CN116138419A - 一种发酵型脆粒蒜米罐头及其生产技术 - Google Patents
一种发酵型脆粒蒜米罐头及其生产技术 Download PDFInfo
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Abstract
本发明涉及一种发酵型脆粒蒜米罐头及其生产技术，属于农产品加工技术领域，其特征在于大蒜鳞茎经选剔后，切去茎盘，经分瓣、去皮膜和杂质后，在含有氯化钙的烫漂液中烫漂新鲜蒜米，冷却后装入泡菜坛，以萝卜、甘蓝和蒜米混合蔬菜发酵后的泡菜液发酵蒜米，10～14天后，获得乳酸发酵蒜米，再经装罐、注罐液、封罐、杀菌，制得发酵型脆粒蒜米罐头。本发明技术操作容易，产品酸爽适口、质地脆嫩，常温下保质期达到12月。
Description
一、技术领域
本发明涉及一种发酵型脆粒蒜米罐头及其生产技术，属于农产品加工技术领域。
二、背景技术
大蒜(Allium sativum L)，又名胡蒜，为百合科葱属植物。大蒜鳞茎富含有机硫化物以及铁、硒等微量元素等有益成分，可杀菌抑菌，降低体内胆固醇，抑制癌症，预防糖尿病、高血压和心血管疾病的发生。
大蒜等蔬菜腌渍是我国最普遍、最大众化的蔬菜加工方法，由于其加工品风味独特，营养丰富，既可满足不同的口味，又可增进食欲、帮助消化，促进健康，因而备受消费者欢迎。由于人类在膳食中使用食盐过多，常常成为高血压的诱发因素，因而近年来盐渍蔬菜向着低盐化方向发展。但是，低盐蔬菜的容易腐烂变质等质量问题。
过去作坊式生产糖醋大蒜时，常用食盐将其腌成咸坯，经脱盐后用糖醋液入坛浸渍2个月左右。这种加工方法存在食盐浪费严重、卫生状况差、生产周期长、保质期短的缺点。直接将新鲜大蒜泡制，则由于大蒜有很强的抑菌作用，如果采用泡菜工艺直接进行乳酸发酵，即使加入乳酸菌发酵剂，增大发酵力，泡菜水中乳酸菌还是难于生长并产酸。
目前，新型酸味大蒜制作方法有一些报道，专利(公开号CN1078357A，公开日1993.11.17)公开了“一种糖醋大蒜头及制作方法”，将鲜嫩或干鲜大蒜去掉根须、杆和表皮后，用糖醋料汁泡制60～90天后，在90～100℃的泡汁中浸烫1～2分钟，然后趁热装入广口玻璃瓶中，注入新配制的糖醋料汁，闷热杀菌15分钟后封装而成。该方法生产的醋渍大蒜无乳酸风味。《乳酸大蒜的腌制》(赵辉，李秀凉，吴国峰，李盛贤，贾树彪.中国调味品，2003.2：25～26)采取培养乳酸菌产酸制备纯乳酸液，用此液在15～20℃下直接腌渍大蒜头15～20d，生产乳酸糖蒜。由于大蒜质地致密，采用此方法在15～20天的时间内无法获得成熟的乳酸糖蒜。《醋渍大蒜罐头的制作》(李军民，高祥民，张洪赞.中国果菜，2003，4：27)用浓度为0.3％的檬酸水予煮蒜米在82～90℃下予煮3～4分钟后，放入浓度为5％柠檬酸的浸泡液的桶内浸泡48h，然后装罐，加入含有20％酒精醋、0.8～1.2％盐、0.01％氯化钙、0.2％香精的汤汁中，封口、杀菌，制得醋渍大蒜罐头。该方法生产的醋渍大蒜无乳酸风味。
本发明在对新鲜蒜米原料烫漂的基础上，首先采用易发酵的蔬菜进行自然发酵与发酵剂相结合的方法，获得发酵液。然后，以此发酵液调制浸渍液，进行蒜米浸渍发酵，以此制成的发酵型脆粒蒜米酸爽适口、质地脆嫩，乳酸含量高，常温下保质期可达12月。
三、发明内容
技术问题：
本发明目的在于提供一种发酵型脆粒蒜米罐头及其生产技术，解决目前商业上新鲜蒜米货架期短、糖醋蒜头生产周期长、食用不方便等技术难题。
技术方案：
本发明技术方案概述如下：大蒜鳞茎经选剔后，切去茎盘，经分瓣、去皮膜与碎瓣后，在含有氯化钙的烫漂液中对新鲜蒜米进行烫漂处理，经冷却后装入泡菜坛中，以老泡菜卤发酵蒜米，获得乳酸发酵蒜米，再经装罐、加罐注液、封罐、杀菌，制得发酵型脆粒蒜米罐头，本发明包括以下步骤：
(1)原料处理：大蒜原料为白皮蒜、紫皮蒜；按公知技术，选择瓣大整齐、无病虫害、皮膜完整的八成熟大蒜鳞茎，剔除茎盘和须根，用饮用水浸泡20～30min后，剥净蒜瓣上的皮膜，剔除不完整粒，再用清水冲洗干净，得到洁净蒜米；
(2)烫漂定质：按公知技术，在饮用水中按以下比例(w/v)添加0.10～0.25％氯化钙、1～2％柠檬酸配制烫漂液，蒜米原料与烫漂液的比例(w/v)为1∶3；烫漂液加热至95～100℃时，倒入蒜米，热烫5～8min后用流动水冷却至室温；用愈创木酚试剂检测加氧酶活性，确保多酚氧化酶失活，以降低加工过程中酶致褐变；钝化蒜氨酸氧化酶，减少辛辣物质生成量，有利于发酵过程中乳酸菌正常生长和产酸；
(3)发酵原液制作：在饮用水中按以下比例(w/v)添加1～3％食盐、5～10％白糖、0.1～0.3％白酒、直投式乳酸菌粉0.15～0.30％，制成泡菜液；将切成薄片的新鲜萝卜、切成小块的甘蓝、烫漂过的蒜米装入发酵罐，3种蔬菜投料比例(w∶w)为1∶1∶0.3；蒜米分3次投料，时间为发酵起始的第1、3、5天，蒜米投料量按次序分别为萝卜片和甘蓝块总量的3％、5％和7％(w∶w)，驯化泡菜液中乳酸菌，便于后续蒜米正常的乳酸发酵；萝卜、甘蓝和分次加入的蒜米在15～25℃厌氧条件下混合发酵10～15天，取出泡菜液，作为后续发酵蒜米用发酵原液；
(4)蒜米发酵：按发酵原液10～16％(v/v)、食盐1～3％(w/v)、白酒0.1～0.3％(v/v)的比例用饮用水配制蒜米发酵液，pH自然；将烫漂过的蒜米放入发酵罐，蒜米与发酵液之比为1∶1(w/v)在15℃～28℃下浸渍发酵15～20天；
(5)制罐：发酵后的蒜米装入罐中，注入罐注液，留有6～8mm顶隙，盖上罐盖；预封后的实罐放入排气箱，采用热力排气法，使罐中心温度达到70～80℃；排气后立即封罐；沸水杀菌，分段降温冷却至罐中心温度38～40℃，擦净罐盖及外壁上的水珠，抹上防锈油，然后放入预贮间，在37℃温度下贮存7天，进行保温检验，无异常者为合格品，即可贴标、包装、入库。产品在常温下保质期达到12月。
有益效果：
与现有技术相比，本发明一种发酵型脆粒蒜米罐头生产技术具有以下优点：
(1)本发明对新鲜蒜米进行烫漂处理，钝化了蒜氨酸氧化酶活性，减少了辛辣物质生成量，有利于后续发酵过程中乳酸菌生长和产酸，同时对蒜米进行护色与保脆，改善了产品外观和口感；
(2)以易发酵的蔬菜进行自然发酵与发酵剂相结合的方法获得发酵液，以此发酵液调制浸渍液，进行蒜米浸渍发酵，制成品味道纯正、质量好，乳酸含量高；
(3)使用本发明技术生产成本低、操作简单、易于推广，常温下保质期可达12月。
(4)本发明技术生产的发酵型脆粒蒜米无不可食部分，开罐即食。
四、具体实施方式
实施例1
选择个头整齐、蒜瓣大、无病虫害、皮膜完整的八成熟大蒜鳞茎为原料，削去茎盘和须根，分开蒜瓣，去膜质鳞片，蒜瓣在清水中浸泡20～30min后，去净皮膜和杂质，用流动水冲洗干净，得到清洁蒜米。按以下比例(w/v)在饮用水中添加0.10～0.25％氯化钙、1～2％柠檬酸配制烫漂液，蒜米与烫漂液比例(w/v)为1∶3；烫漂液加热至95～100℃时倒入蒜米，热烫5～8min，用流动水冷却至室温。
清洗干净的新鲜萝卜切成薄片，甘蓝切成小块，装入发酵罐，按以下比例(w/v)在饮用水中添加1％食盐、5％白糖、0.3％白酒、直投式乳酸菌粉0.15％制成泡菜液；萝卜片、甘蓝块和烫漂过的蒜米装入发酵罐，3种蔬菜投料比例(w∶w)为1∶1∶0.3；蒜米分3次投料，投料量按次序分别为萝卜片和甘蓝块总量的3％、5％和7％(w∶w)，投料时间为发酵起始时的第1、3、5天；15～25℃下厌氧混合发酵10～15天(夏天发酵10天、冬天发酵15天)，萝卜和甘蓝达到食用成熟度，取出泡菜液，制得蒜米发酵用原液。
按发酵原液16％(v/v)、食盐1％(w/v)、白酒0.1％(v/v)的比例用饮用水配制蒜米发酵液，pH自然；蒜米放入发酵罐，蒜米与发酵液之比为1∶1(w/v)，在15℃下浸渍发酵20天。
发酵后的蒜米装入空罐中，注入罐注液，留有6～8mm顶隙，盖上罐盖；预封后的实罐在排气箱中热力排气，至罐中心温度70～80℃，立即封罐，沸水杀菌，分段冷却至罐中心温度38～40℃，擦净罐盖及外壁上的水珠，抹上防锈油，放入预贮间，37℃下贮存7天，进行保温检验，无异常者为合格品，即可贴标、包装、入库。产品在常温下保质期达到12月。
实施例2
大蒜鳞茎的选剔、蒜米加工、蒜米烫漂见实施例1。按以下比例(w/v)在饮用水中添加2％食盐、7％白糖、0.2％白酒、直投式乳酸菌粉0.22％制成泡菜液，萝卜、甘蓝、蒜米混合蔬菜的投料比例、蒜米的投料次数及其投料时间、发酵温度和发酵时间见实施例1，制得蒜米发酵用原液。
按发酵原液13％(v/v)、食盐2％(w/v)、白酒0.2％(v/v)的比例用饮用水配制蒜米发酵液，pH自然；蒜米放入发酵罐，蒜米与发酵液之比为1∶1(w/v)，在22℃下浸渍发酵17天；蒜米装罐、加注罐液、排气、封罐、杀菌、冷却、检验方法见实施例1。产品在常温下保质期达到12月。
实施例3
大蒜鳞茎的选剔与蒜米加工、烫漂液配制、蒜米烫漂见实施例1。按以下比例(w/v)在饮用水中添加3％食盐、10％白糖、0.1％白酒、直投式乳酸菌粉0.30％制成泡菜液，萝卜、甘蓝、蒜米混合蔬菜的投料比例、蒜米的投料次数及其投料时间、发酵温度和发酵时间见实施例1，制得蒜米发酵用原液。按发酵原液10％(v/v)、食盐3％(w/v)、白酒0.3％(v/v)的比例用饮用水配制蒜米发酵液，pH自然；蒜米放入发酵罐，蒜米与发酵液之比为1∶1(w/v)，在28℃下浸渍发酵15天；蒜米装罐、加注罐液、排气、封罐、杀菌、冷却、检验方法见实施例1。产品在常温下保质期达到12月。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换，但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (2)
1.一种发酵型脆粒蒜米罐头生产技术，其特征在于大蒜鳞茎经选剔后，切去茎盘，经分瓣、去皮膜和杂质后，用含有氯化钙的烫漂液烫漂蒜米，冷却后装入泡菜坛，以萝卜、甘蓝和蒜米混合蔬菜发酵后的泡菜液发酵蒜米，获得乳酸发酵蒜米，再经装罐、杀菌，制得，具体包括以下步骤：
(1)原料处理：按公知方法，选择蒜瓣大、蒜头整齐的八成熟大蒜鳞茎，分瓣并去除皮膜和杂质，得到洁净蒜米；
(2)烫漂定质：按公知方法，在饮用水中按以下比例(w/v)添加0.10～0.25％氯化钙、1～2％柠檬酸配制烫漂液，蒜米与烫漂液比例(w/v)为1∶3；烫漂液加热至95～100℃时倒入蒜米，热烫5～8min，用流动水冷却至室温；
(3)发酵原液制作：在饮用水中按以下比例(w/v)添加1～3％食盐、5～10％白糖、0.1～0.3％白酒、直投式乳酸菌粉0.15～0.30％，制成泡菜液；切成薄片的新鲜萝卜、切成小块的甘蓝、烫漂过的蒜米装入发酵罐，3种蔬菜投料比例(w∶w∶w)为1∶1∶0.3；蒜米分3次投料，时间为发酵起始时的第1、3、5天，蒜米投料量按次序分别为萝卜片和甘蓝块总量的3％、5％和7％(w∶w)；萝卜、甘蓝和分次加入的蒜米在15～25℃厌氧条件下混合发酵10～15天，取出泡菜液，作为发酵蒜米用发酵原液；
(4)蒜米发酵：按发酵原液10～16％(v/v)、食盐1～3％(w/v)、白酒0.1～0.3％(v/v)的比例用饮用水配制蒜米发酵液，pH自然；烫漂过的蒜米放入发酵罐，按料液比(w/v)为1∶1的比例添加蒜米发酵液，在15℃～28℃下浸渍发酵15～20天；
(5)制罐：按公知技术，将发酵后的蒜米装入罐中，加罐注液，经排气、封罐、沸水杀菌、冷却、检验，制得。
2.如权利要求1所述，一种发酵型脆粒蒜米罐头生产技术，其特征在于大蒜原料为白皮蒜、紫皮蒜，产品在常温下保质期达到12月。
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