CN108185425A - 一种牡丹花脆片的制备方法 - Google Patents
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Abstract
本发明公开了一种牡丹花脆片的制备方法,包括以下步骤:将新鲜牡丹花瓣浸泡在保鲜剂中4‑5个小时,取出后大火蒸制20‑30分钟;将蒸制过的牡丹花瓣在20‑25℃环境中放置10‑12小时后,在90‑95℃的高脂牛奶中浸泡10‑15分钟,微波真空干燥得到含水量为20%‑30%的牡丹花片;在牡丹花片表面均匀覆盖混合熟粉后,进行变温压差膨化,冷却至室温,得到含水量为8%‑12%的牡丹花脆片。采用本发明方法制备的牡丹花脆片食用方便,是适宜人们休闲即食的牡丹花食品,产品香脆可口,并最大限度的保留了牡丹花的营养成分、形状和颜色。
Description
技术领域
本发明涉及牡丹花食品加工领域,尤其涉及一种牡丹花脆片的制备方法。
背景技术
牡丹素有“国色天香”、“花中之王”的美称。随着科学技术的发展,牡丹花开随人意,一年四季都有花。牡丹除作欣赏之外,还有较高的食用和药用价值。鲜花对环境敏感,花期短,受环境污染的机会少,正常发育的鲜花是真正的绿色食品,是现代人追求食品天然化、营养化的佳品。
牡丹花的食用据史料介绍,从我国宋代就开始了。到了明清时期,人们已经有了较为完美的原料配方和制作方法。据清《养小录》记载:“牡丹花瓣,汤焯可,蜜浸可,肉汁烩亦可。”其意是:无论滑炒、勾芡,还是清炖,牡丹花那浓郁的香气终不改变。菜谱中就有牡丹花银耳汤、牡丹花溜鱼片、牡丹花里脊丝和牡丹花瓣酒,这些以牡丹花为主的菜肴,不仅味美清爽细嫩,而且都有食疗的作用。
已知的牡丹花食用方法主要为做菜食用,目前还没有一种牡丹花的即食食品。即食食品是指不需要加工处理,打开包装(或散装)可直接入口食用的一类食品,即食食品是现代生活方式产物,其食用方便、口味多样,可以满足人们快节奏的生活方式。
发明内容
基于背景技术存在的技术问题,本发明提出了一种牡丹花脆片的制备方法,采用本发明方法制备的牡丹花脆片食用方便,是适宜人们休闲即食的牡丹花食品,产品香脆可口,并最大限度的保留了牡丹花的营养成分、形状和颜色。
本发明提供了一种牡丹花脆片的制备方法,包括以下步骤:
S1、将新鲜牡丹花瓣浸泡在保鲜剂中4-5个小时,取出后大火蒸制20-30分钟;
S2、将S1中蒸制过的牡丹花瓣在20-25℃环境中放置10-12小时后,在90-95℃的高脂牛奶中浸泡10-15分钟,微波真空干燥得到含水量为20%-30%的牡丹花片;
S3、在S2中得到的牡丹花片表面均匀覆盖混合熟粉后,进行变温压差膨化,冷却至室温,得到含水量为8%-12%的牡丹花脆片。
优选地,保鲜剂的原料按重量份包括:椰子油0.5-0.7份、乙醇1.2-1.5份、柠檬酸0.9-1.1份、抗坏血酸磷酸酯钠2-3份、水8-10份。
优选地,保鲜剂原料中椰子油、乙醇、抗坏血酸磷酸酯钠的重量比为1:2-3:3-6。
优选地,保鲜剂的制备方法包括以下步骤:
步骤一、将椰子油加热至30-35℃,加入到乙醇中,搅拌均匀得到椰子油乙醇溶液备用;
步骤二、将柠檬酸、抗坏血酸磷酸酯钠依次加入到水中,搅拌5-10分钟后,再加入步骤一中制备的椰子油乙醇溶液,搅拌均匀,得到保鲜剂。
优选地,高脂牛奶中脂肪含量在15%-18%。
优选地,高脂牛奶是由牛奶和淡奶油调配而成。
优选地,S2中微波真空干燥的工艺条件:真空压力为0.06-0.08MPa、干燥温度为40-50℃、微波功率300-400W。
优选地,S3中变温压差膨化的工艺条件:膨化温度为100-110℃,膨化压力0.2-0.3MPa,停滞时间为5-10分钟,抽真空的真空度为-0.1MPa,抽真空温度为80-85℃。
优选地,S3中混合熟粉的原料按重量份包括:小麦粉2-3份、荞麦粉4-5份、绿豆粉5-6份。
优选地,混合熟粉的制备方法包括:将小麦粉、荞麦粉、绿豆粉混合均匀后,大火蒸制25-35分钟,得到混合熟粉。
优选地,S3中混合熟粉的使用量为牡丹花片重量的0.3%-0.5%。
优选地,牡丹花脆片调味后装入铝箔袋,充入氮气密封保存。
本发明提供了一种牡丹花脆片的制备方法,采用本发明方法制备的牡丹花脆片食用方便,是适宜人们休闲即食的牡丹花食品,产品香脆可口,可以通过添加各种调味料制成多种口味,满足人们的不同需求。本发明采用非油炸深加工工艺,最大限度的保留了牡丹花的营养成分、香气和花瓣的形状和颜色,使食用者在味觉、视觉、嗅觉上都得到了很大的满足,人们在食用牡丹花脆片时享受到花卉的风味。
由于牡丹花瓣较薄,纤维含量较低,在脆片加工过程中很难保持花瓣的完整性。为了保持牡丹花脆片的完整和实现酥脆的口感,本发明采用了保鲜剂浸泡、蒸制、高脂牛奶浸泡、包裹混合熟粉膨化等方法。
本发明采用的保鲜剂包含椰子油、乙醇、柠檬酸、抗坏血酸磷酸酯钠等物质,使用该保鲜剂可以提高牡丹花瓣的韧性,降低花瓣的易碎程度,且不易腐败。椰子油的成分主要是各种中链结构的饱和脂肪酸,含量超过90%,在牡丹花脆片制作过程中添加椰子油可以包裹牡丹花瓣中的水分,即保存水分又阻止细菌与水分接触,防止滋生细菌,但椰子油本身易腐败,要严格控制椰子油的使用量,并与乙醇、抗坏血酸磷酸酯钠配合使用。乙醇具有保鲜、抑菌、防腐的作用,同时又有助于椰子油更好的与水融合。抗坏血酸磷酸酯钠为食品行业中重要的抗氧保鲜剂,对椰子油和牡丹花瓣的防腐保鲜均有良好效果。添加柠檬酸可以调节牡丹花瓣的pH值,激发椰子油、乙醇、抗坏血酸磷酸酯钠组合的效力,同时又可以抑制牡丹花瓣在加工和存放过程中发生颜色改变。
大火蒸制、长时间静置、高脂牛奶浸泡等一系列操作可以增强牡丹花瓣的韧性,起到一定的定型效果,高脂牛奶浸泡后的牡丹花瓣的厚度大于新鲜牡丹花瓣的厚度,韧性、强度增加,这是保证经过脱水膨化的牡丹花片形状完整、厚度适宜的前提条件。
在微波干燥后的牡丹花片的表面覆盖由小麦粉、荞麦粉、绿豆粉组成的混合熟粉,一方面可以在膨化过程中保留牡丹花瓣中的一部分水分,又有利于形状的保持,同时这几种熟粉混合后在膨化条件下的膨化程度、膨化的口感与牡丹花瓣膨化的口感最接近,使牡丹花脆片的整体口感保持一致。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提供了一种牡丹花脆片的制备方法,包括以下步骤:
S1、将新鲜牡丹花瓣浸泡在保鲜剂中4.5个小时,取出后大火蒸制26分钟;
S2、将S1中蒸制过的牡丹花瓣在21℃环境中放置10.9小时,在92℃的脂肪含量为17.8%的高脂牛奶中浸泡13分钟,微波真空干燥得到含水量为22%的牡丹花片,其中,微波真空干燥的工艺条件:真空压力为0.06MPa、干燥温度为44℃、微波功率310W;
S3、将S2中得到的牡丹花片表面均匀覆盖混合熟粉,混合熟粉的使用量为牡丹花片重量的0.38%,进行变温压差膨化,冷却至室温,得到含水量为10%的牡丹花脆片,其中,变温压差膨化的工艺条件:膨化温度为106℃,膨化压力0.26MPa,停滞时间为8分钟,抽真空的真空度为-0.1MPa,抽真空温度为81℃。
变温压差膨化方法:将已覆盖混合熟粉的牡丹花片平铺在不锈钢盘上,厚度为1.5cm,置于膨化罐中升温至膨化温度106℃,罐内压力达到0.26MPa,在此条件下保持8分钟(即停滞时间)后瞬间泄压至真空度-0.1MPa,同时设定抽真空温度为81℃,使牡丹花片在此真空状态下膨化脱水。
S1中保鲜剂的原料按重量份包括:椰子油0.57份、乙醇1.23份、柠檬酸1.07份、抗坏血酸磷酸酯钠2.4份、水9.2 份。
S1中保鲜剂的制备方法包括以下步骤:
步骤一、将0.57份椰子油加热至33℃,加入到1.23份乙醇中,搅拌均匀得到椰子油乙醇溶液备用;
步骤二、将1.07份柠檬酸、2.4份抗坏血酸磷酸酯钠依次加入到9.2份水中,搅拌8分钟后,再加入步骤一中制备的椰子油乙醇溶液,搅拌均匀,得到保鲜剂。
S3中混合熟粉的原料按重量份包括:小麦粉2.5份、荞麦粉4.2份、绿豆粉5.8份,混合熟粉的制备方法为:将小麦粉、荞麦粉、绿豆粉混合均匀后,大火蒸制30分钟,得到混合熟粉。
实施例2
实施例1的牡丹花脆片的制备方法,还可以包括以下步骤:
S1、将新鲜牡丹花瓣浸泡在保鲜剂中4.8个小时,取出后大火蒸制22分钟;
S2、将S1中蒸制过的牡丹花瓣在23℃环境中放置11.7小时,在94℃的脂肪含量为16.6%的高脂牛奶中浸泡11分钟,微波真空干燥得到含水量为26%的牡丹花片,其中,微波真空干燥的工艺条件:真空压力为0.07MPa、干燥温度为49℃、微波功率380W;
S3、将S2中得到的牡丹花片表面均匀覆盖混合熟粉,混合熟粉的使用量为牡丹花片重量的0.47%,进行变温压差膨化,冷却至室温,得到含水量为11%的牡丹花脆片,其中,变温压差膨化的工艺条件:膨化温度为109℃,膨化压力0.22MPa,停滞时间为6分钟,抽真空的真空度为-0.1MPa,抽真空温度为83℃。
变温压差膨化方法:将已覆盖混合熟粉的牡丹花片平铺在不锈钢盘上,厚度为1cm,置于膨化罐中升温至膨化温度109℃,罐内压力达0.22MPa,在此条件下保持6分钟(即停滞时间)后瞬间抽真空至真空度-0.1MPa,同时设定抽真空温度为83℃,使牡丹花片在此真空状态下膨化脱水。
实施例3
实施例1的牡丹花脆片的制备方法,还可以包括以下步骤:
S1、将新鲜牡丹花瓣浸泡在保鲜剂中4.2个小时,取出后大火蒸制29分钟;
S2、将S1中蒸制过的牡丹花瓣放置在24℃环境中10.2小时,在93℃的脂肪含量为15.3%的高脂牛奶中浸泡14分钟,微波真空干燥得到含水量为28%的牡丹花片,其中,微波真空干燥的工艺条件:真空压力为0.08MPa、干燥温度为41℃、微波功率340W;
S3、将S2中得到的牡丹花片表面均匀覆盖混合熟粉,混合熟粉的使用量为牡丹花片重量的0.32%,进行变温压差膨化,冷却至室温,得到含水量为9%的牡丹花脆片,其中,变温压差膨化的工艺条件:膨化温度为102℃,膨化压力0.29MPa,停滞时间为9分钟,抽真空的真空度为-0.1MPa,抽真空温度为84℃。
变温压差膨化方法:将已覆盖混合熟粉的牡丹花片平铺在不锈钢盘上,厚度为1.2cm,置于膨化罐中升温至膨化温度102℃,罐内压力达0.29MPa,在此条件下保持9分钟(即停滞时间)后瞬间抽真空至真空度-0.1MPa,同时设定真空温度为84℃,使牡丹花片在此真空状态下膨化脱水。
实施例4
实施例1的牡丹花脆片的制备方法,其中S1中保鲜剂的原料按重量份还可以包括:椰子油0.68份、乙醇1.47份、柠檬酸1.01份、抗坏血酸磷酸酯钠2.1份、水8.3份。
保鲜剂的制备方法还可以包括以下步骤:
步骤一、将0.68份椰子油加热至34℃,加入到1.47份乙醇中,搅拌均匀得到椰子油乙醇溶液备用;
步骤二、将1.01份柠檬酸、2.1份抗坏血酸磷酸酯钠依次加入到8.3份水中,搅拌9分钟后,再加入步骤一中制备的椰子油乙醇溶液,搅拌均匀,得到保鲜剂。
实施例5
实施例1的牡丹花脆片的制备方法,其中S1中保鲜剂的原料按重量份还可以包括:椰子油0.52份、乙醇1.31份、柠檬酸0.92份、抗坏血酸磷酸酯钠2.6份、水9.8份。
保鲜剂的制备方法还可以包括以下步骤:
步骤一、将0.52份椰子油加热至31℃,加入到1.31份乙醇中,搅拌均匀得到椰子油乙醇溶液备用;
步骤二、将0.92份柠檬酸、2.6份抗坏血酸磷酸酯钠依次加入到9.8份水中,搅拌7分钟后,再加入步骤一中制备的椰子油乙醇溶液,搅拌均匀,得到保鲜剂。
实施例6
实施例1的牡丹花脆片的制备方法,其中S1中保鲜剂的原料按重量份还可以包括:椰子油0.63份、乙醇1.39份、柠檬酸0.96份、抗坏血酸磷酸酯钠2.9份、水8.9份。
实施例7
实施例1的牡丹花脆片的制备方法,S3中混合熟粉的原料按重量份还可以包括:小麦粉2.8份、荞麦粉4.4份、绿豆粉5.6份,混合熟粉的制备方法为:将小麦粉、荞麦粉、绿豆粉混合均匀后,大火蒸制33分钟,得到混合熟粉。
实施例8
实施例1的牡丹花脆片的制备方法,S3中混合熟粉的原料按重量份还可以包括:小麦粉2.2份、荞麦粉4.7份、绿豆粉5.3份,混合熟粉的制备方法为:将小麦粉、荞麦粉、绿豆粉混合均匀后,大火蒸制26分钟,得到混合熟粉。
本发明选用的牡丹花优选为铜陵凤丹牡丹,牡丹花瓣的采摘时间优选为上午8:00-10:00,优选采摘盛开期的牡丹花瓣,经研究发现,上午采摘的牡丹花瓣中黄酮和茶多酚含量较高,盛开期的牡丹花较其他几个时期,黄酮、茶多酚、还原糖含量较高。
本发明中涉及的大火蒸制为本领域的公知常识,优选采用优瑞杰牌RS-05型蒸煮炉,将火力调节至最大。本发明S3中牡丹花片表面均匀覆盖混合熟粉的方法优选采用云龙牌700型八角调味机搅拌,使混合熟粉吸附在牡丹花片表面。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种牡丹花脆片的制备方法,其特征在于,包括以下步骤:
S1、将新鲜牡丹花瓣浸泡在保鲜剂中4-5个小时,取出后大火蒸制20-30分钟;
S2、将S1中蒸制过的牡丹花瓣在20-25℃环境中放置10-12小时后,在90-95℃的高脂牛奶中浸泡10-15分钟,微波真空干燥得到含水量为20%-30%的牡丹花片;
S3、在S2中得到的牡丹花片表面均匀覆盖混合熟粉后,进行变温压差膨化,冷却至室温,得到含水量为8%-12%的牡丹花脆片。
2.根据权利要求1所述的一种牡丹花脆片的制备方法,其特征在于,所述保鲜剂的原料按重量份包括:椰子油0.5-0.7份、乙醇1.2-1.5份、柠檬酸0.9-1.1份、抗坏血酸磷酸酯钠2-3份、水8-10份。
3.根据权利要求2所述的一种牡丹花脆片的制备方法,其特征在于,所述保鲜剂原料中椰子油、乙醇、抗坏血酸磷酸酯钠的重量比为1:2-3:3-6。
4.根据权利要求2所述的一种牡丹花脆片的制备方法,其特征在于,所述保鲜剂的制备方法包括以下步骤:
步骤一、将椰子油加热至30-35℃,加入到乙醇中,搅拌均匀得到椰子油乙醇溶液备用;
步骤二、将柠檬酸、抗坏血酸磷酸酯钠依次加入到水中,搅拌5-10分钟后,再加入步骤一中制备的椰子油乙醇溶液,搅拌均匀,得到保鲜剂。
5.根据权利要求1所述的一种牡丹花脆片的制备方法,其特征在于,所述高脂牛奶中脂肪含量在15%-18%。
6.根据权利要求1所述的一种牡丹花脆片的制备方法,其特征在于,所述S2中微波真空干燥的工艺条件:真空压力为0.06-0.08MPa、干燥温度为40-50℃、微波功率300-400W。
7.根据权利要求1所述的一种牡丹花脆片的制备方法,其特征在于,所述S3中变温压差膨化的工艺条件:膨化温度为100-110℃,膨化压力0.2-0.3MPa,停滞时间为5-10分钟,抽真空的真空度为-0.1MPa,抽真空温度为80-85℃。
8.根据权利要求1所述的一种牡丹花脆片的制备方法,其特征在于,所述S3中混合熟粉的原料按重量份包括:小麦粉2-3份、荞麦粉4-5份、绿豆粉5-6份。
9.根据权利要求1所述的一种牡丹花脆片的制备方法,其特征在于,所述S3中混合熟粉的使用量为牡丹花片重量的0.3%-0.5%。
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