜的甘薯蜜饯的加工方法,其特征在于:步骤四中的烘烤步骤为:①在76~80℃下烘烤3小时;②每隔3小时降低4℃进行烘烤;③降低至60℃时烘烤10小时。
5.根据权利要求1所述的一种不加糖松软香甜的甘薯蜜饯的加工方法,其特征在于:步骤五中所述微波预杀菌的温度为75~80℃。
6.根据权利要求1所述的一种不加糖松软香甜的甘薯蜜饯的加工方法,其特征在于:步骤六中的包装采用食品级尼龙复合蒸煮袋进行真空包装,真空包装机的真空度为-0.08~-0.09MPa,热封温度为180~200℃。
7.根据权利要求1所述的一种不加糖松软香甜的甘薯蜜饯的加工方法,其特征在于:步骤七所述的巴氏水浴杀菌的水浴温度为95~100℃,保持此温度15分钟后流动水冲淋冷却至常温。
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