CN112136876A - 一种发酵型紫甘蓝果干的制备方法 - Google Patents
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Abstract
本发明公开了一种发酵型紫甘蓝果干的制备方法，其特征在于，选用新鲜的紫甘蓝，无腐败病害污染，用清水多次清洗除杂去渍，摘选外部较为坚硬的叶片，平铺晾干后切片；将紫甘蓝切片置于已灭菌装有热水的玻璃容器中3～5s后，捞出沥干；将紫甘蓝切片浸入复合菌液中发酵；将发酵产物过筛，所得的发酵渣烘干处理，冷却后密封保藏。本发明可以很好地保留紫甘蓝的营养价值，还同时开发了一种缓解紫甘蓝直接鲜食存在涩苦味口感不适问题的方法。本发明工艺简便，所制得的成品风味独特，酸甜适宜，色泽稳定，可随身携带食用，健康高档，含有大量的维生素、粗纤维、钙等人体所需的营养物质，具有减脂降压、护肤美容等神奇效果。
Description
技术领域
本发明涉及一种发酵制备健康紫甘蓝果干的制备方法，属于果品蔬菜加工技术领域。
背景技术
紫甘蓝(Purple cabbage)，又称红甘蓝，属十字花科芸薹属，结球甘蓝的一种类型，起源于欧洲地中海沿岸，目前，我国绝大多数地区均有种植，价格低廉，已经成为餐桌上常见的蔬菜。其含有丰富维生素C、U和较多的维生素E和B族，多酚、花色苷等。紫甘蓝具有很强的抗氧化作用和良好的抗衰老效果，此外还能增强血管弹性，抑制炎症和过敏，紫甘蓝中半胱氨酸和优质蛋白对脂肪肝、酒精肝及肝脏功能障碍等疾病具有较好的防治效果。
乳酸菌在发酵过程中会生成有机酸、乳酸、氨基酸和酶类等物质，赋予了紫甘蓝果干独特的风味与营养价值，且起到一定的保藏效果。
目前紫甘蓝主要用于生食、汤食、炒食，主要用做色拉菜或西餐配色用，其深加工产品主要包括脱水甘蓝、腌制为泡菜和提取色素等，深加工食用产品类型较少。紫甘蓝富含丰富的维生素C，维生素E以及花青素甙和纤维素，直接鲜食，存在明显的苦涩味且鲜切紫甘蓝的保藏时间较短，开发一款美味健康且易保藏的紫甘蓝深加工产品一定程度上可满足追求健康饮食生活方式消费者的营养需求的同时，也能很好地实现口味的改良。果蔬干制品可调节果蔬生产的淡旺季，利于果蔬周年供应。目前未见发酵制备紫甘蓝果干的加工方法。
发明内容
本发明所要解决的技术问题是：提供一种以紫甘蓝为原材料，制备营养丰富口感佳的发酵紫甘蓝果干的工艺方法。
为了解决上述技术问题，本发明采用如下的技术方案：
一种发酵型紫甘蓝果干的制备方法，其特征在于，包括以下步骤：
步骤1)：选用新鲜的紫甘蓝，无腐败病害污染，用清水多次清洗除杂去渍，摘选外部较为坚硬的叶片，平铺晾干后切片；
步骤2)：将步骤1)所得的紫甘蓝切片置于已灭菌装有热水的玻璃容器中3～5s后，捞出沥干；
步骤3)：将步骤2)所得的紫甘蓝切片浸入接种量为0.1-10wt％的复合菌液中发酵，发酵温度为37℃，发酵时间为3-7d；
步骤4)：将步骤3)所得的发酵产物过筛，所得的发酵渣在60-65℃电热恒温鼓风干燥箱中烘干处理；
步骤5)：将步骤4)所得的发酵型紫甘蓝果干稍微冷却后密封保藏，使紫甘蓝干的水分平衡。
优选地，所述步骤1)中切片采用滚刀方式切成2cm×8cm的长条状。
优选地，所述步骤2)中热水的水温为60-100℃。
优选地，所述步骤3)中复合菌液中接种的菌种为保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种及嗜热链球菌。
更优选地，所述保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种与嗜热链球菌的体积比为1：1：1：1。
优选地，所述步骤3)中复合菌液中加有糖。
更优选地，所述糖的加入量为复合菌液质量的5-10％。
更优选地，所述糖为白砂糖。
优选地，所述步骤4)中的过筛具体为过80目筛。
优选地，所述步骤4)中发酵渣均匀平铺在摆盘中，置于密闭的电热恒温鼓风干燥箱中烘6～8h。
与现有技术相比，本发明的有益效果为：
(1)本发明方法利用乳酸菌发酵制备发酵型紫甘蓝果干，开发了一种缓解紫甘蓝鲜食时苦涩味带来的口感不适影响的方法，满足大众消费者追求健康美味的食用需求；
(2)在确保产品质量安全的前提下,采用生物发酵的方式，健康卫生，生产工艺方法新颖简捷；
(3)制备所得紫甘蓝果干色泽鲜亮，风味独特，酸甜适口，可随身携带，健康高档；
(4)制备所得产品富含多种维生素、粗纤维、花色苷等营养物质，具有减脂降压、美容护肤等功效。
具体实施方式
为使本发明更明显易懂，兹以优选实施例，作详细说明如下。
实施例1
一种发酵型紫甘蓝果干的制备方法，包括以下步骤：
(1)选用新鲜的紫甘蓝，无腐败病害污染，用清水多次清洗，摘选外部较为坚硬的叶片，平铺晾干后切成2×8cm左右的长条状；
(2)步骤(1)中所得的紫甘蓝切片置于灭菌装有98℃热水的玻璃容器中3s后，捞出沥干；
(3)步骤(2)中所得的紫甘蓝切片浸入接种量为0.8wt％的复合菌液(包含保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种与嗜热链球菌体积比为1：1：1：1)中，发酵温度为37℃，发酵时间为3d，白砂糖的加糖量为10wt％；
(4)将步骤(3)的发酵产物过筛，所得的发酵渣在电热恒温鼓风干燥箱中65℃烘6h；
(5)将步骤(4)所得的紫甘蓝冷却后置于0.06mm厚的食品保鲜袋中，密封保藏。
实施例2
一种发酵型紫甘蓝果干的制备方法，包括以下步骤：
(1)选用新鲜的紫甘蓝，无腐败病害污染，用清水多次清洗，摘选外部较为坚硬的叶片，平铺晾干后切成2×8cm左右的长条状；
(2)步骤(1)中所得的紫甘蓝切片置于灭菌装有80℃热水的玻璃容器中4s后，捞出沥干；
(3)步骤(2)中所得的紫甘蓝切片浸入接种量为1wt％的复合菌液(包含保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种与嗜热链球菌体积比为1：1：1：1)中，发酵温度为37℃，发酵时间为5d，白砂糖的加糖量为10wt％；
(4)将步骤(3)的发酵产物过筛，所得的发酵渣在电热恒温鼓风干燥箱中65℃烘6h；
(5)将步骤(4)所得的紫甘蓝冷却后置于0.06mm厚的食品保鲜袋中，密封保藏。
实施例3
一种发酵型紫甘蓝果干的制备方法，包括以下步骤：
(1)选用新鲜的紫甘蓝，无腐败病害污染，用清水多次清洗，摘选外部较为坚硬的叶片，平铺晾干后切成2×8cm左右的长条状；
(2)步骤(1)中所得的紫甘蓝切片置于灭菌装有95℃热水的玻璃容器中5s后，捞出沥干；
(3)步骤(2)中所得的紫甘蓝切片浸入接种量为8wt％的复合菌液(包含保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种与嗜热链球菌体积比为1：1：1：1)中，发酵温度为37℃，发酵时间为7d，白砂糖的加糖量为10wt％；
(4)将步骤(3)的发酵产物过80目筛，所得的发酵渣在电热恒温鼓风干燥箱中60℃烘8h；
(5)将步骤(4)所得的紫甘蓝冷却后置于0.06mm厚的食品保鲜袋中，密封保藏。
该发酵型紫甘蓝果干制备方法简单易操作，通过对不同加工单元紫甘蓝果干的理化性质的观察以及感官评定表明：产品色泽鲜亮，口感酸甜，风味独特，稳定性好，储藏货架期较长。
Claims (10)
1.一种发酵型紫甘蓝果干的制备方法，其特征在于，包括以下步骤：
步骤1)：选用新鲜的紫甘蓝，无腐败病害污染，用清水多次清洗除杂去渍，摘选外部较为坚硬的叶片，平铺晾干后切片；
步骤2)：将步骤1)所得的紫甘蓝切片置于已灭菌装有热水的玻璃容器中3～5s后，捞出沥干；
步骤3)：将步骤2)所得的紫甘蓝切片浸入接种量为0.1-10wt％的复合菌液中发酵，发酵温度为37℃，发酵时间为3-7d；
步骤4)：将步骤3)所得的发酵产物过筛，所得的发酵渣在60-65℃电热恒温鼓风干燥箱中烘干处理；
步骤5)：将步骤4)所得的发酵型紫甘蓝果干冷却后密封保藏。
2.如权利要求1所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述步骤1)中切片采用滚刀方式切成2cm×8cm的长条状。
3.如权利要求1所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述步骤2)中热水的水温为60-100℃。
4.如权利要求1所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述步骤3)中复合菌液中接种的菌种为保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种及嗜热链球菌。
5.如权利要求4所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种与嗜热链球菌的体积比为1：1：1：1。
6.如权利要求1所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述步骤3)中复合菌液中加有糖。
7.如权利要求6所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述糖的加入量为复合菌液质量的5-10％。
8.如权利要求6所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述糖为白砂糖。
9.如权利要求1所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述步骤4)中的过筛具体为过80目筛。
10.如权利要求1所述的发酵型紫甘蓝果干的制备方法，其特征在于，所述步骤4)中发酵渣均匀平铺在摆盘中，置于密闭的电热恒温鼓风干燥箱中烘6～8h。
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| CN102362617A (zh) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | 一种甘蓝菜干制品的加工方法 |
| CN107981286A (zh) * | 2017-12-21 | 2018-05-04 | 湖南省天香生物科技有限责任公司 | 红薯叶干制品的工业化生产方法 |
| CN110892913A (zh) * | 2018-07-23 | 2020-03-20 | 高云 | 一种甘蓝菜的脱水加工方法 |
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| CN107981286A (zh) * | 2017-12-21 | 2018-05-04 | 湖南省天香生物科技有限责任公司 | 红薯叶干制品的工业化生产方法 |
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