CN107136451A - 一种即食复合脱水香椿芽的加工方法 - Google Patents
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Abstract
本发明是关于一种即食复合脱水香椿芽的加工方法，其特征在于通过超声处理、CaCl2溶液浸泡、蒸汽处理、渗透‑微波组合干燥等步骤，提高维生素C保存率，降低水分活度，提高复水性，增强脆性恢复，缩短干燥时间。从而达到提高脱水香椿芽的脱水效率，减少营养流失，提高食用安全性的目的。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种即食复合脱水香椿芽的加工方法。
背景技术
我国脱水蔬菜加工业中90%采用常压热风干燥。脱水蔬菜加工过程中往往存在着杀灭虫卵和微生物不彻底的情况，导致产品中有害微生物超标，影响其出口，由此造成经济损失。谭玉霞在《菠菜联合干燥工艺及减菌作用研究》对菠菜原材料进行前处理、干燥过程及干燥后产品进行蒸汽-微波处理，以减少成品中微生物数量,以达到出口标准。脱水蔬菜由于其营养丰富、食用方便，且能较好地缓解淡旺季蔬菜供需的矛盾，而越来越受到人们的青睐。但蔬菜原料品种多，加工工艺技术差异比较大的问题制约了脱水蔬菜的大规模生产。程璐在《莴笋渗透脱水及其腹合干燥的实验研究》对莴笋的渗透脱水及其复合干燥的规律和特性进行研究，探索茎菜类蔬菜渗透脱水的规律和工艺条件，使渗透脱水及其复合干燥技术在茎菜类脱水加工中具有较好的适应性。试验考察了预处理方式、操作温度等不同的试验条件对莴笋渗透脱水中物料失水率和固形物增加率的影响，研究结果表明，片状切分方式有利于提高失水率；漂烫会严重阻碍渗透脱水的进行；搅拌则可以促进渗透脱水过程中的质量传递；操作温度的升高可以提高固形物增加率，但过高的温度却会使失水率降低；蔗糖和食盐的组合渗透液中，高浓度的蔗糖能有效提高物料的失水率，并阻碍溶质的渗入。
发明内容
本发明为了提高脱水香椿芽的脱水效率，减少营养流失，提高食用安全性，提升保存持久性，提供一种即食复合脱水香椿芽的加工方法。
一种即食复合脱水香椿芽的加工方法，其特征在于它是由下述步骤组成：
1）、挑选芽色紫红，长10-16cm未带木质化的香椿嫩芽，摘除芽鞘以及损伤部分及杂物，用清水冲净表面污物，通风晾至5-6小时；
2）、将步骤1所得物于40-42℃，200-220 W，超声处理15-20 min，取出后立即浸入质量分数 0.4-0.45％的 CaCl2溶液浸泡50-60分钟，捞出后加入由50-55％蔗糖、5-10％食盐、3-3.5%乳糖、3-3.5%高麦芽糖浆与水构成的渗透液，于30-32℃，固液比1：10-15，渗透脱水10-12小时；
3）、将步骤2所得物取出并挤去多余溶液，均匀拌入3.5-5%米醋、10-12%香菇粉、10-12%面包糠，称重分堆后于单面压力为1-1.5吨挤压成50-70克的圆形料陷饼；
4）、将步骤3所得料陷饼经蒸汽加热时间6-7分钟，再由520-540 W微波干燥100-111秒。
本发明的优点是：
本发明的一种即食复合脱水香椿芽的加工方法，渗糖处理时添加一定量的乳糖和高麦芽糖浆，对脱水香椿芽在贮藏过程中延长返霜期有良好的效果，亦能提高干燥速率。渗透—微波复合干燥方式可以缩短微波干燥时间，并可以降低产品的水分活度。超声处理有利于减少微生物，增强护绿作用；经一定浓度的 CaCl2溶液浸泡，对香椿芽的脆性恢复较好。渗透-微波干燥组合，有利于提高维生素C保存率，降低水分活度，提高复水性；可以缩短微波干燥时间。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种即食复合脱水香椿芽的加工方法，其特征在于它是由下述步骤组成：
1）、挑选芽色紫红，长16cm未带木质化的香椿嫩芽，摘除芽鞘以及损伤部分及杂物，用清水冲净表面污物，通风晾至5小时；
2）、将步骤1所得物于40℃，200 W，超声处理15分钟，取出后立即浸入质量分数 0.4％的 CaCl2溶液浸泡50分钟，捞出后加入由50％蔗糖、5％食盐、3%乳糖、3.5%高麦芽糖浆与水构成的渗透液，于30℃，固液比1：13，渗透脱水10小时；
3）、将步骤2所得物取出并挤去多余溶液，均匀拌入3.5%米醋、10%香菇粉、10%面包糠，称重分堆后于单面压力为1.5吨挤压成55克的圆形料陷饼；
4）、将步骤3所得料陷饼经蒸汽加热时间6分钟，再由520W微波干燥111 秒。
Claims (5)
1.一种即食复合脱水香椿芽的加工方法，其特征在于它是由下述步骤组成：
1）、挑选芽色紫红，长10-16cm未带木质化的香椿嫩芽，摘除芽鞘以及损伤部分及杂物，用清水冲净表面污物，通风晾至5-6小时；
2）、将步骤1所得物超声处理15-20 min，取出后立即浸入质量分数 0.4-0.45％的CaCl2溶液浸泡50-60分钟，捞出后加入由50-55％蔗糖、5-10％食盐、3-3.5%乳糖、3-3.5%高麦芽糖浆与水构成的渗透液，渗透脱水；
3）、将步骤2所得物取出并挤去多余溶液，均匀拌入3.5-5%米醋、10-12%香菇粉、10-12%面包糠，称重分堆后施压挤压成50-70克的圆形料陷饼；
4）、将步骤3所得料陷饼经蒸汽加热时间6-7分钟，再由微波干燥100-111 秒。
2.根据权利要求1所述的一种即食复合脱水香椿芽的加工方法，其特征在于步骤2）超声处理条件为：40-42℃，200-220 W。
3.根据权利要求1所述的一种即食复合脱水香椿芽的加工方法，其特征在于步骤2）渗透处理的条件为：于30-32℃，固液比1：10-15，渗透脱水10-12小时。
4.根据权利要求1所述的一种即食复合脱水香椿芽的加工方法，其特征在于步骤3）施压压力为单面压力1-1.5吨。
5.根据权利要求1所述的一种即食复合脱水香椿芽的加工方法，其特征在于步骤4）微波功率为520-540 W。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108157756A (zh) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | 超声渗透脱水联合微波干燥制备苹果干的方法 |
| CN108157757A (zh) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | 制备猕猴桃干的方法 |
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| CN105166015A (zh) * | 2015-08-12 | 2015-12-23 | 渠县琦鑫源花卉苗木开发有限公司 | 干制香椿芽的方法 |
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