CN105285666A - Chinese yam slice browning inhibitor and use method thereof - Google Patents
Chinese yam slice browning inhibitor and use method thereof Download PDFInfo
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- CN105285666A CN105285666A CN201510704685.2A CN201510704685A CN105285666A CN 105285666 A CN105285666 A CN 105285666A CN 201510704685 A CN201510704685 A CN 201510704685A CN 105285666 A CN105285666 A CN 105285666A
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- yam
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Classifications
-
- 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 present invention relates to a Chinese yam processing technology and belongs to the processing field of agricultural products, and particularly to a Chinese yam slice browning inhibitor and a use method thereof. Wheat bran extract is mainly used as a raw material and a large number of natural humic acid substances in the wheat bran for anti-browning treatment are taken advantages of. The substances have antioxidant and anti-browning effects and have no toxic or side effects on human body. The wheat bran extract is used to replace zinc acetate, sodium hydrogen sulfite and other chemical browning inhibitors, can effectively reduce the allergic reactions caused by irritation of the sodium hydrogen sulfite to the skin, eyes and respiratory tracts, and reduce the damage to cornea and risks of blindness and asthma attack. Sodium hydrogen sulfite overdose can cause nausea, abdominal pain, diarrhea, circulatory failure, central nervous system depression and other illnesses. In the processing of products, the reduced use of the zinc acetate, sodium hydrogen sulfite and other chemical agents can protect water sources and reduce pollution.
Description
Technical field
The present invention relates to a kind of Processing Technology of Chinese Yan, belong to processing of farm products field, specifically a kind of yam slice browning inhibitor and using method thereof.
Background technology
Chinese yam belongs to Dioscoreaceae yam, and its underground meat block root is a kind of tradition nourishing class Chinese medicine and famous and precious vegetables, has the plantation history of more than 400 year at Pingliang, Gansu.Its nature and flavor are sweet flat agreeable to the taste, can enter lung, spleen, kidney channel.Can nourishing the stomach, invigorating the spleen, tonifying lung, reinforce the kidney, benefit essence, brain tonic, calm the nerves, dampness removing, antidiarrheal etc.Have and strong support taste, antidiarrheal dampness removing, nourishing kidney-nourishing, tonifying middle-Jiao and Qi, tonifying lung is reduced phlegm, benefiting qi and nourishing blood, qi-restoratives are anti-ageing, nourishment for vitality, strong beauty treatment, the effect such as to promote longevity.Can be used for treatment Spleen deficiency anorexia, rush down loose stool for a long time, chronic enteritis, chronic gastritis, the deficiency syndrome of the lung cough breathe heavily, abnormal heat is quenched one's thirst, insufficiency of the spleen diabetes, emission due to the kidney deficiency, the enuresis, under yellowish-white band, the disease such as suffer from a deficiency of the kidney forgetful, consumptive disease is thin and weak, neurasthenia.Particularly modern medicine research shows, can prevent, treats and slow down the various diseases such as malignant tumour, diabetes, artery sclerosis, hypertension, cardiovascular and cerebrovascular, coronary heart disease, obesity, senile dementia.Simultaneously also containing rich in protein, carbohydrate, carbohydrate, sweet glycan, amylase, fat, vitamin A, D, C, B
2in nutriment and iodine, calcium, iron, phosphorus etc. inorganic salts, it is the invigorant that a kind of nutritive value is very high.Nearly hundred kinds of delicious dish and the food such as dish, congee, face, cake, filling, ball can be made, series beverage and the processed foods such as the multiple nourishing health-care food such as Dry Rhizoma Dioscoreae, yam flour, fresh yam, cake, biscuit, alimentary paste, mixed congee and Yam beverage, yam wine, preserved yam, jelly can also be processed into.That a kind of nutrition is complete, unique, the same derived food of medicine, food dual-purpose and all-ages functional organic food.Long-term a large amount of eating has no side effect, and instant, evident in efficacy, be deeply subject to the favor of consumer.
Pingliang Chinese yam is the famous-brand and high-quality agricultural product in place famous at home and abroad, and its quality is better than other yam varieties domestic, Chinese Academy of Sciences's Jiangsu Institute of Zoology analysis of data in 1985.Process owing to not having leading enterprise and drive, cultivated area is hovered at about 1000 mu always, and it is very large that product price affects fluctuation by cultivated area, have impact on the enthusiasm of peasant planting.The processing of Chinese yam antistaling tablet, can drive local farmers to expand the planting scale of Pingliang Chinese yam, increase farmers' income, promoting enterprise synergy.
Summary of the invention
The invention provides the fresh-keeping prevent-browning reagent of yam slice and the using method thereof of a kind of good refreshing effect, effectively prevent-browning, health.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of yam slice browning inhibitor, comprise sodium chloride, citric acid, Vc pulvis, wheat bran leaching liquor, calcium chloride and water, in described 100kg water, add 1.0-1.5kg sodium chloride, 0.15-0.30kg citric acid, 0.05-0.06kgVc pulvis, 3kg-5kg wheat bran leaching liquor and 0.2-0.3kg calcium chloride.
Described wheat bran leaching liquor adds drinking water boiling by wheat bran, wheat bran and drinking water in mass ratio 1:2 are prepared, Ph value to 5.5 is regulated with acetic acid, be heated to 90-95 DEG C of cutoff, constantly stir in heating process, leave standstill and extract supernatant after 12 hours, use activated carbon filter layer to for subsequent use after supernatant decolorization filtering.
1.2kg sodium chloride, 0.25kg citric acid, 0.06kgVc pulvis, 3kg wheat bran leaching liquor and 0.2kg calcium chloride is added in described 100kg water.
A using method for yam slice browning inhibitor, is characterized in that comprising the steps:
A, cleaning peeling
The fresh Chinese yam block root that maturation is gathered in the crops is cleaned in clear water and removes mud, scrape off epidermis and Gen Mao, then the Chinese yam block root after peeling is immersed in anti-oxidation variable color in clear water;
B, cutting
Be thin slice by the Chinese yam block root cutting of immersion;
C, blanching
Fresh Chinese yam thin slice is dropped into blanching 5-6 minute in the hot water of 70-72 DEG C;
D, cooling draining
Yam slice after blanching drops in drinking water and is cooled to room temperature, drains away the water;
E, fresh-keeping prevent-browning process
Cooled yam slice is put into yam slice browning inhibitor and is soaked 30 minutes;
F, pack sterilization
Yam slice vacuum packaging after browning inhibitor process, by packaging bag wet sterilization, is cooled to normal temperature and preserves after sterilization terminates.
Be thin slice by the Chinese yam block root cutting of immersion in described step B; The thick thin slice of 2mm-3mm is cut into perpendicular to major diameter.
Yam slice vacuum packaging in described step F after browning inhibitor process, vacuum 800-1000Pa, pumpdown time 10-12 second, by packaging bag wet sterilization, in retort, pass into the high-temperature steam of 138-140 DEG C, sterilization pot inner pressure is 0.5 MPa, sterilization 25-30 second; In retort, inject cold water be cooled to 50 DEG C, pot inner pressure is slowly reduced to normal pressure by 0.5 MPa, dip time 5 minutes, take out product normal temperature and preserve.
Beneficial effect of the present invention is: 1, yam slice browning inhibitor provided by the invention, main with wheat bran leaching liquor for raw material, utilize in wheat bran and have humic acid substance natural in a large number to carry out prevent-browning process, such material has anti-oxidant and prevent-browning effect, does not have toxic and side effect to human body.Substitute the chemical brownstain such as zinc acetate, sodium hydrogensulfite inhibitor with wheat bran leaching liquor, effectively reduce sodium hydrogensulfite and the stimulation of skin, eye, respiratory tract is caused allergic reaction, reduce the risk of corneal injury, blind, asthma burst.The illnesss such as excessive use sodium hydrogensulfite can cause nausea, suffer from abdominal pain, suffer from diarrhoea, circulatory failure, nervous centralis suppression.Reduce in converted products and use the chemical reagent such as zinc acetate, sodium hydrogensulfite protection water source to reduce pollution.2, the invention provides the preparation method of wheat bran leaching liquor, Ph value to 5.5 is regulated with acetic acid, be heated to 90-95 DEG C of cutoff, add and hanker continuous stirring, avoiding long-time superheated and destroy humic acid substance, having humic acid substance natural in a large number by soaking for a long time effectively to extract in wheat bran.3, use superhigh-temperature and-pressure instantaneous sterilizing, sterilizing is thorough, can deposit and never degenerate for 6 months, decrease the link of deepfreeze, economize energy under product normal temperature.In retort, inject cold water be cooled to 50 DEG C, pot inner pressure is slowly reduced to normal pressure by 0.5 MPa, dip time 5 minutes, effectively prevent product bulge to rise bag.
In sum, the fresh yam slice outward appearance look shaggy-fruited dittany using above-mentioned yam slice browning inhibitor and using method thereof to be processed into is bright, and detect through quality inspection department, viscosity reaches 2.03Pa.s, and Escherichia coli are less than 2.0, meets processed food code requirement.Can deposit under product normal temperature and never degenerate for 6 months, transport of conveniently storing in a warehouse.
Detailed description of the invention
A kind of yam slice browning inhibitor, comprise sodium chloride, citric acid, Vc pulvis, wheat bran leaching liquor, calcium chloride and water, in described 100kg water, add 1.0-1.5kg sodium chloride, 0.15-0.30kg citric acid, 0.05-0.06kgVc pulvis, 3kg-5kg wheat bran leaching liquor and 0.2-0.3kg calcium chloride.Described wheat bran leaching liquor adds drinking water boiling by wheat bran, wheat bran and drinking water in mass ratio 1:2 are prepared, Ph value to 5.5 is regulated with acetic acid, be heated to 90-95 DEG C of cutoff, constantly stir in heating process, leave standstill and extract supernatant after 12 hours, use activated carbon filter layer to for subsequent use after supernatant decolorization filtering.
A kind of yam slice browning inhibitor, proportion optimizing is add 1.2kg sodium chloride, 0.25kg citric acid, 0.06kgVc pulvis, 3kg wheat bran leaching liquor and 0.2kg calcium chloride in 100kg water.
A using method for yam slice browning inhibitor, comprises the steps:
A, cleaning peeling
The fresh Chinese yam block root that maturation is gathered in the crops is cleaned in clear water and removes mud, scrape off epidermis and Gen Mao, then the Chinese yam block root after peeling is immersed in anti-oxidation variable color in clear water;
B, cutting
Be thin slice by the Chinese yam block root cutting of immersion;
C, blanching
Fresh Chinese yam thin slice is dropped into blanching 5-6 minute in the hot water of 70-72 DEG C;
D, cooling draining
Yam slice after blanching drops in drinking water and is cooled to room temperature, drains away the water;
E, fresh-keeping prevent-browning process
Cooled yam slice is put into yam slice browning inhibitor and is soaked 30 minutes;
F, pack sterilization
Yam slice vacuum packaging after browning inhibitor process, by packaging bag wet sterilization, is cooled to normal temperature and preserves after sterilization terminates.
Be thin slice by the Chinese yam block root cutting of immersion in described step B; The thick thin slice of 2mm-3mm is cut into perpendicular to major diameter.
Yam slice vacuum packaging in described step F after browning inhibitor process, vacuum 800-1000Pa, pumpdown time 10-12 second, by packaging bag wet sterilization, in retort, pass into the high-temperature steam of 138-140 DEG C, sterilization pot inner pressure is 0.5 MPa, sterilization 25-30 second; In retort, inject cold water be cooled to 50 DEG C, pot inner pressure is slowly reduced to normal pressure by 0.5 MPa, dip time 5 minutes, take out product normal temperature and preserve.
Embodiment 1
A kind of yam slice browning inhibitor, comprises sodium chloride, citric acid, Vc pulvis, wheat bran leaching liquor, calcium chloride and water, adds 1.0kg sodium chloride, 0.15kg citric acid, 0.05kgVc pulvis, 3kg wheat bran leaching liquor and 0.2kg calcium chloride in described 100kg water.Described wheat bran leaching liquor adds drinking water boiling by wheat bran, wheat bran and drinking water in mass ratio 1:2 are prepared, Ph value to 5.5 is regulated with acetic acid, be heated to 90-95 DEG C of cutoff, constantly stir in heating process, leave standstill and extract supernatant after 12 hours, use activated carbon filter layer to for subsequent use after supernatant decolorization filtering.
Embodiment 2
A kind of yam slice browning inhibitor, comprises sodium chloride, citric acid, Vc pulvis, wheat bran leaching liquor, calcium chloride and water, adds 1.5kg sodium chloride, 0.30kg citric acid, 0.06kgVc pulvis, 5kg wheat bran leaching liquor and 0.3kg calcium chloride in described 100kg water.Described wheat bran leaching liquor adds drinking water boiling by wheat bran, wheat bran and drinking water in mass ratio 1:2 are prepared, Ph value to 5.5 is regulated with acetic acid, be heated to 90-95 DEG C of cutoff, constantly stir in heating process, leave standstill and extract supernatant after 12 hours, use activated carbon filter layer to for subsequent use after supernatant decolorization filtering.
Embodiment 3
A kind of yam slice browning inhibitor, comprises sodium chloride, citric acid, Vc pulvis, wheat bran leaching liquor, calcium chloride and water, adds 1.2kg sodium chloride, 0.25kg citric acid, 0.06kgVc pulvis, 3kg wheat bran leaching liquor and 0.2kg calcium chloride in described 100kg water.Described wheat bran leaching liquor adds drinking water boiling by wheat bran, wheat bran and drinking water in mass ratio 1:2 are prepared, Ph value to 5.5 is regulated with acetic acid, be heated to 90-95 DEG C of cutoff, constantly stir in heating process, leave standstill and extract supernatant after 12 hours, use activated carbon filter layer to for subsequent use after supernatant decolorization filtering.
Embodiment 1,2 and 3 all adopts following methods process, comprises the steps:
A, cleaning peeling
The fresh Chinese yam block root that maturation is gathered in the crops is cleaned in clear water and removes mud, scrape off epidermis and Gen Mao, then the Chinese yam block root after peeling is immersed in anti-oxidation variable color in clear water;
B, cutting
Be thin slice by the Chinese yam block root cutting of immersion; The thick thin slice of 2mm-3mm is cut into perpendicular to major diameter;
C, blanching
Fresh Chinese yam thin slice is dropped into blanching 5-6 minute in the hot water of 70-72 DEG C;
D, cooling draining
Yam slice after blanching drops in drinking water and is cooled to room temperature, drains away the water;
E, fresh-keeping prevent-browning process
Cooled yam slice is put into yam slice browning inhibitor and is soaked 30 minutes;
F, pack sterilization
Yam slice vacuum packaging after browning inhibitor process, vacuum 800-1000Pa, pumpdown time 10-12 second, by packaging bag wet sterilization, pass into the high-temperature steam of 138-140 DEG C in retort, sterilization pot inner pressure is 0.5 MPa, sterilization 25-30 second; In retort, inject cold water be cooled to 50 DEG C, pot inner pressure is slowly reduced to normal pressure by 0.5 MPa, dip time 5 minutes, take out product normal temperature and preserve.
Detected by the product of embodiment 1 to 3, the Chinese yam surface juice viscosity of three kinds of products reaches 2.03Pa.s, and Escherichia coli are less than 2.0, all meet processed food code requirement.Three kinds of products are preserved and are detected for 6 months under drying, lucifuge, normal temperature, and the Chinese yam surface juice viscosity of three kinds of products reaches 2Pa.s, and Escherichia coli are less than 2.5, still meet processed food code requirement.Wherein the product of embodiment 3 is continued under drying, lucifuge, normal temperature preservation to detect for 3 months, Chinese yam surface juice viscosity reaches 2Pa.s, and Escherichia coli are less than 2.5, meet processed food code requirement.
Claims (6)
1. a yam slice browning inhibitor, it is characterized in that comprising sodium chloride, citric acid, Vc pulvis, wheat bran leaching liquor, calcium chloride and water, in described 100kg water, add 1.0-1.5kg sodium chloride, 0.15-0.30kg citric acid, 0.05-0.06kgVc pulvis, 3kg-5kg wheat bran leaching liquor and 0.2-0.3kg calcium chloride.
2. a kind of yam slice browning inhibitor according to claim 1, it is characterized in that described wheat bran leaching liquor adds drinking water boiling by wheat bran, wheat bran and drinking water in mass ratio 1:2 are prepared, Ph value to 5.5 is regulated with acetic acid, be heated to 90-95 DEG C of cutoff, constantly stir in heating process, leave standstill and extract supernatant after 12 hours, use activated carbon filter layer to for subsequent use after supernatant decolorization filtering.
3. a kind of yam slice browning inhibitor according to claim 1, is characterized in that adding 1.2kg sodium chloride, 0.25kg citric acid, 0.06kgVc pulvis, 3kg wheat bran leaching liquor and 0.2kg calcium chloride in described 100kg water.
4. a kind of using method of yam slice browning inhibitor according to any one of claims 1 to 3, is characterized in that comprising the steps:
A, cleaning peeling
The fresh Chinese yam block root that maturation is gathered in the crops is cleaned in clear water and removes mud, scrape off epidermis and Gen Mao, then the Chinese yam block root after peeling is immersed in anti-oxidation variable color in clear water;
B, cutting
Be thin slice by the Chinese yam block root cutting of immersion;
C, blanching
Fresh Chinese yam thin slice is dropped into blanching 5-6 minute in the hot water of 70-72 DEG C;
D, cooling draining
Yam slice after blanching drops in drinking water and is cooled to room temperature, drains away the water;
E, fresh-keeping prevent-browning process
Cooled yam slice is put into yam slice browning inhibitor and is soaked 30 minutes;
F, pack sterilization
Yam slice vacuum packaging after browning inhibitor process, by packaging bag wet sterilization, is cooled to normal temperature and preserves after sterilization terminates.
5. the using method of a kind of yam slice browning inhibitor according to claim 4, to is characterized in that the Chinese yam block root cutting of immersion in described step B being thin slice; The thick thin slice of 2mm-3mm is cut into perpendicular to major diameter.
6. the using method of a kind of yam slice browning inhibitor according to claim 4, it is characterized in that the yam slice vacuum packaging in described step F after browning inhibitor process, vacuum 800-1000Pa, pumpdown time 10-12 second, by packaging bag wet sterilization, the high-temperature steam of 138-140 DEG C is passed in retort, sterilization pot inner pressure is 0.5 MPa, sterilization 25-30 second; In retort, inject cold water be cooled to 50 DEG C, pot inner pressure is slowly reduced to normal pressure by 0.5 MPa, dip time 5 minutes, take out product normal temperature and preserve.
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