CN103766824B - 一种紫苏梅片及其制备方法 - Google Patents

一种紫苏梅片及其制备方法 Download PDF

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CN103766824B
CN103766824B CN201410031430.XA CN201410031430A CN103766824B CN 103766824 B CN103766824 B CN 103766824B CN 201410031430 A CN201410031430 A CN 201410031430A CN 103766824 B CN103766824 B CN 103766824B
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宋永良
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ZHEJIANG MOCCAS FOOD INDUSTRY Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15Vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明属于食品技术领域,尤其涉及一种紫苏梅片及其制备方法。本发明公开了一种紫苏梅片,由以下组分及重量百分比组成:青梅:65%‑75%味精:1%‑2%白砂糖:8%‑15%食盐:2%‑8%柠檬酸1%‑5%阿斯巴甜:1%‑2%木薯淀粉:2%‑8%紫苏:1%‑5%麦芽糖浆:1%‑5%果葡糖浆:1%‑5%甘草香精:1%‑2%维生素B1:0.01%‑0.1%肉桂酸:0.01%‑0.1%。紫苏梅片的制备方法,包括以下步骤:A:盐渍B:脱盐C:磨浆D:调味E:成片F:干燥G:拌粉H:切片后包装。本发明的紫苏梅片优点是青梅营养丰富,用其制成的梅片更是口感极佳。

Description

_种紫苏梅片及其制备方法
技术领域
[0001]本发明属于食品技术领域,尤其涉及一种紫苏梅片及其制备方法。
背景技术
[0002]紫苏梅片是一种零食,味道具有酸,甜等特点。一般来说,紫苏梅片主要加工流程是利用采摘下成熟后的青梅,亦被称作黄梅,待洗刷清洁后,将其置入罐装容器内腌制数月,然后在经过数到工序制作而成。紫苏梅片是目前比较受人们喜爱的食品。但是,目前市面上的紫苏梅片制品其由于配比和制作流程的区别,使得紫苏梅片制品添加剂多,而且水分偏干、肉质较硬。从而对紫苏梅片制品的口味起到负面作用,影响了其可食性。
发明内容
[0003]本发明的目的在于解决以上缺陷所述的技术问题,提供一种紫苏梅片及其制备方法,其技术方案如下:
[0004] —种紫苏梅片,由以下组分及重量百分比组成:
[0005]青梅:65%-75% ; 味精:1%-2%
[0006]白砂糖:8%-15% ; 食盐:2%-8% ;
[0007] 柠檬酸1%-5%; 阿斯巴甜:1%_2%
[0008]木薯淀粉:2%-8% ; 紫苏:1%-5% ;
[0009] 麦芽糖浆:1%-5%; 果葡糖浆:1%-5%;
[0010]甘草香精:1%-2%; 维生素81:0.01%-0.1%;
[0011]肉桂酸:0.01%-0.1%。
[0012]紫苏梅片的制备方法,包括以下步骤:
[0013] A:盐渍:刚采摘的新鲜青梅用盐腌制60天后并经日晒至半干;
[0014] B:脱盐:将干湿梅原料分3晒格均匀倒入,并通过摇晃铺平,脱盐时间一般为6-8小时,脱盐至盐分< 8.0%,然后沥水过夜;
[0015] C:磨浆:采用机器去核打浆;
[0016] D:调味:在拌浆桶内加入梅浆及辅料(以梅浆90kg为一桶),搅拌20-30分钟左右至肉眼观察无白色不溶物;
[0017] E:成片:机器成片,均匀摊在晒板上,成片后的梅片直接放在烘架上;
[0018] F:干燥:将成片好的梅片置于90°C_100°C烘制1-2小时后,调整至75°C_85°C烘房干燥1-3小时,至能较好揭片为止,揭片翻身后继续用40°C-60°C烘至不黏手为止,时间0.5-1小时;
[0019] G:拌粉:揭片后,在梅片表面均匀涂抹木薯淀粉,至不沾手、梅片相互不粘连为止;
[0020] H:切片:按不同规格要求进行切片,要求切口整齐,去除边缘的碎梅皮后包装。
[0021]本发明中的白砂糖是基础甜味剂,其具有以下优点:(I)天然生产,口感好,回味绵长;(2)渗透力强,能破坏细胞膜。橄榄(凉果)中添加55%以上的白砂糖能起到抑制细菌生长的作用,使橄榄能较长时间保存。
[0022]食盐:呈咸味,食盐不仅该产品中是不可缺少的调味品,而且是人体中不可缺少的物质成分。它的主要成分是氯化钠,是一种中性的无机盐显示的味道。
[0023]柠檬酸:酸度调节剂,具有强酸味,酸味柔和爽快,还有良好的防腐功能,能抑制细菌繁殖。防止果蔬褐变。
[0024]阿斯巴甜:阿斯巴甜有强甜味,其稀溶液的甜度为蔗糖的100-200倍,甜味与砂糖十分接近,有凉爽感,无苦味和金属味。它不产生热量,故也是和糖尿病、肥胖症等病人使用。
[0025]味精:增鲜。具有强烈的肉类鲜味,特别是在微酸性产品中味道更鲜,它有缓和咸酸、苦味的作用,能减弱糖精钠等甜味剂的苦味,并能引出食品中所具有的自然风味。
[0026]木薯淀粉:在梅浆中用作填充,并有粘结效果。
[0027]紫苏:有特殊的紫苏香气,色呈紫色,与咸味产品结合,滋味鲜美。
[0028]麦芽糖浆:较低的吸潮性和较高的保湿性,适中的粘度。特别适用于果糕类产品。
[0029]果葡糖浆:它的组成主要是果糖和葡萄糖。果葡糖浆的甜度接近于同浓度的蔗糖,风味有点类似天然果汁,较之蔗糖,有清香、爽口的感觉。
[0030]甘草香精:有特殊的香气和甜味,其甜味不同于蔗糖,入口后稍经片刻才有甜味感,保持时间长,有特殊风味,与白砂糖配合使用甜味更好,而且有增香作用,可减少用糖量,与柠檬酸配合使用,效果更好。在蜜饯产品中可避免发酵、变色、硬化等现象。
[0031]本发明的紫苏梅片优点是青梅营养丰富,用其制成的梅片更是口感极佳,紫苏梅片是混有紫苏叶而制成的,含有甘香的紫苏味,更具有美味、也营养。使用梅原料制作成酸酸甜甜特色十足的梅片,口味咸鲜。是便捷卫生的休闲美味食品。
具体实施方式
[0032]下面具体说明实施例:
[0033] 实施例1:
[0034] —种紫苏梅片,由以下组分及重量百分比组成:
[0035]青梅:75%; 味精:1%
[0036]白砂糖:13.98%; 食盐:2%;
[0037] 柠檬酸1%; 阿斯巴甜:1%
[0038] 木薯淀粉:2%; 紫苏:1%;
[0039]麦芽糖浆:1%; 果葡糖浆:1%;
[0040] 甘草香精:1%; 维生素B1:0.01%;
[0041]肉桂酸:0.01%。
[0042]紫苏梅片的制备方法,包括以下步骤:
[0043] A:盐渍:刚采摘的新鲜青梅用盐腌制60天后并经日晒至半干;
[0044] B:脱盐:将干湿梅原料分3晒格均匀倒入,并通过摇晃铺平,脱盐时间一般为6-8小时,脱盐至盐分< 8.0%,然后沥水过夜;
[0045] C:磨浆:采用机器去核打浆;
[0046] D:调味:在拌浆桶内加入梅浆及辅料(以梅浆90kg为一桶),搅拌20-30分钟左右至肉眼观察无白色不溶物;
[0047] E:成片:机器成片,均匀摊在晒板上,成片后的梅片直接放在烘架上;
[0048] F:干燥:将成片好的梅片置于90°C-100°C烘制1-2小时后,调整至75°C_85°C烘房干燥1-3小时,至能较好揭片为止,揭片翻身后继续用40°C-60°C烘至不黏手为止,时间0.5-1小时;
[0049] G:拌粉:揭片后,在梅片表面均匀涂抹木薯淀粉,至不沾手、梅片相互不粘连为止;
[0050] H:切片:按不同规格要求进行切片,要求切口整齐,去除边缘的碎梅皮后包装。
[0051 ] 实施例2:
[0052] —种紫苏梅片,由以下组分及重量百分比组成:
[0053]青梅:65%; 味精:2%
[0054] 白砂糖:8%; 食盐:2%;
[0055] 柠檬酸:3%; 阿斯巴甜:2%
[0056] 木薯淀粉:6.8%; 紫苏:3%;
[0057]麦芽糖浆:3%; 果葡糖浆:3%;
[0058] 甘草香精:2%; 维生素B1:0.1%;
[0059]肉桂酸:0.1%。
[0060]紫苏梅片的制备方法,包括以下步骤:
[0061 ] A:盐渍:刚采摘的新鲜青梅用盐腌制60天后并经日晒至半干;
[0062] B:脱盐:将干湿梅原料分3晒格均匀倒入,并通过摇晃铺平,脱盐时间一般为6-8小时,脱盐至盐分< 8.0%,然后沥水过夜;
[0063] C:磨浆:采用机器去核打浆;
[0064] D:调味:在拌浆桶内加入梅浆及辅料(以梅浆90kg为一桶),搅拌20-30分钟左右至肉眼观察无白色不溶物;
[0065] E:成片:机器成片,均匀摊在晒板上,成片后的梅片直接放在烘架上;
[0066] F:干燥:将成片好的梅片置于90°C-100°C烘制1-2小时后,调整至75°C_85°C烘房干燥1-3小时,至能较好揭片为止,揭片翻身后继续用40°C-60°C烘至不黏手为止,时间0.5-1小时;
[0067] G:拌粉:揭片后,在梅片表面均匀涂抹木薯淀粉,至不沾手、梅片相互不粘连为止;
[0068] H:切片:按不同规格要求进行切片,要求切口整齐,去除边缘的碎梅皮后包装。
[0069]本发明经检测后得到的检测数据
[0070] 水分10-20%;总糖(以葡萄糖计):30-45% ;总砷(以As计),mg/kg < 0.5 ;铅(以Pbif) ,mg/kg < 1;铜(以(]11计),11^/1^《10
[0071 ] 二氧化硫残留量0.35g/kg;菌落总数,cfu/g < 1000大肠菌群,MPN/100g < 30;霉菌计数,cfu/g < 50;致病菌(系指肠道致病菌及致病性球菌)无检出。

Claims (1)

1.一种紫苏梅片,其特征在于,由以下组分及重量百分比制成: 青梅:65%-75% ; 味精:1%-2% 白砂糖:8%-15%; 食盐:2%-8% ; 柠檬酸1%_5%; 阿斯巴甜:1%-2% 木薯淀粉:2%-8% ; 紫苏:1%-5% ; 麦芽糖浆:1%-5% ; 果葡糖浆:1%-5% ; 甘草香精:1%-2%; 维生素BI: 0.01%-0.1%; 肉桂酸:0.01%-0.1%,所述的紫苏梅片的制备方法,包括以下步骤: A:盐渍:刚采摘的新鲜青梅用盐腌制60天后并经日晒至半干; B:脱盐:将A步骤得到的半干青梅原料均匀倒入3个晒板内,并通过摇晃铺平,脱盐时间为6-8小时,脱盐至盐分< 8.0%,然后沥水过夜; C:磨浆:采用机器去核打浆; D:调味:在拌浆桶内加入梅浆及辅料,搅拌20-30分钟至肉眼观察无白色不溶物; E:成片:机器成片,均匀摊在晒板上,成片后的梅片直接放在烘架上; F:干燥:将成片好的梅片置于90°C-100°C烘制1-2小时后,调整至75°C_85°C烘房干燥1-3小时,至能较好揭片为止,揭片翻身后继续用40°C-60°C烘至不黏手为止,时间0.5-1小时; G:拌粉:揭片后,在梅片表面均匀涂抹木薯淀粉,至不沾手、梅片相互不粘连为止; H:切片:按不同规格要求进行切片,要求切口整齐,去除边缘的碎梅皮后包装。
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