CN105432778A - 一种青花椒的保鲜方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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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
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Abstract
本发明公开了一种青花椒的保鲜方法,将新鲜花椒经筛选、护绿。包装处理后大大的保留了鲜花椒固有的气味和滋味,而且所用的护绿液中的维生素C是营养强化剂,用它做护绿液对花椒进行浸泡可补偿花椒在贮藏时损失的维生素C;与现有的保鲜方法相比,本发明的保鲜方法将青花椒的保质期延长至30个月左右,具有更大的经济效益,值得推广应用。
Description
技术领域
本发明涉及食品加工技术领域,具体的说是一种青花椒的保鲜方法。
背景技术
花椒(学名:ZanthoxylumbungeanumMaxim.),别名:檓、大椒、秦椒、蜀椒、川椒或山椒,为芸香科、花椒属落叶灌木或小乔木,可孤植又可作防护刺篱。它是中国传统中药材和“八大调味品”之一,具有浓郁辛辣香味,能镇膻解腥,是烹饪海味、腥味、肉食及凉拌食品的上等调料其用途广泛,经济价值高,具有温中、杀虫止痛、止痒的功能,民间还用来治疗风湿筋骨疼痛、跌打损伤、牙痛、毒蛇咬伤等,而且经济价值极高,富含人体所需的维生素C等多种元素和植物蛋白质、植物脂肪。青花椒一身是宝,其麻味素较其他品种含量高,果皮清香,麻味纯正,是上等的调配品;果皮含芳香油达10%,果实成熟时红色或紫红色果皮叫椒红,种子叫椒目,都是中药材,家庭常用调味品,多见于海拔2500米的坡地,也有栽种。耐旱、喜阳光,各地多栽种。
近年来随着人们生活水平的提高,市场对花椒的需求量也越来越大,但是鲜花椒最大的问题是不易保存,极易褐变、褪绿、腐烂因此很少有青花椒直接保鲜方面的报道,常见的青花椒保鲜的方法比如:采用保鲜袋、食用油炸等方法,但均存在保质期短或带入其他物质影响鲜花椒的风味。因此,多数均以干品存放,但鲜花椒经干燥后,香气损失大,缺乏鲜花椒特有的香气。
发明内容
本发明旨在克服上述缺陷,提供一种青花椒的保鲜方法。该方法通过将青花椒与护绿液接触后,即对青花椒起到保鲜作用,又不需用大量的水处理青花椒,因此,在节约水资源的同时,有效降低了生产成本,经济效益显著。
为了实现上述发明目的,本发明采用的技术方案如下:
一种青花椒的保鲜方法,包括如下步骤:
A:原料筛选:净选果皮青绿,椒粒大小均匀、无污物附着和无杂质掺入的鲜花椒作为原料;
B:护绿与包装:将花椒浸于比例为1:10.2%的柠檬酸:0.3%维生素C溶液混合液中45-60min,然后在90-95℃条件下烫漂1-2min,后速用流动水冲洗冷却,待水沥干后立即置于PA/PE复合软包装袋中,抽真空,低温(1-8℃),避光保存。
本发明的有益效果在于:本发明采用0.2%的柠檬酸和0.3%维生素C溶液混合而成的护绿液作为青花椒的护色保鲜剂,不但对青花椒起到了保鲜的作用,而且维生素C是营养强化剂,用它做护绿液对花椒进行浸泡可补偿花椒在贮藏时损失的维生素C;另一方面,由于青花椒经护绿热烫后,花椒的香气及麻味得到了更好的保留,克服了花椒干品存放香气损失大,保质期短,其他物质影响花椒风味的缺点。本发明最大限度的保持了新鲜花椒原始风味的同时将花椒的保质期延长至30个月左右。
具体实施方式
实施例1
A:原料筛选:净选果皮青绿,椒粒大小均匀、无污物附着和无杂质掺入的鲜花椒作为原料;
B:护绿与包装:将花椒浸于比例为1:1的0.2%的柠檬酸和0.3%维生素C混合溶液中45min,然后在90℃条件下烫漂1min,后速用流动水冲洗冷却,待水沥干后立即置于PA/PE复合软包装袋中,抽真空,低温(8℃),避光保存,保质期为30个月。
按国家食品安全标准,经相关单位对实施例3制得的保鲜青花椒进行抽样检测,检测结果如表1:
实施例2
A:原料筛选:净选果皮青绿,椒粒大小均匀、无污物附着和无杂质掺入的鲜花椒作为原料;
B:护绿与包装:将花椒浸于比例为1:1的0.2%的柠檬酸和0.3%维生素C混合溶液中55min,然后在95℃条件下烫漂1min,后速用流动水冲洗冷却,待水沥干后立即置于PA/PE复合软包装袋中,抽真空,低温(8℃),避光保存,保质期为30个月。
按国家食品安全标准,经相关单位对实施例3制得的保鲜青花椒进行抽样检测,检测结果如表2:
实施例3
A:原料筛选:净选果皮青绿,椒粒大小均匀、无污物附着和无杂质掺入的鲜花椒作为原料;
B:护绿与包装:将花椒浸于比例为1:1的0.2%的柠檬酸和0.3%维生素C混合溶液中60min,然后在95℃条件下烫漂1min,后速用流动水冲洗冷却,待水沥干后立即置于PA/PE复合软包装袋中,抽真空,低温(1℃),避光保存,保质期为30个月。
按国家食品安全标准,经相关单位对实施例3制得的保鲜青花椒进行抽样检测,检测结果如表3:
以上实施例中所述的花椒为野花椒、大金花椒、竹叶花椒、青花椒、大红袍、大红椒、小红椒、白沙椒、豆椒中的一种。
Claims (1)
1.一种青花椒的保鲜方法,其特征在于:包括如下步骤:
A:原料筛选:净选果皮青绿,椒粒大小均匀、无污物附着和无杂质掺入的鲜花椒作为原料;
B:护绿与包装:将花椒浸于比例为1:10.2%的柠檬酸:0.3%维生素C溶液混合液中45-60min,然后在90-95℃条件下烫漂1-2min,后速用流动水冲洗冷却,待水沥干后立即置于PA/PE复合软包装袋中,抽真空,低温(1-8℃),避光保存。
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105994582A (zh) * | 2016-06-28 | 2016-10-12 | 重庆和信农业发展有限公司 | 青花椒杀青灭酶生产工艺 |
CN108719500A (zh) * | 2018-05-10 | 2018-11-02 | 刘宁忠 | 一种花椒油的制备方法 |
CN109527333A (zh) * | 2019-01-28 | 2019-03-29 | 熊建凉 | 一种金阳青花椒的保藏工艺 |
CN110452771A (zh) * | 2019-08-19 | 2019-11-15 | 西华大学 | 一种高品质花椒油及其萃取工艺 |
CN111011805A (zh) * | 2019-12-24 | 2020-04-17 | 彝良县增垒农业开发有限公司 | 一种青花椒的保鲜方法 |
CN111264744A (zh) * | 2018-12-05 | 2020-06-12 | 刘静 | 一种红花椒的干制及保存方法 |
CN112137010A (zh) * | 2020-10-09 | 2020-12-29 | 西南大学 | 一种鲜青花椒的生物护色保鲜方法 |
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2015
- 2015-11-16 CN CN201510783130.1A patent/CN105432778A/zh active Pending
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105994582A (zh) * | 2016-06-28 | 2016-10-12 | 重庆和信农业发展有限公司 | 青花椒杀青灭酶生产工艺 |
CN108719500A (zh) * | 2018-05-10 | 2018-11-02 | 刘宁忠 | 一种花椒油的制备方法 |
CN111264744A (zh) * | 2018-12-05 | 2020-06-12 | 刘静 | 一种红花椒的干制及保存方法 |
CN109527333A (zh) * | 2019-01-28 | 2019-03-29 | 熊建凉 | 一种金阳青花椒的保藏工艺 |
CN109527333B (zh) * | 2019-01-28 | 2022-04-08 | 熊建凉 | 一种金阳青花椒的保藏工艺 |
CN110452771A (zh) * | 2019-08-19 | 2019-11-15 | 西华大学 | 一种高品质花椒油及其萃取工艺 |
CN111011805A (zh) * | 2019-12-24 | 2020-04-17 | 彝良县增垒农业开发有限公司 | 一种青花椒的保鲜方法 |
CN112137010A (zh) * | 2020-10-09 | 2020-12-29 | 西南大学 | 一种鲜青花椒的生物护色保鲜方法 |
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