CN108783330B - 一种富硒萝卜干的保脆护硒生产方法 - Google Patents
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Abstract
本发明属于蔬菜加工领域,涉及一种富硒萝卜干的保脆护硒生产方法。本发明利用洗净沥水后的新鲜富硒萝卜为原材料,将原材料挑选整理后,盐揉晾晒,切分后于富硒萝卜干表面涂刷蒜液,入罐腌渍。取出腌制成熟的富硒萝卜干分装灭菌,即得本发明产品。本发明所得的酸脆富硒萝卜干,硒含量为340‑482μg/kg,可作为补硒功能食品;酸脆适口,风味独特;生产工艺科学,能有效防控微生物污染及保持富硒萝卜干的脆度;加工制作简单,便于推广生产。
Description
技术领域
本发明涉及蔬菜加工领域,尤其涉及一种富硒萝卜干的保脆护硒生产方法,属于风味蔬菜制品安全绿色加工领域。
背景技术
硒是人们每日必需的微量元素之一,具有清除体内自由基、抗衰老、防癌、防肿瘤等作用,能有效提高机体免疫水平,对于维持人的生命活动与人体健康有密切关系。我国土壤含硒量变化较大,既有严重缺硒导致克山病和大骨节病的地区,也有硒含量过高导致中毒的地区如陕西紫阳地区和湖北恩施地区,但大部分地区硒含量范围为 0.2-0.3 mg/kg,其平均含量为 0.25 mg/kg。据调查我国城市居民的饮食结构中,硒的成年人日摄入量大约在20-30 μg,离中国营养学会提出的推荐值50-250 μg相差甚远。
萝卜是深受南北方人民喜爱的根菜类蔬菜,其栽种培育广泛,产量丰硕、营养丰富,富含芥子油、维生素、矿物质以及各种消化酶类,是行气消食、除烦去燥、防治疾病以及提高免疫力的食疗佳品。研究表明,萝卜对硒的吸收能力强,通过向处于育苗期的萝卜喷施硒肥可提高萝卜硒含量,食用富硒萝卜是人们补充硒元素的有效途径。普通萝卜中的硒含量低至5 μg/kg,富硒萝卜中硒的含量可高达225.22 μg/kg,且富硒萝卜销售价格较普通萝卜仅高20%左右,其医疗保健作用明显,深受消费者喜爱,市场需求量大。
萝卜既可生吃,又可熟食,我国多地有以酱渍和腌制方式加工风味萝卜干的传统。萝卜肉质根中富含蛋白质及多糖等大分子物质,在腌渍过程中,经过微生物和高盐环境作用,萝卜干中产生了风味独特且更利于人体吸收的小分子物质。腌制后的富硒萝卜干保留了大部分原有营养成分,又在加工过程中被赋予了甜、鲜、咸、香等风味以及清脆爽口的口感,可以作为下饭菜等休闲食品,也可以作为硒营养素补充食品,满足人们的营养需求。
传统方法腌制萝卜干往往加工方式粗糙,难以形成产业化的规范技术;工艺参数尤其是关键工艺参数的波动使得不同批次生产的萝卜干风味与品质差异较大。作坊式与家庭式生产的萝卜干,无法有效控制微生物、亚硝酸盐与添加剂超标的加工安全风险,且产品易失脆、变质,影响食用。为了满足消费者对萝卜干风味口感以及硒营养的追求,同时提高腌渍萝卜干这一传统民间小菜的感官品质与食用质量,将科学的生产管理方法与先进的实用生产技术应用于传统工艺,参照CIP系统与HACCP质量管理体系关于食品生产与规范操作的控制标准,形成一套生产环境清洁,工艺参数科学的富硒萝卜干技术是改进萝卜干生产方法的关键所在。
发明内容
本发明的目的是对传统萝卜干产品的工艺进行改进,提供一种富硒萝卜干的保脆护硒生产加工方法,生产出利用天然防腐剂防腐,能有效保持产品脆爽口感且可以作为硒营养补充食品的萝卜干产品,可应用于根菜类蔬菜的新产品开发领域。
本发明一种富硒萝卜干保脆护硒生产方法是通过以下技术方案实现的:
(1)原料预处理:将当年收获的新鲜富硒萝卜去掉顶叶、须根以及病虫斑点后洗净晾干,沥去表面水分,其原料硒含量为75~125 μg/kg;
(2)初腌:将(1)所得的原料以其质量3%~8%的盐揉搓,至原料表面均匀沾满食盐;
(3)晾晒:将(2)所得的富硒萝卜摊布于通风透光的平台上,充分晾晒2~5日,至萝卜表皮出现褶皱,软硬适度为宜;
(4)切分:将(3)中所得晾晒后的富硒萝卜均匀切分成长约10cm,宽、高约2cm的萝卜条,要求切分后的萝卜条每条都带皮;
(5)刷蒜液:将脱皮后的大蒜辗成蒜蓉,充分在空气中暴露后加入煮沸晾凉的冷水制成蒜蓉浓度为10%~15%的蒜液,均匀地涂刷在(4)所得的萝卜条上,置通风处40 min~60min;
(6)入罐:将(5)所得的萝卜条装至腌渍罐内,注入腌渍液,至距离罐口3~5寸的位置时停止加液,以灭菌后的木棍压住萝卜条以免漂浮影响入味,继续注液直至淹没所有原料;
(7)封罐:盖好腌渍罐的罐盖,在罐盖与罐身之间的凹槽处注满清水,隔绝罐外的空气形成水封,清水要经常更换;
(8)成熟:装罐完成后,将腌渍罐置于阴凉通风处,7~9天后小心打开罐盖以免油污和封罐水溅入,搅动翻罐后重新封罐,腌渍16~18天后,即得萝卜条成品;
(9)分装:根据需要将(8)中所得的萝卜条切分成适宜大小后,分装入复合包装袋,真空包装,巴氏灭菌后冷却保存。
本发明还公开了所述腌渍液的配制方法:取硬度在16~18dH的井水(或添加有0.5%CaCl2的自来水),煮沸后冷却至室温,配制成含盐量为6%~8%的淡盐水,加入上述井水或自来水质量3%~5%的糖,6%~8%的食醋,1%~3%的白酒,2%~4%的老姜,0.1%~0.3%的八角,1%~3%的干辣椒或辣椒粉,0.02%~0.04%胡椒粉,0.01~0.03%陈皮以及少量调味品,加入5%柠檬酸,4%抗坏血酸,搅拌均匀备用。
采用本发明方法生产得到的萝卜干中硒含量高达340-482 μg/kg。
本发明具备以下有益效果:
(1)保脆:利用硬度较高的井水(或添加0.5% CaCl2的自来水)配制腌渍液;萝卜干的切分保证每条都带皮;在入罐腌制前对原料进行晾晒使原料失水自然萎干,促进萝卜的组织脆变而保持萝卜干的爽脆口感。
(2)防腐杀菌:对原料表面揉搓以适量食盐再进行晾晒,在初腌入味的同时利用高渗环境避免了晾晒过程中有害微生物在萝卜表皮的粘附;腌渍液用水煮沸灭菌后使用,避免生产采水中大肠杆菌及其他微生物被带入腌渍液;将切分后的萝卜条表面涂以一定浓度的蒜液,切碎的蒜蓉中含有的大蒜素成为了成熟过程中天然的防腐杀菌剂。
(3)增酸:萝卜干腌渍液中添加6%~8%的食醋,以增加萝卜干制品酸爽的口感,同时食醋的气味还可遮盖萝卜腌制过程中产生的刺激性气味,增进食欲。
(4)护硒:制备含盐量为6%~8%的淡盐水腌制液调节萝卜的渗透压,可有效降低萝卜干的失水率,从而防止硒流失,达到富硒萝卜干护硒的目的。
(5)护色:萝卜干腌渍液中加入5%柠檬酸,4%抗坏血酸。柠檬酸与抗坏血酸交互作用显著,可作为护色效果较好的褐变抑制剂。且柠檬酸能使产品pH降低,降低多酚氧化酶的活性,协同增强其他抗氧化剂的抗氧化作用。
(6)硒营养补充:本发明选用了硒含量为75~125 μg/kg的富硒新鲜萝卜为原材料,生产加工过程中经过一系列的保脆、防腐、增酸、护硒、护色处理,制得酸脆萝卜干。萝卜干口感酸脆爽口,硒元素含量高,感官性状良好,可作为人们在日常生活中进行硒元素补充的休闲食品。
具体实施方式
以下通过具体实施例对本发明作进一步描述。
实施例1
(1)原料预处理:将当年收获的新鲜富硒萝卜去掉顶叶、须根以及病虫斑点后洗净晾干,沥去表面水分,其原料硒含量为75~125 μg/kg;
(2)初腌:将(1)所得的原料以其质量3%的盐揉搓,至原料表面均匀沾满食盐;
(3)晾晒:将(2)所得的富硒萝卜摊布于通风透光的平台上,充分晾晒2~5日,至萝卜表皮出现褶皱,软硬适度为宜;
(4)腌渍液的配制:取硬度15 dH的井水,煮沸后冷却至室温,配制成含盐量为5%的淡盐水,加入上述井水质量2%的糖,5%的食醋,1%的白酒,2%的老姜,0.1%的八角,1%的干辣椒,0.02%胡椒粉,0.01%陈皮及少量甘草、桂皮等调味品,加入5%柠檬酸,4%抗坏血酸,搅拌均匀备用;
(5)切分:将(3)中所得晾晒后的富硒萝卜均匀切分成长约10 cm,宽、高约2 cm的萝卜条,要求切分后的萝卜条每条都带皮;
(6)刷蒜液:将脱皮后的大蒜辗成蒜蓉,充分在空气中暴露后加入煮沸晾凉的冷水制成蒜蓉浓度为10%的蒜液,均匀地涂刷在(5)所得的萝卜条上,置通风处40 min;
(7)入罐:将(6)所得的萝卜条装至腌渍罐内,注入(4)所得的腌渍液,至距离罐口3-5寸的位置时停止加液,以灭菌后的木棍压住萝卜条以免漂浮影响入味,继续注液直至淹没所有原料;
(8)封罐:盖好腌渍罐的罐盖,在罐盖与罐身之间的凹槽处注满清水,隔绝罐外的空气形成水封,清水要经常更换;
(9)成熟:装罐完成后,将腌渍罐置于阴凉通风处,7天后小心打开罐盖以免油污和封罐水溅入,搅动翻罐后重新封罐,腌渍16天后,即得萝卜条成品;
(10)分装:根据需要将(9)中所得的萝卜条切分成适宜大小后,分装入复合包装袋,真空包装,巴氏灭菌后冷却保存。在上述条件下生产出来的萝卜干硒含量为340 μg/kg。
实施例2
(1)原料预处理:将当年收获的新鲜富硒萝卜去掉顶叶、须根以及病虫斑点后洗净晾干,沥去表面水分,其原料硒含量为75~125 μg/kg;
(2)初腌:将(1)所得的原料以其质量5%的盐揉搓,至原料表面均匀沾满食盐;
(3)晾晒:将(2)所得的富硒萝卜摊布于通风透光的平台上,充分晾晒2~5日,至萝卜表皮出现褶皱,软硬适度为宜;
(4)腌渍液的配制:取添加有0.5% CaCl2的自来水,煮沸后冷却至室温,配制成含盐量为7%的淡盐水,加入上述自来水质量4%的糖,7%的食醋,2%的白酒,3%的老姜,0.2%的八角, 0.03%胡椒粉,0.02%陈皮以及少量调味品,加入5%柠檬酸,4%抗坏血酸,搅拌均匀备用;
(5)切分:将(3)中所得晾晒后的富硒萝卜均匀切分成长约10 cm,宽、高约2 cm的萝卜条,要求切分后的萝卜条每条都带皮;
(6)刷蒜液:将脱皮后的大蒜辗成蒜蓉,充分在空气中暴露后加入煮沸晾凉的冷水制成蒜蓉浓度为15%的蒜液,均匀地涂刷在(5)所得的萝卜条上,置通风处50 min;
(7)入罐:将(6)所得的萝卜条装至腌渍罐内,注入(4)所得的腌渍液,至距离罐口3-5寸的位置时停止加液,以灭菌后的木棍压住萝卜条以免漂浮影响入味,继续注液直至淹没所有原料;
(8)封罐:盖好腌渍罐的罐盖,在罐盖与罐身之间的凹槽处注满清水,隔绝罐外的空气形成水封,清水要经常更换;
(9)成熟:装罐完成后,将腌渍罐置于阴凉通风处,8天后小心打开罐盖以免油污和封罐水溅入,搅动翻罐后重新封罐,腌渍17天后,即得萝卜条成品;
(10)分装:根据需要将(9)中所得的萝卜条切分成适宜大小后,分装入复合包装袋,真空包装,巴氏灭菌后冷却保存。在上述条件下生产出来的萝卜干硒含量为426 μg/kg。
实施例3
(1)原料预处理:将当年收获的新鲜富硒萝卜去掉顶叶、须根以及病虫斑点后洗净晾干,沥去表面水分,其原料硒含量为75~125 μg/kg;
(2)初腌:将(1)所得的原料以其质量8%的盐揉搓,至原料表面均匀沾满食盐;
(3)晾晒:将(2)所得的富硒萝卜摊布于通风透光的平台上,充分晾晒2~5日,至萝卜表皮出现褶皱,软硬适度为宜;
(4)腌渍液的配制:取硬度在18 dH的井水,煮沸后冷却至室温,配制成含盐量为8%的淡盐水,加入上述井水质量5%的糖,8%的食醋,3%的白酒,5%的老姜,0.2%的八角,3%的辣椒粉,0.05%胡椒粉,0.03%陈皮以及少量甘草、桂皮等调味品,加入5%柠檬酸,4%抗坏血酸,搅拌均匀备用;
(5)切分:将(3)中所得晾晒后的富硒萝卜均匀切分成长约10 cm,宽、高约2 cm的萝卜条,要求切分后的萝卜条每条都带皮;
(6)刷蒜液:将脱皮后的大蒜辗成蒜蓉,充分在空气中暴露后加入煮沸晾凉的冷水制成蒜蓉浓度为15%的蒜液,均匀地涂刷在(5)所得的萝卜条上,置通风处60 min;
(7)入罐:将(6)所得的萝卜条装至腌渍罐内,注入(4)所得的腌渍液,至距离罐口3-5寸的位置时停止加液,以灭菌后的木棍压住萝卜条以免漂浮影响入味,继续注液直至淹没所有原料;
(8)封罐:盖好腌渍罐的罐盖,在罐盖与罐身之间的凹槽处注满清水,隔绝罐外的空气形成水封,清水要经常更换;
(9)成熟:装罐完成后,将腌渍罐置于阴凉通风处,9天后小心打开罐盖以免油污和封罐水溅入,搅动翻罐后重新封罐,腌渍18天后,即得萝卜条成品;
(10)分装:根据需要将(9)中所得的萝卜条切分成适宜大小后,分装入复合包装袋,真空包装,巴氏灭菌后冷却保存。在上述条件下生产出来的萝卜干硒含量为482 μg/kg。
表1为普通萝卜传统腌制工艺、普通萝卜改进腌制工艺、富硒萝卜传统腌制工艺、富硒萝卜改进腌制工艺萝卜干的硒含量对比。
表1传统和改进腌制工艺的普通和富硒萝卜的硒含量
其中普通萝卜的硒含量为5 μg/kg,通过对比可知,本选用硒含量为75~125 μg/kg的富硒新鲜萝卜为原材料,并经过一系列的保脆、防腐、增酸、护硒、护色处理,制得酸脆且硒含量丰富的萝卜干,生产工艺绿色安全,适于推广应用。
Claims (2)
1.一种富硒萝卜干的保脆护硒生产方法,其特征在于,包括以下步骤:
(1)原料预处理:将当年收获的新鲜富硒萝卜去掉顶叶、须根以及病虫斑点后洗净晾干,沥去表面水分,其原料硒含量为75~125 μg/kg;
(2)初腌:将(1)所得的原料以其质量3%~8%的盐揉搓,至原料表面均匀沾满食盐;
(3)晾晒:将(2)所得的富硒萝卜摊布于通风透光的平台上,充分晾晒2~5日,至萝卜表皮出现褶皱,软硬适中;
(4)切分:将(3)中所得晾晒后的富硒萝卜均匀切分成长约10 cm,宽、高约2 cm的萝卜条,要求切分后的萝卜条每条都带皮;
(5)刷蒜液:将脱皮后的大蒜辗成蒜蓉,充分在空气中暴露后加入煮沸晾凉的冷水制成蒜蓉浓度为10%~15%的蒜液,均匀地涂刷在(4)所得的萝卜条上,置通风处40 min~60 min;
(6)入罐:将(5)所得的萝卜条装至腌渍罐内,注入预先配置的腌渍液中,至距离罐口3-5寸的位置时停止加液,以灭菌后的木棍压住萝卜条以免漂浮影响入味,继续注液直至淹没所有原料;
所述腌渍液的配制方法为:取硬度在15-18 dH的井水或添加有0.5 % CaCl2的自来水,煮沸后冷却至室温,配制成含盐量为5%~8%的淡盐水,加入上述井水或自来水质量2%~5%的糖,5%~8%的食醋,1%~3%的白酒,2%~5%的老姜,0.1%~0.2%的八角,0%~3%的干辣椒或辣椒粉,0.02%~0.05%胡椒粉,0.01~0.03%陈皮以及少量调味品,加入5%柠檬酸,4%抗坏血酸,搅拌均匀备用;
(7)封罐:盖好腌渍罐的罐盖,在罐盖与罐身之间的凹槽处注满清水,隔绝罐外的空气形成水封,清水要经常更换;
(8)成熟:装罐完成后,将腌渍罐置于阴凉通风处,7-9天后小心打开罐盖以免油污和封罐水溅入,搅动翻罐后重新封罐,腌渍15-18天后,即得萝卜条成品;
(9)分装:根据需要将(8)中所得的萝卜条切分成适宜大小后,分装入复合包装袋,真空包装,巴氏灭菌后冷却保存。
2. 根据权利要求1所述的生产方法,其特征在于,所述萝卜干中硒含量为340-482 μg/kg。
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