CN112056527A - 一种即食亚麻籽夹心海苔的制作方法 - Google Patents
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Abstract
本发明公开了一种即食亚麻籽夹心海苔的制作方法,属于食品加工技术领域。该制作方法是以新鲜的紫菜为原料,先经软化、漂洗、调和、二次干燥后得到片状海苔,再用混有亚麻籽粉的调味料对片状海苔做夹心处理,然后经远红外烘烤后制得。本发明用真空‑远红外干燥代替传统干燥技术,干燥室内处于负压状态,加速了干燥进程,保留了原料的营养成分,同时加速了干燥进程,具有更好的杀菌效果。另一方面用亚麻籽代替传统芝麻,利用了亚麻籽的清香及富含α‑亚麻酸降血脂的特点,拓宽了海苔的市场价值,为海苔深加工和综合利用开辟了良好途径。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种即食亚麻籽夹心海苔的制作方法。
背景技术
质地清脆嫩滑,入口即化的海苔是紫菜烤熟后通过调味、加入油盐及其他调料制成的。海苔含有各种B族维生素,特别是核黄素和尼克酸的含量十分丰富,还有不少维生素A和维生素E,以及少量的维生素C,极富营养价值和药用价值。亚麻籽广泛种植在热带和亚热带地区,中国的食用它的历史十分久远,并且亚麻籽的营养成分丰富及理活性成分都具有很强的营养保健功能。亚麻籽中有丰富的蛋白质和脂肪,其中亚麻籽α-亚麻酸有降血脂,调节胆固醇,并能防止各种炎症。
目前海苔加工过程中的干燥技术主要有热风干燥、微波干燥、真空干燥、冷冻干燥等。自然晒干是紫菜比较传统的干燥方式,但是受天气影响较大,干燥后的紫菜含水量比烤干的略高些,贮藏时间会缩减。热风烘干是紫菜处理比较常见的方法,但是热风烘干对能源的消耗较大,对原料营养成分的破坏也较大。因此,需要探索一种全新的干燥方式,降低能耗,提高产品品质。
远红外干燥是利用远红外线被物料吸收直接转变成热能而达到的加热干燥目的的一种干燥方法。其主要优点是干燥时间短,热效率高,对原料损害小,最终产品品质较好。CN109105578A公开了一种柑普茶及其制备方法,将填充了普洱茶的柑壳放于阳光直射处自然暴晒,再放于远红外干燥箱中进行干燥,其采用自然晒干-远红外干燥复合工艺对柑普茶进行干燥处理,保留了茶叶原有的香气成分,相比于传统烘干技术香气物质种类增加,利于后期储存。
发明内容
针对上述现有技术的不足,本发明提供了一种即食亚麻籽夹心海苔的制作方法,采用真空-远红外干燥复合工艺对紫菜进行干燥处理,提高了产品品质,同时在夹心粉中加入亚麻籽粉,拓宽了海苔的市场价值。
为了实现上述发明目的,本发明采用以下技术方案:
一种即食亚麻籽夹心海苔的制作方法,以新鲜的紫菜为原料,先经软化、漂洗、调和、二次干燥后得到片状海苔,再用混有亚麻籽粉的调味料对片状海苔做夹心处理,然后经远红外烘烤后制得。
具体包括以下步骤:
步骤1,制备紫菜饼:将清洗后的紫菜切成0.5厘米的碎片,用浇饼机将切碎的新鲜紫菜制成紫菜饼;
步骤2,制备片状海苔:将紫菜饼进行真空-远红外干燥处理,对干燥后紫菜进行剥菜处理,挑选出混有沙子、贝壳、虾和其他碎屑的紫菜,对分拣后紫菜包装;
步骤3,制备亚麻籽粉:将亚麻籽经焖煮、烘干、研磨,得亚麻籽粉;
步骤4,制备调味粉:将盐、5’-呈味核苷酸二钠、味精和胡椒粉混合均匀,得到调味粉料;
步骤5,制备夹心粉料:将蔗糖粉和亚麻籽粉依次加入步骤4得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料;
步骤6,制备亚麻籽夹心海苔初品:将夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得到亚麻籽夹心海苔初品;
步骤7,将步骤6得到的亚麻籽夹心海苔初品进行远红外烘烤后,冷却,剪切、包装,即得。
进一步地,步骤2中真空-远红外干燥处理的干燥条件为:干燥功率0.5kPa~1kPa、干燥温度40~60℃、干燥时间2~4h。
进一步地,步骤4中,调味粉料的组成为:每100g夹心海苔,其含盐量为5~10g、5’-呈味核苷酸二钠0.1~0.5g、味精0.1~0.5g、胡椒粉2~5g。
进一步地,步骤5中,夹心粉料的组成为:每100g夹心海苔,蔗糖粉为20~40g,亚麻籽粉为25~45g。
有益效果:本发明用真空-远红外干燥代替传统干燥技术,干燥室内处于负压状态,加速了干燥进程,保留了原料的营养成分,同时加速了干燥进程,具有更好的杀菌效果。另一方面用亚麻籽代替传统芝麻,利用了亚麻籽的清香及富含α-亚麻酸降血脂的特点,拓宽了海苔的市场价值,为海苔深加工和综合利用开辟了良好途径。
本发明采用真空-远红外干燥复合工艺对海苔进行干燥处理,与自然晒干相比,不受天气影响,提高了干燥效率。
附图说明
图1为实施例1-5得到的即食海苔的感官评价分。
图2为实施例1-5得到的即食海苔的咀嚼度。
具体实施方式
以下结合实施例对本发明做进一步详细说明。所用试剂或者仪器设备未注明生产厂商的,均视为可以通过市场购买的常规产品。
实施例1
(1)制备紫菜饼:在搅拌培养池中漂洗紫菜,将经清洗后的原藻转移到切菜机中以将紫菜切成0.5厘米大小的均匀碎片,用浇饼机将切碎的新鲜紫菜制成菜饼,通过海绵的吸附可以除去紫菜饼吸附的大量水分。
(2)制备片状海苔:干燥,对紫菜饼进行真空-远红外干燥处理,其干燥条件为:干燥功率1kPa,干燥温度40℃,干燥时间4h。自动剥菜机对干燥后紫菜进行剥菜处理,分理机自动挑选出混有沙子、贝壳、虾和其他碎屑的紫菜。对分拣后紫菜包装。
(3)亚麻籽粉:对亚麻籽经焖煮、烘干、研磨得细粉。
(4)调味粉:盐、5’-呈味核苷酸二钠、味精和胡椒粉混合均匀,得到调味粉料,调味粉组成为:每100g夹心海苔,其含盐量为5g、5’-呈味核苷酸二钠0.1g、味精0.5g、胡椒粉2g。
夹心粉料:蔗糖粉和亚麻籽粉依次加入得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料;夹心粉料组成为:每100g夹心海苔含有蔗糖粉20g,亚麻籽粉为45g。
(5)亚麻籽夹心海苔初品:夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得所述亚麻籽夹心海苔初品。
(6)远红外烘烤后,冷却,剪切、包装。
实施例2
(1)制备紫菜饼:在搅拌培养池中漂洗紫菜,将经清洗后的原藻转移到切菜机中以将紫菜切成0.5厘米大小的均匀碎片,用浇饼机将切碎的新鲜紫菜制成菜饼,通过海绵的吸附可以除去紫菜饼吸附的大量水分。
(2)制备片状海苔:干燥,对紫菜饼进行真空-远红外干燥处理,其干燥条件为:干燥功率0.5kPa,干燥温度60℃,干燥时间2h。自动剥菜机对干燥后紫菜进行剥菜处理,分理机自动挑选出混有沙子、贝壳、虾和其他碎屑的紫菜。对分拣后紫菜包装。
(3)亚麻籽粉:对亚麻籽经焖煮、烘干、研磨得细粉。
(4)调味粉:盐、5’-呈味核苷酸二钠、味精和胡椒粉混合均匀,得到调味粉料,调味粉组成为:每100g夹心海苔,其含盐量为5g、5’-呈味核苷酸二钠0.5g、味精0.1g、胡椒粉5g。
夹心粉料:蔗糖粉和亚麻籽粉依次加入得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料;夹心粉料组成为:每100g夹心海苔含有蔗糖粉40g,亚麻籽粉为25g。
(5)亚麻籽夹心海苔初品:夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得所述亚麻籽夹心海苔初品。
(6)远红外烘烤后,冷却,剪切、包装。
实施例3
(1)制备紫菜饼:在搅拌培养池中漂洗紫菜,将经清洗后的原藻转移到切菜机中以将紫菜切成0.5厘米大小的均匀碎片,用浇饼机将切碎的新鲜紫菜制成菜饼,通过海绵的吸附可以除去紫菜饼吸附的大量水分。
(2)制备片状海苔:干燥,对紫菜饼进行真空-远红外干燥处理,其干燥条件为:干燥功率0.8kPa,干燥温度45℃,干燥时间2.5h。自动剥菜机对干燥后紫菜进行剥菜处理,分理机自动挑选出混有沙子、贝壳、虾和其他碎屑的紫菜。对分拣后紫菜包装。
(3)亚麻籽粉:对亚麻籽经焖煮、烘干、研磨得细粉;
(4)调味粉:盐、5’-呈味核苷酸二钠、味精和胡椒粉混合均匀,得到调味粉料,调味粉组成为:每100g夹心海苔,其含盐量为6g、5’-呈味核苷酸二钠0.4g、味精0.4g、胡椒粉3g。
夹心粉料:蔗糖粉和亚麻籽粉依次加入得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料。夹心粉料组成为:每100g夹心海苔含有蔗糖粉25g,亚麻籽粉为40g。
(5)亚麻籽夹心海苔初品:夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得所述亚麻籽夹心海苔初品。
(6)远红外烘烤后,冷却,剪切、包装。
实施例4
(1)制备紫菜饼:在搅拌培养池中漂洗紫菜,将经清洗后的原藻转移到切菜机中以将紫菜切成0.5厘米大小的均匀碎片,用浇饼机将切碎的新鲜紫菜制成菜饼,通过海绵的吸附可以除去紫菜饼吸附的大量水分。
(2)制备片状海苔:干燥,对紫菜饼进行真空-远红外干燥处理,其干燥条件为:干燥功率0.7kPa,干燥温度50℃,干燥时间3.5h。自动剥菜机对干燥后紫菜进行剥菜处理,分理机自动挑选出混有沙子、贝壳、虾和其他碎屑的紫菜。对分拣后紫菜包装。
(3)亚麻籽粉:对亚麻籽经焖煮、烘干、研磨得细粉;
(4)调味粉:盐、5’-呈味核苷酸二钠、味精和胡椒粉混合均匀,得到调味粉料,调味粉组成为:每100g夹心海苔,其含盐量为9g、5’-呈味核苷酸二钠0.3g、味精0.3g、胡椒粉3g。
夹心粉料:蔗糖粉和亚麻籽粉依次加入得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料;夹心粉料组成为:每100g夹心海苔含有蔗糖粉35g,亚麻籽粉为35g。
(5)亚麻籽夹心海苔初品:夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得所述亚麻籽夹心海苔初品。
(6)远红外烘烤后,冷却,剪切、包装。
实施例5
(1)制备紫菜饼:在搅拌培养池中漂洗紫菜,将经清洗后的原藻转移到切菜机中以将紫菜切成0.5厘米大小的均匀碎片,用浇饼机将切碎的新鲜紫菜制成菜饼,通过海绵的吸附可以除去紫菜饼吸附的大量水分。
(2)制备片状海苔:干燥,对紫菜饼进行真空-远红外干燥处理,其干燥条件为:干燥功率0.6kPa,干燥温度55℃,干燥时间3h。自动剥菜机对干燥后紫菜进行剥菜处理,分理机自动挑选出混有沙子、贝壳、虾和其他碎屑的紫菜。对分拣后紫菜包装。
(3)亚麻籽粉:对亚麻籽经焖煮、烘干、研磨得细粉。
(4)调味粉:盐、5’-呈味核苷酸二钠、味精和胡椒粉混合均匀,得到调味粉料,调味粉组成为:每100g夹心海苔,其含盐量为8g、5’-呈味核苷酸二钠0.2g、味精0.3g、胡椒粉4g。
夹心粉料:蔗糖粉和亚麻籽粉依次加入得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料;夹心粉料组成为:每100g夹心海苔含有蔗糖粉30g,亚麻籽粉为40g。
(5)亚麻籽夹心海苔初品:夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得所述亚麻籽夹心海苔初品。
(6)远红外烘烤后,冷却,剪切、包装。
性能评价
A.感官评定
将实施例1-5干燥后夹心海苔整齐摆放在托盘上进行感官评定,见下表:
B.物性测试(TPA)
选用不同工艺条件下以海带为原料制作的“海苔”,探究不同工艺条件下“海苔”产品TPA的变化。调试质构仪在TPA模式下测定即食海苔食品的质构仪参数,具体为:将完整的即食海苔食品准确的放在质构仪测试台中央,使其平整放置。测定参数:起始力0.8N,测前速度1.00mm/s,测试速度0.5mm/s,测试后速度2mm/s,形变量50%,两次压缩间隔时间为5.00s,探头型号SMSP50。
由图1-2可以看出实施例4感官评分最高,弹性及咀嚼度较高。实施例4对紫菜饼进行真空-远红外干燥处理:干燥功率0.7kPa,干燥温度50℃,干燥时间3.5h。将蔗糖粉和亚麻籽粉依次加入得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料。调味粉料的组成是:每100g夹心海苔,其含盐量为9g、5’-呈味核苷酸二钠0.3g、味精0.3g、胡椒粉3g;每100g夹心海苔含有蔗糖粉35g,亚麻籽粉为35g。夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得所述亚麻籽夹心海苔初品。夹心粉料含有亚麻籽粉,真空-远红外干燥的处理过程,干燥室内处于负压状态,加速了干燥进程,保留了原料的营养成分,降低了亚麻籽的氧化,保留了亚麻籽的清香。利用了亚麻籽富含α-亚麻酸降血脂的特点,拓宽了海苔的市场价值。为海苔深加工和综合利用开辟了良好途径。
本发明的保护内容不局限于以上实施例。在不背离发明构思的精神和范围下,本领域技术人员能够想到的变化和优点都被包括在本发明中,并且以所附的权利要求为保护范围。
Claims (4)
1.一种即食亚麻籽夹心海苔的制作方法,其特征在于:包括以下步骤:
步骤1,制备紫菜饼:将清洗后的紫菜切成0.5厘米的碎片,用浇饼机将切碎的新鲜紫菜制成紫菜饼;
步骤2,制备片状海苔:将紫菜饼进行真空-远红外干燥处理,对干燥后紫菜进行剥菜处理,挑选出混有沙子、贝壳、虾和其他碎屑的紫菜,对分拣后紫菜包装,得到整洁的片状海苔;
步骤3,制备亚麻籽粉:将亚麻籽经焖煮、烘干、研磨,得亚麻籽粉;
步骤4,制备调味粉:将盐、5’-呈味核苷酸二钠、味精和胡椒粉混合均匀,得到调味粉料;
步骤5,制备夹心粉料:将蔗糖粉和亚麻籽粉依次加入步骤4得到的调味粉料中,并且均匀混合搅拌,得到夹心粉料;
步骤6,制备亚麻籽夹心海苔初品:将夹心粉料均匀平铺在片状海苔的粗糙面上,然后将剩余的片状海苔粗糙面朝下覆盖在夹心粉料上,得到亚麻籽夹心海苔初品;
步骤7,将步骤6得到的亚麻籽夹心海苔初品进行远红外烘烤后,冷却,剪切、包装,即得。
2.根据权利要求1所述的制作方法,其特征在于:步骤2中真空-远红外干燥处理的干燥条件为:干燥功率0.5kPa~1kPa、干燥温度40~60℃、干燥时间2~4h。
3.根据权利要求1所述的制作方法,其特征在于:步骤4中,调味粉料的组成为:每100g夹心海苔,其含盐量为5~10g、5’-呈味核苷酸二钠0.1~0.5g、味精0.1~0.5g、胡椒粉2~5g。
4.根据权利要求1所述的制作方法,其特征在于:步骤5中,夹心粉料的组成为:每100g夹心海苔,蔗糖粉为20~40g,亚麻籽粉为25~45g。
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