CN105815713A - Semi-blanching colocasia esculenta processing and manufacturing method - Google Patents
Semi-blanching colocasia esculenta processing and manufacturing method Download PDFInfo
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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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a semi-blanching colocasia esculenta processing and manufacturing method. The method comprises the following steps: selecting high-quality peeled colocasia esculenta as raw materials, calculating the weight, conveying to a first air bubble mesh belt cleaning machine to carry out air bubble floating cleaning, conveying the cleaned colocasia esculenta to a mesh belt blower to blow-dry water drops and floats, removing inferior colocasia esculenta which are discolored, have black spots and the like via a color selector, conveying the colocasia esculenta after color sorting to a salt bleaching machine to enable crude-fiber colocasia esculenta to float on the water under the action of salt water, conveying high-quality colocasia esculenta to a second air bubble mesh belt cleaning machine to carry out secondary cleaning, conveying the colocasia esculenta after secondary cleaning to a weight detecting control machine to control the feeding uniformity, conveying to a full-automatic sealed drum-type blanching pot to carry out semi-blanching, rapidly conveying the semi-blanched colocasia esculenta to cooling troughs to clean, cooling the cleaned colocasia esculenta, conveying the cooled colocasia esculenta to a quick freezer, weighing the quick-frozen colocasia esculenta through a weighing machine, packaging, detecting through an x-ray machine and a metal detector, conveying the detected colocasia esculenta to a low temperature storage warehouse for later sale. The semi-blanched colocasia esculenta have the characteristics of good quality and long shelf life and are well received by consumers.
Description
Technical field
The present invention relates to a kind of half blanching Fructus Colocasiae Esculentae processing method, belong to biochemical engineering technical field.
Background technology
Fructus Colocasiae Esculentae is also known as taro, taro, the underground bulb of aroid, and shape, meat are different because of kind, generally edible for Eddoes.Perennial tuberous plant, often makees annual crop cultivation.Blade peltate, petiole length and loose, green or aubergine；Plant base portion forms shortening stem, builds up nutrient hypertrophy and becomes meat bulb, is referred to as " Fructus Colocasiae Esculentae " or " female taro ", spherical, avette, oval or block etc..Female taro has often saved a brain bud, but the axillalry bud energy with joint position, middle and lower part is the strongest, and primary tiller occurs, and forms little bulb and is referred to as " sub-taro ", then from sub-taro, " grandson taro " occurs, under optimum conditions, can form great-grandson or great-great-grandson taro etc..
The nutritive value of Fructus Colocasiae Esculentae is the highest; the Multiple components such as rich in proteins, calcium, phosphorus, ferrum, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, vitamin B group, saponin; in contained mineral, the content of fluorine is higher, the effect have the preventing decayed tooth that cleans the teeth, taking care of one's teeth；Its abundant nutritive value, can strengthen the immunologic function of human body, can be as the conventional medicated diet staple food of preventing and treating carcinoma.In cancer operation or postoperation radiotherapy, chemotherapy and rehabilitation course thereof, there is the effect of auxiliary treatment；Fructus Colocasiae Esculentae contains a kind of mucus albumen, can produce immunoglobulin, or claim antibody globulin, can improve the resistance of body after being absorbed by the body.Therefore the traditional Chinese medical science thinks that taro can be detoxified, the carbuncle poison pain of human body is included that cancer poison has suppression to clear up effect, can be used to the diseases such as anti-curing oncoma and lymphoid tuberculosis；Fructus Colocasiae Esculentae is basic food, can neutralize the acidic materials of internal accumulation, adjusts the acid-base balance of human body, produces looks improving and the skin nourishing, the effect of pitch-black hair, may further be used to prevent and treat hyperchlorhydria；Fructus Colocasiae Esculentae contains abundant mucus Saponin and various trace elements, and body can be helped to correct, and that trace element deficiency causes is physically different, simultaneously can appetite stimulator, help digest, therefore the traditional Chinese medical science think that taro can invigorating the spleen and replenishing QI.Dasheen nutrient enriches, and containing substantial amounts of starch, mineral and vitamin, is vegetable, is again grain, can prepared food, drying or powder process.Owing to the starch granules of Fructus Colocasiae Esculentae is little, only 1/10th of potato starch, its digestibility, up to 98.8, can be made into taro powder and taro mud filling to extend preservation in terms of Fructus Colocasiae Esculentae processing.
Fructus Colocasiae Esculentae can not only serve as grain, moreover it is possible to is used as medicine and cures the disease.TAO Hong-Jing points out Fructus Colocasiae Esculentae " pungent, flat, poisonous " in " Mingyi Bielu ", and thinks that it has the effect of " wide the intestines and stomach, fill skin, sliding in "；" the southern regions of the Yunnan Province book on Chinese herbal medicine " says Fructus Colocasiae Esculentae " sweet in the mouth fiber crops ".Say that Fructus Colocasiae Esculentae is poisonous, refer to eat something rare and have faint toxicity, ripe Fructus Colocasiae Esculentae be do not have virose." food book on Chinese herbal medicine " is added Fructus Colocasiae Esculentae and " is treated dysphoria with smothery sensation, quench the thirst, make us fertile and whet the appetite in vain, logical intestinal closes ", it is seen that Fructus Colocasiae Esculentae can not only open spleen stomach invigorating, and relieving restlessness is quenched the thirst, additionally it is possible to makes people's gastrointestinal unobstructed, skin whitening.
The people suffered from indiestion should eat of Fructus Colocasiae Esculentae more, so can be with strengthening the spleen to promote digestion, and facilitating digestion absorbs, and strengthens the nutrition of human body.Because Fructus Colocasiae Esculentae enters taste warp, can tonification spleen soil, strengthen digestive function of spleen and stomach.Spleen is the conveying person of the human body nutrition day after tomorrow, is people's " the foundation of acquired constitution ".First, spleen hemopoietic, taste are strong, then energy and blood of human body biochemistry is sufficient, and stiffness of the body body is good for；Secondly, The spleen is in charge of sending up essential substances, the stomach being liable to sending digested food downward, if weakness of the spleen and stomach, can cause spleen not the lucid yang sending up, stomach not the turbid descending, and people will feel dizzy, and inappetence, constipation, and Fructus Colocasiae Esculentae can wriggle by stimulating gastrointestinal, increases stool volume, makes people's defecation unobstructed, break away from the puzzlement of constipation；Finally, the spleen being in charge of the muscles, the people of weakness of the spleen and stomach, it is mostly emaciation and sallow complexion, eats Fructus Colocasiae Esculentae more, digestive and absorptive functions all can strengthen, natural " making us fertile white ".
Goal of the invention
At present, that the processing of field of food Fructus Colocasiae Esculentae runs into problematically, long-time freezing can cause Fructus Colocasiae Esculentae flavor variations, and nutrient substance runs off, if but do not use freezing processing, Fructus Colocasiae Esculentae is easy to go mouldy.Blanching technology is used for Fructus Colocasiae Esculentae, and technology controlling and process is bad to be easily caused Fructus Colocasiae Esculentae half-mature region nutrient substance and run off, and half-mature district is oxidized easily, and causes inner core brown stain, and the shelf-life such as is greatly shortened at the problem.
Therefore, how the key breakthrough of the present invention protects half-mature district.
The technique that the present invention proposes solves the formation of half-mature district protecting film, and substantially increases the shelf-life of blanching Fructus Colocasiae Esculentae, and from taste, nutritional labeling, the aspect such as functional components has important breakthrough.
Summary of the invention
A kind of half blanching Fructus Colocasiae Esculentae processing method, comprises the following steps:
(1) Fructus Colocasiae Esculentae is selected, remove impurity, remove moldy metamorphism Fructus Colocasiae Esculentae, through over cleaning, then remove the peel in the case of spray colour fixative, the Fructus Colocasiae Esculentae after peeling is immersed in rapidly in colour fixative, and high-power ultrasonics processes 30min；
Wherein, colour fixative composition is 1.5 citric acid %, 0.3% vitamin C, 0.2%EDTA, 0.5% chitosan mixed solution；
(2) Fructus Colocasiae Esculentae after peeling is transferred to weighing machine with feeder；It is computed, is that 100kg:500L is delivered to the first steam bubble guipure cleaning machine according to Fructus Colocasiae Esculentae and steam bubble ratio, carry out steam bubble floating and clean surface thing；
(3) after cleaning, Fructus Colocasiae Esculentae is transported to guipure hair-dryer, dries up the globule and float；
(4) Fructus Colocasiae Esculentae after drying up, again through color selector, removes black speck variable color Fructus Colocasiae Esculentae；
(5) Fructus Colocasiae Esculentae after color selects, is that 100kg:300L is delivered to salt drift machine according to Fructus Colocasiae Esculentae and saline ratio, and brine strength is 1～5%；Crude fibre Fructus Colocasiae Esculentae floats on the surface under saline effect, scrapes with mesh bag, and the Fructus Colocasiae Esculentae of quality better is again through second steam bubble net cleaning machine, secondary cleaning, and the Fructus Colocasiae Esculentae after secondary cleaning is delivered to weight detecting and controls machine, controls uniform feeding；
(6) delivering to fully-automatic sealing drum-type blanching pot again and carry out half drift soup, half blanching pot water temperature controls at 98-99 DEG C, the blanching time 3～4min, and half blanching Fructus Colocasiae Esculentae appearance 5～6mm is prepared food；The sodium alginate that concentration is 0.05～0.2% is added in blanching pot；
The Fructus Colocasiae Esculentae of (7) half blanchings is the most sequentially sent to first and second cooling bath and is carried out, cooling bath water temperature is 7～8 DEG C for the first time, second cooling bath water temperature is 4～5 DEG C, the instant freezer of conveying after cooling, instant freezer temperature is-25～-28 DEG C, the quick-freezing time is 22～26min, adds the calcium salt that concentration is 0.2～0.5% in the second freezing tank；
(8) Fructus Colocasiae Esculentae after quick-freezing is through packaging, X-ray machine, metal detector after meter heavy-duty machine meter weight, sends into cryopreservation warehouse and preserve after detection.
Further improvement as such scheme:
In described step (1), ultrasonic power is 1000～2000W, preferably 1500W；Chitosan molecule amount is 10～150,000 Da, preferably 120,000 Da, and deacetylation is 70～90%, preferably 85%.
In described step (5), described salt drift machine is improved to gas-lifting type salt drift machine further, i.e. adds stirring slurry and passage at salt drift motor spindle.
In described step (6), adding sodium alginate concentration in described blanching pot is 0.1%.
In step (7), cooling bath water temperature is preferably 7.5 DEG C for the first time, and cooling bath water temperature is 5 DEG C for the second time, the instant freezer of conveying after cooling, and instant freezer temperature is-25 DEG C, and the quick-freezing time is 25min.
In described step (7), described calcium salt is calcium chloride, and concentration is 0.3%.
Beneficial effect
The colour fixative that the present invention newly develops can make the color effect of color protection of Fructus Colocasiae Esculentae reach optimal, solves a difficult problem for Fructus Colocasiae Esculentae half blanching technical process Fructus Colocasiae Esculentae brown stain.The use of ultrasound wave enhances the effect of the Fructus Colocasiae Esculentae course of processing.Whole Technology makes product be greatly improved at Market reaction degree, and products export, to Han Deng state of America and Japan, is well received by consumers.Gas-lifting type salt drift machine is another important inventive point of the present invention, solves the cleaning processes such as Fructus Colocasiae Esculentae, Radix Ipomoeae, Rhizoma Solani tuber osi, and crude fibre thing cleans sordid shortcoming so that more individual technical process is greatly shortened, and workshop is smoothed out.
Accompanying drawing explanation
Fig. 1 is that gas-lifting type salt floats machine schematic diagram, wherein 1: potcher；2: stirring paddle；3: blow vent；4: breather.
Detailed description of the invention
Embodiment 1
A kind of half blanching Fructus Colocasiae Esculentae processing method, comprises the following steps:
(1) Fructus Colocasiae Esculentae is selected, remove impurity, remove moldy metamorphism Fructus Colocasiae Esculentae, through over cleaning, then remove the peel in the case of spray colour fixative, the Fructus Colocasiae Esculentae after peeling is immersed in rapidly in colour fixative, and ultrasonic power is ultrasonic Treatment 30min of 1000；
Wherein, colour fixative composition is 1.5 citric acid %, 0.3% vitamin C, 0.2%EDTA, 0.5% chitosan mixed solution；Chitosan molecule amount is 100,000 Da, and deacetylation is 75%.
(2) Fructus Colocasiae Esculentae after peeling is transferred to weighing machine with feeder；It is computed, is that 100kg:500L is delivered to the first steam bubble guipure cleaning machine according to Fructus Colocasiae Esculentae and steam bubble ratio, carry out steam bubble floating and clean surface thing；
(3) after cleaning, Fructus Colocasiae Esculentae is transported to guipure hair-dryer, dries up the globule and float；
(4) Fructus Colocasiae Esculentae after drying up, again through color selector, removes black speck variable color Fructus Colocasiae Esculentae；
(5) Fructus Colocasiae Esculentae after color selects, is that 100kg:300L is delivered to salt drift machine according to Fructus Colocasiae Esculentae and saline ratio, and brine strength is 1%；Crude fibre Fructus Colocasiae Esculentae floats on the surface under saline effect, scrapes with mesh bag, and the Fructus Colocasiae Esculentae of quality better is again through second steam bubble net cleaning machine, secondary cleaning, and the Fructus Colocasiae Esculentae after secondary cleaning is delivered to weight detecting and controls machine, controls uniform feeding；
(6) delivering to fully-automatic sealing drum-type blanching pot again and carry out half drift soup, half blanching pot water temperature controls at 99 DEG C, blanching time 3min, and half blanching Fructus Colocasiae Esculentae appearance 5mm is prepared food；Adding concentration in blanching pot is the sodium alginate of 0.2%；
The Fructus Colocasiae Esculentae of (7) half blanchings is the most sequentially sent to first and second cooling bath and is carried out, cooling bath water temperature is 8 DEG C for the first time, second cooling bath water temperature is 4 DEG C, the instant freezer of conveying after cooling, instant freezer temperature is-25 DEG C, the quick-freezing time is 22min, and adding concentration in the second freezing tank is the calcium lactate of 0.4%；
(8) Fructus Colocasiae Esculentae after quick-freezing is through packaging, X-ray machine, metal detector after meter heavy-duty machine meter weight, sends into cryopreservation warehouse and preserve after detection.
Embodiment 2
A kind of half blanching Fructus Colocasiae Esculentae processing method, comprises the following steps:
(1) Fructus Colocasiae Esculentae is selected, remove impurity, remove moldy metamorphism Fructus Colocasiae Esculentae, through over cleaning, then remove the peel in the case of spray colour fixative, the Fructus Colocasiae Esculentae after peeling is immersed in rapidly in colour fixative, and high-power ultrasonics processes 30min；Ultrasonic power is 1500W；
Wherein, colour fixative composition is 1.5 citric acid %, 0.3% vitamin C, 0.2%EDTA, 0.5% chitosan mixed solution；Chitosan molecule amount is 120,000 Da, and deacetylation is 85%.
(2) Fructus Colocasiae Esculentae after peeling is transferred to weighing machine with feeder；It is computed, is that 100kg:500L is delivered to the first steam bubble guipure cleaning machine according to Fructus Colocasiae Esculentae and steam bubble ratio, carry out steam bubble floating and clean surface thing；
(3) after cleaning, Fructus Colocasiae Esculentae is transported to guipure hair-dryer, dries up the globule and float；
(4) Fructus Colocasiae Esculentae after drying up, again through color selector, removes black speck variable color Fructus Colocasiae Esculentae；
(5) Fructus Colocasiae Esculentae after color selects, is that 100kg:300L is delivered to salt drift machine according to Fructus Colocasiae Esculentae and saline ratio, and brine strength is 1～5%；Crude fibre Fructus Colocasiae Esculentae floats on the surface under saline effect, scrapes with mesh bag, and the Fructus Colocasiae Esculentae of quality better is again through second steam bubble net cleaning machine, secondary cleaning, and the Fructus Colocasiae Esculentae after secondary cleaning is delivered to weight detecting and controls machine, controls uniform feeding；
Described salt drift machine is improved to gas-lifting type salt drift machine further, i.e. adds stirring slurry and passage at salt drift motor spindle.Ventilation and Fructus Colocasiae Esculentae material rate are that Fructus Colocasiae Esculentae per ton is per minute is passed through 20L gas.
(6) delivering to fully-automatic sealing drum-type blanching pot again and carry out half drift soup, half blanching pot water temperature controls at 98 DEG C, blanching time 14min, and half blanching Fructus Colocasiae Esculentae appearance 12～13mm is prepared food；Adding concentration in blanching pot is the sodium alginate of 0.2%.
The Fructus Colocasiae Esculentae of (7) half blanchings is the most sequentially sent to first and second cooling bath and is carried out, cooling bath water temperature is 7.5 DEG C for the first time, second cooling bath water temperature is 5 DEG C, the instant freezer of conveying after cooling, instant freezer temperature is-25 DEG C, the quick-freezing time is 25min, and adding concentration in the second freezing tank is the calcium chloride of 0.5%；
(8) Fructus Colocasiae Esculentae after quick-freezing is through packaging, X-ray machine, metal detector after meter heavy-duty machine meter weight, sends into cryopreservation warehouse and preserve after detection.
Embodiment 3
A kind of half blanching Fructus Colocasiae Esculentae processing method, comprises the following steps:
(1) Fructus Colocasiae Esculentae is selected, remove impurity, remove moldy metamorphism Fructus Colocasiae Esculentae, through over cleaning, then remove the peel in the case of spray colour fixative, the Fructus Colocasiae Esculentae after peeling is immersed in rapidly in colour fixative, and 2000W power ultrasonic processes 30min；
Wherein, colour fixative composition is 1.5 citric acid %, 0.3% vitamin C, 0.2%EDTA, 0.5% chitosan mixed solution；Chitosan molecule amount is 150,000 Da, and deacetylation is 70%.
(2) Fructus Colocasiae Esculentae after peeling is transferred to weighing machine with feeder；It is computed, is that 100kg:500L is delivered to the first steam bubble guipure cleaning machine according to Fructus Colocasiae Esculentae and steam bubble ratio, carry out steam bubble floating and clean surface thing；
(3) after cleaning, Fructus Colocasiae Esculentae is transported to guipure hair-dryer, dries up the globule and float；
(4) Fructus Colocasiae Esculentae after drying up, again through color selector, removes black speck variable color Fructus Colocasiae Esculentae；
(5) Fructus Colocasiae Esculentae after color selects, is that 100kg:300L is delivered to salt drift machine according to Fructus Colocasiae Esculentae and saline ratio, and brine strength is 5%；Crude fibre Fructus Colocasiae Esculentae floats on the surface under saline effect, scrapes with mesh bag, and the Fructus Colocasiae Esculentae of quality better is again through second steam bubble net cleaning machine, secondary cleaning, and the Fructus Colocasiae Esculentae after secondary cleaning is delivered to weight detecting and controls machine, controls uniform feeding；
(6) delivering to fully-automatic sealing drum-type blanching pot again and carry out half drift soup, half blanching pot water temperature controls at 98 DEG C, blanching time 4min, and half blanching Fructus Colocasiae Esculentae appearance 6mm is prepared food；Adding concentration in blanching pot is the sodium alginate of 0.05%；
The Fructus Colocasiae Esculentae of (7) half blanchings is the most sequentially sent to first and second cooling bath and is carried out, cooling bath water temperature is 7 DEG C for the first time, second cooling bath water temperature is 4 DEG C, the instant freezer of conveying after cooling, instant freezer temperature is-26 DEG C, the quick-freezing time is 26min, and adding concentration in the second freezing tank is the calcium acetate of 0.5%；
(8) Fructus Colocasiae Esculentae after quick-freezing is through packaging, X-ray machine, metal detector after meter heavy-duty machine meter weight, sends into cryopreservation warehouse and preserve after detection.
Embodiment 4
A kind of half blanching Fructus Colocasiae Esculentae processing method, comprises the following steps:
(1) Fructus Colocasiae Esculentae is selected, remove impurity, remove moldy metamorphism Fructus Colocasiae Esculentae, through over cleaning, then remove the peel in the case of spray colour fixative, the Fructus Colocasiae Esculentae after peeling is immersed in rapidly in colour fixative, and ultrasonic power is 1500W ultrasonic Treatment 30min；
Wherein, colour fixative composition is 1.5 citric acid %, 0.3% vitamin C, 0.2%EDTA, 0.5% chitosan mixed solution；Chitosan molecule amount is 140,000 Da, and deacetylation is 78%.
(2) Fructus Colocasiae Esculentae after peeling is transferred to weighing machine with feeder；It is computed, is that 100kg:500L is delivered to the first steam bubble guipure cleaning machine according to Fructus Colocasiae Esculentae and steam bubble ratio, carry out steam bubble floating and clean surface thing；
(3) after cleaning, Fructus Colocasiae Esculentae is transported to guipure hair-dryer, dries up the globule and float；
(4) Fructus Colocasiae Esculentae after drying up, again through color selector, removes black speck variable color Fructus Colocasiae Esculentae；
(5) Fructus Colocasiae Esculentae after color selects, is that 100kg:300L is delivered to salt drift machine according to Fructus Colocasiae Esculentae and saline ratio, and brine strength is 5%；Crude fibre Fructus Colocasiae Esculentae floats on the surface under saline effect, scrapes with mesh bag, and the Fructus Colocasiae Esculentae of quality better is again through second steam bubble net cleaning machine, secondary cleaning, and the Fructus Colocasiae Esculentae after secondary cleaning is delivered to weight detecting and controls machine, controls uniform feeding；
Salt drift machine is improved to gas-lifting type salt drift machine further, i.e. adds stirring slurry and passage at salt drift motor spindle.
(6) delivering to fully-automatic sealing drum-type blanching pot again and carry out half drift soup, half blanching pot water temperature controls at 98 DEG C, blanching time 3min, and half blanching Fructus Colocasiae Esculentae appearance 6mm is prepared food；Adding concentration in blanching pot is the sodium alginate of 0.05%；Sodium alginate concentration is 0.25%.
The Fructus Colocasiae Esculentae of (7) half blanchings is the most sequentially sent to first and second cooling bath and is carried out, cooling bath water temperature is 8 DEG C for the first time, second cooling bath water temperature is 4 DEG C, the instant freezer of conveying after cooling, instant freezer temperature is-28 DEG C, the quick-freezing time is 25min, and adding concentration in the second freezing tank is the calcium chloride of 0.2%；
(8) Fructus Colocasiae Esculentae after quick-freezing is through packaging, X-ray machine, metal detector after meter heavy-duty machine meter weight, sends into cryopreservation warehouse and preserve after detection.
Comparative example 1
Carry out according to implementing 2, but step (1) is not loaded with ultrasonic Treatment.
Comparative example 2
Carry out according to implementing 2, but step (1) does not contains constituent of chitosan in colour fixative.
Comparative example 3
Carry out according to implementing 2, but step (1) is not loaded with ultrasonic Treatment, colour fixative does not contains constituent of chitosan.
Comparative example 4
Carry out according to implementing 2, but in step (5), salt drift machine does not use gas-lifting type salt to float machine.
Comparative example 5
Carrying out according to implementing 2, but be not added with sodium alginate in step (6), step is not added with calcium chloride in (7).
Comparative example 6
Carry out according to implementing 2, but step (7) is removed cooling bath for the first time.
Product effect
The product prepared according to above-described embodiment, carries out saponin and polyoses content test.Saponin uses vanillin one ice acetic acid method.Polysaccharide determination uses water extract-alcohol precipitation, and Phenol sulfuric acid procedure measures.Sensory evaluation and polysaccharide saponin content see table:
| Sample | Sense organ describes | Open placement storage life | Polyoses content | Saponin content |
| Embodiment 1 | Fresh white, crisp, hardness is moderate, have Fructus Colocasiae Esculentae fragrance | 45 days start to go bad | 12.1% | 0.52% |
| Embodiment 2 | Fresh white, crisp, hardness is moderate, have Fructus Colocasiae Esculentae fragrance | 43 days start to go bad | 11.9% | 0.43% |
| Embodiment 3 | Fresh white, crisp, hardness is moderate, have Fructus Colocasiae Esculentae fragrance | 48 days start to go bad | 12.3% | 0.56% |
| Embodiment 4 | Fresh white, crisp, hardness is moderate, have Fructus Colocasiae Esculentae fragrance | 48 days start to go bad | 12.5% | 0.44% 5 --> |
| Comparative example 1 | Yellowish-brown, hardness are moderate, have Fructus Colocasiae Esculentae fragrance | 26 days start to go bad | 10.8% | 0.32% |
| Comparative example 2 | Yellowish-brown, hardness are moderate, have Fructus Colocasiae Esculentae fragrance | 17 days start to go bad | 9.2% | 0.21% |
| Comparative example 3 | White color, hardness are moderate, shrinkage is less Fructus Colocasiae Esculentae fragrance | 12 days start to go bad | 9.6% | 0.33% |
| Comparative example 4 | Fresh white, crisp, hardness is moderate, have Fructus Colocasiae Esculentae fragrance | 40 days start to go bad | 8.3% | 0.12% |
| Comparative example 5 | Faint yellow, soft, shrinkage is relatively big, slightly Fructus Colocasiae Esculentae fragrance | 35 days start to go bad | 10.1% | 0.15% |
| Comparative example 6 | Color is slightly yellow, hardness is moderate, shrinkage is less Fructus Colocasiae Esculentae fragrance | 33 days start to go bad | 9.6% | 0.27% |
The above; being only part detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, any those skilled in the art are in the technical scope that the invention discloses; the change that can readily occur in or replacement, all should contain within protection scope of the present invention.
Claims (6)
1. one and half blanching Fructus Colocasiae Esculentae processing method, it is characterised in that comprise the following steps:
(1) Fructus Colocasiae Esculentae is selected, remove impurity, remove moldy metamorphism Fructus Colocasiae Esculentae, through over cleaning, then remove the peel in the case of spray colour fixative, the Fructus Colocasiae Esculentae after peeling is immersed in rapidly in colour fixative, and high-power ultrasonics processes 30min；
Wherein, colour fixative composition is 1.5 citric acid %, 0.3% vitamin C, 0.2%EDTA, 0.5% chitosan mixed solution；
(2) Fructus Colocasiae Esculentae after peeling is transferred to weighing machine with feeder；It is computed, is that 100kg:500L is delivered to the first steam bubble guipure cleaning machine according to Fructus Colocasiae Esculentae and steam bubble ratio, carry out steam bubble floating and clean surface thing；
(3) after cleaning, Fructus Colocasiae Esculentae is transported to guipure hair-dryer, dries up the globule and float；
(4) Fructus Colocasiae Esculentae after drying up, again through color selector, removes black speck variable color Fructus Colocasiae Esculentae；
(5) Fructus Colocasiae Esculentae after color selects, is that 100kg:300L is delivered to salt drift machine according to Fructus Colocasiae Esculentae and saline ratio, and brine strength is 1～5%；Crude fibre Fructus Colocasiae Esculentae floats on the surface under saline effect, scrapes with mesh bag, and the Fructus Colocasiae Esculentae of quality better is again through second steam bubble net cleaning machine, secondary cleaning, and the Fructus Colocasiae Esculentae after secondary cleaning is delivered to weight detecting and controls machine, controls uniform feeding；
(6) delivering to fully-automatic sealing drum-type blanching pot again and carry out half drift soup, half blanching pot water temperature controls at 98-99 DEG C, the blanching time 3～4min, and half blanching Fructus Colocasiae Esculentae appearance 5～6mm is prepared food；The sodium alginate that concentration is 0.05～0.2% is added in blanching pot；
The Fructus Colocasiae Esculentae of (7) half blanchings is the most sequentially sent to first and second cooling bath and is carried out, cooling bath water temperature is 7～8 DEG C for the first time, second cooling bath water temperature is 4～5 DEG C, the instant freezer of conveying after cooling, instant freezer temperature is-25～-28 DEG C, the quick-freezing time is 22～26min, adds the calcium salt that concentration is 0.2～0.5% in the second freezing tank；
(8) Fructus Colocasiae Esculentae after quick-freezing is through packaging, X-ray machine, metal detector after meter heavy-duty machine meter weight, sends into cryopreservation warehouse and preserve after detection.
A kind of half blanching Fructus Colocasiae Esculentae processing method the most according to claim 1, it is characterised in that in described step (1), ultrasonic power is 1000～2000W, preferably 1500W；Chitosan molecule amount is 10～150,000 Da, preferably 120,000 Da, and deacetylation is 70～90%, preferably 85%.
A kind of half blanching Fructus Colocasiae Esculentae processing method the most according to claim 1 and 2, it is characterised in that in described step (5), described salt drift machine is improved to gas-lifting type salt drift machine further, i.e. adds stirring slurry and passage at salt drift motor spindle.
A kind of half blanching Fructus Colocasiae Esculentae processing method the most according to claim 3, it is characterised in that in described step (6), adding sodium alginate concentration in described blanching pot is 0.1%.
A kind of half blanching Fructus Colocasiae Esculentae processing method the most according to claim 4, it is characterised in that in described step (7), cooling bath water temperature is preferably 7.5 DEG C for the first time, and cooling bath water temperature is 5 DEG C for the second time, the instant freezer of conveying after cooling, instant freezer temperature is-25 DEG C, and the quick-freezing time is 25min.
A kind of half blanching Fructus Colocasiae Esculentae processing method the most according to claim 5, it is characterised in that in described step (7), described calcium salt is calcium chloride, and concentration is 0.3%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106901270A (en) * | 2017-02-28 | 2017-06-30 | 浙江斜桥榨菜食品有限公司 | Delicious breast melon production technology |
| CN107027869A (en) * | 2017-04-25 | 2017-08-11 | 内蒙古乐耕食品有限责任公司 | A kind of color-retention method of guaranteeing the quality of quick-frozen fresh vegetables |
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| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106901270A (en) * | 2017-02-28 | 2017-06-30 | 浙江斜桥榨菜食品有限公司 | Delicious breast melon production technology |
| CN107027869A (en) * | 2017-04-25 | 2017-08-11 | 内蒙古乐耕食品有限责任公司 | A kind of color-retention method of guaranteeing the quality of quick-frozen fresh vegetables |
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