CN114982944A - 一种原味速食冲泡银耳 - Google Patents
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种原味速食冲泡银耳,包括以下步骤:S1、采摘新鲜银耳,去除银耳蒂并清洗干净;S2、对除去银耳蒂的新鲜银耳进行微脱水,使其水分含量在30%;S3、将新鲜银耳浸入70%的溶液混合糖中,得到混合物,新鲜银耳与70%的溶液混合糖比例为1:1.5~1:15;S4、混合物在25‑45℃的温度下经历缓慢脱水,持续2‑20天,每天都加入70%的溶液混合糖混合,直到银耳达到低于25%的水含量,S5、最后将混合物倒入密闭的玻璃容器中,并保持在20摄氏度以下的温度进行巴氏杀菌;S6、将步骤S5中银耳在‑10℃和‑20℃进行冷冻,将银耳摘瓣处理;S7、将步骤S6中的银耳加入破壁机中破壁处理,然后烘干。本发明的优点:保持鲜味和营养物质。
Description
技术领域
本发明涉及食品技术领域,具体是指一种原味速食冲泡银耳。
背景技术
银耳的营养成分相当丰富,在银耳中含有蛋白质、脂肪和多种氨基酸、矿物质及肝糖。银耳蛋白质中含有17种氨基酸,人体所必需的氨基酸中的3/4银耳都能提供。银耳还含有多种矿物质,如钙、磷、铁、钾、钠、镁、硫等。此外,银耳中还含有海藻糖、多缩戊糖、甘露糖醇等肝糖,营养价值很高,具有扶正强壮的作用,是一种高级滋养补品。
现有的即食银耳产品有罐头类、羹类,也有冲泡类,但是其在制造的过程不可避免的都有蒸煮的过程,这个过程在配合其他的复杂的加工过程,极容易让质地更脆弱的银耳的鲜味大大减少而且营养流失严重。
发明内容
本发明要解决的技术问题是解决上述问题,提供一种保持鲜味和营养物质的原味速食冲泡银耳。
为解决上述技术问题,本发明提供的技术方案为:一种原味速食冲泡银耳,包括以下步骤:
S1、采摘新鲜银耳,去除银耳蒂并清洗干净;
S2、对除去银耳蒂的新鲜银耳进行微脱水,使其水分含量在30%;
S3、将新鲜银耳浸入70%的溶液混合糖中,得到混合物,新鲜银耳与70%的溶液混合糖比例为1:1.5~1:15;
S4、混合物在25-45℃的温度下经历缓慢脱水,持续2-20天,每天都加入70%的溶液混合糖混合,直到银耳达到低于25%的水含量,
S5、最后将混合物倒入密闭的玻璃容器中,并保持在20摄氏度以下的温度进行巴氏杀菌;
S6、将步骤S5中银耳在-10℃和-20℃进行冷冻,将银耳摘瓣处理;
S7、将步骤S6中的银耳加入破壁机中破壁处理,然后烘干;
S8、对烘干后的银耳再次杀菌,然后包装成成品。
本发明具有如下优点:本发明不对新鲜银耳煮沸,而是通过缓慢脱水,使用混合糖附着于银耳内外,保持银耳的主要成分不变,实现营养补充剂的作用,然后使用巴氏杀菌,增加保存时间,保留银耳大部分味道和气味。
作为改进,所述步骤S2脱水后的银耳进入有机酸溶液中,在-10℃以下2-48小时,从而实现银耳的渗透的过程,以便于吸收其他成分。
作为改进,所述有机溶液包括醋酸、柠檬酸、酒石酸、苹果酸中的一种或多种混合。
作为改进,所述步骤S5中巴氏杀菌20-50分钟后,并在10-15℃下保持2-5小时。
作为改进,所述步骤S4中脱水过程还可以加入少量果酱或芳香组合物,过植物成分结构的初始透化和缓慢脱水沸腾,以果块果酱、果泥果酱、果冻、糊状物的形式附着于银耳内外,保留了水果天然成分的最大部分,具有糖浆透明度和天然颜色,不对银耳过渡加工,保持银耳成分不变。
具体实施方式
下面对本发明做进一步的详细说明。
实施列一
一种原味速食冲泡银耳,包括以下步骤:
S1、采摘新鲜银耳,去除银耳蒂并清洗干净;
S2、对除去银耳蒂的新鲜银耳进行微脱水,使其水分含量在30%,微脱水的最佳温度为40℃,脱水时间为1小时,脱水后的银耳进入有机酸溶液中,在-10℃以下2小时,从而实现银耳的渗透的过程,有机溶液包括醋酸、柠檬酸、酒石酸、苹果酸中的一种或多种混合;
S3、将新鲜银耳浸入70%的溶液混合糖中,得到混合物,新鲜银耳与70%的溶液混合糖比例为1:1.5;
S4、混合物在25℃的温度下经历缓慢脱水,持续20天,脱水过程还可以加入少量果酱或芳香组合物,可以加入少量的糖浆或芳香组合物、调味料、用于口味微调的草药,如柠檬汁、白沙棘汁、樱桃糖浆、肉桂、丁香、豆蔻等,每天都加入70%的溶液混合糖混合,直到银耳达到低于25%的水含量,
S5、最后将混合物倒入密闭的玻璃容器中,并保持在20摄氏度以下的温度进行巴氏杀菌20分钟后,并在10℃下保持5小时;
S6、将步骤S5中银耳在-10℃进行冷冻,将银耳摘瓣处理;
S7、将步骤S6中的银耳加入破壁机中破壁处理,然后烘干;
S8、对烘干后的银耳再次杀菌,然后包装成成品。
实施列二
一种原味速食冲泡银耳,包括以下步骤:
S1、采摘新鲜银耳,去除银耳蒂并清洗干净;
S2、对除去银耳蒂的新鲜银耳进行微脱水,使其水分含量在30%,微脱水的最佳温度为40℃,脱水时间为6小时,脱水后的银耳进入有机酸溶液中,在-10℃以下48小时,从而实现银耳的渗透的过程,有机溶液包括醋酸、柠檬酸、酒石酸、苹果酸中的一种或多种混合;
S3、将新鲜银耳浸入70%的溶液混合糖中,得到混合物,新鲜银耳与70%的溶液混合糖比例为1:15;
S3、混合物在45℃的温度下经历缓慢脱水,持续2天,每天都加入70%的溶液混合糖混合,直到银耳达到低于20%的水含量,
S4、最后将混合物倒入密闭的玻璃容器中,并保持在20摄氏度以下的温度进行巴氏杀菌50分钟后,并在15℃下保持2-小时;
S5、将步骤S4中银耳在-20℃进行冷冻,将银耳摘瓣处理;
S6、将步骤S5中的银耳加入破壁机中破壁处理,然后烘干;
S7、对烘干后的银耳再次杀菌,然后包装成成品。
本发明在具体实施时,混合糖可以是蜂蜜、浓缩苹果糖浆、玉米糖浆、龙舌兰糖浆、葡萄糖浆、枫糖浆、糖浆、转化糖浆中的一种或多种,口感顺滑,外表光泽不会影响到银耳本身的质地外观。
本发明不对新鲜银耳煮沸,而是通过缓慢脱水,使用混合糖附着于银耳内外,保持银耳的主要成分不变,实现营养补充剂的作用,然后使用巴氏杀菌,增加保存时间,保留银耳大部分味道和气味。
以上对本发明及其实施方式进行了描述,这种描述没有限制性,实际的结构并不局限于此。总而言之如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的结构方式及实施例,均应属于本发明的保护范围。
Claims (5)
1.一种原味速食冲泡银耳,其特征在于:包括以下步骤:
S1、采摘新鲜银耳,去除银耳蒂并清洗干净;
S2、对除去银耳蒂的新鲜银耳进行微脱水,使其水分含量在30%;
S3、将新鲜银耳浸入70%的溶液混合糖中,得到混合物,新鲜银耳与70%的溶液混合糖比例为1:1.5~1:15;
S4、混合物在25-45℃的温度下经历缓慢脱水,持续2-20天,每天都加入70%的溶液混合糖混合,直到银耳达到低于25%的水含量,
S5、最后将混合物倒入密闭的玻璃容器中,并保持在20摄氏度以下的温度进行巴氏杀菌;
S6、将步骤S5中银耳在-10℃和-20℃进行冷冻,将银耳摘瓣处理;
S7、将步骤S6中的银耳加入破壁机中破壁处理,然后烘干;
S8、对烘干后的银耳再次杀菌,然后包装成成品。
2.根据权利要求1所述的一种原味速食冲泡银耳,其特征在于:所述步骤S2脱水后的银耳进入有机酸溶液中,在-10℃以下2-48小时。
3.根据权利要求2所述的一种原味速食冲泡银耳,其特征在于:所述有机溶液包括醋酸、柠檬酸、酒石酸、苹果酸中的一种或多种混合。
4.根据权利要求1所述的一种原味速食冲泡银耳,其特征在于:所述步骤S5中巴氏杀菌20-50分钟后,并在10-15℃下保持2-5小时。
5.根据权利要求1所述的一种原味速食冲泡银耳,其特征在于:所述步骤S4中脱水过程还可以加入少量果酱或芳香组合物。
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