CN101194699B - Production technology for artichoke can - Google Patents
Production technology for artichoke can Download PDFInfo
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- CN101194699B CN101194699B CN2007100663461A CN200710066346A CN101194699B CN 101194699 B CN101194699 B CN 101194699B CN 2007100663461 A CN2007100663461 A CN 2007100663461A CN 200710066346 A CN200710066346 A CN 200710066346A CN 101194699 B CN101194699 B CN 101194699B
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Abstract
The invention relates to a method for preparing an artichoke can, which takes artichoke buds as raw materials, and comprises the following steps: (1) petals stripping and ends removing: old petals of artichoke whose crude fibers are big are removed one by one, and the tail end of the petals are cut off; (2) dipping salt, deworming and color protection: the dipping salt, deworming and color protection are done in 10 percent of salt solution, and the time of socking is 30 minutes; (3) cleaning and precooking: the salt solution and impurities on the artichoke which is fished out from color protection solution, after precooking water is weighted according to precooking amount, 1.5 percent of citric acid is added into the precooking water, the mixture is heated until 75-80 DEG C, then the artichoke is poured into the mixture, after the temperature lifts to boiling point, timing begins and is kept for 10-12 minutes; (4) the artichoke which is precooked is rapidly fished out to put into a cooling tank and is cooled by cold water for 20-30 minutes until room temperature; (5) paring and finishing: the petals which have crude fibers are removed against, and then being cut from the bottom of receptacle to a position which is located at 3cm of tail portion of bud; (6) color protection and rinsing: the petals are put into the color protection solution which contains 0.5 percent of citric acid to sock, and are rinsed for 10-12 minutes in flowing water; (7) the artichoke is filled into a can by classification, mixed with soup, sealed, put into a germicidal cage to sterilize, and then is packaged after passing inspected.
Description
Technical field
The present invention relates to the tinned food process technology, particularly a kind of artichoke can product and production technology thereof.
Background technology
Arithoke has another name called globe artichoke (Lynare scolymus L.), French lily, chrysanthemum Ji, lotus lily.Originating in the Mediterranean bank, is the top grade flower vegetables that the occidentals likes, is had more than 2,000 year by the human knowledge, and eating in America and Europe's safety also has hundreds of years.Arithoke is nutritious, moisture 80.5 grams in per 100 gram calyx edible parts, and fat spins 0.2 gram, protein 2.8 grams, carbohydrate 9.9 grams, 60 milligrams of retinol1s, 8 milligrams of vitamin Cs, 51 milligrams of calcium, 69 milligrams in phosphorus, 1.5 milligrams of iron substantially exceed the nutritive value of tomato etc.Arithoke contains the useful cinarine of the mankind, asparagus cochinchinensis acid amides and flavone compound etc.In the contained curative effect composition of arithoke, (Cynarin) makes us knowing most with cinarine, and it is a kind of derivative by cinnamic acid.Different with other vegetables, the contained carbohydrate of arithoke mainly is a synanthrin, has the diuresis effect, can promote the discharge of urine in the kidney.In overseas, the arithoke growth has been widely used in treating liver and fields such as gallbladder function disorder, gall stone, indigestion, chronic albuminuria, anemia, artery sclerosis, diabetes, high cholesterol and ephrosis.
Arithoke is a kind of low acid foods, contain abundant nutrition and useful enzyme material active ingredient, easily oxidation in process, brown stain, rotten, process loss is big, yield rate is low, in world's arithoke processing industry all is the technological difficulties of special concern, and traditional processing mode is artificial peeling, repair the processing of cutting, precook.
The edible part of arithoke is the involucre and the holder position of bud.The salt marsh arithoke belongs to primary product, and commodity value is lower.Tin product is very well sold and in short supply in the international market, it is long that tin product has supply cycle, instant edible, characteristics with safety, environmental protection, health, convenience, nutrition can satisfy the needs that people's life and Environmental Safety consciousness strengthen, in recent years, developed country such as the U.S. and West Europe constantly increases consumption and the import volume of arithoke, supply falls short of demand in the international market for tin product, and the market comsupton breach is more than 1,000,000 tons, and process scale is difficult to meeting the market requirement.Because arithoke relies on the particular climate resources supplIes, the plantation process scale is difficult to rapid expansion, control oxidizing brown stain key technology in the artichoke can deep-processing process is not solved in addition, process loss is big in the process, the nutrition loss is big, quality is difficult to stablize, and influences food security; Fresh fruit is subjected to the time season limit, only can locally sell.
Summary of the invention
The objective of the invention is to propose a kind of production technology for artichoke can, this technology efficiently solves oxidation, brown stain, blackening in the arithoke process, influences the quality technical barrier, distinctive color, smell and taste of arithoke and nutrition have been kept to greatest extent, the artichoke can product meets American-European food standard requirement, quality is better, and it is instant to open jar.
The present invention is achieved in that a kind of production technology for artichoke can, is raw material with the Cynara scolymus L bud, it is characterized in that the manufacture craft flow process mainly may further comprise the steps:
1), the stripping petal, go the end: arithoke is picked the bigger presbyopic lobe of crude fibre one by one, cuts arithoke button end then and stay 0.5-0.7cm handle meat, excise the petal tail end again;
2), soaking the salt expelling parasite protects look: soak the salt expelling parasite with 10% saline solution and protect look, soaking the salt time is 30 minutes;
3), clean and to precook: clean saline solution of arithoke rinsing and the impurity that will from colour protecting liquid, pull out, pre-to boil water by adding citric acid 1.5% behind the amount of the precooking weighing, pour arithoke into after being heated to 75-80 ℃ gradually, when temperature rises to the boiling point postscript, kept 10-12 minute;
4), pre-well-done arithoke is pulled out rapidly and puts into cooling bath with cold water cooling 20-30 minute, to normal temperature;
5), repair and whittle reason: rejecting once more has coarse-fibred petal, measures from the holder bottom then to bud afterbody 3cm and downcuts;
6), protect the look rinsing: repair the bud that whittles reason through step 5) and put into the colour protecting liquid that contains 0.5% citric acid and soak; In circulating water rinsing 10-12 minute;
7), arithoke classification tinning, join soup, the sterilization cage sterilization of sealing, pack into, through after the assay was approved the packing.
Described step 2) it is water 100kg, salt 10kg that the look saline solution is protected in the expelling parasite in.
Pre-to boil water in the described step 3) is water 100kg, citric acid 1.5kg.
Cooling water circulating water in the described step 4).
Colour protecting liquid in the described step 6) is water 100kg, citric acid 0.5kg.
The soup of joining in the described step 7) is water 100kg, salt 2.4kg, white sugar 2.5kg, acetic acid 300g, vitamin C 150g, annotates the soup temperature and is not less than 80 ℃.
A kind of artichoke can is characterized in that including protein 0.5-2%, sugared 1-6%, salt 0.8-1.2%, acetic acid (pH value) 3.9 ± 0.2%, chlorogenic acid 10-30%, cinarine 5-30%, water 40-50%, vitamin A, B, C and Ca, P, element 0.1-1% such as Fe, Na.
Arithoke solid content shape can be holder or pistil is self-contained in the described artichoke can; / 2nd dresses, 1/4th dresses, every canned jar arithoke number is 5-16.
The present inventor through the reason of finding the arithoke brown stain after the test of many times is: the enzyme material that arithoke is contained, resting period in process such as vitamin is long, it is rotten to run into iron ion blackening brown stain, the nutrition loss is big, yield rate is low, find that simultaneously arithoke is in the regular hour temperature, under the damp condition, can keep arithoke nutrition to greatest extent, reduce process loss, the stable quality that improves, the applicant is by adopting electronically controlled machine driving, processing continuously, machine barking is repaiied and is cut the processing of precooking, continuous stabilizing quality, and can keep maximum nutrition, improve yield rate.
This technology materials science, reasonable mixture ratio, technology are advanced and nutritious, and the artichoke can product color that makes is good, and crisp, fragrant and pleasant to taste, be as good as ignorant, be a kind of desirable product of going with rice or bread.Since the intrinsic active component of arithoke, edible can playing: 1) protect the liver the diuresis function; 2) reduce cholesterol and serum lipid concentrations, promote the digestion of fat; 3) prevent disease, strengthen immunity, health-care effect such as delay senility.
Description of drawings
Fig. 1 is a manufacture craft flow chart of the present invention.
The specific embodiment
Embodiment
Artichoke can of the present invention is to be made with Cynara scolymus L bud, and raw material is checked and accepted, selected arrangement, and the technological process of production is as follows:
1, the stripping petal, remove end: arithoke is picked the petal old, that crude fibre is bigger one by one, in rejecting the petal process, notes picking lobe piecewise, do not allow several pieces to pull, avoid spending a meat to shut down; Cut arithoke button end then and stay 0.5-0.7cm handle meat, excise petal tail end again from holder tail end amount to 3.0cm.
2, soak the salt solution expelling parasite and protect look: soak the salt solution expelling parasite and protect look through having picked rustless steel container that arithoke that petal goes to hold puts into 10% saline solution one by one, soaking the salt time is 30 minutes; Colour protecting liquid water 100kg, salt 10kg in this step; Attention must be pressed on above the arithoke with stainless (steel) wire or plastic wire in immersion process, makes arithoke be sunken to the underwater, really plays and protects look and anthelmintic action.
3, cleaning is precooked: the arithoke that will pull out from colour protecting liquid is clean saline solution of rinsing and impurity in washing the fruit groove, arithoke after the cleaning is precooked in blanching bath respectively by the petal of other level or different size, pre-to boil water when precooking by adding citric acid 1.5% behind the amount of the precooking weighing, pour arithoke into after being heated to 75-80 ℃ gradually, push down with stainless (steel) wire, make arithoke not expose the water surface of precooking, when temperature is risen to the boiling point postscript, kept 10-12 minute.Microelectronics control temperature, work capacity and the time.
The colour protecting liquid of precooking: water 100kg, citric acid 1.5kg.
4, cooling: pre-well-done arithoke is pulled out rapidly and puts into cooling bath and carry out being cooled to normal temperature with circulating water, notes wanting cold the saturating heart; Microelectronics controls precook time and temperature.
5, repair and whittle reason: rejecting once more has coarse-fibred petal, till edible tender petal; Repair with stainless steel knife and to cut bud pommel outer layer fiber matter, it is circular-arc that its holder position is formed, and should grasp the degree of cutting of repairing in repairing the process of cutting, and should improve raw material availability and make its good looking appearance again; Repair when having cut and measure cutting-out from the holder bottom, put into colour protecting liquid and soak to bud afterbody 3cm with ruler.
6, protect the look rinsing: in repairing the process of cutting, in order to prevent the bud oxidizing brown stain, should put into the colour protecting liquid that contains 0.5% citric acid, promptly colour protecting liquid is: water 100kg, citric acid 0.5kg; The arithoke of pulling out carries out rinsing one by one in circulating water, fully float except that petal chip and impurity.
7, cleaning of evaporator: check slack tank one by one, reject badly jar, be inverted in the plastics large bamboo or wicker basket of packing into that the hot water that is not less than 82 ℃ with temperature is transported to cage platform after on the bottle washing machine tank body being sprayed cleaning of evaporator.
8, classification tinning, weigh: should be respectively charged into by the size of arithoke during tinning in the different jars, and jar outside the corresponding mark of seal, general classification tinning rank is that 5-7,8-10,11-12,13-14,15-16 are individual, is shown in Table 1; Also can produce by requirement of client.
Table 1:
9, join soup:
1), the soup juice table 2 of face as follows of filling a prescription:
| Water (kg) | Salt (kg) | White sugar (kg) | Acetic acid (g) | Vitamin C (g) |
| 100 | ?2.4 | ?2.5 | ?300 | ?150 |
2), allotment: the clear water of Chu Liing is added in the preparation pot and boils after filtration, adds salt, white sugar, acetic acid, vitamin C and dissolving fully by technological requirement, and fully mixing uses after filtration again.
10, annotate soup, seal
1), annotates soup: annotate the soup temperature and be not less than 80 ℃;
2), seal: the outward appearance and the structural requirement that seal by seal quality requirement and inspection system defined carry out.In time seal, and seal presentation quality by bottle inspection, reject bad jar by the operative employee.Simultaneously on each head, extracted 1 jar in per 15 minutes and test, took out one jar at each sealing machine place and seal detection in per 1 hour sealing presentation quality by the Quality Inspector.
3), the standard of vacuum, bottom clearance, net weight and central temperature such as following table 3:
4), vial seals and requires the table 4 of face as follows:
5), iron is listened jar double seam test item and the standard table 5 of face as follows:
11, sterilization, cool off, smear jar:
Sterilization requires the table 6 of face as follows:
| The jar type | Bactericidal formula |
| Tinplate canned 7109.5 | 24min/105 ℃ (adding the water pressure sterilization) |
| Glass bottle 450ml | 28min/105 ℃ (adding the water pressure sterilization) |
Employing adds the water pressure sterilization, during sterilization in the pot water liquid level apart from the pot upper limb apart from about 10cm, and the height interior can upper surface 10cm of the superiors that takes the dish out of the pot.Cooling is cooled to 38-40 ℃, and the cooling water contents of residual chlorine is controlled at 0.5ppm; Fully erase the water stain back vanning of can surface so that warehouse-in; Microelectronics control time and temperature.
12, check: can is played inspection determine whether its vacuum meets the requirements,, reject defective jar through packing on request after the assay was approved.
13, packing, store, transportation: adopt the housing material of acceptance(check) to carry out external packing, packaged product should be by specification, kind, batch put in storage on backing plate, stack neat, the storehouse planted agent drying that keeps clean.Haulage vehicle will keep hygienically clean.Entrucking, require when moving to handle with care, in order to avoid the damage product.
In above-mentioned technological process, stripping petal, the rubbish that goes to hold, repair after cutting, putting in order are in time handled on the spot, precook, the waste water of cooling, rinsing, as sewage discharge.
The artichoke can physical and chemical index that adopts this technology to make is: protein 0.5-2%, pol 1-6%, salt 0.8-1.2%, acidity (pH value) 3.9 ± 0.2%, chlorogenic acid 10-30%, cinarine 5-30%, water 40-50%, vitamin A, B, C and Ca, P, element 0.1-1% such as Fe, Na, water activity aw＞0.85; Arithoke solid content shape comprises that holder, pistil are self-contained, 1/2nd dresses, 1/4th dresses; Its inner packing comprises that glass bottle and tinplate are canned, has 200 to restrain 3000 gram different sizes, and every canned jar arithoke number is 5-16 or by client's needs.
Claims (6)
1. a production technology for artichoke can is a raw material with the Cynara scolymus L bud, it is characterized in that the manufacture craft flow process mainly may further comprise the steps:
1), the stripping petal, go the end: arithoke is picked the bigger presbyopic lobe of crude fibre one by one, cuts arithoke button end then and stay 0.5-0.7cm handle meat, excise the petal tail end again;
2), soaking the salt expelling parasite protects look: soak the salt expelling parasite with 10% saline solution and protect look, soaking the salt time is 30 minutes;
3), clean and to precook: clean saline solution of arithoke rinsing and the impurity that will from colour protecting liquid, pull out, pre-to boil water by adding citric acid 1.5% behind the amount of the precooking weighing, pour arithoke into after being heated to 75-80 ℃ gradually, when temperature rises to the boiling point postscript, kept 10-12 minute;
4), pre-well-done arithoke is pulled out rapidly and puts into cooling bath with cold water cooling 20-30 minute, to normal temperature;
5), repair and whittle reason: rejecting once more has coarse-fibred petal, measures from the holder bottom then to bud afterbody 3cm and downcuts;
6), protect the look rinsing: repair the bud that whittles reason through step 5) and put into the colour protecting liquid that contains 0.5% citric acid and soak; In circulating water rinsing 10-12 minute;
7), arithoke classification tinning, join soup, the sterilization cage sterilization of sealing, pack into, through after the assay was approved the packing.
2. production technology for artichoke can according to claim 1 is characterized in that: step 2) in expelling parasite to protect the look saline solution be water 100kg, salt 10kg.
3. production technology for artichoke can according to claim 1 is characterized in that: pre-to boil water for water 100kg, citric acid 1.5kg in the step 3).
4. production technology for artichoke can according to claim 1 is characterized in that: the cooling water circulating water in the step 4).
5. production technology for artichoke can according to claim 1 is characterized in that: the colour protecting liquid in the step 6) is water 100kg, citric acid 0.5kg.
6. production technology for artichoke can according to claim 1 is characterized in that: the soup of joining in the step 7) is water 100kg, salt 2.4kg, white sugar 2.5kg, acetic acid 300g, vitamin C 150g, annotates the soup temperature and is not less than 80 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100663461A CN101194699B (en) | 2007-11-05 | 2007-11-05 | Production technology for artichoke can |
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| CN2007100663461A CN101194699B (en) | 2007-11-05 | 2007-11-05 | Production technology for artichoke can |
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| CN101194699B true CN101194699B (en) | 2010-06-30 |
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| CN105685895A (en) * | 2016-01-28 | 2016-06-22 | 佛山市聚成生化技术研发有限公司 | Processing method of globe artichokes and processed product prepared by method |
| CN106213285A (en) * | 2016-07-22 | 2016-12-14 | 柳州市优联科技开发有限公司 | A kind of manufacture method of Cynara scolymus L (Cyhara cardunculus.) canned food |
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