CN107259455A - 一种马齿苋保健酱菜的加工工艺 - Google Patents
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Abstract
本发明公开了一种马齿苋保健酱菜的加工工艺，其特征在于：采用原料处理→杀青、保脆→冷冻干燥→盐腌→过滤、真空浓缩→酱汁调制→真空酱渍→包装、巴氏杀菌→检验、成品为加工工艺流程。有益效果：本发明以绿色自然、营养丰富的马齿苋为原料，通过杀青、保脆、冷冻干燥、真空浓缩、真空酱渍、巴氏杀菌等方法，使酱菜脆嫩爽口、营养丰富，还具有清热利湿、解毒消肿、消炎、止渴等效果，是一种营养健康、开胃滋补的保健食品。
Description
技术领域
本发明涉及一种酱菜的加工方法，尤其是涉及一种马齿苋保健酱菜的加工工艺。
背景技术
马齿苋，一年生草本，全株无毛。中国南北各地均产。性喜肥沃土壤，耐旱亦耐涝，生活力强，生于菜园、农田、路旁，为田间常见杂草。广布全世界温带和热带地区。全草供药用，有清热利湿、解毒消肿、消炎、止渴、利尿作用；种子明目；还可作兽药和农药；嫩茎叶可作蔬菜，味酸，也是很好的饲料。马齿苋用途广泛，但是加工为保健酱菜的相关产品还未见面市。
发明内容
本发明是提供一种马齿苋保健酱菜的加工工艺，本方法以绿色自然、营养丰富的马齿苋为原料，通过杀青、保脆、冷冻干燥、真空浓缩、真空酱渍、巴氏杀菌等方法，使酱菜脆嫩爽口、营养丰富，还具有清热利湿、解毒消肿、消炎、止渴等效果。
本发明解决其技术问题所采取的技术方案是：
一种马齿苋保健酱菜的加工工艺，其特征在于，采用原料处理→杀青、保脆→冷冻干燥→盐腌→过滤、真空浓缩→酱汁调制→真空酱渍→包装、巴氏杀菌→检验、成品为加工工艺流程，具体操作步骤为：
A、原料处理：选择新采下的马齿苋，除去采摘时混入的黄叶、杂质，清洗后用开水焯5-7分钟，过冷水冷却；
B、杀青、保脆：将马齿苋倒入盛有0.5-0.8%柠檬酸溶液的双层夹层锅沸水中杀青，杀青时间为8-10分钟，杀青后进行冷却；再置于3-5%的CaCl2溶液中浸泡，随后清水冲洗、沥干；
C、冷冻干燥：杀青后的马齿苋在-20~-25℃条件下，冷冻2-4小时，在装载量按12-15kg/m2、工作压力25-30Pa、解析压力12-15Pa、温度58-62℃的条件下将冷冻的马齿苋干燥；
D、盐腌：干燥后的马齿苋用精制食盐腌制，腌制时间为5-7小时；
E、过滤、真空浓缩：将加热处理过的杀青水，经过120目筛过滤，去除马齿苋残留下的碎屑及其他杂质，把过滤液吸入真空浓缩锅中进行浓缩，真空度为28-35千帕，蒸汽压力为80-90千帕，温度为70-75℃，浓缩至可溶性固形物含量为12%时出锅；
F、酱汁调制：浓缩后的杀青水加入0.15%的氢氧化钠，调节pH值至6-7，进行过滤，然后将陈皮、柚皮烘烤至干焦后粉碎，再与黄芪、党参、柴胡、肉豆蔻、老姜和茴香混合在一起，用3层纱布包好，放在锅中加水熬煮，取其液汁，加入适量香菇酱油和味精，制成酱汁备用；
G、真空酱渍：将马齿苋装入速制酱菜的真空渗透设备中，进行抽气实现相对真空，保持负压2-4小时后恢复常压，并在恢复常压过程中加入酱汁保持常压10小时；再进行充气加压，保持正压2-4小时后恢复常压，保持常压12小时；
H、包装、巴氏杀菌：酱渍后的马齿苋用包装瓶进行密封包装，采用巴氏杀菌法进行灭菌；
I、检验、成品：将产品进行检验，得成品。
有益效果：本发明以绿色自然、营养丰富的马齿苋植物为原料，通过杀青、保脆、冷冻干燥、真空浓缩、真空酱渍、巴氏杀菌等方法，使酱菜脆嫩爽口、营养丰富，还具有健脾开胃、补气安神、强精滋肾等功效，是一种营养健康、开胃滋补的保健食品。食用方便、老少皆宜。
具体实施方式
实施例1：
一种马齿苋保健酱菜的加工工艺，其特征在于，采用的操作步骤为：
A、原料处理：选择新采下的马齿苋、娃娃菜、泥胡菜，除去采摘时混入的黄叶、杂质，清洗后用开水焯3-4分钟，过冷水冷却；
B、杀青、保脆：将马齿苋、娃娃菜、泥胡菜倒入盛有0.2-0.3%柠檬酸溶液的双层夹层锅沸水中杀青，杀青时间为15分钟，杀青后进行冷却；再置于1.5%的CaCl2溶液中浸泡，随后清水冲洗、沥干；
C、冷冻干燥：杀青后的马齿苋、娃娃菜、泥胡菜在-12~-15℃条件下，冷冻6小时，在装载量按22-28kg/m2、工作压力32-37Pa、解析压力28-35Pa、温度65-70℃的条件下将冷冻的马齿苋、娃娃菜、泥胡菜干燥；
D、盐腌：干燥后的马齿苋、娃娃菜、泥胡菜用精制食盐腌制，腌制时间为12小时；
E、过滤、真空浓缩：将加热处理过的杀青水，经过160目筛过滤，去除马齿苋、泥胡菜残留下的碎屑及其他杂质，把过滤液吸入真空浓缩锅中进行浓缩，真空度为45千帕，蒸汽压力为68千帕，温度为58℃，浓缩至可溶性固形物含量为18%时出锅；
F、酱汁调制：浓缩后的杀青水加入0.08%的氢氧化钠，调节pH值至7.5，进行过滤，然后将桂皮、菖蒲叶烘烤至干焦后粉碎，再与决明子、丁香、甘草、当归、葱蒜和八角混合在一起，用4层纱布包好，放在锅中加水熬煮，取其液汁，加入适量豆豉酱油和白糖，制成酱汁备用；
G、真空酱渍：将马齿苋、娃娃菜、泥胡菜装入速制酱菜的真空渗透设备中，进行抽气实现相对真空，保持负压5-7小时后恢复常压，并在恢复常压过程中加入酱汁保持常压12小时；再进行充气加压，保持正压4-6小时后恢复常压，保持常压8小时；
H、包装、水浴杀菌：酱渍后的马齿苋、娃娃菜、泥胡菜用包装瓶进行密封包装，采用水浴杀菌法进行灭菌；
I、检验、成品：将产品进行精密检验，剔除不合格品，即为成品。
实施例2：
一种马齿苋保健酱菜的加工工艺，其特征在于，具体操作步骤为：
A、原料处理：选择新采下的马齿苋、玉竹、牛繁缕，除去采摘时混入的黄叶、杂质，清洗后用开水焯2-5分钟，过冷水冷却；
B、杀青、保脆：将马齿苋、玉竹、牛繁缕倒入盛有0.25%苹果酸溶液的双层夹层锅沸水中杀青，杀青时间为5分钟，杀青后进行冷却；再置于0.5-1.2%的CaCl2溶液中浸泡，随后清水冲洗、沥干；
C、冷冻干燥：杀青后的马齿苋、玉竹在-8~-12℃条件下，冷冻7小时，在装载量按18-22kg/m2、工作压力45-50Pa、解析压力32-36Pa、温度42-47℃的条件下将冷冻的马齿苋干燥；
D、盐腌：干燥后的马齿苋、玉竹、牛繁缕用精制食盐腌制，腌制时间为15小时；
E、过滤、真空浓缩：将加热处理过的杀青水，经过220目筛过滤，去除马齿苋、牛繁缕残留下的碎屑及其他杂质，把过滤液吸入真空浓缩锅中进行浓缩，真空度为50千帕，蒸汽压力为60千帕，温度为55℃，浓缩至可溶性固形物含量为23%时出锅；
F、酱汁调制：浓缩后的杀青水加入0.2%的氢氧化钠，调节pH值至8，进行过滤，然后将青橘皮、枇杷叶烘烤至干焦后粉碎，再与黄芩、白术、连翘、芍药、肉桂和姜片混合在一起，用5层纱布包好，放在锅中加水熬煮，取其液汁，加入适量花生酱油和鸡精，制成酱汁备用；
G、真空酱渍：将马齿苋、玉竹、牛繁缕装入速制酱菜的真空渗透设备中，进行抽气实现相对真空，保持负压1-3小时后恢复常压，并在恢复常压过程中加入酱汁保持常压15小时；再进行充气加压，保持正压3-5小时后恢复常压，保持常压20小时；
H、包装、巴氏杀菌：酱渍后的马齿苋、玉竹、牛繁缕用包装瓶进行密封包装，采用巴氏杀菌法进行灭菌；
I、检验、成品：将产品进行精密检验，剔除不合格品，即为成品。
Claims (1)
1.一种马齿苋保健酱菜的加工工艺，其特征在于，采用原料处理→杀青、保脆→冷冻干燥→盐腌→过滤、真空浓缩→酱汁调制→真空酱渍→包装、巴氏杀菌→检验、成品的加工工艺流程，具体操作步骤为：
A、原料处理：选择新采下的马齿苋，除去采摘时混入的黄叶、杂质，清洗后用开水焯5-7分钟，过冷水冷却；
B、杀青、保脆：将马齿苋倒入盛有0.5-0.8%柠檬酸溶液的双层夹层锅沸水中杀青，杀青时间为8-10分钟，杀青后进行冷却；再置于3-5%的CaCl2溶液中浸泡，随后清水冲洗、沥干；
C、冷冻干燥：杀青后的马齿苋在-20~-25℃条件下，冷冻2-4小时，在装载量按12-15kg/m2、工作压力25-30Pa、解析压力12-15Pa、温度58-62℃的条件下将冷冻的马齿苋干燥；
D、盐腌：干燥后的马齿苋用精制食盐腌制，腌制时间为5-7小时；
E、过滤、真空浓缩：将加热处理过的杀青水，经过120目筛过滤，去除马齿苋残留下的碎屑及其他杂质，把过滤液吸入真空浓缩锅中进行浓缩，真空度为28-35千帕，蒸汽压力为80-90千帕，温度为70-75℃，浓缩至可溶性固形物含量为12%时出锅；
F、酱汁调制：浓缩后的杀青水加入0.15%的氢氧化钠，调节pH值至6-7，进行过滤，然后将陈皮、柚皮烘烤至干焦后粉碎，再与黄芪、党参、柴胡、肉豆蔻、老姜和茴香混合在一起，用3层纱布包好，放在锅中加水熬煮，取其液汁，加入适量香菇酱油和味精，制成酱汁备用；
G、真空酱渍：将马齿苋装入速制酱菜的真空渗透设备中，进行抽气实现相对真空，保持负压2-4小时后恢复常压，并在恢复常压过程中加入酱汁保持常压10小时；再进行充气加压，保持正压2-4小时后恢复常压，保持常压12小时；
H、包装、巴氏杀菌：酱渍后的马齿苋用包装瓶进行密封包装，采用巴氏杀菌法进行灭菌；
I、检验、成品：将产品进行检验，得成品。
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| CN101878885A (zh) * | 2009-05-05 | 2010-11-10 | 鄂州市华容文昌综合食品厂 | 一种马齿苋酱菜及其制作方法 |
| CN104605301A (zh) * | 2015-02-17 | 2015-05-13 | 彭常安 | 一种刺嫩芽保健酱菜的加工工艺 |
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| CN107252069A (zh) * | 2017-07-02 | 2017-10-17 | 刘永 | 一种茼蒿保健酱菜的加工工艺 |
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| CN101878885A (zh) * | 2009-05-05 | 2010-11-10 | 鄂州市华容文昌综合食品厂 | 一种马齿苋酱菜及其制作方法 |
| CN104605301A (zh) * | 2015-02-17 | 2015-05-13 | 彭常安 | 一种刺嫩芽保健酱菜的加工工艺 |
| CN106107730A (zh) * | 2016-06-30 | 2016-11-16 | 彭波 | 一种苦菊营养酱菜的制作方法 |
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