CN112205596A - 一种特殊风味酸笋加工方法 - Google Patents
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种特殊风味酸笋加工方法,包括以下步骤:步骤一:清洗;步骤二:整理切分;步骤三:一次发酵;步骤四:二次发酵;步骤五:将发酵后的竹笋用于南方臭豆腐卤水发酵液中混合或将臭笋按照食用要求进行脱水、调味、杀菌后成为休闲类食品或将竹笋用于螺蛳粉、方便米粉、方便面的调味料。本发明直接将新鲜竹笋用水浸泡,减少一般加工过程中需要蒸煮、晒制工序,节省能源和降低人力成本;产品在不加盐情况下,含有较高水分,存放方便且周期比较长,是一种资源节约型的产品保存方法;产品适应范围较广,可以作为调味料、配料、膳食纤维供应者的辅料;产品风味独特,是一种特殊冷加工方法。
Description
技术领域
本发明属于食品生物技术领域,特别是涉及一种特殊风味酸笋加工方法。
背景技术
我国竹笋资源丰富,南方竹林资源丰富,竹笋是竹的幼芽,也称为笋。竹为多年生常绿禾本目植物,食用部分为初生、嫩肥、短壮的芽或鞭。竹原产中国,类型众多,适应性强,分布极广。在中国自古被当作“菜中珍品”。竹笋是中国传统佳肴,味香质脆,食用和栽培历史极为悠久。
竹笋性味甘微寒,具有清热消痰、利膈爽胃、消渴益气等功效。竹笋还含大量纤维素,不仅能促进肠道蠕动、去积食、防便秘,而且也是肥胖者减肥的好食品。总的来说,竹笋的功效有:(1)开胃健脾,竹笋含有一种白色的含氮物质,构成了竹笋独有的清香,具有开胃、促进消化、增强食欲的作用,可用于治疗胃胀、消化不良、胃口不好等病症;(2)宽胸利膈、通肠排便;竹笋甘寒通利,其所含有的植物纤维可以增加肠道水分的贮留量,促进胃肠蠕动,降低肠内压力,减少粪便粘度,使粪便变软利排出,用于治疗便秘,预防肠癌;此外,它的高含量纤维素在肠内可以减少人体对脂肪的吸收,减少与高血脂有关疾病的发病率;(3)开膈消痰,竹笋具有低糖、低脂的特点,富含植物纤维,可降低体内多余脂肪,消痰化瘀滞,治疗高血压、高血脂、高血糖症,且对消化道癌肿及乳腺癌有一定的预防作用;(4)增强机体免疫力,竹笋中植物蛋白、维生素及微量元素的含量均很高,有助于增强机体的免疫功能,提高防病抗病能力。用竹笋、竹笋干制作出来的菜肴风味独特,烟笋烧肉、烟笋烧鸭、油焖烟笋、烟笋火锅、泡椒酸笋的营养风味都不错。现代营养学研究表明,竹笋富含蛋白质、胡萝卜素、多种维生素及铁、磷、镁等无机盐和有益健康的18种氨基酸。竹笋还含有多种可以防癌的多糖物质。
毛竹、早竹等散生型竹种的地下茎入土较深,竹鞭和笋芽借土层保护,冬季不易受冻害,出笋期主要在春季。麻竹、绿竹等丛生型竹种的地下茎入土浅,笋芽常露出土面,冬季易受冻害,出笋期主要在夏秋季。由于竹子品种不同,竹笋的开挖季节差别较大,冬春两节出笋一般炒食之用,如湖南一道经典湘菜就是冬笋炒腊肉,大量的冬笋一般经过蒸煮、盐渍后加工成为熟食或晒制干燥备用,部分冬笋被湖南臭豆腐卤水企业抢购一空,用来直接与浏阳豆豉、香菇、豆腐脑等混合发酵制作臭豆腐卤水,是南方臭豆腐特殊臭味的主要来源。春笋较为少采用,可能与生长过快味道有点苦有关,春笋中只有小笋一般用于开发系列休闲产品或外婆菜等配料,红油笋子就是典型一类产品。广西柳州毛竹较多,其笋子出土期一般是在夏秋季节,笋子较大,当地人除少量鲜食外,一般均采用做特殊味道的螺蛳粉配料酸竹笋,提供产品特殊臭味。
竹笋除简单使用或晒干成为半成品外,一般在不同地域加工方法有差异,在湖南竹笋一般用来加工臭豆腐卤水,每年到冬节,冬笋价格高涨,冬笋亩产产量不很高,开挖起来不容易,因为臭豆腐卤水主要原料就包括冬笋、香菇、浏阳豆豉、苋菜梗等原料,一旦天气变换或不协调,冬笋产量较低或价格很贵,极大影响卤水质量和企业产品成本,臭豆腐卤水一般就是将新鲜冬笋和浏阳豆豉、香菇等一起浸泡发酵,时间可以长达几年,基本上全部将原料“腐烂”掉后形成特殊臭味和协调滋味,用于豆腐的卤制,卤水发酵周期较长,时间短几个月最长的老卤水可以长达3年;广西笋一般在夏秋季节较多,品种是大麻竹笋,产量大,笋子个头大,开采很方便,它们加工一般就地将新鲜竹笋清洗处理后,直接采用山泉水进行浸泡发酵,时间一个多月以上,竹笋色泽黄白色,有一定光泽,酸脆爽口,散发特殊的臭味。在没有添加盐或防腐剂情况下,竹笋可以保存长达1年以上不腐。
根据研究表明,南方臭豆腐卤水一般采用冬笋、香菇、豆腐、酸菜等混合发酵,时间越长越好,发酵过程中需要定期补充营养物质如豆腐脑、蔬菜汁等,使卤水充满活性,结合现代分析测试技术,我们采用微固相萃取-气质联机检查臭豆腐卤水中主要挥发性组分,分析结果标明主要臭味成分以吲哚类和苯酚类物质为主,吲哚的气味阈值是0.14μg/mL,苯酚气味阈值是5.9μg/mL,对甲基苯酚阈值5.5μg/mL。尽管含量较低,但阈值很低,臭味明显;酸笋发酵气味成分基本上以苯酚为主。
由于竹笋特别是毛竹笋有特殊的膳食纤维结构,一般采用食盐盐渍晒干备用,盐度还需要进行护色处理,添加护色、保鲜剂才能确保安全且鲜笋保存期短容易老化,低温保存稍微有破损就会腐烂,本发明为解决存在上述加工方法的不足而提出解决这些不足的新方法。
发明内容
为了克服上述问题,本发明提供了一种特殊风味酸笋加工方法,本发明直接将新鲜竹笋用水浸泡,减少一般加工过程中需要蒸煮、晒制工序,节省能源和降低人力成本;产品在不加盐情况下,含有较高水分,存放方便且周期比较长,是一种资源节约型的产品保存方法;产品适应范围较广,可以作为调味料、配料、膳食纤维供应者的辅料;产品风味独特,是一种特殊冷加工方法。
本发明所采用的技术方案是:
一种特殊风味酸笋加工方法,包括以下步骤:
步骤一:清洗:新鲜大竹笋按照常规方法去掉外面的笋衣,清洗干净备用;
步骤二:整理切分:干净的竹笋采用整个竹笋四份切分或开瓣或切块3cm-5cm*4cm-5cm或切丝的方法进行,根据企业产品需求和发酵容器确定;
步骤三:一次发酵:将切分整理好的竹笋直接入陶瓷坛压实或浸泡池压实,接入符合饮用水水质要求的水进行浸泡,定期检测发酵液中苯酚的含量,当对甲苯酚含量随着发酵时间延长数量增加,当含量达到30μg/mL-50μg/mL完成一次发酵,发酵时间常温下15d-30d;
步骤四:二次发酵:将发酵15d-30d的竹笋直接捞出来,直接加入1%-3%食盐或加入山梨酸钾和苯甲酸钠直接压紧密封,确保不漏气、避光、隔氧,这样的保存方法维持对甲苯酚含量在40μg/mL-60μg/mL,特殊臭味更加柔和,这种保存方法保质期在一年以上;
步骤五:将发酵后的竹笋直接用于南方臭豆腐卤水发酵液中混合或将臭笋按照食用要求进行脱水、调味(鲜香、辣香、蒜香、香辛料复合香、麻辣)、杀菌后成为休闲类食品或将臭笋用于螺蛳粉、方便米粉、方便面等调味料,吃起来有特殊的臭香味,味道脆爽,产品符合相关国家标准和安全标准,使用范围较为广泛。
本发明的优点如下:
1、本发明直接将新鲜竹笋用水浸泡,减少一般加工过程中需要蒸煮、晒制工序,节省能源和降低人力成本;
2、产品在不加盐情况下,含有较高水分,存放方便且周期比较长,是一种资源节约型的产品保存方法;
3、产品适应范围较广,可以作为调味料、配料、膳食纤维供应者的辅料;
4、产品风味独特,是一种特殊冷加工方法。
具体实施方式
下面对本发明作进一步的说明,但本发明并不局限于这些内容。
实施例1
一种特殊风味酸笋加工方法,包括以下步骤:步骤一:清洗:新鲜竹笋按照常规方法去掉外面的笋衣,清洗干净备用;步骤二:整理切分:干净的竹笋采用切丝的方法进行;步骤三:一次发酵:将切分整理好的竹笋直接入陶瓷坛压实或浸泡池压实,接入符合饮用水水质要求的水进行浸泡,定期检测发酵液中对甲苯酚的含量,对甲苯酚含量达到35μg/mL;步骤四:二次发酵:将发酵15d的竹笋直接捞出来,直接加入2%食盐或山梨酸钾和苯甲酸钠直接压紧密封,确保不漏气、避光、隔氧,保存一年对甲苯酚含量55μg/mL;步骤五:将浏阳豆豉熬成汁后,加入豆腐脑、苋菜梗等一起浸泡发酵,检测发酵汁挥发性成分有大量吲哚和少量苯酚存在,然后在这个发酵体系中按照30%比例加入到臭豆腐卤水中,可以强化臭豆腐卤水中苯酚含量,提高臭豆腐卤水特殊的臭味,缩短了臭豆腐卤水成熟时间,提高原料利用率,降低原料季节性风险,用来卤制豆腐,经过油炸后食用,臭味柔和,滋味鲜美,具有臭豆腐典型的风味和滋味,和传统混合发酵制备的卤水制成的臭豆腐风味极为接近。
实施例2
一种特殊风味酸笋加工方法,包括以下步骤:步骤一:清洗:新鲜竹笋按照常规方法去掉外面的笋衣,清洗干净备用;步骤二:整理切分:干净的竹笋采用整个竹笋四份切分或开瓣或切块3cm-5cm*4cm-5cm或切丝的方法进行,根据企业产品需求和发酵容器确定;步骤三:一次发酵:将切分整理好的竹笋直接入陶瓷坛压实或浸泡池压实,接入符合饮用水水质要求的水进行浸泡,定期检测发酵液中对甲苯酚的含量45μg/mL;步骤四:二次发酵:将发酵30d的竹笋直接捞出来,直接加入2%左右食盐或山梨酸钾和苯甲酸钠直接压紧密封,确保不漏气、避光、隔氧,密封保存一年对甲苯酚含量达到65μg/mL;步骤五:将成熟的酸笋,加入少量水适当清洗后,滤干、压榨脱水,加入一定数量辣椒红油、炒制干辣椒粉、味精少量,搅拌均匀,真空包装后进行70℃-80℃、20min-30min杀菌处理,产品保质期一年以上,品尝辣味适当,脆爽,产品符合酱腌菜国家相关标准,或加入腌制好的黄金辣椒汁,加入调味料如味精、三氯蔗糖等,采用上述同样方法进行包装杀菌,产品酸脆爽口,产品质量符合相关标准,是一种市场上畅销的调味休闲制品,也是螺蛳粉绝佳的调料包之一,检测产品中对甲苯酚含量为10μg/mL。
指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (5)
1.一种特殊风味酸笋加工方法,其特征在于:包括以下步骤:
步骤一:清洗:新鲜大竹笋按照常规方法去掉外面的笋衣,清洗干净备用;
步骤二:整理切分:干净的竹笋采用整个竹笋四份切分或开瓣或切块或切丝的方法进行;
步骤三:一次发酵:将切分整理好的竹笋直接入陶瓷坛压实或浸泡池压实,接入符合饮用水水质要求的水进行浸泡,定期检测发酵液中苯酚的含量,对甲苯酚含量随着发酵时间延长数量增加,含量达到30μg/mL-50μg/mL完成一次发酵,常温下进行发酵;
步骤四:二次发酵:将发酵后的竹笋直接捞出来,直接加入食盐或加入山梨酸钾和苯甲酸钠直接压紧密封,确保不漏气、避光、隔氧;
步骤五:将发酵后的竹笋用于南方臭豆腐卤水发酵液中混合或将臭笋按照食用要求进行脱水、调味、杀菌后成为休闲类食品或将竹笋用于螺蛳粉、方便米粉、方便面的调味料。
2.根据权利要求1所述的一种特殊风味酸笋加工方法,其特征在于:所述的步骤二中切块的尺寸为3cm-5cm*4cm-5cm。
3.根据权利要求1所述的一种特殊风味酸笋加工方法,其特征在于:所述的步骤三中发酵时间为15d-30d。
4.根据权利要求1所述的一种特殊风味酸笋加工方法,其特征在于:所述的步骤四中加入1%-3%食盐。
5.根据权利要求1所述的一种特殊风味酸笋加工方法,其特征在于:所述的步骤五中的调味为鲜香、辣香、蒜香、香辛料复合香、麻辣。
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