CN106689973A - 一种鲜青花椒的保鲜方法 - Google Patents

一种鲜青花椒的保鲜方法 Download PDF

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CN106689973A
CN106689973A CN201510785138.1A CN201510785138A CN106689973A CN 106689973 A CN106689973 A CN 106689973A CN 201510785138 A CN201510785138 A CN 201510785138A CN 106689973 A CN106689973 A CN 106689973A
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达金兰
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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  • Food Science & Technology (AREA)
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Abstract

本发明公开一种鲜青花椒的保鲜方法，属于植物果实保鲜技术领域。本发明将刚采摘的鲜青花椒经拣选清洗、护色浸泡、干燥贮藏处理，得到的鲜青花椒绿色环保，不必再次处理可直接应用。本发明有效延长鲜花椒的保鲜时间，使其保持良好的感官品质。

Description

一种鲜青花椒的保鲜方法
技术领域
本发明属于植物果实保鲜技术领域，具体是一种鲜青花椒的保鲜方法。
背景技术
目前，国内花椒多以干品存放，但鲜花椒经干燥后，香气损失大，缺乏鲜花椒特有的香气。新鲜的青花椒在采摘后若不经过适当的处理，直接暴露在空气中极其容易老化、褪绿、褐变、腐烂，造成外观品质严重下降，引起青花椒品质下降的原因主要有微生物、叶绿素的降解、酶促褐变等。近年来，随着人们生活水平的不断提高，市场对鲜青花椒的需求量不断增加。为延长鲜青花椒的保鲜期，人们借鉴了其它果蔬的保鲜方法，如保鲜剂处理、气调包装、冰温保鲜、冷藏、高压静电保鲜、微波保鲜、辐照保鲜、紫外保鲜、光照保鲜、减压保鲜等。发明专利CN103829347A公开一种花椒的保鲜工艺，该工艺加水速冻和低温处理后贮藏，虽能保鲜，但花椒未经残留农药处理，因此，产品的食用品质有待提高，用前还需进行农药清洗处理，而且，该发明的花椒保鲜工艺贮藏时间较短。
发明内容
本发明的目的是针对上述现有技术存在的不足或缺陷，提供一种贮藏时间长的鲜青花椒的保鲜方法，该方法得到的鲜青花椒绿色环保，不必再次处理可直接应用。
为了达到上述目的，本发明的技术方案如下：
一种鲜青花椒的保鲜方法，包括以下的步骤：
⑴拣选清洗：选择刚采摘的大小均匀、呈青绿色、无损伤、无霉变、无褐变的新鲜椒粒，投入装有质量体积浓度1～2％的食盐水的超声清洗机，设置好超声参数，在20～40℃下处理20～40min，捞出，备用；其中，所述的超声参数为：频率30～60kHz、功率50～150W；
⑵护色浸泡：将步骤⑴处理过的花椒置于质量体积浓度0.1～0.3％的柠檬酸钾、质量体积浓度1-2％壳聚糖、质量体积浓度0.1～0.3％醋酸锌配成的护色液中处理30～60min；
⑶干燥贮藏：将步骤⑵处理过的花椒放入真空干燥器，于真空度3～4.5KPa、温度-1℃～-5℃的冷冻条件下进行干燥，干燥结束后采用充气包装机对冻干花椒进行充氮气包装。
与现有技术相比，本发明能有效延长鲜花椒的保鲜时间，使其保持良好的感官品质，得到的鲜青花椒绿色环保，不必再次处理可直接应用。
具体实施方式
下面通过实施例对本发明进一步详述，不构成对本发明的限制。
实施例1
选择刚采摘的大小均匀、呈青绿色、无损伤、无霉变、无褐变的新鲜椒粒，投入装有质量体积浓度1％的食盐水的超声清洗机，设置好超声参数，在20℃下处理20min，捞出，备用；其中，所述的超声参数为：频率30kHz、功率50W。将处理过的花椒置于质量体积浓度0.1％的柠檬酸钾、质量体积浓度1％壳聚糖、质量体积浓度0.1％醋酸锌配成的护色液中处理30min。将处理过的花椒放入真空干燥器，于真空度3KPa、温度-1℃的冷冻条件下进行干燥，干燥结束后采用充气包装机对冻干花椒进行充氮气包装。
实施例2
选择刚采摘的大小均匀、呈青绿色、无损伤、无霉变、无褐变的新鲜椒粒，投入装有质量体积浓度2％的食盐水的超声清洗机，设置好超声参数，在40℃下处理40min，捞出，备用；其中，所述的超声参数为：频率60kHz、功率150W。将处理过的花椒置于质量体积浓度0.3％的柠檬酸钾、质量体积浓度2％壳聚糖、质量体积浓度0.3％醋酸锌配成的护色液中处理60min。将处理过的花椒放入真空干燥器，于真空度4.5KPa、温度-5℃的冷冻条件下进行干燥，干燥结束后采用充气包装机对冻干花椒进行充氮气包装。
实施例3
选择刚采摘的大小均匀、呈青绿色、无损伤、无霉变、无褐变的新鲜椒粒，投入装有质量体积浓度1.5％的食盐水的超声清洗机，设置好超声参数，在30℃下处理30min，捞出，备用；其中，所述的超声参数为：频率40kHz、功率100W。将处理过的花椒置于质量体积浓度0.2％的柠檬酸钾、质量体积浓度1.5％壳聚糖、质量体积浓度0.2％醋酸锌配成的护色液中处理45min。将处理过的花椒放入真空干燥器，于真空度4KPa、温度-2.5℃的冷冻条件下进行干燥，干燥结束后采用充气包装机对冻干花椒进行充氮气包装。

Claims (1)

1.一种鲜青花椒的保鲜方法，其特征在于：包括以下的步骤：
⑴拣选清洗：选择刚采摘的大小均匀、呈青绿色、无损伤、无霉变、无褐变的新鲜椒粒，投入装有质量体积浓度1～2％的食盐水的超声清洗机，设置好超声参数，在20～40℃下处理20～40min，捞出，备用；其中，所述的超声参数为：频率30～60kHz、功率50～150W；
⑵护色浸泡：将步骤⑴处理过的花椒置于质量体积浓度0.1～0.3％的柠檬酸钾、质量体积浓度1-2％壳聚糖、质量体积浓度0.1～0.3％醋酸锌配成的护色液中处理30～60min；
⑶干燥贮藏：将步骤⑵处理过的花椒放入真空干燥器，于真空度3～4.5KPa、温度-1℃～-5℃的冷冻条件下进行干燥，干燥结束后采用充气包装机对冻干花椒进行充氮气包装。
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109170493A (zh) * 2018-09-29 2019-01-11 任小林 一种花椒的油淋保鲜法
CN109965253A (zh) * 2019-04-09 2019-07-05 陈世湘 一种鲜花椒冻干粉及其制备方法
CN111011805A (zh) * 2019-12-24 2020-04-17 彝良县增垒农业开发有限公司 一种青花椒的保鲜方法
CN111264744A (zh) * 2018-12-05 2020-06-12 刘静 一种红花椒的干制及保存方法
CN112219963A (zh) * 2020-10-27 2021-01-15 贵州天牧农业开发有限责任公司 一种花椒的保鲜工艺

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109170493A (zh) * 2018-09-29 2019-01-11 任小林 一种花椒的油淋保鲜法
CN111264744A (zh) * 2018-12-05 2020-06-12 刘静 一种红花椒的干制及保存方法
CN109965253A (zh) * 2019-04-09 2019-07-05 陈世湘 一种鲜花椒冻干粉及其制备方法
CN111011805A (zh) * 2019-12-24 2020-04-17 彝良县增垒农业开发有限公司 一种青花椒的保鲜方法
CN112219963A (zh) * 2020-10-27 2021-01-15 贵州天牧农业开发有限责任公司 一种花椒的保鲜工艺

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