CN112401172A - 一种桑芽菜工艺 - Google Patents
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种桑芽菜工艺,包括采摘、清洗、杀青、过水、脱水、包装步骤;其中采摘步骤中应选择天气明朗的春季,在早上6~9点有阳光照射时采摘,桑枝前端三片桑叶,桑叶的长度为4~6厘米,采摘后摊凉进行采摘工作,采摘完毕后放置于竹筐装内,不能紧压;清洗时将采摘得到的新鲜嫩芽放入清水中漂洗一遍,把粉尘去除,然后摊晾在阴凉处其进行初步晾干、脱水,收起备用,从采摘到阴干之后的预处理时间不超过5小时。优点在于:本工艺中杀青方法独到,加工后的桑芽菜颜色鲜绿不褐变,保持了原来形色和营养成分;桑芽菜无蒸煮味、无青草味、无涩味,保持了桑芽菜原有的新鲜度及风味。
Description
技术领域
本发明涉及桑芽菜技术领域,尤其涉及一种桑芽菜工艺。
背景技术
桑树在传统观念里面都是用来供养蚕使用的,桑树本身的食用和药用价值并没有得到开发利用。但是桑叶的营养丰富,在现代中西医中,桑叶和桑叶生物制剂被用作改善糖尿病和其他疑难疾病的药物,其疗效被认为是非常广泛的。有肺燥,咳嗽,发烧,痰,夜汗;肝,肝,眼,头晕,失眠,消除眼疲劳;肿胀,清血治疗痢疾,腹痛,体重减轻,脚气病,利尿,小肠;抗压力,凉血,血压,血脂,预防心肌梗塞,脑出血,头痛,头痛。同时具有长发;降糖,抗糖尿病等保健功效。
经成分分析,桑芽菜包含以下主要功能性物质成分:
黄铜36g~45.1g/100g改善高血脂、预防动脉硬化、防止肿瘤生成;
氨基酸38.4g~40g/100g增强机体抗病、抗疲劳、耐缺氧能力;
视黄醇672mg/100g维持视力、促进骨骼成长;
甾醇7.5mg/100g预防心血管疾病、促进新陈代谢、抑制肿瘤;
维生素B1 0.95mg/100g促进糖分代谢;
烟酸4mg/100g促进消化系统健康、促进循环;
叶绿素26.9mg/100g造血、解毒、抗病;
胡萝卜素7440ug/100g维持眼睛和皮肤健康、维持和促进免疫功能;
钾3101mg/100g维持神经健康、预防中风;
钙2699mg/100g促进骨骼发育、调节心律、降低血管通透性;
硒32.7mg/100g抗氧化、增强人体免疫力、抗癌。
据此,本发明提供了一种桑芽菜的制作工艺,通过本工艺可以将桑芽制成可口的菜肴,不但可以保证其原色、原味,还可以最大限度保留原营养和药用价值,具有广阔的市场前景。
发明内容
本发明的目的是为了解决现有技术中的问题,而提出的一种桑芽菜工艺。
为了实现上述目的,本发明采用了如下技术方案:一种桑芽菜工艺,包括以下步骤:
S1、采摘
选择天气明朗的春季,在早上6~9点有阳光照射时采摘,桑枝前端三片桑叶,桑叶的长度为4~6厘米,采摘后摊凉进行采摘工作,采摘完毕后放置于竹筐装内,不能紧压;
S2、清洗
采摘得到的新鲜嫩芽放入清水中漂洗一遍,把粉尘去除,然后摊晾在阴凉处其进行初步晾干、脱水,收起备用,从采摘到阴干之后的预处理时间不超过5小时;
S3、杀青
a、将去青草味的嫩芽放置投入沸水中,缓速搅拌10~20秒后捞出并浸入10摄氏度的冷水,待嫩芽完全冷却后捞出沥干;
b、将所述新鲜嫩芽平铺在蒸笼内,在100℃~110℃之间蒸3~5分钟,得到熟的桑芽菜;
S4、过水
将蒸熟后的嫩芽从蒸笼中取出分两次过水冷却:
a、将嫩芽投入20摄氏度的恒温水中,浸泡7~10分钟后捞出;
b、将嫩芽捞出后迅速投入0~5摄氏度的冷水中,浸泡20~30分钟后捞出;
S5、脱水
a、用甩干机甩去原料表面附着的水分;
b、采用脱水机于43~53摄氏度开大排湿窗烘烤40~70分钟,使脱水至嫩芽含水量在45~50%;
c、从脱水机中取出嫩芽后放于热风机中,在60~70摄氏度的热风作用下吹至含水量12~15%;
S6、包装
脱水完成后迅速进行包装,然后移动至零下20~25摄氏度环境的车间下进行速冻保证其鲜嫩口感和新鲜度。
在上述的桑芽菜工艺中,步骤1进行采摘时,人工选取桑枝前端三片桑叶以内、一芯两叶进行采摘新鲜嫩芽,采摘的嫩叶从叶尖到芽头底端长不超过5厘米,叶面无破损,无虫咬,无色斑,无卷边,无色变,脉纹清晰。
在上述的桑芽菜工艺中,步骤3的杀青步骤中使用的沸水中应放入食盐,以保证桑芽菜爽脆口感,其中每百公斤投入100~150克食盐。
在上述的桑芽菜工艺中,步骤3的杀青步骤前,先将初步晾干的嫩芽放置与5~10摄氏度的环境下,并采用微波-超声协同灭酶法使桑芽中的多酚氧化酶PPO和过氧化物酶POD灭活,有效去除桑芽的青草味。
在上述的桑芽菜工艺中,步骤3中将沥干的嫩芽铺设于蒸笼内时,铺设厚度为3~4厘米,且在嫩芽表面放置一层纱布。
在上述的桑芽菜工艺中,步骤4进行过水时,嫩芽在20摄氏度的恒温水中浸泡10分钟,嫩芽捞出后迅速投入含有冰块的0摄氏度冷水中,浸泡25分钟。
在上述的桑芽菜工艺中,步骤5进行脱水时,采用脱水机于46摄氏度开大排湿窗烘烤50分钟,使脱水至嫩芽含水量在45~50%;从脱水机中取出嫩芽后放入热风机中,在70摄氏度下烘至含水量12~14%。
在上述的桑芽菜工艺中,步骤6进行包装工作前,应在不低于60摄氏度的环境下进行包装,可极大程度的避免嫩芽碎裂。
与现有的技术相比,本发明的优点在于:
1、本工艺中杀青方法独到,加工后的桑芽菜颜色鲜绿不褐变,保持了原来形色和营养成分;桑芽菜无蒸煮味、无青草味、无涩味,保持了桑芽菜原有的新鲜度及风味,本工艺提出的桑芽菜能够为食用者提供大量的营养元素,调节食用者体内健康环境,具有较好的保健效果;
2、本工艺的过水、退水过程能提高桑芽表面的光洁度,桑芽菜看起来更新鲜;沸水杀青时放入的食盐保证了桑芽菜爽脆口感,包装完成后的低温储藏使得桑芽菜在储藏一段时间后仍能保持新鲜采摘时的口感,不会因放置时间久后变绵软。
具体实施方式
以下实施例仅处于说明性目的,而不是想要限制本发明的范围。
实施例
一种桑芽菜工艺,包括以下步骤:
S1、采摘
选择天气明朗的春季,在早上6~9点有阳光照射时采摘,桑枝前端三片桑叶,桑叶的长度为4~6厘米,采摘后摊凉进行采摘工作,采摘完毕后放置于竹筐装内,不能紧压;
S2、清洗
采摘得到的新鲜嫩芽放入清水中漂洗一遍,把粉尘去除,然后摊晾在阴凉处其进行初步晾干、脱水,收起备用,从采摘到阴干之后的预处理时间不超过5小时;
S3、杀青
a、将去青草味的嫩芽放置投入沸水中,缓速搅拌15秒后捞出并浸入10摄氏度的冷水,待嫩芽完全冷却后捞出沥干;
b、将所述新鲜嫩芽平铺在蒸笼内,在100℃~110℃之间蒸3~5分钟,得到熟的桑芽菜;
S4、过水
将蒸熟后的嫩芽从蒸笼中取出分两次过水冷却:
a、将嫩芽投入20摄氏度的恒温水中,浸泡7~10分钟后捞出;;
b、将嫩芽捞出后迅速投入0~5摄氏度的冷水中,浸泡20~30分钟后捞出;
S5、脱水
a、用甩干机甩去原料表面附着的水分;
b、采用脱水机于43~53摄氏度开大排湿窗烘烤40~70分钟,使脱水至嫩芽含水量在45~50%;
c、从脱水机中取出嫩芽后放于热风机中,在60~70摄氏度的热风作用下吹至含水量12~15%;
S6、包装
脱水完成后迅速进行包装,然后移动至零下20摄氏度环境的车间下进行速冻保证其鲜嫩口感和新鲜度。
步骤1进行采摘时,人工选取桑枝前端三片桑叶以内、一芯两叶进行采摘新鲜嫩芽,采摘的嫩叶从叶尖到芽头底端长不超过5厘米,叶面无破损,无虫咬,无色斑,无卷边,无色变,脉纹清晰。
步骤3的杀青步骤中使用的沸水中应放入食盐,以保证桑芽菜爽脆口感,其中每百公斤投入130克食盐。
步骤3的杀青步骤前,先将初步晾干的嫩芽放置与5~10摄氏度的环境下,并采用微波-超声协同灭酶法使桑芽中的多酚氧化酶PPO和过氧化物酶POD灭活,有效去除桑芽的青草味。
步骤3中将将沥干的嫩芽铺设于蒸笼内时,铺设厚度为3~4厘米,且在嫩芽表面放置一层纱布。
步骤4进行过水时,嫩芽在20摄氏度的恒温水中浸泡10分钟,嫩芽捞出后迅速投入含有冰块的0摄氏度冷水中,浸泡25分钟。
步骤5进行脱水时,采用脱水机于46摄氏度开大排湿窗烘烤50分钟,使脱水至嫩芽含水量在45%;从脱水机中取出嫩芽后放入热风机中,在70摄氏度下烘至含水量13%。
步骤6进行包装工作前,应在不低于60摄氏度的环境下进行包装,可极大程度的避免嫩芽碎裂。
在现代中西医中,桑叶和桑叶生物制剂被用作改善糖尿病和其他疑难疾病的药物,其疗效较好且适用范围广泛。本制作工艺生产的桑芽菜具有良好口感,方便保存,且极大程度的保留了桑芽菜原有的新鲜度及风味;本工艺提出的桑芽菜能够为食用者提供大量的营养元素,调节食用者体内健康环境,具有较好的保健效果。
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限定本发明的保护范围,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种桑芽菜工艺,其特征在于,包括以下步骤:
S1、采摘
选择天气明朗的春季,在早上6~9点有阳光照射时采摘,桑枝前端三片桑叶,桑叶的长度为4~6厘米,采摘后摊凉进行采摘工作,采摘完毕后放置于竹筐装内,不能紧压;
S2、清洗
采摘得到的新鲜嫩芽放入清水中漂洗一遍,把粉尘去除,然后摊晾在阴凉处其进行初步晾干、脱水,收起备用,从采摘到阴干之后的预处理时间不超过5小时;
S3、杀青
a、将去青草味的嫩芽放置投入沸水中,缓速搅拌10~20秒后捞出并浸入10摄氏度的冷水,待嫩芽完全冷却后捞出沥干;
b、将所述新鲜嫩芽铺设在蒸笼内,在100℃~110℃之间蒸3~5分钟,得到熟的桑芽菜;
S4、过水
将蒸熟后的嫩芽从蒸笼中取出分两次过水冷却:
a、将嫩芽投入20摄氏度的恒温水中,浸泡7~10分钟后捞出;
b、将嫩芽捞出后迅速投入0~5摄氏度的冷水中,浸泡20~30分钟后捞出;
S5、脱水
a、用甩干机甩去原料表面附着的水分;
b、采用脱水机于43~53摄氏度开大排湿窗烘烤40~70分钟,使脱水至嫩芽含水量在45~50%;
c、从脱水机中取出嫩芽后放于热风机中,在60~70摄氏度的热风作用下吹至含水量12~15%;
S6、包装
脱水完成后迅速进行包装,然后移动至零下20~25摄氏度环境的车间下进行速冻保证其鲜嫩口感和新鲜度。
2.根据权利要求1所述的一种桑芽菜工艺,其特征在于,步骤1进行采摘时,人工选取桑枝前端三片桑叶以内、一芯两叶进行采摘新鲜嫩芽,采摘的嫩叶从叶尖到芽头底端长不超过5厘米,叶面无破损,无虫咬,无色斑,无卷边,无色变,脉纹清晰。
3.根据权利要求1所述的一种桑芽菜工艺,其特征在于,步骤3的杀青步骤中使用的沸水中应放入食盐,以保证桑芽菜爽脆口感,其中每百公斤投入100~150克食盐。
4.根据权利要求1所述的一种桑芽菜工艺,其特征在于,步骤3的杀青步骤前,先将初步晾干的嫩芽放置与5~10摄氏度的环境下,并采用微波-超声协同灭酶法使桑芽中的多酚氧化酶PPO和过氧化物酶POD灭活,有效去除桑芽的青草味。
5.根据权利要求1所述的一种桑芽菜工艺,其特征在于,步骤3中将沥干的嫩芽铺设于蒸笼内时,铺设厚度为3~4厘米,且在嫩芽表面放置一层纱布。
6.根据权利要求1所述的一种桑芽菜工艺,其特征在于,步骤4进行过水时,嫩芽在20摄氏度的恒温水中浸泡10分钟,嫩芽捞出后迅速投入含有冰块的0摄氏度冷水中,浸泡25分钟。
7.根据权利要求1所述的一种桑芽菜工艺,其特征在于,步骤5进行脱水时,采用脱水机于46摄氏度开大排湿窗烘烤50分钟,使脱水至嫩芽含水量在45~50%;从脱水机中取出嫩芽后放入热风机中,在70摄氏度下烘至含水量12~14%。
8.根据权利要求1所述的一种桑芽菜工艺,其特征在于,步骤6进行包装工作前,应在不低于60摄氏度的环境下进行包装,可极大程度的避免嫩芽碎裂。
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