CN108094511A - 新鲜蔬菜的加工方法 - Google Patents
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- 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
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- 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
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Abstract
本发明公开了一种新鲜蔬菜的加工方法,包括如下步骤:将蔬菜鲜切割、消毒、调节pH、静置、注入保鲜溶液真空包装及杀菌,其中,调节pH为4.0‑4.2,所述静置是将蔬菜置于水中,水温低于常温。本发明用新鲜蔬菜原料代替传统的盐渍原料,舍去了盐渍和蒸煮工序,最大限度的保留了蔬菜营养成分;通过复合添加剂,调节产品的酸度,使产品的气味、滋味、脆度等更接近植物原有的自然特征;通过化学杀菌和物理杀菌及注入保鲜溶液等多重方式,提高了蔬菜的保鲜防腐效果,保鲜时间长达6‑8个月,延长了货架期;本发明能加快生产周期,产品出成率高,生产成本低,能实现清洁生产,减少废盐水排放,年减少污水至少3000吨。
Description
技术领域
本发明涉及一种新鲜蔬菜的加工方法,属于食品加工技术领域。
背景技术
传统水煮蔬菜加工工艺中,蔬菜原料是经过盐渍后的半成品,生产工序是:盐渍-脱盐-蒸煮(漂白)-冷却,该工艺的缺陷是终产品口感差,酸度较高,因为蔬菜盐渍后组织变软、营养素流失,再经过脱盐-蒸煮-冷却,蔬菜组织受热熟化,产品脆度明显不够,同时蒸煮过程也是漂白过程,再经过流水冷却,蔬菜的芳香物质散发较多。
还有一种真空冷冻干燥处理方法,简称FD冷冻干燥,是将真空技术和冷冻技术相结合加工生产高端脱水食品,例如蔬菜水果等,由于食品经过冻干处理,口感很好,但成本也很高。
发明内容
发明目的:本发明旨在提供一种终产品风味口感俱佳、保鲜期长、工序简便且成本低廉的新鲜蔬菜的加工方法。
技术方案:本发明提出的新鲜蔬菜的加工方法,包括如下步骤:将蔬菜鲜切割、消毒、调节pH、静置、注入保鲜溶液真空包装及杀菌,其中,调节pH为4.0-4.2,所述静置是将蔬菜置于水中,水温低于常温。
其中,鲜切割是将新鲜蔬菜进行清洗、去皮、切片等工序处理,可使用切片机、切丁机等。
消毒是将鲜切割后的蔬菜浸泡于次氯酸钠溶液中,以此减少蔬菜中细菌繁殖,其中,次氯酸钠溶液的浓度为150-300mg/kg,浸泡时间为30-50min。在浸泡杀菌后可以进行流水脱氯,例如将产品置于水槽中采用流水溢出,去除蔬菜中残留的氯,然后再调节pH。
酸度调节是本发明的关键,发明人综合考察消费者的年龄和地区习惯,确定pH为4.0-4.2,更接近新鲜蔬菜原有的气味和口感,同时具有一定的防腐效果,进一步地,当pH调节为4.1-4.2,效果更优,当pH调节为4.2时,效果最佳,具体可以使用柠檬酸调节酸度。
调节酸度之后将蔬菜置于水中静置,最好是将蔬菜完全浸泡在水中,防止蔬菜直接暴露在空气中,例如可以将蔬菜浸没于水下3-5cm,浸水水温低于常温(25℃),如此可以抑制细菌繁殖。经过研究发现,当水温低于常温但大于等于零度时,抑制细菌繁殖效果更好;当水温在8-10℃之间时,效果最佳。具体操作过程中,可以在水中放入冰块,即使用冰水保存,保存时间取决于车间产量大小和生产快慢,一般在40-60min左右。
保鲜溶液包括如下重量百分比的组分:柠檬酸0.1-0.3%、维生素C 0.01-0.1%、六偏磷酸钾0.01-0.1%、食盐0.5-2%,余量为水,通过添加酸度调节剂、抗氧化剂和营养强化剂,达到了保鲜防腐的效果。
真空包装使用高阻隔的PB袋包装,对延长货架期有作用。
入库前将真空包装后的产品进行物理杀菌,例如巴氏杀菌,例如在杀菌锅中水温达到40-50℃后,把产品放在杀菌锅中加热,当水温升到80-90℃时,恒温30-40min,进一步保证终产品的硬度和安全性。
杀菌后产品经过冷却、风干、装箱后入库,其中,入库温度为0-10℃,可防止终产品因气温高腐败胀气。
有益效果:与现有技术相比,本发明具有如下优点:(1)用新鲜蔬菜原料代替传统的盐渍原料,舍去了盐渍和蒸煮工序,最大限度的保留了蔬菜营养成分;(2)通过复合添加剂,调节产品的酸度,使产品的气味、滋味、脆度等更接近植物原有的自然特征;(3)通过化学杀菌和物理杀菌及注入保鲜溶液等多重方式,提高了蔬菜的保鲜防腐效果,保鲜时间长达6-8个月,延长了货架期;(4)该方法能加快生产周期,每天增加产量5-6吨;(5)该方法得到的产品出成率高,生产成本低,每吨蔬菜制品节约成本1800-2000元;(6)本发明能实现清洁生产,减少废盐水排放,年减少污水至少3000吨;(7)本方法广泛适用于牛蒡、胡萝卜、莲藕等根茎类蔬菜。
具体实施方式
下面对本发明的技术方案作进一步说明。
实施例1
将新鲜莲藕进行必要的前处理(例如清洗、去皮、切片等);接着浸泡在装有次氯酸钠溶液水槽中进行消毒,其中,次氯酸钠溶液的浓度为150mg/kg,浸泡时间为30min;然后采用流水溢出的方式去除蔬菜中残留的氯;之后用柠檬酸调节水槽中水溶液的酸度,pH为4.2;接下来将莲藕浸没在水里,水中加入冰块,水温为10℃,静置40min后;取出莲藕装入PB袋,注入保鲜溶液,其中,保鲜溶液中包含的组分有:柠檬酸0.15%、维生素C 0.05%、六偏磷酸钾0.05%、食盐1%,余量为水,然后将PB袋抽真空;之后将装有莲藕的PB袋进行巴氏杀菌,杀菌锅中加热水温达到46℃后,把产品放在杀菌锅中加热,当水温升到85℃时,恒温30min;杀菌后冷却,通过风干机后在装纸箱入库,入库温度为0℃,整个过程4小时完成。
实施例2
将新鲜莲藕进行必要的前处理(例如清洗、去皮、切丁等);接着浸泡在装有次氯酸钠溶液水槽中进行消毒,其中,次氯酸钠溶液的浓度为300mg/kg,浸泡时间为50min;后采用流水溢出的方式去除蔬菜中残留的氯;之后用柠檬酸调节水槽中水溶液的酸度,pH为4.0;接下来将莲藕浸没在水里,水中加入冰块,水温为22℃,静置40min后;取出莲藕装入PB袋,注入保鲜溶液,其中,保鲜溶液中包含的组分有:柠檬酸0.1%、维生素C 0.01%、六偏磷酸钾0.01%、食盐0.5%,余量为水,然后将PB袋抽真空;之后将装有莲藕的PB袋进行巴氏杀菌,杀菌锅中加热水温达到40℃后,把产品放在杀菌锅中加热,当水温升到80℃时,恒温40min;杀菌后冷却,通过风干机后在装纸箱入库,入库温度为0-10℃,整个过程4小时完成。
实施例3
将新鲜莲藕进行必要的前处理(例如清洗、去皮、切丁等);接着浸泡在装有次氯酸钠溶液水槽中进行消毒,其中,次氯酸钠溶液的浓度为200mg/kg,浸泡时间为40min;然后采用流水溢出的方式去除蔬菜中残留的氯;之后用柠檬酸调节水槽中水溶液的酸度,pH为4.0;接下来将莲藕浸没在水里,水中加入冰块,水温为0℃,静置40min后;取出莲藕装入PB袋,注入保鲜溶液,其中,保鲜溶液中包含的组分有:柠檬酸0.3%、维生素C 0.1%、六偏磷酸钾0.1%、食盐2%,余量为水,然后将PB袋抽真空;之后将装有莲藕的PB袋进行巴氏杀菌,杀菌锅中加热水温达到40℃后,把产品放在杀菌锅中加热,当水温升到80℃时,恒温40min;杀菌后冷却,通过风干机后在装纸箱入库,入库温度为0-10℃,整个过程4小时完成。
将实施例1-3得到的产品分别进行进行感官、卫生和防腐试验,结果如表1所示。
试验方法及依据标准:
1、感官方面:随机抽取50个人,对加工后的产品进行色泽观察,漱口后口味品尝,并统计结果;
2、卫生方面:SB/T10439-2007《酱腌菜》、GB2714-2003《卫生标准》、GB2762-2005《污染物限量》,GB/T4789.3-2008《大肠菌群》、GB5009.34-2003《亚硫酸盐》;
3、防腐方面:(1)常温条件下留样6个月,6个月后看有无涨袋,打开包装进行色泽观察和口味品尝;(2)冷藏条件(8-10℃)下留样8个月,8个月后看有无涨袋,打开进行色泽观察和口味品尝。
表1实施例1-3检测结果
实施例4
相比较实施例1,用柠檬酸分别调节水槽中水溶液的pH为5.0、4.5、4.3、4.1、4.0、3.9及3.8,其它步骤相同,得到的终产品分别进行感官和防腐试验,试验方法及依据标准如上,结果如下表2所示。
表1实施例4检测结果
Claims (10)
1.一种新鲜蔬菜的加工方法,其特征在于包括如下步骤:将蔬菜鲜切割、消毒、调节pH、静置、注入保鲜溶液真空包装及杀菌,其中,调节pH为4.0-4.2,所述静置是将蔬菜置于水中,水温低于常温。
2.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:调节所述pH为4.1-4.2。
3.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:所述静置的水温低于常温但大于等于零度。
4.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:所述静置的水温为8-10℃。
5.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:所述消毒是将鲜切割后的蔬菜浸泡于次氯酸钠溶液中,其中,次氯酸钠溶液的浓度为150-300mg/kg,浸泡时间为30-50min。
6.根据权利要求5所述新鲜蔬菜的加工方法,其特征在于:所述蔬菜浸水杀菌后、调节pH前进行流水脱氯。
7.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:所述真空包装使用PB袋包装。
8.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:入库前的所述杀菌为巴氏杀菌。
9.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:所述入库温度为0-10℃。
10.根据权利要求1所述新鲜蔬菜的加工方法,其特征在于:所述保鲜溶液包括如下重量百分比的组分:柠檬酸0.1-0.3%、维生素C 0.01-0.1%、六偏磷酸钾0.01-0.1%、食盐0.5-2%,余量为水。
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