CN101889602A - Non-thermal processing method for soft fruit and vegetable cans - Google Patents
Non-thermal processing method for soft fruit and vegetable cans Download PDFInfo
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- CN101889602A CN101889602A CN 201010217132 CN201010217132A CN101889602A CN 101889602 A CN101889602 A CN 101889602A CN 201010217132 CN201010217132 CN 201010217132 CN 201010217132 A CN201010217132 A CN 201010217132A CN 101889602 A CN101889602 A CN 101889602A
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Abstract
The invention discloses a non-thermal processing method for soft fruit and vegetable cans, and belongs to the technical field of can processing. The method comprises the following steps of sorting, classification, washing, removal of peels, kernels and seeds, slicing, crisp keeping, blanching, cooling, canning, blending, vacuum seal, high hydrostatical sterilization and the like, wherein the pressure of the high hydrostatical sterilization is 400 to 600 MPa, and the pressure maintaining time is 3 to 30 min. In the method, the blanching is combined with the high hydrostatical sterilization, so that compared with the conventional processing technology for the fruit and vegetable cans, the method has the advantages of killing microorganisms, passivating endogenous enzymes, maintaining organoleptic quality such as color, smell, taste and the like and the nutrient components of the product, ensuring food safety, prolonging storage period under the condition of not adding preservatives, and eliminating the cooking smell of the conventional fruit and vegetable cans; and metal cans and glass bottles are replaced by EVOH/PVPP bottles or bags with high oxygen barrier property, so that the soft fruit and vegetable cans are light and portable, attractive, convenient to open and easy to transport.
Description
Technical field
The invention belongs to the can processing technique field, be specifically related to a kind of non-thermal processing method of soft fruit and vegetable cans.
Background technology
Tinned food is a kind of instant food, and it not only enriches the market supplies, and increases the food designs and varieties, and long shelf-life, and is easy to carry.In particular cases seem in navigation, exploration, geological mapping, long-distance travel and scientific investigation etc. and to be even more important.China is maximum in the world fruits and vegetables producing country and fruit and vegetable food processing base, tinned food is that the international market is contained the popular food that does not wane in the last hundred years for a long time, owing to carry and instant, the storage time is long, can regulate market and dull and rush season joint well, thereby enjoy countries in the world consumer favor.At present, the tinned fruit of China's outlet mainly contains pineapple, oranges and tangerines, tomato can; Canned vegetables mainly contains mushroom, canned asparagus spear, all belongs to thermally-sterilized traditional tin product, all is to adopt 75 ℃, the thermally-sterilized traditional tin product of 15～20min, after the long-time sterilization of high temperature, the original color heavy losses of fruits and vegetables have lost its original quality and nutritional labeling.Along with the consumer is more and more higher to the food freshness requirement, it is very necessary to seek a kind of original freshness and excellent flavor still retainable method after processing.
Summary of the invention
The object of the present invention is to provide a kind of non-thermal processing method of soft fruit and vegetable cans, this method adopts blanching in conjunction with high static pressure process technology, compare with existing fruit and vegetable tin processing technology, in killing microorganisms, the look that has kept product in the time of the passivation endogenous enzymes, fragrant, organoleptic quality and nutritional labelings such as flavor, guaranteed food security, under the condition of not adding any anticorrisive agent, prolonged storage period, eliminated the boiling flavor of traditional fruit and vegetable tin, adopted EVOH/PVPP bottle or bag replacement of metal cans and vial light and beautiful simultaneously with high resistant oxygen barrier performance, it is convenient to open, be easy to transportation.
A kind of non-thermal processing method of soft fruit and vegetable cans comprises and selects materials, classification, cleaning, decortication core seed, cuts, protects crisp (vegetables need this step), blanching, cooling, tinning, allotment, vacuum seal, high static pressure processing etc.The concrete operations step is as follows:
(1) choosing fresh, complete fruit is raw material, and cleans;
(2) coarse crust, fruit stone, seed and calyx, the handle of removal fruits and vegetables cut into of the same size shape then;
(3) the vegetables piece that cuts is put into the CaCl of 0.02～0.08wt%
2Soak behind 5～15min in clear water rinsing in the aqueous solution 3～5 times;
(4) fruit chunk that cuts of vegetables piece that step (3) is handled and step (2) carries out steam blanching;
(5) the fruits and vegetables piece after the blanching is put into ice-water bath immediately and be cooled to room temperature;
(6) will go in bottle or the bag through the fruits and vegetables that step (5) is handled are packaged, and to wherein adding liquid glucose or salt solution;
(7) will be equipped with the fruits and vegetables piece the bottle or the bag vacuumizing and exhausting, vacuum is 66.7～50KPa, evacuation time is 2～10min; Then with sealing the film vacuum seal;
(8) high static pressure sterilization: the bottle of fruits and vegetables piece or the reactor that bag is put into high static pressure equipment will be housed, make it to be immersed in the transmission medium, and boost to 400～600MPa (500～600 millimetres of mercury) rapidly, the dwell time is 3～30min.
The described cleaning of step (1) selects for use the clear water that flows to carry out rinsing.
Step (3) is the crisp processing of guarantor of vegetables piece.
The described steam blanching time is 1min.
Fruits and vegetables solid content 〉=60% in the can that step (6) obtains, described sugar concentration are at 10～45wt%, and the concentration of described salt solution is 1-5wt%.
The described transmission medium of step (7) is a water.
Dwell pressure is preferably 600MPa in the step (8), and the dwell time is preferably 5min.
The material of described bottle or bag is EVOH or PVPP, and the described material that seals film is EVOH.
Described high static pressure unit type is HHP-750 (a packet header section send out novel high-tech food machinery Co., Ltd), and handling the still heap(ed) capacity is 7L.With water is transmission medium, can carry out automatic pressurize timing and unload press operation.
Described raw material mainly comprises vegetables such as fruit such as strawberry, tree plum, Huang Tao and potato, Chinese yam, celery, radish.
Beneficial effect of the present invention: (1) this method is come endogenous enzymes such as most of polyphenol oxidase in the passivation fruit and vegetable materials and peroxidase by the pre-treatment blanching, carry out high static pressure sterilization again and kill pathogenic bacteria and spoilage organisms in the raw material, guarantee food security, prolong shelf life, and be that good condition is created in transportation at a distance and sale; (2) high pressure only acts on the non-covalent bond of being pressed thing inside, and covalent bond is not almost had influence, therefore can keep original nutritional labeling of fruit vegetable materials and qualities such as color and luster, mouthfeel preferably; (3) HIGH PRESSURE TREATMENT consequence meat structure becomes more even, and it is big that flesh firmness becomes, and more chews strength, and mouthfeel is better; (4) HIGH PRESSURE TREATMENT is compared with pasteurize and high-temperature instantaneous sterilization because temperature is low, and therefore power consumption obviously reduces, and does not need the pollution-free gas of boiler to discharge environmental protection and energy saving; (5) to adopt the EVOH/PVPP composite with high resistant oxygen barrier performance be packaging material in the present invention, and it is convenient to open, light and beautiful; (6) process of the present invention has a good refreshing effect, does not add any anticorrisive agent, has created long storage period, and reduce cost, characteristics such as energy-conserving and environment-protective, be worth of widely use.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
The processing of embodiment 1 strawberry/raspberry foods packed in carton containers
(1) classification of selecting materials is cleaned: selects strawberry/raspberry fresh, that fruit is complete, size is consistent, color and luster is scarlet, medium well to make raw material, it is divided into big or small two-stage, the silt of fruit surface, dirt etc. are removed in the mobile clear water rinsing of usefulness.
(2) remove calyx: calyx and the carpopodium of removing strawberry/raspberry.
(3) blanching: the strawberry/raspberry that cuts is used steam blanching 1min.
(4) cooling: the strawberry/raspberry after the blanching is put into ice-water bath immediately and is cooled to room temperature.
(5) tinning is with liquid glucose: strawberry/raspberry is added in the EVOH bag, and add a certain amount of liquid glucose,
Wherein the volume ratio of strawberry/raspberry and liquid glucose is 60: 40, and sugar concentration is at 20wt%.
(6) the EVOH bag vacuumizing and exhausting of strawberry/raspberry will be housed, vacuum is 55KPa, and evacuation time is 8min; Seal the film vacuum seal with EVOH then;
(7) high static pressure sterilization: a. puts into reactor with the EVOH bag that seals, and makes it to be immersed in the transmission medium water, covers plug; B. boost to rapidly and set pressure 600MPa, and pressurize 30min; C. unload rapidly after handling and be depressed into normal pressure.
(8) to obtaining cultivation mensuration and the color stability that the HIGH PRESSURE TREATMENT product carries out microorganism, suspension stability, the quantitative analysis of nutritional labelings such as anthocyanidin, polyphenol and Vc.Concrete outcome sees Table 1.
Set control experiment simultaneously, be the former state of handling without too high static pressure HHP.
By table 1 as seen, processing technology of the present invention, after 600MPa, 30min processing, microorganisms such as the basic totally inactivating of enzyme such as polyphenol oxidase, peroxidase, bacterium, mould all kill in strawberry/raspberry, and some strippings of nutritional labeling such as the anthocyanidin in strawberry/raspberry, Vc enter in the liquid glucose, make the can integral color more even attractive in appearance, total amount does not have significantly sacrificing.Under the condition of not adding any anticorrisive agent through 9 months the storage after, microbiological indicator meets GB (GB 19297-2003) requirement, the index of quality such as color and luster and nutritional labeling do not have significant change.
Table 1 strawberry, raspberry foods packed in carton containers microorganism and the index of quality
The processing of embodiment 2 potatos/Chinese yam foods packed in carton containers
(1) classification of selecting materials is cleaned: selects fresh raw material, with the clear water rinsing of flowing, remove surperficial silt, dirt etc.
(2) cutting: potato/Chinese yam is cut into of the same size or fourth shape.
(3) guarantor is crisp: the potato/Chinese yam that cuts is put into the CaCl of 0.05wt%
2Middle immersion 10min, rinsing in clear water then.
(4) blanching: potato/Chinese yam is used steam blanching 1min.
(5) cooling: the potato/Chinese yam after the blanching is put into ice-water bath immediately and is cooled to room temperature.
(6) tinning adds salt solution: potato/Chinese yam is added in PVPP cup or the bag, and add a certain amount of salt solution (3wt%), the volume ratio of potato/Chinese yam and salt solution is 70: 30.
(7) will be equipped with potato/Chinese yam the PVPP cup or the bag vacuumizing and exhausting, vacuum is 60KPa, evacuation time is 10min; Seal the film vacuum seal with EVOH then.
(8) high static pressure sterilization: a. puts into reactor with the PVPP cup or the bag that seal, makes it to be immersed in the transmission medium water, covers plug; B. boost to 600MPa rapidly, and pressurize 10min; C. unload rapidly after handling and be depressed into normal pressure.
(9) obtain the HIGH PRESSURE TREATMENT product, carry out the quantitative analysis and the sensory evaluation of nutritional labelings such as the cultivation mensuration of microorganism and color stability, Vc, concrete outcome sees Table 2.
Set control experiment simultaneously, i.e. the former state of handling without too high static pressure HHP.
As can be seen from Table 2, processing technology of the present invention, after 600MPa, 10min processing, microorganisms such as the basic totally inactivating of enzyme such as polyphenol oxidase, peroxidase, bacterium, mould all kill in potato/Chinese yam, and nutritional labelings such as Vc wherein keep better.Find that through sensory evaluation the potato/Chinese yam after high static pressure is handled has kept their original mouthfeels substantially, significantly better than with the quasi-tradition canned vegetables.Under the situation of not adding any anticorrisive agent through 9 months the storage after, microbiological indicator meets GB (GB 19297-2003) requirement, the index of quality such as color and luster and nutritional labeling do not have significant change.
Potato, Chinese yam foods packed in carton containers microorganism and the index of quality of the non-thermal process processing of table 2
Claims (6)
1. the non-thermal processing method of a soft fruit and vegetable cans is characterized in that, this method is carried out according to following operating procedure:
(1) choosing fresh, complete fruit is raw material, and cleans;
(2) coarse crust, fruit stone, seed and calyx, the handle of removal fruits and vegetables cut into of the same size shape then;
(3) the vegetables piece that cuts is put into the CaCl of 0.02～0.08wt%
2Soak behind 5～15min in clear water rinsing in the aqueous solution 3-5 time;
(4) fruit chunk that cuts of vegetables piece that step (3) is handled and step (2) carries out steam blanching;
(5) the fruits and vegetables piece after the blanching is put into ice-water bath immediately and be cooled to room temperature;
(6) will go in bottle or the bag through the fruits and vegetables that step (5) is handled are packaged, and to wherein adding liquid glucose or salt solution;
(7) will be equipped with the fruits and vegetables piece the bottle or the bag vacuumizing and exhausting, vacuum is 66.7～50KPa, evacuation time is 2～10min; Then with sealing the film vacuum seal;
(8) high static pressure sterilization: the bottle of fruits and vegetables piece or the reactor that bag is put into high static pressure equipment will be housed, make it to be immersed in the transmission medium, and boost to 400～600MPa rapidly, the dwell time is 3～30min.
2. the non-thermal processing method of soft fruit and vegetable cans according to claim 1 is characterized in that, the described steam blanching time is 1min.
3. the non-thermal processing method of soft fruit and vegetable cans according to claim 1 is characterized in that, fruits and vegetables solid content 〉=60% in the can that step (6) obtains, described sugar concentration are at 10～45wt%, and the concentration of described salt solution is 1-5wt%.
4. the non-thermal processing method of soft fruit and vegetable cans according to claim 1 is characterized in that, the described transmission medium of step (8) is a water.
5. the non-thermal processing method of soft fruit and vegetable cans according to claim 1 is characterized in that, pressure is 600MPa in the step (8), and the dwell time is 5min.
6. the non-thermal processing method of soft fruit and vegetable cans according to claim 1 is characterized in that, the material of described bottle or bag is EVOH or PVPP, and the described material that seals film is EVOH.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144663A (en) * | 2011-03-11 | 2011-08-10 | 中国农业大学 | Non-thermal processing method of fresh-cut fruits and vegetables |
| CN102696751A (en) * | 2012-06-26 | 2012-10-03 | 福建农林大学 | Processing method of canned loquat |
| CN103766685A (en) * | 2014-01-06 | 2014-05-07 | 陈其钢 | Production method for preparing whole red raspberry jam by adopting refrigeration technology |
| CN104187484A (en) * | 2014-09-30 | 2014-12-10 | 张家港市杨舍镇善港农民专业合作社 | Novel manufacturing method for fruit cans |
| CN104839599A (en) * | 2015-05-15 | 2015-08-19 | 中国农业大学 | Preparation method of high-quality low-salt pickles |
| CN104872587A (en) * | 2015-05-25 | 2015-09-02 | 中国农业大学 | Chopped pepper and preparation method thereof |
| CN107440020A (en) * | 2017-09-11 | 2017-12-08 | 张新侠 | A kind of Yellow-peach can preparation method without additive |
| CN107593883A (en) * | 2017-10-30 | 2018-01-19 | 阳江喜之郎果冻制造有限公司 | A kind of sterilization storage method of tinned fruit |
| CN110235930A (en) * | 2019-07-08 | 2019-09-17 | 贺州学院 | A kind of preparation method of glycan foods packed in carton containers |
| JP2021153577A (en) * | 2020-03-06 | 2021-10-07 | 中国農業大学China Agricultural University | Non-heating treatment method of fresh swift's nest and fresh swift's nest |
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| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
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| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144663A (en) * | 2011-03-11 | 2011-08-10 | 中国农业大学 | Non-thermal processing method of fresh-cut fruits and vegetables |
| CN102696751A (en) * | 2012-06-26 | 2012-10-03 | 福建农林大学 | Processing method of canned loquat |
| CN103766685A (en) * | 2014-01-06 | 2014-05-07 | 陈其钢 | Production method for preparing whole red raspberry jam by adopting refrigeration technology |
| CN104187484A (en) * | 2014-09-30 | 2014-12-10 | 张家港市杨舍镇善港农民专业合作社 | Novel manufacturing method for fruit cans |
| CN104839599B (en) * | 2015-05-15 | 2018-02-02 | 中国农业大学 | A kind of preparation method of low-salt kimchi |
| CN104839599A (en) * | 2015-05-15 | 2015-08-19 | 中国农业大学 | Preparation method of high-quality low-salt pickles |
| CN104872587B (en) * | 2015-05-25 | 2019-03-26 | 中国农业大学 | A kind of chopped hot pepper and preparation method thereof |
| CN104872587A (en) * | 2015-05-25 | 2015-09-02 | 中国农业大学 | Chopped pepper and preparation method thereof |
| CN107440020A (en) * | 2017-09-11 | 2017-12-08 | 张新侠 | A kind of Yellow-peach can preparation method without additive |
| CN107593883A (en) * | 2017-10-30 | 2018-01-19 | 阳江喜之郎果冻制造有限公司 | A kind of sterilization storage method of tinned fruit |
| CN110235930A (en) * | 2019-07-08 | 2019-09-17 | 贺州学院 | A kind of preparation method of glycan foods packed in carton containers |
| JP2021153577A (en) * | 2020-03-06 | 2021-10-07 | 中国農業大学China Agricultural University | Non-heating treatment method of fresh swift's nest and fresh swift's nest |
| JP7144876B2 (en) | 2020-03-06 | 2022-09-30 | 中国農業大学 | Non-thermal processing method for fresh bird's nest and fresh bird's nest |
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Assignee: Xuzhou Tianyi fruits Co., Ltd. Assignor: China Agricultural University Contract record no.: 2012320000386 Denomination of invention: Non-thermal processing method for soft fruit and vegetable cans License type: Exclusive License Open date: 20101124 Record date: 20120401 |
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