CN103689552B - 一种风味低油脂白蘑菇脆片及其制备方法 - Google Patents
一种风味低油脂白蘑菇脆片及其制备方法 Download PDFInfo
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- CN103689552B CN103689552B CN201310699243.4A CN201310699243A CN103689552B CN 103689552 B CN103689552 B CN 103689552B CN 201310699243 A CN201310699243 A CN 201310699243A CN 103689552 B CN103689552 B CN 103689552B
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Abstract
本发明属于食品加工技术领域,具体涉及一种风味低油脂白蘑菇脆片及其制备方法。该风味低油脂白蘑菇脆片的原料包含如下重量份配比的物质:白蘑菇1000份、魔芋葡甘聚糖5~10份、壳聚糖10-80份、食盐10-60份、大豆分离蛋白60-200份、营养均衡剂40-200份;其制备方法包括白蘑菇预处理,浸渍液的制备,真空含渍-超声波涂膜,速冻切片,真空油炸脱水,脱油,包装步骤。制备出来的风味低油脂白蘑菇脆片具有油脂含量低,色泽均一,口感酥脆,营养全面,且产品形态完整,基本没有破碎的优点。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种风味低油脂白蘑菇脆片及其制备方法。
背景技术
食用菌是一种营养丰富,深受消费者喜爱的食材。目前,市场上食用菌的流通形式主要以鲜品、干品、腌渍品和罐头为主,产品加工方式简单,形式单一,深加工产值低。脆片是一种具有酥脆口感,特有风味,受到消费者尤其是青少年朋友喜爱的休闲食品,具有广阔的市场前景。由于食用菌与普通的果蔬原料相比,组织松软不易成型,因此,食用菌脆片鲜有作为休闲食品进入市场。分析市场上食用菌脆片,产品存在以下缺陷:高温油炸技术加工导致大量营养物质受到破坏,风味损失严重,油脂含量高,易产生丙烯酰胺等致癌物质;采用膨化技术制备产品时,加工时间长,产品口感和色泽较差;产品种类少,口味单一。
申请号为201110253470.5的专利涉及一种非油炸型即食食用菌脆片的生产方法,该发明采用了真空微波工艺,利用膨化作用制备产品。虽然微波技术有利于保留了食用菌的热敏性营养成分和生物活性功能成分,但是存在加工时间长,口感上比油炸产品差,色泽暗淡等缺点。
申请号为201310176892.6涉及一种蒜蓉味大球盖菇脆片及其制备方法,将菌菇粉碎后再与淀粉,蒜蓉等配料重新成型,切片加工,其程序复杂,而且重新成型破坏了菌菇的组织结构,失去了菌菇原有的风味。
食用菌脆片加工是食用菌高产值深加工的有效途径之一,高油脂的油炸食用菌脆片的油脂含量高,非油炸型的食用菌脆片口感较差,产品口味单一,营养失衡,这些原因严重制约着食用菌脆片业的发展。因此,保留食用菌原有营养成分、特有的风味、具有酥脆口感、低含油率的即食性食用菌脆片更符合消费者健康的饮食习惯,具有广阔的市场前景。
白蘑菇是伞菌中最珍贵的品种,含有丰富的蛋白质、维生素及钾、钙、铁、磷等矿物质,其形状如伞,洁如玉盘、嫩如鲜笋。新鲜的白蘑,菌盖洁白,褶细、盖大、肉厚、柄短,气味极清香。目前市场上尚未见到即食性白蘑菇脆片。
发明内容
本发明的目的是提供一种区别于传统白蘑菇制品及其制备方法。本发明以白蘑菇为主要材料,以魔芋葡甘聚糖,壳聚糖,大豆分离蛋白,食盐,营养均衡剂等为辅料,利用热风干燥、真空含渍-超声波涂膜和真空油炸脱水等工艺制备风味(甜、咸、辣等)低油脂白蘑菇脆片。本发明加工过程中加入了其他的营养物质成分有利于产品品质改善。魔芋葡甘聚糖是一种具有抗辐射,降低胆固醇作用的凝胶多糖,既具有诸多功能,又可有效改善产品外形;大豆分离蛋白可弥补脆片中蛋白质含量低的缺点,营养均衡剂可补充加工过程中损失的维生素和矿物质。
一种风味低油脂白蘑菇脆片,该风味低油脂白蘑菇脆片的原料包含如下重量份配比的物质:白蘑菇1000份、魔芋葡甘聚糖5~10份、壳聚糖10-80份、食盐10-60份、大豆分离蛋白60-200份、营养均衡剂40-200份。
上述的风味低油脂白蘑菇脆片,所述的营养均衡剂为按照如下配比配制的溶液:每100g中含有维生素 C 10mg、维生素 A 100ug、维生素 B1、B2、B6均为 0.1mg、钙 50mg、锌 1mg、镁100mg、铁 0.8mg,余量为水。
上述的风味低油脂白蘑菇脆片的制备方法,包括如下步骤:
(1)白蘑菇预处理
选取发育良好、无机械伤的、质量均匀的白蘑菇1 kg,人工去根经清洗机用电解水清洗3~5次,1~3 min/次,将白蘑菇置于2~4L护色液中,护色液为质量体积比为 1%的氯化钠溶液与质量体积比为 0.2%的柠檬酸溶液按按照体积比1:1的比例混合配置而成,护色时间20~30 min;取出白蘑菇,置于90~100℃沸水中烫漂6~10 min后,将其置于温度为50~70℃的干燥箱中,干燥 25~30min,备用;
(2) 浸渍液的制备
首先制备魔芋葡甘聚糖-壳聚糖溶胶:将5~10g的魔芋葡甘聚糖加入到2~4L的40~50℃电解水中,加入0.5~2%的壳聚糖,用搅拌机以200~300 r/min的速度搅拌20~30min,再于40℃~50℃条件下静置溶胀1~2h后,制得魔芋葡甘聚糖-壳聚糖溶胶备用;
浸渍液制备:向2~4L电解水中加入0.5~1.5%食盐,3~5%大豆分离蛋白,2~5%营养均衡剂,1~3%调味料,在50℃~70℃温度条件下转速为300~500 r/min搅拌15~25min,在60℃~70℃水浴中静置,备用;
(3) 真空含渍-超声波涂膜
将步骤(1)处理后的白蘑菇置于加有步骤(2)制备的魔芋葡甘聚糖-壳聚糖溶胶和浸渍液的真空含渍机中,所述葡甘聚糖-壳聚糖溶胶和浸渍液的体积比为1:1,真空度为0.065~0.080MPa,浸渍0.5~1h后取出得含渍白蘑菇;
将含渍白蘑菇置于超声设备中,利用超声波辅助浸渍 3~5min,超声波的功率为60~90W,超声浸渍时,每超声15s,停30s,取出白蘑菇备用;
(4) 速冻切片
将步骤(3)处理后的白蘑菇置于鼓风速冻箱中在-40~-55℃温度下进行速冻5~10min;取出速冻白蘑菇,并在0~5℃的温度下切成厚度为 4~5mm 的片状,备用;
(5)低温油炸脱水,离心脱油
将步骤(4)处理后的白蘑菇切片放入油炸温度为80~105℃,真空度为0.085~0.090MPa的真空油炸机中,油炸10~25 min后;将其转移至转速为300~500r/min的离心脱油机,离心脱油6~8min;
(6)包装
将步骤(5)处理后的白蘑菇脆片用充气包装机充入氮气、氦气、氩气混合气的气体进行密封包装。
4、根据权利要求3所述的风味低油脂白蘑菇脆片的制备方法,其特征在于,所述氮气、氦气、氩气混合气中,氮气:氦气:氩气体积比为2~4:0.6~1.3:0.1~0.5。
所述的调味剂可以为常规的各种味道的调味料,例如可以是食盐、白糖、木糖醇、味精、白醋、胡椒、花椒、干姜、辣椒、八角、丁香、月桂叶、肉桂、桂皮、陈皮、小茴香、大茴香、柠檬叶、薄荷、香草、豆蔻、九层塔、百里香、茶叶、迷迭香、薰衣草、鼠尾草、番红花、甘草、豆蔻、紫苏、芝麻、麻油、芝麻酱、罂粟籽、芥末、兴渠、食茱萸、罗望子、五香粉、十三香、咖哩粉、七味粉、葱、生姜、大蒜、洋葱等。
本发明的有益效果在于:
本产品工艺中采用水均为电解水,其不含细菌、杂质,富含适量矿物质、呈弱碱性;工艺中采用热烫后再热风干燥前处理方式,与一般的加工工艺相比能够整体提升脆片的加工品质,色泽和脆度,可降低含油率;采用真空浸渍-超声波浸渍涂膜工艺,将白蘑菇置于真空环境下时,白蘑菇内部气体外溢、液体汽化蒸发,导致白蘑菇内部压力降低,在细胞内外压力差的作用下,浸渍液的扩散性和渗透性增强,浸渍效率得以提高,超声波可产生空穴效应促进白蘑菇的浸渍涂膜效率,浸渍涂膜后风味物质更加均匀;浸渍涂膜会对油炸过程中脆片的吸含油率和品质起到重要的调控作用,因为浸渍涂膜物进入脆片的组织缝隙,填充到组织间隙后,能够维持脆片的形状,防止油脂的过量吸附,还保证了水分的蒸发孔道;浸渍液中加入了魔芋葡甘聚糖与壳聚糖,其良好的凝胶性有利于在白蘑菇表面形成一层凝胶薄膜,保持了油炸时白蘑菇组织的硬度,利于切片;添加营养均衡剂使得产品营养全面,可补充加工过程中损失的维生素,同时又强化了矿物质;低温油炸时炸制温度控制在90~110℃之间,大量营养物质没有受到破坏,风味保持良好,非高温环境下油脂产生的致癌物质减少。因此制备出来的风味低油脂白蘑菇脆片具有油脂含量低,色泽均一,口感酥脆,营养全面,且产品形态完整,基本没有破碎的优点。本发明的生产方法简单易行,适合于大规模,是将白蘑菇深加工为一种具有高附加值的休闲食品的有效途径。
具体实施方式
下面结合具体实施例对本发明作更进一步的说明,以便本领域的技术人员更了解本发明,但并不因此限制本发明。
实施例1
一种麻辣低油脂蘑菇脆片及其制备方法,包括以下步骤:
(1) 白蘑菇预处理:选用发育良好、无机械伤的、质量均匀的白蘑菇1000克为原料,机械去皮后用电解水洗净3次,每次3min,将白蘑菇置于2L护色液中,护色液为 1% (w/v) 的氯化钠溶液与 0.2% (w/v) 的柠檬酸溶液按 1 :1(v/v) 混合配置而成,护色时间 20min;将护色后的白蘑菇片取出,置于100℃沸水中烫漂6min 后,将白蘑菇置于热风干燥箱中进行干燥,热风温度70℃,干燥25min;
(2) 浸渍液的制备:
首先制备魔芋葡甘聚糖-壳聚糖溶胶:将5g魔芋葡甘聚糖加入到2L电解水中,加入1%的壳聚糖,用搅拌机以200r/min的速度搅拌30min,于50℃条件下静置溶胀1-2h后,制得魔芋葡甘聚糖-壳聚糖溶胶备用;
浸渍液制备:向2~4L电解水中加入1.5% (w/w)食盐,5% (w/w)大豆分离蛋白,5% (w/w)营养均衡剂,2% (w/w)红辣椒粉(过六十目筛),1% (w/w)花椒粉(过六十目筛),转速400 r/min,50℃~70℃下搅拌20min后于60℃~70℃水浴中静置,备用;
(3) 真空含渍-超声波涂膜:
将步骤(1)处理后的白蘑菇置于加有步骤(2)制备的魔芋葡甘聚糖-壳聚糖溶胶和浸渍液的真空含渍机中,所述葡甘聚糖-壳聚糖溶胶和浸渍液的体积比为1:1,真空度为0.080MPa,浸渍1h后取出得含渍白蘑菇;
将含渍白蘑菇置于超声设备中,利用超声波辅助浸渍 3min,超声波的功率为90W,超声浸渍时,每超声15s,停30s,完成后取出白蘑菇备用。
(4) 速冻切片:将浸渍(涂膜)后的白蘑菇置于鼓风速冻箱(-40℃)中进行速冻10min;将经过速冻的白蘑菇在0~5℃下迅速切成厚度为 4~5mm 的片状;
(5) 低温油炸脱水,离心脱油:将上述白蘑菇切片进行低温真空油炸脱水,油炸温度为80~105℃,真空度为0.085MP,时间为10min;将已炸好的白蘑菇脆片在转速为300r/min状态下,离心脱油8min;
(6) 包装:将步骤(5)处理后的白蘑菇脆片用充气包装机充入氮气:氦气:氩气比为3:1:0.5的气体进行密封包装;
注:步骤(2)中涉及的百分比均为质量分数;营养均衡剂是按照一定配比配制的溶液每100g中含有维生素 C 10mg、维生素 A 100ug、维生素 B1、B2、B6均为 0.1mg、钙 50mg、锌 1mg、镁100mg、铁 0.8mg。
本条件下制备的麻辣味低油脂白蘑菇脆片是一种保留食用菌原有营养成分、营养全面、具有麻辣的风味、酥脆的口感,含油量在10%以下,健康的风味低油脂食用菌脆片。
实施例2
一种甜味低油脂白菇脆片及其制备方法,包括以下步骤:
(1) 白蘑菇预处理:选用发育良好、无机械伤的、质量均匀的白蘑菇500克为原料,机械去皮后用电解水洗净5次,1min/次,将白蘑菇置于4L护色液中,护色液为 1% (w/v) 的氯化钠溶液与 0.2% (w/v) 的柠檬酸溶液按 1 ∶ 1(v/v) 混合配置而成,护色时间30min;将护色后的白蘑菇片取出,置于90℃沸水中烫漂10min 后,将白蘑菇置于热风干燥箱中进行干燥,热风温度55℃,干燥30min;
(2) 浸渍液的制备:
(3) 首先制备魔芋葡甘聚糖-壳聚糖溶胶:将10g魔芋葡甘聚糖加入到4L电解水中,加入2%的壳聚糖,用搅拌机以300r/min的速度搅拌200min,于40℃条件下静置溶胀1-2h后,制得魔芋葡甘聚糖-壳聚糖溶胶备用;
浸渍液制备:向2~4L电解水中加入1.5% (w/w)食盐,4% (w/w)大豆分离蛋白,5% (w/w)营养均衡剂,1% (w/w)木糖醇,转速500 r/min ,50℃~70℃下搅拌20min后于60℃~70℃水浴中静置,备用;
(4)真空含渍-超声波涂膜:
将步骤(1)处理后的白蘑菇置于加有步骤(2)制备的魔芋葡甘聚糖-壳聚糖溶胶和浸渍液的真空含渍机中,所述葡甘聚糖-壳聚糖溶胶和浸渍液的体积比为1:1,真空度为0. 065MPa,浸渍0.5h后取出得含渍白蘑菇;
将含渍白蘑菇置于超声设备中,利用超声波辅助浸渍 5min,超声波的功率为60W,超声浸渍时,每超声15s,停30s,完成后取出白蘑菇备用;
(5)速冻切片:将浸渍(涂膜)后的白蘑菇置于鼓风速冻箱(-55℃)中进行速冻5min;将经过速冻的白蘑菇在0~5℃温度下迅速切成厚度为 4~5mm 的片状;
(6)低温油炸脱水,离心脱油:将上述白蘑菇切片进行低温真空油炸脱水,油炸温度为80~105℃,真空度为0.090MPa,时间为25min;将已炸好的白蘑菇脆片在转速为500r/min状态下,离心脱油6min;
(7)包装:将步骤(5)处理后的白蘑菇脆片用充气包装机充入氮气:氦气:氩气比为3:1:0.5的气体进行密封包装。;
注:步骤(2)中涉及的百分比均为质量分数;营养均衡剂是按照一定配比配制的溶液每100g中含有维生素 C 10mg、维生素 A 100ug、维生素 B1、B2、B6均为 0.1mg、钙 50mg、锌 1mg、镁100mg、铁 0.8mg。
本条件下制备的甜味低油脂白蘑菇脆片是一种保留食用菌原有营养成分、营养全面、具有香甜风味、酥脆的口感,含油量在10%以下,健康的风味低油脂食用菌脆片,本制品用木糖醇取代普通蔗糖,加入了魔芋葡甘聚糖和壳聚糖,因此本制品适用于糖尿病病人使用,属于低卡路里制品。
Claims (2)
1.一种风味低油脂白蘑菇脆片,其特征在于,该风味低油脂白蘑菇脆片的原料包含如下重量份配比的物质:
白蘑菇1000份、魔芋葡甘聚糖5~10份、壳聚糖10-80份、食盐10-60份、大豆分离蛋白60-200份、营养均衡剂40-200份;
所述的营养均衡剂为按照如下配比配制的溶液:每100g中含有维生素 C 10mg、维生素 A 100ug、维生素 B1、B2、B6均为 0.1mg、钙 50mg、锌 1mg、镁100mg、铁 0.8mg,余量为水;
所述的风味低油脂白蘑菇脆片的制备方法,包括如下步骤:
(1)白蘑菇预处理
选取发育良好、无机械伤的、质量均匀的白蘑菇1000g,人工去根经清洗机用电解水清洗3~5次,1~3 min/次,将白蘑菇置于2~4L护色液中,护色液为质量体积比为 1%的氯化钠溶液与质量体积比为 0.2%的柠檬酸溶液按按照体积比1:1的比例混合配置而成,护色时间20~30 min;取出白蘑菇,置于90~100℃沸水中烫漂6~10 min后,将其置于温度为50~70℃的干燥箱中,干燥 25~30min,备用;
(2)浸渍液的制备
首先制备魔芋葡甘聚糖-壳聚糖溶胶:将5~10g的魔芋葡甘聚糖加入到2~4L的40~50℃电解水中,加入0.5~2%的壳聚糖,用搅拌机以200~300 r/min的速度搅拌20~30min,再于40℃~50℃条件下静置溶胀1~2h后,制得魔芋葡甘聚糖-壳聚糖溶胶备用;
浸渍液制备:向2~4L电解水中加入0.5~1.5%食盐,3~5%大豆分离蛋白,2~5%营养均衡剂,1~3%调味料,在50℃~70℃温度条件下转速为300~500r/min搅拌15~25min,在60℃~70℃水浴中静置,备用;
(3)真空含渍-超声波涂膜
将步骤(1)处理后的白蘑菇置于加有步骤(2)制备的魔芋葡甘聚糖-壳聚糖溶胶和浸渍液的真空含渍机中,所述葡甘聚糖-壳聚糖溶胶和浸渍液的体积比为1:1,真空度为0.065~0.080MPa,浸渍0.5~1h后取出得含渍白蘑菇;
将含渍白蘑菇置于超声设备中,利用超声波辅助浸渍 3~5min,超声波的功率为60~90W,超声浸渍时,每超声15s,停30s,取出白蘑菇备用;
(4) 速冻切片
将步骤(3)处理后的白蘑菇置于鼓风速冻箱中在-40~-55℃温度下进行速冻5~10min;取出速冻白蘑菇,并在0~5℃的温度下切成厚度为 4~5mm 的片状,备用;
(5)低温油炸脱水,离心脱油
将步骤(4)处理后的白蘑菇切片放入油炸温度为80~105℃,真空度为0.085~0.090MPa的真空油炸机中,油炸10~25 min后;将其转移至转速为300~500r/min的离心脱油机,离心脱油6~8min;
(6)包装
将步骤(5)处理后的白蘑菇脆片用充气包装机充入氮气、氦气、氩气混合气的气体进行密封包装。
2.根据权利要求1所述的风味低油脂白蘑菇脆片的制备方法,其特征在于,所述氮气、氦气、氩气混合气中,氮气:氦气:氩气体积比为2~4:0.6~1.3:0.1~0.5
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