CN110235930A - A kind of preparation method of glycan foods packed in carton containers - Google Patents
A kind of preparation method of glycan foods packed in carton containers Download PDFInfo
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- CN110235930A CN110235930A CN201910608233.2A CN201910608233A CN110235930A CN 110235930 A CN110235930 A CN 110235930A CN 201910608233 A CN201910608233 A CN 201910608233A CN 110235930 A CN110235930 A CN 110235930A
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 137
- 235000013305 food Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 33
- 150000003839 salts Chemical class 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 32
- 235000012907 honey Nutrition 0.000 claims description 26
- 239000006188 syrup Substances 0.000 claims description 24
- 235000020357 syrup Nutrition 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000013036 cure process Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000000654 additive Substances 0.000 description 39
- 230000000996 additive effect Effects 0.000 description 39
- 235000002639 sodium chloride Nutrition 0.000 description 35
- 239000007787 solid Substances 0.000 description 24
- 238000012360 testing method Methods 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 18
- 230000001953 sensory effect Effects 0.000 description 17
- 238000002474 experimental method Methods 0.000 description 13
- 238000005259 measurement Methods 0.000 description 9
- 210000000697 sensory organ Anatomy 0.000 description 7
- 244000205754 Colocasia esculenta Species 0.000 description 6
- 235000006481 Colocasia esculenta Nutrition 0.000 description 6
- 230000007423 decrease Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000012795 verification Methods 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 238000013461 design Methods 0.000 description 2
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- 239000008103 glucose Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- NYNKCGWJPNZJMI-UHFFFAOYSA-N Clebopride malate Chemical compound [O-]C(=O)C(O)CC(O)=O.COC1=CC(N)=C(Cl)C=C1C(=O)NC1CC[NH+](CC=2C=CC=CC=2)CC1 NYNKCGWJPNZJMI-UHFFFAOYSA-N 0.000 description 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 244000103152 Eleocharis tuberosa Species 0.000 description 1
- 235000014309 Eleocharis tuberosa Nutrition 0.000 description 1
- 240000008154 Piper betle Species 0.000 description 1
- 235000008180 Piper betle Nutrition 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- RXVGBQCEAQZMLW-UHFFFAOYSA-N alpha-solanine Natural products CC1CCC2C(C)C3C(CC4C5CC=C6CC(CCC6(C)C5CCC34C)OC7OC(CO)C(O)C(OC8OC(CO)C(O)C(O)C8O)C7OC9OC(CO)C(O)C(O)C9O)N2C1 RXVGBQCEAQZMLW-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- ZGVSETXHNHBTRK-OTYSSXIJSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-OTYSSXIJSA-N 0.000 description 1
- 229940031352 solanine Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23B7/005—Preserving by heating
-
- 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
- A23B7/08—Preserving with sugars
-
- 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
Abstract
The present invention relates to a kind of preparation methods of glycan foods packed in carton containers, belong to food production production technical field.The preparation method of the glycan foods packed in carton containers, comprising the following steps: (1) raw material is picked；(2) it cleans；(3) it removes the peel；(4) stripping and slicing；(5) it hardens；(6) it precooks；(7) cooling draining；(8) sweet water adding soup；(9) pack sealing；(10) it is vented；(11) it sterilizes；(12) cooling.Production method step of the present invention is simple, strong operability, is suitble to industrialized production, and obtained product appearance quality is good, and unique flavor, mouthfeel is good, convenient, is conducive to that glycan is promoted to come into market, satisfies the needs of consumers.
Description
[technical field]
The present invention relates to food production production technical fields, and in particular to a kind of preparation method of glycan foods packed in carton containers.
[background technique]
Glycan (Colocasia esculenta) also known as ground chestnut, yam betel belong to Araeceae chief taro platymiscium, root tuber
In spherical, there is gem-pure aubergine speckle in meat, is the tubers that the tropical humid area such as Guangxi and Fujian is generally planted
Industrial crops, it is not only edible but also pharmaceutically acceptable.He Prefecture glycan is traditional best brand of product of Hezhou City, with its " delicious, matter powder, crisp perfume "
And situation of selling well Guangxi, Guangdong.Glycan is full of nutrition, color, and perfume, taste are all good, and the staple food part of glycan is bulb, wherein rich in
Starch, protein, dietary fiber, vitamin, minerals etc., mouthfeel is soft, and sweet perfume is glutinous, and nutritive value is similar to potato,
But solanine is free of, nutritive value with higher and the wide intestines of beneficial stomach, defaecation detoxify, tonify the liver and kidney, dissipating bind and prevents and treats diabetes
Equal health-care effects and the favorite grain dish delicacies of people.
Glycan converted products mainly has quick-frozen glycan, crisp fragrant taro slice, taro yoghourt, flavour taro beverage etc. [1] at present, but fragrant
The rare document report of the Study on Preparation Technology of taro retort pouch.Tinned food have it is easy to use, be stored at room temperature, storage time
The advantages that long, and can be very good to adjust market dull and rush season, therefore the favor especially by countries in the world consumer.Relative to
The first-class canister head food of traditional glass jar, foods packed in carton containers reach food sterilizing requirement and are adopted since the laminated film of use is relatively thin
Temperature and time is shorter, can keep preferable color and nutrition.And the packaging quality of foods packed in carton containers is light, it is easy to carry,
Transportation cost can be reduced.The present invention has obtained the optimum formula of glycan foods packed in carton containers using glycan as raw material, by research.Preparation method
Simply, strong operability, listing is fast, is conducive to that glycan is promoted to come into market, satisfies the needs of consumers.
[summary of the invention]
Goal of the invention of the invention is: in view of the above problems, a kind of preparation method of glycan foods packed in carton containers is provided,
The production method step is simple, strong operability, is suitble to industrialized production, and obtained product appearance quality is good, unique flavor,
Mouthfeel is good, convenient, is conducive to that glycan is promoted to come into market, satisfies the needs of consumers.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of preparation method of glycan foods packed in carton containers, comprising the following steps:
(1) raw material is picked: select maturity is identical, size is uniform, no disease and pests harm, without soft rot and possess pure color with
The glycan of fragrance；
(2) it cleans: rinsing glycan with clear water, remove mud impurity；
(3) it removes the peel: shooting off glycan surface layer brown sclerderm with stainless steel paring knife in the flowing water, obtain peeling glycan；
(4) stripping and slicing: the peeling glycan stripping and slicing that step (3) is obtained is put into clear water immediately after stripping and slicing and is saved；
(5) harden: the blocky glycan 2h obtained using 0.3% calcium chloride solution soaking step (4), solution is complete when immersion
Submerge raw material；
(6) it precooks: with the blocky glycan raw material obtained after clear water repeated flushing step (5) cure process, being impregnated with removing
Liquid residual, then 90 DEG C of 5min that precook, are gelatinized blocky glycan surface starch, then rinsed with clear water, to remove mucus；
(7) cooling draining: the blocky glycan after step (6) is precooked is placed in cooling in room temperature, and drains surface moisture；
(8) sweet water adding soup: after filtering is boiled in the heating of syrup soup, step (7) is added and handle obtained blocky glycan
In, obtain material A；
(9) pack sealing: the material A that step (8) obtains is fitted into the resistance to retort pouch of high temperature and is sealed, material B is obtained；
(10) be vented: the material B that step (9) is obtained carries out vacuumize process；
(11) sterilize: the material B that step (10) is obtained carries out high pressure sterilization processing；
(12) cooling: the material B obtained after step (11) sterilizing being cooled down very quickly to 37 DEG C, obtains glycan foods packed in carton containers.
Further, in step (4), the stripping and slicing is that will to remove the peel glycan cutting be about 1.5cm × 1.5cm × 1.5cm
Bulk.
Further, in step (8), in the material A, the solid-liquid ratio of syrup soup and blocky glycan is 2.0g:1mL.
Further, in step (8), the composition and mass percent of the syrup soup are as follows: white granulated sugar 24%, honey
0.6%, salt 0.15%, surplus are water.
Further, in step (10), the vacuum degree is 0.09Mpa.
Further, in step (11), the high pressure sterilization is to keep 10-30min at 115 DEG C.
A kind of glycan foods packed in carton containers, is made by above-mentioned preparation method.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1, present invention process is reasonable, strong operability, is suitble to industrialized production.Gained glycan foods packed in carton containers is carried and is eaten all
Easily.
2, present invention gained glycan foods packed in carton containers soluble solid is in 8%~22% range, and nutrition is comprehensive, product appearance
Quality is good, and flavor is good with mouthfeel.
[Detailed description of the invention]
Fig. 1: the influence of different feed liquid comparison glycan foods packed in carton containers quality；
Fig. 2: influence of the different white granulated sugar additive amounts to glycan foods packed in carton containers quality；
Fig. 3: influence of the different honey additive amounts to glycan foods packed in carton containers quality；
Fig. 4: influence of the different salt additive amounts to glycan foods packed in carton containers quality.
[specific embodiment]
Embodiment 1
A kind of preparation method of glycan foods packed in carton containers, comprising the following steps:
(1) raw material is picked: select maturity is identical, size is uniform, no disease and pests harm, without soft rot and possess pure color with
The glycan of fragrance；
(2) it cleans: rinsing glycan with clear water, remove mud impurity；
(3) it removes the peel: shooting off glycan surface layer brown sclerderm with stainless steel paring knife in the flowing water, obtain peeling glycan；
(4) stripping and slicing: it is about 1.5cm × 1.5cm × 1.5cm bulk the peeling glycan cutting that step (3) obtains, cuts
It puts into clear water and saves immediately after block；
(5) harden: the blocky glycan 2h obtained using 0.3% calcium chloride solution soaking step (4), solution is complete when immersion
Submerge raw material；
(6) it precooks: with the blocky glycan raw material obtained after clear water repeated flushing step (5) cure process, being impregnated with removing
Liquid residual, then 90 DEG C of 5min that precook, are gelatinized blocky glycan surface starch, then rinsed with clear water, to remove mucus；
(7) cooling draining: the blocky glycan after step (6) is precooked is placed in cooling in room temperature, and drains surface moisture；
(8) sweet water adding soup: after filtering is boiled in the heating of syrup soup, step (7) is added and handle obtained blocky glycan
In, wherein the solid-liquid ratio of syrup soup and blocky glycan is 2.0g:1mL, obtains material A；
Wherein, the composition and mass percent of syrup soup are as follows: white granulated sugar 24%, honey 0.6%, salt 0.15%, it is remaining
Amount is water；
(9) pack sealing: the material A that step (8) obtains is fitted into the resistance to retort pouch of high temperature and is sealed, material B is obtained；
(10) be vented: the material B that step (9) is obtained carries out vacuumize process, and wherein vacuum degree is 0.09Mpa；
(11) sterilize: the material B that step (10) is obtained carries out high pressure sterilization processing, and wherein high pressure sterilization is at 115 DEG C
Keep 10min；
(12) cooling: the material B obtained after step (11) sterilizing being cooled down very quickly to 37 DEG C, obtains glycan foods packed in carton containers.
With the test data during developmental research, the present invention is described in detail below.
1 test method
1.1 process flow
In addition to granulated sugar, salt, the additive amount of honey and solid-liquid ratio (ratio of glycan and syrup soup) in syrup soup, remaining
Referring to the process flow of embodiment 1.
1.2 glycan foods packed in carton containers are formulated single factor experiment
Because honey can inhibit PPO active, there is the effect of energy Restrain browning, although being easy to happen variation after honey heating,
But fructose therein and glucose can bring good mouthfeel to soup；A small amount of salt can play the role of color protection, and suitable salt
Product special flavour can be promoted by being combined with sugar, therefore in different white granulated sugars, salt, honey additive amount and solid-liquid ratio (glycan and syrup soup
Ratio) under conditions of scored with soluble solid and integrated sensory as inspection target, study each factor to glycan foods packed in carton containers
The influence of quality.
1.2.1 the influence of different feed liquid ratio
If white granulated sugar 24%, honey 0.4%, salt 0.15%, solid-liquid ratio 0.5:1,1:1,1.5:1,2:1,2.5 are selected:
1, formula single factor experiment is carried out, influence of each factor to can organoleptic quality is studied.
1.2.2 the influence of different white granulated sugar additive amounts
If solid-liquid ratio 2:1, honey 0.4%, salt 0.15%, white granulated sugar 16%, 20%, 24%, 28%, 32% is selected,
Formula single factor experiment is carried out, influence of each factor to can organoleptic quality is studied.
1.2.3 the influence of different honey additive amounts
If white granulated sugar 24%, salt 0.15%, solid-liquid ratio 2:1, select honey 0.2%, 0.4%, 0.6%, 0.8%,
1%, formula single factor experiment is carried out, influence of each factor to can organoleptic quality is studied.
1.2.4 the influence of different salt additive amounts
If white granulated sugar 24%, honey 0.6%, solid-liquid ratio 2:1, select salt 0.05%, 0.1%, 0.15%, 0.2%,
0.25%, formula single factor experiment is carried out, influence of each factor to can organoleptic quality is studied.
1.3 glycan foods packed in carton containers Recipe Orthogonal Experiment and Designs
According to single factor experiment as a result, choosing three solid-liquid ratio, white granulated sugar, salt factors carries out orthogonal test, orthogonal examination
Factor is tested to be shown in Table with level.Specifically it is shown in Table 1.
1 factor level table of table
The measurement of 1.4 evaluation indexes
1.4.1 the measurement of soluble solid
It opens a tin, baste is poured out in beaker, and be measured to baste with digital display refractometer.
1.4.2 the measurement of solid content
It is measured according to GB/T 10786-2006 " method of inspection of tinned food ".
1.4.3 the measurement of coloration and color difference
Full-automatic colour difference meter measures glycan surface, and colorimetric parameter is respectively as follows: L* (brightness), a* (red-green) and b* (Huang one
It is blue), it is obtained by reflection measurement.Every group sample replication five times, then taking △ E* average value is value of chromatism, and calculation formula is shown in
Formula (1).
1.4.4pH the measurement of value
According to GB/5009.237-2016 " measurement of national food safety standard food pH value ", can sample is measured with pH meter
The value for savoring baste records numerical value, and be averaged after data, which are shown, to be stablized.
1.4.5 the measurement of protein content
Kjeldahl's method is used according to GB/5009.5-2016 " measurement of national food safety standard Protein in Food "
It is detected.
1.4.6 sensory evaluation scores
Selected 10 people taste at random, carry out sensory evaluation to product with comprehensive scoring method, everyone is respectively to each formula
Three groups of combination score in parallel, using the average value of each combination scoring as the index of sense organ taste.According to the soft tank of glycan
Head color, flavour smell, soup clarity, tissue morphology, situations such as score, full marks 100 divide, and specific score by rules is shown in
Table 2.
2 glycan foods packed in carton containers organoleptic indicator's table of table
2 results and analysis
2.1 single factor test results and analysis
2.1.1 different feed liquid compares the influence of glycan foods packed in carton containers quality
The influence of 3 different feed liquid of table comparison glycan foods packed in carton containers quality
Different solid-liquid ratios influences the color of glycan foods packed in carton containers, flavour smell, soup situation and tissue morphology different.By
Table 3 is it is found that solid-liquid ratio appropriate can make glycan foods packed in carton containers pass through to vacuumize and keep the block type of glycan block complete, but with syrup ratio
The increase of example, the glycan block in glycan foods packed in carton containers, which can gradually soften, not to be formed, and block shape is loose in tank, is incorporated in water；Glycan smell
It is gradually reduced, is replaced by syrup taste.Wherein when solid-liquid ratio be 2:1 when, glycan block color is vivid, and color is consistent in tank, glycan and
The taste of syrup is coordinated, and soup is clear and transparent, is free of glycan clast, the soft or hard appropriateness of glycan tissue, and block shape is complete in tank.Work as solid-liquid ratio
In 2.5:1, syrup is minimum, leads to may have certain glycan blocks to be not readily accessible to syrup, if not paying attention to will lead to before sterilizing
There is no the glycan block for contacting syrup because of high temperature coking, keeps color in foods packed in carton containers inconsistent；As solid-liquid ratio 0.5:1,1:1
When, the whole inclined sweet tea of foods packed in carton containers, color is partially yellow, and glycan block does not form, and sensory evaluation scores are minimum, and people cannot receive.
Soluble solid is the important indicator for evaluating can, as shown in Figure 1, as solid-liquid ratio is by 0.5:1 to 2.5:1
When, soluble solid is gradually reduced, this is primarily due to change with solid-liquid ratio, and the decline of syrup content causes the soft tank of glycan
The whole soluble solid decline of head.
The variation of comprehensive soluble solid content and sense organ, determine glycan foods packed in carton containers solid-liquid ratio be 1.75:1,2.00:1,
2.25:1 being orthogonal experiment sieving horizontal extent.
2.1.2 influence of the different white granulated sugar additive amounts to glycan foods packed in carton containers quality
Influence of the different white granulated sugar additive amounts of table 4 to glycan foods packed in carton containers quality
White granulated sugar adds the flavour that can improve glycan foods packed in carton containers, and the additive amount of different white granulated sugars makes the sweet tea of glycan foods packed in carton containers
Degree is different, and suitable addition white granulated sugar can be such that glycan foods packed in carton containers mouthfeel coordinates, and flavour is pleasant.As shown in Table 4, as white granulated sugar adds
Dosage gradually increases, so that sensory evaluation scores rise, but is more than that certain limit can make one sweet feeling occur, so that sensory evaluation scores
Sharp fall.Bad flavor after white granulated sugar additive amount cannot cover the sterilizing of glycan foods packed in carton containers lower than 20% well；
24% white granulated sugar makes the sugariness of glycan foods packed in carton containers in the acceptable range of most people, coordinates the taste of glycan and syrup, sense
Official's scoring highest；But white granulated sugar additive amount starts sweet sense occur when being more than 28%, majority can not receive for sugariness, white granulated sugar
Maillard reaction can occur in sterilization process in excessive concentration, cause glycan foods packed in carton containers entirety color partially yellow.
As shown in Figure 2, the soluble solid of glycan foods packed in carton containers increases with the increase of white granulated sugar additive amount, this be because
Glycan foods packed in carton containers syrup index of refraction is caused to increase for white granulated sugar concentration increase, soluble solid is in 8%~22% range.
But not cannot increase glycan foods packed in carton containers soluble solid content only by white granulated sugar is increased, and can make glycan foods packed in carton containers
Sugariness increases, and sensory evaluation scores is caused to decline.
The variation of comprehensive soluble solid content and sense organ, determine glycan foods packed in carton containers white granulated sugar additive amount 22%, 24%,
26% is orthogonal experiment sieving horizontal extent.
2.1.3 influence of the different honey additive amounts to glycan foods packed in carton containers quality
Influence of the different honey additive amounts of table 5 to glycan foods packed in carton containers quality
Addition honey can make glycan foods packed in carton containers mouthfeel fuller, and flavor increases, and coordinate syrup and glycan smell, reduce sweet tea
Soapy feeling increases soluble solid content.As shown in Table 5, honey is more than that 1% glycan foods packed in carton containers can be made obviously partially yellow, addition
0.4%, 0.6% honey can make glycan foods packed in carton containers have preferable flavor, but sense organ gap is unobvious, and people cannot experience
Apparent difference.
From the figure 3, it may be seen that the soluble solid of glycan foods packed in carton containers increases with the increase of honey additive amount, this is because
Contain fructose and glucose in honey, honey density increase increases syrup index of refraction in 8%~22% range, but passes through
Sensory evaluation sugariness has no significant difference, and sensory evaluation scores difference is little.
The variation of comprehensive soluble solid content and sense organ, to improve glycan foods packed in carton containers soluble solid content, choosing
Fixed 0.6% honey additive amount carries out orthogonal test, and honey additive amount is set as empty column.
2.1.4 influence of the different salt additive amounts to glycan foods packed in carton containers quality
Influence of the different salt additive amounts of table 6 to glycan foods packed in carton containers quality
Salt can increase glycan foods packed in carton containers flavor, reduce syrup sweet sense, and the appropriate salt that adds can improve glycan block mouthfeel,
Keep glycan foods packed in carton containers mouthfeel full.As shown in Table 6, sensory evaluation scores increase with salt additive amount and are increased in certain brine concentration
Long, when salt additive amount is 0.15%, the collocation of glycan foods packed in carton containers flavor is most coordinated, and mouthfeel is best；Salt is lower than 0.05% sense
By less than saline taste, sweet sense is had；But people are poor to the acceptance level of saline taste so sensing capability is stronger, and salt is more than
0.25% will appear sensory evaluation personnel is made to taste apparent saline taste, decline mouthfeel.
As shown in Figure 4, the soluble solid of glycan foods packed in carton containers increases with the increase of salt additive amount, 8%
In~22% range, but salt additive amount is less smaller on soluble solid influence.
The variation of comprehensive soluble solid content and sense organ, select salt additive amount 0.13%, 0.15%, 0.17% into
Row orthogonal test.
2.2 orthogonal experiments
According to single factor experiment as a result, obtaining the additive amount of solid-liquid ratio, white granulated sugar and salt to glycan foods packed in carton containers sense organ product
Matter is affected, therefore this 3 factors is selected to carry out orthogonal test, optimizes glycan foods packed in carton containers processing technology.It the results are shown in Table 7.
7 glycan foods packed in carton containers orthogonal experiments of table
By the very poor R value of table 7 it can be concluded that the additive amount of solid-liquid ratio, white granulated sugar and salt is equal to the quality of glycan foods packed in carton containers
Have an impact, influence degree is successively are as follows: A (solid-liquid ratio) > B (white granulated sugar) > C (salt), i.e., to glycan foods packed in carton containers sensory evaluation and can
It is solid-liquid ratio that dissolubility solid content, which influences most significant influence factor, and salt content influences least significant.The best work of sensory evaluation
Skill is A2B2C2, i.e. solid-liquid ratio is 2.00:1, and white granulated sugar additive amount is 24%, and salt additive amount is 0.15%；Soluble solid
Optimised process be A1B3C3, i.e., solid-liquid ratio be 1.75:1, white granulated sugar additive amount be 26%, salt additive amount be 0.17%.By
2-5 in table 7 is it is found that soluble solid orthogonal experiments in 8%~22% range, therefore select sensory evaluation scores to make
For the primary evaluation index for evaluating glycan foods packed in carton containers.
2.2.1 verification test
Orthogonal test analysis is obtained into optimal A2B2C2The highest A of sensory evaluation scores in test group and orthogonal design table2B2C3Examination
It tests group to compare, and carries out verification test under the premise of honey additive amount 0.6%.It the results are shown in Table 8.
8 glycan foods packed in carton containers processing technology verification test of table
| Test group | Sensory evaluation scores/point | Soluble solid/% |
| A2B2C3 | 89.77 | 15.92 |
| A2B2C2 | 93.07 | 15.78 |
As shown in Table 8, verification test optimizes resulting A2B2C2The sensory evaluation scores of test group are 93.07, are higher than orthogonal test
A2B2C3Test group, and soluble solid is in 8%~22% range.Illustrate the process combination obtained through optimization of orthogonal test
It is more reliable, thus comprehensive indices, the final process conditions of glycan foods packed in carton containers are as follows: A2B2C2, i.e. honey additive amount 0.6%
Under the premise of, solid-liquid ratio 2.00:1, white granulated sugar additive amount is 24%, and salt additive amount is 0.15%.
3 conclusions
The optimum process condition of glycan foods packed in carton containers are as follows: solid-liquid ratio 2.00:1, white granulated sugar additive amount are 24%, honey addition
Measuring 0.6% salt additive amount is 0.15%.This test has obtained unique flavor, convenient novel glycan foods packed in carton containers, glycan
The research of foods packed in carton containers process conditions provides theoretical foundation for the exploitation of glycan Related product.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (7)
1. a kind of preparation method of glycan foods packed in carton containers, which comprises the following steps:
(1) raw material is picked: selecting that maturity is identical, size is uniform, no disease and pests harm, without soft rot and possesses pure color and fragrance
Glycan；
(2) it cleans: rinsing glycan with clear water, remove mud impurity；
(3) it removes the peel: shooting off glycan surface layer brown sclerderm with stainless steel paring knife in the flowing water, obtain peeling glycan；
(4) stripping and slicing: the peeling glycan stripping and slicing that step (3) is obtained is put into clear water immediately after stripping and slicing and is saved；
(5) harden: the blocky glycan 2h obtained using 0.3% calcium chloride solution soaking step (4), solution is totally submerged when immersion
Raw material；
(6) it precooks: residual to remove soak with the blocky glycan raw material obtained after clear water repeated flushing step (5) cure process
It stays, then 90 DEG C of 5min that precook, is gelatinized blocky glycan surface starch, then rinsed with clear water, to remove mucus；
(7) cooling draining: the blocky glycan after step (6) is precooked is placed in cooling in room temperature, and drains surface moisture；
(8) it sweet water adding soup: after filtering is boiled in the heating of syrup soup, is added in the blocky glycan that step (7) processing obtains, obtains
To material A；
(9) pack sealing: the material A that step (8) obtains is fitted into the resistance to retort pouch of high temperature and is sealed, material B is obtained；
(10) be vented: the material B that step (9) is obtained carries out vacuumize process；
(11) sterilize: the material B that step (10) is obtained carries out high pressure sterilization processing；
(12) cooling: the material B obtained after step (11) sterilizing being cooled down very quickly to 37 DEG C, obtains glycan foods packed in carton containers.
2. the preparation method of glycan foods packed in carton containers according to claim 1, which is characterized in that in step (4), the stripping and slicing be by
Removing the peel glycan cutting is about 1.5cm × 1.5cm × 1.5cm bulk.
3. the preparation method of glycan foods packed in carton containers according to claim 1, which is characterized in that in step (8), in the material A,
The solid-liquid ratio of syrup soup and blocky glycan is 2.0g:1mL.
4. the preparation method of glycan foods packed in carton containers according to claim 1, which is characterized in that in step (8), the syrup soup
Composition and mass percent are as follows: white granulated sugar 24%, honey 0.6%, salt 0.15%, surplus are water.
5. the preparation method of glycan foods packed in carton containers according to claim 1, which is characterized in that in step (10), the vacuum degree
For 0.09Mpa.
6. the preparation method of glycan foods packed in carton containers according to claim 1, which is characterized in that in step (11), the high pressure is gone out
Bacterium is to keep 10-30min at 115 DEG C.
7. a kind of glycan foods packed in carton containers, which is characterized in that it is made by preparation method described in any one of claims 1-6.
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