CN104305204A - 一种辣木豆荚罐头 - Google Patents
一种辣木豆荚罐头 Download PDFInfo
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- CN104305204A CN104305204A CN201410634304.3A CN201410634304A CN104305204A CN 104305204 A CN104305204 A CN 104305204A CN 201410634304 A CN201410634304 A CN 201410634304A CN 104305204 A CN104305204 A CN 104305204A
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
一种辣木豆荚罐头，属于食品加工技术领域，其特征为以鲜嫩辣木豆荚为原料进行加工得到。其加工步骤为：原料筛选、杀青、装罐、排气密封、杀菌以及贮藏等步骤。本发明生产出的辣木豆荚罐头属于原生态绿色食品，蛋白质，粗纤维、不饱和脂肪酸含量高，营养丰富，具有鲜、甜、嫩、脆的特点。加工制作方法简单，能够规模化生产，同时可有选择地添加不同种类的调味品，满足对不同口味的需求。
Description
技术领域
本发明涉及一种罐头食品，属于食品加工技术领域，尤其涉及一种辣木豆荚罐头及其加工工艺。
背景技术
辣木（MoringaOleifera Lamarc），属于辣木树科(Moringaceae)，为多年生常绿小乔木至大乔木,供食用栽培的有印度辣木树(Moringa oleifera)和非洲辣木树(Moringa stenopetala)两种品种。
辣木树性味：辛、微温、无毒，经研究辣木含有丰富营养，高维生素A、B、C、E，高蛋白质、高纤维；其中含有六种宏量元素(钙、镁、磷、钾、钠、硫)五种微量元素(锌、铜、铁、锰、硒)及十一种人体必需氨基酸(其中八种人体无法自行合成)。每100g辣木叶中含蛋白质27.1g，约为牛奶的2倍，维C约为鲜橙的7倍，钾是香蕉的三倍，铁是菠菜的三倍，维生素A是胡萝卜的四倍。根据统计只要三汤匙的辣木树叶粉，就含有幼儿每日所需的27％维他命A；42％蛋白质；125％的钙；70％的铁，22％的维生素C。辣木已成为2012年欧美日等国家和中国台湾地区的新兴保健食品的主要原料。辣木被视为新时代健康的食物，其将成为人们提高生活及饮食品质，增强免疫力，促进身体健康，预防疾病的神奇植物。在印度传统的医学体系中，就有用辣木树籽治疗糖尿病，用辣木树叶治疗高血压的实例。
辣木籽的长相怪异，它的豆荚像豇豆，是最有价值和应用最广的部分，辣木嫩豆荚略带芦笋味；据研究种仁中各成分的质量分数为辣木油33.5%、辣木蛋白37.9%、淀粉6.1%、可溶性总糖17.1%（其中辣木多糖12.3%）、粗纤维7.5%、及丰富的宏量元素如：钙（Ca）、钾（K）、镁（Ma）、钠（Na）、磷（P）和微量元素如：锌（Zn）、铜（Cu）、铁（Fe）等。种壳中粗纤维质量分数为73.4%、并含大量的矿质元素。根据国内外临床报告，经常食用带壳辣木籽可增强免疫力、排毒、塑身、抗老化、抗癌、并对多种慢性及重大疾病都有极大的改善功效。
至今未见辣木豆荚罐头的相关报道。
发明内容
本发明的目的在于提供一种具有鲜、甜、嫩、脆以及保鲜时间长的辣木豆荚罐头及其制造技术。
本发明的目的通过以下技术方案实现。
原料筛选：把采下的鲜嫩辣木豆荚在采摘8小时以内，运到加工场所内筛选，弃除已木质化豆荚，太嫩豆荚及不新鲜豆荚。
杀青：将筛选后的豆荚沸水锅中焯透，捞出沥干水分，用冷水或1-3%柠檬酸溶液冷却。
排气密封：豆荚计量装入玻璃或铁制罐中，在真空度为0.05-0.07MPa条件下抽真空，再充入氮气进行密封；或采用四层复合铝箔包装袋抽真空后，再充入氮气进行密封。
杀菌：采用辐射剂量为0.40-2.00kGy的辐照杀菌1-5分钟。
贮藏：放于常温贮存5 天，检验合格后即为辣木豆荚罐头成品。
由于上述技术方案的运用，使本发明与现有其他罐头加工技术相比具有以下优点。
1、本发明采用非高温灭菌技术：即辐射杀菌和抽真空后，再充入氮气方法生产的辣木豆荚罐头，不仅辣木豆荚鲜甜脆嫩，能保持食品的品味、品质和营养，避免了高温灭菌造成的铁、玻璃罐头或软包装罐头失去鲜菜特色及绵软烂和保鲜时间短的弊端。
2、本发明工艺简单，生产出的辣木果荚罐头属于原生态食品，辣木果荚含有人体所需的全部营养物质，它可取代复合维生素、钙片、鱼肝油等。尤其适合VA、钙、铁、钾等营养元素缺乏的人群食用。
具体实施方式
为更好理解本发明，下面结合实施例对本发明做进一步详细说明。
实施例1
采下的鲜嫩辣木豆荚在采摘8小时以内，运到加工场所内筛选，弃除已木质化豆荚，太嫩豆荚及不新鲜豆荚；将筛选后的豆荚沸水锅中焯透，捞出沥干水分，用冷水冷却；冷却豆荚计量2.0Kg装入铁制罐中，在真空度为0.06MPa条件下抽真空后，再充入氮气进行密封；采用辐射剂量为2.0kGy辐照2分钟杀菌；放于常温贮存5 天，检验合格后即为辣木豆荚罐头成品。
实施例2
采下的鲜嫩辣木豆荚在采摘8小时以内，运到加工场所内筛选，弃除已木质化豆荚，太嫩豆荚及不新鲜豆荚；将筛选后的豆荚沸水锅中焯透，捞出沥干水分，用2%柠檬酸溶液冷却；冷却豆荚计量0.5Kg装入广口玻璃瓶中，在真空度为0.05MPa条件下抽真空后，再充入氮气进行密封；采用辐射剂量为1.10kGy辐照4分钟杀菌；放于常温贮存5 天，检验合格后即为辣木豆荚罐头成品。
实施例3
采下的鲜嫩辣木豆荚在采摘8小时以内，运到加工场所内筛选，弃除已木质化豆荚，太嫩豆荚及不新鲜豆荚；将筛选后的豆荚沸水锅中焯透，捞出沥干水分，用1%柠檬酸溶液冷却；冷却豆荚计量1.0Kg装入四层复合铝箔包装袋中，在真空度为0.06MPa条件下抽真空后，再充入氮气进行密封；采用辐射剂量为1.50kGy辐照2分钟杀菌；放于常温贮存5 天，检验合格后即为辣木豆荚软包装罐头成品。
应当理解的是，对本领域普通技术人员来说，可以根据上述说明加以改进或变换，而所有这些改进和变换都应属于本发明所附权利要求的保护范围。
Claims (2)
1.一种辣木豆荚罐头，其特征在于：以鲜嫩辣木豆荚为原料制备的产品。
2.一种辣木豆荚罐头，其特征在于辣木豆荚罐头通过以下步骤制备：
（1）原料筛选：把采下的鲜嫩辣木豆荚在8小时以内，运到加工场所内筛选，弃除已木质化豆荚，太嫩豆荚及不新鲜豆荚；
（2）杀青：将筛选后的豆荚沸水锅中焯透，捞出沥干水分，用冷水或1-3%柠檬酸溶液冷却；
（3）排气密封：豆荚计量装入玻璃或铁制罐中，在真空度为0.05-0.07MPa条件下抽真空，再充入氮气进行密封；或采用四层复合铝箔包装袋抽真空后，再充入氮气进行密封；
（4）杀菌：采用辐射剂量为0.40-2.00kGy的辐照杀菌1-5分钟；
（5）贮藏：放于常温贮存5 天，检验合格后即为辣木豆荚罐头成品。
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