CN110419701A - A kind of production method of convenient and instant Chongming gold melon silk - Google Patents
A kind of production method of convenient and instant Chongming gold melon silk Download PDFInfo
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- CN110419701A CN110419701A CN201910762837.2A CN201910762837A CN110419701A CN 110419701 A CN110419701 A CN 110419701A CN 201910762837 A CN201910762837 A CN 201910762837A CN 110419701 A CN110419701 A CN 110419701A
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- gold melon
- melon silk
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- silk
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- 241000219112 Cucumis Species 0.000 title claims abstract description 205
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 205
- 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 title claims abstract description 205
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 title claims abstract description 202
- 239000010931 gold Substances 0.000 title claims abstract description 202
- 229910052737 gold Inorganic materials 0.000 title claims abstract description 202
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 90
- 239000000796 flavoring agent Substances 0.000 claims abstract description 67
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 60
- 235000019634 flavors Nutrition 0.000 claims abstract description 45
- 238000009835 boiling Methods 0.000 claims abstract description 43
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 206010033546 Pallor Diseases 0.000 claims abstract description 19
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 17
- 108010039918 Polylysine Proteins 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 25
- 241000287828 Gallus gallus Species 0.000 claims description 24
- 235000013330 chicken meat Nutrition 0.000 claims description 24
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- 235000011803 sesame oil Nutrition 0.000 claims description 24
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 22
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 240000002234 Allium sativum Species 0.000 claims description 16
- 241000949456 Zanthoxylum Species 0.000 claims description 16
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- 238000002224 dissection Methods 0.000 claims description 14
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- 238000002474 experimental method Methods 0.000 description 14
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- 229930024421 Adenine Natural products 0.000 description 1
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- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of production methods of convenient and instant Chongming gold melon silk, it is characterized in that, include: by gold melon silk be put into containing mass concentration be 0.1-0.3% citric acid and mass concentration be in the boiling water of 0.1-0.3% ascorbic acid blanching 30-150s carry out color protection treatment, immersed immediately after pulling out room temperature, mass concentration be 0.05-0.15% CaCl2Solution, which impregnates 20-40min, to carry out protecting crisp processing, pulls out and drains；Flavor mixing is carried out to gold melon silk；Epsilon-polylysine hydrochloride 0-0.020%, vacuum packaging are added in resulting gold melon silk, 70-100 DEG C of sterilization 5-20min obtains convenient and instant Chongming gold melon silk.The present invention had not only remained the original flavor of Chongming gold melon silk and nutrition, but also extended storage life.
Description
Technical field
The present invention relates to a kind of production methods of convenient and instant Chongming gold melon silk, are specifically related to food processing technology field.
Background technique
The third-largest island of the Chongming Island as China, soil is fertile, produce are richly endowed.Gold melon (Cucurbita moschata
(Duch.ex Lam.) Duch.ex Poiret) also known as spun gold melon, stir melon, hay melon etc., it is in Curcurbitaceae Cucurbita american pumpkin
Pulp is agitated in a Filamentous mutation, and annual herb plant is one of traditional specialty of Chongming Island, by national agricultural product
Geographical sign registration protection.Melon meat is heated or freezes the yellow filament of energy self-assembling formation diameter about 2mm, referred to as " gold melon silk ".
It is fresh gold melon silk crystal clear, golden yellow color, fresh and tender faint scent, crisp tasty and refreshing, it is the cold basin treasure in feast, is known as " plant sea
Bite " good reputation.Gold melon silk is not only delicious and tasty but also full of nutrition, is rich in protein, vitamin, carbohydrate, also contains
Adenine abundant, citrulling, asparatate, arginine, trigonelline etc., have strengthening the spleen and replenishing qi, the effect of relieving inflammation or internal heat of quenching one's thirst,
Senile hypertension, coronary heart disease, obesity are also had a better effect.Its deep development is utilized, its value can be increased.
In today's society, Chongming gold melon silk is used as one of feast cold dish, is only limitted to adjust instant；Gold melon is added at this stage
Work technology is still in the roughing stage, though there is big packaging Chongming gold melon silk sale in the market, but still non-convenient and instant food, it needs
It is impregnated before food and is deployed after taste removal again edible, and product loses that original golden yellow and texture is not crisp, more influences its sale
Reason be using preservative it is improper and make gold melon silk have serious strange taste.Ye You enterprise by gold melon silk drying, quick-frozen or salt
Preservation is carried out after stain, but flavor, color and mouthfeel are all far inferior to eat raw.
The features such as convenient and instant food is easy to carry with its, edible easy, generalization is strong, the shelf-life is longer greatly meets
Pursuit of the modern to quality of the life is simplified, is the important trend of food development.As the pace of life continues to accelerate, family
Scale is reducing, and health, delicious convenience are enjoyed while it is desirable to free from heavy kitchen work
Ready-to-eat food, in addition the development of travel industry has further pushed the development of convenient and instant food products market.Current domestic and international other side
Just the research of ready-to-eat food is just in the ascendant, but China's convenient and instant food is in nutrient health, processing technology and product structure etc.
Also there are larger gaps with developed country for aspect, and wherein greengrocery convenient and instant food is in nutrition and health care, wide variety, mouth
Taste diversification, healthy and safe property and up-to-dateness etc. are unsatisfactory, it is difficult to meet consumer demand.
Though there is the convenient and instants dish such as hot pickled mustard tuber, needle mushroom on Vehicles Collected from Market, convenient and instant Chongming gold melon silk is had no.Scripture
Retrieval is offered, also has no the research and development about convenient and instant gold melon silk or production report.
Summary of the invention
It is an object of the present invention to provide a kind of production methods of convenient and instant Chongming gold melon silk.
In order to achieve the above object, the present invention provides a kind of production method of convenient and instant Chongming gold melon silk, features
It is, comprising:
Step 1: Chongming gold melon is cleaned into dissection, peeling removes flesh, spread to after boiling water boiling 10min-20min it is Filamentous to get
To Chongming gold melon silk；
Step 2: the Chongming gold melon silk that step 1 obtains is put into the citric acid and matter that are 0.1-0.3% containing mass concentration
It measures blanching 30-150s in the boiling water that concentration is 0.1-0.3% ascorbic acid and carries out color protection treatment, immerse room temperature after pulling out immediately
(25 DEG C), mass concentration be 0.05-0.15% CaCl2It carries out protecting crisp processing in solution, pulls drip out after impregnating 20-40min
It is dry；
Step 3: flavoring agent is added in the resulting gold melon silk of step 2, the flavor of gold melon silk is deployed；
Step 4: the epsilon-polylysine hydrochloride of 0-0.020%, vacuum packaging are admixed in the resulting gold melon silk of step 3
Afterwards, 70-100 DEG C of sterilization 5-20min obtains convenient and instant Chongming gold melon silk.
Preferably, the black green pepper seasoning 0.5-2.0% of the flavoring agent Bao Kehan, salt 1.0-2.0%, white granulated sugar 0.5-
1.0%, sesame oil 0.3-1.0%, chickens' extract 0.1-0.5%, Zanthoxylum essential oil 0.1-0.5% and garlic juice 0.05-0.2%.
Preferably, the flavoring agent may include chive seasoning 0.5-1.0%, salt 1.0-2.0%, white granulated sugar 0.5-
1.0%, sesame oil 0.3-1.0%, chickens' extract 0.1-0.5%.
Preferably, the flavoring agent may include hot flavorings 0.5-2.0%, salt 1.0-2.0%, white granulated sugar 0-
1.0%, sesame oil 0.3-1.0%, chickens' extract 0.1-0.5%, Zanthoxylum essential oil 0.1-0.5%, garlic juice 0.05-0.2%.
Preferably, the concentration of the citric acid in the step 2 and ascorbic acid, CaCl2Concentration and gold melon silk exist
CaCl2Soaking time in solution is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation, is set according to center combination
Principle is counted, design response surface analysis test optimizes experiment condition.
Preferably, the optimum condition of the blanching in the step 2 are as follows: blanching treatment time 70s.
Preferably, the mass concentration of the citric acid in the step 2 of gold melon silk is 0.2%, the quality of ascorbic acid
Concentration is 0.2%, CaCl2Mass concentration be 0.1%, soaking time 20min.This is crisp most for Chongming gold melon silk color protection and guarantor
Good condition.
Preferably, the step 3 is that black green pepper seasoning 1.0%, salt can be added in the resulting gold melon silk of step 2
1.5%, white granulated sugar 0.8%, sesame oil 0.7%, chickens' extract 0.3%, Zanthoxylum essential oil 0.2% and garlic juice 0.1%.This is black pepper-flavor gold melon silk
Season the optimum condition of formula.
Preferably, the step 3 is that chive seasoning 1.0%, salt can be added in the resulting gold melon silk of step 2
1.5%, white granulated sugar 1.0%, sesame oil 0.7%, chickens' extract 0.3%.This optimum condition being formulated for the silk seasoning of chive flavor gold melon.
Preferably, the step 3 is that hot flavorings 1.0%, salt can be added in the resulting gold melon silk of step 2
1.5%, white granulated sugar 0.8%, sesame oil 0.7%, chickens' extract 0.3%, garlic juice 0.1%, Zanthoxylum essential oil 0.2%.This is fragrant spicy gold melon silk
Season the optimum condition of formula.
Preferably, the dosage of the epsilon-polylysine hydrochloride in the step 4 is 0.015%.This is gold melon silk anti-corrosion
The optimal conditions of agent addition.
Compared with prior art, the beneficial effects of the present invention are:
It is high that the present invention uses the processes such as crisp guarantor, color protection, seasoning, addition preservative, vacuum packaging, sterilization to prepare convenient and instant
Bright gold melon silk, product color is golden yellow, crisp in taste, unique flavor, convenient, safe, and it is original both to have remained Chongming gold melon thread
Flavor and nutrition, and extend storage life, and production equipment is simple, it is at low cost, it is easy to accomplish industrialized production solves existing
There is instant a series of problems, such as i.e. tune or shelf-life are short in technology.
Detailed description of the invention
The process flow chart that Fig. 1 makes for convenience of instant Chongming gold melon silk.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
Raw material used in following embodiment is commercial product.
It is raw materials used in following instance to buy producer shown in following table freely:
Each usage percentage in the present invention is mass percent unless otherwise specified.
Embodiment 1-1
As shown in Figure 1, a kind of production method of black pepper-flavor convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.3% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.1% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.10% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 30min；
(3) be added in step (2) resulting gold melon silk black green pepper seasoning 1.0%, salt 1.5%, white granulated sugar 0.8%,
Sesame oil 0.7%, chickens' extract 0.3%, Zanthoxylum essential oil 0.2% and garlic granule juice 0.1% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is admixed in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain black pepper-flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 1-3.
After black pepper-flavor convenient and instant Chongming gold melon silk obtained by this programs is stored 6 months under room temperature at shady and cool drying,
Without bag phenomenon that rises, and sensory evaluation scores are 84 points.
Embodiment 1-2
As shown in Figure 1, a kind of production method of black pepper-flavor convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.3% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.1% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.05% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) salt 1.5%, white granulated sugar 0.8%, sesame oil 0.7%, Zanthoxylum essential oil is added in the resulting gold melon silk of step (2)
0.2%, garlic granule juice 0.1%, chickens' extract 0.3%, black green pepper seasoning 1.0% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain black pepper-flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 1-3.
After black pepper-flavor convenient and instant Chongming gold melon silk obtained by this programs is stored 6 months under room temperature at shady and cool drying,
Without bag phenomenon that rises, and sensory evaluation scores are 83 points.
Embodiment 1-3
As shown in Figure 1, a kind of production method of black pepper-flavor convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.05% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) salt 1.5%, white granulated sugar 0.8%, sesame oil 0.7%, Zanthoxylum essential oil is added in the resulting gold melon silk of step (2)
0.2%, garlic granule juice 0.1%, chickens' extract 0.3%, black green pepper seasoning 1.0% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain black pepper-flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 1-3.
After black pepper-flavor convenient and instant Chongming gold melon silk obtained by this programs is stored 6 months under room temperature at shady and cool drying,
Without bag phenomenon that rises, and sensory evaluation scores are 89 points.
Embodiment 1-4
As shown in Figure 1, a kind of production method of black pepper-flavor convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.10% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) salt 1.5%, white granulated sugar 0.8%, sesame oil 0.7%, Zanthoxylum essential oil is added in the resulting gold melon silk of step (2)
0.2%, garlic granule juice 0.1%, chickens' extract 0.3%, black green pepper seasoning 1.0% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain black pepper-flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 1-3.
After black pepper-flavor convenient and instant Chongming gold melon silk obtained by this programs is stored 6 months under room temperature at shady and cool drying,
Without bag phenomenon that rises, and sensory evaluation scores are 91 points.
1 black pepper-flavor convenient and instant Chongming gold melon silk sensory evaluation index of table
The response surface factor level coding schedule of 2 convenient and instant gold melon silk keeping colour and crisp scheme of table
The response surface experiment of 3 convenient and instant gold melon silk keeping colour and crisp scheme of table arranges and its experimental result
Embodiment 2-1
A kind of production method of chive flavor convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.15% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) salt 1.5%, white granulated sugar 1.0%, sesame oil 0.7%, chickens' extract is added in the resulting gold melon silk of step (2)
0.3%, chive seasoning 1.0% deploys the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain chive flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimizes experiment condition, as shown in table 4 and 5.
After chive flavor convenient and instant spun gold melon obtained by this programs is stored 6 months under room temperature at shady and cool drying, nothing rises
Bag phenomenon, and sensory scores are 84 points.
Embodiment 2-2
A kind of production method of chive flavor convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.3% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.1% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.05% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) salt 1.5%, white granulated sugar 1.0%, sesame oil 0.7%, chickens' extract is added in the resulting gold melon silk of step (2)
0.3%, chive seasoning 1.0% deploys the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain chive flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimizes experiment condition, as shown in table 4 and 5.
After chive flavor convenient and instant spun gold melon obtained by this programs is stored 6 months under room temperature at shady and cool drying, nothing rises
Bag phenomenon, and sensory scores are 80 points.
Embodiment 2-3
A kind of production method of the instant Chongming gold melon silk of chive flavor, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.05% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) salt 1.5%, white granulated sugar 1.0%, sesame oil 0.7%, chickens' extract is added in the resulting gold melon silk of step (2)
0.3%, chive seasoning 1.0% deploys the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain chive flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimizes experiment condition, as shown in table 4 and 5.
After chive flavor convenient and instant spun gold melon obtained by this programs is stored 6 months under room temperature at shady and cool drying, nothing rises
Bag phenomenon, and sensory scores are 88 points.
Embodiment 2-4
A kind of production method of the instant Chongming gold melon silk of chive flavor, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.1% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 30min；
(3) salt 1.5%, white granulated sugar 1.0%, sesame oil 0.7%, chickens' extract is added in the resulting gold melon silk of step (2)
0.3%, chive seasoning 1.0% deploys the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain chive flavor convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimizes experiment condition, as shown in table 4 and 5.
After chive flavor convenient and instant spun gold melon obtained by this programs is stored 6 months under room temperature at shady and cool drying, nothing rises
Bag phenomenon is scored at 91 points, and the best result of sensory evaluation is tested for response surface.
4 chive flavor convenient and instant Chongming gold melon silk subjective appreciation index of table
5 convenient and instant spun gold melon keeping colour and crisp scheme of table deploys response surface factor level coding schedule
Embodiment 3-1
A kind of production method of fragrant spicy convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, after pulling out, immerses room temperature (25 DEG C), mass concentration immediately
For 0.15% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) hot flavorings 2.0%, salt 2.0%, sesame oil 0.7%, chicken are added in the resulting gold melon silk of step (2)
Smart 0.3%, garlic granule juice 0.1%, Zanthoxylum essential oil 0.4% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain fragrant spicy convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 6.
Fragrant spicy convenient and instant spun gold melon obtained by this programs is scored at 80 points.
Embodiment 3-2
A kind of production method of fragrant spicy convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.15% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) hot flavorings 0.5%, salt 2%, sesame oil 0.7%, chickens' extract are added in the resulting gold melon silk of step (2)
0.3%, Zanthoxylum essential oil 0.2%, garlic granule juice 0.1% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain fragrant spicy convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 6.
After fragrant spicy convenient and instant spun gold melon obtained by this programs is stored 6 months under room temperature at shady and cool drying, nothing rises
Bag phenomenon, is scored at 85 points.
Embodiment 3-3
A kind of production method of fragrant spicy convenient and instant Chongming gold melon silk, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.15% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) hot flavorings 1.5%, salt 1.5%, sesame oil 0.7%, chicken are added in the resulting gold melon silk of step (2)
Smart 0.3%, Zanthoxylum essential oil 0.2%, garlic granule juice 0.1% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain fragrant spicy convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 6.
After fragrant spicy convenient and instant spun gold melon obtained by this programs is stored 6 months under room temperature at shady and cool drying, nothing rises
Bag phenomenon, sensory evaluation scores are scored at 89 points.
Embodiment 3-4
A kind of production method of the instant Chongming gold melon silk of fragrant spicy, specific steps are as follows:
(1) by the Chongming gold melon cleaning dissection of fresh mature, peeling, except flesh, boiling water boiling 10min-20min, with gold melon
Silk color spreads to filiform subject to keeping golden yellow and capable of scraping easily, obtains gold melon silk；
(2) the gold melon silk that step (1) obtains is put into the citric acid for being 0.2% containing mass concentration is with mass concentration
Blanching 70s carries out color protection treatment in the boiling water of 0.2% ascorbic acid, immerses room temperature (25 DEG C), mass concentration after pulling out immediately
For 0.15% CaCl2Solution carries out protecting crisp processing, pulls out and drains after immersion 20min；
(3) hot flavorings 1.0%, salt 1.5%, sesame oil 0.7%, chicken are added in the resulting gold melon silk of step (2)
Smart 0.3%, Zanthoxylum essential oil 0.2%, garlic granule juice 0.1% deploy the flavor of gold melon silk；
(4) epsilon-polylysine hydrochloride 0.015% is added in the resulting gold melon silk of step (3), is packed into high temperature resistant in time
Packaging, vacuum seal, 100 DEG C of sterilization 15min obtain fragrant spicy convenient and instant Chongming gold melon silk.
The concentration of the citric acid and ascorbic acid, CaCl2Concentration and gold melon silk in CaCl2Immersion in solution
Time is respectively independent variable X1、X2、X3, it is response face amount Y with sensory evaluation (i.e. color, structural state, flavor, mouthfeel), according to
Center combination design principle, design response surface analysis test optimize experiment condition, as shown in table 6.
After fragrant spicy convenient and instant spun gold melon obtained by this programs is stored 6 months under room temperature at shady and cool drying, nothing rises
Bag phenomenon, sensory evaluation scores are scored at 95 points.
The subjective appreciation standard of 6 fragrant spicy convenient and instant spun gold melon of table
The above is only embodiments of the present invention, it should be noted that those skilled in the art are come
It says, without departing from the technical principles of the invention, several improvements and modifications can also be made, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of production method of convenient and instant Chongming gold melon silk characterized by comprising
Step 1: Chongming gold melon being cleaned into dissection, peeling removes flesh, spreads to after boiling water boiling 10min-20min Filamentous high to get arriving
Bright gold melon silk；
Step 2: the Chongming gold melon silk that step 1 obtains being put into dense containing the citric acid and quality that mass concentration is 0.1-0.3%
Degree is that blanching 30-150s carries out color protection treatment in the boiling water of 0.1-0.3% ascorbic acid, immerses room temperature, matter after pulling out immediately
Measure the CaCl that concentration is 0.05-0.15%2It carries out protecting crisp processing in solution, pulls out and drain after immersion 20-40min；
Step 3: flavoring agent is added in the resulting gold melon silk of step 2, the flavor of gold melon silk is deployed；
Step 4: the epsilon-polylysine hydrochloride of 0-0.020%, after vacuum packaging, 70- are admixed in the resulting gold melon silk of step 3
100 DEG C of sterilization 5-20min obtain convenient and instant Chongming gold melon silk.
2. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that the flavoring agent packet
Containing black green pepper seasoning 0.5-2.0%, salt 1.0-2.0%, white granulated sugar 0.5-1.0%, sesame oil 0.3-1.0%, chickens' extract 0.1-
0.5%, Zanthoxylum essential oil 0.1-0.5% and garlic juice 0.05-0.2%.
3. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that the flavoring agent packet
The 0.5-1.0% of seasoning containing chive, salt 1.0-2.0%, white granulated sugar 0.5-1.0%, sesame oil 0.3-1.0%, chickens' extract 0.1-
0.5%.
4. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that the flavoring agent packet
0.5-2.0% containing hot flavorings, salt 1.0-2.0%, white granulated sugar 0-1.0%, sesame oil 0.3-1.0%, chickens' extract 0.1-
0.5%, Zanthoxylum essential oil 0.1-0.5%, garlic juice 0.05-0.2%.
5. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that in the step 2
Blanching optimum condition are as follows: blanching treatment time 70s.
6. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that the gold melon silk
The mass concentration of citric acid in step 2 is 0.2%, and the mass concentration of ascorbic acid is 0.2%, CaCl2Mass concentration be
0.1%, soaking time 20min.
7. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that the step 3 is
Black green pepper seasoning 1.0%, salt 1.5%, white granulated sugar 0.8%, sesame oil 0.7%, chickens' extract is added in the resulting gold melon silk of step 2
0.3%, Zanthoxylum essential oil 0.2% and garlic juice 0.1%.
8. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that the step 3 is
Chive seasoning 1.0%, salt 1.5%, white granulated sugar 1.0%, sesame oil 0.7%, chickens' extract is added in the resulting gold melon silk of step 2
0.3%.
9. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that the step 3 is
Hot flavorings 1.0%, salt 1.5%, white granulated sugar 0.8%, sesame oil 0.7%, chickens' extract are added in the resulting gold melon silk of step 2
0.3%, garlic juice 0.1%, Zanthoxylum essential oil 0.2%.
10. the production method of convenient and instant Chongming as described in claim 1 gold melon silk, which is characterized in that in the step 4
Epsilon-polylysine hydrochloride dosage be 0.015%.
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| CN110897095A (en) * | 2019-12-09 | 2020-03-24 | 西华大学 | Industrial processing and fresh-keeping process for instant Sichuan dish and shredded pork buns |
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Application publication date: 20191108 |