CN108617756A - A kind of fruits and vegetables method of freezing of liquid nitrogen combination high-pressure carbon dioxide processing - Google Patents
A kind of fruits and vegetables method of freezing of liquid nitrogen combination high-pressure carbon dioxide processing Download PDFInfo
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- CN108617756A CN108617756A CN201810446876.7A CN201810446876A CN108617756A CN 108617756 A CN108617756 A CN 108617756A CN 201810446876 A CN201810446876 A CN 201810446876A CN 108617756 A CN108617756 A CN 108617756A
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 131
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 86
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 65
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 64
- 239000007788 liquid Substances 0.000 title claims abstract description 46
- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 43
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000007710 freezing Methods 0.000 title claims abstract description 25
- 230000008014 freezing Effects 0.000 title claims description 18
- 235000013311 vegetables Nutrition 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 230000006837 decompression Effects 0.000 claims abstract description 5
- 229960004424 carbon dioxide Drugs 0.000 claims description 60
- 238000005520 cutting process Methods 0.000 claims description 14
- 238000005507 spraying Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 230000013011 mating Effects 0.000 claims description 3
- 229910002090 carbon oxide Inorganic materials 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 206010033546 Pallor Diseases 0.000 abstract description 17
- 238000010257 thawing Methods 0.000 abstract description 6
- 239000013078 crystal Substances 0.000 abstract description 5
- 230000015572 biosynthetic process Effects 0.000 abstract description 4
- 230000007423 decrease Effects 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000002203 pretreatment Methods 0.000 abstract description 2
- 241000219112 Cucumis Species 0.000 description 22
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 22
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 22
- 230000001954 sterilising effect Effects 0.000 description 13
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 239000003507 refrigerant Substances 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 230000006378 damage Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- OSVXSBDYLRYLIG-UHFFFAOYSA-N chlorine dioxide Inorganic materials O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- 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
- A23B7/148—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of method that the fruits and vegetables of liquid nitrogen combination high-pressure carbon dioxide processing are quick-frozen, including：High-pressure carbon dioxide processing is carried out to fruits and vegetables；By high-pressure carbon dioxide treated fruits and vegetables liquid nitrogen flash freezer, you can.The pressure of high-pressure carbon dioxide processing is 5 10MPa, and the time of processing is 10 20min, and average rate of pressure rise and average decompression rate are respectively 2 3MPa/min and 3 4MPa/min.Present invention high-pressure carbon dioxide handles the blanching treatment replaced in fruits and vegetables pretreatment; and combine subsequent liquid nitrogen flash freezer; to avoid the problems such as quality deterioration is serious in the quick-frozen pre-treatment of tradition, quick-frozen middle formation ice crystal is big, quality decline is serious after defrosting; nutrition, quality and the function for preferably protecting product, have produced the quick-freezing fruit vegetables of high-quality.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of fruits and vegetables speed of liquid nitrogen combination high-pressure carbon dioxide processing
The method of jelly.
Background technology
Using fresh fruit of vegetables as the quick-frozen of raw material, it is necessary at low temperature, quickly through zone of maximum ice crystal formation (- 1 in 30min
~-5 DEG C), and central temperature is down to -18 DEG C and is less than 100 μm hereinafter, being formed by crystal grain.Currently, it is domestic generally use it is quick-frozen
Method has air freezing process and refrigerant freezing process.
Freezing by means of air method is to transmit to carry out cooling freezing using the heat between cold air and material, is most commonly fluidized
Bed is quick-frozen, it blows material from below to up using the cold wind of high speed, becomes suspended state, and in this case, material can be with
Cold air comprehensive engagement, freezing speed are exceedingly fast, and material is not easy to be sticked together, and freeze high-quality.It is small that the method is suitable for some
The monomer fruit of type, such as strawberry lichee grape, and such as fruit of apple banana pears etc, then can anticipate as block fourth
Shape, then freezed with the equipment.
Freezing by means of air method purposes is compared with wide, applicable variety is more, with strong applicability, but there are coolant temperatures lower, system
The problem of energy expenditure of device for cooling is bigger, and food drying loss also increases, therefore such freezing method has been difficult to meet and has improved jelly
The requirement for freezing quality is can guarantee again while tying speed.Refrigerant, which freezes rule, device simple structure, easy to operate,
The advantage that freezing speed is fast, frozen food quality is good.
Refrigerant freezing process is to carry out cooling freezing using low temperature or ultralow temperature medium and material directly contact.Generally
There are 2 kinds of forms, one is freezing material direct impregnation in freezing liquid, another kind is carried out with refrigerant spray material
Freeze.Liquid is the good transmitting medium of heat, and in dipping or spray, refrigerant is in direct contact with product, and contact area is big,
Heat exchanger effectiveness is high, and chilling rate is fast.Common refrigerant has liquid nitrogen, liquid CO2, CO, propylene glycol, glycerine, liquid glucose and
Saline solution etc..And compared with other refrigerants, liquid nitrogen has the characteristics that derive from a wealth of sources, cryogenic temperature is low, effect is good, is more suitable for
The quick freezing process of fruits and vegetables.
Invention content
For the quick-frozen middle pre-treatment quality deterioration of tradition, quality decline is serious greatly, after defrosting for serious, quick-frozen middle formation ice crystal
The problems such as, the present invention provides a kind of quick-frozen methods of the fruits and vegetables of liquid nitrogen combination high-pressure carbon dioxide processing.
Fruits and vegetables method of freezing provided by the present invention, includes the following steps：
1) high-pressure carbon dioxide processing is carried out to fruits and vegetables, obtains high-pressure carbon dioxide treated fruits and vegetables；
2) by high-pressure carbon dioxide treated fruits and vegetables liquid nitrogen flash freezer, you can.
In above method step 1), the fruits and vegetables concretely fresh mature "Hami" melon, fresh vegetable etc..
The high-pressure carbon dioxide processing can be carried out by high-pressure carbon dioxide sterilising equipment.
The operation of high-pressure carbon dioxide processing is：Fruits and vegetables are placed in the sterilization storehouse of high-pressure carbon dioxide sterilising equipment
It is interior, by the closing of sterilization storehouse, pressure and time parameter are set, is handled at room temperature.
Wherein, the pressure of processing can be 5-10MPa, concretely 4MPa, 9MPa, and the time of processing can be 10-20min,
Concretely 10min, 12min, average rate of pressure rise and average decompression rate are respectively 2-3MPa/min and 3-4MPa/min.
In above method step 2), the liquid nitrogen flash freezer can be carried out by liquid nitrogen spraying instant freezer.
The operation of the liquid nitrogen flash freezer is：By high-pressure carbon dioxide, treated that fruits and vegetables are placed in liquid nitrogen spraying instant freezer is mating
Sample tray in, make the environment temperature in liquid nitrogen spraying instant freezer at -40 DEG C -- between 100 DEG C, sample is put into, makes sample
Central temperature is reduced to -18 DEG C or less in 5-10min.
The above method may also include before carrying out high-pressure carbon dioxide processing to fruits and vegetables and carry out pretreated behaviour to fruits and vegetables
Make.
The pretreatment includes that fruits and vegetables are cut into sizeable piece/piece to clean again.
The fruits and vegetables are no disease pest, have no mechanical damage, uniform fresh fruit of vegetables.
The operation of the cleaning is：The fruits and vegetables of cutting are placed in ClO containing 20-200ppm2In the container of solution, it is placed in super
In sound rinse bath, 10-15min is cleaned, the fruits and vegetables of cutting are placed in gnotobasis after cleaning and are drained naturally, you can.
The above method can also further comprise will be quick-frozen after vegetable and fruit packaging after the operation stored, the temperature of the storage
It is -18 DEG C.
Protection scope of the present invention is also belonged to by the quick-freezing fruit vegetables that the above method is prepared.
The present invention develops a kind of method of liquid nitrogen combination high-pressure carbon dioxide process for producing quick-freezing fruit vegetables, with high pressure dioxy
Change carbon processing replace fruits and vegetables pretreatment in blanching treatment, and combine subsequent liquid nitrogen flash freezer, to avoid tradition it is quick-frozen in before
The problems such as quality deterioration is serious, quick-frozen middle formation ice crystal is big, quality decline is serious after defrosting is handled, product is preferably protected
Nutrition, quality and function have produced the quick-freezing fruit vegetables of high-quality, further improve the scientific and technological level of quick-freezing fruit vegetables industry,
And accelerate the marketization and the commercialization progress of the relevant technologies.
Description of the drawings
Fig. 1 is that high-pressure carbon dioxide combines influence of the different liquid nitrogen flash freezer temperature to "Hami" melon juice loss rate, wherein slow
Freeze is that blanching combines tradition quick-frozen.
Fig. 2 is that high-pressure carbon dioxide combines influence of the different liquid nitrogen flash freezer temperature to "Hami" melon hardness, wherein slow freeze as heat
It scalds and combines tradition quick-frozen.
Specific implementation mode
Below by specific embodiment, the present invention will be described, but the present invention is not limited thereto.
Experimental method used in following embodiments is conventional method unless otherwise specified；Institute in following embodiments
Reagent, material etc., are commercially available unless otherwise specified.
Embodiment 1
(1) it chooses without disease pest, have no mechanical damage, uniform fresh mature "Hami" melon, pericarp is cleaned using tap water,
It is cut into 3*3*3cm bulks；
(2) "Hami" melon block is placed in 50ppm ClO2It is cleaned in solution, then carries out ultrasonic cleaning 15min；
(3) it uses 75% ethyl alcohol to sterilize the sterilization storehouse of high-pressure carbon dioxide sterilising equipment, "Hami" melon block is placed in high pressure
In the sterilization storehouse of CO 2 bactericidal equipment, by the closing of sterilization storehouse, pressure and time parameter is set, is handled at room temperature.Processing
Pressure is 4MPa, processing time 10min, and average rate of pressure rise and equal decompression rate are respectively 2MPa/min and 3MPa/min；
(4) liquid nitrogen flash freezer：The "Hami" melon block that high-pressure carbon dioxide is handled well is positioned over liquid nitrogen spraying instant freezer and matches nesting
In product pallet, makes the environment temperature in liquid nitrogen spraying instant freezer at -80 DEG C, sample is put into, make sample central temperature in 7min
- 18 DEG C are inside reduced to, heat preservation 10min terminates quick-frozen；
(5) it packs："Hami" melon block after quick-frozen is packed, and is put into -18 DEG C of storage freezers and is stored.
In the above method：
(1) micro organism quantity changes
The "Hami" melon of cutting uses 50ppm ClO2Solution combines be cleaned by ultrasonic 15min after, total plate count is from 5.6 logarithms
It is reduced to 4.1 logarithms；Prewashed cutting "Hami" melon is passed through in high-pressure carbon dioxide processing, and total plate count is reduced to 1.1
Logarithm is not detected after yeast and mold processing.Without prewashed cutting "Hami" melon, bacterium colony is total for high-pressure carbon dioxide processing
Number is reduced to 2.2 logarithms, is not detected after yeast and mold processing.
(2) Enzyme activities
The "Hami" melon polyphenol oxidase and peroxidase activity of cutting drop to original after high-pressure carbon dioxide processing
10% and 7%, illustrate that high-pressure carbon dioxide processing can effectively be passivated the endogenous enzymes enzymatic activity in "Hami" melon, blanching can be replaced
Processing.
(3) pH value, soluble solid, color, Vc and sense organ variation after high-pressure carbon dioxide processing
The pH value of the "Hami" melon of cutting and soluble solid are without significant changes after high-pressure carbon dioxide processing；High pressure two
The brightness L of the "Hami" melon of cutting after carbonoxide processing*、a*And b*Value illustrates that high-pressure carbon dioxide processing can be with without significant changes
The color of the "Hami" melon of cutting is kept well；The ascorbic acid of the "Hami" melon of cutting becomes without notable after high-pressure carbon dioxide processing
Change；The appearance, quality of the "Hami" melon of cutting, flavor have obtained good holding after high-pressure carbon dioxide processing, with untreated fish group
There was no significant difference.It may determine that according to result above, compared to blanching treatment, high-pressure carbon dioxide processing is in blunt enzyme and sterilization
While can preferably keep the original quality of "Hami" melon.
(4) quality comparison after high-pressure carbon dioxide combination liquid nitrogen flash freezer
Investigate high-pressure carbon dioxide (4MPa/10min) combine different liquid nitrogen flash freezer temperature (be respectively -40 DEG C, -60 DEG C, -
80 DEG C) influence to "Hami" melon juice loss rate, wherein slow freeze is that (100 DEG C/1min) of blanching combines tradition quick-frozen (tradition is quick-frozen
Temperature be -40 DEG C).The result is shown in Figure 1.
As shown in Figure 1, the product after high-pressure carbon dioxide combination liquid nitrogen flash freezer after thawing, the juice loss rate of product
Substantially less than blanching combines traditional quick frozen product, illustrates high-pressure carbon dioxide combination liquid nitrogen flash freezer to the cyto-architectural destruction of product
To combine tradition quick-frozen well below blanching.
It investigates high-pressure carbon dioxide and combines influence of the different liquid nitrogen flash freezer temperature to "Hami" melon hardness, wherein slow freeze is blanching
It is quick-frozen in conjunction with tradition.
As shown in Figure 2, after thawing, the hardness of product is significantly high for the product after high-pressure carbon dioxide combination liquid nitrogen flash freezer
Traditional quick frozen product is combined in blanching, equally illustrates that high-pressure carbon dioxide combination liquid nitrogen flash freezer wants the cyto-architectural destruction of product
Combine tradition quick-frozen well below blanching.
Result above illustrates, combines tradition quick-frozen compared to blanching, and high-pressure carbon dioxide combination liquid nitrogen flash freezer can be more preferable
Ground keeps the quality of product.
Embodiment 2
(1) it chooses without disease pest, have no mechanical damage, uniform fresh vegetable, surface soil is cleaned using tap water；
(2) green vegetables are placed in 100ppm ClO2It in the container of solution, is placed in ultrasonic cleaning tank, scavenging period is
10min。
(3) high-pressure carbon dioxide is handled：The sterilization storehouse of high-pressure carbon dioxide equipment is sterilized using 75% ethyl alcohol, by green vegetables
It is placed in high-pressure carbon dioxide sterilising equipment container, by the closing of sterilization storehouse, sets pressure and time parameter, handle at room temperature.
Processing pressure is 9MPa, processing time 12min, and average rate of pressure rise and equal decompression rate are respectively 3MPa/min and 4MPa/
min；
(4) liquid nitrogen flash freezer：The green vegetables handled well are positioned in the mating sample tray of liquid nitrogen spraying instant freezer, liquid nitrogen is made to spray
The environment temperature in instant freezer is drenched at -60 DEG C, and sample is put into, so that sample central temperature is reduced to -18 DEG C in 9min, later
Heat preservation 12min terminates quick-frozen；
(5) it packs：Green vegetables after quick-frozen are packed, and is put into -18 DEG C of storage freezers and is stored.
In the above method：
(1) micro organism quantity changes
Green vegetables use 100ppm ClO2After solution combines ultrasonic cleaning 10min, total plate count is reduced to from 4.9 logarithms
3.8 logarithms；Prewashed green vegetables are passed through in high-pressure carbon dioxide processing, and total plate count is reduced to 1.3 logarithms, mould and ferment
It is not detected after female bacterium processing.Without prewashed green vegetables, total plate count is reduced to 2.1 logarithms for high-pressure carbon dioxide processing,
It is not detected after yeast and mold processing.
(2) Enzyme activities
Green vegetables polyphenol oxidase and peroxidase activity drop to 13% original He after high-pressure carbon dioxide processing
4%, illustrate that high-pressure carbon dioxide processing can effectively be passivated the endogenous enzymes enzymatic activity in green vegetables, blanching treatment can be replaced.
(3) pH value, soluble solid, color, Vc and sense organ variation after high-pressure carbon dioxide processing
The pH value of green vegetables and soluble solid are without significant changes after high-pressure carbon dioxide processing；At high-pressure carbon dioxide
The brightness L of green vegetables after reason*、a*And b*Value illustrates that high-pressure carbon dioxide processing can keep cutting well without significant changes
The color of "Hami" melon；The ascorbic acid of green vegetables is without significant changes after high-pressure carbon dioxide processing；It is green after high-pressure carbon dioxide processing
The appearance of dish, quality, flavor have obtained good holding, and there was no significant difference with untreated fish group.It can be sentenced according to result above
Disconnected, compared to blanching treatment, high-pressure carbon dioxide processing can preferably keep the original product of green vegetables while blunt enzyme and sterilization
Matter.
(4) quality comparison after high-pressure carbon dioxide combination liquid nitrogen flash freezer
After thawing, the juice loss rate of product is substantially less than heat to product after high-pressure carbon dioxide combination liquid nitrogen flash freezer
It scalding and combines traditional quick frozen product, hardness, chlorophyll content, the Vc contents of product are significantly higher than blanching and combine traditional quick frozen product,
Illustrate that high-pressure carbon dioxide combination liquid nitrogen flash freezer will combine traditional quick-frozen, phase to the cyto-architectural destruction of product well below blanching
Than combining tradition quick-frozen in blanching, high-pressure carbon dioxide combination liquid nitrogen flash freezer can preferably keep the quality of product.
Claims (7)
1. a kind of fruits and vegetables method of freezing, includes the following steps：
1) high-pressure carbon dioxide processing is carried out to fruits and vegetables, obtains high-pressure carbon dioxide treated fruits and vegetables；
2) by high-pressure carbon dioxide treated fruits and vegetables liquid nitrogen flash freezer, you can.
2. according to the method described in claim 1, it is characterized in that：In step 1), the temperature of the high-pressure carbon dioxide processing
Pressure for room temperature, processing is 5-10MPa, and the time of processing is 10-20min, average rate of pressure rise and average decompression rate point
It Wei not 2-3MPa/min and 3-4MPa/min.
3. method according to claim 1 or 2, it is characterised in that：In step 2), the liquid nitrogen flash freezer passes through liquid nitrogen spraying
Instant freezer carries out；
The operation of the liquid nitrogen flash freezer is：By high-pressure carbon dioxide, treated that fruits and vegetables are placed in the mating sample of liquid nitrogen spraying instant freezer
In product pallet, make the environment temperature in liquid nitrogen spraying instant freezer at -40 DEG C -- between 100 DEG C, sample is put into, makes sample center
Temperature is reduced to -18 DEG C or less in 5-10min.
4. method according to any one of claim 1-3, it is characterised in that：The method to fruits and vegetables into horizontal high voltage two
Further include that pretreated operation is carried out to fruits and vegetables before carbonoxide processing；
The pretreatment includes that fruits and vegetables are cut into sizeable piece/piece to clean again；
The operation of the cleaning is：The fruits and vegetables of cutting are placed in ClO containing 20-200ppm2In the container of solution, it is placed in ultrasonic cleaning
In slot, 10-15min is cleaned, drains the fruits and vegetables of cutting in gnotobasis after cleaning, you can.
5. according to the described method of any one of claim 1-4, it is characterised in that：The method still further comprises will be quick-frozen
The operation stored after vegetable and fruit packaging afterwards,
The temperature of the storage is -18 DEG C.
6. the quick-freezing fruit vegetables being prepared by the method described in any one of claim 1-5.
7. application of the quick-freezing fruit vegetables described in claim 6 in food production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810446876.7A CN108617756A (en) | 2018-05-11 | 2018-05-11 | A kind of fruits and vegetables method of freezing of liquid nitrogen combination high-pressure carbon dioxide processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810446876.7A CN108617756A (en) | 2018-05-11 | 2018-05-11 | A kind of fruits and vegetables method of freezing of liquid nitrogen combination high-pressure carbon dioxide processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108617756A true CN108617756A (en) | 2018-10-09 |
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Cited By (3)
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| CN113357880A (en) * | 2021-05-17 | 2021-09-07 | 云南易门丛山食用菌有限责任公司 | Processing technology of semi-freeze-dried tricholoma matsutake |
| CN114152014A (en) * | 2021-11-23 | 2022-03-08 | 江南大学 | Low-frequency ultrasonic-assisted liquefied CO based on ice crystal regulation2Quick-freezing device and method |
| CN116250558A (en) * | 2023-03-13 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | Method for quick-freezing prefabricated vegetables or fresh fruits and vegetables by ultrahigh pressure and liquid nitrogen |
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