CN112535204A - 一种全程多段协同杀菌保鲜筇竹笋丝的方法 - Google Patents
一种全程多段协同杀菌保鲜筇竹笋丝的方法 Download PDFInfo
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- CN112535204A CN112535204A CN202011395412.1A CN202011395412A CN112535204A CN 112535204 A CN112535204 A CN 112535204A CN 202011395412 A CN202011395412 A CN 202011395412A CN 112535204 A CN112535204 A CN 112535204A
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- tumidinoda
- bamboo shoot
- filament
- bamboo
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Classifications
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- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种全程多段协同杀菌保鲜筇竹笋丝的方法,将筇竹笋带壳漂烫,然后去壳放入漂烫杀青机进行蒸煮杀青,整颗或半切后再进行护色和护脆,复合护色液是维生素C、D‑异抗坏血酸、氯化钠、柠檬酸按照一定比例溶解在水中制成,护脆剂是氯化钙、海藻酸钠、果胶按照一定比例溶解在水中制成;然后进行切丝,腌渍去除苦味,拌料,真空包装后进行超高压处理、预冷及液氮速冻处理,低温冻藏实现长期贮藏。该方法可以延长筇竹笋丝贮藏时间至2年,提高保鲜效果,使原料原有的功能成分得到较好的保存,颜色、硬度接近新鲜竹笋,口感好,产品安全,无硫残留。
Description
技术领域
本发明涉及一种全程多段协同杀菌保鲜筇竹笋丝的方法,更具体地,本发明涉及长期贮藏筇竹笋丝川菜专用预处理原料全程多段协同杀菌保鲜技术与加工方法。
背景技术
筇竹属禾本科竹亚科筇竹属,中小型笋材两用混生竹类,是被列入第一批《中国珍稀濒危保护植物目录》的两个稀有竹种之一,国家三级保护竹种。筇竹笋作为一种天然蔬菜,营养丰富,具有高蛋白、高膳食纤维、低脂肪和低热量的营养特点,还富含矿物质、氨基酸及多种维生素和微量元素等。筇竹笋性甘、治消渴、利尿、清肺和化痰,不仅对浮肿、腹水急性肾炎、喘咳等有一定的疗效,还具有抗癌、防癌、抗衰老的保健功能,因此常被用来做川菜原料,深受人们喜爱。筇竹笋采收期多集中在春夏高温高湿之际,笋体采后生命力旺盛,生理环境的变化会加速其木质化进程,此外筇竹笋中的酚类物质(单宁、酪氨酸等)会氧化成醌类物质而导致笋肉褐变,常温下2-3d即失去商品价值和食用价值。而鲜切筇竹笋丝由于机械损伤,颜色、硬度、风味和水分等感官品质快速下降,导致其褐变更快,贮藏时间更短。目前,常用的竹笋保鲜技术有速冻保鲜、气调保鲜、辐照保鲜及化学保鲜剂保鲜等,然而市场上大多数是使用单一的保鲜技术进行竹笋丝保鲜与加工,存在着保鲜时间短,产品安全性低,营养成分流失及食用口感下降等问题。此外,近年来人们对天然食品的需求量不断增大,食品安全意识不断增强,再加上目前筇竹笋在国内外市场上商品价值较高,对相关产品质量提出了更高的要求,因此急需开发有效的筇竹笋贮藏保鲜技术来解决上述弊端,为川菜的研发提供更优质的预处理原料。
发明内容
本发明克服了现有技术的不足,提供一种全程多段协同杀菌保鲜筇竹笋丝的方法,以期望提供一种能长期有效维持筇竹笋丝原有品质的保鲜加工技术。
为了达到上述目的,本发明的一种实施方式采用以下技术方案:
一种全程多段协同杀菌保鲜筇竹笋丝的方法,它包括以下步骤:
(1)将筇竹笋带壳漂烫;
(2)剥去笋壳、笋衣,然后高温蒸煮杀青25-35min,温度为95-100℃,冷却;将整颗或对半切的筇竹笋置于复合护色液中浸泡30-40min,然后再放入复合护脆剂中浸泡25-35min进行保脆,沥干;
(3)将筇竹笋切丝,放入浓度为5%的食用粗盐溶液中腌渍2-3h去苦味,清水冲洗,再用清水浸泡10-12h,每3-4h换一次水;
(4)在筇竹笋丝中加入调味料并拌匀,真空包装;将包装后的筇竹笋丝进行超高压处理,即升压到300-400Mpa并保压10-15min,升压速率为100MPa/min;
(5)将筇竹笋丝放入0-4℃冷库中进行预冷却使筇竹笋丝的温度降到10℃以下,然后利用液氮速冻,速冻温度为-90℃至-120℃,速冻时间为5-15min,速冻至包装后的筇竹笋丝中心温度≤-18℃,然后入库-18℃贮藏。
本发明使用的筇竹笋为采挖的新鲜筇竹笋,将采挖后的新鲜筇竹笋用全自动喷淋清洗机清洗干净后再带壳漂烫。所述筇竹笋带壳漂烫的方法是将筇竹笋用98~100℃热水漂烫3~5min,每两分钟更换一次漂烫水;流动水喷淋使筇竹笋冷却至室温,经振动筛流水线沥水。
本发明进行带壳漂烫,漂烫后再去壳蒸煮杀青。筇竹笋带壳漂烫及去壳蒸煮杀青,钝化了筇竹笋组织中酶的活性,并杀死大部分附着于笋体表面的微生物,抑制了笋肉的木质化及褐变进程,防止了微生物污染及其新鲜度的降低,便于后面进一步保鲜加工处理。
筇竹笋采挖时会带有老根,无法食用,因此在利用剥壳机剥去笋壳,并人工除去笋衣后,应当切掉老根,在气泡清洗机上用流动水清洗去除笋屑等杂质异物,然后再进行蒸煮杀青。蒸煮杀青在漂烫杀青机中完成,蒸煮杀青完成后的冷却是在常温流动水中自然冷却。
本发明在蒸煮杀青后,并没有立即切笋丝,而是先以整颗或对半切的筇竹笋进行护色和护脆,防止切丝过程中机械损伤使筇竹笋丝褐变严重及水分流失脆度下降,护脆后再切笋丝。所述的复合护色液按质量百分含量计量,包括:维生素C 0.15%-0.18%、D-异抗坏血酸0.13%-0.15%、氯化钠0.65%-0.70%、柠檬酸0.40%-0.45%。所述的复合护脆剂按质量百分含量计量,包括:氯化钙2%-3%、海藻酸钠2%-3%、果胶4%-5%。复合护色液和复合护脆剂以上述成分及水按比例配制而成。采用无硫护色液及护脆液浸泡处理,利于后续处理及贮藏期间的护色与保脆,且取代了传统的含硫护色剂进行护色保鲜,提高了产品的安全性,保鲜效果更佳。
筇竹笋丝带有一定的苦味,要使用粗盐腌渍去苦,腌渍后用清水冲洗,一方面冲洗掉带苦味的水,另一方面冲洗掉多余的盐,防止筇竹笋丝盐分过重。冲洗后需要用水浸泡10-12h,并且期间多次换水,目的是使筇竹笋丝内部的苦味物质和盐分释放到水中,多次换水有利于除去更多的苦味物质和盐分。使用浓度为5%的食用粗盐溶液腌渍筇竹笋丝,不但能够将笋丝中的酪氨酸、生物碱、鞣质等带苦味的物质溶出,去除筇竹笋丝的苦味,而且在经过后续的清水冲洗和浸泡后能够将盐分洗脱,保持筇竹笋丝内外盐分一致。
将去除苦味的筇竹笋丝用调味料调味,筇竹笋丝与调味料的重量比为200:15-18。所述的调味料按重量份计量包括:辣椒油10-12份、食醋2-3份、酱油2-3份、大蒜0.5-0.8份、生姜0.5-0.8份、食盐0.2-0.3份、香精0.1-0.2份。所述的辣椒油按照以下重量份数的原料比例制成:菜籽油450-500份、豆瓣酱200-250份、干辣椒90-100份、花生碎90-100份、芝麻25-30份、生姜15-18份、鲜葱10-15份、八角10-12份、草果8-10份、小茴香8-10份、三奈8-10份、桂皮3-5份、砂仁3-5份、陈皮2-3份、香叶2-3份、白寇2-3份、荜茇2-3份、青花椒5-6份、食盐10-15份、味精3-8份。辣椒油采用常规的制作方法制成。
采用食用粗盐对筇竹笋丝进行腌渍,彻底去除了竹笋的苦味,后使用辣椒油等进行调味,提高了产品整体风味及食用品质,为后期直接用于川菜加工提供便利。
调味后的筇竹笋丝采用真空/充气包装机进行真空包装,为保证真空密封完全,所述真空/充气包装机的工艺参数为:抽气时间20s,加热时间2s,时间功能调控5s,加热温度为高温,内部时间5s,减压阀0.1mp。
包装后的筇竹笋丝进行超高压处理,可采用超高压食品处理设备完成,对该设备设置参数,控制升压速度100MPa/min,最终压力300-400MPa,保压时间10-15min,压箱内温度20-25℃,加压介质为水。超高压处理后的筇竹笋丝的温度一般20-25℃,不立即放入低温贮藏库,而是放入0-4℃冷库中进行预冷,先将筇竹笋丝的温度降低到10℃以下,然后再利用液氮速冻机速冻。速冻机温度降至速冻温度开始进样,速冻至物料中心温度≤-18℃,成品入-18℃冷库贮藏。
采用超高压技术先对真空包装笋丝进行处理,一方面能使大多数微生物基本灭活,与筇竹笋木质化进程相关的酶的活性被钝化,有效防止了酶促褐变的发生,且低温不会破坏共价键,对小分子物质的影响较小,使筇竹笋丝本身的颜色和营养物质得到最大保留。另一方面超高压还会激活或者降低某些与风味相关的酶的活性,使整体的香气物质种类和含量发生改变,从而改善风味,接近于新鲜筇竹笋。
速冻处理前进行预冷,使物料温度接近冻结点,加快了冻结速度。采用液氮速冻短时间内进行快速冻结,显著抑制了笋体内水分重新分布现象的发生,形成冰晶的速率快且晶体小,对细胞组织的损伤小,解冻时水分流失少,在长期贮藏过程中最大程度的保证了速冻笋丝的可逆性和原有品质。
筇竹笋丝川菜专用预处理原料采用全程多段协同杀菌保鲜技术,关键步骤为:先对新鲜筇竹笋进行漂烫,剥壳,放入漂烫杀青机进行蒸煮杀青,整颗或半切后再进行护色和护脆,然后进行切丝,腌渍去除苦味,拌料,真空包装后进行超高压及液氮速冻处理,低温冻藏实现长期贮藏。
新保鲜技术可以延长筇竹笋丝贮藏时间至2年,提高保鲜效果,使原料原有的功能成分得到较好的保存,且能够保存产品的色泽与口感,促进筇竹笋产业技术的扩大发展,为川菜加工提供了大批量优质预处理原料。更为重要的是,新保鲜加工技术避免传统硫处理的残留超标和环境污染技术,产品安全,无硫残留,无任何添加剂,食用安全、方便,营养丰富,在满足营养的前提下更有效的满足大家对筇竹笋精深加工的不同需求,符合现代食品行业发展的趋势。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
将采挖后的新鲜筇竹笋用全自动喷淋清洗机清洗干净,清洗后的筇竹笋用98~100℃热水漂烫4min,漂烫水每两分钟更换一次。漂烫后的筇竹笋采用流动水喷淋冷却至室温,经振动筛流水线沥去水分。
用剥壳机剥去笋壳,人工除去笋衣,切掉老根,在气泡清洗机上用流动水清洗去除笋屑等杂质异物,清洗后的筇竹笋放入漂烫杀青机进行30min的高温蒸煮杀青处理(温度在95-100℃范围内),杀青结束后在常温流动水中自然冷却。
冷却后将整颗或对半切的筇竹笋置于复合护色液中浸泡35min,复合护色液配方为:维生素C浓度为0.16%、D-异抗坏血酸浓度为0.14%、氯化钠浓度为0.68%、柠檬酸浓度为0.43%。再放入复合护脆剂中浸泡30min进行保脆,沥干,复合护脆剂配方为:氯化钙浓度为2.5%、海藻酸钠浓度为2.5%、果胶浓度为4.5%。
将筇竹笋切丝后去苦味,方法是将筇竹笋丝放入浓度为5%的食用粗盐溶液中腌渍2.5h,清水冲洗,再用清水浸泡11h,每3.5h换一次水。将去苦后的筇竹笋丝中加入调味料并搅拌混合25min。筇竹笋丝与调味料的重量比为200:16。调味料由以下重量份数的原料组成:辣椒油11份、食醋2.5份、酱油2.5份、大蒜0.6份、生姜0.6份、食盐0.2份、香精0.2份。辣椒油由以下重量份数的原料制成:菜籽油475份、豆瓣酱225份、干辣椒95份、花生碎95份、芝麻28份、生姜16份、鲜葱13份、八角11份、草果9份、小茴香9份、三奈9份、桂皮4份、砂仁4份、陈皮2.5份、香叶2.5份、白寇2.5份、荜茇2.5份、青花椒5.5份、食盐13份、味精4份。
调味后的筇竹笋丝采用真空/充气包装机进行真空包装,真空/充气包装机工艺参数为:抽气时间20s,加热时间2s,时间功能调控5s,加热温度为高温,内部时间5s,减压阀0.1mp。将真空包装的竹笋置于超高压食品处理设备中,控制升压速率为100MPa/min,最终压力350MPa,保压时间12min,压箱内温度22℃,加压介质为水。超高压处理后的筇竹笋丝放入0-4℃冷库中进行预冷却,冷却后物料温度为8℃。预冷后的产品置于液氮速冻机速冻,设置液氮速冻机的速冻温度为-90℃,速冻时间为15min,速冻机温度降至速冻温度-90℃时开始进样,速冻15min后,物料中心温度为-18℃,成品入-18℃冷库贮藏。
实施例2
将采挖后的新鲜筇竹笋用全自动喷淋清洗机清洗干净,清洗后的筇竹笋用98~100℃热水漂烫5min,漂烫水每两分钟更换一次。漂烫后的筇竹笋采用流动水喷淋冷却至室温,经振动筛流水线沥去水分。
用剥壳机剥去笋壳,人工除去笋衣,切掉老根,在气泡清洗机上用流动水清洗去除笋屑等杂质异物,清洗后的筇竹笋放入漂烫杀青机进行30min的高温蒸煮杀青处理(95-100℃),杀青结束后在常温流动水中自然冷却。
冷却后将整颗或对半切的筇竹笋置于复合护色液中浸泡30min,复合护色液配方为:维生素C浓度为0.18%、D-异抗坏血酸浓度为0.15%、氯化钠浓度为0.70%、柠檬酸浓度为0.45%。再放入复合护脆剂中浸泡25min进行保脆,沥干,复合护脆剂配方为:氯化钙浓度为3%、海藻酸钠浓度为3%、果胶浓度为5%。
将筇竹笋切丝后去苦味,方法是将筇竹笋丝放入浓度为5%的食用粗盐溶液中腌渍2h,清水冲洗,再用清水浸泡10h,每3h换一次水。将去苦后的筇竹笋丝中加入调味料并搅拌混合20min。筇竹笋丝与调味料的重量比为200:15。调味料由以下重量份数的原料组成:辣椒油12份、食醋3份、酱油3份、大蒜0.8份、生姜0.5份、食盐0.2份、香精0.1份。辣椒油由以下重量份数的原料制成:菜籽油480份、豆瓣酱240份、干辣椒100份、花生碎90份、芝麻30份、生姜17份、鲜葱12份、八角10份、草果10份、小茴香10份、三奈10份、桂皮5份、砂仁5份、陈皮3份、香叶3份、白寇3份、荜茇3份、青花椒6份、食盐14份、味精7份。
调味后的筇竹笋丝采用真空/充气包装机进行真空包装,真空/充气包装机工艺参数为:抽气时间20s,加热时间2s,时间功能调控5s,加热温度为高温,内部时间5s,减压阀0.1mp。将真空包装的竹笋置于超高压食品处理设备中,控制升压速度100MPa/min,最终压力400MPa,保压时间10min,压箱内温度25℃,加压介质为水。超高压处理后的筇竹笋丝放入0-4℃冷库中进行预冷却,冷却后物料温度为9℃。预冷后的产品置于液氮速冻机速冻,设置速冻温度为-120℃,速冻时间为5min,速冻机温度降至速冻温度开始进样,速冻完成后,物料中心温度降至-18℃,成品入-18℃冷库贮藏。
实施例3
取实施例1中杀青处理后的竹笋置于不同护色液中浸泡30min,沥干,真空包装后进行超高压处理,成品于室温下放置15天后取出,采用精密色差仪在黑暗条件下对竹笋同一位置的颜色进行测定,每组重复测定三次,取平均值,结果如表1,对照组为未浸泡护色的产品。
表1不同护色剂对筇竹笋的颜色影响
由表1可知,未进行护色的竹笋(对照组),放置15天后发生严重褐变;用单一的护色液进行护色,护色效果不显著,竹笋褐变程度较严重,L*值在60-70之间;采用复合护色液进行护色的竹笋L*值为87.15,颜色接近新鲜竹笋,表明采用复合护色液护色效果最好。
实施例1杀青处理后的竹笋置于不同护脆液中浸泡30分钟(氯化钙组、海藻酸钠组、果胶组的护脆液浓度与实施例1复合护脆剂相同),沥干,真空包装后进行超高压处理,成品于室温下放置15天后取出测定其硬度。硬度的测定方法如下:将同一位置的竹笋切成长2cm,宽2cm,高5mm的规格,置于质构仪P36R探头下做质构分析测试。质构仪参数如下:测前速度:2mm/s,测试速率:1mm/s;返回速度:2mm/s;触发力:5g;压缩程度:70%;数据采集速率:400pps。每个样品测试重复5次,取平均值,结果如表2,对照组为未浸泡护脆的产品。
表2不同护脆剂对筇竹笋的硬度影响
组别 | 氯化钙 | 海藻酸钠 | 果胶 | 复合护脆剂 | 对照 | 新鲜竹笋 |
硬度/N | 4.71 | 4.98 | 4.86 | 4.35 | 5.59 | 4.18 |
由表2可知,未进行护脆的竹笋放置15天后木质化严重,硬度值显著增加;用单一的护脆液进行护脆,在一定程度上抑制了竹笋硬度值的增加,有明显的护脆效果;采用复合护脆液进行护脆的竹笋硬度值为4.35,与新鲜竹笋的硬度值差异较小,护脆效果最佳。
取实施例1真空包装后的筇竹笋丝,不进行超高压处理,直接液氮速冻处理至-18℃后在该温度下贮藏,作为对照组。取实施例1生产的筇竹笋丝成品作为处理组,两组都在-18℃贮藏24个月,然后取出处理组与对照组,采用微波解冻法解冻至中心温度为4℃左右,进行品质测定,结果如表3。
各品质指标测定方法如下:
(1)L*值和硬度值的测定方法同参照实施例3。
(2)可溶性蛋白含量
以牛血清蛋白为标准品,采用考马斯亮蓝法测定。标准曲线制作:分别吸取蛋白质标准溶液0、0.03、0.06、0.12、0.24、0.48、0.72、0.84、0.96mL于10mL的比色管中,分别加入蒸馏水1.00、0.97、0.94、0.88、0.76、0.52、0.28、0.16、0.04mL,再分别加入5mL考马斯亮蓝G-250溶液,振荡混匀,静置2min,于595nm处测定吸光度。以吸光度为纵坐标,标准蛋白质浓度(mg/mL)为横坐标,绘制标准曲线y=7.628x+0.4931(R2=0.992)。可溶性蛋白含量测定:称取1g粉碎后竹笋丝样品,用85mL蒸馏水洗入100mL容量瓶中,超声提15min,用蒸馏水定容至刻度。取10mL溶液于离心管内,4000r/min离心15min,上清液为试样待测液。吸取0.5mL试样待测液,置于10mL的比色管中,加入0.5mL蒸馏水,再加入5mL考马斯亮蓝G-250溶液,振荡混匀,静置5min,于595nm处测定吸光度,并按公式计算可溶性蛋白含量:
式中:W为可溶性蛋白含量,mg/g;c为可溶性蛋白质量浓度,mg/mL;v为可溶性蛋白提取液体积,mL;m为竹笋干样品质量,g。
(3)维生素C含量
采用高效液相色谱法测定。5g竹笋丝用20mL 20g/L偏磷酸溶液溶解,超声提取5min后于4000r/min离心5min,取上清液过0.45μm水相滤膜待测。色谱条件:C18色谱柱(250mm×4.6mm,5μm);流动相A:0.01mol/L磷酸二氢钾缓冲液(用磷酸调节pH值至2.55);流动相B:无水甲醇;洗脱条件:97%流动相A,等梯度洗脱;柱温:30℃;流速:0.6mL/min;检测波长210nm;进样量10μL。
(4)多酚氧化酶、过氧化氢酶和过氧化物酶含量
酶液制取:取10g笋肉,立即放入20mL冰水浴的磷酸钠缓冲液(0.1mol/L,pH7.0,含2.5%聚乙烯吡咯烷酮),用打浆机打成匀浆,浆液经离心(4000r,15min)后,取上清液作为待测酶液,置于4℃下贮藏。
多酚氧化酶活性的测定:采用邻苯二酚法对竹笋的PPO活性进行测定。反应体系含0.1mL粗酶提取液、2mL0.05mol/L邻苯二酚和0.01mL0.15%H2O2,加入H2O2后启动反应,空白液以蒸馏水代替原酶液,测1min内470nm处吸光值变化,最后计算酶活力。每毫升酶液每分钟使吸光值增加0.001为1个酶活力单位(U)。重复3次,结果取平均值。
过氧化氢酶活性的测定:反应体系含0.1mL酶液、lmL0.1mol/L过氧化氢和2.5mL缓冲液(PH7.0),加入过氧化氢后启动反应。测2min内240nm处吸光值变化。每毫升酶液每分钟使吸光值增加0.001为1个酶活力单位(U)。重复3次,结果取平均值。
过氧化物酶活性的测定:采用消光值法测定POD活性。酶液制取参照上述方法,反应体系含2mL缓冲液、1mL0.05mol/L愈创木酚和0.2mL酶液,空白液以蒸馏水代替原酶液,在420nm处检测1min吸光值的变化,最后计算酶活力。每毫升酶液每分钟使吸光值增加0.001为1个酶活力单位(U)。重复3次,结果取平均值。
(5)丙二醛含量
采用硫代巴比妥酸(TBA)的方法进行测定,精确称取5g样品用50mL浓度为10%的三氯乙酸冰浴研磨,然后在4℃下,4000r/min离心15min,取2mL上清液和2mL0.6%的TBA溶液,混匀后,沸水浴15min,用冷水将溶液温度迅速降至室温,然后4℃下,5000r/min离心10min。分别在532nm和600nm处测定上清液的吸光率。重复3次,结果取平均值。
式中,A532和A600分别为532nm和600nm处吸光度。V1为反应后溶液的总体积,V为抽提液的总体积,V2为提取液的体积,W为样品的重量。
(6)粗纤维含量
称取5g左右(M1)样品,干燥研碎转入玻璃坩埚(M2)中,将样品放置于粗纤维测定仪上。首先加入煮沸的0.640mol/L的硫酸溶液到150mL的刻度,加热使微沸,维持10min,然后用沸水充分清洗3次。接下来加入150mL煮沸的0.556mol/L的氢氧化钾溶液,加热使微沸,维持10min,然后分别用沸水洗3次,冷水清洗1次,丙酮清洗3次。105℃的烘箱中烘干,放入干燥器中冷却至室温称重(M3)。每组重复3次测量取平均值。
(7)木质素含量
随机称取5g笋肉(含不可食部分),匀浆后烘干至恒重。在干样中加入50mL热水,冷却后再加入86%硫酸75mL,在室温下搅拌4-5h,再加500mL蒸馏水煮沸1h,用预先称量好的砂心漏斗过滤,并用蒸馏水反复冲洗,直至洗液与10%氯化钡无白色沉淀产生,烘干至恒重。每组重复3次测量取平均值。
表3筇竹笋丝不同速冻加工工艺产品的品质比较
由表3可知,与新鲜竹笋相比,直接速冻处理的产品酶的活性增加,木质化加快,木质素与纤维素含量均增加,硬度值增大,可溶性蛋白与维生素C含量减少,口感较差;超高压结合速冻处理的产品酶活性降低,L*值、硬度、木质素及粗纤维含量与新鲜竹笋相比均无显著差异,可溶性蛋白及维生素C含量略微下降,产品整体保鲜效果较好。说明超高压结合速冻处理,能有效抑制与木质化进程相关的酶的活性,降低营养物质的损失,维持产品的感官品质,实现长期贮藏。
尽管这里参照本发明的解释性实施例对本发明进行了描述,但是,应该理解,本领域技术人员可以设计出很多其他的修改和实施方式,这些修改和实施方式将落在本申请公开的原则范围和精神之内。
Claims (9)
1.一种全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于包括以下步骤:
(1)将筇竹笋带壳漂烫;
(2)剥去笋壳、笋衣,然后高温蒸煮杀青25-35min,温度为95-100℃,冷却;将整颗或对半切的筇竹笋置于复合护色液中浸泡30-40min,然后再放入复合护脆剂中浸泡25-35min进行保脆,沥干;
(3)将筇竹笋切丝,放入浓度为5%的食用粗盐溶液中腌渍2-3h去苦味,清水冲洗,再用清水浸泡10-12h,每3-4h换一次水;
(4)在筇竹笋丝中加入调味料并拌匀,真空包装;将包装后的筇竹笋丝进行超高压处理,即升压到300-400Mpa并保压10-15min,升压速率为100MPa/min;
(5)将筇竹笋丝放入0-4℃冷库中进行预冷却使筇竹笋丝的温度降到10℃以下,然后利用液氮速冻,速冻温度为-90℃至-120℃,速冻时间为5-15min,速冻至包装后的筇竹笋丝中心温度≤-18℃,然后入库-18℃贮藏。
2.根据权利要求1所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述筇竹笋带壳漂烫的方法是将筇竹笋用98-100℃热水漂烫3-5min,每两分钟更换一次漂烫水;流动水喷淋使筇竹笋冷却,沥水。
3.根据权利要求1所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述的复合护色液按质量百分含量计量,包括:维生素C 0.15%-0.18%、D-异抗坏血酸0.13%-0.15%、氯化钠0.65%-0.70%、柠檬酸0.40%-0.45%。
4.根据权利要求1所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述的复合护脆剂按质量百分含量计量,包括:氯化钙2%-3%、海藻酸钠2%-3%、果胶4%-5%。
5.根据权利要求1所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述的调味料按重量份计量包括:辣椒油10-12份、食醋2-3份、酱油2-3份、大蒜0.5-0.8份、生姜0.5-0.8份、食盐0.2-0.3份、香精0.1-0.2份。
6.根据权利要求5所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述的辣椒油按照以下重量份数的原料比例制成:菜籽油450-500份、豆瓣酱200-250份、干辣椒90-100份、花生碎90-100份、芝麻25-30份、生姜15-18份、鲜葱10-15份、八角10-12份、草果8-10份、小茴香8-10份、三奈8-10份、桂皮3-5份、砂仁3-5份、陈皮2-3份、香叶2-3份、白寇2-3份、荜茇2-3份、青花椒5-6份、食盐10-15份、味精3-8份。
7.根据权利要求1所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述真空包装的包装机工艺参数为:抽气时间20s,加热时间2s,时间功能调控5s,加热温度为高温,内部时间5s,减压阀0.1mp。
8.根据权利要求1所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述蒸煮杀青在漂烫杀青机中完成,蒸煮杀青完成后的冷却是在常温流动水中自然冷却。
9.根据权利要求6所述的全程多段协同杀菌保鲜筇竹笋丝的方法,其特征在于所述的筇竹笋丝与调味料的重量比为200:15-18。
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