CN108013397A - 一种秋葵罐头及其制备方法 - Google Patents
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Abstract
本发明涉及一种秋葵罐头，包括以下重量份的各组分：固形物黄秋葵50‑60份，白砂糖30‑50份，食用盐10‑30份，柠檬酸5‑10份，冰醋酸3‑10份，维生素C 5‑12份，水40‑70份。本发明还提供一种秋葵罐头的制备方法，包括以下步骤：挑选，修整，漂烫，护色，罐装和灭菌。本发明秋葵罐头选用成熟、新鲜、脆嫩的青绿色黄秋葵作为原料，保证了黄秋葵的食用口感；采用柠檬酸和冰醋酸可保持或改进罐装秋葵的风味，降低PH值，减弱微生物的抗热性和抑制其生长，防止罐头常发生的细菌性胀罐和破坏，本发明的制备方法简单，漂烫可以放置酶醋褐变，有利于硬化、保脆及护色处理；采用护色液能最大限度的保留秋葵中的叶绿素不受损害。
Description
技术领域
本发明涉及食品深加工技术领域，具体涉及一种秋葵罐头及其制备方法。
背景技术
秋葵又名羊角豆、咖啡黄葵、毛茄，原产于非洲，20世纪初由印度引入我国。它的可食用部分是果荚，分绿色和红色两种，其脆嫩多汁，滑润不腻，香味独特，深受百姓青睐。
秋葵为低能量食物，是很好的减肥食品之一。秋葵还具有一定的药用价值：秋葵嫩果中含有一种黏性液质及阿拉伯聚糖、半乳聚糖、鼠李聚糖、蛋白质、草酸钙等，经常食用可帮助消化、增强体力、保护肝脏、健胃整肠。秋葵含有特殊的具有药效的成分，能强肾补虚，对男性器质性疾病有辅助治疗作用，是一种适宜的营养保健蔬菜，享有“植物伟哥”之美誉。
由于秋葵富含有锌和硒等微量元素，能增强人体防癌抗癌能力，还含有丰富的维生素C和可溶性纤维，对皮肤具有保健作用，能使皮肤美白、细嫩。一般人群均可食用秋葵，尤其适合胃炎、癌症、胃溃疡、贫血、消化不良者食用，特别是青壮年、运动员、护肤女士，男士更应该多吃。秋葵做为菜品在民间以江西萍乡为盛，云南、贵州、广西、江西其它县市也偶而能见到。近年来，在日本、台湾、香港及西方国家已成为热门畅销蔬菜，在非洲许多国家已成为运动员食用之首选蔬菜，更是老年人的保健食品。
秋葵在较高的温度下，由于呼吸作用相当快速，使组织快速老化、黄化及腐败，因此食用时间太多短暂。
发明内容
鉴于此，本发明的目的在于，旨在提供一种一年四季均可方便食用且美味可口的秋葵罐头及其制备方法。
为了达到上述发明目的，采取的技术方案如下：
一种秋葵罐头，包括以下重量份的各组分：
固形物黄秋葵50-60份，白砂糖30-50份，食用盐10-30份，柠檬酸5-10份，冰醋酸3-10份，维生素C 5-12份，水40-70份。
进一步的，所述罐头还包括有以重量份计的辣椒1-8份。
本发明提供的一种秋葵罐头的制备方法，包括以下步骤：
S1挑选，挑选成熟、新鲜、脆嫩的青绿色黄秋葵作原料；
S2修整，选取长短、粗细、色泽、脆嫩一致的黄秋葵50-60份洗净去蒂后备用；
S3漂烫，将修整后的上述黄秋葵迅速捞入85-95℃的烫液中，进行漂烫处理，漂烫时间为2-3min；
S4护色，按照料液比为3∶10的比例，将漂烫后的上述黄秋葵置于30-45℃的护色液中浸泡30min，其中，所述护色液为以质量浓度计的3％的氯化钠、0.3％氯化钙和3％的蔗糖混合液；
S5罐装，将浸泡完成的黄秋葵进行罐装，并加入白砂糖30-50份，食用盐10-30份，柠檬酸5-10份，冰醋酸3-10份，维生素C 5-12份、辣椒1-8份和水40-70份形成罐装的秋葵罐头；
S6灭菌，将罐装完成的秋葵罐头食品抽真空密封后进行杀菌，杀菌温度为120-150℃，灭菌时间为15-30s后，冷却后置于37℃的恒温库中保温15天后即得可出售的秋葵罐头。
本发明的有益效果：本发明秋葵罐头选用成熟、新鲜、脆嫩的青绿色黄秋葵作为原料，保证了黄秋葵的食用口感；采用柠檬酸和冰醋酸可保持或改进罐装秋葵的风味，降低PH值，减弱微生物的抗热性和抑制其生长，防止罐头常发生的细菌性胀罐和破坏。柠檬酸作pH调整剂，不但可以起到调味作用，还可保持其品质。柠檬酸所具有螯合作用和调节pH值得特性使其在速冻食品的加工中能增加抗氧剂的性能，抑制酶活性，延长食品保存期；增加维生素C是补充秋葵罐头制备过程中维生素的流失；本发明的制备方法简单，漂烫可以放置酶醋褐变，有利于硬化、保脆及护色处理；采用护色液能最大限度的保留秋葵中的叶绿素不受损害。
具体实施方式
为了使本技术领域的人员更好地理解本申请方案，下面将结合本申请中的实施例，对本申请的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本申请一部分的实施例，而不是全部的实施例。基于本申请中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都应当属于本申请保护的范围。
实施例1
一种秋葵罐头，包括以下重量份的各组分：
固形物黄秋葵50份，白砂糖30份，食用盐10份，柠檬酸5份，冰醋酸3份，维生素C 5份，辣椒1份和水40份。
本发明提供的一种秋葵罐头的制备方法，包括以下步骤：
S1挑选，挑选成熟、新鲜、脆嫩的青绿色黄秋葵作原料；
S2修整，选取长短、粗细、色泽、脆嫩一致的黄秋葵50份洗净去蒂后备用；
S3漂烫，将修整后的上述黄秋葵迅速捞入85℃的烫液中，进行漂烫处理，漂烫时间为2min；
S4护色，按照料液比为3∶10的比例，将漂烫后的上述黄秋葵置于30℃的护色液中浸泡30min，其中，所述护色液为以质量浓度计的3％的氯化钠、0.3％氯化钙和3％的蔗糖混合液；
S5罐装，将浸泡完成的黄秋葵进行罐装，并加入白砂糖30份，食用盐10份，柠檬酸5份，冰醋酸3份，维生素C 5份，辣椒1份和水40份形成罐装的秋葵罐头；
S6灭菌，将罐装完成的秋葵罐头食品抽真空密封后进行杀菌，杀菌温度为120℃，灭菌时间为15s后，冷却后置于37℃的恒温库中保温15天后即得可出售的秋葵罐头。
实施例2
一种秋葵罐头，包括以下重量份的各组分：
固形物黄秋葵55份，白砂糖40份，食用盐20份，柠檬酸8份，冰醋酸5份，维生素C 6份，辣椒3份和水65份。
本发明提供的一种秋葵罐头的制备方法，包括以下步骤：
S1挑选，挑选成熟、新鲜、脆嫩的青绿色黄秋葵作原料；
S2修整，选取长短、粗细、色泽、脆嫩一致的黄秋葵55份洗净去蒂后备用；
S3漂烫，将修整后的上述黄秋葵迅速捞入90℃的烫液中，进行漂烫处理，漂烫时间为2.5min；
S4护色，按照料液比为3∶10的比例，将漂烫后的上述黄秋葵置于40℃的护色液中浸泡30min，其中，所述护色液为以质量浓度计的3％的氯化钠、0.3％氯化钙和3％的蔗糖混合液；
S5罐装，将浸泡完成的黄秋葵进行罐装，并加入白砂糖40份，食用盐20份，柠檬酸8份，冰醋酸5份，维生素C 6份，辣椒3份和水65份形成罐装的秋葵罐头；
S6灭菌，将罐装完成的秋葵罐头食品抽真空密封后进行杀菌，杀菌温度为130℃，灭菌时间为20s后，冷却后置于37℃的恒温库中保温15天后即得可出售的秋葵罐头。
实施例3
一种秋葵罐头，包括以下重量份的各组分：
固形物黄秋葵60份，白砂糖50份，食用盐30份，柠檬酸10份，冰醋酸10份，维生素C12份，辣椒8份和水70份。
本发明提供的一种秋葵罐头的制备方法，包括以下步骤：
S1挑选，挑选成熟、新鲜、脆嫩的青绿色黄秋葵作原料；
S2修整，选取长短、粗细、色泽、脆嫩一致的黄秋葵60份洗净去蒂后备用；
S3漂烫，将修整后的上述黄秋葵迅速捞入95℃的烫液中，进行漂烫处理，漂烫时间为3min；
S4护色，按照料液比为3∶10的比例，将漂烫后的上述黄秋葵置于45℃的护色液中浸泡30min，其中，所述护色液为以质量浓度计的3％的氯化钠、0.3％氯化钙和3％的蔗糖混合液；
S5罐装，将浸泡完成的黄秋葵进行罐装，并加入白砂糖50份，食用盐30份，柠檬酸10份，冰醋酸10份，维生素C 12份，辣椒8份和水70份形成罐装的秋葵罐头；
S6灭菌，将罐装完成的秋葵罐头食品抽真空密封后进行杀菌，杀菌温度为150℃，灭菌时间为30s后，冷却后置于37℃的恒温库中保温15天后即得可出售的秋葵罐头。
本发明秋葵罐头选用成熟、新鲜、脆嫩的青绿色黄秋葵作为原料，保证了黄秋葵的食用口感；采用柠檬酸和冰醋酸可保持或改进罐装秋葵的风味，降低PH值，减弱微生物的抗热性和抑制其生长，防止罐头常发生的细菌性胀罐和破坏。柠檬酸作pH调整剂，不但可以起到调味作用，还可保持其品质。柠檬酸所具有螯合作用和调节pH值得特性使其在速冻食品的加工中能增加抗氧剂的性能，抑制酶活性，延长食品保存期；增加维生素C是补充秋葵罐头制备过程中维生素的流失；本发明的制备方法简单，漂烫可以放置酶醋褐变，有利于硬化、保脆及护色处理；采用护色液能最大限度的保留秋葵中的叶绿素不受损害。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.一种秋葵罐头，其特征在于，包括以下重量份的各组分：
固形物黄秋葵50-60份，白砂糖30-50份，食用盐10-30份，柠檬酸5-10份，冰醋酸3-10份，维生素C 5-12份，水40-70份。
2.根据权利要求1所述的一种秋葵罐头，其特征在于，所述罐头还包括有以重量份计的辣椒1-8份。
3.一种秋葵罐头的制备方法，其特征在于，包括以下步骤：
S1挑选，挑选成熟、新鲜、脆嫩的青绿色黄秋葵作原料；
S2修整，选取长短、粗细、色泽、脆嫩一致的黄秋葵50-60份洗净去蒂后备用；
S3漂烫，将修整后的上述黄秋葵迅速捞入85-95℃的烫液中，进行漂烫处理，漂烫时间为2-3min；
S4护色，按照料液比为3∶10的比例，将漂烫后的上述黄秋葵置于30-45℃的护色液中浸泡30min，其中，所述护色液为以质量浓度计的3％的氯化钠、0.3％氯化钙和3％的蔗糖混合液；
S5罐装，将浸泡完成的黄秋葵进行罐装，并加入白砂糖30-50份，食用盐10-30份，柠檬酸5-10份，冰醋酸3-10份，维生素C 5-12份、辣椒1-8份和水40-70份形成罐装的秋葵罐头；
S6灭菌，将罐装完成的秋葵罐头食品抽真空密封后进行杀菌，杀菌温度为120-150℃，灭菌时间为15-30s后，冷却后置于37℃的恒温库中保温15天后即得可出售的秋葵罐头。
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