CN104172028A - 羊栖菜薯片加工方法 - Google Patents
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- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
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- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明提供一种羊栖菜薯片加工方法,包括以下步骤:浸泡清洗;蒸煮;真空干燥;筛选,去除杆茎,保留芽穗;酸洗脱砷,将筛选后的物料置于柠檬酸水溶液中浸泡;过滤干燥,将酸洗后的混合液过滤干燥得到干燥物料;将马铃薯清洗切片后进行油炸,油炸完毕立即离心脱油,在离心脱油的同时通过鼓风设备将干燥物料喷射粘合在马铃薯片表面,冷却至常温后真空包装制得成品。本发明的有益效果在于:将羊栖菜嵌合设置在马铃薯片表面,保留羊栖菜独有风味并提高羊栖菜有效成分纯净度,食用方便,营养价值高;去除杆茎保留含有气囊的芽穗,便于膳食纤维吸收利用;细菌含量低,健康安全;处理过程合理,有效去除杂质使产品有效成分含量稳定。
Description
技术领域
本发明涉及食品深加工领域,具体是指一种羊栖菜薯片加工方法。
背景技术
羊栖菜系褐藻门马尾藻科马尾藻属植物,别名玉草、海草六角菜,又称为海大麦、鹿角尖等,是一种分布于辽宁、山东、福建、浙江等省的浅海滩头藻类,羊栖菜含有人体必需的多种微量元素,通过光谱法进行半定量分析测定,表面羊栖菜中含有14种微量元素,含量(×10-6)为Na 8600,K 2800~8600,Fe 2800~8600,Ca 2800,Si 2800~8600,Mg 280~860,P 860,Sr 280~860,Mn 8.6,Cu 0.28,Al 86,Zn 8.6,V 2.8,Ti 28~86,其中一些微量元素(如Fe,Cu,Mn等)具有某些生理活性,参与体内某些酶、激素和维生素的生化合成,影响机体的正常代谢。羊栖菜含有人体所需的18种重要氨基酸,包括人体不能合成的8种必需的氨基酸,其中苏氨酸(0.63%)、缬氨酸(0.90%)、异亮氨酸(0.68%)、亮氨酸(1.12%)、精氨酸(0.63%)和赖氨酸(0.68%)含量都相当高,氨基酸总含量达13.18%,蛋白质测定结果显示,蛋白质含量在9.63%~15.69%,因此羊栖菜具有较高的营养价值。羊栖菜全藻水提物中的羊栖菜多糖(SFPS)主要包括褐藻多糖硫酸酯、褐藻酸和褐藻淀粉,根据宁波大学卫生职业技术学院基础部药理研究室和衢州市人民医院药剂科的研究结果表明,羊栖菜有效成分具有降血糖、降血脂、提升机体免疫力以及消除体内超氧离子等作用。
虽然羊栖菜具有诸多有益效果,但是近海捞取的羊栖菜晒干后含有大量杂质,例如粉尘、金属粉末、砂石等等,传统技术中大都通过人工拣选,处理过后仍然会有杂质残留,干燥羊栖菜直接食用存在一定安全隐患,羊栖菜具有独特的气味,这种独特的气味是很多羊栖菜爱好者所热衷的,如果能加工成既保留羊栖菜独特风味又能提高羊栖菜纯净度的即食马铃薯片则会大大降低摄入有害杂质的风险,其口感更容易被接受,随时取用,食用方便。
发明内容
本发明针对以上问题,提供一种羊栖菜薯片加工方法。
本发明的发明目的通过以下方案实现:
羊栖菜薯片加工方法,包括以下步骤:(1)浸泡清洗,将羊栖菜物料置于清水中,洗去物料表面盐分及泥沙,清水与羊栖菜重量比1∶3~5,浸泡时间2~3h;(2)蒸煮,将浸泡后的物料捞出沥干放入蒸锅中进行蒸煮,蒸煮温度100~120℃,蒸煮时间2~3h;(3)真空干燥,放入密闭容器中加热干燥并同时抽真空,容器内压力保持在700Pa以下,干燥时间40~50min,完成后物料含水率15%以下;(4)筛选,将物料通过振动筛筛选,振动筛目数30~40目,将芽穗与杆茎分离并去除杆茎,保留芽穗;(5)酸洗脱砷,将筛选后的物料置于柠檬酸水溶液中浸泡,柠檬酸水溶液pH值2~3,浸泡时间4~5h;(6)过滤干燥,将酸洗后的混合液过滤干燥得到干燥物料;(7)将马铃薯清洗切片后进行油炸,油炸完毕立即离心脱油,在离心脱油的同时通过鼓风设备将步骤(6)得到的干燥物料喷射粘合在马铃薯片表面,冷却至常温后真空包装制得成品。
油炸用油中还添加有占油脂重量比1%~2%的辅料,辅料中至少包括柠檬酸和羧甲基纤维素钠。
柠檬酸与油脂重量比范围为0.5~0.8∶100,羧甲基纤维素钠与油脂重量比范围为0.3~0.6∶100。
离心脱油后在表面镶嵌有羊栖菜的马铃薯片上均匀洒上至少包括味精和食盐的调味粉末,辅料总重量与马铃薯片重量比为1~2∶100。
调味粉末中每100份中包括:味精3~5份,食盐30~35份,白砂糖5~8份,胡椒粉5~8份,余量为淀粉。
步骤(1)在浸泡池中完成,浸泡池内还设置有物料搅拌机构,搅拌机构包括旋转轴、搅拌叶片和驱动机构,在翻转搅拌过程中使物料与杂质分离。
步骤(3)中加热干燥的温度为120~140℃。
步骤(3)中密闭容器具有夹层,夹层内具有循环加压热蒸汽。
步骤(6)中还包括将干燥物料粉碎的步骤(6-1):将物料粒径降至1~3mm。
在步骤(4)之前还进行预拣选步骤(4-0):通过图像识别技术将物料中色差大于预设值的杂质在物料输送过程中清除。
本发明的有益效果在于:将羊栖菜嵌合设置在马铃薯片表面,保留羊栖菜独有风味并提高羊栖菜有效成分纯净度,食用方便,营养价值高;去除杆茎保留含有气囊的芽穗,便于膳食纤维吸收利用;细菌含量低,健康安全;处理过程合理,有效去除杂质使产品有效成分含量稳定;羊栖菜无需烹饪处理,可随时取用,方便快捷。
具体实施方式
以下结合具体实施例对本发明作进一步说明:。
实施例1
本实施例的羊栖菜薯片加工方法,包括以下步骤:(1)浸泡清洗,将羊栖菜物料置于清水中,洗去物料表面盐分及泥沙,清水与羊栖菜重量比1∶5,浸泡时间3h;(2)蒸煮,将浸泡后的物料捞出沥干放入蒸锅中进行蒸煮,蒸煮温度120℃,蒸煮时间3h;(3)真空干燥,放入密闭容器中加热干燥并同时抽真空,容器内压力保持在700Pa,干燥时间50min,完成后物料含水率10%;(4)筛选,将物料通过振动筛筛选,振动筛目数30~40目,将芽穗与杆茎分离并去除杆茎,保留芽穗;(5)酸洗脱砷,将粉碎后的物料置于柠檬酸水溶液中浸泡,柠檬酸水溶液pH值3,浸泡时间5h;(6)过滤干燥,将酸洗后的混合液过滤干燥得到干燥物料;(7)将马铃薯清洗切片后进行油炸,油炸完毕立即离心脱油,在离心脱油的同时通过鼓风设备将步骤(6)得到的干燥物料喷射粘合在马铃薯片表面,冷却至常温后真空包装制得成品。
油炸用油中还添加有占油脂重量比1%~2%的辅料,辅料中至少包括柠檬酸和羧甲基纤维素钠。
柠檬酸与油脂重量比范围为0.5~0.8∶100,羧甲基纤维素钠与油脂重量比范围为0.3~0.6∶100。
离心脱油后在表面镶嵌有羊栖菜的马铃薯片上均匀洒上至少包括味精和食盐的调味粉末,辅料总重量与马铃薯片重量比为1~2∶100。
调味粉末中每100份中包括:味精3~5份,食盐30~35份,白砂糖5~8份,胡椒粉5~8份,余量为淀粉。
步骤(1)在浸泡池中完成,浸泡池内还设置有物料搅拌机构,搅拌机构包括旋转轴、搅拌叶片和驱动机构,在翻转搅拌过程中使物料与杂质分离。步骤(3)中加热干燥的温度为120~140℃。步骤(3)中密闭容器具有夹层,夹层内具有循环加压热蒸汽。步骤(6)中还包括将干燥物料粉碎的步骤(6-1):将物料粒径降至1~3mm。在步骤(4)之前还进行预拣选步骤(4-0):通过图像识别技术将物料中色差大于预设值的杂质在物料输送过程中清除。
实施例2-6
实施例2-6中各步骤参数详见表1。
表1
实施例2-6调味粉末成分及比重详见表2(表中数值为该成分相对100份调味粉末所占份数)。
实施例2 | 实施例3 | 实施例4 | 实施例5 | 实施例6 | |
味精 | 3 | 5 | 4 | 3.5 | 4.5 |
食盐 | 30 | 35 | 38 | 40 | 50 |
白砂糖 | 5 | 6 | 7 | 8 | 8 |
胡椒粉 | 8 | 7 | 6 | 8 | 7 |
淀粉 | 54 | 47 | 45 | 40.5 | 30.5 |
表2
虽然本发明已通过参考优选的实施例进行了描述,但是,本领域普通技术人员应当了解,可以不限于上述实施例的描述,在权利要求书的范围内,可作出形式和细节上的各种变化。
Claims (10)
1.羊栖菜薯片加工方法,其特征在于包括以下步骤:(1)浸泡清洗,将羊栖菜物料置于清水中,洗去物料表面盐分及泥沙,清水与羊栖菜重量比1∶3~5,浸泡时间2~3h;(2)蒸煮,将浸泡后的物料捞出沥干放入蒸锅中进行蒸煮,蒸煮温度100~120℃,蒸煮时间2~3h;(3)真空干燥,放入密闭容器中加热干燥并同时抽真空,容器内压力保持在700Pa以下,干燥时间40~50min,完成后物料含水率15%以下;(4)筛选,将物料通过振动筛筛选,振动筛目数30~40目,将芽穗与杆茎分离并去除杆茎,保留芽穗;(5)酸洗脱砷,将筛选后的物料置于柠檬酸水溶液中浸泡,柠檬酸水溶液pH值2~3,浸泡时间4~5h;(6)过滤干燥,将酸洗后的混合液过滤干燥得到干燥物料;(7)将马铃薯清洗切片后进行油炸,油炸完毕立即离心脱油,在离心脱油的同时通过鼓风设备将步骤(6)得到的干燥物料喷射粘合在马铃薯片表面,冷却至常温后真空包装制得成品。
2.根据权利要求1所述的羊栖菜薯片加工方法,其特征在于:油炸用油中还添加有占油脂重量比1%~2%的辅料,辅料中至少包括柠檬酸和羧甲基纤维素钠。
3.根据权利要求2所述的羊栖菜薯片加工方法,其特征在于:柠檬酸与油脂重量比范围为0.5~0.8∶100,羧甲基纤维素钠与油脂重量比范围为0.3~0.6∶100。
4.根据权利要求1所述的羊栖菜薯片加工方法,其特征在于:离心脱油后在表面镶嵌有羊栖菜的马铃薯片上均匀洒上至少包括味精和食盐的调味粉末,辅料总重量与马铃薯片重量比为1~2∶100。
5.根据权利要求4所述的羊栖菜薯片加工方法,其特征在于:调味粉末中每100份中包括:味精3~5份,食盐30~35份,白砂糖5~8份,胡椒粉5~8份,余量为淀粉。
6.根据权利要求1所述的羊栖菜薯片加工方法,其特征在于:步骤(1)在浸泡池中完成,浸泡池内还设置有物料搅拌机构,搅拌机构包括旋转轴、搅拌叶片和驱动机构,在翻转搅拌过程中使物料与杂质分离。
7.根据权利要求1所述的羊栖菜薯片加工方法,其特征在于:步骤(3)中加热干燥的温度为120~140℃。
8.根据权利要求7所述的羊栖菜薯片加工方法,其特征在于:步骤(3)中密闭容器具有夹层,夹层内具有循环加压热蒸汽。
9.根据权利要求1所述的羊栖菜薯片加工方法,其特征在于:步骤(6)中还包括将干燥物料粉碎的步骤(6-1):将物料粒径降至1~3mm。
10.根据权利要求1所述的羊栖菜薯片加工方法,其特征在于:在步骤(4)之前还进行预拣选步骤(4-0):通过图像识别技术将物料中色差大于预设值的杂质在物料输送过程中清除。
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