CN110810765A - 一种竹笋加工工艺 - Google Patents
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Abstract
本发明提供的一种竹笋加工工艺,包括以下步骤:一种竹笋加工工艺,其特征在于,包括以下步骤:将去壳后完整的竹笋通过高温水蒸汽进行40~60分钟的杀青处理;将杀青后的竹笋放入流水中浸泡冷却,并持续24~48小时;将竹笋进行自然发酵5~6个月;将竹笋放入浸泡池内浸泡3~5个小时,浸泡过程进行二氧化碳曝气处理,并往浸泡水内加入表面活性剂和果胶;将加工好的竹笋放入沸水中水煮半小时,并往水内加入食用小苏打;将煮好后的竹笋放入流水中浸泡冷却,并持续1~2小时;将包装后的竹笋进行低温巴氏消毒杀菌;将冷却好后的竹笋再次进行微波灭菌处理。本加工方法能最大程度上去除笋乳和草酸,减少苦涩的口感。
Description
技术领域
本发明涉及食品加工技术领域,尤其是涉及一种竹笋加工工艺。
背景技术
笋,在我国自古被当作“菜中珍品”,在营养上,竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。每100g鲜竹笋含干物质9.79g、蛋白质3.28g、碳水化合物4.47g、纤维素0.9g、脂肪0.13g、钙22mg、磷56mg、铁0.1mg,多种维生素和胡萝卜素含量比大白菜含量高一倍多;而且竹笋的蛋白质比较优越,人体必需的赖氨酸、色氨酸、苏氨酸、苯丙氨酸,以及在蛋白质代谢过程中占有重要地位的谷氨酸和有维持蛋白质构型作用的胱氨酸,都有一定的含量,为优良的保健蔬菜。
但是,笋中含有较多草酸,一方面草酸会让笋的食用口感差,另一方面草酸的过多摄入会影响人体对钙和锌的吸收,造成孩童的骨骼发育迟缓。其次,现实生产中竹笋的半成品加工会有白色的结晶体析出。白色结晶体为笋乳,白色的笋乳在视觉上不但极大引起消费者的抵触心理,认为是防腐剂等食品添加剂的残留,造成食品销售起来困难,而且笋乳会引起人体产生皱纹和黑色素沉积。
发明内容
本发明所要解决的技术问题是:提供一种竹笋加工工艺,实现较大程度上去除草酸和笋乳的目的。
为了解决上述技术问题,本发明采用的技术方案为:一种竹笋加工工艺,包括以下步骤:
一种竹笋加工工艺,包括以下步骤:
S1、将去壳后完整的竹笋通过高温水蒸汽进行40~60分钟的杀青处理;
S2、将杀青后的竹笋放入流水中浸泡冷却,并持续24~48小时;
S3、将竹笋进行自然发酵5~6个月;
S4、将竹笋放入浸泡池内浸泡3~5个小时,浸泡过程进行二氧化碳曝气处理,并往浸泡水内加入表面活性剂和果胶;
S5、将加工好的竹笋放入沸水中水煮半小时,并往水内加入食用小苏打;
S6、将煮好后的竹笋放入流水中浸泡冷却,并持续1~2小时;
S7、将竹笋进行包装后进行低温巴氏消毒杀菌;
S8、将冷却好后的竹笋再次进行微波灭菌处理。
本发明的有益效果在于:本发明提供的一种竹笋加工工艺在去壳后利用高温蒸汽进行杀青处理,能够极大程度上保留笋的原味,而且能极大程度上杀死虫卵并达到去除草酸的目的;杀青后放入流水浸泡能够最大程度上去除竹笋内的草酸。通过自然发酵,改变笋的纤维结构,使得笋在食用后更容易消化。由于笋乳主要产生在发酵工艺后,通过CO2的曝气来调节浸泡液中的PH值来达到溶解更多笋乳的目的,表面活性剂和果胶的配合使用能极大程度上防止笋乳附着在笋的表面形成白色结晶。步骤S5再次用沸水煮半个小时的主要目的是去除发酵过程产生的酸,加入小苏打能够更好的中和发酵过程产生的酸,改善食用口感。包装后采用低温巴氏消毒能够杀死大部分细菌的同时且最大程度上保证笋的营养不流失。而后再次利用微波杀菌确保灭菌的彻底,消灭巴氏消毒未能杀死的细菌和病原体。
附图说明
图1所示为本发明一种竹笋加工工艺的加工流程图。
具体实施方式
为详细说明本发明的技术内容、所实现目的及效果,以下结合实施方式并配合附图予以说明。
请参照图1,一种竹笋加工工艺,包括以下步骤:
S1、将去壳后完整的竹笋通过高温水蒸汽进行40~60分钟的杀青处理;
S2、将杀青后的竹笋放入流水中浸泡冷却,并持续24~48小时;
S3、将竹笋进行自然发酵5~6个月;
S4、将竹笋放入浸泡池内浸泡3~5个小时,浸泡过程进行二氧化碳曝气处理,并往浸泡水内加入表面活性剂和果胶;
S5、将加工好的竹笋放入沸水中水煮半小时,并往水内加入食用小苏打;
S6、将煮好后的竹笋放入流水中浸泡冷却,并持续1~2小时;
S7、将竹笋进行包装后进行低温巴氏消毒杀菌;
S8、将冷却好后的竹笋再次进行微波灭菌处理。
从上述描述可知,本发明的有益效果在于:本发明提供的一种竹笋加工工艺在去壳后利用高温蒸汽进行杀青处理,能够极大程度上保留笋的原味,而且能极大程度上杀死虫卵并达到去除草酸的目的;杀青后放入流水浸泡数小时能够最大程度上去除竹笋内的草酸。通过自然发酵,改变笋的纤维结构,使得笋在食用后更容易消化。由于笋乳主要产生在发酵工艺后,通过CO2的曝气来调节浸泡液中的PH值来达到溶解更多笋乳的目的,表面活性剂和果胶的配合使用能极大程度上防止笋乳附着在笋的表面形成白色结晶。步骤S5再次用沸水煮半个小时的主要目的是去除发酵过程产生的酸,加入小苏打能够更好的中和发酵过程产生的酸,改善食用口感。包装后采用低温巴氏消毒能够杀死大部分细菌的同时且最大程度上保证笋的营养不流失。而后再次利用微波杀菌确保灭菌的彻底,消灭巴氏消毒未能杀死的细菌和病原体。
进一步的,所述步骤S4每隔40~60分钟二氧化碳曝气处理一次,每次2~5分钟。
从上述描述可知,利用CO2曝气处理来改变浸泡池中水的PH值,将PH值控制在4.3~4.7之间,使竹笋在浸泡过程中能够更好的将笋乳溶解;其次,CO2可在后续通过加热的环节将其去除,不会留有残留。
进一步的,所述步骤S4的表面活性剂为span40和tween80的复配物,其中所述span40与tween80的占比为1:1.86~1:1;且每千克浸泡水中span40和tween80的复配物含量为2.2g~6g。
从上述描述可知,表面活性剂span40和tween80复配比例为1:1.86~1:1能更好将笋的笋乳溶解,每千克水中span40和tween80的复配物含量控制在2.2g~6g之间既能够达到较好的去除笋乳效果,又能达到残留较少,节约经济成本的效果。
进一步的,所述步骤S4先将果胶1:2~1:5溶解在冷水中,再将溶解好的果胶溶液倒入浸泡池内,使得浸泡池中果胶含量为0.05%~0.1%。
从上述描述可知,先将果胶溶解再倒入浸泡池中能够更好的络合溶解在水中的笋乳。
进一步的,所述步骤S4将琼脂代替所述果胶,先将琼脂1:5~1:10溶解在50~60摄氏度的水中,再将溶解好的琼脂溶液倒入浸泡池内,使得浸泡池中琼脂含量为0.05%~0.1%。
从上述描述可知,先将琼脂溶解在50~60摄氏度的水中再倒入浸泡池内可以最大程度上与溶解在水中的笋乳络合,避免直接将琼脂直接倒入浸泡池中造成溶解不完全,影响去除笋乳的效果。
进一步的,所述步骤S5食用小苏打的加入量为5.5g~9.5g每千克水。
从上述描述可知,利用小苏打将发酵过程中产生的酸进行中和,改善竹笋的食用口感。将小苏打的加入量控制在5.5g~9.5g每千克水能确保其在水中全部溶解,且反应后剩余量达到最小,避免影响食用口感。
进一步的,所述步骤S7将包装好的竹笋放入62~70摄氏度的水浴加热20~30分钟后进行巴氏消毒。
从上述描述可知,62~70摄氏度的水浴加热20~30分钟能够最大程度上保证竹笋的营养不流失并且杀死95%以上的细菌。
进一步的,所述步骤S2、S4和S6所用的水皆为无污染山泉水。
从上述描述可知,山泉水可以提高竹笋的矿物质和微量元素的含量,也利于提高竹笋鲜脆的口感。
请参照图1,本发明的实施例一为:
一种竹笋加工工艺,包括以下步骤:
S1、将去壳后完整的竹笋通过210摄氏度的高温水蒸汽进行40分钟的杀青处理;
S2、将杀青后的竹笋放入流动的山泉水中浸泡冷却48小时,并且每隔120分钟翻动一次竹笋;
S23、将竹笋放入压榨框内滤出多余水分,使竹笋的水分含量在百分之65;
S3、将竹笋进行密封自然发酵6个月,发酵温度控制在35摄氏度;
S4、将竹笋放入浸泡池内浸泡5个小时,每隔60分钟进行一次二氧化碳曝气处理,每次持续5分钟,并往浸泡水内加入复配比例为50%span40和50%tween80的混合表面活性剂,且每千克水中加入该比例的span40和tween80的复配物的量为2.2g;并将果胶1:2溶解在冷水后,再将溶解后的果胶倒入浸泡池中,使果胶含量控制在0.05%;
S45、将竹笋放入流动的山泉水中漂洗4小时;
S455、对竹笋进行分级,挑选去根并切形,其中竹笋下面粗的部分为横切,而靠近上面笋尖的部分为顺切。
S5、将加工好的竹笋放入沸水中水煮半小时,并往每千克水内加入5.5g的食用小苏打;
S6、将煮好后的竹笋放入流动的山泉水中浸泡冷却,并持续2小时;
S7、将竹笋进行真空包装,并将包装好的竹笋放到70摄氏度的水浴中并保温20分钟进行低温巴氏消毒杀菌;
S78、将消毒好后的包装后的竹笋进行常温冷却;
S8、将冷却好后的竹笋再次进行微波灭菌处理。
请参照图1,本发明的实施例二为:
S1、将去壳后完整的竹笋通过180摄氏度的高温水蒸汽进行60分钟的杀青处理;
S2、将杀青后的竹笋放入流动的山泉水中浸泡冷却24小时,并且每隔60分钟翻动一次竹笋;
S23、将竹笋放入压榨框内滤出多余水分,使竹笋的水分含量在百分之65;
S3、将竹笋进行密封自然发酵5个月,发酵温度控制在40摄氏度;
S4、将竹笋放入浸泡池内浸泡3个小时,每隔40分钟进行一次二氧化碳曝气处理,每次持续2分钟,并往浸泡水内加入复配比例为35%span40和65%tween80的混合表面活性剂,且每千克水中加入该比例的span40和tween80的复配物的量为6g;并将琼脂1:5溶解在60摄氏度的水中,再将溶解后的琼脂倒入浸泡池中,使果胶含量控制在0.1%;
S45、将竹笋放入流动的山泉水中漂洗3小时;
S455、对竹笋进行分级,挑选去根并切形,其中竹笋下面粗的部分为横切,而靠近上面笋尖的部分为顺切。
S5、将加工好的竹笋放入沸水中水煮半小时,并往每千克水内加入9.5g的食用小苏打;
S6、将煮好后的竹笋放入流动的山泉水中浸泡冷却,并持续1小时;
S7、将竹笋进行真空包装,并将包装好的竹笋放到62摄氏度的水浴中并保温30分钟进行低温巴氏消毒杀菌;
S78、将消毒好后的包装后的竹笋进行常温冷却;
S8、将冷却好后的竹笋再次进行微波灭菌处理。
请参照图1,本发明的实施例三为:
S1、将去壳后完整的竹笋通过200摄氏度的高温水蒸汽进行48分钟的杀青处理;
S2、将杀青后的竹笋放入流动的山泉水中浸泡冷却36小时,并且每隔100分钟翻动一次竹笋;
S23、将竹笋放入压榨框内滤出多余水分,使竹笋的水分含量在百分之65;
S3、将竹笋进行密封自然发酵170天,发酵温度控制在38摄氏度;
S4、将竹笋放入浸泡池内浸泡4个小时,每隔50分钟进行一次二氧化碳曝气处理,每次持续3分钟,并往浸泡水内加入复配比例为45%span40和55%tween80的混合表面活性剂,且每千克水中加入该比例的span40和tween80的复配物的量为4.8g;并将琼脂1:10溶解在50摄氏度的水中,再将溶解后的琼脂倒入浸泡池中,使果胶含量控制在0.08%;
S45、将竹笋放入流动的山泉水中漂洗3小时;
S455、对竹笋进行分级,挑选去根并切形,其中竹笋下面粗的部分为横切,而靠近上面笋尖的部分为顺切。
S5、将加工好的竹笋放入沸水中水煮半小时,并往每千克水内加入7.3g食用小苏打;
S6、将煮好后的竹笋放入流动的山泉水中浸泡冷却,并持续1.5小时;
S7、将竹笋进行真空包装,并将包装好的竹笋放到65摄氏度的水浴中并保温25分钟进行低温巴氏消毒杀菌;
S78、将消毒好后的包装后的竹笋进行常温冷却;
S8、将冷却好后的竹笋再次进行微波灭菌处理。
综上所述,本发明提供的一种竹笋加工工艺,在去壳后利用高温蒸汽进行杀青处理,能够极大程度上保留笋的原味,而且能极大程度上杀死虫卵并达到去除草酸的目的;杀青后放入流动的山泉水浸泡能够最大程度上去除竹笋内的草酸。通过自然发酵,改变笋的纤维结构,使得笋在食用后更容易消化。由于笋乳主要产生在发酵工艺后,通过CO2的曝气来调节浸泡液中的PH值来达到溶解更多笋乳的目的,复配的span40和tween80表面活性剂和果胶的配合使用能最大程度上防止笋乳附着在竹笋的表面形成白色结晶。步骤S5再次用沸水煮的主要目的是去除发酵过程产生的酸,加入小苏打能够更好的中和发酵过程产生的酸,改善食用口感。将包装后的竹笋放到低温的水浴中并保温进行低温巴氏消毒杀菌能够杀死大部分细菌的同时且最大程度上保证笋的营养不流失。而后再次利用微波杀菌确保灭菌的彻底,消灭巴氏消毒未能杀死的细菌和病原体。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书及附图内容所作的等同变换,或直接或间接运用在相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (8)
1.一种竹笋加工工艺,其特征在于,包括以下步骤:
S1、将去壳后完整的竹笋通过高温水蒸汽进行40~60分钟的杀青处理;
S2、将杀青后的竹笋放入流水中浸泡冷却,并持续24~48小时;
S3、将竹笋进行自然发酵5~6个月;
S4、将竹笋放入浸泡池内浸泡3~5个小时,浸泡过程进行二氧化碳曝气处理,并往浸泡水内加入表面活性剂和果胶;
S5、将加工好的竹笋放入沸水中水煮半小时,并往水内加入食用小苏打;
S6、将煮好后的竹笋放入流水中浸泡冷却,并持续1~2小时;
S7、将竹笋进行包装后进行低温巴氏消毒杀菌;
S8、将低温杀菌后的竹笋再次进行微波灭菌处理。
2.根据权利要求1所述的一种竹笋加工工艺,其特征在于,所述步骤S4每隔40~60分钟二氧化碳曝气处理一次,每次2~5分钟。
3.根据权利要求1所述的一种竹笋加工工艺,其特征在于,所述步骤S4的表面活性剂为span40和tween80的复配物,其中所述span40与tween80的占比为1:1.86~1:1;且每千克浸泡水中span40和tween80的复配物含量为2.2g~6g。
4.根据权利要求1所述的一种竹笋加工工艺,其特征在于,所述步骤S4先将果胶1:2~1:5溶解在冷水中,再将溶解好的果胶溶液倒入浸泡池内,使得浸泡池中果胶含量为0.05%~0.1%。
5.根据权利要求1所述的一种竹笋加工工艺,其特征在于,所述步骤S4将琼脂代替所述果胶,先将琼脂1:5~1:10溶解在50~60摄氏度的水中,再将溶解好的琼脂溶液倒入浸泡池内,使得浸泡池中琼脂含量为0.05%~0.1%。
6.根据权利要求1所述的一种竹笋加工工艺,其特征在于,所述步骤S5食用小苏打的加入量为5.5g~9.5g每千克水。
7.根据权利要求1所述的一种竹笋加工工艺,其特征在于,所述步骤S7将包装好的竹笋放入62~70摄氏度的水浴加热20~30分钟后进行巴氏消毒。
8.根据权利要求1所述的一种竹笋加工工艺,其特征在于,所述步骤S2、S4和S6所用的水皆为无污染山泉水。
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