CN106306728A - 一种西兰花茎干的加工方法 - Google Patents
一种西兰花茎干的加工方法 Download PDFInfo
- Publication number
- CN106306728A CN106306728A CN201510381073.4A CN201510381073A CN106306728A CN 106306728 A CN106306728 A CN 106306728A CN 201510381073 A CN201510381073 A CN 201510381073A CN 106306728 A CN106306728 A CN 106306728A
- Authority
- CN
- China
- Prior art keywords
- caulis
- folium brassicae
- brassicae capitatae
- broccoli stems
- stem
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title abstract description 18
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title abstract description 18
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 3
- 238000013138 pruning Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 239000011593 sulfur Chemical group 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 201000008275 breast carcinoma Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical group [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种西兰花茎干的加工方法，包括如下工艺步骤：1、整理：利用因食用西兰花剩下的西兰花茎，去除西兰花茎的老硬根部，削去茎皮，将其洗净；2、腌制：将西兰花茎放入盆中腌制2小时左右，直到西兰花茎完全出水为止；3、漂洗：将腌制好的西兰花茎放入流动的清水中漂洗、晾干；4、烘干：将晾干的西兰花茎立即进行机械烘干干燥。本发明方法在西兰花茎干加工过程中不采用任何化学物质，能保持西兰花茎原有品质和营养，加工的西兰花茎干具有醇浓香味，符合绿色消费需要。
Description
技术领域
本发明属于食品加工领域，具体涉及到一种西兰花茎干的加工方法。
背景技术
西兰花中的营养成分，不仅含量高，而且十分全面，主要包括蛋白质、碳水化合物、脂肪、矿物质、维生素C和胡萝卜素等。据分析，每100克新鲜西兰花的花球中，含蛋白质3.6克，是菜花的3倍、番茄的4倍。此外，维生素A含量比白菜高100多倍，西兰花中矿物质成也很全面，钙、磷、铁、钾、锌、锰等含量都很丰富，与同属于十字花科的白菜花相当。西兰花的平均营养价值及防病作用名列第一。每100克烹制后的西兰花中，水分占90.6%，含蛋白质2.9克、碳水化合物5.1克，能提供117.2千焦的热量。烹制后的西兰花含有维生素C、钾、叶酸、维生素A、镁、泛酸、铁和磷。此外，西兰花还含有胡萝卜素。西兰花可以有效降低乳腺癌、直肠癌、胃癌、心脏病和中风的发病率，还有杀菌和防止感染的功效。[2]
目前，西兰花大多用于鲜吃，过了季节就没有吃了。本发明提供一种健康有益的西兰花茎干。可以随时满足人们的食欲。大多数蔬菜干的加工工艺过程中一般都采用侵泡的工艺步骤，或者使用其它有害人体健康的化学物质(如浸在含磷、含硫或含氯等化学制剂中)。硫或其它化学制剂的使用既影响了蔬菜干的品质，又破坏了它的营养成份，尤其在口感上(包括鲜味和香味)都不能保持它原有的风味。用这种方法生产的蔬菜干有悖于绿色消费需要，对消费者的健康会造成危害。
发明内容
本发明所要解决的技术问题在于提出一种不采用任何化学物质、能保持西兰花茎原有品质和营养、加工的西兰花茎干具有醇浓香味的西兰花茎干加工方法。
为解决上述技术问题，本发明一种西兰花茎干的加工方法包括如下工艺步骤：1、整理：利用因食用西兰花剩下的西兰花茎，去除西兰花茎的老硬根部，削去茎皮，将其洗净；２腌制：将西兰花茎放入盆中腌制２小时左右，直到西兰花茎完全出水为止；３．漂洗：将腌制好的西兰花茎放入流动的清水中漂洗、晾干；4、烘干：将晾干的西兰花茎立即进行机械烘干干燥。上述一种西兰花茎干的加工方法，将所述腌制后的西兰花茎在78-108℃条件下烘烤干燥1.5小时以上。
本发明由于采用了上述技术方案，在生产过程中绝不使用任何化学物质(添 加剂)，加工后的产品保持了西兰花茎原有的优良品质和营养成份，口感上比鲜西兰花茎更鲜美，完全达到口味、香味和鲜味的有机统一。由于它采用整支西兰花茎产品进行加工(不进行切片操作，切片会破坏西兰花茎的纤维和口味)，加工时也不加糖或其它调料，使西兰花茎干完全保持了原有风味。加工的西兰花茎干不仅具有绿色或黄绿色的色泽效果，而且更具有源自自然的醇浓香味。它既能符合国家绿色食品标准及要求，符合人们的绿色消费需要，更好地体现了绿色、健康、营养的现代食品理念，又对改善消费者的膳食结构，预防肥胖症或由于膳食结构不合理引发的高血脂等疾病都具有良好的效果。同时，本发明加工过程中将腌制后的西兰花茎进行烘烤可以进一步提高西兰花茎干的香味。西兰花茎的腌制时间控制在可使西兰花茎内的水完全置换出来，能使西兰花茎干变成绿色或黄绿色而不会发黑变色，食用卫生也有保障。
具体实施方式：
实施例1
以新鲜西兰花茎50公斤为原料，采用如下工艺步骤：1、整理：利用因食用西兰花剩下的西兰花茎，去除西兰花茎的老硬根部，削去茎皮，将其洗净；２腌制：将西兰花茎放入盆中腌制２小时左右，直到西兰花茎完全出水为止；３．漂洗：将腌制好的西兰花茎放入流动的清水中漂洗、晾干；4、烘干：将晾干的西兰花茎立即进行机械烘干干燥，包装即得本发明6公斤左右的西兰花茎干。
Claims (2)
1.一种西兰花茎干的加工方法，包括如下工艺步骤：１．整理：利用因食用西兰花剩下的西兰花茎，去除西兰花茎的老硬根部，削去茎皮，将其洗净；２腌制：将西兰花茎放入盆中腌制２小时左右，直到西兰花茎完全出水为止；３．漂洗：将腌制好的西兰花茎放入流动的清水中漂洗、晾干；４．烘干：将晾干的西兰花茎立即进行机械烘干干燥。
2. 如权利要求1所述的一种西兰花茎干的加工方法，其特征在于将所述腌制后的西兰花茎在78-108℃条件下烘烤干燥1.5小时以上。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381073.4A CN106306728A (zh) | 2015-07-03 | 2015-07-03 | 一种西兰花茎干的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381073.4A CN106306728A (zh) | 2015-07-03 | 2015-07-03 | 一种西兰花茎干的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306728A true CN106306728A (zh) | 2017-01-11 |
Family
ID=57726947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510381073.4A Pending CN106306728A (zh) | 2015-07-03 | 2015-07-03 | 一种西兰花茎干的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306728A (zh) |
-
2015
- 2015-07-03 CN CN201510381073.4A patent/CN106306728A/zh active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102948828A (zh) | 一种即食调味烤鱿鱼条的加工方法 | |
| CN102349667A (zh) | 鱼肉干休闲食品的加工方法 | |
| CN103054087A (zh) | 一种糖醋鱿鱼罐头的制备工艺 | |
| CN102763822B (zh) | 番茄味薯片的制作方法 | |
| CN106722640A (zh) | 一种龙虾壳营养高汤的制备方法 | |
| CN103416703A (zh) | 一种竹笋的腌制方法 | |
| CN102948824A (zh) | 一种即食调味扇贝的加工方法 | |
| CN107712694A (zh) | 一种烘烤型即食罗非鱼片制作工艺 | |
| CN104126780A (zh) | 一种薯片的加工方法 | |
| CN108719854A (zh) | 一种风味鱼仔熟食的制备方法 | |
| CN105981885A (zh) | 一种蜂蜜核桃仁及其加工工艺 | |
| CN105053467A (zh) | 一种甘薯红橘复合脯的制作方法 | |
| CN107242497A (zh) | 一种营养土豆泥及其制作方法 | |
| CN103907864A (zh) | 一种芋苗咸菜的制备方法 | |
| CN107660723A (zh) | 一种香辣即食鱼干及其制作方法 | |
| CN105639509A (zh) | 一种即食鱿鱼足休闲食品的加工方法 | |
| KR102340300B1 (ko) | 장어뼈 튀김 및 그 제조방법 | |
| CN104489642A (zh) | 一种香菇丁休闲食品的加工方法 | |
| CN105639021A (zh) | 一种山楂果脯的加工方法 | |
| CN107307352A (zh) | 一种金针菇脆笋的加工方法 | |
| CN106306728A (zh) | 一种西兰花茎干的加工方法 | |
| KR20070084862A (ko) | 과즙을 함유한 생선가공품의 제조방법 | |
| CN105495119A (zh) | 一种芦笋干的加工方法 | |
| KR100846754B1 (ko) | 산삼배양근이 첨가된 간고등어 제조 방법 및 그 제조방법에 의해 제조된 간고등어 | |
| CN106615532A (zh) | 一种番石榴果条的加工工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |