CN102429006A - Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus - Google Patents
Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus Download PDFInfo
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- CN102429006A CN102429006A CN2011103569665A CN201110356966A CN102429006A CN 102429006 A CN102429006 A CN 102429006A CN 2011103569665 A CN2011103569665 A CN 2011103569665A CN 201110356966 A CN201110356966 A CN 201110356966A CN 102429006 A CN102429006 A CN 102429006A
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- blanching
- nitrogen
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- agaricus bisporus
- spore
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- 206010033546 Pallor Diseases 0.000 title claims abstract description 129
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 25
- 241000222519 Agaricus bisporus Species 0.000 title abstract description 9
- 238000006392 deoxygenation reaction Methods 0.000 title abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 79
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 14
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 239000001301 oxygen Substances 0.000 claims abstract description 13
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 17
- 239000012467 final product Substances 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 9
- 230000002255 enzymatic effect Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 2
- 230000007547 defect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
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- 102000004190 Enzymes Human genes 0.000 description 2
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- 150000002632 lipids Chemical class 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 230000037351 starvation Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
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- 230000003110 anti-inflammatory effect Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of fruit and vegetable blanching preprocessing, and in particular discloses a vacuum deoxygenation nitrogenization blanching method for agaricus bisporus. The method comprises the following steps of: preprocessing a raw material, namely grading and cleaning the agaricus bisporus, and draining water; processing a blanching solution, namely vacuumizing the blanching solution, completely extracting oxygen, introducing nitrogen to restore normal pressure, and heating the blanching solution until boiling; processing the agaricus bisporus, namely vacuumizing the agaricus bisporus subjected to drainage and completely extracting the oxygen; performing vacuum nitrogenization blanching, namely mixing the boiling blanching solution and the agaricus bisporus, heating to keep boiling for blanching, and introducing nitrogen continuously in the process; and after blanching, taking the agaricus bisporus out, and cooling. The method is easy to implement; the oxygen in the blanching solution and fruits and vegetables can be extracted, and the nitrogen is introduced to cut off oxygen; and the blanching processing is performed in the nitrogen environment, so that non-enzymatic browning of the fruits and the vegetables can be effectively inhibited, the product quality is ensured, and defects that the agaricus bisporus is seriously browned, nutrient substances are damaged and the like in the traditional hot water blanching are overcome.
Description
Technical field
The invention belongs to fruits and vegetables blanching preconditioning technique field, particularly the nitrogen blanching methods is filled in the vacuum deaeration of a kind of pair of spore mushroom.
Background technology
Two spore mushrooms are the maximum edible fungus varieties of world's plantation amount, account for about 70% of edible mushroom total amount.The two spore mushroom industry developments of China recent years are rapid, and output and export volume all rank first in the world, and the two spore mushrooms of annual output were 1,910,000 tons in 2008.Two spore mushrooms are that a kind of high protein, low fat, content of mineral substances are higher relatively, delicious flavour, and the luxury food of unique flavor is enjoyed the title of plant meat.Simultaneously two spore mushrooms also have important medical health care function.Two spore mushrooms have immunological regulation, hypotensive, reducing blood lipid, antitumor, anti-inflammatory, reducing blood lipid, enhancing T cell function, are described as the healthy food of 21 century.
That two spore mushrooms are organized is tender and lovely, water content is high, the post-harvest physiology biochemical process is unique; Quality deterioration phenomenon such as be easy to occur brown stain, parachute-opening, self-dissolving, find time; Have a strong impact on exterior of commodity, quality and economic worth even the forfeiture edibility and the commodity value of product, generally can only preserve 1～2 day under the normal temperature.The back processing of adopting of edible mushroom is to improve economic worth of edible mushroom and the important means that extends the shelf life, as drying, and intensive processing such as preliminary working such as quick-frozen, canning and functional mass extraction, and blanching is requisite processing means in these process.
Blanching is one of critical process of gardening product processing, and the blanching process promptly adopts the high temperature measure, and the gardening product internal substance is transformed rapidly, the activity of destructive enzyme, and utilization comparatively generally is the scalding of heat-conducting medium with hot water in two spore mushrooms at present.Easy and simple to handle, reliable, productivity ratio advantages of higher that the scalding has; But conventional scalding has destroyed the activity of enzyme, has suppressed the enzymatic browning of two spore mushrooms, and is but little to the non-enzymatic browning effect that has oxygen to participate in; Brown stain is comparatively serious after causing two spore mushroom blanchings, influences product quality.Blanching liquid and the oxygen in two spore mushrooms are extracted out, and charged into the entering that nitrogen comes starvation, under nitrogen environment, carry out blanching and handle, can effectively suppress the non-enzymatic browning of two spore mushrooms, guarantee product quality.
At present domesticly lay particular emphasis on blanching equipment and other blanching mode aspects in the patent aspect the blanching: patent (publication number CN2238548Y) has been reported a kind of fruit and vegetable blanching machine more; Patent (publication number CN201905205U) has been reported a kind of potato chips/bar blanching system; Patent (publication number CN2236750Y) has been reported a kind of quick-frozen fresh vegetables pre-treatment blanching equipment; Patent (publication number CN201101115Y) has been reported a kind of blanching machine; Patent (publication number CN101513209A) has been reported a kind of superheated steam blanching method; Patent (publication number CN101010009A) has been reported a kind of new infrared ray dry chemicking boiling hot (IDB) and infra red drying technology that is used for food processing.Improvement for to conventional scalding's method does not also relate to.
Summary of the invention
For overcome among traditional scalding double-spore mushroom browning serious, destroy shortcoming such as nutriment, the object of the present invention is to provide the vacuum deaeration of a kind of pair of spore mushroom to fill the nitrogen blanching methods.
For realizing above-mentioned purpose, the technical scheme that the present invention takes is following:
The nitrogen blanching methods is filled in the vacuum deaeration of a kind of pair of spore mushroom, may further comprise the steps:
(1) pretreatment of raw material: with the classification of two spore mushroom, cleaning back control water;
(2) processing of blanching liquid: blanching liquid vacuumizes, and oxygen is wherein extracted out fully, and inflated with nitrogen returns to normal pressure then, and is heated to boiling;
(3) processing of two spore mushrooms: two spore mushrooms of controlling water vacuumize, and oxygen is wherein extracted out fully;
(4) vacuum nitrogen blanching: the blanching liquid of boiling is mixed with two spore mushrooms, and heating simultaneously keeps boiling to carry out blanching, in this process, continues to charge into nitrogen; After blanching finishes, two spore mushrooms are taken out, cool off and get final product.
Preferably, blanching liquid is evacuated to 0.08～0.095MPa, keeps 3～5min.
Preferably, two spore mushrooms of controlling water are evacuated to 0.08～0.095MPa, keep 3～5min.
Preferably, blanching time is 4～10min.
Said blanching liquid is a running water.
For realizing above-mentioned blanching methods; Adopted a kind of fruits and vegetables deoxidization to fill nitrogen blanching equipment: to comprise blanching jar, vavuum pump, nitrogen cylinder; The blanching jar is divided between I chamber, two Room, II chamber and two Room and connects through tube connector; Electrothermal tube or heating steam coil pipe top that blanching jar I chamber, bottom, II chamber are provided with electrothermal tube or heating steam coil pipe and blanching jar II chamber respectively are provided with dividing plate with holes, and blanching jar I chamber is provided with water inlet and delivery port, and top, blanching jar II chamber is provided with plane face flange; Blanching jar I chamber, II chamber are equipped with exhaust-valve and vacuum meter respectively, and blanching jar I chamber, II chamber are connected with vavuum pump, nitrogen cylinder respectively; Be equipped with valve on the tube connector between blanching jar I chamber, the II chamber and on the connecting line of blanching jar I chamber, II chamber and vavuum pump, nitrogen cylinder.
Blanching jar I chamber, II chamber can take quarantine measures that it is divided into I chamber, the left and right sides, two Room, II chamber through near position in the middle of the blanching jar, perhaps about I chamber, two Room, II chamber.But for practicing thrift cost, the blanching jar also can be divided into two Room up and down by said dividing plate with holes naturally, blanching jar I chamber down, blanching jar II chamber is last.
Preferably, said blanching jar is preferably column.
Preferably, the bottom of blanching jar I chamber is that cone angle is 140～160 ° a inverted cone, and itself and tube connector connecting portion are at cone-apex angle; The connecting portion of blanching jar II chamber and tube connector is top therein.
Preferably, dividing plate with holes is located at electrothermal tube or the 10cm place, heating steam coil pipe top apart from blanching jar II chamber.
Preferably, blanching jar I chamber, II chamber are provided with form respectively.
Preferably, plane face flange is provided with handle.
Preferably, blanching jar I chamber, its same side, II chamber and vavuum pump are connected in parallel, and its opposite side and nitrogen cylinder are connected in parallel.
Preferably, exhaust-valve and vacuum meter are located at the top of blanching jar I chamber, II chamber respectively.
The present invention is simple to operate; Can the oxygen in blanching liquid and the fruits and vegetables be extracted out; And charge into the entering that nitrogen comes starvation, and under nitrogen environment, carry out blanching and handle, can effectively suppress the non-enzymatic browning of fruits and vegetables; Guarantee product quality, with overcome among traditional scalding double-spore mushroom browning serious, destroy shortcoming such as nutriment.
Description of drawings
Fig. 1 fills the structural representation of nitrogen blanching equipment for fruits and vegetables deoxidization, 1--blanching jar I chamber wherein, 2--blanching jar II chamber, 3--vavuum pump; The 4--nitrogen cylinder, 5--dividing plate with holes, 6--electrothermal tube (or heating steam coil pipe), 7--tube connector; The 8--vacuum meter, 9--exhaust-valve, 10--water inlet, 11--delivery port; The 12--plane face flange, 13--form, 14--handle, 1501,1502,1503,1504, the 1505--valve.
The specific embodiment
Fruits and vegetables deoxidization as shown in Figure 1 fills nitrogen blanching equipment: comprise column blanching jar, vavuum pump 3, nitrogen cylinder 4; The blanching jar is provided with dividing plate 5 with holes it is divided into two Room up and down naturally; Blanching jar I chamber 1 down, blanching jar II chamber 2 is last; And connect through tube connector 7 between two Room, the bottom of blanching jar I chamber 1 is that cone angle is 140～160 ° a inverted cone, and itself and tube connector 7 connecting portions are at cone-apex angle; The connecting portion of blanching jar II chamber 2 and tube connector 7 is top therein; The electrothermal tube (or heating steam coil pipe) 6 that blanching jar I chamber 1,2 bottoms, II chamber are equipped with electrothermal tube (or heating steam coil pipe) 6 and blanching jar II chamber 2 respectively is provided with apart from 10cm place, dividing plate with holes 5 below; Blanching jar I chamber 1 is provided with water inlet 10 and delivery port 11; 2 tops, blanching jar II chamber are provided with plane face flange 12; Plane face flange 12 is provided with handle 14, and blanching jar I chamber 1, II chamber 2 are provided with form 13 respectively, and blanching jar I chamber 1,2 tops, II chamber are equipped with exhaust-valve 9 and vacuum meter 8 respectively; And blanching jar I chamber 1,2 its right sides, II chamber and vavuum pump 3 are connected in parallel, and its left side is connected in parallel with nitrogen cylinder 4; Blanching jar I chamber 1 is provided with valve 1505 with the tube connector 7 of II chamber 2; Blanching jar I chamber 1 is provided with valve 1501,1504 with the connecting line of vavuum pump 3, nitrogen cylinder 4, and blanching jar II chamber 2 is provided with valve 1502,1503 with the connecting line of vavuum pump 3, nitrogen cylinder 4.
The blanching process:
(1) pretreatment of raw material: fresh agaricus bisporus cleans with circulating water after carrying out classification according to shape, size, color and luster etc., removes foreign material such as surperficial dust, silt, picks up after cleaning placing the control water of slipping through the net.
(2) processing of blanching liquid: running water is injected blanching jar I chamber 1 by water inlet 10; Open its with valve 1501 that vavuum pump 3 is connected after; Start vavuum pump 3 vacuum in the blanching jar I chamber 1 is evacuated to 0.095MPa and keeps 3min, oxygen is wherein extracted out fully; Close vavuum pump 3 and valve 1501 then; Open valve 1504 and charge into nitrogen; Simultaneously the exhaust-valve 9 of blanching jar I chamber 1 is opened; Prevent to charge into nitrogen and too much cause internal pressure excessive, so just can make the pressure in the blanching jar I chamber 1 return to normal pressure, the electrothermal tube (or heating steam coil pipe) 6 that starts blanching jar I chamber 1 afterwards heats water to boiling.
(3) processing of two spore mushrooms: open plane face flange 12; Two spore mushrooms of controlling water are put on the dividing plate 5 with holes, open valve 1502 and start vavuum pump 3 vacuum of blanching jar II chamber 2 is evacuated to 0.095MPa, keep 3min; Oxygen is wherein extracted out fully, prepared to carry out blanching.
(4) vacuum nitrogen blanching: open valve 1505 then and utilize pressure reduction that the blanching liquid in the blanching jar I chamber 1 is pressed in the blanching jar II chamber 2 through tube connector 7; In this process, keep constantly in blanching jar I chamber 1, charging into nitrogen; And the exhaust-valve 9 of closing blanching jar I chamber 1, open the exhaust-valve 9 and the electrothermal tube (or heating steam coil pipe) 6 of blanching jar II chamber 2; To two spore mushroom blanching 4min, accomplish blanching with the blanching liquid of boiling.
(5) blanching post processing: after blanching finishes; Close the electrothermal tube (or heating steam coil pipe) 6 of nitrogen valve 1503,1504 and blanching jar II chamber 2; Two spore mushrooms of accomplishing blanching in the blanching jar II chamber 2 are taken out rapidly; Put into flowing cold water and cool off, or with the cooling in turn continuously of 3～4 cold water tanks, till cold.
Blanching liquid is evacuated to 0.08MPa, keeps 5min; Two spore mushrooms of controlling water are evacuated to 0.08MPa, keep 5min; Blanching time is 10min, and other is with embodiment 1.
Embodiment 3
Blanching liquid is evacuated to 0.09MPa, keeps 4min; Two spore mushrooms of controlling water are evacuated to 0.09MPa, keep 4min; Blanching time is 7min, and other is with embodiment 1.
Claims (5)
1. the nitrogen blanching methods is filled in the vacuum deaeration of two spore mushrooms, it is characterized in that may further comprise the steps:
(1) pretreatment of raw material: with the classification of two spore mushroom, cleaning back control water;
(2) processing of blanching liquid: blanching liquid vacuumizes, and oxygen is wherein extracted out fully, and inflated with nitrogen returns to normal pressure then, and is heated to boiling;
(3) processing of two spore mushrooms: two spore mushrooms of controlling water vacuumize, and oxygen is wherein extracted out fully;
(4) vacuum nitrogen blanching: the blanching liquid of boiling is mixed with two spore mushrooms, and heating simultaneously keeps boiling to carry out blanching, in this process, continues to charge into nitrogen; After blanching finishes, two spore mushrooms are taken out, cool off and get final product.
2. the nitrogen blanching methods is filled in the vacuum deaeration of as claimed in claim 1 pair of spore mushroom, it is characterized in that: blanching liquid is evacuated to 0.08～0.095MPa, keeps 3～5min.
3. the nitrogen blanching methods is filled in the vacuum deaeration of as claimed in claim 1 pair of spore mushroom, it is characterized in that: the two spore mushrooms that will control water are evacuated to 0.08～0.095MPa, keep 3～5min.
4. the nitrogen blanching methods is filled in the vacuum deaeration of as claimed in claim 1 pair of spore mushroom, it is characterized in that: blanching time is 4～10min.
5. the nitrogen blanching methods is filled in the vacuum deaeration of as claimed in claim 1 pair of spore mushroom, it is characterized in that: said blanching liquid is a running water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110356966 CN102429006B (en) | 2011-11-11 | 2011-11-11 | Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110356966 CN102429006B (en) | 2011-11-11 | 2011-11-11 | Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus |
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| Publication Number | Publication Date |
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| CN102429006A true CN102429006A (en) | 2012-05-02 |
| CN102429006B CN102429006B (en) | 2013-01-02 |
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| CN 201110356966 Expired - Fee Related CN102429006B (en) | 2011-11-11 | 2011-11-11 | Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533395A (en) * | 2015-12-29 | 2016-05-04 | 大连盖世健康食品股份有限公司 | Agricultural product critical-medium blanching method and device thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01153038A (en) * | 1987-12-10 | 1989-06-15 | Ulvac Corp | Method for preserving freshness of fresh agricultural product |
| JPH104913A (en) * | 1996-06-17 | 1998-01-13 | Shinzo Kobayashi | Production of tricholoma matsutake food capable of withstanding long term storage |
| CN101138361A (en) * | 2007-09-21 | 2008-03-12 | 金学珍 | Wildness domestic fungus fresh-keeping method |
-
2011
- 2011-11-11 CN CN 201110356966 patent/CN102429006B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01153038A (en) * | 1987-12-10 | 1989-06-15 | Ulvac Corp | Method for preserving freshness of fresh agricultural product |
| JPH104913A (en) * | 1996-06-17 | 1998-01-13 | Shinzo Kobayashi | Production of tricholoma matsutake food capable of withstanding long term storage |
| CN101138361A (en) * | 2007-09-21 | 2008-03-12 | 金学珍 | Wildness domestic fungus fresh-keeping method |
Non-Patent Citations (1)
| Title |
|---|
| 祝美云等: "食用菌双孢菇的化学保鲜试验", 《浙江农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533395A (en) * | 2015-12-29 | 2016-05-04 | 大连盖世健康食品股份有限公司 | Agricultural product critical-medium blanching method and device thereof |
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