CN105961802A - 一种长白山野生榛蘑蜜饯的制备方法 - Google Patents
一种长白山野生榛蘑蜜饯的制备方法 Download PDFInfo
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Abstract
本发明公开了一种长白山野生榛蘑蜜饯的制备方法，该发明具体步骤为：（1）原料选择；（2）烫漂、护色、清洗：含有0.03%～0.3%的L‑半胱氨酸沸水中烫漂处理30s～210s，钝然后迅速用冷水冷却，用流动水将榛蘑表面上附着的松针及细小杂质全部洗掉；（3）渗糖：放入到20%～50%的木糖醇中，进行超声‑微波协同渗糖3‑20min；（4）干燥：置于真空度为0.06MPa～0.10MPa的真空干燥箱内干燥1 h～8h。（5）包装储藏，本发明具有生产工艺简单、耗时短、含糖量低、香味、色泽、口感和组织状态俱佳、食用安全、投资少等优点。
Description
技术领域
本发明涉及一种蜜饯的制备方法，具体涉及一种长白山野生榛蘑蜜饯的制备方法。
背景技术
榛蘑为真菌植物门真菌蜜环菌的子实体，是中国东北特有的山珍之一，也是极少数不能人工培育的食用菌之一。榛蘑滑嫩爽口、味道鲜美、营养丰富，含有人体必需的多种氨基酸、维生素及钙、磷、铁、锌等微量元素，被一些发达国家列为一类食品。经常食用具有增强肌体免疫力、延缓衰老、润泽肌肤、预防动脉硬化、预防癌症、益智轻身等功效。榛蘑味道虽非常鲜美，但却因为含水量高，采摘后的保存时间较短，极易腐败变质，制成干品后又会损失大量的营养成分和呈鲜物质，失去了鲜榛蘑原有的风味。
蜜饯是我国传统的休闲食品，历史悠久，但目前市场上销售的蜜饯在生产工艺上，多采用糖反复蒸煮、浸泡、热风干燥，渗糖时间长，不利于现代工业化生产效率的提高，使产品丧失原风味、营养损失严重；此外，传统蜜饯食品的配方中不仅含糖量高、能量高，而且还含有亚硫酸盐等护色剂、硬化剂、稳定剂、保形剂和防腐剂等，对人体呼吸系统和胃粘膜易产生毒害和刺激作用，不符合现代人的营养保健要求。如现有技术授权公告号：CN101999509B的中国发明专利，该发明公开了水果蜜饯的制备方法，涉及蜜饯制备领域，解决现有蜜饯的制备方法不科学，使得蜜饯的质量不稳定，容易造成霉菌、二氧化硫、苯甲酸及甜味剂超标的问题。水果蜜饯的制备方法，包括以下步骤：（1）原料清洗：将水果原料投入臭氧清洗机，充分清洗；（2）糖煮：将原料投入水与白砂糖的质量比为2:1的糖水中，于200℃，蒸煮30min;（3）渗渍:将经糖煮的原料放入不锈钢容器中，在总糖含量30-32度的糖稀中浸泡48h;（4）漂洗:将经渗渍的水果原料用85～95℃的消毒毛巾擦洗表面；（5）烘干：将经漂洗的原料在28～40 ℃的温度下烘干。该发明方法操作简单，易于推广，依据该发明方法生产的产品风味独特，营养丰富，未使用任何添加剂，可满足市场的需求。
发明内容
本发明为解决上述问题提供一种生产工艺简单、耗时短、含糖量低、具有榛蘑香味、色泽、口感和组织状态俱佳、符合营养和健康需求的一种长白山野生榛蘑蜜饯的制备方法。
本发明为解决上述问题而采取的技术方案为：一种长白山野生榛蘑蜜饯的制备方法，其特征在于以下步骤：
原料选择：以新鲜榛蘑为原料；
烫漂、护色、清洗：将榛蘑置于含有护色剂的沸水中进行烫漂护色处理，然后迅速用冷水冷却，用流动水将榛蘑表面上附着的松针及细小杂质全部洗掉；
渗糖：将冲洗干净的榛蘑放入糖溶液中渗糖；
干燥：将渗糖后的榛蘑沥净糖浆，进行真空干燥，干燥后包装即得。
其中，上述烫漂、护色、清洗步骤中，烫漂护色处理为将榛蘑置于含有0.03%～0.3%的L-半胱氨酸沸水中烫漂处理30s～210s，可防止长白山野生榛蘑所含有的酚类物质在多酚氧化酶催化下氧化褐变，产品不仅颜色自然，较好的保持了榛蘑的风味，而且半胱氨酸作为一种人体必须氨基酸的，对人体无害，不存在残留问题，用于蜜饯食品是安全可靠的。
作为优选，上述渗糖步骤中，糖溶液为浓度20%～50%的木糖醇，符合人们对“低糖、低热量”健康食品的需求，且适合糖尿病食用，此外，木糖醇不被口腔内细菌发酵利用，能抑制细菌生长及酸的产生，可防止龋齿，有效克服传统蜜饯食品易诱发龋齿的危害。
作为优选，上述渗糖步骤中，渗糖方法为超声波—微波协同渗糖，超声功率300-500w，微波功率300-500w，渗糖时间5-15min，采用超声波—微波协同渗糖长白山野生榛蘑蜜饯，耗时短、渗糖效果好。
作为优选，上述干燥步骤中，干燥条件为置于真空度为0.06MPa～0.10MPa的真空干燥箱内，在温度50℃～60℃条件下，干燥1 h～8h。
以新鲜榛蘑为原料;
将榛蘑置于含有0.1%的L-半胱氨酸沸水中烫漂处理150s，然后迅速用冷水冷却，用流动水将榛蘑表面上附着的松针及细小杂质全部洗掉，并沥干；
沥干后放入到40%的木糖醇中，在超声功率300w、微波功率500w的条件下，进行超声-微波协同渗糖5min，并沥净糖浆；
沥净糖浆后，将菇伞向上平铺在不锈钢网上，置于真空度为0.08MPa的真空干燥箱内，在温度55℃条件下，干燥5h，之后包装即得。
以现有技术相比，本发明具有的优点：
1.、采用超声波—微波协同渗糖长白山野生榛蘑蜜饯，耗时短、渗糖效果好。
2、采用L-半胱氨酸替代亚硫酸盐等传统护色剂对长白山野生榛蘑进行护色，防止长白山野生榛蘑所含有的酚类物质在多酚氧化酶催化下氧化褐变，产品不仅颜色自然，较好的保持了榛蘑的风味，而且半胱氨酸作为一种人体必须氨基酸的，对人体无害，不存在残留问题，用于蜜饯食品是安全可靠的。
3、采用木糖醇替代蔗糖，热量仅为蔗糖的60%，符合人们对“低糖、低热量”健康食品的需求，木糖醇也是胰岛素的天然稳定剂，食品用后不会增加人体血糖含量，适合糖尿病食用，此外，木糖醇不被口腔内细菌发酵利用，能抑制细菌生长及酸的产生，可防止龋齿，有效克服传统蜜饯食品易诱发龋齿的危害。
4、蜜饯配方中没有传统蜜饯食品所含有的硬化剂、稳定剂、保形剂和防腐剂等化学合成添加剂，食用安全、对人体健康无害，具有野生榛蘑特有的香味而无其他异味。
5、制备工艺简单。
具体实施例
下面结合实施例作进一步详细说明：
实施例1：
以无虫害、无霉变，菌肉白色、菌肉厚实、菌形完整、不开伞的新鲜长白山野生榛蘑为原料。将其置于含有0.1%的L-半胱氨酸沸水中烫漂处理150s，然后迅速用冷水冷却，用流动水将榛蘑表面上附着的松针及细小杂质全部洗掉，沥干后放入到40%的木糖醇中，在超声功率300w、微波功率500w的条件下，进行超声-微波协同渗糖5min。沥净糖浆后，将菇伞向上平铺在不锈钢网上，置于真空度为0.08MPa的真空干燥箱内，在温度55℃条件下，干燥5h。成品采用抽真空包装，常温贮藏。
实施例2：
以无虫害、无霉变，菌肉白色、菌肉厚实、菌形完整、不开伞的新鲜长白山野生榛蘑为原料。将其置于含有0.07%的L-半胱氨酸沸水中烫漂处理180s，然后迅速用冷水冷却，用流动水将榛蘑表面上附着的松针及细小杂质全部洗掉，沥干后放入到50%的木糖醇中，在超声功率400w、微波功率300w的条件下，进行超声-微波协同渗糖10min。沥净糖浆后，将菇伞向上平铺在不锈钢网上，置于真空度为0.10MPa的真空干燥箱内，在温度50℃条件下，干燥6h。成品采用抽真空包装，常温贮藏。
对比实验
实验方法：实验组为本实施例制备方法，对照组为普通制备方法，结果如下表1。
表1 实验组和对照组的产品测评
| 制备时间 | 含糖量 | 色泽 | 口感 | 食品安全 | |
| 实验组 | 短 | 适中 | 自然 | 均衡 | 无添加剂 |
| 对照组 | 长 | 高 | 褐变 | 一般 | 无添加剂 |
从上表得知，实验组在制备工艺时间、含糖度和色泽口感方面都胜于对照组，且配方中没有传统蜜饯食品所含有的硬化剂、稳定剂、保形剂和防腐剂等化学合成添加剂，食用安全、对人体健康无害。
以上实施例仅是本发明的个案，任何根据本实施例精神的所做的替换均应理解为未脱离本权利要求的保护范围。
Claims (4)
1.一种长白山野生榛蘑蜜饯的制备方法，其特征在于以下步骤：
1）原料选择：以新鲜榛蘑为原料；
2）烫漂、护色、清洗：将榛蘑置于含有护色剂的沸水中进行烫漂护色处理，然后迅速用冷水冷却，用流动水将榛蘑表面上附着的松针及细小杂质全部洗掉；
3）渗糖：将冲洗干净的榛蘑放入糖溶液中渗糖；
4）干燥：将渗糖后的榛蘑沥净糖浆，进行真空干燥，干燥后包装即得；
其中，所述的烫漂护色处理为将榛蘑置于含有0.03%～0.3%的L-半胱氨酸沸水中烫漂处理30s～210s。
2.根据权利要求1所述的长白山野生榛蘑蜜饯的制备方法，其特征在于：所述的榛蘑放入糖溶液中的糖溶液浓度为20%～50%的木糖醇；
所述的榛蘑放入糖溶液中渗糖的方法为超声波—微波协同渗糖，超声功率300-500w，微波功率300-500w，渗糖时间5-15min。
3.根据权利要求1所述的长白山野生榛蘑蜜饯的制备方法：所述的干燥条件为置于真空度为0.06MPa～0.10MPa的真空干燥箱内，在温度50℃～60℃条件下，干燥1 h～8h。
4.根据权利要求1所述的长白山野生榛蘑蜜饯的制备方法：所述的步骤2）中烫漂护色处理方式为将含有0.1%的L-半胱氨酸沸水中烫漂处理150s。
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