CN108378270B - 一种真空低温油炸食用菌的制备方法 - Google Patents
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Abstract
本发明公开了一种真空低温油炸食用菌的制备方法,属于休闲食品加工技术领域。其是将食用菌先于食盐水中经超声波‑光波联合处理,然后经超声波‑真空‑超声波的多阶段浸渍,再经速冻、真空低温油炸、脱油的步骤制成含油率仅为5‑7%的食用菌脆片。本发明不经传统的热水漂烫杀青,可最大程度的保持物料的营养成分;而采用多阶段浸渍工艺,在提高浸渍效率的同时可显著降低产品含油率,且本发明方法制备成本低、产品膨化率高、感官品质好。
Description
技术领域
本发明属于休闲食品加工技术领域,具体涉及一种真空低温油炸食用菌的制备方法。
背景技术
菌类、蔬菜类、水果类及豆类均是人们生活中常见的食品。其中,食用菌味道鲜美、风味独特、口感顺滑,并且富含蛋白质、纤维素及人体所必需的多种氨基酸,而且可以提供磷、钙、铁等多种矿质营养元素,在国际上被公认是最理想的蛋白质和营养组合来源,是二十一世纪人类最理想的食品。
目前果蔬脆片的加工方法主要有常压高温油炸法、真空低温油炸法、真空气流膨化法、真空冷冻干燥法。其中,真空低温油炸法由于适合加工的原料种类多,生产出来的果蔬脆片产品保留了大部分原料的营养成分,口感酥脆,风味香甜,口感和味道比真空气流膨化产品优越,是目前工厂化生产最广泛使用的技术,但其主要缺点是真空低温油炸法加工的果蔬脆片在油脂里的干燥时间比较长,导致产品的含油量都在20%以上,有的甚至高达40%,不符合现代人的饮食理念;另一方面,浸渍过程中均使用30-35%麦芽糖浸渍,浸渍一批原料后因麦芽糖浓度降低,必须全部丢弃,造成了资源浪费及污染环境。
发明内容
本发明的目的在于针对现有技术的不足,提供一种真空低温油炸食用菌的制备方法。该方法工艺简单、成本低,且所得产品膨化率高、感官品质好、含油量低。
为实现上述目的,本发明采用如下技术方案:
一种真空低温油炸食用菌的制备方法,其包括以下步骤:
(1)原料预处理:将挑选、清洗后的食用菌放入2-3wt%的食盐水中,超声波-光波联合作用下处理22-26min;超声波-光波联合作用的工艺参数为超声波功率600-800W、频率20-25kW,光波功率700-900W、波长700-800nm;
(2)多段浸渍处理:将预处理好的食用菌先浸没于浸渍液A中,500-580 W超声波作用下浸渍15-20min;然后置于浸渍液B中,0.07-0.08MPa条件下真空浸渍21-26min,再在300-360 W超声波作用下继续浸渍8-13min;所述浸渍液A中含0.2-0.4wt%结冷胶、0.2-0.4wt%海藻酸钠、0.1-0.3wt%氯化钙;所述浸渍液B中含0.3-0.5wt%结冷胶、0.1-0.2wt%海藻酸钠、0.2-0.4wt%氯化钙、43-49wt%麦芽糖;
(3)速冻处理:将浸渍好的食用菌放入速冻机中速冻8-11h;
(4)真空低温油炸:将速冻后的食用菌放入油炸机中,72-78℃、0.08-0.09MPa真空低温油炸18-23min;
(5)脱油:使油炸篮脱离油面,在真空条件下以380-500 r/min的转速离心脱油3.5-5min,得成品;所得产品中含油率为5-7%。
所述食用菌包括杏鲍菇、香菇、草菇、秀珍菇、海鲜菇中的任意一种。
步骤2)中食用菌与浸渍液B的质量比为1.5-2:1。本发明中每公斤浸渍液B可以浸渍3-4批的物料。
本发明的显著优点在于:
(1)本发明摒弃传统的热水漂烫杀青,而选用食盐水-超声波-光波联合处理的方法,一方面可以达到杀青灭酶的作用,最大程度的保持物料的营养成分,特别是避免热敏性营养成分的损失;另一方面可有效破碎物料的细胞壁,使后续的浸渍更快、更有效果。
(2)本发明在浸渍阶段采用多阶段浸渍工艺,即第一阶段在结冷胶、海藻酸钠、氯化钙组成的浸渍液A中进行超声波浸渍,可使浸渍液快速、均匀地渗透进入物料的细胞中,达到和增加膨化效果和降低吸油率的目的;在第二阶段中将物料于麦芽糖含量43-49%的浸渍液B中进行真空浸渍,可使浸渍液B反复用于浸渍3-4批原料,从而可避免传统浸渍中浸渍液(麦芽糖含量30-35%)仅能用于一批原料的浸渍后就需全部丢弃的问题,大大节约生产成本,保护环境;第三次采用超声波浸渍,可使浸渍液更均匀的分布于物料内部,从而使后续速冻时产生的冰晶更均匀,促使产品口感更细腻。
(3)采用本发明技术制备,可使产品的含油率由现有的20-25%降至5-7%,大大降低了产品的吸油率。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
一种真空低温油炸食用菌的制备方法,其包括以下步骤:
(1)原料预处理:将挑选、清洗后的170kg杏鲍菇放入2wt%的食盐水中,在超声波功率600W、频率25kW,光波功率700W、波长800nm的条件下超声波-光波联合处理26min;
(2)多段浸渍处理:将预处理好的杏鲍菇先浸没于浸渍液A中,580 W超声波作用下浸渍15min;然后置于100kg浸渍液B中,0.08MPa条件下真空浸渍26min,再在320 W超声波作用下继续浸渍12min;所述浸渍液A中含0.2wt%结冷胶、0.4wt%海藻酸钠、0.3wt%氯化钙;所述浸渍液B中含0.5wt%结冷胶、0.1wt%海藻酸钠、0.2wt%氯化钙、43wt%麦芽糖;
(3)速冻处理:将浸渍好的杏鲍菇放入速冻机中速冻11h;
(4)真空低温油炸:将速冻后的杏鲍菇放入油炸机中,75℃、0.09MPa真空低温油炸20min;
(5)脱油:使油炸篮脱离油面,在真空条件下以500 r/min的转速离心脱油3.5min,得成品;所得产品中含油率为6.2%。
其中,步骤(2)中所用100kg浸渍液B可反复用于4批杏鲍菇(每批170kg)的浸渍。
采用多阶段浸渍工艺可以使产品生产成本从80-95元/kg降至60-90元/kg,更好的保持了杏鲍菇原有的色泽和香味,且浸渍液可得到全部利用,不污染环境。
实施例2
一种真空低温油炸食用菌的制备方法,其包括以下步骤:
(1)原料预处理:将挑选、清洗后的170kg香菇放入3wt%的食盐水中,在超声波功率800W、频率20kW,光波功率900W、波长700nm的条件下超声波-光波联合处理22min;
(2)多段浸渍处理:将预处理好的香菇先浸没于浸渍液A中,500 W超声波作用下浸渍20min;然后置于100kg浸渍液B中,0.07MPa条件下真空浸渍21min,再在360 W超声波作用下继续浸渍8min;所述浸渍液A中含0.4wt%结冷胶、0.2wt%海藻酸钠、0.1wt%氯化钙;所述浸渍液B中含0.3wt%结冷胶、0.2wt%海藻酸钠、0.4wt%氯化钙、49wt%麦芽糖;
(3)速冻处理:将浸渍好的香菇放入速冻机中速冻8h;
(4)真空低温油炸:将速冻后的香菇放入油炸机中,72℃、0.08MPa真空低温油炸23min;
(5)脱油:使油炸篮脱离油面,在真空条件下以380 r/min的转速离心脱油5min,得成品;所得产品中含油率为6.5%。
其中,步骤(2)中所用100kg浸渍液B可反复用于3批香菇(每批170kg)的浸渍。
采用多阶段浸渍工艺可以使产品生产成本从100-115元/kg降至80-90元/kg,更好的保持了香菇原有的色泽和香味,且浸渍液可得到全部利用,不污染环境。
实施例3
一种真空低温油炸食用菌的制备方法,其包括以下步骤:
(1)原料预处理:将挑选、清洗后的170kg草菇放入3wt%的食盐水中,在超声波功率700W、频率23kW,光波功率800W、波长750nm的条件下超声波-光波联合处理24min;
(2)多段浸渍处理:将预处理好的草菇先浸没于浸渍液A中,550 W超声波作用下浸渍17min;然后置于100kg浸渍液B中,0.08MPa条件下真空浸渍25min,再在300 W超声波作用下继续浸渍13min;所述浸渍液A中含0.3wt%结冷胶、0.3wt%海藻酸钠、0.2wt%氯化钙;所述浸渍液B中含0.4wt%结冷胶、0.15wt%海藻酸钠、0.3wt%氯化钙、45wt%麦芽糖;
(3)速冻处理:将浸渍好的草菇放入速冻机中速冻10h;
(4)真空低温油炸:将速冻后的草菇放入油炸机中,78℃、0.09MPa真空低温油炸18min;
(5)脱油:使油炸篮脱离油面,在真空条件下以420 r/min的转速离心脱油4min,得成品;所得产品中含油率为5.8%。
其中,步骤(2)中所用100kg浸渍液B可反复用于3批草菇(每批170kg)的浸渍。
采用多阶段浸渍工艺可以使产品生产成本从120-135元/kg降至100-110元/kg,更好的保持了草菇原有的色泽和香味,且浸渍液可得到全部利用,不污染环境。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (3)
1.一种真空低温油炸食用菌的制备方法,其特征在于,包括以下步骤:
(1)原料预处理:将挑选、清洗后的食用菌放入2-3wt%的食盐水中,超声波-光波联合作用下处理22-26min;
(2)多段浸渍处理:将预处理好的食用菌先浸没于浸渍液A中,500-580 W超声波作用下浸渍15-20min;然后置于浸渍液B中,0.07-0.08MPa条件下真空浸渍21-26min,再在300-360W超声波作用下继续浸渍8-13min;
(3)速冻处理:将浸渍好的食用菌放入速冻机中速冻8-11h;
(4)真空低温油炸:将速冻后的食用菌放入油炸机中,72-78℃、0.08-0.09MPa真空低温油炸18-23min;
(5)脱油:使油炸篮脱离油面,在真空条件下以380-500 r/min的转速离心脱油3.5-5min,得成品;
步骤( 1)所述超声波-光波联合作用的工艺参数为:超声波功率600-800W、频率20-25kW,光波功率700-900W、波长700-800nm;
步骤( 2)所述浸渍液A中含0.2-0.4wt%结冷胶、0.2-0.4wt%海藻酸钠、0.1-0.3wt%氯化钙;所述浸渍液B中含0.3-0.5wt%结冷胶、0.1-0.2wt%海藻酸钠、0.2-0.4wt%氯化钙、43-49wt%麦芽糖;
所得产品中含油率为5-7%。
2.根据权利要求1所述的一种真空低温油炸食用菌的制备方法,其特征在于:所述食用菌包括杏鲍菇、香菇、草菇、秀珍菇、海鲜菇中的任意一种。
3.根据权利要求1所述的一种真空低温油炸食用菌的制备方法,其特征在于:步骤( 2)中食用菌与浸渍液B的质量比为1.5-2:1。
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