CN112568396B - 质构重组速溶果块及仿真水果脆片的制备方法 - Google Patents
质构重组速溶果块及仿真水果脆片的制备方法 Download PDFInfo
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- CN112568396B CN112568396B CN202011407450.4A CN202011407450A CN112568396B CN 112568396 B CN112568396 B CN 112568396B CN 202011407450 A CN202011407450 A CN 202011407450A CN 112568396 B CN112568396 B CN 112568396B
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Classifications
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Abstract
本发明公开了质构重组速溶果块及仿真水果脆片的制备方法,包括:步骤一、将水果预处理后榨汁并过滤,得水果原汁;步骤二、向所述水果原汁中加入辅料,混匀后,均质,得打印原浆;步骤三、将所述打印原浆进行3D打印,并在3D打印机出口处进行速冻定型,得果块或果片;步骤四、将所述果块或果片进行冻融处理;步骤五、将冻融处理后的果块或果片进行真空冷冻干燥;以及,应用上述方法制备获得的速溶果块及仿真水果脆片。本发明有效解决了3D打印果浆无法成型,产品硬脆度低、口感质构绵软的问题,并提供一种集速溶性、高酥脆性和高抗氧化性于一体的速溶果块及仿真水果脆片。
Description
技术领域
本发明涉及水果加工领域。更具体地说,本发明涉及一种质构重组速溶果块及仿真水果脆片的制备方法。
背景技术
3D打印作为一种新兴制造技术,目前在巧克力,淀粉食品等食品加工领域具有较好应用,但果浆因其流动性强,在不添加大量增稠剂或凝固剂的情况下无法适用于3D打印技术,直接用果浆作为打印基质目前无法打出复杂的立体结构,现有技术通常只能打印单层图形结构。
随着真空冷冻干燥技术装备日趋成熟,真空冷冻水果脆片市场发展迅速。因其具有食用方便、营养健康、易于携带等优点,深受消费者青睐。浆果等许多果因富含花色苷而具有抗氧化性、提高免疫力等多种有益功效。然而,花色苷在加工和贮藏过程中容易受到光照、氧气等外界因素影响发生降解,特别是由于真空冷冻干燥水果脆片具有酥松的多孔网络结构,比较面积巨大,使得氧气、水分和光线更容易接触花色苷,由此因花色苷降解而引起的色泽褪变和功能性减弱成为富含花色苷水果脆片贮藏过程难以解决的品质缺陷。长期以来,如何提高水果食品中花色苷的稳定性困扰着食品产业。另一方面,真空冷冻干燥天然水果脆片由于水果原料自身组织结构的不均一性和水果细胞壁干物质含量较少,存在硬脆度较低、口感质构绵软的问题。
发明内容
本发明的一个目的是提供一种质构重组速溶果块及仿真水果脆片的制备方法,其将3D打印技术与速冻技术融合,再集成冻融处理、涂膜处理和真空冷冻干燥等技术,有效解决了3D打印果浆无法成型,产品硬脆度低、口感质构绵软的问题。
本发明还有一个目的是提供一种集速溶性、高酥脆性和高抗氧化性于一体的速溶果块及仿真水果脆片产品。
为了实现根据本发明的目的和其它优点,提供了一种质构重组速溶果块及仿真水果脆片的制备方法,包括:
步骤一、将水果预处理后榨汁并过滤,得水果原汁;
步骤二、向所述水果原汁中加入辅料,混匀后,均质,得打印原浆;
步骤三、将所述打印原浆进行3D打印,并在3D打印机出口处进行速冻定型,得果块或果片;
步骤四、将所述果块或果片进行冻融处理;
步骤五、将冻融处理后的果块或果片进行真空冷冻干燥,其中,
所述辅料包括占所述水果原汁质量的0.5-4%的高直链玉米淀粉和1-8%的低酯果胶,混匀后,调节浆液的pH值至3.0-3.8。
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,步骤一中,所述水果为富含花色素的浆果,包括蓝莓、树莓、桑葚、草莓、黑莓、蓝靛果和葡萄中的至少一种。
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,步骤二中,所述辅料包括占所述水果原汁质量的1-2%的高直链玉米淀粉、2-5%的低酯果胶、0.05-0.2%的氯化钙和0.1-1.0g/kg的没食子酸,其中,所述高直链玉米淀粉、低酯果胶、氯化钙和没食子酸,在持续搅拌条件下,依次加入所述水果原汁中,混匀后,加入柠檬酸调节浆液的pH值至3.0-3.8。
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,步骤三中,将所述打印原浆预热至40-45℃后,再加入到3D打印机的料斗中,按照设定参数,进行3D打印。
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,步骤三中,所述速冻定型是以冷风为冷媒进行,冷风温度为-40℃,冷风风速为2-5m/s。
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,在步骤三之后步骤四之前,还包括,将所述果块或果片置于-40℃冷风隧道传送带上,使用喷嘴喷涂20-40wt%的壳聚糖溶液,涂膜结束后,置于-18℃贮藏。
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,所述冻融处理的方法为:调节冷库温度,每小时变化1℃,于-18℃到-4℃波动1-5个循环,冷库温度达到-4℃时停留2-6h,然后恢复冷库温度到-18℃,开始下一个循环,循环结束后,恢复冷库温度到-18℃长期贮藏;
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,所述真空冷冻干燥的方法为:将冻结状态的果块或果片转移至真空冷冻干燥仓中进行真空冷冻干燥,冷阱温度-50℃,辐射板的干燥温度为0-60℃,物料水分含量下降至7%以下时,停止真空冷冻干燥。
优选的是,所述的质构重组速溶果块及仿真水果脆片的制备方法,还包括,步骤六,将真空冷冻干燥后的果块或果片采用避光隔氧包装袋进行充氮包装。
本发明还提供了一种应用上述的制备方法制备获得的速溶果块或仿真水果脆片。
本发明至少包括以下有益效果:
第一、本发明提供了一种可以同时作为休闲水果脆片和速溶饮料食用的新型水果休闲食品,作为速溶饮料,本发明产品具有易于携带,百分百溶解无沉淀,溶解速度快的特点,作为水果脆片,本发明产品具有酥脆可口、色泽鲜亮、风味天然的特点,目前市场上无同类产品。
第二、本发明创造性地将速冻技术与3D打印技术集成,解决了果浆食品3D打印不易成型的问题,具有较好的应用前景。
第三、本发明选用色泽种类丰富、花色苷含量较高的浆果类水果作为原料,通过精心设计基于食品大小分子相互作用的稳态化机制,加上物理氧气阻隔技术,提高了产品贮藏期间花色苷的稳定性。具体来说,该方案利用低甲酯化度果胶分子上丰富的羧基在其等电点以上带负电,花色苷在等电点以下带正电,由此发生以静电作用为主的相互结合,与此同时,利用小分子没食子酸苯环与花色苷苯环发生非共价键“Π-Π重叠”,从两方面稳定了花色苷的化学结构,使得B环受到空间位阻不能自由活动,同时限制了化学键的解离,大幅提高了花色苷的化学稳定性;综合对不同结构的花青素的保护,没食子酸相对黄酮和其它酚酸具有最优的结合各类不同结构花青素效果;果胶、没食子酸均广泛存在于天然果中,利用它们作为护色物质,所制的食品绿色天然。
第四、本发明通过壳聚糖涂膜处理,在果块或果片的***形成了一层壳聚糖覆膜,该层涂膜一方面可以有效阻隔氧气、水分的渗入,延缓、进一步抑制花色苷的降解,有效解决贮藏期间花色苷的降解问题;壳聚糖涂膜还可降低果块或果片的吸湿速率,缓解真空冷冻干燥果块或果片开袋后因快速吸潮而导致的酥脆性丧失问题。
第五、本发采用缓冻结合冻融处理速冻后的果块或果片,使速冻后果块或果片中的小冰晶继续生长,最终形成了较大颗粒冰晶;在冻干过程中,冻结果块或果片***大颗粒冰晶升华后可形成更大的孔隙率,这些孔隙在进一步可提高干燥速率的同时,更重要的,这种通过物理作用调节冰晶大小的工艺可精准调控冻干果块或果片的多孔网络结构,获得具有更大孔隙和更厚孔隙壁的疏松孔隙结构,由此获得更佳酥脆的口感。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是,下述实施例中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
实施例1:
本发明提供了一种仿真水果脆片,其制备方法如下:
1)挑选:选取芒果为原料;
2)预处理:去除芒果的不可食用部分、清洗干净;
3)榨汁:利用带式榨汁机榨取芒果汁;
4)过滤:将芒果汁进行过滤,过滤后获得水果原汁;
5)调配:在持续搅拌匀浆状态下,按照如下顺序向水果原汁中加入辅料:a)加入4%高直链玉米淀粉;b)加入1%低酯果胶;c)加入柠檬酸调节pH到3.8;
6)均质:将调配好的水果原汁置于均质机中,均质2次;
7)3D打印造型:将均质后的水果原汁通过换热器恒温至40-45℃,然后装入3D打印机的料斗中,按程序打印果片,果片厚度为2mm,3D打印机出口处使用冷风为冷媒进行速冻定型,冷风温度-40℃,冷风风速2m/s,将冻结后的果片转入冷库贮藏;
8)冻融处理:调节冷库温度,每小时变化1℃,于-18℃到-4℃波动1个循环,冷库温度到达到-4℃时停留6h,然后恢复冷库温度到-18℃长期贮藏;
9)真空冷冻干燥:将冻结状态的果片转移至真空冷冻干燥仓进行真空冷冻干燥,冷阱温度-50℃,干燥温度为60℃,物料水分含量下降至7%以下时,停止真空冷冻干燥;
10)充氮包装:将干燥后的物料从真空冻干机料盘中取出,挑选去除破损产品后,采用食品用避光隔氧包装袋进行充氮包装;
11)贮藏:将充氮包装的产品于阴凉、干燥场所贮藏。
实施例2:
本发明提供了一种速溶果块,其制备方法如下:
1)挑选:选取梨为原料;
2)预处理:去除梨的不可食用部分、清洗干净;
3)榨汁:利用带式榨汁机榨取梨汁;
4)过滤:将梨汁进行过滤,过滤后获得水果原汁;
5)调配:在持续搅拌匀浆状态下,按照如下顺序向水果原汁中加入辅料:a)加入0.5%高直链玉米淀粉;b)加入7%低酯果胶;c)0.05%的氯化钙;d)加入柠檬酸调节pH到3.1;
6)均质:将调配好的水果原汁置于均质机中,均质3次;
7)3D打印造型:将均质后的水果原汁通过换热器恒温至40-45℃,然后装入3D打印机的料斗中,按程序打印果块,果块形状为10mm*10mm*15mm的长方体,3D打印机出口处使用冷风为冷媒进行速冻定型,冷风温度-40℃,冷风风速5m/s,将冻结后的果块转入冷库贮藏;
8)冻融处理:调节冷库温度,每小时变化1℃,于-18℃到-4℃波动5个循环,冷库温度到达到-4℃时停留3h,然后恢复冷库温度到-18℃长期贮藏;
9)真空冷冻干燥:将冻结状态的果块转移至真空冷冻干燥仓进行真空冷冻干燥,冷阱温度-50℃,干燥温度为50℃,物料水分含量下降至7%以下时,停止真空冷冻干燥;
10)充氮包装:将干燥后的物料从真空冻干机料盘中取出,挑选去除破损产品后,采用食品用避光隔氧包装袋进行充氮包装;
11)贮藏:将充氮包装的产品于阴凉、干燥场所贮藏。
实施例3:
本发明提供了一种速溶果块,其制备方法如下:
1)挑选:选取蓝莓为原料;
2)预处理:去除蓝莓的不可食用部分、清洗干净;
3)榨汁:利用带式榨汁机榨取蓝莓汁;
4)过滤:将蓝莓汁进行过滤,过滤后获得水果原汁;
5)调配:在持续搅拌匀浆状态下,按照如下顺序向水果原汁中加入辅料:a)加入1.5%高直链玉米淀粉;b)加入3.5%低酯果胶;c)0.1%的氯化钙和0.5g/kg的没食子酸;d)加入柠檬酸调节pH到3.4;
6)均质:将调配好的水果原汁置于均质机中,均质2次;
7)3D打印造型:将均质后的水果原汁通过换热器恒温至40-45℃,然后装入3D打印机的料斗中,按程序打印果块,果块形状为边长为10mm的正方体,3D打印机出口处使用冷风为冷媒进行速冻定型,冷风温度-40℃,冷风风速3.5m/s,将冻结后的果块转入-18℃冷库贮藏;
8)冻融处理:调节冷库温度,每小时变化1℃,于-18℃到-4℃波动4个循环,冷库温度到达到-4℃时停留4h,然后恢复冷库温度到-18℃长期贮藏;
9)真空冷冻干燥:将冻结状态的果块转移至真空冷冻干燥仓进行真空冷冻干燥,冷阱温度-50℃,干燥温度为50℃,物料水分含量下降至7%以下时,停止真空冷冻干燥;
10)充氮包装:将干燥后的物料从真空冻干机料盘中取出,挑选去除破损产品后,采用食品用避光隔氧包装袋进行充氮包装;
11)贮藏:将充氮包装的产品于阴凉、干燥场所贮藏。
实施例4:
本发明提供了一种速溶果块,其制备方法同实施例3,不同之处在于,在7)3D打印造型之后8)冻融处理之前,将冻结状态的果块置于-40℃冷风隧道传送带上,使用高压喷嘴喷淋30wt%的壳聚糖溶液,涂膜结束后,置于-18℃低温冷库长期贮藏,贮藏期可达12个月。
实施例5:
本发明提供了一种速溶果块,其制备方法如下:
1)挑选:选取草莓和树莓为原料,草莓和树莓的质量比为6:1;
2)预处理:去除草莓和树莓的不可食用部分、清洗干净;
3)榨汁:利用带式榨汁机榨取果汁;
4)过滤:将果汁进行过滤,过滤后获得水果原汁;
5)调配:在持续搅拌匀浆状态下,按照如下顺序向水果原汁中加入辅料:a)加入1.0%高直链玉米淀粉;b)加入4.5%低酯果胶;c)0.12%的氯化钙和0.4g/kg的没食子酸;d)加入柠檬酸调节pH到3.5;
6)均质:将调配好的水果原汁置于均质机中,均质2次;
7)3D打印造型:将均质后的水果原汁通过换热器恒温至40-45℃,然后装入3D打印机的料斗中,按程序打印果块,果块形状为边长为10mm的正方体,3D打印机出口处使用冷风为冷媒进行速冻定型,冷风温度-40℃,冷风风速3.5m/s,将冻结后的果块转入-18℃冷库贮藏;
8)涂膜:将冻结状态的果块置于-40℃冷风隧道传送带上,使用高压喷嘴喷淋20wt%的壳聚糖溶液,涂膜结束后,置于-18℃低温冷库长期贮藏;
8)冻融处理:调节冷库温度,每小时变化1℃,于-18℃到-4℃波动4个循环,冷库温度到达到-4℃时停留4h,然后恢复冷库温度到-18℃长期贮藏;
9)真空冷冻干燥:将冻结状态的果块转移至真空冷冻干燥仓进行真空冷冻干燥,冷阱温度-50℃,干燥温度为60℃,物料水分含量下降至7%以下时,停止真空冷冻干燥;
10)充氮包装:将干燥后的物料从真空冻干机料盘中取出,挑选去除破损产品后,采用食品用避光隔氧包装袋进行充氮包装;
11)贮藏:将充氮包装的产品于阴凉、干燥场所贮藏。
对比例1:
本发明提供了一种速溶果块,其制备方法同实施例4,不同之处在于,5)调配:在持续搅拌匀浆状态下,按照如下顺序向水果原汁中加入辅料:a)加入1.5%高直链玉米淀粉;b)加入3.5%低酯果胶;c)0.1%的氯化钙;d)加入柠檬酸调节pH到3.4。
对比例2:
本发明提供了一种速溶果块,其制备方法同实施例4,不同之处在于,不进行8)冻融处理。
对比例3:
本发明提供了一种速溶果块,其制备方法同实施例4,不同之处在于,7)中,将3D打印后的果块不进行速冻定型,直接置于-40℃冷风隧道传送带上,进行壳聚糖涂膜处理。
对比例4:
按市场上已有固体果汁冻干产品的工艺制备速溶果块。具体为,将蓝莓清洗、去除不可食用部分后,打浆,向浆料中添加占浆料质量的12%的蔗糖和0.5%的柠檬酸,混匀后,将浆料导入硅胶模具中-18℃下冻结,再将冻结状态的果块转移至真空冷冻干燥仓进行真空冷冻干燥,冷阱温度-50℃,干燥温度为40℃,物料水分含量下降至7%以下时,停止真空冷冻干燥,然后将干燥后的物料从真空冻干机料盘中取出,挑选去除破损产品后,采用食品用避光隔氧包装袋进行充氮包装,于阴凉、干燥场所贮藏,其中,硅胶模具为边长为10mm的正方体。
实验例1:
对以浆果为原料制备的速溶果块进行品质分析,具体分析结果见下表。表中,S3、S4、S5分别表示实施例3、实施例4和实施例5中制备的产品,D1、D2、D3、D4分别表示对比例1、对比例2、对比例3和对比例4中制备的产品。
各指标的具体测试方法如下:
1)花色苷保留率(%)测定
采用紫外分光光度法测定样品中总花青素含量。使用2%盐酸甲醇溶液提取样品中的花青素,过滤后于530nm条件下测定。通过标准曲线计算总花青素含量,分析样品总花色苷保留率。采用高效液相色谱-质谱联用HPLC-MS法测定样品中矢车菊素-3-葡萄糖苷含量。使用2%盐酸甲醇溶液提取样品中的矢车菊素-3-葡萄糖苷,过滤后使用液相法测定。通过标准品获得的标准曲线计算矢车菊素-3-葡萄糖苷含量和保留率。按照总花色苷和矢车菊素-3-葡萄糖苷权重分别为40%和60%,计算花色苷保留率。
2)色差值的测定(ΔE值)
采用色彩色差仪测定速溶果块的色泽,本实验用△L、△a、△b、△E值代表被测样品的色泽(L、a、b)与鲜样的(L*、a*、b*)的色差值。△E计算方法如下:
式中,L、L*分别为鲜果和干燥后脆片的明度值;a、a*分别是鲜果和干燥后脆片的红绿值;b和b*分别是鲜果和干燥后脆片的黄蓝值;ΔL为总色差值。
3)孔隙特征分析
采用微-CT扫描进行,采用微-CT自带分析软件分析后获得物料内部平均孔隙直径μm和孔隙壁厚μm。
4)干燥时间(h)
为冻结果块于真空冻干机中干燥至物料水分含量下降至7%以下时,所需时间。
5)硬脆度的测定
用TA-XT2i/50型物性测定仪测定,选取形状、大小相近的果块进行质构测定。从包装中迅速取出样品后,用物性测定仪做削切试验,重复10次,最后取平均值。脆度用测试产生峰数的多少来表示,单位为“个”。测试数值在一定范围内呈正相关增长,峰数越多,则产品的酥脆度越好,反之则产品的酥脆度越差。
6)溶解率(%)
取10g冻干样品,置于100mL水中,搅拌混匀,用滤纸过滤。将过滤后的残渣烘干,称取滤渣重量。溶解率=(原始冻干样品重量-滤渣重量)/原始冻干样品重量*100%。
7)浊度
取2g速溶果块,1:10复水后摇匀,以4000r/min离心15min。将上清液充分混合后,将其置于比色皿中,用分光光度计于660nm处测定其吸光值,以蒸馏水为参比。浊度表示为离心后的吸光度比上离心前的吸光度。
8)塌陷率(%)
测量打印并干燥后物料高度,塌陷率=(设置打印高度-物料高度)/设置打印高度*100%
9)保质期判定
将产品置于25℃条件下贮藏,跟踪产品品质,以产品中天竺葵素-3-葡萄糖苷降解50%以上,或者a值下降20%以上作为保质期终点。
S3 | S4 | S5 | D1 | D2 | D3 | D4 | |
花色苷保留率/% | 70 | 92 | 85 | 40 | 85 | 90 | 42 |
色泽变化率(ΔE值) | 4.56 | 1.46 | 1.25 | 12.01 | 1.85 | 1.28 | 10.8 |
平均孔隙直径/μm | 232 | 275 | 256 | 242 | 143 | 232 | 154 |
平均壁厚/μm | 25.3 | 22.5 | 25.4 | 20.2 | 16.4 | 20.1 | 16.2 |
干燥时间/h | 13.5 | 14 | 14 | 14 | 18 | 14 | 20 |
脆度/个 | 43 | 42 | 45 | 42 | 1 | 40 | 23 |
溶解率/% | 100 | 100 | 100 | 100 | 100 | 100 | 82 |
浊度 | 1.06 | 1.05 | 1.08 | 1.07 | 1.07 | 1.08 | 1.65 |
塌陷率/% | 1.8 | 1.8 | 2.0 | 2.2 | 2.1 | 36 | 5.6 |
保质期/月 | 12 | 24 | 24 | 12 | 24 | 24 | 12 |
由上表可知,实施例4为本发明最优工艺。与实施例4相比,实施例3和对比例1中的速溶果块的花色苷保留率显著降低,色值变化率显著升高,保质期缩短,这说明,进行壳聚糖涂膜处理和添加没食子酸均有利于提高花色苷保留率,抑制花色苷的降解,且添加没食子酸对花色苷的保护作用强于壳聚糖涂膜处理。与实施例4相比,对比例2中的速溶果块的平均孔隙直径、平均壁厚和脆度显著降低,干燥时间延长,这说明进行冻融处理可调控果块的多孔网络结构,获得具有更大孔隙和更厚孔隙壁的疏松孔隙结构。与实施例4相比,对比例3中的速溶果块的塌陷率显著升高,这说明3D打印后,采用冷风速冻,可维持果浆3D打印后的形状,成型性好。与实施例4相比,对比例4中的速溶果块的花色苷保留率、平均孔隙直径、平均壁厚、脆度、溶解率和保质期均显著降低,色泽变化率、干燥时间、浊度、塌陷率显著升高,这说明,采用本发明的制备方法才能获得高花色苷保留率,百分百溶解无沉淀,集速溶性、高酥脆性和高抗氧化性于一体的速溶果块。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (7)
1.质构重组速溶果块或仿真水果脆片的制备方法,其特征在于,包括:
步骤一、将水果预处理后榨汁并过滤,得水果原汁;
步骤二、向所述水果原汁中加入辅料,混匀后,均质,得打印原浆;
步骤三、将所述打印原浆进行3D打印,并在3D打印机出口处进行速冻定型,得果块或果片;
步骤四、将所述果块或果片进行冻融处理;
步骤五、将冻融处理后的果块或果片进行真空冷冻干燥,其中,
所述辅料包括占所述水果原汁质量的1-2%的高直链玉米淀粉、2-5%的低酯果胶、0.05-0.2%的氯化钙和0.1-1.0g/kg的没食子酸,其中,所述高直链玉米淀粉、低酯果胶、氯化钙和没食子酸,在持续搅拌条件下,依次加入所述水果原汁中,混匀后,加入柠檬酸调节浆液的pH值至3.0-3.8;
在步骤三之后步骤四之前,还包括,将所述果块或果片置于-40℃冷风隧道传送带上,使用喷嘴喷涂20-40wt%的壳聚糖溶液,涂膜结束后,置于-18℃贮藏;
所述冻融处理的方法为:调节冷库温度,每小时变化1℃,于-18℃到-4℃波动1-5个循环,冷库温度达到-4℃时停留2-6h,然后恢复冷库温度到-18℃,开始下一个循环,循环结束后,恢复冷库温度到-18℃长期贮藏。
2.如权利要求1所述的质构重组速溶果块或仿真水果脆片的制备方法,其特征在于,步骤一中,所述水果为富含花色素的浆果,包括蓝莓、树莓、桑葚、草莓、黑莓、蓝靛果和葡萄中的至少一种。
3.如权利要求1所述的质构重组速溶果块或仿真水果脆片的制备方法,其特征在于,步骤三中,将所述打印原浆预热至40-45℃后,再加入到3D打印机的料斗中,按照设定参数,进行3D打印。
4.如权利要求1所述的质构重组速溶果块或仿真水果脆片的制备方法,其特征在于,步骤三中,所述速冻定型是以冷风为冷媒进行,冷风温度为-40℃,冷风风速为2-5m/s。
5.如权利要求1所述的质构重组速溶果块或仿真水果脆片的制备方法,其特征在于,所述真空冷冻干燥的方法为:将冻结状态的果块或果片转移至真空冷冻干燥仓中进行真空冷冻干燥,冷阱温度-50℃,干燥温度为0-60℃,物料水分含量下降至7%以下时,停止真空冷冻干燥。
6.如权利要求1所述的质构重组速溶果块或仿真水果脆片的制备方法,其特征在于,还包括,步骤六,将真空冷冻干燥后的果块或果片采用避光隔氧包装袋进行充氮包装。
7.应用如权利要求1-6任一项所述的制备方法制备获得的速溶果块或仿真水果脆片。
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