CN103598573B - 一种冰糖银耳罐头的制作方法 - Google Patents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种以银耳、木瓜、红芸豆为原料,添加以清水、冰糖及柠檬酸所配置成的汤汁后封罐密封、杀菌而成的冰糖银耳罐头的制作方法。该冰糖银耳罐头符合商业无菌要求,可常温保存,开罐即食,亦可加热后食用,适合一般大众消费;其风味独特,可口美味,营养丰富,是一种极具健康特色的罐头食品。
Description
技术领域
本发明涉及罐头食品技术领域,具体是指一种冰糖银耳罐头的制作方法。
背景技术
随着人们生活节奏的加快,罐头以其口味多样化和快捷、简便的食用方法越来越受到人们的青睐。目前,市场上的罐头产品的品种多种多样,但是关于瓜果蔬菜类的罐头较少,现有的瓜果蔬菜罐头的品种和口味单一。
白木耳是真菌类银耳科银耳,又称雪耳银耳子等,有“菌中之冠”的美称。性平、味甘、无毒。夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品,又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒,既有补脾开胃的功效,又有益气清肠的作用,还可以滋阴润肺。另外,银耳还能增强人体免疫力。
木瓜甜美可口、营养丰富,有“百益之果”、“水果之皇”、“万寿瓜”之雅称,木瓜富含17种以上氨基酸及钙、铁等,还还含有木瓜蛋白酶、番木瓜碱等。木瓜具有平肝和胃,舒经活洛,软化血管,抗菌消炎,抗衰养颜,抗癌防癌、增强体质的保健功效。
红芸豆学名红菜豆,蝶形花科菜豆属。红花芸豆中富含花色苷和皂苷,可降低关节局部炎性组织的含量,有明显的抗炎作用,对关节炎患者可起到消炎、缓解疼痛的功效。
单纯的银耳罐头除了添加糖所带来的甜味外、没有其他任何味道,口感单调。因此,研发一款采用与银耳具有同等药理功能的红芸豆和木瓜与银耳相配合,以银耳、木瓜、红芸豆为原料的冰糖银耳罐头是本发明的研究目的。
发明内容
本发明在于提供一种风味独特、口感甚佳、开罐即食,亦可加热后食用的一种冰糖银耳罐头的制作方法。
本发明的具体技术方案如下:
一种冰糖银耳罐头的制作方法,所述冰糖银耳罐头由下述按重量比例配置的原料用所述制作方法制备而成:
木耳12~18%木瓜3~5%红芸豆3~5%冰糖8~14%柠檬酸0.015~0.025%余量为水;
所述制作方法具体过程如下:
(1)原料验收:选用干燥,色泽洁白,肉厚而朵整的白木耳;色泽为红色,成熟度整齐适中,大小基本一致,无霉变,无病虫害,无污染,无杂质的红芸豆;成熟度适中,无腐烂的新鲜木瓜;
(2)原料处理:将干白木耳用流动水漂洗4-8小时,先剔除杂质、氧化变色,再用不锈钢剪刀修剪去白木耳蒂头,采用切菜机将白木耳切成1.5~2.5×5.5~6.5cm的块备用;
将木瓜表面的泥沙清洗干净,削去木瓜表皮,对切两半,剔除木瓜内籽,再用切丁机进行切丁并清洗掉碎屑后浸入清水中备用;
采用9-12°Bé的盐水清洗红芸豆,将虫豆洗掉,并用流动水复水12-18小时后将红芸豆装入铁桶后用杀菌锅预煮,预煮温度:115~125℃,时间20~28分钟,预煮后及时冷却,并剔除杂质、虫豆、变色豆、破豆后浸入清水中备用;
(3)空罐验收:挑选无外观缺陷的空罐,用温度82℃以上的热水对空罐进行清洗消毒,剔除碰伤、翻边损伤的缺陷罐;
(4)物料装罐:按先煮先装的原则进行装罐,滤水以滴水不成线为度,装罐量不超过关键限值;
(5)实罐注汤:按比例将清水、冰糖及柠檬酸配制成相应的罐头汤汁,汤汁温度90~100℃,所述罐头汤汁经过滤网过滤后进行实罐注汤;
(6)封口:罐头注汤后,经排汽床排气,保持罐中心温度在75-80℃,用封口机进行封口,罐头真空度达0.03mPa以上;
(7)杀菌冷却:封口后1小时内进行杀菌,采取水浴杀菌,热水初温60℃以上,并空压补充锅内压力比杀菌温度的饱和蒸汽压力高0.02-0.04Mpa;杀菌时间为25~35min,杀菌结束后采用反压冷却,要求冷却池水有效氯含量为2.5-5ppm,确保排放冷却水余氯0.5-1.5ppm,冷却到35-42℃后出锅;
(8)擦罐入库:擦干罐体表面水份,擦完按规格、罐型、日期分别装箱堆放。
采用切菜机将白木耳切成1.5~2.5×5.5~6.5cm的块备用,所述切菜机每小时检查一次刀口缺损情况,发现异常即停机并扣留相关产品,进行纠正后继续生产。
所述物料装罐每隔50~60分钟任意抽查1罐进行装罐量检测,确保不超过关键限值。
本发明的优点:该冰糖银耳罐头是以银耳、木瓜、红芸豆为原料,添加以清水、冰糖及柠檬酸所配置成的汤汁后封罐密封、杀菌而成的罐头食品,符合商业无菌要求,本产品可常温保存,开罐即食,亦可加热后食用,适合一般大众消费;其风味独特,可口美味,营养
丰富,是一种极具健康特色的罐头食品。该冰糖银耳罐头采用与银耳具有同等药理功能的红芸豆和木瓜与银耳相配合,红芸豆具有补血、增强免疫力、帮助细胞修补及防衰老等功效;木瓜具有消食,驱虫,清热,祛风的功效;三者结合不仅可以增加银耳罐头的口感,同时可以提高产品的营养价值和健康功效。
附图说明
图1为本发明的工艺流程图。
具体实施方式
为了便于本领域技术人员理解,以下通过实施例对本发明作进一步详细描述,但本发明不仅限于此。
参考图1,一种冰糖银耳罐头的制作方法,所述冰糖银耳罐头由下述按重量比例配置的原料用所述制作方法制备而成:
木耳14%木瓜4%红芸豆4%冰糖11%柠檬酸0.02%水66.98%;
具体的制作过程如下:
(1)原料验收:选用干燥,色泽洁白,肉厚而朵整的白木耳;色泽为红色,成熟度整齐适中,大小基本一致,无霉变,无病虫害,无污染,无杂质的红芸豆;成熟度适中,无腐烂的新鲜木瓜;
(2)原料处理:将干白木耳用流动水漂洗6小时,先剔除杂质、氧化变色,再用不锈钢剪刀修剪去白木耳蒂头,采用切菜机将白木耳切成2×6cm的块备用,所述切菜机每小时检查一次刀口缺损情况,发现异常即停机并扣留相关产品,进行纠正后继续生产;
将木瓜表面的泥沙清洗干净,削去木瓜表皮,对切两半,剔除木瓜内籽,再用切丁机进行切丁并清洗掉碎屑后浸入清水中备用;
用10°Bé的盐水清洗红芸豆,将虫豆洗掉,并用流动水复水14小时后将红芸豆装入铁桶后用杀菌锅预煮,预煮温度:120℃,时间25分钟,预煮后及时冷却,并剔除杂质、虫豆、变色豆、破豆后浸入清水中备用;
(3)空罐验收:挑选无外观缺陷的空罐,用温度82℃以上的热水对空罐进行清洗消毒,剔除碰伤、翻边损伤的缺陷罐;
(4)物料装罐:按先煮先装的原则进行装罐,滤水以滴水不成线为度,装罐量不超过关键限值,所述物料装罐每隔60分钟任意抽查1罐进行装罐量检测,确保不超过关键限值;
(5)实罐注汤:按比例将清水、冰糖及柠檬酸配制成相应的罐头汤汁,汤汁温度90℃,所述罐头汤汁经过滤网过滤后进行实罐注汤;
(6)封口:罐头注汤后,经排汽床排气,保持罐中心温度在75-80℃,用封口机进行封口,罐头真空度达0.03mPa以上,在封口前对罐盖进行检查和喷码,剔除注胶不均、断胶、起泡、机械伤等缺陷的罐盖,并在罐盖上进行油墨喷码;
(7)杀菌冷却:封口后1小时内进行杀菌,加贴热敏试纸以区别杀菌与否,采取水浴杀菌,热水初温60℃以上,并空压补充锅内压力比杀菌温度的饱和蒸汽压力高0.02-0.04Mpa;杀菌时间为30min,杀菌结束后采用反压冷却,要求冷却池水有效氯含量为2.5-5ppm,确保排放冷却水余氯0.5-1.5ppm,冷却到40℃后出锅,利用余热使表面水分蒸发;
(8)擦罐入库:擦干罐体表面水份,擦完按规格、罐型、日期分别装箱堆放。
该冰糖银耳罐头各种主要材料的营养成分:
银耳:每百克含蛋白质5.0克,脂肪0.6克,碳水化合物79克,热量341千卡,钙380毫克,磷250毫克,铁30.4毫克。此外,还含有多种维生素和微量元素及银耳多糖等成分。此外,银耳中还含有海藻糖、多缩戊糖、甘露糖醇等肝糖,营养价值很高,具有扶正强壮的作用,是一种高级滋养补品。
红芸豆:每百克含蛋白质23.1克,脂肪1.3克,碳水化合物56.9克,钙76毫克及丰富的B和C族维生素,还含有丰富的铁质及钾质等矿物质。
木瓜:每百克氨基酸总含量是529毫克,齐墩果酸70毫克,蛋白质0.5毫克,总糖6.8毫克,果胶9.5毫克,钙24.9毫克,磷6毫克,铁4.5毫克,维生素C96.8毫克。胡萝卜素,黄酮,锌,锰,维生素C含量是苹果的48倍。
单纯的银耳罐头除了添加糖所带来的甜味外、没有其他任何味道,口感单调。故我们采用与银耳具有同等药理功能的红芸豆和木瓜与银耳相配合,红芸豆具有补血、增强免疫力、帮助细胞修补及防衰老等功效;木瓜具有消食,驱虫,清热,祛风的功效;三者结合不仅可以增加银耳罐头的口感,同时可以提高产品的营养价值和健康功效。
冰糖银耳的配方选择
以银耳(A)、木瓜(B)、红芸豆(C)和冰糖(D)4个因素进行,L9(34)正交试验(表1),以确定冰糖银耳的最佳配方。
表1冰糖银耳配方因素水平表
感官指标评分及标准:
邀请10位从事食品专业人员,按照产品评分标准(见表2)对不同配方的产品根据色泽、气味、口感,进行评分,根据评分结果确定冰糖银耳的最优配方。
表2感官评分标准
参考标准(100 分) | 口感(40 分) | 色泽(30分) | 香气(30分) |
优 | 产品甜度适中,各种原料风味协调,爽口滑润(36~40) | 银耳呈白色或米黄色,汤汁淡黄色,无杂色,色泽均匀(26~30) | 应具有的银耳木瓜等原料特有的香味,香气清新,无异味(27~30) |
良 | 产品甜度较好,产品口感略粗糙,不够爽口(30~35) | 产品色泽略深或略浅(20~25) | 香气较淡,稍有异味(22~26) |
差 | 过甜,过淡,或者有其他怪味(0~29) | 产品颜色太浅或太深,有杂色(0~19) | 无香气,有较浓蒸煮味或异味(0~21) |
表3正交试验结果表
由表3可以看出,最佳配方工艺为A2B1C2D2,即银耳14%、木瓜4%、红芸豆4%,冰糖11%。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属于本发明的涵盖范围。
Claims (3)
1.一种冰糖银耳罐头的制作方法,其特征在于:所述冰糖银耳罐头由下述按重量比例配置的原料用所述制作方法制备而成:
木耳12~18%木瓜3~5%红芸豆3~5%冰糖8~14%柠檬酸0.015~0.025%余量为水;
所述制作方法具体过程如下:
(1)原料验收:选用干燥,色泽洁白,肉厚而朵整的白木耳;色泽为红色,成熟度整齐适中,大小基本一致,无霉变,无病虫害,无污染,无杂质的红芸豆;成熟度适中,无腐烂的新鲜木瓜;
(2)原料处理:将干白木耳用流动水漂洗4-8小时,先剔除杂质、氧化变色,再用不锈钢剪刀修剪去白木耳蒂头,采用切菜机将白木耳切成1.5~2.5×5.5~6.5cm的块备用;
将木瓜表面的泥沙清洗干净,削去木瓜表皮,对切两半,剔除木瓜内籽,再用切丁机进行切丁并清洗掉碎屑后浸入清水中备用;
采用9-12°Bé的盐水清洗红芸豆,将虫豆洗掉,并用流动水复水12-18小时后将红芸豆装入铁桶后用杀菌锅预煮,预煮温度:115~125℃,时间20~28分钟,预煮后及时冷却,并剔除杂质、虫豆、变色豆、破豆后浸入清水中备用;
(3)空罐验收:挑选无外观缺陷的空罐,用温度82℃以上的热水对空罐进行清洗消毒,剔除碰伤、翻边损伤的缺陷罐;
(4)物料装罐:按先煮先装的原则进行装罐,滤水以滴水不成线为度,装罐量不超过关键限值;
(5)实罐注汤:按比例将清水、冰糖及柠檬酸配制成相应的罐头汤汁,汤汁温度90~100℃,所述罐头汤汁经过滤网过滤后进行实罐注汤;
(6)封口:罐头注汤后,经排汽床排气,保持罐中心温度在75-80℃,用封口机进行封口,罐头真空度达0.03mPa以上;
(7)杀菌冷却:封口后1小时内进行杀菌,采取水浴杀菌,热水初温60℃以上,并空压补充锅内压力比杀菌温度的饱和蒸汽压力高0.02-0.04Mpa;杀菌时间为25~35min,杀菌结束后采用反压冷却,要求冷却池水有效氯含量为2.5-5ppm,确保排放冷却水余氯0.5-1.5ppm,冷却到35-42℃后出锅;
(8)擦罐入库:擦干罐体表面水份,擦完按规格、罐型、日期分别装箱堆放。
2.根据权利要求1所述的一种冰糖银耳罐头的制作方法,其特征在于:采用切菜机将白木耳切成1.5~2.5×5.5~6.5cm的块备用,所述切菜机每小时检查一次刀口缺损情况,发现异常即停机并扣留相关产品,进行纠正后继续生产。
3.根据权利要求1所述的一种冰糖银耳罐头的制作方法,其特征在于:所述物料装罐每隔50~60分钟任意抽查1罐进行装罐量检测,确保不超过关键限值。
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Effective date of registration: 20160225 Address after: 363000 Fujian Province, Zhangzhou City Xiangcheng District Ma On Shan Road No. 5 Applicant after: Huang Congliang Address before: 363199 Fujian city of Zhangzhou province Longhai City Town Village Chongfu list Applicant before: LONGHAI HAICHANG FOODS CO., LTD. |
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