CN104351709B - 一种酸豆角的制备方法 - Google Patents
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Abstract
本发明公开了一种酸豆角的制备方法，步骤包括：1)将嫩豆角洗净后撒上7‑9％的生盐搓揉10‑15分钟软化后，静置15‑20分钟；2)常温常压下，烧开洗米水后冷却到65‑70℃，然后将豆角放入所述洗米水中浸泡8‑10分钟后，1‑2分钟内降至常温继续浸泡36‑48小时，打捞起来晾干；3)将豆角压干水分，入坛，加入柠檬汁3‑8％，红糟酸1‑1.2％，酵母菌1.2‑2％，苹果汁3‑5％，枸杞2‑3％和蛋清液2‑3％，其余为冷开水的溶液中，搅拌均匀后，将豆角压紧使水面盖过豆角表面，保持温度16‑20℃，密封坛口，发酵酸化50‑58小时；4)将豆角打捞起来滤水，置于浓度为3‑3.5％的盐水中浸泡5‑6天后打捞起来晾干；5)加入螺旋藻3‑5％，蜂蜜1‑1.5％和维生素E 0.1‑0.5％与豆角混合密封泡制24‑30小时，即得健康可口的酸豆角食品。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种酸豆角的制备方法。
背景技术
对于酸菜，人们日常生活中并不陌生，用酸菜可以制作出各种美味的菜肴，酸菜可以作为零食小吃，调节胃口，解腻。特别是酸豆角是年轻人最为喜爱的食品，人们享受入口时的酸脆可口，回味品尝过的爽口清新。可是腌制酸豆角，还是很讲究技术和方法的。很多人说“我家年年腌，年年烂；年年烂，年年腌”，这种腌制酸豆角的惨烈情况，很多人都很头疼。还有很多人虽然对于酸豆角非常喜爱，但是又很担心腌制过的豆角附带亚硝酸盐和致癌物质过高，影响身体健康。所以对于豆角应该怎么腌制才能得到亚硝酸盐和致癌物质含量较低的酸豆角，而且能成功制备出酸脆可口又营养的酸豆角，需要对豆角的自身特点进行研究。
发明内容
本发明要解决的技术问题是可以有效降低酸豆角中亚硝酸盐等致癌物质的含量，保存酸豆角丰富的维生素和钙、磷等无机物，能为人体提供充足营养的健康食品，制备出来的酸豆角口感新嫩，入口酸脆又清甜，既开胃又消食。
为了解决上述技术问题，本发明提供了一种酸豆角的制备方法，包括如下步骤：
1)将嫩豆角洗净后撒上7-9％的生盐搓揉10-15分钟软化后，静置15-20分钟；
2)常温常压下，烧开洗米水后冷却到65-70℃，然后将豆角放入所述洗米水中浸泡8-10分钟后，1-2分钟内降至常温继续浸泡36-48小时，打捞起来晾干；
3)将豆角压干水分，入坛，加入柠檬汁3-8％，红糟酸1-1.2％，酵母菌1.2-2％，苹果汁3-5％，枸杞2-3％和蛋清液2-3％，其余为冷开水的溶液中，搅拌均匀后，将豆角压紧使水面盖过豆角表面，保持温度16-20℃，密封坛口，发酵酸化50-58小时；
4)将豆角打捞起来滤水，置于浓度为3-3.5％的盐水中浸泡5-6天后打捞起来晾干；
5)加入螺旋藻3-5％，蜂蜜1-1.5％和维生素E 0.1-0.5％与豆角混合密封泡制24-30小时，即得酸豆角。
优选的是，所述步骤3)加入柠檬汁6％，红糟酸1％，酵母菌1.5％，苹果汁4％，枸杞2％和蛋清液2％。
优选的是，还包括步骤6)向酸豆角中添加调料为泡椒0.05-1％，盐0.6-1％，白砂糖3.5-4％和五香粉0.04-0.1％，然后密封包装。
优选的是，所述调料为泡椒0.5％，盐0.8％，白砂糖3.8％和五香粉0.08％。
本发明的有益效果：本发明经过步骤1)和2)的处理，可以有效除去豆角的生绿色和豆腥味及皂角和植物凝集素，保存豆角的脆嫩肉质，又能更好地渗入和锁住营养成分。再经过步骤3)和4)的进一步渗透和发酵，可以有效预防豆角发滑腐烂变质，避免白泡沫的出现，促进豆角中亚硝酸盐尽早出现峰值后快速回落。然后经过步骤5)泡制增进豆角的营养成分和进一步降低亚硝酸盐等致癌物质的含量和产生，制备出来的酸豆角口感鲜嫩，入口酸脆又清甜，既开胃又消食，营养又健康。将酸化的豆角还可以根据个人不同的口味添加调料再包装保存。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
实施例1
本发明酸豆角的制备方法，具体包括如下步骤：
1)将嫩豆角洗净后撒上8％的生盐搓揉12分钟软化后，静置16分钟；
2)常温常压下，烧开洗米水后冷却到66℃，然后将豆角放入所述洗米水中浸泡9分钟后，1分钟内降至常温继续浸泡38小时，打捞起来晾干；
3)将豆角压干水分，入坛，加入柠檬汁6％，红糟酸1％，酵母菌1.5％，苹果汁4％，枸杞2％和蛋清液2％，其余为冷开水的溶液中，搅拌均匀后，将豆角压紧使水面盖过豆角表面，保持温度18℃，密封坛口，发酵酸化55小时；
4)将豆角打捞起来滤水，置于浓度为3.5％的盐水中浸泡6天后打捞起来晾干；
5)加入螺旋藻4％，蜂蜜1.2％和维生素E 0.3％与豆角混合密封泡制25小时，即得酸豆角。
实施例2
本发明酸豆角的制备方法，具体包括如下步骤：
1)将嫩豆角洗净后撒上7％的生盐搓揉10分钟软化后，静置20分钟；
2)常温常压下，烧开洗米水后冷却到65℃，然后将豆角放入所述洗米水中浸泡8分钟后，1分钟内降至常温继续浸泡36小时，打捞起来晾干；
3)将豆角压干水分，入坛，加入柠檬汁3％，红糟酸1％，酵母菌1.2％，苹果汁3％，枸杞2％和蛋清液2％，其余为冷开水的溶液中，搅拌均匀后，将豆角压紧使水面盖过豆角表面，保持温度16℃，密封坛口，发酵酸化50小时；
4)将豆角打捞起来滤水，置于浓度为3％的盐水中浸泡6天后打捞起来晾干；
5)加入螺旋藻5％，蜂蜜1.5％和维生素E 0.5％与豆角混合密封泡制24小时，即得酸豆角。
6)向酸豆角中添加调料为泡椒0.5％，盐0.8％，白砂糖3.8％和五香粉0.08％，然后密封包装。
实施例3
本发明酸豆角的制备方法，具体包括如下步骤：
1)将嫩豆角洗净后撒上9％的生盐搓揉15分钟软化后，静置20分钟；
2)常温常压下，烧开洗米水后冷却到70℃，然后将豆角放入所述洗米水中浸泡8分钟后，2分钟内降至常温继续浸泡48小时，打捞起来晾干；
3)将豆角压干水分，入坛，加入柠檬汁8％，红糟酸1.2％，酵母菌2％，苹果汁5％，枸杞3％和蛋清液3％，其余为冷开水的溶液中，搅拌均匀后，将豆角压紧使水面盖过豆角表面，保持温度20℃，密封坛口，发酵酸化58小时；
4)将豆角打捞起来滤水，置于浓度为3％的盐水中浸泡6天后打捞起来晾干；
5)加入螺旋藻3％，蜂蜜1％和维生素E 0.1％与豆角混合密封泡制30小时，即得酸豆角。
6)向酸豆角中添加调料为泡椒1％，盐1％，白砂糖4％和五香粉0.04％，然后密封包装。
实施例4
本发明酸豆角的制备方法，具体包括如下步骤：
1)将嫩豆角洗净后撒上9％的生盐搓揉10分钟软化后，静置15分钟；
2)常温常压下，烧开洗米水后冷却到65℃，然后将豆角放入所述洗米水中浸泡10分钟后，2分钟内降至常温继续浸泡36小时，打捞起来晾干；
3)将豆角压干水分，入坛，加入柠檬汁8％，红糟酸1％，酵母菌2％，苹果汁5％，枸杞2％和蛋清液2％，其余为冷开水的溶液中，搅拌均匀后，将豆角压紧使水面盖过豆角表面，保持温度16℃，密封坛口，发酵酸化50小时；
4)将豆角打捞起来滤水，置于浓度为3％的盐水中浸泡6天后打捞起来晾干；
5)加入螺旋藻5％，蜂蜜1％和维生素E 0.5％与豆角混合密封泡制30小时，即得酸豆角。
对实施例1-4制备得到的酸豆角的亚硝酸盐含量测定，结果为：每1千克的酸豆角中含有的亚硝酸盐成分少于2-5毫克，亚硝胺成分几乎检测不到。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节。
Claims (3)
1.一种酸豆角的制备方法，其特征在于，包括如下步骤：
1)将嫩豆角洗净后撒上7-9％的生盐搓揉10-15分钟软化后，静置15-20分钟；
2)常温常压下，烧开洗米水后冷却到65-70℃，然后将豆角放入所述洗米水中浸泡8-10分钟后，1-2分钟内降至常温继续浸泡36-48小时，打捞起来晾干；
3)将豆角压干水分，入坛，加入柠檬汁3-8％，红糟酸1-1.2％，酵母菌1.2-2％，苹果汁3-5％，枸杞2-3％和蛋清液2-3％，其余为冷开水的溶液中，搅拌均匀后，将豆角压紧使水面盖过豆角表面，保持温度16-20℃，密封坛口，发酵酸化50-58小时；
4)将豆角打捞起来滤水，置于浓度为3-3.5％的盐水中浸泡5-6天后打捞起来晾干；
5)加入螺旋藻3-5％，蜂蜜1-1.5％和维生素E 0.1-0.5％与豆角混合密封泡制24-30小时，即得酸豆角。
2.根据权利要求1所述的酸豆角的制备方法，其特征在于，还包括步骤6)向酸豆角中添加调料为泡椒0.05-1％，盐0.6-1％，白砂糖3.5-4％和五香粉0.04-0.1％，然后密封包装。
3.根据权利要求2所述的酸豆角的制备方法，其特征在于，所述调料为泡椒0.5％，盐0.8％，白砂糖3.8％和五香粉0.08％。
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