CN103549547A - 一种糟制板栗风味食品的加工方法 - Google Patents
一种糟制板栗风味食品的加工方法 Download PDFInfo
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- CN103549547A CN103549547A CN201310549989.7A CN201310549989A CN103549547A CN 103549547 A CN103549547 A CN 103549547A CN 201310549989 A CN201310549989 A CN 201310549989A CN 103549547 A CN103549547 A CN 103549547A
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- chestnut
- leaf
- chinese chestnut
- chinese
- food
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种糟制板栗风味食品的加工方法,属于食品加工领域。由该方法加工制成的糟制板栗风味食品,既保持了板栗固有的营养成分,又增添了多风味的香气物质,拓展了板栗产品的多样性,提升板栗食用价值。本发明是采用红酒酒糟与咸味剂、甜味剂、酸味剂、鲜味剂和天然调味剂混合制成风味腌制料与处理好的板栗进行腌制处理,再进行蒸熟或炒熟,经杀菌、包装制成,蒸熟品食后栗肉细腻、香浓,适宜牙齿不好及老年人食用;炒熟品则口感酥香,嚼食筋道,更适宜人们闲暇娱乐时休闲食用,该方法工艺简单,适宜工业化生产,适宜板栗产区就地加工,更好地推动板栗种植业的经济发展。
Description
技术领域
本发明属于食品加工领域,具体涉及一种糟制板栗风味食品的加工方法。
背景技术
板栗又称栗子、栗果、大栗。性温,味甘。入脾、胃、肾经。中医认为,板栗具有养胃健脾、补肾强筋、活血止血等功效,可用于反胃不食、泄泻痢疾、吐血、衄血、便血,筋伤骨折淤肿、疼痛、瘰疬,肿毒等病症。《千金方》记述:“栗,肾之果。肾病宜食之。”《食物本草》:“主益气,厚肠胃,补肾气,令人耐饥。”栗子所含的糖类有助于消除疲劳、恢复体力、平喘,具有益气健脾、厚补胃肠的作用,可预防胃肠道功能紊乱。栗子在我国已有两千多年的种植历史,它是一种香甜佳果,也是一种价廉物美、富有营养的滋补品及补养良药。栗子不仅含有大量淀粉,而且蛋白质、脂肪、B族维生素等多种营养成分含量颇丰,能预防高血压、冠心病、动脉硬化、骨质疏松等疾病,是抗衰老、延年益寿的滋补佳品,素有“千果之王”的美称。目前我国板栗的深加工技术仍很薄弱,加上市场产品运作水平不高,致使一些板栗产区出现卖难,造成很大浪费,伤及不少栗农的积极性,目前我国的板栗产品仍以鲜板栗、糖炒板栗、肉烧板栗为主,这与国外市场产品相比,存在较大差距,很难形成市场的竞争力。
发明内容
本发明的目的在于提供一种糟制板栗风味食品的加工方法,由该方法加工制成的糟制板栗风味食品,既保持了板栗固有的营养成分,又增添了板栗多风味的香气,以拓展板栗产品的多样性,丰富板栗制品的品种和大众消费的需求,提升板栗食用价值。
本发明的目的是由以下技术方案实现的:
一种糟制板栗风味食品的加工方法,其特征在于,是由以下工艺步骤制成:
步骤(一)原料处理
选择无霉烂、无虫蛀的新鲜板栗果,用脱壳机脱除褐色外壳后,先用纯净水浸泡30min,捞出,沥尽水分后,再投入含有重量百分比0.05%的焦亚硫酸钠、0.02%的维生素C、0.15%的半胱胺酸和0.1%的乙二胺四乙酸二钠的水溶液中,加热95-100℃漂烫3-5min,进行护色处理,同时采用机械搅动,脱去板栗内皮,然后捞出,用纯净水冲洗干净并沥干水分后,备用;
步骤(二)风味腌制料配制
取酿造红酒的酒糟与风味调味剂按重量比为1:2-3的比例混合搅拌均匀,配制成风味腌制料,备用;
步骤(三)腌制
将步骤(二)得到的风味腌制料与步骤(一)经处理后得到的板栗,按重量比为1:10-12的比例混合,搅拌、轻搓均匀,装入腌制缸内,置于20-25℃环境下,浸渍40-45天即可;
步骤(四)板栗清理
将步骤(三)腌制好的板栗,用纯净水快速洗去粘附在板栗表面的风味腌制料后,进行熟制;
步骤(五)蒸熟或炒熟
根据消费市场的需要,经步骤(三)清理后的板栗采用蒸熟或炒熟;其中蒸熟是将清理后的板栗,置入蒸煮锅内,常压蒸煮20-30min,使之熟透,取出,自然冷却即得;
其中炒熟是将直径在2-3mm的石子用水反复冲洗干净后,晾干水分,置于炒锅内先炒热,再按石子与清理后的板栗按重量比10:3的比例加入板栗,继续炒至板栗熟透,倾出,筛去石子后,让板栗自然冷却即得;
步骤(六)杀菌、包装
将步骤(五)经蒸熟或炒熟的板栗,经杀菌后,分别捡出碎栗或破损栗,挑选完整的板栗采用聚乙烯或铝箔复合袋进行真空或充氮包装,即得糟制板栗风味食品成品。
其中所述的调味剂为咸味剂(包括但不限于食盐、酱油)、甜味剂(包括但不限于白砂糖、红砂糖、饴糖、甜菊糖苷、山梨糖醇、L-***糖、果糖、葡萄糖、菊苣糖、甘草、乳糖醇、三氯蔗糖、木糖醇、麦芽糖醇、蜂蜜)、酸味剂(包括但不限于柠檬酸、酒石酸、苹果酸、乳酸、磷酸、富马酸、食醋)、鲜味剂(包括但不限于谷氨酸钠、肌苷酸钠、核糖核苷酸钠、鸟苷酸钠、鸡精)、天然调味剂(包括但不限于花椒、胡椒、八角、姜、大蒜、辣椒、孜然、桂皮、肉桂、砂仁、草果、肉蔻、丁香、良姜、小茴香、白芷、芥末、陈皮、当归、紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、红茶、绿茶、乌龙茶、菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、三七花、玫瑰花、丁香花和辛香料物质如五香粉、咖喱粉、十三香中的一种或两种以及以上任意组合)。
上述所述天然调味剂中的紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、绿茶是其干叶。
上述所述天然调味剂中的菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、三七花、玫瑰花、丁香花是其干花。
上述所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂及辛香料物质的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过1000-1200目筛应用。
本发明的有益效果
本发明是采用红酒糟与咸味剂、甜味剂、酸味剂、鲜味剂和天然调味剂混合制成风味腌制料与处理好的板栗进行腌制处理,其最大的优点在于一是可根据不同口味人们的需求制备成不同风味和口感的板栗风味食品,利于消费者有更多的选择;二是腌制过程采用超微粉碎工艺将调味剂粉碎成超细粉,利于分布、易于附着于板栗的表面,利于腌制过程中的渗透,使腌制过程入味均匀;三是腌制后用纯净水洗去板栗表面粘附的腌制料,使得板栗表面光洁、外观美观,味藏其中,吃着酥香味美。本发明方法还可根据市场的需求分别进行蒸熟或炒熟加工工艺,蒸熟含水量高,食后栗肉细腻、香浓,适宜牙齿不好及老年人食用;而炒熟加工制得的板栗,口感酥香,嚼食筋道,更适宜人们闲暇娱乐时休闲食用。本发明方法加工糟制板栗风味食品工艺简单、适宜工业化生产,产品简洁方便,口味鲜美、酥香,为板栗制品新添了新的产品,产品加工更适宜板栗产区就地加工,为板栗种植地区深加工提供了发展方向和方法,更好地推动种植业的经济发展,由于本发明的产品独特、风味别致,食用方便,产品具有很好的市场前景。
具体实施方式
根据以下实施例对本发明作进一步的说明。
实施例1
选择无霉烂、无虫蛀的新鲜板栗果,用脱壳机脱除褐色外壳后,先用纯净水浸泡30min,捞出,沥尽水分后,再投入含有重量百分比0.05%的焦亚硫酸钠、0.02%的维生素C、0.15%的半胱胺酸和0.1%的乙二胺四乙酸二钠的水溶液中,加热95-100℃漂烫3-5min,进行护色处理,同时采用机械搅动,脱去板栗内皮,然后捞出,用纯净水冲洗干净并沥干水分后,备用;
实施例2
称取酿造红酒的酒糟1公斤,加入调味剂1000目细粉食盐1.5公斤,花椒0.3公斤,五香粉0.1公斤,味精0.1公斤混合搅拌均匀后,再称取实施例1得到的板栗30公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于20℃环境下、腌制45天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,置于蒸锅内,常压蒸煮20-30min,使之熟透,取出,让其自然冷却,经杀菌后采用聚乙烯袋抽真空、密封包装,得糟制板栗风味食品。
实施例3
称取酿造红酒的酒糟1公斤,加入调味剂1000目细粉食盐0.5公斤,白砂糖2公斤,柠檬酸0.5公斤混合搅拌均匀后,再称取实施例1得到的板栗40公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于20℃环境下、腌制45天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,置于蒸锅内,常压蒸煮20-30min,使之熟透,取出,让其自然冷却,经杀菌后采用铝箔复合袋充氮、密封包装,得糟制板栗风味食品。
实施例4
称取酿造红酒的酒糟1公斤,加入调味剂1200目细粉食盐1公斤,花椒0.2公斤,桂皮0.2公斤,丁香0.1公斤,姜0.3公斤,辣椒1公斤混合搅拌均匀后,再称取实施例1得到的板栗41.8公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于25℃环境下、腌制40天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,置于蒸锅内,常压蒸煮20-30min,使之熟透,取出,让其自然冷却,经杀菌后采用聚乙烯袋抽真空、密封包装,得糟制板栗风味食品。
实施例5
称取酿造红酒的酒糟1公斤,加入调味剂1200目细粉食盐1.5公斤,辣椒1公斤,孜然0.5公斤混合搅拌均匀后,再称取实施例1得到的板栗48公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于22℃环境下、腌制42天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,用炒锅先将清洗干净并晾干水分后的直径在2-3mm的石子炒热,按石子与板栗的重量比为10:3的比例加入板栗,进行热炒至板栗熟透后,倾出,筛去石子,让其板栗自然冷却,经杀菌后,采用铝箔复合袋充氮、密封包装,得糟制板栗风味食品。
实施例6
称取酿造红酒的酒糟1公斤,加入调味剂1000目细粉白砂糖2.5公斤,柠檬酸0.5公斤混合搅拌均匀后,再称取实施例1得到的板栗40公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于20℃环境下、腌制40天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,用炒锅先将清洗干净并晾干水分的直径在2-3mm的石子炒热,按石子与板栗的重量比为10:3的比例加入板栗,进行热炒至板栗熟透后,倾出,筛去石子,让其板栗自然冷却,经杀菌后,采用铝箔复合袋充氮、密封包装,得糟制板栗风味食品。
实施例7
称取酿造红酒的酒糟1公斤,加入调味剂1000目细粉食盐0.5公斤,红茶1公斤,木糖醇1公斤混合搅拌均匀后,再称取实施例1得到的板栗35公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于20℃环境下、腌制40天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,用炒锅先将清洗干净并晾干水分的直径在2-3mm的石子炒热,按石子与板栗的重量比为10:3的比例加入板栗,进行热炒至板栗熟透后,倾出,筛去石子,让其板栗自然冷却,经杀菌后,采用铝箔复合袋充氮、密封包装,得糟制板栗风味食品。
实施例8
称取酿造红酒的酒糟1公斤,加入调味剂1100目细粉木糖醇2公斤,菊花0.8公斤,柠檬酸0.2公斤混合搅拌均匀后,再称取实施例1得到的板栗40公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于23℃环境下、腌制43天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,置于蒸锅内,常压蒸煮20-30min,使之熟透,取出,让其自然冷却,经杀菌后采用聚乙烯袋抽真空、密封包装,得糟制板栗风味食品。
实施例9
称取酿造红酒的酒糟1公斤,加入调味剂1200目细粉L-***糖2.5公斤,薄荷叶0.25公斤,柠檬酸0.15公斤混合搅拌均匀后,再称取实施例1得到的板栗39公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于20℃环境下、腌制40天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,置于蒸锅内,常压蒸煮20-30min,使之熟透,取出,让其自然冷却,经杀菌后采用聚乙烯袋抽真空、密封包装,得糟制板栗风味食品。
实施例10
称取酿造红酒的酒糟1公斤,加入调味剂1000目细粉食盐2公斤,花椒0.5公斤混合搅拌均匀后,再称取实施例1得到的板栗42公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于25℃环境下、腌制40天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,用炒锅先将清洗干净并晾干水分的直径在2-3mm的石子炒热,按石子与板栗的重量比为10:3的比例加入板栗,进行热炒至板栗熟透后,倾出,筛去石子,让其板栗自然冷却,经杀菌后,采用铝箔复合袋充氮、密封包装,得糟制板栗风味食品。
实施例11
称取酿造红酒的酒糟1公斤,加入调味剂1100目细粉食盐1公斤,桂花0.25公斤,果糖1公斤混合搅拌均匀后,再称取实施例1得到的板栗32.5公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于23℃环境下、腌制43天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,置于蒸锅内,常压蒸煮20-30min,使之熟透,取出,让其自然冷却,经杀菌后采用聚乙烯袋抽真空、密封包装,得糟制板栗风味食品。
实施例12
称取酿造红酒的酒糟1公斤,加入调味剂1000目细粉食盐1公斤,五香粉0.5公斤,柠檬酸0.25公斤,鸡精0.25公斤混合搅拌均匀后,再称取实施例1得到的板栗33公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于20℃环境下、腌制45天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,用炒锅先将清洗干净并晾干水分的直径在2-3mm的石子炒热,按石子与板栗的重量比为10:3的比例加入板栗,进行热炒至板栗熟透后,倾出,筛去石子,让其板栗自然冷却,经杀菌后,采用铝箔复合袋充氮、密封包装,得糟制板栗风味食品。
实施例13
称取酿造红酒的酒糟1公斤,加入调味剂1200目细粉食盐1.25公斤,花椒叶0.5公斤,紫苏叶0.25公斤,小茴香0.25公斤,味精0.2公斤混合搅拌均匀后,再称取实施例1得到的板栗41.4公斤混合,并搅拌、轻搓均匀,装入腌制缸内,于25℃环境下、腌制40天后,取出,用纯净水快速洗去粘附在板栗表面的风味腌制料,用炒锅先将清洗干净并晾干水分的直径在2-3mm的石子炒热,按石子与板栗的重量比为10:3的比例加入板栗,进行热炒至板栗熟透后,倾出,筛去石子,让其板栗自然冷却,经杀菌后,采用铝箔复合袋充氮、密封包装,得糟制板栗风味食品。
Claims (6)
1.一种糟制板栗风味食品的加工方法,其特征在于,由以下工艺步骤制成:
步骤(一)原料处理
选择无霉烂、无虫蛀的新鲜板栗果,用脱壳机脱除褐色外壳后,先用纯净水浸泡30min,捞出,沥尽水分后,再投入含有重量百分比0.05%的焦亚硫酸钠、0.02%的维生素C、0.15%的半胱胺酸和0.1%的乙二胺四乙酸二钠的水溶液中,加热95-100℃漂烫3-5min,进行护色处理,同时采用机械搅动,脱去板栗内皮,然后捞出,用纯净水冲洗干净并沥干水分后,备用;
步骤(二)风味腌制料配制
取酿造红酒的酒糟与风味调味剂按重量比为1:2-3的比例混合搅拌均匀,配制成风味腌制料,备用;
步骤(三)腌制
将步骤(二)得到的风味腌制料与步骤(一)经处理后得到的板栗,按重量比为1:10-12的比例混合,搅拌、轻搓均匀,装入腌制缸内,置于20-25℃环境下,浸渍40-45天即可;
步骤(四)板栗清理
将步骤(三)腌制好的板栗,用纯净水快速洗去粘附在板栗表面的风味腌制料后,进行熟制;
步骤(五)蒸熟或炒熟
经步骤(三)清理后的板栗置入蒸煮锅内,常压蒸煮20-30min,使之熟透,取出,自然冷却即得;
用炒锅先将清洗干净并晾干水分后的直径在2-3mm的石子炒热,按石子与板栗的重量为10:3的比例加入步骤(三)清理后的板栗,继续炒至板栗熟透,倾出,筛去石子后,让板栗自然冷却即得;
步骤(六)杀菌、包装
将步骤(五)经蒸熟或炒熟的板栗,经杀菌后,分别捡出碎栗或破损栗,挑选完整的板栗采用聚乙烯或铝箔复合袋进行真空或充氮包装,即得糟制板栗风味食品成品。
2.一种如权利要求1所述的糟制板栗风味食品的加工方法,其特征在于,调味剂为咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂。
3.根据权利要求2所述的糟制板栗风味食品的加工方法,其特征在于,所述的咸味剂是食盐、酱油,甜味剂是白砂糖、红砂糖、饴糖、甜菊糖苷、山梨糖醇、L-***糖、果糖、葡萄糖、菊苣糖、甘草、乳糖醇、三氯蔗糖、木糖醇、麦芽糖醇、蜂蜜,酸味剂是柠檬酸、酒石酸、苹果酸、乳酸、磷酸、富马酸、食醋,鲜味剂是谷氨酸钠、肌苷酸钠、核糖核苷酸钠、鸟苷酸钠、鸡精,天然调味剂是花椒、胡椒、八角、姜、大蒜、辣椒、孜然、桂皮、肉桂、砂仁、草果、肉蔻、丁香、良姜、小茴香、白芷、芥末、陈皮、当归、紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、红茶、绿茶、乌龙茶、菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、三七花、玫瑰花、丁香花、五香粉、咖喱粉、十三香中的一种或两种以及以上任意组合。
4.根据权利要求2或3所述的糟制板栗风味食品的加工方法,其特征在于,所述天然调味剂中的紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、绿茶是其干叶。
5.根据权利要求2或3所述的糟制板栗风味食品的加工方法,其特征在于,所述天然调味剂中的菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、三七花、玫瑰花、丁香花是其干花。
6.根据权利要求2或3所述的糟制板栗风味食品的加工方法,其特征在于,所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过1000-1200目筛应用。
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