CN113057300A - 一种即食包装莼菜及其加工方法 - Google Patents
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Abstract
本发明公开了一种即食包装莼菜及其加工方法。包括如下步骤：1)漂烫、冷却处理；2)防胶体脱落处理；3)盐渍及保脆处理；4)酸化处理；5)真空包装、杀菌。本发明通过改进莼菜加工处理方法，解决了莼菜加工过程中(主要是加热过程中)胶体脱落的问题以及莼菜加热过程中的脆性保持问题，制备得到了即食包装莼菜，该产品质地脆嫩滑爽，开袋即可食用；可单独食用，也可以就其它食物共同食用，还可以添加适量水、鸡蛋等其它食物或调料做成汤食用，增加了产品科技含量，提高产品附加值，提高了莼菜加工水平和莼菜生产的整体效益。
Description
技术领域
本发明涉及一种即食包装莼菜及其加工方法。
背景技术
莼菜富有营养、医疗、保健功能，在国际市场上被誉为“水中人参”。莼菜 含有0.86％的糖(主要是具有生理活性的莼菜多糖)；0.76％蛋白质；18种氨基 酸；27种微量元素，其中锌含量尤其丰富，高达153～288mg/kg，为天然的补锌 食品，有“植物锌王”之称；此外，还含有丰富的VC、VA、VE和VB12；莼菜表面 的粘胶质为酸性杂多糖，具有抗癌、降血压、降血糖、增强免疫、增强皮肤弹性、 延缓皮肤衰老等功能，对高血压、胃溃疡、皮肤感染、急性黄疸型肝炎病人，癌 症患者、尤其是食道癌、胃癌等消化道和肝胆恶性肿瘤患者有着显著的疗效。
然而，目前我国莼菜加工技术滞后，加工水平不高，产品附加值低。产品形 式单一，商品化的莼菜加工品仅限于以保藏为目的的莼菜醋渍罐头。即莼菜原料 经过挑选、清洗、漂烫、冷却后置于醋酸溶液中保存。莼菜醋渍制品食用前需经 较长时间清水浸泡(中间多次换水)处理，以将莼菜中的醋酸脱除，然后再配以盐、 味精、麻油等调味料方可食用，过程复杂。
发明内容
本发明的目的是提供一种即食包装莼菜及其加工方法。
本发明即食包装莼菜的加工方法，包括如下步骤：
1)漂烫、冷却处理：将莼菜在沸水中漂烫处理后，捞出冷却；
2)防胶体脱落处理：将经过漂烫、冷却处理的莼菜以甲基纤维素或羟丙基甲 基纤维素进行处理，以防止莼菜表面胶体脱落；
3)盐渍及保脆处理：将莼菜在含有食盐和氯化钙的水溶液中浸渍，以对莼菜 进行盐渍和硬化保脆处理；
4)酸化处理：将盐渍处理后的莼菜以白醋或酸味剂调节pH在4.6以下；
5)真空包装、杀菌：将莼菜真空包装后杀菌，冷却、烘干袋子后得到即食包 装莼菜。
其中，步骤1)中漂烫处理的温度为90-100℃，时间为0.5-4min。
步骤2)中以甲基纤维素或羟丙基甲基纤维素进行处理是以甲基纤维素或羟 丙基甲基纤维素溶液浸渍莼菜，浸渍时间为1-10秒；或者，将甲基纤维素或羟 丙基甲基纤维素溶液喷淋于莼菜上。优选的，甲基纤维素或羟丙基甲基纤维素溶 液的质量百分浓度为1-2％。
优选的，步骤3)中含有食盐和氯化钙的水溶液中NaCl用量为莼菜和水重的 2-5％，CaCl2用量为莼菜和水重的0.5-2％。
为了能增加莼菜的风味及味道，步骤4)酸化处理时，还加有配料。
咸味口味莼菜与配料的比例如下：
每100Kg盐渍后的莼菜加有花椒油0.08Kg；辣椒精0.015-0.04Kg；白糖1Kg； 味精0.15Kg；I+G 0.0075Kg；香油2Kg；干辣椒0.3Kg；野山笋4Kg；以白醋调 节体系pH低于4.6。
甜味莼菜与配料的比例如下：
每100Kg盐渍后的莼菜加有花椒油0.02Kg；白糖4Kg；味精0.1Kg； I+G 0.005Kg；香油2Kg；枸杞0.5Kg；野山笋4Kg；以白醋调节体系pH低于4.6。
I+6是5’-肌苷酸二钠(IMP)和5’-鸟苷酸二钠(GMP)按1∶1的比例混合而 成的，是食品领域常用增鲜剂。
步骤5)杀菌的温度为90℃，杀菌时间为15分钟；杀菌后冷却到39-40℃。
本发明通过改进莼菜加工处理方法，解决了莼菜加工过程中(主要是加热过 程中)胶体脱落的问题以及莼菜加热过程中的脆性保持问题，制备得到即食包装 莼菜。该产品质地脆嫩滑爽，并能够根据不同需求添加各种口味配方；本产品开 袋即可食用，可单独食用，也可以就其它食物共同食用，还可以添加适量水、鸡 蛋等其它食物或调料做成汤食用，增加了产品科技含量，提高了产品附加值，提 高了莼菜加工水平和莼菜生产的整体效益。
具体实施方式
实施例1、制备即食包装莼菜
制备即食包装莼菜的工艺可以采用如下过程：
漂烫、冷却→防胶体脱落处理→盐渍及保脆处理→酸化处理→真空包装→杀 菌、冷却→烘干→喷码→成品。
1)漂烫、冷却：将合格莼菜倒入沸水中，加热到95℃保温0.5-1min，捞出 后迅速冷却至30℃以下。
2)防胶体脱落处理：将莼菜在1-2％甲基纤维素(质量)水溶液中浸泡1-10s， 以防莼菜表面胶体脱落。
3)盐渍及保脆处理：将莼菜在含有食盐和氯化钙的水溶液中浸渍2.5-3h， 以对莼菜进行盐渍和硬化保脆处理，赋予产品咸味并防止制品杀菌后发生质地软 烂；食盐水溶液中NaCl用量为莼菜和水重的2％，CaCl2用量为莼菜和水重的2 ％。
4)酸化处理：将盐渍处理后的莼菜以白醋进行酸化处理，使体系pH在4.6 以下。
5)杀菌、冷却、烘干、喷码：将莼菜真空包装，90℃保温杀菌15min，杀菌 后快速冷却至39℃～40℃；烘干袋子表面的水份后喷码即得到即食包装莼菜。
所得即食包装莼菜为绿色或浅绿色，表面包裹一层透明胶质，产品质地脆嫩 滑爽，开袋即可食用；可单独食用，也可以就其它食物共同食用，还可以添加适 量水、鸡蛋等其它食物或调料做成汤食用。
实施例2、制备即食包装莼菜
制备即食包装莼菜的工艺可以采用如下过程：
漂烫、冷却→防胶体脱落处理→盐渍及保脆处理→调配及酸化处理→真空包 装→杀菌、冷却→烘干→喷码→成品。
1)漂烫、冷却：将合格莼菜倒入沸水中，加热到95℃保温0.5-1min，捞出 后迅速冷却至30℃以下。
2)防胶体脱落处理：以1-2％羟丙基甲基纤维素(质量)水溶液喷淋莼菜，以 防莼菜表面胶体脱落。
3)盐渍及保脆处理：将莼菜在含有食盐和氯化钙的水溶液中浸渍2.5-3h， 以对莼菜进行盐渍和硬化保脆处理，赋予产品咸味并防止制品杀菌后发生质地软 烂；食盐水溶液中NaCl用量为莼菜和水重的4％，CaCl2用量为莼菜和水重的1 ％。
4)调配及酸化处理：将盐渍处理后的莼菜与配料进行混合，以增加莼菜口味； 配料中添加一定量的白醋，使体系pH在4.6以下。这里有两种口味配方。
①咸味配方
每100Kg盐渍处理后的莼菜加入花椒油0.08Kg；辣椒精0.015-0.04Kg；白 糖1Kg；味精0.15Kg；I+G 0.0075Kg；香油2Kg；干辣椒0.3Kg；野山笋4Kg； 以白醋调节使体系pH在4.6以下。
②甜味配方
每100Kg盐渍处理后的莼菜加入花椒油0.02Kg；白糖4Kg；味精0.1Kg； I+60.005Kg；香油2Kg；枸杞0.5Kg；野山笋4Kg；以白醋调节使体系pH在4.6 以下。
5)杀菌、冷却、烘干、喷码：将莼菜真空包装，90℃保温杀菌5min，杀菌 后快速冷却至39℃～40℃；烘干袋子表面的水份后喷码即得到即食包装莼菜。
所得即食包装莼菜为绿色或浅绿色，表面包裹一层透明胶质；并配有红辣椒、 枸杞等淡红色、红色果蔬原料，和/或野山笋、芦笋等乳黄色、白色果蔬原料作 为点缀。甜味产品以甜、咸味为主，稍有酸味、麻味、鲜味和植物油香气；咸味 产品以咸、辣、麻味为主，稍有甜味、酸味、鲜味和植物油香气。产品质地脆嫩 滑爽，开袋即可食用；可单独食用，也可以就其它食物共同食用，还可以添加适 量水、鸡蛋等其它食物或调料做成汤食用。
Claims (7)
1.一种即食包装莼菜的加工方法，包括如下步骤：
1)漂烫、冷却处理：将莼菜在沸水中漂烫处理后，捞出冷却；
2)防胶体脱落处理：将经过漂烫、冷却处理的莼菜以甲基纤维素或羟丙基甲基纤维素进行处理，以防止莼菜表面胶体脱落；
3)盐渍及保脆处理：将莼菜在含有食盐和氯化钙的水溶液中浸渍，以对莼菜进行盐渍和硬化保脆处理；
4)酸化处理：将盐渍处理后的莼菜以白醋或酸味剂调节pH在4.6以下，进行酸化处理；
5)真空包装、杀菌：将莼菜真空包装后杀菌，冷却、烘干包装袋得到即食包装莼菜。
2.根据权利要求1所述的加工方法，其特征在于：步骤1)中漂烫处理的温度为90-100℃，时间为0.5-4min。
3.根据权利要求1所述的加工方法，其特征在于：步骤2)中以甲基纤维素或羟丙基甲基纤维素进行处理是以甲基纤维素或羟丙基甲基纤维素溶液浸渍莼菜，浸渍时间为1-10秒；或者，将甲基纤维素或羟丙基甲基纤维素溶液喷淋于莼菜上。
4.根据权利要求3所述的加工方法，其特征在于：甲基纤维素或羟丙基甲基纤维素溶液的质量百分浓度为1-2％。
5.根据权利要求1所述的加工方法，其特征在于：步骤3)中含有食盐和氯化钙的水溶液中，食盐用量为莼菜和水重的2-5％，氯化钙用量为莼菜和水重的 0.5-2％。
6.根据权利要求1所述的加工方法，其特征在于：步骤4)酸化处理时，还加有配料。
7.根据权利要求1-6所述加工方法得到的即食包装莼菜。
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