CN105942226A - 地耳红花面酱的加工工艺 - Google Patents
地耳红花面酱的加工工艺 Download PDFInfo
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Abstract
本发明提供了一种地耳红花面酱的加工工艺,其特征在于:所述的地耳红花面酱采用地耳、藏红花、面粉为主要原料,经过地耳、藏红花杀青、热萃取、粉碎、混合、蒸料、制曲、发酵制醅、磨细、调制、灌装、杀菌等步骤加工而成。采用本加工工艺制作的地耳红花面酱色泽稳定、味道鲜美、咸淡适口、食用方式丰富,本工艺操作过程中避免了原料营养物质的流失,提高了原料的利用率,进而丰富了地耳红花面酱的营养成分,提高了地耳红花面酱的营养价值,具有清热明目,收敛益气、滋肝养肾、抗疲劳、抗衰老、提高人力免疫力等保健作用。
Description
技术领域
本发明涉及食品深加工领域,尤其是涉及一种地耳红花面酱的加工工艺。
背景技术
地耳,又叫地踏菜、地见皮等,味甘,性寒,无毒,《药性考》曰:“地耳清神解热,痰火能疗、久食色美,益精悦神,至老不毁”。每100g鲜品中含水分96.4g,蛋白质1.5g,粗纤维1.8g,灰分1g,胡萝卜素220μg,硫胺素0.02mg,核黄素0.28mg,尼克酸0.5mg,维生素E2.24mg,钾102mg,钠10.7mg,钙14mg,镁275mg,铁21.1mg,锰7.74mg,锌5.0mg,铜1.13mg,磷53mg,硒9.54μg。具有清热明目,收敛益气、滋肝养肾的保健作用。
藏红花,别名番红花,西红花等,据《本草纲目》记载,藏红花能“活血、主心气忧郁,又治惊悸”。藏红花具有疏经活络、通经化淤、散淤开结、消肿止痛、凉血解毒、忧思郁结,长期坚持服用可收到令人心喜,全面提高人体的免疫力的功效。现代药理研究证明藏红花对改善心肌供血供氧等方面疗效确切,藏红花含有多种甙的成分,多种甙可明显增加大冠状动脉的血流量。
目前地耳、藏红花除了作为观赏、药用外,还被加工成茶、牛奶、饮料等食品或饮品,如申请号为201210311950.7的专利公开了藏红花芙蓉糕及其加工方法,该藏红花芙蓉糕在制作过程中,不能全面利用藏红花的营养物质,降低了原料的利用率。
发明内容
本发明针对现有地耳、藏红花在加工过程中利用率较低的缺陷,提供一种美味可口、食用方便、绿色健康的地耳红花面酱的加工工艺,本方法提高原料的利用率,充分保留原料中的营养物质,操作简单,便于掌握。
本发明解决其技术问题所采取的技术方案是:
一种地耳红花面酱的加工工艺,其特征在于,采用以下步骤:
①原料处理:挑选无病虫害的地耳、藏红花、金银花、芦荟,去除杂质,清洗后切成地耳粒、藏红花粒、金银花粒、芦荟粒,滤干水分后取10kg地耳粒、5kg藏红花粒、2kg金银花粒、1kg芦荟粒混合均匀,制得混合原料,对混合原料进行蒸汽杀青,杀青温度为132℃,杀青时间为30s,杀青后将混合原料进入质量浓度为0.3%的亚硫酸氢钠溶液中,冷却20min后取出沥干水分;
②煎煮:将10kg杀青后的混合原料放在12kg的水中煎煮,并添加0.02kg的抗坏血酸钠,煎煮温度控制为80℃,时间控制为30min,重复煎煮3次,将每次煎煮液混合,过滤制得原料煎煮液和原料渣;
③粉碎:将原料渣进行超细微粉碎,过200目的筛网筛选,制得原料粉;
④调配:取优质面粉4kg、原料粉2kg、大豆粉2.5kg、葛根粉1.5kg、荞麦粉1kg、青葙子粉1kg、玛卡粉1kg进行混合,混合均匀后制得混合粉;
⑤蒸料:向10kg混合粉中加入2kg的煎煮液、1kg玉竹汁、1kg百合汁进行均匀拌和,制成窝窝头,放入蒸锅蒸制,蒸熟后自然冷却至23℃时接入米曲霉菌种子;
⑥面曲制作:将接入米曲霉菌种子的面团放入曲池中培养,培养温度为40℃,发酵时间为8天,即为成熟的面团曲;
⑦发酵酿制:将10kg发酵成熟的面团曲放入消毒后的发酵缸内,用消过毒的棍棒将面团曲耙平后自然升温,然后在面团曲表面层缓慢注入4kg煎煮液、食盐0.5kg,将面层压实,缸口加盖保温46℃发酵,两天后第一次搅拌,以后每天搅拌一次,15天后为成熟酱醅;
⑧调制:将成熟酱醅用螺旋机磨细过筛,同时通入蒸汽加热至70℃,向10kg成熟酱醅中加入0.08kg的五香粉、0.05kg茴香粉、0.05kg花椒粉、0.04kg的糖精、0.02kg丹桂粉、0.02kg陈皮粉、0.014kg的柠檬酸、0.004kg的苯甲酸钠、0.08kg的饮用水,搅拌均匀,制得地耳红花面酱;
⑨灌装、杀菌:将地耳红花面酱用食品级玻璃容器进行装瓶密封,密封后在88℃恒温水浴环境下进行杀菌6min,杀菌后冷却至常温入库存放。
有益效果:采用本加工工艺制作的地耳红花面酱色泽稳定、味道鲜美、咸淡适口、食用方式丰富,本工艺操作过程中避免了原料营养物质的流失,提高了原料的利用率,进而丰富了地耳红花面酱的营养成分,提高了地耳红花面酱的营养价值,具有清热明目,收敛益气、滋肝养肾、抗疲劳、抗衰老、提高人力免疫力等保健作用。
具体实施方式
实施例1:
一种地耳红花面酱的加工工艺,其特征在于,所述的加工方法采用以下步骤:
①原料处理:挑选无病虫害的地耳、藏红花、金银花、芦荟,去除杂质,清洗后切成地耳粒、藏红花粒、金银花粒、芦荟粒,滤干水分后取10kg地耳粒、5kg藏红花粒、2kg金银花粒、1kg芦荟粒混合均匀,制得混合原料,对混合原料进行蒸汽杀青,杀青温度为132℃,杀青时间为30s,杀青后将混合原料进入质量浓度为0.3%的亚硫酸氢钠溶液中,冷却20min后取出沥干水分;
②煎煮:将10kg杀青后的混合原料放在12kg的水中煎煮,并添加0.02kg的抗坏血酸钠,煎煮温度控制为80℃,时间控制为30min,重复煎煮3次,将每次煎煮液混合,过滤制得原料煎煮液和原料渣;
③粉碎:将原料渣进行超细微粉碎,过200目的筛网筛选,制得原料粉;
④调配:取优质面粉4kg、原料粉2kg、大豆粉2.5kg、葛根粉1.5kg、荞麦粉1kg、青葙子粉1kg、玛卡粉1kg进行混合,混合均匀后制得混合粉;
⑤蒸料:向10kg混合粉中加入2kg的煎煮液、1kg玉竹汁、1kg百合汁进行均匀拌和,制成窝窝头,放入蒸锅蒸制,蒸熟后自然冷却至23℃时接入米曲霉菌种子;
⑥面曲制作:将接入米曲霉菌种子的面团放入曲池中培养,培养温度为40℃,发酵时间为8天,即为成熟的面团曲;
⑦发酵酿制:将10kg发酵成熟的面团曲放入消毒后的发酵缸内,用消过毒的棍棒将面团曲耙平后自然升温,然后在面团曲表面层缓慢注入4kg煎煮液、食盐0.5kg,将面层压实,缸口加盖保温46℃发酵,两天后第一次搅拌,以后每天搅拌一次,15天后为成熟酱醅;
⑧调制:将成熟酱醅用螺旋机磨细过筛,同时通入蒸汽加热至70℃,向10kg成熟酱醅中加入0.08kg的五香粉、0.05kg茴香粉、0.05kg花椒粉、0.04kg的糖精、0.02kg丹桂粉、0.02kg陈皮粉、0.014kg的柠檬酸、0.004kg的苯甲酸钠、0.08kg的饮用水,搅拌均匀,制得地耳红花面酱;
⑨灌装、杀菌:将地耳红花面酱用食品级玻璃容器进行装瓶密封,密封后在88℃恒温水浴环境下进行杀菌6min,杀菌后冷却至常温入库存放。
实施例2:
一种地耳红花面酱的加工工艺,其特征在于,所述的加工方法采用以下步骤:
①原料处理:挑选无病虫害的地耳、藏红花、金银花、百合、马齿苋,去除杂质,清洗后切成地耳粒、藏红花粒、金银花粒、百合粒、马齿苋粒,滤干水分后取10kg地耳粒、6kg藏红花粒、2kg金银花粒、1kg百合粒、1kg的马齿苋粒混合均匀,制得混合原料,对混合原料进行蒸汽杀青,杀青温度为130℃,杀青时间为40s,杀青后将混合原料进入质量浓度为12%的柠檬酸溶液中,冷却20min后取出沥干水分;
②煎煮:将10kg杀青后的混合原料放在15kg的浓度为2%的富硒水中煎煮,并添加0.03kg的抗坏血酸钠,煎煮温度控制为85℃,时间控制为20min,重复煎煮4次,将每次煎煮液混合,过滤制得原料煎煮液和原料渣;
③粉碎:将原料渣进行超细微粉碎,过220目的筛网筛选,制得原料粉;
④调配:取优质面粉3.5kg、原料粉2.2kg、大豆粉1.5kg、莲子粉1kg、葛根粉1kg、燕麦粉1kg、青葙子粉1kg、玛卡粉1kg、1kg菱角粉、1kg枇杷叶粉进行混合,混合均匀后制得混合粉;
⑤蒸料:向10kg混合粉中加入2kg的煎煮液、1kg菱角汁、1kg荸荠汁、1kg银杏叶粉进行均匀拌和,制成窝窝头,放入蒸锅蒸制,蒸熟后自然冷却至25℃时接入米曲霉菌种子;
⑥面曲制作:将接入米曲霉菌种子的面团放入曲池中培养,培养温度为45℃,发酵时间为10天,即为成熟的面团曲;
⑦发酵酿制:将10kg发酵成熟的面团曲放入消毒后的发酵缸内,用消过毒的棍棒将面团曲耙平后自然升温,然后在面团曲表面层缓慢注入5kg煎煮液、食盐0.7kg,将面层压实,缸口加盖保温48℃发酵,两天后第一次搅拌,以后每天搅拌一次,18天后为成熟酱醅;
⑧调制:将成熟酱醅用螺旋机磨细过筛,同时通入蒸汽加热至76℃,向10kg成熟酱醅中加入0.1kg的五香粉、0.06kg茴香粉、0.06kg花椒粉、0.05kg的糖精、0.03kg丹桂粉、0.03kg陈皮粉、0.018kg的柠檬酸、0.006kg的苯甲酸钠、0.2kg的饮用水,搅拌均匀,制得地耳红花面酱;
⑨灌装、杀菌:将地耳红花面酱用食品级玻璃容器进行装瓶密封,密封后在84℃恒温水浴环境下进行杀菌10min,杀菌后冷却至常温入库存放。
实施例3:
一种地耳红花面酱的加工工艺,其特征在于,所述的加工方法采用以下步骤:
①原料处理:挑选无病虫害的地耳、藏红花、山茶花、牡丹花、茭白、竹笋,去除杂质,清洗后切成地耳粒、藏红花粒、山茶花粒、牡丹花粒、茭白粒、竹笋粒,滤干水分后取10kg地耳粒、7kg藏红花粒、2kg山茶花粒、2kg牡丹花粒、1kg的茭白粒、1kg竹笋粒混合均匀,制得混合原料,对混合原料进行蒸汽杀青,杀青温度为120℃,杀青时间为60s,杀青后将混合原料进入质量浓度为1.2%的碳酸氢钠溶液中,冷却30min后取出沥干水分;
②超声波提取:将10kg杀青后的混合原料送入超声波提取锅内,并添加2kg的纯净水,设定超声波频率40kHz,保持提取锅恒温70℃,经提取30min,放出液汁并用离心过滤,重复提取3次,液汁混合得提取液和原料渣;
③粉碎:将原料渣进行超细微粉碎,过180目的筛网筛选,制得原料粉;
④调配:取优质面粉3.5kg、原料粉2kg、大豆粉1.5kg、豌豆粉1kg、荞麦粉1kg、无花果粉0.5kg、海枣粉0.3kg、黑枸杞粉0.2kg、石斛粉0.2kg进行混合,制得混合粉;
⑤蒸料:向10kg混合粉中加入3kg的提取液、1kg桑葚汁进行均匀拌和,揉成细长条,切成蚕豆粒大小,放入蒸锅蒸制,蒸熟后自然冷却至22℃时接入米曲霉菌种子;
⑥面曲制作:将接入米曲霉菌种子的面团放入曲池中培养,培养温度为38℃,发酵时间为12天,即为成熟的面团曲;
⑦发酵酿制:将10kg发酵成熟的面团曲放入消毒后的发酵缸内,用消过毒的棍棒将面团曲耙平后自然升温,然后在面团曲表面层缓慢注入5kg体积分数为12%的盐水,将面层压实,缸口加盖保温50℃发酵,两天后第一次搅拌,以后每天搅拌一次,11天后为成熟酱醅;
⑧调制:将成熟酱醅用螺旋机磨细过筛,同时通入蒸汽加热至70℃,向10kg成熟酱醅中加入0.07kg的五香粉、0.06kg茴香粉、0.055kg花椒粉、0.045kg的糖精、0.03kg丹桂粉、0.01kg陈皮粉、0.015kg的柠檬酸、0.007kg的苯甲酸钠、0.3kg的饮用水,搅拌均匀,制得地耳红花面酱;
⑨灌装、杀菌:将地耳红花面酱用食品级玻璃容器进行装瓶密封,密封后在80℃恒温水浴环境下进行杀菌15min,杀菌后冷却至常温入库存放。
实施例4:
一种地耳红花面酱的加工工艺,其特征在于,所述的加工方法采用以下步骤:
①原料处理:挑选无病虫害的地耳、藏红花、芍药花、葛仙米、荠菜、鸡冠花,去除杂质,取10kg地耳、7kg藏红花、2kg葛仙米、2kg荠菜、1kg鸡冠花混合,制得混合原料,对混合原料进行蒸汽杀青,温度为150℃,杀青时间为10s,杀青后立即摊凉散热;
②微波干燥:使用微波干燥机对混合原料进行干燥处理,处理时间为5min;
③粉碎:将微波干燥后的混合原料进行粉碎,过100目的筛网筛选,制得原料粉和原料渣;
④调配:取优质面粉3.3kg、原料粉2kg、黄豆粉1.5kg、牛蒡粉1kg、燕麦粉1kg、明党参粉0.5kg、芦根粉0.4kg、芍药粉0.3kg、山药粉0.3kg、牛樟芝粉0.2kg进行混合,制得混合粉;
⑤蒸料:向10kg混合粉中加入4kg浓度为10%的维生素C水进行均匀拌和,制成窝窝头,放入蒸锅蒸制,蒸熟后自然冷却至27℃时接入米曲霉菌种子;
⑥面曲制作:将接入米曲霉菌种子的面团放入曲池中培养,培养温度为45℃,发酵时间为10天,即为成熟的面团曲;
⑦发酵酿制:取10kg发酵成熟的面团曲放入消毒后的发酵缸内,并向面团曲中加入5kg的原料渣,用消过毒的棍棒将面团曲耙平后自然升温,然后在面团曲表面层缓慢注入10kg体积分数为14%盐水,将面层压实,缸口加盖保温54℃发酵,两天后第一次搅拌,以后每天搅拌一次,13天后为成熟酱醅;
⑧调制:将成熟酱醅用螺旋机磨细过筛,同时通入蒸汽加热至80℃,向10kg成熟酱醅中加入0.09kg的五香粉、0.04kg茴香粉、0.04kg花椒粉、0.03kg的糖精、0.02kg丹桂粉、0.01kg陈皮粉、0.01kg的柠檬酸、0.003kg的苯甲酸钠、0.5kg的饮用水,搅拌均匀,制得地耳红花面酱;
⑨灌装、杀菌:将地耳红花面酱用食品级玻璃容器进行装瓶密封,密封后在85℃恒温水浴环境下进行杀菌8min,杀菌后冷却至常温入库存放。
实施例5:
一种地耳红花面酱的加工工艺,其特征在于,所述的加工方法采用以下步骤:
①原料处理:挑选无病虫害的地耳、藏红花、黄秋葵、辣椒叶、白薯叶、盐肤木叶,去除杂质,清洗后切成地耳粒、藏红花粒、黄秋葵粒、辣椒叶粒、白薯叶粒、盐肤木叶粒,滤干水分后取10kg地耳粒、8kg藏红花粒、3kg黄秋葵粒、2kg辣椒叶粒、1kg的白薯叶粒、1kg盐肤木叶粒混合均匀,制得混合原料,对混合原料进行蒸汽杀青,杀青温度为128℃,杀青时间为25s,杀青后将混合原料进入质量浓度为1.8%的亚硫酸氢钠溶液中,冷却15min后取出沥干水分;
②打浆:向10kg杀青后的混合原料中加入2kg的浓度为8%的抗坏血酸钙溶液,并进行打浆,经100目筛网过滤,制得原料液和原料渣;
③粉碎:将原料渣进行超细微粉碎,过240目的筛网筛选,制得原料粉;
④调配:取优质面粉2.5kg、原料粉2kg、云豆粉1.5kg、玉米粉1kg、菊芋粉1kg、海棠果粉0.5kg、南瓜粉0.5kg、胡萝卜粉0.5kg、薏米粉0.4kg、薏仁粉0.3kg、海藻粉0.3kg进行混合,制得混合粉;
⑤蒸料:向10kg混合粉中加入4kg的煎煮液、1kg芭乐果汁、1kg沙枣粉、1kg的蔓越莓粉、1kg牵牛花粉进行均匀拌和,制成窝窝头,放入蒸锅蒸制,蒸熟后自然冷却至24℃时接入米曲霉菌种子;
⑥面曲制作:将接入米曲霉菌种子的面团放入曲池中培养,培养温度为45℃,发酵时间为12天,即为成熟的面团曲;
⑦发酵酿制:将10kg发酵成熟的面团曲放入消毒后的发酵缸内,用消过毒的棍棒将面团曲耙平后自然升温,然后在面团曲表面层缓慢注入5kg原料液、食盐0.8kg,将面层压实,缸口加盖保温53℃发酵,两天后第一次搅拌,以后每天搅拌一次,18天后为成熟酱醅;
⑧调制:将成熟酱醅用螺旋机磨细过筛,同时通入蒸汽加热至70℃,向10kg成熟酱醅中加入0.12kg的五香粉、0.055kg茴香粉、0.052kg花椒粉、0.046kg的糖精、0.024kg丹桂粉、0.023kg陈皮粉、0.018kg的柠檬酸、0.009kg的苯甲酸钠、0.7kg的饮用水,搅拌均匀,制得地耳红花面酱;
⑨灌装、杀菌:将地耳红花面酱用食品级玻璃容器进行装瓶密封,密封后在83℃恒温水浴环境下进行杀菌9min,杀菌后冷却至常温入库存放。
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. 一种地耳红花面酱的加工工艺,其特征在于,采用以下步骤:
①原料处理:挑选无病虫害的地耳、藏红花、金银花、芦荟,去除杂质,清洗后切成地耳粒、藏红花粒、金银花粒、芦荟粒,滤干水分后取10kg地耳粒、5kg藏红花粒、2kg金银花粒、1kg芦荟粒混合均匀,制得混合原料,对混合原料进行蒸汽杀青,杀青温度为132℃,杀青时间为30s,杀青后将混合原料进入质量浓度为0.3%的亚硫酸氢钠溶液中,冷却20min后取出沥干水分;
②煎煮:将10kg杀青后的混合原料放在12kg的水中煎煮,并添加0.02kg的抗坏血酸钠,煎煮温度控制为80℃,时间控制为30min,重复煎煮3次,将每次煎煮液混合,过滤制得原料煎煮液和原料渣;
③粉碎:将原料渣进行超细微粉碎,过200目的筛网筛选,制得原料粉;
④调配:取优质面粉4kg、原料粉2kg、大豆粉2.5kg、葛根粉1.5kg、荞麦粉1kg、青葙子粉1kg、玛卡粉1kg进行混合,混合均匀后制得混合粉;
⑤蒸料:向10kg混合粉中加入2kg的煎煮液、1kg玉竹汁、1kg百合汁进行均匀拌和,制成窝窝头,放入蒸锅蒸制,蒸熟后自然冷却至23℃时接入米曲霉菌种子;
⑥面曲制作:将接入米曲霉菌种子的面团放入曲池中培养,培养温度为40℃,发酵时间为8天,即为成熟的面团曲;
⑦发酵酿制:将10kg发酵成熟的面团曲放入消毒后的发酵缸内,用消过毒的棍棒将面团曲耙平后自然升温,然后在面团曲表面层缓慢注入4kg煎煮液、食盐0.5kg,将面层压实,缸口加盖保温46℃发酵,两天后第一次搅拌,以后每天搅拌一次,15天后为成熟酱醅;
⑧调制:将成熟酱醅用螺旋机磨细过筛,同时通入蒸汽加热至70℃,向10kg成熟酱醅中加入0.08kg的五香粉、0.05kg茴香粉、0.05kg花椒粉、0.04kg的糖精、0.02kg丹桂粉、0.02kg陈皮粉、0.014kg的柠檬酸、0.004kg的苯甲酸钠、0.08kg的饮用水,搅拌均匀,制得地耳红花面酱;
⑨灌装、杀菌:将地耳红花面酱用食品级玻璃容器进行装瓶密封,密封后在88℃恒温水浴环境下进行杀菌6min,杀菌后冷却至常温入库存放。
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