CN109156776A - 一种抑菌保鲜的糖醋姜制备方法 - Google Patents
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Abstract
本发明公开了一种抑菌保鲜的糖醋姜制备方法,包括如下步骤:将醋酸纤维素采用草酸溶液水解后,加入玉米淀粉、乳清蛋白、水搅拌,加入壳聚糖、酒石酸搅拌得到第一物料;将新鲜生姜洗净,切成姜片,冷冻,加入水,升温,搅拌状态下加入白砂糖、乳酸,继续搅拌,冷却,静置,过滤得到第二物料;向第二物料中加入米醋、第一物料,翻动搓揉,密封,灭菌,降温腌制得到抑菌保鲜的糖醋姜。本发明可保持新鲜嫩姜的鲜活状态,色泽亮丽,并且脆生爽口,酸甜可口,久食不厌,营养成分损耗小。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种抑菌保鲜的糖醋姜制备方法。
背景技术
糖醋姜的主要成分为姜与、醋和糖。姜是中国传统中草药,姜能益脾开胃,止呕,温经散寒,解头痛、发热等,糖醋姜不仅能调节口干舌噪、预防伤寒感冒、润肺补精等,还满足了人的口感要求,香辣甜美,可谓人人得而爱之。
现有技术的糖醋姜存在在不添加化学防腐剂的情况下难以保持鲜活状态和色泽亮丽。
发明内容
基于背景技术存在的技术问题,本发明提出了一种抑菌保鲜的糖醋姜制备方法,可保持新鲜嫩姜的鲜活状态,色泽亮丽,并且脆生爽口,酸甜可口,久食不厌,营养成分损耗小。
本发明提出的一种抑菌保鲜的糖醋姜制备方法,包括如下步骤:
S1、将醋酸纤维素采用草酸溶液水解后,加入玉米淀粉、乳清蛋白、水搅拌,加入壳聚糖、酒石酸搅拌得到第一物料;
S2、将新鲜生姜洗净,切成姜片,冷冻,加入水,升温,搅拌状态下加入白砂糖、乳酸,继续搅拌,冷却,静置,过滤得到第二物料;
S3、向第二物料中加入米醋、第一物料,翻动搓揉,密封,灭菌,降温腌制得到抑菌保鲜的糖醋姜。
优选地,S1中,醋酸纤维素、玉米淀粉、乳清蛋白、水、壳聚糖、酒石酸的重量比为6-10:50-70:3-5:140-180:0.4-1:8-14。
优选地,S1中,将醋酸纤维素采用草酸溶液水解后,加入玉米淀粉、乳清蛋白、水搅拌20-40min,搅拌温度为88-92℃,加入壳聚糖、酒石酸搅拌20-30min,搅拌温度为65-75℃,得到第一物料。
优选地,S2中,冷冻温度为-14~-18℃,冷冻时间为1-2h。
优选地,S2中,加入水,升温至65-75℃,搅拌状态下加入白砂糖、乳酸。
优选地,S2中,静置时间为12-18h。
优选地,S2中,新鲜生姜、白砂糖、乳酸的重量比为50-70:15-25:2-4。
优选地,S3中,第二物料、米醋、第一物料的重量比为70-90:30-40:0.4-0.8。
优选地,S3中,降温腌制的温度为0-4℃。
本发明S1中,采用草酸活化醋酸纤维素后,与玉米淀粉间分散性好,首先采用乳清蛋白交联后,然后表面接枝壳聚糖,不仅亲水性能优异,而且具有极好的韧性和抗菌性能;S2中,将新鲜生姜切成姜片,经过低温冷冻,可促使姜片内部纤维软化,便于白砂糖和乳酸进入纤维内部;S3中,采用第二物料配合米醋和淀粉基抗菌剂进行搓揉并翻动,不仅均匀分散效果好,而且可促使渗入姜片内部,不进行太阳曝晒和烧煮,而直接进行腌制,可保持新鲜嫩姜的鲜活状态,色泽亮丽,生姜成分不会流失,生姜功效不会减弱,并且脆生爽口,酸甜可口,绿色无污染,可达到直接食用的需要,而不添加其它香料和化学防腐剂,可使糖醋生姜味道纯正,久食不厌,营养成分损耗小,同时易被消化吸收,营养和生理活性价值好。
本发明制备过程简单,便于操作,不仅保存周期更长,而且营养和风味品质好,灭菌彻底,实际增大了食品营养值,而且缩短加工时间。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种抑菌保鲜的糖醋姜制备方法,包括如下步骤:
S1、将6kg醋酸纤维素采用草酸溶液水解后,加入70kg玉米淀粉、3kg乳清蛋白、180kg水搅拌20min,搅拌温度为92℃,加入0.4kg壳聚糖、14kg酒石酸搅拌20min,搅拌温度为75℃,得到第一物料;
S2、将50kg新鲜生姜洗净,切成姜片,-18℃冷冻1h,加入220kg水,升温至65℃,搅拌状态下加入25kg白砂糖、2kg乳酸,继续搅拌35min,冷却,静置12h,过滤得到第二物料;
S3、向90kg第二物料中加入30kg米醋、0.8kg第一物料,翻动搓揉,密封,110℃灭菌14s,降温至0℃,腌制得到抑菌保鲜的糖醋姜。
实施例2
一种抑菌保鲜的糖醋姜制备方法,包括如下步骤:
S1、将10kg醋酸纤维素采用草酸溶液水解后,加入50kg玉米淀粉、5kg乳清蛋白、140kg水搅拌40min,搅拌温度为88℃,加入1kg壳聚糖、8kg酒石酸搅拌30min,搅拌温度为65℃,得到第一物料;
S2、将70kg新鲜生姜洗净,切成姜片,-14℃冷冻2h,加入160kg水,升温至75℃,搅拌状态下加入15kg白砂糖、4kg乳酸,继续搅拌25min,冷却,静置18h,过滤得到第二物料;
S3、向70kg第二物料中加入40kg米醋、0.4kg第一物料,翻动搓揉,密封,120℃灭菌8s,降温至4℃,腌制得到抑菌保鲜的糖醋姜。
实施例3
一种抑菌保鲜的糖醋姜制备方法,包括如下步骤:
S1、将7kg醋酸纤维素采用草酸溶液水解后,加入65kg玉米淀粉、3.5kg乳清蛋白、170kg水搅拌25min,搅拌温度为91℃,加入0.6kg壳聚糖、12kg酒石酸搅拌22min,搅拌温度为72℃,得到第一物料;
S2、将55kg新鲜生姜洗净,切成姜片,-17℃冷冻1.3h,加入200kg水,升温至68℃,搅拌状态下加入22kg白砂糖、2.5kg乳酸,继续搅拌32min,冷却,静置14h,过滤得到第二物料;
S3、向85kg第二物料中加入33kg米醋、0.7kg第一物料,翻动搓揉,密封,112℃灭菌12s,降温至1℃,腌制得到抑菌保鲜的糖醋姜。
实施例4
一种抑菌保鲜的糖醋姜制备方法,包括如下步骤:
S1、将9kg醋酸纤维素采用草酸溶液水解后,加入55kg玉米淀粉、4.5kg乳清蛋白、150kg水搅拌35min,搅拌温度为89℃,加入0.8kg壳聚糖、10kg酒石酸搅拌28min,搅拌温度为68℃,得到第一物料;
S2、将65kg新鲜生姜洗净,切成姜片,-15℃冷冻1.7h,加入180kg水,升温至72℃,搅拌状态下加入18kg白砂糖、3.5kg乳酸,继续搅拌28min,冷却,静置16h,过滤得到第二物料;
S3、向75kg第二物料中加入37kg米醋、0.5kg第一物料,翻动搓揉,密封,118℃灭菌10s,降温至3℃,腌制得到抑菌保鲜的糖醋姜。
实施例5
一种抑菌保鲜的糖醋姜制备方法,包括如下步骤:
S1、将8kg醋酸纤维素采用草酸溶液水解后,加入60kg玉米淀粉、4kg乳清蛋白、160kg水搅拌30min,搅拌温度为90℃,加入0.7kg壳聚糖、11kg酒石酸搅拌25min,搅拌温度为70℃,得到第一物料;
S2、将60kg新鲜生姜洗净,切成姜片,-16℃冷冻1.5h,加入190kg水,升温至70℃,搅拌状态下加入20kg白砂糖、3kg乳酸,继续搅拌30min,冷却,静置15h,过滤得到第二物料;
S3、向80kg第二物料中加入35kg米醋、0.6kg第一物料,翻动搓揉,密封,115℃灭菌11s,降温至2℃,腌制得到抑菌保鲜的糖醋姜。
对实施例5所得糖醋姜进行感官和微生物检测,其结果如下:
1、感官指标:组织质地均匀,口感爽脆,味道鲜美,无辛辣味,无酸败及其他异味;
2、微生物指标:菌落总数(cfu/g)≤14,大肠菌群(MPN/g)<2,致病菌未检出。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种抑菌保鲜的糖醋姜制备方法,其特征在于,包括如下步骤:
S1、将醋酸纤维素采用草酸溶液水解后,加入玉米淀粉、乳清蛋白、水搅拌,加入壳聚糖、酒石酸搅拌得到第一物料;
S2、将新鲜生姜洗净,切成姜片,冷冻,加入水,升温,搅拌状态下加入白砂糖、乳酸,继续搅拌,冷却,静置,过滤得到第二物料;
S3、向第二物料中加入米醋、第一物料,翻动搓揉,密封,灭菌,降温腌制得到抑菌保鲜的糖醋姜。
2.根据权利要求1所述抑菌保鲜的糖醋姜制备方法,其特征在于,S1中,醋酸纤维素、玉米淀粉、乳清蛋白、水、壳聚糖、酒石酸的重量比为6-10:50-70:3-5:140-180:0.4-1:8-14。
3.根据权利要求1或2所述抑菌保鲜的糖醋姜制备方法,其特征在于,S1中,将醋酸纤维素采用草酸溶液水解后,加入玉米淀粉、乳清蛋白、水搅拌20-40min,搅拌温度为88-92℃,加入壳聚糖、酒石酸搅拌20-30min,搅拌温度为65-75℃,得到第一物料。
4.根据权利要求1-3任一项所述抑菌保鲜的糖醋姜制备方法,其特征在于,S2中,冷冻温度为-14~-18℃,冷冻时间为1-2h。
5.根据权利要求1-4任一项所述抑菌保鲜的糖醋姜制备方法,其特征在于,S2中,加入水,升温至65-75℃,搅拌状态下加入白砂糖、乳酸。
6.根据权利要求1-5任一项所述抑菌保鲜的糖醋姜制备方法,其特征在于,S2中,静置时间为12-18h。
7.根据权利要求1-5任一项所述抑菌保鲜的糖醋姜制备方法,其特征在于,S2中,新鲜生姜、白砂糖、乳酸的重量比为50-70:15-25:2-4。
8.根据权利要求1-7任一项所述抑菌保鲜的糖醋姜制备方法,其特征在于,S3中,第二物料、米醋、第一物料的重量比为70-90:30-40:0.4-0.8。
9.根据权利要求1-8任一项所述抑菌保鲜的糖醋姜制备方法,其特征在于,S3中,降温腌制的温度为0-4℃。
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