CN102388956B - Ultraviolet and nano zinc oxide combined sterilizing method for convenient vegetable dishes - Google Patents
Ultraviolet and nano zinc oxide combined sterilizing method for convenient vegetable dishes Download PDFInfo
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- CN102388956B CN102388956B CN 201110362635 CN201110362635A CN102388956B CN 102388956 B CN102388956 B CN 102388956B CN 201110362635 CN201110362635 CN 201110362635 CN 201110362635 A CN201110362635 A CN 201110362635A CN 102388956 B CN102388956 B CN 102388956B
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Abstract
The invention provides an ultraviolet and nano zinc oxide combined sterilizing method for convenient vegetable dishes, which belongs to the vegetable product treatment technical field. The method comprises the following steps: cleaning (hulling) vegetable raw materials, blanching and killing enzyme, frying according to the formula, then adding a bacteriostatic agent nano zinc oxide, vacuum packaging, carrying out ultraviolet irradiation and sterilization, finally storing at room temperature. Nano zinc is capable of inhibiting the growth of microbe, the frying process enables the effect of passivating enzyme and killing microbe; ultraviolet irradiation and sterilization enable further catalysis to increase the bacteriostasis performance of nano zinc, and perform synergism and ensure the long shelf-life of product. The ultraviolet and nano zinc combined cold sterilizing method used by the invention is capable of overcoming the inhomogeneity of ultraviolet sterilization, solving the disadvantage of poor bactericidal activity when nano zinc is individually acted under the safe dosage, eliminating the defect of loss of nutrients and local flavor caused by traditional high temperature sterilization, and ensuring the long shelf-life of products. The combined sterilizing method has the characteristics of simple process, easy operation, saved energy and the like.
Description
Technical field
A kind of ultraviolet and nano zine oxide combined sterilizing make things convenient for the method for vegetable dish meat and fish dishes, the invention belongs to the vegetable product manufacture field, relate to vegetable product sterilization and preservation technique, are mainly used in quality and the control of microorganisms of vacuum-packed shortening convenient dish goods.
Background technology
In recent years, the convenient dish of instant type flexible package has captured the consumption market of instant food gradually with its instant, the characteristics such as nutritious, economical and practical.At present, in the majority with the meat of poultris foods packed in carton containers on the market, and the foods packed in carton containers take green vegetables as raw material is of less types, mainly is because the flexible package dish adopts the conventional heat sterilization modes such as high pressure steam sterilization mostly, can be configured to color and luster, the matter of greengrocery food loss, affect the sale of product.Therefore, the quality of flexible package convenient dish be improved, sterilization intensity must be reduced.Only in this way could further open up markets, expanding production, marketing scale improve the economic benefit of enterprise.
Nano zine oxide is a kind of photocatalysis antibacterial agent, and under the irradiation of sunlight especially ultraviolet light, light-catalysed redox reaction occurs on its surface, and photocatalysis produces electronics and hole on its surface after absorbing photon.They and the hydroxide ion and the oxygen effect that are adsorbed on the surface generate hydroxyl radical free radical and super oxide anion free radical.The two has very strong activity, can be combined by the tryptose in bacterial cell membrane, destroys its structure and plays bactericidal action.The nano zine oxide action effect is stable, can not be subjected to the factor affecting such as temperature, pressure, can control the microorganism in the following process process.But simple use nano zine oxide is difficult to control of microorganisms therefore, it be combined with the ultraviolet-sterilization technology in safe range, jointly suppresses microbial growth.
Ultraviolet ray has bactericidal action when wavelength is 240-280nm.Its sterilization mechanism is a comparatively complicated problem, when microorganism is shone by ultraviolet ray, owing to the nucleus biologically active may change because absorbing ultraviolet ray, thereby cause thalline internal protein and Enzyme Production obstacle, cause structure to morph, cause microbial death.Ultraviolet sterilization is very capable, and each quasi-microorganism such as bacterium, mould, yeast, virus is had significant killing action.
The objective of the invention is the optimal procedure parameters that definite nano zine oxide combines with ultraviolet-sterilization, provide reliable foundation for instructing reality to produce.
Research nano zine oxide antibacterial aspect, (the Food Science such as Li Yana, 2011) preparing ZnO content by melt-blending process is that nano-ZnO/high density polyethylene (HDPE) (HDPE) composite membrane of 0.5% is used for its fresh-keeping property to cheese of research, compare with pure HDPE packaging film, the sense organ score value of nano-ZnO/HDPE composite membrane packaging cheese brings up to 73.0 by 66.0, and total plate count is less than the HDPE film, this shows that nano-ZnO has stronger inhibitory action to the growth of microorganism on the cheese, has certain anti-bacterial refreshing; Apricot fruit after Zhao Lihong etc. (food research and development, 2009) pluck with chitosan nano ZnO solution coating draws when its concentration is 0.5%-0.8%, pol, the color and luster of apricot fruit are constant after plucking, without putrefactive phenomenon, percentage of water loss is low, and freshness date prolongs more than 2 times; (the Packaging Engineering such as Li Xihong, 2009) studied the In Vitro Bacteriostasis of nano-ZnO/PVC film to Escherichia coli and staphylococcus aureus, find that nano-ZnO all has inhibitory action to the two, and the effect to the latter is higher than the former, in addition, be higher than the unglazed environment that shines under the bacteriostasis property illumination of nano-ZnO; (the material Leader such as Wu Zhenyu, 2009) UV absorption and the biology bacteriostasis property of nano-ZnO have been studied, find that nano-ZnO has very strong absorption in the ultra-violet (UV) band, bacteriostatic test finds that nano-ZnO all has inhibitory action to Gram-negative bacteria and positive bacteria, and the bacteriostasis under the illumination condition is stronger, when nano-ZnO content 1% when above, bacteriostasis rate can reach 99.9%.But these researchs only are some, and basic antibacterial research is reported.
Aspect ultraviolet-sterilization, Zhu Yicai discloses the microbe controlling method (number of patent application: 200510038019.6) in a kind of simple beef ham slice manufacturing process, before the shortening sliced ham, utilize the remaining bacterium after ultraviolet ray irradiation control shortening ham refrigerates, and to the packing after finished product utilize hot water pasteurize or ultraviolet-sterilization to carry out re-pasteurization, starter bacteria number when reducing product export to greatest extent, the method complex operation need carry out re-pasteurization, wastes time and energy; Zhang Min etc. discloses a kind of ultraviolet, ozone and nano silver coating, and (number of patent application: 200710134405.4), the sterilization mode that the ozone sterilization that adopts Nano Silver to carry out raw-material preliminary treatment and finished product to frozen dried food combines with ultraviolet-sterilization is controlled microbial growth to the combined sterilizing method of freezing-dried food preserving.Compare with traditional heating power control product method of microorganism, the method can not cause frozen dried food to be charred because of heat treated, and the moisture absorption that also can not produce the frozen dried food of moist hear heat test generation goes bad.But through after the ozone treatment, can produce certain harmful effect to the local flavor of product, be unfavorable for rear term storage and the sale of product.
Invent a kind of shortening at Zhang Min aspect the flexible sterilization of flexible package vegetable product etc. and mixed the method (number of patent application: 201010573820.1) that the control bacterium is guaranteed the quality under the garnishes refrigerated condition, after the cleaning of raw material vegetables process, the chopping, carrying out nano silver coating processes, then carry out frying according to prescription, add again potassium sorbate preservative, after the vacuum packaging, carry out low frequency microwave and process and in short-term pasteurize, (4 ℃) refrigerate at last at low temperatures.The method operating process is comparatively loaded down with trivial details, is unfavorable for saving resource.Zhang Min etc. has also invented the flexible sterilization method (application number: 201010574146.9) under a kind of shortening garnishes room temperature condition, behind the cleaning of raw material vegetables process, chopping, the nano silver coating, carry out frying according to prescription, then add the anticorrisive agents such as potassium sorbate and nisin (Nisin), after the vacuum packaging, carry out flexible heat sterilization.The heat sterilization of the method is compared with the ultraviolet-sterilization of this method, all can cause certain loss to matter structure, local flavor and the color and luster of product, is unfavorable for preservation and sale.
Summary of the invention
The object of the present invention is to provide a kind of security that can guarantee the convenient dish goods, can improve again the method for its quality.Thereby greatly reduce the drawback that commercial sterilization brings, improve the quality of vacuum-packed vegetable product, help enterprise to enlarge market, increase economic efficiency.
Security in order to ensure product, traditional convenient vegetable product all is to pickle or strengthen as much as possible single concentration of preservatives by the increasing brine concentration to suppress microbial growth, thereby guarantee the shelf life of product, but this meeting brings harm for consumer's health so that the local flavor of product descends greatly or anticorrisive agent exceeds standard.For the problems referred to above, the present invention when suppressing growth of microorganism, can reduce again the loss of flavor substance by adopting the cold process for sterilizing of nano zine oxide and ultraviolet joint.Reach the purpose that keeps product color matter structure and guarantee the product shelf phase.
Technical scheme of the present invention: a kind of ultraviolet and nano zine oxide combined sterilizing make things convenient for the method for vegetable dish meat and fish dishes, by adding nano zine oxide, the microorganism of control subsequent process, again in conjunction with ultraviolet-sterilization, the performance synergy, kill pathogenic bacteria and microorganism in the vegetables, process is: raw material cleaning, beans elder generation hulling, blanching, frying, interpolation nano zine oxide, vacuum packaging, ultraviolet-sterilization, room temperature storage.
Blanching: after raw material process hulling, cleaning, blanching 2-3min in 90-100 ℃ hot water makes the inactivations such as peroxidase wherein, then rapidly cooling.
Frying: after the blanching, with the 5-10min that stir-fries in the vegetable oil of raw material in about 120-150 ℃, with flavorings such as salt, white granulated sugar, monosodium glutamates, take the dish out of the pot after mixing thoroughly.
The interpolation of nano zine oxide: (particle diameter is between 10-100nm with the nano zine oxide powder; average grain diameter is about 55nm) be made into first the dispersion liquid of nano zine oxide mass concentration about 0.1% (disperseing protective agent hexa metaphosphoric acid na concn is 0.015%); add in the convenient dish; the addition of nano zine oxide is 0.04-0.05g/kg; its solution form can better play a role, the establishment microbial growth.
Vacuum-packed: as to adopt aluminium foil bag vacuum-packed.
Ultraviolet-sterilization: the dish after the vacuum packaging is shone under the uviol lamp of 30W, and sterilizing time is at 50-80min, and the uviol lamp distance is 30-50cm.
Make things convenient for one of vegetable dish meat and fish dishes making prescription to be: salt 1g, white granulated sugar 1g, chilli oil 1mL, edible oil 3mL, legume vegetable 30g, dried bean curd 14g.
Make things convenient for two of vegetable dish meat and fish dishes making prescription to be: green vegetable 40g, water 5g, salt 1.5g, white granulated sugar 0.4g, monosodium glutamate 0.1g, edible oil 3mL.
Make things convenient for three of vegetable dish meat and fish dishes making prescription to be: flower vegetables 35g, water 8g, salt 2g, white granulated sugar 1g, monosodium glutamate 0.3g, edible oil 4mL.
Beneficial effect of the present invention: the present invention is by being added with the nano zine oxide of strong bacteriostasis, and adopt cold process for sterilizing for characteristics such as raw tissue fragilities, finally can so that the convenient dish goods guaranteeing under the prerequisite of food security, reduce sterilization intensity, the product that be conducive to obtain to be of high nutritive value, mouthfeel is good.
Compare with the traditional thermal sterilization technology, the antibacterial technology of this anticorrisive agent of the present invention and ultraviolet-sterilization associating both can the kill harmful microorganism, again can the establishment gemma etc. the breeding of heat resistance thalli growth, guaranteed that simultaneously the local flavor of product and institutional framework are not destroyed.
The specific embodiment
Embodiment 1: the combined sterilizing method take beans (green soy bean or green soya bean) as the convenient dish of primary raw material
To clean up behind green soy bean (green soya bean) hulling, blanching 3min in 100 ℃ of boiling water cools off with circulating water rapidly.Then; beans are stir-fried about 8min in being heated in advance 120 ℃ soybean oil; add during this time a small amount of dried bean curd and make auxiliary material; add salt, white granulated sugar and capsicum wet goods flavoring; mix thoroughly and take the dish out of the pot; adding concentration is the nano zine oxide (with the form of dispersion liquid, solution concentration is 0.1%, and disperseing protective agent hexa metaphosphoric acid na concn is 0.015%) of 0.045g/kg.Vacuum-packed (vacuum is-1000mbar), packaging material is aluminium foil bag, every bag 50g.Secondly, be placed under the 30W uviol lamp of the 20min that works in advance and shine 50min, lamp is apart from being 30cm.Last room temperature preservation.Change (take green soy bean as example) through the nutritional labeling in the testing product, the 4.95mg/100g of chlorophyllous content before by sterilization becomes 4.92mg/100g, 4.24% before by the sterilization of coarse-fibred content becomes 4.17%, protein content becomes 11.57% by 13.8%, fat content becomes 4.77% by original 4.91%, and Vit C contents becomes 25.9mg/100g by original 26.5mg/100g.Through the preservation evidence, product is total plate count＜6000CFU/g after 120 days, coliform＜30MPN/ 100g, and pathogenic bacteria do not detect.Through subjective appreciation, product is soft crisp moderate, and is sweet salty suitable, has the distinctive fragrance of beans dish and matter structure.
Embodiment 2: the combined sterilizing method take Green leaf vegetable (little green vegetables, spinach or crowndaisy chrysanthemum) as the convenient dish of primary raw material
Green vegetable is cleaned up, and blanching 2min in 90 ℃ of hot water makes the peroxide enzyme deactivation, cools off with circulating water rapidly.Then; vegetables are stir-fried about 5min in being heated in advance 150 ℃ rapeseed oil; and add a small amount of water in case be burned; add at last the flavorings such as salt, white granulated sugar and monosodium glutamate; mix thoroughly and take the dish out of the pot; adding concentration is the nano zine oxide (with the form of dispersion liquid, solution concentration is 0.1%, and disperseing protective agent hexa metaphosphoric acid na concn is 0.015%) of 0.04g/kg.Vacuum-packed (vacuum is-1000mbar), packaging material is aluminium foil bag, every bag 50g.Secondly, be placed under the 30W uviol lamp of the 20min that works in advance and shine 70min, lamp is apart from being 40cm.Last room temperature preservation.Change (take spinach as example) through the nutritional labeling in the testing product, the 5.57mg/100g of chlorophyllous content before by sterilization becomes 5.51mg/100g, 2.08% before by the sterilization of coarse-fibred content becomes 2.01%, protein content becomes 2.60% by 2.72%, fat content becomes 0.35% by original 0.37%, and Vit C contents becomes 31.6mg/100g by original 32.8mg/100g.Through the preservation evidence, product is total plate count＜6000CFU/g after 150 days, coliform＜30MPN/100g, and pathogenic bacteria do not detect.Through subjective appreciation, products taste is good, and taste is good, has the distinctive fragrance of green vegetable dish and matter structure.
Embodiment 3: the combined sterilizing technology take flower vegetables (broccoli or wild cabbage) as the convenient dish of primary raw material
Flower vegetables is cleaned up, and blanching 2.5min in 95 ℃ of hot water cools off with circulating water rapidly.Then; it is stir-fried about 10min in being heated in advance 130 ℃ soybean oil; add a small amount of water; add again the flavorings such as salt, white granulated sugar and monosodium glutamate; mix thoroughly and take the dish out of the pot; adding concentration is the nano zine oxide (with the form of dispersion liquid, solution concentration is 0.1%, and disperseing protective agent hexa metaphosphoric acid na concn is 0.015%) of 0.05g/kg.Vacuum-packed (vacuum is-1000mbar), packaging material is aluminium foil bag, every bag 50g.Secondly, be placed under the 30W uviol lamp of the 20min that works in advance and shine 80min, lamp is apart from being 50cm.Last room temperature preservation.Change (take broccoli as example) through the nutritional labeling in the testing product, carbohydrate content becomes 4.59% by 4.62%, protein content becomes 2.07% by 2.15%, fat content becomes 0.21% by original 0.23%, and Vit C contents becomes 61.1mg/100g by original 61.3mg/100g.Through the preservation evidence, product is total plate count＜6000CFU/g after 180 days, coliform＜30MPN/100g, and pathogenic bacteria do not detect.Through subjective appreciation, the product brittleness is moderate, and excellent flavor has the distinctive fragrance of flower vegetables dish and matter structure.
Claims (4)
1. a ultraviolet and nano zine oxide combined sterilizing make things convenient for the method for vegetable dish meat and fish dishes, it is characterized in that: by adding nano zine oxide, the microorganism of control subsequent process, again in conjunction with ultraviolet-sterilization, the performance synergy is killed pathogenic bacteria and microorganism in the vegetables, and process is: raw material cleans, beans elder generation hulling wherein, blanching, frying, interpolation nano zine oxide, vacuum packaging, ultraviolet-sterilization, room temperature storage;
(1) blanching: after raw material process hulling, cleaning, blanching 2-3min in 90-100 ℃ hot water makes peroxide enzyme deactivation wherein, then rapidly cooling;
(2) frying: with the raw material 5-10min that in 120-150 ℃ vegetable oil, stir-fries, with salt, white granulated sugar, monosodium glutamate and other flavoring, take the dish out of the pot after mixing thoroughly;
(3) add nano zine oxide: with the nano zine oxide powder, particle diameter is between 10-100nm, average grain diameter is 55nm, be made into first the nano zine oxide mass concentration and be 0.1% dispersion liquid, containing in the dispersion liquid and disperseing protective agent calgon mass concentration is 0.015%, add in the convenient dish, the addition of nano zine oxide is the 0.04-0.05g/kg vegetable dish;
(4) vacuum packaging: adopt aluminium foil bag vacuum-packed;
(5) ultraviolet-sterilization: the dish after the vacuum packaging is shone under the uviol lamp of 30W, and sterilizing time is at 50-80min, and the uviol lamp distance is 30-50cm.
2. described method according to claim 1 is characterized in that making things convenient for the vegetable dish meat and fish dishes to make one of prescription being: salt 1g, white granulated sugar 1g, chilli oil 1mL, edible oil 3mL, legume vegetable 30g, dried bean curd 14g.
3. described method according to claim 1 is characterized in that making things convenient for the vegetable dish meat and fish dishes to make two of prescription being: green vegetable 40g, water 5g, salt 1.5g, white granulated sugar 0.4g, monosodium glutamate 0.1g, edible oil 3mL.
4. described method according to claim 1 is characterized in that making things convenient for the vegetable dish meat and fish dishes to make three of prescription being: flower vegetables 35g, water 8g, salt 2g, white granulated sugar 1g, monosodium glutamate 0.3g, edible oil 4mL.
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| CN102919338B (en) * | 2012-10-18 | 2013-09-18 | 宁波海通食品科技有限公司 | Color protection preservation method of poached green leaf vegetable instant product |
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| CN105557976A (en) * | 2016-01-07 | 2016-05-11 | 地利营养配餐科技有限公司 | Soft sterilization method of mixed fresh cut root vegetables in small packages |
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| CN107692061A (en) * | 2017-11-14 | 2018-02-16 | 河南伊赛牛肉股份有限公司 | A kind of processing method of pre-packaged convenient dish |
| CN114097864A (en) * | 2021-10-26 | 2022-03-01 | 渤海大学 | Method for prolonging preservation period of oysters through ozone-subacid electrolyzed water combined photocatalytic treatment |
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Inventor after: Wang Weiqin Inventor after: Zhang Min Inventor after: Yu Ning Inventor after: Lu Liqun Inventor after: Shi Yanping Inventor after: Zhang Weiming Inventor before: Wang Weiqin Inventor before: Zhang Min Inventor before: Yu Ning Inventor before: Lu Liqun Inventor before: Shi Yanping |
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