CN110367462A - 一种荷兰豆脆条的制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域的一种荷兰豆脆条的制备方法。本发明所述方法包括以下步骤：选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；将冲洗后的荷兰豆用热水漂烫灭酶，然后迅速捞出，冰水冷却；将漂烫灭酶后的荷兰豆放入护色液中浸泡，捞出沥干；对护色液浸泡后的荷兰豆进行真空干燥；将真空干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，避光贮藏。本发明既有效降低了干燥成本，又保持了荷兰豆良好的感官品质及营养性质，具有工艺简单、营养价值高、口感良好、消费人群广泛等优势，方法简单，易于推广。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种荷兰豆脆条的制备方法。
背景技术
荷兰豆又名食荚豌豆、寒豆、毕豆等，营养丰富，其嫩荚与籽粒均可食用，是老少皆宜的健康蔬菜之一。荷兰豆中的多酚氧化酶会引起褐变反应，影响其加工和食用性质，工业生产中多采用漂烫、添加护色剂、微波等方法抑制酶促褐变反应。蔬菜的漂烫通过热水的高温破坏酶活，从而抑制褐变反应。随着漂烫时间的延长，蔬菜中水溶性物质散失严重、叶绿素含量减少，产品的感官品质和营养价值降低。添加护色剂可以显著改善荷兰豆的感官性质，而使用高浓度金属离子护色剂进行护色容易造成金属离子残留问题，安全无害环保的护色剂护色作用有限。微波通过高温破坏酶活，从而抑制褐变反应，产品颜色虽然优于漂烫处理的产品，但比真空冷冻干燥处理的产品差。真空冷冻干燥所得的产品感官品质较好、营养保留率高，但由于干燥效率低、成本高昂等因素的限制，多被用于实验研究，难以实现工业化生产。
发明内容
针对上述问题，本发明提出了一种荷兰豆脆条的制备方法，包括以下步骤：
1)原料挑选：选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；
2)漂烫灭酶：将冲洗后的荷兰豆用热水漂烫灭酶，然后迅速捞出，冰水冷却，漂烫灭酶温度为80～100℃，漂烫灭酶时间为1～2min；
3)护色处理：将漂烫灭酶后的荷兰豆放入护色液中浸泡，捞出沥干，浸泡时间为3～30min，护色液温度为20～60℃；
4)真空干燥处理：对护色液浸泡后的荷兰豆进行真空干燥，真空度为10～50Pa，真空干燥温度为20～60℃；
5)包装及储存：将真空干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，避光贮藏，贮藏温度为25℃。
步骤3)所述护色液由氯化钠、蔗糖和甘油组成，护色液中氯化钠的质量分数为0.5％～2％、蔗糖的质量分数为2％～4％、甘油的质量分数为2％～6％。
步骤4)中荷兰豆含水率为3％-6％时，真空干燥完成。
本发明的有益效果在于：
1.本发明采用真空干燥结合护色剂浸泡处理措施，在低浓度护色的同时显著改善了产品的感官品质和营养价值，提高了干燥效率，降低了干燥成本，此发明开发了一种操作工艺简单合理，适合广泛推广的荷兰豆脆条的加工工艺，为荷兰豆脆条的产业化提供技术支持；
2.漂烫工艺是果蔬干制加工过程中重要的前处理工序。漂烫可以使绝大多数酶失活，从而减少酶促褐变对果蔬品质的影响；同时还可以抑制果蔬表面微生物的生长繁殖，抑制果蔬腐烂变质；
3.色泽是衡量绿色蔬菜及其产品食用品质好坏的重要指标，在漂烫后进行护色剂护色是荷兰豆脆条加工过程中的一个重要环节。本发明中采用的护色剂安全环保，显著改善了产品的品质，最大限度保持果蔬的色、香、味及营养品质；
4.真空干燥是指将果蔬放置在真空室中，随着室内真空度的增加，水的沸点不断降低，在较低温度下果蔬内部的水分就可迁到表面，散逸到空气中，被真空泵抽走从而降低果蔬水分含量的过程，真空干燥效率高、产品感官品质好、营养保留率高，并且干燥成本远低于真空冷冻干燥。
附图说明
图1为实施例1制备的荷兰豆脆条的外观照片；
图2为实施例2制备的荷兰豆脆条的外观照片；
图3为对照组1制备的荷兰豆脆条的外观照片；
图4为对照组2制备的荷兰豆脆条的外观照片；
图5为荷兰豆脆条的感官评分对比图；
图6为荷兰豆脆条的总酚含量对比图；
图7为荷兰豆脆条的维生素C含量对比图；
图8为荷兰豆脆条的叶绿素含量对比图；
图9为荷兰豆脆条的脆度对比图；
其中：HD2：对照组1制备的荷兰豆脆条；MHD：对照组2制备的荷兰豆脆条；VD1：实施例1制备的荷兰豆脆条；VD2：实施例2制备的荷兰豆脆条。
具体实施方式
以下结合附图和具体实施例对本发明作进一步的详细说明：
实施例1：
选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；将冲洗后的荷兰豆放入水浴锅中在95℃热水中漂烫灭酶1min，然后迅速从热水中捞出，冰水冷却；配制含有1.2wt％氯化钠、3wt％蔗糖、4wt％甘油的护色液，将漂烫灭酶后的荷兰豆放入护色液中浸泡10min，护色液温度控制在30℃，捞出沥干；在真空度10Pa，25℃条件下对经护色处理后的荷兰豆进行干燥，当含水率降至6％时干燥完成；将真空干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，在25℃条件下避光贮藏。
实施例2：
选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；将冲洗后的荷兰豆放入水浴锅中在95℃热水中漂烫灭酶2min，然后迅速从热水中捞出，冰水冷却；配制含有1.2wt％氯化钠、3wt％蔗糖、4wt％甘油的护色液，将漂烫灭酶后的荷兰豆放入护色液中浸泡10min，护色液温度控制在30℃，捞出沥干；在真空度20Pa，60℃条件下对经护色处理后的荷兰豆进行干燥，当含水率降至3％时干燥完成；将真空干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，在25℃条件下避光贮藏。
实施例3：
选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；将冲洗后的荷兰豆放入水浴锅中在80℃热水中漂烫灭酶2min，然后迅速从热水中捞出，冰水冷却；配制含有0.5wt％氯化钠、2wt％蔗糖、2wt％甘油的护色液，将漂烫灭酶后的荷兰豆放入护色液中浸泡30min，护色液温度控制在20℃，捞出沥干；在真空度50Pa，20℃条件下对经护色处理后的荷兰豆进行干燥，当含水率降至4％时干燥完成；将真空干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，在25℃条件下避光贮藏。
实施例4：
选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；将冲洗后的荷兰豆放入水浴锅中在95℃热水中漂烫灭酶2min，然后迅速从热水中捞出，冰水冷却；配制含有2wt％氯化钠、4wt％蔗糖、6wt％甘油的护色液，将漂烫灭酶后的荷兰豆放入护色液中浸泡10min，护色液温度控制在40℃，捞出沥干；在真空度40Pa，50℃条件下对经护色处理后的荷兰豆进行干燥，当含水率降至5％时干燥完成；将真空干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，在25℃条件下避光贮藏。
对照组1
选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；将冲洗后的荷兰豆放入水浴锅中在95℃热水中漂烫灭酶2min，然后迅速从热水中捞出，冰水冷却；配制含有2wt％氯化钠、4wt％蔗糖、6wt％甘油的护色液，将漂烫灭酶后的荷兰豆放入护色液中浸泡10min，护色液温度控制在40℃，捞出沥干；在80℃条件下进行热风干燥，当含水率降至3％时干燥完成；将热风干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，在25℃条件下避光贮藏。
对照组2
选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；将冲洗后的荷兰豆放入水浴锅中在95℃热水中漂烫灭酶2min，然后迅速从热水中捞出，冰水冷却；配制含有2wt％氯化钠、4wt％蔗糖、6wt％甘油的护色液，将漂烫灭酶后的荷兰豆放入护色液中浸泡10min，护色液温度控制在40℃，捞出沥干；在80℃、1.2W/g条件下进行微波热风干燥，当含水率降至3％时干燥完成；将微波热风干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，在25℃条件下避光贮藏。
将实施例1、实施例2、对照组1和对照组2制备的荷兰豆脆条分别进行感官品质和营养性质鉴别和测定，见图1～9。由图1～4对比，可以清楚地看出实施例1和2制备的荷兰豆脆条色泽和形状等感官品质明显优于对照组1和2制备的荷兰豆脆条；并且从图5～9可以看出，实施例1和2制备的荷兰豆脆条总酚含量、维生素C含量、叶绿素含量等营养性质都明显优于对照组1和2制备的荷兰豆脆条。
Claims (3)
1.一种荷兰豆脆条的制备方法，其特征在于，包括以下步骤：
1)原料挑选：选择新鲜、色泽大小均匀、无损伤的荷兰豆，去梗、清水冲洗，备用；
2)漂烫灭酶：将冲洗后的荷兰豆用热水漂烫灭酶，然后迅速捞出，冰水冷却，漂烫灭酶温度为80～100℃，漂烫灭酶时间为1～2min；
3)护色处理：将漂烫灭酶后的荷兰豆放入护色液中浸泡，捞出沥干，浸泡时间为3～30min，护色液温度为20～60℃；
4)真空干燥处理：对护色液浸泡后的荷兰豆进行真空干燥，真空度为10～50Pa，真空干燥温度为20～60℃；
5)包装及储存：将真空干燥完成的荷兰豆进行真空包装，得到荷兰豆脆条产品，避光贮藏，贮藏温度为25℃。
2.根据权利要求1所述一种荷兰豆脆条的制备方法，其特征在于，步骤3)所述护色液由氯化钠、蔗糖和甘油组成，护色液中氯化钠的质量分数为0.5％～2％、蔗糖的质量分数为2％～4％、甘油的质量分数为2％～6％。
3.根据权利要求1所述一种荷兰豆脆条的制备方法，其特征在于，步骤4)中荷兰豆含水率为3％-6％时，真空干燥完成。
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