CN114376214A - 一种真空冷冻干燥罗汉参干切片的加工方法 - Google Patents
一种真空冷冻干燥罗汉参干切片的加工方法 Download PDFInfo
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
本发明公开了一种真空冷冻干燥罗汉参干切片的加工方法,涉及食品加工技术领域。本发明在加工制得真空冷冻干燥罗汉参干切片时,先将新鲜的罗汉参洗净去皮后用波浪刀进行正交切片得到网格状罗汉参切片,用盐水对网格状罗汉参切片进行浸渍,再用抗菌肽溶液进行处理后包裹上淀粉进行预冷冻,最后对预冷冻后的网格状罗汉参切片进行真空冷冻干燥并包装处理制得真空冷冻干燥罗汉参干切片。本发明加工的真空冷冻干燥罗汉参干切片具有良好的抗菌性且不易粘结。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种真空冷冻干燥罗汉参干切片的加工方法。
背景技术
罗汉参,又名香芋、土圞儿,属于多年蔓生草本植物,是山东单县特产,被认定为中国地理标志产品。《中药大辞典》、《农政全书》等均有记载,罗汉参具有很高的食用价值和药用价值。罗汉参营养成分丰富,富含钾、铁、锌、硒、铜、锰、维生素C、维生素B1、维生素B2等多种矿物质及维生素。现代医学研究表明:罗汉参具有较低的血糖生成指数,可降低糖尿病小鼠空腹血糖,改善糖耐量,对提高糖尿病患者生活质量有积极作用。
罗汉参熟制后清香甘甜、风味独特,大部分被直接食用。目前,市场上常见的罗汉参产品主要有:罗汉参粉条、罗汉参饮片茶及罗汉参酵素片,其相关的产品品种仍不丰富。罗汉参是药用价值较高的作物,所以也常用它制作干片,用来入药,一般干片会自然风干,但难免会受天气影响、或容易被环境中的污染物沾污。本发明的加工方法制得的真空冷冻干燥罗汉参干切片具有良好的抗菌性且不易粘结,易于存放和使用。
发明内容
本发明的目的在于提供一种真空冷冻干燥罗汉参干切片的加工方法,以解决现有技术中存在的问题。
一种真空冷冻干燥罗汉参干切片的加工方法,主要包括以下加工步骤:盐水浸渍,裹粉并预冷冻,真空冷冻干燥并包装。
作为优化,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:将新鲜的罗汉参进行预处理后,用波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.3~1.5cm,制得网格状罗汉参切片,将网格状罗汉参切片浸没在质量分数8~10%氯化钠溶液中,在10~20℃,用30~40kHz的超声波处理20~30min,取出网格状罗汉参切片放入塑料筐中沥水10~15min,制得盐水浸渍后的网格状罗汉参切片;
(2)裹粉并预冷冻:将盐水浸渍后的网格状罗汉参切片浸没在1~20℃抗菌肽溶液中30~40s,取出并放入塑料筐中沥水10~15min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动40~50s将多余淀粉抖落,将裹粉后的网格状罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-80~-70℃,预冻时间14~16h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-50~-45℃、压力3~8Pa的条件下干燥18~20h,解冻后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.11~0.13MPa并密封,再进行微波杀菌,制得真空冷冻干燥罗汉参干切片。
作为优化,步骤(1)所述预处理的方法为:在10~30℃的温度下,将新鲜的罗汉参浸没在自来水中以400~600r/min搅拌3~5min,再浸没在质量分数5~8%醋酸溶液中并用30~40kHz超声波处理8~10min,取出用自来水冲洗表面40~60s后去除表皮。
作为优化,步骤(1)所述波浪刀的波高为1.5~1.8cm。
作为优化,步骤(2)所述抗菌肽溶液是由抗菌肽和水按质量比1:10~1:15混合均匀配制而成;所述抗菌肽是细菌抗菌肽、真菌抗菌肽、芬母多肽和天蚕素中的一种或多种混合。
作为优化,步骤(2)所述淀粉为玉米淀粉、马铃薯淀粉、山芋淀粉和中筋面粉中的一种或多种混合。
作为优化,步骤(3)所述解冻的方法为:在5~15℃的氮气环境中静置至温度恢复到5~15℃。
作为优化,步骤(3)所述微波杀菌的工艺参数为:微波频率2~3kW,杀菌时长3~5min。
与现有技术相比,本发明所达到的有益效果是:
本发明在加工制得真空冷冻干燥罗汉参干切片时,先将新鲜的罗汉参洗净去皮后用波浪刀进行正交切片得到网格状罗汉参切片,用盐水对网格状罗汉参切片进行浸渍,再用抗菌肽溶液进行处理后包裹上淀粉进行预冷冻,最后对预冷冻后的网格状罗汉参切片进行真空冷冻干燥并包装处理制得。
首先,用波浪刀进行正交切片,切片两面的波浪面波谷相互垂直并部分重叠,重叠部分形成网孔,得到网格状罗汉参切片,网格状罗汉参切片的网孔可以加速水分的沥干,波浪面具有更大的表面积,可以加快真空冷冻干燥的速度,提高干燥效果,同时也使网格状罗汉参切片之间接触面积变小,不易相互粘结;用盐水对网格状罗汉参切片进行浸渍,盐水的浓度高,能迅速挤出网格状罗汉参切片中的水分,促进后续干燥过程看,网格状罗汉参切片水分少,淀粉在网格状罗汉参切片中的析出量较大,可以保证网格状罗汉参切片的酥脆量感,网格状罗汉参切片失水后,盐会渗透到网格状罗汉参切片内部,使网格状罗汉参切片更容易入味,味道更好,同时也提高对后续抗菌肽的吸附络合效果,提高真空冷冻干燥罗汉参干切片的抗菌效果。
其次,用抗菌肽溶液对盐水浸渍后的网格状罗汉参切片进行处理后包裹上淀粉进行预冷冻,再对预冷冻后的网格状罗汉参切片进行真空冷冻干燥并包装处理制得真空冷冻干燥罗汉参干切片,抗菌肽溶液中的抗菌肽附着沉积在网格状罗汉参切片的表面,使真空冷冻干燥罗汉参干切片具有有良好的抗菌性能且无毒害,包裹上淀粉可以对抗菌肽进行保护,并防止抗菌肽的流失,从而提高真空冷冻干燥罗汉参干切片的抗菌性,同时淀粉也作为相邻真空冷冻干燥罗汉参干切片之间的缓冲,使相邻真空冷冻干燥罗汉参干切片不易相互粘结。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
为了更清楚的说明本发明提供的方法通过以下实施例进行详细说明,在以下实施例中制作的真空冷冻干燥罗汉参干切片的各指标测试方法如下:
粘结性:对各实施例所得的真空冷冻干燥罗汉参干切片与对比例材料进行观察,观察在冷冻干燥过程中是否相互粘结。
抗菌性:将各实施例所得的真空冷冻干燥罗汉参干切片与对比例材料取相同质量,在相同环境中放置相同时间,按GB4789.2菌落总数测定法测定并记录细菌总数。
实施例1
一种真空冷冻干燥罗汉参干切片的加工方法,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:在10℃的温度下,将新鲜的罗汉参浸没在自来水中以400r/min搅拌5min,再浸没在质量分数5%醋酸溶液中并用30kHz超声波处理10min,取出用自来水冲洗表面60s后去除表皮,用波高为1.5cm的波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.3cm,制得网格状罗汉参切片,将网格状罗汉参切片浸没在质量分数8%氯化钠溶液中,在10℃,用30kHz的超声波处理30min,取出网格状罗汉参切片放入塑料筐中沥水10min,制得盐水浸渍后的网格状罗汉参切片;
(2)裹粉并预冷冻:抗菌肽和水按质量比1:10混合均匀配制成抗菌肽溶液,将盐水浸渍后的网格状罗汉参切片浸没在1℃抗菌肽溶液中40s,取出并放入塑料筐中沥水10min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动40s将多余淀粉抖落,将裹粉后的网格状罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-80℃,预冻时间14h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-50℃、压力3Pa的条件下干燥20h,在5℃的氮气环境中静置至温度恢复到5℃后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.11MPa并密封,再进行微波杀菌,微波频率2kW,杀菌时长5min,制得真空冷冻干燥罗汉参干切片。
实施例2
一种真空冷冻干燥罗汉参干切片的加工方法,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:在20℃的温度下,将新鲜的罗汉参浸没在自来水中以500r/min搅拌4min,再浸没在质量分数7%醋酸溶液中并用35kHz超声波处理9min,取出用自来水冲洗表面50s后去除表皮,用波高为1.6cm的波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.4cm,制得网格状罗汉参切片,将网格状罗汉参切片浸没在质量分数9%氯化钠溶液中,在15℃,用35kHz的超声波处理25min,取出网格状罗汉参切片放入塑料筐中沥水12min,制得盐水浸渍后的网格状罗汉参切片;
(2)裹粉并预冷冻:抗菌肽和水按质量比1:12混合均匀配制成抗菌肽溶液,将盐水浸渍后的网格状罗汉参切片浸没在10℃抗菌肽溶液中35s,取出并放入塑料筐中沥水12min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动45s将多余淀粉抖落,将裹粉后的网格状罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-75℃,预冻时间15h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-48℃、压力5Pa的条件下干燥19h,在10℃的氮气环境中静置至温度恢复到10℃后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.12MPa并密封,再进行微波杀菌,微波频率2.5kW,杀菌时长4min,制得真空冷冻干燥罗汉参干切片。
实施例3
一种真空冷冻干燥罗汉参干切片的加工方法,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:在30℃的温度下,将新鲜的罗汉参浸没在自来水中以600r/min搅拌3min,再浸没在质量分数8%醋酸溶液中并用40kHz超声波处理8min,取出用自来水冲洗表面40s后去除表皮,用波高为1.8cm的波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.5cm,制得网格状罗汉参切片,将网格状罗汉参切片浸没在质量分数10%氯化钠溶液中,在20℃,用40kHz的超声波处理20min,取出网格状罗汉参切片放入塑料筐中沥水15min,制得盐水浸渍后的网格状罗汉参切片;
(2)裹粉并预冷冻:抗菌肽和水按质量比1:15混合均匀配制成抗菌肽溶液,将盐水浸渍后的网格状罗汉参切片浸没在20℃抗菌肽溶液中30s,取出并放入塑料筐中沥水15min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动50s将多余淀粉抖落,将裹粉后的网格状罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-70℃,预冻时间16h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-45℃、压力8Pa的条件下干燥18h,在15℃的氮气环境中静置至温度恢复到15℃后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.13MPa并密封,再进行微波杀菌,微波频率3kW,杀菌时长3min,制得真空冷冻干燥罗汉参干切片。
对比例1
一种真空冷冻干燥罗汉参干切片的加工方法,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:在20℃的温度下,将新鲜的罗汉参浸没在自来水中以500r/min搅拌4min,再浸没在质量分数7%醋酸溶液中并用35kHz超声波处理9min,取出用自来水冲洗表面50s后去除表皮,用普通刀对预处理后的罗汉参进行切片,每次切片后将预处理后的罗汉参推进1.4cm,制得罗汉参切片,将罗汉参切片浸没在质量分数9%氯化钠溶液中,在15℃,用35kHz的超声波处理25min,取出罗汉参切片放入塑料筐中沥水12min,制得盐水浸渍后的罗汉参切片;
(2)裹粉并预冷冻:抗菌肽和水按质量比1:12混合均匀配制成抗菌肽溶液,将盐水浸渍后的罗汉参切片浸没在10℃抗菌肽溶液中35s,取出并放入塑料筐中沥水12min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动45s将多余淀粉抖落,将裹粉后的罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-75℃,预冻时间15h,得到预冻后的罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-48℃、压力5Pa的条件下干燥19h,在10℃的氮气环境中静置至温度恢复到10℃后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.12MPa并密封,再进行微波杀菌,微波频率2.5kW,杀菌时长4min,制得真空冷冻干燥罗汉参干切片。
对比例2
一种真空冷冻干燥罗汉参干切片的加工方法,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)切片:在20℃的温度下,将新鲜的罗汉参浸没在自来水中以500r/min搅拌4min,再浸没在质量分数7%醋酸溶液中并用35kHz超声波处理9min,取出用自来水冲洗表面50s后去除表皮,用波高为1.6cm的波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.4cm,制得网格状罗汉参切片;
(2)裹粉并预冷冻:抗菌肽和水按质量比1:12混合均匀配制成抗菌肽溶液,将网格状罗汉参切片浸没在10℃抗菌肽溶液中35s,取出并放入塑料筐中沥水12min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动45s将多余淀粉抖落,将裹粉后的网格状罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-75℃,预冻时间15h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-48℃、压力5Pa的条件下干燥19h,在10℃的氮气环境中静置至温度恢复到10℃后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.12MPa并密封,再进行微波杀菌,微波频率2.5kW,杀菌时长4min,制得真空冷冻干燥罗汉参干切片。
对比例3
一种真空冷冻干燥罗汉参干切片的加工方法,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:在20℃的温度下,将新鲜的罗汉参浸没在自来水中以500r/min搅拌4min,再浸没在质量分数7%醋酸溶液中并用35kHz超声波处理9min,取出用自来水冲洗表面50s后去除表皮,用波高为1.6cm的波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.4cm,制得网格状罗汉参切片,将网格状罗汉参切片浸没在质量分数9%氯化钠溶液中,在15℃,用35kHz的超声波处理25min,取出网格状罗汉参切片放入塑料筐中沥水12min,制得盐水浸渍后的网格状罗汉参切片;
(2)裹粉并预冷冻:将盐水浸渍后的网格状罗汉参切片浸没在10℃纯水中35s,取出并放入塑料筐中沥水12min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动45s将多余淀粉抖落,将裹粉后的网格状罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-75℃,预冻时间15h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-48℃、压力5Pa的条件下干燥19h,在10℃的氮气环境中静置至温度恢复到10℃后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.12MPa并密封,再进行微波杀菌,微波频率2.5kW,杀菌时长4min,制得真空冷冻干燥罗汉参干切片。
对比例4
一种真空冷冻干燥罗汉参干切片的加工方法,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:在20℃的温度下,将新鲜的罗汉参浸没在自来水中以500r/min搅拌4min,再浸没在质量分数7%醋酸溶液中并用35kHz超声波处理9min,取出用自来水冲洗表面50s后去除表皮,用波高为1.6cm的波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.4cm,制得网格状罗汉参切片,将网格状罗汉参切片浸没在质量分数9%氯化钠溶液中,在15℃,用35kHz的超声波处理25min,取出网格状罗汉参切片放入塑料筐中沥水12min,制得盐水浸渍后的网格状罗汉参切片;
(2)预冷冻:抗菌肽和水按质量比1:12混合均匀配制成抗菌肽溶液,将盐水浸渍后的网格状罗汉参切片浸没在10℃抗菌肽溶液中35s,取出并放入塑料筐中沥水12min,再置于真空冷冻干燥机中进行预冻,预冻温度为-75℃,预冻时间15h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-48℃、压力5Pa的条件下干燥19h,在10℃的氮气环境中静置至温度恢复到10℃后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.12MPa并密封,再进行微波杀菌,微波频率2.5kW,杀菌时长4min,制得真空冷冻干燥罗汉参干切片。
效果例
下表1给出了采用本发明实施例1至3与对比例1至4的真空冷冻干燥罗汉参干切片的粘结性和抗菌性的性能分析结果。
表1
从表1中的实施例1、2、3和对比例1实验数据比较可发现,实施例1、2、3对比对比例1未粘结,说明用波浪刀进行正交切片,切片两面的波浪面波谷相互垂直并部分重叠,重叠部分形成网孔,得到网格状罗汉参切片,波浪面使网格状罗汉参切片之间接触面积变小,从而降低了真空冷冻干燥罗汉参干切片的粘结性;从实施例1、2、3对比对比例2实验数据比较可发现,实施例1、2、3对比对比例2的细菌总数低,说明用盐水对网格状罗汉参切片进行浸渍,盐水的浓度高,能迅速挤出网格状罗汉参切片中的水分并渗透到网格状罗汉参切片内部,对后续抗菌肽具有吸附络合效果,从而提高真空冷冻干燥罗汉参干切片的抗菌性;从实施例1、2、3对比对比例2实验数据比较可发现,实施例1、2、3对比对比例2的细菌总数低,说明用抗菌肽溶液对盐水浸渍后的网格状罗汉参切片进行处理,抗菌肽溶液中的抗菌肽附着沉积在网格状罗汉参切片的表面,从而提高真空冷冻干燥罗汉参干切片的抗菌性;从实施例1、2、3对比对比例2实验数据比较可发现,实施例1、2、3对比对比例2未粘结且细菌总数低,说明进行裹粉,淀粉可以对抗菌肽进行保护,并防止抗菌肽的流失,从而提高真空冷冻干燥罗汉参干切片的抗菌性,同时淀粉也作为相邻真空冷冻干燥罗汉参干切片之间的缓冲,使相邻真空冷冻干燥罗汉参干切片不易相互粘结。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。不应将权利要求中的任何标记视为限制所涉及的权利要求。
Claims (8)
1.一种真空冷冻干燥罗汉参干切片的加工方法,主要包括以下加工步骤:盐水浸渍,裹粉并预冷冻,真空冷冻干燥并包装。
2.根据权利要求1所述的一种真空冷冻干燥罗汉参干切片的加工方法,其特征在于,所述真空冷冻干燥罗汉参干切片的加工方法主要包括以下加工步骤:
(1)盐水浸渍:将新鲜的罗汉参进行预处理后,用波浪刀对预处理后的罗汉参进行正交切片,每次切片后将预处理后的罗汉参推进1.3~1.5cm,制得网格状罗汉参切片,将网格状罗汉参切片浸没在质量分数8~10%氯化钠溶液中,在10~20℃,用30~40kHz的超声波处理20~30min,取出网格状罗汉参切片放入塑料筐中沥水10~15min,制得盐水浸渍后的网格状罗汉参切片;
(2)裹粉并预冷冻:将盐水浸渍后的网格状罗汉参切片浸没在1~20℃抗菌肽溶液中30~40s,取出并放入塑料筐中沥水10~15min,置于淀粉中翻滚使淀粉将表面完全附着,再次放入塑料筐抖动40~50s将多余淀粉抖落,将裹粉后的网格状罗汉参切片置于真空冷冻干燥机中进行预冻,预冻温度为-80~-70℃,预冻时间14~16h,得到预冻后的网格状罗汉参切片;
(3)真空冷冻干燥并包装:将预冻后的网格状罗汉参切片放入真空冷冻干燥机的干燥阱,在冷阱温度为-50~-45℃、压力3~8Pa的条件下干燥18~20h,解冻后置于包装容器中,对包装容器抽气后通入氮气使气压达到0.11~0.13MPa并密封,再进行微波杀菌,制得真空冷冻干燥罗汉参干切片。
3.根据权利要求2所述的一种真空冷冻干燥罗汉参干切片的加工方法,其特征在于,步骤(1)所述预处理的方法为:在10~30℃的温度下,将新鲜的罗汉参浸没在自来水中以400~600r/min搅拌3~5min,再浸没在质量分数5~8%醋酸溶液中并用30~40kHz超声波处理8~10min,取出用自来水冲洗表面40~60s后去除表皮。
4.根据权利要求3所述的一种真空冷冻干燥罗汉参干切片的加工方法,其特征在于,步骤(1)所述波浪刀的波高为1.5~1.8cm。
5.根据权利要求4所述的一种真空冷冻干燥罗汉参干切片的加工方法,其特征在于,步骤(2)所述抗菌肽溶液是由抗菌肽和水按质量比1:10~1:15混合均匀配制而成;所述抗菌肽是细菌抗菌肽、真菌抗菌肽、芬母多肽和天蚕素中的一种或多种混合。
6.根据权利要求5所述的一种真空冷冻干燥罗汉参干切片的加工方法,其特征在于,步骤(2)所述淀粉为玉米淀粉、马铃薯淀粉、山芋淀粉和中筋面粉中的一种或多种混合。
7.根据权利要求6所述的一种真空冷冻干燥罗汉参干切片的加工方法,其特征在于,步骤(3)所述解冻的方法为:在5~15℃的氮气环境中静置至温度恢复到5~15℃。
8.根据权利要求7所述的一种真空冷冻干燥罗汉参干切片的加工方法,其特征在于,步骤(3)所述微波杀菌的工艺参数为:微波频率2~3kW,杀菌时长3~5min。
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