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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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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