CN102640916B - Color-protecting processing method of freeze drying onion - Google Patents
Color-protecting processing method of freeze drying onion Download PDFInfo
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- 244000299452 Gouania lupuloides Species 0.000 claims description 2
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- 230000007547 defect Effects 0.000 abstract description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 abstract description 2
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a color-protecting processing method of freeze drying onion, wherein the method comprises the following steps of: immersing onion materials in an alkaline water solution firstly; then bleaching slightly in an alkaline warm water, cleaning, soaking by using a natural reducing sugar solution and draining; then freezing the onion materials by adopting a slow freezing mode; finally, freezing, drying, dehydrating and processing the frozen onion materials, wherein the slow freezing mode is that the total freezing time is not less than 5 hours, and the central temperature of the onion materials after freezing is less than and equal to minus 22 DEG C. After the scheme is adopted, according to the invention, the acid degree is regulated through the alkaline water solution firstly, and chlorophyll is prevented from being subjected to de-magging to lead to the defect of green fading of the materials, thus the green of the onion materials is kept to be stable, and the problem that the metal content of the materials in the prior art exceeds the standard is overcome. Moreover, according to the invention, a non-toxic natural reducing sugar solution is utilized as a processing auxiliary material for protecting the color, the problem that the sulfite residual quantity of the product after color-protection of the freeze drying onion exceeds the standard is overcome, and the product safety is ensured.
Description
Technical field
The present invention relates to the processing method freeze drying green onion, specifically a kind of color protection processing method of protecting the natural green color and luster of green onion.
Background technology
Green onion, belongs to Liliaceae allium, herbaceos perennial.Green onion has dividing of thin green onion (claiming again little chive), middle pipe green onion, and plant grows thickly uprightly, and blade is thin tubular, plant height 35-55 centimetre, blade grass green.
Freeze drying green onion goods are top grade in very great demand on international market dehydration seasoning vegetables, and the sanitary indexs such as the organoleptic indicators such as the price of its product and the color, smell and taste of product and microorganism, residues of pesticides are closely related.The dehydration processing of vegetables will be carried out color retention to material conventionally, the general technique that adopts high-temperature heating blanching processing to protect look to material, for improving, protect chromatic effect, keep the stable of material color and luster, also often when blanching color retention, add certain density inorganic or organic mantoquita, zinc salt etc. simultaneously, therefore often cause some as resultant metal ion exceeds standard, nutrition runs off, the side effect of environmental pollution, and the production cost of product is increased.Green onion is the vegetables of type of thermosensitive, so and is not suitable for adopting high temperature blanching technique to carry out color retention to material.
The dehydration process of general freeze drying green onion adopts the technical matters such as cleaning, cold sterilizing, quick-frozen, low temperature drying dehydration.And the material of green onion color and luster after above-mentioned procedure of processing often loses original emerald green color and luster because histocyte part is subject to being oxidized, often can see the phenomenon of material table face whiting, the organoleptic quality of product is affected.For making the color and luster after the processing of material approach primary colors; there are food additives that researcher adopted some reproducibilities with colour-preserving function to soak fruits and vegetables as sodium sulfite and salt, calcium chloride etc.; the intracellular oxidizing ferment of body tissue, the generation enzymatic browning of peroxidase cellular material and the non-enzymatic browning that stop green onion, reach the object of protecting the emerald green color and luster of material.But this exists and may cause sulphite, the metal ion residual quantity of the material defect such as exceed standard.
Summary of the invention
The color protection processing method that the object of this invention is to provide a kind of freeze drying green onion, it can overcome after the freeze drying green onion existing in prior art is protected look and has the sulphite of product, the problem that metal ion residual quantity exceeds standard.
To achieve these goals, the present invention adopts following technical scheme:
The color protection processing method of freeze drying green onion, green onion material is first soaked in the alkaline aqueous solution, then in alkaline warm water, gently float, after cleaning up, with natural reducing sugar solution, soak into, drain, then adopt the mode of slow freezing that green onion material is carried out freezing, finally the green onion material freezing is carried out to freeze-drying and dehydrating processing; The mode of described slow freezing is: total cooling time is no less than 5 hours, green onion material central temperature≤-22 ℃ after having freezed.
The color protection processing method of described freeze drying green onion is specifically realized as follows:
(1) by the white root head excision of green onion material (bright green onion), select and remove burnt tail and impurity, and clean;
(2) preparation alkaline aqueous solution, controls pH 9.0-11.0, green onion material is put into this alkaline aqueous solution and soak 5-8 minute, then rinses well;
(3) alkaline aqueous solution of preparation pH 9.0-11.0, is heated to 55-60 ℃, green onion material is put into this alkaline aqueous solution and gently float immersion 6-10 second, then green onion material is pulled out, rinses cooling in time with clear water;
(4) with thimerosal, green onion material is carried out to cooling and sterilization at normal temperatures, then with circulating water, thimerosal residual on green onion material is rinsed well, drain;
(5) glucose solution that preparation mass percent concentration is 25-30%, puts into green onion material to puddle and soak, and drains, and then green onion material is spread out;
(6) after material is completed, deliver to freezing room and freeze slowly, freeze-off time is no less than 5 hours, green onion material central temperature≤-22 ℃ after having freezed;
(7) finally the green onion material after freezing is carried out to freeze-drying and dehydrating.
Above-mentioned steps (4) thimerosal used is that available chlorine content is that the chlorine of 50-100ppm is thimerosal.
In the warm water of above-mentioned alkalescence, alkali used is edible soda ash or sodium bicarbonate.
In above-mentioned alkaline aqueous solution, alkali used is edible soda ash or sodium bicarbonate.
Above-mentioned natural reducing sugar solution reducing sugar used is glucose or fructose.
Adopt after such scheme, the present invention utilizes magnesium ion in green chlorophyll contained in green onion cell more stable characteristic in alkaline environment, by alkaline aqueous solution, regulate acidity, prevent chlorophyll de-magging and cause the defect of taking off of material green, make the green of green onion material keep stable.Overcome prior art and often used the inorganic salts, the organic salt that are rich in copper ion or zinc ion to protect look protecting look, and the problem that causes the tenor increase of material even to exceed standard.
In the present invention; green onion material is after alkaline aqueous solution rinsing is soaked; with natural reducing sugar solution, soak again; use natural reducing sugar solution to sum up following beneficial effect: the aldehyde radical that 1. reducing sugar contains reproducibility; there is reproducibility; can suppress material histocyte oxidized, therefore the natural green of green onion material be had to protection and the color-protecting function of enlarging afforested area.2. natural reducing sugar solution is without any toxic action, in the present invention, with natural reducing sugar solution, as processing auxiliary material, substitute and exist the food additives sulfurous acid of health concerns to protect look, overcome freeze drying green onion and protected the problem that exists after look the sulphite residual quantity of product to exceed standard, guaranteed the safety of product.3. green onion material has improved the permeability of body tissue cell through contact infiltration with monomolecular reducing sugar after, thus favourable raising and quickening rate of water loss; 4. increase the sweet taste of green onion material, regulated the local flavor of green onion; 5. effectively increase the weight of green onion material, make it by client's requirement, to adjust easily and flexibly the volume to weight ratio of freeze drying green onion.
In the present invention, the mode of employing slow freezing is carried out freezing to green onion material, adopts the mode of slow freezing, and the color and luster of green onion finished product is better than adopting quick-frozen to freeze the product of PROCESS FOR TREATMENT.
In the present invention, alkaline aqueous solution alkali used can select that cost is lower, the abundant edible soda ash of originating, and also can adopt sodium bicarbonate.Natural reducing sugar solution reducing sugar used can adopt that cost is lower, the abundant glucose of originating, and also can adopt fructose.
The specific embodiment
For further clearly about in the present invention by adopt alkaline aqueous solution to soak, gently float to material, freeze slowly, reducing sugar immersion etc. realizes protects green technical characterstic and thinking to the look that protects of material, the detailed discussion of being undertaken by following embodiment.
The color protection processing method of freeze drying green onion of the present invention, realize as follows:
(1) the green onion material of fresh harvesting was transported to processing factory in 4 ~ 6 hours, and put in time high temperature cold storage (0 ~ 5 ℃), add and man-hour green onion material root head is cut, select remove soft rotten, have disease and pest, rot, white scab, burnt tail and other exogenous impurity and foreign matter, then clean one time;
(2) prepare edible soda ash (soda) aqueous solution of 0.06 ~ 0.12wt%, control pH 9.0 ~ 11.0, the green onion material tentatively cleaning up is put into the edible soda ash aqueous solution and soak 5 ~ 8 minutes, then with circulating water, clean 3 times; Herein, the concentration of edible soda ash (soda) aqueous solution the best is 0.1wt%.
(3) get clean running water, by tap water heating to 55 ~ 60 ℃, add 0.06 ~ 0.12wt% edible soda ash to be mixed with the warm edible soda ash aqueous solution, and make the pH of this edible soda ash aqueous solution between 9.0 ~ 11.0, the green onion material cleaning up is put into this warm edible soda ash aqueous solution and gently float immersion 6-10 second, again green onion material is taken out, with clear water, rinse cooling in time; Herein, the concentration of edible soda ash aqueous solution the best is 0.1wt%.
(4) green onion material is put into the thimerosal that contains 100ppm effective chlorine and carried out cooling, sterilization, disinfecting time 8 minutes, then with circulating water, the residual of disinfectant rinsed well;
(5) by the specification requirement of product, green onion material is cut into the green onion grain of 3 ~ 5 millimeters with vegetable-chopper, the green onion material that is cut into grain is packed in mesh bag, the effective chlorine chlorine preparing containing 50ppm is thimerosal, then green onion material is immersed to sterilization 6 ~ 8 minutes completely, during this time the material in mesh bag is stirred 2 ~ 3 times up and down, guarantee that sterilization evenly, drains after then with clear water, residual chlorine residue being rinsed well;
(6) D/W that is 25-30% with edible glucose preparation mass percent concentration, the good green onion material of sterilization is put into D/W and puddle, soak and mix thoroughly, pull out after green onion material drains and be taped against the tiling of lyophilization basin upper berth evenly;
(7) after green onion material is completed, shift freezing room onto, first adopt low wind speed (wind speed 0.05 meter per second left and right) to freeze slowly, freeze can strengthen freezing wind speed to 0.2 ~ 1.5 meter per second after 1 hour, total freeze-off time is no less than 5 hours, green onion material central temperature≤-22 ℃ after having freezed.
(8) the green onion material after freezing is transferred in freeze-drying and dehydrating storehouse and carries out freeze-drying and dehydrating, in whole freeze-drying and dehydrating process, controls pressure in freeze-drying and dehydrating storehouse not higher than 120Pa, and dry terminal green onion temperature of charge is not higher than 60 ℃.
With two specific embodiments, the present invention will be further described below.
Embodiment 1: Quan Lvzhong manages green onion
The color protection processing method of freeze drying green onion of the present invention, realize as follows:
(1) the Quan Lvzhong pipe green onion that controlled Vegetable Base is plucked is transported to processing factory about 4 hours, requires to drop in 24 hours pre-treatment processing, Zhong Guancongjin factory afterwards not in time processing first put into freezer (0 ~ 5 ℃).Add man-hour in manage green onion root band hoary hair and partly cut, select remove soft rotten, rot, scab, burnt tail and other impurity and foreign matter, then clean one time.
(2) prepare edible soda ash (soda) aqueous solution of 0.06 ~ 0.12wt%, control pH 9.0 ~ 11.0, the middle pipe green onion code that will process through step (1) is neat, puts into this edible soda ash aqueous solution and soaks 5 ~ 8 minutes, then clean 3 times with flowing water.Herein, the concentration of edible soda ash (soda) aqueous solution the best is 0.1wt%.
(3) get clean running water, by tap water heating to 55 ~ 60 ℃, add 0.1 ~ 0.2wt% edible soda ash to be mixed with the warm edible soda ash aqueous solution, and make the pH of this edible soda ash aqueous solution between 9.0 ~ 11.0.The middle pipe green onion cleaning up is sequentially put into this warm edible soda ash aqueous solution and gently float immersion 7-8 second, middle pipe green onion is taken out, with circulating water, rinse cooling in time.Herein, the concentration of edible soda ash aqueous solution the best is 0.1wt%.
(4) middle pipe green onion being put into plastic box immerses the thimerosal by two component stability chlorine dioxides preparations contain 40 ~ 50ppm effective chlorine and carries out cooling, sterilizing, 8 minutes time.Then with circulating water, rinse well.
(5) by the specification requirement of product, middle pipe green onion is cut into the green onion grain of 3 ~ 5 millimeters with vegetable-chopper, through flowing water, pack in mesh bag, prepare the chlorine dioxide disinfection liquid containing 30 ~ 40ppm effective chlorine, green onion grain be immersed to sterilization 7 ~ 8 minutes, during the green onion grain in mesh bag is stirred 3 ~ 4 times up and down.Then after residual chlorine residue being rinsed well with the clear water that flows, drain.
(6) edible glucose is poured in boiling water, add again the pure water of normal temperature to be mixed with the glucose solution of mass percent concentration 28-30%, the good green onion grain of sterilization is put into glucose solution and puddle, soak and stir evenly, pull out after green onion grain drains and be taped against the tiling of lyophilization basin upper berth evenly.
(7) shift in time the green onion grain of completing onto freezing room, within the 1st hour, room temperature is controlled at below-18 ℃, with low wind speed (passing through frequency conversion fan), freeze slowly, freeze can strengthen freezing wind speed to 0.2 ~ 1.5 meter per second after 1 ~ 1.5 hour, room temperature is progressively reduced to below-22 ℃, total freeze-off time is no less than 5 hours, the green onion material after having freezed (green onion grain) central temperature should≤-22 ℃.
(8) the green onion material after freezing is transferred to and in freeze-drying and dehydrating storehouse, carries out freeze-drying and dehydrating.The material water steam raising of freeze-drying initial stage is violent, and the pressure in freeze-drying and dehydrating storehouse should be at 70 ~ 120Pa, 90 ~ 110 ℃ of temperature of heating plate, and temperature of charge-22 ~ 0 ℃, middle and later periods water evaporation amount reduces, and pressure is controlled at 30 ~ 80Pa.70 ~ 80 ℃ of temperature of heating plate, allow promotion to 50 ~ 58 ℃ of green onion temperature of charge.
Embodiment 2: German green onion
The color protection processing method of freeze drying green onion of the present invention, realize as follows:
(1) the German green onion that pluck in vegetable raw-material base is transported to processing factory about 8 hours, requires to start processing in 48 hours, should first put into freezer (0 ~ 5 ℃) before German green onion is undressed.Add man-hour Germany green onion raw material select remove soft rotten, rot, scab, burnt tail and impurity and foreign matter, then clean 1 time.
(2) prepare edible soda ash (soda) aqueous solution of 0.08 ~ 0.15%wt%, control pH 9.0 ~ 11.0, the German green onion code that will process through step (1) is neat, puts into this edible soda ash aqueous solution and soaks 7 ~ 8 minutes, then clean 3 times with flowing water.This edible soda ash aqueous solution upgrades afterwards with 4 ~ 5 times.
(3) get clean running water, by tap water heating to 57 ~ 60 ℃, add 0.1wt% edible soda ash to be mixed with the warm edible soda ash aqueous solution, and make the pH of this edible soda ash aqueous solution between 9.0 ~ 11.0.The German green onion cleaning up be take to amount that liquid ratio is 30 to 1 and sequentially put into this warm edible soda ash aqueous solution and gently float and soaked for 8 ~ 10 seconds, then take out German green onion, with circulating water, green onion is had a shower in time.This warm edible soda ash aqueous solution is added 0.05 ~ 0.07% edible soda ash 1 time for every 2 hours, within 4 hours, changes 1 time.
(4) green onion is put and piled up in plastic box, the amount that the liquid ratio of take is 5: 1 immerses cooling and sterilizing in the thimerosal that contains 80 ~ 100ppm effective chlorine, 8 minutes time, then with circulating water, rinses well.Every sterilization 2 batch materials are added above-mentioned thimerosal 1 time, and the amount of at every turn adding is former addition 20%, and carry out chlorine residue and quantitatively spot-check detection.
(5) by the specification requirement of product, with vegetable-chopper, green onion is cut into the green onion grain of 3 ~ 5 millimeters, through flowing water, pack in mesh bag, prepare the chlorine dioxide disinfection liquid containing 50 ~ 70ppm effective chlorine, green onion grain be immersed to sterilization 7 minutes, during the material in mesh bag (green onion grain) is stirred 3 ~ 4 times up and down.Then after residual chlorine residue being rinsed well with the clear water that flows, drain.
(6) edible glucose is poured to boiling water, adding the pure water of normal temperature to be mixed with mass percent concentration is 28% glucose solution again, the good material of sterilization is put into this glucose solution and puddle, soak and stir evenly, pull out after green onion grain drains and be taped against the tiling of lyophilization basin upper berth evenly.
(7) shift in time the green onion grain of completing onto freezing room, 1.5 hours room temperatures are controlled at below-18 ℃, adopting frequency conversion fan to carry out low wind speed freezes slowly, freeze can strengthen freezing wind speed after 1.5 hours, room temperature is progressively reduced to below-22 ℃, total freeze-off time is no less than 5 hours, material central temperature≤-22 ℃ after having freezed.
(8) the green onion material after freezing is transferred to and in freeze-drying and dehydrating storehouse, carries out freeze-drying and dehydrating.The material water steam raising of freeze-drying initial stage is violent, pressure in freeze-drying and dehydrating storehouse should be at 80 ~ 120Pa, 105 ~ 90 ℃ of temperature of heating plate, temperature of charge-22 ~ 0 ℃, water evaporation amount in middle and later periods material reduces, and the pressure in freeze-drying and dehydrating storehouse is controlled at 30 ~ 80Pa.85 ~ 70 ℃ of temperature of heating plate, allow promotion to 52 ~ 58 ℃ of temperature of charge.
In the present invention, edible soda ash can substitute with sodium bicarbonate; Edible glucose available fructose substitutes.
In the present invention, fresh green onion material is as shown in table 1 on the impact of freeze-drying green onion finished product microbiological indicator after cleaning and sterilizing.
Table 1
In the present invention, after the alkaline aqueous solution soaking of green onion with pH value approximately 10, then adopt the light blanching several seconds of alkaline warm water (PH 10.0-10.5,56-60 ℃), with control group comparison, as shown in table 2 on the impact of product color.
Table 2
In the present invention, the glucose solution of alkaline aqueous solution and reproducibility is as shown in table 3 on the impact of freeze-drying green onion finished product color and luster.
Table 3
In the present invention, freezing rate is as shown in table 4 on the impact of freeze-drying green onion finished product color and luster.
Table 4
In the present invention, in freeze-drying green onion processing, to the green onion raw material step disinfectant used that carries out disinfection, be that available chlorine content is that the chlorine of 50-100ppm is thimerosal.Chlorine is that thimerosal is very effective to agricultural chemicals residual in degraded raw material, and some determination datas of sterilizing test are as shown in table 5.
Table 5
Claims (6)
1. the color protection processing method of freeze drying green onion, it is characterized in that: green onion material is first soaked in the alkaline aqueous solution, then in alkaline warm water, gently float, after cleaning up, with natural reducing sugar solution, soak into, drain, then adopt the mode of slow freezing that green onion material is carried out freezing, finally the green onion material freezing is carried out to freeze-drying and dehydrating processing; The mode of described slow freezing is: total cooling time is no less than 5 hours, green onion material central temperature≤-22 ℃ after having freezed.
2. the color protection processing method of freeze drying green onion according to claim 1, is characterized in that: the color protection processing method of described freeze drying green onion is specifically realized as follows:
(1) by the white root head excision of bright green onion, select and remove burnt tail and impurity, and clean;
(2) preparation alkaline aqueous solution, controls pH9.0-11.0, green onion material is put into this alkaline aqueous solution and soak 5-8 minute, then rinses well;
(3) alkaline aqueous solution of preparation pH9.0-11.0, is heated to 55-60 ℃, green onion material is put into this alkaline aqueous solution and gently float immersion 6-10 second, then green onion material is pulled out, rinses cooling in time with clear water;
(4) with thimerosal, green onion material is carried out to cooling and sterilization at normal temperatures, then with circulating water, thimerosal residual on green onion material is rinsed well, drain;
(5) glucose solution that preparation mass percent concentration is 25-30%, puts into green onion material to puddle and soak, and drains, and then green onion material is spread out;
(6) after material is completed, deliver to freezing room and freeze slowly, freeze-off time is no less than 5 hours, green onion material central temperature≤-22 ℃ after having freezed;
(7) finally the green onion material after freezing is carried out to freeze-drying and dehydrating.
3. the color protection processing method of freeze drying green onion according to claim 2, is characterized in that: above-mentioned steps (4) thimerosal used is that available chlorine content is that the chlorine of 50-100ppm is thimerosal.
4. the color protection processing method of freeze drying green onion according to claim 1, is characterized in that: in the warm water of above-mentioned alkalescence, alkali used is edible soda ash or sodium bicarbonate.
5. the color protection processing method of freeze drying green onion according to claim 1 and 2, is characterized in that: in above-mentioned alkaline aqueous solution, alkali used is edible soda ash or sodium bicarbonate.
6. the color protection processing method of freeze drying green onion according to claim 1, is characterized in that: above-mentioned natural reducing sugar solution reducing sugar used is glucose or fructose.
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| CN103504244B (en) * | 2013-09-29 | 2015-04-08 | 范宏伟 | Technical method for drying yellow onion |
| CN103891872B (en) * | 2014-03-25 | 2016-08-17 | 山东金谷食品有限公司 | A kind of vacuum freeze-drying processing method of white Herba Alii fistulosi quilt |
| CN105266122B (en) * | 2015-11-05 | 2018-05-11 | 江苏兴野食品有限公司 | A kind of process for making dehydration shallot |
| CN106931727A (en) * | 2017-04-15 | 2017-07-07 | 辽宁省微生物科学研究院 | The technique that a kind of vacuum lyophilization processes Cordyceps militaris |
| CN106931728A (en) * | 2017-04-17 | 2017-07-07 | 辽宁省微生物科学研究院 | A kind of vacuum freeze-drying method of Cordyceps militaris |
| CN108041420A (en) * | 2017-10-30 | 2018-05-18 | 临沂大林食品股份有限公司 | The color protection sugaring technique of shallot |
| CN107927147B (en) * | 2017-12-15 | 2020-12-18 | 广西岩星农业有限公司 | Preparation method of dried water chestnut bamboo shoots |
| CN111357805A (en) * | 2020-04-30 | 2020-07-03 | 南京农业大学 | Vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage and use method thereof |
| CN113357880B (en) * | 2021-05-17 | 2022-11-11 | 云南易门丛山食用菌有限责任公司 | Processing technology of semi-freeze-dried tricholoma matsutake |
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