CN112450394A - 一种保鲜全梨粉制备方法 - Google Patents
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Abstract
本发明提供了一种能够完全保留鲜梨色泽、风味和营养成分的冻干全梨粉的制备方法，涉及食品加工技术领域。所述全梨粉通过以下方法制备得到：河北鸭梨的挑选、清洗、切片、高频灭酶、护色、增脆、预冻、真空冷冻干燥、超微粉碎、包装。本发明相比现有技术得到的全梨粉具有以下优点：本发明采用的是可食用全果作为原料，确保全果的营养成分能充分的利用；然后采用的真空冷冻干燥技术是在低温低压下的传热传质过程，水分以固体状态直接升华，最大程度的保证了梨片的基本形态、色泽及营养成分；最后采用的超微粉碎技术使得全梨粉颗粒细腻且均匀，具有良好的固香性，分散性和溶解性。
Description
技术领域
本发明涉及一种能够完全保留鲜梨色泽、风味和营养成分的冻干全梨粉的制备方法及产品，属于食品加工技术领域。
背景技术
鸭梨因其梨把歪，形似鸭嘴，梨形又像鸭蛋，故取名“鸭梨”。鸭梨不仅以色、香、味、形惹人喜爱，且有一定的营养价值和药用价值梨素有“百果之宗”的称号，其营养价值极高，除含有78％以上的水分以外，含多糖类多达8％-15％，还有游离酸、果胶物质、蛋白质、钙、铁、磷等矿物质，维生素B1，B2，C，等营养物质和微量元素，超氧化物歧化酶(SOD)和过氧化物酶等酶类，是优良的滋补佳果。鸭梨具有较高的营养价值，但是容易腐烂变质，长途运输运损率高，长期储藏品质下降。梨果的加工技术和加工产品较少，产地大量的梨果不能进行深度加工，仅以鲜食为主，制约了梨果种植业的发展和农民收入的增加。为解决梨果的储藏和加工问题，提高梨果的附加值和农民收入，对鲜梨进行深加工是非常必要的。
我国梨加工产品仍以梨罐头、梨汁为主，并有少量梨干生产，梨发酵产品如梨醋和梨酒显示出发展势头，梨蒸馏酒和冻梨产品逐渐受到关注，其他加工产品进展缓慢。但是目前梨粉产品还是不多见，梨粉的开发，可以进一步拓展梨果在食品加工中的应用面，如作为果酒、果汁的原料，作糕点、饼干、面包及其他加工食品的配料，提高梨的附加值。
真空冷冻干燥技术可以较好的保持食品组织结构、营养成分和风味物质，特别是生理活性成分保留率较高，外观不干裂，不收缩，维持食品原有的外形和色泽，产品无表面硬化，组织呈多孔海绵状，具有良好的复水性和速溶性，容易消化吸收，重量轻，产品贮藏、运输成本低，相比其他干燥方法具有很大的优势。
超微粉碎技术制造果蔬粉，既可以保持物料原有的生物活性和营养成分，使食品有很好的固香性、分散性和溶解性，同时低含水量有利于产品保存，又利于改善食品口感，促进营养成分的吸收。
现有梨粉的制备工艺通常为打浆、均质喷雾干燥制得，或者先简单干燥脱水，然后进一步普通粉碎。现有工艺最大的缺点一是梨的营养成分损失较大，二是感官品质较差，因此目前也很少有梨粉产品出售。而且虽然使用全果可以在梨粉中保持梨固有的营养成分和风味但是由于使用全果护色和增脆都比较难，因此之前公开的技术很少使用全果，我们现在急需针对上述问题，开发一直能够完全保存梨的营养成分，同时也具有良好感官品质的梨粉制备技术、开发相关的产品十分必要。
发明内容
本发明的目的是解决梨深加工产品种类较少，鲜梨季节性强、保藏困难、长途运输运损等问题，减少由此造成的经济损失，以及增加残次梨果的利用度，提升梨的附加值，为食品加工提供新的原料和配料。同时改善现有梨粉制备工艺营养流失，使用全果感官品质较差的问题。
本发明采取以下技术方案实现：
一种保鲜全梨粉的制备方法，使用高频电磁场快速灭酶、复合护色剂护色和超低温快速冷冻增脆技术，对原料进行处理；
(1)高频电磁场灭酶方法，所使用的高频电磁场场频率为5725～5875或22000～22250KHz；高频电磁场灭酶灭酶速度快，营养成分损失小；
(2)使用的复合护色剂由3-巯基-2-丁醇、偏酒石酸和水组成，复合护色剂配方为每100份水中加入2.5-4.0份3-巯基-2-丁醇和5.0-7.0份偏酒石酸；偏酒石酸主要是调酸和增强巯基丁醇的护色效果，两者复合使用很好地保留了梨的本色；
(3)超低温快速冷冻增脆方法为以浓度为0.4-0.8g/100ml氯化钙，0.05-0.2g/100ml海藻酸钠，0.5-3g/100ml蔗糖的水溶液为增脆液浸泡原料，然后在液氮中快速冷冻。
一种保鲜全梨粉的制备方法，具体方法包括以下步骤：
(1)挑选新鲜的河北鸭梨，洗净、晾干，去除不可食用的果核、切成大小均一的梨片后浸入护色剂溶液中5-15min备用，所述切片厚度为2-6mm；
(2)将护色完备用的梨片放入增脆混合溶液中，立刻捞出，放置托盘中备用；
(3)将上述托盘中的梨片放置液氮中将梨片完全冻结，然后转入真空冷冻干燥机内进行真空冷冻干燥，冷冻干燥条件：真空度为0.37Pa，冷冻温度为-55℃，干燥时间为22-26h；
(4)将冻干梨片放入超微粉碎机中以3000-10000r/s转速进行超微粉碎；
本发明相比现有技术得到的梨粉具有以下优点：本发明采用的是可食用的全果作为原料，保证了全果的营养成分能充分的利用；然后使用高频电磁场快速灭酶、复合护色剂护色和超低温快速冷冻增脆技术，既能有效的防止梨粉的氧化褐变，也能保留梨粉营养成分不被流失；然后采用的真空冷冻干燥技术是在低温低压下的传热传质过程，水分以固体状态直接升华，最大程度的保证了梨片的基本形态、色泽及营养成分；采取增脆处理后，更易粉碎且粉碎粒径均一，水果粉颗粒细腻，能够节约原料并保证物料成分的完整性，具有很好的固香性，分散性和溶解性，容易使营养成分更好的消化吸收。
附图说明
图1为本发明制备的冻干全梨粉与鲜梨风味物质的比较
图2为本发明制备的梨片与其他两种不同干燥方式制备的梨片比较
图3为本发明方法制备的冻干全梨粉样品图
具体实施方式
实施例1
一种能够完全保留鲜梨色泽、风味和营养成分的冻干全梨粉的制备方法，包括以下步骤：
(1)挑选新鲜的河北鸭梨，洗净、晾干，去除不可食用的果核,切成大小均一的梨片后，在5725～5875HZ的高频电磁场下灭酶，随后将梨片浸入浓度为2.5g/100ml的3-巯基-2-丁醇与5g/100ml的偏酒石酸水溶液中5min备用，所述切片厚度为2mm；
(2)将护色完备用的梨片放入浓度为0.4g/100ml氯化钙，0.05g/100ml海藻酸钠，0.5g/100ml蔗糖的水溶液中，立刻捞出，放置托盘中备用；
(3)将上述托盘中的梨片放置液氮中将梨片完全冻结，然后转入真空冷冻干燥机内进行真空冷冻干燥，冷冻干燥条件：真空度为0.37Pa，冷冻温度为-55℃，干燥时间为22h；
(4)将冻干梨片放入超微粉碎机中以3000r/s的转速进行超微粉碎；
(5)将加工好的全梨粉进行包装。
实施例2
一种能够完全保留鲜梨色泽、风味和营养成分的冻干全梨粉的制备方法，包括以下步骤：
(1)挑选新鲜的河北鸭梨，洗净、晾干，去除不可食用的果核、切成大小均一的梨片后在22000～22150HZ的高频电磁场下灭酶，随后将梨片浸入浓度为3g/100ml的3-巯基-2-丁醇与6g/100ml的偏酒石酸水溶液中10min备用，所述切片厚度为4mm；
(2)将护色完备用的梨片放入浓度为0.6g/100ml氯化钙,0.15g/100ml海藻酸钠，1.5g/100ml蔗糖的水溶液中，立刻捞出，放置托盘中备用；
(3)将上述托盘中的梨片放置液氮中将梨片完全冻结，然后转入真空冷冻干燥机内进行真空冷冻干燥，冷冻干燥条件：真空度为0.37Pa，冷冻温度为-55℃，干燥时间为24h；
(4)将冻干梨片放入超微粉碎机中以6500r/s的转速进行超微粉碎；
(5)将加工好的全梨粉进行包装。
实施例3
一种能够完全保留鲜梨色泽、风味和营养成分的冻干全梨粉的制备方法，包括以下步骤：
(1)挑选新鲜的河北鸭梨，洗净、晾干，去除不可食用的果核、切成大小均一的梨片后在22100～22250HZ的高频电磁场下灭酶，随后将梨片浸入浓度为4g/100ml的3-巯基-2-丁醇与7g/100ml的偏酒石酸水溶液中15min备用，所述切片厚度为6mm；
(2)将护色完备用的梨片放入浓度为0.8g/100ml氯化钙,0.2g/100ml海藻酸钠，3g/100ml蔗糖的水溶液中，立刻捞出，放置托盘中备用；
(3)将上述托盘中的梨片放置液氮中将梨片完全冻结，然后转入真空冷冻干燥机内进行真空冷冻干燥，冷冻干燥条件：真空度为0.37Pa，冷冻温度为-55℃，干燥时间为26h；
(4)将冻干梨片放入超微粉碎机中以10000r/s的转速进行超微粉碎；
(5)将加工好的全梨粉进行包装。
由图1可以看出本发明制备的冻干全梨粉与鲜梨相比风味物质保留完整，没有损失。由图2可以看出本发明制备的梨片与其他两种不同干燥方式制备的梨片比较外观更好看，梨片更饱满，没有收缩变形，颜色更白，没有褐变。由图3可以看出本发明方法制备的冻干全梨粉颗粒均匀，颜色好看。
Claims (6)
1.一种保鲜全梨粉制备方法，其特征在于，使用高频电磁场快速灭酶、复合护色剂护色，超低温快速冷冻增脆技术对原料进行处理。
2.权利要求1所述一种保鲜全梨粉制备方法，其特征在于，所使用高频电磁场的快速灭酶所使用的高频电磁场场频率为5725～5875或22000～22250KHz。
3.权利要求1所述一种保鲜全梨粉制备方法，其特征在于，使用的复合护色剂由3-巯基-2-丁醇、偏酒石酸和水组成，复合护色剂配方为每100mL水中加入2.5-4.0g 3-巯基-2-丁醇和5.0-7.0g偏酒石酸。
4.权利要求1所述一种保鲜全梨粉制备方法，其特征在于，所述超低温快速冷冻增脆技术是以氯化钙、海藻酸钠和蔗糖作为增脆液原料，每100mL增脆液中氯化钙的浓度为0.4-0.8g/100ml，海藻酸钠的浓度为0.05-0.2g/100ml，蔗糖的浓度为0.5-3g/100ml。
5.权利要求1所述一种保鲜全梨粉制备方法，其特征在于，所述超低温快速冷冻增脆技术是将梨片放入增脆液中浸泡1-2分钟后捞出，然后在液氮中快速冷冻15-30秒钟。
6.权利要求1所述一种保鲜全梨粉制备方法，其特征在于制备方法，包括以下步骤：
(1)挑选新鲜的河北鸭梨，洗净、晾干，去除不可食用的果核、切成大小均一的梨片，切片厚度为2-6mm，然后浸入复合护色剂溶液中5-15min备用；
(2)将护色完备用的梨片放入增脆液中，3-5分钟后捞出，放置托盘中备用；
(3)将上述托盘中的梨片放置液氮中将梨片完全冻结，然后转入真空冷冻干燥机内进行真空冷冻干燥，冷冻干燥条件：真空度为0.37Pa，冷冻温度为-55℃，干燥时间为22-26h；
(4)将冻干梨片放入超微粉碎机中以3000-10000r/s转速进行超微粉碎。
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