CN102423047A - Processing technique for carrot - Google Patents
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- CN102423047A CN102423047A CN201210005646XA CN201210005646A CN102423047A CN 102423047 A CN102423047 A CN 102423047A CN 201210005646X A CN201210005646X A CN 201210005646XA CN 201210005646 A CN201210005646 A CN 201210005646A CN 102423047 A CN102423047 A CN 102423047A
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Abstract
The invention discloses a processing technique for carrot. The processing technique comprises the following steps of: peeling the carrot; burning the carrot in water with the temperature of 85-88DEG C for 88-150s; placing the carrot in normal-temperature water to reduce the temperature of the carrot to be normal temperature; placing the carrot cooled by the normal-temperature water in an ice water solution containing phytic acid and soaking the carrot for over 5 minutes; and quickly freezing the carrot to obtain a finished product. According to the processing technique for the carrot disclosed by the invention, the mouthfeeling of the diced carrot can be effectively maintained, the oxidative stain of the carrot can be effectively prevented and the simpleness in operation is realized.
Description
Technical field
The present invention relates to processing of farm products technology, relate to a kind of carrot processing technology particularly.
Background technology
Carrot belongs to Umbelliferae (Apiaceae) herbaceous plant, and formal name used at school is Daucus carota, gives birth to half a year usually, and taproot is edible.In the common kind, the carrot root is spherical or taper, is crocus, white, yellow or purple, originates in Afghanistan and nearby nations.Mediterranean Region has just been cultivated carrot before the Christian era, in China and northwest Europe earlier than 14th century, existing mainly cultivate in whole temperate zone regional.Carrot is three times pinniforms leaves that totally cleave, grow thickly on the cripetura stem, the top each give birth to a universal umbel, be cross pollination, diachenium, fleshy root has difformities such as long tube, short tube, oval awl and short circular cone, is different colours such as yellow, orange, orange red, purple.Daucus half cold resistance is liked the weather that cools, and is long-day plant, and fleshy root physically well develops in the time of 18～20 ℃.China is more than summer autumn sowing kind.
Carrot is crisp delicious, the nutritious homely vegetables of a germplasm, have the title of " glabrousleaf asiabell root ".Carrot is rich in nutritional labelings such as carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron.U.S. scientist studies confirmation: eat two carrots every day, can make blood cholesterol reduce by 10%～20%; Eat three carrots every day, help to prevent heart disease and tumour.The traditional Chinese medical science thinks that carrot taste is sweet; Property is put down; Effects such as strengthening the spleen and stomach, tonifying liver make eye bright, clearing heat and detoxicating, strengthening yang and invigorating kidney, promoting eruption, sending down abnormally ascending cough-relieving are arranged, can be used for symptoms such as digestive discomfort, constipation, yctalopia, sexual disorder, measles, pertussis, infantile malnutrition.Carrot is rich in vitamin, and has slight and effect lasting sweating, but blood circulation is promoted in the metabolism of chafe, thereby makes the skin delicacy smooth, and the colour of skin is ruddy, and the strong skin of improving looks is had original effect.Simultaneously, carrot also is suitable for dry skin, coarse, or it is edible to suffer from lichen pilaris, blackhead, keratinization type eczema person.
The patent No. is 200910116354.1 1 kinds of processing method for quick-freezing carrot, and it may further comprise the steps: 1) radish with cleaning, topping and surperficial fibrous root is cut into sheet, fourth shape or bulk; 2) blanching: with the carrot after the cutting in the boiling water more than 95 ℃ through blanching 0.5-2 minute, the blanching process will constantly stir; 3) cooling: the running water with 0-5 ℃ after the blanching carries out twice cooling, makes temperature of charge reach 1-5 ℃ at last; 4) draining: adopt mid-speed centrifuge or concussion machine drop to go surperficial redundant moisture; 5) quick-frozen: with prose style free from parallelism raw material pack into freeze the dish or directly be layered on the conveyer belt, under-25 ℃ of-35 ℃ of conditions, freeze, freezed 10-30 minute after pack, refrigeration package.This patent adopts the water blancing more than 95 ℃, can destroy the mouthfeel of carrot, and not pass through anti-oxidant treatment, in storage, oxidation slowly can take place, and causes quality to descend.
The patent No. is 200410029942.9 fried carrot products; Comprise: clean carrot, cut into slices, the carrot of section is put into the boiling water blanching, or use steamed; Pull out then and put into cold water and cool off; The carrot of cooling is dry, fried, put into the centrifuge de-oiling after fried, the carrot slice after the de-oiling carries out nitrogen-filled packaging.This method frying temperature is high, can destroy the nutriment of carrot.
The patent No. is 200810244416.2 1 kinds and controls the method for fading in the red vegetable hot wind dried product preservation term; Comprising processing to carrot; This invention with dry run according to following some control: at first carry out the control of pre-treatment, adopt blanching and add 0.1%Vc, 0.01% citric acid its color and luster of method protection as color stabilizer; Secondly the control of temperature, time parameter in the dry run; Be that dried coating and packing are handled at last, thereby farthest guarantee the maintenance of product original color and luster in storage period.But carrotene is fat soluble vitamin, and Vc belongs to water soluble antioxidant, thus can reduce its antioxidation, and citric acid can destroy carrotene, causes nutritive loss.
From on can find out that the existing technology of handling carrot can be destroyed mouthfeel and the nutriment of carrot, causes nutritive loss.Therefore, need a kind of method of processing carrot, it can keep the nutrition of carrot, and eating mouth feel is good simultaneously.
Summary of the invention
The technical problem that the present invention will solve provides a kind of carrot processing technology; This technology can effectively suppress enzymatic browning and non-enzymatic browning, keeps the fine quality of diced carrot.
For solving the problems of the technologies described above, the present invention provides a kind of carrot processing technology, may further comprise the steps:
(1) pretreatment of raw material: carrot peeling, dice or slitting, cleaning;
(2) complete, blanching: in temperature is blanching carrot 88～150s in 85～88 ℃ the water;
(3) normal-temperature water cooling: complete, blanching intact after, carrot is put into normal-temperature water, make its temperature reduce to normal temperature;
(4) frozen water cooling: the cooled carrot of normal-temperature water is put into the frozen water solution that contains phytic acid, soak more than the 5min;
(5) quick-frozen obtains finished product.
When practical application, according to actual conditions, can pick out good carrot earlier, and carrot is cleaned, afterwards to its peeling.Preferably, before the carrot peeling, carrot is carried out the cylinder clean.
Further, after the peeling, carrot is half-and-half cut, should repairing of aging, the chaff heart arranged, abandon the carrot that to repair if cut.
Carrot after the peeling can carry out the slitting or the processing of dicing earlier according to the needs of producing, and completes afterwards, blanching again.The carrot that needs slitting or dice, at slitting or after dicing, the chip that can adopt bubble to clean flush away carrot slitting or cause when dicing.
Further, in the said step (4), the temperature of frozen water is-2～-1 ℃.
The content of phytic acid needs National standard in the frozen water; Preferably, in the said step (4), the quality percentage composition of phytic acid is 0.005%～0.02% in the frozen water.
Contain time 5min, the useful effect of phytic acid ability so at least of the frozen water cooling of phytic acid.The time of cooling can be longer, but consider the efficient of production, is preferably 5～10min.
Further, in the said step (4), carrot is 1: 3～6 with the feed liquid weight ratio that contains the frozen water solution of phytic acid.
Further, in the said step (5), quick-frozen to the temperature under the condition of temperature-20～-35 ℃ of the carrot after frozen water handled reaches below-10 ℃.Preferably, before carrying out quick-frozen, the temperature of carrot is dropped to below 15 ℃.
After the frozen water cooling, can adopt routine techniques that carrot is carried out draining according to actual conditions and handle.
Further, said carrot processing technology also comprises: the carrot after the quick-frozen is carried out metal detection.
Carrot after the metal detection is packed, weighs, seals.
After said carrot machines, stored refrigerated under-20～-18 ℃ condition.
The present invention has following beneficial effect:
1, the present invention adopts the low temperature blanching technology that completes, and can effectively keep the mouthfeel of carrot, and inactive enzyme is active, suppresses enzymatic browning, and can get rid of the air in the tissue, prevents the vitamin C oxidation.
2, the present invention adopts the phytic acid anti-oxidant treatment can prevent the carrot oxidation stain; And phytic acid belongs to oil-soluble inhibitor, can prevent the decomposition and the oxidation of carrotene, and huge legendary turtle is closed the metal ion on carrot top layer simultaneously; Make it lose catalysis characteristics, thereby hinder microbial growth, seal the pore of carrot simultaneously; Suppress its respiration, reduce moisture loss.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1
A kind of diced carrot processing technology comprises the steps:
(1) selects: pick out bad carrot, abandon it;
(2) cylinder cleans: carrot gets into drum washing machine through selecting the back;
(3) peeling: artificial excision carrot two, remove the peel with peeling knife;
(4) cutting: carrot is half-and-half cut, if cut should repairing of aging, the chaff heart arranged, that can not repair should abandon;
(5) dice: diced carrot is diced, be of a size of 15mm * 15mm * 13mm;
(6) bubble cleans: utilize bubble to clean the chip that causes when the flush away carrot is diced;
(7) complete, blanching: with the steam water heating in the bucket that will complete, diced carrot is put into the bucket that completes, hot water blanching, 85 ℃ of blanching temperatures, time 150s;
(8) normal-temperature water cooling: after having completed, immediately diced carrot is put into the normal temperature cooling bay, make its temperature reduce to normal temperature;
(9) frozen water cooling: adopt-1 ℃ of frozen water that contains 0.005% phytic acid to cool off carrot once more, the solid-liquid ratio of carrot and anti-oxidant frozen water solution is 1: 3, soak time 10min;
(10) draining: diced carrot surface moisture content is shaken with vibratory sieve;
(11) quick-frozen: adopt the individual quick freezing diced carrot, quick freezing temperature-20 ℃, the diced carrot central temperature that quick-frozen is good reaches below-10 ℃;
(12) metal detection: diced carrot detects through metal detector;
(13) pack, weigh, seal: the diced carrot that will freeze is dressed up the article case, weighs, and crosses automatic cartoning sealing machine joint sealing;
(14) metal detection: cross metal detector behind the joint sealing once more;
(15) chilled storage: the diced carrot of packing is put into freezer storage, reserve temperature-18 ℃.
Embodiment 2
A kind of diced carrot processing technology comprises the steps:
(1) selects: pick out bad carrot, abandon it;
(2) cylinder cleans: carrot gets into drum washing machine through selecting the back;
(3) peeling: artificial excision carrot two, remove the peel with peeling knife;
(4) cutting: carrot is half-and-half cut, if cut should repairing of aging, the chaff heart arranged, that can not repair should abandon;
(5) dice: diced carrot is diced, be of a size of 4.8mm * 4.8mm * 4.8mm;
(6) bubble cleans: utilize bubble to clean the chip that causes when the flush away carrot is diced;
(7) complete, blanching: with the steam water heating in the bucket that will complete, diced carrot is put into the bucket that completes, hot water blanching, 88 ℃ of blanching temperatures, time 88s;
(8) normal-temperature water cooling: after having completed, immediately diced carrot is put into the normal temperature cooling bay, make its temperature reduce to normal temperature;
(9) frozen water cooling: adopt-2 ℃ of frozen water that contain 0.02% phytic acid to cool off carrot once more, the solid-liquid ratio of carrot and anti-oxidant frozen water solution is 1: 6, soak time 5min;
(10) draining: diced carrot surface moisture content is shaken with vibratory sieve;
(11) quick-frozen: adopt the individual quick freezing diced carrot, quick freezing temperature-35 ℃, the diced carrot central temperature that quick-frozen is good reaches below-10 ℃;
(12) metal detection: diced carrot detects through metal detector;
(13) pack, weigh, seal: the diced carrot that will freeze is dressed up the article case, weighs, and crosses automatic cartoning sealing machine joint sealing;
(14) metal detection: cross metal detector behind the joint sealing once more;
(15) chilled storage: the diced carrot of packing is put into freezer storage, reserve temperature-20 ℃.
Embodiment 3
A kind of diced carrot processing technology comprises the steps:
(1) selects: pick out bad carrot, abandon it;
(2) cylinder cleans: carrot gets into drum washing machine through selecting the back;
(3) peeling: artificial excision carrot two, remove the peel with peeling knife;
(4) cutting: carrot is half-and-half cut, if cut should repairing of aging, the chaff heart arranged, that can not repair should abandon;
(5) dice: diced carrot is diced, be of a size of 15mm * 15mm * 13mm;
(6) bubble cleans: utilize bubble to clean the chip that causes when the flush away carrot is diced;
(7) complete, blanching: with the steam water heating in the bucket that will complete, diced carrot is put into the bucket that completes, hot water blanching, 86 ℃ of blanching temperatures, time 100s;
(8) normal-temperature water cooling: after having completed, immediately diced carrot is put into the normal temperature cooling bay, make its temperature reduce to normal temperature;
(9) frozen water cooling: adopt-1 ℃ of frozen water that contains 0.01% phytic acid to cool off carrot once more, the solid-liquid ratio of carrot and anti-oxidant frozen water solution is 1: 5, soak time 8min;
(10) draining: diced carrot surface moisture content is shaken with vibratory sieve;
(11) quick-frozen: adopt the individual quick freezing diced carrot, quick freezing temperature-30 ℃, the diced carrot central temperature that quick-frozen is good reaches below-10 ℃;
(12) metal detection: diced carrot detects through metal detector;
(13) pack, weigh, seal: the diced carrot that will freeze is dressed up the article case, weighs, and crosses automatic cartoning sealing machine joint sealing;
(14) metal detection: cross metal detector behind the joint sealing once more;
(15) chilled storage: the diced carrot of packing is put into freezer storage, reserve temperature-20 ℃.
Embodiment 4
A kind of diced carrot processing technology comprises the steps:
(1) selects: pick out bad carrot, abandon it;
(2) cylinder cleans: carrot gets into drum washing machine through selecting the back;
(3) peeling: artificial excision carrot two, remove the peel with peeling knife;
(4) cutting: carrot is half-and-half cut, if cut should repairing of aging, the chaff heart arranged, that can not repair should abandon;
(5) dice: diced carrot is diced, be of a size of 4.8mm * 4.8mm * 4.8mm;
(6) bubble cleans: utilize bubble to clean the chip that causes when the flush away carrot is diced;
(7) complete, blanching: with the steam water heating in the bucket that will complete, diced carrot is put into the bucket that completes, hot water blanching, 86 ℃ of blanching temperatures, time 120s;
(8) normal-temperature water cooling: after having completed, immediately diced carrot is put into the normal temperature cooling bay, make its temperature reduce to normal temperature;
(9) frozen water cooling: adopt-2 ℃ of frozen water that contain 0.015% phytic acid to cool off carrot once more, the solid-liquid ratio of carrot and anti-oxidant frozen water solution is 1: 4, soak time 30min;
(10) draining: diced carrot surface moisture content is shaken with vibratory sieve;
(11) quick-frozen: adopt the individual quick freezing diced carrot, quick freezing temperature-35 ℃, the diced carrot central temperature that quick-frozen is good reaches below-10 ℃;
(12) metal detection: diced carrot detects through metal detector;
(13) pack, weigh, seal: the diced carrot that will freeze is dressed up the article case, weighs, and crosses automatic cartoning sealing machine joint sealing;
(14) metal detection: cross metal detector behind the joint sealing once more;
(15) chilled storage: the diced carrot of packing is put into freezer storage, reserve temperature-18 ℃.
Embodiment 6
A kind of diced carrot processing technology comprises the steps:
(1) selects: pick out bad carrot, abandon it;
(2) cylinder cleans: carrot gets into drum washing machine through selecting the back;
(3) peeling: artificial excision carrot two, remove the peel with peeling knife;
(4) cutting: carrot is half-and-half cut, if cut should repairing of aging, the chaff heart arranged, that can not repair should abandon;
(5) dice: diced carrot is diced, be of a size of 15mm * 15mm * 13mm;
(6) bubble cleans: utilize bubble to clean the chip that causes when the flush away carrot is diced;
(7) complete, blanching: with the steam water heating in the bucket that will complete, diced carrot is put into the bucket that completes, hot water blanching, 87 ℃ of blanching temperatures, time 90s;
(8) normal-temperature water cooling: after having completed, immediately diced carrot is put into the normal temperature cooling bay, make its temperature reduce to normal temperature;
(9) frozen water cooling: adopt-1 ℃ of frozen water that contains 0.02% phytic acid to cool off carrot once more, the solid-liquid ratio of carrot and anti-oxidant frozen water solution is 1: 6, soak time 5min;
(10) draining: diced carrot surface moisture content is shaken with vibratory sieve;
(11) quick-frozen: adopt the individual quick freezing diced carrot, quick freezing temperature-35 ℃, the diced carrot central temperature that quick-frozen is good reaches below-10 ℃;
(12) metal detection: diced carrot detects through metal detector;
(13) pack, weigh, seal: the diced carrot that will freeze is dressed up the article case, weighs, and crosses automatic cartoning sealing machine joint sealing;
(14) metal detection: cross metal detector behind the joint sealing once more;
(15) chilled storage: the diced carrot of packing is put into freezer storage, reserve temperature-18 ℃.Comparative Examples
(1) selects: pick out bad carrot, abandon it;
(2) cylinder cleans: get into drum washing machine through selecting the back;
(3) peeling: artificial excision carrot two, remove the peel with peeling knife;
(4) cutting: carrot is half-and-half cut, if cut should repairing of aging, the chaff heart arranged, that can not repair should abandon;
(5) dice: diced carrot is diced, be of a size of 15mm * 15mm * 13mm;
(6) bubble cleans: utilize bubble to clean the chip that causes when the flush away carrot is diced;
(7) complete, blanching: with the steam water heating in the bucket that will complete, diced carrot is put into the bucket that completes, hot water blanching, 98 ℃ of blanching temperatures, time 150s;
(8) normal-temperature water cooling: after having completed, diced carrot gets into the normal temperature cooling bay immediately, makes its temperature reduce to normal temperature;
(9) frozen water cooling: adopt-1 ℃ of frozen water to cool off once more, the diced carrot temperature is reduced to below 15 degree.
(10) draining: diced carrot surface moisture content is shaken with vibratory sieve;
(11) quick-frozen: put into-30 ℃ of freezers, freezing three hours;
(12) metal detection: diced carrot detects through metal detector;
(13) pack, weigh, seal: the diced carrot that will freeze is dressed up the article case, weighs, and crosses automatic cartoning sealing machine joint sealing;
(14) metal detection: cross metal detector behind the joint sealing once more;
(15) chilled storage: the diced carrot of packing is preserved reserve temperature-18 ℃ in freezer.
Carrot to embodiment 1～embodiment 6 and Comparative Examples detects.The result sees table 1.
Each item of table 1 diced carrot detects index
Can be found out by table 1: the present invention can effectively keep vitamin C, carrotene and moisture.Compare with Comparative Examples, after the diced carrot stored frozen that the present invention makes 6 months the bacterium colony crowd still less, vitamin C, carrotene and moisture are higher; Color and luster is vivid; Quality is hard, and mouthfeel is crisp, explains that the retention of the diced carrot that the present invention makes is more excellent; Nutrition is abundanter, and mouthfeel is better.
Obviously, the above embodiment of the present invention only be for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (6)
1. a carrot processing technology is characterized in that, may further comprise the steps:
(1) pretreatment of raw material: carrot peeling, dice or slitting, cleaning;
(2) complete, blanching: in temperature is blanching carrot 88～150s in 85～88 ℃ the water;
(3) normal-temperature water cooling: complete, blanching intact after, carrot is put into normal-temperature water, make its temperature reduce to normal temperature;
(4) frozen water cooling: the cooled carrot of normal-temperature water is put into the frozen water solution that contains phytic acid, soak more than the 5min;
(5) quick-frozen obtains finished product.
2. carrot processing technology according to claim 1 is characterized in that, in the said step (4), the quality percentage composition of phytic acid is 0.005%～0.02% in the frozen water.
3. carrot processing technology according to claim 1 and 2 is characterized in that, in the said step (4), carrot is 1: 3～6 with the feed liquid weight ratio that contains the frozen water solution of phytic acid.
4. carrot processing technology according to claim 1 is characterized in that, in the said step (1), cleaning is to adopt bubble to clean.
5. carrot processing technology according to claim 1 is characterized in that, in the said step (4), the temperature of frozen water is-2～-1 ℃.
6. carrot processing technology according to claim 1 is characterized in that, in the said step (5), quick-frozen to the temperature under the condition of temperature-20～-35 ℃ of the carrot after frozen water handled reaches below-10 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210005646XA CN102423047A (en) | 2012-01-09 | 2012-01-09 | Processing technique for carrot |
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| CN201210005646XA CN102423047A (en) | 2012-01-09 | 2012-01-09 | Processing technique for carrot |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373513A (en) * | 2017-09-15 | 2017-11-24 | 江苏维乐益生食品科技有限公司 | A kind of carrot preparation of sections method |
| CN108142875A (en) * | 2016-12-02 | 2018-06-12 | 漳州明德食品有限公司 | A kind of processing technology of diced carrot |
| CN108419827A (en) * | 2018-01-03 | 2018-08-21 | 安徽省金华萃食品有限公司 | Quick-frozen carrot production technology |
| CN108497380A (en) * | 2018-03-29 | 2018-09-07 | 青岛永芳源食品有限公司 | A kind of production technology of quick-frozen diced carrot |
-
2012
- 2012-01-09 CN CN201210005646XA patent/CN102423047A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 余善鸣等: "《果蔬保鲜与冷冻干燥技术》", 28 February 1999 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142875A (en) * | 2016-12-02 | 2018-06-12 | 漳州明德食品有限公司 | A kind of processing technology of diced carrot |
| CN107373513A (en) * | 2017-09-15 | 2017-11-24 | 江苏维乐益生食品科技有限公司 | A kind of carrot preparation of sections method |
| CN108419827A (en) * | 2018-01-03 | 2018-08-21 | 安徽省金华萃食品有限公司 | Quick-frozen carrot production technology |
| CN108497380A (en) * | 2018-03-29 | 2018-09-07 | 青岛永芳源食品有限公司 | A kind of production technology of quick-frozen diced carrot |
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Application publication date: 20120425 |