CN108283287B - 南瓜小食品的加工方法 - Google Patents
南瓜小食品的加工方法 Download PDFInfo
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- CN108283287B CN108283287B CN201810075786.1A CN201810075786A CN108283287B CN 108283287 B CN108283287 B CN 108283287B CN 201810075786 A CN201810075786 A CN 201810075786A CN 108283287 B CN108283287 B CN 108283287B
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Abstract
本发明公开了一种南瓜小食品的加工方法,包括以下步骤:步骤一、南瓜去皮洗净后进行切割处理,得预处理原料,将预处理原料进行烫漂处理,得热烫原料;步骤二、将热烫原料置于‑10~‑20℃冷冻库中冷冻6~8h,得硬化原料;步骤三、将硬化原料置于油炸罐中,调节温度为80~120℃,压力为0.9~0.97个标准大气压,油炸75~85min,脱油,即得成品。本发明具有通过真空低温炸制而成具有纯天然,保持原有色泽,风味和营养,且无需任何食用化学添加剂,低脂肪,低热量和高纤维素的有益效果。
Description
技术领域
本发明涉及食品加工领域。更具体地说,本发明涉及一种南瓜小食品的加工方法。
背景技术
南瓜是葫芦科南瓜属的一个种,别名番瓜、北瓜,笋瓜、金瓜。南瓜含丰富多糖、类胡萝卜素、果胶、矿质元素和人体所需的氨基酸等,其中赖氨酸、亮氨酸、异亮氨酸、苯丙氨酸、苏氨酸等含量较高。南瓜内含有维生素和果胶,果胶有很好的吸附性,因此南瓜能黏结和消除体内细菌毒素和其他有害物质,如重金属中的铅、汞和放射性元素,起到解毒作用;此外,南瓜所含果胶还可以保护胃肠道黏膜,免受粗糙食品刺激,促进溃疡面愈合,适宜于胃病患者,所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化。再有,南瓜能消除致癌物质亚硝胺的突变作用,有防癌功效,并能帮助肝、肾功能的恢复,增强肝、肾细胞的再生能力。南瓜全国各地均有大量栽培,主要用于作蔬菜食用为主。南瓜的优点非常明显,它产量大、易成活、营养丰富,荒年可以代粮,故又称“饭瓜”“米瓜”。《北墅抱瓮录》中说:“南瓜愈老愈佳,宜用子瞻煮黄州猪肉之法,少水缓火,蒸令极熟,味甘腻,且极香。”所谓“子瞻煮黄州猪肉之法”,就是苏东坡制作东坡肉的方法,可见人们已将南瓜视为珍物。南瓜对环境适应性极强,耐旱耐贫,易于栽培,产量高,是我国夏秋主栽蔬菜品种之一和栽培较集中的大宗蔬菜产品,其资源十分丰富且耐贮藏,易运输,有利于加工。因此,需要制备一种纯天然,保持原有色泽,风味和营养,且无需任何食用化学添加剂,低脂肪,低热量和高纤维素的南瓜小食品。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
本发明还有一个目的是提供一种南瓜小食品的加工方法,其通过真空低温炸制而成具有纯天然,保持原有色泽,风味和营养,且无需任何食用化学添加剂,低脂肪,低热量和高纤维素的有益效果。
为了实现根据本发明的这些目的和其它优点,提供了一种南瓜小食品的加工方法,包括以下步骤:
步骤一、南瓜去皮洗净后进行切割处理,得预处理原料,将预处理原料进行烫漂处理,得热烫原料;
步骤二、将热烫原料置于-10~-20℃冷冻库中冷冻6~8h,得硬化原料;
步骤三、将硬化原料置于油炸罐中,调节温度为80~120℃,压力为0.9~0.97个标准大气压,油炸75~85min,脱油,即得成品。
优选的是,进行切割处理具体为切成厚度为0.5~1mm的南瓜片或长度为4~6cm的南瓜条。
优选的是,步骤一中烫漂处理具体为:将预处理原料置于90~100℃的热水中烫漂3~6min,取出置于13~15℃冷水中浸泡15s后,再置于13~15℃冷水浸泡25s,捞出沥干。
优选的是,进行切割处理具体为切成厚度为0.5~1mm的南瓜片,其中,预处理原料进行烫漂处理前还包括:贯穿预处理原料设置5-6个直径为3~5mm的第一通孔,在未开设第一通孔处针扎处理多个截面直径为0.5~0.8mm的第二通孔,其中,预处理原料表皮的孔隙率为20~25%。
优选的是,步骤一中烫漂处理具体为:
S1、将茶叶、蓝莓及葡萄按质量比为0.5:1:1混合,加入其总质量15%白糖,搅拌至白糖完全溶解后密封,调节室内温度为27~28℃放置17~19天,过滤得蔬果水,将蔬果水一分为二,将预处理原料置于90~100℃的其中一份蔬果水中浸泡7~8min,取出置于10~15℃另一份蔬果水中冷却10~15s,循环3次后,沥干,得浸泡原料;
S2、用橘子皮精油喷洒浸泡原料,即得热烫原料,其中,浸泡原料与喷洒至其上橘子皮精油的质量比为150:1,橘子皮精油的制备方法具体为:将黄橘皮、可乐按质量比为5:1混合打浆,密封置于冷冻冰箱中调节冷冻冰箱的温度由从10℃开始以10℃/min速度降至-20℃并保持10~15min,然后以10℃/min的速度升温至50℃并保持5~6min,反复进行3次,取出,得冷冻处理浆,加入冷冻处理浆总质量2倍量的水,控制温度为51~53℃,压力为0.012~0.016Mpa进行减压蒸馏,得橘子皮精油。
优选的是,步骤二中将热烫原料置于冷冻库中冷冻后,还包括:在冷冻后的热烫原料的每一个南瓜片上连线设置一条状面片,条状面片依次穿过一个南瓜片上的多个第一通孔后按压固定于南瓜片表面,得硬化原料;
其中,所述面片的制作方法具体为:
A1、按质量比为1:1蒸制土豆、及甘薯,后捣碎得糊状物;
A2、向糊状物中依次加入其总质量20~23%的面粉、其总质量0.05~0.06%的小苏打,边搅拌边加入柠檬水,以揉搓成面团,将面团置于发酵箱内,控制温度为34℃,发酵0.5h,取出,制成条状面片。
优选的是,步骤A2中柠檬水的制备方法为将柠檬打汁过滤得柠檬汁,将柠檬汁和水以体积比为1:30进行混合制得。
本发明至少包括以下有益效果:
第一、采用老熟南瓜,经真空低温炸制而成的一种果蔬方便即食食品,产品具有纯天然,加工后仍能保持原有色泽,风味和营养,且无需任何食用化学添加剂,低脂肪,低热量和高纤维素的特点,产品耐储存,延长了南瓜保存期,开袋(瓶)即食,满足了消费者对果蔬产品多种食用的需要,保存食用方便,脂肪含量在8.3-9.6%,含水率3.4-3.9%,菌落总数不大于1000 cfu/g,大肠菌群不大于30 MPN/100g,酸价不大于2mgKOH/g,过氧化值不大于0.25g/100g。
第二、南瓜片上第一通孔、第二通孔的设置,一方面增强入味性,另一方面减少油炸食品本身的锁油锁水效果,同时增强脱油效果,减少成品脂肪含量及含水率,含有率及含水率的降低能够相应的降低酸价和过氧化值,提高成品保存时间。
第三、南瓜片使用果蔬水进行烫漂,使成品口感,同时提高成品保存时间,橘子皮精油的制备进行减压低温蒸馏,能够有效避免高温对于橘子皮精油的损害。
第四、南瓜片上第一通孔的设置用于配合条状面片,以使南瓜小食品口感赋予层次感,同时面片在制备过程中,原料包括土豆、甘薯、及面粉,由于甘薯质地较硬,不易形成酥薄脆片,而土豆能够形成酥脆薄片(薯片),但是甘薯营养含量却明显高于土豆,如何配合甘薯、土豆,增强面片成型且后期油炸产生酥香缠绕片,增强南瓜的口感,添加面粉,在一定程度上增加其包裹效果,保证油炸酥脆性且片状成型稳定,加入柠檬水,柠檬水遭遇小苏打能够在整个面团内形成高比表面的微孔结构,增强发酵效果,在不影响南瓜片脱油的同时增强面团本身脱油效果,且小苏打的使用不仅用于发酵,成孔,同时能够有效提高土豆、甘薯、及面粉彼此之间的粘合性和融合性。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
<实施例1>
一种南瓜小食品的加工方法,包括以下步骤:
步骤一、采收选择无病虫害、无霉烂变质、色泽符合品种应有色泽和肉厚粉糯的老熟南瓜,南瓜去皮(采用人工或机械去皮和剔除不合格皮肉)洗净后(将南瓜放入清水中浸泡10min,然后进行冲洗,以将表面农药残留物及灰尘泥沙污染物冲洗干净,)进行切割处理,得预处理原料,将预处理原料置于100℃的热水中烫漂3min,取出置于13℃冷水中浸泡15s后,再置于15℃冷水浸泡25s,捞出沥干,得热烫原料;
步骤二、将热烫原料装入食品专用塑料袋或塑框中,置于-10℃冷冻库中冷冻8h,得硬化原料;
步骤三、选用棕榈油作为油炸用油,将硬化原料装入炸筐后放进油炸罐内旋固好,按设备操作要求先将贮油罐预热好到80℃启动油循环系统将油输入油炸罐,合盖;再将油炸罐加温开关打开加热油炸罐,调节温度为100℃,压力为0.95个标准大气压,油炸80min,脱油,即得成品。
其中,进行切割处理具体为:对剖去掉瓜中心的籽瓤,切成厚度为0.5~1mm范围内的南瓜片。
<实施例2>
一种南瓜小食品的加工方法,包括以下步骤:
步骤一、采收选择无病虫害、无霉烂变质、色泽符合品种应有色泽和肉厚粉糯的老熟南瓜,南瓜去皮(采用人工或机械去皮和剔除不合格皮肉)洗净后(将南瓜放入清水中浸泡10min,然后进行冲洗,以将表面农药残留物及灰尘泥沙污染物冲洗干净,)进行切割处理,得预处理原料,将预处理原料置于90℃的热水中烫漂6min,取出置于15℃冷水中浸泡15s后,再置于13℃冷水浸泡25s,捞出沥干,得热烫原料;
步骤二、将热烫原料装入食品专用塑料袋或塑框中,置于-20℃冷冻库中冷冻6h,得硬化原料;
步骤三、选用菜籽油作为油炸用油,将硬化原料装入炸筐后放进油炸罐内旋固好,按设备操作要求先将贮油罐预热好到100℃启动油循环系统将油输入油炸罐,合盖;再将油炸罐加温开关打开加热油炸罐,调节温度为120℃,压力为1.0个标准大气压,油炸75min,脱油,即得成品。
其中,进行切割处理具体为:对剖去掉瓜中心的籽瓤,切成长度为4~6cm范围内的南瓜条。
<实施例3>
一种南瓜小食品的加工方法,包括以下步骤:
步骤一、采收选择无病虫害、无霉烂变质、色泽符合品种应有色泽和肉厚粉糯的老熟南瓜,南瓜去皮(采用人工或机械去皮和剔除不合格皮肉)洗净后(将南瓜放入清水中浸泡10min,然后进行冲洗,以将表面农药残留物及灰尘泥沙污染物冲洗干净,)进行切割处理,得预处理原料,将预处理原料进行烫漂处理,得热烫原料;
步骤二、将热烫原料装入食品专用塑料袋或塑框中,置于-15℃冷冻库中冷冻7h,得硬化原料;
步骤三、选用茶油作为油炸用油,将硬化原料装入炸筐后放进油炸罐内旋固好,按设备操作要求先将贮油罐预热好到90℃启动油循环系统将油输入油炸罐,合盖;再将油炸罐加温开关打开加热油炸罐,调节温度为110℃,压力为0.97个标准大气压,油炸80min,脱油,即得成品。
进行切割处理具体为切成厚度为0.5~1mm范围内的南瓜片,其中,预处理原料进行烫漂处理前还包括:贯穿预处理原料设置5个直径为3~5mm范围内的第一通孔,在未开设第一通孔处针扎处理多个截面直径为0.5~0.8mm范围内的第二通孔,其中,预处理原料表皮的孔隙率为20~25%之间;
步骤一中烫漂处理具体为:
S1、将茶叶、蓝莓及葡萄按质量比为0.5:1:1混合,加入其总质量15%白糖,搅拌至白糖完全溶解后密封,调节室内温度为27~28℃范围内放置18天,过滤得蔬果水,将蔬果水一分为二,将预处理原料置于95℃的其中一份蔬果水中浸泡7.5min,取出置于12℃另一份蔬果水中冷却12s,循环3次后,沥干,得浸泡原料;
S2、用橘子皮精油喷洒浸泡原料,即得热烫原料,其中,浸泡原料与喷洒至其上橘子皮精油的质量比为150:1,橘子皮精油的制备方法具体为:将黄橘皮、可乐按质量比为5:1混合打浆,密封置于冷冻冰箱中调节冷冻冰箱的温度由从10℃开始以10℃/min速度降至-20℃并保持12min,然后以10℃/min的速度升温至50℃并保持5min,反复进行3次,取出,得冷冻处理浆,加入冷冻处理浆总质量2倍量的水,控制温度为52℃,压力为0.014Mpa进行减压蒸馏,得橘子皮精油。
步骤二中将热烫原料置于冷冻库中冷冻后,还包括:在冷冻后的热烫原料的每一个南瓜片上连线设置一条状面片,条状面片依次穿过一个南瓜片上的5个第一通孔后按压固定于南瓜片表面,得硬化原料,其中,5个第一通孔分布于正五边形的五个顶角,条状面片连线设置成五角星形;
其中,所述面片的制作方法具体为:
A1、按质量比为1:1蒸制土豆、及甘薯,后捣碎得糊状物;
A2、向糊状物中依次加入其总质量22%的面粉、其总质量0.055%的小苏打,边搅拌边加入柠檬水,以揉搓成面团,将面团置于发酵箱内,控制温度为34℃,发酵0.5h,取出,制成条状面片。
步骤A2中柠檬水的制备方法为将柠檬打汁过滤得柠檬汁,将柠檬汁和水以体积比为1:30进行混合制得。
<对比例1>
一种南瓜小食品的加工方法,其中,硬化原料的制备方法同实施例1,油炸过程中常压下,调节温度为150℃,油炸12min,进行同实施例1相同的脱油处理方法,即得成品。
<对比例2>
一种南瓜小食品的加工方法,具体制备方法同实施例3,区别在于其条状面片的制备方法具体为:将面粉加入其总质量0.055%的小苏打,边搅拌边加入水,以揉搓成面团,将面团置于发酵箱内,控制温度为34℃,发酵0.5h,取出,制成条状面片。
结果评定实验
1:感官评价测试
分别取实施例1、实施例3、对比例1、对比例2制得的南瓜小食品进行感官评价测试,分别将参评南瓜小食品分配给评价者,参与评价的人数为20人,0-10分制,评价结果见表1。
表1 感官评价结果统计表
参评南瓜小食品 | 8-10分 | 5-7分 | 0-4分 |
实施例1 | 15人,认为:脆香且在口中融化感好,无油腻感,色泽均一且呈金黄色; | 5人,认为:层次感欠佳,味道单一; | 无 |
实施例3 | 20人:认为外层连线设置的面片酥香爽口,配合南瓜片在口中融化感好,层次感带入佳 | 无 | 无 |
对比例1 | 无 | 4人,认为:脆香稍带油腻感,色泽不均一,且成型性不好; | 18人,认为:油腻感重、色泽不一、味道单一,成形性不好 |
对比例2 | 1人,认为:南瓜片口感酥脆 | 8人,认为:面片口感欠佳,南瓜片口感酥脆; | 11人,认为:面片连线设置导致脱油效果不均,进而导致南瓜片色泽不均,且面片口感欠佳,南瓜片油腻感重; |
2:脂肪含量及含水率的测定。
分别取实施例1、实施例3、对比例1、对比例2制得的南瓜小食品进行脂肪含量及含水率的测定,其中,脂肪含量的测定按照国家标准GB5009.6-2016食品种中脂肪测定方法中的索氏提取法进行测定,含水率的测定按照食品安全国家标准GB 5009.3-2016中食品水分测定第一法直接干燥法进行测定,测定结果如表2;
表2
实施例1 | 实施例3 | 对比例1 | 对比例2 | |
脂肪含量% | 9.6 | 8.3 | 12.3 | 11.1 |
含水率% | 3.9 | 3.4 | 4.1 | 3.6 |
由表2可知,实施例1的脂肪含量远低于对比例1的脂肪含量,主要是由于对比例1采用真空低温炸制的方法,能够有效降低成品脂肪含量,且对其水分含量的降低同样具有一定的效果,实施例3的成品脂肪含量和含水率,相对于其余成品而言,达到最优效果,其主要由以下原因:(1)相对于实施例1和对比例1而言,贯穿南瓜脆片针扎多个的第二通孔,第二通孔的设置一方面增强入味性,另一方面减少油炸食品本身的锁油锁水效果,同时增强脱油效果,减少成品脂肪含量及含水率;(2)相对于对比例2而言,实施例3面片的在制备的过程中,原料包括土豆、甘薯、及面粉,在保证油炸酥脆性的同时,加入柠檬水,柠檬水遭遇小苏打能够在整个面团内形成高比表面的微孔结构,避免面片在南瓜脆片外周造成的脱油效果欠佳的问题。
3:菌落总数及大肠菌群的测定。
大肠菌群是指在一定培养条件下能发酵乳糖、产酸产气的需氧和兼性厌氧革兰氏阴性无芽苞杆菌,分别取实施例1、实施例3、对比例1、对比例2制得的南瓜小食品进行菌落总数及大肠菌群的测定,其中,菌落总数的测定按照国家标准GB4789.3-2010食品菌落总数测定方法中的平板计数法进行测定,大肠菌群的测定按照食品安全国家标准GB 4789.3-2016中规定的食品大肠菌群平板计数法进行测定,测定结果如表3;
表3
实施例1 | 实施例3 | 对比例1 | 对比例2 | |
菌落总数(cfu/g) | 916 | 443 | 1407 | 1016 |
大肠菌群(MPN/100g) | 28 | 15 | 37 | 30 |
4:酸价及过氧化值的测定。
油脂在储藏、运输过程张,由于接触空气,受光线照射、微生物及酶的作用,出现令人讨厌的嗅味及味道,称为油脂酸败,对于油炸食品而言,油脂酸败导致的油炸食品质量下降的问题,是导致油炸食品保质期降低的主要问题,酸价表示中和1g化学物质所需的氢氧化钾的毫克数,它是油脂变质程度的指标,过氧化值是油脂和脂肪酸等被氧化程度的一种指标,用于说明样品是否因已被氧化而变质,对于油炸食品而言,通过检测其过氧化值可判断其质量和变质程度;分别取实施例1、实施例3、对比例1、对比例2制得的南瓜小食品进行真空充氮铝箔塑包装,置于温度为20-23℃的环境中20天后,进行酸价及过氧化值的测定,其中,酸价的测定按照国家标准GB5009.229-2016食品酸价测定方法测定,过氧化值的测定按照食品安全国家标准GB5009.227-2016中规定的食品过氧化值测定方法测定,测定结果如表4;
表4
实施例1 | 实施例3 | 对比例1 | 对比例2 | |
酸价(mgKOH/g) | 1.98 | 0.48 | 2.93 | 0.77 |
过氧化值(g/100g) | 0.24 | 0.02 | 0.55 | 0.04 |
5:保质时间的测定
分别取实施例1、实施例3、对比例1、对比例2制得的成品进行真空充氮铝箔塑包装,置于温度为20-23℃的环境中,分别通过专业检查人员感官检测食品的色香味进行质量评估,可知,第46天时,对比例1的食物出现开始变得不好吃,292天时实施例1的食物出现开始变得不好吃,407天时对比例2的食物开始变得不好吃,而此时实施例3的色香味均未出现明显的变化,直至624天时实施例3的食物开始变得不好吃。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (3)
1.一种南瓜小食品的加工方法,其特征在于,包括以下步骤:
步骤一、南瓜去皮洗净后进行切割处理,得预处理原料,将预处理原料进行烫漂处理,得热烫原料;
步骤二、将热烫原料置于-10~-20℃冷冻库中冷冻6~8h,得硬化原料;
步骤三、将硬化原料置于油炸罐中,调节温度为80~120℃,压力为0.9~0.97个标准大气压,油炸75~85min,脱油,即得成品;
进行切割处理具体为切成厚度为0.5~1mm的南瓜片,其中,预处理原料进行烫漂处理前还包括:贯穿预处理原料设置5-6个直径为3~5mm的第一通孔,在未开设第一通孔处针扎处理多个截面直径为0.5~0.8mm的第二通孔,其中,预处理原料表皮的孔隙率为20~25%;
步骤二中将热烫原料置于冷冻库中冷冻后,还包括:在冷冻后的热烫原料的每一个南瓜片上连线设置一条状面片,条状面片依次穿过一个南瓜片上的多个第一通孔后按压固定于南瓜片表面,得硬化原料;
其中,所述面片的制作方法具体为:
A1、按质量比为1:1蒸制土豆、及甘薯,后捣碎得糊状物;
A2、向糊状物中依次加入其总质量20~23%的面粉、其总质量0.05~0.06%的小苏打,边搅拌边加入柠檬水,以揉搓成面团,将面团置于发酵箱内,控制温度为34℃,发酵0.5h,取出,制成条状面片。
2.如权利要求1所述的南瓜小食品的加工方法,其特征在于,步骤一中烫漂处理具体为:
S1、将茶叶、蓝莓及葡萄按质量比为0.5:1:1混合,加入其总质量15%白糖,搅拌至白糖完全溶解后密封,调节室内温度为27~28℃放置17~19天,过滤得蔬果水,将蔬果水一分为二,将预处理原料置于90~100℃的其中一份蔬果水中浸泡7~8min,取出置于10~15℃另一份蔬果水中冷却10~15s,循环3次后,沥干,得浸泡原料;
S2、用橘子皮精油喷洒浸泡原料,即得热烫原料,其中,浸泡原料与喷洒至其上橘子皮精油的质量比为150:1,橘子皮精油的制备方法具体为:将黄橘皮、可乐按质量比为5:1混合打浆,密封置于冷冻冰箱中调节冷冻冰箱的温度由从10℃开始以10℃/min速度降至-20℃并保持10~15min,然后以10℃/min的速度升温至50℃并保持5~6min,反复进行3次,取出,得冷冻处理浆,加入冷冻处理浆总质量2倍量的水,控制温度为51~53℃,压力为0.012~0.016Mpa进行减压蒸馏,得橘子皮精油。
3.如权利要求1所述的南瓜小食品的加工方法,其特征在于,步骤A2中柠檬水的制备方法为将柠檬打汁过滤得柠檬汁,将柠檬汁和水以体积比为1:30进行混合制得。
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