CN108967968A - 一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法 - Google Patents
一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法 Download PDFInfo
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Abstract
本发明公开了一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,包括如下步骤:1)摘取花椒芽,长度为5cm‑12cm,除去花椒芽中杂质,清水洗净并沥干;2)将经步骤1)处理后的花椒芽进行蒸汽杀青变软得杀青后花椒芽;3)第一次腌制:将杀青后花椒芽与腌制配料A拌合均匀,室温下压紧腌制2‑5天,然后脱水;4)第二次腌制:将第一次腌制得到的花椒芽与腌制配料B拌合均匀,室温下压紧腌制4‑6天;再次脱水至含水量60‑70%;5)将第二次腌制得到的花椒芽室温下压紧密封保存。本发明所述方法可使花椒芽的苦味降低90%以上,亚硝酸盐含量可降低到0.1mg/kg以下;通过第二次腌制加钙盐可提高青花椒芽的脆度1倍以上。
Description
技术领域
本发明属于农产品加工技术领域,具体涉及一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法。
背景技术
花椒芽是指花椒树发芽期幼嫩的芽叶(萌生芽)或花椒籽育出的幼嫩的芽苗,油亮鲜绿,麻香味美,兼有花椒和薄荷的清香,是芽苗菜中的珍品,旧时曾被列为宫廷贡品,供宫廷贵族享用,被称为“一品椒蕊”。花椒芽含有丰富的蛋白质、脂肪、钙、铁等营养元素,其中,粗蛋白含量27.6%~35.3%,粗脂肪含量1.29%~1.96%。花椒芽中还含有大量不饱和脂肪酸、生物碱、烯、铁、醇等物质,对心脑血管疾病、肠胃疾病患者有很好的治疗和保健作用,发展潜力巨大。
我国花椒资源丰富,摘除花椒萌生芽可促进花椒树木的挂果及更好的生长,因此花椒在生长周期中每年都要进行几次修剪和摘尖,如将其科学开发利用,可提高花椒产业附加值、延长产业链,增加椒农收入。但新鲜的花椒芽采收期短,量大集中,且采后菜体组织呼吸作用旺盛,不久便失水老化、变质,失去固有的品质。同时,鲜花椒芽叶(苗)含有硝酸盐和亚硝酸盐,含量高于一般蔬菜,并随着贮藏时间的延长,亚硝酸盐含量将会升高,给人体带来潜在危害。还有,鲜花椒芽叶(苗)具有较重的苦味,消费者难以接受,并且不会随着贮藏时间的延长而降低。CN105410158A公开了一种《花椒芽贮藏保鲜方法》,具体涉及:摘取幼嫩花椒芽清水洗净,用质量浓度0.2%的碳酸钠浸泡花椒芽0.5h,在100℃的开水中烫1.5min,在质量浓度为20%氯化钠和质量浓度为0.2%维生素C的混合液中浸泡0.5h后捞出、沥干水分,真空包装,包装后的产品置于70℃~80℃的水中灭菌15min,将产品贮藏于0±1℃的冷库,避光;对花椒芽可以有效的贮藏保鲜;这个专利并未涉及到花椒芽的苦味及亚硝酸盐的降低技术问题,同时不适合花椒芽集中上市时大批原料的贮藏。
所以对于花椒芽加工领域,寻找一种既能实现营养物质不流失又能降低花椒芽本身的苦味和亚硝酸盐含量的科学贮藏加工方法是非常必要的。
发明内容
本发明目的在于克服现有技术的不足,提供一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法。
为实现上述目的,具体提供了如下所述的技术方案:
1、一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,包括如下步骤:
1)摘取花椒芽,长度为5cm-12cm,除去花椒芽中杂质,清水洗净并沥干;
2)将经步骤1)处理后的花椒芽进行蒸汽杀青变软得杀青后花椒芽;
3)第一次腌制:将杀青后花椒芽与腌制配料A拌合均匀,室温下压紧腌制2-5天,然后脱水,按质量份数计,所述腌制配料A配方为:食盐92-96份;β-葡萄糖苷酶0.5-1份;葡萄糖1-2份;乳糖1-2份;常温乳酸菌粉1-2份;常温耐盐酵母菌粉0.5-1份;所述腌制配料A与杀青后花椒芽的质量配比为2-4:100;
4)第二次腌制:将第一次腌制得到的花椒芽与腌制配料B拌合均匀,室温下压紧腌制4-6天,再次脱水至含水量50-70%,按质量份数计,所述腌制配料B配方为:食盐97-99份;钙盐1-3份;所述腌制配料B与第一次腌制得到的花椒芽的质量配比为10-14:100;
5)将第二次腌制得到的花椒芽室温下压紧密封保存。
进一步,步骤2)所述花椒芽进行蒸汽杀青工艺为:使用不锈钢隧道式蒸汽杀青设备进行蒸汽杀青,花椒芽堆放厚度为3cm-6cm,杀青时间3min-6min,隧道内温度为90℃-100℃,杀青后快速摊凉到15℃-30℃。
进一步,按质量份数计,所述腌制配料A配方为:食盐94份;β-葡萄糖苷酶0.8份;葡萄糖1.5份;乳糖1.5份;常温乳酸菌粉1.5份;常温耐盐酵母菌粉0.7份;所述腌制配料A与杀青后花椒芽的质量配比为3:100。
进一步,按质量份数计,所述腌制配料B配方为:食盐98份;钙盐2份;所述腌制配料B与第一次腌制得到的花椒芽的质量配比为12:100。
进一步,步骤3)和步骤4)所述脱水采用压榨或离心。
进一步,步骤3)和步骤4)所述腌制工具为水泥大池或土陶大缸或不锈钢大桶。
进一步,所述花椒芽指花椒树发芽期幼嫩的芽叶或花椒籽育出的幼嫩的芽苗。
本发明的有益效果在于:
1)本发明首先通过蒸汽杀青花椒芽,以钝化其本身酶的活性,降低苦味物质的形成。然后第一次腌制通过加入β-葡萄糖苷酶,分解苦味前体物质减少苦味物质产生的物质基础;另一方面通过加入常温乳酸菌粉和常温耐盐酵母菌粉的优势生长繁殖,可以利用苦味物质作为自身营养源,也能分泌出复杂的酶系降解苦味物质,还能抑制杂菌的生长,大大降低亚硝酸盐的形成以及产生香味物质。花椒芽的苦味可降低90%以上,亚硝酸盐含量可降低到0.1mg/kg以下。
2)通过第二次腌制加钙盐提高青花椒芽的脆度,与不加钙盐相比,青花椒芽的脆度可提高1倍以上(以样品剪切力大小为指标)。
具体实施方式
下面将结合具体实施例对本发明进行更加详细的阐述。
实施例1
一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,包括如下步骤:
1)摘取花椒芽,长度为5cm-12cm,剔除混杂的杂质和不可食的部分,清水洗净泥沙和污物;
2)清洗的青花椒芽叶沥干后,使用不锈钢隧道式蒸汽杀青设备进行蒸汽杀青,使青花椒芽叶(苗)杀透变软,青花椒芽叶(苗)堆放厚度4cm,杀青时间5min,隧道内温度在90℃-100℃,杀青后快速摊凉到15℃-25℃;
3)第一次腌制:将杀青后花椒芽与腌制配料A拌合均匀,室温下在不锈钢大桶里压紧腌制4天,然后脱水榨干,按质量份数计,所述腌制配料A配方为:食盐94份;β-葡萄糖苷酶0.8份;葡萄糖1.5份;乳糖1.5份;常温乳酸菌粉1.5份;常温耐盐酵母菌粉0.7份;所述腌制配料A与杀青后花椒芽的质量配比为3:100;
4)第二次腌制:将第一次腌制得到的花椒芽与腌制配料B拌合均匀,室温下在不锈钢大桶里压紧腌制5天;再次脱水至含水量60%,按质量份数计,所述腌制配料B配方为:食盐98份;钙盐2份;所述腌制配料B与第一次腌制得到的花椒芽的质量配比为12:100;
5)将第二次腌制得到的花椒芽室温下放在不锈钢大桶中压紧,表面覆盖双层塑料薄膜后,用食盐或河沙封口严实,可贮藏保鲜12个月及以上。
实施例2
一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,包括如下步骤:
1)摘取花椒苗,长度为5cm-12cm,剔除混杂的杂质和不可食的部分,清水洗净泥沙和污物;
2)清洗的青花椒芽叶沥干后,使用不锈钢隧道式蒸汽杀青设备进行蒸汽杀青,使青花椒芽叶(苗)杀透变软,青花椒芽叶(苗)堆放厚度6cm,杀青时间5min,隧道内温度在100℃,杀青后快速摊凉到25-30℃;
3)第一次腌制:将杀青后花椒芽与腌制配料A拌合均匀,室温下在不锈钢大桶里压紧腌制4天,然后脱水榨干,按质量份数计,所述腌制配料A配方为:食盐92份;β-葡萄糖苷酶0.5份;葡萄糖1份;乳糖1份;常温乳酸菌粉2份;常温耐盐酵母菌粉1份;所述腌制配料A与杀青后花椒芽的质量配比为2:100;
4)第二次腌制:将第一次腌制得到的花椒芽与腌制配料B拌合均匀,室温下在不锈钢大桶里压紧腌制5天;再次脱水至含水量65%,按质量份数计,所述腌制配料B配方为:食盐97份;钙盐3份;所述腌制配料B与第一次腌制得到的花椒芽的质量配比为13:100;
5)将第二次腌制得到的花椒芽室温下放在土陶大缸中压紧,表面覆盖双层塑料薄膜后,用食盐或河沙封口严实,可贮藏保鲜12个月及以上。
对比实施例1
按照CN105410158A公开了的一种《花椒芽贮藏保鲜方法》进行贮藏保鲜:摘取日本山椒的幼嫩花椒芽,长度为7~10cm,用0.2%的碳酸钠浸泡0.5h,花椒芽与碳酸钠溶液的质量比为14,在100℃的开水中烫1.5min,花椒芽与水的比例为1:5,捞出后于纯净水中冷却。将椒芽在质量浓度为20%氯化钠和质量浓度为0.2%维生素C的混合液中浸泡0.5h后捞出,沥干水分。将花椒芽装于保鲜袋中,真空包装。包装后的产品置于70℃~80℃的水中灭菌15min后贮藏于(0±1)℃的冷库,避光。
通过对实施例1、实施例2、对比实施例1所贮藏加工方法得到的花椒芽菜进行苦味及要硝酸盐检测得到如表1所示的检测结果:
表1:指标检测数据
由表1可论证,本发明所述方法可使青花椒芽的苦味和亚硝酸盐含量大大降低。
对比实施例2
与实施例1的区别在于,不使用第二次腌制工艺。
对实施例1及对比实施例2腌制得到的花椒芽进行脆度检测,发现通过实施例1得到的花椒芽与对比实施例2不加钙盐相比,青花椒芽叶的脆度可提高1倍以上(以样品剪切力大小为指标)。
由以上实施例和对比实施例可论证本发明技术方案的有益效果:本发明首先通过蒸汽杀青花椒芽,以钝化其本身酶的活性,降低苦味物质的形成。然后第一次腌制通过加入β-葡萄糖苷酶,分解苦味前体物质减少苦味物质产生的物质基础;另一方面通过加入常温乳酸菌粉和常温耐盐酵母菌粉的优势生长繁殖,可以利用苦味物质作为自身营养源,也能分泌出复杂的酶系降解苦味物质,还能抑制杂菌的生长,大大降低亚硝酸盐的形成以及产生香味物质。花椒芽的苦味可降低90%以上,亚硝酸盐含量可降低到0.1mg/kg以下;
通过第二次腌制加钙盐提高青花椒芽的脆度,与不加钙盐相比,青花椒芽的脆度可提高1倍以上(以样品剪切力大小为指标)。
最后说明的是,以上优选实施例仅用以说明本发明的技术方案而非限制,尽管通过上述优选实施例已经对本发明进行了详细的描述,但本领域技术人员应当理解,可以在形式上和细节上对其作出各种各样的改变,而不偏离本发明权利要求书所限定的范围。
Claims (7)
1.一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,其特征在于,包括如下步骤:
1)摘取花椒芽,长度为5cm-12cm,除去花椒芽中杂质,清水洗净并沥干;
2)将经步骤1)处理后的花椒芽进行蒸汽杀青变软得杀青后花椒芽;
3)第一次腌制:将杀青后花椒芽与腌制配料A拌合均匀,室温下压紧腌制2-5天,然后脱水,按质量份数计,所述腌制配料A配方为:食盐92-96份;β-葡萄糖苷酶0.5-1份;葡萄糖1-2份;乳糖1-2份;常温乳酸菌粉1-2份;常温耐盐酵母菌粉0.5-1份;所述腌制配料A与杀青后花椒芽的质量配比为2-4:100;
4)第二次腌制:将第一次腌制得到的花椒芽与腌制配料B拌合均匀,室温下压紧腌制4-6天,再次脱水至含水量50-70%,按质量份数计,所述腌制配料B配方为:食盐97-99份;钙盐1-3份;所述腌制配料B与第一次腌制得到的花椒芽的质量配比为10-14:100;
5)将第二次腌制得到的花椒芽室温下压紧密封保存。
2.根据权利要求1所述一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,其特征在于,步骤2)所述花椒芽进行蒸汽杀青工艺为:使用不锈钢隧道式蒸汽杀青设备进行蒸汽杀青,花椒芽堆放厚度为3cm-6cm,杀青时间3min-6min,隧道内温度为90℃-100℃,杀青后快速摊凉到15℃-30℃。
3.根据权利要求1所述一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,其特征在于,按质量份数计,所述腌制配料A配方为:食盐94份;β-葡萄糖苷酶0.8份;葡萄糖1.5份;乳糖1.5份;常温乳酸菌粉1.5份;常温耐盐酵母菌粉0.7份;所述腌制配料A与杀青后花椒芽的质量配比为3:100。
4.根据权利要求1所述一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,其特征在于,按质量份数计,按质量份数计,所述腌制配料B配方为:食盐98份;钙盐2份;所述腌制配料B与第一次腌制得到的花椒芽的质量配比为12:100。
5.根据权利要求1所述一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,其特征在于,步骤3)和步骤4)所述脱水采用压榨或离心。
6.根据权利要求1所述一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,其特征在于,步骤3)和步骤4)所述腌制工具为水泥大池或土陶大缸或不锈钢大桶。
7.根据权利要求1所述一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法,其特征在于,所述花椒芽指花椒树发芽期幼嫩的芽叶或花椒籽育出的幼嫩的芽苗。
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