CN104757107A - Method for processing instant jerusalem artichoke soft cans - Google Patents
Method for processing instant jerusalem artichoke soft cans Download PDFInfo
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- CN104757107A CN104757107A CN201510202253.1A CN201510202253A CN104757107A CN 104757107 A CN104757107 A CN 104757107A CN 201510202253 A CN201510202253 A CN 201510202253A CN 104757107 A CN104757107 A CN 104757107A
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- jerusalem artichoke
- carton containers
- foods packed
- instant
- soft cans
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Abstract
The invention discloses a method for processing instant jerusalem artichoke soft cans. The method includes the following steps that after jerusalem artichoke is harvested and selected, putrid jerusalem artichoke is removed, the jerusalem artichoke is cleaned by clear water and placed in a solution with the concentration of calcium chloride being 0.1%-0.5% and the concentration of citric acid being 0.1%-0.5% for soaking by 15-20 min, short wave ultraviolet rays of 0.2-1.0 KJ/m2 are used for irradiation, the jerusalem artichoke is put into specific packaging liquid to be sealed so that packaged soft cans can be obtained, the packaged soft cans are placed in an ultra-high pressure sterilization machine for pressurization to be 50-400 Mpa, and accordingly the jerusalem artichoke soft cans can be obtained. The method solves the problems that in jerusalem artichoke food processing, high salt and high glucose are needed, and preservatives need to be added for restraining can softening and rotting, serious nutrient substance losses and the like caused by microorganisms and thermization, and the instant jerusalem artichoke soft cans are moderate in salinity and acidity, fresh, crisp and delicious. The expiration date of the soft cans can reach up to six months, the technology process is easy to implement, the method is suitable for mass production, and obvious practicability and economical efficiency are achieved.
Description
Technical field
The invention belongs to garden stuff processing field, specifically relating to a kind of take jerusalem artichoke as the processing method of the instant-soft tin of major ingredient.
Background technology
Jerusalem artichoke is composite family Helianthus herbaceos perennial.Jerusalem artichoke unique flavor, nutritious, be rich in minerals and vitamins, fructose, glucose and synanthrin etc., nutritive value is higher.Jerusalem artichoke has multiple obvious physiological functions such as improving function of intestinal canal, adjusting blood lipid, raising immunity.Generally acknowledge that there is higher nutritive value and health-care effect in the world.In the market jerusalem artichoke product have that concentrated jerusalem artichoke juice, jerusalem artichoke preserved fruit, jerusalem artichoke dilated crisp slices, jerusalem artichoke are dry, jerusalem artichoke jam etc.These products, through processing such as high temperature, drying, homogeneous, cause the flavor substance of raw jerusalem artichoke to volatilize, cause nutriment to lose in a large number simultaneously, its edible quality is declined.The easy brown stain of traditional pickling process jerusalem artichoke, and need to add a large amount of salt to reach the object suppressing microorganism, causes pickling that jerusalem artichoke mouthfeel is partially salty and the content of nitrous acid is higher, is unfavorable for health, is therefore necessary to develop new product.
Can either suppress microorganism to research and develop, can keep again the new method of food quality, the non-heat treated such as short wave ultraviolet and super-pressure technology is subject to people and payes attention to.Short wave ultraviolet belongs to can sterilization wavelength band (best germicidal wavelength is 254nm), bacterium and virus can be killed, it can penetrate the cell membrane of microorganism, destroy nucleic acid structure, pyrimidine dimer is produced in DNA molecule, cause sudden change, make the loss of activity of cellular genetic material, cause microorganism to lose fertility or death.Except can killing disease fungus and bacterium, UV-C can also induce raising fresh produce to adopt rear disease resistance, produce functional components, and delaying ripening is old and feeble, suppresses the growth and breeding of pathogenic microorganism.Super-pressure produces lethal effect by pressure to microorganism, cause the morphosis of microorganism, biochemical reaction, gene mechanism and cell envelope that many-sided change occurs, thus affect the original physiological activity function of microorganism, even make microorganism original function destroy or irreversible change occurs.Compared with traditional heat treatment method, superhigh pressure technique can realize that sterilizing is even, instantaneous, high efficiency; Enzyme loses activity, and the amino acid structure forming protein does not change; Make the low molecular compounds such as the vitamin of original matter, pigment, flavor component change and to produce foreign odor thing etc., keep its original character, extend the preservation time of food.Ultra high pressure treatment process is a pure physical process, immediate compression, and even action, consumes energy low, is conducive to ecological environmental protection and sustainable development.The short-wave ultraviolet light irradiation of optimal dose can extend the shelf life in conjunction with superhigh pressure technique under the prerequisite ensureing product quality.At present short wave ultraviolet and superhigh pressure technique composite application are applied in the research that jerusalem artichoke foods packed in carton containers is produced that there is not been reported.
Summary of the invention
The object of this invention is to provide the processing method of a kind of Low-salinity, health, green instant jerusalem artichoke foods packed in carton containers, solve in jerusalem artichoke food processing and need the high sugar of high salt and add anticorrisive agent to suppress microorganism and the soft rotten problem of the microbial can of heat kill, reduce the loss of beneficiating ingredient and nutriment.
The present invention solves the technical scheme that its technical problem adopts: jerusalem artichoke is after gathering, selecting, removal is rotted, the ginger block of mechanical damage, adopt suitable ultraviolet dosage to irradiate jerusalem artichoke, pack, seal, ultra high pressure treatment, the jerusalem artichoke handled well is placed in normal temperature preservation; Concrete implementation step is as follows:
1. Feedstock treating: select without the jerusalem artichoke of rotting, having no mechanical damage, wash, is that the calcium chloride of 0.1%-0.5% and 0.1%-0.5% citric acid solution soak 20min to jerusalem artichoke with mass percent concentration, pulls out and rinse with clear water, dry, adopt 0.2-1.0KJ/m
2short wave ultraviolet process;
2. pack liquid configuration: configuration quality percent concentration sucrose 5%-8%, salt 1%-3%, citric acid 0.1%-0.8%, glacial acetic acid 0.1%-0.8%, the packaging liquid of different Vc sodium 0.03-0.2%, 75 DEG C of sterilization 10-15min, are cooled to normal temperature;
3. pack sealing: select high pressure resistant complex pocket, the weight (g) according to jerusalem artichoke: the ratio pack of long-pending (the mL)=1:1-5 of packing liquid, sealing obtains packing foods packed in carton containers;
4. ultrahigh-pressure sterilization: the foods packed in carton containers of packaging is placed in ultrahigh-pressure sterilization machine, is forced into 50MPa-300Mpa and keeps 10-20min, pressure release, take out in foods packed in carton containers and circulating water and cool, obtain jerusalem artichoke foods packed in carton containers.
Beneficial effect of the present invention is:
(1) the present invention is by the compound action of short wave ultraviolet and super-pressure, this method avoid the damage of high temperature to jerusalem artichoke Middle nutrition composition, especially decreases the loss of heat-sensitive substance; Super-pressure is conducive to packaging liquid and enters into pulp organization fast, makes transparency of organization, bright; In effective suppression jerusalem artichoke foods packed in carton containers, microbial growth breeding, makes the foods packed in carton containers shelf-life reach 6 months;
(2) to pack in liquid that the content of sugared salt is lower is beneficial to health respectively lower than 10% and 5%, there is the high-quality jerusalem artichoke foods packed in carton containers of the clear and melodious and health-care efficacy of delicious flavour, mouthfeel;
(3) for the processing technology of jerusalem artichoke provides new approaches;
(4) production process is easy and simple to handle, is easy to control, and is conducive to accomplishing scale production, has obvious practicality and economy;
(5) pack with glass jar with traditional iron flask and compare, the present invention adopts high pressure resistant complex pocket to make foods packed in carton containers packaging, and production cost is lower, and volume is little, easy to carry, easily open.
The present invention adopts short wave ultraviolet and superhigh pressure technique to combine with foods packed in carton containers traditional processing technology first, the original local flavor of jerusalem artichoke and nutriment can be retained, meet the demand of modern healthy, pollution-free food, its process application is significant in the exploitation of jerusalem artichoke food.
Detailed description of the invention
For embodiment, the present invention is described below, the present invention is not limited to following embodiment.
Embodiment 1:
Remove mechanical damage and have disease jerusalem artichoke, surface clean is clean, and be calcium chloride and the 0.1%% citric acid mixed solution immersion 15-20min of 0.5% by concentration, rinse with water, taking-up drains, through 0.5 KJ/m
2short-wave ultraviolet light irradiation, then configuration packaging liquid, configuration quality percent concentration sucrose 5%, salt 1%, citric acid 0.6%, glacial acetic acid 0.3%, the packaging liquid of different Vc sodium 0.2%, 75 DEG C of sterilization 10-15min, are cooled to normal temperature; Next high pressure resistant complex pocket is selected, weight (g) according to jerusalem artichoke: the ratio pack of long-pending (the mL)=1:2 of packing liquid, obtains packaging foods packed in carton containers and is placed in ultrahigh-pressure sterilization machine, after 200Mpa process by sealing, normal temperature is preserved, and makes regular check on product quality.
Embodiment 2:
Remove mechanical damage and have disease jerusalem artichoke, surface clean is clean, and be calcium chloride and the 0.3% citric acid solution immersion 15-20min of 0.1% by concentration, rinse with water, taking-up drains, through 0.7 KJ/m
2short-wave ultraviolet light irradiation, then configuration packaging liquid, configuration quality percent concentration sucrose 8%, salt 3%, citric acid 0.1%, glacial acetic acid 0.06%, the packaging liquid of different Vc sodium 0.1%, 75 DEG C of sterilization 10-15min, are cooled to normal temperature; Next high pressure resistant complex pocket is selected, weight (g) according to jerusalem artichoke: the ratio pack of long-pending (the mL)=1:4 of packing liquid, obtains packaging foods packed in carton containers and is placed in ultrahigh-pressure sterilization machine, after 100MPa process by sealing, normal temperature is preserved, and makes regular check on product quality.
Claims (3)
1. the processing method of an instant jerusalem artichoke foods packed in carton containers, it is characterized in that: carry out according to following step: first jerusalem artichoke is after gathering, selecting, the citric acid mixed solution adding calcium chloride that mass percent concentration is 0.1%-0.5% and 0.1%-0.5% carries out immersion 15-20min; Adopt 0.2-1.0 KJ/m
2short-wave ultraviolet light irradiation; Then configuration packaging liquid, configuration quality percent concentration sucrose 5%-8%, salt 1%-3%, citric acid 0.1%-0.8%, glacial acetic acid 0.1%-0.8%, the packaging liquid of different Vc sodium 0.03-0.2%, 75 DEG C of sterilization 10-15min, are cooled to normal temperature; Next select high pressure resistant complex pocket, the weight (g) according to jerusalem artichoke: the ratio pack of long-pending (the mL)=1:1-5 of packing liquid, sealing obtains packing foods packed in carton containers; Finally under the pressure condition of 50MPa-300MPa, process packaged jerusalem artichoke foods packed in carton containers, be then placed in normal temperature and preserve or circulation.
2. the processing method of instant jerusalem artichoke foods packed in carton containers according to claim 1, is characterized in that, described jerusalem artichoke is picked as the jerusalem artichoke selected without rotting, having no mechanical damage.
3. the processing method of instant jerusalem artichoke foods packed in carton containers according to claim 1, is characterized in that, sealing is obtained packaging foods packed in carton containers and is placed in ultrahigh-pressure sterilization machine, be forced into 50MPa-300MPa and keep 10-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510202253.1A CN104757107A (en) | 2015-04-27 | 2015-04-27 | Method for processing instant jerusalem artichoke soft cans |
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| CN201510202253.1A CN104757107A (en) | 2015-04-27 | 2015-04-27 | Method for processing instant jerusalem artichoke soft cans |
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| CN104757107A true CN104757107A (en) | 2015-07-08 |
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| CN201510202253.1A Pending CN104757107A (en) | 2015-04-27 | 2015-04-27 | Method for processing instant jerusalem artichoke soft cans |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
| CN106035630A (en) * | 2016-05-26 | 2016-10-26 | 雅安市民农业科技有限公司 | Soft canned fresh gastrodia tubers and preparation method thereof |
| CN107836675A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke can and preparation method thereof |
| JP2019135922A (en) * | 2018-02-06 | 2019-08-22 | 日清フーズ株式会社 | Retort food containing root vegetables |
| CN110604293A (en) * | 2019-09-16 | 2019-12-24 | 江苏农爱田生物科技有限公司 | Canned garlic and jerusalem artichoke and preparation method thereof |
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| JP2008017836A (en) * | 2006-06-12 | 2008-01-31 | Nippon Flour Mills Co Ltd | Cereal flour containing raw germ powder and used for baked confectionery, and baked confectionery by using the same |
| CN101347147A (en) * | 2008-09-17 | 2009-01-21 | 四川李记酱菜调味品有限公司 | Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
| CN105410917B (en) * | 2015-12-07 | 2018-10-02 | 安徽科技学院 | A kind of low sugar okra canned pumpkin and production method |
| CN106035630A (en) * | 2016-05-26 | 2016-10-26 | 雅安市民农业科技有限公司 | Soft canned fresh gastrodia tubers and preparation method thereof |
| CN107836675A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke can and preparation method thereof |
| JP2019135922A (en) * | 2018-02-06 | 2019-08-22 | 日清フーズ株式会社 | Retort food containing root vegetables |
| CN110604293A (en) * | 2019-09-16 | 2019-12-24 | 江苏农爱田生物科技有限公司 | Canned garlic and jerusalem artichoke and preparation method thereof |
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Application publication date: 20150708 |