CN108094955A - 一种绿茶风味马蹄笋干的制备方法 - Google Patents
一种绿茶风味马蹄笋干的制备方法 Download PDFInfo
- Publication number
- CN108094955A CN108094955A CN201711353284.2A CN201711353284A CN108094955A CN 108094955 A CN108094955 A CN 108094955A CN 201711353284 A CN201711353284 A CN 201711353284A CN 108094955 A CN108094955 A CN 108094955A
- Authority
- CN
- China
- Prior art keywords
- green tea
- horseshoe
- bamboo shoots
- preparation
- dried bamboo
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 104
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 104
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 104
- 239000011425 bamboo Substances 0.000 title claims abstract description 104
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 57
- 235000009569 green tea Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 103
- 238000001035 drying Methods 0.000 claims abstract description 26
- 241001184477 Bambusa lapidea Species 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000011259 mixed solution Substances 0.000 claims description 25
- 239000011780 sodium chloride Substances 0.000 claims description 21
- 239000001110 calcium chloride Substances 0.000 claims description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 7
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 238000010129 solution processing Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 241000543826 Sinobambusa Species 0.000 description 1
- 241001400675 Sympodium Species 0.000 description 1
- -1 Ye Lv Element Chemical compound 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种绿茶风味马蹄笋干的制备方法,属于食品加工制备技术领域。所述绿茶风味马蹄笋干的制备方法,包括以下步骤:清洗、预处理、煮制、清洗、干燥和包装等步骤。本发明在马蹄笋干烘干过程中,利用微波干燥工艺和真空冷冻干燥工艺相结合的方法,使制得的笋干在色泽、营养方面较好,本发明利用绿茶来蒸煮马蹄笋,将绿茶风味与马蹄笋相结合,口感独特。
Description
技术领域
本发明涉及食品加工技术领域,特别是涉及一种绿茶风味马蹄笋干的制备方法。
背景技术
竹笋采收后笋体极易老化,若采收期过于集中,运输及销售不及时,易导致竹笋失去食用价值。笋干是以笋为原料,通过去壳、蒸煮、切片、发酵(或未经发酵)、烘干、包装等工艺制取的。笋干的加工,使得笋体的大多数自由水和部分结合水脱除,保证了竹笋能够长期贮藏,延长了竹笋的供应,在很大程度上解决了竹笋旺季运输和销售困难的问题,减少了竹笋的损耗,增加了竹农的经济收入,同时笋干还可以深加工成许多深受人们喜爱的食品,可以增加竹笋的附加值。
马蹄竹又称绿竹,禾本科簌竹属,为合轴型丛生竹的笋用竹,因笋形极似马蹄,俗称马蹄笋。马蹄竹笋肉莹白,鲜嫩清脆,清甜美味,营养丰富,是夏秋时节上等蔬菜。马蹄笋为笋中珍品,其壳薄肉厚,粗壮洁白,质地脆嫩,清甜爽口,营养丰富,性清凉。据研究报道,其粗纤维、可溶性糖、蛋白质等有机物、多种维生素以及磷、铁、钙、抗坏血酸等含量均高于其它笋类,富含人体必须的18种氨基酸,具有明目开窍,凉血解毒和降压降脂,去积食,防便秘,利尿,减肥,滋阴养颜防衰老,清暑解热之功效,是理想的保健佳品和纯天然绿色食品。
绿茶是未经发酵制成的茶,保留了鲜叶的天然物质,含有的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分较多。绿茶我国被誉为“国饮”。现代科学大量研究证实,茶叶确实含有与人体健康密切相关的生化成份,茶叶不仅具有提神清心、清热解暑、消食化痰、去脂减肥、清心除烦、解毒醒酒、生津止渴、降火明目、止痢除湿等药理作用。
目前市场上对笋干加工工艺杂多,马蹄笋具有具有明目开窍,凉血解毒和降压降脂,去积食,防便秘,利尿,减肥的功效;绿茶也具有去脂减肥、帮助消化,增强分解脂肪的功效,如何研制出既保留原汁原汁、营养丰富、口味独特的马蹄笋又有绿茶风味口感的马蹄笋干,从而满足人们的需求显得极为迫切。
发明内容
本发明目的在于提供一种绿茶风味马蹄笋干的制备方法,解决上述问题。
本发明是通过以下技术方案实现的:
一种绿茶风味马蹄笋干的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成4-8cm×2-3cm×0.2-0.5cm的鲜笋薄片;
(2)预处理:用小苏打溶液处理步骤(1)中得到的鲜笋薄片,然后用NaCl和CaCl2混合溶液进行预煮杀青2-5min,接着用绿茶浓缩液浸泡,以备用;
(3)煮制:将步骤(2)中预处理过的鲜笋薄片置于蒸锅内,底部用竹板隔开,加入绿茶混合溶液,煮制20-25min得到熟笋薄片;
(4)清洗:将熟笋薄片用水冲洗冷却至室温,沥干水以备用;
(5)干燥:将沥干水后的熟笋先进行第一道干燥工艺,然后再经过第二道干燥工艺;
(6)包装:将干燥完成后的笋干密封包装即可得到成品马蹄笋干。
优选地,所述步骤(2)中小苏打溶液的浓度为0.02%-0.05%,处理方法是浸泡2-5min。
优选地,所述步骤(2)中NaCl和CaCl2混合溶液的浓度为0.08%-0.1%。
优选地,所述NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1-0.3:1的重量份配比制成。
优选地,所述步骤(2)中绿茶浓缩液浸泡时间为28-36h。
优选地,所述步骤(3)中绿茶混合溶液是由绿茶、甘草、薄荷和水配制而成。
优选地,所述步骤(5)中的第一道干燥工艺为微波干燥工艺,所述微波功率为0.7-0.8kW/kg。
优选地,所述微波干燥时间为35-60min。
优选地,所述步骤(5)中的第二道干燥工艺为真空冷冻干燥,所述真空冷冻干燥条件为:预冷冻温度为-20℃--27℃,冷冻时间为150-200min,干燥室压强为18-20Pa。
本发明与现有技术对比的有益效果包括:
(1)本发明先采用小苏打溶液处理鲜笋,接着用NaCl和CaCl2混合溶液预煮杀青,再用绿茶浓缩液来浸泡蒸煮,这种处理方法,不仅能够很好的保持竹笋色泽和脆性,同时赋予马蹄笋浓郁的绿茶风味口感,更加清新脆甜。
(2)本发明在马蹄笋干烘干过程中,利用微波干燥工艺和真空冷冻干燥工艺相结合的方法,使制得的笋干在色泽、营养方面较好,且产品的复水率高,产品具有含水量低,外观佳,保存性好等特点。
具体实施方式
下面结合具体实施方式对本发明作进一步详细说明。应该强调的是,下述说明仅仅是示例性的,而不是为了限制本发明的范围及其应用。
实施例1
一种绿茶风味马蹄笋干的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成4-8cm×2-3cm×0.2-0.5cm的鲜笋薄片;
(2)预处理:用0.02%的小苏打溶液浸泡步骤(1)中的鲜笋薄片5min,然后用0.08%NaCl和CaCl2混合溶液进行预煮杀青5min,接着用绿茶浓缩液浸泡28h,以备用;
(3)煮制:将步骤(2)中预处理过的鲜笋薄片置于蒸锅内,底部用竹板隔开,加入绿茶混合溶液,煮制20min得到熟笋薄片;
(4)清洗:将熟笋薄片用水冲洗冷却至室温,沥干水以备用;
(5)干燥:将沥干水后的熟笋先进行微波干燥工艺,微波功率为0.7kW/kg,微波干燥60min;然后再经过真空冷冻干燥,预冷冻温度为-20℃,冷冻时间为200min,干燥室压强为20Pa。
(6)包装:将干燥完成后的笋干密封包装即可得到成品马蹄笋干。
步骤(2)中NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1:1的重量份配比制成。
步骤(3)中绿茶混合溶液是由绿茶、甘草、薄荷和水按照8:2:2:100配制而成。
实施例2
一种绿茶风味马蹄笋干的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成4-8cm×2-3cm×0.2-0.5cm的鲜笋薄片;
(2)预处理:用0.03%的小苏打溶液浸泡步骤(1)中的鲜笋薄片4min,然后用0.09%NaCl和CaCl2混合溶液进行预煮杀青3min,接着用绿茶浓缩液浸泡32h,以备用;
(3)煮制:将步骤(2)中预处理过的鲜笋薄片置于蒸锅内,底部用竹板隔开,加入绿茶混合溶液,煮制22min得到熟笋薄片;
(4)清洗:将熟笋薄片用水冲洗冷却至室温,沥干水以备用;
(5)干燥:将沥干水后的熟笋先进行微波干燥工艺,微波功率为0.75kW/kg,微波干燥50min;然后再经过真空冷冻干燥,预冷冻温度为-25℃,冷冻时间为180min,干燥室压强为19Pa。
(6)包装:将干燥完成后的笋干密封包装即可得到成品马蹄笋干。
步骤(2)中NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1:1的重量份配比制成。
步骤(3)中绿茶混合溶液是由绿茶、甘草、薄荷和水按照10:1:1:100配制而成。
实施例3
一种绿茶风味马蹄笋干的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成4-8cm×2-3cm×0.2-0.5cm的鲜笋薄片;
(2)预处理:用0.04%的小苏打溶液浸泡步骤(1)中的鲜笋薄片3min,然后用0.085%NaCl和CaCl2混合溶液进行预煮杀青4min,接着用绿茶浓缩液浸泡34h,以备用;
(3)煮制:将步骤(2)中预处理过的鲜笋薄片置于蒸锅内,底部用竹板隔开,加入绿茶混合溶液,煮制24min得到熟笋薄片;
(4)清洗:将熟笋薄片用水冲洗冷却至室温,沥干水以备用;
(5)干燥:将沥干水后的熟笋先进行微波干燥工艺,微波功率为0.78kW/kg,微波干燥48min;然后再经过真空冷冻干燥,预冷冻温度为-24℃,冷冻时间为185min,干燥室压强为20Pa。
(6)包装:将干燥完成后的笋干密封包装即可得到成品马蹄笋干。
步骤(2)中NaCl和CaCl2混合溶液是NaCl和CaCl2按0.3:1的重量份配比制成。
步骤(3)中绿茶混合溶液是由绿茶、甘草、薄荷和水按照5:1:1:100配制而成。
实施例4
一种绿茶风味马蹄笋干的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成4-8cm×2-3cm×0.2-0.5cm的鲜笋薄片;
(2)预处理:用0.05%的小苏打溶液浸泡步骤(1)中的鲜笋薄片2min,然后用0.1%NaCl和CaCl2混合溶液进行预煮杀青4min,接着用绿茶浓缩液浸泡36h,以备用;
(3)煮制:将步骤(2)中预处理过的鲜笋薄片置于蒸锅内,底部用竹板隔开,加入绿茶混合溶液,煮制25min得到熟笋薄片;
(4)清洗:将熟笋薄片用水冲洗冷却至室温,沥干水以备用;
(5)干燥:将沥干水后的熟笋先进行微波干燥工艺,微波功率为0.8kW/kg,微波干燥35min;然后再经过真空冷冻干燥,预冷冻温度为-27℃,冷冻时间为150min,干燥室压强为20Pa。
(6)包装:将干燥完成后的笋干密封包装即可得到成品马蹄笋干。
步骤(2)中NaCl和CaCl2混合溶液是NaCl和CaCl2按0.2:1的重量份配比制成。
步骤(3)中绿茶混合溶液是由绿茶、甘草、薄荷和水按照9:2:2:200配制而成。
以上内容是结合具体的/优选的实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,其还可以对这些已描述的实施例做出若干替代或变型,而这些替代或变型方式都应当视为属于本发明的保护范围。
Claims (9)
1.一种绿茶风味马蹄笋干的制备方法,其特征在于,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成4-8cm×2-3cm×0.2-0.5cm的鲜笋薄片;
(2)预处理:用小苏打溶液处理步骤(1)中得到的鲜笋薄片,然后用NaCl和CaCl2混合溶液进行预煮杀青2-5min,接着用绿茶浓缩液浸泡,以备用;
(3)煮制:将步骤(2)中预处理过的鲜笋薄片置于蒸锅内,底部用竹板隔开,加入绿茶混合溶液,煮制20-25min得到熟笋薄片;
(4)清洗:将熟笋薄片用水冲洗冷却至室温,沥干水以备用;
(5)干燥:将沥干水后的熟笋先进行第一道干燥工艺,然后再经过第二道干燥工艺;
(6)包装:将干燥完成后的笋干密封包装即可得到成品马蹄笋干。
2.根据权利要求1中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述步骤(2)中小苏打溶液的浓度为0.02%-0.05%,处理方法是浸泡2-5min。
3.根据权利要求1中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述步骤(2)中NaCl和CaCl2混合溶液的浓度为0.08%-0.1%。
4.根据权利要求3中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1-0.3:1的重量份配比制成。
5.根据权利要求1中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述步骤(2)中绿茶浓缩液浸泡时间为28-36h。
6.根据权利要求1中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述步骤(3)中绿茶混合溶液是由绿茶、甘草、薄荷和水配制而成。
7.根据权利要求1中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述步骤(5)中的第一道干燥工艺为微波干燥工艺,所述微波功率为0.7-0.8kW/kg。
8.根据权利要求1中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述微波干燥时间为35-60min。
9.根据权利要求1中所述绿茶风味马蹄笋干的制备方法,其特征在于,所述步骤(5)中的第二道干燥工艺为真空冷冻干燥,所述真空冷冻干燥条件为:预冷冻温度为-20℃--27℃,冷冻时间为150-200min,干燥室压强为18-20Pa。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711353284.2A CN108094955B (zh) | 2017-12-15 | 2017-12-15 | 一种绿茶风味马蹄笋干的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711353284.2A CN108094955B (zh) | 2017-12-15 | 2017-12-15 | 一种绿茶风味马蹄笋干的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108094955A true CN108094955A (zh) | 2018-06-01 |
CN108094955B CN108094955B (zh) | 2021-06-11 |
Family
ID=62217380
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711353284.2A Active CN108094955B (zh) | 2017-12-15 | 2017-12-15 | 一种绿茶风味马蹄笋干的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108094955B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108813473A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种即食型健康笋干的制作方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102805193A (zh) * | 2012-08-28 | 2012-12-05 | 湖南省林业科学院 | 一种毛竹春笋低糖笋脯的加工方法 |
CN103431030A (zh) * | 2013-08-23 | 2013-12-11 | 江南大学 | 一种竹笋的非活体保鲜方法 |
CN103652697A (zh) * | 2013-11-17 | 2014-03-26 | 李习琴 | 一种绿茶竹笋及其加工工艺 |
CN106260394A (zh) * | 2015-05-12 | 2017-01-04 | 正安县顶箐方竹笋有限公司 | 一种毛竹春笋低糖笋脯的加工方法 |
CN107439672A (zh) * | 2017-08-22 | 2017-12-08 | 宁国市茂盛食品有限公司 | 一种脱水笋干 |
-
2017
- 2017-12-15 CN CN201711353284.2A patent/CN108094955B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102805193A (zh) * | 2012-08-28 | 2012-12-05 | 湖南省林业科学院 | 一种毛竹春笋低糖笋脯的加工方法 |
CN103431030A (zh) * | 2013-08-23 | 2013-12-11 | 江南大学 | 一种竹笋的非活体保鲜方法 |
CN103652697A (zh) * | 2013-11-17 | 2014-03-26 | 李习琴 | 一种绿茶竹笋及其加工工艺 |
CN106260394A (zh) * | 2015-05-12 | 2017-01-04 | 正安县顶箐方竹笋有限公司 | 一种毛竹春笋低糖笋脯的加工方法 |
CN107439672A (zh) * | 2017-08-22 | 2017-12-08 | 宁国市茂盛食品有限公司 | 一种脱水笋干 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108813473A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种即食型健康笋干的制作方法 |
Also Published As
Publication number | Publication date |
---|---|
CN108094955B (zh) | 2021-06-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101142959B (zh) | 香酥脆枣及其制作方法 | |
CN103919074B (zh) | 一种真空低温油炸不同口味黄秋葵的制作工艺 | |
CN109123048B (zh) | 一种低糖健康杏脯的制备方法 | |
CN110973329A (zh) | 一种发酵型百香果果脯的加工方法 | |
CN105394654A (zh) | 一种香酥红薯干的加工制备方法 | |
CN107307241A (zh) | 一种保健复合果蔬饮料及其制备方法 | |
CN104431256A (zh) | 一种黄甘桃果脯的制作方法 | |
CN106036509A (zh) | 一种茶香牛干巴的制作方法 | |
CN107397092A (zh) | 一种火龙果茎饮料及其制备方法 | |
CN108094955A (zh) | 一种绿茶风味马蹄笋干的制备方法 | |
CN104286837B (zh) | 抗运动性疲劳营养套餐及其制备方法 | |
CN108935882A (zh) | 一种黄皮果蜜饯的加工方法 | |
KR101297488B1 (ko) | 울외 무침 및 그 제조 방법 | |
CN110915975A (zh) | 一种山楂桑葚汉堡及其制作工艺 | |
KR101971422B1 (ko) | 도라지배숙 조성물 제조방법 및 그 조성물에 의해 제조되는 도라지배숙 | |
CN107927147A (zh) | 一种马蹄笋干的制备方法 | |
KR20070058250A (ko) | 기능성 성분이 강화된 된장, 간장, 고추장 | |
CN104381898A (zh) | 枸杞复合红枣及其制造方法 | |
CN104757486A (zh) | 清热降火杏仁香芹菜泡菜及其制备方法 | |
KR101034595B1 (ko) | 홍삼혼합액 함유 오징어 및 그 제조방법 | |
CN104472635A (zh) | 一种香蕉营养饼干的加工工艺 | |
CN110050970B (zh) | 一种熟梅原味颗粒含片及其制备方法 | |
CN108157735A (zh) | 一种冰糖雪梨固体饮料及其制备方法 | |
CN107822104A (zh) | 一种盐渍腌制杏鲍菇的制备方法 | |
CN107114548A (zh) | 一种休闲食品藕片的制造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |