CN107397168A - 一种洋姜的腌制工艺 - Google Patents
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Abstract
本发明公开了一种洋姜的腌制工艺,包括以下的步骤:(1)预处理;(2)沥水;(3)腌制:将沥过水的洋姜,按照重量份每100份洋姜添加2~5份食用盐、2~8份白酒浸取液,4~7份柠檬酸的标准,将洋姜、食用盐、白酒浸取液和柠檬酸混合拌匀,放入陶瓷罐中,最后加入饮用水,至陶瓷罐中pH为3.5~4,密封腌制20~40天;(4)成品;所述的白酒浸取液是取一定量的大料,将大料粉碎至一定的粒度,在常温下浸泡在一定量的白酒中一段时间制备得到,通过利用柠檬酸的天然的防腐作用来保证产品的质量安全,护色,具有低盐,口味酸甜可口,且无人工的添加剂的特性。
Description
技术领域
本发明涉及食品领域,具体涉及一种洋姜的腌制工艺。
背景技术
洋姜,又名菊芋,是一种菊科向日葵属宿根性草本植物,其地下块茎富含淀粉、菊糖等果糖多聚物,有降低血糖的作用,可以促进糖分分解,使过剩糖分转化为热量,改善体内的脂肪平衡,洋姜对血糖具有双向调节作用,一方面可以使糖尿病患者血糖降低,另一方面又能使低血糖病人血糖升高,且具有利水除湿,清热凉血,益胃和中之功效,可以食用,煮食或熬粥,腌制咸菜。
目前,洋姜的腌制的工程中存在易发黑和霉变的现象,这影响了洋姜的腌制的推广,又影响了洋姜的口味。
发明内容
本发明的目的在于:针对上述洋姜在研制的过程中易发黑,霉变的现象,导致的腌制的洋姜的口味不佳的问题,本发明提供一种洋姜制作工艺。
本发明采用的技术方案如下:
一种洋姜的腌制工艺,包括以下的步骤:
(1)预处理:选取新鲜的洋姜,去除泥土和根须,洗净;
(2)沥水:将洗净的洋姜浸入2%~5%的盐水中,浸置30~60min,取出浸置后的洋姜晾晒3~5天,至洋姜***,沥干水份;
(3)腌制:将沥过水的洋姜,按照重量份每100份洋姜添加2~5份食用盐、2~8份白酒浸取液,4~7份柠檬酸的标准,将洋姜、食用盐、白酒浸取液和柠檬酸混合拌匀,放入陶瓷罐中,最后加入饮用水,至陶瓷罐中pH为3.5~4,密封腌制20~40天;
(4)成品:将腌制好的洋姜真空包装到一定量的包装袋中。
所述的白酒浸取液是取一定量的大料,将大料粉碎至一定的粒度,在常温下浸泡在一定量的白酒中一段时间制备得到。
通过使洋姜沥水,提高洋姜中菊糖的含量,增加了洋姜的甜度,采用柠檬酸、白酒浸取液和少量的食用盐来腌制洋姜,柠檬酸使洋姜的腌制的过程中pH保持在3.5~4,能够有效的杀死洋姜上的细菌,白酒的浸取液中含有黄酮类的化合物能够有效地抑制腌制过程中细菌的生成,且白酒中的乙醇能够保护洋姜的颜色,减少了洋姜发黑和霉变。
优选地,所述的步骤(1)的预处理中,将洋姜切成5~8cm的小段。
优选地,所述的白酒浸取液,是取50~80g的大料,将大料粉碎至0.3~2mm粒度,在常温下在300~500mL的白酒中浸泡10~25天时间,制备得白酒浸取液;
优选地,所述的白酒含有乙醇的量为28~37%。
优选地,所述的步骤(3)中食用盐、白酒浸取液和柠檬酸依次添加到添加到白瓷罐中。
优选地,所述的柠檬酸的酸度为3.1。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1.本发明与传统的洋姜的腌制工艺相比,本制作方法通过利用柠檬酸的天然的防腐作用来保证产品的质量安全,具有低盐,口味酸甜可口,且无人工的添加剂的特性;
2.本发明采用白酒浸大料浸取液,使白酒浸取液中含有适量的黄酮类化合物,能够对多种细菌有较强的抑制作用,避免了细菌导致的洋姜再腌制过程中的霉变,且白酒中的含有的乙醇可以保护洋姜的颜色;
3.本发明通过才采用将大料粉碎至较小的粒度,利于快速的浸泡出大料中的黄酮类的化合物;
4.本发明通过采用食用盐、白酒浸取液、柠檬酸依次加入洋姜中,能够使洋姜在腌制之前充分的杀菌,在腌制的过程中可以抑制细菌的生成,减少了洋姜的霉变。
具体实施方式
本说明书中公开的所有特征,或公开的所有方法或过程中的步骤,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
实施例1
一种洋姜的腌制工艺,包括以下的步骤:
(1)预处理:选取新鲜的洋姜,去除泥土和根须,洗净,将洋姜切成5~8cm的小段;
(2)沥水:将洗净的洋姜浸入2%的盐水中,浸置30min,取出浸置后的洋姜晾晒3天,至洋姜***,使洋姜表面的水和内部的沥出;
(3)腌制:将沥过水的洋姜,按照重量份每100份洋姜添加2~5份食用盐、2~8份白酒浸取液,4~7份柠檬酸的标准,将洋姜、食用盐、白酒浸取液和柠檬酸混合拌匀,放入陶瓷罐中,最后加入饮用水,至陶瓷罐中pH为3.5,密封腌制20天;
(4)成品:将腌制好的洋姜真空包装到一定容量的包装袋中。
所述的白酒浸取液是取50g的大料,将大料粉碎至0.3~2mm粒度,在常温下浸泡在300mL的白酒中10天制备得到。
所述的白酒含有乙醇的量为28~37%;所述的步骤(3)中食用盐、白酒浸取液和柠檬酸依次添加到添加到白瓷罐中;所述的柠檬酸的酸度为3.1。
本实施例通过使洋姜沥水,提高了洋姜中菊糖的含量,增加了洋姜的甜度,采用柠檬酸、白酒浸取液和少量的食用盐来腌制洋姜,柠檬酸使洋姜的腌制的过程中pH在3.5左右,有效的杀死细菌,白酒浸取液中含有黄酮类的物质能够抑制细菌的生成,且白酒中的乙醇能够保护洋姜的颜色,减少了洋姜发黑和霉变,使腌制的洋姜既具有防霉变的功能,又具有具有低盐,口味酸甜可口的风味,采用的抽真空的的保存方式,保质期较长。
实施例2
一种洋姜的腌制工艺,包括以下的步骤:
(1)预处理:选取新鲜的洋姜,去除泥土和根须,洗净,将洋姜切成5~8cm的小段;
(2)沥水:将洗净的洋姜浸入3%的盐水中,浸置40min,取出浸置后的洋姜晾晒4天,至洋姜***,使洋姜表面的水和内部的沥出;
(3)腌制:将沥过水的洋姜,按照重量份每100份洋姜添加3份食用盐、5份白酒浸取液,5份柠檬酸的标准,将洋姜、食用盐、白酒浸取液和柠檬酸混合拌匀,放入陶瓷罐中,最后加入饮用水,至陶瓷罐中pH为3.7,密封腌制30天;
(4)成品:将腌制好的洋姜真空包装到一定量的包装袋中。
所述的白酒浸取液是取60g的大料,将大料粉碎至1mm粒度,在常温下浸泡在400mL的白酒中18天制备得到。
所述的白酒含有乙醇的量为28~37%;所述的步骤(3)中食用盐、白酒浸取液和柠檬酸依次添加到添加到白瓷罐中;所述的柠檬酸的酸度为3.1。
本实施例通过使洋姜沥水,提高了洋姜中菊糖的含量,增加了洋姜的甜度,采用柠檬酸、白酒浸取液和少量的食用盐来腌制洋姜,柠檬酸使洋姜的腌制的过程中pH在3.7左右,有效的杀死细菌,白酒的浸取液中含有黄酮类的物质能够抑制细菌的生成,且白酒中的乙醇能够保护洋姜的颜色,减少了洋姜发黑和霉变,使腌制的洋姜既具有防霉变的功能,又具有具有低盐,口味酸甜可口的风味,采用采用的抽真空的的保存方式,保质期较长。
实施例3
一种洋姜的腌制工艺,包括以下的步骤:
(1)预处理:选取新鲜的洋姜,去除泥土和根须,洗净,将洋姜切成5~8cm的小段;
(2)沥水:将洗净的洋姜浸入4%的盐水中,浸置50min,取出浸置后的洋姜晾晒4天,至洋姜***,使洋姜表面的水和内部的沥出;
(3)腌制:将沥过水的洋姜,按照重量份每100份洋姜添加4份食用盐、6份白酒浸取液,6份柠檬酸的标准,将洋姜、食用盐、白酒浸取液和柠檬酸混合拌匀,放入陶瓷罐中,最后加入饮用水,至陶瓷罐中pH为3.9,密封腌制35天;
(4)成品:将腌制好的洋姜真空包装到一定量的包装袋中。
所述的白酒浸取液是取70g的大料,将大料粉碎至1.5mm粒度,在常温下浸泡在450mL的白酒中22天制备得到。
所述的白酒含有乙醇的量为28~37%;所述的步骤(3)中食用盐、白酒浸取液和柠檬酸依次添加到添加到白瓷罐中;所述的柠檬酸的酸度为3.1。
本实施例通过使洋姜沥水,提高了洋姜中菊糖的含量,增加了洋姜的甜度,采用柠檬酸、白酒浸取液和少量的食用盐来腌制洋姜,柠檬酸使洋姜的腌制的过程中pH在3.9左右,有效的杀死细菌,白酒的浸取液中含有黄酮类的物质能够抑制细菌的生成,且白酒中的乙醇能够保护洋姜的颜色,减少了洋姜发黑和霉变,使腌制的洋姜既具有防霉变的功能,又具有具有低盐,口味酸甜可口的风味,采用的抽真空的的保存方式,保质期较长。
实施例4
一种洋姜的腌制工艺,包括以下的步骤:
(1)预处理:选取新鲜的洋姜,去除泥土和根须,洗净,将洋姜切成5~8cm的小段;
(2)沥水:将洗净的洋姜浸入5%的盐水中,浸置60min,取出浸置后的洋姜晾晒5天,至洋姜***,使洋姜表面的水和内部的沥出;
(3)腌制:将沥过水的洋姜,按照重量份每100份洋姜添加5份食用盐、8份白酒浸取液,7份柠檬酸的标准,将洋姜、食用盐、白酒浸取液和柠檬酸混合拌匀,放入陶瓷罐中,最后加入饮用水,至陶瓷罐中pH为4,密封腌制40天;
(4)成品:将腌制好的洋姜真空包装到一定容量的包装袋中。
所述的白酒浸取液是取80g的大料,将大料粉碎至2mm粒度,在常温下浸泡在500mL的白酒中25天制备得到。
所述的白酒含有乙醇的量为28~37%;所述的步骤(3)中食用盐、白酒浸取液和柠檬酸依次添加到添加到白瓷罐中;所述的柠檬酸的酸度为3.1。
本实施例通过使洋姜沥水,提高了洋姜中菊糖的含量,增加了洋姜的甜度,采用柠檬酸、白酒浸取液和少量的食用盐来腌制洋姜,柠檬酸使洋姜的腌制的过程中pH在4左右,有效的杀死细菌,白酒的浸取液中含有黄酮类的物质能够抑制细菌的生成,且白酒中的乙醇能够保护洋姜的颜色,减少了洋姜发黑和霉变,使腌制的洋姜既具有防霉变的功能,又具有具有低盐,口味酸甜可口的风味,采用的抽真空的的保存方式,保质期较长。
上述实施例1至实施例4所述的保质期以及霉变率数据见表1。
表1腌制的洋姜的保质期以及霉变率
从表1可以看出,随着腌制时间的延长,洋姜的保质期随着增长,由于柠檬酸和白酒浸取液的存在,腌制的洋姜在保质期内没有霉变发生。
以上仅是本发明的优选实施方式,应当指出的是,上述优选实施方式不应视为对本发明的限制,本发明的保护范围应当以权利要求所限定的范围为准。对于本技术领域的普通技术人员来说,在不脱离本发明的精神和范围内,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.一种洋姜的腌制工艺,其特征在于,包括以下的步骤:
(1)预处理:选取新鲜的洋姜,去除泥土和根须,洗净;
(2)沥水:将洗净的洋姜浸入2%~5%的盐水中,浸置30~60min,取出浸置后的洋姜晾晒3~5天,至洋姜***,沥干水分;
(3)腌制:将沥过水的洋姜,按照重量份每100份洋姜添加2~5份食用盐、2~8份白酒浸取液,4~7份柠檬酸的标准,将洋姜、食用盐、白酒浸取液和柠檬酸混合拌匀,放入陶瓷罐中,最后加入饮用水,至陶瓷罐中pH为3.5~4,密封腌制20~40天;
(4)成品:将腌制好的洋姜真空包装到一定容量的包装袋中。
所述的白酒浸取液是取一定量的大料,将大料粉碎至一定的粒度,在常温下浸泡在一定量的白酒中一段时间制备得到。
2.根据权利要求1所述的一种洋姜的腌制工艺,其特征在于,所述的步骤(1)的预处理中,将洋姜切成5~8cm的小段。
3.根据权利要求1所述的一种洋姜的腌制工艺,其特征在于,所述的白酒浸取液,是取50~80g的大料,将大料粉碎至0.3~2mm粒度,在常温下在300~500mL的白酒中浸泡10~25天时间,制备得白酒浸取液。
4.根据权利要求1或3所述的一种洋姜的腌制工艺,其特征在于,所述的白酒含有乙醇的重量百分数为28~37%。
5.根据权利要求1所述的一种洋姜的腌制工艺,其特征在于,所述的步骤(3)中食用盐、白酒浸取液和柠檬酸依次添加到添加到白瓷罐中。
6.根据权利要求1或5所述的一种洋姜的腌制工艺,其特征在于,所述的柠檬酸的酸度为3.1。
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