CN108391794B - 一种茭白松及其制作方法 - Google Patents
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Abstract
本发明公开了一种茭白松的制作方法，属于食品加工领域，该方法包括茭白预处理、酸解、酶解、高压蒸煮、干燥、搓松、翻炒等步骤。本发明制备的茭白松口感质感类似于肉松而又低热低脂，迎合现代膳食营养结构，满足了消费者对营养与风味的现实需求。
Description
技术领域
本发明属于食品加工领域，涉及一种茭白松及其制作方法。
背景技术
随着人们生活水平的不断提高，以肉类为代表的高热高脂高盐食品在食物结构中占的比例越来越高。以传统工艺制作而成的肉松虽有着酥松的口感，但这种产品一般高热量、高油脂、高盐，无法满足消费者对健康与美味的双重需要。这类饮食容易导致肥胖、高血脂症、高血糖症、和高血压等病症，严重威胁了人类健康。
膳食纤维是一种既不能被胃肠道消化吸收，也不能产生能量的多糖，是一类重要的食品功能性成分，具有调节人体膳食营养、改善肠道微生物、低热低脂的天然优势，世界卫生组织和国际营养学界对膳食纤维的摄入给出了统一的建议，即每人每天摄入量在25-35克之间，故低热、低脂的富含高膳食纤维的食品受到越来越多人的喜爱。
另一类是将豆粉、玉米粉等富含植物蛋白的原料磨粉后加入肉松而制成的肉粉松，以植物粉末为原料能在一定程度上降低其热量，同时以植物蛋白来替代动物蛋白，在营养上有所均衡。但豆粉不具备与肉类似的肌动蛋白，也没有完整的膳食纤维成分，在加工后难以达到肉松绒状蓬松的效果，故只能以粉末的形式与肉松混合。同时豆粉含有粗纤维，不经加工处理的粗纤维的口感较差。
目前，也有正在开发中的将香菇柄与肉混合制作的混合型肉松。虽然能一定程度的降低肉松的热量，但由于香菇柄中的口感粗糙，质地硬脆，因而香菇柄的添入使得肉松失去其蓬松润滑的口感。且香菇柄加工工艺繁琐，处理时间长，成本较高。
茭白又名高瓜、菰笋、菰手、茭笋，高笋，是禾本科菰属多年生宿根草本植物。茭白富含膳食纤维，摄入后产生的能量也较低。另外，茭白采后，由于贮运条件控制不当及受到损伤等原因，产品纤维化会加剧，失去鲜食的脆嫩口感，鲜食品质下降。但这种纤维化却为制作肉松提供了基础，高纤维素含量的茭白是做“肉松模拟”产品的合适原料。但在实际生产中不溶性膳食纤维可能会导致茭白松口感无法达到与肉纤维完全一致的蓬松质感。仅仅利用普通的传统工艺蒸煮、打松工艺无法将茭白分散，也无法将茭白的脆感转化成柔顺感。并且，仅凭翻炒加热无法使具有较高持水力的茭白水分均匀蒸发。
发明内容
本发明的目的是提供一种新的茭白加工产品——茭白松及其制作方法，不仅能实现传统肉松类似的口感和形态，还大大减低了油脂和蛋白含量，提供了优质的膳食纤维，解决目前肉松难以同时具备优良口感和低热量的问题。
本发明提供的茭白松的制作方法包括以下步骤：
1)预处理：选用无霉烂的茭白，将其切成茭白丝，用沸水清洗干净；
2)酸解：将洗净的茭白用食醋浸泡4-6h，随后用冷水清洗干净；
3)酶解：将酸解后的茭白用水浸泡，加柠檬酸调节pH为3-6，然后添加纤维素酶进行酶解，酶的使用量为茭白重量的0.1-0.5％，酶解温度为55-65℃，酶解时间为2-5h；
4)高压蒸煮：将酶解后的茭白进行高压蒸煮，蒸煮完毕后冷却，沥除表面水分；
5)两段式干燥：第一段采用热风干燥，至茭白水分含量为40-50％；第二段采用微波干燥，至水分含量为25-40％；
6)将干燥后的茭白进行搓松、翻炒后进行包装。
优选地，所述酶的使用量为茭白重量的0.3％。
优选地，酶解前加柠檬酸调节pH为5。
优选地，所述酶解温度为60℃，酶解时间为3h。
优选地，所述热风干燥的温度是50-75℃。
本发明的有益效果是：
发明创新的采用茭白这类热量低、含有丰富膳食纤维成分的原料，利用其纵向纤维结构制作植物肉松。采用的高压蒸煮方法，使茭白结构松散均匀质地柔软，利于风味物质渗透，赋予茭白松特有的口感和风味；采用热风-微波联合干燥的方法实现快速干燥，使茭白中的水分内外同时均匀蒸发，有利于纤维的展开，避免了由外向内的传统干燥导致的样品坍缩，促成了茭白松的优良质感；采用先酸解后酶解的方法专一性的水解β-1,4糖苷键，使样品中膳食纤维的分散，降低茭白硬脆的口感，增加适口性，而酶解作用不仅仅用于质感的改变，其产生的小分子糖和糊精还赋予了产品天然的甜味。
本发明采用酸解酶解、高压蒸煮、热风与微波联合干燥的方法，制备了一款口感质感类似于肉松而又低热低脂迎合现代膳食营养结构的类肉松食品，满足了消费者对营养与风味的现实需求。
具体实施方式
下面通过实施例对本发明进行详细地说明。
实施例1
一种茭白松的制作方法，步骤如下：
1)预处理：选用无霉烂的茭白，将其切成长约1cm的茭白丝，用沸水清洗3次。
2)酸解：将洗净的茭白加4倍体积的食醋浸泡5h，随后立即用冷水清洗干净。
3)酶解：将酸解后的茭白转移至酶解容器中，加水至茭白完全被淹没，然后加柠檬酸调节pH为5，再添加纤维素酶进行酶解，酶活不低于30000u/g，酶的使用量为茭白重量的0.3％，酶解温度为60℃，酶解时间3h。
4)高压蒸煮：将酶解后的茭白转移到高压蒸煮设备内，表压强为40kPa的压力蒸煮70min，蒸煮完毕后冷却，沥除表面水分。
5)干燥：将蒸煮后的茭白均匀平铺在托盘上，放入热风干燥设备中，设定温度为60℃，干燥时间50min，至茭白水分含量为45％，随后转入微波干燥设备，干燥至茭白水分含量为35％。
6)搓松：用木棍或擀面杖进行拍打、揉搓干燥后的茭白至蓬松状。或是用锋利程度较钝的搅拌头搅拌搓松。
7)翻炒：先用2-5％的油铺满锅底，以能平铺满而又不沉积为准，将茭白倒入锅中用小火翻炒。应当注意受热均匀、防止结团与局部焦糊。翻炒至茭白呈细松状后停火。以手感微干干燥，色泽微黄为佳。
8)包装：将产品密封于隔水容器中，得到茭白松成品。
实施例2
1)预处理：选用无霉烂的茭白，将其切成长约1cm的茭白丝，用沸水清洗干净。
2)酸解：将洗净的茭白加3倍体积的食醋浸泡6h，随后立即用冷水清洗干净。
3)酶解：将酸解后的茭白转移至酶解容器中，加水至茭白完全被淹没，然后加柠檬酸调节pH为4，再添加纤维素酶进行酶解，酶活不低于30000u/g，酶的使用量为茭白重量的0.2％，酶解温度为55℃，酶解时间5h。
4)高压蒸煮：将酶解后的茭白转移到高压蒸煮设备内，表压强为60kPa的压力蒸煮50min，蒸煮完毕后冷却，沥除表面水分。
5)干燥：将蒸煮后的茭白均匀平铺在托盘上，放入热风干燥设备中，设定温度为75℃，干燥时间35min，至茭白水分含量为50％，随后转入微波干燥设备，干燥至茭白水分含量为40％。
6)将干燥后的茭白进行搓松、翻炒后进行包装。
实施例3
1)预处理：选用无霉烂的茭白，将其切成长约1cm的茭白丝，用沸水清洗干净。
2)酸解：将洗净的茭白加食醋浸泡4h，随后立即用冷水清洗干净。
3)酶解：将酸解后的茭白转移至酶解容器中，加水至茭白完全被淹没，然后加柠檬酸调节pH为6，再添加纤维素酶进行酶解，酶活不低于30000u/g，酶的使用量为茭白重量的0.5％，酶解温度为65℃，酶解时间2h。
4)高压蒸煮：将酶解后的茭白转移到高压蒸煮设备内，表压强为50kPa的压力蒸煮60min，蒸煮完毕后冷却，沥除表面水分。
5)干燥：将蒸煮后的茭白均匀平铺在托盘上，放入热风干燥设备中，设定温度为50℃，干燥时间40min，至茭白水分含量为40％，随后转入微波干燥设备，干燥至茭白水分含量为25％。
6)将干燥后的茭白放入钝头搅拌机低速搅拌搓松30-60s。随后翻炒至茭白呈松绒状后停火，进行包装。
Claims (3)
1.一种茭白松的制作方法，其特征在于包括以下步骤：
1)预处理：选用无霉烂的茭白，将其切成茭白丝，用沸水清洗干净；
2)酸解：将洗净的茭白用食醋浸泡4-6h，随后用冷水清洗干净；
3)酶解：将酸解后的茭白用水浸泡，加柠檬酸调节pH为5，然后添加纤维素酶进行酶解，酶的使用量为茭白重量的0.3％，酶解温度为60℃，酶解时间为3h；
4)高压蒸煮：将酶解后的茭白进行高压蒸煮，蒸煮完毕后冷却，沥除表面水分；
5)两段式干燥：第一段采用热风干燥，至茭白水分含量为40-50％；第二段采用微波干燥，至水分含量为25-40％；
6)将干燥后的茭白进行搓松、翻炒后进行包装。
2.如权利要求1所述茭白松的制作方法，其特征在于：所述热风干燥的温度是50-75℃。
3.按权利要求1或2所述的方法制作而成的茭白松。
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