CN108094955B - 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
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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 (1)
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；
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；
所述步骤(2)中NaCl和CaCl2混合溶液的浓度为0.08％-0.1％；
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；
所述步骤(2)中绿茶浓缩液浸泡时间为28-36h；
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；
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；
所述微波干燥时间为35-60min；
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。
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| 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 |
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| 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 |
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