CN106616626A - 酱香型萝卜条的加工方法 - Google Patents
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Abstract
本发明涉及一种酱香型即食萝卜条的加工方法,所述加工方法包括如下步骤:(1)萝卜采摘、脱水;(2)萝卜条预处理;(3)去生腥味;(4)拌料;(5)真空软包装,封口;(6)杀菌,获得成品。本发明采用羧甲基葡聚糖、还原型谷胱甘肽和柠檬酸的水溶液进行预处理,然后高温蒸汽速烫熟制,羧甲基葡聚糖能在萝卜条表面形成一层保护膜,且与萝卜条组织细胞之间物质交联,后续处理中可以提高硬度,维持脆劲儿,该保护膜中还均匀分布有还原型谷胱甘肽,具有抗氧化功能,避免萝卜条中的有益成分被氧化,避免萝卜条变色品质下降,实践中发现,可以极高效的防止萝卜条变色,速烫熟制后的萝卜条芽脆劲儿依旧,柠檬酸处理后的萝卜条熟制后无生腥味。
Description
技术领域
本发明涉及一种酱香型即食萝卜条的加工方法,属于食品加工技术领域。
背景技术
萝卜,根茎类蔬菜,又名莱菔、水萝卜,根肉质,长圆形、球形或圆锥形,原产我国,品种极多,有绿皮、红皮和白皮的。具有多种菜用和药用价值。萝卜的主要成分有蛋白质、糖类、B族维生素和大量的维生素C,以及铁、钙、磷和纤维、芥子油和淀粉酶。据科学测定,萝卜的维生素C含量比苹果、梨等水果高近10倍。萝卜性凉,味辛、甘,具有消积滞、化痰清热、下气宽中、解毒之功效。“冬吃萝卜夏吃姜,一年四季保安康”,萝卜的营养价值自古以来就被广泛肯定,所含的多种营养成分能增强人体的免疫力。萝卜是地道的保健食品,能促进新陈代谢、增进食欲、帮助消化,可以化积滞,用于食积胀满、痰咳失音、吐血、消喝、痢疾、头痛、排尿不利等症状;萝卜含有能诱导人体自身产生干扰素的多种微量元素,对防癌,抗癌有重要意义。萝卜中的芥子油和膳食纤维可促进胃肠蠕动,有助于体内废物的排出。常吃萝卜可降低血脂、软化血管、稳定血压,预防冠心病、动脉硬化、胆石症等疾病。
萝卜虽然营养价值高,功效多,但不易贮存,用于加工成麻辣酱萝卜条可实现对萝卜原料的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的在于解决现有技术不足,提供一种酱香型即食萝卜条的加工方法。
本发明解决其技术问题所采用的技术方案是:
酱香型萝卜条的加工方法,所述加工方法包括如下步骤:
(1)萝卜采摘、脱水:采摘新鲜的完整的红萝卜,切条,条宽0.3-0.5cm,条厚2-3mm,置于适宜浓度的食盐水中浸泡1-2h以脱水,然后沥干置于干燥通风的环境中备用;
(2)萝卜条预处理:步骤(1)脱水的萝卜浸泡于预处理剂中预处理15-30min,所述预处理剂为质量分数1-2%的羧甲基葡聚糖、质量分数0.4-0.6%的还原型谷胱甘肽和适量柠檬酸的混合水溶液,预处理温度5-8℃,预处理剂pH5.0-5.8,萝卜条湿重与预处理剂的体积比为1:3-5;
(3)去生腥味:步骤(2)预处理过的萝卜条沥干预处理剂后平摊于托盘内,厚度3-5cm,然后置于蒸箱内于80-90℃蒸汽烫30-45s,然后快速冷却至室温;
(4)拌料:步骤(3)处理后的萝卜条,加入适量调味料,拌匀;所述调味料包括萝卜条质量1-1.5%的亚麻籽油以及酱油、味精、白砂糖、黄酒和食盐适量,拌匀,室温密封储存6-8小时;
(5)真空软包装,封口;
(6)杀菌,获得成品。
萝卜条其深加工最大的技术障碍是保持原有的口感、避免营养成分流失和维持萝卜条的脆劲儿的问题,本发明采用羧甲基葡聚糖、还原型谷胱甘肽和柠檬酸的水溶液进行预处理,然后高温蒸汽速烫熟制,很好了解决了这一技术障碍,羧甲基葡聚糖能在萝卜条表面形成一层保护膜,且与萝卜条组织细胞之间物质交联,后续处理中可以提高硬度,维持脆劲儿,该保护膜中还均匀分布有还原型谷胱甘肽,具有抗氧化功能,避免萝卜条中的有益成分被氧化,避免萝卜条变色品质下降,实践中发现,在沥干及蒸汽速烫中可以极高效的防止萝卜条变色,速烫熟制后的萝卜条芽脆劲儿依旧,柠檬酸处理后的萝卜条熟制后无生腥味。
作为优选,步骤(1)中食盐水中还添加质量分数0.05-0.08%的柠檬酸,预除去部分萝卜条的生腥味。
作为优选,步骤(2)中所述预处理剂为质量分数1.5%的羧甲基葡聚糖、质量分数0.5%的还原型谷胱甘肽和适量柠檬酸的混合水溶液,预处理温度6℃,预处理剂pH5.5,萝卜条湿重与预处理剂的体积比为1: 5,所述预处理剂配置时,先配置好羧甲基葡聚糖溶液,再加入配方量的还原型谷胱甘肽,充分搅拌均匀,添加适量柠檬酸至pH5.5。实践中发现,羧甲基葡聚糖溶液先配置,大分子的羧甲基葡聚糖之间可以吸纳溶液中的氧,再加入还原型谷胱甘肽,可以避免谷胱甘肽溶解过程中提前被氧化,提高其抗氧化效力。
作为优选,步骤(5)中,调味料还包括萝卜条质量1.2-1.8%的面包酵母膏。
作为优选,步骤(5)中,调味料还包括萝卜条质量1.0-1.5%的富硒酵母膏。
本发明的有益效果是:萝卜条其深加工最大的技术障碍是保持原有的口感、避免营养成分流失和维持萝卜条的脆劲儿的问题,本发明采用羧甲基葡聚糖、还原型谷胱甘肽和柠檬酸的水溶液进行预处理,然后高温蒸汽速烫熟制,很好了解决了这一技术障碍,羧甲基葡聚糖能在萝卜条表面形成一层保护膜,且与萝卜条组织细胞之间物质交联,后续处理中可以提高硬度,维持脆劲儿,该保护膜中还均匀分布有还原型谷胱甘肽,具有抗氧化功能,避免萝卜条中的有益成分被氧化,避免萝卜条变色品质下降,实践中发现,在沥干及蒸汽速烫中可以极高效的防止萝卜条变色,速烫熟制后的萝卜条芽脆劲儿依旧,柠檬酸处理后的萝卜条熟制后无生腥味。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步的具体说明。
本实施例中所用原料均系市购常规原料,其中面包酵母膏、富硒酵母膏分别由面包酵母、富硒酵母经过破壁、酶解、酶解液分离浓缩获得,该商品可直接采购于湖北安琪酵母股份有限公司。
实施例1:
酱香型萝卜条的加工方法,所述加工方法包括如下步骤:
(1)萝卜采摘、脱水:采摘新鲜的完整的红萝卜,切条,条宽0.3cm,条厚2mm,置于适宜浓度的食盐水中浸泡1h以脱水,然后沥干置于干燥通风的环境中备用;
(2)萝卜条预处理:步骤(1)脱水的萝卜浸泡于预处理剂中预处理15min,所述预处理剂为质量分数1%的羧甲基葡聚糖、质量分数0.4%的还原型谷胱甘肽和适量柠檬酸的混合水溶液,预处理温度5℃,预处理剂pH5.0,萝卜条湿重与预处理剂的体积比为1:3;
(3)去生腥味:步骤(2)预处理过的萝卜条沥干预处理剂后平摊于托盘内,厚度3cm,然后置于蒸箱内于80℃蒸汽烫45s,然后快速冷却至室温;
(4)拌料:步骤(3)处理后的萝卜条,加入适量调味料,拌匀;所述调味料包括萝卜条质量1%的亚麻籽油以及酱油、味精、白砂糖、黄酒和食盐适量,以满足大众口味为宜,拌匀,室温密封储存6小时;
(5)真空软包装,封口;
(6)杀菌,获得成品;
具体到本实施例,步骤(1)中食盐水中还添加质量分数0.05%的柠檬酸,预除去部分萝卜条的生腥味。
实施例2
酱香型萝卜条的加工方法,所述加工方法包括如下步骤:
(1)萝卜采摘、脱水:采摘新鲜的完整的红萝卜,切条,条宽0.5cm,条厚3mm,置于适宜浓度的食盐水中浸泡2h以脱水,然后沥干置于干燥通风的环境中备用;
(2)萝卜条预处理:步骤(1)脱水的萝卜浸泡于预处理剂中预处理30min,所述预处理剂为质量分数2%的羧甲基葡聚糖、质量分数0.6%的还原型谷胱甘肽和适量柠檬酸的混合水溶液,预处理温度8℃,预处理剂pH5.8,萝卜条湿重与预处理剂的体积比为1: 5;
(3)去生腥味:步骤(2)预处理过的萝卜条沥干预处理剂后平摊于托盘内,厚度5cm,然后置于蒸箱内于90℃蒸汽烫30s,然后快速冷却至室温;
(4)拌料:步骤(3)处理后的萝卜条,加入适量调味料,拌匀;所述调味料包括萝卜条质量1.5%的亚麻籽油、萝卜条质量1.2%的面包酵母膏以及酱油、味精、白砂糖、黄酒和食盐适量,以满足大众口味为宜,拌匀,室温密封储存8小时;
(5)真空软包装,封口;
(6)杀菌,获得成品;
具体到本实施例,步骤(1)中食盐水中还添加质量分数 0.08%的柠檬酸,预除去部分萝卜条的生腥味。
实施例3
酱香型萝卜条的加工方法,所述加工方法包括如下步骤:
(1)萝卜采摘、脱水:采摘新鲜的完整的红萝卜,切条,条宽0.4cm,条厚2.5mm,置于适宜浓度的食盐水中浸泡1.5h以脱水,然后沥干置于干燥通风的环境中备用;
(2)萝卜条预处理:步骤(1)脱水的萝卜浸泡于预处理剂中预处理30min,所述预处理剂为质量分数1.5%的羧甲基葡聚糖、质量分数0.5%的还原型谷胱甘肽和适量柠檬酸的混合水溶液,预处理温度6℃,预处理剂pH5.5,萝卜条湿重与预处理剂的体积比为1: 5;
(3)去生腥味:步骤(2)预处理过的萝卜条沥干预处理剂后平摊于托盘内,厚度4cm,然后置于蒸箱内于80℃蒸汽烫40s,然后快速冷却至室温;
(4)拌料:步骤(3)处理后的萝卜条,加入适量调味料,拌匀;所述调味料包括萝卜条质量1.5%的亚麻籽油、萝卜条质量1.2%的富硒酵母膏以及酱油、味精、白砂糖、黄酒和食盐适量,以满足大众口味为宜,拌匀,室温密封储存7小时;
(5)真空软包装,封口;
(6)杀菌,获得成品;
具体到本实施例,步骤(1)中食盐水中还添加质量分数 0.06%的柠檬酸,预除去部分萝卜条的生腥味。
实施例1-3制得的酱香型萝卜条,口感可口香脆,无生腥味,营养价值高,保质期6-8个月,10℃以下保藏6个月,色泽、气味和口感与新生产出的产品几乎无差异,在3-5℃,保质期可以延长至12个月,非常方便萝卜作为蔬菜的储存、销售和食用。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (5)
1.酱香型萝卜条的加工方法,其特征在于:所述加工方法包括如下步骤:
(1)萝卜采摘、脱水:采摘新鲜的完整的红萝卜,切条,条宽0.3-0.5cm,条厚2-3mm,置于适宜浓度的食盐水中浸泡1-2h以脱水,然后沥干置于干燥通风的环境中备用;
(2)萝卜条预处理:步骤(1)脱水的萝卜浸泡于预处理剂中预处理15-30min,所述预处理剂为质量分数1-2%的羧甲基葡聚糖、质量分数0.4-0.6%的还原型谷胱甘肽和适量柠檬酸的混合水溶液,预处理温度5-8℃,预处理剂pH5.0-5.8,萝卜条湿重与预处理剂的体积比为1:3-5;
(3)去生腥味:步骤(2)预处理过的萝卜条沥干预处理剂后平摊于托盘内,厚度3-5cm,然后置于蒸箱内于80-90℃蒸汽烫30-45s,然后快速冷却至室温;
(4)拌料:步骤(3)处理后的萝卜条,加入适量调味料,拌匀;所述调味料包括萝卜条质量1-1.5%的亚麻籽油以及酱油、味精、白砂糖、黄酒和食盐适量,拌匀,室温密封储存6-8小时;
(5)真空软包装,封口;
(6)杀菌,获得成品。
2.根据权利要求1所述的酱香型萝卜条的加工方法,其特征在于:步骤(1)中食盐水中还添加质量分数0.05-0.08%的柠檬酸,预除去部分萝卜条的生腥味。
3.根据权利要求1所述的酱香型萝卜条的加工方法,其特征在于:步骤(2)中所述预处理剂为质量分数1.5%的羧甲基葡聚糖、质量分数0.5%的还原型谷胱甘肽和适量柠檬酸的混合水溶液,预处理温度6℃,预处理剂pH5.5,萝卜条湿重与预处理剂的体积比为1: 5,所述预处理剂配置时,先配置好羧甲基葡聚糖溶液,再加入配方量的还原型谷胱甘肽,充分搅拌均匀,添加适量柠檬酸至pH5.5。
4.根据权利要求1所述的酱香型萝卜条的加工方法,其特征在于:步骤(5)中,调味料还包括萝卜条质量1.2-1.8%的面包酵母膏。
5.根据权利要求1所述的酱香型萝卜条的加工方法,其特征在于:步骤(5)中,调味料还包括萝卜条质量1.0-1.5%的富硒酵母膏。
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