CN103549239B - Color protection method for hot-chili-oil-containing food by irradiation processing - Google Patents
Color protection method for hot-chili-oil-containing food by irradiation processing Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a color protection method for hot-chili-oil-containing food by irradiation processing. The color protection method comprises the following steps of (1) manufacturing hot chili oil; (2) adding a color protection agent A into the oil, and performing ultrasonic treatment through ultrasonic waves with the frequency of 40kHz and the power of 250W; (3) putting the hot chili oil subjected to ultrasonic treatment at the temperature of 50-60 DEG C for 2-6 hours for heat preservation; (4) adding a color protection agent B into the hot chili oil subjected to heat treatment, and stirring at the room temperature for 10-20min; (5) putting the treated hot chili oil or uniformly mixed hot chili oil and hot chili oil food materials into a high-temperature retort pouch, sealing the retort pouch, and performing irradiation sterilization through using 60Co-gamma rays or electron beams 2-8kGy. According to the color protection method, the color of the hot chili oil can be stably kept during irradiation; the technical line is simple and reliable, and the cost is low; moreover, the application of an irradiation treatment technology used in hot-chili-oil food preservation is promoted; the safety and the quality of hot-chili-oil food are guaranteed.
Description
Technical field
The invention belongs to food irradiation processing technique field, be specifically related to a kind of color protecting method containing hot red pepper oil food irradiation processing.
Background technology
In recent years, along with Chinese national economy development and the raising of inhabitant's consumption level, leisure food is becoming the required consumer goods of common people's daily life gradually.Statistics represents, within 2009, China's leisure food manufacturing industry creates industrial output value 4364.5 hundred million yuan, income from sales reaches 4304.0 hundred million yuan, generate profit 117.7 hundred million yuan, within 2011, China's leisure food market capacity has reached more than 5,000 hundred million yuan, and the sector will with the speed increment of annual 15%-20% simultaneously.Can predict, in several years of future, China's leisure food industry will welcome fast-developing golden period.
Hot red pepper oil food (being hereinafter all called for short chilli oil food), as various local flavor containing the bean product of hot red pepper oil, meat products, edible fungus and dried food and nuts goods etc., it is the important leisure food of a class, it have bright-colored, mouthfeel is unique, spicy fresh perfume (or spice) and the feature such as nutritious, dark liking by national consumer.At present, chilli oil food products market, with the speed increase of annual 30%, has huge development potentiality, and cattle-raising as western in river and In Chengdu beef product secondary industry have formed the great market that an annual value of production reaches 5,000,000,000; Within 2010, dried bean curd food products market capacity reaches more than 3,000,000,000 yuan, according to the estimation of Chinese NI, in Future Ten year, China per capita bean product year consumption figure about 18 kilograms, the demand of whole nation dried bean curd will reach 4,680,000 tons, according to the 20 yuan of calculating of average price per jin in future, the market capacity conservative estimation in 10 years in the future will reach 20,000,000,000 RMB, and annual growth conservative estimation is at 30%-40%.
" bread is the staff of life, eat with An Weixian ", food security is related to the healthy of the people and life security, be related to the sustainable development of food processing industry and socioeconomic stable, be the focal issue that the whole society pays close attention to, guarantee that the safety of chilli oil food is one of the focus and emphasis of current food processing research.Current most enterprise adopts traditional disinfection method (as pasteurization or high temperature sterilization method) to carry out sterilization processing to chilli oil food, and controls the bacteria containing amount of this based food by measures such as vacuum packaging and interpolation food preservatives, ensures its shelf life.But due to flavoring huge number in product, make the initial bacteria containing amount of product relatively high, it is nutritious to add product itself, and microorganism easily breeds, cause the effect of traditional disinfection methods bactericidal poor, in the short period, micro organism quantity easily exceeds standard and product is gone bad.High-temperature sterilization treatment not only easily causes the sex change of food protein and the destruction of nutritional labeling, and meat products also can be caused soft rotten, and soup juice is muddy, and bean product quality is soft, and mouthfeel and local flavor are deteriorated.High-temperature sterilization also usually makes food pack surface shrinkage, affects attractive in appearance.In addition, also there is the shortcomings such as energy consumption is high, production efficiency is low, water consumption is large, danger is higher in traditional disinfection method.Therefore, need badly adopt novel, efficient, environmental protection, low cost sterilisation techniques to ensure quality and the safety of chilli oil food.
Food irradiation treatment technology mainly refer to utilize radiation source (
60co) gamma-rays produced, and the high-power electron beam that electron accelerator produces carries out radiation treatment to food, the radiation chemistry utilizing ionising radiation to produce in food and radiation biological effect, reaches the objects such as desinsection, sterilization, sterilizing.It has that penetration power is strong, germicidal efficiency is high, not heat production, the quality not affecting food and local flavor, sterilization treatment can be carried out when not damaging the packing of product, avoiding the advantages such as secondary pollution.Simultaneously radiation treatment technology non-environmental-pollution, remain without poisonous and harmful substance, be the novel foodstuff saving and processing technology of a kind of green, safety, health, economical and efficient, have the unrivaled advantage of other technology.Food irradiation treatment technology is the key areas that nuclear technology utilizes, Food and Agricultural Organization of the United Nations (FAO), International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) all actively encourage and support the application of food irradiation technique in food fresh keeping and storage, be one of international key popularized project, be widely used on the sterilization of food at home and abroad.Existing more than 50 state approval can carry out food kind more than 200 of radiation treatment at present, and existing 38 countries have carried out commercial applications to food irradiation.Nowadays, developed country using irradiation as prevention food origin disease and carry out international agriculture quarantine a kind of effective means.Therefore safety, efficiently radiation treatment technology are applied in the preservation processing of the chilli oil leisure food with huge market potential, be the effective ways ensureing this type of food security, be also one of trend of the sector future development, market application foreground is huge.
And current most chilli oil leisure food all will add hot red pepper oil in process of manufacture, i.e. chilli oil, as the batching that it is main.This based food is after radiation treatment, although sterilization effect is better, but wherein chilli oil there will be discolouration phenomena, be embodied in after the radiation treatment of doses, in product, the color of chilli oil can be faded for faint yellow or yellow green by redness, this phenomenon seriously have impact on the exterior quality of product, is unfavorable for the sales promotion of product, also significantly limit the application of radiation treatment technology in the preservation of various chilli oil food sterilization simultaneously.
At present about the phenomenon that radiation treatment causes chilli oil food generation chilli oil to fade, also do not occur the research of being correlated with both at home and abroad, also the report of relevant color protecting method, is a blank field.Therefore; be necessary that exploitation is a kind of efficiently, the color protecting method of safety, low cost; protection chilli oil food chilli oil color stable in irradiation processing processing procedure, and then promote the application of irradiation technique in chilli oil food sterilization preservation process, ensure quality and the safety of chilli oil food irradiation processing.
Summary of the invention
The object of the present invention is to provide a kind of color protecting method containing hot red pepper oil food irradiation processing, the method is by efficient, safety, low cost color protecting method, solve chilli oil food after radiation treatment wherein chilli oil there is the problem of discolouration phenomena, thus ensured the quality of chilli oil food, facilitate the application of irradiation technique in chilli oil food preservation process, there is good application prospect.
For realizing the invention described above object, the technical solution used in the present invention is as follows:
Containing a color protecting method for hot red pepper oil food irradiation processing, it is characterized in that comprising the following steps:
(1) hot red pepper oil is made: first edible oil is heated to eighty per cant heat, i.e. oil temperature 200 DEG C ~ 220 DEG C, pasta turns to calmness by stirring, and produce a large amount of blue or green cigarette, to be cooled to 160 DEG C ~ 170 DEG C, then deep fat is joined in chilli end, constantly stir and oil and cayenne pepper are mixed, after being cooled to room temperature, the hot red pepper oil getting upper strata is for subsequent use;
(2) add color stabilizer A and carry out ultrasonic process: color stabilizer A is joined in hot red pepper oil, be placed in supersonic generator, carry out ultrasonic process with the ultrasonic wave of frequency 40kHz, power 250W, temperature controls at 25 DEG C ~ 30 DEG C, time is 15min ~ 30min, stirs every 5min; Fully ensure that color stabilizer is dispersed among hot red pepper oil, and promote that it dissolves;
(3) heat treatment: be incubated 2h ~ 6h at the hot red pepper oil containing color stabilizer A after ultrasonic process is placed in 50 DEG C ~ 60 DEG C, stir every 1h, to ensure that color stabilizer is fully dissolved among hot red pepper oil further;
(4) add color stabilizer B: joined by color stabilizer B in the hot red pepper oil after heat treatment, stirred at ambient temperature 10min ~ 20min, make it be uniformly dispersed in hot red pepper oil and dissolve;
(5) radiation sterilizing process: the hot red pepper oil obtained through above-mentioned steps (1) ~ (4) process is placed in high-temperature retort bag, carries out radiation sterilizing process after sealing packaging; Or the hot red pepper oil obtained through above-mentioned steps (1) ~ (4) process is mixed with chilli oil food materials, is placed in high-temperature retort bag, after sealing packaging, carry out radiation sterilizing process;
The irradiation bomb of described radiation sterilizing process is
60the gamma-rays that Co produces or the high-power electron beam that electron accelerator produces, irradiation dose is 2kGy ~ 8kGy.
The present invention is according to method described in GB GB10783-2008, utilizes ultraviolet specrophotometer to measure the absorbance of hot red pepper oil at 460nm place after radiation treatment, by the description to hot red pepper oil shade, thus determines the effect of color protection of color stabilizer.That is, the absorbance E of described hot red pepper oil
460(1%, w/v) represents, is abbreviated as E
460, represent the absorbance of (1%, w/v) hot red pepper oil under this concentration.Hot red pepper oil absorbance size and its shade are the relevant trend of highly linear, therefore can compare the color of chilli oil under same concentration condition through different condition process by absorbance.
Edible oil described in step (1) is commercially available common edible oil, as rapeseed oil, corn oil, peanut oil or the wet goods that is in harmonious proportion.
The particle capsicum of 10 mesh sieves is crossed for commercially available common oven dry or the pimiento of drying in the end of chilli described in step (1) after mincing.
In hot red pepper oil described in step (1), chilli end is 1:2.5 ~ 1:6 with the mass ratio of edible oil.
Described in step (2), color stabilizer A is food grade additives, or the mixture be made up of food grade additives and assistant agent.Described food grade additives is selected from lycopene (powdery, purity 10%), carrotene (powdery, purity 10%), fat-soluble tea polyphenol (powdery, purity 20%), Monascus color (powdery, E
505(1%) absorbance is greater than 100) in one or several; Described assistant agent is food-grade citric acid (graininess, purity 99%).
Described color stabilizer A joins in hot red pepper oil according to the content of its active ingredient, in every kilogram of hot red pepper oil, the addition of color stabilizer A is respectively: lycopene 0.1g/kg ~ 0.4g/kg, carrotene 0.05g/kg ~ 2g/kg, fat-soluble tea polyphenol 0.05g/kg ~ 0.3g/kg, Monascus color 0.05g/kg ~ 2g/kg, citric acid 0 ~ 0.2g/kg, use amount all meets relevant regulations among GB2760-2011.
Color stabilizer B described in step (4) is food-grade natrium nitrosum (powdery, purity 99%).
The addition of described color stabilizer B joins in hot red pepper oil according to the content of its active ingredient, and in every kilogram of hot red pepper oil, the addition of color stabilizer B is 0 ~ 0.15g/kg, and use amount meets relevant regulations among GB2760-2011.
High-temperature retort bag described in step (5) is the high-temperature retort bag of commercially available each class standard, as PET/CPP, PA/CPP bis-layers of transparent type, PET/PA/CPP tri-layers of transparent type or PA/AL/CPP tri-layers of opaque type etc.
The manner of packing of hot red pepper oil or chilli oil food described in step (5) is vacuum packaging or normal pressure packaging.
Described in step (5), the mass ratio of hot red pepper oil and chilli oil food materials is 0.8:10 ~ 1.2:10, and described chilli oil food materials are that chicken claw, dried bean curd, edible mushroom etc. are cooked.
The invention has the advantages that:
1, it is 25 DEG C ~ 30 DEG C in temperature, time is 15min ~ 30min, and carry out the condition stirred every 5min under, the ultrasonic wave of employing frequency 40kHz, power 250W processes, color stabilizer A can be made to be dispersed in hot red pepper oil more uniformly, and to facilitate the further dissolving of color stabilizer A.Because the composition in color stabilizer A dissolves comparatively slow in chilli oil, adopt ultrasonic wave process, not only facilitate it and dissolve, also shorten dissolution time.But when carrying out ultrasonic wave process, temperature can not be too high, otherwise in color stabilizer A, the activity of some composition can reduce.Prove by experiment, effectively can promote the dispersion of color stabilizer in chilli oil and dissolving at this moment and under temperature conditions, and efficiency is higher, processing cost is lower, and can ensure the activity stabilized of color stabilizer.
2, be incubated 2h ~ 6h at the hot red pepper oil adding color stabilizer A is placed in 50 DEG C ~ 60 DEG C again after ultrasonic process, stir every 1h, can guarantee that color stabilizer is fully dissolved among hot red pepper oil further.Experiment shows, although ultrasonic wave process can make color stabilizer A be dispersed in chilli oil, it can not be made to be dissolved completely in chilli oil, therefore adopts the mode of suitably heating to impel it to dissolve completely further.But heating-up temperature can not be too high, the processing time can not be long, otherwise can make the reduction of some Ingredients Active in color stabilizer A.By the mode that combination of ultrasound is incubated, color stabilizer A can be made to dissolve completely in chilli oil, ensure that the effect of color protection of color stabilizer.
3, by food grade additives lycopene, carrotene, the color stabilizer A that fat-soluble tea polyphenol or Monascus color etc. form with the food-grade citric acid as assistant agent, due to lycopene, carrotene, Tea Polyphenols etc. are for having bioactive natural products, be usually used in all kinds of natural health-care products, security is high, therefore these components are adopted not only effectively can to ensure the effect of color protection of chilli oil, the too much harmful effect adding chemical addition agent and bring can also be avoided, the addition of each component is in strict accordance with relevant regulations in GB GB2760-2011 simultaneously, the security of color stabilizer can be ensured completely.
4, natrium nitrosum is usually used in the color preservation technology of meat, and the present invention, by it being combined in the color preservation technology being used for grease series products with color stabilizer A, can further improve and stablize the effect of color protection of color stabilizer to chilli oil food, having good novelty and practicality.
5, the hot red pepper oil after packaging or chilli oil food, select
60co-gamma-rays or electron beam carry out radiation sterilizing process with the dosage of 2kGy ~ 8kGy, this dosage range meets the regulation of country to irradiation dose in irradiated food processing, in this dosage range, effectively can kill each quasi-microorganism in chilli oil food, ensure the safety of product, the harmful effect avoided the deficiency of traditional disinfection method and produce product, also has the advantages such as treatment effeciency is higher, cost is lower.
6, under same concentration condition, add color stabilizer and hot red pepper oil after radiation treatment and the hot red pepper oil without the radiation treatment absorbance at 460nm place without significant difference, and on exterior quality, the hot red pepper oil being added with color stabilizer does not add the chilli oil color and luster obviously glow more of color stabilizer, effect of color protection is remarkable, thus ensured the quality that chilli oil food irradiation is processed and safety, and then not only ensure that the quality of chilli oil food but also extend the shelf life of product.
7, the present invention by adding color stabilizer and under integrated artistic step and relevant parameter condition control in chilli oil, effectively achieve the stable maintenance of chilli oil color when radiation treatment, process route is simple, reliable, cost is lower, well solve the common technology bottleneck problem that restriction chilli oil food carries out radiation treatment, facilitate the application of advanced radiation treatment technology in the chilli oil food preservation processing with great market prospect, ensure chilli oil food security and quality.
Detailed description of the invention
Embodiment given is below for further illustrating general principle of the present invention and technical characteristics, not limits technical scheme of the present invention.The technical staff of the industry should be appreciated that; the present invention is not limited by the following examples, to any modification or partial replacement that the technical scheme in the present invention is carried out, and various changes and modifications; without departing from the spirit and scope of the present invention, all should be encompassed in protection scope of the present invention.
reference examples 1
In chilli end: rapeseed oil ratio is 1:4(mass ratio) make hot red pepper oil, record predose chilli oil absorbance E
460be 0.4066.Get 10g chilli oil to load in high-temperature retort bag, do not add color stabilizer, seal at ambient pressure, recycling
60co-gamma-rays carries out radiation treatment with 3.72kGy dosage, records chilli oil absorbance E after irradiation
460being 0.3327, there is comparatively significantly discolouration phenomena in chilli oil lighter after irradiation.
reference examples 2
In chilli end: the ratio of ready-mixed oil is 1:3(mass ratio) make hot red pepper oil, record predose chilli oil absorbance E
460be 0.5499.Get 15g chilli oil to load in high-temperature retort bag, do not add color stabilizer, vacuum-pumping and sealing, recycling electron accelerator carries out radiation treatment with 7.96kGy dosage, records chilli oil absorbance E after irradiation
460be 0.3076, relative to non-irradiation chilli oil, discolouration phenomena is more obvious.
reference examples 3
In chilli end: the ratio of rapeseed oil is 1:5(mass ratio) make hot red pepper oil, record predose chilli oil absorbance E
460be 0.3442.Be that chilli oil and chicken claw mix by 1:10 according to chilli oil and chicken claw ratio, load in high-temperature retort bag, do not add color stabilizer, vacuum-pumping and sealing, recycling
60co-gamma-rays carries out radiation treatment with 6.29kGy dosage, records chilli oil absorbance E after irradiation
460be 0.1211, in irradiated sample, chilli oil fades clearly, and color is yellow green.
embodiment 1
In chilli end: rapeseed oil ratio is 1:4(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.4g/kg in color stabilizer A and Monascus color 0.05g/kg, ultrasonic process 20min under 25 DEG C of conditions, stir every 5min, then be incubated 2h under chilli oil being placed in 55 DEG C of conditions, fully stir once every 1h, heat complete and get 5g chilli oil after being cooled to room temperature and to load in high-temperature retort bag and to seal at ambient pressure, utilizing
60co-gamma-rays carries out radiation treatment with 3.72kGy dosage, records chilli oil absorbance E
460be 0.3676; Compared with the radiation treatment group chilli oil not adding color stabilizer, add color stabilizer through radiation treatment group chilli oil, its color keeps better, without obvious discolouration phenomena.
embodiment 2
In chilli end: ready-mixed oil ratio is 1:3(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.4g/kg in color stabilizer A, Monascus color 1.8g/kg, carrotene 0.05g/kg, fat-soluble tea polyphenol 0.2g/kg and citric acid 0.2g/kg, ultrasonic process 30min under 30 DEG C of conditions, stir every 5min, 4h is incubated under again chilli oil being placed in 60 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.12g/kg, stir 15min, then get 5g chilli oil to load in high-temperature retort bag and vacuum-pumping and sealing, electron accelerator is utilized to carry out radiation treatment with 7.96kGy dosage, after irradiation compared with the radiation treatment group chilli oil not adding color stabilizer, add the radiation treatment chilli oil of color stabilizer, color glow, without obvious discolouration phenomena, record the radiation treatment chilli oil absorbance E adding color stabilizer
460be 0.5062, apparently higher than the radiation treatment sample not adding color stabilizer.
embodiment 3
In chilli end: rapeseed oil ratio is 1:5(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.3g/kg in color stabilizer A, Monascus color 1.2g/kg, fat-soluble tea polyphenol 0.15g/kg and citric acid 0.1g/kg, ultrasonic process 30min under 30 DEG C of conditions, stir every 5min, 4h is incubated under again chilli oil being placed in 50 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.05g/kg, stir 15min, be that chilli oil and shank mix by 1:10 according to chilli oil and shank mass ratio, to load in high-temperature retort bag and vacuum-pumping and sealing, utilize
60co-gamma-rays carries out radiation treatment with 6.29kGy dosage, after irradiation compared with the radiation treatment group chilli oil not adding color stabilizer, add color stabilizer and through the chilli oil of radiation treatment, its color glow, without obvious discolouration phenomena, record the radiation treatment chilli oil absorbance E adding color stabilizer
460be 0.3397, far above the radiation treatment sample not adding color stabilizer.
embodiment 4
In chilli end: corn oil ratio is 1:5.5(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.4g/kg in color stabilizer A, Monascus color 1.6g/kg and citric acid 0.15g/kg, ultrasonic process 10min under 25 DEG C of conditions, stir every 5min, 3h is incubated under again chilli oil being placed in 50 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.05g/kg, stir 10min, be that chilli oil and shank mix by 1.1:10 according to chilli oil and shank mass ratio, load in high-temperature retort bag and also seal at ambient pressure, utilize
60co-gamma-rays carries out radiation treatment with 4.49kGy dosage, records the chilli oil absorbance E adding color stabilizer after irradiation
460be 0.3294, compared with the radiation treatment group chilli oil not adding color stabilizer, add the radiation treatment group chilli oil of color stabilizer, its color glow, without obvious discolouration phenomena.
embodiment 5
In chilli end: corn oil ratio is 1:6(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.4g/kg in color stabilizer A, Monascus color 1.5g/kg, , fat-soluble tea polyphenol 0.05g/kg and citric acid 0.15g/kg, ultrasonic process 10min under 25 DEG C of conditions, stir every 5min, 3h is incubated under again chilli oil being placed in 50 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.08g/kg, stir 10min, be that chilli oil and dried bean curd mix by 1.2:10 according to chilli oil and dried bean curd mass ratio, to load in high-temperature retort bag and vacuum-pumping and sealing, utilize
60co-gamma-rays carries out radiation treatment with 6.29kGy dosage, records the chilli oil absorbance E adding color stabilizer after irradiation
460be 0.4432, compared with the radiation treatment group chilli oil not adding color stabilizer, the radiation treatment group chilli oil color of adding color stabilizer keeps better, without obvious discolouration phenomena.
embodiment 6
In chilli end: ready-mixed oil ratio is 1:2.5(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.4g/kg in color stabilizer A, Monascus color 0.8g/kg, carrotene 0.05g/kg and citric acid 0.1g/kg, ultrasonic process 10min under 30 DEG C of conditions, stir every 5min, 3h is incubated under again chilli oil being placed in 50 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.04g/kg, stir 15min, be that chilli oil and asparagus mix by 1:10 according to chilli oil and asparagus mass ratio, to load in high-temperature retort bag and vacuum-pumping and sealing, electron accelerator is utilized to carry out radiation treatment with 4.8kGy dosage, the chilli oil absorbance E adding color stabilizer is recorded after irradiation
460be 0.4608, compared with the radiation treatment group chilli oil not adding color stabilizer, add the radiation treatment sample chilli oil color glow of color stabilizer, without obvious discolouration phenomena.
embodiment 7
In chilli end: rapeseed oil ratio is 1:4(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.3g/kg in color stabilizer A, Monascus color 1.0g/kg, fat-soluble tea polyphenol 0.1g/kg and citric acid 0.2g/kg, ultrasonic process 30min under 30 DEG C of conditions, stir every 5min, 2h is incubated under again chilli oil being placed in 55 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.07g/kg, stir 20min, be that chilli oil and dried bean curd mix by 0.9:10 according to chilli oil and dried bean curd mass ratio, load in high-temperature retort bag and also seal at ambient pressure, utilize
60co-gamma-rays carries out radiation treatment with 5.53kGy dosage, records the chilli oil absorbance E adding color stabilizer after irradiation
460be 0.4482, compared with the radiation treatment group chilli oil not adding color stabilizer, add the radiation treatment group chilli oil color glow of color stabilizer, without obvious discolouration phenomena.
embodiment 8
In chilli end: peanut oil ratio is 1:4.5(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.1g/kg in color stabilizer A, carrotene 2.0g/kg and citric acid 0.15g/kg, ultrasonic process 25min under 27 DEG C of conditions, stir every 5min, 6h is incubated under again chilli oil being placed in 53 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.15g/kg, stir 20min, be that chilli oil and dried bean curd mix by 0.8:10 according to chilli oil and dried bean curd mass ratio, to load in high-temperature retort bag and vacuum-pumping and sealing, utilize
60co-gamma-rays carries out radiation treatment with 8kGy dosage, records the chilli oil absorbance E adding color stabilizer after irradiation
460be 0.3792, compared with the radiation treatment group chilli oil not adding color stabilizer, add the radiation treatment group chilli oil color glow of color stabilizer, without obvious discolouration phenomena.
embodiment 9
In chilli end: rapeseed oil ratio is 1:3.5(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the lycopene 0.25g/kg in color stabilizer A, Monascus color 2.0g/kg and citric acid 0.1g/kg, ultrasonic process 30min under 28 DEG C of conditions, stir every 5min, 3h is incubated under again chilli oil being placed in 57 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, be that chilli oil and asparagus mix by 0.85:10 according to chilli oil and asparagus mass ratio, load in high-temperature retort bag and also seal at ambient pressure, electron accelerator is utilized to carry out radiation treatment with 2kGy dosage, the chilli oil absorbance E adding color stabilizer is recorded after irradiation
460be 0.4205, compared with the radiation treatment group chilli oil not adding color stabilizer, add the radiation treatment group chilli oil color glow of color stabilizer, without obvious discolouration phenomena.
embodiment 10
In chilli end: ready-mixed oil ratio is 1:5.2(mass ratio) make hot red pepper oil, take 10g chilli oil, be accurate to 0.1mg, in chilli oil quality, add the fat-soluble tea polyphenol 0.3g/kg in color stabilizer A, Monascus color 0.1g/kg, ultrasonic process 30min under 25 DEG C of conditions, stir every 5min, 6h is incubated under again chilli oil being placed in 60 DEG C of conditions, fully stir once every 1h, heat complete and after being cooled to room temperature, add color stabilizer B food-grade natrium nitrosum 0.05g/kg, stir 15min, get in 5g chilli oil loading high-temperature retort bag and also seal at ambient pressure, utilize
60co-gamma-rays carries out radiation treatment with 6kGy dosage, records the chilli oil absorbance E adding color stabilizer after irradiation
460be 0.3732, compared with the radiation treatment group chilli oil not adding color stabilizer, add the radiation treatment group chilli oil color glow of color stabilizer, without obvious discolouration phenomena.
Claims (8)
1., containing a color protecting method for hot red pepper oil food irradiation processing, it is characterized in that comprising the following steps:
(1) hot red pepper oil is made: the most probably heat first edible oil being heated to oil temperature 200 DEG C ~ 220 DEG C, after being cooled to 160 DEG C ~ 170 DEG C, then deep fat is joined in chilli end, constantly stir and oil and cayenne pepper are mixed, after being cooled to room temperature, the hot red pepper oil getting upper strata is for subsequent use;
(2) add color stabilizer A and carry out ultrasonic process: color stabilizer A is joined in hot red pepper oil, be placed in supersonic generator, carry out ultrasonic process with the ultrasonic wave of frequency 40kHz, power 250W, temperature controls at 25 DEG C ~ 30 DEG C, time is 15min ~ 30min, stirs every 5min; Fully ensure that color stabilizer is dispersed among hot red pepper oil, and promote that it dissolves;
Described color stabilizer A is food grade additives, or the mixture be made up of food grade additives and assistant agent, described food grade additives be selected from lycopene, carrotene, fat-soluble tea polyphenol, Monascus color one or several; Described assistant agent is food-grade citric acid;
(3) heat treatment: be incubated 2h ~ 6h at the hot red pepper oil containing color stabilizer A after ultrasonic process is placed in 50 DEG C ~ 60 DEG C, stir every 1h, to ensure that color stabilizer is fully dissolved among hot red pepper oil further;
(4) add color stabilizer B: joined by color stabilizer B in the hot red pepper oil after heat treatment, stirred at ambient temperature 10min ~ 20min, make it be uniformly dispersed in hot red pepper oil and dissolve;
Described color stabilizer B is food-grade natrium nitrosum, and joins in hot red pepper oil according to the content of its active ingredient, and in every kilogram of hot red pepper oil, the addition of color stabilizer B is 0 ~ 0.15g/kg;
(5) radiation sterilizing process: the hot red pepper oil obtained through above-mentioned steps (1) ~ (4) process is placed in high-temperature retort bag, carries out radiation sterilizing process after sealing packaging; Or the hot red pepper oil obtained through above-mentioned steps (1) ~ (4) process is mixed with chilli oil food materials, is placed in high-temperature retort bag, after sealing packaging, carry out radiation sterilizing process;
The irradiation bomb of described radiation sterilizing process is
60the gamma-rays that Co produces or the high-power electron beam that electron accelerator produces, irradiation dose is 2kGy ~ 8kGy.
2. a kind of color protecting method containing hot red pepper oil food irradiation processing according to claim 1, is characterized in that: described in step (1), edible oil is selected from rapeseed oil, corn oil, peanut oil or ready-mixed oil.
3. a kind of color protecting method containing hot red pepper oil food irradiation processing according to claim 1, is characterized in that: the particle capsicum of 10 mesh sieves is crossed for commercially available oven dry or the pimiento of drying in the end of chilli described in step (1) after mincing.
4. a kind of color protecting method containing hot red pepper oil food irradiation processing according to claim 1, is characterized in that: in hot red pepper oil described in step (1), chilli end is 1:2.5 ~ 1:6 with the mass ratio of edible oil.
5. a kind of color protecting method containing hot red pepper oil food irradiation processing according to claim 1, it is characterized in that: described color stabilizer A joins in hot red pepper oil according to the content of its active ingredient, in every kilogram of hot red pepper oil, the addition of color stabilizer A is respectively: lycopene 0.1g/kg ~ 0.4g/kg, carrotene 0.05g/kg ~ 2g/kg, fat-soluble tea polyphenol 0.05g/kg ~ 0.3g/kg, Monascus color 0.05g/kg ~ 2g/kg, citric acid 0 ~ 0.2g/kg.
6. a kind of color protecting method containing hot red pepper oil food irradiation processing according to claim 1, it is characterized in that: high-temperature retort bag described in step (5) is selected from PET/CPP or PA/CPP bis-layers of transparent type, PET/PA/CPP tri-layers of transparent type, or the commercially available high-temperature retort bag of PA/AL/CPP tri-layers of opaque type.
7. a kind of color protecting method containing hot red pepper oil food irradiation processing according to claim 1, is characterized in that: the manner of packing of hot red pepper oil or chilli oil food described in step (5) is vacuum packaging or normal pressure packaging.
8. a kind of color protecting method containing hot red pepper oil food irradiation processing according to claim 1, it is characterized in that: described in step (5), the mass ratio of hot red pepper oil and chilli oil food materials is 0.8:10 ~ 1.2:10, described chilli oil food materials be comprise chicken claw, dried bean curd, edible mushroom cooked.
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| CN116616402A (en) * | 2023-04-03 | 2023-08-22 | 四川中科高能科技发展有限责任公司 | Red oil mixing product color protection process optimization method based on physical and chemical indexes of irradiation product |
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