CN101455229B - Method for controlling green-leaves vegetable browning in keeping time - Google Patents
Method for controlling green-leaves vegetable browning in keeping time Download PDFInfo
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- CN101455229B CN101455229B CN2008101639746A CN200810163974A CN101455229B CN 101455229 B CN101455229 B CN 101455229B CN 2008101639746 A CN2008101639746 A CN 2008101639746A CN 200810163974 A CN200810163974 A CN 200810163974A CN 101455229 B CN101455229 B CN 101455229B
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Abstract
The invention relates to a method of controlling browning of green leafy vegetables in the storage period. The method comprises a preprocessing step and a reprocessing step: (1) the preprocessing step comprises performing a boiling-water scalding process of vegetable stem and leaves which are put into scald liquor pH of which is controlled in 7.3-8 dividually after cleaning and cutting the vegetables and performing a subsequent scalding of 86-90 DEG C; the boiling-water scalding time of the stem is 110-150s, the boiling-water scalding time of the leaves is 60-90s, the subsequent scalding time of the stem and the vegetables is 20-50s, and using the negative of peroxidase after the scalding as a standard; (2) the reprocessing step comprises cooling the vegetables after scalding, dewatering after the cooling, performing quick freezing, and packaging the vegetables after quick freezing.Through the strict control of scalding conditions and the last packaging process of the method, by utilizing a safety green mode, colour and lustre of vegetables can be preserved primely, pigmentary stability can be enhanced and color changing of stems in the preservation period is greatly reduced.
Description
(1) technical field
The present invention relates to a kind of method of controlling green-leaves vegetable browning in keeping time, belong to the garden stuff processing technical field.
(2) background technology
The fresh and alive matter of vegetables is tender, contains abundant Vc, Hu Luosu, mineral matter, cellulose and carbohydrate, is one of indispensable important foodstuffs during people live.The production of vegetables is seasonal strong, and again because of its water content is many, therefore fresh and tender easy wilting and putrid and deteriorated cannot say for sure to deposit, and quick-frozen fresh vegetables can solve fresh and alive preferably and regulate supply problem.At present, overseas market vegetables demand increases day by day, and quick-frozen fresh vegetables are low with its cost, added value is high and become one of important agricultural product of foreign exchange earning, so its prospect is very wide.But also there are some problems in quick-frozen fresh vegetables at present, and for example therefore the instability of product quality improves product quality, makes it to adapt to the variation of international market, has become the task of top priority.
Green leaf vegetables such as Xiao Song dish, spinach are the important vegetables that China exports to foreign countries, and quick freezing and cold preserving forms after generally selected, cleaning, blanching, the cooling.But in finished product refrigeration storage process, serious browning phenomenon taking place easily, mainly is the easy variable color of stem, influences the presentation quality of product, causes product to lose commodity value.Brown stain has become the key factor that influences quick-frozen Xiao Song dish and spinach quality.Therefore, prevent the brown stain of quick frozen product in refrigeration, become problem anxious to be solved.
Be that the freezing article variable color of green leaf vegetables of representative mainly is after cold storage a period of time, to take place at present with Xiao Song dish and spinach; It is reported and have only 2-3 month; Along with the ratio regular meeting of the prolongation variable color of resting period is increasingly high, the raw material variable color meeting of in general surviving the winter is slow.Variable color mainly is that green becomes yellowish-brown, and mainly is stem, and leaf is not found variable color.To the research of quick-frozen fresh vegetables stem variable color seldom, but the research of decorporating about chlorophyll is relatively ripe, and is also many about the research of protecting look.It more is to adopt colour protecting liquid to protect the chlorophyll in the vegetables that quick-frozen fresh vegetables color aspect is paid close attention to.
Theoretically, the reason of stem's variable color mainly be chlorophyll under the effect of chlorophyll hydrolase, acid and oxygen, be degraded to colourlessly gradually, the green portion of fruits and vegetables is disappeared; Simultaneously since carotenoid and chlorophyll coexist as in the green flaggy of leaf of chloroplaset; After chlorophyll degradation is colourless; Be yellow carotenoid and then reveal, make the green portion of fruits and vegetables become yellow or redness, this metachromatism is called " brown stain " of fruits and vegetables again.In addition, fruit and vegetable food owing to receive the influence of factors such as light, heat, enzyme, acid, oxygen, also can occur fading, phenomenon such as brown stain in process in various degree.See from the condition of production again; The contingency of stem's variable color is very big; But through anatomizing and can finding out, all there is very big influence in the production month of vegetables, the place of production for brown stain, and the reason of visible spinach brown stain in cold storage procedure and the growing environment of spinach have very big relation.So stem's discoloration problem more complicated of quick-frozen Xiao Song dish and spinach.
At present a lot of for the research of protecting the look problem of green vegetables, but still have variety of issue, for example: it is etc. that metal ion exceeds standard, protects look not thorough.Shen Weirong, Han Liping and river jade-like stone have been applied for the patent (application number is 200610042924.3) of a kind of lactic acid salt fruit and vegetable procession color protecting agent and preparation method thereof, adopt copper lactate, zinc lactate etc. to protect look; Yang Dongyu has applied for a kind of plant color protecting method patent (application number is 98121881.4), and with waiting that the plant of protecting look is soaked in the mixed aqueous solution of heated alkali salt and sodium acetate, it is true to nature finally to protect chromatic effect; The colour keeping liquid made from bamboo leaves patent (patent No. is 200610172200.0) of Fujian Normal University's application, the main component of its colour protecting liquid is: chlorophyll copper sodium, frerrous chloride, zinc chloride etc., soaked 48 hours under 15～20 ℃ of conditions of temperature.All there is the safety issue of colour protecting liquid in above color protecting method, and the practicality problem of this problem of being directed against.
(3) summary of the invention
Technical problem to be solved by this invention is to provide a kind of can preserve the green vegetables color and luster well, improves the stability of pigment, significantly reduces stem's variable color in storage period, the method for control green-leaves vegetable browning in keeping time.
The method of said control green-leaves vegetable browning in keeping time comprises pre-treatment step and post-processing step:
(1) pre-treatment step: vegetables are cleaned, after the cutting, separately place scald liquor to carry out blanching stem and leaf, carry out water blancing earlier, carry out 86～90 ℃ of follow-up blanchings again, scald liquor pH is controlled at 7.3～8; Stem's water blancing time is 110-150s, and the leaf water blancing time is 60-90s, and the follow-up blanching treatment time of stem and leaf is 20-50s, is as the criterion with peroxidase feminine gender after the blanching;
(2) post-processing step: cool off after the vegetables blanching, quick-frozen is carried out in cooling back dehydration fully then, packs immediately after quick-frozen is come out to get final product.
Blanching is a crucial step among the present invention; To control the time and the degree of temperature, pH and the blanching of blanching water during blanching; Blanching is related to the vigor of various enzymes, the situation of killing of microorganism, the fixing and loss of nutrient substances of the softening and pigment of tissue etc.Most preferably, said follow-up blanching is carried out under 88 ℃.
Preferably, putting into 4 ℃ of cold water immediately after the vegetables blanching in the step (2) cools off.
Preferably, the good vegetables of quick-frozen are packed below 4 ℃ in temperature in the step (2).
Preferably, scald liquor is used NaHCO in the step (1)
3Regulate pH.Scald liquor is used NaHCO
3Thereby regulate pH and play the effect of stablizing pigment.
Preferably, described packaged form is a nitrogen-filled packaging.This manner of packing can prevent product drying loss and oxidation stain in cold storage procedure, guarantees that the product appearance color and luster is in shape, extends the shelf life.
Preferably, the method for said control green-leaves vegetable browning in keeping time comprises the steps:
(1) fresh Xiao Song dish is through selecting, clean, after the segment, cleaning, carrying out blanching, scald liquor employing NaHCO
3Regulate pH, stem's water blancing time is 150s, and the leaf water blancing time is 90s, and the follow-up blanching condition of stem and leaf is 88 ℃ and continues blanching 20-50s;
(2) put into 4 ℃ of cold water after the blanching immediately and cool off, quick-frozen is carried out in cooling back dehydration fully then, carries out nitrogen-filled packaging after quick-frozen is come out immediately and gets final product.
Preferably, the method for said control green-leaves vegetable browning in keeping time comprises the steps:
(1) fresh spinach is through selecting, clean, after the segment, cleaning, carrying out blanching, scald liquor employing NaHCO
3Regulate pH, stem's water blancing time is 110s, and the leaf water blancing time is 60s, and the follow-up blanching condition of stem and leaf is 88 ℃ and continues blanching 20-50s;
(2) put into 4 ℃ of cold water after the blanching immediately and cool off, quick-frozen is carried out in cooling back dehydration fully then, carries out nitrogen-filled packaging after quick-frozen is come out immediately and gets final product.
The present invention handles through the condition of strict control blanching and last packing, adopts the safe green mode of not adding color stabilizer, has preserved the color and luster of vegetables well, has improved the stability of pigment, has significantly reduced stem's discoloration problem in storage period.
(4) specific embodiment
Below in conjunction with embodiment the present invention is described further, but protection scope of the present invention is not limited to this.
Embodiment 1
A kind of method of controlling green-leaves vegetable browning in keeping time comprises pre-treatment step and post-processing step:
(1) pre-treatment step: fresh Xiao Song dish carries out water blancing earlier through selecting, clean, after the segment, cleaning, separately placing scald liquor to carry out blanching stem and leaf, carries out 86～90 ℃ of follow-up blanchings again, and scald liquor pH adopts NaHCO
3Be controlled at 7.3～8; Stem's water blancing time is 150s, and the leaf water blancing time is 90s, and the follow-up blanching condition of stem and leaf is 88 ℃ and continues blanching 20-50s, is as the criterion with peroxidase feminine gender after the blanching;
(2) put into 4 ℃ of cold water after the blanching immediately and cool off, quick-frozen is carried out in cooling back dehydration fully then, carries out nitrogen-filled packaging after quick-frozen is come out immediately and gets final product.
Present embodiment packing Xiao Song dish that obtains and the packing Xiao Song dish that adopts existing common process method to obtain are carried out browning phenomenon contrast in the preservation term, as shown in table 1 below:
Table 1
| Project | After 2 months | After 4 months | After half a year |
| Embodiment 1 method | No change | No change | Slight brown stain |
| Existing commonsense method | The beginning brown stain | Brown stain is serious | Brown stain is very serious |
Embodiment 2
A kind of method of controlling green-leaves vegetable browning in keeping time comprises pre-treatment step and post-processing step:
(1) pre-treatment step: fresh spinach carries out water blancing earlier through selecting, clean, after the segment, cleaning, separately placing scald liquor to carry out blanching stem and leaf, carries out 86～90 ℃ of follow-up blanchings again, and scald liquor pH adopts NaHCO
3Be controlled at 7.3～8; Stem's water blancing time is 110s, and the leaf water blancing time is 60s, and the follow-up blanching condition of stem and leaf is 88 ℃ and continues blanching 20-50s, is as the criterion with peroxidase feminine gender after the blanching;
(2) put into 4 ℃ of cold water after the blanching immediately and cool off, quick-frozen is carried out in cooling back dehydration fully then, carries out nitrogen-filled packaging after quick-frozen is come out immediately and gets final product.
Present embodiment packing spinach that obtains and the packing spinach of adopting existing common process method to obtain are carried out browning phenomenon contrast in the preservation term, as shown in table 2 below:
Table 2
| Project | After 2 months | After 4 months | After half a year |
| Embodiment 2 methods | No change | No change | Slight brown stain |
| Existing commonsense method | The beginning brown stain | Brown stain is serious | Brown stain is very serious |
Claims (8)
1. method of controlling green-leaves vegetable browning in keeping time is characterized in that comprising pre-treatment step and post-processing step:
(1) pre-treatment step: vegetables are cleaned, after the cutting, separately place scald liquor to carry out blanching stem and leaf, carry out water blancing earlier, carry out 86～90 ℃ of follow-up blanchings again, scald liquor pH is controlled at 7.3～8; Stem's water blancing time is 110-150s, and the leaf water blancing time is 60-90s, and the follow-up blanching treatment time of stem and leaf is 20-50s, is as the criterion with peroxidase feminine gender after the blanching;
(2) post-processing step: cool off after the vegetables blanching, quick-frozen is carried out in cooling back dehydration fully then, packs immediately after quick-frozen is come out to get final product.
2. the method for control green-leaves vegetable browning in keeping time according to claim 1 is characterized in that said follow-up blanching carries out under 88 ℃.
3. the method for control green-leaves vegetable browning in keeping time according to claim 1 is characterized in that putting into 4 ℃ of cold water immediately after the vegetables blanching in the step (2) cools off.
4. the method for control green-leaves vegetable browning in keeping time according to claim 1 is characterized in that the good vegetables of quick-frozen are packed in the step (2) under 4 ℃ of following temperature.
5. the method for control green-leaves vegetable browning in keeping time according to claim 1 is characterized in that scald liquor is used NaHCO in the step (1)
3Regulate pH.
6. the method for control green-leaves vegetable browning in keeping time according to claim 1 is characterized in that described packaged form is a nitrogen-filled packaging.
7. the method for control green-leaves vegetable browning in keeping time according to claim 1 is characterized in that comprising the steps:
(1) fresh Xiao Song dish is through selecting, clean, after the segment, cleaning, carrying out blanching, scald liquor employing NaHCO
3Regulate pH, stem's water blancing time is 150s, and the leaf water blancing time is 90s, and the follow-up blanching condition of stem and leaf is 88 ℃ and continues blanching 20-50s;
(2) put into 4 ℃ of cold water after the blanching immediately and cool off, quick-frozen is carried out in cooling back dehydration fully then, carries out nitrogen-filled packaging after quick-frozen is come out immediately and gets final product.
8. the method for control green-leaves vegetable browning in keeping time according to claim 1 is characterized in that comprising the steps:
(1) fresh spinach is through selecting, clean, after the segment, cleaning, carrying out blanching, scald liquor employing NaHCO
3Regulate pH, stem's water blancing time is 110s, and the leaf water blancing time is 60s, and the follow-up blanching condition of stem and leaf is 88 ℃ and continues blanching 20-50s;
(2) put into 4 ℃ of cold water after the blanching immediately and cool off, quick-frozen is carried out in cooling back dehydration fully then, carries out nitrogen-filled packaging after quick-frozen is come out immediately and gets final product.
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| CN101455229B true CN101455229B (en) | 2012-05-23 |
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| CN103271140A (en) * | 2013-05-31 | 2013-09-04 | 付晓陆 | Processing method of dehydrated preserved vegetable leaves |
| CN104365821A (en) * | 2013-08-12 | 2015-02-25 | 青岛金叶食品有限公司 | Carrot processing method utilizing temperature-changing dehydration and low-temperature puffing |
| CN104336153A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Semi-finished quick-frozen leaf vegetables processing method |
| CN107788103A (en) * | 2015-12-30 | 2018-03-13 | 台太兴业（常熟）食品有限公司 | A kind of innoxious antistaling agent and its safe Preservation Treatment technique of protecting green lands of quick-frozen komatsuna |
| CN110810719A (en) * | 2019-11-27 | 2020-02-21 | 湖南金林食品科技有限责任公司 | Preparation method of vegetable noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454504A (en) * | 2002-04-30 | 2003-11-12 | 宋述孝 | Freeze-dried vegetable preparing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1454504A (en) * | 2002-04-30 | 2003-11-12 | 宋述孝 | Freeze-dried vegetable preparing method |
Non-Patent Citations (3)
| Title |
|---|
| 梁焕华.菠菜加工方法.《农家科技》.2008,(第1期),43. * |
| 洪文龙等.浅谈IQF蔬菜的加工技术.《食品工业科技》.2008,第29卷(第10期),179-183. * |
| 魏东.烫漂温度对菠菜品质指标的影响.《安徽农业科学》.2006,第34卷(第12期),2851-2852. * |
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Owner name: NINGBO HAITONG FOOD TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: HAITONG FOOD GROUP CO., LTD. Effective date: 20120528 |
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Effective date of registration: 20120528 Address after: 315300, No. 528, Haitong Road, ancient Tong Street, Zhejiang, Cixi Co-patentee after: Jiangnan University Patentee after: Ningbo Haitong Food Technology Co., Ltd. Address before: 315300, No. 528, Haitong Road, ancient Tong Street, Zhejiang, Cixi Co-patentee before: Jiangnan University Patentee before: Haitong Food Group Co., Ltd. |
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