CN104012898B - 一种冻干调味麻竹笋脆片及其制备方法 - Google Patents
一种冻干调味麻竹笋脆片及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种冻干调味麻竹笋脆片及其制备方法,属于果蔬加工技术领域。该方法将麻竹笋片通过多次的反复漂烫水煮脱除麻竹笋的苦涩味,鲜笋每次水煮15分钟,沥干、冷却后用质量分数为0.15~0.20%的柠檬酸水溶液浸泡1.5~3小时,调味后笋片置于-22~-25℃冷冻5~8小时,然后进行真空冷冻干燥脱水,整个冻干过程中仓内的绝对压力不得超过110Pa;控制并调整冻干温度曲线,最后使产品的含水率小于4wt%。
Description
技术领域
本发明属于果蔬加工技术领域,具体涉及一种冻干调味麻竹笋脆片及其制备方法。
背景技术
麻竹适应性广、抗逆性强,在中国广西、广东、福建、云南、湖南、江西、四川、重庆、贵州、浙江、湖北等亚热带和热带地区均生长良好,且因为它病虫害少,土壤酸碱度pH值4.5-8都可适应,适宜的温度在-7℃至42℃,在溪河岸滩、丘陵土坡、房前屋后均可种植。麻竹笋产量极高,栽苗第3年即进入丰产期,可亩产鲜笋6000公斤左右,为当前产笋量最高的品种,可提供成本低廉的原料,从而提高产品的市场竞争力。麻竹笋笋体洁白粗大,笋味鲜美,品质上等,笋味具“嫩、脆、香、甜”四大特点,常加工成笋干、五香笋丝、旅游小吃、酸笋和罐头等产品。麻竹笋含蛋白质2.56%-3.28%,脂肪0.49%,总糖2.5%,粗纤维0.68%,还富含磷、镁、钙、铁、维生素B1、B2、C及17种氨基酸等物质,是一种低脂肪、低热量、富含蛋白质、糖类、粗纤维成分的健康食品,对促进肠胃蠕动,改善消化和排泄,减少有害物质吸收,具有良好功效,是一种天然健康美味的食物。目前麻竹笋加工形式以采用调味加工而成的复合塑料薄膜袋及玻璃瓶真空包装的即食产品为主,主要作为酱菜供消费者配餐食用。由于麻竹笋带有较浓重的麻涩苦味,研究人员一般通过酸化、微生物发酵来调节pH值或采用食盐腌制的方法去除麻竹笋的苦涩味,提高产品的品质。比如魏雪琴等人研究采用不同柠檬酸用量和处理时间对麻竹笋进行脱涩并加工制成软包装糖醋麻竹笋。申请号:CN201310050361.2的发明专利“香脆麻竹笋及制备方法”通过麻竹笋洗涤,杀青,成型,食盐腌制,清水浸泡,煮制、骤冷,调味汤浸泡工艺进行加工去除麻竹笋的苦涩味,生产软包装香脆麻竹笋。而加工脱水麻竹笋产品,目前由于相关的麻竹笋脱苦预处理工艺不到位,易导致最终产品存在较浓厚的苦涩味,其原因是在干燥低水份的情况下,麻竹笋所含有的苦涩味被浓缩放大。正常情况下在软包装中苦涩味轻微的麻竹笋产品,如被脱水干燥,其含水量减少了约90%,因此产品的苦涩味会被放大8倍以上。因此一般情况下麻竹笋很少加工成直接食用的干制产品。申请号200310112748.2“一种休闲型调味脱水果蔬的加工方法”中,调味水果、蔬菜、食用菌的冷冻干燥脱水采用加热板温度60~80℃,在绝对压力530~660Pa的水三相点[即汽、液、固三相共存点,90国际温标定义水三相点为273.16K(0.01℃),水三相点的压力是610.75Pa]附近进行操作,极易使冷冻干燥产品的组织结构发生坍塌、干缩的缺陷。江南大学食品学院李艳阳等在毛竹笋真空冷冻干燥的研究中则采用绝对压力维持在80~133.3Pa之间,加热板温度60~95℃进行冷冻干燥,该研究采用的绝对压力虽有所降低,但产品物料仍处在坍塌收缩变形的临界边缘,在工业化生产中极易使产品物料表面干缩,且生产效率低,不太适合于工业化加工生产作业。
发明内容
本发明的目的在于提供一种冻干调味麻竹笋脆片及其制备方法,该方法克服了麻竹笋干燥时苦涩味被放大的缺点,适用于工业化大规模的生产。
为克服现有技术存在的问题,本发明的技术解决方案是:
一种冻干调味麻竹笋脆片的制备方法,以新鲜麻竹笋或麻竹笋干片为原料,先对其进行前处理,再经3~5次水煮、调味后预冻结,采用冻干工艺对麻竹笋片中进行真空冷冻干燥脱水至含水量小于4wt%,最后抽真空或充氮包装。
新鲜麻竹笋的前处理为将采摘后4~10小时内的新鲜麻竹笋进行水煮杀青、冷却、去壳、切分成型;所述的水煮杀青其水煮时间根据笋的直径大小控制,以麻竹笋煮透为度;所述的切分成型为将麻竹笋切成长和宽均为30-50毫米,厚1-1.5毫米的笋片。
麻竹笋干片的前处理为先将选检干净的麻竹笋干片放在复水容器中,加入煮沸的开水进行浸泡复水,浸泡10~15小时;然后长为30-50毫米,宽为10-12毫米,厚1-1.5毫米的笋片。
所述的水煮其温度为96~100℃,每次水煮13-16分钟。
所述的酸液浸泡为将冷却的笋片浸泡于质量分数为0.15~0.2%柠檬酸水溶液中1.5~3小时。
所述的预冻结为将调味后的笋片置于-25~-22℃下冷冻5~8小时。
所述的冻干工艺其技术参数为冻干前期冻干仓内的压力为70~110Pa,加热板温度控制在98~107℃,时间为4.5~5小时;冻干中期冻干仓内压力为60~100Pa,加热板温度控制在87~98℃,时间为2.5~3小时;冻干后期冻干仓内压力为50~80Pa,加热板温度控制在65~87℃,时间为3~3.5小时。
一种如上所述的制备方法制得的冻干调味麻竹笋脆片。
本发明的有益效果是:
1)与现有技术比较,本发明采用多次水煮工艺简化了去除麻竹笋苦涩味的方法,加上再用柠檬酸液浸泡,使麻竹笋中的苦涩味去除得更加彻底,效率更高,克服了现有技术中因物料残留有苦味物质经干燥浓缩后苦味放大,而导致的脱水麻竹笋口感不佳的缺陷。
2)与现有技术比较,本发明在麻竹笋片冷冻干燥中采用合适、合理的能量供给和远离水三相点的压力(水三相点压力为610.75Pa,本发明控制冻干仓内的压力≤110Pa),保证在水份剧烈升华期间物料组织细胞内的冰晶体的温度不超过共融点(完全冻结的食品,当温度升高物料开始出现冰晶熔化的温度点)而导致物料组织发生坍塌,从而既使产品有良好的松脆度又有较高的生产效率,适合工业化的加工生产。
具体实施例
本发明用下列实施例来进一步说明本发明,但本发明的保护范围并不限于下列实施例。
实施例1
新鲜麻竹笋采购规格、质量要求:一级笋:笋基未露绿色笋筒(俗称为青筒),笋径6~9cm,鲜笋采割高度以70~80cm为宜,10cm以上大径笋鲜笋采割高度以110~140cm为宜。要求形态完整,肉质鲜、嫩,呈白色,个粗,笋尖未露土,笋呈塔形,底部马蹄形,幼嫩不带粗老笋头,无病虫害、畸、伤、霉、变质、拔节等;二级笋:笋径6~9cm,采割高度掌握在90~130cm宜;10cm以上大径笋高度掌握在150~200cm,笋基露出2~3节绿色笋筒,地径越大采笋高度相应越高。笋尖可露土,但青绿色部分不超过笋只长度的1/5,粗老笋头不超过1cm,允许稍弯曲,其他质量要求与一级笋相同。
采摘后4-6小时内运送到加工厂后应直接卸入煮笋锅内带壳煮制,如无法马上煮笋,应在卸载后10小时内进入预煮杀青工序。麻竹笋带壳预煮时间应根据笋的直径大小控制,以煮透为度。煮完后立即用自来水冷却至笋中心温度低于40℃。热烫冷却好的竹笋用刀纵向划开剥去笋壳,笋尖段部分按标准要求的规格切下留供加工笋尖制品用。笋根有粗纤维组织、缺陷或伤痕存在时要用切笋刀修除。笋壳去除后将笋身先用竹笋切段机切成40-50毫米长的段,再用切片机里切成长为30-50毫米,宽为10-12毫米、厚为1-1.5毫米的笋片,麻竹笋切成笋片状后要换水复煮三次,温度为100℃,每次水煮时间为16分钟,去除麻竹笋的苦涩味。复煮好的笋片用流动水冷却至40℃以下。然后倒入质量分数为0.20%柠檬酸水溶液中浸泡1.5小时(注意经常搅拌),以彻底去除麻竹笋的苦涩味。然后将笋片用离心机甩干,按每100重量份麻竹笋,精细食盐0.2~0.3重量份,香油0.2重量份,葡萄糖1.2~1.4重量份,味精0.2~0.3重量份,调味抄拌混合均匀。抄拌好的物料均匀铺在冷冻干燥盘内,送入冻结库内。实验室采用电阻法测定物料的共晶点和共融点分别为-12℃和-5℃,因此将物料在-22℃的冻结库内冷冻8小时,然后送入冷冻干燥仓内进行真空冷冻干燥脱水,具体冷冻干燥工艺曲线是冷冻干燥仓内的绝对压力要始终控制不得超过110Pa,其中冷冻干燥初期的采用较强的能源供给,加热板温度控制在107℃,绝对压力控制在110Pa,时间为4.5小时;冷冻干燥中期加热板温度控制在98℃,绝对压力控制在100Pa,时间为2.5小时;在冷冻干燥后期,将加热板温度控制在87℃,绝对压力控制在80Pa,时间为3小时。
实施例2
新鲜麻竹笋采购规格、质量要求:一级笋:笋基未露绿色笋筒(俗称为青筒),笋径6~9cm,鲜笋采割高度以70~80cm为宜,10cm以上大径笋鲜笋采割高度以110~140cm为宜。要求形态完整,肉质鲜、嫩,呈白色,个粗,笋尖未露土,笋呈塔形,底部马蹄形,幼嫩不带粗老笋头,无病虫害、畸、伤、霉、变质、拔节等;二级笋:笋径6~9cm,采割高度掌握在90~130cm宜;10cm以上大径笋高度掌握在150~200cm,笋基露出2~3节绿色笋筒,地径越大采笋高度相应越高。笋尖可露土,但青绿色部分不超过笋只长度的1/5,粗老笋头不超过1cm,允许稍弯曲,其他质量要求与一级笋相同。
采摘后4-6小时内运送到加工厂后应直接卸入煮笋锅内带壳煮制,如无法马上煮笋,应在卸载后10小时内进入预煮杀青工序。麻竹笋带壳预煮时间应根据笋的直径大小控制,以煮透为度。煮完后立即用自来水冷却至笋中心温度低于40℃。热烫冷却好的竹笋用刀纵向划开剥去笋壳,笋尖段部分按标准要求的规格切下留供加工笋尖制品用。笋根有粗纤维组织、缺陷或伤痕存在时要用切笋刀修除。笋壳去除后将笋身先用竹笋切段机切成40-50毫米长的段,再用切片机里切成长为30-50毫米,宽为10-12毫米、厚为1-1.5毫米的笋片,麻竹笋切成笋片状后要换水复煮五次,水煮温度为96℃,每次13分钟,去除麻竹笋的苦涩味。水煮后用流动水将笋片冷却至40℃以下,用质量分数为0.15wt%柠檬酸水溶液浸泡3小时(注意搅拌),去除麻竹笋的苦涩味。然后用离心机将笋片甩干,加入食盐、香油、酵母膏、糖、味精混合搅拌,调味料抄拌混合均匀后,均匀地铺在冷冻干燥盘内,送入冻结库内,在-25℃温度下冻结5小时,然后送入冷冻干燥仓内进行真空冷冻干燥脱水。冷冻干燥时冻干仓内的绝对压力控制在70Pa,冷冻干燥初期加热板温度控制在97℃,时间为5小时;冻干中期加热板温度控制在87℃,时间为3小时,绝对压力在60Pa;冻干后期加热板温度控制在65℃,时间为3.5小时,后期干燥仓内绝对压力控制在50Pa。
实施例3
先将选检干净的麻竹笋干片放在复水容器中,加入煮沸的开水进行浸泡复水,浸泡10小时,然后换水进行水煮,共复煮三次,控制水温98℃,每次15分钟,可彻底去除苦涩味、异味和不良气味。三次复煮后的笋片用流动水冷却到40℃以下,接下的操作工艺与实施例1中新鲜麻竹笋为原料加工冻干调味麻竹笋脆片中的工艺相同。
实施例1-3制得的产品松脆,无苦涩味,无坍塌、收缩、变形的现象。
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,皆应属本发明的涵盖范围。
Claims (7)
1.一种冻干调味麻竹笋脆片的制备方法,其特征在于:以新鲜麻竹笋或麻竹笋干片为原料,先对其进行前处理,再经3~5次水煮、酸液浸泡、调味后预冻结,采用冻干工艺对麻竹笋片进行真空冷冻干燥脱水至含水量小于4wt%,最后抽真空或充氮包装;
所述的冻干工艺其技术参数为冻干前期冻干仓内的压力为70~110Pa,加热板温度控制在98~107℃,时间为4.5~5小时;冻干中期冻干仓内压力为60~100Pa,加热板温度控制在87~98℃,时间为2.5~3小时;冻干后期冻干仓内压力为50~80Pa,加热板温度控制在65~87℃,时间为3~3.5小时。
2.根据权利要求1所述的冻干调味麻竹笋脆片的制备方法,其特征在于:新鲜麻竹笋的前处理为将采摘后4~10小时内的新鲜麻竹笋进行水煮杀青、冷却、去壳、切分成型;所述的水煮杀青其水煮时间根据笋的直径大小控制,以麻竹笋煮透为度;所述的切分成型为将麻竹笋切成长为30-50毫米,宽为10-12毫米,厚1-1.5毫米的笋片。
3.根据权利要求1所述的冻干调味麻竹笋脆片的制备方法,其特征在于:麻竹笋干片的前处理为先将选检干净的麻竹笋干片放在复水容器中,加入煮沸的开水进行浸泡复水,浸泡10~15小时;然后切成长为30-50毫米,宽为10-12毫米,厚1-1.5毫米的笋片。
4.根据权利要求1所述的冻干调味麻竹笋脆片的制备方法,其特征在于:所述的水煮其温度为96~100℃,每次水煮13-16分钟。
5.根据权利要求1所述的冻干调味麻竹笋脆片的制备方法,其特征在于:所述的酸液浸泡为将冷却的笋片浸泡于质量分数为0.15~0.2%柠檬酸水溶液中1.5~3小时。
6.根据权利要求1所述的冻干调味麻竹笋脆片的制备方法,其特征在于:所述的预冻结为将调味后的笋片置于-25~-22℃下冷冻5~8小时。
7.一种如权利要求1所述的制备方法制得的冻干调味麻竹笋脆片。
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