CN105053893A - 一种复水调味芥菜干的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种复水调味芥菜干的制作方法,包括步骤:(1)挑选;(2)整理清洗;(3)切分,晒干制得芥菜干;(4)复水:将芥菜干称重后加自来水,芥菜干和自来水重量比为1∶10,浸泡2~8小时,脱水;(5)调味:将芥菜干称重后加入调味料,混合搅拌均匀;调味料占芥菜干的重量比为:味精0.3~1.0%、薄荷油0.01~0.1%、抗坏血酸0.2~0.3%、食盐1~2%、蛋白糖0.005~0.01%、花生油2%、白醋0.1~0.2%、胡椒粒0.2~0.8%;(6)包装;(7)保温:放入45~55℃蒸汽中保温4~6h;(8)杀菌。本发明的复水调味芥菜干的制作方法,最大程度保留了芥菜营养成分,制作的调味芥菜干食用方便,口感甜鲜,辛辣味强,能开胃健脾,增强食欲,保质期长。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种复水调味芥菜干的制作方法。
背景技术
芥菜是一种十字花科植物,芥菜营养价值丰富,每100克食用部分含蛋白质1.9mg、粗纤维1.7g、钙60mg、磷51mg、铁0.9mg,还含有挥发性特殊物质。味清香、质甜脆,是凉拌、热炒等的美味佳肴。
据本草纲目记载,芥菜具有明耳目,利九窍之功能,现代药理研究表明芥菜具有降血压、降血脂的作用。由于它们的根、茎、叶和籽都可以当药用,故有“厨房里的药物”、“药芹”之称。由于芥菜的钙磷含量较高,所以它有一定镇静和保护血管的作用,又可增强骨骼,预防小儿软骨病。芥菜在人体保健中独具功效,具有健胃、利尿、净血、调经、降压、镇静、抗氧化、抗癌、抗菌等作用。芥菜具有一定药理和食疗价值,作为具有营养价值和保健作用的蔬菜越来越受到人们的喜欢,但存在的问题同其他蔬菜一样,难以长期储藏。一方面,时间较长时,水分蒸发,内部空洞,食用起来口感较差;另一方面,易发生霉变、引起变质现象。此外传统腌渍工艺常造成芥菜营养成分的流失及脱盐废水对环境的污染。因此,研制一种保存时间长,不破坏营养价值,同时,还能保持其原有风味、口感佳、辛辣味强、对环境污染轻的芥菜加工方法具有重要的现实意义。
发明内容
本发明的目的是克服现有技术的不足,提供一种复水调味芥菜干的制作方法,最大程度保留了芥菜营养成分,调味芥菜干的生产不受季节性的影响,可以避免传统腌渍工艺造成营养成分的流失及脱盐废水对环境的污染问题;制作的调味芥菜干不易发生霉变和变质现象,食用方便,口感及风味甜鲜,辛辣味强,清凉爽口,有咀嚼感,能开胃健脾,增强食欲,具有一定的保健作用,低盐低糖,不添加任何防腐剂,保质期较长。
为了实现上述目的,本发明采用如下技术方案:
一种复水调味芥菜干的制作方法,包括以下步骤:
(1)挑选:挑选新鲜、无病虫害、无外伤的芥菜,切去叶丛、须根和尾根;
(2)整理清洗:用40-60℃的热水把芥菜冲洗干净,然后用清水冷却;
(3)切分:将洗净的芥菜用刀切成1.5~2mm的细丝状,在通风向阳处晾晒,并定期翻动,晾干后制得芥菜干,备用;
(4)复水:将步骤(3)制得的芥菜干,称重后放入不锈钢罐内,加入自来水,芥菜干和自来水的重量比为1∶10,在室温条件下,浸泡2~8小时,达到吸水饱满、咀嚼干脆的状态,然后取出,用脱水机脱水;
(5)调味:将步骤(4)制得的芥菜干称重后投入搅拌罐中,同时加入调味料,混合搅拌均匀;所述调味料占芥菜干的重量比例为:味精0.3~1.0%、薄荷油0.01~0.1%、抗坏血酸0.2~0.3%、食盐1~2%、蛋白糖0.005~0.01%、花生油2%、白醋0.1~0.2%、胡椒粒0.2~0.8%;
(6)真空包装:将步骤(5)调味拌匀的芥菜干装入包装袋中,在0.09MPa下进行真空包装;
(7)保温处理:将步骤(6)包装好的产品放入45~55℃的蒸汽中保温4~6h;
(8)杀菌:将步骤(7)的调味芥菜干进行巴氏杀菌,杀菌后迅速冷却至室温即为成品。
优选地,步骤(6)中所述的包装的封口采用封口袋外加热封的方式。
优选地,步骤(5)中所述调味料占芥菜干的重量比例为:味精0.7%、薄荷油0.1%、抗坏血酸0.25%、食盐2%、蛋白糖0.005%、花生油2%、白醋0.15%、胡椒粒为0.5%。
优选地,步骤(7)中所述的将步骤(6)包装好的产品放入50℃的蒸汽中保温5h。
与已有技术相比,本发明的有益效果如下:
(1)本发明的复水调味芥菜干的制作方法,制作过程中最大程度保留了芥菜营养成分,而且调味芥菜干的生产不受季节性的影响,可以避免传统腌渍工艺造成营养成分的流失及脱盐废水对环境的污染问题;利用本发明的制作方法加工出来的调味芥菜干不易发生霉变和变质现象,食用方便,口感及风味甜鲜,辛辣味强,清凉爽口,有咀嚼感,能开胃健脾,增强食欲,具有一定的保健作用,低盐低糖,不添加任何防腐剂,保质期较长。
(2)本发明的复水调味芥菜干的制作方法,调味时添加的调味料中,合理设置味精、薄荷油、抗坏血酸、食盐、蛋白糖和白醋的配比,有效提高了芥菜干的品质;味精可以使其与芥菜中的谷氨酸脱二氧化碳酶作用生成大量的γ-氨基丁酸(GABA),使生产的芥菜干甜鲜味增加;薄荷油的加入能增强芥菜干的辛辣味,具有协同增效作用,清凉可口,而且具有杀菌防腐作用;抗坏血酸的适量加入可以使芥子苷酶的活性显著提高,辛辣味增强,可以防止制品发生氧化褐变;食盐使芥子苷酶的活性提高,芥菜丝的辛辣味增强,但加入量不宜太多;蛋白糖不能增强芥菜丝的辛辣味,但能使芥菜丝的甜味增加;白醋对提高芥菜丝的辛辣味微小,但对味觉、稳定辛辣味及防腐保质有利。
(3)本发明的复水调味芥菜干的制作方法,将包装好的产品放入45~55℃的蒸汽中保温4~6h,可以有效提高芥菜干γ-氨基丁酸含量,甜鲜味增加,同时芥菜中的芥菜苷在硫代葡萄糖酶的催化下,水解产生异硫氰酸丙烯酯的量增加,其辛辣味增强;而且保温时间、保温温度对芥菜干辛辣味的强弱有影响,温度不宜太高、时间不宜太短。
具体实施方式
以下结合实施例对本发明作进一步的说明,但本发明不仅限于这些实施例,在未脱离本发明宗旨的前提下,所作的任何改进均落在本发明的保护范围之内。
实施例1:
一种复水调味芥菜干的制作方法,包括以下步骤:
(1)挑选:挑选新鲜、无病虫害、无外伤的芥菜,切去叶丛、须根和尾根;
(2)整理清洗:用40℃的热水把芥菜冲洗干净,然后用清水冷却;
(3)切分:将洗净的芥菜用刀切成1.5~2mm的细丝状,在通风向阳处晾晒,注意遮阴和防雨,不要曝晒,并定期翻动,晾干后制得芥菜干,备用;
(4)复水:将步骤(3)制得的芥菜干,称重后放入不锈钢罐内,加入自来水,芥菜干和自来水的重量比为1∶10,在室温条件下,浸泡2小时,达到吸水饱满、咀嚼干脆的状态,然后取出,用脱水机脱水;
(5)调味:将步骤(4)制得的芥菜干称重后投入搅拌罐中,同时加入调味料,混合搅拌均匀;所述调味料占芥菜干的重量比例为:味精0.3%、薄荷油0.05%、抗坏血酸0.2%、食盐1.5%、蛋白糖0.01%、花生油2%、白醋0.1%、胡椒粒为0.8%;
(6)真空包装:将步骤(5)调味拌匀的芥菜干装入包装袋中,在0.09MPa下进行真空包装;
(7)保温处理:将步骤(6)包装好的产品放入45℃的蒸汽中保温6h;
(8)杀菌:将步骤(7)的调味芥菜干进行巴氏杀菌,杀菌后迅速冷却至室温即为成品。
实施例2:
一种复水调味芥菜干的制作方法,包括以下步骤:
(1)挑选:挑选新鲜、无病虫害、无外伤的芥菜,切去叶丛、须根和尾根;
(2)整理清洗:用50℃的热水把芥菜冲洗干净,然后用清水冷却;
(3)切分:将洗净的芥菜用刀切成1.5~2mm的细丝状,在通风向阳处晾晒,并定期翻动,晾干后制得芥菜干,备用;
(4)复水:将步骤(3)制得的芥菜干,称重后放入不锈钢罐内,加入自来水,芥菜干和自来水的重量比为1∶10,在室温条件下,浸泡6小时,达到吸水饱满、咀嚼干脆的状态,然后取出,用脱水机脱水;
(5)调味:将步骤(4)制得的芥菜干称重后投入搅拌罐中,同时加入调味料,混合搅拌均匀;所述调味料占芥菜干的重量比例为:味精0.7%、薄荷油0.1%、抗坏血酸0.25%、食盐2%、蛋白糖0.005%、花生油2%、白醋0.15%、胡椒粒为0.5%;
(6)真空包装:将步骤(5)调味拌匀的芥菜干装入包装袋中,在0.09MPa下进行真空包装;所述的包装的封口采用封口袋外加热封的方式;
(7)保温处理:将步骤(6)包装好的产品放入50℃的蒸汽中保温5h;
(8)杀菌:将步骤(7)的调味芥菜干进行巴氏杀菌,杀菌后迅速冷却至室温即为成品。
实施例3:
一种复水调味芥菜干的制作方法,包括以下步骤:
(1)挑选:挑选新鲜、无病虫害、无外伤的芥菜,切去叶丛、须根和尾根;
(2)整理清洗:用60℃的热水把芥菜冲洗干净,然后用清水冷却;
(3)切分:将洗净的芥菜用刀切成1.5~2mm的细丝状,在通风向阳处晾晒,并定期翻动,晾干后制得芥菜干,备用;
(4)复水:将步骤(3)制得的芥菜干,称重后放入不锈钢罐内,加入自来水,芥菜干和自来水的重量比为1∶10,在室温条件下,浸泡8小时,达到吸水饱满、咀嚼干脆的状态,然后取出,用脱水机脱水;
(5)调味:将步骤(4)制得的芥菜干称重后投入搅拌罐中,同时加入调味料,混合搅拌均匀;所述调味料占芥菜干的重量比例为:味精1.0%、薄荷油0.01%、抗坏血酸0.3%、食盐1%、蛋白糖0.008%、花生油2%、白醋0.2%、胡椒粒为0.2%;
(6)真空包装:将步骤(5)调味拌匀的芥菜干装入包装袋中,在0.09MPa下进行真空包装;
(7)保温处理:将步骤(6)包装好的产品放入55℃的蒸汽中保温4h;
(8)杀菌:将步骤(7)的调味芥菜干进行巴氏杀菌,杀菌后迅速冷却至室温即为成品。
试验例:
从芥菜干的色泽、辛辣鲜甜味、脆嫩度等感官特性进行评分,根据得分情况来判断产品感官的优劣。感官鉴定的满分为10分。评分具体标准见表1。
表1感官评定评分标准
对实施例1、实施例2和实施例3制备的芥菜干进行感官评分,评分结果如表2:
表2实施例1、实施例2和实施例3的综合评分结果
试验序号 | 综合评分 |
实施例1 | 9.08 |
实施例2 | 9.77 |
实施例3 | 9.35 |
通过以上感官评价结果可以看出味精、薄荷油、抗坏血酸、食盐、蛋白糖和白醋的加入量及保温时间、保温温度对芥菜干感官品质有一定的影响。结果表明:最佳添加比例为:味精0.7%、薄荷油0.1%、抗坏血酸0.25%、食盐2%、蛋白糖0.005%、花生油2%、白醋0.15%、胡椒粒为0.5%;保温温度为50℃,保温时间为5h。
Claims (4)
1.一种复水调味芥菜干的制作方法,其特征在于:包括以下步骤:
(1)挑选:挑选新鲜、无病虫害、无外伤的芥菜,切去叶丛、须根和尾根;
(2)整理清洗:用40-60℃的热水把芥菜冲洗干净,然后用清水冷却;
(3)切分:将洗净的芥菜用刀切成1.5~2mm的细丝状,在通风向阳处晾晒,并定期翻动,晾干后制得芥菜干,备用;
(4)复水:将步骤(3)制得的芥菜干,称重后放入不锈钢罐内,加入自来水,芥菜干和自来水的重量比为1∶10,在室温条件下,浸泡2~8小时,达到吸水饱满、咀嚼干脆的状态,然后取出,用脱水机脱水;
(5)调味:将步骤(4)制得的芥菜干称重后投入搅拌罐中,同时加入调味料,混合搅拌均匀;所述调味料占芥菜干的重量比例为:味精0.3~1.0%、薄荷油0.01~0.1%、抗坏血酸0.2~0.3%、食盐1~2%、蛋白糖0.005~0.01%、花生油2%、白醋0.1~0.2%、胡椒粒0.2~0.8%;
(6)真空包装:将步骤(5)调味拌匀的芥菜干装入包装袋中,在0.09MPa下进行真空包装;
(7)保温处理:将步骤(6)包装好的产品放入45~55℃的蒸汽中保温4~6h;
(8)杀菌:将步骤(7)的调味芥菜干进行巴氏杀菌,杀菌后迅速冷却至室温即为成品。
2.根据权利要求1所述的复水调味芥菜干的制作方法,其特征在于:步骤(6)中所述的包装的封口采用封口袋外加热封的方式。
3.根据权利要求1所述的复水调味芥菜干的制作方法,其特征在于:步骤(5)中所述调味料占芥菜干的重量比例为:味精0.7%、薄荷油0.05%、抗坏血酸0.25%、食盐2%、蛋白糖0.005%、花生油2%、白醋0.15%、胡椒粒为0.5%。
4.根据权利要求1所述的复水调味芥菜干的制作方法,其特征在于:步骤(7)中所述的将步骤(6)包装好的产品放入50℃的蒸汽中保温5h。
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