CN111700240A - 一种鲜制羊栖菜加工工艺 - Google Patents
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Abstract
一种鲜制羊栖菜加工工艺，（1）羊栖菜经过清洗冻藏备用；（2）将上述羊栖菜解冻微纳米臭氧气泡减菌处理；（3）将（2）处理的羊栖菜天然浸提液保鲜处理：（4）将（3）处理的羊栖菜真空包装：（5）将（4）包装后的羊栖菜微波巴氏杀菌。其优点为:提高杀菌效率，且安全无残留;不仅有效抑制微生物生长，且对特有的海腥味去除效果显著，冷藏下延长保质期至少1个月以上，通过蒸熟后感官评分提高了27%;羊栖菜的细菌致死率为92.21%，酵母菌致死率为97.93%。
Description
技术领域
本发明涉及羊栖菜加工领域，尤其涉及一种鲜制羊栖菜加工工艺。
背景技术
羊栖菜季节性很强，洞头海区的羊栖菜在每年的4~5月初采收，采收的羊栖菜若三天内不加以处理就会腐败变质。现阶段，羊栖菜采用晒干与盐渍的方式保藏，然而晒干过程中受天气影响，产品品质不稳定，受限于晒场面积；盐渍羊栖菜产生的废水中含盐量高，化学需氧量浓度高，造成了环境污染。这两种加工方式都偏粗放，亟需一种更加合理，更加方便的羊栖菜处理方法。
发明内容
本发明的目的是为了解决现有羊栖菜处理工艺中存在的缺点，而提出的一种鲜制羊栖菜的加工工艺。
一种鲜制羊栖菜加工工艺，
（1）羊栖菜经过清洗冻藏备用；
（2）将上述羊栖菜解冻微纳米臭氧气泡减菌处理；
（3）将（2）处理的羊栖菜天然浸提液保鲜处理；
（4）将（3）处理的羊栖菜真空包装；
（5）将（4）包装后的羊栖菜微波巴氏杀菌。
进一步的，步骤（2）：将步骤（1）的羊栖菜解冻，用水浸没，通过臭氧发生器发生臭氧，通过微纳米气泡发生器通入水底中，臭氧浓度为1-2 mg/L，浸泡时间为5~8 min，随后将羊栖菜离心沥干。
进一步的，步骤（3）天然浸提液保鲜处理：将1%~5%的甘草、紫苏和生姜浸提液与步骤（2）中离心沥干的羊栖菜混合均匀。
进一步的，步骤（4）真空包装：将步骤（3）中处理的羊栖菜进行真空包装，包装厚度不超过10 cm。
进一步的，步骤（5）微波巴氏杀菌：将步骤（4）包装的羊栖菜放入处理室并往处理室中注水，采用微波在功率850 W下进行间歇处理10~20 min，并通过冷却系统使水温保持在55~65℃，然后取出立即冷水冷却至常温，得到鲜制羊栖菜。
进一步的，步骤（3）所述的甘草、紫苏和生姜浸提液的工艺为：将干制的甘草、紫苏和生姜粉碎，采用80%的乙醇溶液加热回流提取2 h，浓缩回收乙醇，加蒸馏水得到浸提液；所述甘草:紫苏:生姜:乙醇溶液:蒸馏水的重量比为1:1:1:8:3。
进一步的，其步骤（5）的微波处理时间可根据羊栖菜包装的厚度进行上下调整，处理时间随着厚度增加而增加。
本发明的有益效果是：
通过步骤（2）采用微纳米臭氧气泡，更加容易深入羊栖菜的缝隙，从而提高杀菌效率，且安全无残留。在1.46 mg/L的臭氧浓度下处理5 min，新鲜羊栖菜的菌落总数从原先的7.49 log CFU/g减少到了3.53 log CFU/g。
通过步骤（3）采用甘草、紫苏和生姜浸提液天然配方浸渍保鲜羊栖菜，不仅有效抑制微生物生长，且对特有的海腥味去除效果显著，冷藏下延长保质期至少1个月以上，通过蒸熟后感官评分提高了27%。
根据步骤（5）在微波功率为850 W，水温保持在60℃下间歇处理12 min，此时羊栖菜的细菌致死率为92.21%，酵母菌致死率为97.93%。
附图说明
图1为不同保鲜液处理下羊栖菜4℃贮藏下菌落总数的变化。
图2为不同保鲜液处理后羊栖菜感官评分。
图3为微波巴氏杀菌时间对羊栖菜微生物致死率的影响。
具体实施方式
实施例1参考附图1-3；一种鲜制羊栖菜加工工艺，
（1）羊栖菜经过清洗冻藏备用；
（2）将上述羊栖菜解冻微纳米臭氧气泡减菌处理；
（3）将（2）处理的羊栖菜天然浸提液保鲜处理；
（4）将（3）处理的羊栖菜真空包装；
（5）将（4）包装后的羊栖菜微波巴氏杀菌。
一种鲜制羊栖菜加工工艺，步骤（2）：将步骤（1）的羊栖菜解冻，用水浸没，通过臭氧发生器发生臭氧，通过微纳米气泡发生器通入水底中，臭氧浓度为1-2 mg/L，浸泡时间为5~8 min，随后将羊栖菜离心沥干。
一种鲜制羊栖菜加工工艺，将羊栖菜平铺，隔2分钟将羊栖菜翻转一次。
一种鲜制羊栖菜加工工艺，步骤（3）天然浸提液保鲜处理：将1%~5%的甘草、紫苏和生姜浸提液与步骤（2）中离心沥干的羊栖菜混合均匀。
一种鲜制羊栖菜加工工艺，步骤（4）真空包装：将步骤（3）中处理的羊栖菜进行真空包装，包装厚度不超过10 cm。
一种鲜制羊栖菜加工工艺，步骤（5）微波巴氏杀菌：将步骤（4）包装的羊栖菜放入处理室并往处理室中注水，采用微波在功率850 W下进行间歇处理10~20 min，并通过冷却系统使水温保持在55~65℃，然后取出立即冷水冷却至常温，得到鲜制羊栖菜。
一种鲜制羊栖菜加工工艺，步骤（3）所述的甘草、紫苏和生姜浸提液的工艺为：将干制的甘草、紫苏和生姜粉碎，采用80%的乙醇溶液加热回流提取2 h，浓缩回收乙醇，加蒸馏水得到浸提液；所述甘草:紫苏:生姜:乙醇溶液:蒸馏水的重量比为1:1:1:8:3。
一种鲜制羊栖菜加工工艺，其步骤（5）的微波处理时间可根据羊栖菜包装的厚度进行上下调整，处理时间随着厚度增加而增加。
一种鲜制羊栖菜加工工艺，步骤（3）1%~5%的甘草、紫苏和生姜浸提液中按照质量比添加1.8%食盐。
一种鲜制羊栖菜加工工艺，步骤（3）为5%的甘草、紫苏和生姜浸提液中按照质量比添加1.8%食盐。
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 (7)
1.一种鲜制羊栖菜加工工艺，其特征在于：
（1）羊栖菜经过清洗冻藏备用;
（2）将上述羊栖菜解冻微纳米臭氧气泡减菌处理；
（3）将（2）处理的羊栖菜天然浸提液保鲜处理；
（4）将（3）处理的羊栖菜真空包装；
（5）将（4）包装后的羊栖菜微波巴氏杀菌。
2.根据权利要求1所述的一种鲜制羊栖菜加工工艺，其特征在于：步骤（2）：将步骤（1）的羊栖菜解冻，用水浸没，通过臭氧发生器发生臭氧，通过微纳米气泡发生器通入水底中，臭氧浓度为1-2 mg/L，浸泡时间为5~8 min，随后将羊栖菜离心沥干。
3.根据权利要求1所述的一种鲜制羊栖菜加工工艺，其特征在于：步骤（3）天然浸提液保鲜处理：将1%~5%的甘草、紫苏和生姜浸提液与步骤（2）中离心沥干的羊栖菜混合均匀。
4.根据权利要求1所述的一种鲜制羊栖菜加工工艺，其特征在于：步骤（4）真空包装：将步骤（3）中处理的羊栖菜进行真空包装，包装厚度不超过10 cm。
5.根据权利要求1所述的一种鲜制羊栖菜加工工艺，其特征在于：步骤（5）微波巴氏杀菌：将步骤（4）包装的羊栖菜放入处理室并往处理室中注水，采用微波在功率850 W下进行间歇处理10~20 min，并通过冷却系统使水温保持在55~65℃，然后取出立即冷水冷却至常温，得到鲜制羊栖菜。
6.根据权利要求3所述的一种鲜制羊栖菜加工工艺，其特征在于：步骤（3）所述的甘草、紫苏和生姜浸提液的工艺为：将干制的甘草、紫苏和生姜粉碎，采用80%的乙醇溶液加热回流提取2 h，浓缩回收乙醇，加蒸馏水得到浸提液；所述甘草:紫苏:生姜:乙醇溶液:蒸馏水的重量比为1:1:1:8:3。
7.根据权利要求5所述的一种鲜制羊栖菜加工工艺，其特征在于：其步骤（5）的微波处理时间可根据羊栖菜包装的厚度进行上下调整，处理时间随着厚度增加而增加。
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