CN112823661A - 盐水黄花菜的制备方法 - Google Patents
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供一种盐水黄花菜的制备方法,包括以下步骤:(1)黄花菜在表面无水条件下采摘后装于塑料袋,按黄花菜质量的0.2‑0.4%比例加焦亚硫酸钠,混匀后封口放置,放置过程中多次混匀,得保鲜黄花菜;(2)保鲜黄花菜通过水冲洗和/或多次换水浸泡,得脱硫黄花菜;(3)脱硫黄花菜50‑60份,加水、食盐,消毒灭菌,加柠檬酸、抗坏血酸、苯甲酸钠,制得盐水黄花菜。所制备盐水黄花菜的产品质量符合食品行业标准SB/T10439‑2007酱腌菜4.3.8盐水渍菜的质量、卫生要求,主要用于火锅、麻辣烫、凉拌菜。本方法成本较低或生产安排较为方便。
Description
技术领域
本发明属蔬菜加工技术领域,具体涉及一种盐水黄花菜的制备方法。
背景技术
黄花菜俗称"金针菜",学名萱草,古名忘忧,属百合科,是一种多年生草本植物的花蕾。黄花菜味鲜质嫩,营养丰富,包含大量花粉,含有维生素A、维生素C、胡萝卜素、氨基酸、卵磷脂、膳食纤维等人体所必须的养分,其所含的胡萝卜素甚至超过西红柿的几倍。黄花菜性味甘凉,有止血、消炎、清热、利湿、消食、明目、健脑、安神、护肤等功效,可作为病后或产后的调补品。黄花菜一般在花蕾裂嘴前采摘,以获得较高产量和质量。
目前,黄花菜大部分加工为干品销售,品种较单一,不能满足市场需求。
盐水渍菜是常见的蔬菜品种,其通过食盐水保存蔬菜,维持蔬菜色泽、风味、口感和营养,并保持蔬菜的水分。食品行业标准SB/T10439-2007酱腌菜4.3.8推荐了盐水渍菜的理化指标,包括食盐以氯化钠计含量低于9g/100g,总酸以乳酸计低于2 g/100g,食品添加剂含量、卫生指标符合相关标准的要求。
因而,有必要开发市场上尚末出现的盐水黄花菜,但所存在技术问题是如何保证黄花菜的色泽、口感和营养,和半年以上的保质期。
发明内容
为解决上述技术问题,本发明提供一种盐水黄花菜的制备方法,包括以下步骤:
(1)黄花菜在表面无水条件下采摘后装于塑料袋,按黄花菜质量的0.2-0.4%比例加焦亚硫酸钠,混匀后封口放置,放置过程中多次混匀,得保鲜黄花菜;
(2)保鲜黄花菜通过水冲洗和/或多次换水浸泡,得脱硫黄花菜;
(3)以质量份数计,脱硫黄花菜50-60份,加水,加食盐1.5-2份溶解,补水至脱硫黄花菜、水、食盐总量100份,混匀,加含二氧化氯0.0020-0.0040份的消毒剂或消毒水混匀进行消毒灭菌,加柠檬酸0.3-0.4份溶解并搅匀,再加抗坏血酸0.025-0.05份、苯甲酸钠0.2-0.55份,搅至全溶解并混均匀,得盐水黄花菜。
所制备盐水黄花菜,经密封包装后储存、销售;所述密封包装,包括塑料或玻璃、金属材质的袋、瓶、坛、罐。
步骤(1)中,黄花菜可在所加焦亚硫酸钠的作用下得以保鲜,机理为焦亚硫酸钠吸收黄花菜所释放的水汽而慢慢释放出的低浓度二氧化硫,黄花菜吸收所述低浓度二氧化硫后生物活性逐渐降低,从而起到保鲜作用;所加焦亚硫酸钠应具有适当粒度,如100-325目,以保证二氧化硫的释放速率和浓度。在如7月份30℃左右的暑期,焦亚硫酸钠添加量0.2%时黄花菜的保鲜时间可延长到3天以上,焦亚硫酸钠添加量0.3%时黄花菜的保鲜时间可延长到6天以上,焦亚硫酸钠添加量0.4 %时黄花菜的保鲜时间可延长到20天以上。所述量的焦亚硫酸钠处理,在所述3天、6天或20天的保鲜期内,对黄花菜的营养成分影响并不大,所最终制备盐水黄花菜在色泽、风味、口感方面,与由新鲜黄花菜直接蒸汽杀青或太阳能杀青再按步骤(3)制备的盐水黄花菜,基本相同。
步骤(1)中加焦亚硫酸钠进行黄花菜保鲜,又在步骤(2)中水洗去除,是不得已而采取的保鲜方法。在我国南方地区,黄花菜的大量采收期5-9月正值高温雨季。随着黄花菜集中种植的发展,配套建设的蒸汽杀青或冷库储存加工能力往往经常不能及时完成新鲜黄花菜的所述处理,很多地方还没有就近进行蒸汽杀青或冷库储存的条件,有必要采用简单有效的焦亚硫酸钠法进行常温保鲜,避免黄花菜开花、变质失去商品价值。但通常的焦亚硫酸钠法常温保鲜,是采用如0.5%的焦亚硫酸钠水溶液浸泡新鲜黄花菜,焦亚硫酸钠大量进入黄花菜组织内部,若用于本发明方法,则在步骤(2)中较难水洗去除。
步骤(1)中所加焦亚硫酸钠为干粉料且数量较低,在黄花菜表面基本不形成溶液,因而焦亚硫酸钠较少进入黄花菜组织内部,在步骤(2)中较易水洗去除,优于已沿用多年的焦亚硫酸钠溶液杀青保鲜后焦亚硫酸钠在黄花菜组织内部大量存在难于洗出及所导致黄花菜产品中焦亚硫酸钠超标的问题;优选黄花菜采摘后先放置一段时间如0.3-1小时,待花柄折断处流出的少量汁液干涸后,再加焦亚硫酸钠干粉料和混匀,既能够达到所述保鲜效果,还能在步骤(2)中更易水洗去除。
步骤(2)中保鲜黄花菜通过水洗和/或换水浸泡,目的是去除焦亚硫酸钠或其分解物;步骤(3)中所加消毒剂或消毒水所含二氧化氯,除了可对黄花菜及水溶液进行消毒灭菌,还能将残余焦亚硫酸钠或其分解物亚硫酸钠氧化,从而降低所制备盐水黄花菜中的二氧化硫含量。
步骤(2)中优选再用质量浓度0.1-0.2%的氯化钙水溶液喷淋,或浸泡0.5-2小时,剩余焦亚硫酸钠或其分解物亚硫酸钠转化为溶解度较低且更易被溶解氧和步骤(3)的消毒剂或消毒水所含二氧化氯氧化的钙盐,从而进一步降低所制备盐水黄花菜中的二氧化硫含量。
步骤(3)中,加二氧化氯消毒剂或消毒水后的消毒灭菌时间优选为3-10min,可实现充分的消毒灭菌,消毒灭菌后所加柠檬酸可将剩余二氧化氯破坏至无毒害,再加抗坏血酸、苯甲酸钠和进行无菌包装;加柠檬酸后,保持10-30min可将剩余二氧化氯破坏至无毒,之后再加抗坏血酸、苯甲酸钠。
所制备盐水黄花菜,检测二氧化硫含量低于0.10g/kg,符合GB 2760-2014 食品安全国家标准 食品添加剂使用标准(第17页)的限值要求,该标准还同时规定焦亚硫酸钠的添加量以二氧化硫残留量计,因而步骤(1)中焦亚硫酸钠的使用量符合该标准的要求。
黄花菜所含秋水仙碱在步骤(1)、(2)的保鲜处理及水洗过程中去除,所得脱硫黄花菜及最终制备盐水黄花菜不存在秋水仙碱毒害的问题;步骤(1)中,黄花菜由黄绿色变为淡黄色,可不出水,因而保鲜黄花菜易于储存和计量。
所述密封包装,包括袋、瓶、坛、罐等塑料或玻璃、金属容器。
本发明方法所制备的盐水黄花菜,所述盐水含食盐、柠檬酸、抗坏血酸、苯甲酸钠,起到保存黄花菜,维持黄花菜色泽、风味、口感和营养,并保持黄花菜水分的作用,保质期可达半年或一年,其中的柠檬酸、抗坏血酸主要起保持酸性、抗氧化和抑菌的作用,苯甲酸钠主要起抑菌作用。本发明的盐水黄花菜,符合食品行业标准SB/T10439-2007酱腌菜4.3.8盐水渍菜的质量、卫生要求,主要用于火锅、麻辣烫、凉拌菜,可直接使用,也可沥去盐水再水泡以降低黄花菜含盐量后使用;新鲜黄花菜所含秋水仙碱,已在所述保鲜及水洗过程中转化去除,因而本发明的盐水黄花菜没有秋水仙碱的毒害问题,可放心食用。
本发明方法所制备的盐水黄花菜,产品质量与新鲜黄花菜在蒸汽杀青生产线进行杀青处理、沸水中加食盐溶解后降至常温,再加柠檬酸、抗坏血酸、苯甲酸钠和蒸汽杀青黄花菜的已有生产工艺所产盐水黄花菜的质量相当,但因按所述比例和方法加焦亚硫酸钠制所得保鲜黄花菜,其采购价格显著低于可正常采购的新鲜黄花菜,因而本发明方法所制备的盐水黄花菜成本较低;或者在正常采购的新鲜黄花菜不便通过蒸汽杀青、太阳能杀青进行处理和暂存时,可采用本发明方法进行黄花菜的大量预处理和大量存放,再合理安排盐水黄花菜的后续加工,因而生产安排较为方便;步骤(2)保鲜黄花菜通过水冲洗和/或多次换水浸泡时所产生废水,也易于通过曝气和生化处理将所含焦亚硫酸钠、亚硫酸钠氧化成硫酸钠,将有机成分消耗掉,处理到可达标排放的水平。
具体实施方式
下面结合实施例对本发明的技术方案进行具体描述和说明,但不构成对本发明的限制。
实施例1
按以下各步骤方法制备盐水黄花菜:
(1)黄花菜在表面无水条件下采摘后称取50kg装于塑料袋,加200目的食品级焦亚硫酸钠粉料0.10kg(黄花菜质量的0.2%),混匀后封紧塑料袋口在昼夜温度27-31℃的室内放置,放置过程中前6小时每隔2小时混匀一次;放置15小时后黄花菜由黄绿色变为淡黄色,继续放置至总72小时,一直末见出水,黄花菜的淡黄色稳定不变,得保鲜黄花菜;
(2)从步骤(1)放置总72小时所得保鲜黄花菜中取10kg(之后立即将塑料袋内多余空气赶出并封紧袋口),在筛网之上摊薄成厚度15cm左右,从上部用60kg自来水淋洗5分钟,得脱硫黄花菜;
(3)步骤(2)水洗后的全部脱硫黄花菜,加水,加食盐0.3kg溶解,补水至脱硫黄花菜、水、食盐总量20kg,混匀,加含二氧化氯0.00080kg的消毒水混匀,静置8分钟进行消毒灭菌,加柠檬酸0.06kg溶解并搅匀,静置15分钟,再加抗坏血酸0.01kg、苯甲酸钠0.01kg,搅至全溶解并混均匀,得盐水黄花菜,分装于无菌塑料袋并热封口保存,每袋2000g。
实施例2
从实施例1步骤(1)放置总72小时所得保鲜黄花菜中取10kg(之后立即将塑料袋内多余空气赶出并封紧袋口),置于35L干净塑料桶,加20kg自来水浸泡,将漂浮的黄花菜用筛网压入液面以下,隔3小时换水一次,共换二次水,总计用水60kg,沥干后得脱硫黄花菜;之后重复步骤(3)过程制备盐水黄花菜,分装于无菌塑料袋并热封口保存,每袋2000g。
实施例3
基本重复实施例1的方法制备盐水黄花菜,区别在于步骤(1)中黄花菜加焦亚硫酸钠粉料0.20kg(黄花菜质量的0.4%),混匀后封紧塑料袋口在昼夜温度27-31℃的室内放置过程中前6小时每隔2小时混匀一次;放置10小时后黄花菜由黄绿色变为淡黄色,继续放置10天,一直末见出水,黄花菜的淡黄色稳定不变,得保鲜黄花菜;从放置10天所得保鲜黄花菜中取10kg(之后立即将塑料袋内多余空气赶出并封紧袋口),置于35L干净塑料桶,加20kg自来水浸泡,将漂浮的黄花菜用筛网压入液面以下,隔3小时换水一次,共换五次水,总计用水120kg,沥干后得脱硫黄花菜;之后重复步骤(3)过程制备盐水黄花菜,分装于无菌塑料袋并热封口保存,每袋2000g。
实施例4
从实施例1步骤(1)放置总72小时所得保鲜黄花菜中取10kg(之后立即将塑料袋内多余空气赶出并封紧袋口),置于35L干净塑料桶,加20kg自来水浸泡,将漂浮的黄花菜用筛网压入液面以下,隔3小时换水一次,共换二次水,总计用水60kg,沥干后得脱硫黄花菜;之后重复步骤(3)过程制备盐水黄花菜,分装于无菌塑料袋并热封口保存,每袋2000g。
实施例5
从实施例3步骤(1)放置10天所得保鲜黄花菜中取10kg(之后立即将塑料袋内多余空气赶出并封紧袋口),置于35L干净塑料桶,加20kg自来水浸泡,将漂浮的黄花菜用筛网压入液面以下,隔3小时换水一次,共换三次水,总计用水80kg,沥干后再加质量浓度0.1%的食品级氯化钙水溶液20kg浸泡1小时,沥干得脱硫黄花菜;之后重复步骤(3)过程制备盐水黄花菜,分装于无菌塑料袋并热封口保存,每袋2000g。
对比例1
已有盐水黄花菜的生产工艺包括如下步骤:
(1)新鲜黄花菜在蒸汽杀青生产线进行杀青处理,用蒸汽将黄花菜加热到93℃左右,时间9min,待黄花菜花蕾上布满细小水珠,菜条变软、菜色由黄绿色变为淡黄色时,降温,得杀青黄花菜;
(2)沸水中加食盐溶解后降至常温,食盐浓度35g/kg,加柠檬酸5g/kg、抗坏血酸0.6g/kg、苯甲酸钠0.5g/kg,搅至全溶解并混匀制得盐水溶液,加入与盐水溶液质量相同的步骤(1)杀青黄花菜并搅匀;
(3)装无菌塑料袋并密封,得所述盐水黄花菜。
以上实施例1-5、对比例1所制备的盐水黄花菜室温放置5天及半年后,分别拆开塑料袋包装,对比黄花菜色泽、外观、水分、风味、口感情况和各用于火锅、麻辣烫、凉拌菜时的色泽、外观、风味、口感情况都正常、相近,在用于火锅、麻辣烫、凉拌菜前沥去盐水再加5倍左右质量的水泡半小时,以降低黄花菜含盐量;检测食品添加剂含量、卫生指标都符合食品行业标准SB/T10439-2007酱腌菜4.3.8盐水渍菜的理化指标要求,其中二氧化硫含量,都低于0.1g/kg的限值。
对比例2
基本重复实施例1步骤(2)-(3)的方法制备盐水黄花菜,区别在于步骤(3)末加所述含二氧化氯的消毒水进行消毒灭菌。
对比例3
基本重复实施例1步骤(1)-(3)的方法制备盐水黄花菜,区别在于步骤(1)所用焦亚硫酸钠的细度为60目。
以上对比例2-3所制备的所制备盐水黄花菜室温放置3天后各拆开一个塑料袋包装,检查黄花菜的色泽、水分、风味、口感情况和各用于火锅、麻辣烫、凉拌菜时的色泽、风味、口感情况都接近于实施例1的盐水黄花菜;但室温放置2月后各拆开一个塑料袋包装,检查黄花菜色泽、水分、风味、口感情况和各用于火锅、麻辣烫、凉拌菜时的色泽、风味、口感情况,都显著变差,检测卫生指标不符合食品行业标准SB/T10439-2007酱腌菜4.3.8盐水渍菜的指标要求。在用于火锅、麻辣烫、凉拌菜前沥去盐水再加5倍左右质量的水泡半小时,以降低黄花菜含盐量。
对比例4
采用一种已有的黄花菜杀青保鲜制备盐水黄花菜,包括以下步骤:
(1)黄花菜采摘后称取20kg装于50L塑料桶,加20kg浓度0.4%的食品级焦亚硫酸钠水溶液(含焦亚硫酸钠0.08kg,黄花菜质量的0.4%),混匀后加桶盖封口,在昼夜温度27-31℃的室内放置,放置过程中前6小时每隔2小时搅拌一次;放置15小时后黄花菜由黄绿色变为淡黄色,得保鲜黄花菜;
(2)从步骤(1)放置15小时所得保鲜黄花菜中取10kg,置于35L干净塑料桶,加20kg自来水浸泡,将漂浮的黄花菜用筛网压入液面以下,隔3小时换水一次,共换五次水,总计用水120kg,沥干;水洗后的黄花菜,加水,加食盐0.3kg溶解,补水至脱硫黄花菜、水、食盐总量20kg,混匀,加含二氧化氯0.00080kg的消毒水混匀,静置8分钟进行消毒灭菌,加柠檬酸0.06kg溶解并搅匀,静置15分钟,再加抗坏血酸0.01kg、苯甲酸钠0.01kg,搅至全溶解并混均匀,得盐水黄花菜,分装于无菌塑料袋并热封口保存,每袋2000g。
该对比例4所制备的所制备盐水黄花菜室温放置3天后拆开一个塑料袋包装,检测黄花菜中的二氧化硫含量,结果为0.3g/kg,超标2倍。
Claims (8)
1.一种盐水黄花菜的制备方法,包括以下步骤:
(1)黄花菜在表面无水条件下采摘后装于塑料袋,按黄花菜质量的0.2-0.4%比例加焦亚硫酸钠,混匀后封口放置,放置过程中多次混匀,得保鲜黄花菜;
(2)保鲜黄花菜通过水冲洗和/或多次换水浸泡,得脱硫黄花菜;
(3)以质量份数计,脱硫黄花菜50-60份,加水,加食盐1.5-2份溶解,补水至脱硫黄花菜、水、食盐总量100份,混匀,加含二氧化氯0.0020-0.0040份的消毒剂或消毒水混匀进行消毒灭菌,加柠檬酸0.3-0.4份溶解并搅匀,再加抗坏血酸0.025-0.05份、苯甲酸钠0.2-0.55份,搅至全溶解并混均匀,得盐水黄花菜。
2.如权利要求1所述盐水黄花菜的制备方法,其特征在于,步骤(1)中,所用焦亚硫酸钠的细度为100-325目。
3.如权利要求1所述盐水黄花菜的制备方法,其特征在于,步骤(1)中黄花菜采摘后先放置,待花柄折断处流出的少量汁液干涸后,再加焦亚硫酸钠干粉料和混匀。
4.如权利要求1所述盐水黄花菜的制备方法,其特征在于,步骤(2)中先用质量浓度0.1-0.2%的氯化钙水溶液喷淋,或浸泡0.5-2小时,再进行水冲洗和/或多次换水浸泡。
5.如权利要求1所述盐水黄花菜的制备方法,其特征在于,步骤(2)加入所述消毒剂或消毒水后的消毒灭菌时间为3-10min。
6.如权利要求1所述盐水黄花菜的制备方法,其特征在于,步骤(2)加柠檬酸后,保持10-30min以将剩余二氧化氯破坏至无毒。
7.如权利要求1所述盐水黄花菜的制备方法,其特征在于,所制备盐水黄花菜,经密封包装后储存、销售。
8.如权利要求7所述盐水黄花菜的制备方法,其特征在于,所述密封包装,包括塑料或玻璃、金属材质的袋、瓶、坛、罐。
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CN115530338A (zh) * | 2022-08-25 | 2022-12-30 | 湖南有吉食品有限公司 | 一种盐水黄花菜的制备方法 |
CN115669885A (zh) * | 2022-09-15 | 2023-02-03 | 祁东县花仙子农业发展有限公司 | 一种具有保全营养的黄花菜食品制备方法 |
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CN115530338A (zh) * | 2022-08-25 | 2022-12-30 | 湖南有吉食品有限公司 | 一种盐水黄花菜的制备方法 |
CN115669885A (zh) * | 2022-09-15 | 2023-02-03 | 祁东县花仙子农业发展有限公司 | 一种具有保全营养的黄花菜食品制备方法 |
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