CN105831232A - Blanching-hot air-freezing three-stage type gumbo preservation method and application thereof - Google Patents
Blanching-hot air-freezing three-stage type gumbo preservation method and application thereof Download PDFInfo
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- CN105831232A CN105831232A CN201610246877.8A CN201610246877A CN105831232A CN 105831232 A CN105831232 A CN 105831232A CN 201610246877 A CN201610246877 A CN 201610246877A CN 105831232 A CN105831232 A CN 105831232A
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- abelmoschi manihot
- flos abelmoschi
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- freezing
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Classifications
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a blanching-hot air-freezing three-stage type gumbo preservation method. The method mainly comprises the following steps: firstly blanching gumbo for 30s for fixation and enzyme deactivation; then carrying out rapid treatment with hot air (at the temperature of 40-60 DEG C), so as to enable part of free water to be lost; and carrying out vacuum packaging, then instantly freezing at low temperature (ranging from -35 DEG C to -60 DEG C) until a stable glassy state is shown, and rapidly storing under the storage condition. The method disclosed by the invention has the advantages that colour and the lusture of gumbo can be effectively kept, juice leakage rate after unfreezing is reduced, the original histological structure of gumbo is maintained, quality and nutrients are kept, and length for preservation can reach one year; meanwhile, the use amount of chemical or hormone ripening agent is reduced, and the green and safe advantages are achieved.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, particularly to a kind of blanching-hot blast-fresh-keeping side of freezing syllogic Flos abelmoschi manihot
Method.
Background technology
Flos abelmoschi manihot, (formal name used at school: Abelmoschus esculentus L.Moench) have another name called Abelmoschus esculentus, swordweed, Abelmoschus esculentus（L.） Moench,
Abelmoschus manihot （L.） Medic, also referred to as " ocean Fructus Capsici " among the people.Annual herb plant, originates in Africa, and 20 beginnings of the century were introduced China by India, common
In southern china.Its edible portion is fruit pod, and point green and redness two kinds, the tender and crisp succulence of mouthfeel, lubricious oiliness, fragrance is only
Spy, seed can extract oil.Flos abelmoschi manihot nutritive value is the highest, rich in flavone, polysaccharide, protein, flavones, vitamin and multiple ore deposit
Material, is referred to as " plant viagra ", " Green Ginseng ".Wherein, really in pod containing a kind of by many polygalacturonics
(Polygalacturon), the cementitious mixtures matter that forms of galactan (Galactan), arabinan (Araban), have
Special fragrance and local flavor, energy is aid digestion, it is pungent to solve, protect the intestines and stomach and liver, and can strengthen physical endurance and kidney tonifying qi-restoratives；Autumn
The pectin of certain herbaceous plants with big flowers, polysaccharide and SOD have the effect such as slow down aging, health care.Along with Flos abelmoschi manihot alimentary health-care function is progressively mined and recognizes
Knowing, Flos abelmoschi manihot has become the new excellent vegetable integrating alimentary health-care function with viewing and admiring, and development potentiality is huge.
But owing to tender okra fruit pod water content is high, skin is thin, Repiration is vigorous, quicker to temperature and all kinds of antistaling agent
Sense, easily damaged and blackening, yellow, the most putrid and deteriorated, even if low temperature (0～5 DEG C) stores, the guarantor of the most only 5～7 d
The fresh phase, seriously constrain the shelf life of sale.Additionally, in south, the Abelmoschus esculentus Sheng receipts phase concentrates on annual 5～JIUYUE, causes
Make listing phase skewness.For extending the storage phase of Flos abelmoschi manihot, method is had to load in plastic bag by tender pod, in 4～5 DEG C of flowing cool waters
In, in time within 10 minutes, being cooled to about 10 DEG C, then store under 7～10 DEG C of environment, keep the relative humidity of 95%, be the most also
Fresh-keeping to 7～10 days.
The appearance of quick-freezing and Refrigeration Technique makes the Long-term Storage of Flos abelmoschi manihot become a reality, and quick-freezing Flos abelmoschi manihot can preserve 12 months left sides
Right.Glassy state preservation technology is the new technique of Frozen food store in recent years, at multiple product (such as fruit and vegerable, fruit juice, livestock and poultry product etc.)
Preservation carries out research application.Polymer is normally referred to as glass transition temperature by glassy state to the temperature of rubber transition
(Tg), food being in glassy state, all relaxations controlled by diffusion all will be suppressed, and reaction rate is extremely slowly even
Will not occur, glassy state food is considered as the most often stable, and glass transition temperature can keep food former to greatest extent
Some colors and nutritive value.Therefore, glassy state preservation is a kind of food preservation technology having broad prospect of application.
At present, the long-term preservation method that Flos abelmoschi manihot is common has blanch-quick-freezing and is dried.But, the Flos abelmoschi manihot after direct quick-freezing
After defrosting, juice loss is serious, and brown stain rapidly, nutritional quality decline are comparatively fast, affect edibility.Although dried can
Long-term preservation, but change the distinctive mouthfeel of Flos abelmoschi manihot, it is difficult to keep the original color of Flos abelmoschi manihot, and nutritional quality is also had one
Fixed impact.
Mainly have about Flos abelmoschi manihot preservation method: " a kind of method producing freezing cutting or section Abelmoschus esculentus food "
(ZL02112564.3), this patent of invention disclosure includes the Abelmoschus esculentus that object is cutting or section, and operating procedure.Behaviour
Have as step: complete (1 point and 30 seconds)；Cooling (frozen water cooling)；IQF freezes (-18 DEG C), makes semi-finished product；Semi-finished product defrosting-4
～-2 DEG C, whole piece semi-finished product block at-4～-2 DEG C；Freeze, make finished product.
" processing method of a kind of high nutrition freezing Abelmoschus esculentus section " (CN 102640788 B), the invention provides one
The processing method of Flos abelmoschi manihot section rather than complete Flos abelmoschi manihot fruit pod preservation method.Operating procedure also differs with the present invention, specifically solves
Release same as above.
" method for storing and refreshing of a kind of tender okra pod " (CN102461645 B), this patent of invention is disclosed that one
Use 1-methyl cyclopropene (1-MCP) short-term (less than 1 month) preservation method.
" the drying processing method of a kind of Abelmoschus esculentus " (CN 103636746 B), this patent of invention is disclosed that a kind of Flos abelmoschi manihot
Drying processing method, rather than the preservation method of fresh fruit pod.Finally give is the drying Flos abelmoschi manihot of moisture≤13%.
It would therefore be highly desirable to invent, a kind of can to reduce the quick-freezing technique of Quality Down and method after Flos abelmoschi manihot is thawed be the most necessary
's.
Summary of the invention
For achieving the above object, the invention discloses a kind of blanching-hot blast-freezing syllogic Flos abelmoschi manihot preservation method, it is special
Levy and be to carry out by the steps:
(1) when Flos abelmoschi manihot fruit pod length to 5～10cm is long, really pod tissue is tender, fibrosis does not occurs, cuts short fruit pod stalk with shears,
Gather in time.Reject wound, fruit residual, secondary；
(2) by Flos abelmoschi manihot fruit pod blanching 30s；
(3) it is dried 15～30 minutes under the conditions of the hot blast of 40～60 DEG C, makes fruit pod lose a small amount of moisture, to lose in tissue
Free water is preferably；
(4) dried fruit pod is vacuum-packed；
(5) (-35～-60 DEG C) flash-frozen under cryogenic, makes fruit pod present stabilized glass state；
(6) it is housed in rapidly under glassy state temperature conditions.
The problem that high spot reviews of the present invention is following:
(1) blanching time is short, 90～100 DEG C of hot water blanching 30s.Overlong time, Flos abelmoschi manihot easily becomes half cooked food, quality and the mouthfeel will
Change.The present invention uses instantaneous blanch effectively to live by inhibitory enzyme, can effectively keep again the original quality of fresh Flos abelmoschi manihot and mouth
Sense.
(2) hot air drying loses free water.Moisture in fruit and vegerable is generally 70%～about 90%, with free water, glue
Body combines three kinds of different states of water and water of constitution and exists.Wherein, free water is in the tissue in free state, and mobility is big, dry
It is prone to time dry get rid of.During fruit and vegerable freezing, the free water in tissue is initially formed nucleus, and then crystal constantly increases, shape
Become the ice crystal structure of solid-state.And crystal excessive time, easily cause cell mechanical damage and rupturing, after defrosting, stream juice phenomenon is serious, matter
Ground is soft rotten, quality degradation.The present invention uses the hot blast short time to be dried exactly, removes part free water in tissue, to avoid
Crystal is excessive, damaging cells film.
Baking temperature is bigger on the impact of dry rate.As a example by vermicelli, it is intended to reach the dehydration rate of more than 30% equally,
When baking temperature is 40 DEG C, need 120min；When baking temperature is 50 DEG C, need 105min；Baking temperature is 60 DEG C, the most only needs
Want about 45min.
(3) glassy state flash-frozen and storage.Food is in glassy state, and all will be by by the relaxation that controls of diffusion
Suppression, reaction rate the most slowly will not even occur, so glassy state storage can keep the quality of food to greatest extent,
Glassy state food is considered as the most often stable.Theoretical based on this glassy state, the present invention fresh Flos abelmoschi manihot fruit pod is placed in glassy state and turns
Freezing and storage under the conditions of changing temperature (-35～-60 DEG C).
Flos abelmoschi manihot of the present invention is ripe and the complete fruit pod of non-excess fibrosis, first carries out blanching 30s, reheating
Air-dry dry temperature range be 40～60 DEG C, especially 50～55 DEG C, hot-wind-drying time is 15～30min, after vacuum packaging
(-35～-60 DEG C) flash-frozen under cryogenic conditions, especially-40～-45 DEG C in the range of make fruit pod present stabilized glass state, storage
It is hidden under glassy state temperature conditions.
The Flos abelmoschi manihot that the present invention further discloses employing blanching-hot blast-freezing syllogic Flos abelmoschi manihot preservation method acquisition is protecting
Hold Flos abelmoschi manihot color and luster, reduce the juice loss rate after thawing, the application of the aspect that prolongs storage period.Existing research report, uses blanch
Freezing method be first by Flos abelmoschi manihot (cutting or section) through scalding treatment, the blanching time with 0.5～1min obvious processing effect.First use
20% CaCl2Solution soaking fruit 20min, then after blanching, carry out-35 DEG C of fast frozens, under the conditions of being stored in-18 DEG C.Quick-freezing
After preservation and freshness 9 months, Abelmoschus esculentus fruit is easily deliquescing after thawing, and affects its organoleptic quality, and vitamin B and vitamin C
Having decline in various degree, nutritive loss rate is 10～35%.And the present invention is unlike this technology, fresh-keeping to having liked
Whole Flos abelmoschi manihot fruit pod, when carrying out completing enzyme denaturing, shortens blanching time, to be maximally maintained original nutritional labeling；With
Time, add hot air drying program, reduce the free water content in fruit pod tissue；Furthermore, Flos abelmoschi manihot fruit pod is also in by the present invention
Glassy state, and preserve in glass transition temperature condition, there is no reserve temperature difference, it is to avoid freeze and water knot in course of defrosting
Brilliant degree changes, and causes cell disorganization, juice loss, remains the mouth that fresh Flos abelmoschi manihot is had largely
Sense, quality, and color.Using the inventive method, Flos abelmoschi manihot can preserve more than 1 year.
The present invention is with ZL02112564.3 patent difference: object is complete Flos abelmoschi manihot fruit pod；Process step and
Treatment conditions are different, are characterized in particular in blanch (completing) time short, only 30s；And then a small amount of moisture is lost for hot air drying, and
It it not frozen water cooling；Freeze non-IQF to freeze, but Flos abelmoschi manihot is freezed under the conditions of glass transition temperature (Tg), be beneficial to the autumn
Certain herbaceous plants with big flowers tissue stabilization and can preserve for a long time, and be directly stored under solidification point, there is no temperature fluctuation, such that it is able to be prevented effectively from
Cause Flos abelmoschi manihot tissue because of temperature fluctuation in, water crystallization size changes.Compared with this patent, it is complete for the invention reside in
Flos abelmoschi manihot fruit pod, can effectively reduce juice loss rate, keep original color to reach fresh-keeping purpose after defrosting.And this
Invention is then to emphasize a kind of blanching-hot blast-freezing syllogic Flos abelmoschi manihot long-period freshness preserving method (12 compared with CN102461645 B
Month).The present invention is then the complete Flos abelmoschi manihot fruit pod keeping original color finally given compared with CN 103636746 B.
This method can effectively keep Flos abelmoschi manihot color and luster, reduces the juice loss rate after thawing, and maintains the original knot of tissue of Flos abelmoschi manihot
Structure, keeps quality and nutritional labeling, thus prolongs storage period.Meanwhile, decrease chemical classes or the use of hormones ripener, tool
There are green, the advantage of safety.
Detailed description of the invention
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.It addition, embodiment is interpreted as illustrative, and the unrestricted present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
On the premise of invention spirit and scope, the various changes carrying out the material component in these embodiments and consumption or change are also
Belong to protection scope of the present invention.
Embodiment 1
A kind of blanching-hot blast-freezing syllogic Flos abelmoschi manihot preservation method, it is characterised in that carry out by the steps:
(1) when Flos abelmoschi manihot fruit pod length to 8～10cm is long, really pod tissue is tender, fibrosis does not occurs, cuts short fruit pod stalk with shears,
Gather in time, reject wound, fruit residual, secondary；
(2) by Flos abelmoschi manihot fruit pod with 90～100 DEG C of hot water blanching 30s；
(3) it is dried 15 minutes under the conditions of the hot blast of 50 DEG C, makes fruit pod lose a small amount of moisture, free to lose part in tissue
Water；
(4) dried fruit pod is vacuum-packed；
(5) (-40 DEG C) flash-frozen under cryogenic, makes fruit pod present stabilized glass state；
(6) under the conditions of being housed in glass transition temperature rapidly.
Obtained by Flos abelmoschi manihot thaw after, color and luster is green, flow out without obvious juice, chlorophyll content (mg/g.FW) 16.0,
Flavones 2.2, VB1 (mg/100g) 0.16, VC (mg/100g) are 63.0, and Flos abelmoschi manihot can preserve more than 1 year.
Embodiment 2
The ripe Rodococcus sp J-5 fruit pod of 8～9cm length of gathering, first carries out blanching 30s, then hot air drying processes, dry under the conditions of 40 DEG C
Dry 35 minutes, after vacuum packaging under the conditions of-38 DEG C flash-frozen, be stored in-38 DEG C of freezers.Use this method can preserve 11
Individual month.
Embodiment 3
The ripe Abelmoschus esculentus fruit pod of 6～8cm length of gathering, first carries out blanching 30s, then hot air drying processes, dry under the conditions of 50 DEG C
Dry 25 minutes, after vacuum packaging under the conditions of-45 DEG C flash-frozen, be stored in-45 DEG C of freezers.Use this method can preserve 1
Year.
Embodiment 4
The fresh-keeping impact on Flos abelmoschi manihot fruit quality of table 1 distinct methods (10 months)
The result explanation of contrast test:
(1) present invention can effectively keep Flos abelmoschi manihot color and luster, reduces the juice loss rate after thawing, and maintains the original knot of tissue of Flos abelmoschi manihot
Structure.(2) present invention can keep quality and nutritional labeling.
(3) present invention can effectively prolong storage period.
Claims (5)
1. blanching-hot blast-freezing syllogic Flos abelmoschi manihot preservation method, it is characterised in that carry out by the steps:
(1) according to fruit pod Maturity, when Flos abelmoschi manihot fruit pod length to 5～10cm is long, really pod tissue is tender, cuts short fruit pod with shears
Stalk, gathers in time, rejects wound, fruit residual, secondary；
(2) by Flos abelmoschi manihot fruit pod with 90～100 DEG C of hot water blanching 30s；
(3) it is dried 15～30 minutes under the conditions of the hot blast of 40～60 DEG C, makes fruit pod lose a small amount of moisture, to lose in tissue
Part free water water；
(4) dried fruit pod is vacuum-packed；
(5) flash-frozen under-35～-60 DEG C of cryogenic conditions, makes fruit pod present stabilized glass state；
(6) it is housed in rapidly under glassy state temperature conditions.
2. blanching-the hot blast described in claim 1-freezing syllogic Flos abelmoschi manihot preservation method, it is characterised in that really pod Maturity refers to
Be the ripe and complete fruit pod of non-excess fibrosis.
3. blanching-the hot blast described in claim 1-freezing syllogic Flos abelmoschi manihot preservation method, it is characterised in that hot air drying temperature
Scope is 50～55 DEG C.
4. blanching-the hot blast described in claim 1-freezing syllogic Flos abelmoschi manihot preservation method, it is characterised in that under cryogenic-
40～-45 DEG C in the range of make fruit pod present stabilized glass state.
5. the Flos abelmoschi manihot using blanching-hot blast-freezing syllogic Flos abelmoschi manihot preservation method described in claim 1 to obtain is keeping Flos abelmoschi manihot color
Pool, reduces the juice loss rate after thawing, the application of the aspect that prolongs storage period.
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| CN201610246877.8A CN105831232A (en) | 2016-04-20 | 2016-04-20 | Blanching-hot air-freezing three-stage type gumbo preservation method and application thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439670A (en) * | 2017-08-11 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of fresh-keeping preprocess method before quick-frozen gumbo freezing |
| CN108094508A (en) * | 2017-12-27 | 2018-06-01 | 天津商业大学 | A kind of fruit preservation method |
| CN111449126A (en) * | 2020-04-03 | 2020-07-28 | 杭州师范大学 | Fresh-keeping method for okra |
Citations (2)
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|---|---|---|---|---|
| CN1676006A (en) * | 2005-04-22 | 2005-10-05 | 江南大学 | Glass-state storage method for modifying quick-frozen conditioning fruit-vegetable quality |
| CN105053165A (en) * | 2015-08-04 | 2015-11-18 | 哈尔滨绿园蔬菜种植加工专业合作社 | Preparation method of quick-frozen Hibiscus esculentus |
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- 2016-04-20 CN CN201610246877.8A patent/CN105831232A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676006A (en) * | 2005-04-22 | 2005-10-05 | 江南大学 | Glass-state storage method for modifying quick-frozen conditioning fruit-vegetable quality |
| CN105053165A (en) * | 2015-08-04 | 2015-11-18 | 哈尔滨绿园蔬菜种植加工专业合作社 | Preparation method of quick-frozen Hibiscus esculentus |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439670A (en) * | 2017-08-11 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of fresh-keeping preprocess method before quick-frozen gumbo freezing |
| CN108094508A (en) * | 2017-12-27 | 2018-06-01 | 天津商业大学 | A kind of fruit preservation method |
| CN111449126A (en) * | 2020-04-03 | 2020-07-28 | 杭州师范大学 | Fresh-keeping method for okra |
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