CN102038032B - Method for processing and refreshing chewing cane - Google Patents
Method for processing and refreshing chewing cane Download PDFInfo
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- CN102038032B CN102038032B CN200910308586A CN200910308586A CN102038032B CN 102038032 B CN102038032 B CN 102038032B CN 200910308586 A CN200910308586 A CN 200910308586A CN 200910308586 A CN200910308586 A CN 200910308586A CN 102038032 B CN102038032 B CN 102038032B
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Abstract
The invention relates to a method for processing and refreshing chewing cane, which comprises the following steps of: preprocessing: cleaning the harvested fresh chewing cane, removing dirt on the surface, and peeling; slitting: segmenting the preprocessed chewing cane, and slitting the segmented chewing cane; sterilizing at high temperature: neatening the slit chewing cane, performing vacuum packaging and sterilizing at high temperature; and refrigerating the chewing cane sterilized at high temperature. Additives are not adopted, and the product processed by the technical scheme can be stored for more than six months, so a problem that the chewing cane is not supplied in off season is solved; and the product quality is hardly changed, and the product meets quality and safety standards.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of processing and antistaling method of fruit sugarcane.
Background technology
The fruit sugarcane is claimed fruit type sugarcane, edible fruit sugarcane again, is the sugarcane that Gong to eat something rare, the common name of fruit sugarcane.It is main selling after China adopts with bright sugarcane in fruit sugarcane market; But this product shelf life is short; Such as main breed " rise sheer from level ground and draw " red (purple) follicarpium sugarcane (Saccharum officinarum L.cv.Badila) generally adopt the back 20 ℃ of mean temperatures; Under humidity 70% holding conditions, fiber and sucrose part, content of reducing sugar relevant with quality after 12 days begin variation, edible influenced, and outward appearance has also lost commodity value gradually; And product is gathered and is supplied with the branch in dull season, busy season, and wherein annual 5-8 month is dull season, the out of stock confession.
For the Time To Market that can prolong the fruit sugarcane, make the product supply also arranged dull season.Existing way has: the one, be stored in whole strain of the bright sugarcane of results or whole complete sincerity in the freezer, generally can protect and never degenerate in one month, selling period than extend normally one month; The 2nd, on the basis of having grasped go bad after sugarcane is adopted rule and fresh-keeping measure basically, " inner wrapping peeling sugarcane " technology of developing on the market in recent years.Zhejiang University handles and the vacuum-packed activity that can suppress invertase and polyphenol oxidase effectively through antistaling agent, obviously reduces the conversion decomposition of sucrose and the accumulation of titratable acid.Antistaling agent is handled and vacuum packaging can make peeling fruit sugarcane descend fresh-keeping 21 days at 0 ℃.But the maximum limitation of these two kinds of methods is a fruit sugarcane product fresh keeping time to fall short of, and being difficult to guarantee has the product supply dull season.
Disclose a kind of manufacturing approach of instant sugar cane food in the one Chinese patent application numbers 98110300.6, its technological process is: selecting classify → clean → sterilize → clip end to end → peeling → cut cuts into chunks → sterilize → packing bag (jar) → sterilization → cooling → wiping wraps (jar) → storage at normal temperature → beat and examine packing → finished product; A kind of sugarcane is disclosed in the one Chinese patent application numbers 99120870.6 with composite fresh-keeping liquid and be used to remove the peel the preservation method of sugarcane.Earlier sugarcane is removed the peel; Be cut into segment again; Then it is immersed sugarcane with soaking in the composite fresh-keeping liquid 2～5 minutes; Vacuumize packing in the composite plastic film bag of treating to pack into transparent after the sugarcane surface moisture drains,, cool off with cold water at last sterilization in the immersion of the sugarcane after the vacuum packaging hot water 15～30 minutes.Yet, more than in two kinds of methods because sugarcane is thicker, still exist sterilization not thorough, the shelf-life falls short of or needs additive, natural inadequately deficiency.
Summary of the invention
Main purpose of the present invention is to overcome the shortcoming of prior art, and a kind of processing and antistaling method of fruit sugarcane is provided, and can guarantee fresh-keeping the reaching more than six months of fruit sugarcane product, prolongs the shelf Time To Market greatly, and accomplishing also has the product supply dull season.
The present invention adopts following technical scheme:
A kind of processing and antistaling method of fruit sugarcane may further comprise the steps:
(1) preliminary treatment: the new fresh fruit sugarcane appearance to gathering is cleaned, and removes the epidermis dirt; Peel then, make things convenient for the edible of consumer, reduce the rubbish that fruit sugarcane residue brings again;
(2) slitting: to the segment of pretreated fruit sugarcane, and then the fruit sugarcane slitting of segment;
(3) high temperature sterilization: high temperature sterilization is carried out with vacuum packaging in the fruit sugarcane arrangement back of slitting;
(4) refrigeration: the fruit sugarcane behind the high temperature sterilization refrigerates processing again;
According to a preferred embodiments of the present invention, in the described slitting step, during segment, every segment length 10～25cm.
According to a preferred embodiments of the present invention, in the described slitting step, during segment, more preferably, every section is 15～20cm.
According to a preferred embodiments of the present invention, in the described slitting step, during slitting, described is cut into 0.5cm～1cm * 0.5cm～1cm * 10cm～25cm.
According to a preferred embodiments of the present invention, in the described slitting step, during slitting, more preferably, described is cut into 0.5cm～1cm * 0.5cm～1cm * 15cm～20cm.
According to a preferred embodiments of the present invention, described high temperature sterilization step, its sterilization is 121 ℃～125 ℃, 25～30 minutes.
According to a preferred embodiments of the present invention, described high temperature sterilization step, its sterilization is 100 ℃～105 ℃, 40～50 minutes.
According to a preferred embodiments of the present invention, in the described refrigeration step, refrigerated storage temperature is controlled between 0 ℃～18 ℃ scopes.
The present invention compares with direct cold preserving method, and the advantage that inner wrapping, volume are little, food back residue is few, be prone to storing is arranged, make things convenient for the consumer purchase, carry and eat; With " inner wrapping peeling sugarcane " compared with techniques, this procedure of high temperature sterilization has overcome removes the peel fruit sugarcane " rotten fast " (will occur dehydration drying, variable color and mildew and rot behind a peeling 3d) difficult problem; Slitting again after the segment, can play be prone to packing, the high temperature sterilization time is short and effective effect.Common fruit is because non-refractory so pulp is prone to deliquescing after the high temperature sterilization, influences mouthfeel, and the fruit sugarcane is more owing to fiber, and fiber at high temperature also is difficult for decomposing, so the short time high temperature sterilization is little to the mouthfeel influence.The present invention does not adopt any additives, and the product storage time of handling through technical scheme of the present invention can solve the fruit sugarcane problem that supplies out of stock in dull season at least more than half a year fully; And product quality is the same basically, meets quality and safety standard.
The specific embodiment
Embodiment 1
Fruit sugarcane of the present invention the peel processing and the preservation method of slitting mainly comprise preliminary treatment, slitting, high temperature sterilization and four operations of refrigeration.
At first, preliminary treatment, it is the peel processing of slitting and first procedure of preservation method of fruit sugarcane.The fresh whole complete sincerity that purchase is come or whole the impurity elimination roguing stays the measured sugarcane strain of matter, washes away sugarcane skin dirt with running water then fruit sugarcane go-on-go, the mechanical or artificial cane knife sugarcane skin of pruning keeps sugarcane stem sugarcane meat part.
Then, slitting, it is the peel processing of slitting and the second operation work of preservation method of fruit sugarcane.With machinery or artificial cane knife segment, every section 18cm makes things convenient for vacuum bag packages with the whole pretreated fruit sugarcane of process; And then use mechanical slitting to the fruit sugarcane of having cut into chunks, be cut into 0.8cm * 0.8cm * 18cm, this is an important procedure, can play be prone to packing, the high temperature sterilization time is short and effective effect.
Then, high temperature sterilization, it is the peel processing of slitting and the three process of preservation method of fruit sugarcane.It is exotic material that vacuum bag packages, vacuum bag are used in the fruit sugarcane arrangement back of slitting, carries out high temperature sterilization, destroys the activity and the eliminating bacteria of enzyme in the sugarcane meat through high temperature.High temperature sterilization can be taked two kinds of processing methods, and a kind of is 121 ℃, 30 minutes, and another kind is 100 ℃, 45 minutes.From cost, product preservation and effect by comparison, 121 ℃, 30 minutes processing methods are better.
At last, refrigeration, it is the peel processing of slitting and the 4th procedure of preservation method of fruit sugarcane.Fruit sugarcane behind the high temperature sterilization is handled through refrigeration, can be prolonged fresh keeping time greatly.Usually, refrigerated storage temperature is controlled between 0 ℃～18 ℃ scopes and all goes.
The present invention can guarantee fresh-keeping the reaching more than six months of fruit sugarcane product through the new fresh fruit sugarcane of gathering is carried out preliminary treatment, slitting, high temperature sterilization and refrigeration four procedures, prolongs the shelf Time To Market greatly, and accomplishing also has the product supply dull season.
After adopting above-mentioned processing method, the present invention is owing to the pretreatment process through cleaning, peeling, and the critical limitation factor " Pi Nanxiao, rubbish is many " of influence fruit sugarcane list marketing obtains fine solution; And the fruit sugarcane after the segment, slitting is easy to packing, make things convenient for the consumer purchase, carry and eat; In addition, through high temperature sterilization and refrigeration operation, product can not suffer bacterial infection, and storage and fresh-keeping time are greatly improved, and has solved the rotten fast problem of peeling fruit sugarcane fully.
The result of processing is like this: the new fresh fruit sugarcane of gathering is through above processed, can reach 365 days through the shelf life of products of 121 ℃, 30 minutes high temperature sterilizations, and the product of 100 ℃, 45 minutes high temperature sterilizations reaches 180 days.Central laboratory of Fujian Academy of Agricultural Sciences was detected in processing the product through 121 ℃, 30 minutes high temperature sterilizations in back three months, still contained 17 seed amino acids in the sugarcane juice, and be more or less the same before and after the total amount (seeing the following form 1); Every 100g sugarcane juice contained 16.6g, 1.1g before quality important indicator sucrose and reduced sugar were handled, and respectively contained 16.9g, 0.9g (seeing the following form 2) after the processing, and both are only slightly variant, this product treatment is described after quality still better, do not go bad with.
Table 1: Main Ingredients and Appearance (amino acid, sucrose, reduced sugar) contrast before and after the processing of fruit sugarcane
Table 2: sucrose, reduced sugar contrast before and after the processing of fruit sugarcane
Embodiment 2
Similar with embodiment 1, different is, during slitting, is cut into 0.5cm * 0.5cm * 25cm, during high temperature sterilization, adopts 125 ℃, 25 minutes.Fresh-keeping the reaching more than six months of fruit sugarcane product.
Embodiment 3
Similar with embodiment 1, different is, during slitting, is cut into 0.5cm * 0.5cm * 25cm, during high temperature sterilization, adopts 121 ℃, 30 minutes.Fresh-keeping the reaching more than six months of fruit sugarcane product.
Embodiment 4
Similar with embodiment 1, different is, during slitting, is cut into 0.5cm * 1.0cm * 20cm, during high temperature sterilization, adopts 105 ℃, 40 minutes.Fresh-keeping the reaching more than six months of fruit sugarcane product.
Embodiment 5
Similar with embodiment 1, different is, during slitting, is cut into 1.0cm * 1.0cm * 15cm, during high temperature sterilization, adopts 102 ℃, 50 minutes.Fresh-keeping the reaching more than six months of fruit sugarcane product.
Embodiment 6
Similar with embodiment 1, different is, during slitting, is cut into 1.0cm * 1.0cm * 10cm, during high temperature sterilization, adopts 123 ℃, 27 minutes.Fresh-keeping the reaching more than six months of fruit sugarcane product.
Above-mentionedly be merely several specific embodiment of the present invention, but design concept of the present invention is not limited thereto, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (5)
- One kind the fruit sugarcane the processing and antistaling method, it is characterized in that: it may further comprise the steps:Pre-treatment step: the new fresh fruit sugarcane appearance to gathering is cleaned, and removes the epidermis dirt, peels then;The slitting step: to the segment of pretreated fruit sugarcane, and then the fruit sugarcane slitting of segment, during slitting, described is cut into 0.5cm～1cm * 0.5cm～1cm * 10cm～25cm;The high temperature sterilization step: high temperature sterilization is carried out with vacuum packaging in the fruit sugarcane arrangement back of slitting, and described high temperature sterilization is 121 ℃～125 ℃, 25～30 minutes; Or 100 ℃～105 ℃, 40～50 minutes;The refrigeration step: the fruit sugarcane behind the high temperature sterilization refrigerates processing again.
- 2. the processing and antistaling method of a kind of fruit sugarcane as claimed in claim 1 is characterized in that: in the described slitting step, and during segment, every segment length 10～25cm.
- 3. the processing and antistaling method of a kind of fruit sugarcane as claimed in claim 1 is characterized in that: in the described slitting step, and during segment, every section 15～20cm.
- 4. the processing and antistaling method of a kind of fruit sugarcane as claimed in claim 1 is characterized in that: in the described slitting step, during slitting, described is cut into 0.5cm～1cm * 0.5cm～1cm * 15cm～20cm.
- 5. the processing and antistaling method of a kind of fruit sugarcane as claimed in claim 1 is characterized in that: in the described refrigeration step, refrigerated storage temperature is controlled between 0 ℃～18 ℃ scopes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910308586A CN102038032B (en) | 2009-10-21 | 2009-10-21 | Method for processing and refreshing chewing cane |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910308586A CN102038032B (en) | 2009-10-21 | 2009-10-21 | Method for processing and refreshing chewing cane |
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| Publication Number | Publication Date |
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| CN102038032A CN102038032A (en) | 2011-05-04 |
| CN102038032B true CN102038032B (en) | 2012-10-03 |
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| CN200910308586A Expired - Fee Related CN102038032B (en) | 2009-10-21 | 2009-10-21 | Method for processing and refreshing chewing cane |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524375B (en) * | 2011-12-30 | 2013-12-25 | 桂生书 | Sugarcane preservative and method for manufacturing peeled sugarcanes |
| CN107212082A (en) * | 2017-04-28 | 2017-09-29 | 富川富兴果蔬有限责任公司 | A kind of preservation method of sugarcane |
| CN109258790A (en) * | 2018-11-07 | 2019-01-25 | 福建农林大学 | A kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane |
| CN112167261B (en) * | 2020-10-13 | 2021-08-10 | 广西壮族自治区农业科学院 | Pesticide composition for storage, transportation and preservation of harvested sugarcane |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1239643A (en) * | 1998-06-19 | 1999-12-29 | 孙建政 | Production process of instant sugar cane food |
| JP4131042B2 (en) * | 1998-07-31 | 2008-08-13 | トヨタ自動車株式会社 | Brake system |
| CN101380086A (en) * | 2008-10-06 | 2009-03-11 | 陈银轩 | Processing technique of sugarcane food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04131042A (en) * | 1990-09-19 | 1992-05-01 | Hamayoshi:Kk | Production of dried sugarcane |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1239643A (en) * | 1998-06-19 | 1999-12-29 | 孙建政 | Production process of instant sugar cane food |
| JP4131042B2 (en) * | 1998-07-31 | 2008-08-13 | トヨタ自動車株式会社 | Brake system |
| CN101380086A (en) * | 2008-10-06 | 2009-03-11 | 陈银轩 | Processing technique of sugarcane food |
Non-Patent Citations (2)
| Title |
|---|
| 《甘蔗采后生理变化及其保鲜技术的研究》;茅林春等;《中国农业科学》;20001031;第33卷(第5期);第41页正文第1段至第44页倒数第1段 * |
| 茅林春等.《甘蔗采后生理变化及其保鲜技术的研究》.《中国农业科学》.2000,第33卷(第5期), |
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