CN109197995A - A kind of preparation method of petasites tatewakianus kitam can - Google Patents
A kind of preparation method of petasites tatewakianus kitam can Download PDFInfo
- Publication number
- CN109197995A CN109197995A CN201810919121.4A CN201810919121A CN109197995A CN 109197995 A CN109197995 A CN 109197995A CN 201810919121 A CN201810919121 A CN 201810919121A CN 109197995 A CN109197995 A CN 109197995A
- Authority
- CN
- China
- Prior art keywords
- petasites tatewakianus
- tatewakianus kitam
- fresh
- kitam
- petasites
- 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
- 241001257269 Petasites tatewakianus Species 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 53
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000013036 cure process Methods 0.000 claims abstract description 6
- 238000002372 labelling Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 18
- 239000011734 sodium Substances 0.000 claims description 18
- 229910052708 sodium Inorganic materials 0.000 claims description 18
- KJXSIXMJHKAJOD-LSDHHAIUSA-N (+)-dihydromyricetin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC(O)=C(O)C(O)=C1 KJXSIXMJHKAJOD-LSDHHAIUSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 10
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical class [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 9
- 239000001354 calcium citrate Substances 0.000 claims description 9
- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 claims description 8
- 239000000835 fiber Substances 0.000 claims description 7
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 claims description 7
- 239000011746 zinc citrate Substances 0.000 claims description 7
- 229940068475 zinc citrate Drugs 0.000 claims description 7
- 235000006076 zinc citrate Nutrition 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000011001 calcium citrates Nutrition 0.000 claims description 5
- 230000000295 complement effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000003306 harvesting Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 19
- 239000000047 product Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 229930002875 chlorophyll Natural products 0.000 description 4
- 235000019804 chlorophyll Nutrition 0.000 description 4
- 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 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000013337 tricalcium citrate Nutrition 0.000 description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 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 2
- 230000008901 benefit Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000131317 Capitulum Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241001597062 Channa argus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000149213 Cucurbita foetidissima Species 0.000 description 1
- 235000019093 Cucurbita foetidissima Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 206010020112 Hirsutism Diseases 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000180649 Panax notoginseng Species 0.000 description 1
- 235000003143 Panax notoginseng Nutrition 0.000 description 1
- 241000904014 Pappus Species 0.000 description 1
- 240000003296 Petasites japonicus Species 0.000 description 1
- 235000003823 Petasites japonicus Nutrition 0.000 description 1
- 241000921313 Phyllopodium Species 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000000576 arachnoid Anatomy 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000001436 butterbur Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000010159 dioecy Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 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
- 230000036541 health Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000004032 porphyrins Chemical group 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 208000006379 syphilis Diseases 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to agricultural byproducts processing technical fields, more particularly to a kind of preparation method of petasites tatewakianus kitam can, steps are as follows: harvesting, raw material selection and cleaning, slitting, blanching water-removing, colour protecting liquid processing, cure process, tinning or dress, sterilizing, cooling, wipe tank or bag, labeling, storage at exhaust, and optimize the ingredient of colour protecting liquid and fresh-keeping liquid, to guarantee the freshness of petasites tatewakianus kitam can, the color and mouthfeel of petasites tatewakianus kitam improve the crisp mouth degree and quality of petasites tatewakianus kitam can.
Description
Technical field
The present invention relates to agricultural byproducts processing technical fields, and in particular to a kind of preparation method of petasites tatewakianus kitam can.
Background technique
Petasites tatewakianus kitam [Japanese buterbur], alias peak bucket dish, snakehead grass, water clock stream head, black pumpkin, wild meal melon, south
Melon Radix Notoginseng, calabazilla, wild gold melon head etc., are the rhizome of compositae plant butterbur.Mountain dew is perennial herb.Rhizome is short and thick, week
Enclose pumping it is horizontal walk branch, how much by white-colored hairs or wool.Phyllopodium is raw, and heart-shaped or kidney shape occurs after spending, long by 2.8~~
It is 8.6 centimetres, 12~15 centimetres wide, below celadon, have arachnoid hair, there is repetition sawtooth at edge；Petiole is up to 23 centimetres, at the beginning
Surface hairiness.Flower dioecism；Scape is extracted out from rhizome portion, and the big bract of alternate flakey on stem has flat shape arteries and veins；Capitulum row
Arrange into umbrella room shape；Female flower white, male flower yellow-white have pappus.Achene is linear, there is 5~10 ribs.4~May of florescence.It is grown on
In the good wet mountain area of happiness yin, it is used as medicine with herb or rhizomes.The herb four seasons can adopt, and the excavation of rhizomes spring and autumn is cleaned and dried.External application
In right amount, mashing deposited affected part has detumescence, and removing toxic substances dissipates stasis of blood and other effects.For venomous snake bite, carbuncle and furuncle and pyogenic infections, traumatic injury.More distributions
Zhejiang, Jiangxi, Anhui, Fujian, Sichuan, Hubei, Shaanxi.
Now through scientific and technical personnel's domesticating and cultivating, petasites tatewakianus kitam is cultivated the pollution-free vegetable for becoming a new generation.Its staple food part
For petiole, fresh stir-fry taste is a kind of pollution-free, fully natural green food with unique effects such as removing toxic substances, lipid-loweringing, anticancers like celery
Product.Using petasites tatewakianus kitam stem by processing, it is produced into boiling foods packed in carton containers, can, input-output ratio is about 1:4, and economic benefit is
Four or five times of rice.
Since petasites tatewakianus kitam nutritive value is high, delicious flavour, and it is with health role the advantages that, it is therefore, deep by consumer institute
Like.Color protection is generally combined using sulfurous acid and zinc salt in the processing method of petasites tatewakianus kitam can at present, is formed with calcium chloride, is influenced
The crisp mouth degree of petasites tatewakianus kitam, color are also poor.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of petasites tatewakianus kitam can, to solve petasites tatewakianus kitam can in the prior art
Petasites tatewakianus kitam mouthfeel and off-color technical problem, to guarantee the freshness of petasites tatewakianus kitam can, the color and mouthfeel of petasites tatewakianus kitam are mentioned
The crisp mouth degree and quality of high mountain dew dish can.
To achieve the above object, the technical solution adopted by the present invention is that:
A kind of preparation method of petasites tatewakianus kitam can, comprising the following steps:
(1) it gathers in: respectively being gathered in 1 time in May and July；It is gathered in time when plant height reaches 85-100cm；
(2) raw material selection and cleaning: ninety percent ripe petasites tatewakianus kitam of picking cuts blade, chooses the tender part of petasites tatewakianus kitam stem, removed
The old or more part of fiber, and cleaned up the raw material of select with clear water；
(3) it cuts: petasites tatewakianus kitam stem being cut into and is about 5 centimetres, wide 0.7 centimetre of uniform strip；
(4) blanching finishes: in 89-92 DEG C of at a temperature of blanching 2min；
(5) colour protecting liquid is handled: 2-3min is impregnated in colour protecting liquid；
(6) cure process: petasites tatewakianus kitam 30min is impregnated using 1 ‰ calcium citrates；
(7) petasites tatewakianus kitam, fresh-keeping liquid tinning or pack: are sequentially added in tank body or bag body；
(8) it is vented: being vented using vacuum suction or heating；
(9) sterilize: 110 DEG C at a temperature of sterilize；
(10) cooling, wiping tank or bag, labeling, storage.
Further, the colour protecting liquid each group is divided into 300mg/kg zinc citrate, 200mg/kg citric acid, remaining as water.
Further, the pH of the colour protecting liquid is 5.
Further, the fresh-keeping liquid is by following weight percent at being grouped as: citric acid 0.02-0.1%, dihydro
Myricetin 0.01-0.04%, dehydroactic acid sodium 0.01-0.04%, sodium iso-vc 0.01-0.04%, water complementary.
Further, the fresh-keeping liquid is by following weight percent at being grouped as: citric acid 0.06%, dihydro poplar
Syphilis 0.02%, dehydroactic acid sodium 0.02%, sodium iso-vc 0.02%, water complementary.
Further, the pH of fresh-keeping liquid is 4.5, and temperature is 28-32 DEG C.
Compared with prior art, the beneficial effects of the present invention are:
(1) petasites tatewakianus kitam can preparation method provided by the invention has been effectively maintained the brittleness, mouthfeel, color of petasites tatewakianus kitam
And fragrance, quality it is tender and crisp it is palatable, color is bud green, no fiber sense, and quality is stable, soup is clear, and the shelf-life reaches 12 months；
(2) present invention provides the fresh-keeping liquid used as food additives can be used in green food, and dosage is far below perhaps
Addible amount.
Specific embodiment
One, petasites tatewakianus kitam can prepares embodiment
Embodiment one
Petasites tatewakianus kitam can is prepared according to the following steps:
(1) it gathers in: respectively being gathered in 1 time in May and July；It is gathered in time when plant height reaches 85-100cm；
(2) raw material selection and cleaning: ninety percent ripe petasites tatewakianus kitam of picking cuts blade, chooses the tender part of petasites tatewakianus kitam stem, removed
The old or more part of fiber, and cleaned up the raw material of select with clear water；
(3) it cuts: petasites tatewakianus kitam stem being cut into and is about 5 centimetres, wide 0.7 centimetre of uniform strip；
(4) blanching finishes: in 89 DEG C of at a temperature of blanching 2min；
(5) colour protecting liquid is handled: in the colour protecting liquid that pH is 5, group becomes 300mg/kg zinc citrate, 200mg/kg citric acid
Impregnate 2min；
(6) cure process: petasites tatewakianus kitam 30min is impregnated using 1 ‰ calcium citrates；
(7) petasites tatewakianus kitam, fresh-keeping liquid tinning or pack: are sequentially added in tank body or bag body；The group of fresh-keeping liquid becomes citric acid
For 0.02%, dihydromyricetin 0.01%, dehydroactic acid sodium 0.01%, sodium iso-vc 0.01%, the pH of fresh-keeping liquid is 4.5, temperature
It is 28 DEG C.
(8) it is vented: being vented using heating；
(9) sterilize: 110 DEG C at a temperature of sterilize；
(10) cooling, wiping tank or bag, labeling, storage.
Embodiment two
Petasites tatewakianus kitam can is prepared according to the following steps:
(1) it gathers in: respectively being gathered in 1 time in May and July；It is gathered in time when plant height reaches 85-100cm；
(2) raw material selection and cleaning: ninety percent ripe petasites tatewakianus kitam of picking cuts blade, chooses the tender part of petasites tatewakianus kitam stem, removed
The old or more part of fiber, and cleaned up the raw material of select with clear water；
(3) it cuts: petasites tatewakianus kitam stem being cut into and is about 5 centimetres, wide 0.7 centimetre of uniform strip；
(4) blanching finishes: in 92 DEG C of at a temperature of blanching 2min；
(5) colour protecting liquid is handled: in the colour protecting liquid that pH is 5, group becomes 300mg/kg zinc citrate, 200mg/kg citric acid
Impregnate 3min；
(6) cure process: petasites tatewakianus kitam 30min is impregnated using 1 ‰ calcium citrates；
(7) petasites tatewakianus kitam, fresh-keeping liquid tinning or pack: are sequentially added in tank body or bag body；The group of fresh-keeping liquid becomes citric acid
PH for 0.1%, dihydromyricetin 0.04%, dehydroactic acid sodium 0.04%, sodium iso-vc 0.04%, fresh-keeping liquid is 4.5, and temperature is
32℃。
(8) it is vented: using vacuum suction；
(9) sterilize: 110 DEG C at a temperature of sterilize；
(10) cooling, wiping tank or bag, labeling, storage.
Embodiment three
Petasites tatewakianus kitam can is prepared according to the following steps:
(1) it gathers in: respectively being gathered in 1 time in May and July；It is gathered in time when plant height reaches 85-100cm；
(2) raw material selection and cleaning: ninety percent ripe petasites tatewakianus kitam of picking cuts blade, chooses the tender part of petasites tatewakianus kitam stem, removed
The old or more part of fiber, and cleaned up the raw material of select with clear water；
(3) it cuts: petasites tatewakianus kitam stem being cut into and is about 5 centimetres, wide 0.7 centimetre of uniform strip；
(4) blanching finishes: in 90 DEG C of at a temperature of blanching 2min；
(5) colour protecting liquid is handled: in the colour protecting liquid that pH is 5, group becomes 300mg/kg zinc citrate, 200mg/kg citric acid
Impregnate 3min；
(6) cure process: petasites tatewakianus kitam 30min is impregnated using 1 ‰ calcium citrates；
(7) petasites tatewakianus kitam, fresh-keeping liquid tinning or pack: are sequentially added in tank body or bag body；The group of fresh-keeping liquid becomes citric acid
For 0.06%, dihydromyricetin 0.02%, dehydroactic acid sodium 0.02%, sodium iso-vc 0.02%, the pH of fresh-keeping liquid is 4.5, temperature
It is 32 DEG C.
(8) it is vented: using vacuum suction；
(9) sterilize: 110 DEG C at a temperature of sterilize；
(10) cooling, wiping tank or bag, labeling, storage.
Two, the selection of petasites tatewakianus kitam colour protecting liquid ingredient
The petasites tatewakianus kitam color respectively handled is divided with 7 grades, and 1 grade of expression raw material color changes (effect of color protection is worst) completely, and 7
Grade indicates that reservation raw material color is constant (effect of color protection is best), and test result is shown in Table 1.
The influence of table 1 colour protecting liquid ingredient and concentration on color
In the fruits and vegetables based on chlorophyll are protected green lands, replace chlorophyll molecule porphyrin ring frequently with metal ions such as copper, zinc, calcium
In magnesium ion, generate corresponding chlorophyll metal ion complex and restore green.But during the test, only with citric acid
When zinc is as single colour protecting liquid, green preservation effect is not obvious, as shown in 1 control group result of table.Under normal circumstances, the acid such as citric acid
Property condition is not particularly suited for the color protection based on chlorophyll, and when concentration is excessive may make the further brown stain of fruits and vegetables.But reveal on mountain
It is found in the color protection of dish, when carrying out color protection using zinc citrate and citric acid mixing, such as table 1 the results show that citric acid adds
Enter, not only weaken the effect of color protection of zinc citrate, also greatly strengthen effect of color protection, hence it is evident that is better than single use lemon
Sour zinc, with 300mg/kg Zn2++ 200mg/kg citric acid colour protecting liquid effect of color protection is best.
It has also been found that, the pH of blanching temperature and blanching time and colour protecting liquid can to green preservation effect in the course of the research
Have an impact, wherein 89-92 DEG C of blanching temperature, 2min blanching time and pH be under conditions of 5 colour protecting liquids green preservation effect compared with
It is good.
Three, the selection of petasites tatewakianus kitam can curing agent
Petasites tatewakianus kitam is easy to soften after water-removing, and mouthfeel is bad.To keep its stability and brittleness, carried out after color protection is cooling
Qualification test impregnates 30min in 0.25 ‰, 0.5 ‰, 1 ‰, 1.5 ‰, 2 ‰ calcium citrate solutions, then is rinsed with circulating water
After 20min, sensory evaluation is carried out to petasites tatewakianus kitam, the result is shown in tables 2.
Influence of the 2 various concentration calcium citrate of table to crisp effect is protected
The result shows that when calcium citrate additive amount is less than 1 ‰, as the crisp effect of increase petasites tatewakianus kitam guarantor of additive amount is more next
Better, when additive amount is greater than 1 ‰, with the increase of additive amount, the fiber sense of petasites tatewakianus kitam be increased, only in calcium citrate
Under conditions of concentration is 1 ‰, quality is tender and crisp palatable, and color is bud green, protects crisp work well.
Four, the selection of petasites tatewakianus kitam can fresh-keeping liquid
By common fresh-keeping liquid and self-control citric acid, dihydromyricetin, dehydroactic acid sodium, sodium iso-vc active preservative liquid to product
The influence of quality compares, and devises that processing technology is identical, and only four groups of different parallel laboratory tests of antistaling agent used, store 2
Month, observe the quality of petasites tatewakianus kitam.Petasites tatewakianus kitam quality is divided with 7 grades, 1 grade of expression appearance, color, fragrance, flavour are poor, outside
Soup muddiness, solid content are weak in sight, and no fresh goods color, without former petasites tatewakianus kitam fragrance, taste is thin, and brittleness is small, and no fresh goods is original tough
Property (fresh-keeping effect is worst), 7 grades of expression appearances, color, fragrance, flavours are preferable, Tang Qing, preferably keep fresh goods form, preferably
Raw material color is kept, characteristic perfume is strong, no smell, and brittleness, in good taste, flavour and fresh goods are close to (fresh-keeping effect is most
It is good).
The experimental results showed that different fresh-keeping liquids have certain fresh-keeping effect to product, wherein with 0.06% citric acid,
0.02% dihydromyricetin, 0.02% dehydroactic acid sodium, 0.02% sodium iso-vc fresh-keeping effect are best, are better than single use.And
In later period storage experiment, making the fresh-keeping effect of fresh-keeping liquid by oneself, obviously more other antistaling agents are good, and the shelf-life is long up to 12 months after sterilizing
In other fresh-keeping liquids, meet national can sanitary standard (GB7098-1996).
Influence of the different fresh-keeping liquids of table 3 to fresh-keeping effect
It, can be compared with close to neutral pH value in addition, the pH of fresh-keeping liquid has a significant effect to the fresh-keeping effect of petasites tatewakianus kitam can
Raw material organoleptic indicator and nutritional ingredient are kept well, but experiment was stored by 12 months products, find fresh-keeping liquid pH close to neutrality
Product have individually now sour phenomenons, illustrate pH value closer to neutral, fresh-keeping liquid bactericidal effect is poorer, and comprehensive two aspect refers to
Mark, therefore choosing pH4.5 is fresh-keeping liquid Optimum pH.
Although having done more detailed elaboration to technical solution of the present invention and having enumerated, it should be understood that for ability
For field technique personnel, modifications to the embodiments described above may be made or uses equivalent alternative solution, this is to those skilled in the art
It is it is clear that these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the present invention for member
Claimed range.
Claims (7)
1. a kind of preparation method of petasites tatewakianus kitam can, which comprises the following steps:
(1) it gathers in: respectively being gathered in 1 time in May and July；It is gathered in time when plant height reaches 85-100cm；
(2) raw material selection and cleaning: ninety percent ripe petasites tatewakianus kitam of picking cuts blade, chooses the tender part of petasites tatewakianus kitam stem, removed it is old or
The more part of fiber, and cleaned up the raw material of select with clear water；
(3) it cuts: petasites tatewakianus kitam stem being cut into and is about 5 centimetres, wide 0.7 centimetre of uniform strip；
(4) blanching finishes: in 89-92 DEG C of at a temperature of blanching 2min；
(5) colour protecting liquid is handled: 2-3min is impregnated in colour protecting liquid；
(6) cure process: petasites tatewakianus kitam 30min is impregnated using 1 ‰ calcium citrates；
(7) petasites tatewakianus kitam, fresh-keeping liquid tinning or pack: are sequentially added in tank body or bag body；
(8) it is vented: being vented using vacuum suction or heating；
(9) sterilize: 110 DEG C at a temperature of sterilize；
(10) cooling, wiping tank or bag, labeling, storage.
2. a kind of preparation method of petasites tatewakianus kitam can according to claim 1, which is characterized in that the colour protecting liquid each component
For 300mg/kg zinc citrate, 200mg/kg citric acid, remaining as water.
3. a kind of preparation method of petasites tatewakianus kitam can according to claim 2, which is characterized in that the pH of the colour protecting liquid is
5。
4. a kind of preparation method of petasites tatewakianus kitam can according to claim 1, which is characterized in that the fresh-keeping liquid is by following
Weight percent at being grouped as: citric acid 0.02-0.1%, dihydromyricetin 0.01-0.04%, dehydroactic acid sodium 0.01-
0.04%, sodium iso-vc 0.01-0.04%, water complementary.
5. a kind of preparation method of petasites tatewakianus kitam can according to claim 2, which is characterized in that the fresh-keeping liquid is by following
Weight percent at being grouped as: citric acid 0.06%, dihydromyricetin 0.02%, dehydroactic acid sodium 0.02%, sodium iso-vc
0.02%, water complementary.
6. a kind of preparation method of petasites tatewakianus kitam can according to claim 4 or 5, which is characterized in that the fresh-keeping liquid
PH is 4.5.
7. a kind of preparation method of petasites tatewakianus kitam can according to claim 4 or 5, which is characterized in that the fresh-keeping liquid
Temperature is 28-32 DEG C.
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Denomination of invention: A preparation method of canned Mountain Dew vegetable Effective date of registration: 20211025 Granted publication date: 20210924 Pledgee: Agricultural Development Bank of China Le'an County sub branch Pledgor: JIANGXI PENGXIN FOOD Co.,Ltd. Registration number: Y2021980011215 |
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