CN104055166B - 一种改善海带加工品质的方法 - Google Patents
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
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Abstract
本发明公开了一种改善海带加工品质的方法,解决了现有技术的海带加工品质差的问题,主要包括以下步骤:(1)护绿:将海带置于温度为90~95℃的氯化钙与氯化铜的混合溶液中漂烫20~30S,用清水冲洗冷却至室温后沥干;(2)脱腥:将步骤(1)中的海带置于95~98℃的蒸汽中加热2~3min;(3)固色:将步骤(2)中的海带置于维生素C溶液中浸泡20~30min后取出沥干;(4)去涩:将固色后的海带置于甘草水中浸泡10~15min,取出沥干。本发明的方法步骤简单,操作性强,通过本发明处理后的海带,无明显海带腥涩味、外观鲜绿、口感脆嫩,可大大改善海带的加工品质。
Description
技术领域
本发明涉及食用海藻加工技术领域,尤其是涉及一种改善海带加工品质的方法。
背景技术
海带又称昆布、江白菜,属褐藻门,其含有丰富的碘、矿物质、碳水化合物、蛋白质等多种营养成分和膳食纤维等生理活性成分,此外,它还有β-胡萝卜素、硫胺素、核黄素、尼克酸等维生素,营养极为丰富。但是由于海带外观呈棕褐色,且苦腥味较重,给食用和进一步加工带来了一定的影响。因此,改善海带的色泽、降低海带的腥味已成为海带食品加工需要解决的一个问题。
例如,公开号CN101422263A,公开日2009年5月6日的中国专利公开了一种海带和海带加工产品脱腥剂制备及使用的方法,以酸度调节剂、食盐、金属螯合剂、香辛料粉制成的脱腥剂,可以在常温下处理海带,并采用真空浸泡法提高脱腥效果。该专利通过脱腥剂结合真空浸泡以去除海带的腥味,其不足之处在于,首先,该脱腥剂中含有酸度调节剂,会造成海带的浸泡环境呈酸性,酸性的浸泡环境会使海带中的叶绿素几乎全部脱镁,成为脱镁叶绿素(黄色),从而使海带变成黄褐色,大大影响海带的色泽,降低海带的品质;其次,酸度调节剂会作用于海带中的纤维素,使海带软化,大大降低海带的口感;最后,该脱腥剂中还含有糊精,糊精具有内部憎水性、外部亲水性的环状结构,会掩蔽海带中的颜色,会对海带加工品质产生一定影响。
发明内容
本发明是为了解决现有技术的海带加工品质差的问题,提供了一种改善海带加工品质的方法,本发明的方法步骤简单,操作性强,通过本发明处理后的海带,无明显海带腥涩味、外观鲜绿、口感脆嫩,可大大改善海带的加工品质。
为了实现上述目的,本发明采用以下技术方案:
一种改善海带加工品质的方法,包括以下步骤:
(1)护绿:将海带置于温度为90~95℃的氯化钙与氯化铜的混合溶液中漂烫20~30S,用清水冲洗冷却至室温后沥干。该工艺中,对海带进行热烫,能使海带迅速变绿,色泽佳,腥味减少,其中的Cu2+可取代海带叶绿素中的Mg2+,使海带的绿色保持稳定,在后续脱腥、调味过程中也不会发生褪色现象,氯化钙可抑制漂烫时海带中的叶绿素A(绿色)向叶绿素B(褐色)转变,从而保证海带的色泽,同时钙离子可与海带中的海藻酸及果胶物质作用生成海藻酸钙及果胶酸盐类凝胶,防止细胞解体,避免在后续脱腥过程中海带质地变得过软,影响口感。
(2)脱腥:将步骤(1)中的海带置于95~98℃的蒸汽中加热2~3min。本发明采用蒸汽加热对海带进行脱腥,海带细胞组织之间的间隙内存在一定气体,在蒸汽加热过程中,间隙内的气体受热膨胀逸出,从而带出了呈海带腥味的成分,而海带中的营养成分没有流失,蒸汽加热脱腥可在保证海带营养成分不流失的基础上,大大减少海带的腥味,而本发明中的蒸汽温度非常关键,过高,会使海带质地变得酥烂,影响口感,而温度过低,去腥效果较差。
(3)固色:将步骤(2)中的海带置于维生素C溶液中浸泡20~30min后取出沥干。通过维生素C溶液浸泡可固定海带的色泽,使海带变得更为鲜嫩翠绿,大大改善海带的色泽。
(4)去涩:将固色后的海带置于甘草水中浸泡10~15min,取出沥干。本发明采用甘草水对海带进行去涩,海带胶体液呈弱碱性,甘草水中含有甘草酸,可与海带胶体液中的钠盐反应生成甘草二钠,而甘草二钠盐味甜,具有天然的芳香味,可以有效掩盖海带的苦涩味,且甘草还具有一定的保健作用。
作为优选,步骤(1)的混合溶液中,氯化钙的浓度为0.3~0.5g/L,氯化铜的浓度为200~300mg/L。
作为优选,步骤(3)中维生素C溶液的质量浓度为0.1~0.3%。
作为优选,所述维生素C溶液的温度为0~5℃。维生素C溶液温度为0~5℃,可使海带遇冷收缩从而排挤出海带组织之间的间隙内气体,进一步带出呈海带腥味的成分,减少海带的腥味,同时,还可以使海带组织收紧,大大改善海带的口感,口感变得更为脆嫩。
作为优选,步骤(4)所述甘草水通过以下方法制得:以重量份计,在1500~2000份水中加入30~50份甘草,煮沸10~15min后过滤即得甘草水。
因此,本发明具有如下有益效果:
(1)采用氯化钙与氯化铜的混合溶液对海带进行漂烫护绿,使海带迅速变绿,且绿色能保持稳定;
(2)对海带进行蒸汽加热脱腥,可在保证海带营养成分不流失的基础上,大大减少海带的腥味;
(3)通过0~5℃的维生素C溶液对海带进行浸泡固色,使海带变得更为鲜嫩翠绿,大大改善海带的色泽,进一步带出呈海带腥味的成分,减少海带的腥味,同时可以大大改善海带的口感,口感变得更为脆嫩。
具体实施方式
下面通过具体实施方式对本发明做进一步的描述。
在本发明中,若非特指,所有百分比均为重量单位,所有设备和原料均可从市场购得或是本行业常用的,下述实施例中的方法,如无特别说明,均为本领域常规方法。
实施例1
(1)护绿:将海带置于温度为90℃的氯化钙与氯化铜的混合溶液中漂烫30S后,用清水冲洗冷却至室温,沥干,混合溶液中氯化钙的浓度为0.3g/L,氯化铜的浓度为200mg/L。
(2)脱腥:将步骤(1)中的海带置于95℃的蒸汽中加热3min。
(3)固色:将步骤(2)中的海带置于0℃,质量浓度为0.1%的维生素C溶液中浸泡20min后取出沥干。
(4)去涩:将固色后的海带置于甘草水中浸泡10min,取出沥干,甘草水通过以下方法制得:在1500g水中加入30g甘草,煮沸10min后过滤。
实施例2
(1)护绿:将海带置于温度为92℃的氯化钙与氯化铜的混合溶液中漂烫25S后,用清水冲洗冷却至室温,沥干,混合溶液中氯化钙的浓度为0.4g/L,氯化铜的浓度为260mg/L。
(2)脱腥:将步骤(1)中的海带置于97℃的蒸汽中加热2.5min。
(3)固色:将步骤(2)中的海带置于2℃,质量浓度为0.2%的维生素C溶液中浸泡25min后取出沥干。
(4)去涩:将固色后的海带置于甘草水中浸泡12min,取出沥干,甘草水通过以下方法制得:在1800g水中加入40g甘草,煮沸13min后过滤。
实施例3
(1)护绿:将海带置于温度为95℃的氯化钙与氯化铜的混合溶液中漂烫20S后,用清水冲洗冷却至室温,沥干,混合溶液中氯化钙的浓度为0.5g/L,氯化铜的浓度为300mg/L。
(2)脱腥:将步骤(1)中的海带置于98℃的蒸汽中加热2min。
(3)固色:将步骤(2)中的海带置于5℃,质量浓度为0.3%的维生素C溶液中浸泡30min后取出沥干。
(4)去涩:将固色后的海带置于甘草水中浸泡10min,取出沥干,甘草水通过以下方法制得:在2000g水中加入50g甘草,煮沸15min后过滤。
通过本发明的方法处理后的海带,色泽呈翠绿或鲜绿色,且色泽可长时间保持稳定,可直接用于后续加工,同时处理后的海带具有海带特有鲜香味,无海带藻腥味,口感脆嫩,加工品质得到极大改善。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (2)
1.一种改善海带加工品质的方法,其特征在于,包括以下步骤:
(1)护绿:将海带置于温度为90~95℃的氯化钙与氯化铜的混合溶液中漂烫20~30s,用清水冲洗冷却至室温后沥干,混合溶液中氯化钙的浓度为0.3~0.5g/L,氯化铜的浓度为200~300mg/L;
(2)脱腥:将步骤(1)中的海带置于95~98℃的蒸汽中加热2~3min;
(3)固色:将步骤(2)中的海带置于质量浓度为0.1~0.3%的维生素C溶液中浸泡20~30min后取出沥干,所述维生素C溶液的温度为0~5℃;
(4)去涩:将固色后的海带置于甘草水中浸泡10~15min,取出沥干。
2.根据权利要求1所述的一种改善海带加工品质的方法,其特征在于,步骤(4)所述甘草水通过以下方法制得:以重量份计,在1500~2000份水中加入30~50份甘草,煮沸10~15min后过滤即得甘草水。
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