CN108450931A - 一种蛹虫草罐头的加工方法 - Google Patents
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Abstract
本发明公开了一种蛹虫草罐头的加工方法，包括主要原料和辅料，主要原料包括蛹虫草子实体，辅料包括白砂糖、柠檬酸、抗坏血酸、水；加工方法包括原料清洗、预煮、装罐注汤、杀菌、冷却和包装入库的步骤。本发明属于虫草罐头技术领域，本发明罐头食品以蛹虫草菌为原料，在不破坏蛹虫草营养的基础上，将其加工成方便携带和食用的罐头食品；该罐头食品口感韧滑，风味独特，适合大众食用。本发明为了减缓其不悦味道，在汁液中加入了白砂糖、柠檬酸、抗坏血酸，不仅优化了蛹虫草罐头的口感，而且提高了产品的营养价值和保健功效。
Description
技术领域
本发明属于虫草罐头技术领域，具体是指一种蛹虫草罐头的加工方法。
背景技术
蛹虫草，又名冬虫草，是一种食用真菌，颜色为橘黄色或橘红色，子座单生或数个，其子实体顶部略膨大，呈棒状，用孢子生殖。蛹虫草主要的活性成分主要是：虫草素、虫草多糖、甘露醇、SOD酶和麦角留醇等。
蛹虫草菌的作用：1、提高机体免疫功能：蛹虫草能增加免疫系统细胞、组织数量，促进抗体产生，增加吞噬、杀伤细胞数量，增强其功能；2、降压降脂：蛹虫草可以降低血液中的甘油三酯，减轻动脉粥样硬化；3、防癌抗癌：蛹虫草中的主要成分虫草素在体外具有明确的抑制、杀伤肿瘤细胞的作用；4、抗疲劳：蛹虫草能提高人体能量工厂—线粒体的能量，提高机体耐寒能力，减轻疲劳。
蛹虫草营养价值高，功效多，单纯的蛹虫草加工食用，通常伴有少量令人不悦的味道，所以作为食材时常常作为辅料。而用于加工成蛹虫草罐头的加工方法可实现对蛹虫草原料的综合利用，食用方便，且便于储存，提高其经济价值，但是目前现有技术鲜有蛹虫草罐头的相关报道。
发明内容
为解决上述现有难题，本发明的目的是充分开发蛹虫草原料的深加工产品，提供一种蛹虫草罐头的加工方法。
本发明采用的技术方案如下：本发明蛹虫草罐头的加工方法，包括主要原料和辅料，主要原料包括蛹虫草子实体，辅料包括白砂糖、柠檬酸、抗坏血酸、水；
所述蛹虫草罐头的加工方法包括如下步骤：
(1)原料清洗：选用优质成熟的蛹虫草子实体为原料，将蛹虫草用流水洗涤4～8小时，去除杂质，再用不锈钢剪刀修剪去除蛹虫草子实体蒂头，备用；
(2)预煮：将洗净的蛹虫草送到连续式预煮机预煮三分钟，水温控制在85～90℃，然后送入冷却槽内冷却；
(3)装罐注汤：将预煮过的蛹虫草进行装罐；然后将配料锅内的清水煮沸，按照重量配比加入6％的白砂糖，0.12％柠檬酸，0.01％维生素C，待溶解后通过加汁机进行加汁，先将汁液温度加热到100℃，然后实罐加汁，蛹虫草子实体与填充液的混合重量比为(50～60)：(40～50)；加汁后真空封口，封口时罐内中心温度应达到75～80℃，罐头真空度为0.05MPa以上；
(4)杀菌、冷却：采用常压杀菌法，杀菌时间15～20min，杀菌结束后进行反压、冷却，温度冷却到35～40℃后出锅；
(5)包装入库：包装前打检，剔除低真空罐、废次品罐，擦净罐面，贴标装箱入库。
采用上述方案本发明取得有益效果如下：本发明罐头食品以蛹虫草菌为原料，在不破坏蛹虫草营养的基础上，将其加工成方便携带和食用的罐头食品；该罐头食品口感韧滑，风味独特，适合大众食用。本发明为了减缓其不悦味道，在汁液中加入了白砂糖、柠檬酸、抗坏血酸，不仅优化了蛹虫草罐头的口感，而且提高了产品的营养价值和保健功效。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅是本发明的一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
实施例1，本发明蛹虫草罐头的加工方法，包括主要原料和辅料，主要原料包括蛹虫草子实体，辅料包括白砂糖、柠檬酸、抗坏血酸、水；
所述蛹虫草罐头的加工方法包括如下步骤：
(1)原料清洗：选用优质成熟的蛹虫草子实体为原料，将蛹虫草用流水洗涤5小时，去除杂质，再用不锈钢剪刀修剪去除蛹虫草子实体蒂头，备用；
(2)预煮：将洗净的蛹虫草送到连续式预煮机预煮三分钟，水温控制在86℃，然后送入冷却槽内冷却；
(3)装罐注汤：将预煮过的蛹虫草进行装罐；然后将配料锅内的清水煮沸，按照重量配比加入6％的白砂糖，0.12％柠檬酸，0.01％维生素C，待溶解后通过加汁机进行加汁，先将汁液温度加热到100℃，然后实罐加汁，蛹虫草子实体与填充液的混合重量比为(50～60)：(40～50)；加汁后真空封口，封口时罐内中心温度应达到76℃，罐头真空度为0.05MPa以上；
(4)杀菌、冷却：采用常压杀菌法，杀菌时间16min，杀菌结束后进行反压、冷却，温度冷却到36℃后出锅；
(5)包装入库：包装前打检，剔除低真空罐、废次品罐，擦净罐面，贴标装箱入库。
实施例2，本发明蛹虫草罐头的加工方法，包括主要原料和辅料，主要原料包括蛹虫草子实体，辅料包括白砂糖、柠檬酸、抗坏血酸、水；
所述蛹虫草罐头的加工方法包括如下步骤：
(1)原料清洗：选用优质成熟的蛹虫草子实体为原料，将蛹虫草用流水洗涤6小时，去除杂质，再用不锈钢剪刀修剪去除蛹虫草子实体蒂头，备用；
(2)预煮：将洗净的蛹虫草送到连续式预煮机预煮三分钟，水温控制在88℃，然后送入冷却槽内冷却；
(3)装罐注汤：将预煮过的蛹虫草进行装罐；然后将配料锅内的清水煮沸，按照重量配比加入6％的白砂糖，0.12％柠檬酸，0.01％维生素C，待溶解后通过加汁机进行加汁，先将汁液温度加热到100℃，然后实罐加汁，蛹虫草子实体与填充液的混合重量比为(50～60)：(40～50)；加汁后真空封口，封口时罐内中心温度应达到75～80℃，罐头真空度为0.05MPa以上；
(4)杀菌、冷却：采用常压杀菌法，杀菌时间18min，杀菌结束后进行反压、冷却，温度冷却到38℃后出锅；
(5)包装入库：包装前打检，剔除低真空罐、废次品罐，擦净罐面，贴标装箱入库。
本发明蛹虫草罐头与传统蛹虫草加工工艺虫草素含量的对比如下：
另外本发明在研发过程中，针对不同浓度的蔗糖添加制作罐头汤汁，进行感官评分，最好的重量配比配方为蔗糖6％，柠檬酸0.12％，维生素C0.01％，部分评分示例如下。
补充说明下，上述蔗糖、柠檬酸、维生素的重量配比是发明人经过长时间、无数次实验、投入大量人力物力等优化筛选出的适配于生产的配比数据。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等效结构或等效流程变换，或直接或间接运用在其它相关的技术领域，均同理包括在本发明的专利保护范围内。
Claims (1)
1.一种蛹虫草罐头的加工方法，其特征在于，包括主要原料和辅料，主要原料包括蛹虫草子实体，辅料包括白砂糖、柠檬酸、抗坏血酸、水；
所述蛹虫草罐头的加工方法包括如下步骤：
(1)原料清洗：选用优质成熟的蛹虫草子实体为原料，将蛹虫草用流水洗涤4～8小时，去除杂质，再用不锈钢剪刀修剪去除蛹虫草子实体蒂头，备用；
(2)预煮：将洗净的蛹虫草送到连续式预煮机预煮三分钟，水温控制在85～90℃，然后送入冷却槽内冷却；
(3)装罐注汤：将预煮过的蛹虫草进行装罐；然后将配料锅内的清水煮沸，按照重量配比加入6％的白砂糖，0.12％柠檬酸，0.01％维生素C，待溶解后通过加汁机进行加汁，先将汁液温度加热到100℃，然后实罐加汁，蛹虫草子实体与填充液的混合重量比为(50～60)：(40～50)；加汁后真空封口，封口时罐内中心温度应达到75～80℃，罐头真空度为0.05MPa以上；
(4)杀菌、冷却：采用常压杀菌法，杀菌时间15～20min，杀菌结束后进行反压、冷却，温度冷却到35～40℃后出锅；
(5)包装入库：包装前打检，剔除低真空罐、废次品罐，擦净罐面，贴标装箱入库。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194108A (zh) * | 1997-12-10 | 1998-09-30 | 汪景山 | 虫草罐藏制品 |
| CN106072501A (zh) * | 2016-06-30 | 2016-11-09 | 张建新 | 一种姬松茸营养罐头的加工方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194108A (zh) * | 1997-12-10 | 1998-09-30 | 汪景山 | 虫草罐藏制品 |
| CN106072501A (zh) * | 2016-06-30 | 2016-11-09 | 张建新 | 一种姬松茸营养罐头的加工方法 |
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| Title |
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| 杜双田等: "《蛹虫草 灰树花 天麻高产栽培新技术》", 31 March 2002, 中国农业出版社 * |
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