CN103549548A - 一种糟制银杏风味食品的生产方法 - Google Patents
一种糟制银杏风味食品的生产方法 Download PDFInfo
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- CN103549548A CN103549548A CN201310550262.0A CN201310550262A CN103549548A CN 103549548 A CN103549548 A CN 103549548A CN 201310550262 A CN201310550262 A CN 201310550262A CN 103549548 A CN103549548 A CN 103549548A
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- leaf
- grain
- ginkgo
- food
- food containing
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明具体公开了一种糟制银杏风味食品的生产方法,其特征是经原料选择与处理—蒸熟、干燥—腌制糟料配制—腌制—调味—干化—包装、杀菌等工序步骤。该方法提供了一种既保持了银杏固有的独特口感和营养成分,又添加入特殊风味的调味物质,制得一种风味特别的银杏食品,产品嚼食筋道,口味鲜香,更适宜牙齿不好的人们和老年人食用,该方法加工工艺简单,易于操作,成本低,适宜工业化生产。
Description
技术领域
本发明属于食品加工领域,具体涉及一种糟制银杏风味食品的生产方法。
技术背景
银杏,俗称白果,具有很好的药用及食用价值,白果可食部分为种仁,种仁胚乳肉质,味甜略苦。白果种子鲜嫩,生食熟食均可,生食味清香,肉脆,生食量多易中毒,因此一般除药用生食外大多以熟食作为烹饪食品或休闲食品食用。白果种仁作为菜肴佐料在国内、国际均为有名,多与猪、羊、牛肉及禽蛋类相配,采用炒、蒸、煨、炖、焖、烩、烧、熘等多种烹饪方法制成美味佳肴。由于银杏具有很好的滋养功效和保健作用,近年不断有不同生产方法制成的休闲食品供应市场以满足人们的消费需求,如中国专利(CN 102138681A)公开了一种冻干银杏果的制备方法,其制作方法为:先将去掉外种皮的银杏进行烫洗、去掉内种皮,经脱苦、硬化和二次糖煮、糖渍加工处理,经真空冷冻干燥达至含水率3%以下,产品含糖量达9-15%,最后采用除氧包装,得冻干银杏果产品,该方法虽给人们提供了适宜在休闲、旅行时携带、食用方便的有益食品,但其制作工艺烦杂,冷冻耗能较多,生产成本高,造成产品价格较贵,不适宜大众性消费。
发明内容
本发明的目的是区别于现有银杏产品的生产方法,提供一种既保持了银杏固有的独特口感和营养成分,又添加入特殊风味的调味物质,制得一种风味特别的银杏食品,为银杏制品增添了一种新产品。
本发明的目的在于提供一种糟制银杏风味食品的生产方法。
本发明的目的是通过以下技术方案实现的:
一种糟制银杏风味食品的生产方法,其特征在于,包括以下工艺步骤:
(1)原料选择与处理 选择成熟、新鲜的银杏果,剥去外壳,挑选无霉变、无虫蛀且大小均匀的银杏果仁,浸没于清水中,室温浸泡48小时后,轻搓去除内种皮,并用清水冲洗干净,然后浸没于含有0.2%焦亚硫酸钠、1.5%食盐、0.1%抗坏血酸和1.5%甘草的水溶液中,于10-15℃环境下、浸泡1周后,捞入清水池中每隔4小时换水1次,浸泡24小时进行脱苦处理后,捞出,沥干水分,备用;
(2)蒸熟、干燥 将步骤(1)处理后的银杏果仁放入蒸煮锅内,常压蒸煮15-20min,使之熟透,取出,再放入热风烘干箱中,于30-35℃低温热风干燥,使银杏果仁含水量控制在78-82%,取出,备用;
(3)腌制糟料配制 选用酿造红酒的酒糟与食盐和白砂糖按重量比为1:0.25:0.5的比例混合均匀,制成腌制糟料;
(4)腌制 将步骤(3)制成的腌制糟料与步骤(2)干燥后的银杏果仁按重量比为1:10-12的比例混合并搅拌、轻搓均匀,装入腌制缸内,于10-15℃环境下,浸渍20-25天;
(5)调味 将腌制好的银杏果仁取出后,用纯净水洗去粘附在银杏果仁表面的腌制糟料后,加入腌制银杏果仁重量比为1-10%的调味剂充分拌合均匀;调味剂可根据消费群体的口味不同,调制各种风味的糟制银杏风味食品;
(6)干化 将拌匀调味剂的糟制银杏果仁,置于烘干机中,在40-45℃条件下,进行低温热风烘干至含水量在48-55%;
(7)包装、杀菌 将干化后的糟制银杏果仁采用聚乙烯袋或铝箔复合袋真空包装后,置于95℃的热水中杀菌20分钟,即得糟制银杏风味食品。
所述的糟制银杏风味食品由上述生产方法制得。
上述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、葱、大蒜、辣椒、孜然、桂皮、肉桂、草果、肉蔻、丁香、小茴香、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、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、三七花、刺玫花、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、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、三七花、刺玫花、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800-1000目筛应用。
本发明的有益效果
本发明的一种糟制银杏风味食品的生产方法是将银杏蒸熟、干燥后,采用腌制糟料进行浸渍后用调味剂调制成不同风味的银杏食品,该方法加工工艺简单,易于操作,产品能够最大限度地保持银杏果仁的固有营养成分,同时又加入了特殊风味的调味物质,使得产品嚼食筋道,口味鲜香,更适宜牙齿不好的人们和老年人食用,本发明方法前期将银杏果仁置于含有焦亚硫酸钠、食盐、抗坏血酸和甘草的水溶液中,于低温处浸泡,有利于进行脱苦处理,浸泡过程其溶液的抗氧化作用,使得银杏果仁外观不变且味道较脱苦前有较好的提升,因而制成品口感醇香鲜美,甜咸适宜,再加上调味物质的特殊香气,故使人们增添了喜食性,增加了人们的购买欲望,使得更多的人们得益于银杏的营养功效。
具体实施方式
结合以下实施例对本发明一种糟制银杏风味食品的生产方法进行详细说明。
实施例1
(1)选择成熟、新鲜的银杏果,剥去外壳,挑选无霉变、无虫蛀且大小均匀的银杏果仁,浸没于清水中,室温浸泡48小时后,轻搓去除内种皮,并用清水冲洗干净,然后浸没于含有0.2%焦亚硫酸钠、1.5%食盐、0.1%抗坏血酸和1.5%甘草的水溶液中,于10-15℃环境下、浸泡1周后,捞入清水池中每隔4小时换水1次,浸泡24小时进行脱苦处理后,捞出,沥干水分,备用;
(2)将步骤(1)处理后的银杏果仁放入蒸煮锅内,常压蒸煮15-20min,使之熟透,取出,再放入热风烘干箱中,于30℃低温热风干燥,使银杏果仁含水量控制在78-82%,取出,备用;
(3)选用酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖5公斤混合均匀,制成腌制糟料;
(4)将步骤(3)制成的腌制糟料17.5公斤与步骤(2)干燥后的银杏果仁175公斤混合并搅拌、轻搓均匀,装入腌制缸内,于15℃环境下,浸渍20天;
(5)将腌制好的银杏果仁取出后,用纯净水洗去粘附在银杏果仁表面的腌制糟后,加入调味剂1000目粉(如花椒0.3公斤、姜0.2公斤、八角0.15公斤、胡椒0.15公斤、肉桂0.15公斤、草果0.15公斤、肉蔻0.15公斤、丁香0.1公斤、小茴香0.1公斤、陈皮0.2公斤、谷氨酸钠0.1公斤)1.75公斤充分拌合均匀,
(6)将拌匀调味剂的糟制银杏果仁,置于烘干机中,在40℃条件下,进行低温热风烘干至含水在55%;
(7)将干化后的糟制银杏果仁采用聚乙烯包装抽真空密封包装后,置于95℃的热水中杀菌20分钟,即得糟制银杏风味食品成品。
实施例2
(1)选择成熟、新鲜的银杏果,剥去外壳,挑选无霉变、无虫蛀且大小均匀的银杏果仁,浸没于清水中,室温浸泡48小时后,轻搓去除内种皮,并用清水冲洗干净,然后浸没于含有0.2%焦亚硫酸钠、1.5%食盐、0.1%抗坏血酸和1.5%甘草的水溶液中,于10-15℃环境下、浸泡1周后,捞入清水池中每隔4小时换水1次,浸泡24小时进行脱苦处理后,捞出,沥干水分,备用;
(2)将步骤(1)处理后的银杏果仁放入蒸煮锅内,常压蒸煮15-20min,使之熟透,取出,再放入热风烘干箱中,于35℃低温热风干燥,使银杏果仁含水量控制在78-82%,取出,备用;
(3)选用酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖5公斤混合均匀,制成腌制糟料;
(4)将步骤(3)制成的腌制糟料17.5公斤与步骤(2)干燥后的银杏果仁192.5公斤混合并搅拌、轻搓均匀,装入腌制缸内,于13℃环境下,浸渍22天;
(5)将腌制好的银杏果仁取出后,用纯净水洗去粘附在银杏果仁表面的腌制糟后,加入调味剂800目粉(如花椒1.0公斤、辣椒2.5公斤、胡椒0.25公斤、谷氨酸钠0.1公斤)3.85公斤充分拌合均匀,
(6)将拌匀调味剂的糟制银杏果仁,置于烘干机中,在45℃条件下,进行低温热风烘干至含水在49%;
(7)将干化后的糟制银杏果仁采用聚乙烯包装抽真空密封包装后,置于95℃的热水中杀菌20分钟,即得糟制银杏风味食品成品。
实施例3
(1)选择成熟、新鲜的银杏果,剥去外壳,挑选无霉变、无虫蛀且大小均匀的银杏果仁,浸没于清水中,室温浸泡48小时后,轻搓去除内种皮,并用清水冲洗干净,然后浸没于含有0.2%焦亚硫酸钠、1.5%食盐、0.1%抗坏血酸和1.5%甘草的水溶液中,于10-15℃环境下、浸泡1周后,捞入清水池中每隔4小时换水1次,浸泡24小时进行脱苦处理后,捞出,沥干水分,备用;
(2)将步骤(1)处理后的银杏果仁放入蒸煮锅内,常压蒸煮15-20min,使之熟透,取出,再放入热风烘干箱中,于32℃低温热风干燥,使银杏果仁含水量控制在78-82%,取出,备用;
(3)选用酿造红酒的酒糟10公斤与食盐2.5公斤和白砂糖5公斤混合均匀,制成腌制糟料;
(4)将步骤(3)制成的腌制糟料17.5公斤与步骤(2)干燥后的银杏果仁210公斤混合并搅拌、轻搓均匀,装入腌制缸内,于10℃环境下,浸渍25天;
(5)将腌制好的银杏果仁取出后,用纯净水洗去粘附在银杏果仁表面的腌制糟后,加入调味剂900目粉(如L-***糖18公斤、红茶1.5公斤、桑叶1.5公斤)21公斤充分拌合均匀,
(6)将拌匀调味剂的糟制银杏果仁,置于烘干机中,在42℃条件下,进行低温热风烘干至含水在50%;
(7)将干化后的糟制银杏果仁采用聚乙烯包装抽真空密封包装后,置于95℃的热水中杀菌20分钟,即得糟制银杏风味食品成品。
Claims (7)
1.一种糟制银杏风味食品的生产方法,其特征在于,包括以下工艺步骤:
(1)原料选择与处理 选择成熟、新鲜的银杏果,剥去外壳,挑选无霉变、无虫蛀且大小均匀的银杏果仁,浸没于清水中,室温浸泡48小时后,轻搓去除内种皮,并用清水冲洗干净,然后浸没于含有0.2%焦亚硫酸钠、1.5%食盐、0.1%抗坏血酸和1.5%甘草的水溶液中,于10-15℃环境下、浸泡1周后,捞入清水池中每隔4小时换水1次,浸泡24小时进行脱苦处理后,捞出,沥干水分,备用;
(2)蒸熟、干燥 将步骤(1)处理后的银杏果仁放入蒸煮锅内,常压蒸煮15-20min,使之熟透,取出,再放入热风烘干箱中,于30-35℃低温热风干燥,使银杏果仁含水量控制在78-82%,取出,备用;
(3)腌制糟料配制 选用酿造红酒的酒糟与食盐和白砂糖按重量比为1:0.25:0.5的比例混合均匀,制成腌制糟料;
(4)腌制 将步骤(3)制成的腌制糟料与步骤(2)干燥后的银杏果仁按重量比为1:10-12的比例混合并搅拌、轻搓均匀,装入腌制缸内,于10-15℃环境下,浸渍20-25天;
(5)调味 将腌制好的银杏果仁取出后,用纯净水洗去粘附在银杏果仁表面的腌制糟料后,加入腌制银杏果仁重量比为1-10%的调味剂充分拌合均匀;
(6)干化 将拌匀调味剂的糟制银杏果仁,置于烘干机中,在40-45℃条件下,进行低温热风烘干至含水量在48-55%;
(7)包装、杀菌 将干化后的糟制银杏果仁采用聚乙烯袋或铝箔复合袋真空包装后,置于95℃的热水中杀菌20分钟,即得糟制银杏风味食品。
2.根据权利要求1所述一种糟制银杏风味食品的生产方法,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所述一种糟制银杏风味食品的生产方法,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、葱、大蒜、辣椒、孜然、桂皮、肉桂、草果、肉蔻、丁香、小茴香、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、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、三七花、刺玫花、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所述一种糟制银杏风味食品的生产方法,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、桑叶、牛至叶、荆芥叶、绿茶为干叶。
5.根据权利要求2或3所述一种糟制银杏风味食品的生产方法,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、三七花、刺玫花、玫瑰花、丁香花为干花。
6.根据权利要求2或3所述一种糟制银杏风味食品的生产方法,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800-1000目筛应用。
7.一种糟制银杏风味食品由权利要求1的方法制得。
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