CN115119918A - 一种湿豆皮保鲜方法 - Google Patents
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Abstract
本发明公开了一种湿豆皮保鲜方法,属于食品保鲜技术领域。包括湿豆皮的包装方式、包装材料,以及包装后联合杀菌技术。(1)精选湿豆皮为原料,将湿豆皮装入PET/PE/CPP包装袋后压平封口,得预处理湿豆皮;(2)将预处理湿豆皮放入温度保持在70℃的水浴杀菌保温装置中,处理15min后取出,得一次处理湿豆皮;(3)再将一次处理湿豆皮使用500w功率微波处理10s后,即可完成湿豆皮保鲜处理,然后进行低温贮藏。采用本发明的方法对新鲜湿豆皮进行贮藏保鲜,不仅成本低廉、操作简便、而且效果显著,可使湿豆皮在4℃条件下的保鲜贮藏周期延长至90天,且经保鲜贮藏后的湿豆皮品质与新鲜制作的湿豆皮几乎无异,极大的延长了湿豆皮的货架期,易于应用推广。
Description
技术领域:
本发明属于食品保鲜技术领域,特别涉及一种新鲜湿豆皮的保鲜方法。
背景技术:
湿豆皮是豆腐制品的一种,2000多年前,中国人最早将黄豆磨成豆浆,再经石膏的点化为固态,方便食用,后人们又发现,固态的豆腐脑经过长时间的按压,可转变为一种更为轻薄的吃食,它较豆腐相比最大的优点就是运输方便,同时口感也更为独特,烹饪也非常容易,从而受到广大人民的追捧,这就是现在所说的湿豆皮。湿豆皮中含有的优质蛋白质属于完全蛋白质,所含有的必需氨基酸种类符合人体所需且比例适当,容易被机体消化吸收从而促进机体生长发育,同时会降低患心脏疾病的风险。
目前湿豆皮生产主要是以家庭式手工作坊为主,且豆制品营养丰富,在控制其微生物上非常困难,另外在贮藏流通过程中家庭式手工作坊生产的湿豆皮通常没有包装或者只是简陋的进行一个装袋,这给贮藏流通过程中造成二次污染提供了机会,造成湿豆皮品质劣变,影响其贮藏稳定性。随着乡村振兴的推进,拓宽当地一些豆制品家庭式手工作坊的销售渠道迫在眉睫,同时消费者对食品品质的要求越来越高,对食品防腐剂等传统的豆制品保鲜方式接受度日渐降低,因而有必要采用安全的措施进行湿豆皮保鲜。目前,豆制品的所有保鲜技术中应用最广泛最能够被大众所接受的就是水浴杀菌技术,大众对其安全性非常认可。但是,水浴杀菌技术明显的短板在于杀菌温度较低对一些耐热微生物达不到杀菌的作用,需要和其他技术联用才能达到更好的杀菌效果。芽孢杆菌作为豆制品中的优势腐败菌,该菌种能在 55~70℃下生长,其致死温度更高,常规的水浴杀菌并不能达到杀菌效果,所以选择何种保鲜与杀菌技术与水浴杀菌技术联用能够弥补这根短板是非常值得探究的。
发明内容:
本发明的目的是提供一种湿豆皮保鲜方法,它采用包装联合杀菌技术,不需要加入任何保鲜剂、防腐剂,能够有效保证湿豆皮食品安全,且保鲜效果显著。
本发明采用的湿豆皮保鲜方法,包括如下步骤:
a、将新鲜湿豆皮在无菌条件下装入包装袋中压平封口;
b、先采用水浴杀菌的方法对湿豆皮进行一次处理;
c、再采用微波杀菌的方法对湿豆皮进行二次处理,然后贮藏。
优选,所述的新鲜湿豆皮是当天制作的、没有变质且无不良风味的湿豆皮。
优选,所述的包装袋使用的是PET12μm/PE15μm/CPP30μm材料,其透氧性为116cm3/(m2.24h.0.1Mpa)、透湿性为16g/(m2.24h);其中透氧率采用压差法气体渗透仪在23℃条件下测定,透湿率采用水蒸气透过率测试系统在23℃、90%RH条件下测定。
优选,所述的水浴保温装置的温度保持在70℃,处理时间为15min。
优选,所述的微波杀菌装置的微波功率为500w,处理时间为10s。
优选,所述的贮藏是将湿豆皮置于4℃条件下贮藏。
本发明的有益效果如下:
豆制品营养丰富,在控制其微生物上非常困难,另外在贮藏流通过程中家庭式手工作坊生产的湿豆皮通常没有包装或者只是简陋的进行装袋,这给湿豆皮在贮藏流通过程中受到二次污染提供了机会,极易造成湿豆皮品质劣变,影响其贮藏稳定性。本发明中的湿豆皮保鲜方法不需要加入任何保鲜剂、防腐剂,通过简单的包装和杀菌方法就能够有效保证湿豆皮的品质和食品安全,具有保鲜效果显著,操作简便,设备造价低廉,成本符合预期的特点,可以有效节省能源,具有良好的市场空间。采用本发明的方法对湿豆皮进行贮藏保鲜,可使湿豆皮在4℃条件下的保鲜贮藏周期延长至90天,且经保鲜贮藏后的湿豆皮在颜色、风味品质和特有营养等方面与新鲜制作的湿豆皮几乎无异,极大的延长了湿豆皮的货架期,易于应用推广。
附图说明:
图1为不同杀菌技术处理后的湿豆皮在贮藏过程中菌落总数的变化情况图;
图2为不同杀菌技术处理后的湿豆皮在贮藏过程中感官品质的变化情况图。
具体实施方式:
下面结合实施例对本发明做进一步描述。
通过测定不同杀菌技术对湿豆皮菌落总数的影响,在杀菌技术上为湿豆皮提供更有效的保鲜方法,同时对比分析单一杀菌技术和复合杀菌技术的杀菌效果,以及复合杀菌技术的先后顺序对保鲜效果的影响。
根据感官评价标准,当湿豆皮感官评价得分小于7时,说明感官品质已经开始轻微劣变,所以感官评价得分在7以上时,湿豆皮色泽微黄且有光泽、软硬适中有弹性、无异味、表面无粘液,此时湿豆皮具有良好的商品性。
对比例1
将新鲜湿豆皮在桌上式洁净工作台进行无菌分装,采用PET/PE/CPP材料的包装袋对湿豆皮进行包装,每袋(25±5)g湿豆皮,单层平铺装入包装袋后压平并封口,不进行任何杀菌处理,直接放置于4℃的冷鲜柜里低温贮藏。其菌落总数随贮藏时间的变化情况如图1所示,感官品质的变化情况如图2所示。
对比例2
将新鲜湿豆皮在桌上式洁净工作台进行无菌分装,采用PET/PE/CPP材料的包装袋对湿豆皮进行包装,每袋(25±5)g湿豆皮,单层平铺装入包装袋后压平并封口,每袋湿豆皮单独进行微波杀菌处理(微波功率500w,时间10s),然后放置于4℃的冷鲜柜里低温贮藏。其菌落总数随贮藏时间的变化情况如图1所示,感官品质的变化情况如图2所示。
对比例3
将新鲜湿豆皮在桌上式洁净工作台进行无菌分装,采用PET/PE/CPP材料的包装袋对湿豆皮进行包装,每袋(25±5)g湿豆皮,单层平铺装入包装袋后压平并封口,每袋湿豆皮单独进行水浴处理(70℃水浴下保持15min),然后放置于4℃的冷鲜柜里低温贮藏。其菌落总数随贮藏时间的变化情况如图1所示,感官品质的变化情况如图2所示。
对比例4
将新鲜湿豆皮在桌上式洁净工作台进行无菌分装,采用PET/PE/CPP材料的包装袋对湿豆皮进行包装,每袋(25±5)g湿豆皮,单层平铺装入包装袋后压平并封口,先进行微波处理,每袋湿豆皮单独进行微波处理(微波功率500w,时间10s),后即刻进行水浴处理(70℃水浴下保持15min),然后放置于4℃的冷鲜柜里低温贮藏。其菌落总数随贮藏时间的变化情况如图1所示,感官品质的变化情况如图2所示。
实施例1
将新鲜湿豆皮在桌上式洁净工作台进行无菌分装,采用PET/PE/CPP材料的包装袋对湿豆皮进行包装,每袋(25±5)g湿豆皮,单层平铺装入包装袋后压平并封口,先进行水浴处理,70℃水浴并保持15min。取出擦干包装上的水分后,每袋湿豆皮即刻单独进行微波处理 (微波功率500w,时间10s),然后放置于4℃的冷鲜柜里低温贮藏。其菌落总数随贮藏时间的变化情况如图1所示,感官品质的变化情况如图2所示。采用本发明的方法对湿豆皮进行贮藏保鲜,可有效抑制湿豆皮中微生物的生长繁殖,可以使湿豆皮在4℃下的保鲜期延长至90天,且经保鲜后的湿豆皮感官品质均和新制备的湿豆皮几乎无异。
上述实施例是对本发明的上述内容作进一步的说明,但不应将此理解为本发明上述主题的范围仅限于上述实施例。凡基于上述内容所实现的技术均属于本发明的范围。
Claims (6)
1.一种湿豆皮保鲜方法,其特征在于,包括以下步骤:
a、将新鲜湿豆皮在无菌条件下装入包装袋中压平封口;
b、先采用水浴杀菌的方法对湿豆皮进行一次处理;
c、再采用微波杀菌的方法对湿豆皮进行二次处理,然后贮藏。
2.根据权利要求1所述的湿豆皮保鲜方法,其特征在于:所述的新鲜湿豆皮是选择当天制作的、没有变质且无不良风味的湿豆皮。
3.根据权利要求1所述的湿豆皮保鲜方法,其特征在于:所述的包装袋使用的是PET12μm/PE15μm/CPP30μm材料,其透氧性为116cm3/(m2.24h.0.1Mpa),透湿性为16g/(m2.24h);其中透氧率采用压差法气体渗透仪在23℃条件下测定,透湿率采用水蒸气透过率测试系统在23℃、90%RH条件下测定。
4.根据权利要求1所述的湿豆皮保鲜方法,其特征在于:所述的水浴杀菌保温装置的温度保持在70℃,处理时间为15min。
5.根据权利要求1所述的湿豆皮保鲜方法,其特征在于:所述的微波杀菌装置的微波功率为500w,处理时间为10s。
6.根据权利要求1所述的湿豆皮保鲜方法,其特征在于:所述的贮藏是将湿豆皮置于4℃条件下贮藏。
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CN105685762A (zh) * | 2016-02-22 | 2016-06-22 | 西南大学 | 一种鲜湿生面条的保鲜处理方法 |
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CN109717370A (zh) * | 2019-01-22 | 2019-05-07 | 河南中鹤研究院有限公司 | 一种高含量燕麦挂面及其制作方法 |
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