CN101617715A - 酸化罐头用浸酸的方法 - Google Patents
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Abstract
酸化罐头用浸酸的方法，浸泡用汤汁用重量比小于3‰食用酸或用重量比小于1.5‰维生素C调制pH值为2.0－4.6的水溶液，将物料置于浸泡用汤汁中，浸泡用汤汁与物料的重量比为1∶0.25－1，在室温、常压下浸泡0.5－3小时，取浸过酸的物料，检测其pH值应在小于等于4.6的最终产品平衡标准pH范围内，将pH值符合规定的浸酸物料装入包装物中，加入0－10倍重量的纯净水。本发明不仅大大的简化了多品种罐头配制汤汁的加工工序，而且也没有出错的可能，有效地降低了产品的风险性；物料在包装前pH值≤4.6，有效地抑制微生物的繁殖，保证了产品的安全。
Description
技术领域
本发明涉及一种罐头食品的加工方法，特别是酸化保鲜方法。
背景技术
目前，经预煮、冷却、装罐酸化保鲜的果蔬罐头食品，由于它基本上保持了原有果蔬的品质，因此越来越受到人们的青睐。为了延长该罐头食品的保质期，比较普遍的作法是：在装罐时添加含有酸性添加剂的汤汁。该汤汁是由柠檬酸或其他酸性食品添加剂、维生素C及乳酸钙配制的溶液，物料和汤汁经杀菌后，两者最终会达到酸碱平衡，使物料变为pH≤4.6易保鲜的酸化食品。它的不足之处是：①、在同一区域加工不同种类的产品或者同一物料，不同包装规格的产品时，为了达到同一个标准的平衡pH，需配制不同种类的汤汁，那么有多少种产品和包装规格就要配制多少种浓度的酸性汤汁，不仅配制操作繁琐，更主要地是汤汁种类繁多，外观又都是无色透明液体很难区分，容易混淆，一旦出错，整批产品全部报废，经济损失惨重。此步骤为罐头产品加工的CCP。②、如果物料本身的pH、水质pH、加酸预煮物料漂洗时间不固定的话，即就是单一品种，在同一天生产来的产品，最终平衡pH的波动也非常大，容易导致部分产品因平衡pH超过4.6而变质。③、物料在装罐前基本都呈低酸性，在装罐前的分选、暂存或积压期间微生物易繁殖，导致污染、变质，影响最终产品质量。④、装罐前汤汁一般都比物料pH低很多，最终pH平衡后，汤汁一般也比物料pH低一些。人们在食用罐头食品时首先接触的是食品表面的汤汁，口味偏酸、口感差。
发明内容
本发明的目的在于提供一种pH值稳定，产品风险小，操作简便的酸化罐头用浸酸的方法。
本发明主要是将预煮冷却后的果蔬物料用比例固定的酸性汤汁预浸泡，使该物料pH值预先达到4.6以下的标准值，装罐时添加规定量的反渗透纯净水，经杀菌后平衡pH基本不受反渗透纯净水的影响，仍然和物料pH值一致。
本发明涉及的原料为冷却后的预煮果蔬，其简称为物料，该果蔬包括蔬菜类如各种蔬菜、野菜、蘑菇、笋等，还包括水果类如苹果、梨、及桃子等。
本发明所用的汤汁是含有酸性添加剂的水，该酸性物质可以是食品中允许使用的酸(简称食用酸)，如柠檬酸、果酸、冰醋酸或维生素C。本发明的浸泡用汤汁是pH值为2.0-4.6的水，它是用重量比小于3‰食用酸，或用重量比小于1.5‰维生素C调制的。上述浸泡用汤汁可用食用酸或维生素C单独配制，也可将食用酸加维生素C混合使用。最好在汤汁中加入小于2‰(重量比)的乳酸钙，以增加蔬菜、野菜等物料的硬度。
本发明的具体作法是：
1、浸酸
a、将上述物料置于汤汁中，浸泡用汤汁∶物料＝1∶0.25-1(重量比)，
b、在室温、常压下浸泡0.5-3小时。最好在搅拌下进行，可加快浸泡速度。
经过上述时间后，浸泡用汤汁与物料的pH便可达到平衡，使物料的pH≤4.6，以抑制细菌生长，保证产品质量。
2、预测pH值：
取浸过酸的物料，检测其pH值，其pH值应在标准pH范围内。
3、装罐：
a、将pH值符合规定的浸酸物料装入包装物中。
b、加入规定数量即0-10倍的反渗透纯净水。物料仍保持浸酸后的pH值。
本发明与现有技术相比具有如下优点：
1、无论罐头食品有多少品种或包装规格种类不同，其内所添加的汤汁均是纯净水(万能汤汁)，这不仅大大的简化了多品种罐头配制汤汁的加工工序，而且也没有出错的可能，有效地降低了产品的风险性。
2、因物料在装罐前后的pH值不变，如果在装罐前检测物料的pH值符合要求，那么包装后产品的pH值就一定符合要求，可预测产品的pH值，这样又从另一方面降低了产品的风险性。
3、物料在包装前pH值≤4.6，在装罐前分选、暂存或积压期间有效地抑制微生物的繁殖，保证了产品的安全。
4、装罐前反渗透纯净水一般都比物料pH高很多，最终pH平衡后，汤汁一般也比物料pH高一些。人们在食用罐头食品时首先接触的是食品表面的汤汁，口味不酸、口感好。
具体实施方式
例1
取50千克冷却后的预煮混合山菜，置于50千克浸泡用汤汁中，该浸泡用汤汁是由60克柠檬酸(符合GB2760-2007)；15克维生素C(符合GB2760-2007)，100克乳酸钙(符合GB2760-2007)配制的pH值为2.5的水溶液。在室温、常压下浸泡，其间用耙式搅拌器进行间断地搅拌。经过0.5小时取样检测物料的pH值为4.21.将上述物料250克装入包装袋中，再加入250克反渗透纯净水，封口。然后送至下道杀菌工序。
例2
取50千克冷却后的预煮金针菇，置于20千克浸泡用汤汁中，该浸泡用汤汁是由50克醋酸(符合GB2760-2007)配制的pH值为3.1的水溶液。在室温、常压下浸泡，经过1小时取样检测物料的pH值为4.1。将上述物料50克装入包装瓶中，再加入500克纯净水、封口。然后送至下道杀菌工序。
例3
取50千克冷却后的预煮竹笋片，置于12.5千克浸泡用汤汁中，该浸泡用汤汁是由75克果酸(符合GB2760-2007)、3.75克维生素C(符合GB2760-2007)和10克乳酸钙(符合GB2760-2007)配制的pH值为2.4的水溶液。在室温、常压下浸泡。其间用耙式搅拌器进行间断地搅拌。经过2小时取样检测物料的pH值为4.35。将上述物料100克装入包装袋中，再加入400克纯净水，封口。然后送至下道杀菌工序。
例4
取50千克冷却后的水煮苹果块，置于50千克浸泡用汤汁中，该浸泡用汤汁是由75克维生素C(符合GB2760-2007)配制的pH值为4.6水溶液。在室温、常压下浸泡，其间用耙式搅拌器间断地搅拌物料，经过3小时取样检测物料的pH值为4.6。将上述物料500克装入包装瓶中，即封口。然后送入下道杀菌工序。
Claims (3)
1、酸化罐头用浸酸的方法，其特征在于：
①、配制：浸泡用汤汁用重量比小于3‰食用酸或用重量比小于1.5‰维生素C调制pH值为2.0-4.6的水溶液，
②、浸酸：将物料置于浸泡用汤汁中，
浸泡用汤汁与物料的重量比为1∶0.25-1，
在室温、常压下浸泡0.5-3小时，
③、预测pH值：取浸过酸的物料，检测其pH值应在小于等于4.6的最终产品平衡标准pH范围内，
④、装罐：将pH值符合规定的浸酸物料装入包装物中，加入0-10倍重量的纯净水，
2、根据权利要求1所述的酸化罐头用浸酸的方法，其特征在于：浸泡用汤汁中还含有重量比小于2‰的乳酸钙。
3、根据权利要求1或2所述的酸化罐头用浸酸的方法，其特征在于：浸酸在搅拌条件下进行。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976008A (zh) * | 2014-04-30 | 2014-08-13 | 宁波秀可食品有限公司 | 水煮香菇软罐头的制备方法 |
| CN104542942A (zh) * | 2014-12-22 | 2015-04-29 | 大连盖世食品有限公司 | 一种食用菌制品自然色泽复原及保存固化的方法 |
| CN110101073A (zh) * | 2019-04-18 | 2019-08-09 | 清河县食品药品检验检测中心 | 酸化双孢菇罐头的生产方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1037258A (zh) * | 1988-03-05 | 1989-11-22 | 福建省建瓯县保鲜技术服务站 | 鲜清水笋贮藏保鲜工艺 |
| CN1057200C (zh) * | 1996-12-17 | 2000-10-11 | 任岛峰 | 香菇罐头的生产方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976008A (zh) * | 2014-04-30 | 2014-08-13 | 宁波秀可食品有限公司 | 水煮香菇软罐头的制备方法 |
| CN104542942A (zh) * | 2014-12-22 | 2015-04-29 | 大连盖世食品有限公司 | 一种食用菌制品自然色泽复原及保存固化的方法 |
| CN110101073A (zh) * | 2019-04-18 | 2019-08-09 | 清河县食品药品检验检测中心 | 酸化双孢菇罐头的生产方法 |
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Inventor after: Cui Jianxiong Inventor after: Lu Jin Inventor after: Gai Quanhong Inventor after: Yin Wei Inventor before: Gai Quanhong Inventor before: Yin Wei |
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Free format text: CORRECT: INVENTOR; FROM: GAI QUANHONG YIN WEI TO: CUI JIANXIONG LU JIN GAI QUANHONG YIN WEI |
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Address after: Dalian Lushun Liaoning province 116047 estuary smooth road No. 320 Patentee after: DALIAN GAISHI FOOD CO.,LTD. Address before: The Great Wall Street accessible road Dalian City, Liaoning province 116047 in Lushun District No. 320 Patentee before: DALIAN GAISHI FOOD Co.,Ltd. |
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Denomination of invention: Pickling method for acidifying cans Effective date of registration: 20220527 Granted publication date: 20120718 Pledgee: China Minsheng Bank Co.,Ltd. Dalian Branch Pledgor: DALIAN GAISHI FOOD CO.,LTD. Registration number: Y2022980006652 |
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Address after: No. 320, Changda Road, Lushunkou District, Dalian, Liaoning, 116000 Patentee after: Gaishi Food Co.,Ltd. Address before: 116047 No. 320, Chang Da Road, Lushunkou District, Dalian, Liaoning. Patentee before: DALIAN GAISHI FOOD CO.,LTD. |
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Granted publication date: 20120718 Pledgee: China Minsheng Bank Co.,Ltd. Dalian Branch Pledgor: DALIAN GAISHI FOOD CO.,LTD. Registration number: Y2022980006652 |