CN104223046A - 一种快速调味泡椒杏鲍菇的生产方法 - Google Patents
一种快速调味泡椒杏鲍菇的生产方法 Download PDFInfo
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Abstract
一种快速调味泡椒杏鲍菇的生产方法,属于食品加工技术领域。本发明选取优质的杏鲍菇,切片清洗后于蒸煮锅中处理后取出,再进行浸渍液调制:将水,食盐,白砂糖,味精,泡椒液混合成调味浸渍液,要求调味浸渍液相对介电常数,介电损耗因子,电导率为一定参数值范围。将杏鲍菇片装入玻璃缸并浸泡在上述调味浸渍液中,玻璃缸为正方体形状,置于两块正方形的平行板中,平行板连接在变频电源的两极上,室温下处理,完毕后将杏鲍菇片取出并沥水,进行装袋并加入香油,产品再进行紫外辐照杀菌,即得产品泡椒杏鲍菇。本发明利用交变电场加速浸渍液中的带电离子扩散和渗透入多孔状食材,与传统工艺相比生产周期较短,能耗低。
Description
技术领域
本发明涉及一种快速调味泡椒杏鲍菇的生产方法,该方法利用交变电场加速溶质离子的渗透和扩散,在较快的时间内完成对食材的调味处理,属于食品加工技术领域。
背景技术
杏鲍菇是集食用、药用、食疗于一体的珍稀食用菌品种,其肉肥厚,质地脆嫩,营养丰富,具有杏仁香味和鲍鱼口感,可以烹调成多种口味的美食佳肴。此外,杏鲍菇具有降血脂、降胆固醇、调节肠胃功能、促进消化和吸收、增强机体免疫能力等功效,深受消费者的喜爱。随着生活节奏的加快,方便的即食休闲食品越来越受到人们的欢迎。另一个重要特质是真菌类食材孔隙率较大,国外文献报道通常都为30%以上,更有利于溶质的渗透和扩散。
中国发明专利201010101694.X公开了一种香辣杏鲍菇生产技术。以脱水杏鲍菇为原料,配方为3.2%~3.6%食盐,1.5%~2%味精,0.06%~0.08% I+G,0.6%~0.8%白糖,0.5%~0.6%香油,0.015%~0.02%脱氢乙酸钠,9.0%~10.0%红油,0.023%~0.03%特鲜粉,0.1%~0.15%酵母粉,加工成一种具有独特四川风味的香辣杏鲍菇。发明专利201210248948.X公开了一种利用杏鲍菇菇头加工即食休闲食品的方法。以杏鲍菇的副产物菇头为原料,按照如下加工工艺流程:杏鲍菇菇头经清洗、分切、熬制、沥干、烘焙、真空包装、两段式低温灭菌得成品,加工成一种质地脆嫩、无油、无防腐剂的即食休闲食品,加工工艺采用了两段式低温灭菌处理。发明专利201310144751.6公开了一种卤味休闲杏鲍菇加工工艺:经原料验收,准备调料,制备卤水:制备高汤、糖色、卤汤、制得卤水;用卤水煮熟杏鲍菇,再经沥水、冷却、切片、包装和杀菌。
这些传统工艺需对杏鲍菇进行卤水煮制,能耗较大,并且工艺步骤较复杂,操作周期较长,方法思路较简单。基于以上特点,因调味浸渍液中的电解质可分为强电解质和弱电解质,强电解质在溶液中能完全电离成阴阳离子,多为金属离子化合物和一些盐类。弱电解质电离不完全,多为共价化合物,但电离水平可通过pH缓冲液和溶质浓度改变,酸性的泡椒溶液pH<7。故当对其浸渍体系施加电场时,溶液中的带电离子因受到电场力 的作用而发生定向移动,加速离子在多孔状食材中的渗透和扩散,实现快速调味。
发明内容
本发明的目的是提供一种快速调味的泡椒杏鲍菇的生产方法,与传统工艺相比生产周期较短,能耗低。
本发明的技术方案,一种快速调味泡椒杏鲍菇的生产方法,步骤为:以杏鲍菇为原料,经清洗分切、蒸煮、浸渍调味液调制、低频低压电场辅助浸渍调味、沥水、真空包装和辐照杀菌;具体步骤如下:
(1)清洗分切:采用水分含量为40%~48%的杏鲍菇为原料,切除杏鲍菇根部2cm,将剩余部分切成4~5mm厚度的片状,用清水清洗杂质;
(2)蒸煮:杏鲍菇切片于蒸煮锅中采用蒸汽处理5min即可;
(3)浸渍调味液调制:将水300~400g,食盐8~12g,白砂糖10~12g,味精8~10g,泡椒液200~300g,混合均匀;取3g混合料液于阻抗分析仪中测定其在50Hz下的相对介电常数和介电损耗因子,当料液的相对介电常数在40~43,介电损耗因子在60~64,且电导率计测量其料液的电导率为54~60S/m时即料液的物理特性合格,用作浸渍调味液,此时备用电场进行辅助浸渍调味处理;
(4)低频低压电场辅助浸渍调味:将杏鲍菇切片装入玻璃缸并浸泡在步骤(3)所得浸渍调味液中,杏鲍菇切片与浸渍调味液固液体积比1︰3,整个玻璃缸置于两块正方形的平行板中,平行板连接在变频电源的两极上,在室温下采用低频低压电场辅助浸渍调味处理,电压为200~250V,频率为50Hz,处理时间为60~80min;
(5)沥水:将浸渍调味处理后的杏鲍菇切片取出沥水;
(6)真空包装:按照杏鲍菇切片质量115~125g进行真空包装成袋,其中每袋需加入15g香油;
(7)辐照灭菌:将包装品于紫外辐照杀菌设备中处理2min,杀菌条件为波长254.7nm,有效光距250mm,功率3.25kW,即得产品泡椒杏鲍菇。
步骤(4)所述玻璃缸为正方体形状,外边长≤300mm,厚度5mm,整个玻璃缸置于两块正方形的平行板中,平行板为铝板材料,厚度3mm,平行板边长与玻璃缸边长一致。
本发明的有益效果:本发明利用交变电场加速浸渍调味液中的带电离子扩散和渗透入多孔状食材,与传统工艺相比生产周期较短,能耗低。
具体实施方式
实施例1
选取无霉变、大小均一的杏鲍菇,原料水分含量为45%,切除杏鲍菇根部2cm,将剩余部分切成4~5mm厚度的片状,清水清洗掉泥沙杂质。杏鲍菇切片再于蒸煮锅(诸城市桂冠机械有限公司,规格500*1600mm)中采用蒸汽处理5min后取出,进行浸渍调味液调制时,按质量比例将下列成分混合并搅拌均匀:水400g,食盐10g,白砂糖10g,味精8g,泡椒液280g(重庆市在先食品有限公司),取3g混合料液于阻抗分析仪(深圳稳科电子仪器有限公司,型号65120B)中测定其在50Hz下的相对介电常数和介电损耗因子,此时料液的相对介电常数在41时,介电损耗因子在62时,并采用电导率计测量料液电导率为58S/m时(梅特勒-托利多,型号FE30),再进行下面的低频低压辅助浸渍处理。
将杏鲍菇片装入玻璃缸并浸泡在上述浸渍调味液中,固液体积比1︰3,玻璃缸为正方体形状,外边长为300mm,厚度5mm,整个玻璃缸置于两块正方形的平行板中,平行板为铝板材料,厚度3mm,平行板边长与玻璃缸边长一致。平行板连接在变频电源的两极(台湾普斯电子有限公司,规格PS61005)上,在室温下处理,采用的电压为250V,频率为50Hz,处理时间为80min。完毕后将杏鲍菇片取出并沥水,进行装袋处理时按照杏鲍菇切片质量每120±5g为一袋进行真空包装(青岛艾讯包装设备有限公司,型号DZ600/2S),其中每袋加入15g香油,最后产品于紫外辐照杀菌设备(东莞市汇泰机械有限公司,型号HT-UVS-1500)中处理2min,杀菌条件为波长254.7nm,有效光距250mm,功率3.25kW,即得产品。
显然,上述实施例仅仅是为清楚地说明所作的举例,并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (2)
1.一种快速调味泡椒杏鲍菇的生产方法,其特征在于以杏鲍菇为原料,经清洗分切、蒸煮、浸渍调味液调制、低频低压电场辅助浸渍调味、沥水、真空包装和辐照杀菌;具体步骤如下:
(1)清洗分切:采用水分含量为40%~48%的杏鲍菇为原料,切除杏鲍菇根部2cm,将剩余部分切成4~5mm厚度的片状,用清水清洗杂质;
(2)蒸煮:杏鲍菇切片于蒸煮锅中用蒸汽处理5min;
(3)浸渍调味液调制:将水300~400g,食盐8~12g,白砂糖10~12g,味精8~10g,泡椒液200~300g,混合均匀;
取3g混合料液于阻抗分析仪中测定其在50Hz下的相对介电常数和介电损耗因子,当料液的相对介电常数在40~43,介电损耗因子在60~64,且电导率计测量其料液的电导率为54~60 S/m时即料液的物理特性合格,用作浸渍调味液,备用于电场辅助浸渍调味处理;
(4)低频低压电场辅助浸渍调味:将杏鲍菇切片装入玻璃缸并浸泡在步骤(3)所得浸渍调味液中,杏鲍菇切片与浸渍调味液固液体积比1︰3,整个玻璃缸置于两块正方形的平行板中,平行板连接在变频电源的两极上,在室温下采用低频低压电场辅助浸渍调味处理,电压为200~250V,频率为50Hz,处理时间为60~80min;
(5)沥水:将浸渍调味处理后的杏鲍菇切片取出沥水;
(6)真空包装:按照杏鲍菇切片质量115~125g进行真空包装成袋,每袋需加入15g香油;
(7)辐照灭菌:将包装品于紫外辐照杀菌设备中处理2min,杀菌条件为波长254.7nm,有效光距250mm,功率3.25kW,即得产品泡椒杏鲍菇。
2.根据权利要求1所述快速调味泡椒杏鲍菇的生产方法,其特征在于:步骤(4)所述玻璃缸为正方体形状,外边长≤300mm,厚度5mm,整个玻璃缸置于两块正方形的平行板中,平行板为铝板材料,厚度3mm,平行板边长与玻璃缸边长一致。
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