CN108634250A - 话梅红枣萝卜干菜及制作方法 - Google Patents
话梅红枣萝卜干菜及制作方法 Download PDFInfo
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- CN108634250A CN108634250A CN201810454000.7A CN201810454000A CN108634250A CN 108634250 A CN108634250 A CN 108634250A CN 201810454000 A CN201810454000 A CN 201810454000A CN 108634250 A CN108634250 A CN 108634250A
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Classifications
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- A—HUMAN NECESSITIES
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- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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Abstract
本发明公开了一种话梅红枣萝卜干菜,其组成成分及重量份数为:鲜话梅20‑30份,食盐5‑10份,白砂糖2‑4份,营养微粒10‑20份,主料100‑150份,保鲜压敏微胶囊10‑20份,防腐缓释微胶囊20‑25份,麻油0.5‑5份,花椒粉0.5‑5份,五香粉0.5‑5份。本小菜添加营养微粒,提高营养价值,加入保鲜微胶囊,提高保鲜期,口感良好,本干菜营养丰富,丰富了食品的种类,极大地满足了消费者的需求。
Description
技术领域
本发明属于食品加工技术领域,尤其是一种话梅红枣萝卜干菜及制作方法。
背景技术
红枣富含多种营养成分,具有补血养颜治疗失眠之功效。食用话梅能使人感到酸甜适中,爽口,且有助消化。橄榄营养丰富,利咽消肿、生津止渴,入口涩,嚼后回甘。“十月萝卜赛人参”,白萝卜可促消化,保护肠胃。
随着人们生活水平的日益提高,人们对于食品的要求也是越来越高,越来越多样化,现有的食品种类已经不能满足消费者的需求。
通过检索,发现如下几篇与本发明专利申请相关的专利公开文献:
1、专利申请号CN201710416572.1,一种莴笋梢干菜的加工方法。包括(1)将成熟的莴笋尖端部采摘下来,在阳光下晾晒;(2)将晾晒后的莴笋梢采用微波处理,然后采用低温等离子体处理;(3)将(2)步骤处理的莴笋梢搓揉至软熟后装入陶瓷坛中压实,然后添加食盐,再添加苦瓜液;(4)用塑料保鲜膜封住坛口;(5)将陶瓷坛中的莴笋梢取出,采用清水进行清洗后,再采用微波干燥,然后经过辐照灭菌处理,真空包装,即可;采用本方法干制的莴笋梢干菜可以在自然环境下保存2-3年;并且干制完成的莴笋梢干菜复水性好,具有特殊的芳香味,加工过程中褐变程度较轻,食用时具有很好的口感。但此产品以乳酸菌进行发酵,发酵过程中易产生亚硝酸盐类物质,营养物质被损坏。
2、专利申请号CN201710759982.6,一种萝卜干食品的制备方法,包括腌制、晾晒、脱盐、储藏步骤。本发明的萝卜干具有独特的“咸、香、脆”风味,通过控制萝卜干的脱盐技术来保证在适当降低盐度的条件下还能保持萝卜干香和脆的品质;通过控制脱盐时间、辅材添加、杀菌条件来制得的即食型萝卜干,风味独特,食用方便,具有清凉降火、增进食欲、帮助消化、消食去积、健脾化滞、排毒祛痘、润肠通便、滋阴补肾、降低血糖的作用。此制作工艺方法简单,适合家庭小试,不适合大规模工业化生产,工业适应性差。
3、专利申请号CN201510571711.9,一种青笋木耳咸菜,按照重量份数计算,包括如下原料:黑木耳60-80份、青笋40-60份、胡萝卜20-40份、橄榄油2-10份、食盐2-6份、葱花1-3份、蒜泥2-6份、姜末1-3份、花生米2-10份,本发明清爽可口,健康美味,能够抗癌。但是胡萝卜没有进行护色和保脆处理,色泽、口感、风味略差。
通过对比,本发明专利申请与上述专利公开文献存在本质的不同。
发明内容
本发明的目的在于克服现有技术的不足之处,提供一种话梅红枣萝卜干菜及制作方法,该小菜添加营养微粒,提高营养价值,加入保鲜压敏微胶囊,提高保鲜期,口感良好,本干菜营养丰富,丰富了食品的种类,极大地满足了消费者的需求。
本发明解决其技术问题所采用的技术方案是:
一种话梅红枣萝卜干菜,其组成成分及重量份数为:
鲜话梅20-30份,食盐5-10份,白砂糖2-4份,营养微粒10-20份,主料100-150份,保鲜压敏微胶囊10-20份,防腐缓释微胶囊20-25份,麻油0.5-5份,花椒粉0.5-5份,五香粉0.5-5份。
而且,所述鲜话梅的制备步骤如下:
⑴挑选:选择果形圆大、色泽青鲜,无病虫害、无腐烂,7-8成熟的青梅鲜果;
⑵盐渍:洗净、晒干,平铺一层青梅鲜果,按照青梅鲜果:食盐的质量比为4:1的比例均匀撒一层食盐,进行盐渍30d,使青梅果含盐量为8%,在温度为35℃时,进行晾晒,晾晒至含盐量为10%,含水量为8%,制得青梅果胚;
⑶脱盐:将青梅果胚放入清水中漂洗脱盐7h,每隔2h换一次水,漂洗至青梅果胚含盐量为4%,捞出沥干水分,放入60℃烘箱中烘干至含水量10%;
⑷糖渍:将脱盐烘干后的青梅果胚按照脱盐烘干后的青梅果胚:甘草:白砂糖:山梨酸钾:复甜糖:柠檬黄:水的质量比为1:1:20:0.1:0.1:0.01:40的比例,加入甘草、白砂糖、山梨酸钾、复甜糖、柠檬黄、水,密封渍泡40d,待糖液浓度稳定在50°Bx时,即得鲜话梅;将鲜话梅切成0.5mm的厚度,备用。
而且,所述主料的制备步骤如下:
⑴原料前处理
①枣前处理:将红枣放入砂带打磨机进行打磨20min,然后在温度4℃条件下,于枣重量0.2%酶活力为10万u/g的纤维素酶和枣重量0.2%酶活力为5万u/g的果胶酶的混合水溶液中浸泡1h,将枣捞出,去核,在80℃条件下烘干15min,然后均匀切片,厚度在3mm,备用;
②橄榄处理:选取果实完好、无严重畸形、无腐败、无霉变的新鲜油橄榄为原料,用清水洗净,在80℃条件下烘干15min,切成厚度为0.6mm的厚片,备用;
③白萝卜处理:将新鲜白萝卜清洗,去皮,切丁,厚度为7mm,采用复合护色剂烫漂,温度80℃,时间40s,然后立即捞出,晾晒至表面没有水,利用远红外真空干燥对白萝卜进行烘干处理,设置作业参数:加热温度60℃、真空度3000Pa,当含水量达到8%,干燥结束,得白萝卜干,备用;
其中,所述复合护色剂为:H2O2 1%-2%,Na2SO3 2%,NaClO 1.5%-2%,其余为水,上述百分数均为质量百分数;
⑵纯种发酵:
将前处理完的红枣、橄榄、白萝卜干按质量比3-5:2-3:2-4的比例混匀后,加入无菌盐水,无菌盐水与处理完的红枣的质量比为1-2:6-10,然后以植物乳杆菌接种,接种量为6%,温度30℃,在旋转发酵罐中进行无氧发酵5天,后熟3天,得主料。
而且,所述营养微粒的制备步骤如下:
⑴按大豆蛋白:淀粉重量比为1:0.6的比例称取大豆蛋白、淀粉并溶于水,大豆蛋白的终浓度为8wt%,添加7U/g SPI酶,85℃条件下搅拌20min后,制得淀粉大豆蛋白混合凝胶;
⑵低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,空气压缩机加压达到0.4Mpa,通入热蒸汽,膨化温度为90℃,5min后,泄压,取出制得的0.5mm膨化颗粒;
⑶制成营养溶液:制得含乳酸钙、葡萄糖酸钙、右旋糖酐铁、葡萄糖酸锌的营养溶液,其中乳酸钙6份,葡萄糖酸钙4份,葡萄糖酸锌0.3份,右旋糖酐铁0.08份,水80份;
⑷将膨化颗粒浸泡在营养溶液中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡15分钟,取出干燥;
⑸制备大豆蛋白凝胶:大豆蛋白溶解于水,大豆蛋白的质量浓度为3-4%,加6.5U/g SPI酶,80℃条件下搅拌15min,制得大豆蛋白凝胶;
⑹二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,得到营养微粒。
而且,所述保鲜压敏微胶囊的制备步骤如下:
制备时以明胶、果胶复合物为壁材,NaHCO3为芯材,橄榄油为乳化剂,葡萄糖酸-δ-内酯为固化剂,其中,按重量份数计,明胶1份、果胶1.5份、橄榄油0.5份、葡萄糖酸-δ-内酯0.05份,具体制备步骤如下:
配制质量浓度为1%的明胶水溶液,调节pH至6.5,加入橄榄油,50℃水浴条件下乳化3min,形成均匀的乳状液;配制质量浓度1.5%的果胶水溶液,逐滴加入到乳状液中,50℃恒温搅拌5min,然后逐滴加入质量浓度1%的醋酸溶液,使pH值为4.4;用质量浓度10%NaOH溶液调pH至9.0,5min后加入体系总质量10%的NaHCO3粉末,用冰水冷却使其降温至10℃,持续搅拌20min,加入质量浓度0.1%葡萄糖酸-δ-内酯,固化30min,后将微胶囊悬浊液静置分层,移去下层清液,上层用清水洗涤3次,过滤得保鲜压敏微胶囊。
而且,所述防腐缓释微胶囊的制备步骤如下:
称取海藻酸钠、氯化钙,并分别将其溶解于80ml去离子水中,海藻酸钠溶液的质量浓度为2.5%、氯化钙溶液的质量浓度为1.5%;
将海藻酸钠溶液在55℃下恒温水浴加热,磁力搅拌至溶解完全,再加入用pH=4稀柠檬酸配置好的乳酸链球菌素溶液3g和乳化剂,超声均质15min,形成水包油乳液;
在550rpm磁力搅拌下,用注射器将超声后的水包油乳液挤出滴加到氯化钙溶液中,生成海藻酸钙凝胶,滴加完毕,继续搅拌30min,用去离子水清洗三遍,室温晾干,得到防腐缓释微胶囊;
其中,所述乳化剂为吐温80,吐温80的终浓度为质量浓度0.1%,芯壁比为1:1。
一种如上所述的话梅红枣萝卜干菜的制作方法,步骤如下:
将主料、营养微粒、保鲜压敏微胶囊、防腐缓释胶囊、鲜话梅、食盐、白砂糖混合均匀后,再加入麻油、花椒粉、五香粉,搅拌均匀,即制得话梅红枣萝卜干菜。
本发明取得的优点和积极效果是:
1、本干菜包括主料、营养微粒、保鲜压敏微胶囊、防腐缓释胶囊、鲜话梅、食盐、白砂糖、麻油、花椒粉、五香粉,该干菜以枣、鲜话梅、橄榄、白萝卜干为原料,橄榄不经脱涩处理,保持其原汁原味,加入营养强化物质,该干菜口感独特、营养丰富,该小菜添加营养微粒,提高营养价值,加入保鲜压敏微胶囊,提高保鲜期,口感良好,本干菜营养丰富,丰富了食品的种类,极大地满足了消费者的需求。
2、红枣中纤维素含量高,导致咀嚼口感差,且咸菜发酵大多是乳酸菌发酵,容易产生亚硝酸盐类物质,本发明中先利用超声波的空化效应,使枣皮变薄,再利用酶解进一步对枣皮中的果胶、纤维素进行酶解,同时进行纯种发酵,pH值稳定,在繁殖过程中产生乳酸杆菌素,能显著降低氨氮和亚硝酸盐的增加。
3、真空干燥效率低、品质差,难以满足高水分物料快速干燥等问题,本发明结合远红外和真空干燥方法对白萝卜干燥,干燥后的白萝卜微观结构好,色、香、味、口感与真空干燥相比,品质得到提升。
4、咸菜营养性较差,需要进一步增加其营养性,本发明制备的干菜中添加乳酸钙、葡萄糖酸钙、右旋糖酐铁、葡萄糖酸锌等营养溶液,做成微胶囊,更易被人体吸收;且在造粒过程中,将两种凝胶混合后进行互相补位,形成密度大,空间孔位更多的凝胶,然后再进行膨化,膨化后吸附金属离子营养物质,能够提高吸附量,根据实际检测,吸附量比单一凝胶提高20%左右,另外,进行二次涂膜和包裹,将金属离子封存在膨化的蛋白颗粒内,防止营养物质的流失和表面金属营养物对口感的影响,能够达到一种“缓释”的作用,从而更好地被人体所吸收。
5、咸菜灭菌不彻底,仅添加单一鲜味调节剂,容易失鲜且滋生细菌,本发明中添加保鲜压敏微胶囊,以NaHCO3为芯材,产生二氧化碳气体,降低瓶内空间气体的酸度,延长保鲜期。
6、本干菜添加了防腐缓释胶囊,有效保证小菜品质,延长货架期。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
实施例1:
一种话梅红枣萝卜干菜,其组成成分及重量份数为:
鲜话梅20份,食盐5份,白砂糖2份,营养微粒10份,主料100份,保鲜压敏微胶囊10份,防腐缓释微胶囊20份,麻油0.5份,花椒粉0.5份,五香粉0.5份。
所述鲜话梅的制备步骤如下:
⑴挑选:选择果形圆大、色泽青鲜,无病虫害、无腐烂,7-8成熟的青梅鲜果;
⑵盐渍:洗净、晒干,平铺一层青梅鲜果,按照青梅鲜果:食盐的质量比为4:1的比例均匀撒一层食盐,进行盐渍30d,使青梅果含盐量为8%,在温度为35℃时,进行晾晒,晾晒至含盐量为10%,含水量为8%,制得青梅果胚;
⑶脱盐:将青梅果胚放入清水中漂洗脱盐7h,每隔2h换一次水,漂洗至青梅果胚含盐量为4%,捞出沥干水分,放入60℃烘箱中烘干至含水量10%;
⑷糖渍:将脱盐烘干后的青梅果胚按照脱盐烘干后的青梅果胚:甘草:白砂糖:山梨酸钾:复甜糖:柠檬黄:水的质量比为1:1:20:0.1:0.1:0.01:40的比例,加入甘草、白砂糖、山梨酸钾、复甜糖、柠檬黄、水,密封渍泡40d,待糖液浓度稳定在50°Bx时,即得鲜话梅;将鲜话梅切成0.5mm的厚度,备用。
所述主料的制备步骤如下:
⑴原料前处理
①枣前处理:将红枣放入砂带打磨机进行打磨20min,然后在温度4℃条件下,于枣重量0.2%酶活力为10万u/g的纤维素酶和枣重量0.2%酶活力为5万u/g的果胶酶的混合水溶液中浸泡1h,将枣捞出,去核,在80℃条件下烘干15min,然后均匀切片,厚度在3mm,备用;
②橄榄处理:选取果实完好、无严重畸形、无腐败、无霉变的新鲜油橄榄为原料,用清水洗净,在80℃条件下烘干15min,切成厚度为0.6mm的厚片,备用;
③白萝卜处理:将新鲜白萝卜清洗,去皮,切丁,厚度为7mm,采用复合护色剂烫漂,温度80℃,时间40s,然后立即捞出,晾晒至表面没有水,利用远红外真空干燥对白萝卜进行烘干处理,设置作业参数:加热温度60℃、真空度3000Pa,当含水量达到8%,干燥结束,得白萝卜干,备用;
其中,所述复合护色剂为:H2O2 1%-2%,Na2SO3 2%,NaClO 1.5%-2%,其余为水,上述百分数均为质量百分数;
⑵纯种发酵:
将前处理完的红枣、橄榄、白萝卜干按质量比3-5:2-3:2-4的比例混匀后,加入无菌盐水,无菌盐水与处理完的红枣的质量比为1-2:6-10,然后以植物乳杆菌接种,接种量为6%,温度30℃,在旋转发酵罐中进行无氧发酵5天,后熟3天,得主料。
所述营养微粒的制备步骤如下:
⑴按大豆蛋白:淀粉重量比为1:0.6的比例称取大豆蛋白、淀粉并溶于水,大豆蛋白的终浓度为8wt%,添加7U/g SPI酶,85℃条件下搅拌20min后,制得淀粉大豆蛋白混合凝胶;
⑵低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,空气压缩机加压达到0.4Mpa,通入热蒸汽,膨化温度为90℃,5min后,泄压,取出制得的0.5mm膨化颗粒;
⑶制成营养溶液:制得含乳酸钙、葡萄糖酸钙、右旋糖酐铁、葡萄糖酸锌的营养溶液,其中乳酸钙6份,葡萄糖酸钙4份,葡萄糖酸锌0.3份,右旋糖酐铁0.08份,水80份;
⑷将膨化颗粒浸泡在营养溶液中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡15分钟,取出干燥;
⑸制备大豆蛋白凝胶:大豆蛋白溶解于水,大豆蛋白的质量浓度为3-4%,加6.5U/g SPI酶,80℃条件下搅拌15min,制得大豆蛋白凝胶;
⑹二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,得到营养微粒。
所述保鲜压敏微胶囊的制备步骤如下:
制备时以明胶、果胶复合物为壁材,NaHCO3为芯材,橄榄油为乳化剂,葡萄糖酸-δ-内酯为固化剂,其中,按重量份数计,明胶1份、果胶1.5份、橄榄油0.5份、葡萄糖酸-δ-内酯0.05份,具体制备步骤如下:
配制质量浓度为1%的明胶水溶液,调节pH至6.5,加入橄榄油,50℃水浴条件下乳化3min,形成均匀的乳状液;配制质量浓度1.5%的果胶水溶液,逐滴加入到乳状液中,50℃恒温搅拌5min,然后逐滴加入质量浓度1%的醋酸溶液,使pH值为4.4;用质量浓度10%NaOH溶液调pH至9.0,5min后加入体系总质量10%的NaHCO3粉末,用冰水冷却使其降温至10℃,持续搅拌20min,加入质量浓度0.1%葡萄糖酸-δ-内酯,固化30min,后将微胶囊悬浊液静置分层,移去下层清液,上层用清水洗涤3次,过滤得保鲜压敏微胶囊。
所述防腐缓释微胶囊的制备步骤如下:
称取海藻酸钠、氯化钙,并分别将其溶解于80ml去离子水中,海藻酸钠溶液的质量浓度为2.5%、氯化钙溶液的质量浓度为1.5%;
将海藻酸钠溶液在55℃下恒温水浴加热,磁力搅拌至溶解完全,再加入用pH=4稀柠檬酸配置好的乳酸链球菌素溶液3g和乳化剂,超声均质15min,形成水包油乳液;
在550rpm磁力搅拌下,用注射器将超声后的水包油乳液挤出滴加到氯化钙溶液中,生成海藻酸钙凝胶,滴加完毕,继续搅拌30min,用去离子水清洗三遍,室温晾干,得到防腐缓释微胶囊;
其中,所述乳化剂为吐温80,吐温80的终浓度为质量浓度0.1%,芯壁比为1:1。
一种如上所述的话梅红枣萝卜干菜的制作方法,步骤如下:
将主料、营养微粒、保鲜压敏微胶囊、防腐缓释胶囊、鲜话梅、食盐、白砂糖混合均匀后,再加入麻油、花椒粉、五香粉,搅拌均匀,即制得话梅红枣萝卜干菜;话梅红枣萝卜干菜再经过辐照灭菌、玻璃瓶包装即得话梅红枣萝卜干菜成品。
实施例2:
一种话梅红枣萝卜干菜,其组成成分及重量份数为:
鲜话梅30份,食盐10份,白砂糖4份,营养微粒20份,主料150份,保鲜压敏微胶囊20份,防腐缓释微胶囊25份,麻油5份,花椒粉5份,五香粉5份。
所述鲜话梅的制备步骤如下:
⑴挑选:选择果形圆大、色泽青鲜,无病虫害、无腐烂,7-8成熟的青梅鲜果;
⑵盐渍:洗净、晒干,平铺一层青梅鲜果,按照青梅鲜果:食盐的质量比为4:1的比例均匀撒一层食盐,进行盐渍30d,使青梅果含盐量为8%,在温度为35℃时,进行晾晒,晾晒至含盐量为10%,含水量为8%,制得青梅果胚;
⑶脱盐:将青梅果胚放入清水中漂洗脱盐7h,每隔2h换一次水,漂洗至青梅果胚含盐量为4%,捞出沥干水分,放入60℃烘箱中烘干至含水量10%;
⑷糖渍:将脱盐烘干后的青梅果胚按照脱盐烘干后的青梅果胚:甘草:白砂糖:山梨酸钾:复甜糖:柠檬黄:水的质量比为1:1:20:0.1:0.1:0.01:40的比例,加入甘草、白砂糖、山梨酸钾、复甜糖、柠檬黄、水,密封渍泡40d,待糖液浓度稳定在50°Bx时,即得鲜话梅;将鲜话梅切成0.5mm的厚度,备用。
所述主料的制备步骤如下:
⑴原料前处理
①枣前处理:将红枣放入砂带打磨机进行打磨20min,然后在温度4℃条件下,于枣重量0.2%酶活力为10万u/g的纤维素酶和枣重量0.2%酶活力为5万u/g的果胶酶的混合水溶液中浸泡1h,将枣捞出,去核,在80℃条件下烘干15min,然后均匀切片,厚度在3mm,备用;
②橄榄处理:选取果实完好、无严重畸形、无腐败、无霉变的新鲜油橄榄为原料,用清水洗净,在80℃条件下烘干15min,切成厚度为0.6mm的厚片,备用;
③白萝卜处理:将新鲜白萝卜清洗,去皮,切丁,厚度为7mm,采用复合护色剂烫漂,温度80℃,时间40s,然后立即捞出,晾晒至表面没有水,利用远红外真空干燥对白萝卜进行烘干处理,设置作业参数:加热温度60℃、真空度3000Pa,当含水量达到8%,干燥结束,得白萝卜干,备用;
其中,所述复合护色剂为:H2O2 1%-2%,Na2SO3 2%,NaClO 1.5%-2%,其余为水,上述百分数均为质量百分数;
⑵纯种发酵:
将前处理完的红枣、橄榄、白萝卜干按质量比3-5:2-3:2-4的比例混匀后,加入无菌盐水,无菌盐水与处理完的红枣的质量比为1-2:6-10,然后以植物乳杆菌接种,接种量为6%,温度30℃,在旋转发酵罐中进行无氧发酵5天,后熟3天,得主料。
所述营养微粒的制备步骤如下:
⑴按大豆蛋白:淀粉重量比为1:0.6的比例称取大豆蛋白、淀粉并溶于水,大豆蛋白的终浓度为8wt%,添加7U/g SPI酶,85℃条件下搅拌20min后,制得淀粉大豆蛋白混合凝胶;
⑵低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,空气压缩机加压达到0.4Mpa,通入热蒸汽,膨化温度为90℃,5min后,泄压,取出制得的0.5mm膨化颗粒;
⑶制成营养溶液:制得含乳酸钙、葡萄糖酸钙、右旋糖酐铁、葡萄糖酸锌的营养溶液,其中乳酸钙6份,葡萄糖酸钙4份,葡萄糖酸锌0.3份,右旋糖酐铁0.08份,水80份;
⑷将膨化颗粒浸泡在营养溶液中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡15分钟,取出干燥;
⑸制备大豆蛋白凝胶:大豆蛋白溶解于水,大豆蛋白的质量浓度为3-4%,加6.5U/g SPI酶,80℃条件下搅拌15min,制得大豆蛋白凝胶;
⑹二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,得到营养微粒。
所述保鲜压敏微胶囊的制备步骤如下:
制备时以明胶、果胶复合物为壁材,NaHCO3为芯材,橄榄油为乳化剂,葡萄糖酸-δ-内酯为固化剂,其中,按重量份数计,明胶1份、果胶1.5份、橄榄油0.5份、葡萄糖酸-δ-内酯0.05份,具体制备步骤如下:
配制质量浓度为1%的明胶水溶液,调节pH至6.5,加入橄榄油,50℃水浴条件下乳化3min,形成均匀的乳状液;配制质量浓度1.5%的果胶水溶液,逐滴加入到乳状液中,50℃恒温搅拌5min,然后逐滴加入质量浓度1%的醋酸溶液,使pH值为4.4;用质量浓度10%NaOH溶液调pH至9.0,5min后加入体系总质量10%的NaHCO3粉末,用冰水冷却使其降温至10℃,持续搅拌20min,加入质量浓度0.1%葡萄糖酸-δ-内酯,固化30min,后将微胶囊悬浊液静置分层,移去下层清液,上层用清水洗涤3次,过滤得保鲜压敏微胶囊。
所述防腐缓释微胶囊的制备步骤如下:
称取海藻酸钠、氯化钙,并分别将其溶解于80ml去离子水中,海藻酸钠溶液的质量浓度为2.5%、氯化钙溶液的质量浓度为1.5%;
将海藻酸钠溶液在55℃下恒温水浴加热,磁力搅拌至溶解完全,再加入用pH=4稀柠檬酸配置好的乳酸链球菌素溶液3g和乳化剂,超声均质15min,形成水包油乳液;
在550rpm磁力搅拌下,用注射器将超声后的水包油乳液挤出滴加到氯化钙溶液中,生成海藻酸钙凝胶,滴加完毕,继续搅拌30min,用去离子水清洗三遍,室温晾干,得到防腐缓释微胶囊;
其中,所述乳化剂为吐温80,吐温80的终浓度为质量浓度0.1%,芯壁比为1:1。
一种如上所述的话梅红枣萝卜干菜的制作方法,步骤如下:
将主料、营养微粒、保鲜压敏微胶囊、防腐缓释胶囊、鲜话梅、食盐、白砂糖混合均匀后,再加入麻油、花椒粉、五香粉,搅拌均匀,即制得话梅红枣萝卜干菜。
实施例3:
一种话梅红枣萝卜干菜,其组成成分及重量份数为:
鲜话梅20-30份,食盐5-10份,白砂糖2-4份,营养微粒10-20份,主料100-150份,保鲜压敏微胶囊10-20份,防腐缓释微胶囊20-25份,麻油0.5-5份,花椒粉0.5-5份,五香粉0.5-5份。
较优地,所述鲜话梅的制备步骤如下:
⑴挑选:选择果形圆大、色泽青鲜,无病虫害、无腐烂,7-8成熟的青梅鲜果;
⑵盐渍:洗净、晒干,平铺一层青梅鲜果,按照青梅鲜果:食盐的质量比为4:1的比例均匀撒一层食盐,进行盐渍30d,使青梅果含盐量为8%,在温度为35℃时,进行晾晒,晾晒至含盐量为10%,含水量为8%,制得青梅果胚;
⑶脱盐:将青梅果胚放入清水中漂洗脱盐7h,每隔2h换一次水,漂洗至青梅果胚含盐量为4%,捞出沥干水分,放入60℃烘箱中烘干至含水量10%;
⑷糖渍:将脱盐烘干后的青梅果胚按照脱盐烘干后的青梅果胚:甘草:白砂糖:山梨酸钾:复甜糖:柠檬黄:水的质量比为1:1:20:0.1:0.1:0.01:40的比例,加入甘草、白砂糖、山梨酸钾、复甜糖、柠檬黄、水,密封渍泡40d,待糖液浓度稳定在50°Bx时,即得鲜话梅;将鲜话梅切成0.5mm的厚度,备用。
较优地,所述主料的制备步骤如下:
⑴原料前处理
①枣前处理:将红枣放入砂带打磨机进行打磨20min,然后在温度4℃条件下,于枣重量0.2%酶活力为10万u/g的纤维素酶和枣重量0.2%酶活力为5万u/g的果胶酶的混合水溶液中浸泡1h,将枣捞出,去核,在80℃条件下烘干15min,然后均匀切片,厚度在3mm,备用;
②橄榄处理:选取果实完好、无严重畸形、无腐败、无霉变的新鲜油橄榄为原料,用清水洗净,在80℃条件下烘干15min,切成厚度为0.6mm的厚片,备用;
③白萝卜处理:将新鲜白萝卜清洗,去皮,切丁,厚度为7mm,采用复合护色剂烫漂,温度80℃,时间40s,然后立即捞出,晾晒至表面没有水,利用远红外真空干燥对白萝卜进行烘干处理,设置作业参数:加热温度60℃、真空度3000Pa,当含水量达到8%,干燥结束,得白萝卜干,备用;
其中,所述复合护色剂为:H2O2 1%-2%,Na2SO3 2%,NaClO 1.5%-2%,其余为水,上述百分数均为质量百分数;
⑵纯种发酵:
将前处理完的红枣、橄榄、白萝卜干按质量比3-5:2-3:2-4的比例混匀后,加入无菌盐水,无菌盐水与处理完的红枣的质量比为1-2:6-10,然后以植物乳杆菌接种,接种量为6%,温度30℃,在旋转发酵罐中进行无氧发酵5天,后熟3天,得主料。
较优地,所述营养微粒的制备步骤如下:
⑴按大豆蛋白:淀粉重量比为1:0.6的比例称取大豆蛋白、淀粉并溶于水,大豆蛋白的终浓度为8wt%,添加7U/g SPI酶,85℃条件下搅拌20min后,制得淀粉大豆蛋白混合凝胶;
⑵低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,空气压缩机加压达到0.4Mpa,通入热蒸汽,膨化温度为90℃,5min后,泄压,取出制得的0.5mm膨化颗粒;
⑶制成营养溶液:制得含乳酸钙、葡萄糖酸钙、右旋糖酐铁、葡萄糖酸锌的营养溶液,其中乳酸钙6份,葡萄糖酸钙4份,葡萄糖酸锌0.3份,右旋糖酐铁0.08份,水80份;
⑷将膨化颗粒浸泡在营养溶液中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡15分钟,取出干燥;
⑸制备大豆蛋白凝胶:大豆蛋白溶解于水,大豆蛋白的质量浓度为3-4%,加6.5U/g SPI酶,80℃条件下搅拌15min,制得大豆蛋白凝胶;
⑹二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,得到营养微粒。
较优地,所述保鲜压敏微胶囊的制备步骤如下:
制备时以明胶、果胶复合物为壁材,NaHCO3为芯材,橄榄油为乳化剂,葡萄糖酸-δ-内酯为固化剂,其中,按重量份数计,明胶1份、果胶1.5份、橄榄油0.5份、葡萄糖酸-δ-内酯0.05份,具体制备步骤如下:
配制质量浓度为1%的明胶水溶液,调节pH至6.5,加入橄榄油,50℃水浴条件下乳化3min,形成均匀的乳状液;配制质量浓度1.5%的果胶水溶液,逐滴加入到乳状液中,50℃恒温搅拌5min,然后逐滴加入质量浓度1%的醋酸溶液,使pH值为4.4;用质量浓度10%NaOH溶液调pH至9.0,5min后加入体系总质量10%的NaHCO3粉末,用冰水冷却使其降温至10℃,持续搅拌20min,加入质量浓度0.1%葡萄糖酸-δ-内酯,固化30min,后将微胶囊悬浊液静置分层,移去下层清液,上层用清水洗涤3次,过滤得保鲜压敏微胶囊。
较优地,所述防腐缓释微胶囊的制备步骤如下:
称取海藻酸钠、氯化钙,并分别将其溶解于80ml去离子水中,海藻酸钠溶液的质量浓度为2.5%、氯化钙溶液的质量浓度为1.5%;
将海藻酸钠溶液在55℃下恒温水浴加热,磁力搅拌至溶解完全,再加入用pH=4稀柠檬酸配置好的乳酸链球菌素溶液3g和乳化剂,超声均质15min,形成水包油乳液;
在550rpm磁力搅拌下,用注射器将超声后的水包油乳液挤出滴加到氯化钙溶液中,生成海藻酸钙凝胶,滴加完毕,继续搅拌30min,用去离子水清洗三遍,室温晾干,得到防腐缓释微胶囊;
其中,所述乳化剂为吐温80,吐温80的终浓度为质量浓度0.1%,芯壁比为1:1。
一种如上所述的话梅红枣萝卜干菜的制作方法,步骤如下:
将主料、营养微粒、保鲜压敏微胶囊、防腐缓释胶囊、鲜话梅、食盐、白砂糖混合均匀后,再加入麻油、花椒粉、五香粉,搅拌均匀,即制得话梅红枣萝卜干菜。较优地,所述话梅红枣萝卜干菜再经过辐照灭菌、玻璃瓶包装即得话梅红枣萝卜干菜成品。
本发明话梅红枣萝卜干菜的相关检测结果:
(1)营养方面:加入营养微粒,经检测,产品中各营养物质含量如下表所示:
含量 | 乳酸钙 | 葡萄糖酸钙 | 右旋糖酐铁 | 葡萄糖酸锌 |
本发明 | 12mg/kg | 23μg/kg | 26mg/kg | 30μg/kg |
,在常规小菜等产品中未检测出相关营养成分;
(2)保质期:加入保鲜压敏微胶囊,对延长保质期均有一定作用,保质期可延长2-3个月。
Claims (7)
1.一种话梅红枣萝卜干菜,其特征在于:其组成成分及重量份数为:
鲜话梅20-30份,食盐5-10份,白砂糖2-4份,营养微粒10-20份,主料100-150份,保鲜压敏微胶囊10-20份,防腐缓释微胶囊20-25份,麻油0.5-5份,花椒粉0.5-5份,五香粉0.5-5份。
2.根据权利要求1所述的话梅红枣萝卜干菜,其特征在于:所述鲜话梅的制备步骤如下:
⑴挑选:选择果形圆大、色泽青鲜,无病虫害、无腐烂,7-8成熟的青梅鲜果;
⑵盐渍:洗净、晒干,平铺一层青梅鲜果,按照青梅鲜果:食盐的质量比为4:1的比例均匀撒一层食盐,进行盐渍30d,使青梅果含盐量为8%,在温度为35℃时,进行晾晒,晾晒至含盐量为10%,含水量为8%,制得青梅果胚;
⑶脱盐:将青梅果胚放入清水中漂洗脱盐7h,每隔2h换一次水,漂洗至青梅果胚含盐量为4%,捞出沥干水分,放入60℃烘箱中烘干至含水量10%;
⑷糖渍:将脱盐烘干后的青梅果胚按照脱盐烘干后的青梅果胚:甘草:白砂糖:山梨酸钾:复甜糖:柠檬黄:水的质量比为1:1:20:0.1:0.1:0.01:40的比例,加入甘草、白砂糖、山梨酸钾、复甜糖、柠檬黄、水,密封渍泡40d,待糖液浓度稳定在50°Bx时,即得鲜话梅;将鲜话梅切成0.5mm的厚度,备用。
3.根据权利要求1所述的话梅红枣萝卜干菜,其特征在于:所述主料的制备步骤如下:
⑴原料前处理
①枣前处理:将红枣放入砂带打磨机进行打磨20min,然后在温度4℃条件下,于枣重量0.2%酶活力为10万u/g的纤维素酶和枣重量0.2%酶活力为5万u/g的果胶酶的混合水溶液中浸泡1h,将枣捞出,去核,在80℃条件下烘干15min,然后均匀切片,厚度在3mm,备用;
②橄榄处理:选取果实完好、无严重畸形、无腐败、无霉变的新鲜油橄榄为原料,用清水洗净,在80℃条件下烘干15min,切成厚度为0.6mm的厚片,备用;
③白萝卜处理:将新鲜白萝卜清洗,去皮,切丁,厚度为7mm,采用复合护色剂烫漂,温度80℃,时间40s,然后立即捞出,晾晒至表面没有水,利用远红外真空干燥对白萝卜进行烘干处理,设置作业参数:加热温度60℃、真空度3000Pa,当含水量达到8%,干燥结束,得白萝卜干,备用;
其中,所述复合护色剂为:H2O21%-2%,Na2SO32%,NaClO 1.5%-2%,其余为水,上述百分数均为质量百分数;
⑵纯种发酵:
将前处理完的红枣、橄榄、白萝卜干按质量比3-5:2-3:2-4的比例混匀后,加入无菌盐水,无菌盐水与处理完的红枣的质量比为1-2:6-10,然后以植物乳杆菌接种,接种量为6%,温度30℃,在旋转发酵罐中进行无氧发酵5天,后熟3天,得主料。
4.根据权利要求1所述的话梅红枣萝卜干菜,其特征在于:所述营养微粒的制备步骤如下:
⑴按大豆蛋白:淀粉重量比为1:0.6的比例称取大豆蛋白、淀粉并溶于水,大豆蛋白的终浓度为8wt%,添加7U/g SPI酶,85℃条件下搅拌20min后,制得淀粉大豆蛋白混合凝胶;
⑵低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,空气压缩机加压达到0.4Mpa,通入热蒸汽,膨化温度为90℃,5min后,泄压,取出制得的0.5mm膨化颗粒;
⑶制成营养溶液:制得含乳酸钙、葡萄糖酸钙、右旋糖酐铁、葡萄糖酸锌的营养溶液,其中乳酸钙6份,葡萄糖酸钙4份,葡萄糖酸锌0.3份,右旋糖酐铁0.08份,水80份;
⑷将膨化颗粒浸泡在营养溶液中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡15分钟,取出干燥;
⑸制备大豆蛋白凝胶:大豆蛋白溶解于水,大豆蛋白的质量浓度为3-4%,加6.5U/gSPI酶,80℃条件下搅拌15min,制得大豆蛋白凝胶;
⑹二次滚涂:把干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,得到营养微粒。
5.根据权利要求1所述的话梅红枣萝卜干菜,其特征在于:所述保鲜压敏微胶囊的制备步骤如下:
制备时以明胶、果胶复合物为壁材,NaHCO3为芯材,橄榄油为乳化剂,葡萄糖酸-δ-内酯为固化剂,其中,按重量份数计,明胶1份、果胶1.5份、橄榄油0.5份、葡萄糖酸-δ-内酯0.05份,具体制备步骤如下:
配制质量浓度为1%的明胶水溶液,调节pH至6.5,加入橄榄油,50℃水浴条件下乳化3min,形成均匀的乳状液;配制质量浓度1.5%的果胶水溶液,逐滴加入到乳状液中,50℃恒温搅拌5min,然后逐滴加入质量浓度1%的醋酸溶液,使pH值为4.4;用质量浓度10%NaOH溶液调pH至9.0,5min后加入体系总质量10%的NaHCO3粉末,用冰水冷却使其降温至10℃,持续搅拌20min,加入质量浓度0.1%葡萄糖酸-δ-内酯,固化30min,后将微胶囊悬浊液静置分层,移去下层清液,上层用清水洗涤3次,过滤得保鲜压敏微胶囊。
6.根据权利要求1至5任一项所述的话梅红枣萝卜干菜,其特征在于:所述防腐缓释微胶囊的制备步骤如下:
称取海藻酸钠、氯化钙,并分别将其溶解于80ml去离子水中,海藻酸钠溶液的质量浓度为2.5%、氯化钙溶液的质量浓度为1.5%;
将海藻酸钠溶液在55℃下恒温水浴加热,磁力搅拌至溶解完全,再加入用pH=4稀柠檬酸配置好的乳酸链球菌素溶液3g和乳化剂,超声均质15min,形成水包油乳液;
在550rpm磁力搅拌下,用注射器将超声后的水包油乳液挤出滴加到氯化钙溶液中,生成海藻酸钙凝胶,滴加完毕,继续搅拌30min,用去离子水清洗三遍,室温晾干,得到防腐缓释微胶囊;
其中,所述乳化剂为吐温80,吐温80的终浓度为质量浓度0.1%,芯壁比为1:1。
7.一种如权利要求1至6任一项所述的话梅红枣萝卜干菜的制作方法,其特征在于:步骤如下:
将主料、营养微粒、保鲜压敏微胶囊、防腐缓释胶囊、鲜话梅、食盐、白砂糖混合均匀后,再加入麻油、花椒粉、五香粉,搅拌均匀,即制得话梅红枣萝卜干菜。
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Cited By (1)
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CN113180223A (zh) * | 2021-04-19 | 2021-07-30 | 幺麻子食品股份有限公司 | 一种藤椒油微胶囊的制备方法及藤椒味素制备方法 |
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