CN104366338A - 一种香酥蒜片的加工工艺 - Google Patents
一种香酥蒜片的加工工艺 Download PDFInfo
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- CN104366338A CN104366338A CN201410679202.3A CN201410679202A CN104366338A CN 104366338 A CN104366338 A CN 104366338A CN 201410679202 A CN201410679202 A CN 201410679202A CN 104366338 A CN104366338 A CN 104366338A
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- garlic
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- vacuum
- crispy
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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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种香酥蒜片的加工工艺，属于食品加工领域。其特征在于：采用的配方是蒜头100%，β-环糊精0.8%，麦芽糖45%，醋酸32-35%，苯甲酸钠0.065%及适量的茉莉、苹果酸、草莓香精，其加工工艺流程为选料→切蒂、分瓣→脱皮→清洗→切片→浸泡、漂洗→预处理→真空→干燥→调香→冷却→分级→包装。有益效果：本发明产品色香俱全，香酥脆嫩，风味独特，具有大蒜特有的清香和辛辣；本产品不仅营养价值很高，富含多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力，还具有杀菌排毒、降低血糖和防癌抗癌的功效，是一种绿色健康、营养美味的养生保健食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种香酥蒜片的加工工艺。
背景技术
大蒜，属百合科葱属，以鳞茎入药。大蒜呈扁球形或短圆锥形，外面有灰白色或淡棕色膜质鳞皮，剥去鳞叶，内有6-10个蒜瓣，轮生于花茎的周围，茎基部盘状，生有多数须根。每一蒜瓣外包薄膜，剥去薄膜，即见白色、肥厚多汁的鳞片。有浓烈的蒜臭，味辛辣。大蒜具有强大的杀菌能力，能消灭侵入体内的病菌，是目前发现的天然植物中抗菌作用最强的一种。它还有利于维生素B1的吸收，促进糖类的新陈代谢以产生能量，并缓解疲劳。大蒜另一个不可忽视的作用就是提升免疫力，其中所含的硒化铅还具有抗氧化作用，蒜中含有“蒜胺”，这种物质对大脑的益处比维生素B强许多倍，平时让儿童多吃些葱蒜，可使脑细胞的生长发育更加活跃。大蒜中的锗和硒等元素可抑制肿瘤细胞和癌细胞的生长，实验发现，癌症发生率最低的人群就是血液中含硒量最高的人群。美国国家癌症组织认为，全世界最具抗癌潜力的植物中，位居榜首的是大蒜。大蒜可以促进胰岛素的分泌，增加组织细胞对葡萄糖的吸收，提高人体葡萄糖耐量，迅速降低体内血糖水平，并可杀死因感染诱发糖尿病的各种病菌，从而有效预防和治疗糖尿病。大蒜还能防止心脑血管中的脂肪沉积，诱导组织内部脂肪代谢，显著增加纤维蛋白溶解活性，降低胆固醇，抑制血小板的聚集，降低血浆浓度，增加微动脉的扩张度，促使血管舒张，调节血压，增加血管的通透性，从而抑制血栓的形成和预防动脉硬化。
大蒜通常用做调味品，经济效益低，用于加工成香酥蒜片可实现对大蒜原料的综合利用，且便于储存，提高其经济价值，同时也为大蒜的深加工提供一条新途径。
发明内容
本发明的目的是解决大蒜经济效益低的问题，提供一种香酥蒜片的加工工艺。
本发明解决其技术问题所采取的技术方案是：
一种香酥蒜片的加工工艺，其特征在于：采用的配方是蒜头100%，β-环糊精0.8%，麦芽糖45%，醋酸32-35%，苯甲酸钠0.065%及适量的茉莉、苹果酸、草莓香精，其加工工艺流程为选料→切蒂、分瓣→脱皮→清洗→切片→浸泡、漂洗→预处理→真空→干燥→调香→冷却→分级→包装，具体操作步骤为：
（1）选料：挑选鳞茎成熟、外衣完整、无虫蛀霉烂且肉质洁白、辛辣味足的蒜头作为原料；
（2）切蒂、分瓣：先用切蒂机切除蒜蒂，然后将其分瓣；
（3）脱皮：将蒜瓣倒入由无机溶剂和表面活性物质配成的去皮剂溶液中，在40-45℃下浸泡5-8分钟，捞出，用清水漂洗干净；
（4）切片：将蒜瓣脱去外膜，用切片机带水切片，切片厚度为2-4mm；
（5）浸泡、漂洗：将蒜片倒入由35%的醋酸、0.8%的β-环糊精及适量氯化镁组成的臭氧剂溶液中，在52-56℃下浸泡4-6小时，捞出，再用清水漂洗；
（6）预处理：先在储糖罐中配制45%的麦芽糖液，添加适量的氯化钠、苹果酸、钙镁盐、桂花浸膏、茉莉，并加入0.065%的苯甲酸钠，混合后经胶体磨处理，然后将脱臭蒜片放入真空浸渍罐内，密闭抽空至0.5-0.7MPa后，打开糖液开关，喷入糖液，维持23-28分钟，充气60分钟；
（7）真空干燥：将预处理后的蒜片在真空度0.065MPa，温度45-48℃下进行真空烘干，干燥时间为4-5小时；
（8）调香：用调味机给烘制好的蒜片喷撒草莓香精，得到草莓果味的香脆蒜皮；
（9）分级包装：将调香后的蒜片冷却后，进行分级，称量包装，用复合塑料薄膜进行真空充气包装。
有益效果：本发明产品色香俱全，香酥脆嫩，风味独特，具有大蒜特有的清香和辛辣；本产品不仅营养价值很高，富含多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力，还具有杀菌排毒、降低血糖和防癌抗癌的功效，是一种绿色健康、营养美味的养生保健食品。
具体实施方式
实施例1：
一种香酥蒜片的加工工艺，具体操作步骤为：
（1）选料：挑选鳞茎成熟、外衣完整、无虫蛀霉烂且肉质洁白、辛辣味足的蒜头作为原料；
（2）切蒂、分瓣：先用不锈钢刀切除蒜蒂，然后将其分瓣；
（3）脱皮：将蒜瓣倒入由无机溶剂和表面活性物质配成的去皮剂溶液中，在52℃下浸泡10分钟，捞出，用清水漂洗干净；
（4）切片：将蒜瓣脱去外膜，用切片机带水切片，切片厚度为5-6mm；
（5）浸泡、漂洗：将蒜片倒入由45%的食醋、0.2%的γ-环糊精及适量氯化镁组成的臭氧剂溶液中，加热煮沸25-30分钟，捞出，再用清水漂洗；
（6）预处理：先在储糖罐中配制62%的果糖液，添加适量的氯化钠、柠檬酸、钙镁盐、甘草浸膏、藿香，并加入0.23%的山梨酸钾，混合后经胶体磨处理，然后将脱臭蒜片放入真空浸渍罐内，密闭抽空至1.2MPa后，打开糖液开关，喷入糖液，维持37-40分钟，充气56分钟；
（7）真空干燥：将预处理后的蒜片在真空度0.27MPa，温度65℃下进行真空烘干，干燥时间为5-7小时；
（8）调香：用调味机给烘制好的蒜片喷撒葡萄香精，得到葡萄果味的香脆蒜皮；
（9）分级包装：将调香后的蒜片冷却后，进行分级，称量包装，用复合塑料薄膜进行真空充气包装。
实施例2：
一种香酥蒜片的加工工艺，具体操作步骤为：
（1）选料：挑选鳞茎成熟、外衣完整、无虫蛀霉烂且肉质洁白、辛辣味足的蒜头作为原料；
（2）切蒂、分瓣：先用切蒂机切除蒜蒂，然后将其分瓣；
（3）脱皮：将蒜瓣倒入由无机溶剂和表面活性物质配成的去皮剂溶液中，在60℃下浸泡15分钟，捞出，用清水漂洗干净；
（4）切片：将蒜瓣脱去外膜，用切片机带水切片，切片厚度为5mm；
（5）浸泡、漂洗：将蒜片倒入由42%的醋酸、0.5%的β-环糊精及适量氯化镁组成的臭氧剂溶液中，在40-45℃下浸泡2-3小时，捞出，再用清水漂洗；
（6）预处理：先在储糖罐中配制65%的蔗糖液，添加适量的氯化钠、苹果酸、钙镁盐、甜菊糖浆、紫苏，并加入0.32%的双乙酸钠，混合后经胶体磨处理，然后将脱臭蒜片放入真空浸渍罐内，密闭抽空至0.03MPa后，打开糖液开关，喷入糖液，维持5-8分钟，充气28分钟；
（7）真空干燥：将预处理后的蒜片在真空度0.046MPa，温度56℃下进行真空烘干，干燥时间为10-12小时；
（8）调香：用调味机给烘制好的蒜片喷撒麦芽酚，得到焦糖味的香脆蒜皮；
（9）分级包装：将调香后的蒜片冷却后，进行分级，称量包装，用复合塑料薄膜进行真空充气包装。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种香酥蒜片的加工工艺，其特征在于：采用的配方是蒜头100%，β-环糊精0.8%，麦芽糖45%，醋酸32-35%，苯甲酸钠0.065%及适量的茉莉、苹果酸、草莓香精，其加工工艺流程为选料→切蒂、分瓣→脱皮→清洗→切片→浸泡、漂洗→预处理→真空→干燥→调香→冷却→分级→包装，具体操作步骤为：
（1）选料：挑选鳞茎成熟、外衣完整、无虫蛀霉烂且肉质洁白、辛辣味足的蒜头作为原料；
（2）切蒂、分瓣：先用切蒂机切除蒜蒂，然后将其分瓣；
（3）脱皮：将蒜瓣倒入由无机溶剂和表面活性物质配成的去皮剂溶液中，在40-45℃下浸泡5-8分钟，捞出，用清水漂洗干净；
（4）切片：将蒜瓣脱去外膜，用切片机带水切片，切片厚度为2-4mm；
（5）浸泡、漂洗：将蒜片倒入由35%的醋酸、0.8%的β-环糊精及适量氯化镁组成的臭氧剂溶液中，在52-56℃下浸泡4-6小时，捞出，再用清水漂洗；
（6）预处理：先在储糖罐中配制45%的麦芽糖液，添加适量的氯化钠、苹果酸、钙镁盐、桂花浸膏、茉莉，并加入0.065%的苯甲酸钠，混合后经胶体磨处理，然后将脱臭蒜片放入真空浸渍罐内，密闭抽空至0.5-0.7MPa后，打开糖液开关，喷入糖液，维持23-28分钟，充气60分钟；
（7）真空干燥：将预处理后的蒜片在真空度0.065MPa，温度45-48℃下进行真空烘干，干燥时间为4-5小时；
（8）调香：用调味机给烘制好的蒜片喷撒草莓香精，得到草莓果味的香脆蒜皮；
（9）分级包装：将调香后的蒜片冷却后，进行分级，称量包装，用复合塑料薄膜进行真空充气包装。
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| CN105146027A (zh) * | 2015-08-08 | 2015-12-16 | 明毅强 | 一种百香果果干片的制作方法 |
| CN106721937A (zh) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | 一种除去表面蜡质后完整脱水的风味蒜子及其制备方法 |
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| CN105146027A (zh) * | 2015-08-08 | 2015-12-16 | 明毅强 | 一种百香果果干片的制作方法 |
| CN106721937A (zh) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | 一种除去表面蜡质后完整脱水的风味蒜子及其制备方法 |
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