CN103636745A - Method for preventing quick-frozen taro from browning - Google Patents
Method for preventing quick-frozen taro from browning Download PDFInfo
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- CN103636745A CN103636745A CN201310603097.0A CN201310603097A CN103636745A CN 103636745 A CN103636745 A CN 103636745A CN 201310603097 A CN201310603097 A CN 201310603097A CN 103636745 A CN103636745 A CN 103636745A
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Abstract
A disclosed method for preventing quick-frozen taro from browning comprises the following steps: performing end-cutting and peeling on fresh taro, then cutting fresh taro into cuboid taro strips with the dimension of 50 mm*50 mm*100 mm or less; dipping the cut taro strips within 1 min into water with a temperature of 80 DEG C-100 DEG C and blanching for 1-5 min, and taking out; performing vacuum packaging by utilizing vacuum boiling packaging bags; putting into a high-temperature sterilization pot and killing enzyme with a temperature of 90 DEG C-110 DEG C for 3-8 min; after enzyme killing process is finished, immediately performing quick-freezing at -22 DEG C to -25 DEG C until the center temperature reaches -18 DEG C; and storing in a -18 DEG C low-temperature warehouse. According to the method, no any preservatives or bleaching agents are used, so that the purpose of preventing the product from browning is realized and the foodstuff safety is guaranteed.
Description
Technical field
The invention belongs to Food Engineering Development field, relate to a kind of method that prevents frozen taro brown stain.
Background technology
Existing taro quick frozen product is after the removals such as taro two ends, epidermis and knot, to be cut into cuboid taro bar mostly, the method that then employing cooks or the ripe laggard scanning frequency of poach is frozen.But can there is brown stain at duration of storage in the quick-frozen taro bar of manufacturer production at present, can have influence on the sale of product after taro surface color changes.
Zhang Fusheng etc. have carried out protecting look research to peeling taro, tested with soaking color and luster and the freshness that sulphur blanching method keeps removing the peel taro, successfully guaranteed product quality (Zhang Fusheng, Pang Jie, Wang Yingyuan. the look that protects of peeling taro is studied [J]. Shanghai vegetables, 2002, (3): 36-37.).Zhang Fusheng etc. have also studied usings konjaku powder, glycerine, emulsifying agent etc. as class coating material.Result shows, taro after 0.2% vitamin C, 0.2% lemon acid, 0.5% sodium dithionite colour protecting liquid are processed, after cleaning, with 0.4% konjak portuguese gansu polyose sugar aqueous solution, process peeling taro again, can effectively extend storage period (Zhang Fusheng, Pang Jie, the Yang Qiulan of peeling taro, Deng. the konjaku coating-film fresh-keeping research [J] of peeling taro. Guangzhou Food Industry science and technology, 2003,19 (2): 8-9,29.).
Lu Shengmin etc. have studied anti-browning agent and the impact of gas flush packaging (MAP) on fresh-cut taro quality under 4 ℃ of storages, result shows that single anti-browning agent N-acetyl-L-cysteine, Cys, 4-Crystoids, ascorbic acid all can suppress the enzymatic browning of fresh-cut taro, and the anti-brown stain effect of the Cys that mass fraction is 0.05% is best.In compound anti-browning agent treatment combination, the mass fraction of take is best as 0.05%L-cysteine suppresses fresh-cut taro brown stain effect in conjunction with 0.05%4-hexyl resorcin.During various MAP process, with initial gas combination, 5%CO2+2%O2+93%N2 is best to the fresh-keeping effect of fresh-cut taro, the organoleptic quality of fresh-cut taro (Lu Shengmin within the acceptable range still during 6d, fruit is refined solidifying. and anti-browning agent and gas flush packaging are to the research of fresh-cut taro fresh-keeping effect [J]. Chinese food journal, 2007,7 (2): 92-97.).
He Yijun etc. adopt ascorbic acid, citric acid, shitosan, calcium chloride browning inhibitor color retention to fresh-cut Fenghua taro, result shows, fresh cut taro extends in time and has increase trend (He Yijun 4 ℃ of During Cold Storage brown stain degree values, Wang Hongfei, Lee and Sheng, Deng. the research [J] that the taro brown stain of fresh-cut Fenghua is controlled. food science and technology, 2008, (7): 235-238.).
Wang Hongfei etc. have invented a kind of preservation method of fresh cut taro, by use, containing concentration is that 1.5%～2.5% plant acid solution (pH<4.5) soaks, with containing concentration, be after chitosan solution that 0.1%～0.2% sodium alginate or concentration are 0.5%～0.7% is filmed, pack, be stored in below 4 ℃, the activity of fresh cut taro enzyme and growing of bacterium have been suppressed like this, prevent and reduced enzymatic browning and gone bad, high salt or the destruction of high-sulfur to fresh cut taro texture and local flavor of conventional method have been avoided, make fresh cut taro keep original color and luster, more than local flavor and freshness reach January, when edible, do not need desalination or desulfurization yet, clear water can utilize (Wang Hongfei once rushing, He Yijun, Lee and Sheng, Deng. a kind of preservation method of fresh cut taro [P]. Chinese patent, number of patent application: 200910096486.2.).
Prior art is mostly to utilize antistaling agent or bleaching agent etc. to carry out preservation quick-frozen taro bar in conjunction with low temperature, but these all bring unsafe factor to food, and effect is not very desirable.
Summary of the invention
The object of the invention is to overcome the defect that above-mentioned technology exists, a kind of method that prevents frozen taro brown stain is provided, effectively prevent the phenomenon of quick-frozen taro bar surface brown stain, the method is mainly to utilize the brown stain of the method inhibition taro bar of physics, reach the brown stain that both prevents product, guaranteed again food security.
Its concrete technical scheme is:
A method that prevents frozen taro brown stain, comprises the following steps:
(1) fresh taro is cut the cuboid taro bar of be cut into≤50mm * 50mm * 100mm after end peeling;
(2) the taro bar being cut into is pulled out after blanching 1～5min in≤1min is immersed in 80 ℃～100 ℃ water in the time;
(3) the taro bar after blanching carries out vacuum packaging with vacuum cooking and packaging bag, and vacuum is-0.06MPa～-0.1MPa; Vacuum cooking packing can be used aluminium foil bag or transparent combined high temperature retort pouch.
(4) the taro bar after vacuum packaging enters high-temperature sterilization pot at 90 ℃～110 ℃, 2～5min enzyme that goes out;
(5) the taro bar that vacuum packaging is gone out after enzyme carries out quick-frozen to central temperature at-22～-25 ℃ immediately and reaches-18 ℃;
(6) the taro bar after packing is-18 ℃ of low temperature storehouse preservations.
Further preferably, the cuboid taro bar of be cut into≤30mm * 30mm * 100mm in step (1).
Further preferably, in step (2), be immersed in 90 ℃～95 ℃ water and pull out after blanching 2～3min.
Further preferably, step (4) is at 90 ℃～100 ℃, 2～3min enzyme that goes out.Under the prerequisite of enzyme effect that guarantees to go out, guaranteed that the mouthfeel of taro can be very not rotten.
Compared with prior art, beneficial effect of the present invention is:
The present invention utilizes the method for physics to suppress the brown stain of taro bar, does not use any antistaling agent or bleaching agent, has both reached the object that prevents product brown stain, has guaranteed again food security.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is described in more detail
Embodiment 1
A method that prevents frozen taro brown stain, comprises the following steps:
(1) fresh taro is cut the cuboid taro bar that is cut into 20mm * 20mm * 100mm after end is removed the peel;
(2) the taro bar being cut into is pulled out after blanching 1min in≤1min is immersed in 80 ℃ of water in the time;
(3) the taro bar after blanching carries out vacuum packaging with vacuum cooking and packaging bag, and vacuum is-0.06MPa～-0.1MPa;
(4) the taro bar after vacuum packaging enters high-temperature sterilization pot at 90 ℃, the 2min enzyme that goes out;
(5) the taro bar that vacuum packaging is gone out after enzyme carries out quick-frozen to central temperature at-22～-25 ℃ immediately and reaches-18 ℃;
(6) the taro bar after packing is-18 ℃ of low temperature storehouse preservations.
Embodiment 2
A method that prevents frozen taro brown stain, comprises the following steps:
(1) fresh taro is cut the cuboid taro bar that is cut into 50mm * 50mm * 100mm after end is removed the peel;
(2) the taro bar being cut into is pulled out after blanching 5min in≤1min is immersed in 100 ℃ of water in the time;
(3) the taro bar after blanching carries out vacuum packaging with vacuum cooking and packaging bag, and vacuum is-0.06MPa～-0.1MPa;
(4) the taro bar after vacuum packaging enters high-temperature sterilization pot at 110 ℃, the 5min enzyme that goes out;
(5) the taro bar that vacuum packaging is gone out after enzyme carries out quick-frozen to central temperature at-22～-25 ℃ immediately and reaches-18 ℃;
(6) the taro bar after packing is-18 ℃ of low temperature storehouse preservations.
Embodiment 3
A method that prevents frozen taro brown stain, comprises the following steps:
(1) fresh taro is cut the cuboid taro bar that is cut into 40mm * 40mm * 100mm after end is removed the peel;
(2) the taro bar being cut into is pulled out after blanching 3min in≤1min is immersed in 95 ℃ of water in the time;
(3) the taro bar after blanching carries out vacuum packaging with vacuum cooking and packaging bag, and vacuum is-0.06MPa～-0.1MPa;
(4) the taro bar after vacuum packaging enters high-temperature sterilization pot at 95 ℃, the 3min enzyme that goes out;
(5) the taro bar that vacuum packaging is gone out after enzyme carries out quick-frozen to central temperature at-22～-25 ℃ immediately and reaches-18 ℃;
(6) the taro bar after packing is-18 ℃ of low temperature storehouse preservations.
Embodiment 4
A method that prevents frozen taro brown stain, comprises the following steps:
(1) fresh taro is cut the cuboid taro bar that is cut into 30mm * 30mm * 100mm after end is removed the peel;
(2) the taro bar being cut into is pulled out after blanching 2min in≤1min is immersed in 90 ℃ of water in the time;
(3) the taro bar after blanching carries out vacuum packaging with vacuum cooking and packaging bag, and vacuum is-0.06MPa～-0.1MPa;
(4) the taro bar after vacuum packaging enters high-temperature sterilization pot at 100 ℃, the 2min enzyme that goes out;
(5) the taro bar that vacuum packaging is gone out after enzyme carries out quick-frozen to central temperature at-22～-25 ℃ immediately and reaches-18 ℃;
(6) the taro bar after packing is-18 ℃ of low temperature storehouse preservations.
The above; it is only the preferably specific embodiment of the present invention; protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses, the simple change of the technical scheme that can obtain apparently or equivalence are replaced and are all fallen within the scope of protection of the present invention.
Claims (4)
1. a method that prevents frozen taro brown stain, is characterized in that, comprises the following steps:
(1) fresh taro is cut the cuboid taro bar of be cut into≤50mm * 50mm * 100mm after end peeling;
(2) the taro bar being cut into is pulled out after blanching 1～5min in≤1min is immersed in 80 ℃～100 ℃ water in the time;
(3) the taro bar after blanching carries out vacuum packaging with vacuum cooking and packaging bag, and vacuum is-0.06MPa～-0.1MPa;
(4) the taro bar after vacuum packaging enters high-temperature sterilization pot at 90 ℃～110 ℃, 2～5min enzyme that goes out;
(5) the taro bar that vacuum packaging is gone out after enzyme carries out quick-frozen to central temperature at-22～-25 ℃ immediately and reaches-18 ℃;
(6) the taro bar after packing is-18 ℃ of low temperature storehouse preservations.
2. the method that prevents frozen taro brown stain according to claim 1, is characterized in that, the cuboid taro bar of be cut into≤40mm * 40mm * 100mm in step (1).
3. the method that prevents frozen taro brown stain according to claim 1, is characterized in that, is immersed in 90 ℃～95 ℃ water and pulls out after blanching 2～3min in step (2).
4. the method that prevents frozen taro brown stain according to claim 1, is characterized in that, step (4) is at 90 ℃～100 ℃, 2～3min enzyme that goes out.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310603097.0A CN103636745A (en) | 2013-11-26 | 2013-11-26 | Method for preventing quick-frozen taro from browning |
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| CN201310603097.0A CN103636745A (en) | 2013-11-26 | 2013-11-26 | Method for preventing quick-frozen taro from browning |
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| CN103636745A true CN103636745A (en) | 2014-03-19 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994591A (en) * | 2016-05-31 | 2016-10-12 | 蔡瑞荣 | Making method of half-fixation quick-frozen taros |
| RU2608727C2 (en) * | 2015-05-05 | 2017-01-23 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский технологический институт пищевой промышленности (университет)" | Method for fast freezing of food products from vegetable raw materials in package |
| CN112841579A (en) * | 2021-02-22 | 2021-05-28 | 扬州天成食品有限公司 | Preparation method of boiled lotus root |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1468555A (en) * | 2002-07-18 | 2004-01-21 | 姚智清 | Quick-frozen taro preserving method and product |
| CN102524366A (en) * | 2012-02-10 | 2012-07-04 | 漳州明德食品有限公司 | Method for manufacturing quick-frozen taros |
-
2013
- 2013-11-26 CN CN201310603097.0A patent/CN103636745A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1468555A (en) * | 2002-07-18 | 2004-01-21 | 姚智清 | Quick-frozen taro preserving method and product |
| CN102524366A (en) * | 2012-02-10 | 2012-07-04 | 漳州明德食品有限公司 | Method for manufacturing quick-frozen taros |
Non-Patent Citations (3)
| Title |
|---|
| 康景隆: "《快速冻结》", 30 June 1996, article "芋头", pages: 273-275 * |
| 王佳宏等: "芋艿褐变底物及多酚氧化酶特性研究", 《食品工业科技》, no. 2, 31 December 2008 (2008-12-31), pages 141 - 145 * |
| 秦丹等: "芋头冻结规律与速冻工艺的试验研究", 《保鲜与加工》, vol. 7, no. 5, 31 December 2007 (2007-12-31), pages 40 - 43 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2608727C2 (en) * | 2015-05-05 | 2017-01-23 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский технологический институт пищевой промышленности (университет)" | Method for fast freezing of food products from vegetable raw materials in package |
| CN105994591A (en) * | 2016-05-31 | 2016-10-12 | 蔡瑞荣 | Making method of half-fixation quick-frozen taros |
| CN112841579A (en) * | 2021-02-22 | 2021-05-28 | 扬州天成食品有限公司 | Preparation method of boiled lotus root |
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Application publication date: 20140319 |
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