CN106819991A - One vertical foods packed in carton containers of planting sand Pueraria lobota and preparation method thereof - Google Patents
One vertical foods packed in carton containers of planting sand Pueraria lobota and preparation method thereof Download PDFInfo
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- CN106819991A CN106819991A CN201611262221.1A CN201611262221A CN106819991A CN 106819991 A CN106819991 A CN 106819991A CN 201611262221 A CN201611262221 A CN 201611262221A CN 106819991 A CN106819991 A CN 106819991A
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- pueraria lobota
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- 241000219780 Pueraria Species 0.000 title claims abstract description 102
- 235000013305 food Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000004576 sand Substances 0.000 title claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000010813 municipal solid waste Substances 0.000 claims description 3
- 230000008439 repair process Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 20
- 230000008569 process Effects 0.000 abstract description 8
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 235000013324 preserved food Nutrition 0.000 abstract description 4
- 239000012528 membrane Substances 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000005022 packaging material Substances 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 14
- 238000012545 processing Methods 0.000 description 14
- 206010040844 Skin exfoliation Diseases 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 8
- 210000003491 skin Anatomy 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000019890 Amylum Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 244000151018 Maranta arundinacea Species 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- 244000215747 Pachyrhizus erosus Species 0.000 description 1
- 235000001591 Pachyrhizus erosus Nutrition 0.000 description 1
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000012419 Thalia geniculata Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
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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
- A23B7/08—Preserving with sugars
-
- 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
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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
- 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
- A23B7/157—Inorganic compounds
-
- 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
Abstract
The invention discloses the preparation method of a vertical foods packed in carton containers of planting sand Pueraria lobota, using vertical transparent compound membrane bag as packaging material, by operations such as physics, chemical method peeling, slittings, syrup is prepared with high-quality white granulated sugar, through load tank juice, the technical process such as vacuum packaging, sterilized, cooling, develop tasty and with health role husky Pueraria lobota soft canned food.By the way of sterilization in open kettle, the temperature of sterilizing is 90~120 DEG C to the method, and the time of sterilizing is 15~25min, and sterilizing time is shortened on sterilization process, cost-effective, economical and practical.
Description
Technical field
The invention belongs to food processing technology field, more particularly, to a vertical foods packed in carton containers of planting sand Pueraria lobota and its preparation side
Method.
Background technology
Pursuit with people to quality of life is improved, and the people of trip tourism is continuously increased, to the demand of instant food
Constantly increase.China's sand Pueraria lobota aboundresources, for the husky Pueraria lobota food of production provides advantageous condition.Husky Pueraria lobota can control chronic wine
Essence poisoning and hypotensive.The primary demand of the husky distinctive alimentary health-care function of Pueraria lobota increasingly meets Modern consumer person.But Sha Gejia
Industrial development is slow, and in addition to eating raw or making vegetables as fruit, eating method is simple, takes fleshy root and tears epidermis off, cuts as needed
In flakes, silk, block, fourth, granular, assistant is edible with condiment, or flavouring material quick-fried, stews food, is rarely used for food processing, and by seed
Or fleshy root production after stem, leaf discard.The country utilizes the food development of husky Pueraria lobota also in development, typically through removing the peel,
The techniques such as cutting, blanching are made suitable husky Pueraria lobota product, and the kind of research has husky Pueraria lobota preserved fruit, husky Pueraria lobota preserved fruit, husky Pueraria lobota sauce, dehydration husky
Pueraria lobota piece, husky pueraria wine, vinegar etc..Be commercially available for making husky Puerariae drink, husky Pueraria lobota preserved fruit, make yam bean jelly, the husky Pueraria lobota sauce of research and development,
The unique flavors such as vinegar.The husky amylum marantae of production and its deep processing, husky amylum marantae simple and convenient extraction, belong to natural additive for foodstuff, glue
Degree is high, and not brown stain, can be applied in the production of toffee, cake, ice cream etc., can also be made from husky Pueraria lobota fleshy root extract
Facial mask, residue can also be comprehensively utilized.
Foods packed in carton containers originates from the U.S., is second innovation in packaging for foodstuff history, is referred to as second generation tinned food.It adds
Work principle and the similar rigidity can of process, but it is soft to pack window because of it, therefore it is referred to as " foods packed in carton containers ".Annette
Burger issue survey report show, the food such as Southeast Asia Thailand, Indonesia, Malaysia, Philippine and Singapore
Flexible Package Market sales volume constantly increases.At present, in the market is processed into the exploitation of can also in development using husky Pueraria lobota,
It is even more few that husky Pueraria lobota is fabricated to soft canned food.China's sand Pueraria lobota aboundresources, cool in nature, crisp texture, but every time receiving,
Being seen everywhere, pile up like a mountain for husky Pueraria lobota (fleshy root), and rotten damage is very big, and high yield is not had a good harvest.If carrying out deep processing and comprehensive utilization, can be many
Times rise in value, not only solve the Utilizing question of husky Pueraria lobota, be allowed to high yield and have a good harvest again, and can increase food, medicine, agricultural chemicals etc. it is new into
Member, has a extensive future.
Therefore, make full use of husky Ge Ziyuan, develop new husky Pueraria lobota soft canned food, be made delicious and be convenient for carrying
Husky Pueraria lobota foods packed in carton containers, to fill up the vacancy in husky Pueraria lobota foods packed in carton containers market and the demand for meeting consumers in general on market today.
The content of the invention
Mesh of the invention is to overcome the problems of the prior art, there is provided the preparation method of a vertical foods packed in carton containers of planting sand Pueraria lobota.
Above-mentioned purpose of the present invention is achieved by the following technical programs：
The preparation method of the one vertical foods packed in carton containers of planting sand Pueraria lobota, comprises the following specific steps that：
S1. soak and clean：Using fresh mature appropriateness, potato skin is easily peelable, without rotten, mechanical wound and the insect pest spot of going rotten
The husky Pueraria lobota of point, is put into immersion in water, the silt and field trash scrubbed at husky Pueraria lobota potato wedges surface and bar ditch；
S2. remove the peel, arrange and cutting：Husky Pueraria lobota after cleaning is removed the peel and repairs residual skin, spot and the machinery wound on its surface,
It is then cut into the husky Pueraria lobota block of the consistent strip of thickness；
S3. the preparation of sugar and water mixture：The calcium chloride solution of citric acid sum is added in syrup, it is cold after boiling 5~7 minutes
But filter, obtain sugar and water mixture；
S4. color protection and hardening：Husky Pueraria lobota 1~2h of block is submerged with sugar aqueous solution, is put into evacuation liquid by husky Pueraria lobota block after filtering
Row is evacuated；
S5. pack, sealing, sterilized and pre- evacuation：Husky Pueraria lobota block is fitted into vacuum packaging, the syrup poured into step S3 is mixed
Compound；Sealed with vacuum gas filling, the husky Pueraria lobota foods packed in carton containers sterilizing that vacuum packet is installed, taking-up is cooled to room temperature, and sand Pueraria lobota is obtained
Vertical foods packed in carton containers.
Preferably, the time soaked described in step S1 is 5~10 minutes.
Preferably, the concentration of citric acid solution described in step S3 be 0.3%~0.5%, the calcium chloride solution it is dense
Spend is 0.15~0.3%.
Preferably, the mixed liquor that liquid is syrup and 0.15% calcium chloride is evacuated described in step S4.
Preferably, the concentration of syrup described in step S3 and S4 is 14%~18%.
Preferably, the temperature for being sterilized described in step S5 is 90~120 DEG C, and the time of the sterilizing is 15~25min.
Preferably, the condition of the sealing of vacuum gas filling described in step S5 is：60~70 DEG C of temperature, 1.5~2s of heat sealed time,
The time for vacuumizing is 0.5~1min.
Compared with prior art, the invention has the advantages that：
1. the preparation sand Pueraria lobota foods packed in carton containers method that the present invention is provided is simple and easy to apply, with the sterilization mode of sterilization in open kettle, using rapid
The process of heat quenching, shortens sterilizing time on sterilization process, cost-effective, economical and practical；Packaging material thickness is small, volume
Small, heat transfer is fast, and sterilizing time is short, preferably maintains the original color of food.
2. the husky Pueraria lobota foods packed in carton containers fruit block that prepared by invention is complete, and melon meat is white, and uniform color is consistent, and syrup is clear
Clear transparent, residual gas is few in bag, and vacuum is high, good airproof performance, the peculiar taste with husky Pueraria lobota can, and sweet acidity is suitable, soft
, there is not mildew phenomena in three months in hard moderate, crisp texture.
3. the foods packed in carton containers that prepared by the present invention eats after can both heating, and also can directly take apart instant, and is convenient for carrying, have compared with
The advantage such as shelf-life long and instant, with lightweight, quality is high, Portable belt, easily open, energy saving etc. is excellent in production
Point, is the instant food of house, tourism and military supplies.
4. preparation technology of the present invention is scientific and reasonable, it is easy to control, workable, and power consumption is few, be easy to implement continuous production,
The clean manufacturing of automation.
5. the food on market today with husky Pueraria lobota as Raw material processing mainly has husky arrowroot beverage, vinegar, preserved fruit jam, husky Pueraria lobota bean jelly
Deng, this invention prepare use vertical transparent compound membrane bag packaging husky Pueraria lobota foods packed in carton containers, enrich with husky Pueraria lobota as primary raw material
The diversity of the product of processing, has filled up husky Pueraria lobota class and has processed food the market vacancy of this industry.
Specifically apply mode
Present disclosure is further illustrated with reference to specific embodiment, but be should not be construed as limiting the invention.
If not specializing, the conventional meanses that technological means used is well known to those skilled in the art in embodiment.Except non-specifically
Illustrate, the reagent for using of the invention, method and apparatus are the art conventional reagent, method and apparatus.
The preparation of the vertical foods packed in carton containers of husky Pueraria lobota of embodiment 1
S1. soak and clean：Using fresh mature appropriateness, potato skin is easily peelable, without rotten, mechanical wound and the insect pest spot of going rotten
The husky Pueraria lobota of point, is put into water and soaks 5~10 minutes, the silt and field trash scrubbed at husky Pueraria lobota potato wedges surface and bar ditch；
S2. remove the peel, arrange and cutting：Husky Pueraria lobota after cleaning is removed the peel and repairs residual skin, spot and the machinery wound on its surface,
It is then cut into the husky Pueraria lobota block of the consistent strip of thickness；
S3. the preparation of sugar and water mixture：Added in 14%~18% syrup 0.3%~0.5% citric acid and 0.15~
0.3% calcium chloride solution, boils cold filtration after 5~7 minutes, obtains sugar and water mixture；
S4. color protection and hardening：Husky Pueraria lobota 1~2h of block is submerged with 14%~18% sugar aqueous solution, husky Pueraria lobota block is put into after filtering
Evacuated in evacuation liquid (mixed liquor of syrup and 0.15% calcium chloride)；
S5. pack, sealing, sterilized and pre- evacuation：Husky Pueraria lobota block is fitted into vacuum packaging, the syrup poured into step S3 is mixed
Compound；Sealed with vacuum gas filling, 60~70 DEG C of temperature, 1.5~2s of heat sealed time, the time for vacuumizing is 0.5~1min, by
The husky Pueraria lobota foods packed in carton containers installed through vacuum packet sterilizes 15~25min at 90~120 DEG C, and taking-up is cooled to room temperature, sand Pueraria lobota is obtained vertical
Foods packed in carton containers.
Sealed using the vacuum packaging machine of Shanghai Hong Liang package packing machinies factory model DZQ400/C, should entered by tank after sealing
Row checks whether sealing is good, and checking the can of poor sealing should be processed in time.
The LZ-14 type NY15/PE0.1 vertical transparent compound membrane bags that Japan produces, size is 200 × 140+41mm (clamp bars
30mm), the μ of thickness 115, inner capacities 650ml.
The husky Pueraria lobota determination of moisture of embodiment 2
Take the fresh husky Pueraria lobota after the peeling of 20g or so, shred, weigh, put and 24h is dried in 60 DEG C of insulating box, after taking-up
Room temperature is naturally cooled in drier, is weighed.Determined from table 1, husky Pueraria lobota water content is higher, about 82.95%, it is necessary to use one
Determine the water activity of the liquid glucose reduction product of concentration.Water activity reduction, the moisture that bacterium can utilize is reduced, and this is conducive to suppression
The activity of bacterium processed.
The husky Pueraria lobota moisture determination of table 1
The husky Pueraria lobota barking method of embodiment 3
Artificial peeling is first, by the crude fibre part knife excision at husky Pueraria lobota potato wedges two ends, then to remove potato skin.Steam peeling
It is that husky Pueraria lobota is placed on water proof boiling in the pot of boiling water, the time is about 15 to 20 minutes, fruit is taken out, and epidermis is slow
It is slow to peel off.Husky Pueraria lobota is manually removed the peel and steam peeling method compares and understands (being shown in Table 2), the peeling rates difference of two kinds of barking methods
Less, availability is all higher.By contrast, the availability of steam peeling method is slightly above artificial decortication method, but in reality
In the operating process of border, the husky Pueraria lobota after steam is stifling is still to artificial peeling.Husky Pueraria lobota pulp organization after steam treatment is softer, rear
When the sterilization processing in face, the softening of pulp is aggravated again, so that the husky Pueraria lobota pulp mouthfeel of finished product is not sharp and clear enough.Also, with steaming
When vapour decortication method is removed the peel, the time of consumption is more long, uneconomical.Under contrast, artificial peeling treatment is relatively adapted to the peeling of sand Pueraria lobota.
The two methods of the husky Pueraria lobota peeling of table 2
The measure of the husky Pueraria lobota maturity of embodiment 4
In general, with the increase of maturity, the pol of fruits and vegetables increases, hardness reduction.Measure in test Sha Geguo
Real average pol is 6.4Bx0, average hardness is 6.0175N.In general, with the increase of maturity, pol increases fruits and vegetables
Height, hardness reduction.For husky Pueraria lobota foods packed in carton containers, in order to ensure the crisp texture of its product, it is necessary to select hardness high, pol
Of a relatively high husky Pueraria lobota is processed.As known from Table 3, sample 1,5,6 be it is more suitable cook foods packed in carton containers packaging because pol compared with
Height, hardness is also of a relatively high, is conducive to processing.
The measure of the husky Pueraria lobota hardness pol of table 3
Embodiment 5 evacuates the influence of liquid concentration and evacuated time to Pueraria lobota block hardness
In husky Pueraria lobota foods packed in carton containers processing and making process, by after heating sterilization, cooling, its hardness can decline much, make product
Its sharp and clear sense is lost, therefore, can harden husky Pueraria lobota using the gas inside the method exclusion Pueraria lobota block for vacuumizing.Vacuum pumping
When, by controlling different evacuation liquid temperature degree, liquid concentration being evacuated, evacuated time is tested, and determines hardness before and after Pueraria lobota block is evacuated
Variation effect, selects optimal evacuation liquid temperature degree, evacuates liquid concentration, and evacuated time is conducive to improving production effect during reality processing
Rate.As shown in Table 4, sample 1 and sample 4 compare, and when evacuating liquid temperature degree and constant evacuation liquid concentration, evacuate 0.5min with 1min pairs
The effect of Pueraria lobota block hardening is more or less the same；Sample 1 and sample 5,6 compare, and when liquid concentration and constant evacuated time is evacuated, evacuate temperature
Degree change is suitable to the effect of Pueraria lobota block hardening, illustrates that influence of the evacuation liquid temperature degree to Pueraria lobota block hardness is little；Sample 2 and sample 5 compare
Compared with when liquid temperature degree and the timing of evacuated time one is evacuated, with 20% sugar concentration treatment Pueraria lobota block than processing it with 18% liquid glucose
Hardening effect is well a lot.Therefore, experiment shows that influence of the evacuation liquid temperature degree to Pueraria lobota block hardness less, is selected when reality processing is operated
With 20% liquid glucose, evacuated time carries out vacuumize process for 0.5min.
Table 4 evacuates liquid temperature degree, the influence of concentration and evacuated time to Pueraria lobota block hardness
The liquid glucose temperature of embodiment 6 and evacuated time are selected
It is vacuum-packed to focus on sealing, the moment of sealing, extract the air in bag internal clearance and liquid out, reduce air
Residual, is prevented from rousing bag during sterilization, and enzymatic browning and microorganism are ruined in storing, but improves sealing vacuum, must just be reduced in bag
Temperature, will otherwise overflow cruelly.If the temperature of content is higher, easily there is the situation that content moment is boiling over, thus
Sack is polluted, also sealing is the mode for heating thin film melt and sealing, if liquid glucose is bonded on film, closure part easily occurs
Fold or bubble, or even blow-by.After carrying out sealing experiment to different sugar liquid temperature degree, evacuated time, test data table
At 65 DEG C or so, heat sealed time is 2s to the optimum temperature of content during bright vacuum seal, and the Best Times for vacuumizing are 0.5min
It is shown in Table 5.
Influence of the liquid glucose temperature of table 5 with vacuum to sealing
The comparing of the different method for disinfection of embodiment 7
Sterilization processing is carried out to packaged husky Pueraria lobota foods packed in carton containers from different method for disinfection, changes sterilizing time and temperature
Degree, after sterilization, a bag of respectively materialsing is incubated, sees the preservation effect of finished product.For the vegetable food such as soft tank of syrup fruit
Head, because its acidity is stronger, in the case of production site sanitary condition is preferable, can use 100 DEG C of boiling water sterilizations.Because in acid
It is tolerant to be not only able to sterilization, and be conducive to the storage of can after sterilization, moreover it is possible to suppress the activity of some microorganisms.The pH of husky Pueraria lobota
It is 6.2 to be worth, and is low acid foods, it is necessary to acid adding reduces its pH<Sterilization in open kettle is carried out after 4.5.In experiment, 0.3% citric acid is added
Its pH is dropped to 4.3, then carry out sterilization in open kettle, from the point of view of the preservation effect of product, at 95 DEG C and 100 DEG C, sterilizing time is
During 20min, liquid glucose is more clear, and crisp texture, hardness is moderate, and preservation effect is best.From the point of view of high pressure sterilization effect, product liquid glucose compared with
Clearly, but Pueraria lobota meat is softer, without crisp sense, and be also easy to produce boiling taste, be not suitable for this processing and be shown in Table 6.
The sterilization in open kettle of table 6 compares with high pressure sterilization effect
The contrast that the traditional can pack of embodiment 8 is packed with foods packed in carton containers
Soft canned food has the advantages that energy saving in lightweight, quality high, Portable belt, easy unlatching, production, is to occupy
The instant food of family, tourism and military supplies, quite gets consumer reception and is shown in Table 7.
The traditional glass can pack of table 7 and foods packed in carton containers packing ratio compared with
Above-described embodiment is the present invention preferably implementation method, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from Spirit Essence of the invention and the change, modification, replacement made under principle, combine and simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (7)
1. the preparation method of a vertical foods packed in carton containers of planting sand Pueraria lobota, it is characterised in that comprise the following specific steps that：
S1. soak and clean：Using fresh mature appropriateness, potato skin is easily peelable, without go rotten rotten, mechanical wound and insect pest spot
Husky Pueraria lobota, is put into immersion in water, the silt and field trash scrubbed at husky Pueraria lobota potato wedges surface and bar ditch；
S2. remove the peel, arrange and cutting：Husky Pueraria lobota after cleaning is removed the peel and repairs residual skin, spot and the machinery wound on its surface, then
It is cut into the husky Pueraria lobota block of the consistent strip of thickness；
S3. the preparation of sugar and water mixture：The calcium chloride solution of citric acid sum is added in syrup, it is cooled after boiling 5~7 minutes
Filter, obtains sugar and water mixture；
S4. color protection and hardening：Husky Pueraria lobota 1~2h of block is submerged with syrup, husky Pueraria lobota block is put into evacuation liquid after filtering is evacuated；
S5. pack, sealing, sterilized and pre- evacuation：Husky Pueraria lobota block is fitted into vacuum packaging, the syrup mixing in step S3 is poured into
Thing；Sealed with vacuum gas filling, the husky Pueraria lobota foods packed in carton containers sterilizing that vacuum packet is installed, taking-up is cooled to room temperature, Sha Geli is obtained
Formula foods packed in carton containers.
2. the preparation method of the husky vertical foods packed in carton containers of Pueraria lobota according to claim 1, it is characterised in that soaked described in step S1
Time is 5~10 minutes.
3. the preparation method of the husky vertical foods packed in carton containers of Pueraria lobota according to claim 1, it is characterised in that citric acid described in step S3
The concentration of solution is 0.3%~0.5%, and the concentration of the calcium chloride solution is 0.15~0.3%.
4. the preparation method of the husky vertical foods packed in carton containers of Pueraria lobota according to claim 1, it is characterised in that sugar described in step S3 and S4
The concentration of water is 14%~18%.
5. the preparation method of the husky vertical foods packed in carton containers of Pueraria lobota according to claim 1, it is characterised in that evacuate liquid described in step S4
It is syrup and the mixed liquor of 0.15% calcium chloride.
6. the preparation method of the husky vertical foods packed in carton containers of Pueraria lobota according to claim 1, it is characterised in that sterilized described in step S5
Temperature is 90~120 DEG C, and the time of the sterilizing is 15~25min.
7. the preparation method of the husky vertical foods packed in carton containers of Pueraria lobota according to claim 1, it is characterised in that vacuum is filled described in step S5
The condition of hermetic seal is：60~70 DEG C of temperature, 1.5~2s of heat sealed time, the time for vacuumizing is 0.5~1min.
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Application publication date: 20170613 |