CN108514105A - 一种食用菌深加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种食用菌深加工方法,通过包括杀青、预煮、脱水、包装和杀菌步骤制得,所述杀青是在95~100℃的杀青水液中处理5~20分钟;所述预煮是在95~100℃预煮水液中处理8~15分钟。采用本发明方法加工出来的食用菌产品既保持了食用菌原有的营养物质、植物膳食纤维的食用功效及外形特征,又赋予了产品色、香、味俱全,且含油量低,食之无油腻感,开袋即食等特点,使季节性强、难于保鲜、风味独到、营养全面、保健功能强的食用菌,能够成为新一代时尚、独具特色风味、方便即食的食用菌产品。
Description
技术领域
本发明涉及一种食用菌加工领域,尤其涉及一种食用菌深加工方法。
背景技术
食用菌除含有丰富的蛋白质、氨基酸、维生素和矿物质外,且味道鲜美、风味独特,尤其是作为高品质膳食纤维、低脂肪、低热量的食物,已被人们所接受。许多国家把荤食-素食-菌食作为最佳膳食结构加以提倡。近年来人们发现食用菌除富含上述营养物质外,还含有大量的膳食纤维和活性物质(多糖、干扰素、诱导剂等),活性物质具有抗癌作用,并能提高人体免疫力,膳食纤维具有促进肠胃蠕动的作用,它能加速食物残渣和有毒物质的排泄,有效预防肥胖症、结肠癌、消化道癌等疾病的发生。因此,长期食用食用菌,对人体健康极为有益。但同时食用菌又属于季节性强、保鲜难的食物,用现有的干制加工、清水加工等方法,得到的食用菌产品失去了鲜菌组织形态、风味和色泽,其营养保健价值也大大降低,且不能直接食用。目前即食食品是全球发展最快的产业,主要集中在淀粉类产品上,食用菌即食产品目前的加工手段主要采用冷冻、真空油炸、脱油、调味工序或腌制、烤制及生产蜜饯、纸型食用菌,这些产品有的含油量高,有的改变了基本形态,因此,有必要对现有加工技术加以改进,使食用菌食品充分保留原有的营养保健价值和色、香、味、形,并方便食用。
发明内容
本发明的目的在于提供一种既能保持新鲜食用菌色、香、味、形及高膳食纤维和营养物质,又食用方便的食用菌加工方法。
本发明是通过下列技术方案实现的:一种食用菌深加工方法,通过包括杀青、预煮、脱水、包装和杀菌步骤制得,所述杀青是在95~100℃的杀青水液中处理5~20分钟;所述预煮是在95~100℃预煮水液中处理8~15分钟。为了进一步保持菇体的营养保健价值、延长货架期,上述杀菌是采用高温高压,是将杀菌体系在5分钟内升温至121℃、在121℃升温保持30分钟、再在5分钟内降温降压至常温常压。为了更进一步保持菇体的营养保健价值、延长货架期,上述包装是采用高温蒸煮袋装袋、真空包装,真空度为0.08~0.1Mpa,真空热封时间为15~25秒、热封温度为170~200℃。为了充分保留菇体的天然色泽和保持菇体清脆的口感,上述杀青过程的料水比按质量份数计为1∶2,在杀青水液中添加以质量百分数计的柠檬酸0.10-1.0%、L-半胱氨酸0.01-0.05%、EDTA-2Na0.005-0.02%和氯化钙0.50-1.0%;优选为柠檬酸0.50%、L-半胱氨酸0.02%、EDTA-2Na0.02%和氯化钙0.50%。
为了增加菇体清脆的口感和更充分地保留菇体的天然色泽,在上述预煮水液中加入以质量百分数计的0.1-1.0%的柠檬酸和食用级钙盐0.1-1.0%;优选为0.50%的柠檬酸和0.50%的食用级氯化钙。
为了增加食用菌产品的外观美感,上述脱水是将预煮后的菇体放入三足离心机中脱水至6.5-7.0成,脱水时间为20-30分钟。
为了进一步丰富本发明方法制得的食用菌的口味,在上述脱水以后还须进行调味处理,所述调味是在脱水后的菇中加入包括以质量百分数计的香油6-10%、食盐2-4%、白砂糖1-4%、鸡精0.1-1.0%、肉味香精0.1-1.0%、乙基麦芽酚0.1-1%、I+G(鸟苷酸和肌苷酸)0.1-1%;优选为香油8%、食盐3%、白砂糖2%、鸡精0.5%、肉味香精0.5%、乙基麦芽酚0.2%、I+G(鸟苷酸和肌苷酸)0.2%。上述调味还可以加入其他调味料,可以为辣椒、花椒、食用油等中的一种或几种。
为了更充分保留菇体的天然色泽,上述调味过程还可以在菇体中添加以质量百分数计的0.02-0.05%的异VC钠护色。
为了更进一步增加本发明方法制得的食用菌的香味,上述香油是采用纯香菜籽油,中火熬熟至180-200℃,加入以质量百分数计的10-20%的辣椒、5-10%的花椒,静置过夜、最后过滤制得。为了更进一步增加本发明方法制得的食用菌的香味,上述香油是采用纯香菜籽油,中火熬熟至180-200℃,加入以质量百分数计的10-20%的辣椒、5-10%的花椒,静置过夜、最后过滤制得。为了更进一步增加本发明方法制得的食用菌的清脆口感和外观美感,上述杀青以后还需把菇体捞出用冷水清洗冷却,再进行整形;所述冷水是5-10℃的水,所述整形是保持菇形或沿菇体纵向撕成条状,长度控制在40-80mm。
具体地说,一种食用菌深加工方法,按以下步骤:
杀青:选择新鲜、无霉烂、大小均匀的鲜菇,除去根脚,用流动水清洗干净,放入95~100℃的杀青水液中杀青5-20分钟;在所述杀青水液中添加有以质量百分数计的柠檬酸0.10-1.0%、L-半胱氨酸0.01-0.050%、EDTA-2Na0.005-0.02%和氯化钙0.5-1.0%;
清洗、整形:把菇体从上述杀青液中捞出、用冷水清洗冷却,再进行整形;所述冷水是5-10℃的水,所述整形是保持菇形或沿菇体纵向撕成条状,长度控制在40-80mm;
预煮:将上述清洗、整形后的菇体放入95~100℃预煮水液中预煮8-15分钟;所述预煮水液为以质量百分数计的0.1-1.0%的柠檬酸、食用级钙盐0.1-1.0%和适量水;
脱水:将上述预煮后的菇体捞出,放入三足离心机中脱水20-30分钟,脱水至脱水前菇体重量的6.5-7.0成;
调味:在上述脱水后的菇中加入包括以质量百分数计的香油6-10%、食盐2-4%、白砂糖1-4%、鸡精0.1-1.0%、肉味香精0.1-1.0%、乙基麦芽酚0.1-1%、I+G(鸟苷酸和肌苷酸)0.1-1%、0.02-0.05%的异VC钠和适量其他调味料,所述其他调味料为辣椒、花椒、食用油中的一种或几种;所述香油是采用纯香菜籽油,中火熬熟至180-200℃,加入以质量百分数计的10-20%的辣椒、5-10%的花椒,静置过夜、最后过滤制得;
包装:采用高温蒸煮袋装袋、真空包装,真空度为0.08~0.1Mpa,真空热封时间为15~25秒、热封温度为170~200℃;
杀菌:上述包装后,将杀菌体系在5分钟内升温至121℃、在121℃升温保持30分钟、再采用反压水在5分钟内降温降压至常温常压。
本发明有如下的有益效果:
1、采用本发明方法加工出来的食用菌产品既保持了食用菌原有的营养物质、植物膳食纤维的食用功效及外形特征,又赋予了产品色、香、味俱全,且含油量低,食之无油腻感,开袋即食等特点,使季节性强、难于保鲜、风味独到、营养全面、保健功能强的食用菌,能够成为新一代时尚、独具特色风味、方便即食的食用菌产品。
2、本发明方法加工出的食用菌产品保鲜时间长、可在常温下保存6个月。
3、本发明方法中在杀青水液加入特定种类的多种添加剂及其比例关系、采用特定的料水比,在预煮过程中加入特定的添加剂及其比例关系,使采用本发明方法制得的食用菌同时保持了清脆的口感和原有鲜嫩的色泽。
4、本发明方法中的杀青后对菇体采用特定温度的冷水清洗,这种激冷的手段进一步保持了菇体的清脆口感;在特定的真空包装和杀菌手段使本发明方法制得的产品保存期长、起到很好的保鲜作用,调味过程中不添加任何防腐剂、加入的食盐和天然香辛料也起到很好的防腐保鲜作用。
具体实施方式
[下面通过实施例对本发明进行具体的描述,有必要在此指出的是以下实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制,该领域的技术人员可以根据上述本发明内容对本发明作出一些非本质的改进和调整。
实施例1
一种开袋即食的茶树菇的加工方法,按如下步骤进行:
杀青:选择新鲜、无霉烂、大小均匀的茶树菇,除去根脚,用流动水清洗干净,放入95-100℃的添加有柠檬酸0.5%、EDTA-2Na0.02%、L-半胱氨酸0.02%和氯化钙0.5%的杀青水液中杀青8-10分钟,使菌体中心温度达到95℃为宜;
清洗、整形:将上述杀青后的茶树菇捞出冷水冷却,沿菌体纵向撕成条状,长度控制在40-80mm内;
预煮:将上述清洗、整形后的茶树菇放入沸水中,加入0.5%柠檬酸、0.5%食盐级氯化钙,预煮15分钟;
脱水:将上述预煮后的茶树菇放入三足离心机25分钟,脱水至6.5成;
调味:上述脱水后的茶树菇,按质量百分比加入3%的食盐、2%的白砂糖、0.5%鸡精、0.5%肉味香精、0.2%乙基麦芽糖酚、0.2%I+G(鸟苷酸和肌苷酸)、0.02-0.05%异VC钠和8%香油及适量辣椒、花椒调味,拌匀装袋;
包装:采用高温蒸煮袋装袋,每袋填充40克,真空封口,采用真空度为0.09MPa,热封温度180℃,真空热封时间20s;
杀菌:采用高温高压灭菌方式,5′-30′-5′/121℃,反压水冷却;于37±2℃下保温7d作商业无菌检查,合格后即可进行成品包装。
制得的茶树菇清脆、鲜嫩,且在常温下保存6个月后其各营养成分也无明显改变,见表1。
实施例2
一种开袋即食的金针菇的加工方法,按如下步骤进行:
杀青:选择新鲜、无霉烂、大小均匀的金针菇,除去根脚,用流动水清洗干净,放入95-100℃的添加有柠檬酸0.5%、EDTA-2Na0.005%、L-半胱氨酸0.05%和氯化钙1%的杀青水液中杀青5-8分钟,使菌体中心温度达到95℃为宜;
清洗、整形:将上述杀青后的金针菇捞出冷水冷却,沿菌体纵向撕成条状,长度控制在40-80mm内;预煮:将上述清洗、整形后的金针菇放入沸水中,加入0.2%柠檬酸、0.1%食盐级氯化钙,预煮8分钟;
脱水:将上述预煮后的金针菇放入三足离心机20分钟,脱水至7.0成;
调味:上述脱水后的金针菇,按质量百分比加入2%的食盐、1%的白砂糖、0.1%鸡精、0.1%肉味香精、0.1%乙基麦芽糖酚、0.1%I+G(鸟苷酸和肌苷酸)、0.02-0.05%异VC钠和6%香油及适量辣椒调味,拌匀装袋;
包装:采用高温蒸煮袋装袋,每袋填充40克,真空封口,采用真空度为0.1MPa,热封温度200℃,真空热封时间15s;
杀菌:采用高温高压灭菌方式,5′-30′-5′/121℃,反压水冷却;于37±2℃下保温7d作商业无菌检查,合格后即可进行成品包装。
制得的金针菇产品鲜嫩、清脆、爽滑,且保存时间在常温下长达6个月。
实施例3
一种开袋即食的杏鲍菇的加工方法,按如下步骤进行:
杀青:选择新鲜、无霉烂、大小均匀的杏鲍菇,除去根脚,用流动水清洗干净,放入95-100℃的添加有柠檬酸0.8%、EDTA-2Na0.01%、L-半胱氨酸0.03%和氯化钙0.6%的杀青水液中杀青15-20分钟,使菌体中心温度达到95℃为宜;
清洗、整形:将上述杀青后的杏鲍菇捞出冷水冷却,沿菌体纵向切成片状,长度控制在30-50mm内;预煮:将上述清洗、整形后的杏鲍菇放入沸水中,加入0.3%柠檬酸、0.8%食用级氯化钙,预煮15分钟;
脱水:将上述预煮后的杏鲍菇放入三足离心机30分钟,脱水至6.8成;
调味:上述脱水后的杏鲍菇,按质量百分比加入4%的食盐、3%的白砂糖、0.8%鸡精、0.7%肉味香精、0.6%乙基麦芽糖酚、0.4%I+G(鸟苷酸和肌苷酸)、0.02-0.05%异VC钠和7%香油及适量花椒调味,拌匀装袋;所述香油是采用纯香菜籽油,中火熬熟至190℃,加入15%的辣椒和8%的花椒,静置过夜、再经过滤制得;
包装:采用高温蒸煮袋装袋,每袋填充40克,真空封口,采用真空度为0.09MPa,热封温度170℃,真空热封时间25s;
杀菌:采用高温高压灭菌方式,5′-30′-5/121℃,反压水冷却;于37±2℃下保温7d作商业无菌检查,合格后即可进行成品包装。
制得的杏鲍菇产品鲜嫩、清脆,且保存时间在常温下长达6个月。
实施例4-10按以下步骤及工艺参数进行,其它均与实施例3相同。制得的开袋即食的食用菌产品鲜嫩、清脆,且保存时间长。
表1新鲜茶树菇与实施例1制得的开袋即食茶树菇的营养成分比较:
表1
Claims (1)
1.一种食用菌深加工方法,其特征在于,按以下步骤进行:杀青:选择新鲜、无霉烂、大小均匀的鲜菇,除去根脚,用流动水清洗干净,放入95~100℃的杀青水液中杀青5~20分钟,使菌体中心温度达到100℃;在所述杀青水液中添加以质量百分数计的柠檬酸0.1~1%、L-半胱氨酸0.01~0.05%、EDTA-2Na0.005~0.02%和氯化钙0.5~1.0%;
清洗、整形:把菇体从所述杀青液中捞出、用冷水清洗冷却,再进行整形;所述冷水是15~25℃的水,所述整形是保持菇形或沿菇体纵向撕成条状,长度控制在40~80mm;
预煮:将所述清洗、整形后的菇体放入95~100℃预煮水液中预煮8~15分钟;所述预煮水液为以质量百分数计的0.1~1.0%的柠檬酸、食用级钙盐0.1~1.0%和余量水;
脱水:将所述预煮后的菇体捞出,放入三足离心机中脱水20~30分钟,脱水至脱水前菇体重量的6.5~7.0成;
调味:在所述脱水后的菇中加入包括以质量百分数计的香油10%、食盐3%、白砂糖2%、鸡精0.5%、肉味香精0.5%、乙基麦芽酚0.2%、鸟苷酸和肌苷酸0.2%、0.02~0.05%的异VC钠和有效量其他调味料,所述其他调味料为辣椒、花椒、食用油中的一种或几种;所述香油是采用纯香菜籽油,其是通过中火熬熟至180~200℃,加入以质量百分数计的10~20%的辣椒、5~10%的花椒,静置过夜、最后过滤制得;
包装:采用高温蒸煮袋装袋、真空包装,真空度为0.08~0.1Mpa,真空热封时间为15~25秒、热封温度为170~200℃;
杀菌:所述包装后,将杀菌体系在5分钟内升温至121℃、在121℃升温保持30分钟、再采用反压水在5分钟内降温降压至常温常压。
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