CN103549545A - 红糟制板栗休闲食品的加工方法 - Google Patents
红糟制板栗休闲食品的加工方法 Download PDFInfo
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- CN103549545A CN103549545A CN201310548638.4A CN201310548638A CN103549545A CN 103549545 A CN103549545 A CN 103549545A CN 201310548638 A CN201310548638 A CN 201310548638A CN 103549545 A CN103549545 A CN 103549545A
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- chinese chestnut
- leaf
- red wine
- leisure food
- wine dregs
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
本发明公开的一种红糟制板栗休闲食品的加工方法,是由原料选择与处理—腌制红糟料配制—腌制—蒸煮—调味—包装、杀菌—等工序制得糟制板栗休闲食品,在保持了板栗固有独特口感和营养成分的同时,又添加了特殊风味的香料物质,使得产品更具有特色和特殊的香气,形成具有风格的特色产品,产品嚼食细腻,口感酥香,市场很受欢迎。该方法简单,易于操作,适宜规模化生产,为山区板栗产区的深加工提供了一种经济、方便加工产品的方法。
Description
技术领域
本发明属于食品加工领域,涉及休闲食品加工,具体涉及红糟制板栗休闲食品的加工方法。
背景技术
板栗又称栗子、栗果、大栗。性温,味甘。入脾、胃、肾经。中医认为,板栗具有养胃健脾、补肾强筋、活血止血等功效,可用于反胃不食、泄泻痢疾、吐血、衄血、便血,筋伤骨折淤肿、疼痛、瘰疬,肿毒等病症。《千金方》记述:“栗,肾之果。肾病宜食之。”《食物本草》:“主益气,厚肠胃,补肾气,令人耐饥。”栗子中类胡萝卜素的含量较高,因此有很好的抗氧化、预防癌症的作用,还有降低胆固醇、防止血栓,以及防止病毒、细菌侵袭的作用。栗米含有的丰富的不饱和脂肪酸和维生素、矿物质,能够预防高血压、冠心病、动脉硬化、骨质疏松等疾病,还可抗衰老、延年益寿。栗子中含有大量的泛酸(维生素B3),能够辅助治疗泛酸缺乏引起的各种症状。栗米所含的矿物质很全面,可用于辅助治疗前列腺炎。栗子所含的糖类有助于消除疲劳、恢复体力、平喘,具有益气健脾、厚补胃肠的作用,可预防胃肠道功能紊乱。栗子在我国已有两千多年的种植历史,它是一种香甜佳果,也是一种价廉物美、富有营养的滋补品及补养良药。栗子不仅含有大量淀粉,而且蛋白质、脂肪、B族维生素等多种营养成分含量颇丰,能预防高血压、冠心病、动脉硬化、骨质疏松等疾病,是抗衰老、延年益寿的滋补佳品,素有“千果之王”的美称。目前我国板栗的深加工技术仍很薄弱,加上市场产品运作水平不高,致使一些板栗产区出现卖难,造成很大浪费,伤及不少栗农的积极性,目前我国的板栗产品仍以鲜板栗、糖炒板栗、肉烧板栗为主,不能从根本上解决板栗作为休闲食品的营养性、方便性和较长的保质期,很难形成市场的竞争力。
发明内容
本发明的目的是提供一种红糟制板栗休闲食品的加工方法,以提高板栗加工产品风味的多样性,增加大众对食用板栗的欲望和需求,丰富板栗制品的品种,提升板栗产品的食用和经济价值。
本发明的目的是由以下技术方案实现的:
一种红糟制板栗休闲食品的加工方法,其特征在于加工步骤如下:
(1)原料选择与处理
选择无霉变、无虫蛀的新鲜的板栗果,用脱壳机脱除褐色外壳,将脱壳后的板栗浸没于纯净水中浸泡35min后,捞出,沥尽水分后,投入加热95-100℃的护色水溶液中漂烫3-5min,同时通过机械搅动,脱去板栗内皮,捞出,用纯净水冲洗干净并沥干水分备用;所述的护色水溶液是由重量百分比为0.05%亚硫酸氢钠、0.02%维生素C、0.15%半胱氨酸和0.1%乙二胺四乙酸二钠余量为水的护色水溶液,用乳酸调节PH2.9-3.0;
(2)腌制红糟料配制
选用酿造红酒的酒糟与食盐和白砂糖按重量比为1:0.25:0.75的比例混合均匀,制成腌制红糟料;
(3)腌制
将制成的腌制红糟料与步骤(1)得到沥干水分的板栗按重量比1:7-8的比例混合、搅拌均匀,装入腌制缸内,于10℃-15℃环境下浸渍40-50天;
(4)蒸煮
将腌制后的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸煮20-30min,使之熟透即可;
(5)调味
将蒸煮熟透的板栗出锅,趁热加入腌制板栗重量比为1-10%的调味剂充分拌合均匀,调味剂可根据消费群体的口味不同,调制成各种风味的红糟制板栗休闲食品;
(6)包装、杀菌
将拌匀调味剂的红糟制板栗休闲食品捡出破损栗,将完整板栗采用聚乙烯袋或复合铝箔袋分装,抽真空、密封包装后,于100℃沸水中分别经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品。
其中所述的调味剂为咸味剂(包括但不限于食盐、酱油)、甜味剂(包括但不限于白砂糖、红砂糖、饴糖、山梨糖醇、L-阿拉伯糖、果糖、葡萄糖、菊苣糖、甘草、乳糖醇、甜菊糖苷、三氯蔗糖、木糖醇、麦芽糖醇、蜂蜜)、酸味剂(包括但不限于柠檬酸、酒石酸、苹果酸、乳酸、磷酸、富马酸、食醋)、鲜味剂(包括但不限于谷氨酸钠、肌苷酸钠、核糖核苷酸钠、鸟苷酸钠、琥珀酸二钠、鸡精)、天然调味剂(包括但不限于花椒、胡椒、八角、姜、葱、大蒜、辣椒、孜然、桂皮、肉桂、草果、肉蔻、丁香、砂仁、良姜、白芷、芥末、小茴香、陈皮、当归、紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、红茶、绿茶、乌龙茶、菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、桃花、三七花、玫瑰花、丁香花和辛香料物质如五香粉、咖喱粉、十三香中的一种或两种以及以上任意组合)。
上述所述天然调味剂中的紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、绿茶是其干叶。
上述所述天然调味剂中的菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、桃花、三七花、玫瑰花、丁香花是其干花。
上述所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂及辛香料物质的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过1200-1500目筛应用。
本发明的有益效果
本发明利用添加红酒糟的腌制方法,在保持了板栗固有独特口感和营养成分的同时,又添加了特殊风味的香料物质,使得产品更具有特色和特殊的香气,形成具有风格的特色产品,给板栗产品加工增添了新产品。
本发明的方法中添加的调味剂,除液体以外的物质,均采用超微粉碎设备制备成好超细粉,有利于调味剂的拌匀和渗透,利于调味均可,可根据不同消费群体的口味需求制备成不同风味的美味板栗食品,产品嚼食细腻,口感酥香,是一种独具特色的风味休闲食品,产品具有很好的市场前景。
本发明加工方法简单,易于操作,适宜规模化生产,为山区板栗产区的深加工提供了一种经济、方便加工产品的方法,对推动板栗产业发展、带动板栗种植业的经济发展将起到推动作用。
具体实施方式
通过以下实施例,对本发明作进一步的说明。
实施例1
选择无霉变、无虫蛀的新鲜板栗果,用脱壳机脱险褐色外壳,将脱壳后的板栗浸没于纯净水中浸泡35min后,捞出,沥尽水分后投入到含有重量百分比为0.05%亚硫酸氢钠、0.02%维生素C、0.15%半胱氨酸和0.1%乙二胺四乙酸二钠,纯净水加至100%,用乳酸调节PH2.9-3.0,加热95-100℃的护色液中,漂烫3-5min,同时通过机械搅动,脱去板栗内皮,捞出,再用纯净水冲洗干净并沥干水分,备用;
实施例2
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗140公斤混合、搅拌均匀,装入腌制缸内,于10℃环境下、浸渍50天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1200目细粉(如食盐0.35公斤、花椒0.2公斤、五香粉0.5公斤、胡椒0.2公斤、陈皮0.5公斤、谷氨酸钠0.2公斤、肌苷酸钠0.02公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例3
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗160公斤混合、搅拌均匀,装入腌制缸内,于10℃环境下、浸渍40天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1200目细粉(如食盐0.5公斤、花椒1公斤、味精0.25公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例4
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗150公斤混合、搅拌均匀,装入腌制缸内,于15℃环境下、浸渍40天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1500目细粉(如食盐0.5公斤、花椒0.5公斤、八角0.2公斤、丁香0.1公斤、辣椒1公斤、味精0.1公斤、鸡精0.2公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用铝箔复合袋充氮、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例5
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗140公斤混合、搅拌均匀,装入腌制缸内,于10℃环境下、浸渍50天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1200目细粉(如白砂糖10公斤、柠檬酸1.5公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例6
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗150公斤混合、搅拌均匀,装入腌制缸内,于13℃环境下、浸渍45天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1500目细粉(如孜然1公斤、五香粉0.5公斤、辣椒3公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例7
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗160公斤混合、搅拌均匀,装入腌制缸内,于12℃环境下、浸渍42天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1200目细粉(如菊花3.5公斤、木糖醇8公斤、柠檬酸0.5公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例8
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗150公斤混合、搅拌均匀,装入腌制缸内,于10℃环境下、浸渍50天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1500目细粉(如桑叶2公斤、银杏叶1公斤、L-阿拉伯糖8公斤、柠檬酸0.5公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例9
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗140公斤混合、搅拌均匀,装入腌制缸内,于15℃环境下、浸渍40天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1300目细粉(如红茶3公斤、红砂糖8.5公斤、柠檬酸0.25公斤、苹果酸0.25公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例10
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗150公斤混合、搅拌均匀,装入腌制缸内,于10℃环境下、浸渍42天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1400目细粉(如葛花2公斤、桅子花2公斤、山梨糖醇8公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例11
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗160公斤混合、搅拌均匀,装入腌制缸内,于15℃环境下、浸渍40天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1500目细粉(如枸杞叶5公斤、甘草2.5公斤、菊苣糖4公斤、柠檬酸0.5公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
实施例12
称取酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖7.5公斤混合均匀,制成腌制红糟料;再将制成的腌制红糟料与实施例1处理好的板栗150公斤混合、搅拌均匀,装入腌制缸内,于10℃环境下、浸渍45天,将腌制好的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸20-30min,使之熟透,出锅,趁热加入各类调味剂1300目细粉(如花椒1公斤、胡椒1公斤、姜1公斤、桂皮0.5公斤、丁香0.5公斤、辣椒1公斤、食盐0.5公斤、绿茶0.5公斤、柠檬酸0.2公斤、味精0.1公斤、肌苷酸钠0.02公斤)充分拌合均匀;捡出破损和碎栗,将完整的板栗采用聚乙烯袋抽真空、密封包装后,于100℃沸水中经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品成品。
Claims (7)
1.一种红糟制板栗休闲食品的加工方法,其特征在于加工步骤如下:
(1)原料选择与处理
选择无霉变、无虫蛀的新鲜的板栗果,用脱壳机脱除褐色外壳,将脱壳后的板栗浸没于纯净水中浸泡35min后,捞出,沥尽水分后,投入加热95-100℃的护色水溶液中漂烫3-5min,同时通过机械搅动,脱去板栗内皮,捞出,用纯净水冲洗干净并沥干水分备用;
(2)腌制红糟料配制
选用酿造红酒的酒糟与食盐和白砂糖按重量比为1:0.25:0.75的比例混合均匀,制成腌制红糟料;
(3)腌制
将制成的腌制红糟料与步骤(1)得到沥干水分的板栗按重量比1:7-8的比例混合、搅拌均匀,装入腌制缸内,于10℃-15℃环境下浸渍40-50天;
(4)蒸煮
将腌制后的板栗取出,用纯净水洗去粘附在板栗表面的腌制红糟料后,置入蒸煮锅内,常压蒸煮20-30min,使之熟透即可;
(5)调味
将蒸煮熟透的板栗出锅,趁热加入腌制板栗重量比为1-10%的调味剂充分拌合均匀,调味剂可根据消费群体的口味不同,调制成各种风味的红糟制板栗休闲食品;
(6)包装、杀菌
将拌匀调味剂的红糟制板栗休闲食品捡出破损栗,将完整板栗采用聚乙烯袋或复合铝箔袋分装,抽真空、密封包装后,于100℃沸水中分别经15min和20min两次间歇杀菌,即得红糟制板栗休闲食品。
2.根据权利要求1所述的一种红糟制板栗休闲食品的加工方法,其特征在于:所述的护色水溶液是由重量百分比为0.05%亚硫酸氢钠、0.02%维生素C、0.15%半胱氨酸和0.1%乙二胺四乙酸二钠余量为水组成,用乳酸调节PH2.9-3.0。
3.根据权利要求1所述的一种红糟制板栗休闲食品的加工方法,其特征在于,调味剂为咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂。
4.根据权利要求3所述的一种红糟制板栗休闲食品的加工方法,其特征在于,所述的咸味剂是食盐、酱油,甜味剂是白砂糖、红砂糖、饴糖、山梨糖醇、L-阿拉伯糖、果糖、葡萄糖、菊苣糖、甘草、乳糖醇、甜菊糖苷、三氯蔗糖、木糖醇、麦芽糖醇、蜂蜜,酸味剂是柠檬酸、酒石酸、苹果酸、乳酸、磷酸、富马酸、食醋,鲜味剂是谷氨酸钠、肌苷酸钠、核糖核苷酸钠、鸟苷酸钠、琥珀酸二钠、鸡精,天然调味剂是花椒、胡椒、八角、姜、葱、大蒜、辣椒、孜然、桂皮、肉桂、草果、肉蔻、丁香、砂仁、良姜、白芷、芥末、小茴香、陈皮、当归、紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、红茶、绿茶、乌龙茶、菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、桃花、三七花、玫瑰花、丁香花、五香粉、咖喱粉、十三香中的一种或两种以及以上任意组合。
5.根据权利要求3或4所述的一种红糟制板栗休闲食品的加工方法,其特征在于,所述天然调味剂中的紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、绿茶是其干叶叶。
6.根据权利要求3或4所述的一种红糟制板栗休闲食品的加工方法,其特征在于,所述天然调味剂中的菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、桃花、三七花、玫瑰花、丁香花是其干花。
7.根据权利要求3或4所述的一种红糟制板栗休闲食品的加工方法,其特征在于,所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过1200-1500目筛应用。
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