CN109169857A - 一种鲜花椒芽叶（苗）的微冻保藏新方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种鲜花椒芽叶(苗)的微冻保藏新方法，包括如下步骤：a、采集；b、去杂；c、杀青；d、腌制；e、贮藏，将所述步骤d腌制结束后的青花椒芽叶(苗)，用有色食品塑料大袋压紧封口或有色食品塑料有盖大桶压紧封盖后，贮藏于‑8℃～‑5℃。有益效果在于：本发明通过杀青钝化鲜花椒芽叶(苗)中本身酶的活性，消除因本身酶活性的存在而影响花椒芽叶(苗)质地与品质的反应，可提高花椒芽叶(苗)的脆度，以及可最大限度保持鲜花椒芽叶(苗)的品质，能使鲜花椒芽叶(苗)可贮藏保鲜12个月及以上，同时降低了能耗和贮藏成本，质地和品质大大增加，又适合大批量鲜花椒芽叶(苗)原料的贮藏保鲜。
Description
技术领域
本发明涉及食品加工技术领域，特别是涉及一种鲜花椒芽叶(苗)的微冻保藏新方法。
背景技术
花椒为芸香科花椒属灌木或小乔木，含挥发精油、麻味素(酰胺类)、生物碱、木质素、蛋白质、不饱和脂肪酸等多种有效成分。花椒芽叶(苗)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”。《齐民要术》中有记载：“其叶及青摘取，可以为菹，干而末之，亦足充事”，明代《救荒本草》中则记载：“采嫩叶煤熟，换水浸淘净，油盐调食”，李时珍的《本草纲目》中曾这样评价花椒芽：“贴地生叶，形小，味微辛，土人以煮羊肉，香美”。由此可见，美味的花椒芽自古代就深受百姓喜爱。由于花椒芽的独特气味，它在生长过程中几乎不会生虫，一般也无需打农药，加之花椒芽的生长期很短，养分流失少，可谓树之精华。花椒芽的吃法与香椿芽类似，可以热炒、凉拌、油炸、涮锅，可谓麻香宜人，开胃爽口，具有独特风味和丰富营养。花椒芽叶(苗)，味辛、性热、无毒，治寒积、霍乱、转筋、脚气、漆疮、疥疮等，富含蛋白质、纤维素、脂肪、胡萝卜素、维生素及多种氨基酸，还含有似花椒果皮的挥发油和麻味物质，是珍贵的木本蔬菜，营养价值高，开发利用前景好。花椒芽叶(苗)中也含有丰富的膳食纤维，这对促进胃肠蠕动，减少某些慢性疾病(如心血管疾病和结肠癌)具有一定益处。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。
但鲜花椒芽叶(苗)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、变质变色，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。专利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，但这个专利最后要杀菌，不适合大包装，小包装则贮藏所需空间较大，也不适合花椒芽集中上市时大批原料的处理和贮藏；包装前在质量浓度为20％氯化钠中浸泡0.5h，产品中含盐量不清楚也不可控。
所以对于花椒芽加工领域，寻找一种既能实现长期贮藏保鲜又能最大限度保持鲜花椒芽叶(苗)质地与品质还简单且适合大批原料贮藏保鲜的科学贮藏加工方法是非常必要的。
发明内容
本发明的目的就在于为了解决上述问题而提供一种鲜花椒芽叶(苗)的微冻保藏新方法。
本发明通过以下技术方案来实现上述目的：
一种鲜花椒芽叶(苗)的微冻保藏新方法，包括如下步骤：
a、采集，收购低产、衰老、淘汰期的青花椒树的幼嫩芽叶或采用花椒籽育出的幼嫩芽苗，长度为5cm-12cm；
b、去杂，剔除混杂的杂质和不可食的部分，清水洗净泥沙和污物；
c、杀青，清洗的青花椒芽叶(苗)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3cm-6cm；
d、腌制，将杀青后的青花椒芽叶(苗)与腌制配料拌合均匀，室温下在水泥大池或土陶大缸或不锈钢大桶中压紧腌制3-5天后，取出压榨或离心脱水至60-80％，腌制配料用量为杀青后的花椒芽叶(苗)质量的3-5％；
e、贮藏，将所述步骤d腌制结束后的青花椒芽叶(苗)，用有色食品塑料大袋压紧封口或有色食品塑料有盖大桶压紧封盖后，贮藏于-8℃～-5℃,可贮藏保鲜12个月及以上；
进一步的，所述步骤a中取下幼嫩芽苗时使用剪枝机，同时去除端部死叶。
进一步的，所述步骤b中通过筛料机剔除混杂的杂质和不可食的部分。
进一步的，所述步骤c中杀青时间2min-5min，杀青后快速摊凉到15℃-30℃。
进一步的，所述步骤d中腌制配料组成为：食盐/柠檬酸/锌盐(属于食品添加剂的锌盐如硫酸锌、氯化锌、乳酸锌、葡萄糖酸锌等)/钙盐(属于食品添加剂的钙盐如硫酸钙、氯化钙、乳酸钙、葡萄糖酸钙等)的质量比例为92-95/1-2/2-3/2-3。
本发明的有益效果在于：本发明通过杀青钝化鲜花椒芽叶(苗)中本身酶的活性，消除因本身酶活性的存在而影响花椒芽叶(苗)质地与品质的反应，可提高花椒芽叶(苗)的脆度，以及可最大限度保持鲜花椒芽叶(苗)的品质，能使鲜花椒芽叶(苗)可贮藏保鲜12个月及以上，同时降低了能耗和贮藏成本，质地和品质大大增加，又适合大批量鲜花椒芽叶(苗)原料的贮藏保鲜。
具体实施方式
实施例一：
一种鲜花椒芽叶(苗)的微冻保藏新方法，包括如下步骤：
a、采集，收购低产、衰老、淘汰期的青花椒树的幼嫩芽叶或采用花椒籽育出的幼嫩芽苗，长度为5cm-12cm；
b、去杂，剔除混杂的杂质和不可食的部分，清水洗净泥沙和污物；
c、杀青，清洗的青花椒芽叶(苗)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3cm-6cm；
d、腌制，将杀青后的青花椒芽叶(苗)与腌制配料拌合均匀，室温下在水泥大池或土陶大缸或不锈钢大桶中压紧腌制3-5天后，取出压榨或离心脱水至60-80％，腌制配料用量为杀青后的花椒芽叶(苗)质量的3-5％；
e、贮藏，将所述步骤d腌制结束后的青花椒芽叶(苗)，用有色食品塑料大袋压紧封口或有色食品塑料有盖大桶压紧封盖后，贮藏于-8℃～-5℃,可贮藏保鲜12个月及以上；
本实施例中，所述步骤a中取下幼嫩芽苗时使用剪枝机，同时去除端部死叶。
本实施例中，所述步骤b中通过筛料机剔除混杂的杂质和不可食的部分。
本实施例中，所述步骤c中杀青时间2min-5min，杀青后快速摊凉到15℃-30℃。
本实施例中，所述步骤d中腌制配料组成为：食盐/柠檬酸/锌盐(属于食品添加剂的锌盐如硫酸锌、氯化锌、乳酸锌、葡萄糖酸锌等)/钙盐(属于食品添加剂的钙盐如硫酸钙、氯化钙、乳酸钙、葡萄糖酸钙等)的质量比例为92-95/1-2/2-3/2-3。
实施例二：
一种鲜花椒芽叶(苗)的微冻保藏新方法，包括如下步骤：
a、采集，收购低产、衰老、淘汰期的青花椒树的幼嫩芽叶或采用花椒籽育出的幼嫩芽苗，长度为1cm-5cm；
b、去杂，剔除混杂的杂质和不可食的部分，清水洗净泥沙和污物；
c、杀青，清洗的青花椒芽叶(苗)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3cm-6cm；
d、腌制，将杀青后的青花椒芽叶(苗)与腌制配料拌合均匀，室温下在水泥大池或土陶大缸或不锈钢大桶中压紧腌制3-5天后，取出压榨或离心脱水至60-80％，腌制配料用量为杀青后的花椒芽叶(苗)质量的3-5％；
e、贮藏，将所述步骤d腌制结束后的青花椒芽叶(苗)，用有色食品塑料大袋压紧封口或有色食品塑料有盖大桶压紧封盖后，贮藏于-8℃～-5℃,可贮藏保鲜12个月及以上；
本实施例中，所述步骤a中取下幼嫩芽苗时使用剪枝机，同时去除端部死叶。
本实施例中，所述步骤b中通过筛料机剔除混杂的杂质和不可食的部分，清水为浓度为20％的淡盐水。
本实施例中，所述步骤c中杀青时间10min-15min，杀青后快速摊凉到30℃-40℃。
本实施例中，所述步骤d中腌制配料组成为：食盐/柠檬酸/锌盐(属于食品添加剂的锌盐如硫酸锌、氯化锌、乳酸锌、葡萄糖酸锌等)/钙盐(属于食品添加剂的钙盐如硫酸钙、氯化钙、乳酸钙、葡萄糖酸钙等)的质量比例为92-95/1-2/2-3/2-3。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。
Claims (5)
1.一种鲜花椒芽叶(苗)的微冻保藏新方法，其特征在于：包括如下步骤：
a、采集，收购低产、衰老、淘汰期的青花椒树的幼嫩芽叶或采用花椒籽育出的幼嫩芽苗，长度为5cm-12cm；
b、去杂，剔除混杂的杂质和不可食的部分，清水洗净泥沙和污物；
c、杀青，清洗的青花椒芽叶(苗)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3cm-6cm；
d、腌制，将杀青后的青花椒芽叶(苗)与腌制配料拌合均匀，室温下在水泥大池或土陶大缸或不锈钢大桶中压紧腌制3-5天后，取出压榨或离心脱水至60-80％，腌制配料用量为杀青后的花椒芽叶(苗)质量的3-5％；
e、贮藏，将所述步骤d腌制结束后的青花椒芽叶(苗)，用有色食品塑料大袋压紧封口或有色食品塑料有盖大桶压紧封盖后，贮藏于-8℃～-5℃,可贮藏保鲜12个月及以上。
2.根据权利要求1所述的一种鲜花椒芽叶(苗)的微冻保藏新方法，其特征在于：所述步骤a中取下幼嫩芽苗时使用剪枝机，同时去除端部死叶。
3.根据权利要求1所述的一种鲜花椒芽叶(苗)的微冻保藏新方法，其特征在于：所述步骤b中通过筛料机剔除混杂的杂质和不可食的部分。
4.根据权利要求1所述的一种鲜花椒芽叶(苗)的微冻保藏新方法，其特征在于：所述步骤c中杀青时间2min-5min，杀青后快速摊凉到15℃-30℃。
5.根据权利要求1所述的一种鲜花椒芽叶(苗)的微冻保藏新方法，其特征在于：所述步骤d中腌制配料组成为：食盐/柠檬酸/锌盐(属于食品添加剂的锌盐如硫酸锌、氯化锌、乳酸锌、葡萄糖酸锌等)/钙盐(属于食品添加剂的钙盐如硫酸钙、氯化钙、乳酸钙、葡萄糖酸钙等)的质量比例为92-95/1-2/2-3/2-3。
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