CN108464463A - 即食红枣及加工方法 - Google Patents
即食红枣及加工方法 Download PDFInfo
- Publication number
- CN108464463A CN108464463A CN201810174811.1A CN201810174811A CN108464463A CN 108464463 A CN108464463 A CN 108464463A CN 201810174811 A CN201810174811 A CN 201810174811A CN 108464463 A CN108464463 A CN 108464463A
- Authority
- CN
- China
- Prior art keywords
- jujube
- handled
- 10min
- rehydration
- carvacrol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 82
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002604 ultrasonography Methods 0.000 claims abstract description 10
- 230000005684 electric field Effects 0.000 claims abstract description 9
- 210000002615 epidermis Anatomy 0.000 claims abstract description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 230000008878 coupling Effects 0.000 claims abstract description 5
- 238000010168 coupling process Methods 0.000 claims abstract description 5
- 238000005859 coupling reaction Methods 0.000 claims abstract description 5
- 230000000855 fungicidal effect Effects 0.000 claims abstract description 5
- 239000000417 fungicide Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims abstract description 4
- 238000000889 atomisation Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000000694 effects Effects 0.000 claims description 20
- 235000007746 carvacrol Nutrition 0.000 claims description 12
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 claims description 12
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 claims description 12
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 9
- 238000003958 fumigation Methods 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 6
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 6
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- -1 sodium alkyl benzene Chemical class 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 102000007698 Alcohol dehydrogenase Human genes 0.000 claims description 4
- 108010021809 Alcohol dehydrogenase Proteins 0.000 claims description 4
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 4
- 239000004201 L-cysteine Substances 0.000 claims description 4
- 235000013878 L-cysteine Nutrition 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 240000009164 Petroselinum crispum Species 0.000 claims description 4
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 229940068041 phytic acid Drugs 0.000 claims description 4
- 235000002949 phytic acid Nutrition 0.000 claims description 4
- 239000000467 phytic acid Substances 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 239000004094 surface-active agent Substances 0.000 claims description 4
- 108010084185 Cellulases Proteins 0.000 claims description 3
- 102000005575 Cellulases Human genes 0.000 claims description 3
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims description 3
- 239000005770 Eugenol Substances 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims description 3
- 229940077388 benzenesulfonate Drugs 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229960002217 eugenol Drugs 0.000 claims description 3
- 230000029142 excretion Effects 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 3
- 238000011105 stabilization Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 claims description 2
- 239000003899 bactericide agent Substances 0.000 claims description 2
- XTEGARKTQYYJKE-UHFFFAOYSA-N chloric acid Chemical compound OCl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-N 0.000 claims description 2
- 229940005991 chloric acid Drugs 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 239000002932 luster Substances 0.000 claims description 2
- 235000020095 red wine Nutrition 0.000 claims description 2
- 239000006185 dispersion Substances 0.000 claims 1
- 210000002421 cell wall Anatomy 0.000 abstract description 6
- 229920002678 cellulose Polymers 0.000 abstract description 6
- 239000001913 cellulose Substances 0.000 abstract description 6
- 210000000805 cytoplasm Anatomy 0.000 abstract description 6
- 229920005610 lignin Polymers 0.000 abstract description 5
- 229920002488 Hemicellulose Polymers 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 239000011149 active material Substances 0.000 abstract description 3
- 230000015556 catabolic process Effects 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 3
- 108010059892 Cellulase Proteins 0.000 abstract description 2
- 229940106157 cellulase Drugs 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 description 20
- 239000000243 solution Substances 0.000 description 12
- 244000126002 Ziziphus vulgaris Species 0.000 description 11
- 210000000170 cell membrane Anatomy 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 6
- 230000002335 preservative effect Effects 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- ZKHQWZAMYRWXGA-KQYNXXCUSA-N Adenosine triphosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OP(O)(=O)OP(O)(O)=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 238000009792 diffusion process Methods 0.000 description 4
- 230000035699 permeability Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 3
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 2
- ZSLZBFCDCINBPY-ZSJPKINUSA-N acetyl-CoA Chemical compound O[C@@H]1[C@H](OP(O)(O)=O)[C@@H](COP(O)(=O)OP(O)(=O)OCC(C)(C)[C@@H](O)C(=O)NCCC(=O)NCCSC(=O)C)O[C@H]1N1C2=NC=NC(N)=C2N=C1 ZSLZBFCDCINBPY-ZSJPKINUSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 238000004520 electroporation Methods 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940100228 acetyl coenzyme a Drugs 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000006482 condensation reaction Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 230000000640 hydroxylating effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000027756 respiratory electron transport chain Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229910021655 trace metal ion Inorganic materials 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明涉及一种即食红枣加工方法，包括：⑴清洗灭菌消毒、⑵表皮超声酶解软化、⑶护色、⑷远红外线短时间歇烘烤、⑸脉冲电场复水、⑹二次高温耦合雾化复水、⑺喷涂杀菌剂、⑻充氮包装。本发明将纤维素酶、果胶酶、木质素酶等加入到大枣中，酶解作用促使植物细胞壁和细胞质中的纤维素、半纤维素、木质素等物质降解，减小活性物质在细胞壁、细胞质中的传质阻力。
Description
技术领域
本发明属于枣深加工技术领域，尤其是一种即食红枣及加工方法。
背景技术
灵武长枣树荫干枣为原料做的即食枣，阴干的枣一直生长在树上(含水量低于18％)，没有掉落，且经过长时间自然环境的酒化等，具有特殊的味道，现有技术，该类枣由于品相等原因一直得不到较好的处理。
其他现有的即食枣的不足之处如下：(1)原料枣表面附着的酵母菌因无氧呼吸、细胞内部的乙醇脱氢酶因催化作用而产生乙醇，导致酒化。(2)枣皮组织中木质素、纤维素、半纤维素以共价键形式结合，并将纤维素分子包埋其中，形成一种坚固的天然屏障，导致表皮干硬、咀嚼性差。(3)常规浸泡吸水方式消耗时间长，且水分在细胞组织结构中扩散不均匀、细胞间水分不均衡、细胞持水性差。
发明内容
本发明提的目的在克服现有技术的不足之处，提供一种枣味浓郁、水分充足、口感好的即食红枣及加工方法。
本发明实现目的的技术方案如下：
一种即食枣的加工方法，包括如下步骤
⑴清洗灭菌消毒
挑品质均一的灵武长枣干枣，清洗分级，经高压空气翻滚清洗，清洗水溶液为氯酸水溶液，含5％表面活性剂烷基苯磺酸钠，10mg/L臭氧，以净化干枣表面的杂菌、农药以及生长调节剂等生化残留物、昆虫分泌物清洗掉，然后用清水清洗10min-20min，备用；
⑵表皮超声酶解软化
将经步骤⑴处理的大枣在400W-450W、40-50℃进行超声10min-20min，停止超声，将0.10％-0.15％纤维素酶、0.10％-0.20％果胶酶、0.05％-0.10％木质素酶以1：1：1的比例配置成复合酶，在35-40℃、pH值4.5-5.0进行酶解2h-3h；
⑶护色
经步骤⑵处理的大枣中加入质量浓度为0.01％-0.05％的L-半胱氨酸、 0.05％-0.1％植酸和0.05％-0.1％柠檬酸的复合护色剂，进行护色8min-10min；
⑷远红外线短时间歇烘烤
将经步骤⑶处理的大枣进行远红外线短时间歇烘烤，功率1500W-2000W，微波烘烤时间5min-15min，间歇5min，间歇次数为4-5次，控制大枣水分含量为18％-20％；
⑸脉冲电场复水
在经步骤⑷处理的大枣中加入质量浓度为0.05％-0.1％的β-环状糊精和0.1％-0.2％的焦磷酸二氢二钠的溶液进行浸泡复水10min-13min，然后将成品置于80-100kV/m电场强度、60ms-80ms脉冲宽度、0.2Hz-10Hz脉冲频率的极低频高压脉冲下0.5h-1h；
⑹二次高温耦合雾化复水
将经步骤⑸处理的大枣置于熏蒸罐中，压力为0.15MPa-0.18MPa、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h，利用高温产生的雾化蒸汽及一定压力使大枣中水分均匀快速扩散，至大枣水分含量为25％-28％；
⑺喷涂杀菌剂
将取0.1％-0.2％的苯甲酸钠、0.1％-0.2％的山梨酸钾、0.005％-0.01％的香芹酚、0.02％-0.05％Nisin、0.001％-0.01％丁香酚中的一种或多种杀菌剂喷涂到枣表面，复配效果优于单一杀菌剂效果，混合均匀，均匀喷洒到经步骤⑹处理后的大枣表面，进行杀菌处理，然后采用高压空气吹干；
⑻充氮包装
将经步骤⑺处理的大枣进行充氮包装。
而且，所述步骤⑴预处理的方法为：
挑选无病虫害、无机械伤、大小均匀、色泽红润、果形一致的灵武长枣干红枣，将大枣用6份0.05％-0.1％柠檬酸、2份0.1％-0.2％过氧化氢浸泡20min-30min，杀灭部分枣表面附着的酵母菌及细胞内部的乙醇脱氢酶等微生物，然后用清水清洗10min-20min，完全去除过氧化氢。
而且，所述香芹酚溶液配置方法为：用乙醇溶解香芹酚，将二者一起加入到三角瓶中，以转速800r/min-1500r/min搅拌，加热至60-80℃完全溶解香芹酚，继续搅拌并使溶液逐渐冷却至35-45℃，缓慢降至室温，形成均匀分散的稳定香芹酚溶液。
本发明与现有技术相比的优点和积极效果如下：
本发明对大枣表面进行了抑制酒化处理：
1、次氯酸与臭氧等协同作用，一方面能够分解产生氧气，为枣果提供有氧环境，能产生大量的羟基自由基，它能参与电子转移、羟基化反应，发挥PPO 的电子传递作用，推动有氧呼吸的顺利进行。另一方面能够破坏微生物的外层保护结构、改变细胞渗透压、破坏体内外的平衡系统，渗入病原菌内部后能够破坏微生物体内的酶、蛋白质及DNA进而使微生物死亡表面活性剂能够增加清洗的速度，翻滚清洗能够更增加的清洗的效率和清洁度。
2、远红外线短时间歇烘烤技术，远红外线有较强的渗透力和辐射力，具有显著的温控效应和共振效应，它易被物体吸收并转化为物体的内能，被吸收后，可使水分子产生共振，使水分子活化，增强其分子间的结合力，使细胞处于最高振动能级，使细胞中的酶失活、杀灭细胞表面非耐热性微生物，有效防止酒化。由于共振效应，可将远红外热能传递到较深的部分，产生的温热由内向外散发，将物料内部的水分向外层转移，缩短了烘烤时间，有效防止酒化。
针对表皮干硬，本发明做了一下改进：将纤维素酶、果胶酶、木质素酶等加入到大枣中，酶解作用促使植物细胞壁和细胞质中的纤维素、半纤维素、木质素等物质降解，减小活性物质在细胞壁、细胞质中的传质阻力。
针对现有大枣含水率不足的问题，本发明做了水分扩散均匀的处理：
1、采用脉冲电场复水、高温耦合加压雾化方式熏蒸大枣，使大枣中水分扩散均匀，水分增多。在一定剂量的外加脉冲电场作用下，当细胞膜两侧所承受的跨膜电压超过其绝缘强度时，定位于质膜上的三磷酸腺苷(ATP)泵将受到影响，细胞膜会出现可逆电穿孔，从而使细胞通透性发生改变。加压雾化是利用压力泵给予液体一定压力使液体以很高速度从细小孔(孔径0.5mm-0.8mm)喷出，形成细丝，细丝和周围空气摩擦，撕裂成小液滴(雾滴直径10um-100um)。
2、β-环状糊精具有圆筒形的空心结构，外表面具有亲水性，内表面具有亲油性，糊精分子渗入到细胞中，其分子结构变化较缓慢，能阻止细胞组织大幅度收缩，保持原有的组织状态，在水溶液中可以同时与亲水性物质和疏水性物质结合，持水性较高，有利于维持枣的外形饱满、肉质厚实。
3、焦磷酸二氢二钠通过水合作用增加其与水的亲和力，使凝胶保水性提高，同时使蛋白质分子结合水分而提高保水性，能够改善食品组织内部的持水状态，保持良好的外观特性。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能依次限定本发明的保护范围。
本发明使用的原始枣是针对灵武长枣树荫干枣为原料做的即食枣，阴干的枣一直生长在树上(含水量低于18％)，没有掉落，且经过长时间自然环境的酒化等，具有特殊的味道，现有技术，该类枣由于品相等原因一直得不到较好的处理，本发明通过全新的技术手段，变废为宝，为企业创造了较高的收益。
一种即食红枣及加工方法，具体步骤如下：
1.1 预处理
挑品质均一的灵武长枣干枣，清洗分级，经高压空气增压后的翻滚清洗水清洗，清洗水溶液为微酸性次氯酸水溶液，含5％表面活性剂烷基苯磺酸钠，10mg/L 臭氧，以净化干枣表面的杂菌、农药以及生长调节剂等生化残留物、昆虫分泌物清洗掉，然后用清水清洗10min-20min，备用；次氯酸水溶液其有效氯含量一般为50mg/L-200mg/L，pH在4.0-6.5，同时杀灭部分枣表面附着的酵母菌及细胞内部的乙醇脱氢酶等微生物。
1.2 表皮超声酶解
将经1.1处理的大枣，在400W-450W、40-50℃进行超声10min-20min，停止超声，将0.10％-0.15％纤维素酶、0.10％-0.20％果胶酶、0.05％-0.10％木质素酶以体积比1：1：1的比例配置成复合酶1份，在40-50℃、pH值4.5-5.0进行酶解2h-3h。超声波空化效应及酶解作用使植物细胞壁和细胞质中的纤维素、半纤维素、木质素等物质降解，破坏空间结构，减小活性物质在细胞壁、细胞质中的传质阻力，进而使枣皮硬度降低，枣皮厚度0.2-0.5mm，处理后为原来的一半左右。
1.3 护色
于经1.2处理的大枣中加入质量浓度为0.01％-0.05％的L-半胱氨酸、 0.05％-0.1％植酸和0.05％-0.1％柠檬酸的复合护色剂1份，进行护色8min-10min。 L-半胱氨酸具有还原性基团巯基(-SH)的氨基酸，可以防止枣中维生素C、芦丁等还原性物质被氧化。植酸的六对氢原子使自由基的电子形成稳定结构，代替枣中维生素C、芦丁等还原性物质作为供氧分子，避免被氧化。柠檬酸中的羧基作用相同，可以与枣中微量金属离子结合，从而使金属离子被络合，防止褐变。
1.4 远红外线短时间歇烘烤
将经1.3处理的大枣进行远红外线短时间歇烘烤，功率1500W-2000W，烘烤时间5min-15min，间歇5min，间歇次数为4-5次，控制大枣水分含量为18％-20％。远红外线有较强的渗透力和辐射力，其温控效应能够显著灭酶和杀菌，其共振效应使水分子产生共振，快速蒸发(使用远红外线烤箱即可)。
1.5 脉冲电场复水
在经1.4处理的大枣中加入质量浓度为0.05％-0.1％的β-环状糊精和0.1％-0.2％的焦磷酸二氢二钠各2份，进行浸泡复水10min-13min，然后将成品置于80-100kV/m电场强度、60ms-80ms脉冲宽度、0.2Hz-10Hz脉冲频率的极低频高压脉冲下0.5h-1h。β-环状糊精在水溶液中可以同时与亲水性物质和疏水性物质结合，持水性较高，能阻止细胞组织大幅度收缩，保持原有的组织状态，有利于维持枣的外形饱满、肉质厚实。焦磷酸二氢二钠，通过水合作用增加与水的亲和力，使凝胶保水性提高，有利于维持大枣饱满外形。在一定剂量的外加脉冲电场作用下，当细胞膜两侧所承受的跨膜电压超过其绝缘强度时，定位于质膜上的三磷酸腺苷(ATP)泵将受到影响，细胞膜会出现可逆电穿孔，从而使细胞通透性发生改变，水分子扩散更快速。
1.6 二次高温耦合加压雾化方式熏蒸
将经1.5处理的大枣置于隔水熏蒸罐中，压力为0.15MPa-0.18MPa、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h，利用高温产生的雾化蒸汽及一定压力使大枣中水分均匀快速扩散，至大枣水分含量为25％-28％。
1.7 喷涂防腐剂
将取0.1％-0.2％的苯甲酸钠、2份0.1％-0.2％的山梨酸钾和1份0.005％-0.01％的香芹酚，0.02％-0.05％Nisin、0.001％-0.01％丁香酚复配，复配效果优于单一防腐剂效果，混合均匀，形成复合防腐剂1份，均匀喷洒到经1.6处理后的大枣表面，进行防腐处理，然后于自然状态下沥干表面水分。复配效果优于单一防腐剂效果，抑菌谱更广泛，该复配防腐剂对抑制革兰氏阴性菌、革兰氏阳性菌及芽孢杆菌的孢子有强烈的抑制作用，其有效作用成份通过细胞膜进入细胞内，使细胞膜中的蛋白质变性，改变霉菌、细菌等微生物细胞膜的通透性，阻碍细胞膜对氨基酸的吸收，抑制微生物细胞内呼吸酶系的活性，阻止乙酰辅酶A缩合反应。
注：香芹酚溶液配置：用乙醇溶解香芹酚，将二者一起加入到三角瓶中，以转速800r/min-1500r/min搅拌，加热至60-80℃完全溶解香芹酚，继续搅拌并使溶液逐渐冷却至35-45℃，缓慢降至室温，形成均匀分散的稳定香芹酚溶液。
⑻充氮包装
将经步骤⑺处理的大枣进行充氮包装。
与申请号201310672429.0《一种膨化夹心脆枣的制备方法》、申请号201410329950.9《一种风味红枣》的制备方法均不同，该即食灵武长枣未经膨化脱水、未经注糖，而是以灵武长枣干红枣为原料，是绿色健康营养的休闲制品。
该即食灵武长枣经过柠檬酸、过氧化氢浸泡及远红外线短时间歇烘烤技术，抑制了原料枣表面附着的酵母菌及内部的酶的呼吸活动，抑制了酒化现象的产生；采用超声酶解技术使纤维键断裂，破坏枣皮纤维素、半纤维素和木质素的空间结构，有效解决大枣表皮干硬、咀嚼性差的问题；采用脉冲电场复水、高温耦合加压雾化方式熏蒸大枣，使大枣中水分扩散均匀，提高了含水量，加入β-环状糊精、焦磷酸二氢二钠，增加了与水的亲和力，提高了持水性的问题。采用苯甲酸钠、山梨酸钾与香芹酚复合防腐剂，该复配防腐剂的有效作用成份通过细胞膜进入细胞内，使细胞膜中的蛋白质变性，改变霉菌、细菌等微生物细胞膜的通透性，抑制微生物细胞内呼吸酶系的活性，抑菌谱更广泛，效果优于单一防腐剂效果。
Claims (3)
1.一种即食枣的加工方法，其特征在于：包括如下步骤
⑴清洗灭菌消毒
挑品质均一的灵武长枣干枣，清洗分级，经高压空气翻滚清洗，清洗水溶液为氯酸水溶液，含5％表面活性剂烷基苯磺酸钠，10mg/L臭氧，以净化干枣表面的杂菌、农药以及生长调节剂等生化残留物、昆虫分泌物清洗掉，然后用清水清洗10min-20min，备用；
⑵表皮超声酶解软化
将经步骤⑴处理的大枣在400W-450W、40-50℃进行超声10min-20min，停止超声，将0.10％-0.15％纤维素酶、0.10％-0.20％果胶酶、0.05％-0.10％木质素酶以1：1：1的比例配置成复合酶，在35-40℃、pH值4.5-5.0进行酶解2h-3h；
⑶护色
经步骤⑵处理的大枣中加入质量浓度为0.01％-0.05％的L-半胱氨酸、0.05％-0.1％植酸和0.05％-0.1％柠檬酸的复合护色剂，进行护色8min-10min；
⑷远红外线短时间歇烘烤
将经步骤⑶处理的大枣进行远红外线短时间歇烘烤，功率1500W-2000W，微波烘烤时间5min-15min，间歇5min，间歇次数为4-5次，控制大枣水分含量为18％-20％；
⑸脉冲电场复水
在经步骤⑷处理的大枣中加入质量浓度为0.05％-0.1％的β-环状糊精和0.1％-0.2％的焦磷酸二氢二钠的溶液进行浸泡复水10min-13min，然后将成品置于80-100kV/m电场强度、60ms-80ms脉冲宽度、0.2Hz-10Hz脉冲频率的极低频高压脉冲下0.5h-1h；
⑹二次高温耦合雾化复水
将经步骤⑸处理的大枣置于熏蒸罐中，压力为0.15MPa-0.18MPa、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h，利用高温产生的雾化蒸汽及一定压力使大枣中水分均匀快速扩散，至大枣水分含量为25％-28％；
⑺喷涂杀菌剂
将取0.1％-0.2％的苯甲酸钠、0.1％-0.2％的山梨酸钾、0.005％-0.01％的香芹酚、0.02％-0.05％Nisin、0.001％-0.01％丁香酚中的一种或多种杀菌剂喷涂到枣表面，复配效果优于单一杀菌剂效果，混合均匀，均匀喷洒到经步骤⑹处理后的大枣表面，进行杀菌处理，然后采用高压空气吹干；
⑻充氮包装
将经步骤⑺处理的大枣进行充氮包装。
2.根据权利要求1所述的冰枣的加工方法，其特征在于：所述步骤⑴预处理的方法为：
挑选无病虫害、无机械伤、大小均匀、色泽红润、果形一致的灵武长枣干红枣，将大枣用6份0.05％-0.1％柠檬酸、2份0.1％-0.2％过氧化氢浸泡20min-30min，杀灭部分枣表面附着的酵母菌及细胞内部的乙醇脱氢酶等微生物，然后用清水清洗10min-20min，完全去除过氧化氢。
3.根据权利要求1所述的冰枣的加工方法，其特征在于：所述香芹酚溶液配置方法为：用乙醇溶解香芹酚，将二者一起加入到三角瓶中，以转速800r/min-1500r/min搅拌，加热至60-80℃完全溶解香芹酚，继续搅拌并使溶液逐渐冷却至35-45℃，缓慢降至室温，形成均匀分散的稳定香芹酚溶液。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810174811.1A CN108464463B (zh) | 2018-03-02 | 2018-03-02 | 即食红枣及加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810174811.1A CN108464463B (zh) | 2018-03-02 | 2018-03-02 | 即食红枣及加工方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108464463A true CN108464463A (zh) | 2018-08-31 |
| CN108464463B CN108464463B (zh) | 2021-05-25 |
Family
ID=63264933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810174811.1A Active CN108464463B (zh) | 2018-03-02 | 2018-03-02 | 即食红枣及加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108464463B (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892988A (zh) * | 2019-12-10 | 2020-03-20 | 大连工业大学 | 一种针叶樱桃的破壁方法 |
| CN114651950A (zh) * | 2022-03-23 | 2022-06-24 | 华中农业大学 | 丁香酚在制作山药泥中的应用以及一种山药泥的制作方法 |
| CN116076681A (zh) * | 2023-03-13 | 2023-05-09 | 塔里木大学 | 一种蒸制即食枣及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394262A (zh) * | 2014-09-12 | 2016-03-16 | 枣庄长红果品开发有限公司 | 枣茶的制备方法 |
| CN106174175A (zh) * | 2016-07-08 | 2016-12-07 | 民勤县成功农业开发有限责任公司 | 一种干枣的加工工艺 |
| CN107396769A (zh) * | 2017-07-13 | 2017-11-28 | 宁夏中玺枣业股份有限公司 | 灵武长枣货架期抗病抗衰老抗酒化保鲜剂及保鲜方法 |
-
2018
- 2018-03-02 CN CN201810174811.1A patent/CN108464463B/zh active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394262A (zh) * | 2014-09-12 | 2016-03-16 | 枣庄长红果品开发有限公司 | 枣茶的制备方法 |
| CN106174175A (zh) * | 2016-07-08 | 2016-12-07 | 民勤县成功农业开发有限责任公司 | 一种干枣的加工工艺 |
| CN107396769A (zh) * | 2017-07-13 | 2017-11-28 | 宁夏中玺枣业股份有限公司 | 灵武长枣货架期抗病抗衰老抗酒化保鲜剂及保鲜方法 |
Non-Patent Citations (3)
| Title |
|---|
| 张丽华: "《农场主创业指导丛书 果蔬干制与鲜切加工》", 31 January 2017, 郑州：中原农民出版社 * |
| 杨式培: "《食品热力杀菌理论与实践》", 31 March 2014, 北京：中国轻工业出版社 * |
| 石太渊等: "《绿色果蔬贮藏保鲜与加工技术》", 30 April 2015, 辽宁科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892988A (zh) * | 2019-12-10 | 2020-03-20 | 大连工业大学 | 一种针叶樱桃的破壁方法 |
| CN110892988B (zh) * | 2019-12-10 | 2023-11-17 | 大连工业大学 | 一种针叶樱桃的破壁方法 |
| CN114651950A (zh) * | 2022-03-23 | 2022-06-24 | 华中农业大学 | 丁香酚在制作山药泥中的应用以及一种山药泥的制作方法 |
| CN114651950B (zh) * | 2022-03-23 | 2023-09-22 | 华中农业大学 | 丁香酚在制作山药泥中的应用以及一种山药泥的制作方法 |
| CN116076681A (zh) * | 2023-03-13 | 2023-05-09 | 塔里木大学 | 一种蒸制即食枣及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108464463B (zh) | 2021-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Janisiewicz et al. | Combining biological control with physical and chemical treatments to control fruit decay after harvest | |
| CN108464463A (zh) | 即食红枣及加工方法 | |
| CN106615085A (zh) | 一种微生物、植物源复合果蔬保鲜剂 | |
| CN107960459B (zh) | 一种荔枝表皮防褐变方法 | |
| CH711326B1 (de) | Verfahren zum Zubereiten eines Rindfleisches mittels des Vakuumtrocknens über kurz- und mittelwelliges Infrarot in Kombination mit einer flexiblen Sterilisation. | |
| CN107318970A (zh) | 一种石榴的涂膜保鲜方法 | |
| CN107150390A (zh) | 一种柳条的软化处理方法 | |
| CN107042566A (zh) | 一种杞柳的软化去皮方法 | |
| CN107347984B (zh) | 一种百香果保鲜剂及其制作方法和应用 | |
| CN113854352A (zh) | 一种延长方竹鲜笋保鲜期的方法 | |
| CN108994990A (zh) | 一种提高藤条防霉效果的处理方法 | |
| CN103829270A (zh) | 一种抽真空和超声波交替式处理鸡翅以提高盐渍速率的方法 | |
| CN107889877A (zh) | 一种淡水小龙虾仁的减菌方法 | |
| CN107351209A (zh) | 一种木材防虫处理方法 | |
| CN1502249A (zh) | 一种果蔬保鲜方法 | |
| CN106965282B (zh) | 一种玉米皮的防腐防霉处理方法 | |
| CN109845813A (zh) | 一种超声波复合臭氧水结合气调延长蔬菜保鲜期的方法 | |
| CN109997900A (zh) | 一种绿色竹笋的保鲜方法 | |
| CN106665820A (zh) | 一种可食用果蔬涂膜剂的制备方法 | |
| CN107889820B (zh) | 2,6-二叔丁基对甲酚作为植物抗病激活剂在苹果果实上的应用 | |
| CN108818847A (zh) | 一种改善竹板防霉防腐处理工艺 | |
| CN107333876A (zh) | 一种淮山的保鲜方法 | |
| CN106083435A (zh) | 一种甜瓜专用的抗虫叶面肥及其制备方法 | |
| CN109851425A (zh) | 含有碱性电解水的液态肥料及其制备方法 | |
| CN112772656B (zh) | 哌啶酸作为植物抗病激活剂在防治苹果果实病害中的应用 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210427 Address after: 300457 No. 413, building 1, Taida small and medium sized enterprise park, No. 276, Huanghai Road, Tianjin Economic and Technological Development Zone, Binhai New Area, Tianjin Applicant after: TIANJIN NONGKE FOOD BIOTECHNOLOGY Co.,Ltd. Address before: Lingwu City Road two port industrial park, Central Avenue on the west side, south side of the Yinchuan City, the Ningxia Hui Autonomous Region 751400 Applicant before: NINGXIA ZHONGXI JUJUBE INDUSTRY LIMITED Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |