CN107981271A - 一种脱水蒜片的加工方法 - Google Patents
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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
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Abstract
本发明公开了一种脱水蒜片的加工方法,先将大蒜除去根蒂,然后进行分瓣、去皮、漂洗、切片,将得到蒜片在氯化钠、氯化钙、柠檬酸和抗坏血酸的水溶液中进行护色预处理,然后经过热风干燥脱除部分水分得到预脱水蒜片,再经过大蒜多糖、蒜氨酸和海藻酸钠的水溶液进行表面处理,最后真空干燥,得到脱水蒜片。本发明既能补充加工中损失的蒜片营养成分又能提升蒜片脱水处理后的韧性、抗氧化性能,减少脱水蒜片的变形、开裂以及变色,有效改善了脱水蒜片的外观质量以及食用品质,加工的脱水蒜片色泽稳定均匀、质地柔韧不易破碎、营养价值高。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种脱水蒜片的加工方法。
背景技术
大蒜集药用和保健成分于一身,具有丰富的营养价值,且有益身体健康,是一种极其重要的农产品,应用十分广泛。我国是全球最主要的大蒜生产国,国内的市场需求量巨大,对于大蒜的品质要求也逐步提高。由于大蒜在贮存和运输过程中容易发芽、腐烂,不易久藏,限制了大蒜的生产和消费。脱水蒜片易于贮存和运输,食用时只要将其浸入清水中即可复原,能保留大蒜原来的色泽、营养和风味,因此,对脱水蒜片进行开发和生产是非常有意义的。
现有的脱水蒜片加工多数采用热风干燥脱水,或者热风干燥与微波干燥等干燥方法结合的方式,大蒜中含有的多种活性成分在清洗、切片以及加热干燥处理时发生大量流失,导致脱水蒜片的营养价值的降低;同时,蒜片脱水后质地松散,容易发生变形、开裂以及变色,这也影响了脱水蒜片的外观质量以及食用品质。因此,需要对现有的脱水蒜片加工技术作出改进,开发色泽稳定均匀、质地柔韧不易破碎、营养价值高的脱水蒜片加工方法。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种色泽稳定均匀、质地柔韧不易破碎、营养价值高的脱水蒜片的加工方法。
本发明是通过以下技术方案实现的:
一种脱水蒜片的加工方法,包括以下步骤:
(1)选用颜色洁白、丰满充实、蒜瓣完整、无虫伤、无霉烂的大蒜头,除去根蒂,然后进行分瓣、去皮、漂洗、切片,得到蒜片;
(2)将0.5-1重量份氯化钠、0.5-1重量份氯化钙、0.3-0.5重量份柠檬酸和0.1-0.15重量份抗坏血酸加入80-100重量份水中溶解均匀,得到预处理液,将步骤(1)得到的蒜片按固液重量比(1-2):(10-15)于所述预处理液中浸泡处理0.5-1h,得到预处理蒜片;
(3)将步骤(2)得到的预处理蒜片经过热风干燥处理1-1.5h,得到预脱水蒜片;
(4)将3-5重量份大蒜多糖、3-5重量份蒜氨酸和0.5-1重量份海藻酸钠加入80-100重量份水中搅拌直至溶解完全,得到表面处理液,将相当于预脱水蒜片重量5-10%的所述表面处理液均匀喷涂于步骤(3)所述预脱水蒜片表面,然后经过真空干燥处理,即得脱水蒜片。
所述步骤(2)中浸泡处理温度为40-55℃。
所述步骤(3)中热风干燥的温度为60-80℃。
所述步骤(4)中真空干燥的条件为30-40℃,0.05-0.1MPa。
所述步骤(4)中真空干燥处理后的脱水蒜片含水量为4-5%。
本发明的优点是:
本发明先将大蒜除去根蒂,然后进行分瓣、去皮、漂洗、切片,将得到蒜片在氯化钠、氯化钙、柠檬酸和抗坏血酸的水溶液中进行护色预处理,然后经过热风干燥脱除部分水分,得到预脱水蒜片,再经过大蒜多糖、蒜氨酸和海藻酸钠的水溶液进行表面处理,一方面达到营养添加的效果,起到补充热风干燥以及切片、漂洗处理中损失的蒜片营养成分的作用;另一方面,上一步护色预处理中残留在蒜片表面的钙离子对大蒜多糖、海藻酸钠具有交联的作用,能通过交联反应使大蒜多糖、海藻酸钠结合在蒜片表面形成保护膜,既能进一步减少后续加工过程中营养成分的流失,又能提升蒜片脱水处理后的韧性、抗氧化性能,减少脱水蒜片的变形、开裂以及变色,有效改善了脱水蒜片的外观质量以及食用品质。
具体实施方式
一种脱水蒜片的加工方法,包括以下步骤:
(1)选用颜色洁白、丰满充实、蒜瓣完整、无虫伤、无霉烂的大蒜头,除去根蒂,然后进行分瓣、去皮、漂洗、切片,得到蒜片;
(2)将0.5重量份氯化钠、0.5重量份氯化钙、0.3重量份柠檬酸和0.1重量份抗坏血酸加入80重量份水中溶解均匀,得到预处理液,将步骤(1)得到的蒜片按固液重量比1:10于所述预处理液中浸泡处理0.5h,得到预处理蒜片;
(3)将步骤(2)得到的预处理蒜片经过热风干燥处理1h,得到预脱水蒜片;
(4)将3重量份大蒜多糖、3重量份蒜氨酸和0.5重量份海藻酸钠加入80重量份水中搅拌直至溶解完全,得到表面处理液,将相当于预脱水蒜片重量5%的所述表面处理液均匀喷涂于步骤(3)所述预脱水蒜片表面,然后经过真空干燥处理,即得脱水蒜片。
所述步骤(2)中浸泡处理温度为40℃。
所述步骤(3)中热风干燥的温度为60℃。
所述步骤(4)中真空干燥的条件为30℃,0.05MPa。
所述步骤(4)中真空干燥处理后的脱水蒜片含水量为4%。
Claims (5)
1.一种脱水蒜片的加工方法,其特征在于,包括以下步骤:
(1)选用颜色洁白、丰满充实、蒜瓣完整、无虫伤、无霉烂的大蒜头,除去根蒂,然后进行分瓣、去皮、漂洗、切片,得到蒜片;
(2)将0.5-1重量份氯化钠、0.5-1重量份氯化钙、0.3-0.5重量份柠檬酸和0.1-0.15重量份抗坏血酸加入80-100重量份水中溶解均匀,得到预处理液,将步骤(1)得到的蒜片按固液重量比(1-2):(10-15)于所述预处理液中浸泡处理0.5-1h,得到预处理蒜片;
(3)将步骤(2)得到的预处理蒜片经过热风干燥处理1-1.5h,得到预脱水蒜片;
(4)将3-5重量份大蒜多糖、3-5重量份蒜氨酸和0.5-1重量份海藻酸钠加入80-100重量份水中搅拌直至溶解完全,得到表面处理液,将相当于预脱水蒜片重量5-10%的所述表面处理液均匀喷涂于步骤(3)所述预脱水蒜片表面,然后经过真空干燥处理,即得脱水蒜片。
2.根据权利要求1所述的一种脱水蒜片的加工方法,其特征在于,所述步骤(2)中浸泡处理温度为40-55℃。
3.根据权利要求1所述的一种脱水蒜片的加工方法,其特征在于,所述步骤(3)中热风干燥的温度为60-80℃。
4.根据权利要求1所述的一种脱水蒜片的加工方法,其特征在于,所述步骤(4)中真空干燥的条件为30-40℃,0.05-0.1MPa。
5.根据权利要求1所述的一种脱水蒜片的加工方法,其特征在于,所述步骤(4)中真空干燥处理后的脱水蒜片含水量为4-5%。
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CN114468250A (zh) * | 2022-01-05 | 2022-05-13 | 山东农业大学 | 一种蒜片超声预处理联合多级变温节能干燥方法 |
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