CN105475921A - 一种糯米藕的加工方法 - Google Patents
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Abstract
本发明公开了一种糯米藕的加工方法，步骤包括：选藕、清洗去皮、护色处理、灌米蒸制、糖煮、包装、辐照保质。本发明口感较好、高效、节能、安全的绿色、可以减少食品中营养物质的损失、提高品质、可以提高安全性，延长保质期。
Description
技术领域
本发明涉及食品加工领域，特别是一种糯米藕的加工方法。
背景技术
莲藕为睡莲科多年生宿根水生植物，以肥嫩根状茎供食用，是我国极重要的水生蔬菜，具有较高的营养价值和药用价值，含有淀粉、蛋白质、天冬素、维生素C以及多酚类物质，含糖量也很高。据《本草纲目》记载，生吃鲜藕能清热凉血、散瘀、止血、解渴止呕;如将鲜藕压榨取汁，其功效更甚;熟食性味甘温，能健脾开胃，益血补心，有消食、止渴、生肌的功效，是一种药食同源的食物，《神农本草经》将其列为上品。
我国莲藕资源丰富，主要分布于江苏、湖北、湖南、河南、山东、安徽、浙江等省份。据估计，全国莲藕种植面积有40万hm2，产量达740万t，是我国目前种植面积最大、产量最高的特有水生蔬菜。莲藕既可当生吃水果、凉拌菜，又可经炒、煮、蒸、煨等制作炒三鲜、夹肉藕、糖醋藕片、糯米藕、排骨莲藕汤等，或加工成藕粉、莲藕汁、蜜汁藕、蜜饯等食品，其中许多是富有民族特色的传统食品。
糯米藕是中国传统的藕制品之一，在江苏、上海、安徽等地尤为盛行，深受消费者喜爱。一直以来，糯米藕的生产加工方式以传统工艺为主，一方面，糯米藕在加工和贮藏过程中容易褐变，贮藏过程中也会逐渐老化变硬，同时保质期短，仅适合现做现卖;另一方面，采用热杀菌延长保质期，常出现包装皱缩而影响外观，贮藏一段时间后，糯米会老化变稀和渗水，易使口感及风味变差;采用添加食品级防腐剂保质，又会因使用过量的防腐剂而不符合国家标准或成为食品安全报道的焦点。
食品辐照是一种在常温下对食品进行物理杀菌的高效、节能、安全的绿色加工方法，在保持产品原有色、香、味的条件下，不仅可以减少食品中营养物质的损失、提高品质，而且可以提高安全性，延长保质期。
发明内容
针对现有技术中存在的问题，本发明提供了一种口感较好、高效、节能、安全的绿色、可以减少食品中营养物质的损失、提高品质、可以提高安全性，延长保质期的糯米藕的加工方法。
本发明的目的通过以下技术方案实现。
一种糯米藕的加工方法，步骤包括：
（1）选藕、清洗去皮：取成熟莲藕，采用流水冲洗，人工去表面污泥杂质后，用不锈钢刀去皮、去藕节；
(2)护色处理：选用1.0%氯化钠、0.15%柠檬酸、0.05%D－异抗坏血酸钠配成护色液进行处理，莲藕∶护色液的体积比为1∶5，浸泡时间40min；
(3)灌米蒸制：用不锈钢刀将经护色的莲藕较粗一端切开，灌上糯米后用牙签把切下的藕固定封好，在常压下蒸制8～10min；
(4)糖煮：糖煮液由水、白糖、冰糖、蜂蜜和少量桂花干组成，烧开后加入蒸制后的糯米藕中，保温在90℃条件下，根据藕的嫩度确定糖煮时间3～4h；
(5)包装：糖煮结束后，要立即用聚乙烯/尼龙复合食品包装袋抽真空包装，并进行降温，使温度保持在3～10℃条件下并及时进行辐照处理；
（6）辐照保质：辐射源为60Coγ源，跟踪剂量计Ag2Cr2O7，辐照剂量分别设为:0、3、6、9kGy，辐照结束后置于(35±0.5)℃条件下。
相比于现有技术，本发明的优点在于：本发明口感较好、高效、节能、安全的绿色、可以减少食品中营养物质的损失、提高品质、可以提高安全性，延长保质期。
具体实施方式
一种糯米藕的加工方法，步骤包括：
（1）选藕、清洗去皮：取成熟莲藕，采用流水冲洗，人工去表面污泥杂质后，用不锈钢刀去皮、去藕节；
(2)护色处理：选用1.0%氯化钠、0.15%柠檬酸、0.05%D－异抗坏血酸钠配成护色液进行处理，莲藕∶护色液的体积比为1∶5，浸泡时间40min；
(3)灌米蒸制：用不锈钢刀将经护色的莲藕较粗一端切开，灌上糯米后用牙签把切下的藕固定封好，在常压下蒸制8～10min；
(4)糖煮：糖煮液由水、白糖、冰糖、蜂蜜和少量桂花干组成，烧开后加入蒸制后的糯米藕中，保温在90℃条件下，根据藕的嫩度确定糖煮时间3～4h；
(5)包装：糖煮结束后，要立即用聚乙烯/尼龙复合食品包装袋抽真空包装，并进行降温，使温度保持在3～10℃条件下并及时进行辐照处理；
（6）辐照保质：辐射源为60Coγ源，跟踪剂量计Ag2Cr2O7，辐照剂量分别设为:0、3、6、9kGy，辐照结束后置于(35±0.5)℃条件下。
Claims (1)
1.一种糯米藕的加工方法，其特征在于步骤包括：
（1）选藕、清洗去皮：取成熟莲藕，采用流水冲洗，人工去表面污泥杂质后，用不锈钢刀去皮、去藕节；
(2)护色处理：选用1.0%氯化钠、0.15%柠檬酸、0.05%D－异抗坏血酸钠配成护色液进行处理，莲藕∶护色液的体积比为1∶5，浸泡时间40min；
(3)灌米蒸制：用不锈钢刀将经护色的莲藕较粗一端切开，灌上糯米后用牙签把切下的藕固定封好，在常压下蒸制8～10min；
(4)糖煮：糖煮液由水、白糖、冰糖、蜂蜜和少量桂花干组成，烧开后加入蒸制后的糯米藕中，保温在90℃条件下，根据藕的嫩度确定糖煮时间3～4h；
(5)包装：糖煮结束后，要立即用聚乙烯/尼龙复合食品包装袋抽真空包装，并进行降温，使温度保持在3～10℃条件下并及时进行辐照处理；
（6）辐照保质：辐射源为60Coγ源，跟踪剂量计Ag2Cr2O7，辐照剂量分别设为:0、3、6、9kGy，辐照结束后置于(35±0.5)℃条件下。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071755A (zh) * | 2016-06-08 | 2016-11-09 | 湖北工业大学 | 一种酱香糯米藕的制备方法 |
| CN106819990A (zh) * | 2016-12-30 | 2017-06-13 | 三只松鼠股份有限公司 | 一种桂花糯米藕及其制备方法 |
| CN108065288A (zh) * | 2016-11-18 | 2018-05-25 | 南京农业大学 | 一种荷叶糯米藕加工技术及其产品 |
| CN108783318A (zh) * | 2018-06-27 | 2018-11-13 | 扬州天禾食品有限公司 | 一种糯米莲藕的制备方法 |
| CN110623231A (zh) * | 2019-11-01 | 2019-12-31 | 华中农业大学 | 一种低热量糯米藕的加工方法 |
-
2015
- 2015-12-31 CN CN201511012883.9A patent/CN105475921A/zh not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071755A (zh) * | 2016-06-08 | 2016-11-09 | 湖北工业大学 | 一种酱香糯米藕的制备方法 |
| CN108065288A (zh) * | 2016-11-18 | 2018-05-25 | 南京农业大学 | 一种荷叶糯米藕加工技术及其产品 |
| CN106819990A (zh) * | 2016-12-30 | 2017-06-13 | 三只松鼠股份有限公司 | 一种桂花糯米藕及其制备方法 |
| CN108783318A (zh) * | 2018-06-27 | 2018-11-13 | 扬州天禾食品有限公司 | 一种糯米莲藕的制备方法 |
| CN110623231A (zh) * | 2019-11-01 | 2019-12-31 | 华中农业大学 | 一种低热量糯米藕的加工方法 |
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