CN104305077A - 一种甘薯泡菜的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种甘薯泡菜的制作方法，属于食品加工领域。其特征在于：采用了由植物乳杆菌、肠膜明串珠菌和发酵乳杆菌配制成的混合菌种，甘薯和一级陈泡水为配方，其加工工艺流程为原料—洗涤—去皮—入坛炮制—整理—包装—抽真空密封—杀菌—保温、检查—成品。有益效果：本发明产品口感细腻，酸脆可口，具有甘薯独特的风味，本产品有利于提高人体免疫力，维持和调节人体功能，还具有预防骨质疏松、抗衰老、防止动脉硬化的功效，是一种不可多得的低热量、低糖、低脂食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种甘薯泡菜的制作方法。
背景技术
甘薯，绕草质藤本，属一年生或多年生蔓生草本，又名山芋、红芋、番薯、甘薯、白薯、地瓜、红苕，因地区不同而有不同的名称。其蔓细长，茎匍匐地面，块根，通过无氧呼吸产生乳酸；皮色发白或发红，肉大多为黄白色，但也有紫色，除了食用外，还可以作为制糖和酿酒的原料。
甘薯的作用：1.增强免疫功能：甘薯含有大量黏液蛋白，能够防止肝脏和肾脏结缔组织萎缩，提高机体免疫力，预防胶原病发生；甘薯中所含的矿物质对于维持和调节人体功能，起着十分重要的作用；所含的钙和镁，可以预防骨质疏松；2. 防癌抗癌：甘薯中含有一种抗癌物质，能够防治结肠癌和乳腺癌；此外，甘薯还具有消除活性氧的作用，活性氧是诱发癌症的原因之一，故甘薯抑制癌细胞增殖的作用十分明显；3.抗衰老、防止动脉硬化：甘薯所含黏液蛋白能保持血管壁的弹性，防止动脉粥样硬化的发生；甘薯中的绿原酸，可抑制黑色素的产生，防止雀班和老人斑的出现；红著还能抑制肌肤老化，保持肌肤弹性，减缓机体的衰老进程。
甘薯通常鲜食，生长周期短，用于加工成甘薯泡菜可实现对甘薯原料的综合利用，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决甘薯生长周期短问题，提供一种甘薯泡菜的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种甘薯泡菜的制作方法，其特征在于：采用了由植物乳杆菌、肠膜明串珠菌和发酵乳杆菌配制成的混合菌种，甘薯和一级陈泡水为配方，其加工工艺流程为原料—洗涤—去皮—入坛炮制—整理—包装—抽真空密封—杀菌—保温、检查—成品，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的甘薯作原料，用清水洗净附着在甘薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：用1.5%氢氧化钠在100℃的条件下处理3-5分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度为12%，在盐水中加入0.8%的料酒、7%的蔗糖、3%的干红海椒、由小茴香、桂皮、八角、甘草、花椒组成3%的香料，再加入35%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口8~12厘米处，用竹片卡住坛口，以免原料露出液面；用按乳杆菌∶肠膜明串珠菌∶发酵乳杆菌=6∶1∶3的比例配置20%的混合菌种和20%的陈泡水，发酵快，泡制时间为8~10天；
E、整理：将泡制好的甘薯泡菜整形，切分为适当大小的条块状，要整齐美观，边切分边包装，中间停留时间60~80分钟，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.05毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在0.35~045兆帕的真空度下抽气密封，热合带宽度为8-10毫米，热合牢固；
H、杀菌：将密封后的包装料袋于110℃的条件下杀菌2~3分钟即可。
有益效果：本发明产品口感细腻，酸脆可口，具有甘薯独特的风味，本产品有利于提高人体免疫力，维持和调节人体功能，还具有预防骨质疏松、抗衰老、防止动脉硬化的功效，是一种不可多得的低热量、低糖、低脂食品。
具体实施方式
实施例1：
一种甘薯泡菜的制作方法，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的甘薯作原料，用清水洗净附着在甘薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：由于甘薯外表为黄褐色，如不去皮直接泡制，成品色泽不佳；用5%氢氧化钠在100℃的条件下处理1-2分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度6%，在盐水中加入0.3%的料酒、3%的白砂糖、5%的干红海椒、由小茴香、桂皮、八角、甘草、花椒组成1%的香料，再加入25%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口5~10厘米时，用竹片卡住坛口，以免原料露出液面；用按乳杆菌∶肠膜明串珠菌∶发酵乳杆菌=5∶3∶2的比例配置15%的混合菌种和15%的陈泡水，发酵快，产酸高，泡制时间5~7天；
E、整理：将泡制好的甘薯泡菜整形，切分为适当大小的条块状，要整齐美观，加入适量的花椒油和芝麻酱拌匀后，立即进行包装，中间停留时间1-2小时，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.08毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在0.15兆帕的真空度下抽气密封，热合带宽度为10-12毫米，热合牢固；
H、杀菌：将密封后的包装料袋于100℃的条件下杀菌8分钟即可。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种甘薯泡菜的制作方法，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的甘薯作原料，用清水洗净附着在甘薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：由于甘薯外表为黄褐色，如不去皮直接泡制，成品色泽不佳；用0.8%氢氧化钠在100℃的条件下处理5-6分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度8%，在盐水中加入0.8%的料酒、3%的麦芽糖、5%的干红海椒、由小茴香、桂皮、八角、甘草、花椒组成1%的香料，再加入25%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口12厘米时，用竹片卡住坛口，以免原料露出液面；用按乳杆菌∶肠膜明串珠菌∶发酵乳杆菌=5∶3∶2的比例配置15%的混合菌种和25%陈泡水接种泡制，发酵快，产酸高；泡制时间3~4天；
E、整理：将泡制好的甘薯泡菜整形，切分为适当大小的条块状，要整齐美观，边切分边包装，中间停留时间1-2小时，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.08毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在0.5兆帕的真空度下抽气密封，热合带宽度为10-12毫米，热合牢固；
H、杀菌：将密封后的包装料袋于100℃的条件下杀菌15-18分钟即可。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种甘薯泡菜的制作方法，其特征在于：采用了由植物乳杆菌、肠膜明串珠菌和发酵乳杆菌配制成的混合菌种，甘薯和一级陈泡水为配方，其加工工艺流程为原料—洗涤—去皮—入坛炮制—整理—包装—抽真空密封—杀菌—保温、检查—成品，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的甘薯作原料，用清水洗净附着在甘薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：用1.5%氢氧化钠在100℃的条件下处理3-5分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度为12%，在盐水中加入0.8%的料酒、7%的蔗糖、3%的干红海椒、由小茴香、桂皮、八角、甘草、花椒组成3%的香料，再加入35%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口8~12厘米处，用竹片卡住坛口，以免原料露出液面；用按乳杆菌∶肠膜明串珠菌∶发酵乳杆菌=6∶1∶3的比例配置20%的混合菌种和20%的陈泡水，发酵快，泡制时间为8~10天；
E、整理：将泡制好的甘薯泡菜整形，切分为适当大小的条块状，要整齐美观，边切分边包装，中间停留时间60~80分钟，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.05毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在0.35~045兆帕的真空度下抽气密封，热合带宽度为8-10毫米，热合牢固；
H、杀菌：将密封后的包装料袋于110℃的条件下杀菌2~3分钟即可。
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