CN109043492A - 一种降低杏鲍菇真空油炸脆片含油率的方法 - Google Patents
一种降低杏鲍菇真空油炸脆片含油率的方法 Download PDFInfo
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Abstract
本发明公开了一种降低杏鲍菇真空油炸脆片含油率的方法,步骤S1,将杏鲍菇切成切片;步骤S2,将步骤S1的切片按体积比为1/3~1/5的量加入到含有纤维素酶的水中,在10℃~20℃条件下反应1h~3h;步骤S3,将步骤S2处理后的切片取出,沥干,置于热水中,热烫30s~60s;步骤S4,将步骤S3处理后的切片取出,沥干,常压条件下油炸60s~90s,再取出,沥干,冷却至室温;步骤S5,将步骤S4制得的脆片在真空度为0.8~1.2Mpa下,油炸10min~12min,再取出,沥干,冷却至室温;步骤S6,将步骤S5处理后的脆片放置于离心脱油机中,离心1min~3min,取出,充氮包装。本发明在保障杏鲍菇基本品质的同时,含油量直接减少45%以上,提升了产品的储藏稳定性和健康安全性。
Description
技术领域
本发明涉及食品加工技术领域,尤其是一种降低杏鲍菇真空油炸脆片含油率的方法。
背景技术
真空油炸技术属于果蔬加工高新技术,该技术是相对与真空条件下,利用较低的温度,通过热油介质的传导使食用菌中的水分不断蒸发,由于强烈的汽化而产生较大的压强使细胞膨胀,在较短的时间内使水分蒸发,降低果蔬水分含量至3~5%,经过冷却后即呈酥松状果蔬脆片。相比于传统常压油炸,该技术在保持果蔬原有的色、香、味及营养成分上,具有不可比拟的优势。
杏鲍菇质地均匀、软硬适中,非常适合利用真空油炸技术制作食用菌脆片,但是由于杏鲍菇切片内部的多空网状结构,在真空油炸后,由于外界压强和温度的差异,非常容易导致后续的吸油现象,从而使得杏鲍菇脆片产品含油量增加,严重影响产品口感和营养特性,虽然通常采用离心脱油处理果蔬脆片,但由于杏鲍菇独特的组织结构特点,离心脱油处理效果并不理想,脱油效率较低。
基于此,如何设计一种能有效降低杏鲍菇真空油炸脆片的含油率的方法,便成为本领域内亟需解决的问题。
发明内容
针对上述不足之处,本发明提供了一种降低杏鲍菇真空油炸脆片含油率的方法,能有效降低杏鲍菇真空油炸脆片的含油率。
为了实现上述目的,本发明采用的技术方案如下:
一种降低杏鲍菇真空油炸脆片含油率的方法,包括如下步骤:
步骤S1,将杏鲍菇切成切片;
步骤S2,将步骤S1的切片按体积比为1/3~1/5的量加入到含有纤维素酶的水中,在10℃~20℃条件下反应1h~3h;
步骤S3,将步骤S2处理后的切片取出,沥干,置于90℃~95℃的热水中,热烫30s~60s;
步骤S4,将步骤S3处理后的切片取出,沥干,常压条件下,在温度为150℃~180℃的油中,油炸60s~90s,再取出,沥干,冷却至室温,制成脆片;
步骤S5,将步骤S4制得的脆片置于温度为88℃~95℃的油中,在真空度为0.8~1.2Mpa下,油炸10min~12min,再取出,沥干,冷却至室温;
步骤S6,将步骤S5处理后的脆片放置于离心脱油机中,在室温、200转/分钟~350转/分钟下,离心1min~3min,取出,充氮包装。
进一步的,水中纤维素酶的质量分数为0.1‰~0.3‰,酶活单位为200U/g。
进一步的,步骤S1中采用纵切的方式将杏鲍菇纵向切成切片。
再进一步的,步骤S6中脆片按照纵向切片与离心机主轴平行的方式放置于离心脱油机中。
与现有技术相比,本发明具有以下有益效果:
(1)本发明利用纤维素酶处理杏鲍菇切片,一定程度上改善杏鲍菇切片组织结构,降低杏鲍菇切片内部空隙的表面张力,有利于杏鲍菇脆片内部的油料在离心力的作用下甩出杏鲍菇脆片;
(2)本发明采用先常压油炸后真空油炸的两段式杏鲍菇油炸方式,分步脱除杏鲍菇切片水分,在保障杏鲍菇脆片产品白度、脆度、含水量的同时,有效减少真空油炸后杏鲍菇脆片本身的含油量;
(3)杏鲍菇按照纵切的方式进行切片,离心过程中,真空油炸后的杏鲍菇脆片按照当初与离心机主轴平行的方式进行放置,在该相对位置下,能够有效提高杏鲍菇脆片的离心脱油量。
附图说明
图1为本发明的流程示意图。
具体实施方式
下面结合附图和实施例对本发明作进一步说明,本发明的实施方式包括但不限于下列实施例。
一种降低杏鲍菇真空油炸脆片含油率的方法,包括如下步骤:
步骤S1,采用纵切的方式将杏鲍菇纵向切成切片,切片厚度为2~4mm;
步骤S2,将步骤S1的切片按体积比为1/3~1/5的量加入到含有纤维素酶的水中,在10℃~20℃条件下反应1h~3h,其中,酶活单位为200U/g;
步骤S3,将步骤S2处理后的切片取出,沥干,置于90℃~95℃的热水中,热烫30s~60s;
步骤S4,将步骤S3处理后的切片取出,沥干,常压条件下,在温度为150℃~180℃的油中,油炸60s~90s,再取出,沥干,冷却至室温,制成脆片;
步骤S5,将步骤S4制得的脆片置于温度为88℃~95℃的油中,在真空度为0.8~1.2Mpa下,油炸10min~12min,再取出,沥干,冷却至室温;
步骤S6,将步骤S5处理后的脆片按照纵向切片与离心机主轴平行的方式放置于离心脱油机中,在室温、200转/分钟~350转/分钟下,离心1min~3min,取出,充氮包装。
本法中的油采用菜籽油或棕榈油等,避免使用不饱和脂肪酸含量过高的油,如:大豆油、玉米油、葵花油等。
实施例:
采用上述方法制作杏鲍菇脆片样品一,其中步骤S2中,水中纤维素酶含量分别按质量分数0.1‰,0.2‰,0.3‰三个值,制作三批次,三个批次的样品编号分别为样品一(a)、样品一(b)、样品一(c)。
制作样品二:相比于于样品一,不采用纵切的方式将杏鲍菇纵向切片,但厚度与样品一相同,且杏鲍菇脆片在离心脱油机中的放置方式也不按照纵向切片与离心机主轴平行的方式放置,离心脱油条件相同,不进行步骤S2的纤维素酶处理,也不进行步骤S4的常压热烫处理,但总的油炸时间相同。
对样品一(a)、样品一(b)、样品一(c)和样品二进行检测:
检测指标一:白度
白度,反应杏鲍菇脆片的色泽,用L值,L值越高,说明颜色越白,褐变程度越小;
具体检测方法:使用全自动色差计进行测定色差值(L值)
干制结束后,用色差计测定干制后的杏鲍菇片的白度,为了减小各个部位的颜色不同而造成影响,因此将杏鲍菇片粉碎过40目筛子,将各部分混合均匀后,测定该粉末的白度L值。L值表示色泽的明暗度,L=0表示黑色,L=100表示白色。L值越大,则颜色越白,表示褐变程度越轻;L值越小,说明褐变程度越严重。
经过检测:样品一(a)L值为72.2、样品一(b)L值为72.9、样品一(c)L值为72.7,L的平均值为72.6;样品二L值78.7。
检测指标二:含水率
根据食品安全国家标准GB 5009.3-2010食品中水分的测定中的规定测定含水率。取洁净铝制或玻璃制的扁形称量瓶,置于101℃~105℃干燥箱中,瓶盖斜支于瓶边,加热1.0h,取出盖好,置干燥器内冷却0.5h,称量,并重复干燥至前后两次质量差不超过2mg,即为恒重。将混合均匀的试样迅速磨细至颗粒小于2mm,不易研磨的样品应尽可能切碎,称取2g~10g试样(精确至0.0001g),放入此称量瓶中,试样厚度不超过5mm,如为疏松试样,厚度不超过10mm,加盖,精密称量后,置101℃~105℃干燥箱中,瓶盖斜支于瓶边,干燥2h~4h后,盖好取出,放入干燥器内冷却0.5h后称量。然后再放入101℃~105℃干燥箱中干燥1h左右,取出,放入干燥器内冷却0.5h后再称量。并重复以上操作至前后两次质量差不超过2mg,即为恒重。
试样中的水分的含量按如下公式进行计算:
式中:
X—试样中水分的含量,单位为(g/100g);
m1—称量瓶(加海砂、玻棒)和试样的质量,单位(g);
m2—称量瓶(加海砂、玻棒)和试样干燥后的质量,单位(g);
m3—称量瓶(加海砂、玻棒)的质量,单位(g);
含水量越低说明油炸越彻底,经过检测:样品一(a)水分含量为5.07%、样品一(b)水分含量为5.06%、样品一(c)水分含量为5.08%,水分含量的平均值为5.07%;样品二L值5.24%。
检测指标三:脆度
使用英国Stable Micro Systems公司的TA-XT plus物性测试仪,使用P 2.5球形探头,以1.0mm/s的测试速度、3mm的下压距离,测试杏鲍菇的脆度值,脆度定义为以爆裂时的力与爆裂时的时间的比值。
脆度值=F/t[g/s]
F:脆片爆裂时的力大小,g;
t:探头接触脆片到脆片爆裂时所用的时间,s。
对于杏鲍菇油炸脆片,脆度值越低,产品越脆,口感越好,经过检测:样品一(a)的脆度值为:367g/s、样品一(b)的脆度值为:370g/s、样品一(c)的脆度值为:376g/s,平均脆度值为:371g/s;样品二的脆度值为359g/s。
检测指标四:含油率
使用SZF-06A型索氏提取器参照《GB/T5009.6-2003食品中脂肪的测定》标准测定杏鲍菇中的含油率。公式如下:
式中:
M0:样品质量,g;
M1:接受瓶和粗脂肪的质量,g;
M2:接受瓶的质量,g;
样品处理:用粉碎机碎过40目筛,称取2.00g~5.00g,必要时拌以海砂,全部移入滤纸筒内;抽提:再将滤纸筒放入脂肪抽提器的抽提筒内,连接已干燥至恒量的接收瓶,由抽提器冷凝管上端加入无水乙醇或石油醚至瓶内容积的三分之二处,于水浴上加热,使乙醚或石油醚不断回流提取(6次/h~8次/h),一般抽提6h~12h;称量:取下接收瓶,回收乙醚或石油醚,待接收瓶内乙醚剩1mL~2mL时在水浴上蒸干,再于100℃±5℃干燥2h,放干燥器内冷却0.5h后称量,重复以上操作直至恒量。杏鲍菇含油率越低,产品稳定性越佳,健康安全性越高,经过检测:样品一(a)的含油率为6.03%、样品一(b)的含油率为6.06%、样品一(c)的含油率为6.09%,平均含油率为6.06%;样品二的含油率为11.5%。
通过以上检测可以看出相比于常规真空油炸,本发明在保障杏鲍菇基本品质的同时,水分、脆度、L值的均差异不超过5%,但是含油量直接减少45%以上,显著的降低了产品含油率,提升了产品的储藏稳定性和健康安全性。
上述实施例仅为本发明的优选实施例,并非对本发明保护范围的限制,但凡采用本发明的设计原理,以及在此基础上进行非创造性劳动而做出的变化,均应属于本发明的保护范围之内。
Claims (4)
1.一种降低杏鲍菇真空油炸脆片含油率的方法,其特征在于,包括如下步骤:
步骤S1,将杏鲍菇切成切片;
步骤S2,将步骤S1的切片按体积比为1/3~1/5的量加入到含有纤维素酶的水中,在10℃~20℃条件下反应1h~3h;
步骤S3,将步骤S2处理后的切片取出,沥干,置于90℃~95℃的热水中,热烫30s~60s;
步骤S4,将步骤S3处理后的切片取出,沥干,常压条件下,在温度为150℃~180℃的油中,油炸60s~90s,再取出,沥干,冷却至室温,制成脆片;
步骤S5,将步骤S4制得的脆片置于温度为88℃~95℃的油中,在真空度为0.8~1.2Mpa下,油炸10min~12min,再取出,沥干,冷却至室温;
步骤S6,将步骤S5处理后的脆片放置于离心脱油机中,在室温、200转/分钟~350转/分钟下,离心1min~3min,取出,充氮包装。
2.根据权利要求1所述的一种降低杏鲍菇真空油炸切片含油率的方法,其特征在于,步骤S2中,水中纤维素酶的质量分数为0.1‰~0.3‰,酶活单位为200U/g。
3.根据权利要求1或2所述的一种降低杏鲍菇真空油炸脆片含油率的方法,其特征在于,步骤S1中采用纵切的方式将杏鲍菇纵向切成切片。
4.根据权利要求3所述的一种降低杏鲍菇真空油炸脆片含油率的方法,其特征在于,步骤S6中脆片按照纵向切片与离心机主轴平行的方式放置于离心脱油机中。
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