CN104068368B - 一种腌制萝卜护色保脆的方法 - Google Patents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
一种腌制萝卜护色保脆的方法,属于食品加工领域。本发明主要过程为对萝卜进行清洗、带皮修整、切片、脱水、护色保脆处理、杀菌处理、装罐浸泡腌制。本发明通过研究腌制萝卜黄变和失脆的原因,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理,显著改善了腌制萝卜变色变软的问题;采用山梨酸钾和纳米氧化锌组成的抑菌剂可以有效抑制腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸。本发明可使腌制萝卜在6个月货架期内保持良好的色泽和质构品质。
Description
技术领域
本发明涉及一种腌制萝卜护色保脆的方法,属于食品加工领域。
背景技术
萝卜热量低,水分含量高,消化酶、膳食纤维、钙、磷、铁、钾、维生素和叶酸的含量也较高,是一种深受消费者喜爱的大众蔬菜,并具有降低血脂、软化血管、稳定血压、预防冠心病、动脉硬化和胆结石的功效。目前,萝卜除了烹饪,很大一部分用于腌制,腌制而成的萝卜以其大小适中、色白脆嫩、解腻开胃、促消化增食欲等独特品质赢得广大消费者的青睐。浸泡腌制的萝卜既具有鲜切萝卜的脆爽口感又有腌菜独特风味,因此深受人们的喜爱。
但由于传统腌制萝卜加工贮藏以及销售过程中极其容易变色失脆以及腐烂,严重影响了腌制萝卜产业的发展,因此如何优化腌制工艺、采取有效的保藏方法以减少萝卜在腌制初期和保藏初期的黄变和失脆问题迫在眉睫。腌制过程中萝卜的黄变直接刺激消费者的视觉,因为色泽的好坏直接影响腌制萝卜的生产和销售。脆度作为腌制萝卜的重要指标会影响产品的适口性。腌制过程中萝卜黄变的同时脆度也逐渐下降,这成为困扰腌制萝卜生产的关键问题。因此,如何延长腌制萝卜的货架期,并同时保持其良好的色泽和质构品质具有重大的意义。另一方面,国家对食品添加剂使用日益规范,探索安全有效并且成本低的方法可以推动整个行业的发展。
国外有关萝卜黄变的研究尤其是日本从七八十年代就已经开始了,多数集中于黄变过程的推理。Ames等(1975)研究发现将萝卜切成片后,静止于空气中表面会变黄,并且具有一股萝卜的腥味。Ozawa等(1990)和李洁等(2008)研究表明萝卜腌制品中黄色素的形成与萝卜中芥子苷酶催化硫甙的降解有关,当蔬菜组织被捣碎后,硫甙在芥子苷酶的作用下生成葡萄糖、硫酸酯和不稳定糖苷中间体,进一步生成腈、异硫氰酸酯、硫氰酸酯等,这些物质又可以和某些氨基酸结合进一步的反应最终生成黄色素。Hiroki等(2002)于腌制了8个月之后的萝卜中提取出三种黄色素。Ozawa等(1998)研究表明腌制萝卜贮藏过程中的黄变可能与4-甲硫基-3-丁烯基异硫氰酸酯(MTBI)的形成、分解以及生成黄色素有关。本发明的独特之处在于通过研究萝卜黄变的原因,采用抗坏血酸联合杨梅多酚进行抑制,并取得了良好的效果。
韦明等(专利号:201110393474.3)发明了一种萝卜的加工方法,将萝卜与煮熟的大豆、食盐按比例混合,加入一定量的辣椒粉、味精、白糖等经搅拌、灌装、封口、消毒、包装而成。而本发明是制作一种口感清爽的腌制萝卜,主要解决其贮藏期间易变色变软的问题。高琼等(2007)研究了“兰溪小萝卜”的腌制工艺、保藏技术以及在工厂腌制过程中品质变化规律,其主要采用H2O2漂白来保持小萝卜的色泽。而本发明的不同之处是采用抗坏血酸结合杨梅多酚进行护色处理,更为安全有效。
腌制过程中萝卜变软主要有以下原因:盐量太少、乳酸的形成导致高酸性环境、腌制初期温度过高使蔬菜组织破坏、腌菜表面酵母和有害菌繁殖(高琼等,2007)。关于腌菜脆度变化的机制虽无专门研究,有学者提出以下几个观点:细胞壁中原果胶的变化、细胞膨压的变化、果胶物质的水解以及组织结构都会对腌菜的脆度变化产生影响(苏青海等,1995)。
果胶酸可以与钙、镁离子等结合形成不溶性的果胶酸盐(唐春红和罗远强,2001),这些盐类能在细胞间隙中起到粘连的作用,使腌制品保持脆性。董全等(2002)研究发现用0.10%CaCl2为硬化剂加入到低盐酱菜的酱汁中,可以保持产品固有的组织质地和硬度。黄业传等(2006)研究发现在预腌过程中加入0.10%的CaCl2可以较好的保持泡菜的脆度。郭玉蓉等(2005)以日本引进的大型萝卜为原料,采用CaCl2作为硬化剂,结果表明2%的CaCl2浓度处理效果最好,3%的有粗糙感。许学勤等(2007)用不同浓度的CaCl2溶液对水芹菜进行浸泡,发现CaCl2溶液浓度在0.2%时浸泡30min,可以改善水芹菜软包装产品脆嫩品质。以上研究表明,添加一定的钙盐可使腌制品本身含有的果胶酸与钙离子结合形成果胶酸盐以达到保脆的目的,但是CaCl2使用量过高会产生苦味。本发明的不同之处在于采用果胶结合乳酸钙进行保脆处理,有效地降低了CaCl2添加量过高时所产生的苦味。
孙进华等(专利号:200810156387.4)发明了一种由白萝卜腌制而成的萝卜干,但本发明中腌制的萝卜尽可能地保持了白萝卜原有的新鲜状态,且鲜脆清爽。钟凤林等(专利号:201310104104.2)发明了一种萝卜脆化的工艺,但是其主要采用糖渍和盐渍进行渗透脆化,并不能从机理上保脆。本发明利用果胶与乳酸钙形成钙桥从机理上进行保脆,更为有效。韩洸雄等(专利号200910162548.5)提供了一种含有天然色素和果香的腌渍萝卜的制作方法,而本发明腌制的萝卜其特色风味为辣爽的小米椒风味。
本发明通过研究腌制萝卜黄变和失脆的原因,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理,显著改善了腌制萝卜变色变软的问题;采用由山梨酸钾和纳米氧化锌组成的抑菌剂有效地抑制了腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸。本发明可使腌制萝卜在6个月货架期内保持良好的色泽和质构品质。
发明内容
本发明的首要目的是解决腌制萝卜易变色变软的问题。通过研究腌制萝卜黄变和失脆的原因,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理,显著改善了腌制萝卜变色变软的问题;此外,采用由山梨酸钾和纳米氧化锌组成的抑菌剂可以有效抑制腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸。
本发明的技术方案:一种腌制萝卜护色保脆的方法,通过研究腌制萝卜黄变和失脆的原因,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理,显著改善了腌制萝卜变色变软的问题;采用由山梨酸钾和纳米氧化锌组成的抑菌剂有效抑制腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸;其步骤如下:
(1)腌制容器的清洗:检查容器是否完好,每次使用前用高锰酸钾溶液浸泡半小时再用清水洗净,其中高锰酸钾起到消毒作用,但过后要用清水清洗干净才能使用。
(2)原料处理:新鲜原料萝卜经过清洗、带皮修整、切片、清水反复漂洗后取出脱水。修整时需要去头去尾,并且去掉腐烂变质或者有虫眼的个体,清洗时需仔细以确保两次清洗干净。
(3)护色保脆处理:为了解决腌制萝卜黄变及失脆的问题,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理;
以每kg萝卜计,所述的护色剂由0.1g/kg-0.5g/kg抗坏血酸和0.2g/kg-0.3g/kg杨梅多酚组成;保脆剂由0.5g/kg果胶和1g/kg-5g/kg乳酸钙组成;
(4)杀菌处理:以每kg萝卜计,采用由0.3g/kg-0.6g/kg山梨酸钾和0.01g/kg-0.05g/kg纳米氧化锌组成的抑菌剂可有效抑制腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸;
(5)装罐浸泡腌制:将处理好的萝卜以料液比1︰:1放入腌制容器中,于常温下避光密封保存6个月,腌制液中小米椒︰食盐︰无菌水的质量比为2︰1︰20。
本发明与现有技术相比,具有如下优点和有益效果:
(1)采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理,显著改善了腌制萝卜变色变软的问题;
(2)采用由山梨酸钾和纳米氧化锌组成的抑菌剂可以有效抑制腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸。
具体实施方式
实施例1:一种腌制萝卜护色保脆的方法(以白萝卜为原料)
(1)腌制容器的清洗:检查容器是否完好,每次使用前用高锰酸钾溶液浸泡半小时再用清水洗净,其中高锰酸钾起到消毒作用,但过后要用清水清洗干净才能使用;
(2)原料处理:新鲜原料白萝卜经过清洗、带皮修整、切片、清水反复漂洗后取出脱水;修整时需要去头去尾,并且去掉腐烂变质或者有虫眼的个体,清洗时需仔细以确保两次清洗干净;
(3)护色保脆处理:为了解决腌制白萝卜黄变及失脆的问题,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理;
以每kg白萝卜计,所述的护色剂由0.4g/kg抗坏血酸和0.3g/kg杨梅多酚组成;保脆剂由0.5g/kg果胶和4g/kg乳酸钙组成;
(4)杀菌处理:以每kg白萝卜计,采用由0.5g/kg山梨酸钾和0.02g/kg纳米氧化锌组成的抑菌剂可以有效抑制腌制白萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的白萝卜过酸;
(5)装罐浸泡腌制:将处理好的白萝卜以料液比1︰1放入腌制容器中常温下避光密封保存6个月,腌制液中小米椒︰食盐︰无菌水的质量比为2︰1︰20。
腌制白萝卜于贮藏6个月内色差L*值保持在60左右,b*值保持在3.3左右,硬度值保持在3000g左右,色泽和质构品质良好。
实施例2:一种腌制水萝卜护色保脆的方法(以水萝卜为原料)
(1)腌制容器的清洗:检查容器是否完好,每次使用前用高锰酸钾溶液浸泡半小时再用清水洗净,其中高锰酸钾起到消毒作用,但过后要用清水清洗干净才能使用;
(2)原料处理:新鲜原料水萝卜经过清洗、带皮修整、切片、清水反复漂洗后取出脱水。修整时需要去头去尾,并且去掉腐烂变质或者有虫眼的个体,清洗时需仔细以确保两次清洗干净;
(3)护色保脆处理:为了解决腌制水萝卜黄变及失脆的问题,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理;
以每kg水萝卜计,所述的护色剂由0.3g/kg抗坏血酸和0.2g/kg杨梅多酚组成;保脆剂由0.5g/kg果胶和3g/kg乳酸钙组成;
(4)杀菌处理:以每kg水萝卜计,采用由0.5g/kg山梨酸钾和0.02g/kg纳米氧化锌组成的抑菌剂可以有效抑制腌制水萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的水萝卜过酸。
(5)装罐浸泡腌制:将处理好的水萝卜以料液比1︰1放入腌制容器中常温下避光密封保存6个月,腌制液中小米椒︰食盐︰无菌水的质量比为2︰1︰20。
腌制水萝卜于贮藏6个月内色差L*值保持在58左右,b*值保持在3.0左右,硬度值保持在2800g左右,色泽和质构品质良好。
Claims (1)
1.一种腌制萝卜护色保脆的方法,其特征在于通过研究腌制萝卜黄变和失脆的原因,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理,显著改善了腌制萝卜变色变软的问题;采用由山梨酸钾和纳米氧化锌组成的抑菌剂有效抑制腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸;步骤为:
(1)腌制容器的清洗:检查容器是否完好,每次使用前用高锰酸钾溶液浸泡半小时再用清水洗净,其中高锰酸钾起到消毒作用,但过后要用清水清洗干净才能使用;
(2)原料处理:新鲜原料萝卜经过清洗、带皮修整、切片、清水反复漂洗后取出脱水;修整时需要去头去尾,并且去掉腐烂变质或者有虫眼的个体,清洗时需仔细以确保两次清洗干净;
(3)护色保脆处理:为了解决腌制萝卜黄变及失脆的问题,采用抗坏血酸和杨梅多酚组成的护色剂以及果胶和乳酸钙组成的保脆剂进行处理;
以每kg萝卜计,所述的护色剂由0.1g/kg-0.5g/kg抗坏血酸和0.2g/kg-0.3g/kg杨梅多酚组成;保脆剂由0.5g/kg果胶和1g/kg-5g/kg乳酸钙组成;
(4)杀菌处理:以每kg萝卜计,采用由0.3g/kg-0.6g/kg山梨酸钾和0.01g/kg-0.05g/kg纳米氧化锌组成的抑菌剂可有效抑制腌制萝卜中杂菌的生长,同时控制乳酸菌的生长以防止腌制的萝卜过酸;
(5)装罐浸泡腌制:将处理好的萝卜以料液比1︰1放入腌制容器中,于常温下避光密封保存6个月,腌制液中小米椒︰食盐︰无菌水的质量比为2︰1︰20。
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