CN103766797B - 一种营养健脑黄花菜方便食品及加工方法 - Google Patents
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Abstract
一种营养健脑黄花菜方便食品及加工方法，其组成成分按重量配比为：黄花菜50-60%；黄豆20-30%；芝麻油10-15%；食盐1.0-1.5%；花椒0.5-1.0%；大蒜泥1.0-1.5%；生姜粉1.0-1.5%；茶多酚0.40-1.0%；维生素C 0.30-0.5%；乳酸链球菌素0.30-0.5%。加工步骤：包括新鲜的黄花菜洗净、灭酶、护色；黄豆浸泡、沸煮；两者混合接入复合乳酸菌、发酵加入调味料、天然防腐剂和抗氧化剂；灭菌后，无菌灌装。本发明所采用加工方法简单，利用复合乳酸菌发酵，充分保留了黄花菜和黄豆固有的营养和保健成分，营养价值高、香气浓厚、风味好，添加天然防腐剂和抗氧化剂，食用安全、易保存，是一种营养保健型绿色食品。
Description
技术领域
本发明属于农产品加工技术领域。
背景技术
黄花菜又称金针菜，为百合科萱草属多年生宿根草本植物，其花可食用，是一种绿色保健食品。黄花菜营养丰富，属高蛋白、低热值、富含维生素及矿物质的保健蔬菜；黄花菜还含有大量的醇、酯等香气物质，挥发性成分多达58种，赋予了它特有的鲜甜美味，因此我国民众长久以来将其作为美食。黄花菜具有通乳、利尿、安神、消炎等多种功效，其根、茎、叶、花均可入药，在祖国医学的食疗历史中，黄花菜被列为常用食疗食品之一。现代研究表明，黄花菜因含有丰富的卵磷脂，能增强和改善大脑功能，对注意力不集中、记忆力减退、脑动脉阻塞等症状有特殊疗效，故称之为“健脑菜”。黄花菜还能显著降低血清胆固醇的含量，可作为高血压患者的保健蔬菜。日常生活中，黄花菜常被中老年人用来作为预防治疗各种疾病的佳品。
目前，黄花菜鲜花可炒食或做汤菜，是家庭餐桌上的佳肴。由于新鲜黄花菜容易霉烂变质，有文献报道采用低温结合冷鲜剂进行冷鲜保藏，也有采用辐照进行保鲜处理。传统上黄花菜主要加工成干菜后进行贮藏和销售，加工时一般是先进行蒸制或腌制，然后进行干燥、分级和包装等工序。不同加工工艺不仅影响干制品的外观，而且也影响质量，同时费时、费力、费料。近年来，在黄花菜深加工方面，利用有机溶剂并借助现代食品生物技术如微波和超声波从黄花菜中提取卵磷脂、黄酮类化合物等物质，这种加工得到的产品成本高，加工工序复杂，且最终产品往往可来源于其他原料。
当前，全球脑萎缩、痴呆发病人数达2000多万，我国有600多万，随着人们生活水平的提高，人口老龄化日益严重，健脑方便食品的开发对预防痴呆具有积极作用。由于黄花菜和黄豆中富含卵磷脂，是很好的健脑食物。而以黄花菜为主料辅佐黄豆加工成营养健脑方便食品迄今还没有相关的文献报道。
发明内容
本发明目的是提供一种营养健脑黄花菜方便食品及加工方法。
本发明是通过以下技术方案实现的。
本发明所述的一种营养健脑黄花菜方便食品，其组成成分按重量配比为：
黄花菜50-60%；黄豆20-30%；芝麻油10-15%；食盐1.0-1.5%；花椒0.5-1.0%；大蒜泥1.0-1.5%；生姜粉1.0-1.5%；茶多酚0.40-1.0%；维生素C 0.30-0.5%；乳酸链球菌素0.30-0.5%。
本发明所述的一种营养健脑黄花菜方便食品的加工方法，其特征是包括如下步骤：
（1）选取新鲜的黄花菜，清除发黑的花蕊，用清水冲洗干净后，98℃蒸气热烫灭酶，时间1-3 min，然后在质量分数为0.4-0.8%的食用柠檬酸溶液中浸泡30-45 min以达到护色作用，再取出冷却、沥干。
（2）按重量配比称取黄豆，洗净、用温水浸泡黄豆，浸泡水温40-60℃，浸泡水量为黄豆的3-5倍，浸泡时间6-8 h后，加入沸水中小火加热约30 min 后，加入步骤（1）预处理的黄花菜，继续加热6-10min。
（3）待步骤（2）水煮的黄花菜和黄豆冷却至40℃时，接入按植物乳杆菌、嗜热链球菌以1:1比例混合、经活化的复合乳酸菌，接种量按重量百分比3%-5%，接种后搅拌均匀，发酵温度30-40℃，时间18-24 h，当pH为4.0 时停止发酵，沥干。
（4）按重量配比加入调味料芝麻油、食盐、花椒、大蒜泥和生姜粉。
（5）按重量配比加入天然防腐剂和抗氧化剂，所用天然防腐剂为乳酸链球菌素，抗氧化剂为茶多酚和维生素C。
（6）灭菌后，无菌灌装。
本发明的优点是：1、本发明所用的主辅料和配料为绿色、纯天然成分，黄花菜和大豆属于高蛋白食物，又含有丰富的卵磷脂和黄酮类化合物，卵磷脂能增强和改善大脑功能，而黄酮类化合物能清除体内的自由基，因此，所得方便食品具有健脑、抗衰老作用，可适于各年龄层次的人群食用；2、本发明所采用加工工艺简单，利用复合乳酸菌发酵，充分保留了黄花菜和黄豆固有的营养和保健成分，营养价值高、香气浓厚、风味好，添加天然防腐剂和抗氧化剂，食用安全、易保存；3、本发明所得方便食品是广大消费者追求的营养保健型绿色食品，具有良好的市场前景。
具体实施方式
本发明将通过以下具体实例作进一步说明。
实施例1。
1. 营养健脑黄花菜方便食品的成分配方。
黄花菜50%；黄豆30%；芝麻油15%；食盐1.0%；花椒1.0%；大蒜泥1.0%；生姜粉1.0%；茶多酚0.40%；维生素C 0.30%；乳酸链球菌素0.30%。
2. 营养健脑黄花菜方便食品的加工方法。
（1）选取新鲜的黄花菜，清除发黑的花蕊，用清水冲洗干净后，98℃蒸气热烫灭酶，时间1 min，然后样品在质量分数为0.8%的食用柠檬酸溶液中浸泡30 min以达到护色作用，再取出及时冷却、沥干。
（2）按重量配比称取黄豆，用温水浸泡黄豆，浸泡水温40℃，浸泡水量为黄豆的3倍，浸泡时间8 h后，加入沸水中，待水再次沸腾后用小火加热约30 min后，加入步骤（1）预处理的黄花菜，继续加热6 min。
（3）待步骤（2）水煮的黄花菜和黄豆冷却至40℃时，接入3%经活化的复合乳酸菌（植物乳杆菌、嗜热链球菌以1:1比例混合），接种后搅拌均匀，发酵温度控制在30℃，时间24 h。
（4）上述经发酵的黄花菜和黄豆沥干后，根据重量配比加入调味料，包括芝麻油、食盐、花椒、大蒜泥和生姜粉。
（5）根据重量配比加入天然防腐剂和抗氧化剂，所用天然防腐剂为乳酸链球菌素，抗氧化剂为茶多酚和维生素C。
（6）灭菌后，无菌灌装、装箱和入库。
实施例2。
1. 黄花菜方便食品的成分配方。
黄花菜60%；黄豆20%；芝麻油13%；食盐1.5%；花椒0.5%；大蒜泥1.5%；生姜粉1.5%；茶多酚1.0%；维生素C 0.50%；乳酸链球菌素0.50%。
2. 营养健脑黄花菜方便食品的加工方法。
（1）选取新鲜的黄花菜，清除发黑的花蕊，用清水冲洗干净后，98℃蒸气热烫灭酶，时间3 min，然后样品在质量分数为0.4%的食用柠檬酸溶液中浸泡45 min以达到护色作用，再取出及时冷却、沥干。
（2）按重量配比称取黄豆，用温水浸泡黄豆，浸泡水温60℃，浸泡水量为黄豆的5倍，浸泡时间6 h后，加入沸水中，待水再次沸腾后用小火熬制约30 min 后，加入步骤（1）预处理的黄花菜，继续加热10 min。
（3）待步骤（2）水煮的黄花菜和黄豆冷却至40℃时，接入5%经活化的复合乳酸菌（植物乳杆菌、嗜热链球菌以1:1比例混合），接种后搅拌均匀，发酵温度控制在40℃，时间18 h。
（4）上述经发酵的黄花菜和黄豆沥干后，根据重量配比加入调味料，包括芝麻油、食盐、花椒、大蒜泥和生姜粉。
（5）根据重量配比加入天然防腐剂和抗氧化剂，所用天然防腐剂为乳酸链球菌素，抗氧化剂为茶多酚和维生素C。
（6）灭菌后，无菌灌装、装箱和入库。
Claims (1)
1.一种营养健脑黄花菜方便食品，其特征是由如下原料按重量配比制成：黄花菜50-60%；黄豆20-30%；芝麻油10-15%；食盐1.0-1.5%；花椒0.5-1.0%；大蒜泥1.0-1.5%；生姜粉1.0-1.5%；茶多酚0.40-1.0%；维生素C 0.30-0.5%；乳酸链球菌素0.30-0.5%；加工方法包括如下步骤：
（1）选取新鲜的黄花菜，清除发黑的花蕊，用清水冲洗干净后，98℃蒸气热烫灭酶，时间1-3 min，然后在质量分数为0.4-0.8%的食用柠檬酸溶液中浸泡30-45 min以达到护色作用，再取出冷却、沥干；
（2）按重量配比称取黄豆，洗净、用温水浸泡黄豆，浸泡水温40-60℃，浸泡水量为黄豆的3-5倍，浸泡时间6-8 h后，加入沸水中小火加热30 min 后，加入步骤（1）预处理的黄花菜，继续加热6-10min；
（3）待步骤（2）水煮的黄花菜和黄豆冷却至40℃时，接入按植物乳杆菌、嗜热链球菌以1:1比例混合、经活化的复合乳酸菌，接种量按重量百分比3%-5%，接种后搅拌均匀，发酵温度30-40℃，时间18-24 h，当pH为4.0 时停止发酵，沥干；
（4）按重量配比加入调味料芝麻油、食盐、花椒、大蒜泥和生姜粉；
（5）按重量配比加入天然防腐剂和抗氧化剂，所用天然防腐剂为乳酸链球菌素，抗氧化剂为茶多酚和维生素C；
（6）灭菌后，无菌灌装。
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