CN103653079A - 一种即食板栗的加工方法 - Google Patents
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Abstract
本发明公开了一种即食板栗的加工方法。本发明的即食板栗的加工包括了原料预处理、植物保鲜液浸泡、漂洗、急冻、蒸煮、包装、脉冲强光杀菌七个步骤。本发明的加工方法是采用纯天然的植物原料的提取液浸泡板栗仁,通过中草药中所含有的天然杀菌、灭菌和抑制微生物的有效成分,实现对板栗仁的保鲜,保持其色香味和组织状态,具有保鲜时间长的特点,还可增加板栗清淡的天然香气,风味独特;其中的枸杞、蜂胶等纯天然植物成分增加了营养保健价值,产品的加工过程无其他防腐剂或化学添加剂,是一种绿色、方便的休闲食品。
Description
技术领域
本发明涉及一种休闲食品的加工方法,具体是一种即食板栗的加工方法,属于食品加工技术领域。
背景技术
板栗(学名:Castanea mollissima),又名栗、中国板栗,其营养丰富,富含维生素C、矿物质如钾、锌、铁等;板栗还含有大量淀粉、蛋白质、脂肪、B族维生素等多种营养素,素有“干果之王”的美称,能防止高血压病、冠心病、动脉硬化、骨质疏松等疾病,中医学认为,栗性甘温,无毒,有健脾补肝,强身壮骨的医疗作用。板栗的主要功效有:(1)养胃健脾、补肾强筋,对人体的滋补功能,可与人参、黄芪、当归等媲美。可以治疗反胃、吐血、腰脚软弱、便血等症;(2)对肾虚有良好的疗效;(3)所含的不饱和脂肪酸和各种维生素,有抗高血压、冠心病、骨质疏松和动脉硬化的功效,是抗衰老、延年益寿的滋补佳品;(4)含有维生素B2,常吃板栗对日久难愈的小儿口舌生疮和成人口腔溃疡有益。
随着人们日常生活水平的不断丰富和提高,对休闲食品的需求日益旺盛,以板栗果为原料的再加工制品如即食型栗果仁、板栗罐头等均受到消费者的青睐。例如,专利ZL200710021816 公开了一种板栗肉松,专利ZL200710021816公开了一种糖水板栗的加工方法,专利ZL 200910229367.X公开了一种板栗巧克力蛋糕,专利ZL 201110221594.5公开了一种养生板栗窝头。
但由于板栗本身怕热、易腐烂、易被虫蛀,在常温下很难保存,因而其再加工产品首先必须解决果质保鲜的问题,但目前市场有售的采用现行保鲜技术制作的,普遍存在着产品色泽暗淡褐变的不足,影响食用者的感观和食欲,兼之产品因加工季节的变化和商品货架期的延长,导致板栗浓郁的原质味变淡。
专利CN 101601482 B公开了一种板栗休闲食品的加工方法,该方法旨在提供一种可以保持板栗原色原味的加工方法,该方法在其加工过程采用了野生蔬菜小蓟以及石栏菜制备提取液对板栗原料进行加工,但该方法在板栗的蒸煮过程采用了将植物提纯液、钾明矾、乙二胺四乙酸二钠及水混合制成的煮制液,仍然加入了人工合成的添加剂,无法避免添加剂的存在给消费者健康带来的潜在影响。
发明内容
本发明目的在于针对现有技术的不足,提供一种以纯天然植物原料实现对板栗的保鲜加工方法,该方法获得的即食板栗具有浓郁的板栗原香及自然原色,同时具有淡淡的植物清香,营养价值丰富。
为解决上述问题,本发明所采用的技术方案是: 一种即食板栗的加工方法,包括如下具体步骤:
(1)原料预处理:板栗手工去皮或机器剥皮,将外皮和内皮去掉,将虫蛀、发霉、不成熟、干枯的板栗仁去除,选择新鲜、成熟的板栗仁作为原料,洗净;
(2)植物保鲜液浸泡:将洗净的板栗仁在90-100℃的沸水中煮沸5-8min,后捞起,沥干水分,在室温下风干晾晒10-30min,再将其浸泡于制备好的植物保鲜液中,浸泡结束,沥干;
(3)漂洗:用纯净水或蒸馏水冲洗经过浸泡的板栗仁,漂洗两次,每次1-3min,漂洗结束,沥干水分;
(4)急冻:将漂洗后的板栗仁在-20℃~-25℃进行急速冷冻,于-10~0℃冷藏储存7-10天;
(5)蒸煮:将板栗取出解冻,在100-110℃蒸煮10-15min,然后置于0-4℃的冷藏室中3-5min,使其冷却;
(6)包装:将冷却后的板栗仁按生产要求分级别称量装袋,再用抽空充氮机进行抽空、充氮后封口;
(7)脉冲强光杀菌:将袋装板栗仁进行脉冲强光杀菌,脉冲闪照时间10-20s,闪照距离10-20cm,脉冲光强度为0.5-1.0J/cm2。
所述植物保鲜液是以金银花、枸杞、菊花、淡竹叶为原料制备得到的植物提取液与蜂胶混合制备得到。
所述植物保鲜液的制备是将金银花、枸杞、菊花、淡竹叶洗净,加入2-4倍质量的清水,加热至90-100℃,在此温度下恒温2-4小时后,过滤,制得植物提取液,再向植物提取液中加入占滤液质量0.5-5%的蜂胶,使蜂胶与滤液充分混合均匀,获得植物保鲜液。
所述植物提取液中,金银花、枸杞、菊花、淡竹叶的用量比例为:1:0.5-1:1:0.3-0.5。
所述步骤(2)浸泡条件为:浸泡固液比1:2~1:3,浸泡时间2-3小时。
本发明相对于现有技术的有益效果是:
(1)采用纯天然的植物原料的提取液浸泡板栗仁后,通过中草药中所含有的天然杀菌、灭菌和抑制微生物的有效成分,可实现对板栗仁的保鲜,可保持其色香味和组织状态、保鲜时间长、无毒副作用,同时可以最终获得的产品增加清淡的天然香气,风味独特;其中的枸杞、蜂胶等纯天然植物成分增加了营养保健价值,产品的加工过程无其他防腐剂或化学添加剂,是一种绿色、方便的休闲食品;
(2)本发明采用的脉冲强光杀菌技术,是一种非热物理杀菌新技术,脉冲光技术是一种能在极短时间内(数十至数百微秒),以光辐射形式释放出高能量,由此产生极高峰值功率(最高可达兆瓦级,是到达地面的太阳光强度的十万倍)的光能,瞬时、高强度的脉冲光能量杀灭食品和包装上各类微生物,它能有效的保持食品质量,延长食品货架期而对食品的营养成份以及口感影响很小,脉冲强光在照射物料时不会产生有害的副产物,工作时间短,高效节能。具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1 采用以下步骤制备本发明所述的即食板栗:
1、原料预处理:板栗手工去皮或机器剥皮,将外皮和内皮去掉,将虫蛀、发霉、不成熟、干枯的板栗仁去除,选择新鲜、成熟的板栗仁作为原料,洗净;
2、植物保鲜液浸泡:
(1)植物保鲜液的制备:按金银花、枸杞、菊花、淡竹叶的用量比例为:1:0.5:1:0.3,取金银花、枸杞、菊花、淡竹叶洗净,加入3倍质量的清水,加热至100℃,在此温度下恒温3小时后,过滤,制得植物提取液,再向植物提取液中加入占滤液质量0.5%的蜂胶,使蜂胶与滤液充分混合均匀,获得植物保鲜液。
(2)浸泡:将洗净的板栗仁在95℃的沸水中煮沸6min,后捞起,沥干水分,在室温下风干晾晒30min,再将其浸泡于制备好的植物保鲜液中,浸泡结束,沥干;所采用的浸泡条件为:浸泡固液比1:2,浸泡时间2小时;
3、漂洗:用纯净水或蒸馏水冲洗经过浸泡的板栗仁,漂洗两次,每次3min,漂洗结束,沥干水分;
4、急冻:将漂洗后的板栗仁在-20℃进行急速冷冻,于0℃冷藏储存10天;
5、蒸煮:将板栗取出解冻,在110℃蒸煮12min,然后置于0-4℃的冷藏室中3min,使其冷却;
6、包装:将冷却后的板栗仁按生产要求分级别称量装袋,再用抽空充氮机进行抽空、充氮后封口;
7、脉冲强光杀菌:将袋装板栗仁进行脉冲强光杀菌,脉冲闪照时间15s,闪照距离15cm,脉冲光强度为0.8J/cm2。
实施例2 采用以下步骤制备本发明所述的即食板栗:
1、原料预处理:板栗手工去皮或机器剥皮,将外皮和内皮去掉,将虫蛀、发霉、不成熟、干枯的板栗仁去除,选择新鲜、成熟的板栗仁作为原料,洗净;
2、植物保鲜液浸泡:
(1)植物保鲜液的制备:按金银花、枸杞、菊花、淡竹叶的用量比例为:1:1:1:0.5,取金银花、枸杞、菊花、淡竹叶洗净,加入3倍质量的清水,加热至90℃,在此温度下恒温4小时后,过滤,制得植物提取液,再向植物提取液中加入占滤液质量5%的蜂胶,使蜂胶与滤液充分混合均匀,获得植物保鲜液。
(2)浸泡:将洗净的板栗仁在90℃的沸水中煮沸8min,后捞起,沥干水分,在室温下风干晾晒10min,再将其浸泡于制备好的植物保鲜液中,浸泡结束,沥干;所采用的浸泡条件为:浸泡固液比1:2.5,浸泡时间2.5小时;
3、漂洗:用纯净水或蒸馏水冲洗经过浸泡的板栗仁,漂洗两次,每次3min,漂洗结束,沥干水分;
4、急冻:将漂洗后的板栗仁在-22℃进行急速冷冻,于-10℃冷藏储存7天;
5、蒸煮:将板栗取出解冻,在100℃蒸煮10min,然后置于0-4℃的冷藏室中5min,使其冷却;
6、包装:将冷却后的板栗仁按生产要求分级别称量装袋,再用抽空充氮机进行抽空、充氮后封口;
7、脉冲强光杀菌:将袋装板栗仁进行脉冲强光杀菌,脉冲闪照时间20s,闪照距离15cm,脉冲光强度为1.0J/cm2。
实施例3 采用以下步骤制备本发明所述的即食板栗:
1、原料预处理:板栗手工去皮或机器剥皮,将外皮和内皮去掉,将虫蛀、发霉、不成熟、干枯的板栗仁去除,选择新鲜、成熟的板栗仁作为原料,洗净;
2、植物保鲜液浸泡:
(1)植物保鲜液的制备:按金银花、枸杞、菊花、淡竹叶的用量比例为:1:1:1:0.3,取金银花、枸杞、菊花、淡竹叶洗净,加入4倍质量的清水,加热至100℃,在此温度下恒温2小时后,过滤,制得植物提取液,再向植物提取液中加入占滤液质量2.5%的蜂胶,使蜂胶与滤液充分混合均匀,获得植物保鲜液。
(2)浸泡:将洗净的板栗仁在100℃的沸水中煮沸5min,后捞起,沥干水分,在室温下风干晾晒20min,再将其浸泡于制备好的植物保鲜液中,浸泡结束,沥干;所采用的浸泡条件为:浸泡固液比1:2,浸泡时间2小时;
3、漂洗:用纯净水或蒸馏水冲洗经过浸泡的板栗仁,漂洗两次,每次1min,漂洗结束,沥干水分;
4、急冻:将漂洗后的板栗仁在-25℃进行急速冷冻,于-5℃冷藏储存8天;
5、蒸煮:将板栗取出解冻,在100℃蒸煮15min,然后置于0-4℃的冷藏室中4min,使其冷却;
6、包装:将冷却后的板栗仁按生产要求分级别称量装袋,再用抽空充氮机进行抽空、充氮后封口;
7、脉冲强光杀菌:将袋装板栗仁进行脉冲强光杀菌,脉冲闪照时间20s,闪照距离20cm,脉冲光强度为0.5J/cm2。
实施例4 采用以下步骤制备本发明所述的即食板栗:
1、原料预处理:板栗手工去皮或机器剥皮,将外皮和内皮去掉,将虫蛀、发霉、不成熟、干枯的板栗仁去除,选择新鲜、成熟的板栗仁作为原料,洗净;
2、植物保鲜液浸泡:
(1)植物保鲜液的制备:按金银花、枸杞、菊花、淡竹叶的用量比例为:1:0.5:1:0.5,取金银花、枸杞、菊花、淡竹叶洗净,加入2倍质量的清水,加热至95℃,在此温度下恒温3小时后,过滤,制得植物提取液,再向植物提取液中加入占滤液质量3%的蜂胶,使蜂胶与滤液充分混合均匀,获得植物保鲜液。
(2)浸泡:将洗净的板栗仁在100℃的沸水中煮沸5min,后捞起,沥干水分,在室温下风干晾晒25min,再将其浸泡于制备好的植物保鲜液中,浸泡结束,沥干;所采用的浸泡条件为:浸泡固液比1:2,浸泡时间3小时;
3、漂洗:用纯净水或蒸馏水冲洗经过浸泡的板栗仁,漂洗两次,每次2min,漂洗结束,沥干水分;
4、急冻:将漂洗后的板栗仁在-20℃℃进行急速冷冻,于-8℃冷藏储存10天;
5、蒸煮:将板栗取出解冻,在110℃蒸煮10min,然后置于0-4℃的冷藏室中3min,使其冷却;
6、包装:将冷却后的板栗仁按生产要求分级别称量装袋,再用抽空充氮机进行抽空、充氮后封口;
7、脉冲强光杀菌:将袋装板栗仁进行脉冲强光杀菌,脉冲闪照时间10s,闪照距离10cm,脉冲光强度为0.5J/cm2。
Claims (5)
1.一种即食板栗的加工方法,其特征在于:包括如下具体步骤:
(1)原料预处理:板栗手工去皮或机器剥皮,将外皮和内皮去掉,将虫蛀、发霉、不成熟、干枯的板栗仁去除,选择新鲜、成熟的板栗仁作为原料,洗净;
(2)植物保鲜液浸泡:将洗净的板栗仁在90-100℃的沸水中煮沸5-8min,后捞起,沥干水分,在室温下风干晾晒10-30min,再将其浸泡于制备好的植物保鲜液中,浸泡结束,沥干;
(3)漂洗:用纯净水或蒸馏水冲洗经过浸泡的板栗仁,漂洗两次,每次1-3min,漂洗结束,沥干水分;
(4)急冻:将漂洗后的板栗仁在-20℃~-25℃进行急速冷冻,于-10~0℃冷藏储存7-10天;
(5)蒸煮:将板栗取出解冻,在100-110℃蒸煮10-15min,然后置于0-4℃的冷藏室中3-5min,使其冷却;
(6)包装:将冷却后的板栗仁按生产要求分级别称量装袋,再用抽空充氮机进行抽空、充氮后封口;
(7)脉冲强光杀菌:将袋装板栗仁进行脉冲强光杀菌,脉冲闪照时间10-20s,闪照距离10-20cm,脉冲光强度为0.5-1.0J/cm2。
2.根据权利要求1所述的即食板栗的加工方法,其特征在于:所述植物保鲜液是以金银花、枸杞、菊花、淡竹叶为原料制备得到的植物提取液与蜂胶混合制备得到。
3.根据权利要求1或2所述的即食板栗的加工方法,其特征在于:所述植物保鲜液的制备是将金银花、枸杞、菊花、淡竹叶洗净,加入2-4倍质量的清水,加热至90-100℃,在此温度下恒温2-4小时后,过滤,制得植物提取液,再向植物提取液中加入占滤液质量0.5-5%的蜂胶,使蜂胶与滤液充分混合均匀,获得植物保鲜液。
4.根据权利要求2或3所述的即食板栗的加工方法,其特征在于:所述植物提取液中,金银花、枸杞、菊花、淡竹叶的用量比例为:1:0.5-1:1:0.3-0.5。
5.根据权利要求1所述的技术板栗的加工方法,其特征在于:所述步骤(2)浸泡条件为:浸泡固液比1:2~1:3,浸泡时间2-3小时。
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