CN101756167B - 韭菜在速冻水饺中的护色方法 - Google Patents

韭菜在速冻水饺中的护色方法 Download PDF

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CN101756167B
CN101756167B CN2008102308581A CN200810230858A CN101756167B CN 101756167 B CN101756167 B CN 101756167B CN 2008102308581 A CN2008102308581 A CN 2008102308581A CN 200810230858 A CN200810230858 A CN 200810230858A CN 101756167 B CN101756167 B CN 101756167B
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quick
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fragrant
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flowered garlic
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CN101756167A (zh
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张红乾
冯文革
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Henan Province Qi County Yongda Food Industry Co Ltd
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Abstract

本发明提供了一种韭菜在速冻水饺中的护色方法。包括以下步骤：a.韭菜去其杂质经烫漂处理后，在ph值为5～7，浓度为5％～20％的海藻糖缓冲液中浸泡1～2小时；b.然后将韭菜制成馅料，在韭菜馅料中添加0.2％～0.7％植物性胶、添加0.2％～1％的植物抗冻蛋白；c.准备面粉和水，用和面机将面团和好，用真空滚揉机将肉和处理好的韭菜揉成馅料，然后通过水饺机制造成型；d.将成型的水饺输送到-35℃～-40℃的速冻冷链速冻成型，然后将速冻好的水饺进行包装变为成品，将成品放进-18℃的冷库中储藏。

Description

韭菜在速冻水饺中的护色方法
技术领域
本发明涉及一种韭菜在速冻水饺中的护色方法。
背景技术
目前，韭菜在速冻水饺馅中护色的问题，由于速冻韭菜水饺受到超低温(速冻冷链-35℃至-40℃)和超高温(食用100℃以上的沸水煮12分钟或蒸10分钟)等因素的影响。韭菜的绿色很难在水饺馅中长时间内得以保持，影响产品质量，因而护绿方法十分重要。按速冻食品工艺要求，速冻水饺就是要让产品在短时间内迅速通过最大冰晶生成带(速冻冷链-35℃)，当水饺中心温度达-18℃即速冻结束。速冻韭菜水饺食用时，需要在100℃以上高温蒸或煮10至12分钟，熟透剖开其馅，韭菜中的叶绿素已褐变，同时，其分解酶使叶绿素分解成黄色降解产物。感观呈黄色腐败状，味道呈酸性。为解决绿色蔬菜护色的问题，很多科研工作者都进行了深入地研究。主要方法有：采用碱液调节浸泡护绿(如氢氧化钠、氢氧化镁等)或用叶绿素铜钠盐、锌盐等护绿。目的是为蔬菜反季节销售，延长货架期。但浸泡时间6～8小时，护绿时间短约30天，不利于工业化生产。
发明目的
本发明的目的是提供一种韭菜在速冻水饺中的护色方法。
为了达到上述目的本发明采用以下技术方案：一种韭菜在速冻水饺中的护色方法，包括以下步骤：
a.韭菜去其杂质经烫漂处理后，在ph值为5～7，浓度为5％～20％的海藻糖缓冲液中浸泡1～2小时；
b.然后将韭菜制成馅料，在韭菜馅料中添加0.2％～0.7％植物性胶、添加0.2％～1％的植物抗冻蛋白；
c.准备面粉和水，用和面机将面团和好，用真空滚揉机将肉和处理好的韭菜揉成馅料，然后通过水饺机制造成型；
d.将成型的水饺输送到-35℃～-40℃的速冻冷链速冻成型，然后将速冻好的水饺进行包装变为成品，将成品放进-18℃的冷库中储藏。
步骤b中所述的植物性胶为卡拉胶。
海藻糖是一种天然植物，常用于蔬菜保鲜护色，延长保质期。在韭菜馅料中添加植物性胶——卡拉胶增稠，能有效增强韭菜的物理强度，提高其耐热性。因为，增稠剂可以在韭菜馅表面形成一层保护性薄膜，有效保护韭菜不被氧化和微生物侵害；同时，改善韭菜的黏弹性，使馅组织致密，从而提高了韭菜的抗热性。用植物抗冻蛋白作为一种高级防冻剂，可有效地防止馅类速冻时内部冰渣的形成，能有效地提高韭菜的耐寒性；同时，起到防腐护绿作用。采用本发明技术方案可延长产品的保质期18个月以上，且韭菜不褐变，护绿效果甚佳。
具体实施方式
实施例1
一种韭菜在速冻水饺中的护色方法，包括以下步骤：
a.韭菜去其杂质经烫漂处理后，在ph值为5，浓度为5％的海藻糖缓冲液中浸泡2小时；
b.然后将韭菜制成馅料，在韭菜馅料中添加0.2％卡拉胶、添加0.2％的植物抗冻蛋白；
c.准备面粉和水，用和面机将面团和好，用真空滚揉机将肉和处理好的韭菜揉成馅料，然后通过水饺机制造成型；
d.将成型的水饺输送到-35℃的速冻冷链速冻成型，然后将速冻好的水饺进行包装变为成品，将成品放进-18℃的冷库中储藏。
实施例2
一种韭菜在速冻水饺中的护色方法，包括以下步骤：
a.韭菜去其杂质经烫漂处理后，在ph值为7，浓度为20％的海藻糖缓冲液中浸泡1小时；
b.然后将韭菜制成馅料，在韭菜馅料中添加0.7％卡拉胶、添加1％的植物抗冻蛋白；
c.准备面粉和水，用和面机将面团和好，用真空滚揉机将肉和处理好的韭菜揉成馅料，然后通过水饺机制造成型；
d.将成型的水饺输送到-40℃的速冻冷链速冻成型，然后将速冻好的水饺进行包装变为成品，将成品放进-18℃的冷库中储藏。
实施例3
一种韭菜在速冻水饺中的护色方法，包括以下步骤：
a.韭菜去其杂质经烫漂处理后，在ph值为6，浓度为10％的海藻糖缓冲液中浸泡1.5小时；
b.然后将韭菜制成馅料，在韭菜馅料中添加0.5％卡拉胶、添加0.7％的植物抗冻蛋白；
c.准备面粉和水，用和面机将面团和好，用真空滚揉机将肉和处理好的韭菜揉成馅料，然后通过水饺机制造成型；
d.将成型的水饺输送到-38℃的速冻冷链速冻成型，然后将速冻好的水饺进行包装变为成品，将成品放进-18℃的冷库中储藏。

Claims (2)

1.一种韭菜在速冻水饺中的护色方法，其特征是包括以下步骤：
a. 韭菜去其杂质经烫漂处理后，在ph值为5～7，浓度为5％～20％的海藻糖缓冲液中浸泡1～2小时；
b. 然后将韭菜制成馅料，在韭菜馅料中添加0.2％～0.7％植物性胶、添加0.2％～1％的植物抗冻蛋白；
c. 准备面粉和水，用和面机将面团和好，用真空滚揉机将肉和处理好的韭菜揉成馅料，然后通过水饺机制造成型；
d. 将成型的水饺输送到-35℃～-40℃的速冻冷链速冻成型，然后将速冻好的水饺进行包装变为成品，将成品放进-18℃的冷库中储藏。
2.根据权利要求1所述的韭菜在速冻水饺中的护色方法，其特征是：步骤b中所述的植物性胶为卡拉胶。
CN2008102308581A 2008-11-13 2008-11-13 韭菜在速冻水饺中的护色方法 Expired - Fee Related CN101756167B (zh)

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Citations (2)

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Publication number Priority date Publication date Assignee Title
CN1246303A (zh) * 1998-08-28 2000-03-08 杨巍 韭菜味饺子
CN1254530A (zh) * 1998-11-25 2000-05-31 隋峰海 一种生物急冻水饺

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1246303A (zh) * 1998-08-28 2000-03-08 杨巍 韭菜味饺子
CN1254530A (zh) * 1998-11-25 2000-05-31 隋峰海 一种生物急冻水饺

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
丁玉勇.韭菜汁的研制.《食品研究与开发》.2006,(第4期),140，107-109. *

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