CN104351686A - 一种益智荸荠脆片的加工方法 - Google Patents
一种益智荸荠脆片的加工方法 Download PDFInfo
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Abstract
本发明公开了一种益智荸荠脆片的加工方法,由新鲜荸荠经过蒸气处理、蒸煮漂烫,冻结、解冻,再经过富锌处理,最后经过一次干燥、微波膨化处理、二次干燥得到益智荸荠脆片。本发明的益智荸荠脆片的加工方法,赋予荸荠脆片新的成分并保留了原有色泽、风味和营养成分,制得的富锌荸荠脆片,营养成分损失少,甜鲜可口、口感酥脆,加入锌元素,补充了人体所需要的微量元素,具有促进小孩智力发育、改善记忆、预防老年痴呆的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种益智荸荠脆片的加工方法。
背景技术
荸荠,又名马蹄,是我国的特产果品,为莎草科多年生水生草本植物,已有2000余年的栽培史,是一种优良的药食兼用的果蔬类食物。荸荠甘、寒,入肺、胃、大肠经,具有清热、化痰、生津开胃、明目清音、消食醒酒的功效。《本草再新》对荸荠的功效阐述曰:“清心降火、补肺凉肝、消食化积、破积滞、利脓血。”常用于治疗热病伤津烦渴,咽喉肿痛,口腔炎,湿热黄疸,高血压病,小便不利,麻疹,肺热咳嗽,矽肺,痔疮出血。荸荠营养丰富,汁多味甜,自古有“地下雪梨”之美誉,北方人则视之为“江南人参”。现代研究表明:每100g鲜品中,含水分68g,碳水化合物21.8g,蛋白质1.5g,脂肪0.1g,粗纤维0.5g,钙5mg,铁0.5mg,胡萝卜素0.0lmg,维生素B10.04mg,维生素B20.02mg,维生素C 3mg,尼克酸0.4mg以及各种氨基酸,如异亮氨酸23mg、亮氨酸58mg、赖氨酸54mg、含硫氨基酸28mg、蛋氨酸15mg、胱氨酸13mg、苯丙氨酸26mg、酪氨酸36mg、苏氨酸35mg、色氨酸19mg、缬氨酸49mg、精氨酸101mg、组氨酸22mg、丙氨酸41mg、天冬氨酸337mg、谷氨酸76mg、甘氨酸37mg、脯氨酸18mg、丝氨酸63mg等。特别是磷在根茎类蔬菜中含量较高,磷68mg,可以促进人体内的糖、蛋白质、脂肪物质的代谢,调节酸碱平衡,促进人体生长发育和维持生理功能的需要。荸荠生吃,肉质细嫩,青脆爽口,醇甜清香,熟食则可做成多种美味佳肴,荤素皆宜。
鉴于荸荠的特殊食用和保健价值,其研究开发一直受到人们的关注,开发了诸多保健食品,如荸荠粉、荸荠罐头、荸荠蜜饯、荸荠饮料、荸荠糖等。但仍显得品种较少,以鲜荸荠为原料,配合其它辅料开发系列深加工产品,市场前景广阔。
锌是人类和动物的必需微量元素,分布在各种组织器官中,是体内功能蛋白质、核酸以及数百种酶的组成成分,也是某些酶的激活剂,在生物体内关系到多种功能物质的代谢,具有广泛的生理生化作用,具有改善记忆、预防老年痴呆、促进小孩智力发展的作用。微量元素锌无法在体内合成,只能从体外获得。人体缺锌时,将严重影响生物体的代谢,可发生生长迟缓,少年期发育不良,味觉障碍和伤口愈合缓慢等,孕妇缺锌甚至可出现胎儿畸形,老年人更容易缺锌甚至导致痴呆。我国幅源辽阔,膳食的构成基本以谷物为主,食物中锌的摄入不足或是膳食中纤维摄入太多影响锌的吸收导致缺锌情况较为普遍。中国营养学会推荐的成年人摄入量为15mg/d左右。据有关资料报导,我国有80%的人缺乏微量元素锌。
鉴于微量元素锌在人体中的作用以及人们对脆片休闲食品的喜爱,开发出富含微量元素锌的荸荠脆片制品,对于保障人民身体健康以及丰富荸荠深加工产品都具有重要意义。
发明内容
本发明的目的是克服现有技术的不足,提供了一种益智荸荠脆片的加工方法,不仅保持了荸荠自身的良好保健功能,也在荸荠食品中添加锌元素,在食用荸荠脆片休闲食品的同时,补充人体所需要的微量元素锌。
为了实现上述目的本发明采用如下技术方案:
一种益智荸荠脆片的加工方法,包括以下步骤:
(1)原料处理:选择新鲜荸荠,清洗、修整,然后置于45-55℃蒸气中处理10-30min,再于80-90℃蒸气中蒸煮漂烫10-20min,冷却后备用;
(2)冻结、解冻:将步骤(1)处理后的荸荠切成3-4mm厚度的片,然后将荸荠片在-10℃以下的温度冻结,再在葡萄糖酸锌溶液中解冻,所述的葡萄糖酸锌溶液是按照GB14880-2012规定锌元素添加量配制的;
(3)富锌:将在葡萄糖酸锌溶液中解冻的荸荠片放在真空设备中抽真空,真空度为0.095MPa、真空时间5-15min,使溶解在荸荠片内部的气体膨胀、逸出,锌快速进入荸荠片内部,分布均匀;
(4)一次干燥:将富锌的荸荠片捞出沥干表面溶液后投入干燥箱,热风干燥温度为55-65℃,干燥至终点水分20%-35%,回软后备用;
(5)微波膨化:将一次干燥后已回软的荸荠切片放入微波膨化机中膨化处理,微波功率0.45-0.75KW,膨化时间0.3-2min;
(6)二次干燥:将膨化后的荸荠片迅速投入干燥箱,热风干燥温度控制在55-65℃,干燥终点水分小于5%;
(7)冷却、包装即可。
步骤(1)中所述的原料处理是选择新鲜荸荠,清洗、修整,然后置于50℃蒸气中处理20min,再于85℃蒸气中蒸煮漂烫15min,冷却后备用。
步骤(3)中所述的富锌时可以根据口味添加调味料,调味料为糖、盐、辛辣料中的一种。
步骤(7)中所述的冷却、包装是将经二次干燥后的荸荠片冷却至室温,充氮包装或真空包装。
与已有技术相比,本发明的有益效果如下:
(1)本发明采用蒸气加热处理荸荠即将荸荠在45-55℃蒸气下处理10-30min,荸荠中的谷氨酸在谷氨酸脱二氧化碳酶的作用下转变成了γ-氨基丁酸(GABA),能有效抑制血压上升,在健脑益智、防止皮肤老化、改善脂质代谢等方面有着很好的效果,同时也去除了荸荠内的涩味、青味等异味,甜鲜味增加;将经蒸气加热处理后的荸荠于80-90℃蒸气中蒸煮漂烫10-20min,甜味增加、维生素C等营养成分最大限度得到保留。
(2)本发明将荸荠片冻结,使荸荠片内部水分凝结成冰,改变荸荠的组织,增加荸荠片的多孔性结构;在富含锌的溶液中解冻荸荠片后放在真空设备中抽真空,使溶解在荸荠片内部的气体膨胀、逸出,锌能快速进入荸荠片内部,分布均匀,同时有利于后续膨化。
(3)本发明加工方法制得的富锌荸荠脆片,不但营养成分损失少,而且赋予了新的成分并保留了原有色泽和风味,膨化均匀且甜鲜可口、口感酥脆,同时加入锌元素,使得荸荠脆片具有促进小孩智力发育、改善记忆、预防老年痴呆等更明显的保健功效,同时增加了荸荠深加工的新产品,对荸荠加工技术领域具有非常重要意义。
具体实施方式
以下结合实施例对本发明作进一步的说明,但本发明不仅限于这些实施例,在未脱离本发明宗旨的前提下,所作的任何改进均落在本发明的保护范围之内。
实施例1:
一种益智荸荠脆片的加工方法,包括以下步骤:
(1)原料处理:选择嫩脆、皮薄、果形均匀、无损伤、无病虫害的荸荠1kg,用清水充分洗净,然后切掉主侧芽和根部,修整去皮,然后置于55℃蒸气中处理10min,再于80℃蒸气中蒸煮漂烫20min,冷却后备用;
(2)冻结、解冻:将步骤(1)处理后的荸荠切成3mm厚度的片,然后将荸荠片在-10℃以下的温度冻结,再在质量浓度为0.035%葡萄糖酸锌溶液中解冻;
(3)富锌:将在富含锌的溶液中解冻的荸荠片放在真空设备中抽真空,真空度为0.095MPa、真空时间5min,使溶解在荸荠片内部的气体膨胀、逸出,锌快速进入荸荠片内部,分布均匀;
(4)一次干燥:将富锌的荸荠片捞出沥干表面溶液后投入干燥箱,热风干燥温度为55℃,干燥至终点水分20%,回软后备用;
(5)微波膨化:将一次干燥后已回软的荸荠切片放入微波膨化机中膨化处理,微波功率0.45KW,膨化时间0.3min;
(6)二次干燥:将膨化后的荸荠片迅速投入干燥箱,热风干燥温度控制在55℃,干燥终点水分小于5%;
(7)将经二次干燥后的荸荠片冷却至室温,充氮包装。
经检测,本实施例1制备的荸荠脆片水分小于5%,锌含量为101.41mg/kg。
实施例2:
一种益智荸荠脆片的加工方法,包括以下步骤:
(1)原料处理:选择嫩脆、皮薄、果形均匀、无损伤、无病虫害的荸荠1kg,用清水充分洗净,切掉主侧芽和根部,修整去皮,然后置于50℃蒸气中处理15min,再于85℃蒸气中蒸煮漂烫15min,冷却后备用;
(2)冻结、解冻:将步骤(1)处理后的荸荠切成3mm厚度的片,然后将荸荠片在-25℃以下的温度冻结,再在质量浓度为0.045%葡萄糖酸锌溶液中解冻;
(3)富锌:将在富含锌的溶液中解冻的荸荠片放在真空设备中抽真空,真空度为0.095MPa、真空时间10min,使溶解在荸荠片内部的气体膨胀、逸出,锌快速进入荸荠片内部,分布均匀;
(4)一次干燥:将富锌的荸荠片捞出沥干表面溶液后投入干燥箱,热风干燥温度为60℃,干燥至终点水分25%,回软后备用;
(5)微波膨化:将一次干燥后已回软的荸荠切片放入微波膨化机中膨化处理,微波功率0.55KW,膨化时间1.0min;
(6)二次干燥:将膨化后的荸荠片迅速投入干燥箱,热风干燥温度控制在60℃,干燥终点水分小于5%;
(7)将经二次干燥后的荸荠片冷却至室温,真空包装。
经检测,本实施例制备的荸荠脆片水分小于5%,锌含量为137.19mg/kg。
实施例3:
一种益智荸荠脆片的加工方法,包括以下步骤:
(1)原料处理:选择嫩脆、皮薄、果形均匀、无损伤、无病虫害的荸荠1kg,用清水充分洗净,切掉主侧芽和根部,修整去皮,然后置于55℃蒸气中处理25min,再于85℃蒸气中蒸煮漂烫15min,冷却后备用;
(2)冻结、解冻:将步骤(1)处理后的荸荠切成4mm厚度的片,然后将荸荠片在-35℃以下的温度冻结,再在质量浓度为0.05%葡萄糖酸锌溶液中解冻;
(3)富锌:将在富含锌的溶液中解冻的荸荠片放在真空设备中抽真空,真空度为0.095MPa、真空时间10min,使溶解在荸荠片内部的气体膨胀、逸出,锌快速进入荸荠片内部,分布均匀;
(4)一次干燥:将富锌的荸荠片捞出沥干表面溶液后投入干燥箱,热风干燥温度为65℃,干燥至终点水分35%,回软后备用;
(5)微波膨化:将一次干燥后已回软的荸荠切片放入微波膨化机中膨化处理,微波功率0.65KW,膨化时间1.5min;
(6)二次干燥:将膨化后的荸荠片迅速投入干燥箱,热风干燥温度控制在60℃,干燥终点水分小于5%;
(7)将经二次干燥后的荸荠片冷却至室温,充氮包装。
经检测,本实施例制备的荸荠脆片产品水分小于5%,锌含量为144.85mg/kg。
实施例4:
一种益智荸荠脆片的加工方法,包括以下步骤:
(1)原料处理:选择嫩脆、皮薄、果形均匀、无损伤、无病虫害的荸荠1kg,用清水充分洗净,然后切掉主侧芽和根部,修整去皮,然后置于45℃蒸气中处理30min,再于90℃蒸气中蒸煮漂烫10min,冷却后备用;
(2)冻结、解冻:将步骤(1)处理后的荸荠切成4mm厚度的片,然后将荸荠片在-25℃以下的温度冻结,再在质量浓度为0.055%葡萄糖酸锌溶液中解冻;
(3)富锌:将在富含锌的溶液中解冻的荸荠片放在真空设备中抽真空,真空度为0.095MPa、真空时间15min,使溶解在荸荠片内部的气体膨胀、逸出,锌快速进入荸荠片内部,分布均匀;
(4)一次干燥:将富锌的荸荠片捞出沥干表面溶液后投入干燥箱,热风干燥温度为65℃,干燥至终点水分35%,回软后备用;
(5)微波膨化:将一次干燥后已回软的荸荠切片放入微波膨化机中膨化处理,微波功率0.75KW,膨化时间2min;
(6)二次干燥:将膨化后的荸荠片迅速投入干燥箱,热风干燥温度控制在65℃,干燥终点水分小于5%;
(7)将经二次干燥后的荸荠片冷却至室温,真空包装。
经检测,本实施了制备的荸荠脆片水分小于5%,锌含量为160.25mg/kg。
以上各实施例在真空浸渍富锌的同时可以根据口味用调味料进行调整,调味料为糖、盐及辛辣料中的一种。
Claims (4)
1.一种益智荸荠脆片的加工方法,其特征在于:包括以下步骤:
(1)原料处理:选择新鲜荸荠,清洗、修整,然后置于45-55℃蒸气中处理10-30min,再于80-90℃蒸气中蒸煮漂烫10-20min,冷却后备用;
(2)冻结、解冻:将步骤(1)处理后的荸荠切成3-4mm厚度的片,然后将荸荠片在-10℃以下的温度冻结,再在葡萄糖酸锌溶液中解冻,所述的葡萄糖酸锌溶液是按照GB14880-2012规定锌元素添加量配制的;
(3)富锌:将在葡萄糖酸锌溶液中解冻的荸荠片放在真空设备中抽真空,真空度为0.095MPa、真空时间5-15min,使溶解在荸荠片内部的气体膨胀、逸出,锌快速进入荸荠片内部,分布均匀;
(4)一次干燥:将富锌的荸荠片捞出沥干表面溶液后投入干燥箱,热风干燥温度为55-65℃,干燥至终点水分20%-35%,回软后备用;
(5)微波膨化:将一次干燥后已回软的荸荠切片放入微波膨化机中膨化处理,微波功率0.45-0.75KW,膨化时间0.3-2min;
(6)二次干燥:将膨化后的荸荠片迅速投入干燥箱,热风干燥温度控制在55-65℃,干燥终点水分小于5%;
(7)冷却、包装即可。
2.根据权利要求1所述的益智荸荠脆片的加工方法,其特征在于:步骤(1)中所述的原料处理是选择新鲜荸荠,清洗、修整,然后置于50℃蒸气中处理20min,再于85℃蒸气中蒸煮漂烫15min,冷却后备用。
3.根据权利要求1所述的益智荸荠脆片的加工方法,其特征在于:步骤(3)中所述的富锌时可以根据口味添加调味料,调味料为糖、盐、辛辣料中的一种。
4.根据权利要求1所述的益智荸荠脆片的加工方法,其特征在于:步骤(7)中所述的冷却、包装是将经二次干燥后的荸荠片冷却至室温,充氮包装或真空包装。
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CN106035616A (zh) * | 2016-06-16 | 2016-10-26 | 贺州学院 | 一种罗汉果味酥脆马蹄片的制备方法 |
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CN106035616A (zh) * | 2016-06-16 | 2016-10-26 | 贺州学院 | 一种罗汉果味酥脆马蹄片的制备方法 |
CN106070646A (zh) * | 2016-06-21 | 2016-11-09 | 淮北徽香昱原早餐工程有限责任公司 | 一种核桃花生米浆及其制备方法 |
CN106805162A (zh) * | 2017-01-03 | 2017-06-09 | 西北民族大学 | 微波膨化人参果脆片的加工方法 |
CN107535915A (zh) * | 2017-09-28 | 2018-01-05 | 三只松鼠股份有限公司 | 一种薄荷奶香味荸荠及其生产工艺 |
CN108391796A (zh) * | 2018-01-18 | 2018-08-14 | 广西味之坊食品科技有限公司 | 一种非油炸荸荠脆片的制备方法 |
CN108634247A (zh) * | 2018-05-14 | 2018-10-12 | 贺州学院 | 一种荸荠干片及其制备方法 |
CN114190510A (zh) * | 2022-01-10 | 2022-03-18 | 安徽科技学院 | 一种加工速冻蔬菜用漂烫设备 |
CN114190510B (zh) * | 2022-01-10 | 2023-07-14 | 安徽科技学院 | 一种加工速冻蔬菜用漂烫设备 |
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