CN107156415A - A kind of preparation method of cyperue esculentus foods packed in carton containers - Google Patents
A kind of preparation method of cyperue esculentus foods packed in carton containers Download PDFInfo
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- CN107156415A CN107156415A CN201710533375.8A CN201710533375A CN107156415A CN 107156415 A CN107156415 A CN 107156415A CN 201710533375 A CN201710533375 A CN 201710533375A CN 107156415 A CN107156415 A CN 107156415A
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- cyperue esculentus
- sugar
- carton containers
- foods packed
- esculentus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Abstract
The invention discloses a kind of preparation method of cyperue esculentus foods packed in carton containers.Its step：(1) crisp immersion is increased：The cyperue esculentus after decortication is taken, is added containing the water immersion for increasing crisp dose；(2) sugar for seasoning system：Certain density liquid glucose sugar for seasoning system at a certain temperature is prepared with water；(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, is quantitatively fitted into as early as possible in retort pouch, and vacuum seal, obtains cyperue esculentus foods packed in carton containers semi-finished product；(4) sterilization or cold storage：Normal-temperature fresh-keeping or the freeze preservation after quick-frozen after cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are cooled down through heat sterilization, obtain cyperue esculentus foods packed in carton containers.The preparation method cost of the cyperue esculentus foods packed in carton containers of the present invention is low, raw material availability is high, the crude fibre rich in cyperue esculentus and active component and nutriment, instant bagged, instant, beans shape be full, clear and melodious sweet tea acid, good local flavor, long fresh-keeping period, technical process simplicity, can mechanization.
Description
Technical field
The present invention relates to cyperue esculentus processing technique field, a kind of preparation method of cyperue esculentus foods packed in carton containers is more particularly to.
Background technology
Cyperue esculentus (Cyperus esculentus L.Var.Sativus Baeck), also known as brave nut, ginseng beans, tiger
Beans, Chufa, underground Chinese chestnut and underground walnut etc., belong to the annual of Cyperaceae (Cyperaceae) Cyperus (Cyperus)
One of herbaceous plant is the torrid zone to Temperate Region in China nutrition most abundant nut, and original producton location is Africa and Mediterranean country, kind
Plant with a long history.Cyperue esculentus adaptability is extremely strong, China nineteen sixty by Bulgaria introduce cyperue esculentus cultivation, and Xinjiang in
Introducing in 1964 is cultivated successfully, at present China Heilungkiang, Beijing, Hebei, Henan, Hubei, Hunan, Shaanxi, Shanxi, Shandong,
There are cyperue esculentus plantation in the provinces and cities such as Sichuan.
Cyperue esculentus is that a kind of high-quality, high yield, comprehensive utilization value very high oil, grain use new crop, also known as Shan nutgrass flatsedge,
It is also beautification, the ornamental plant of greening environment.Cyperue esculentus strong adaptability, yield is high, sandy beach, hills, the hilllock of China north and south various regions
Ground, woodland etc. can be planted, and drought resisting is waterlogging, easily plant easily pipe, can single, can also with other crops interplanting (such as tea woods, orchard,
Melon etc.).Cyperue esculentus leaf aciculiform is thin and grows, 1 meter or so of plant height, and growth is vigorous, and tillering ability is strong, underground caking stem.Cyperus
Main harvest underground core shape rhizome fruit, dry fruit grain weighs 1.6~3.6 grams, according to performance scientific researches such as dry granular weight, plant type and stem tuber distributions
Cyperue esculentus is divided into two big types, 4 small types, i.e., big grain type kind (including common big grain type, especially big grain type) and granule type
Kind (including granule type, middle grain type).Cyperue esculentus contains substantial amounts of sugar, and it is sowed, managed, harvesting, preserving similar to peanut,
Light, aerobic, resistance to morning, salt resistance alkali, are preferably planted on yellow sand soil, yield is higher, well developed root system, and growth is fast, and point evil is more, often
Cave result 200~300.Spring sow, every mu with plant 8~10kg, 4~June of date of seeding, 30 centimetres of spacing in the rows, 50 centimetres of line-spacing, entirely
110 days or so breeding time.Pest and disease damage is seldom, without laxative.Plant cyperue esculentus typically can 1000~2000 kilograms of the fresh beans of per mu yield, do
600~1200 kilograms of beans.
After cyperue esculentus harvesting, (soil for excavating cyperue esculentus and producing, stone, glass, iron nail, old kind are removed by removal of impurities
Damaged fruit of ghost, the disease pest plague of rats etc.), cleaning (rinsing out the soil of cyperue esculentus surface attachment, fibrous root), be classified (with mesh not
Cyperue esculentus is divided into different brackets by same sieve by its granular size, in order to Product processing and sale, increases commodity value.Carefully
After small irregular rejecting, available for extracting oil), (cyperue esculentus epidermis is filbert, there is section and scale, mouthfeel after being eaten when eating raw for decortication
Discomfort is exactly the reason of epidermis.Should be tried one's best before process flavours pot foods remove it is edible after produce the epidermis of sense of discomfort and reduce and again
The processing such as cleaning (cyperue esculentus after decortication rinses epidermis debris with clear water, can enter the process segment after clean).
Cyperue esculentus contains 15~30% grease.Cyperus esculentus oil oil colours is limpid micro- red, no precipitation, giving off a strong fragrance free from extraneous odour, 0 DEG C with
Under do not freeze, the flavouring oil of kickshaw can be made, meet national edible oil standard, be more promising new in current plant
One of oil crops.Cyperue esculentus can also be processed into the sale of the food such as a variety of instant food for example expanded delicious cyperue esculentus in addition to oil expression,
Can eat raw, stir-fry and eat, it is fried, taste is fragrant and sweet.The grouts pressed the oil can be processed into cake, and sauce oil and vinegar processed also can extract high-quality and form sediment
Powder, sugar, cellulose and wine brewing.The grouts pressed the oil are handled through deep processing, and double centner grouts can extract 30 kilograms of high-quality starch,
Stir off 30~34 kilograms, can also brewage 40~50 degree of 14~16 kilograms of white wine, well remaining granulated slag or concentrated feed.Oily Sha
The elongated flexible of leaf of beans, is the desirable feedstock of knitting work skill product, can also be used for the animal-breedings such as cattle and sheep as forage grass.
According to《Xinhua's book on Chinese herbal medicine outline》Record, cyperue esculentus stem tuber is pungent, sweet, temperature, there is soothing the liver promoting the circulation of qi, invigorating the spleen and stomach invigorating effect,
Cure mainly hypochondriac pain caused by stagnation of QI due to depression of the liver, it is uncomfortable in chest；De- distention and fullness in the abdomen, have a stomachache indigestion and loss of appetite, spleen eating less, dyspepsia caused by the taste stagnation of the circulation of vital energy stop
The diseases such as stagnant, indigestion.Research shows, the cyperue esculentus oil content of China's cultivation 15~30%, general oil content be 20~
30%.Cyperus esculentus oil contains saturated fatty acid 20%, and oleic acid 64%, linoleic acid 11%, linolenic acid 2%, unsaturated oleic acid account for
Absolute majority, can compare favourably with olive oil, apricot kernel oil, but also contain substantial amounts of natural VE；Cyperue esculentus content of starch
It is very high, 12~42%, general 15~30%, the cyperue esculentus content of starch that Desert station is planted in Turfan is 15.06%, starch
Middle amylose accounts for 24.48%, and amylopectin accounts for 66.42%；Containing 20~35% soluble sugar in cyperue esculentus, predominantly
Sucrose, glucose and fructose, so it is sweet and delicious to eat something rare cyperue esculentus；Cyperue esculentus protein content 5~12%, content and rice phase
When, can digestibility it is very high, and containing 20 kinds of amino acid, nutrition is very abundant；Cyperue esculentus contains 20~42% dietary fiber, can conduct
The potential composition of diet of health；Cyperue esculentus is 4~8% containing mineral matter, is the good source of needed by human body trace element.
At present, about cyperue esculentus processing and utilization research also in the starting stage, be concentrated mainly on constituent analysis and extraction
Cyperus esculentus oil, its industrialization is processed still in conception and demonstration.In terms of basic research, cyperue esculentus is reviewed in (2015) such as floods
Chemical composition and application study progress；Yan Jun (2016) analyzes and compared the main component of the cyperue esculentus of different sources；Tian Yu
(2016) it have studied the quality of cyperue esculentus oil extracting process and cyperus esculentus oil；Hu Weidong (2013) extracts cyperue esculentus to ultrasonic assistant
The technique of oil has carried out Primary Study；Wu Zhengqi and Yu Pan (2017) and severe cold (2009) research aqueous enzymatic extraction cyperus esculentus oil
Technical process and technological parameter.In terms of patented technology, the A of patent No. CN 101731621 are related to a kind of cyperue esculentus health care food
Product and preparation method；The A of patent No. CN 101731710 are related to a kind of chufa beverage and preparation method thereof；Patent No. CN
101731710 A are related to a kind of chufa beverage and preparation method thereof；The A of patent No. CN 101731710 are related to a kind of cyperue esculentus
Beverage and preparation method thereof；The A of patent No. CN 1313056 are related to a kind of vegetable protein beverage and preparation method thereof；Patent No. CN
102018043 A are related to the preparation method of cyperue esculentus drink；The A of patent No. CN 104186915 are related to a kind of cyperue esculentus cake protein
Preparation and its application in beef sausage；The A of patent No. CN 102038180 are related to cyperue esculentus paste.
For cyperue esculentus composition characteristic, with reference to modern food consumption habit and feature, how to develop added value height, technology and contain
Amount is high, raw material utilizes the high and low in the pollution of the environment oily Sha of abundant, instant, nutrition and health care prominent function, wholesomeness
Beans food, the application study that reinforcing modern high technology is processed in cyperue esculentus series food, realizes cyperue esculentus food processing as early as possible
Industrialization, promote the benign cycle and sustainable development of cyperue esculentus plantation-processing, be still the effort side of whole cyperue esculentus industry
To.
The content of the invention
Insufficient and the deficiencies in the prior art are utilized for cyperue esculentus, the purpose of the present invention is to be the provision of one
The preparation method of cyperue esculentus foods packed in carton containers is planted, easy to implement the method, easy to operate, cost is low, raw material availability is high, rich in the thick of cyperue esculentus
Fiber and active component and nutriment, instant bagged, instant, beans shape are full, clear and melodious sweet tea is sour, local flavor is good, long fresh-keeping period,
Can mechanization.
In order to realize above-mentioned purpose, present invention employs following technical measures：
The technical concept of the present invention is as follows：Contain oily Sha after pectin can be risen by hardening, immersion hair using cyperue esculentus of peeling
Beans can by after liquid glucose and acid accumulator penetration and sterilization or after cold storage can long-period freshness preserving property, cyperue esculentus through be soaked in water hardening with
After cleaning, cooked with sugar-acid solution, quantitatively load vacuum seal after retort pouch, then normal-temperature fresh-keeping or speed after being cooled down through heat sterilization
Freeze preservation after jelly, obtains cyperue esculentus foods packed in carton containers.
A kind of preparation method of cyperue esculentus foods packed in carton containers, its step is as follows：
(1) crisp immersion is increased：The cyperue esculentus after decortication is taken, the water of 3~30 times of its quality is added, water quality fraction 0.05 is added
~3% curing agent, 0.05~5% food acids and 0.01~1% immersion accelerator, stirring make curing agent, food acids and
Immersion accelerator stops stirring after being completely dissolved and being uniformly dispersed, regulation mixed material temperature is to 0~60 DEG C, and immersion 5~25 is small
When, make the abundant water swelling of decortication cyperue esculentus；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 1~3 time,
Drain hardening immersion after decortication cyperue esculentus it is standby.The mixing speed for controlling this step is 10~250rpm.
Described cyperue esculentus, refers to the dry tuber of plant cyperue esculentus, and its kind includes two big types, 4 small types, i.e.,
Big grain type kind：Including common big grain type and especially big grain type, granule type kind：Including granule type and middle grain type；Described hardening
Agent is pure or food grade the calcium chloride of analysis, calcium dihydrogen phosphate, calcium monohydrogen phosphate, calcium acetate, calcium lactate, calcium gluconae or appoints
The mixture of two kinds of curing agents of meaning in any proportion；Described food acids are pure or food grade the citric acid of analysis, Vitamin C
Acid, fumaric acid, malic acid, tartaric acid, lactic acid, acetic acid, the mixture of phosphoric acid or two kinds of food acids arbitrary proportions；Described immersion
Accelerator for analyze pure or food grade sodium sulfite, sodium hydrogensulfite, sodium pyrosulfite, potassium sulfite, potassium bisulfite,
The mixture of potassium metabisulfite or two kinds of immersion accelerator arbitrary proportions.
It is preferred that, described cyperue esculentus refers to the dry tuber of plant cyperue esculentus, and its kind is included in big grain type kind
Common big grain type and especially big grain type kind；Described curing agent is calcium chloride, calcium dihydrogen phosphate, calcium acetate, the lactic acid of food grade
The mixture of calcium or any two kinds of curing agents in any proportion；Described food acids are citric acid, fumaric acid, the apple of food grade
Acid, tartaric acid, the mixture of lactic acid or two kinds of food acids arbitrary proportions；Described immersion accelerator is the sulfurous acid of food grade
Sodium, sodium hydrogensulfite, sodium pyrosulfite or two kinds soak the mixture of accelerator arbitrary proportion.
Big grain type varietal characteristic：Stem tuber greatly and less, distribution compare concentration.
Big grain type kind includes common big grain type and especially big grain type.Common big grain type：Stem tuber is larger, less, mass of 1000 kernel：
500~800 grams；Especially big grain type：Stem tuber is bigger, less, mass of 1000 kernel：≤ 800 grams.
Big grain type varietal characteristic：Stem tuber is small and many, distribution is more concentrated.
Granule type kind includes granule type and middle grain type.Granule type：Stem tuber is smaller, more, mass of 1000 kernel：≤ 400 grams；Middle grain
Type：Stem tuber is more, smaller, mass of 1000 kernel：400~500 grams.
(2) sugar for seasoning system：The liquid glucose that mass percentage concentration is 20~75% is prepared with water, liquid glucose temperature is heated to 50~
100 DEG C, in the case of stirring, then by liquid glucose：The mass ratio of decortication cyperue esculentus after hardening immersion is 6~1:1 ratio, to
The decortication cyperue esculentus added in liquid glucose after hardening immersion, continues to stir insulation 0.5~10 hour, and carrying out sugar system makes sugared fully infiltration
Into cyperue esculentus；Edible acid solution is added into the mixed material of sugar system in the case of stirring, is made in the mixed material that sugar is made
The mass fraction of food acids is 0.05~5%, continues to stir insulation 0.3~3 hour, the oily Sha for making food acids penetrate into after sugar system
In beans；Pick up, drain sugared seasoning processed cyperue esculentus it is standby.The mixing speed for controlling this step is 10~250rpm.
Described sugar is brown sugar, soft white sugar, white granulated sugar, rock sugar, glucose, fructose syrup, maltose, the xylose of food grade
The mixture of alcohol, D-sorbite, mannitol and trehalose or two or three of sugared arbitrary proportion；Described food acids are edible
The citric acid of level, ascorbic acid, fumaric acid, malic acid, tartaric acid, lactic acid, acetic acid, phosphoric acid or two kinds of food acids arbitrary proportions
Mixture, the mass percentage concentration for eating acid solution is 5~50%.
It is preferred that, described sugar is the brown sugar of food grade, white granulated sugar, fructose syrup, maltose, xylitol, D-sorbite,
The mixture of mannitol and trehalose or two or three of sugared arbitrary proportion；Described food acids for food grade citric acid,
Fumaric acid, malic acid, tartaric acid, the mixture of lactic acid or two kinds of food acids arbitrary proportions, the quality percentage for eating acid solution are dense
Spend for 10~40%.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and vacuum seal, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting damaged beans, it is ensured that in same bag, beans
Size, form, color and luster are basically identical.
Described retort pouch is to meet《The Composite laminated food packaging bag sanitary standards of GB 9683》Retort pouch；Described vacuum
Sealing, refers to Zhen Kong Du≤0.65MPa of vacuum chamber during sealing.
It is preferred that, described retort pouch is to meet《The Composite laminated food packaging bag sanitary standards of GB 9683》Retort pouch；It is described
Vacuum seal, refer to sealing when vacuum chamber Zhen Kong Du≤0.80MPa.
(4) sterilization or cold storage：Cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are arranged in into foods packed in carton containers to kill
On volva disk, then tray rack is put into foods packed in carton containers sterilization machine, closed sterilization door；Steam valve is opened, pot temperature will be quickly sterilized
Degree is heated to specific sterilization temperature and keeps specific sterilization temperature 0.1~2 hour, and cyperue esculentus foods packed in carton containers semi-finished product are killed
Bacterium；Steam off valve, opens retort door, and after after the contraction of cyperue esculentus foods packed in carton containers film cooling, the foods packed in carton containers of sterilization is put into
Less than 45 DEG C are cooled in circulating water, pulls that produce can be with the cyperue esculentus retort pouch of normal-temperature fresh-keeping out；By step (3) gained
Cyperue esculentus foods packed in carton containers semi-finished product method of freezing it is quick-frozen to cyperue esculentus central temperature be less than -18 DEG C, the temperature of Bing ≤- 18 DEG C
Lower freezing, produces the cyperue esculentus retort pouch of freeze preservation.
Described specific sterilization temperature is 65~100 DEG C of temperature；It is described it is quick-frozen be by cyperue esculentus central temperature in 2 hours
It is reduced to -18 DEG C of any method of freezing.
It is preferred that, described specific sterilization temperature is 85~100 DEG C of temperature；It is described it is quick-frozen be by cyperue esculentus in 1 hour
Central temperature is reduced to -18 DEG C of any method of freezing.
By abovementioned technology, the hardening for mainly solving cyperue esculentus can protects crisp, sugar for seasoning system, acidifying reduction sterilization
Intensity and the technical problem such as extend the shelf life, have reached big cyperue esculentus foods packed in carton containers brittleness, sugar-acid ratio appropriateness, low normal temp sterilization normal temperature
Fresh-keeping or freeze preservation technique effect.The present invention is relative to existing cyperue esculentus technology, with technical process simplicity, raw material profit
The characteristics of with rate height, instant and long shelf-life.After measured, the solubility of the cyperue esculentus retort pouch of gained normal-temperature fresh-keeping
Total reducing sugar is (with glucose meter) Han Liang≤7%；Acidity is (with citrometer)≤0.08%；Starch (with glucose meter) Han Liang≤
10%, gelatinization degree is 100%；Crude fibre is (with glucose meter) Han Liang≤10%；Gross protein (Han of the) in terms of N × 6.25 Liang≤
5%；Zong Zhi fat Han Liang≤10%；Ash content Han Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Room temperature
Under shelf-life be 1 year；Health and microbiological indicator meet relevant national standard《GB7098-2015》Requirement.
The present invention compared with prior art, with advantages below and beneficial effect：
Cost is low, technical process is easy, raw material availability is high, the crude fibre rich in cyperue esculentus and active component and nutrients
Matter, instant, long fresh-keeping period, can mechanization production, adapt in large-scale with small-sized production scale.
Cyperue esculentus foods packed in carton containers produced by the present invention, is uniform particulate preparation, in light yellow to yellow, using and retain
Intrinsic nutritional ingredient and functional mass in cyperue esculentus, rich in crude fibre, protein, glucide, fat, amino acid, fruit
Glue, polyphenol, Flavonoid substances, mineral matter, vitamins and other nutritious components and functional mass, instant bagged, instant, beans shape are satisfied
Full, clear and melodious sweet tea acid, local flavor are good, long fresh-keeping period, can normal-temperature fresh-keeping or freeze preservation, healthcare function is protruded, nutritious.
After measured, the cyperue esculentus retort pouch of gained normal-temperature fresh-keeping total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《GB 7098-2015》Requirement.
Brief description of the drawings
Fig. 1 is a kind of process chart of cyperue esculentus foods packed in carton containers.
Embodiment
Applicant will be described in further detail to the inventive method in conjunction with specific embodiments below.
Embodiment 1：
A kind of preparation method of the preparation method of cyperue esculentus foods packed in carton containers, its step is：
(1) crisp immersion is increased：The cyperue esculentus 500g after decortication is taken, the water of 5 times of its quality is added, water quality 0.05% is added
Calcium chloride 1.25g, the citric acid 2.5g of water quality 0.1% and water quality 0.1% sodium pyrosulfite 2.5g, stirring make chlorination
Calcium, citric acid and sodium pyrosulfite stop stirring after being completely dissolved and being uniformly dispersed, regulation mixed material temperature is to 30 DEG C, immersion
20 hours, make the abundant water swelling of decortication cyperue esculentus；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 2 times,
Drain hardening immersion after decortication cyperue esculentus 900g it is standby.The mixing speed for controlling this step is 135rpm.
(2) sugar for seasoning system：The white sand sugar juice 4kg that mass percentage concentration is 50% is prepared with water, liquid glucose temperature is heated to
65 DEG C, in the case of stirring, the decortication cyperue esculentus added into liquid glucose after hardening immersion continues to stir insulation 2 hours, carried out
Sugar system makes sugar fully penetrate into cyperue esculentus；Adding mass percentage concentration into the mixed material of sugar system in the case of stirring is
30% citric acid solution, the mass fraction for making food acids in the mixed material of sugar system is 0.2%, continues stirring insulation 0.5 small
When, food acids is penetrated into the cyperue esculentus after sugar system；Pick up, drain sugared seasoning processed cyperue esculentus 922g it is standby.Control is originally
The mixing speed of step is 135rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.9MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：Cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are arranged in into foods packed in carton containers to kill
On volva disk, then tray rack is put into foods packed in carton containers sterilization machine, closed sterilization door；Steam valve is opened, pot temperature will be quickly sterilized
Degree is heated to 95 DEG C and keeps this temperature 0.3 hour, and cyperue esculentus foods packed in carton containers semi-finished product are sterilized；Steam off valve, beats
Retort door is opened, after after the contraction of cyperue esculentus foods packed in carton containers film cooling, the foods packed in carton containers of sterilization is put into circulating water and is cooled to 45 DEG C
Hereinafter, pull that produce can be with the cyperue esculentus retort pouch of normal-temperature fresh-keeping out.
After measured, the cyperue esculentus retort pouch of gained normal-temperature fresh-keeping total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《GB 7098-2015》Requirement.
Embodiment 2：
A kind of preparation method of the preparation method of cyperue esculentus foods packed in carton containers, its step is：
(1) crisp immersion is increased：The cyperue esculentus 6.5kg after decortication is taken, the water of 6 times of its quality is added, water quality 0.08% is added
Calcium chloride 31.2g, the citric acid 58.5g of water quality 0.15% and water quality 0.15% sodium sulfite 58.5g, stirring make chlorination
Calcium, citric acid and sodium sulfite stop stirring after being completely dissolved and being uniformly dispersed, and soak 24 hours, decortication cyperue esculentus is fully inhaled
Water expands；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 3 times, drain hardening immersion after decortication oil
Sha's beans 11.7kg is standby.The mixing speed for controlling this step is 130rpm.
(2) sugar for seasoning system：The fructose syrup solution 30kg that mass percentage concentration is 55% is prepared with water, liquid glucose temperature is added
Heat is to 70 DEG C, in the case of stirring, the decortication cyperue esculentus added into liquid glucose after hardening immersion, continues stirring insulation 1.5 small
When, carrying out sugar system makes sugar fully penetrate into cyperue esculentus；In the case of stirring quality hundred is added into the mixed material of sugar system
The malic acid solution for dividing concentration to be 30%, the mass fraction for making food acids in the mixed material of sugar system is 0.3%, and continuation, which is stirred, to be protected
Temperature 0.5 hour, makes food acids penetrate into the cyperue esculentus after sugar system；Pick up, drain sugared seasoning processed cyperue esculentus 12.3kg it is standby
With.The mixing speed for controlling this step is 130rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.95MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：By step (3) gained cyperue esculentus foods packed in carton containers semi-finished product it is quick-frozen into cyperue esculentus with method of freezing
Heart temperature is freezing at a temperature of less than -18 DEG C, Bing ≤- 18 DEG C, produces the cyperue esculentus retort pouch of freeze preservation.
After measured, the cyperue esculentus retort pouch of gained freeze preservation total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《SB/T 10379-2012》Requirement.
Embodiment 3：
(1) crisp immersion is increased：The cyperue esculentus 17.8kg after decortication is taken, the water of 5 times of its quality is added, water quality 0.1% is added
Calcium chloride 89g, the citric acid 44.5g of water quality 0.05% and water quality 0.15% sodium hydrogensulfite 133.5g, stirring make chlorine
Change and stop stirring after calcium, citric acid and sodium hydrogensulfite are completely dissolved and be uniformly dispersed, regulation mixed material temperature is to 35 DEG C, leaching
Bubble 15 hours, makes the abundant water swelling of decortication cyperue esculentus；Pull the decortication cyperue esculentus of abundant water swelling out, 2 are cleaned with circulating water
It is secondary, drain hardening immersion after decortication cyperue esculentus 32kg it is standby.The mixing speed for controlling this step is 140rpm.
(2) sugar for seasoning system：With water prepare mass percentage concentration be 50% by xylitol and D-sorbite be 1 in mass ratio:
The complex sugar solution 100kg of 1 composition, 75 DEG C are heated to by liquid glucose temperature, in the case of stirring, and hardening leaching is added into liquid glucose
Decortication cyperue esculentus after bubble, continues to stir insulation 0.5 hour, and carrying out sugar system makes sugar fully penetrate into cyperue esculentus；In stirring
In the case of to sugar system mixed material in add mass percentage concentration be 10% tartaric acid solution, make sugar make mixed material in
The mass fraction of food acids is 0.15%, continues to stir insulation 0.3 hour, food acids is penetrated into the cyperue esculentus after sugar system；
Pick up, drain sugared seasoning processed cyperue esculentus 33.8kg it is standby.The mixing speed for controlling this step is 140rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads as early as possible
In retort pouch, and the vacuum seal under conditions of vacuum is 0.95MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note
Reject damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：Cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are arranged in into foods packed in carton containers to kill
On volva disk, then tray rack is put into foods packed in carton containers sterilization machine, closed sterilization door；Steam valve is opened, pot temperature will be quickly sterilized
Degree is heated to 98 DEG C and keeps this temperature 0.3 hour, and cyperue esculentus foods packed in carton containers semi-finished product are sterilized；Steam off valve, beats
Retort door is opened, after after the contraction of cyperue esculentus foods packed in carton containers film cooling, the foods packed in carton containers of sterilization is put into circulating water and is cooled to 45 DEG C
Hereinafter, pull that produce can be with the cyperue esculentus retort pouch of normal-temperature fresh-keeping out.
After measured, the cyperue esculentus retort pouch of gained normal-temperature fresh-keeping total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《GB 7098-2015》Requirement.
Embodiment 4：
A kind of preparation method of the preparation method of cyperue esculentus foods packed in carton containers, its step is：
(1) crisp immersion is increased：The cyperue esculentus 30kg after decortication is taken, the water of 5.5 times of its quality is added, water quality 0.15% is added
Calcium chloride 247.5g, the fumaric acid 330g of water quality 0.2% and water quality 0.08% sodium sulfite 132g, stirring make chlorination
Calcium, fumaric acid and sodium sulfite stop stirring after being completely dissolved and being uniformly dispersed, and soak 30 hours, decortication cyperue esculentus is fully inhaled
Water expands；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 3 times, drain hardening immersion after decortication oil
Sha's beans 54kg is standby.The mixing speed for controlling this step is 135rpm.
(2) sugar for seasoning system：The red sand sugar juice 135kg that mass percentage concentration is 55% is prepared with water, liquid glucose temperature is heated
To 75 DEG C, in the case of stirring, the decortication cyperue esculentus added into liquid glucose after hardening immersion continues to stir insulation 0.5 hour,
Carrying out sugar system makes sugar fully penetrate into cyperue esculentus；Into the mixed material of sugar system, addition quality percentage is dense in the case of stirring
The fumaric acid solution for 10% is spent, the mass fraction for making food acids in the mixed material of sugar system is 0.15%, continue to stir insulation
0.3 hour, food acids are made to penetrate into the cyperue esculentus after sugar system；Pick up, drain sugared seasoning processed cyperue esculentus 55.2kg it is standby.
The mixing speed for controlling this step is 135rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.93MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：By step (3) gained cyperue esculentus foods packed in carton containers semi-finished product it is quick-frozen into cyperue esculentus with method of freezing
Heart temperature is freezing at a temperature of less than -18 DEG C, Bing ≤- 18 DEG C, produces the cyperue esculentus retort pouch of freeze preservation.
After measured, the cyperue esculentus retort pouch of gained freeze preservation total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《SB/T 10379-2012》Requirement.
Embodiment 5：
(1) crisp immersion is increased：The cyperue esculentus 69kg after decortication is taken, the water of 6.5 times of its quality is added, water quality 0.07% is added
Calcium chloride 314g, the citric acid 672.8g of water quality 0.15% and water quality 0.1% pyrosulfurous acid hydrogen sodium 449g, stirring makes
Calcium chloride, citric acid and sodium hydrogensulfite stop stirring after being completely dissolved and being uniformly dispersed, and adjust mixed material temperature to 40 DEG C,
Immersion 10 hours, makes the abundant water swelling of decortication cyperue esculentus；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water
2 times, drain hardening immersion after decortication cyperue esculentus 124.5kg it is standby.The mixing speed for controlling this step is 140rpm.
(2) flavour enhancing sugar is made：With water prepare mass percentage concentration be 50% by white granulated sugar and D-sorbite be 1 in mass ratio:
The complex sugar solution 250kg of 1 composition, 75 DEG C are heated to by liquid glucose temperature, in the case of stirring, and hardening leaching is added into liquid glucose
Decortication cyperue esculentus after bubble, continues to stir insulation 0.5 hour, and carrying out sugar system makes sugar fully penetrate into cyperue esculentus；In stirring
In the case of to sugar system mixed material in add mass percentage concentration be 20% citric acid solution, make sugar make mixed material in
The mass fraction of food acids is 0.25%, continues to stir insulation 0.3 hour, food acids is penetrated into the cyperue esculentus after sugar system；
Pick up, drain sugared seasoning processed cyperue esculentus 128.1kg it is standby.The mixing speed for controlling this step is 140rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.98MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：Cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are arranged in into foods packed in carton containers to kill
On volva disk, then tray rack is put into foods packed in carton containers sterilization machine, closed sterilization door；Steam valve is opened, pot temperature will be quickly sterilized
Degree is heated to 90 DEG C and keeps this temperature 0.7 hour, and cyperue esculentus foods packed in carton containers semi-finished product are sterilized；Steam off valve, beats
Retort door is opened, after after the contraction of cyperue esculentus foods packed in carton containers film cooling, the foods packed in carton containers of sterilization is put into circulating water and is cooled to 45 DEG C
Hereinafter, pull that produce can be with the cyperue esculentus retort pouch of normal-temperature fresh-keeping out.
After measured, the cyperue esculentus retort pouch of gained normal-temperature fresh-keeping total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《GB 7098-2015》Requirement.
Embodiment 6：
A kind of preparation method of the preparation method of cyperue esculentus foods packed in carton containers, its step is：
(1) crisp immersion is increased：The cyperue esculentus 175kg after decortication is taken, the water of 5.5 times of its quality is added, water quality 0.07% is added
Calcium chloride 674g, the citric acid 1925g of water quality 0.2% and water quality 0.10% sodium sulfite 963g, stirring make chlorination
Calcium, citric acid and sodium sulfite stop stirring after being completely dissolved and being uniformly dispersed, and soak 30 hours, decortication cyperue esculentus is fully inhaled
Water expands；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 3 times, drain hardening immersion after decortication oil
Sha's beans 316.9kg is standby.The mixing speed for controlling this step is 140rpm.
(2) flavour enhancing sugar is made：With water prepare mass percentage concentration be 55% by white granulated sugar and xylitol be 1 in mass ratio:1
The complex sugar solution 1000kg of composition, 60 DEG C are heated to by liquid glucose temperature, in the case of stirring, and hardening leaching is added into liquid glucose
Decortication cyperue esculentus after bubble, continues to stir insulation 2.5 hours, and carrying out sugar system makes sugar fully penetrate into cyperue esculentus；In stirring
In the case of to sugar system mixed material in add mass percentage concentration be 30% malic acid solution, make sugar make mixed material in
The mass fraction of food acids is 0.25%, continues to stir insulation 1 hour, food acids is penetrated into the cyperue esculentus after sugar system；Drag for
Rise, drain sugared seasoning processed cyperue esculentus 321.6kg it is standby.The mixing speed for controlling this step is 140rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.96MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：By step (3) gained cyperue esculentus foods packed in carton containers semi-finished product it is quick-frozen into cyperue esculentus with method of freezing
Heart temperature is freezing at a temperature of less than -18 DEG C, Bing ≤- 18 DEG C, produces the cyperue esculentus retort pouch of freeze preservation.
After measured, the cyperue esculentus retort pouch of gained freeze preservation total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《SB/T 10379-2012》Requirement.
Embodiment 7：
(1) crisp immersion is increased：The cyperue esculentus 2.5kg after decortication is taken, the water of 7 times of its quality is added, water quality 0.2% is added
Calcium acetate 35g, the fumaric acid 26.3g of water quality 0.15% and water quality 0.05% pyrosulfurous acid hydrogen sodium 9g, stirring make chlorination
Calcium, fumaric acid and sodium hydrogensulfite stop stirring after being completely dissolved and being uniformly dispersed, regulation mixed material temperature is to 30 DEG C, immersion
15 hours, make the abundant water swelling of decortication cyperue esculentus；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 2 times,
Drain hardening immersion after decortication cyperue esculentus 4.6kg it is standby.The mixing speed for controlling this step is 140rpm.
(2) sugar for seasoning system：With water prepare mass percentage concentration be 50% by white granulated sugar and trehalose be 1 in mass ratio:1
The complex sugar solution 15kg of composition, 70 DEG C are heated to by liquid glucose temperature, in the case of stirring, and hardening immersion is added into liquid glucose
Decortication cyperue esculentus afterwards, continues to stir insulation 1 hour, and carrying out sugar system makes sugar fully penetrate into cyperue esculentus；In the situation of stirring
The citric acid solution that mass percentage concentration is 20% is added in the lower mixed material to sugar system, makes to eat in the sugared mixed material made
The mass fraction of acid is 0.25%, continues to stir insulation 0.5 hour, food acids is penetrated into the cyperue esculentus after sugar system；Pick up,
Drain sugared seasoning processed cyperue esculentus 5.1kg it is standby.The mixing speed for controlling this step is 140rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.94MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：Cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are arranged in into foods packed in carton containers to kill
On volva disk, then tray rack is put into foods packed in carton containers sterilization machine, closed sterilization door；Steam valve is opened, pot temperature will be quickly sterilized
Degree is heated to 95 DEG C and keeps this temperature 0.4 hour, and cyperue esculentus foods packed in carton containers semi-finished product are sterilized；Steam off valve, beats
Retort door is opened, after after the contraction of cyperue esculentus foods packed in carton containers film cooling, the foods packed in carton containers of sterilization is put into circulating water and is cooled to 45 DEG C
Hereinafter, pull that produce can be with the cyperue esculentus retort pouch of normal-temperature fresh-keeping out.
After measured, the cyperue esculentus retort pouch of gained normal-temperature fresh-keeping total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《GB 7098-2015》Requirement.
Embodiment 8：
A kind of preparation method of the preparation method of cyperue esculentus foods packed in carton containers, its step is：
(1) crisp immersion is increased：The cyperue esculentus 45kg after decortication is taken, the water of 6.5 times of its quality is added, water quality 0.3% is added
Calcium lactate 878g, the citric acid 439g of water quality 0.15% and water quality 0.10% sodium hydrogensulfite 293g, stirring make lactic acid
Calcium, citric acid and sodium hydrogensulfite stop stirring after being completely dissolved and being uniformly dispersed, and soak 28 hours, make decortication cyperue esculentus abundant
Water swelling；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 3 times, drain hardening immersion after decortication
Cyperue esculentus 82kg is standby.The mixing speed for controlling this step is 140rpm.
(2) sugar for seasoning system：With water prepare mass percentage concentration be 55% by trehalose and xylitol be 1 in mass ratio:1
The complex sugar solution 300kg of composition, 65 DEG C are heated to by liquid glucose temperature, in the case of stirring, and hardening leaching is added into liquid glucose
Decortication cyperue esculentus after bubble, continues to stir insulation 2 hours, and carrying out sugar system makes sugar fully penetrate into cyperue esculentus；In the feelings of stirring
The citric acid solution that mass percentage concentration is 30% is added under condition into the mixed material of sugar system, makes to eat in the sugared mixed material made
It is 0.2% with the mass fraction of acid, continues to stir insulation 0.3 hour, food acids is penetrated into the cyperue esculentus after sugar system；Drag for
Rise, drain sugared seasoning processed cyperue esculentus 83.9kg it is standby.The mixing speed for controlling this step is 140rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.90MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：By step (3) gained cyperue esculentus foods packed in carton containers semi-finished product it is quick-frozen into cyperue esculentus with method of freezing
Heart temperature is freezing at a temperature of less than -18 DEG C, Bing ≤- 18 DEG C, produces the cyperue esculentus retort pouch of freeze preservation.
After measured, the cyperue esculentus retort pouch of gained freeze preservation total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《SB/T 10379-2012》Requirement.
Embodiment 9：
(1) crisp immersion is increased：The cyperue esculentus 139kg after decortication is taken, the water of 7.5 times of its quality is added, water quality 0.08% is added
Calcium chloride 834g, the citric acid 1564g of water quality 0.15% and water quality 0.05% pyrosulfurous acid hydrogen sodium 782g, stirring makes
Calcium chloride, citric acid and pyrosulfurous acid hydrogen sodium stop stirring, regulation mixed material temperature to 33 after being completely dissolved and being uniformly dispersed
DEG C, soak 14 hours, make the abundant water swelling of decortication cyperue esculentus；Pull the decortication cyperue esculentus of abundant water swelling out, use circulating water
Cleaning 2 times, drain hardening immersion after decortication cyperue esculentus 251.6kg it is standby.The mixing speed for controlling this step is 140rpm.
(2) sugar for seasoning system：The white sand sugar juice 850kg that mass percentage concentration is 55% is prepared with water, liquid glucose temperature is heated
To 65 DEG C, in the case of stirring, the decortication cyperue esculentus added into liquid glucose after hardening immersion continues to stir insulation 1.5 hours,
Carrying out sugar system makes sugar fully penetrate into cyperue esculentus；Into the mixed material of sugar system, addition quality percentage is dense in the case of stirring
The citric acid solution for 20% is spent, the mass fraction for making food acids in the mixed material of sugar system is 0.15%, continue to stir insulation
0.7 hour, food acids are made to penetrate into the cyperue esculentus after sugar system；Pick up, drain sugared seasoning processed cyperue esculentus 256.8kg it is standby
With.The mixing speed for controlling this step is 140rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.94MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：Cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are arranged in into foods packed in carton containers to kill
On volva disk, then tray rack is put into foods packed in carton containers sterilization machine, closed sterilization door；Steam valve is opened, pot temperature will be quickly sterilized
Degree is heated to 100 DEG C and keeps this temperature 0.3 hour, and cyperue esculentus foods packed in carton containers semi-finished product are sterilized；Steam off valve, beats
Retort door is opened, after after the contraction of cyperue esculentus foods packed in carton containers film cooling, the foods packed in carton containers of sterilization is put into circulating water and is cooled to 45 DEG C
Hereinafter, pull that produce can be with the cyperue esculentus retort pouch of normal-temperature fresh-keeping out.
After measured, the cyperue esculentus retort pouch of gained normal-temperature fresh-keeping total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《GB 7098-2015》Requirement.
Embodiment 10：
A kind of preparation method of the preparation method of cyperue esculentus foods packed in carton containers, its step is：
(1) crisp immersion is increased：The cyperue esculentus 9.5kg after decortication is taken, the water of 7.5 times of its quality is added, water quality 0.05% is added
Calcium chloride 36g, the citric acid 107g of water quality 0.15% and water quality 0.05% sodium pyrosulfite 36g, stirring make chlorination
Calcium, citric acid and sodium pyrosulfite stop stirring after being completely dissolved and being uniformly dispersed, and soak 32 hours, make decortication cyperue esculentus abundant
Water swelling；Pull the decortication cyperue esculentus of abundant water swelling out, cleaned with circulating water 3 times, drain hardening immersion after decortication
Cyperue esculentus 17.9kg is standby.The mixing speed for controlling this step is 140rpm.
(2) sugar for seasoning system：The white sand sugar juice 60kg that mass percentage concentration is 55% is prepared with water, liquid glucose temperature is heated
To 55 DEG C, in the case of stirring, the decortication cyperue esculentus added into liquid glucose after hardening immersion continues to stir insulation 2.5 hours,
Carrying out sugar system makes sugar fully penetrate into cyperue esculentus；Into the mixed material of sugar system, addition quality percentage is dense in the case of stirring
The citric acid solution for 30% is spent, the mass fraction for making food acids in the mixed material of sugar system is 0.15%, continue to stir insulation
1.5 hours, food acids are made to penetrate into the cyperue esculentus after sugar system；Pick up, drain sugared seasoning processed cyperue esculentus 19.4kg it is standby.
The mixing speed for controlling this step is 140rpm.
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, quantitatively loads boiling
In bag, and the vacuum seal under conditions of vacuum is 0.9MPa, obtain cyperue esculentus foods packed in carton containers semi-finished product.During pack, note rejecting
Damaged beans, it is ensured that in same bag, the size of beans, form, color and luster are basically identical.
(4) sterilization or cold storage：By step (3) gained cyperue esculentus foods packed in carton containers semi-finished product it is quick-frozen into cyperue esculentus with method of freezing
Heart temperature is freezing at a temperature of less than -18 DEG C, Bing ≤- 18 DEG C, produces the cyperue esculentus retort pouch of freeze preservation.
After measured, the cyperue esculentus retort pouch of gained freeze preservation total Soluble Sugar (with glucose meter) Han Liang≤
7%；Acidity is (with citrometer)≤0.08%；(with glucose meter) Han Liang≤10%, gelatinization degree is 100% to starch；Crude fibre
(with glucose meter) Han Liang≤10%；Gross protein (Han Liang≤5% of the) in terms of N × 6.25；Zong Zhi fat Han Liang≤10%；Ash content contains
Liang≤4% and Shui points of Han Liang≤55%；Product reaches commercial sterilization requirement；Shelf-life at room temperature is 1 year；Hygienic and micro- life
Thing index meets relevant national standard《SB/T 10379-2012》Requirement.
Specific each embodiment described in this specification is only to spirit explanation for example of the invention.Belonging to of the invention
Those skilled in the art can make various modifications or supplement or using similar to described specific embodiment
Mode is substituted, but without departing from the spiritual of the present invention or surmounts scope defined in appended claims.
Claims (5)
1. a kind of preparation method of cyperue esculentus foods packed in carton containers, its step is as follows：
(1) crisp immersion is increased：The cyperue esculentus after decortication is taken, the water of 3~30 times of its quality is added, water quality fraction 0.05~3% is added
Curing agent, 0.05~5% food acids and 0.01~1% immersion accelerator, stirring make curing agent, food acids and immersion promote
Agent stops stirring after dissolving and being uniformly dispersed, regulation mixed material temperature is soaked 5~25 hours to 0~60 DEG C, makes the oily Sha of decortication
Beans water swelling；Pull the decortication cyperue esculentus of water swelling out, cleaned with circulating water 1~3 time, drain hardening immersion after decortication
Cyperue esculentus is standby, and mixing speed is 10~250rpm；
(2) sugar for seasoning system：The liquid glucose that mass percentage concentration is 20~75% is prepared with water, liquid glucose temperature is heated to 50~100 DEG C,
In the case of stirring, then by liquid glucose：The mass ratio of decortication cyperue esculentus after hardening immersion is 6~1:1 ratio, into liquid glucose
The decortication cyperue esculentus added after hardening immersion, continues to stir insulation 0.5~10 hour, and carrying out sugar system makes sugar penetrate into cyperue esculentus
In；Edible acid solution is added into the mixed material of sugar system in the case of stirring, makes food acids in the sugared mixed material made
Mass fraction is 0.05~5%, continues to stir insulation 0.3~3 hour, food acids is penetrated into the cyperue esculentus after sugar system；Drag for
Rise, drain sugared seasoning processed cyperue esculentus it is standby, mixing speed be 10~250rpm；
(3) pack and vacuum seal are drained：By step, (2) gained drains the cyperue esculentus of rear sugar seasoning processed, is quantitatively fitted into retort pouch,
And vacuum seal, obtain cyperue esculentus foods packed in carton containers semi-finished product；
(4) sterilization or cold storage：Cyperue esculentus foods packed in carton containers semi-finished product after step (3) gained vacuum seal are arranged in foods packed in carton containers sterilization support
On disk, then tray rack is put into foods packed in carton containers sterilization machine, closed sterilization door；Steam valve is opened, quickly adds sterilization pot temperature
Heat is to specific sterilization temperature and keeps specific sterilization temperature 0.1~2 hour, and cyperue esculentus foods packed in carton containers semi-finished product are sterilized；Close
Steam valve is closed, retort door is opened, after after the contraction of cyperue esculentus foods packed in carton containers film cooling, the foods packed in carton containers of sterilization is put into circulating water
In be cooled to less than 45 DEG C, pull out normal-temperature fresh-keeping cyperue esculentus retort pouch；By step (3) gained cyperue esculentus foods packed in carton containers
Semi-finished product method of freezing it is quick-frozen to cyperue esculentus central temperature be less than -18 DEG C, freezing at a temperature of Bing ≤- 18 DEG C,
Obtain the cyperue esculentus retort pouch of freeze preservation.
2. a kind of preparation method of cyperue esculentus foods packed in carton containers according to claim 1, it is characterised in that：Described step (1) in
Cyperue esculentus, refer to the dry tuber of plant cyperue esculentus, its kind include two big types, 4 small types, big grain type kind：Bag
Include common big grain type and especially big grain type, granule type kind：Including granule type and middle grain type；Described curing agent for analyze it is pure or
Calcium chloride, calcium dihydrogen phosphate, calcium monohydrogen phosphate, calcium acetate, calcium lactate, calcium gluconae or any two kinds of curing agents of food grade are pressed
The mixture of arbitrary proportion；Described food acids for analyze pure or food grade citric acid, ascorbic acid, fumaric acid, malic acid,
Tartaric acid, lactic acid, acetic acid, the mixture of phosphoric acid or two kinds of food acids arbitrary proportions；Described immersion accelerator for analyze it is pure or
Sodium sulfite, sodium hydrogensulfite, sodium pyrosulfite, potassium sulfite, potassium bisulfite, potassium metabisulfite or the two kinds of leachings of food grade
Steep the mixture of accelerator arbitrary proportion.
3. a kind of preparation method of cyperue esculentus foods packed in carton containers according to claim 1, it is characterised in that：Described step (2) in
Sugar be the brown sugar of food grade, soft white sugar, white granulated sugar, rock sugar, glucose, fructose syrup, maltose, xylitol, D-sorbite,
The mixture of mannitol and trehalose or two or three of sugared arbitrary proportion；Described food acids are pure or food grade to analyze
Citric acid, ascorbic acid, fumaric acid, malic acid, tartaric acid, lactic acid, acetic acid, the mixing of phosphoric acid or two kinds of food acids arbitrary proportions
Thing, the mass percentage concentration for eating acid solution is 5~50%.
4. a kind of preparation method of cyperue esculentus foods packed in carton containers according to claim 1, it is characterised in that：Described step (3) in
Vacuum seal, refers to Zhen Kong Du≤0.65MPa of vacuum chamber during sealing.
5. a kind of preparation method of full powder of instant type cyperue esculentus according to claim 1, it is characterised in that：Described step
(4) the specific sterilization temperature in is 65~100 DEG C of temperature；It is described it is quick-frozen be cyperue esculentus central temperature is reduced in 2 hours-
18 DEG C of any method of freezing.
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| CN106819991A (en) * | 2016-12-30 | 2017-06-13 | 佛山科学技术学院 | One vertical foods packed in carton containers of planting sand Pueraria lobota and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1210679A (en) * | 1997-09-11 | 1999-03-17 | 冯国胜 | Sweet and sour crisp ginger can and its preparing method |
| CN101427770A (en) * | 2008-09-26 | 2009-05-13 | 昆明理工大学 | Retort pouch of fresh birchleaf pear flower and preparing process thereof |
| CN102960637A (en) * | 2012-11-28 | 2013-03-13 | 中国农业科学院农产品加工研究所 | Sweet-sour sugared edible bean and producing method thereof |
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