CN107173746A - 一种鲜香魔芋脆片的加工方法 - Google Patents
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Abstract
本发明公开了一种鲜香魔芋脆片的加工方法,属于食品加工领域,采用的加工方法为:原料挑选→清洗去皮→切片→漂洗护色→魔芋脱毒→脱水→真空浸渍→速冻→真空脆化→冷却→上辅料→金属探测→包装入库为加工工艺流程。本发明丰富了魔芋的食用方法,得到的产品可即时食用,口感鲜香酥脆,使魔芋产品具有独特的香脆风味;同时最大程度的保留了魔芋产品的原色、原营养结构、原形态,还具有低热量、降压降脂的功效。
Description
技术领域
本发明涉及真空低温干燥食品加工技术领域,具体涉及一种鲜香魔芋脆片的加工方法。
背景技术
魔芋总糖含量为16.4%,其中魔芋葡甘聚糖占总糖的34.2%。葡甘聚糖能扩张毛细血管,降低血压和胆固醇,是抑制人体肥胖,有利防治冠心病的理想食物。它消化吸收慢,能清除肠壁上的废物,是肥胖者和糖尿病人理想的低热低脂的保健食品。目前,魔芋作为膳食纤维食品,已与组织食品、植物蛋白食品并列为食品工业的潮流。但是,魔芋含有生物碱,生食或超量食用,可引起中毒。
对休闲食品的需求已不满足于口味好、卫生和包装档次高等这些较基础层次的消费需求,还希望在产品美味的同时能给自己补充营养,带来健康、活力、时尚等方面的功能利益和精神享受,鲜香魔芋脆片产品的成功研发恰好符合消费者的消费需求方向。
发明内容
本发明的目的是针对上述现状,为了有效解决现有即食魔芋脆片深加工技术中,油料的过多使用及油炸过程中有害物质的残留,产品颜色过深,脆片口感硬,风味及营养成分损失多等缺陷,本发明提供了一种鲜香魔芋脆片的加工方法。
本发明为达到上述目的,本发明的实施方案为:一种鲜香魔芋脆片的加工方法,其特征在于:具体步骤为:
(1)、挑选:对魔芋进行挑选,剔除不合格的原料及各种杂质杂物;
(2)、清洗去皮:将魔芋放入漂洗机中进行清洗,削皮后切制成条状、块状或片状,制成魔芋切片;
(3)、将魔芋切片置于护色液中浸泡30分钟~2小时,过滤;所述护色液各组分的重量配比为:柠檬酸0.1%~0.3%、氯化钠0.1%~0.5%、蜂蜜0.1%~1%、其余为水;
(4)、魔芋脱毒:将魔芋切片放置于饱和石灰水中浸泡30分钟~2小时,过滤,重复处理两次,弃去石灰水,将魔芋切片浸泡在清水中,添加适量盐酸调pH至6.8,浸泡30分钟~2小时,过滤,然后用清水冲洗干净;
(5)、脱水:将魔芋切片均匀放在载体上,放入离心脱水机中脱水;
(6)、真空浸渍:将脱水后的魔芋切片按生产要求与浸渍液进行混合均匀,放入真空浸渍机内进行浸渍入味;以脱水后的魔芋切片的重量为依据,所述浸渍料的组分为:水2%~6%、食盐0.75%~1%、白糖3%~6%、麦芽糊精6%~8%、麦芽糖10%~18%;浸渍时间为:40~60分钟;浸渍温度:40~50℃;
(7)、速冻:将浸渍结束的原料取出,称重摆盘,并放于冷库内进行冷冻处理,温度为:-28℃~-34℃,时间为:2~4小时;
(8)、真空脆化:将冻好的魔芋切片分别放进脆化框内后,放入真空脆化机固定好,进行自动脆化处理,保证魔芋切片的含水量不大于5%;真空度-0.06~-0.08MPa,脆化温度85~98℃,时间为30~60分钟;
(9)、冷却:脆化完成后,将魔芋切片放置在架子上通过新风系统冷却至常温;
(10)、上辅料:将步骤(9)的魔芋切片用鲜香调味粉拌匀,进行调味;以魔芋切片的重量为依据,所述鲜香调味粉为:胡椒粉0.5~0.75%,鱼骨粉0.3~0.5%,食盐1~1.5%,鸡精0.75~1.25%,白砂糖0.75~1.25%;
(11)、金属探测:产品全部过金属探测仪,检验合格的产品通过传递口送到外包装间;
(12)、内包装、外包装、入库。
有益效果:上述鲜香魔芋脆片的加工方法,先速冻,在冰块状态下的魔芋切片在真空脆化机中干燥,可以有效地减少高温对食品营养成分的破坏;而传统工艺的食品加工是在170℃的油温下,营养成分大部分被破坏,且易产生致癌物质;与现有技术相比,具有如下特点:
1、与传统果蔬脆片相比,本发明生产的鲜香魔芋脆片外形完整、表面光滑、感官品质好,具有更长的贮存期。并且避免了传统油炸工艺含油率高等缺陷;
2、与传统果蔬脆片加工工艺相比,采用浸渍+低温冷冻等预处理方式对魔芋起到了品质结构保护的作用,真空干燥使得魔芋脆片形成疏松的多孔状结构,较传统果蔬脆片风味浓郁、口感酥脆;
3、与传统果蔬脱水工艺相比,采用真空干燥对魔芋切片进行脱水加工,能显著降低魔芋切片脱水过程中微生物的生长,一些易氧化的物质也能受到保护,最大程度地保持了产品原有的风味和营养价值,显著提升产品品质及附加值。
具体实施方式
实施例1
一种鲜香魔芋脆片的加工方法,其特征在于具体步骤为:
(1)、挑选:对魔芋进行挑选,剔除不合格的原料及各种杂质杂物;
(2)、清洗去皮:将魔芋放入漂洗机中进行清洗,削皮后切制成片状,制成魔芋切片;
(3)、将魔芋切片置于护色液中浸泡1小时,过滤;所述护色液各组分的重量配比为:柠檬酸0.2%、氯化钠0.3%、蜂蜜0.5%、其余为水;
(4)、魔芋脱毒:将魔芋切片放置于饱和石灰水中浸泡1小时,过滤,重复处理两次,弃去石灰水,将魔芋切片浸泡在清水中,添加适量盐酸调pH至6.8,浸泡1小时,过滤,然后用清水冲洗干净;
(5)、脱水:将魔芋切片均匀放在载体上,放入离心脱水机中脱水;
(6)、真空浸渍:将脱水后的魔芋切片按生产要求与浸渍液进行混合均匀,放入真空浸渍机内进行浸渍入味;以脱水后的魔芋切片的重量为依据,所述浸渍料的组分为:水5%、食盐0.8%、白糖4%、麦芽糊精7%、麦芽糖12%;浸渍时间为:50分钟;浸渍温度:45℃;(7)、速冻:将浸渍结束的原料取出,称重摆盘,并放于冷库内进行冷冻处理,温度为:-30℃,时间为:2小时;
(8)、真空脆化:将冻好的魔芋切片分别放进脆化框内后,放入真空脆化机固定好,进行自动脆化处理,保证魔芋切片的含水量不大于5%;真空度-0.07MPa,脆化温度90℃,时间为50分钟;
(9)、冷却:脆化完成后,将魔芋切片放置在架子上通过新风系统冷却至常温;
(10)、上辅料:将步骤(9)的魔芋切片用鲜香调味粉拌匀,进行调味;以魔芋切片的重量为依据,所述鲜香调味粉为:胡椒粉0.5%,鱼骨粉0.3%,食盐1%,鸡精0.75%,白砂糖0.75%;
(11)、金属探测:产品全部过金属探测仪,检验合格的产品通过传递口送到外包装间;
(12)、内包装、外包装、入库。
实施例2
一种鲜香魔芋脆片的加工方法,其特征在于具体步骤为:
(1)、挑选:对魔芋进行挑选,剔除不合格的原料及各种杂质杂物;
(2)、清洗去皮:将魔芋放入漂洗机中进行清洗,削皮后切制成条状、块状或片状,制成魔芋切片;
(3)、将魔芋切片置于护色液中浸泡2小时,过滤;所述护色液各组分的重量配比为:柠檬酸0.1%%、氯化钠0.1%%、蜂蜜0.6%、其余为水;
(4)、魔芋脱毒:将魔芋切片放置于饱和石灰水中浸泡12小时,过滤,重复处理两次,弃去石灰水,将魔芋切片浸泡在清水中,添加适量盐酸调pH至6.8,浸泡2小时,过滤,然后用清水冲洗干净;
(5)、脱水:将魔芋切片均匀放在载体上,放入离心脱水机中脱水;
(6)、真空浸渍:将脱水后的魔芋切片按生产要求与浸渍液进行混合均匀,放入真空浸渍机内进行浸渍入味;以脱水后的魔芋切片的重量为依据,所述浸渍料的组分为:水6%、食盐0.8%、白糖5%、麦芽糊精8%、麦芽糖15%;浸渍时间为: 60分钟;浸渍温度:45℃;
(7)、速冻:将浸渍结束的原料取出,称重摆盘,并放于冷库内进行冷冻处理,温度为:-30℃,时间为:3小时;
(8)、真空脆化:将冻好的魔芋切片分别放进脆化框内后,放入真空脆化机固定好,进行自动脆化处理,保证魔芋切片的含水量不大于5%;真空度-0.08MPa,脆化温度95℃,时间为40分钟;
(9)、冷却:脆化完成后,将魔芋切片放置在架子上通过新风系统冷却至常温;
(10)、上辅料:将步骤(9)的魔芋切片用鲜香调味粉拌匀,进行调味;以魔芋切片的重量为依据,所述鲜香调味粉为:胡椒粉0.75%,鱼骨粉0.5%,食盐1.5%,鸡精1%,白砂糖1%;
(11)、金属探测:产品全部过金属探测仪,检验合格的产品通过传递口送到外包装间;
(12)、内包装、外包装、入库。
实施例2与实施例1得到的鲜香魔芋脆片比较,实施例2的鲜香魔芋脆片风味浓郁、口感酥脆,是本发明最优化的实施例。
尽管本发明的实施例已公开如上,但其并不仅仅限于说明书实施方式中所列举的实施例,对于本领域的技术人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出的描述。
Claims (1)
1.一种鲜香魔芋脆片的加工方法,其特征在于具体步骤为:
(1)、挑选:对魔芋进行挑选,剔除不合格的原料及各种杂质杂物;
(2)、清洗去皮:将魔芋放入漂洗机中进行清洗,削皮后切制成条状、块状或片状,制成魔芋切片;
(3)、将魔芋切片置于护色液中浸泡30分钟~2小时,过滤;所述护色液各组分的重量配比为:柠檬酸0.1%~0.3%、氯化钠0.1%~0.5%、蜂蜜0.1%~1%、其余为水;
(4)、魔芋脱毒:将魔芋切片放置于饱和石灰水中浸泡30分钟~2小时,过滤,重复处理两次,弃去石灰水,将魔芋切片浸泡在清水中,添加适量盐酸调pH至6.8,浸泡30分钟~2小时,过滤,然后用清水冲洗干净;
(5)、脱水:将魔芋切片均匀放在载体上,放入离心脱水机中脱水;
(6)、真空浸渍:将脱水后的魔芋切片按生产要求与浸渍液进行混合均匀,放入真空浸渍机内进行浸渍入味;以脱水后的魔芋切片的重量为依据,所述浸渍料的组分为:水2%~6%、食盐0.75%~1%、白糖3%~6%、麦芽糊精6%~8%、麦芽糖10%~18%;浸渍时间为:40~60分钟;浸渍温度:40~50℃;
(7)、速冻:将浸渍结束的原料取出,称重摆盘,并放于冷库内进行冷冻处理,温度为:-28℃~-34℃,时间为:2~4小时;
(8)、真空脆化:将冻好的魔芋切片分别放进脆化框内后,放入真空脆化机固定好,进行自动脆化处理,保证魔芋切片的含水量不大于5%;真空度-0.06~-0.08MPa,脆化温度85~98℃,时间为30~60分钟;
(9)、冷却:脆化完成后,将魔芋切片放置在架子上通过新风系统冷却至常温;
(10)、上辅料:将步骤(9)的魔芋切片用鲜香调味粉拌匀,进行调味;以魔芋切片的重量为依据,所述鲜香调味粉为:胡椒粉0.5~0.75%,鱼骨粉0.3~0.5%,食盐1~1.5%,鸡精0.75~1.25%,白砂糖0.75~1.25%;
(11)、金属探测:产品全部过金属探测仪,检验合格的产品通过传递口送到外包装间;
(12)、内包装、外包装、入库。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108497389A (zh) * | 2018-04-11 | 2018-09-07 | 安徽省义门苔干有限公司 | 一种膨化苔干的加工方法 |
CN108740700A (zh) * | 2018-03-30 | 2018-11-06 | 湖北茂顺农产品有限公司 | 一种鲜魔芋脱毒方法 |
CN108902300A (zh) * | 2018-06-13 | 2018-11-30 | 安徽东方果园生物科技有限公司 | 一种美容养颜葛根脆片的制备方法 |
CN114391647A (zh) * | 2022-01-12 | 2022-04-26 | 安徽福香源生态农业科技有限公司 | 木耳脆片生产工艺 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108740700A (zh) * | 2018-03-30 | 2018-11-06 | 湖北茂顺农产品有限公司 | 一种鲜魔芋脱毒方法 |
CN108497389A (zh) * | 2018-04-11 | 2018-09-07 | 安徽省义门苔干有限公司 | 一种膨化苔干的加工方法 |
CN108902300A (zh) * | 2018-06-13 | 2018-11-30 | 安徽东方果园生物科技有限公司 | 一种美容养颜葛根脆片的制备方法 |
CN114391647A (zh) * | 2022-01-12 | 2022-04-26 | 安徽福香源生态农业科技有限公司 | 木耳脆片生产工艺 |
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