CN109259150A - 一种营养开胃生姜的腌制工艺 - Google Patents

一种营养开胃生姜的腌制工艺 Download PDF

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CN109259150A
CN109259150A CN201811140815.4A CN201811140815A CN109259150A CN 109259150 A CN109259150 A CN 109259150A CN 201811140815 A CN201811140815 A CN 201811140815A CN 109259150 A CN109259150 A CN 109259150A
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ginger
appetizing
nutrition
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金如林
韩菲
施蓉
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Tongling Shejia Tribute Ginger Factory
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Abstract

本发明公开了一种营养开胃生姜的腌制工艺，包括以下步骤：S1、将生姜去皮，切成姜片，水洗，沥干水分，然后加入食盐与苹果酸进行腌制，得到物料A；S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；S3、将物料B与腌制料混合后腌制，然后装罐，杀菌，得到营养开胃生姜。本发明提出的一种营养开胃生姜的腌制工艺，得到的生姜口感好，营养丰富，保质期长，具有良好的开胃保健效果。

Description

一种营养开胃生姜的腌制工艺
技术领域
本发明涉及食品加工技术领域，尤其涉及一种营养开胃生姜的腌制工艺。
背景技术
生姜又称姜皮、姜、姜根、百辣云，其原产于东南亚热带森林地区与我国中、南部，大约有3000多年的种植历史。生姜性温，味辛辣，能入肺、胃、脾经，具有去鱼腥，增香提味以及发汗解毒、散寒、止呕及化痰等功效，在传统膳食中，常被用作香辛料和调味品。目前，生姜多以鲜食为主，保质期短，虽然市场上出现了多种生姜腌制产品，但存在辛辣味重，口感一般，营养保健效果差的缺陷，无法满足消费者的需求。
发明内容
基于背景技术存在的技术问题，本发明提出了一种营养开胃生姜的腌制工艺，得到的生姜口感好，营养丰富，保质期长，具有良好的开胃保健效果。
本发明提出的一种营养开胃生姜的腌制工艺，包括以下步骤：
S1、将生姜去皮，切成姜片，水洗，沥干水分，然后加入食盐与苹果酸进行腌制，得到物料A；
S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；
S3、将物料B与腌制料混合后腌制，然后装罐，杀菌，得到营养开胃生姜。
优选地，S1中，生姜选用新鲜、无腐烂、无病虫害的嫩姜。
优选地，S1中，姜片厚度为0.8-1.4cm。
优选地，S1中，腌制过程如下：将沥干水分后的姜片置于空坛中，层层摊平，逐层按姜片重量4-6wt％的比例均匀散入食盐和苹果酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，再压上石块，室温下密封腌制8-10d；其中，石块重量为生姜总重量的20-30％。
优选地，食盐水的浓度为12-15wt％。
优选地，食盐和苹果酸的混合物中，食盐和苹果酸之间的重量比为10-12:1-2。
优选地，S2中，超声处理工艺参数如下：超声功率为120-150W，超声时间为20-25min，温度为32-36℃。
优选地，S3中，腌制料按以下工艺进行制备：按重量份将30-40份料酒加热至70-75℃，然后加入6-10份豆豉粉、1-2份花椒粉、1-2份八角粉、2-4份桂皮粉、2-4份山楂粉和2-4份山药粉，在85-90℃搅拌7-10min，冷却至室温，用纱布过滤，收集滤液，再在滤液中加入0.1-0.2份柠檬酸钠、0.1-0.2份山梨酸钾、2-3份食盐、1-1.5份低聚果糖，搅拌，得到腌制料。
优选地，S3中，将物料B与腌制料以重量比为1:1.5-2.5混合，在18-22℃下密封腌制6-8d。
优选地，S3中，采用微波杀菌，微波功率为720-760W，杀菌时间为30-50s。
本发明中选用嫩姜，保证产品脆嫩、新鲜，对生姜去皮，切成姜片以及水洗，水洗用于初步降低生姜本身的辛辣味，而切成姜片有效增加生姜的比表面积，减少生姜的腌制时间及腌制效率；再采用食盐与苹果酸进行腌制，有效降低生姜本身的辛辣味，使生姜味道柔和，具有独特的酸辣口感，减少对口腔及肠胃的刺激，同时增强肠胃的吸收及转化功能，具有良好的开胃效果；再通过超声处理，对姜片实现良好的脱盐、脱辣效果，进一步缓解生姜的辛辣味，改善其口感，同时助于后续腌制过程中对于腌制料的渗透吸收；通过合理设置腌制料的制备工艺，腌制料中料酒、豆豉粉、花椒粉、八角粉、桂皮粉、山楂粉、山药粉、柠檬酸钠、山梨酸钾、食盐、低聚果糖配合，其富含风味物质及营养成分，对物料B进行腌制时，起到营养增补剂及风味剂的作用，其腌制效率高，能快速入味，使得本发明产品兼具酸、甜、辣、咸口感，还有效提高生姜的香味，腌制过程中不仅有效保留了生姜的原有营养成分，还抑制有害物质的产生，腌制后的生姜保水率高，较传统腌制生姜具有丰富的口感，老少皆宜，同时赋予产品良好的开胃益脾、活血通络、益肺止咳、温中止痛、杀虫止痒等保健效果，并且使本发明产品具有良好的防腐败效果，有效延长产品保质期。本发明提出的一种营养开胃生姜的腌制工艺，其腌制工艺简单，容易实施，不添加对人体有害的添加剂，腌制的时间短，食用安全健康，不仅保留了生姜本身的绝大多数的营养成分，同时通过腌制工艺还有效丰富产品的营养，使其营养丰富，食用安全，保质期长，具有良好的开胃保健效果，开罐即可食用，可做主食菜品，也可当作即食小菜，市场前景十分广阔。
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
本发明提出的一种营养开胃生姜的腌制工艺，包括以下步骤：
S1、将生姜去皮，切成姜片，水洗，沥干水分，然后加入食盐与苹果酸进行腌制，得到物料A；
S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；
S3、将物料B与腌制料混合后腌制，然后装罐，杀菌，得到营养开胃生姜。
实施例2
本发明提出的一种营养开胃生姜的腌制工艺，包括以下步骤：
S1、生姜选用新鲜、无腐烂、无病虫害的嫩姜，将生姜去皮，切成厚度为0.8cm的姜片，然后水洗，沥干水分，然后将沥干水分后的姜片置于空坛中，层层摊平，逐层按姜片重量4wt％的比例均匀散入食盐和苹果酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，再压上石块，室温下密封腌制10d，得到物料A；其中，食盐水的浓度为12wt％；石块重量为生姜总重量的20％；食盐和苹果酸的混合物中，食盐和苹果酸之间的重量比为10:1；
S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为120W，超声时间为25min，温度为32℃；
S3、将物料B与腌制料以重量比为1:1.5混合，在18℃下密封腌制8d，然后装罐，微波杀菌，微波功率为720W，杀菌时间为50s，得到营养开胃生姜；其中，腌制料按以下工艺进行制备：按重量份将30份料酒加热至70℃，然后加入6份豆豉粉、1份花椒粉、2份八角粉、4份桂皮粉、2份山楂粉和2份山药粉，在90℃搅拌7min，冷却至室温，用纱布过滤，收集滤液，再在滤液中加入0.1份柠檬酸钠、0.1份山梨酸钾、2份食盐、1.5份低聚果糖，搅拌，得到腌制料。
实施例3
本发明提出的一种营养开胃生姜的腌制工艺，包括以下步骤：
S1、生姜选用新鲜、无腐烂、无病虫害的嫩姜，将生姜去皮，切成厚度为1.2cm的姜片，然后水洗，沥干水分，然后将沥干水分后的姜片置于空坛中，层层摊平，逐层按姜片重量5wt％的比例均匀散入食盐和苹果酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，再压上石块，室温下密封腌制9d，得到物料A；其中，食盐水的浓度为13.5wt％；石块重量为生姜总重量的25％；食盐和苹果酸的混合物中，食盐和苹果酸之间的重量比为11:1.2；
S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为140W，超声时间为22min，温度为35℃；
S3、将物料B与腌制料以重量比为1:2混合，在20℃下密封腌制7d，然后装罐，微波杀菌，微波功率为750W，杀菌时间为40s，得到营养开胃生姜；其中，腌制料按以下工艺进行制备：按重量份将35份料酒加热至72℃，然后加入8份豆豉粉、1.5份花椒粉、1.5份八角粉、3份桂皮粉、3份山楂粉和3份山药粉，在88℃搅拌8.5min，冷却至室温，用纱布过滤，收集滤液，再在滤液中加入0.15份柠檬酸钠、0.15份山梨酸钾、2.4份食盐、1.2份低聚果糖，搅拌，得到腌制料。
实施例4
本发明提出的一种营养开胃生姜的腌制工艺，包括以下步骤：
S1、生姜选用新鲜、无腐烂、无病虫害的嫩姜，将生姜去皮，切成厚度为1.4cm的姜片，然后水洗，沥干水分，然后将沥干水分后的姜片置于空坛中，层层摊平，逐层按姜片重量6wt％的比例均匀散入食盐和苹果酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，再压上石块，室温下密封腌制8d，得到物料A；其中，食盐水的浓度为15wt％；石块重量为生姜总重量的30％；食盐和苹果酸的混合物中，食盐和苹果酸之间的重量比为12:2；
S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为150W，超声时间为20min，温度为36℃；
S3、将物料B与腌制料以重量比为1:2.5混合，在22℃下密封腌制6d，然后装罐，微波杀菌，微波功率为760W，杀菌时间为30s，得到营养开胃生姜；其中，腌制料按以下工艺进行制备：按重量份将40份料酒加热至75℃，然后加入10份豆豉粉、2份花椒粉、1份八角粉、2份桂皮粉、4份山楂粉和4份山药粉，在85℃搅拌10min，冷却至室温，用纱布过滤，收集滤液，再在滤液中加入0.2份柠檬酸钠、0.2份山梨酸钾、3份食盐、1份低聚果糖，搅拌，得到腌制料。
实施例5
本发明提出的一种营养开胃生姜的腌制工艺，包括以下步骤：
S1、生姜选用新鲜、无腐烂、无病虫害的嫩姜，将生姜去皮，切成厚度为1cm的姜片，然后水洗，沥干水分，然后将沥干水分后的姜片置于空坛中，层层摊平，逐层按姜片重量4.8wt％的比例均匀散入食盐和苹果酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，再压上石块，室温下密封腌制9d，得到物料A；其中，食盐水的浓度为14.2wt％；石块重量为生姜总重量的28％；食盐和苹果酸的混合物中，食盐和苹果酸之间的重量比为12:1；
S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为130W，超声时间为24min，温度为35℃；
S3、将物料B与腌制料以重量比为1:2.2混合，在21℃下密封腌制6.5d，然后装罐，微波杀菌，微波功率为740W，杀菌时间为45s，得到营养开胃生姜；其中，腌制料按以下工艺进行制备：按重量份将32份料酒加热至72℃，然后加入7.50份豆豉粉、1.2份花椒粉、1.6份八角粉、2.4份桂皮粉、2.4份山楂粉和2.6份山药粉，在88℃搅拌8min，冷却至室温，用纱布过滤，收集滤液，再在滤液中加入0.12份柠檬酸钠、0.16份山梨酸钾、2.3份食盐、1.4份低聚果糖，搅拌，得到腌制料。
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 (10)

1.一种营养开胃生姜的腌制工艺，其特征在于，包括以下步骤：
S1、将生姜去皮，切成姜片，水洗，沥干水分，然后加入食盐与苹果酸进行腌制，得到物料A；
S2、将物料A与去离子水混合，然后超声处理，取出晾晒，得到物料B；
S3、将物料B与腌制料混合后腌制，然后装罐，杀菌，得到营养开胃生姜。
2.根据权利要求1所述营养开胃生姜的腌制工艺，其特征在于，S1中，生姜选用新鲜、无腐烂、无病虫害的嫩姜。
3.根据权利要求1或2所述营养开胃生姜的腌制工艺，其特征在于，S1中，姜片厚度为0.8-1.4cm。
4.根据权利要求1-3中任一项所述营养开胃生姜的腌制工艺，其特征在于，S1中，腌制过程如下：将沥干水分后的姜片置于空坛中，层层摊平，逐层按姜片重量4-6wt％的比例均匀散入食盐和苹果酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，再压上石块，室温下密封腌制8-10d；其中，石块重量为生姜总重量的20-30％。
5.根据权利要求1-4中任一项所述营养开胃生姜的腌制工艺，其特征在于，食盐水的浓度为12-15wt％。
6.根据权利要求1-5中任一项所述营养开胃生姜的腌制工艺，其特征在于，食盐和苹果酸的混合物中，食盐和苹果酸之间的重量比为10-12:1-2。
7.根据权利要求1-6中任一项所述营养开胃生姜的腌制工艺，其特征在于，S2中，超声处理工艺参数如下：超声功率为120-150W，超声时间为20-25min，温度为32-36℃。
8.根据权利要求1-7中任一项所述营养开胃生姜的腌制工艺，其特征在于，S3中，腌制料按以下工艺进行制备：按重量份将30-40份料酒加热至70-75℃，然后加入6-10份豆豉粉、1-2份花椒粉、1-2份八角粉、2-4份桂皮粉、2-4份山楂粉和2-4份山药粉，在85-90℃搅拌7-10min，冷却至室温，用纱布过滤，收集滤液，再在滤液中加入0.1-0.2份柠檬酸钠、0.1-0.2份山梨酸钾、2-3份食盐、1-1.5份低聚果糖，搅拌，得到腌制料。
9.根据权利要求1-8中任一项所述营养开胃生姜的腌制工艺，其特征在于，S3中，将物料B与腌制料以重量比为1:1.5-2.5混合，在18-22℃下密封腌制6-8d。
10.根据权利要求1-9中任一项所述营养开胃生姜的腌制工艺，其特征在于，S3中，采用微波杀菌，微波功率为720-760W，杀菌时间为30-50s。
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