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CN111109558A - 非油炸型原味苹果干脆片及加工技术 - Google Patents

非油炸型原味苹果干脆片及加工技术 Download PDF

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CN111109558A
CN111109558A CN201911020595.6A CN201911020595A CN111109558A CN 111109558 A CN111109558 A CN 111109558A CN 201911020595 A CN201911020595 A CN 201911020595A CN 111109558 A CN111109558 A CN 111109558A
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范江明
陈晓彤
李喜宏
王露茵
朱艺
王猛
侯春辉
郭根林
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Xinjiang Hongqipo Agricultural Development Group Co Ltd
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Abstract

本发明涉及一种非油炸型原味苹果干脆片及加工技术，具体步骤包括：鲜果采收、分选、去皮、切片、干燥、包装、苹果干脆片。本发明采用超高压水射流切割技术对糖心苹果去皮、切分厚度5mm，接种在30℃30％过膜短乳杆菌发酵液15min，PPO以Cu2+为辅基的末端氧化酶，短乳杆菌和植物乳杆菌络合Cu2+，快速耗氧，产生有机酸和CO2，可快速降低pH和创造一个近似无氧环境，有效抑制PPO活性同时去除酶促褐变中所需的氧，从而有效抑制褐变。所接入的短乳杆菌还可产生多种抗生素和细菌素抑制微生物；也产生多种功能物质使苹果干脆片具有更高的营养价值。

Description

非油炸型原味苹果干脆片及加工技术
技术领域
本发明属于干脆片领域，尤其是一种非油炸型原味苹果干脆片及加工技术。
背景技术
新疆阿克苏地区昼夜温差大，光照充足，糖心苹果含糖量高，且多是冰川雪水浇灌，甘甜味厚，汁多无渣，营养丰富。但因运输及滞销，致使相当部分糖心苹果因滞销而烂掉，损失惨重。苹果脆片能够保持营养成分，口感酥脆、形态饱满、膨化均匀，可以满足消费者对苹果脆片食品营养、方便、天然、低脂肪、高膳食纤维的需求，但目前我国的果蔬干脆片仍存在一些问题：
1、采用油炸脱水技术，需要对产品进行避光、防潮等要求，但是部分放置透明材质瓶中销售，导致产品货架期短，容易褪色、哈败。
2、苹果切分加工过程中，由于细胞组织受到损伤，细胞液外流，在氧化酶作用下将酚类物质氧化形成醌，醌的多聚化以及它与其他物质的结合产生黑色或褐色的色素沉淀，发生褐变，同时产生不良风味和营养成分损失。
3、糖心苹果含糖量高，切片在干燥过程中易结块粘连、吸湿，导致产品品质差。
4、加工中的冷冻干燥技术耗时长，且成本高，不适宜用于苹果这种大量干脆片加工；喷雾干燥技术，温度高，干燥过程中会影响产品成分的稳定性及成分物质，营养物质流失。
经过检索，发现如下与本申请相关的专利文献，具体公开内容如下：
1、一种非油炸膨化寒富苹果脆片的制作方法(CN 104872564 A)，该专利的不足之处：①切片时，刀片直接切入，苹果内部细胞液外流，极易发生病原菌滋生；②糖煮阶段，在破坏易发生褐变的酶活性同时也破坏SOD等防御酶活性；③热风干燥耗时长且苹果片干燥过程中成分变化不好控制。
2、一种无膨化低糖度水果冻干脆片的快速制备方法(CN 101433300 A)，该的不足之处：①切片时，刀片直接切入，苹果内部细胞液外流，极易发生病原菌滋生；②选用的低糖度水果与氧接触易发生褐变；微波干燥阶段，膨化度不稳定，存在水果脆片膨化的可能性；③升华干燥阶段的冷冻干燥手段，能耗大，加大了干脆片成本；
3、一种冻干罗汉果的制备方法(CN 102224838 A)，该专利的不足缺点：①整果保存期间，因在果上打孔，易引入病菌且不易控制；②加热过程中，分段加热，过于频繁，增加了工艺的繁琐，不利于批量生产。③真空冷冻干燥，时间长，能耗大，虽保留了罗汉果整果干燥，但是，增加了罗汉果成本。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种防褐变效果好、干燥效率高的非油炸苹果干脆片及其加工方法。
本发明实现目的的技术方案如下：
一种非油炸型原味苹果干脆片及加工技术，工艺步骤如下：
⑴分选、清洗和去皮：筛选无病虫侵害、无机械损伤、果实成熟程度大致相同的新鲜优质糖心苹果，清洗和去皮；
⑵切片：采用超高压水射流切割技术对苹果切片，厚度5mm的薄片；
⑶防腐：苹果脆片喷湿枯草芽孢杆菌抗菌肽溶液，晾5min，40℃热风干燥0.5h；
⑷干燥：干燥前采用5～10wt％麦芽糊精溶液浸泡10min的苹果切片沥干，采用脉冲板式真空干燥机进行干燥；
⑸干燥后进行压差膨化。膨化15min后第一次将抽空温度控制在105℃，时间控制在30min，膨化结束，包装即得苹果干脆片；
而且，所述薄片两侧于30℃，30％过膜短乳杆菌发酵液中浸泡15min。
而且，所述枯草芽孢杆菌抗菌肽溶液浓度为1.2g/L。
而且，所述苹果脆片均匀喷湿1.2g/L枯草芽孢杆菌抗菌肽溶液。
而且，所述抽真空联合射频频率为30MHz,射频功率为5kW脉冲，加热温度45℃，间歇交替时间为2min。
本发明的优点和积极效果是：
1、本发明采用超高压水射流切割技术对糖心苹果去皮、切分厚度5mm，接种在30℃，30％过膜短乳杆菌发酵液15min，PPO以Cu 2+为辅基的末端氧化酶，短乳杆菌和植物乳杆菌络合Cu2+，快速耗氧，产生有机酸和CO2，可快速降低pH和创造一个近似无氧环境，有效抑制PPO活性同时去除酶促褐变中所需的氧，从而有效抑制褐变，同时所接入的短乳杆菌还可产生多种抗生素和细菌素抑制微生物；也产生多种功能物质使苹果干脆片具有更高的营养价值。
2、本发明采用射频-脉冲真空除湿板式预干燥结合压差膨化法加热，真空环境降低酶活性，产品质量不受影响。脉冲射频穿透能力大、加热均匀。同时添加麦芽糊精有效解决苹果切片因糖分含量高，导致干燥过程粘结问题,提高干燥产品营养成分保留量及均匀度,而且还可以显著地缩短干燥时间50％左右。压差膨化操作温度过低则膨化度低，苹果脆片外观和酥脆度差，操作温度过高时，易发生焦糊。两者有机结合，优势互补，克服单独使用射频-脉冲和压差膨化产生的“硬芯”“焦化”问题。
3、本发明采用枯草芽孢杆菌抗菌肽抑菌防腐，苹果脆片均匀喷湿1.2g/L枯草芽孢杆菌抗菌肽溶液，晾5min，40℃热风干燥0.5h，天然微生物防腐剂抗菌谱广，生产周期短无毒，有效抑菌防腐。
附图说明
图1为本发明制备的苹果片的照片。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
一种非油炸苹果干脆片及其加工方法，工艺步骤如下：
糖心苹果200-300份、麦芽糊精3-5份(麦芽糊精用在干燥步骤，因糖心苹果含糖量高易粘连，干燥过程易发生粘连，目的是防止粘连)
工艺流程为：鲜果、分选、去皮、切片、干燥、包装、苹果干脆片
操作方法的具体步骤如下：
⑴分选：筛选无病虫侵害、无机械损伤、果实成熟程度大致相同的新鲜优质糖心苹果。
⑵清洗和去皮：在流动的自来水下洗去其表面上的泥土并擦干水滴，削去表皮，尽量保持削去的表皮厚度一致。
⑶切片：采用超高压水射流切割技术对苹果切片，厚度5mm的薄片。保持细胞完整性营养不流失，切割同时利用高压水对削面进行清洗和磨削。薄片两侧于30℃，30％过膜短乳杆菌发酵液中浸泡15min，有效抑制PPO活性同时去除酶促褐变中所需的氧，从而有效抑制褐变。
⑷防腐：苹果脆片均匀喷湿1.2g/L枯草芽孢杆菌抗菌肽溶液，晾5min，40℃热风干燥0.5h；
⑸干燥：干燥前采用5～10wt％麦芽糊精溶液浸泡10min的苹果切片沥干，采用脉冲板式真空干燥机进行干燥，抽真空联合射频频率为30MHz,射频功率为5kW脉冲，加热温度45℃，间歇交替时间为2min。
干燥后进行压差膨化。膨化15min后第一次将抽空温度控制在105℃，时间控制在30min，膨化结束，包装即得苹果干脆片。
步骤⑷防腐采用喷施枯草芽孢杆菌抗菌肽溶液，利用其抑菌功能，避免货架期间病原菌侵染；
步骤⑶切片过程中采用短乳杆菌和植物乳杆菌的过膜滤液浸泡，利用其络合金属离子快速耗氧，抑制多酚氧化酶PPO活性，有效抑制褐变；同时产生大量有机酸、CO2、抗生素、细菌素，避免微生物侵染；
步骤⑸干燥采用射频-脉冲真空除湿板式预干燥结合压差膨化技术。脉冲射频穿透能力大、加热均匀，同时添加麦芽糊精有效解决苹果切片因糖分含量高，导致干燥过程粘结问题,提高干燥产品营养成分保留量及均匀度,而且还可以显著地缩短干燥时间50％左右。压差膨化操作温度过低则膨化度低，苹果脆片外观和酥脆度差，操作温度过高时，易发生焦糊。两者有机结合，优势互补，克服单独使用射频-脉冲和压差膨化产生的“硬芯”“焦化”问题。
采用射频-脉冲真空除湿板式预干燥结合压差膨化技术，提高干燥产品营养成分保留量及均匀度,而且还可以显著地缩短干燥时间50％左右。
上述技术的原理说明如下：
1、高抗氧化乳酸菌络合Cu2+抑制褐变技术
短乳杆菌，菌种保藏号：CGMCC 8970，好氧型菌株，能快速消耗周围的氧气，具有较高的抗氧化性；其小分子代谢产物包括酸、乙醇、丁二酮、H2O2和其它代谢产物，具有较强的络合金属离子能力，与Cu2+络合，抑制PPO活性，从而能有效抑制酶促褐变。
对苹果中的PPO酶学特性研究表明：PPO最适温度为40℃，当温度在30℃时，PPO活性降低；最适pH值为5.0；当pH低于4.0时，PPO的活性明显降低。
采用超高压水射流切割技术对糖心苹果去皮、切分厚度5mm，接种在30℃30％过膜短乳杆菌发酵液15min，PPO以Cu 2+为辅基的末端氧化酶，短乳杆菌和植物乳杆菌络合Cu2+，快速耗氧，产生有机酸和CO2，可快速降低pH和创造一个近似无氧环境，有效抑制PPO活性同时去除酶促褐变中所需的氧，从而有效抑制褐变。所接入的短乳杆菌还可产生多种抗生素和细菌素抑制微生物；也产生多种功能物质使苹果干脆片具有更高的营养价值。
2、射频-脉冲真空除湿板式预干燥结合压差膨化技术
抽真空联合射频频率为30MHz,功率为5kW脉冲，通过除湿板式干燥技术上对苹果切片间歇式加热干燥处理。加热板加热温度45℃,间歇交替时间为2min。
经真空脉冲预干燥后压差膨化，基于“爆米花”原理。膨化时，真空密闭环境下将预处理的苹果切片通过蒸气加热使内部水分不断蒸发，产生水蒸汽，压力不断上升，温度达到85～89℃，蒸汽压力达到0.3～0.4MPa时，瞬间减压至-0.08MPa，温度下降到75℃，维持1.5h。苹果切片内部水分突然汽化、闪蒸，产生强大的蒸汽压差，能够保持苹果营养成分、生鲜风味、脱水彻底、口感酥脆、形态饱满、膨化均匀。
效果及优点：真空环境降低酶活性，产品质量不受影响。脉冲射频穿透能力大、加热均匀。同时添加麦芽糊精有效解决苹果切片因糖分含量高，导致干燥过程粘结问题,提高干燥产品营养成分保留量及均匀度,而且还可以显著地缩短干燥时间50％左右。压差膨化操作温度过低则膨化度低，苹果脆片外观和酥脆度差，操作温度过高时，易发生焦糊。两者有机结合，优势互补，克服单独使用射频-脉冲和压差膨化产生的“硬芯”“焦化”问题。
3、枯草芽孢杆菌抗菌肽抑菌防腐技术
枯草芽孢杆菌，BNCC 189983，该枯草芽孢杆菌抗菌肽作为一种新型的食品防腐剂，具有无毒、无残留、无耐药性的优点，其抑菌效果显著，生产周期短，成本低，并可减少食品冷链运输过程中的能量消耗。
苹果脆片均匀喷湿1.2g/L枯草芽孢杆菌抗菌肽溶液，晾5min，40℃热风干燥0.5h。优点和效果：天然微生物防腐剂抗菌谱广，生产周期短无毒，有效抑菌防腐。
苹果片的相关检测数据如下：
(1)多酚氧化酶PPO活性
Figure BDA0002247085860000061
接种短杆乳菌和植物乳杆菌能够抑制PPO活性，抑制褐变。
(2)苹果脆片保存3个月后的菌落总数
处理 细菌菌落总数(CFU/mL)
1.2g/L枯草芽孢杆菌抗菌肽 2.89×10<sup>2</sup>
对照组 8.16×10<sup>4</sup>
接种枯草芽孢杆菌抗菌肽，明显抑制细菌数目的增长。
(3)保存3个月后产品感官品质
Figure BDA0002247085860000062
注：每项指标满分10分
保存3个月后，产品感官品质良好。

Claims (5)

1.一种非油炸型原味苹果干脆片及加工技术，其特征在于：工艺步骤如下：
⑴分选、清洗和去皮：筛选无病虫侵害、无机械损伤、果实成熟程度大致相同的新鲜优质糖心苹果，清洗和去皮；
⑵切片：采用超高压水射流切割技术对苹果切片，厚度5mm的薄片；
⑶防腐：苹果脆片喷湿枯草芽孢杆菌抗菌肽溶液，晾5min，40℃热风干燥0.5h；
⑷干燥：干燥前采用5～10wt％麦芽糊精溶液浸泡10min的苹果切片沥干，采用脉冲板式真空干燥机进行干燥；
⑸干燥后进行压差膨化。膨化15min后第一次将抽空温度控制在105℃，时间控制在30min，膨化结束，包装即得苹果干脆片。
2.根据权利要求1所述的非油炸型原味苹果干脆片及加工技术，其特征在于：所述薄片两侧于30℃，30％过膜短乳杆菌发酵液中浸泡15min。
3.根据权利要求1所述的非油炸型原味苹果干脆片及加工技术，其特征在于：所述枯草芽孢杆菌抗菌肽溶液浓度为1.2g/L。
4.根据权利要求1所述的非油炸型原味苹果干脆片及加工技术，其特征在于：所述苹果脆片均匀喷湿1.2g/L枯草芽孢杆菌抗菌肽溶液。
5.根据权利要求1所述的非油炸型原味苹果干脆片及加工技术，其特征在于：所述抽真空联合射频频率为30MHz,射频功率为5kW脉冲，加热温度45℃，间歇交替时间为2min。
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