CN106262308A - A kind of processing method of flexible package Herba corydalis edulis - Google Patents
A kind of processing method of flexible package Herba corydalis edulis Download PDFInfo
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- CN106262308A CN106262308A CN201610804393.0A CN201610804393A CN106262308A CN 106262308 A CN106262308 A CN 106262308A CN 201610804393 A CN201610804393 A CN 201610804393A CN 106262308 A CN106262308 A CN 106262308A
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- herba corydalis
- corydalis edulis
- herba
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- 241000531495 Corydalis edulis Species 0.000 title claims abstract description 74
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 238000002360 preparation method Methods 0.000 claims abstract description 27
- 241000447437 Gerreidae Species 0.000 claims abstract description 14
- 235000021110 pickles Nutrition 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 239000000284 extract Substances 0.000 claims description 23
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 22
- 230000007159 enucleation Effects 0.000 claims description 20
- 239000010985 leather Substances 0.000 claims description 20
- 235000015203 fruit juice Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 239000010231 banlangen Substances 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 235000021419 vinegar Nutrition 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 241000219095 Vitis Species 0.000 claims description 10
- 235000014443 Pyrus communis Nutrition 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 235000009392 Vitis Nutrition 0.000 claims description 8
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
- 150000007946 flavonol Chemical class 0.000 claims description 6
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 claims description 6
- 235000011957 flavonols Nutrition 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 239000011975 tartaric acid Substances 0.000 claims description 6
- 235000002906 tartaric acid Nutrition 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 241000234314 Zingiber Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 5
- 235000011164 potassium chloride Nutrition 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000000341 volatile oil Substances 0.000 claims description 5
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims 2
- 238000007654 immersion Methods 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 235000017550 sodium carbonate Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- -1 DPPH free radical Chemical class 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010992 reflux Methods 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000657665 Rhopilema esculentum Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The processing method that the invention discloses a kind of flexible package Herba corydalis edulis, 1) cleaning, cutting, pretreatment；2) blanch；3) pickle；4) preparation fresh-keeping liquid；5) pack.Compared with prior art; the processing method of flexible package Herba corydalis edulis of the present invention; simple to operation; nutrition to Herba corydalis edulis is protected more comprehensively, and the present invention does not use any chemical substance, can keep the original taste of Herba corydalis edulis and nutrition, and the Herba corydalis edulis color and luster produced is good, tasty mouthfeel; through the inventive method prepare flexible package Herba corydalis edulis product shelf-life room temperature under can reach 18 months; up to 36 months under cold preservation, the product in storage life is the most easy to change, without long bag white, swollen, soft rotten and smelly phenomenon.
Description
Technical field
The present invention relates to food processing field, the processing method particularly relating to a kind of flexible package Herba corydalis edulis.
Background technology
Herba corydalis edulis, for annual herb plant, if its color and luster is bud green, quality is tasty and refreshing, taste Rhopilema esculenta, edibility is high, is one
The green high-grade dehydrated vegetables of kind of pure natural, containing glutamic acid, Vc, dimension D, zinc, ferrum, calcium, selenium etc., to human development, anti-ageing
Always, anti-cancer has certain dietotherapy effect, is the good merchantable brand of feast, and the method making flexible package Herba corydalis edulis in prior art is more, but makes
Technical process all can produce certain impact to mouthfeel, color and luster and the brittleness of Herba corydalis edulis, and the finished product produced is to storage environment requirement
Higher, and the shelf-life is shorter, easy breed bacteria.
Summary of the invention
In order to overcome above-mentioned deficiency, the processing method that the invention provides a kind of flexible package Herba corydalis edulis.
The present invention is achieved through the following technical solutions:
The processing method of a kind of flexible package Herba corydalis edulis, comprises the following steps:
1) clean, cut into slices, precook: Herba corydalis edulis clear water is cleaned, peeling, remove impurity, then carry out cutting, be put in fruit juice soak
After soaking 30-50min, then directly heat 48-50 DEG C, be incubated 8-10 minute, then take out, after naturally placing 2-4min,
Surface use clear water rinse 1-2 time, described fruit juice soak is made up of following component by weight: peeling enucleation pear 6,
Belt leather removes the Fructus Vitis viniferae 3 of seed, the Fructus Mali pumilae 4 of belt leather enucleation, peeling Radix Dauci Sativae 3, peeling Fructus Ananadis comosi 1, soda water 8, clear water 100；Its preparation side
Method is: go the Fructus Vitis viniferae of seed, the Fructus Mali pumilae of belt leather enucleation, peeling Radix Dauci Sativae, peeling Fructus Ananadis comosi mixing to put the peeling pear of enucleation, belt leather
Enter in juice extractor, add soda water, squeeze the juice, then use strainer filtering to remove solid residue, retain filtrate, by filtrate
Add in clear water, stir 3-4min, obtain fruit juice soak；
2) blanch: by Herba corydalis edulis blanch 48-55s in the blanching liquid boiled, then pull out, put into rapidly the matter that temperature is 1-3 DEG C
Amount concentration is in the tartaric acid solution of 0.15%, after soaking 5-8min, pulls out, and surface clear water rinses 1-2 time；Described blanching liquid is pressed
Mass percent is made up of following component: citric acid 0.31%, white vinegar 0.42%, sodium carbonate 2.3%, flavonol 0.10%, remaining
For the Sucus Cocois being watered by 1:50 mass ratio；The Sucus Cocois used is by new fresh cocoanut juice at 2-4 DEG C, cold preservation 2 days, and obtains；
3) pickle: by the less salt uniform application of Herba corydalis edulis quality 1-2% to Herba corydalis edulis surface, at 8-10 DEG C, relative air humidity 30-
Place 1-2 days in the environment of 35%；Described less salt is by mass percentage by sodium chloride 52%, potassium chloride 12%, white vinegar 12%, carbonic acid
Hydrogen sodium 24% forms；Surface is put in pickling liquid with the Herba corydalis edulis of less salt, after stirring, pickles 18-20 hour, middle
Stir 2 times, every minor tick 5-7 hour；The most described pickling liquid contain Rhizoma Zingiberis Recens 0.1 ~ 0.3%, Bulbus Allii 0.1 ~ 0.3%,
Radix Isatidis decoction 1 ~ 3%, yellow wine 1.0 ~ 1.2%, white sugar 1.0 ~ 1.2%, remaining is water；Described Radix Isatidis decoction preparation method
For: being mixed by 1:50 mass ratio with water by Radix Isatidis, first big fire is boiled to boiling, then turns little fire, decocts 30min, crosses filter solid
Residue, concentrated filtrate, to obtain final product；
4) preparation fresh-keeping liquid: by mass percentage, citric acid 0.45%, ginger essential oil 0.12%, vitamin C 0.68%, shell gather
Sugar 1.12%, Herba Portulacae stem leaf extract 3.24%, remaining is made for water；The preparation method of described Herba Portulacae stem leaf extract is:
By Herba Portulacae stem and leaf employing 55～65% concentration of volume percent alcohol solvent, solid-liquid ratio 1:25～28,68～72 DEG C of backflows carry
Taking 1～2 h, be centrifuged to obtain supernatant, carry out rotary evaporation concentration, then lyophilization obtains solid extract, then presses 1:20 matter
Amount ratio mixes with water, obtains Herba Portulacae extract；
5) pack: being packed together with 1:10-12 mass ratio with Herba corydalis edulis by the fresh-keeping liquid prepared, evacuation, vacuum exists
Between 0.09-0.1MPa, then sterilize, send storehouse by finished product,.
The invention has the beneficial effects as follows: compared with prior art, the processing method of flexible package Herba corydalis edulis of the present invention, simple easily behaviour
Make, the nutrition of Herba corydalis edulis protected more comprehensively, the present invention by using homemade fruit juice soak to soak fresh Herba corydalis edulis,
And after being soaked by homemade fruit juice soak, carry out the most again heating steaming and decocting, improve the battalion of Herba corydalis edulis to a certain extent
Form point and eating mouth feel, and the long shelf-life of Herba corydalis edulis can greatly be extended, follow-up blanch is machined with certain color fixative
Function.
By adding citric acid, white vinegar, sodium carbonate, flavonol in the blanching liquid of preparation, and 1:50 mass ratio is pressed in employing
The Sucus Cocois being watered is as base fluid so that Herba corydalis edulis can play extraordinary color fixative and prevent-browning effect blanch when, and
And the brittleness of Herba corydalis edulis can be improved, and then carry out Herba corydalis edulis using the cooling of finite concentration tartaric acid solution, itself and blanching liquid
Synergism, can play Herba corydalis edulis and preferably protect crisp and effect of color protection, and can improve the battalion of Herba corydalis edulis to a certain extent
Supporting and be worth, the present invention is the least to Herba corydalis edulis nutrition leak to the process of Herba corydalis edulis blanch.
Herba corydalis edulis is used low-salt pickled by the present invention, and the salt content in lot of experiment validation is eventually fabricated Herba corydalis edulis finished product is low
In 0.52%, the health of human body will not be produced ill effect；Herba corydalis edulis can be adjusted by the pickling liquid of the preparation in the present invention
Taste, and both can prevent Herba corydalis edulis generation brown stain, strengthens antiseptic effect simultaneously, it is ensured that mouthfeel that Herba corydalis edulis is good and pure wind
Taste, can also improve dietetic therapy effect of Herba corydalis edulis simultaneously.
The fresh-keeping liquid of present invention preparation carries out antibacterial and Antioxidative Activity Determination, draws through test, thin to Gram-negative
Bacterium, gram-positive bacterium and mycete have preferable fungistatic effect；To DPPH free radical, hydroxy radical, superoxide anion
Free radical has higher clearance rate, and fresh-keeping effect is notable；The fresh-keeping liquid prepared by the present invention is encapsulated together with Herba corydalis edulis, can not only
The effective shelf-life extending Herba corydalis edulis, moreover it is possible to improve nutritional labeling and the mouthfeel of Herba corydalis edulis of Herba corydalis edulis greatly.
The present invention does not use any chemical substance, can keep the original taste of Herba corydalis edulis and nutrition, the Herba corydalis edulis color and luster produced is good,
Tasty mouthfeel, through the inventive method prepare flexible package Herba corydalis edulis product shelf-life room temperature under can reach 18 months, can under cold preservation
Reaching 36 months, the product in storage life is the most easy to change, without long bag white, swollen, soft rotten and smelly phenomenon.
Detailed description of the invention
Embodiment 1
The processing method of a kind of flexible package Herba corydalis edulis, comprises the following steps:
1) clean, cut into slices, precook: Herba corydalis edulis clear water is cleaned, peeling, remove impurity, then carry out cutting, be put in fruit juice soak
After soaking 30min, then directly heating 48 DEG C, be incubated 8 minutes, then take out, after naturally placing 2min, surface uses clear water
Rinsing 1-2 time, described fruit juice soak is made up of following component by weight: the peeling pear 6 of enucleation, belt leather go to the Portugal of seed
Grape 3, the Fructus Mali pumilae 4 of belt leather enucleation, peeling Radix Dauci Sativae 3, peeling Fructus Ananadis comosi 1, soda water 8, clear water 100；Its preparation method is: will peeling
The pear of enucleation, belt leather go the Fructus Vitis viniferae of seed, the Fructus Mali pumilae of belt leather enucleation, peeling Radix Dauci Sativae, peeling Fructus Ananadis comosi mixing to put in juice extractor,
Add soda water, squeeze the juice, then use strainer filtering to remove solid residue, retain filtrate, filtrate be added to clear water
In, stir 3min, obtain fruit juice soak；
2) blanch: by Herba corydalis edulis blanch 48s in the blanching liquid boiled, then pull out, put into rapidly the mass concentration that temperature is 1 DEG C
Being in the tartaric acid solution of 0.15%, after soaking 5min, pull out, surface clear water rinses 1-2 time；Described blanching liquid presses percent mass
It is made up of following component than meter: citric acid 0.31%, white vinegar 0.42%, sodium carbonate 2.3%, flavonol 0.10%, remaining is by 1:50
The Sucus Cocois that mass ratio is watered；The Sucus Cocois used is by new fresh cocoanut juice at 2-4 DEG C, cold preservation 2 days, and obtains；
3) pickle: by the less salt uniform application of Herba corydalis edulis quality 1% to Herba corydalis edulis surface, at 8 DEG C, the environment of relative air humidity 30%
Lower placement 1 day；Described less salt is by mass percentage by sodium chloride 52%, potassium chloride 12%, white vinegar 12%, sodium bicarbonate 24% group
Become；Putting in pickling liquid by surface with the Herba corydalis edulis of less salt, after stirring, pickle 18 hours, centre stirs 2 times, every time
It is spaced 5 hours；The most described pickling liquid contains Rhizoma Zingiberis Recens 0.1%, Bulbus Allii 0.1%, Radix Isatidis decoction 1%, yellow wine
1.0%, white sugar 1.0%, remaining is water；Described Radix Isatidis decoction preparation method is: by Radix Isatidis with water by 1:50 mass ratio
Mixing, first big fire is boiled to boiling, then is turned little fire, decoct 30min, filters solid residue, concentrated filtrate, to obtain final product；
4) preparation fresh-keeping liquid: by mass percentage, citric acid 0.45%, ginger essential oil 0.12%, vitamin C 0.68%, shell gather
Sugar 1.12%, Herba Portulacae stem leaf extract 3.24%, remaining is made for water；The preparation method of described Herba Portulacae stem leaf extract is:
Herba Portulacae stem and leaf is used 55% concentration of volume percent alcohol solvent, solid-liquid ratio 1:25,68 DEG C of reflux, extract, 1 h, is centrifuged
Supernatant, carries out rotary evaporation concentration, and then lyophilization obtains solid extract, then presses 1:20 mass ratio and mix with water,
Obtain Herba Portulacae extract；
5) pack: being packed together with 1:10 mass ratio with Herba corydalis edulis by the fresh-keeping liquid prepared, evacuation, vacuum exists
Between 0.09MPa, then sterilize, send storehouse by finished product,.
Embodiment 2
The processing method of a kind of flexible package Herba corydalis edulis, comprises the following steps:
1) clean, cut into slices, precook: Herba corydalis edulis clear water is cleaned, peeling, remove impurity, then carry out cutting, be put in fruit juice soak
After soaking 50min, then directly heating 50 DEG C, be incubated 10 minutes, then take out, after naturally placing 4min, surface uses clear
Water rinses 1-2 time, and described fruit juice soak is made up of following component by weight: the peeling pear 6 of enucleation, belt leather remove seed
Fructus Vitis viniferae 3, the Fructus Mali pumilae 4 of belt leather enucleation, peeling Radix Dauci Sativae 3, peeling Fructus Ananadis comosi 1, soda water 8, clear water 100；Its preparation method is: will go
The pear of skin enucleation, belt leather go the Fructus Vitis viniferae of seed, the Fructus Mali pumilae of belt leather enucleation, peeling Radix Dauci Sativae, peeling Fructus Ananadis comosi mixing to put into juice extractor
In, add soda water, squeeze the juice, then use strainer filtering to remove solid residue, retain filtrate, filtrate be added to clear
In water, stir 4min, obtain fruit juice soak；
2) blanch: by Herba corydalis edulis blanch 55s in the blanching liquid boiled, then pull out, put into rapidly the mass concentration that temperature is 3 DEG C
Being in the tartaric acid solution of 0.15%, after soaking 8min, pull out, surface clear water rinses 1-2 time；Described blanching liquid presses percent mass
It is made up of following component than meter: citric acid 0.31%, white vinegar 0.42%, sodium carbonate 2.3%, flavonol 0.10%, remaining is by 1:50
The Sucus Cocois that mass ratio is watered；The Sucus Cocois used is by new fresh cocoanut juice at 2-4 DEG C, cold preservation 2 days, and obtains；
3) pickle: by the less salt uniform application of Herba corydalis edulis quality 2% to Herba corydalis edulis surface, at 10 DEG C, the ring of relative air humidity 35%
Place 2 days under border；Described less salt is by mass percentage by sodium chloride 52%, potassium chloride 12%, white vinegar 12%, sodium bicarbonate 24% group
Become；Putting in pickling liquid by surface with the Herba corydalis edulis of less salt, after stirring, pickle 20 hours, centre stirs 2 times, every time
It is spaced 7 hours；The most described pickling liquid contains Rhizoma Zingiberis Recens 0.3%, Bulbus Allii 0.3%, Radix Isatidis decoction 3%, yellow wine
1.2%, white sugar 1.2%, remaining is water；Described Radix Isatidis decoction preparation method is: by Radix Isatidis with water by 1:50 mass ratio
Mixing, first big fire is boiled to boiling, then is turned little fire, decoct 30min, filters solid residue, concentrated filtrate, to obtain final product；
4) preparation fresh-keeping liquid: by mass percentage, citric acid 0.45%, ginger essential oil 0.12%, vitamin C 0.68%, shell gather
Sugar 1.12%, Herba Portulacae stem leaf extract 3.24%, remaining is made for water；The preparation method of described Herba Portulacae stem leaf extract is:
Herba Portulacae stem and leaf is used 65% concentration of volume percent alcohol solvent, solid-liquid ratio 1:28,72 DEG C of reflux, extract, 2 h, is centrifuged
Supernatant, carries out rotary evaporation concentration, and then lyophilization obtains solid extract, then presses 1:20 mass ratio and mix with water,
Obtain Herba Portulacae extract；
5) pack: being packed together with 1:12 mass ratio with Herba corydalis edulis by the fresh-keeping liquid prepared, evacuation, vacuum is at 0.1MPa
Between, then sterilize, send storehouse by finished product,.
Embodiment 3
The processing method of a kind of flexible package Herba corydalis edulis, comprises the following steps:
1) clean, cut into slices, precook: Herba corydalis edulis clear water is cleaned, peeling, remove impurity, then carry out cutting, be put in fruit juice soak
After soaking 40min, then directly heating 49 DEG C, be incubated 9 minutes, then take out, after naturally placing 3min, surface uses clear water
Rinsing 1-2 time, described fruit juice soak is made up of following component by weight: the peeling pear 6 of enucleation, belt leather go to the Portugal of seed
Grape 3, the Fructus Mali pumilae 4 of belt leather enucleation, peeling Radix Dauci Sativae 3, peeling Fructus Ananadis comosi 1, soda water 8, clear water 100；Its preparation method is: will peeling
The pear of enucleation, belt leather go the Fructus Vitis viniferae of seed, the Fructus Mali pumilae of belt leather enucleation, peeling Radix Dauci Sativae, peeling Fructus Ananadis comosi mixing to put in juice extractor,
Add soda water, squeeze the juice, then use strainer filtering to remove solid residue, retain filtrate, filtrate be added to clear water
In, stir 3.5min, obtain fruit juice soak；
2) blanch: by Herba corydalis edulis blanch 52s in the blanching liquid boiled, then pull out, put into rapidly the mass concentration that temperature is 2 DEG C
Being in the tartaric acid solution of 0.15%, after soaking 6min, pull out, surface clear water rinses 1-2 time；Described blanching liquid presses percent mass
It is made up of following component than meter: citric acid 0.31%, white vinegar 0.42%, sodium carbonate 2.3%, flavonol 0.10%, remaining is by 1:50
The Sucus Cocois that mass ratio is watered；The Sucus Cocois used is by new fresh cocoanut juice at 2-4 DEG C, cold preservation 2 days, and obtains；
3) pickle: by the less salt uniform application of Herba corydalis edulis quality 1.5% to Herba corydalis edulis surface, at 90 DEG C, relative air humidity 34%
Place 1.5 days under environment；Described less salt is by mass percentage by sodium chloride 52%, potassium chloride 12%, white vinegar 12%, sodium bicarbonate
24% composition；Putting in pickling liquid by surface with the Herba corydalis edulis of less salt, after stirring, pickle 19 hours, centre is stirred 2 times,
Every minor tick 6 hours；The most described pickling liquid contains Rhizoma Zingiberis Recens 0.2%, Bulbus Allii 0.2%, Radix Isatidis decoction 2%, yellow wine
1.1%, white sugar 1.1%, remaining is water；Described Radix Isatidis decoction preparation method is: by Radix Isatidis with water by 1:50 mass ratio
Mixing, first big fire is boiled to boiling, then is turned little fire, decoct 30min, filters solid residue, concentrated filtrate, to obtain final product；
4) preparation fresh-keeping liquid: by mass percentage, citric acid 0.45%, ginger essential oil 0.12%, vitamin C 0.68%, shell gather
Sugar 1.12%, Herba Portulacae stem leaf extract 3.24%, remaining is made for water；The preparation method of described Herba Portulacae stem leaf extract is:
Herba Portulacae stem and leaf is used 62% concentration of volume percent alcohol solvent, solid-liquid ratio 1:26,70 DEG C of reflux, extract, 1.5 h, is centrifuged
Obtaining supernatant, carry out rotary evaporation concentration, then lyophilization obtains solid extract, then it is mixed with water to press 1:20 mass ratio
Close, obtain Herba Portulacae extract；
5) pack: being packed together with 1:11 mass ratio with Herba corydalis edulis by the fresh-keeping liquid prepared, evacuation, vacuum exists
Between 0.095MPa, then sterilize, send storehouse by finished product,.
Through test: the fresh-keeping liquid of present invention preparation is up to 99.21% to colibacillary suppression ratio, the suppression to melanomyces
Rate is up to 98.35%, and the suppression ratio of staphylococcus aureus is up to 98.62%；DPPH is removed by the fresh-keeping liquid of present invention preparation
Rate reaches 93.58 ± 0.06%, and Scavenging action to hydroxyl free radical is reached 62.32 ± 0.38%, superoxide radical clearance rate is reached 43.81 ±
0.25%, thus, it can be seen that, the fresh-keeping liquid fresh-keeping effect of present invention preparation is the best, extends the pot-life of Herba corydalis edulis greatly.
Claims (1)
1. the processing method of a flexible package Herba corydalis edulis, it is characterised in that comprise the following steps:
1) cleaning, cutting, pretreatment: Herba corydalis edulis clear water is cleaned, peeling, remove impurity, then carry out cutting, be put into fruit juice soak
After middle immersion 30-50min, then directly heat 48-50 DEG C, be incubated 8-10 minute, then take out, naturally place 2-4min
After, surface uses clear water to rinse 1-2 time, and described fruit juice soak is made up of following component by weight: the pears of peeling enucleation
Son 6, belt leather remove the Fructus Vitis viniferae 3 of seed, the Fructus Mali pumilae 4 of belt leather enucleation, peeling Radix Dauci Sativae 3, peeling Fructus Ananadis comosi 1, soda water 8, clear water 100；Its system
Preparation Method is: go the Fructus Vitis viniferae of seed, the Fructus Mali pumilae of belt leather enucleation, peeling Radix Dauci Sativae, peeling Fructus Ananadis comosi to mix the peeling pear of enucleation, belt leather
Conjunction is put in juice extractor, adds soda water, squeezes the juice, and then uses strainer filtering to remove solid residue, retains filtrate, will
Filtrate is added in clear water, stirs 3-4min, obtains fruit juice soak；
2) blanch: by Herba corydalis edulis blanch 48-55s in the blanching liquid boiled, then pull out, put into rapidly the matter that temperature is 1-3 DEG C
Amount concentration is in the tartaric acid solution of 0.15%, after soaking 5-8min, pulls out, and surface clear water rinses 1-2 time；Described blanching liquid is pressed
Mass percent is made up of following component: citric acid 0.31%, white vinegar 0.42%, sodium carbonate 2.3%, flavonol 0.10%, remaining
For the Sucus Cocois being watered by 1:50 mass ratio；The Sucus Cocois used is by new fresh cocoanut juice at 2-4 DEG C, cold preservation 2 days, and obtains；
3) pickle: by the less salt uniform application of Herba corydalis edulis quality 1-2% to Herba corydalis edulis surface, at 8-10 DEG C, relative air humidity 30-
Place 1-2 days in the environment of 35%；Described less salt is by mass percentage by sodium chloride 52%, potassium chloride 12%, white vinegar 12%, carbonic acid
Hydrogen sodium 24% forms；Surface is put in pickling liquid with the Herba corydalis edulis of less salt, after stirring, pickles 18-20 hour, middle
Stir 2 times, every minor tick 5-7 hour；The most described pickling liquid contain Rhizoma Zingiberis Recens 0.1 ~ 0.3%, Bulbus Allii 0.1 ~ 0.3%,
Radix Isatidis decoction 1 ~ 3%, yellow wine 1.0 ~ 1.2%, white sugar 1.0 ~ 1.2%, remaining is water；Described Radix Isatidis decoction preparation method
For: being mixed by 1:50 mass ratio with water by Radix Isatidis, first big fire is boiled to boiling, then turns little fire, decocts 30min, crosses filter solid
Residue, concentrated filtrate, to obtain final product；
4) preparation fresh-keeping liquid: by mass percentage, citric acid 0.45%, ginger essential oil 0.12%, vitamin C 0.68%, shell gather
Sugar 1.12%, Herba Portulacae stem leaf extract 3.24%, remaining is made for water；The preparation method of described Herba Portulacae stem leaf extract is:
By Herba Portulacae stem and leaf employing 55～65% concentration of volume percent alcohol solvent, solid-liquid ratio 1:25～28,68～72 DEG C of backflows carry
Taking 1～2 h, be centrifuged to obtain supernatant, carry out rotary evaporation concentration, then lyophilization obtains solid extract, then presses 1:20 matter
Amount ratio mixes with water, obtains Herba Portulacae extract；
5) pack: being packed together with 1:10-12 mass ratio with Herba corydalis edulis by the fresh-keeping liquid prepared, evacuation, vacuum exists
Between 0.09-0.1MPa, then sterilize, send storehouse by finished product,.
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| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
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