CN115176981A - 一种油菜薹干制加工的工艺方法 - Google Patents
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Abstract
本发明公开了一种油菜薹干制加工的工艺方法,包括以下步骤:1)原料挑选,选择无腐烂无虫斑且颜色健康的油菜薹作为原料;2)清洗干净,将油菜薹浸泡在清水中进行清洗,捞出;3)在温度为85~95℃条件下烫漂60~120s;4)漂洗离心甩干后干燥。在合适的烫漂温度、烫漂时间以及护绿液浓度(醋酸锌)条件下,并采用真空冷冻干燥,可以制得品质优良的干制加工的油菜薹,其干制加工过程对色差值、叶绿素保留率、Vc保留率等因素影响降到最低。
Description
技术领域
本发明属于蔬菜加工技术领域,具体涉及一种油菜薹干制加工的工艺方法。
背景技术
随着菜用油菜播种面积的增加,临近花期,大量菜薹集中上市,市场供过于求,而菜薹储藏过程中品质劣变快,容易出现失水萎蔫、纤维化、空心化、发黄等问题(张雪梅等2021),迫切需要对其进行加工转化,提高产业经济价值(张哲等2018)。已有研究者关注到了这一问题,采用干制加工的方式,进行加工转化,并对烫漂工艺进行研究,重点关注了烫漂温度、烫漂时间两个单因素对油菜薹的色泽和抗氧化能力的影响,并未关注在烫漂过程中热敏性营养物质含量(Vc)的变化,得出烫漂温度在75~90℃之间,时间在90~150s之间(禹淞文等2019),而且得出温度、时间结果跨度较大,并且只采用了热风干燥的方式进行加工(张雪梅等2021),并未探究不同干燥方式下的品质差异。
较于其他类型的菜薹,狮山2017的营养品质和感官品质综合排名最优。采用合适的干制加工的方法对油菜薹的品质有着至关重要的意义。
发明内容
有鉴于此,本发明的目的在于解决现有技术中油菜薹加工转化的工艺问题,提供一种合适的油菜薹干制方法,优化烫漂温度、烫漂时间以及护绿液浓度(醋酸锌),并在此基础上采用合适的干燥方式,以获得外观色泽好,叶绿素保留率高,Vc和蛋白保存多的干制加工的油菜薹。
本发明提供一种油菜薹干制加工的工艺方法,包括以下步骤:
1)原料挑选,选择无腐烂无虫斑且颜色健康的油菜薹作为原料;
2)清洗干净,将油菜薹浸泡在清水中进行清洗,捞出;
3)在温度为85~95℃条件下烫漂60~120s;
4)漂洗离心甩干后干燥。
具体的,所述步骤3)中烫漂时添加护色液。
具体的,所述护色液为醋酸锌,浓度小于等于0.02%。
具体的,所述干燥方式为热风干燥或真空冷冻干燥。
优选的,所述烫漂温度为90℃。
优选的,所述烫漂时间为120s。
优选的,所述干燥方式为真空冷冻干燥。
与现有技术相比,本发明的有益效果包括:
在单因素实验的基础上通过正交试验优化烫漂温度、烫漂时间以及护绿液浓度(醋酸锌)对“狮山2017”的色差值、叶绿素保留率、Vc保留率的影响,并采用隶属函数权重系数法综合评价最优的烫漂工艺。在此基础上,将最优的烫漂工艺下得到的油菜薹作为原料,对比热风干燥40℃、50℃、60℃、微波干燥、真空冷冻干燥三种不同干燥方式下所得干制菜薹的品质差异,最后发现在温度为90℃,醋酸锌浓度为0.02%的条件下烫漂120s,“狮山2017”菜用油菜薹干制加工的品质最好。
附图说明
图1为实施例1中烫漂温度对菜薹色差值(A)、叶绿素保留率(B)、Vc(C)保留率的影响;
图2为实施例1中烫漂时间对菜薹色差值(A)、叶绿素保留率(B)、Vc(C)保留率的影响;
图3为实施例1中护绿液浓度对菜薹色差值(A)、叶绿素保留率(B)、Vc(C)保留率的影响;
图4为实施例2中最佳烫漂方式下的油菜薹;
图5为实施例3中不同干燥方式下油菜薹的样品图;
图6为实施例4中不同干燥方式下对“狮山2017”油菜薹Vc含量;
图7为实施例4中不同干燥方式下对“狮山2017”油菜薹可溶性蛋白含量;
图8为实施例4中不同干燥方式下对“狮山2017”油菜薹的Vc总酚含量;图6~图8中,HD40℃、HD50℃、HD60℃、MD、VD分别表示热风40℃干燥、热风50℃干燥、热风60℃干燥、微波干燥、真空冷冻干燥;
图9为实施例6中不同干燥方式下的扫描电镜图,其中由A到E分别表示:在放大400倍下的热风干燥40℃、50℃、60℃、真空冷冻干燥、微波干燥扫描,小写字母为放大2000倍下的扫描电镜图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合附图及实施例,对本发明进行进一步详细说明。
实施例1烫漂条件优化
本实验选择热水烫漂的方式对狮山菜薹进行烫漂,主要探究烫漂时间、温度、护绿液浓度对原料色泽、叶绿素保留率、Vc保留率的影响,确定最佳的烫漂工艺。
(1)烫漂温度的考察
选取烫漂时间120s,醋酸锌浓度为0.02%,测定烫漂温度分别为80℃、85℃、90℃、95℃、100℃条件下的色泽、叶绿素保留率、Vc保留率。
(2)烫漂时间的考察
选取醋酸锌浓度为0.02%,烫漂温度为90℃,测定烫漂时间分别为60s、90s、120s、150s、180s条件下的色泽、叶绿素保留率、Vc保留率。
(3)护色液浓度的考察
选取烫漂温度为90℃,烫漂时间为120s,测定醋酸锌浓度分别为0.00%、0.01%、0.02%、0.03%、0.04%条件下色泽、叶绿素保留率、Vc保留率。
由图1~3所示,当温度在90℃时,既可以较好的满足狮山菜薹的色泽,同时还具有较高的叶绿素保留率以及Vc保留率;当烫漂时间选择120s时,此时得到的油菜薹既具有较好的色泽,同时还具有较高的叶绿素保留率以及Vc保留率;当醋酸锌浓度为0.02%时,此时得到的油菜薹既具有较好的色泽,同时还具有较高的Vc以及叶绿素保留率。
实施例2烫漂正交试验
采用隶属函数分析法结合权重系数法计算各个正交试验的综合得分。
U(Xij)=(Xij-Ximin)/(Ximax-Ximin)
式中,U(Xij)为各实验下某一指标的隶属函数值,Xij为i实验下j指标的测定值;Ximin为在j指标下的最小值;Ximax为在j指标下的最大值。
绿色蔬菜的加工产品在色泽上尤为重要,色泽保持好可以刺激消费者的购买欲望,故赋予色差值权重为0.4,叶绿素保留率和Vc保留率分别为0.3、0.3。在此基础上,第i实验下加权得分Y=0.4×U(Xi色差值)+0.3×U(Xi叶绿素保留率)+0.3×U(XiVc保留率)。
通过正交试验优化“狮山2017”菜用油菜薹的烫漂工艺,根据正交试验的结果表1以及方差分析表2可知,影响“狮山2017”菜用油菜薹综合评分的主次为烫漂时间>醋酸锌浓度>烫漂温度。且烫漂时间对狮山菜薹的色泽以及营养品质有显著影响(p<0.05);正交试验得出的最佳烫漂结果为:在温度为90℃,醋酸锌浓度为0.02%的条件下烫漂120s,此时得到的菜薹色泽及营养品质综合得分最高,综合得分为0.77。最佳烫漂工艺下所得到得“狮山2017”如图4所示。
表1正交试验设计与结果
注:K为任意列上水平号为i时所对应的试验结果的平均值;R表示极差
表2正交试验结果的方差分析
实施例3不同干燥方式对“狮山2017”油菜薹外观色泽的影响
由图5所示,经过真空冷冻干燥的油菜薹具有较好的外观色泽,其绿色保持较好,外观较为艳丽,与鲜样最为接近,经过微波干燥的菜薹外观较为暗淡,且在茎部、叶部都有不同程度的焦糊,这可能是由于在微波干燥过程中由于局部过热所致。热风干燥的三个梯度中,50℃下干燥的菜薹相较于40℃、60℃的外观色泽较好。
干燥方式对狮山菜薹粉末的色泽也存在显著影响。通过对比表3发现,不同干燥方式的菜薹其L*值大小排序为:真空冷冻干燥>热风干燥>微波干燥,且经过不同干燥方式的样品其-a值都有所减小,其中真空冷冻干燥后的-a值为10.84,与新鲜菜薹最为接近,而微波干燥的-a值最小,与鲜样差距最大,说明5种干燥过程中,叶绿素都在一定程度上发生了降解,但是总体上真空冷冻干燥的保持效果最好,其原因可能是热风干燥、微波干燥的干燥温度相对较高,使得菜薹在干燥过程中破坏了部分叶绿素并且发生了美拉德反应,产生褐色物质,导致菜薹整体颜色变暗。
表3不同干燥方式下的“狮山2017”菜用油菜薹粉末的色泽
注:同一列中不同上标字母表示在P<0.05水平上有显著性差异。
实施例4不同干燥方式下对“狮山2017”油菜薹的Vc、可溶性蛋白、总酚含量影响
如图6~8所示,经过真空冷冻干燥后的“狮山2017”菜用油菜薹其Vc含量显著(p<0.05)高于热风干燥和微波干燥的菜用油菜薹,达到31.25mg/100g,保留率最高,而经过微波干燥的菜薹Vc含量最低,为13.4mg/100g;经过真空冷冻干燥的菜薹其可溶性蛋白含量显著更高,为47.2mg/g,经过微波干燥后的样品其可溶性蛋白含量最低,为30.1mg/g;经过真空冷冻干燥后的“狮山2017”油菜薹其总酚含量为4.72mg/g,要显著高于微波干燥(4.31mg/g)和热风干燥(3.71mg/g),其中热风干燥40℃、50℃、60℃总酚含量之间无明显差异。
实施例5不同干燥方式下对“狮山2017”油菜薹的得率、水分含量和复水性的影响
由表4可知,不同的干燥方式得到“狮山2017”油菜薹干制品的水分含量有所差异,这也导致了菜薹干制品的得率不同,得率由高到低为微波干燥(18.89%)>热风干燥(17.35%)>真空冷冻干燥(12.70%),干制品复水性由高到低的干燥方法为真空冷冻干燥(5.19)>热风干燥(4.45)>微波干燥(4.04)。
表4不同干燥方式下的“狮山2017”菜用油菜薹干制品得率、水分含量及复水率
注:表中同一列下不同字母表示存在显著性差异(p<0.05)
实施例6不同干燥方式下的“狮山2017”油菜薹其粉末的扫描电镜
经过热风干燥、真空冷冻干燥、微波干燥后的“狮山2017”菜用油菜薹样品粉末的SEM结构如图9所示。可以看出在经过不同干燥方式的“狮山2017”菜用油菜薹粉末有所差异。经过真空冷冻干燥的菜薹,其粉末颗粒小,且整体而言大小较为均匀,经过2000倍放大观察后,其粉末表面较其他干燥方式样品粉末表面光滑。而通过热风干燥后的菜薹,其粉末大小不均,形状不规则,且表面凹凸不平,存在较多裂痕,但整体状况要优于微波干燥。
以上所述本发明的具体实施方式,并不构成对本发明保护范围的限定。任何根据本发明的技术构思所做出的各种其他相应的改变与变形,均应包含在本发明权利要求的保护范围内。
Claims (7)
1.一种油菜薹干制加工的工艺方法,其特征在于,包括以下步骤:
1)原料挑选,选择无腐烂无虫斑且颜色健康的油菜薹作为原料;
2)清洗干净,将油菜薹浸泡在清水中进行清洗,捞出;
3)在温度为85~95℃条件下烫漂60~120s;
4)漂洗离心甩干后干燥。
2.根据权利要求1所述油菜薹干制加工的工艺方法,其特征在于:所述步骤3)中烫漂时添加护色液。
3.根据权利要求2所述油菜薹干制加工的工艺方法,其特征在于:所述护色液为醋酸锌,浓度小于等于0.02%。
4.根据权利要求1所述油菜薹干制加工的工艺方法,其特征在于:所述干燥方式为热风干燥或真空冷冻干燥。
5.根据权利要求1所述油菜薹干制加工的工艺方法,其特征在于:所述烫漂温度为90℃。
6.根据权利要求1所述油菜薹干制加工的工艺方法,其特征在于:所述烫漂时间为120s。
7.根据权利要求4所述油菜薹干制加工的工艺方法,其特征在于:所述干燥方式为真空冷冻干燥。
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CA2269179A1 (en) * | 1998-04-17 | 1999-10-17 | Campbell Soup Company | High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables |
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CN110477087A (zh) * | 2019-09-25 | 2019-11-22 | 湖北菱湖尚品洪山菜苔农业发展有限公司 | 一种洪山菜薹干制品的制作工艺 |
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