CN105077062A - 一种润肺速冻香椿及其制备方法 - Google Patents
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- 210000004072 lung Anatomy 0.000 title claims abstract description 13
- 241000425037 Toona sinensis Species 0.000 title claims description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000011783 Cedrela sinensis Nutrition 0.000 title abstract 9
- 238000000034 method Methods 0.000 claims abstract description 12
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
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- 240000007594 Oryza sativa Species 0.000 claims abstract 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 7
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000001543 Corylus americana Nutrition 0.000 claims description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 3
- 108090000942 Lactalbumin Proteins 0.000 claims description 3
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- 238000007789 sealing Methods 0.000 claims description 3
- 238000000527 sonication Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 240000009226 Corylus americana Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 241000723382 Corylus Species 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 102000003992 Peroxidases Human genes 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract description 2
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- 244000271246 Cedrela sinensis Species 0.000 abstract 8
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 241001547127 Fritillaria cirrhosa Species 0.000 abstract 1
- 244000248557 Ophiopogon japonicus Species 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 239000012460 protein solution Substances 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种润肺速冻香椿,由下列重量份的原料制成:香椿200-210、榛子7-8、米醋30-31、百合花4-5、桔梗4-5、麦冬5-6、川贝母4-5、乳清蛋白适量。本发明在速冻前采用超声波处理,可钝化过氧化物酶,且因其产生空穴效应,形成超声波速冻快速跨越最大冰晶形成带,缩短冻结时间,且本发明在冻结前经乳清蛋白溶液浸泡,在表面形成一层膜,可减少在速冻及贮藏过程中营养物质的流失,此外,本发明还含有多种中药成分,具有润肺的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种润肺速冻香椿及其制备方法。
背景技术
食品冷冻保存是一种高效的食品保存方法,它既能保持高质量的食品,又不会使食品受到污染。但新鲜果蔬一般不宜直接冷藏,因为速冻过程并不能杀灭原料中微生物及钝化内源酶,各种酶类作用会使果蔬在冷藏过程中品质变劣,严重影响果蔬的风味、色泽和营养价值,降低可食用性。传统漂烫工艺虽然能将酶钝化,但由于传统漂烫工艺对果蔬热处理极易过度,使果蔬中营养物质损失严重。因此,如何灭酶并最大限度保持果蔬的色、香、味等品质成为亟待解决的问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种润肺速冻香椿及其制备方法。
本发明是通过以下技术方案实现的:
一种润肺速冻香椿,由下列重量份的原料制成:
香椿200-210、榛子7-8、米醋30-31、百合花4-5、桔梗4-5、麦冬5-6、川贝母4-5、乳清蛋白适量。
所述的润肺速冻香椿的制备方法,包括以下步骤:
(1)将百合花、桔梗、麦冬、川贝母加8-9倍的水文火煎煮40-50分钟,过滤除渣,收集滤液;
(2)将榛子仁碾碎,加米醋密封浸泡7-8小时后过滤,所得滤液与步骤(1)所得物料合并;
(3)将香椿洗净,于步骤(2)所得物料中浸泡20-25分钟,然后取出,进行超声波处理,超声波功率为58W,超声波脉冲值为50%,超声波时间为0.7min,然后将所得物料送入冷水中冷却,水温为4-15℃,冲冷时间为8-12min,再将物料取出,沥去多余水分;
(4)将上述工艺未用到的原料加水配置成浓度为5%的溶液,然后放入步骤(3)所得物料,浸泡5分钟后取出,晾干;
(5)将步骤(4)所得物料装入盘中,在-35至-32℃下冷冻8-15分钟,包装,即得。
本发明的优点是:本发明在速冻前采用超声波处理,可钝化过氧化物酶,且因其产生空穴效应,形成超声波速冻快速跨越最大冰晶形成带,缩短冻结时间,且本发明在冻结前经乳清蛋白溶液浸泡,在表面形成一层膜,可减少在速冻及贮藏过程中营养物质的流失,此外,本发明还含有多种中药成分,具有润肺的功效。
具体实施方式
一种润肺速冻香椿,由下列重量份(千克)的原料制成:
香椿200、榛子7、米醋30、百合花4、桔梗4、麦冬5、川贝母4、乳清蛋白适量。
所述的润肺速冻香椿的制备方法,包括以下步骤:
(1)将百合花、桔梗、麦冬、川贝母加8倍的水文火煎煮40分钟,过滤除渣,收集滤液;
(2)将榛子仁碾碎,加米醋密封浸泡7小时后过滤,所得滤液与步骤(1)所得物料合并;
(3)将香椿洗净,于步骤(2)所得物料中浸泡20分钟,然后取出,进行超声波处理,超声波功率为58W,超声波脉冲值为50%,超声波时间为0.7min,然后将所得物料送入冷水中冷却,水温为4℃,冲冷时间为8min,再将物料取出,沥去多余水分;
(4)将上述工艺未用到的原料加水配置成浓度为5%的溶液,然后放入步骤(3)所得物料,浸泡5分钟后取出,晾干;
(5)将步骤(4)所得物料装入盘中,在至℃下冷冻8分钟,包装,即得。
Claims (2)
1.一种润肺速冻香椿,其特征在于由下列重量份的原料制成:
香椿200-210、榛子7-8、米醋30-31、百合花4-5、桔梗4-5、麦冬5-6、川贝母4-5、乳清蛋白适量。
2.根据权利要求1所述的润肺速冻香椿的制备方法,其特征在于包括以下步骤:
(1)将百合花、桔梗、麦冬、川贝母加8-9倍的水文火煎煮40-50分钟,过滤除渣,收集滤液;
(2)将榛子仁碾碎,加米醋密封浸泡7-8小时后过滤,所得滤液与步骤(1)所得物料合并;
(3)将香椿洗净,于步骤(2)所得物料中浸泡20-25分钟,然后取出,进行超声波处理,超声波功率为58W,超声波脉冲值为50%,超声波时间为0.7min,然后将所得物料送入冷水中冷却,水温为4-15℃,冲冷时间为8-12min,再将物料取出,沥去多余水分;
(4)将上述工艺未用到的原料加水配置成浓度为5%的溶液,然后放入步骤(3)所得物料,浸泡5分钟后取出,晾干;
(5)将步骤(4)所得物料装入盘中,在-35至-32℃下冷冻8-15分钟,包装,即得。
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Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1127603A (zh) * | 1995-01-25 | 1996-07-31 | 河北省定州冷冻厂 | 速冻香椿生产工艺 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN1127603A (zh) * | 1995-01-25 | 1996-07-31 | 河北省定州冷冻厂 | 速冻香椿生产工艺 |
Non-Patent Citations (2)
Title |
---|
刘建学等: "《食品保藏原理》", 31 December 2006, 东南大学出版社 * |
张慜: "《生鲜食品加工品质调控技术》", 30 September 2013, 中国轻工业出版社 * |
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