CN106072336A - 紫薯抗疲抗衰涂膜板栗仁及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫薯抗疲抗衰涂膜板栗仁,由以下重量份的原料制成:板栗300‑310、海带23‑25、蚝油5‑7、沙棘粉20‑23、紫薯浆40‑45、蜂蜜6‑7、儿茶酚少量、涂膜液适量、水适量。本发明涂膜板栗仁在加工过程中添加了多种辅料,有海带、沙棘粉、紫薯浆等,富含丰富的营养成分,有抗疲抗衰的效用,保健效果好;另外加工过程中对板栗仁进行了护色和涂膜操作,防止了其褐变和老化的产生,使得产品的色、香、味保持良好。
Description
技术领域
本发明涉及坚果食品及制备工艺技术领域,主要是一种紫薯抗疲抗衰涂膜板栗仁及其制备方法。
背景技术
板栗味道鲜美,粉质细腻,且营养丰富,富含蛋白质、脂肪、碳水化合物、钙、磷、铁、锌、多种维生素等营养成分,还柔软的膳食纤维,有强身健体之用。板栗有健脾胃、益气、补肾、壮腰、强筋、止血和消肿强心的功效,适合于肾虚引起的腰膝酸软、腰腿不利、小便增多以及脾胃虚寒引起的慢性腹泻、外伤后引起的骨折、瘀血肿痛、筋骨疼痛等症。板栗还有较高的药用价值,主治反胃、吐血、便血等症,老少皆宜。板栗中所含的丰富不饱和脂肪酸和维生素,能防治高血压病、冠心病和动脉硬化等疾病。
近年来,对板栗加工的食品有多种多样,如板栗罐头、板栗乳、板栗粉、板栗酱等,但是这些产品开发都受到褐变问题的制约,因此解决褐变问题是板栗深加工的关键。另外,板栗制品普遍存在淀粉老化现象,这样会导致板栗的口感变硬,不易被人体消化。褐变和老化是板栗加工中最突出的问题,但长期以来并没有得到有效的改善。为了抑制板栗加工中褐变,生产上常利用加热来抑制板栗加工中的褐变,但其抑制效果不明显,板栗加工中仍然产生褐变现象。因为加工中板栗的褐变既有酶促褐变又有非酶褐变。
发明内容
本发明为了弥补已有技术的缺陷,提供一种紫薯抗疲抗衰涂膜板栗仁及其制备方法。
本发明是通过以下技术方案实现的:
一种紫薯抗疲抗衰涂膜板栗仁,其特征在于,由以下重量份的原料制成:
板栗300-310、海带23-25、蚝油5-7、沙棘粉20-23、紫薯浆40-45、蜂蜜6-7、儿茶酚少量、涂膜液适量、水适量。
所述的涂膜液是由1.5%壳聚糖、1.0%乙酸、0.3%明胶、0.4%甘油、0.06%单甘脂在40-60℃的温度下混合加热,搅拌均匀后在40-60℃温度下保温。
所述一种紫薯抗疲抗衰涂膜板栗仁的制备方法,其特征在于,包括以下几个步骤:
(1)将海带切成片后与蚝油一起炒制,炒至七成熟后取出海带冷却,再与紫薯浆一起,加8-9倍水打成浆,过滤得浆液,将浆液加热至90-94℃后拌入沙棘粉,再加入1-2倍沸水,充分搅拌均匀后在室温下冷却;
(2)将蜂蜜加15-17倍沸水冲泡成蜂蜜水,待蜂蜜水冷却后与步骤1的所得料混合成营养液,搅拌均匀后静置;
(3)将新鲜饱满的板栗清洗干净,脱壳去衣后立即放入0.06%的食盐水中浸泡8-10分钟,取出后立即放入清水中清洗2-3遍,清水中加入0.2%儿茶酚;
(4)再立即将步骤3处理的板栗仁放入95-100℃热水中漂烫3-4分钟,热水中也加入0.3%植酸、0.3%抗坏血酸,漂烫后先将板栗用室温水冷却2-3分钟,再用0℃的冷水冷却4-6分钟;最后再将板栗仁投入40℃的0.3%柠檬酸、0.25%VC、0.1%EDTA溶液、0.1%氯化钠护色液中进行护色处理18-23分钟;
(5)将步骤4处理护色后的板栗仁在步骤2的营养液中中火煮制10-15分钟,至板栗仁煮熟,煮熟后在60-65℃的鼓风条件下风干表面水分,再将其放入到40-60℃的涂膜液中9-11分钟,取出后立即置于-16℃至-18℃的冰箱中冷冻4-6小时;
(6)将步骤5处理的冷冻后的板栗仁放于真空冷冻干燥机中进行干燥,单位面积托盘物料为4.5 kg /㎡-5kg /㎡,且隔板温度为45℃,冻干时间在11-13小时,至板栗仁含水量在3-4%,最后进行真空包装。
本发明的优点是:
本发明步骤3中将板栗仁放入食盐水中浸泡,而后又在含有儿茶酚的清水中清洗,这样操作时因为板栗原料的酸含量较低,若加入适量的酸,不但可以改善风味,还可以起到初步护色作用,因为在酸性条件下板栗中单宁水解,降低了褐变底物浓度,从而抑制褐变。而加入儿茶酚,它是一种还原型物质,可使氧化褐变中间产物还原而阻止褐变进行。
步骤4的处理是为了继续对板栗仁进行护色处理,先加热漂烫,是为了抑制板栗加工中的酶促褐变反应,使板栗果肉酶的活性抑制。再在护色液中浸泡,是为了抑制板栗仁加工中的非酶促褐变反应,使得到的板栗仁片色泽鲜亮,且保留了板栗原有的营养成分,品质保持完整。
步骤5中板栗仁在营养液中煮制风干后涂膜,是因为对板栗仁进行涂膜处理后板栗仁片具有较强的持水能力,防止了其老化,保持其新鲜度。涂膜液中
壳聚糖不能直接溶于水,但能溶于酸性水溶液,因此,配制涂膜液使用乙酸作助剂,它能使壳聚糖快速溶解完全且对板栗仁无毒可食;另外适当的添加剂能提高膜的透明度和凝胶强度以及提高膜的持水能力,其中明胶的加入提高了壳聚糖的凝胶强度;甘油具有提高透明度的能力,改善了涂膜液的涂布效果,单甘酯可以做乳化剂,有利于板栗仁表面成膜及减少失水的作用。
壳聚糖的涂膜液处理可在板栗仁表面形成一层薄膜,减少水分损失,调节板栗仁内外的气体交换,使板栗仁形成一个低氧气,高二氧化碳浓度的环境。
步骤6中对板栗仁采用真空冷冻干燥处理方式,而传统的干燥多是采用常压热风对流干燥,但温度高、风量大,导致制品色、香、味损失较大;而真空冷冻干燥具有温度低、压力低、干燥快、复水率高的特点,制品的色、香、味保持良好,较好地保留了板栗原有的风味。
本发明涂膜板栗仁在加工过程中添加了多种辅料,有海带、沙棘粉、紫薯浆等,富含丰富的营养成分,有抗疲抗衰的效用,保健效果好;另外加工过程中对板栗仁进行了护色和涂膜操作,防止了其褐变和老化的产生,使得产品的色、香、味保持良好。
具体实施方式
一种紫薯抗疲抗衰涂膜板栗仁,由以下重量份的原料制成:
板栗300-310、海带23-25、蚝油5-7、沙棘粉20-23、紫薯浆40-45、蜂蜜6-7、儿茶酚少量、涂膜液适量、水适量。
所述的涂膜液是由1.5%壳聚糖、1.0%乙酸、0.3%明胶、0.4%甘油、0.06%单甘脂在40-60℃的温度下混合加热,搅拌均匀后在40-60℃温度下保温。
一种紫薯抗疲抗衰涂膜板栗仁的制备方法,包括以下几个步骤:
(1)将海带切成片后与蚝油一起炒制,炒至七成熟后取出海带冷却,再与紫薯浆一起,加8-9倍水打成浆,过滤得浆液,将浆液加热至90-94℃后拌入沙棘粉,再加入1-2倍沸水,充分搅拌均匀后在室温下冷却;
(2)将蜂蜜加15-17倍沸水冲泡成蜂蜜水,待蜂蜜水冷却后与步骤1的所得料混合成营养液,搅拌均匀后静置;
(3)将新鲜饱满的板栗清洗干净,脱壳去衣后立即放入0.06%的食盐水中浸泡8-10分钟,取出后立即放入清水中清洗2-3遍,清水中加入0.2%儿茶酚;
(4)再立即将步骤3处理的板栗仁放入95-100℃热水中漂烫3-4分钟,热水中也加入0.3%植酸、0.3%抗坏血酸,漂烫后先将板栗用室温水冷却2-3分钟,再用0℃的冷水冷却4-6分钟;最后再将板栗仁投入40℃的0.3%柠檬酸、0.25%VC、0.1%EDTA溶液、0.1%氯化钠护色液中进行护色处理18-23分钟;
(5)将步骤4处理护色后的板栗仁在步骤2的营养液中中火煮制10-15分钟,至板栗仁煮熟,煮熟后在60-65℃的鼓风条件下风干表面水分,再将其放入到40-60℃的涂膜液中9-11分钟,取出后立即置于-16℃至-18℃的冰箱中冷冻4-6小时;
(6)将步骤5处理的冷冻后的板栗仁放于真空冷冻干燥机中进行干燥,单位面积托盘物料为4.5 kg /㎡-5kg /㎡,且隔板温度为45℃,冻干时间在11-13小时,至板栗仁含水量在3-4%,最后进行真空包装。
Claims (2)
1.一种紫薯抗疲抗衰涂膜板栗仁,其特征在于,由以下重量份的原料制成:
板栗300-310、海带23-25、蚝油5-7、沙棘粉20-23、紫薯浆40-45、蜂蜜6-7、儿茶酚少量、涂膜液适量、水适量;
所述的涂膜液是由1.5%壳聚糖、1.0%乙酸、0.3%明胶、0.4%甘油、0.06%单甘脂在40-60℃的温度下混合加热,搅拌均匀后在40-60℃温度下保温。
2.根据权利要求1所述一种紫薯抗疲抗衰涂膜板栗仁的制备方法,其特征在于,包括以下几个步骤:
(1)将海带切成片后与蚝油一起炒制,炒至七成熟后取出海带冷却,再与紫薯浆一起,加8-9倍水打成浆,过滤得浆液,将浆液加热至90-94℃后拌入沙棘粉,再加入1-2倍沸水,充分搅拌均匀后在室温下冷却;
(2)将蜂蜜加15-17倍沸水冲泡成蜂蜜水,待蜂蜜水冷却后与步骤1的所得料混合成营养液,搅拌均匀后静置;
(3)将新鲜饱满的板栗清洗干净,脱壳去衣后立即放入0.06%的食盐水中浸泡8-10分钟,取出后立即放入清水中清洗2-3遍,清水中加入0.2%儿茶酚;
(4)再立即将步骤3处理的板栗仁放入95-100℃热水中漂烫3-4分钟,热水中也加入0.3%植酸、0.3%抗坏血酸,漂烫后先将板栗用室温水冷却2-3分钟,再用0℃的冷水冷却4-6分钟;最后再将板栗仁投入40℃的0.3%柠檬酸、0.25%VC、0.1%EDTA溶液、0.1%氯化钠护色液中进行护色处理18-23分钟;
(5)将步骤4处理护色后的板栗仁在步骤2的营养液中中火煮制10-15分钟,至板栗仁煮熟,煮熟后在60-65℃的鼓风条件下风干表面水分,再将其放入到40-60℃的涂膜液中9-11分钟,取出后立即置于-16℃至-18℃的冰箱中冷冻4-6小时;
(6)将步骤5处理的冷冻后的板栗仁放于真空冷冻干燥机中进行干燥,单位面积托盘物料为4.5 kg /㎡-5kg /㎡,且隔板温度为45℃,冻干时间在11-13小时,至板栗仁含水量在3-4%,最后进行真空包装。
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