休闲食品香菇脆片的工艺研究
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摘要
以干香菇为原料研究了香菇脆片生产过程中护色漂烫、超声波辅助浸渍、真空油浴及脱油的最佳工艺。通过正交试验,探讨了褐变抑制剂柠檬酸、L-半胱氨酸、漂烫温度、时间对香菇脆片色泽的影响,麦芽糖、麦芽糊精在超声波辅助浸渍下对香菇的可溶性固形物含量的影响,以及真空油浴温度、时间、真空度、脱油时间对香菇脆片的含油率、酥脆度的影响,并分别以亮度指数L、固形物增量、感官评分为指标,优化了香菇脆片生产工艺条件。结果表明,复水后的香菇添加0.6%的柠檬酸、0.09%的L-半胱氨酸于95℃的溶液中漂烫3 min,沥干后添加5%麦芽糖+10%麦芽糊精于浸渍液中,采用超声波辅助浸渍15 min,然后调味、冷冻,在真空度0.090 MPa、温度90℃条件下真空油浴30 min、真空脱油5 min后真空包装,可以获得感官良好、含油少的香菇脆片产品。
This experiment studies the optimal technology of color-protecting blanching, ultrasonic assisted impregnation and vacuum oil bath and de-oiled through the producing process of lentinus edodes crisps with dried lentinus edodes as raw material. With orthogonal experiment, the impact on the color of lentinus edodes crisps by browning inhibitor citrate, L- cysteine, temperature of blanching and time,the impact on the soluble solids content of lentinus edodes by maltose, maltodextrin at ultrasonic assisted impregnation,and the impact on the oil content rate and crisp degree of lentinus edodes crisps were discussed by the factors of temperature, time, vacuum and de-oiling time of vacuum oil bath. Moreover, the production process conditions of lentinus edodes crisps were optimized with the brightness index L, solid incremental, sensory score respectively as indexes. The results showed that a good organoleptic, oil little lentinus edodes crisps products can be obtained by adding rehydrated lentinus edodes into mass fraction of 0.6% citric acid and 0.09% of the L- cysteine in solution in 95 ℃ blanching for 3 minutes. After draining it, add it into the mass fraction of 5% maltose and 10% maltodextrin in the impregnating solution for ultrasound-assisted impregnation 15 minutes. Then flavored and frozen it, and take a vacuum oil bath under a degree of vacuum 0.090 Mpa, and under the temperature of 90 ℃ for 30 minutes. At last, it can be packaged after a 5-minute vacuum de-oiling process.Under those conditions,the lentinus edodes crisps had a good shape and little oil.
This experiment studies the optimal technology of color-protecting blanching, ultrasonic assisted impregnation and vacuum oil bath and de-oiled through the producing process of lentinus edodes crisps with dried lentinus edodes as raw material. With orthogonal experiment, the impact on the color of lentinus edodes crisps by browning inhibitor citrate, L- cysteine, temperature of blanching and time,the impact on the soluble solids content of lentinus edodes by maltose, maltodextrin at ultrasonic assisted impregnation,and the impact on the oil content rate and crisp degree of lentinus edodes crisps were discussed by the factors of temperature, time, vacuum and de-oiling time of vacuum oil bath. Moreover, the production process conditions of lentinus edodes crisps were optimized with the brightness index L, solid incremental, sensory score respectively as indexes. The results showed that a good organoleptic, oil little lentinus edodes crisps products can be obtained by adding rehydrated lentinus edodes into mass fraction of 0.6% citric acid and 0.09% of the L- cysteine in solution in 95 ℃ blanching for 3 minutes. After draining it, add it into the mass fraction of 5% maltose and 10% maltodextrin in the impregnating solution for ultrasound-assisted impregnation 15 minutes. Then flavored and frozen it, and take a vacuum oil bath under a degree of vacuum 0.090 Mpa, and under the temperature of 90 ℃ for 30 minutes. At last, it can be packaged after a 5-minute vacuum de-oiling process.Under those conditions,the lentinus edodes crisps had a good shape and little oil.
引文
[1]张润光,苏东华,张小翠.香菇的营养保健功能及其产品开发[J]食品研究与开发,2004,25(4):125-128.
[2]何永,伍玉明,高红东,等.香菇营养成分研究进展[J].现代农业科技,2010(23):140-141.
[3]安东,李新胜,周萍,等.低温真空油炸香菇脆片工艺研究[J].中国果菜,2012(11):25-27.
[4]齐琳琳,张憨,祁会林.不同加工工艺对香菇脆片品质的影响[J].食品与生物技术学报,2012,31(12):124-131.
[5]张琴,张艳荣.糊精对油炸型香菇脆片的抗氧化作用[J].农产品加工(学刊),2014(7):5-9.
[6]任爱清,李伟荣,陈国宝.香菇脆片真空油炸-热风联合干燥工艺研究[J].郑州轻工业学院学报(自然科学版),2013,28(4):45-47.
[7]康巧娟,顾振宇,张婷婷.真空油炸紫薯片预处理工艺的优化[J].中国粮油学报,2013,28(4):88-92.
[2]何永,伍玉明,高红东,等.香菇营养成分研究进展[J].现代农业科技,2010(23):140-141.
[3]安东,李新胜,周萍,等.低温真空油炸香菇脆片工艺研究[J].中国果菜,2012(11):25-27.
[4]齐琳琳,张憨,祁会林.不同加工工艺对香菇脆片品质的影响[J].食品与生物技术学报,2012,31(12):124-131.
[5]张琴,张艳荣.糊精对油炸型香菇脆片的抗氧化作用[J].农产品加工(学刊),2014(7):5-9.
[6]任爱清,李伟荣,陈国宝.香菇脆片真空油炸-热风联合干燥工艺研究[J].郑州轻工业学院学报(自然科学版),2013,28(4):45-47.
[7]康巧娟,顾振宇,张婷婷.真空油炸紫薯片预处理工艺的优化[J].中国粮油学报,2013,28(4):88-92.