CN112075601A - 一种热风真空联合干燥制取即食虾仁的方法 - Google Patents
一种热风真空联合干燥制取即食虾仁的方法 Download PDFInfo
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Abstract
本发明公开了一种热风真空联合干燥制取即食虾仁的方法,属于食品加工技术领域。该方法先将新鲜或解冻的大虾清洗干净后,去壳,蒸制,然后沥水,将沥水后的虾仁放在调味液中腌制,对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥,至含水量低于4%得到烘干虾,将烘干虾真空包装,杀菌后即得。本发明在调味过程中使用乳糖代替蔗糖,增强虾仁弹性,降低了干燥过程虾仁的硬度;使用真空热风联合干燥的方法解决虾仁在热风干燥过程中温度过高引起的营养物质损失或易滋生细菌的问题。
Description
技术领域
本发明属于食品加工技术领域,涉及一种热风真空联合干燥制取即食虾仁的方法。
背景技术
南美白对虾又俗称白肢虾、白对虾,成体最长可达24cm,甲壳较薄,正常体色为浅青灰色,全身不具斑纹,步足常呈白垩状,故有白肢虾之称,是当今世界养殖产量最高的三大虾类之一。南美白对虾的肉质鲜美、肥嫩,食之既无鱼腥昧,又没有骨刺,深受广大消费者的青睐;南美白对虾不仅肉质鲜美,它的营养价值也极为丰富,且具有很多食疗功效,是一种难得的保健佳品。但是,目前对虾的加工方法较为单一,主要以冷藏或鲜制品形式进入市场,其蛋白质和水分含量高决定了其易腐烂变质的特点。因此,探究新的对虾加工模式对拓宽对虾的市场应用具有重要意义。
目前真空干燥方法已经用于虾仁的干燥过程(如专利CN104187871B),但是由于真空干燥价格高,增加了企业的生产成本。即食产品加工技术应用于水产品,如CN102948828B公开了一种即食调味烤鱿鱼条的加工方法,CN102948822 B公开了一种即食软烤扇贝的加工方法,调味后烘干,杀菌,真空包装等,虽然丰富了产品种类,但是加工方法存在问题:烘干技术单一,传统的热风烘干耗时长,且烘干后的产品营养损失大、肉质太硬,口感差。本发明用热风真空联合干燥制取即食虾仁的方法,一方面利用了热风干燥成本低的特点,另一方面利用了真空干燥耗时短,效率高的优点。同时,在调味料中添加乳糖代替蔗糖,降低虾仁硬度的同时增强其弹性,改善虾仁口感。采用本发明制得的即食虾仁保持了虾仁营养不变,质地柔韧,具有鲜美的咖喱风味,是一种理想的休闲食品。
发明内容
针对上述现有技术的不足,本发明提供了一种热风真空联合干燥制取即食虾仁的方法,在调味过程中使用乳糖代替蔗糖,增强虾仁弹性,降低了干燥过程虾仁的硬度;使用真空热风联合干燥的方法解决虾仁在热风干燥过程中温度过高引起的营养物质损失或易滋生细菌的问题。
为了实现上述发明目的,本发明采用以下技术手段:
一种热风真空联合干燥制取即食虾仁的方法,包括以下步骤:
步骤1,以新鲜或解冻的大虾为原料,清洗干净后,去壳,蒸制,然后沥水;
步骤2,将沥水后的虾仁放在调味液中腌制;
步骤3,对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥,至含水量低于4%得到烘干虾;
步骤4,将步骤3得到的烘干虾真空包装,杀菌后即得。
作为本发明的进一步改进,步骤1中蒸制的时间为15~35min。
作为本发明的进一步改进,步骤2中腌制时间为30~70min。
作为本发明的进一步改进,步骤2中腌制采用的调味料组成是咖喱调料、食盐、乳糖、料酒、白醋和味精。
作为本发明的进一步改进,步骤2中腌制时,以虾仁的重量为单位计,调味料的组成为:咖喱调料1~4%、食盐0.5~2%、乳糖2~5%、料酒0.01~0.04%、白醋0.02~0.06%和味精0.1~0.4%。
作为本发明的进一步改进,步骤2中腌制时,咖喱调味料的组成为:0.2g洋葱粉、0.15g生姜粉、1.00g咖喱粉、0.30g鲜辣粉。
作为本发明的进一步改进,步骤3中真空干燥的条件为最高设定温度30~50℃,真空度接近极限真空度0Pa以下时,保持真空度0Pa以下5~7h。
作为本发明的进一步改进,步骤3中对真空干燥后虾仁采用在60~80℃的热风温度下干燥3~5h。
有益效果:本发明一方面采用科学的腌制入味的调味料,其中,用乳糖代替蔗糖,能够使虾仁在烘干过程中保持新鲜柔软,防止出现干裂,避免制品干硬;同时,其他组分调味料使虾仁食品具有独特的风味和优良色泽,确保了制品舒适可口;另一方面使用了真空和热风联合干燥的方法,结合真空干燥后产品营养成分得以保留及热风干燥干燥彻底的优点。同时,减弱了热风干燥引起的细菌滋生的问题优化虾仁的干燥过程,提高了虾仁品质。
附图说明
图1为本发明单因素试验比较了不同浓度乳糖即食对虾仁硬度品质的影响。
图2为本发明单因素试验比较了不同浓度乳糖即食对虾仁弹性品质的影响。
图3为本发明实施例1-5干燥后虾仁感官评价分。
图4为本发明实施例1-5干燥后虾仁菌落总数。
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
一种联合干燥方法制取即食咖喱风味虾仁的方法,经过下列工艺步骤:
(1)以新鲜或解冻的大虾为原料,清洗干净后,去壳,蒸制15min,然后沥水。
(2)将沥水后虾仁放在调味液中腌制70min。调味液包括:咖喱调料1%、食盐2%,乳糖2%,料酒0.04%,白醋0.02%,味精0.4%。咖喱调味料的组分及用量:0.2g洋葱粉、0.15g生姜粉、1.00g咖喱粉、0.30g鲜辣粉。
(3)对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥;真空干燥的条件为最高设定温度30℃,真空度接近极限真空度0Pa以下时,保持真空度0Pa以下7h;真空干燥后虾仁采用在80℃的热风温度下干燥3h。至含水量低于4%得到烘干虾。
(4)联合干燥后的烘干虾真空包装,杀菌得到一种咖喱味风味的即食烘干虾。
实施例2
(1)以新鲜或解冻的大虾为原料,清洗干净后,去壳,蒸制35min,然后沥水。
(2)将沥水后虾仁放在调味液中腌制30min。调味液包括:咖喱调料4%、食盐0.5%,乳糖5%,料酒0.01%,白醋0.06%,味精0.1%。咖喱调味料的组分及用量:0.2g洋葱粉、0.15g生姜粉、1.00g咖喱粉、0.30g鲜辣粉。
(3)对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥;真空干燥的条件为最高设定温度50℃,真空度接近极限真空度0Pa以下时,保持真空度0Pa以下5h;真空干燥后虾仁采用在60℃的热风温度下干燥5h。至含水量低于4%得到烘干虾。
(4)联合干燥后的烘干虾真空包装,杀菌得到一种咖喱味风味的即食烘干虾。
实施例3
(1)以新鲜或解冻的大虾为原料,清洗干净后,去壳,蒸制20min,然后沥水。
(2)将沥水后虾仁放在调味液中腌制60min。调味液包括:咖喱调料3%、食盐01%,乳糖3%,料酒0.02%,白醋0.05%,味精0.3%。咖喱调味料的组分及用量:0.2g洋葱粉、0.15g生姜粉、1.00g咖喱粉、0.30g鲜辣粉。
(3)对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥;真空干燥的条件为最高设定温度40℃,真空度接近极限真空度0Pa以下时,保持真空度0Pa以下6h;真空干燥后虾仁采用在70℃的热风温度下干燥4h。至含水量低于4%得到烘干虾。
(4)联合干燥后的烘干虾真空包装,杀菌得到一种咖喱味风味的即食烘干虾。
实施例4
(1)以新鲜或解冻的大虾为原料,清洗干净后,去壳,蒸制25min,然后沥水。
(2)将沥水后虾仁放在调味液中腌制50min。调味液包括:咖喱调料2%、食盐1.5%,乳糖4%,料酒0.03%,白醋0.04%,味精0.3%。咖喱调味料的组分及用量:0.2g洋葱粉、0.15g生姜粉、1.00g咖喱粉、0.30g鲜辣粉。
(3)对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥;真空干燥的条件为最高设定温度40℃,真空度接近极限真空度0Pa以下时,保持真空度0Pa以下5.5h;真空干燥后虾仁采用在65℃的热风温度下干燥4.5h。至含水量低于4%得到烘干虾。
(4)联合干燥后的烘干虾真空包装,杀菌得到一种咖喱味风味的即食烘干虾。
实施例5
(1)以新鲜或解冻的大虾为原料,清洗干净后,去壳,蒸制30min,然后沥水。
(2)将沥水后虾仁放在调味液中腌制45min。咖喱调料3%、食盐1%,乳糖4%,料酒0.02%,白醋0.04%,味精0.2%。咖喱调味料的组分及用量:0.2g洋葱粉、0.15g生姜粉、1.00g咖喱粉、0.30g鲜辣粉。
(3)对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥;真空干燥的条件为最高设定温度45℃,真空度接近极限真空度0Pa以下时,保持真空度0Pa以下5h;真空干燥后虾仁采用在75℃的热风温度下干燥4h。至含水量低于4%得到烘干虾。
(4)联合干燥后的烘干虾真空包装,杀菌得到一种咖喱味风味的即食烘干虾。
性能评价
A.质构测定
用食品物性分析仪测定虾肉香肠的硬度、弹性、胶黏性、咀嚼性。测定参数为:探头,P/50;样高,20mm;侧前速度120mm/min;测试速度60mm/min;侧后速度120mm/min;压缩比,40%;起始力,0.5N;中间时间2s。样品规格:高30mm,直径30mm圆柱体
B.感官评定
将实施例1-5腌制、干燥后虾仁整齐摆放在托盘上进行感官评定。见下表
C.参照GB4789.2-2010中的稀释平板计数法计算菌落总数
由图1-2可以看出,随着乳糖浓度增加,虾仁硬度逐渐降低,弹性逐渐增加;因此,以乳糖代替蔗糖提高了虾仁的品质。由图3-4可以看出实施例5感官评分较高,菌落总数较低。根据实施例5的工艺流程,蒸制30min,腌制入味虾仁45min;咖喱调料3%、食盐1%,乳糖4%,料酒0.02%,白醋0.04%,味精0.2%。咖喱调味料的组分及用量:0.2g洋葱粉、0.15g生姜粉、1.00g咖喱粉、0.30g鲜辣粉;真空度0Pa以下5h;真空干燥后虾仁采用在75℃的热风温度下干燥4h,是较好的即食虾仁工艺流程。实施例5添加了4%的乳糖,避免制品干硬,质地均匀;同时5h真空干燥联合75℃的热风温度下干燥4h,降低了细菌滋生,提高了虾仁保藏期。
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 (8)
1.一种热风真空联合干燥制取即食虾仁的方法,其特征在于:包括以下步骤:
步骤1,以新鲜或解冻的大虾为原料,清洗干净后,去壳,蒸制,然后沥水;
步骤2,将沥水后的虾仁放在调味液中腌制;
步骤3,对腌制后虾仁进行阶段式的热风干燥和阶段式的真空干燥,至含水量低于4%得到烘干虾;
步骤4,将步骤3得到的烘干虾真空包装,杀菌后即得。
2.根据权利要求1所述的方法,其特征在于:步骤1中蒸制的时间为15~35 min。
3.根据权利要求1所述的方法,其特征在于:步骤2中腌制时间为30~70 min。
4.根据权利要求1所述的方法,其特征在于:步骤2中腌制采用的调味料组成是咖喱调料、食盐、乳糖、料酒、白醋和味精。
5.根据权利要求4所述的方法,其特征在于:步骤2中腌制时,以虾仁的重量为单位计,调味料的组成为:咖喱调料1~4%、食盐0.5~2%、乳糖2~5%、料酒0.01~0.04%、白醋0.02~0.06%和味精0.1~0.4%。
6.根据权利要求5所述的方法,其特征在于:步骤2中腌制时,咖喱调味料的组成为:0.2g洋葱粉、0.15 g 生姜粉、1.00 g 咖喱粉、0.30 g 鲜辣粉。
7.根据权利要求1所述的方法,其特征在于:步骤3中真空干燥的条件为最高设定温度30~50℃,真空度接近极限真空度0Pa以下时,保持真空度0Pa以下5~7h。
8.根据权利要求1所述的方法,其特征在于:步骤3中对真空干燥后虾仁采用在60~80℃的热风温度下干燥3~5h。
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