CN110477092A - A kind of crisp green protecting method of guarantor with meal food Green vegetables - Google Patents
A kind of crisp green protecting method of guarantor with meal food Green vegetables Download PDFInfo
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- CN110477092A CN110477092A CN201910771711.1A CN201910771711A CN110477092A CN 110477092 A CN110477092 A CN 110477092A CN 201910771711 A CN201910771711 A CN 201910771711A CN 110477092 A CN110477092 A CN 110477092A
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- 235000014347 soups Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229960000314 zinc acetate Drugs 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—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
- 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
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of crisp green protecting methods of guarantor with meal food Green vegetables.The crisp green keeping agent of guarantor is made of the crispness retaining agent of immersion vegetables and the green keeping agent of blanching vegetables；The crispness retaining agent is made of sodium chloride and calcium chloride, and the green keeping agent is made of sodium bicarbonate and L-AA calcium.The method main points are to clean after vegetables first impregnate 0.25h ~ 16h with crispness retaining agent, blanching 40s ~ 80s in boiling green keeping agent, it is rapid cross seasoning after water, mounted box carries out refrigeration or heat hiding.Experiments have shown that, the vegetables processed by the method for the invention, re-heat to 80 DEG C of central temperature or more or 65 DEG C or more heat are hidden 4 hours after 0 DEG C ~ 8 DEG C refrigeration for 24 hours, vegetables color still brilliant green, hardness and chewiness have clear improvement, wherein the crisp green preservation effect improvement of the guarantor of the green leaf vegetables vegetables of heat hiding is particularly evident.Present invention seek to address that the problem of feeling like jelly during Storage with meal food Green vegetables, has the feasibility of application.
Description
Technical field
It protects green lands manufacture field the present invention relates to vegetables, specifically, it is crisp to be related to a kind of guarantor with meal food Green vegetables
Green protecting method.
Background technique
China's catering industry is constantly raw towards industrialization, intensive, standardization, automation, specialized central kitchen now
It produces direction to develop, is an important embodiment of China's catering industry transition.Fast food, group meal occupy the total business revenue of catering trade ratio it is great,
Demand is big, fast-growth, and food quality control therein can not be ignored.Green vegetables be central kitchen production Chinese fast food,
With a kind of food materials indispensable in meal food, the mode for generalling use high temperature blanching carries out cooking processing, then leads to group's meal etc.
Overheat hiding or the mode of refrigeration carry out preservation, transport.Since vegetables are by cutting, high temperature etc. during this processing and preservation
Effect, will cause the destruction of institutional framework, the loss of nutritional ingredient, causes color seriously to turn to be yellow, quality softening, seriously affects production
Product quality and the appetite for reducing consumer, also result in the wasting of resources of a large amount of vegetables.And in food and drink, especially in meal food
The guarantor of green vegetables is crisp to protect green lands research at home and abroad there has been no seeing, therefore solves green vegetables in food and drink during Storage
The problem of feeling like jelly is significant, and the quality of dining food can be improved and reduce the wasting of resources, have substantive application.
The problem of green vegetables feel like jelly during Storage in food and drink is solved the problems, such as it is necessary to first understand generation
The reason of, improved method is then explored for these producing causes.
Cell wall and intercellular substance are to maintain the important substance of vegetable tissue's structure chewiness, such as cellulose, pectin, half
Cellulose, lignin.Wherein cellulose forms the main skeleton of cell wall, and pectin is also intercellular in addition to constituting cell wall
Adhesive, it is particularly important to the supporting role of vegetables form.Pectin is to adjust adhesion jail between cell wall pore size and cell
Solid particularly important substance, determine vegetable tissue chewiness and relaxation degree (B.B.Buchanan etc., 2000).Pectin
Substance is divided into protopectin, pectinic acid and pectic acid, and vegetables are after cutting or the cell of the impaired rupture of heating can release former fruit
The enzymes such as glue enzyme and pectinesterase, under the action of enzyme, acid, alkali or high temperature, protopectin not soluble in water can be hydrolyzed to water-soluble
Property pectic acid (high petrel etc., 2004), thus lose maintain tissue quality crosslinked action, cause vegetables quality mouthfeel become
Difference.But if there is enough polyvalent metal ions such as Ca2+、Mg2+In the presence of, and formed in conjunction with the carboxyl free with pectic acid insoluble
In water, structural member answer firm Calcium Pectate gel, still can preferably keep the hardness and chewing of vegetables at high temperature
Property.
It is due to being divided into chlorophyll a and chlorophyll b containing more chlorophyll that vegetables, which show green, and content ratio is about 3:1,
Wherein blue-green is presented in chlorophyll a, and yellow green is presented in chlorophyll b.Chlorophyll not only makes vegetables show healthy green, together
When be also that human body can be with the natural function nutriment of metabolic adsorption.During vegetables blanching processing and preservation, vegetables color
The jaundice in pool mainly causes a variety of enzymes such as chlorophyll a degradation and polyphenol oxidase, peroxidase to exist by enzymatic browning
Polyphenol substance is catalyzed in the presence of oxygen to be formed caused by melanin and melanoid.Jaundice caused by its Chlorophyll Degradation is especially
Obviously, by taking chlorophyll a as an example, mechanism is vegetables after heating blanching, and the disintegration of chlorophyll-protein complex releases leaf
Green element, while the cell ruptured releases organic acid (such as pectic acid), enzyme does not have a complete inactivation, and the enzymes such as pheophytin enzyme
For class (S.Balazadeh, 2014) under acidic environment, 60 DEG C~80 DEG C or so catalysis activities are higher, in suitable temperature and acid
Property under the conditions of, pheophytin enzymatic hydrogen ion replace chlorophyll porphyrin ring in magnesium ion, form filemot de-magging leaf
Green element then forms the burnt pheophytin a (Han Min, 2015) of brown under lasting hot environment, causes vegetables color tight
It retransmits yellow.
But now protecting the crisp research protected green lands to vegetables both at home and abroad is mostly to be directed to fresh refrigeration, refrigerated vegetables or tank
Head vegetables, and to the vegetables for matching the hot and cold hiding after high temperature blanching in meal food, the research of the vegetables of especially hot hiding never has
See, the existing crisp product of protecting green lands of guarantor is even more fewer and fewer, can be applied to the crisp production protected green lands of guarantor with the green vegetables in meal food
Product, which there have been no, to be seen.
It is existing to protect the crisp technology protected green lands about vegetables and protect crisp green keeping agent (food additives) or optimization generally by using
Technique realizes, protect crisp green keeping agent be effect is realized using the wherein complex role of ingredient independent role or several ingredients, but
It has the following problems:
(1) interaction between each ingredient is not often accounted for, is actually subtracted significantly so that protecting crisp green preservation effect
Less even without effect.As patent " a kind of vegetables protect green lands crispness retaining agent and its preparation method and application " (publication number:
CN108477471A, publication date September in 2018 4 days) disclosed in antistaling agent be by sodium phytate, D-araboascorbic acid sodium, bicarbonate
The aqueous solution of sodium and calcium chloride composition, application method is that the crisp green keeping agent of above-mentioned guarantor is heated to 90 DEG C~100 DEG C, and vegetables are submerged
Wherein carry out blanching.But actually sodium bicarbonate starts gradually to decompose at 50 DEG C or more, has at 90 DEG C~100 DEG C most of
Carbon dioxide is decomposed to give off, sodium carbonate and water, the Ca that the carbonate in aqueous solution can ionize out with calcium chloride are generated2+It generates white
The calcium carbonate indissoluble object of coloured particles shape, D-araboascorbic acid also can be with Ca2+Complex compound is formed, Ca is not only made2+Content drops significantly
Low, it is crisp and but also water-soluble to protect to vegetables that insoluble Calcium Pectate gel can not be effectively formed with pectic acid
Liquid becomes muddy and has unpleasant lime stone smell, so that vegetables are difficult to entrance.
(2) ingredient of the crisp green keeping agent of guarantor used is not belonging to edible food additives.The most common green protecting method is
By using metal salt reagent, such as copper acetate, ferric acetate, zinc acetate, zinc gluconate, calcium lactate, pass through gold after being dissolved in water
Belong to the magnesium ion in ion exchange chlorophyll porphyrin ring to be then saponified under alkalinity, to form more stable chlorophyll gold
Belong to salt to keep green, but this kind of green keeping agent contains and do not meet GB/T 2760-2014 " national food safety standard food additive
Add agent using standard " substance as defined in (hereinafter referred to as GB/T2760-2014), and metal ion replacement rate is too low, green preservation effect
It is unobvious.As patent " a kind of green vegetable composite preservative and its mating preservation method " (Authorization Notice No.:
CN102028022B, authorized announcement date on March 6th, 2013) disclosed in composite preservative agent be by sodium isoascorbate, kojic acid,
The aqueous solution of gibberellin, salicylic acid and magnesium sulfate composition, wherein kojic acid, gibberellin are not that can be used in GB/T2760-2014
Specified in 04.02.01.03 peeling, stripping and slicing or chopping vegetables food additives.
(3) ingredient of the crisp green keeping agent of guarantor used does not meet newest food security standard.Some technology Use overruns
Some substances that cannot be used for fruits and vegetables protect green lands to vegetables, such as patent " a kind of novel vegetable protect green lands composite preservative "
Antistaling agent disclosed in (publication number: CN104996551A, publication date on October 28th, 2015) is by cholesterol, L-arginine and water
The aqueous solution of soluble chitosan composition, wherein L-arginine belongs to synthetic perfume specified in GB/T 2760-2014, Bu Nengyong
In fresh vegetables and refrigerated vegetables.As patent " a kind of Chinese celery protect green lands fresh-keeping compositional agent application method " (publication number:
103749661A, publication date on April 30th, 2014) disclosed in green keeping agent be by calcium lactate, zinc acetate and salicylic aqueous solution,
Wherein and calcium lactate, zinc acetate are although comparatively safe, but belong to nutrition fortifier, not only cannot act as the green keeping agent of vegetables,
And price is higher, and salicylic acid belongs to synthetic perfume specified in GB/T 2760-2014, can not be used for fresh vegetables and
Refrigerated vegetables.
(4) existing blanching vegetables protect crisp technology of protecting green lands, and impregnate after mostly being protected green lands using first blanching and protect crisp, blanching
When simultaneously protect it is crisp protect green lands or blanching after carry out protecting the crisp process flow protected green lands again, but actually blanching when high temperature and shield
Green dose of alkalinity destroys the texture of vegetables seriously, and hydrolysis, degradation largely has occurred in pectin substance, turns
Chemical conversion pectic acid dissolves out in water or becomes the basis of pectin substance composition --- with polygalacturonic acid and poly- mouse
Lee's galacturonic acid I (B.B.Buchanan etc., 2000), carrying out protecting at this time again crisp can not utilize polyvalent metal ion and fruit
Glue acid forms gel, and in later period preservation especially hot preservation apparent deterioration can occur for quality mouthfeel, is not suitable for canteen
The processing and preservation of product Green vegetables, especially hot hiding.As patent " a kind of quick-frozen komatsuna is innoxious protect green lands antistaling agent and its
Safe Preservation Treatment technique " (publication number: CN107788103 A, publication date on March 13rd, 2018) is first to exist using process flow
Blanching 72s-89s, cooling drain, again in 25 DEG C of immersion calcium chloride solution 30min in 90 DEG C~95 DEG C antistaling agents of protecting green lands, and finally drip
Dry packaging pre-cooling, quick-frozen cold storage, it is not significant to protect crisp effect in practical application, is also not appropriate for meal food.And room beautiful woman etc.
(2016) it protects green lands to sonchus oleraceus and is used after 95 DEG C of blanching 3min of temperature when protecting crisp, being separately added into mass fraction is 0.06% sulfurous
Sour sodium, 0.03% sodium bicarbonate, 0.80% glucose, 0.015% zinc acetate and 0.30% calcium chloride keeping colour and crisp liquid, room temperature
The technique for impregnating 4h, but actually high temperature blanching when vegetables internal structure be broken to faintly acid, and enzyme does not have complete inactivation also,
Chlorophyll has begun the metabolites such as the pheophytin for being degraded to non-green, cannot reach optimal green preservation effect.
Summary of the invention
Above-mentioned with meal food Green vegetables it is an object of the invention to solve, the leaf vegetables of especially green are floating
The problem of feeling like jelly during processing and refrigeration, heat hiding is scalded, propose a kind of better crispness retaining agent of effect and green keeping agent and its is answered
With method, the quality of dining food is improved, improves the edible impression of consumer, reduces the wasting of resources.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of crisp green keeping agent of the guarantor of green vegetables is made of the crispness retaining agent of immersion vegetables and the green keeping agent of blanching vegetables；Institute
It states crispness retaining agent to be made of sodium chloride and calcium chloride, the green keeping agent is made of sodium bicarbonate and L-AA calcium.
Preferably, its composition of the crispness retaining agent includes: water 1000 in parts by mass in the above-mentioned crisp green keeping agent of guarantor
Part, 0.5~8 part of calcium chloride, 1.5~20 parts of sodium chloride；Its composition of the green keeping agent includes: 1000 parts of water, carbon in parts by mass
1~6 part and 0.1~0.5 part of L-AA calcium of sour hydrogen sodium.
As optimal, in the above-mentioned crisp green keeping agent of guarantor, its composition of the crispness retaining agent includes: water 1000 in parts by mass
Part, 1~4 part of calcium chloride, 5~15 parts of sodium chloride；Its composition of the green keeping agent includes: 1000 parts of water, bicarbonate in parts by mass
1.5~5 parts and 0.1~0.3 part of L-AA calcium of sodium.
A kind of crisp green protecting method of guarantor with meal food Green vegetables, includes the following steps:
(1) vegetables pre-process: by vegetable cleaning it is clean after, dissection；
(2) impregnate: the vegetables that segment of cleaning, which are soaked in solid-liquid ratio in mass, is in the above-mentioned crispness retaining agent of 1:3~6,
It picks up and rinses well after immersion, draining is stand-by；
(3) blanching: by above-mentioned green keeping agent heating boil to boiling, be added in mass solid-liquid ratio be 1:3~8 vegetables into
Row blanching, until the well-done but dish leaf of dish stalk is not soft rotten；
(4) cooling: the vegetables after blanching to be soaked in water, until vegetables central temperature, which is cooled to room temperature, picks up vegetables drip
Water；
(5) it packs preservation: the vegetables after cooling draining being seasoned on demand, carry out refrigeration or heat hiding after mounted box.
Preferably, the step (2) solid-liquid ratio in mass is 1 in the above-mentioned crisp green protecting method of guarantor:
(3~5.5), step (3) solid-liquid ratio in mass is 1:(3~6).
Preferably, described impregnate of step (2) is to take heat soaking or cold soaking in the above-mentioned crisp green protecting method of guarantor
Bubble, heat soaking are 40 DEG C~50 DEG C immersion 0.25h~1h, and cold soaking bubble impregnates at 4h~6h or 0 DEG C~10 DEG C to impregnate at room temperature
8h~16h.
Preferably, the time of step (3) described blanching is 40s~80s in the above-mentioned crisp green protecting method of guarantor
Preferably, the temperature of step (4) described water is 5 DEG C~10 DEG C in the above-mentioned crisp green protecting method of guarantor.
Preferably, step (5) refrigeration is 0 DEG C~8 DEG C in the above-mentioned crisp green protecting method of guarantor, the holding time
≤ for 24 hours, heat hiding is 65 DEG C or more, the holding time≤4h.
Preferably, the initial temperature control of step (5) the heat hiding is 75 DEG C in the above-mentioned crisp green protecting method of guarantor
~85 DEG C.
Preferably, the vegetables are green vegetables, in particular green leaf vegetables.
Technical principle description of the invention:
(1) the constituent calcium chloride in crispness retaining agent proposed by the present invention ionizes out when impregnating the vegetables through cutting
Ca2+Since osmotic pressure effect enters in vegetable plant cells wall, pectinesterase enzymatic activity is activated to convert pectic acid for pectinic acid, and
Insoluble Calcium Pectate gel is formed with pectic acid, this gel high temperature resistant, alkali resistance preferably can protect vegetable tissue in height
The boiling hot texture with when preservation of temperature drift, improves mouthfeel when consumer tastes.
(2) the constituent sodium chloride in the crispness retaining agent that invention proposes, the Na ionized out when impregnating the vegetables through cutting2+
Compare Ca2+The cell for more easily entering vegetables generates significant shadow to the osmotic pressure of vegetable plant cells even into being accumulated in vacuole
It rings, to inhibit the activity of related oxidized enzyme.
(3) the constituent sodium bicarbonate in green keeping agent proposed by the present invention is hydrolyzed in water so that aqueous solution is in weak base
Property, it is damaged the organic acid that vegetable plant cells release when can effectively neutralize cutting, blanching and preservation and makes to protect inside vegetables
Alkalescent is held, prevents hydrogen ion from replacing the magnesium ion in chlorophyll porphyrin ring, to interrupt the degradation process of chlorophyll.
(4) the constituent L-AA calcium in green keeping agent proposed by the present invention is by L-AA and Ca2+In conjunction with
The calcium complex of generation is stablized under high temperature, alkaline environment, the inoxidizability of L-AA can be made at high temperature may be used
Effectively to keep, it is brown that the oxidases for preventing hot soup vegetables from not inactivating in subsequent preserving process contacts generation oxidation with oxygen
Become, it is ensured that food quality.
(5) guarantor's crisp green protecting method proposed by the present invention with meal food Green vegetables takes crispness retaining agent and green keeping agent point
The operation used is opened, the interaction for avoiding sodium bicarbonate and calcium chloride causes adverse effect, but also protecting crisp more comprehensive
Ground covers the overall process of fruits and vegetables, and crisp effect is protected in enhancing.
(6) guarantor's crisp green protecting method proposed by the present invention with meal food Green vegetables, blanching when green keeping agent being taken to boil
The operation of 40s~80s, most enzymes has inactivated after blanching, prevents blanched vegetables from sending out in subsequent preserving process
Fruit glue, the degradation of cellulose and chlorophyll enzymatic browning, further strengthen and protect crisp green preservation effect.
Compared with prior art, the invention has the following beneficial effects:
(1) constituent calcium chloride, sodium chloride, sodium bicarbonate and the L- Vitamin C proposed by the present invention protected in crisp green keeping agent
Sour calcium is all the food additives for allowing to use in China, and its scope of application, usage amount all meet GB/T 2760-2014's
Regulation is to commonly use substance to generate other harmful substances in use without interaction, the high temperature suitable for vegetables
In blanching process, can also it apply in the preserving process that freezing, refrigeration, heat hide vegetables.
(2) experiments have shown that, the crisp green keeping agent of guarantor of the invention, blanching greenery vegetable are used according to application method proposed by the present invention
Re-heat is to 80 DEG C of central temperature or more after refrigeration for dish, or after hot preservation 4 hours, the color of vegetables still brilliant green, and chlorophyll
Also it is effectively protected, hardness and chewiness improve significantly, wherein the crisp green preservation effect of guarantor of the green vegetable of heat hiding changes
It is apt to particularly evident and stablizes.
(3) the crisp green keeping agent ingredient of the guarantor of blanching green vegetable proposed by the present invention is simple, cheap, colorless and odorless, no
It will affect food original smell and flavour.
Detailed description of the invention
Fig. 1 is that the present invention applies the temperature variation curve of heat hiding when matching meal food Green vegetables hidden in heat.
Specific embodiment
The guarantor crisp green preservation effect of the invention with embodiment for a better understanding of the present invention is made further below with reference to embodiment
Detailed description it is for reference, but the scope of protection of present invention be not limited to embodiment expression range.It should
It points out, those of ordinary skill in the art are based on any optimization, improvement made by the principle or embodiment in the present invention and polish all
It should be regarded as protection scope of the present invention.
Embodiment 1: the crisp heat hiding test of protecting green lands of the guarantor of pakchoi
Blanching green vegetable protects the preparation of crisp green keeping agent: weighing 72g calcium chloride and 36g sodium chloride is dissolved in 12kg water and makes
For at crispness retaining agent, weighs 60g sodium bicarbonate and 6g L-AA calcium is dissolved in 12kg water and is prepared into green keeping agent.
Blanching green vegetable protects the application of crisp green keeping agent: by fresh pakchoi clean up rear topping removal rotten leaf and
Yellow leaf is cut into the segment of 6~7cm long, weighs 4kg pakchoi and is soaked in crispness retaining agent, picks up punching after impregnating 14h at 6 DEG C~8 DEG C
Wash clean is pulled out after draining immediately after blanching 40s in the green keeping agent of boiling, is cooled to center in 10 DEG C of sterile purified water
Temperature is down to 25 DEG C and drains away the water hereinafter, pulling out, and flavouring is added and oil is put into packed meal after mixing evenly, extremely through micro-oven reheated
Central temperature puts the incubator heat hiding 4h (temperature change of heat hiding when matching meal food Green vegetables of heat hiding into up to 75 DEG C or more
Curve is shown in attached drawing 1), while carrying out keeping other to operate consistent blank examination without using the crisp green keeping agent of guarantor of the invention
It tests, its chromatic value of sample detection, chlorophyll content, hardness and chewiness after preservation.
Embodiment 2: the crisp heat hiding test of protecting green lands of the guarantor of long stalk Chinese cabbage
Blanching green vegetable protects the preparation of crisp green keeping agent: weighing 80g calcium chloride and 40g sodium chloride is dissolved in 16kg water and makes
For at crispness retaining agent, weighs 80g sodium bicarbonate and 8g L-AA calcium is dissolved in 20kg water and is prepared into green keeping agent.
Blanching green vegetable protects the application of crisp green keeping agent: fresh long stalk Chinese cabbage being cleaned up rear topping and removes rotten leaf
And yellow leaf, it is cut into the segment of 6~7cm long, 4kg long stalk Chinese cabbage is weighed and is soaked in 50 DEG C of crispness retaining agent, picked up after impregnating 0.25h
It rinses well, is pulled out immediately after blanching 50s in the green keeping agent of boiling after draining, the cooling 20s in 8 DEG C of sterile purified water,
25 DEG C are down to central temperature to drain away the water hereinafter, pulling out, and flavouring is added and oil is put into packed meal after mixing evenly, through microwave
Re-heat puts the incubator heat hiding 4h (temperature of heat hiding when matching meal food Green vegetables of heat hiding into central temperature up to 75 DEG C or more
Degree change curve is shown in attached drawing 1), while carrying out keeping other to operate consistent blank pair without using the crisp green keeping agent of guarantor of the invention
Than test, its chromatic value of sample detection, chlorophyll content, hardness and chewiness after preservation.
Embodiment 3: the crisp refrigeration test of protecting green lands of the guarantor of spring vegetable
Blanching green vegetable protects the preparation of crisp green keeping agent: weighing 80g calcium chloride and 96g sodium chloride is dissolved in 20kg water and makes
For at crispness retaining agent, weighs 72g sodium bicarbonate and 7.2g L-AA calcium is dissolved in 24kg water and is prepared into green keeping agent.
Blanching green vegetable protects the application of crisp green keeping agent: break fresh spring vegetable into two with one's hands removal rotten leaf and yellow leaf, after cleaning up,
It is cut into the segment of 6~7cm long, 4kg spring vegetable is weighed and is soaked in crispness retaining agent, picks up and rinses well after immersion 12h at 4 DEG C~7 DEG C,
It is pulled out immediately after blanching 1min in the green keeping agent of boiling after draining, is cooled to central temperature in 6 DEG C of sterile purified water and is down to
25 DEG C drain away the water hereinafter, pulling out, and flavouring is added and oil is put into packed meal after mixing evenly, through micro-oven reheated to central temperature
Up to 75 DEG C or more, -4 DEG C~0 DEG C Cold storage in the refrigerator is put into for 24 hours, while carrying out keeping it without using the crisp green keeping agent of guarantor of the invention
He operates consistent blank test, its chromatic value of sample detection, chlorophyll content, hardness and chewiness after preservation.
Embodiment 4: the crisp heat hiding test of protecting green lands of the guarantor of milk cabbage white
Blanching green vegetable protects the preparation of crisp green keeping agent: weighing 72g calcium chloride and 42g sodium chloride is dissolved in 24kg water and makes
For at crispness retaining agent, weighs 56g sodium bicarbonate and 5.6g L-AA calcium is dissolved in 28kg water and is prepared into green keeping agent.
Blanching green vegetable protects the application of crisp green keeping agent: breaking new fresh milk Chinese cabbage into two with one's hands removal rotten leaf and yellow leaf, cleans up
Afterwards, it is cut into the segment of 6~7cm, 4kg milk Chinese cabbage is weighed and is soaked in 50 DEG C of crispness retaining agent, impregnates to pick up after 0.5h and rinse well,
It is pulled out immediately after blanching 65s in the green keeping agent of boiling after draining, is cooled to central temperature in 5 DEG C of sterile purified water and is down to
25 DEG C drain away the water hereinafter, pulling out, and flavouring is added and oil is put into packed meal after mixing evenly, through micro-oven reheated to central temperature
Up to 75 DEG C or more, putting incubator heat hiding 4h into, (temperature variation curve of heat hiding when matching meal food Green vegetables of heat hiding is shown in attached
Fig. 1), it while carrying out keeping other to operate consistent blank test without using the crisp green keeping agent of guarantor of the invention, after preservation
Sample detection its chromatic value, chlorophyll content, hardness and chewiness.
Embodiment 5: vegetables of the present invention protect crisp green keeping agent and compare patent 1 vegetables protect green lands crispness retaining agent guarantor is crisp and effect of protecting green lands
Fruit comparative test
Vegetables protect the preparation of crisp green keeping agent: weigh 36g calcium chloride and 32g sodium chloride be dissolved in 18kg water be prepared into protect it is crisp
Agent, weighs 32g sodium bicarbonate and 3.2g L-AA calcium is dissolved in 32kg water and is prepared into green keeping agent.
Vegetables protect the application of crisp green keeping agent: breaking new fresh milk Chinese cabbage into two with one's hands removal rotten leaf and yellow leaf, after cleaning up, be cut into two
Section weighs 4kg milk Chinese cabbage and is soaked in 50 DEG C of crispness retaining agent, impregnates to pick up after 30min and rinse well, in the shield of boiling after draining
It is pulled out immediately after blanching 80s in green dose, is 8.6 (sodium bicarbonate adjustings), cools down 16s in 8 DEG C of cold water in 10 DEG C, pH, until in
Heart temperature is down to 25 DEG C and drains away the water hereinafter, pulling out, and flavouring is added and oil is put into packed meal after mixing evenly, through micro-oven reheated
To central temperature up to 75 DEG C or more, the incubator progress heat hiding 4h (temperature of heat hiding when matching meal food Green vegetables of heat hiding is put into
Degree change curve is shown in attached drawing 1).Crispness retaining agent and method are protected green lands to milk using the vegetables of the specification embodiment 1 of comparison patent 1 simultaneously
Chinese cabbage is tested (publication number CN108477471A, patent name are as follows: a kind of vegetables, which are protected green lands, crispness retaining agent and preparation method thereof and to answer
With), keep other operations unanimously to compare test.
Hardness, chewiness, chromatic value and the chlorophyll that the present invention detects above-mentioned test vegetable sample by the following method contain
Amount:
(1) detection of chromatic value:
Color difference is carried out to sample using the contactless imaging spectrometer photometer of the MateVue VS3200 of U.S. X-Rite
Detection, concrete operations are as follows: since the green of vegetables concentrates on foliage portion, therefore take the foliage portion of vegetable sample to tile and be deployed in
On white backing plate, CIE standard daylight D65-10 is selected to be detected as radiation source, testing result is divided respectively with a*, b*
Not Biao Shi sample red green and champac color value, and be to sighting target with the chromatic value of the fresh blade with a piece of corresponding vegetables of the same race
Standard calculates value of chromatism Δ a* and Δ b* by included software, indicates that color is redder when wherein Δ a* is positive value, indicate when being negative value
Color is greener, and absolute value is bigger, and expression color is more red green；Indicate that color is more yellow, indicates color when being negative value when Δ b* is positive value
More blue, absolute value is bigger, and expression color is more yellow blue.
(2) detection of chlorophyll content:
The present invention passes through spectrophotometry using the chlorophyll in acetone-ethanol (volume ratio 1:1) restricted-access media sample
Measure its chlorophyll content.Concrete operations are as follows: avoid vein, sample is layered on filter paper and sucks surface moisture, in 5 portions of blade
Blade is caught broken and is sampled with tweezers by the position especially visible variant position of color naked eyes, is uniformly mixed.Weighing 0.10g~
0.15g (being accurate to 2 significant digits) leaf sample is in 10ml brown volumetric flask, with mixed extract constant volume, set at room temperature in
It extracts subject to about 6h~12h to tissue no longer colour fading dark place.When necessary, the shallower leaf sample of color weighs about 1g and carries out chlorophyll
It extracts.Muddy extracting solution first uses centrifuge 5000r/min to be centrifuged 5min, supernatant liquor is taken, using mixed extract as blank pair
According to zeroing, absorbance is measured at 663nm and 645nm respectively with the quartz colorimetric utensil of optical path 1cm, each sample is put down three times
Row test, data are indicated with average value ± standard deviation.When absorbance is more than 1, the deeper former extracting solution of green is diluted 5 times
Colorimetric is carried out again, is fallen in reading within 0.2~0.8 section and is preferred.
The calculating of chlorophyll content:
Ca=(12.72A663×Ka-2.585A645×Kb)×V/(1000×W)
Cb=(22.88A645×Ka-4.671A663×Kb)×V/(1000×W)
Ca+b=(20.30A645×Kb+8.049A663×Ka)×V/(1000×W)
In formula:
CaFor Chlorophyll-a Content (mg/g)；
CbFor content of chlorophyll b (mg/g)；
Ca+bFor Chlorophyll content (mg/g)；
A663、A645, be respectively sample 663nm, 645nm wavelength under absorbance；
V is the volume (mL) of former extracting solution；
KaThe extension rate of original extracting solution when being measurement light absorption value of the sample under 663nm wavelength；
KbThe extension rate of original extracting solution when being measurement light absorption value of the sample under 645nm wavelength；
W is fresh weight (g).
(3) detection of hardness and chewiness:
Using the TMS-PRO physical properties of food analyzer (Texture instrument) of U.S. FTC (Thermo Scientific Fisher)
TPA (Texture profile analysis) is carried out to sample) test, sample is analyzed for hardness and chewiness.
Specific test condition and parameter setting are as follows: pressure sensitive member, the diameter of 100N is selected to test mould for cylindrical probe, the TPA of 2cm
Formula, the setting residence time be 5s, deformation percentage be 60%, test starting and test after return altitude be 10cm, test before and
Speed is 30mm/min, test speed 40mm/min, trigger force 0.1N after test.Felt like jelly due to vegetables and is mainly embodied in
Stalk portion, therefore the sample stalk portion for taking thickness more consistent is detected.
Using the crisp green keeping agent of guarantor and without using the blank test group for protecting crisp green keeping agent in the embodiment of the present invention, after heat
And the hardness behind heat hiding, each parallel test of chewiness take 20 samples, color difference, Chlorophyll-a Content and Chlorophyll content are every
Secondary parallel test takes 5 samples to carry out detection and calculates to obtain average value, and all test groups carry out parallel test three times and calculate to obtain standard deviation
Difference, testing result are indicated with average value ± standard deviation.All data are carried out by Excel 2016 and Origin Pro 2018
It calculates and statisticallys analyze.
Following table 1, table 2, table 3 divide for Examples 1 to 5 test specimen hardness and chewiness, chromatic value and value of chromatism, Ye Lv
The detection and calculated result of cellulose content.
The hardness and chewiness of 1 embodiment of table test vegetable sample
Note: " * * " has extremely significant difference (p < 0.01)；" * " indicates significant difference (0.01 < p < 0.05)；
" (*) " indicates certain difference (0.05 < p < 0.1)；"-" indicates no significant difference (p > 0.1).
As shown in Table 1, by using the vegetables after the crisp green protecting method preservation of guarantor of the invention patent and with type vegetables
Blank test is compared, and hardness and chewiness are generally significantly increased, and quality mouthfeel is improved.Wherein heat hiding pakchoi is hard
Degree is significantly increased and chewiness does not significantly improve；The hardness and chewiness of the long stalk Chinese cabbage in heat hiding and refrigeration spring vegetable have significantly
It improves；The hardness of heat hiding milk Chinese cabbage has extremely significant raising, and chewiness is significantly increased.The crisp green protecting method of guarantor of the invention with
The vegetables of comparison patent 1 are protected green lands crispness retaining agent, and the hardness of heat hiding milk Chinese cabbage has extremely significant raising, and chewiness is significantly increased.
In addition, milk Chinese cabbage prepared by comparison patent 1 has unpleasant lime stone smell, it is difficult to entrance.Illustrate that guarantor of the invention is crisp
Green protecting method can preferably improve the quality mouthfeel for improving sample.In conclusion the crisp green protecting method of the guarantor of the invention patent is to more
The quality mouthfeel of kind green vegetables is significantly improved.
The chromatic value and value of chromatism of 2 embodiment of table test vegetable sample
Note: " * * " has extremely significant difference (p < 0.01)；" * " indicates significant difference (0.01 < p < 0.05)；
" (*) " indicates certain difference (0.05 < p < 0.1)；"-" indicates no significant difference (p > 0.1).
As shown in Table 2, by using the vegetables after the crisp green protecting method preservation of guarantor of the invention patent and with type vegetables
Blank test is compared, and a*, b* chromatic value generally decrease, and illustrates that color is more dark green.Wherein heat hiding pakchoi, Re Zangchang
A*, b* chromatic value of stalk Chinese cabbage have extremely significant reduction；A*, b* of refrigeration spring vegetable have certain reduction；Heat hiding milk Chinese cabbage
A* have extremely significant reduction, and b* chromatic value does not significantly reduce.The crisp green protecting method of the guarantor of the invention patent is to a variety of green
The color of color vegetables is significantly improved, and the green preservation effect of the cabbage green vegetables of especially hot hiding is more obvious.The present invention
The crisp green protecting method of guarantor and the vegetables of comparison patent 1 protect green lands that crispness retaining agent is upper in terms of color improvements to be compared, have significant difference, say
The bright crisp green protecting method of guarantor of the invention also can preferably improve the color for improving sample.
The chlorophyll content of 3 embodiment of table test vegetable sample
Note: " * * " has extremely significant difference (p < 0.01)；" * " indicates significant difference (0.01 < p < 0.05)；
" (*) " indicates certain difference (0.05 < p < 0.1)；"-" indicates no significant difference (p > 0.1).
As shown in Table 3, by using the vegetables after the crisp green protecting method preservation of guarantor of the invention patent and with type vegetables
Blank test is compared, and Chlorophyll-a Content, Chlorophyll content increase, and illustrates that chlorophyll is retained, vegetable colour
It is more dark green.Wherein the heat hiding Chlorophyll-a Content of pakchoi, Chlorophyll content are significantly increased, the long stalk Chinese cabbage in heat hiding and cold
Hide the Chlorophyll-a Content of spring vegetable, Chlorophyll content improves；Chlorophyll-a Content, the Chlorophyll of heat hiding milk Chinese cabbage contain
Amount has extremely significant raising.The crisp green protecting method of guarantor of the invention protects green lands crispness retaining agent in color improvement side than comparing the vegetables of patent 1
It is compared on face, there is significant difference, illustrate that the crisp green protecting method of guarantor of the invention more can than comparing the vegetables of patent 1 crispness retaining agent of protecting green lands
Improve the color of sample.In conclusion the crisp green protecting method of guarantor of the invention patent has significantly the color of a variety of green vegetables
Improve, the green preservation effect of the green vegetables of especially hot hiding is more obvious.
Claims (10)
1. a kind of crisp green keeping agent of the guarantor of green vegetables, which is characterized in that it is described protect crisp green keeping agent by impregnate vegetables crispness retaining agent and
The green keeping agent of blanching vegetables forms；The crispness retaining agent is made of sodium chloride and calcium chloride, and the green keeping agent is by sodium bicarbonate and L-
Calcium Ascorbate composition.
2. according to claim 1 protect crisp green keeping agent, which is characterized in that the crispness retaining agent is grouped by the group of following mass parts
At: 1000 parts of water, 0.5 ~ 8 part of calcium chloride, 1.5 ~ 20 parts of sodium chloride；The green keeping agent is grouped as by the group of following mass parts: water
1000 parts, 1 ~ 6 part and 0.1 ~ 0.5 part of L-AA calcium of sodium bicarbonate.
3. according to claim 2 protect crisp green keeping agent, which is characterized in that the crispness retaining agent is grouped by the group of following mass parts
At: 1000 parts of water, 1 ~ 4 part of calcium chloride, 5 ~ 15 parts of sodium chloride；The green keeping agent is grouped as by the group of following mass parts: water 1000
1.5 ~ 5 parts and 0.1 ~ 0.3 part of L-AA calcium of part, sodium bicarbonate.
4. a kind of crisp green protecting method of guarantor with meal food Green vegetables, which comprises the steps of:
(1) vegetables pre-process: by vegetable cleaning it is clean after, dissection；
(2) impregnate: it is claims 1 or 2 of 1:3 ~ 6 or 3 institutes that the vegetables that cleaning segments, which are soaked in solid-liquid ratio in mass,
It states in crispness retaining agent, picks up and rinse well after immersion, draining is stand-by；
(3) blanching: claims 1 or 2 or the 3 green keeping agent heating are boiled to boiling, it is 1:3 that solid-liquid ratio in mass, which is added,
~ 8 vegetables carry out blanching, until the well-done but dish leaf of dish stalk is not soft rotten；
(4) cooling: the vegetables after blanching to be soaked in water, until vegetables central temperature is cooled to room temperature and picks up vegetable draining；
(5) it packs preservation: the vegetables after cooling draining being seasoned on demand, carry out refrigeration or heat hiding after mounted box.
5. according to claim 4 protect crisp green protecting method, which is characterized in that the step (2) is described to expect in mass
Liquor ratio is 1:(3 ~ 5.5), step (3) solid-liquid ratio in mass is 1:(3 ~ 6).
6. according to claim 4 protect crisp green protecting method, which is characterized in that described impregnate of step (2) is to take heat soaking
Or cold soaking bubble, heat soaking are 40 DEG C ~ 50 DEG C immersion 0.25h ~ 1h, cold soaking bubble soaks at 4h ~ 6h or 0 DEG C ~ 10 DEG C to impregnate at room temperature
Steep 8h ~ 16h.
7. according to claim 4 protect crisp green protecting method, which is characterized in that the time of step (3) described blanching be 40s ~
80s。
8. according to claim 4 protect crisp green protecting method, which is characterized in that the temperature of step (4) described water is 5 DEG C ~ 10
℃。
9. according to claim 4 protect crisp green protecting method, which is characterized in that step (5) refrigeration is 0 DEG C ~ 8 DEG C, is protected
Deposit the time≤for 24 hours；The heat hiding is 65 DEG C or more, the holding time≤4h.
10. according to claim 4 protect crisp green protecting method, which is characterized in that the initial temperature control of step (5) the heat hiding
It is made as 75 DEG C ~ 85 DEG C.
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| CN114128853A (en) * | 2021-12-02 | 2022-03-04 | 早颐园实业有限公司 | Color-stable green fruit and vegetable powder and preparation method thereof |
| CN114287591A (en) * | 2022-01-21 | 2022-04-08 | 郑州哪吒餐配食品有限公司 | Method for producing prefabricated dishes containing green vegetables |
| CN115428919A (en) * | 2022-09-05 | 2022-12-06 | 江西省农业科学院农产品加工研究所 | Mulberry leaf vegetable and processing method thereof |
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| CN114287591A (en) * | 2022-01-21 | 2022-04-08 | 郑州哪吒餐配食品有限公司 | Method for producing prefabricated dishes containing green vegetables |
| CN115428919A (en) * | 2022-09-05 | 2022-12-06 | 江西省农业科学院农产品加工研究所 | Mulberry leaf vegetable and processing method thereof |
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