CN104055192A - 用于脆土豆休闲食品的保脆剂及脆土豆休闲食品的制备方法 - Google Patents
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Abstract
本发明公开了一种脆土豆休闲食品的制备方法，包括以下步骤：1)将新鲜土豆清洗，去皮，切片或切丁或切条；2)将土豆浸泡于保脆剂中，在15-20℃条件下浸泡6-12小时；3)漂洗，除去土豆上的保脆剂；4)将土豆脱水后加入护色剂、调味料、防腐剂，混合均匀后真空包装，65-100℃杀菌5-30分钟，即得。本发明还公开了一种用于脆土豆休闲食品的保脆剂。本发明克服了土豆易失去脆度，质地变粉和氧化褐变的技术难题，开发出一种即食脆土豆休闲食品，它具有良好的质感、色泽和风味，稳定性好，货架期达12月。本发明还具有工艺简单，生产成本低，食用方便等特点。
Description
技术领域
本发明属于食品加工领域，具体地说，本发明涉及一种用于脆土豆休闲食品的保脆剂以及一种脆土豆休闲食品的制备方法。
背景技术
我国是世界上最大的土豆生产国，土豆已经成为仅次于水稻、玉米、小麦的重要农作物。土豆营养丰富，目前的加工品种包括冷冻、油炸、膨化和土豆粉，以及以土豆粉为原料的加工制品等。脆土豆休闲食品是将土豆切片或切丝、配料、杀菌后直接食用，与油炸、膨化的土豆产品相比，脆土豆休闲食品保留了土豆的天然风味，营养价值更加丰富，而且加工成本更低。但是，天然的土豆在加工后尤其是在加热杀菌后其质地易变粉，从而失去其自身的脆性，影响了产品的口感；另外，土豆在加工、贮藏过程中极易被氧化褐变变色，从而影响产品的外观。这些因素导致目前的脆土豆休闲食品加工困难，消费者难以接受。
发明内容
本发明的目的是克服上述缺陷，提供一种不易变粉和氧化褐变的脆土豆休闲食品的制备方法，本发明还提供了一种用于脆土豆休闲食品的保脆剂。
上述目的是通过以下技术方案实现的：
一种用于脆土豆休闲食品的保脆剂，它由以下重量百分比的成分组成：
优选的，所述成分的重量百分比是：
一种脆土豆休闲食品的制备方法，包括以下步骤：
1)将新鲜土豆清洗，去皮，切片或切丁或切条；
2)将土豆浸泡于所述的保脆剂中，在15-20℃条件下浸泡6-12小时；
3)漂洗，除去土豆上的保脆剂；
4)将土豆脱水后加入护色剂、调味料、防腐剂，混合均匀后真空包装，65-100℃杀菌5-30分钟，即得。
优选的，所述护色剂的各成分及各成分占步骤4)脱水后土豆的重量百分比为：
优选的，步骤2)中，在18℃条件下浸泡8小时。
本发明的有益效果是：
1)目前土豆食品多为油炸、膨化等形式，能够保留土豆的天然风味和营养的其他形式较少，本发明克服了土豆易变粉失去硬度，和氧化褐变的技术难题，是一种即食脆土豆休闲食品，它具有良好的质感、色泽、口感和风味，稳定性好，货架期达12月，受到消费者的广泛欢迎。
2)本发明还具有工艺简单，生产成本低，食用方便等特点。
附图说明
图1是柠檬酸浓度对土豆片硬度的影响曲线图；
图2是乳酸浓度对土豆片硬度的影响曲线图；
图3是乙酸浓度对土豆片硬度的影响曲线图；
图4是三种酸对土豆片硬度影响的对比图；
图5是单独使用氯化钙和联合使用乙酸对土豆片硬度影响的对比图。
具体实施方式
下面结合实施例对本发明进行详细说明。
实施例1保脆剂的配方试验
1.酸的种类对保脆效果的影响
土豆洗净切片后，设以下几个处理：
1)对照：将土豆片置于蒸馏水中，用保鲜膜将烧杯口封好，室温下阴凉处浸泡20h。
2)不同浓度酸处理：将土豆片分别置于不同浓度的柠檬酸、乳酸、乙酸溶液中，用保鲜膜将烧杯口封好，室温下浸泡20h。
3)不同浓度酸与氯化钙混合溶液处理：将土豆片置于含有0.3％无水氯化钙的柠檬酸、乳酸、乙酸溶液中，用保鲜膜将烧杯口封好，室温下浸泡20h。
采用TA-XT2i型质构仪(英国Stable Micro systems公司生产)测土豆片的硬度，结果见图1-5。
由图1-4可看出土豆片硬度随酸浓度增加而增加，乙酸浓度为0.5％时与氯化钙混合溶液处理，土豆得到最佳硬度，此时土豆软硬适中，有脆性和嚼劲，且土豆经酸泡后有轻微酸味，调节了土豆的风味，使得土豆片酸脆爽口。当乙酸浓度继续增加时，土豆较硬，且酸味较浓，浓度至0.8％时可直接闻到表面刺鼻乙酸味，影响成品风味。由此可以得出结论，0.5％浓度乙酸与0.3％浓度无水氯化钙混合溶液处理样品，所得成品硬度，口感，味道最佳。虽然乳酸和柠檬酸也可达到较理想的硬度，但其浓度较乙酸更高，工业生产上既浪费原料，又使土豆味道过酸影响其风味。
由图5可以看出，单独使用氯化钙也能防止土豆变粉并提高土豆的硬度，但其保脆效果远低于与乙酸联合使用。
2.乳糖、羧甲基纤维素钠对保脆效果的影响
土豆洗净切片后，称取三份土豆片，分别放入600ml0.3％氯化钙与0.5％乙酸混合溶液、600ml0.3％氯化钙与0.5％乙酸与1％乳糖混合溶液、600ml0.3％氯化钙与0.5％乙酸与0.06％羧甲基纤维素钠混合溶液、600ml0.3％氯化钙与0.5％乙酸与1％乳糖与0.06％羧甲基纤维素钠混合溶液的烧杯中，用保鲜膜封口后静置，7h后装袋，杀菌冷却后放入37度恒温箱中，7天后测其硬度。
| 试验号 | 保脆剂成分 | 土豆片硬度 |
| 1 | 氯化钙+乙酸 | 2890 |
| 2 | 氯化钙+乙酸+乳糖 | 2995 |
| 3 | 氯化钙+乙酸+羧甲基纤维素钠 | 3050 |
| 4 | 氯化钙+乙酸+乳糖+羧甲基纤维素钠 | 3330 |
从上述结果可以看出，加入乳糖或羧甲基纤维素钠均能进一步提高保脆剂的效果，且同时加入乳糖和羧甲基纤维素钠的效果最为明显。由于羧甲基纤维素钠在水中溶解后形成凝胶，它不仅能提高氯化钙、乙酸、乳糖的保脆效果，而且能在土豆片的表面形成“保护膜”，从而也有防止氧化褐变的作用。
实施例2
一种脆土豆休闲食品的制备方法，包括以下步骤：
1)将新鲜土豆清洗，去皮，切片或切丁或切条；
2)将土豆浸泡于保脆剂中，在18℃条件下浸泡8小时；
3)漂洗，除去土豆上的保脆剂；
4)将土豆脱水后加入护色剂、调味料、防腐剂，混合均匀后真空包装，95℃杀菌15分钟，即得。
所述保脆剂由以下重量百分比的成分组成：
所述护色剂的各成分及各成分占步骤4)脱水后土豆的重量百分比为：
所述调味料为占土豆重量3％的食盐，7％的蔗糖，0.2％的味精，2％的辣椒油和2％的小米辣。
所述防腐剂为占土豆重量0.1％的异抗坏血酸钠，0.1％的苯甲酸钠。
实施例3
一种脆土豆休闲食品的制备方法，包括以下步骤：
1)将新鲜土豆清洗，去皮，切片或切丁或切条；
2)将土豆浸泡于保脆剂中，在15℃条件下浸泡12小时；
3)漂洗，除去土豆上的保脆剂；
4)将土豆脱水后加入护色剂、调味料、防腐剂，混合均匀后真空包装，65℃杀菌30分钟，即得。
所述保脆剂由以下重量百分比的成分组成：
所述护色剂的各成分及各成分占步骤4)脱水后土豆的重量百分比为：
所述调味料、防腐剂均为常规的食品级原料，符合相应的国家食品安全标准。
实施例4
一种脆土豆休闲食品的制备方法，包括以下步骤：
1)将新鲜土豆清洗，去皮，切片或切丁或切条；
2)将土豆浸泡于保脆剂中，在20℃条件下浸泡6小时；
3)漂洗，除去土豆上的保脆剂；
4)将土豆脱水后加入护色剂、调味料、防腐剂，混合均匀后真空包装，100℃杀菌5分钟，即得。
所述保脆剂由以下重量百分比的成分组成：
所述护色剂的各成分及各成分占步骤4)脱水后土豆的重量百分比为：
Claims (5)
1.一种用于脆土豆休闲食品的保脆剂，其特征在于由以下重量百分比的成分组成：
2.根据权利要求1所述的用于脆土豆休闲食品的保脆剂，其特征在于由以下重量百分比的成分组成：
3.一种脆土豆休闲食品的制备方法，其特征在于包括以下步骤：
1)将新鲜土豆清洗，去皮，切片或切丁或切条；
2)将土豆浸泡于权利要求1或2所述的保脆剂中，在15-20℃条件下浸泡6-12小时；
3)漂洗，除去土豆上的保脆剂；
4)将土豆脱水后加入护色剂、调味料、防腐剂，混合均匀后真空包装，65-100℃杀菌5-30分钟，即得。
4.根据权利要求3所述脆土豆休闲食品的制备方法，其特征在于：所述护色剂的各成分及各成分占步骤4)脱水后土豆的重量百分比为：
5.根据权利要求3所述脆土豆休闲食品的制备方法，其特征在于：步骤2)中，在18℃条件下浸泡8小时。
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