CN112586728A - 一种木瓜酵素及木瓜果脯生产加工方法 - Google Patents
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Abstract
本发明专利公开了一种木瓜酵素及木瓜果脯生产加工方法,具体涉及食品加工的技术领域。一种木瓜酵素及木瓜果脯生产加工方法,包括如下步骤:S102、选取八九成熟且品相完好的云南酸木瓜进行清洗、切条,获得木瓜条;S104、将S102的木瓜条铺设在缸内,且每相邻两层的木瓜条间均覆盖有食糖;铺设完毕后密封发酵90天以上;S106、将S104中发酵产生的发酵液过滤即可获得木瓜酵素;S108、将S106中过滤后的木瓜条进行晾晒,每天翻动一次至木瓜条的水分减少至15‑20%即可获得木瓜果脯。采用本发明技术方案克服了现有的加工方法使得木瓜内的营养成分大量流失的问题,可用于木瓜酵素及木瓜果脯的制作。
Description
技术领域
本发明涉及食品加工的技术领域,特别涉及一种木瓜酵素及木瓜果脯生产加工方法。
背景技术
进入21世纪,随着人们生活水平的不断提高,中国已进入老龄化时代,单身、独居、寡居老人的不断增加,人们对健康的认识不断翻新,不累及下代是每一个父辈的共同心愿。随着保健品、养生产品的层出不群,人们已开始对真正具有健康、养生产品提出更高的要求。
酸木瓜是一种药食两用的天然果品,素有“百益果王”之称,酸木瓜中的木瓜蛋白酶,可将脂肪分解为脂肪酸。酸木瓜中含有一种酵素,能消化蛋白质,有利于人体对食物进行消化和吸收,因此有健脾消食之功,内含十九种氨基酸、木瓜黄酮、齐墩果酸、超氧化物歧化酶(SOD)和多种微量元素,具有保肝护肝、降低血压粘度、抗肿瘤、消炎、美容养颜、软化血管等作用。
市面上木瓜制作的食品或是保健品是多种多样,但其加工过程对木瓜内的营养成分损失较多,因此急需一种加工方法能够最大限度保留木瓜内的营养成分。
发明内容
本发明意在提供一种木瓜酵素及木瓜果脯生产加工方法,以解决现有的加工方法使得木瓜内的营养成分大量流失的问题。
为了达到上述目的,本发明的技术方案如下:一种木瓜酵素及木瓜果脯生产加工方法,包括如下步骤:
S102、选取八九成熟且品相完好的木瓜进行清洗、切条,获得木瓜条;
S104、将S102的木瓜条铺设在缸内,且每相邻两层的木瓜条间均覆盖有食糖;铺设完毕后密封发酵90天以上;
S106、将S104中发酵产生的发酵液过滤即可获得木瓜酵素;
S108、将S106中过滤后的木瓜条进行晾晒,每天翻动一次至木瓜条的水分减少至15-20%即可获得木瓜果脯。
进一步的,步骤S104中缸底部铺设有占木瓜条重量80%的食糖,铺设在木瓜条间的食糖重量占木瓜条重量的80%-85%,木瓜条顶部铺设有占木瓜条重量90%的食糖。
进一步的,生产加工方法,其特征在于:步骤S102的木瓜采用云南酸木瓜。
通过上述设置,借助云南酸木瓜中含有一种酵素和木瓜蛋白酶,同时云南酸木瓜具有药用价值,提高木瓜果脯的保健功能,同时还能最大限度的保留其营养成分。
与现有技术相比,本方案的有益效果:
(1)本方法生产的木瓜果脯不添加食品添加剂(如甜蜜素)等,甜味纯正,酸甜可口,清香四溢,甜润适口。
(2)本方法生产的木瓜酵素特点:色泽为浅黄色至金色,香气具木瓜特有的香气,滋味酸、甜柔和,无异味,体态为粘稠液体、清亮透明,活性大。生产过程中不添加防腐剂、甜味剂及色素为纯天然食品。产品经检测无致病菌、大肠菌群及霉菌。
附图说明
图1是本发明一种木瓜酵素及木瓜果脯生产加工方法的工艺流程图。
具体实施方式
下面通过具体实施方式对本发明作进一步详细的说明:
实施例
基本如附图1所示:一种木瓜酵素及木瓜果脯生产加工方法,包括如下步骤:
S102、选取八九成熟且品相完好(即无病变、不腐烂、无虫)的木瓜并将其清洗干净,然后利用切片机切成厚度为0.3-0.5cm、宽度为1-2cm的条状,即获得木瓜条;
S104、将S102的木瓜条铺设在缸内,且每相邻两层的木瓜条之间均覆盖有食糖,铺设在木瓜条间的食糖重量占木瓜条重量的80%-85%,缸底部铺设有占木瓜条重量80%的食糖,木瓜条顶部铺设有占木瓜条重量90%的食糖;铺设完毕后密封发酵90天以上;
S106、将S104中发酵产生的发酵液利用过滤机过滤,此过滤液即是木瓜酵素,将木瓜酵素灌装后即可食用,也可稀释后食用;
S108、将S106中过滤后的木瓜条进行晾晒,每天翻动一次,待木瓜条的水分减少至15-20%,手触摸有弹性、且表面泛白即可即获得木瓜果脯。
以上的仅是本发明的实施例,方案中公知的具体结构和/或特性等常识在此未作过多描述。应当指出,对于本领域的技术人员来说,在不脱离本发明结构的前提下,还可以作出若干变形和改进,这些也应该视为本发明的保护范围,这些都不会影响本发明实施的效果和专利的实用性。本申请要求的保护范围应当以其权利要求的内容为准,说明书中的具体实施方式等记载可以用于解释权利要求的内容。
Claims (3)
1.一种木瓜酵素及木瓜果脯生产加工方法,其特征在于:包括如下步骤:
S102、选取八九成熟且品相完好的木瓜进行清洗、切条,获得木瓜条;
S104、将S102的木瓜条铺设在缸内,且每相邻两层的木瓜条间均覆盖有食糖;铺设完毕后密封发酵90天以上;
S106、将S104中发酵产生的发酵液过滤即可获得木瓜酵素;
S108、将S106中过滤后的木瓜条进行晾晒,每天翻动一次至木瓜条的水分减少至15-20%即可获得木瓜果脯。
2.根据权利要求1所述的一种木瓜酵素及木瓜果脯生产加工方法,其特征在于:步骤S104中缸底部铺设有占木瓜条重量80%的食糖,铺设在木瓜条间的食糖重量占木瓜条重量的80%-85%,木瓜条顶部铺设有占木瓜条重量90%的食糖。
3.根据权利要求1所述的一种木瓜酵素及木瓜果脯生产加工方法,其特征在于:步骤S102的木瓜采用云南酸木瓜。
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