CN107019035A - 水果和蔬菜生鲜耐储存方法 - Google Patents
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Abstract
本发明公开了一种水果和蔬菜生鲜耐储存方法。它涉及水果和蔬菜保鲜储存领域,解决水果和蔬菜储存及水果罐头和果酱生产破坏维生素等营养物质的问题。通过利用乳酸菌厌氧、耐酸和食用酸防腐的特点,使水果和蔬菜长期储存及其罐头和果酱等食品保留全部营养物质的目的。本发明可广泛应用于水果和蔬菜加工领域。
Description
技术领域
本发明涉及一种利用乳酸菌耐酸和厌氧能够起到防腐的特点,生产耐储存的水果和蔬菜及其他制品。
背景技术
目前,水果罐头、果酱和果汁等水果制品都是经超过100℃高温制成的食品,虽然达到耐储存的目的,但水果中的维生素等物质几乎已经全部损失,降低了营养价值;蔬菜的腌渍也经过高温烫煮,必然产生大量的亚硝酸盐,致癌的概率极高,被称作垃圾食品。
发明内容
本发明的目的在于增添一种既保留水果和蔬菜原有的风味,又保留水果和蔬菜全部的营养价值,还不产生亚硝酸盐,并且能增强人体免疫力和延年益寿的健康水果和蔬菜制品。
本发明通过以下方案予以实现:
一、乳酸菌水果罐头 先将罐头瓶及盖洗净并经高温灭菌后密封备用;准备清水,并放入五分之一至三分之一的蔗糖烧开后降温至55℃~50℃时加入百万至千万单位的乳酸菌搅拌均匀密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果,清洗干净,沥干表面水分,去除蒂、皮和核后切分成若干等份,用65℃~75℃热水烫10~15分钟,降温至55℃~50℃时在无菌的环境下装入备用的瓶中,只装入百分之七十的容积,迅速加入备用的温度在50℃的乳酸菌糖水至百分之九十,也可用乳酸或其他食用酸(以下简称食用酸)调整pH值至4以下,向刚加入的糖水上喷极微量的加热的食用酒精后迅速点燃,在燃烧几秒钟后迅速扣紧瓶盖(以下简称二氧化碳密封),装箱储存或销售。
二、乳酸菌果酱 选择食品级塑料袋,以盛装水容积在100~500克为宜,经高温灭菌后密封备用;将相当于水果重量的蔗糖经高温熔化,温度降至55℃~50℃时加入百万至千万单位的乳酸菌搅拌均匀密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果,清洗干净,沥干表面水分,去除蒂、皮、核后用65℃~75℃热水烫10~15分钟后破碎,降温至50℃时再与备用的温度在50℃乳酸菌糖浆混合均匀后真空密封或二氧化碳密封,也可用食用酸调整pH值至4以下后装入备用的塑料袋中真空密封或二氧化碳密封、装箱储存或销售。
三、乳酸菌果汁 准备食品级干净、无菌饮料瓶密封备用;准备与水果等份的含糖量百分之十以上的烧开的糖水,温度降至55℃~50℃时加入百万至千万单位的乳酸菌并搅拌均匀后密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果洗净,沥干表面水分,放入65℃~75℃热水中烫10~15分钟后榨汁,降温至50℃时再与等份的备用的50℃的乳酸菌糖液混合均匀后装入瓶中,装入百分之九十,也可用食用酸调整pH值至4以下用二氧化碳密封,降温后装箱储存或销售。
四、乳酸菌蔬菜 先准备干净、无菌的容器密封备用,选择无霉烂、无虫蛀的蔬菜洗净,放入65℃~75℃热水中烫10~15分钟,沥干表面水分,降温至50℃时装入备用的的容器中,同时均匀加入百万至千万单位乳酸菌后迅速覆盖干净、无菌的食品级塑料,装满后压上重物,20天后真空分装密封或二氧化碳密封包装、储存或销售;也可以将新鲜的蔬菜用食用酸直接调整pH值至4以下后真空密封或二氧化碳密封包装、储存或销售。
五、乳酸菌豆浆和豆腐 (1)按常规方法生产出豆浆后,经煮开再降温至50℃时加入百万至千万单位乳酸菌后密封包装,储存或销售;(2)按常规方法生产出豆脑后,降温至50℃时加入百万至千万单位乳酸菌搅拌均匀后压榨,成形后真空密封包装、储存或销售。
六、乳酸菌直接入口食品 先准备干净、无菌的食品级塑料袋密封备用,再准备相当于或大于原料体积的烧开的含糖量百分之十以上的糖水,降温至50℃时加入百万至千万单位的乳酸菌并搅拌均匀密封保温备用,将肉类、蛋类、豆制品类、食用菌类、水果类、蔬菜类制作熟后降温至55℃~50℃时加入备用的50℃的乳酸菌糖液后装入备用的塑料袋中真空密封,单体较大的,在无菌的环境下刺孔或切口灌入备用的乳酸菌糖液后真空密封,冷却后装箱储存或销售。
七、乳酸菌鲜玉米 先准备干净、无菌的容器密封备用,准备鲜玉米体积二分之一含糖量百分之十以上的烧开的糖水,降温至50℃时加入百万至千万单位乳酸菌搅拌均匀密封保温备用,将鲜玉米洗净放入65℃~75℃热水中烫10~15分钟,取出降温至50℃时装入灭菌后的容器中,只装入百分之七十,加入备用的50℃乳酸菌糖水至容器百分之八十,真空密封;也可以将洗净的鲜玉米放入容器中,直接加入食用酸调整pH值至4以下真空密封。
八、乳酸菌鲜豌豆 先准备干净、无菌的容器密封备用,准备鲜豌豆体积二分之一含糖量百分之十以上的烧开的糖水,降温至50℃时加入百万至千万单位乳酸菌搅拌均匀密封保温备用,将鲜豌豆洗净放入65℃~75℃热水中烫10~15分钟,取出降温至50℃时装入容器中,只装入百分之七十,加入备用的50℃的乳酸菌糖水至容器百分之八十,真空密封;也可以将洗净的鲜豌豆放入容器中,直接加入食用酸调整pH值至4以下真空密封。
九、乳酸菌食用菌 先准备干净、无菌的容器和大于容器口的塑料备用;准备烧开的含糖量百分之十以上的糖水,降温至50℃时均匀加入百万至千万单位乳酸菌密封保温备用;将挑选过的无杂质的蘑菇等食用菌放入100℃的水中烫煮10分钟以后取出,降温至50℃时装入备用的容器中,同时均匀加入备用的50℃的乳酸菌糖水,边装边压实,装至容器百分之九十时,覆盖备用的塑料,在表面均匀加压超过原料重量的重物,20天以后分装密封运输、销售。
与现有技术相比,本发明的有益效果是:1.除能够保留水果和蔬菜原有的味道外,还能保留包括维生素在内的所有营养物质。2.浆果类水果也能够生产罐头。3.不产生亚硝酸盐。4.由于活性乳酸菌的存在,能够治疗高血压、糖尿病、艾滋病,还具有预防肿瘤,延长寿命的作用。
具体实施方式
一、乳酸菌水果罐头 先将罐头瓶及盖洗净经高温灭菌后密封备用;准备清水,并放入五分之一至三分之一的蔗糖后烧开后降温至55℃~50℃时加入百万至千万单位的乳酸菌搅拌均匀后密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果,清洗干净,沥干表面水分,去除蒂、皮和核后切分成若干等份,用65℃~75℃热水烫10~15分钟,降温至50℃时在无菌的环境下装入备用的的瓶中,只装入百分之七十的容积,迅速加入备用的温度在50℃的乳酸菌糖水至百分之九十,也可用乳酸或其他食用酸(以下简称食用酸)调整pH值至4以下用二氧化碳密封、装箱储存或销售。
二、乳酸菌果酱 选择食品级塑料袋,以盛装水容积在100~500克为宜,经高温灭菌后密封备用;将相当于水果重量的蔗糖经高温熔化,温度降至55℃~50℃时加入百万至千万单位的乳酸菌搅拌均匀密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果,清洗干净,沥干表面水分,去除蒂、皮、核后用65℃~75℃热水烫10~15分钟后破碎,降温至50℃时再与备用的温度在50℃乳酸菌糖浆混合均匀,可用食用酸调整pH值至4以下后装入备用的的塑料袋中真空密封装箱储存或销售。
三、乳酸菌果汁 准备食品级无菌饮料瓶密封备用;准备与水果等份的含糖量百分之十以上的烧开的糖水,温度降至55℃~50℃时加入百万至千万单位的乳酸菌并搅拌均匀后密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果洗净,沥干表面水分,放入65℃~75℃热水中烫10~15分钟后榨汁,降温至50℃时再与备用的50℃乳酸菌的糖液混合均匀后装入瓶中,装入百分之九十,也可用食用酸调整pH值至4以下后用二氧化碳密封,降温后装箱储存或销售。
四、乳酸菌蔬菜 先准备干净、无菌的容器密封备用,选择无霉烂、无虫蛀的蔬菜洗净,放入65℃~75℃热水中烫10~15分钟,沥干表面水分,降温至50℃时装入备用的的容器中,同时均匀加入百万至千万单位乳酸菌后迅速覆盖干净的食品级塑料,装满后压上重物,20天后真空分装密封包装;也可以将新鲜的蔬菜用食用酸直接调整pH值至4以下后密封包装。
五、乳酸菌豆浆和豆腐 (1)按常规方法生产出豆浆后,经煮开再降温至50℃时均匀加入百万至千万单位乳酸菌后密封包装,也可以用食用酸调整pH值至4以下密封包装;(2)按常规方法生产出豆脑后,降温至50℃时均匀加入百万至千万单位乳酸菌后压榨,成形后真空密封包装。
六、乳酸菌直接入口食品 先准备干净、无菌食品级塑料袋密封备用,再准备相当于或大于原料体积的烧开的含糖量百分之十以上的糖水,降温至50℃时加入百万至干万单位乳酸菌密封保温备用,将肉类、蛋类、豆制品类、食用菌类、水果类、蔬菜类制作熟后降温至50℃时加入备用的乳酸菌糖水装入备用的塑料袋中真空密封,单体较大的,在无菌环境下刺孔或切口,灌入乳酸菌糖水,真空密封,冷却后装箱储存或销售。
七、乳酸菌鲜玉米 先准备干净、无菌的容器密封备用,准备鲜玉米体积二分之一含糖量百分之十以上的烧开的糖水,降温至50℃时均匀加入百万至千万单位乳酸菌密封保温备用,将鲜玉米洗净放入65℃~75℃热水中烫10~15分钟,取出并降温至50℃时装入备用的容器中,只装入百分之七十,加入备用的50℃的乳酸菌糖水至百分之八十真空密封;也可以将鲜玉米装入容器后,直接加入食用酸调整pH值至4以下真空密封。
八、乳酸菌鲜豌豆 先准备干净、无菌的容器密封备用,准备鲜豌豆体积二分之一含糖量百分之十以上的烧开的糖水,降温至50℃时均匀加入百万至千万单位乳酸菌搅拌均匀密封保温备用,将鲜豌豆洗净放入65℃~75℃热水中烫10~15分钟,取出并降温至50℃时装入备用的容器中,只装入百分之七十,加入备用的50℃的乳酸菌糖水至百分之八十,真空密封;也可以将鲜豌豆装入容器后,直接加入食用酸调整pH值至4以下真空密封。
九、乳酸菌食用菌 先准备干净、无菌的容器和大于容器口的塑料备用;准备烧开的含糖量百分之十以上的糖水,降温至50℃时均匀加入百万至千万单位乳酸菌密封保温备用;将挑选过的无杂质的蘑菇等食用菌放入100℃的水中烫煮10分钟以后取出,放到干净、无菌的地方降温,降温至50℃时装入备用的容器中,同时均匀加入备用的50℃的乳酸菌糖水,边装边压实,装至容器百分之九十时,覆盖备用的塑料,在表面均匀加压超过原料重量的重物,20天以后分装密封运输、销售。
Claims (10)
1.一种水果和蔬菜生鲜耐储存方法,其特征是,采用低温、无氧、增酸和加入乳酸菌防腐等措施,达到长期保鲜不变质的目的。
2.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,先将罐头瓶及盖洗净并经高温灭菌后密封备用;准备清水,并放入五分之一至三分之一的蔗糖烧开后降温至55℃~50℃时均匀加入百万至千万单位的乳酸菌搅拌均匀密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果,清洗干净,沥干表面水分,去除蒂、皮和核后切分成若干等份,用65℃~75℃热水烫10~15分钟,降温至55℃~50℃时在无菌的环境下装入备用的瓶中,只装入百分之七十的容积,迅速加入备用的温度在50℃的乳酸菌糖水至百分之九十,也可用乳酸或其他食用酸(以下简称食用酸)调整pH值至4以下,向刚加入的糖水上喷极微量的加热的食用酒精后迅速点燃,在燃烧几秒钟后迅速扣紧瓶盖(以下简称二氧化碳密封),装箱储存或销售。
3.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,选择食品级塑料袋,以盛装水容积在100~500克为宜,经高温灭菌后密封备用;将相当于水果重量的蔗糖经高温熔化,温度降至55℃~50℃时均匀加入百万至千万单位的乳酸菌搅拌均匀密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果,清洗干净,沥干表面水分,去除蒂、皮、核后用65℃~75℃热水烫10~15分钟后破碎,降温至50℃是再与备用的温度在50℃的乳酸菌糖浆混合均匀,也可用食用酸调整pH值至4以下后装入备用的塑料袋中真空密封装箱储存或销售。
4.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,准备食品级无菌饮料瓶密封备用;准备与水果等份的烧开的含糖量百分之十以上的糖水,温度降至55℃~50℃时均匀加入百万至千万单位的乳酸菌搅拌均匀后密封保温备用;选择成熟度百分之八十的无霉烂、无虫蛀的水果洗净,沥干表面水分,放入65℃~75℃热水中烫10~15分钟后榨汁,降温至50℃时再与备用的50℃的乳酸菌糖液混合均匀后装入备用的瓶中,装入百分之九十,也可用食用酸调整pH值至4以下用二氧化碳密封,降温后装箱储存或销售。
5.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,准备干净、无菌的容器密封备用,选择无霉烂、无虫蛀的蔬菜洗净,放入65℃~75℃热水中烫10~15分钟,沥干表面水分,降温至50℃时装入备用的容器中,同时均匀加入百万至千万单位乳酸菌,装满后迅速覆盖干净的食品级塑料,压上重物,20天后真空密封分装;也可以将新鲜的蔬菜用食用酸直接调整pH值至4以下后密封包装。
6.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,(1)按常规方法生产出豆浆后,经煮开再降温至50℃时均匀加入百万至千万单位乳酸菌后密封包装、储存或销售,也可以用食用酸调整pH值至4以下密封包装、储存或销售;(2)按常规方法生产出豆脑后,降温至50℃时均匀加入百万至千万单位乳酸菌后压榨,成形后真空密封包装、储存或销售。
7.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,先准备干净、无菌的食品级塑料袋密封备用,再准备相当于或大于原料体积的烧开的含糖量百分之十以上的糖水,降温至50℃时加入百万至千万单位乳酸菌搅拌均匀密封保温备用,将肉类、蛋类、食用菌类、豆制品类、水果类、蔬菜类制作熟后降温至50℃时加入备用的乳酸菌糖水后装入备用的塑料袋中真空密封,原料单体较大的,在无菌环境下刺孔或切口灌入备用的乳酸菌糖水后装入备用的塑料袋中真空密封,冷却后装箱、储存或销售。
8.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,先准备干净、无菌的容器密封备用,再准备鲜玉米体积二分之一的含糖量百分之十以上的烧开的糖水,降温至50℃时均匀加入百万至千万单位乳酸菌密封保温备用,将鲜玉米放入65℃~75℃热水中烫10~15分钟,取出降温至50℃时装入备用的容器中,装入容器的百分之七十,加入备用的50℃的乳酸菌糖水至百分之八十用二氧化碳密封或真空密封;也可以将洗净的鲜玉米装入容器后,直接加入食用酸调整pH值至4以下密封。
9.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,先准备干净、无菌的盛装的容器密封备用,准备鲜豌豆体积二分之一的含糖量百分之十以上的烧开的糖水降温至50℃时均匀加入百万至千万单位乳酸菌后密封保温备用,将鲜豌豆放入65℃~75℃热水中烫10~15分钟,取出降温至50℃时装入灭菌后的容器中,装入容器的百分之七十,加入备用的50℃的乳酸菌糖水至百分之八十真空密封或二氧化碳密封;也可以将洗净的鲜豌豆装入容器后,直接加入食用酸调整pH值至4以下二氧化碳或真空密封。
10.根据权利要求1所述的一种水果和蔬菜生鲜耐储存方法,其特征是,先准备干净、无菌的容器和大于容器口的塑料密封备用;准备烧开的含糖量百分之十以上的糖水,降温至50℃时均匀加入百万至千万单位乳酸菌密封保温备用;将挑选过的无杂质的蘑菇等食用菌放入100℃的水中烫煮10分钟后取出放到干净、无菌的地方晾温,降温至50℃时装入备用的容器中,同时均匀加入备用的50℃的乳酸菌糖水,边装边压实,装至容器百分之九十时覆盖备用的塑料,在表面均匀加压超过原料重量的重物,20天以后分装密封运输、销售。
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