CN107410989A - 一种酥脆酱春笋 - Google Patents
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Abstract
本发明主要涉及食品加工技术领域,公开了一种酥脆酱春笋,由以下原料制成:春笋、大豆低聚糖、乳酸菌、安琪酿酒酵母、食盐、酱香料;营养丰富,酥脆爽口,增加市场上春笋的深加工产品,满足消费者的口感和营养需求,增加春笋附加值,使种植户的经济收入提高12.6%;春笋2月中旬至3月中旬采挖的,鲜美可口,营养丰富,粗纤维较少,口感更加脆嫩,采收后,直接进行乳酸菌发酵和静置浸润,改变传统的蒸煮模式,丰富春笋的营养成分,保持春笋色泽黄白,脆嫩微酸,增加发酵香味;乳酸菌发酵后接入安琪酿酒酵母再次进行发酵,增加小分子的营养成分和自然发酵酒精,香味丰厚。
Description
技术领域
本发明主要涉及食品加工技术领域,尤其涉及一种酥脆酱春笋。
背景技术
春笋,笋体肥大、洁白如玉、肉质鲜嫩、美味爽口,被誉为“菜王”,又被称为“山八珍”,清淡鲜嫩,营养丰富,是高蛋白、低脂肪、低淀粉、多纤维素的营养美食,能够化痰止咳、健胃消食、美容护肤、保护视力、益脾补血、缓解疲劳,随着竹笋的种植面积逐渐扩大,竹笋的产量也越来越高,目前市场上开始出现少数几种竹笋深加工产品,原料并非春笋,口感粗硬,而且市售的深加工产品大多为干燥竹笋,还需要进行二次烹饪后才能食用,过程繁琐,因此,需要增加市场上的即食春笋产品。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种酥脆酱春笋。
一种酥脆酱春笋,由以下重量份的原料制成:春笋97~99、大豆低聚糖4~6、乳酸菌3~5、安琪酿酒酵母3~5、食盐1.4~1.6、酱香料120~130;所述的春笋,为2月中旬至3月中旬采挖的笋。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌13~15、干酪乳杆菌11~13、乳酸链球菌7~9、保加利亚乳杆菌4~6。
所述的酱香料,由以下重量份的原料组成:黄豆酱25~27、辣椒6~8、花椒6~8、胡椒6~8、八角6~8、茴香4~6、草果4~6、桂皮4~6、丁香4~6、白砂糖7~9;所述酱香料的制备方法,将辣椒、花椒、胡椒、八角、茴香、草果、桂皮和丁香粉碎,得大料粉,先将白砂糖加入热锅中,加热至完全融化,加入黄豆酱,翻炒均匀,加入大料粉,翻炒均匀后,加入春笋重量4~5倍量的水,加热煮沸至体积为原来的1/3,冷却至室温,得酱香料。
一种酥脆酱春笋的制备方法,包括以下步骤:
(1)将春笋剥皮,洗净,切片,得春笋片;
(2)向大豆低聚糖中加入少量水,充分溶解后,加入春笋片中,混合均匀,接入乳酸菌,于34~36℃恒温发酵12~14小时,降温至3~5℃,静置6~8小时,直接进行乳酸菌发酵和静置浸润,改变传统的蒸煮模式,丰富春笋的营养成分,保持春笋色泽黄白,脆嫩微酸,增加发酵香味,得乳酸发酵春笋;
(3)向乳酸发酵春笋接入安琪酿酒酵母,混合均匀,于26~28℃恒温发酵2~3天,增加小分子的营养成分和自然发酵酒精,香味丰厚,得酵母发酵春笋;
(4)将食盐加入酵母发酵春笋中,混合均匀,于2~4℃腌制4~6小时,使春笋咸甜适口,置于-36~-34℃冷冻10~12小时,使春笋中的结晶水分布均匀,得冷冻春笋;
(5)将冷冻春笋置于酱香料中,于2~4℃浸泡26~30小时,取出,沥水,蒸制10~12分钟,置于酱香料中充分解冻后气孔细密,充分吸收酱香料的香味,软化粗纤维,短时蒸制进行熟化,使口感更加细嫩,避免传统的长时卤制,保留春笋的鲜香和营养,得酱香春笋;
(6)将酱香春笋置于冷冻干燥机中,冷冻干燥至含水量为6~8%,气孔细密,保留细纤维的强度和春笋的营养成分,使春笋酥脆爽口,得酥脆酱春笋;
(7)包装,辐射杀菌,检验,得成品。
所述步骤(6)的冷冻干燥,冷冻温度为-44~-42℃,搁板加热温度为36~38℃。
本发明的优点是:本发明提供的酥脆酱春笋,营养丰富,酥脆爽口,增加市场上春笋的深加工产品,满足消费者的口感和营养需求,增加春笋附加值,使种植户的经济收入提高12.6%;春笋2月中旬至3月中旬采挖的,鲜美可口,营养丰富,粗纤维较少,口感更加脆嫩,采收后,直接进行乳酸菌发酵和静置浸润,改变传统的蒸煮模式,丰富春笋的营养成分,保持春笋色泽黄白,脆嫩微酸,增加发酵香味;乳酸菌发酵后接入安琪酿酒酵母再次进行发酵,增加小分子的营养成分和自然发酵酒精,香味丰厚;加入食盐进行低温腌制,使春笋咸甜适口,冷冻后使春笋中的结晶水分布均匀,置于酱香料中充分解冻后气孔细密,充分吸收酱香料的香味,软化粗纤维,短时蒸制进行熟化,使口感更加细嫩,避免传统的长时卤制,保留春笋的鲜香和营养;最后进行冷冻干燥,气孔细密,保留细纤维的强度和春笋的营养成分,使春笋酥脆爽口。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种酥脆酱春笋,由以下重量份的原料制成:春笋97、大豆低聚糖4、乳酸菌3、安琪酿酒酵母3、食盐1.4、酱香料120;所述的春笋,为2月中旬至3月中旬采挖的笋。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌13、干酪乳杆菌11、乳酸链球菌7、保加利亚乳杆菌4。
所述的酱香料,由以下重量份的原料组成:黄豆酱25、辣椒6、花椒6、胡椒6、八角6、茴香4、草果4、桂皮4、丁香4、白砂糖7;所述酱香料的制备方法,将辣椒、花椒、胡椒、八角、茴香、草果、桂皮和丁香粉碎,得大料粉,先将白砂糖加入热锅中,加热至完全融化,加入黄豆酱,翻炒均匀,加入大料粉,翻炒均匀后,加入春笋重量4倍量的水,加热煮沸至体积为原来的1/3,冷却至室温,得酱香料。
一种酥脆酱春笋的制备方法,包括以下步骤:
(1)将春笋剥皮,洗净,切片,得春笋片;
(2)向大豆低聚糖中加入少量水,充分溶解后,加入春笋片中,混合均匀,接入乳酸菌,于34℃恒温发酵14小时,降温至4℃,静置7小时,直接进行乳酸菌发酵和静置浸润,改变传统的蒸煮模式,丰富春笋的营养成分,保持春笋色泽黄白,脆嫩微酸,增加发酵香味,得乳酸发酵春笋;
(3)向乳酸发酵春笋接入安琪酿酒酵母,混合均匀,于26℃恒温发酵3天,增加小分子的营养成分和自然发酵酒精,香味丰厚,得酵母发酵春笋;
(4)将食盐加入酵母发酵春笋中,混合均匀,于4℃腌制5小时,使春笋咸甜适口,置于-35℃冷冻12小时,使春笋中的结晶水分布均匀,得冷冻春笋;
(5)将冷冻春笋置于酱香料中,于3℃浸泡28小时,取出,沥水,蒸制12分钟,置于酱香料中充分解冻后气孔细密,充分吸收酱香料的香味,软化粗纤维,短时蒸制进行熟化,使口感更加细嫩,避免传统的长时卤制,保留春笋的鲜香和营养,得酱香春笋;
(6)将酱香春笋置于冷冻干燥机中,冷冻干燥至含水量为6~8%,冷冻温度为-43℃,搁板加热温度为37℃,气孔细密,保留细纤维的强度和春笋的营养成分,使春笋酥脆爽口,得酥脆酱春笋;
(7)包装,辐射杀菌,检验,得成品。
实施例2
一种酥脆酱春笋,由以下重量份的原料制成:春笋98、大豆低聚糖5、乳酸菌4、安琪酿酒酵母4、食盐1.5、酱香料125;所述的春笋,为2月中旬至3月中旬采挖的笋。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌14、干酪乳杆菌12、乳酸链球菌8、保加利亚乳杆菌5。
所述的酱香料,由以下重量份的原料组成:黄豆酱26、辣椒7、花椒7、胡椒7、八角7、茴香5、草果5、桂皮5、丁香5、白砂糖8;所述酱香料的制备方法,将辣椒、花椒、胡椒、八角、茴香、草果、桂皮和丁香粉碎,得大料粉,先将白砂糖加入热锅中,加热至完全融化,加入黄豆酱,翻炒均匀,加入大料粉,翻炒均匀后,加入春笋重量5倍量的水,加热煮沸至体积为原来的1/3,冷却至室温,得酱香料。
制备方法同实施例1。
实施例3
一种酥脆酱春笋,由以下重量份的原料制成:春笋99、大豆低聚糖6、乳酸菌5、安琪酿酒酵母5、食盐1.6、酱香料130;所述的春笋,为2月中旬至3月中旬采挖的笋。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌15、干酪乳杆菌13、乳酸链球菌9、保加利亚乳杆菌6。
所述的酱香料,由以下重量份的原料组成:黄豆酱27、辣椒8、花椒8、胡椒8、八角8、茴香6、草果6、桂皮6、丁香6、白砂糖9;所述酱香料的制备方法,将辣椒、花椒、胡椒、八角、茴香、草果、桂皮和丁香粉碎,得大料粉,先将白砂糖加入热锅中,加热至完全融化,加入黄豆酱,翻炒均匀,加入大料粉,翻炒均匀后,加入春笋重量5倍量的水,加热煮沸至体积为原来的1/3,冷却至室温,得酱香料。
制备方法同实施例1。
对比例1
将春笋改为冬笋,其余制备方法,同实施例1。
对比例2
去除乳酸菌和步骤(2),其余制备方法,同实施例1。
对比例3
去除安琪酿酒酵母和步骤(3),其余制备方法,同实施例1。
对比例4
去除步骤(4)中的冷冻,其余制备方法,同实施例1。
对比例5
步骤(5)中的浸泡改为加热煮沸,其余制备方法,同实施例1。
对比例6
步骤(6)中的冷冻干燥改为烘干,其余制备方法,同实施例1。
实施例和对比例酱春笋的营养和风味:
选择安徽省宁国地区的同一批次的春笋50kg,随机分为10组,每组5kg,分别为实施例组、对比例组和对照组,实施例组和对比例组分别采用该组的方法制备酱春笋,对照组煮熟后不进行处理,进行空白对照,并随机选择40位健康受试者,年龄为18~60岁,对各组酱春笋进行感官评定,每种产品感官评定前需要用矿泉水漱口,并按照“采后处理对春笋贮藏品质的影响研究,张彩珍”的方法测定各组酱春笋的营养成分,实施例和对比例酱春笋的营养和风味见表1。
表1:实施例和对比例酱春笋的营养和风味
项目 | Vc/(mg/100g) | 蛋白质/(%) | 风味 |
实施例1 | 2.16 | 2.89 | 酱香浓郁,咸甜适中,酥脆爽口 |
实施例2 | 2.07 | 2.92 | 酱香浓郁,咸甜适中,酥脆爽口 |
实施例3 | 2.13 | 2.86 | 酱香浓郁,咸甜适中,酥脆爽口 |
对比例1 | 1.27 | 2.11 | 香味淡,酥脆度小 |
对比例2 | 1.53 | 2.08 | 香味淡 |
对比例3 | 1.31 | 2.14 | 香味淡 |
对比例4 | 1.26 | 2.21 | 香味淡,酥脆度小 |
对比例5 | 1.43 | 2.04 | 酥脆度小 |
对比例6 | 1.32 | 2.13 | 香味淡,酥脆度小 |
对照组 | 2.03 | 2.84 | 鲜美,有腥味 |
从表1的结果表明,实施例的酥脆酱春笋,Vc和蛋白质含量明显较对比例和对照组高,酱香浓郁,咸甜适中,酥脆爽口,说明本发明提供的酥脆酱春笋具有很好的营养和风味。
Claims (5)
1.一种酥脆酱春笋,其特征在于,由以下重量份的原料制成:春笋97~99、大豆低聚糖4~6、乳酸菌3~5、安琪酿酒酵母3~5、食盐1.4~1.6、酱香料120~130;所述的春笋,为2月中旬至3月中旬采挖的笋。
2.根据权利要求1所述酥脆酱春笋,其特征在于,所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌13~15、干酪乳杆菌11~13、乳酸链球菌7~9、保加利亚乳杆菌4~6。
3.根据权利要求1所述酥脆酱春笋,其特征在于,所述的酱香料,由以下重量份的原料组成:黄豆酱25~27、辣椒6~8、花椒6~8、胡椒6~8、八角6~8、茴香4~6、草果4~6、桂皮4~6、丁香4~6、白砂糖7~9;所述酱香料的制备方法,将辣椒、花椒、胡椒、八角、茴香、草果、桂皮和丁香粉碎,得大料粉,先将白砂糖加入热锅中,加热至完全融化,加入黄豆酱,翻炒均匀,加入大料粉,翻炒均匀后,加入春笋重量4~5倍量的水,加热煮沸至体积为原来的1/3,冷却至室温,得酱香料。
4.一种根据权利要求1所述酥脆酱春笋的制备方法,其特征在于,包括以下步骤:
(1)将春笋剥皮,洗净,切片,得春笋片;
(2)向大豆低聚糖中加入少量水,充分溶解后,加入春笋片中,混合均匀,接入乳酸菌,于34~36℃恒温发酵12~14小时,降温至3~5℃,静置6~8小时,得乳酸发酵春笋;
(3)向乳酸发酵春笋接入安琪酿酒酵母,混合均匀,于26~28℃恒温发酵2~3天,得酵母发酵春笋;
(4)将食盐加入酵母发酵春笋中,混合均匀,于2~4℃腌制4~6小时,置于-36~-34℃冷冻10~12小时,得冷冻春笋;
(5)将冷冻春笋置于酱香料中,于2~4℃浸泡26~30小时,取出,沥水,蒸制10~12分钟,得酱香春笋;
(6)将酱香春笋置于冷冻干燥机中,冷冻干燥至含水量为6~8%,得酥脆酱春笋;
(7)包装,辐射杀菌,检验,得成品。
5.根据权利要求4所述酥脆酱春笋的制备方法,其特征在于,所述步骤(6)的冷冻干燥,冷冻温度为-44~-42℃,搁板加热温度为36~38℃。
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