CN111011473A - Processing technology of quick-frozen green soy beans - Google Patents
Processing technology of quick-frozen green soy beans Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a processing technology of quick-frozen green soy beans, relates to the technical field of quick-frozen vegetables, and solves the problem that the overall quality of the quick-frozen green soy beans is greatly reduced due to higher juice loss rate of the conventional processed quick-frozen green soy beans after thawing. A processing technology of quick-frozen green soy beans comprises the following steps: step one, selecting raw materials; step two, cleaning and soaking; step three, blanching and air cooling; step four, draining and protecting; fifthly, quick-freezing and packaging; and step six, warehousing and refrigerating. In the actual application process of the processing technology of the quick-frozen green soy beans, the obtained quick-frozen green soy beans have low juice loss rate and good integral application effect.
Description
Technical Field
The invention relates to the technical field of quick-frozen vegetables, in particular to a processing technology of quick-frozen green soy beans.
Background
The green soy beans are rich in nutrition, the fat content is obviously higher than that of other kinds of vegetables, and the quick-freezing green soy beans mean that fresh green soy beans are picked and filtered once by using boiled water, then the green soy beans are cooled down as soon as possible, after the green soy beans are completely cooled, the residual water is fished out, the green soy beans are refrigerated, and the green soy beans are taken out for thawing when being eaten.
The Chinese invention patent application with the publication number of CN105432770A discloses a quick-freezing process of green soy beans, which comprises the following steps: (1) cleaning: carrying out high-pressure bubble spraying cleaning on the picked green soy beans; (2) blanching: putting the cleaned green soybeans into a blanching machine for blanching, wherein the temperature of hot water in the blanching machine is 90-100 ℃, and the blanching time is 90-95 seconds; (3) and (3) cooling: firstly, spraying and cooling the blanched green soy beans with normal-temperature water, and then transferring the green soy beans into a liquid ammonia flash cooling tank for cooling; (4) draining: draining water by using a vibrating screen to ensure that no obvious water exists on the surface; (5) freezing: putting into a freezer, and quickly freezing at a temperature lower than-25 deg.C; (6) and (6) packaging.
In the above application, the operation process is simple, the loss of the nutritional ingredients of the green soy beans is reduced to a certain extent, and the preservation time of the green soy beans is prolonged, but in the actual operation and application process, the quick-frozen green soy beans have a high juice loss rate after being thawed, and the juice loss can cause the loss of flavor substances and nutritional ingredients, so that the nutrition, the taste and the texture of the green soy beans are reduced, the overall quality of the quick-frozen green soy beans is greatly reduced, and therefore, a new scheme needs to be provided to solve the problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a processing technology of quick-frozen green soy beans to solve the technical problems, and the quick-frozen green soy beans obtained in the application process have low juice loss rate and good overall application effect.
In order to achieve the first purpose, the invention provides the following technical scheme:
a processing technology of quick-frozen green soy beans comprises the following steps:
selecting raw materials, namely selecting raw soybean materials which are uniform in size, have no deformity, no plant diseases and insect pests and have no mechanical damage;
step two, cleaning and soaking, namely performing bubble rinsing on the green soybean material by using a bubble rinsing device for 15-20min, and then taking out the green soybean material to soak in deionized water with the salt content of 2-3% for 20-30 min;
step three, blanching and air cooling, namely blanching the cleaned and soaked green soy bean material in blanching equipment at the temperature of 94-98 ℃ for 6-8min, and then cooling the blanched green soy bean material by natural air for 3-5 min;
step four, draining protection, namely uniformly spreading the air-cooled green soy bean material on a sieve net for vibration draining for 10-20min, and then uniformly spraying a protection liquid on the surface of the green soy bean material, wherein the spraying amount is 6-10 g/square meter;
step five, quick-freezing and packaging, namely quickly freezing the green soy bean material sprayed with the protective liquid in quick-freezing equipment, and then vacuumizing and packaging to obtain quick-frozen green soy beans;
and step six, warehousing and refrigerating, namely boxing the quick-frozen green soy beans after the vacuum packaging is qualified through metal detection, and placing the quick-frozen green soy beans in a finished product freezer for refrigerating.
Through adopting above-mentioned technical scheme, select the raw materials back that finishes, carry out the bubble rinsing with foaming flushing device, can remove the debris of adhesion on the raw materials of young soya beans, improve the purity nature of raw materials of young soya beans, then reuse salt solution soaking can effectively get rid of microorganism and bacterium, makes the raw materials of young soya beans healthier. The blanching can completely inactivate biological enzymes in the raw materials of the green soy beans, so that the vegetables after subsequent quick freezing can be kept fresh, and the air cooling is carried out after the blanching, so that the interior of the raw materials of the green soy beans is not easy to generate higher temperature, and the subsequent quick freezing is facilitated; after the redundant water on the surface of the green soy bean raw material is drained, the protective liquid is sprayed, a protective film can be formed on the surface of the green soy bean raw material, so that the juice loss rate of the quick-frozen green soy beans is greatly reduced, a certain water supplementing effect can be achieved, and the green soy bean raw material is more fresh and tender. Meanwhile, after quick-frozen packaging, vacuumizing packaging is adopted, so that the quick-frozen green soy beans have a longer storage period, the packaged quick-frozen green soy beans are boxed after being qualified through metal detection, and the packaged quick-frozen green soy beans are placed in a finished product freezer for refrigeration, so that the freshness and the moisture of the green soy beans can be kept in the optimal state.
Further preferably, in the fourth step, the protective liquid comprises the following components in parts by weight:
glacial acetic acid 0.5-1.5 parts;
1.5-2.5 parts of citric acid;
0.3-0.7 part of calcium chloride;
0.2-0.3 part of iso-VC sodium;
0.2-0.4 part of sodium alginate;
0.8-1.2 parts of salt;
30-40 parts of water.
By adopting the technical scheme, the glacial acetic acid has good antiseptic effect, the pH can be reduced, and the growth and the propagation of beneficial bacteria are promoted; the citric acid has good destructive effect on biological enzymes in the green soy bean material, and is beneficial to ensuring the freshness of the quick-frozen green soy beans; the calcium chloride has good adsorbability and stability, and can reduce the juice loss rate of the quick-frozen green soy beans; the iso-VC sodium has good antioxidant and antiseptic effects, and can improve the storage period of the quick-frozen green soy beans; the sodium alginate can improve the adhesion capability of the protective liquid on the surface of the green soybean material, and also has good hygroscopicity, so that the green soybean material keeps good freshness. Meanwhile, good compounding and synergism can be achieved between sodium alginate and calcium chloride, the protective liquid forms a layer of protective film on the surface of the green soy bean material, green soy bean material juice can be better reserved, the juice loss rate of the quick-frozen green soy bean in use is greatly reduced, and the overall quality is good.
More preferably, in the fourth step, 0.4-0.8 part by weight of functional auxiliary is also added into the components of the protective liquid, and the functional auxiliary is obtained by mixing honey and sweet potato starch according to the weight part ratio of (2-6) to 1.
By adopting the technical scheme, the honey has good hydrophilicity, so that the green soy bean material can keep good freshness, and the honey has good retention effect on various substance nutrients in the green soy bean; the sweet potato starch contains a large amount of sugar, protein, fat, various vitamins and mineral substances, carotene and vitamin C, can improve the overall nutritive value of the green soy beans, and can play a good role in compounding and synergism when the sweet potato starch and honey form a functional assistant, so that the protective effect of the protective liquid on the green soy bean sauce is greatly improved, and the juice loss rate of the quick-frozen green soy beans in use is greatly reduced.
Preferably, in the fourth step, 0.3-0.5 parts by weight of yellow wine is also added into the components of the protective liquid, and the alcohol content of the yellow wine is 14% -20%.
By adopting the technical scheme, the yellow wine has strong fragrance, sweet taste and mellow flavor, contains amino acid, sugar, vinegar, organic acid and multiple vitamins, can greatly improve the overall quality of the quick-frozen green soy beans, contains more protein in the yellow wine in the form of peptide and amino acid, has larger effect on the cytoplasmic membrane of the green soy beans after being frozen, and can greatly reduce the juice loss rate of the quick-frozen green soy beans during use.
More preferably, the second step is specifically configured to perform cleaning and soaking, cool the green soy bean material at-5 to-3 ℃ for 5 to 6 hours, perform bubble rinsing with a bubble rinsing device for 15 to 20 minutes, and then take out and soak in deionized water with a salt content of 2 to 3% for 20 to 30 minutes.
Through adopting above-mentioned technical scheme, at the washing in-process that soaks, at first cool off the young soya bean material, make it can keep the best new freshness in follow-up course of working, and the organizational structure of freezing back young soya bean material hardens, be difficult for appearing warping and damage in bubble rinsing in-process, and then make the juice loss rate greatly reduced that quick-freeze young soya bean was in, and resume the original state gradually again in the salt solution soaking in-process, the later stage of being convenient for is scalded and is bleached the processing to it.
Preferably, the third step is specifically set as blanching and air cooling, blanching the cleaned and soaked green soy bean material in blanching equipment, wherein the blanching temperature is 94-98 ℃, the blanching time is 6-8min, ultrasonic treatment is required for 2-3min in the blanching process, the ultrasonic frequency is 20-30kHz, the power is 600-.
By adopting the technical scheme, ultrasonic treatment is carried out in the blanching process, peroxidase in the green soy bean material can be effectively passivated, the loss of protein, ascorbic acid and chlorophyll content in the blanching process is reduced, the sensory quality of green soy bean kernels can be improved, the juice loss rate of the quick-frozen green soy beans in use is reduced, and the whole quality of the quick-frozen green soy beans is favorably improved.
Preferably, the fifth step is specifically configured as quick-freezing and packaging, pre-freezing the raw soybean materials sprayed with the protective liquid in a quick-freezing device, cooling to-10 to-5 ℃, keeping the temperature for 60-80s, cooling to-30 to-20 ℃, and then performing vacuum packaging to obtain the quick-frozen raw soybean.
Through adopting above-mentioned technical scheme, carry out prefreezing earlier in quick-freeze packaging process, freeze completely again, can make the whole more compact that becomes of young soya bean material, make the juice loss rate greatly reduced of quick-freeze young soya bean when using, simultaneously, the fragility of quick-freeze young soya bean can also be improved in above-mentioned operation, reinforcing quick-freeze young soya bean taste when edible.
Preferably, the sixth step is implemented by cold storage, the vacuum-packed quick-frozen green soy beans are subjected to metal detection and then are boxed, and the box is placed in a finished product freezer for refrigeration, wherein the freezer temperature is-30 ℃ to-10 ℃.
By adopting the technical scheme, the temperature of the storage is controlled to be-30 to-10 ℃ in the storage process, so that the freshness and the moisture of the quick-frozen green soy beans can be kept in the optimal state, the stable and excellent structural characteristics are kept in the storage process, and the low juice loss rate is achieved.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the protective liquid is sprayed, so that a good compounding synergistic effect can be achieved between sodium alginate and calcium chloride in the protective liquid, a layer of protective film is formed on the surface of the green soy bean material by the protective liquid, green soy bean material juice can be better reserved, the juice loss rate of the quick-frozen green soy bean in use is further greatly reduced, the overall quality is better, and the protective liquid can also achieve a certain water replenishing effect, so that the green soy bean material is more fresh and tender;
(2) the functional auxiliary agent consisting of honey and sweet potato starch is added, so that the protective liquid can not only improve the overall nutritive value of the green soy beans, but also greatly improve the protective effect of the protective liquid on green soy bean juice, and further greatly reduce the juice loss rate of the quick-frozen green soy beans in use;
(3) the yellow wine is added into the protective liquid, so that the overall quality of the quick-frozen green soy beans can be greatly improved, the protein which is mostly in the form of peptide and amino acid in the yellow wine can be utilized, the action on the cytoplasmic membrane of the green soy beans is large, and the juice loss rate of the quick-frozen green soy beans in use can be greatly reduced.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1: a processing technology of quick-frozen green soy beans specifically comprises the following steps:
selecting raw materials, namely selecting raw soybean materials which are uniform in size, have no deformity, no plant diseases and insect pests and have no mechanical damage;
step two, cleaning and soaking, namely performing bubble rinsing on the green soybean material by using bubble rinsing equipment, wherein the cleaning time is 17.5min, and then taking out the green soybean material to soak in deionized water with the salt content of 2.5% for 25 min;
step three, blanching and air cooling, namely blanching the cleaned and soaked green soy bean material in blanching equipment at the temperature of 96 ℃ for 7min, and then cooling the blanched green soy bean material by natural air for 4 min;
step four, draining protection, namely uniformly spreading the air-cooled green soy bean material on a sieve net for vibration draining for 15min, and then uniformly spraying a protection liquid on the surface of the green soy bean material, wherein the spraying amount is 8 g/square meter;
step five, quick-freezing and packaging, namely pre-freezing the green soy bean material sprayed with the protective liquid in quick-freezing equipment, firstly cooling to-7.5 ℃, keeping the temperature for 70s, then cooling to-25 ℃, and then carrying out vacuum packaging to obtain the quick-frozen green soy bean;
and sixthly, warehousing and refrigerating, namely boxing the quick-frozen green soy beans after the vacuum packaging is qualified through metal detection, and refrigerating in a finished product freezer at the freezer temperature of minus 20 ℃.
Note: the components of the protective liquid in the fourth step and the corresponding parts by weight are shown in table 1, and the protective liquid can be obtained by simple mixing and stirring.
Example 2: the processing technology of the quick-frozen green soy beans is different from that of the embodiment 1 in that the processing technology is specifically prepared by the following steps:
selecting raw materials, namely selecting raw soybean materials which are uniform in size, have no deformity, no plant diseases and insect pests and have no mechanical damage;
step two, cleaning and soaking, namely performing bubble rinsing on the green soybean material by using bubble rinsing equipment, wherein the cleaning time is 15min, and then taking out the green soybean material to soak in deionized water with the salt content of 2% for 30 min;
step three, blanching and air cooling, namely blanching the cleaned and soaked green soy bean material in blanching equipment at the temperature of 94 ℃ for 8min, and then cooling the blanched green soy bean material by natural air for 3 min;
step four, draining protection, namely uniformly spreading the air-cooled green soy bean material on a screen mesh for vibration draining for 10min, and then uniformly spraying a protection liquid on the surface of the green soy bean material, wherein the spraying amount is 10 g/square meter;
step five, quick-freezing and packaging, namely pre-freezing the green soy bean material sprayed with the protective liquid in quick-freezing equipment, cooling to-10 ℃ firstly, keeping the temperature for 60s, cooling to-30 ℃, and then carrying out vacuum-pumping and packaging to obtain the quick-frozen green soy bean;
and sixthly, warehousing and refrigerating, namely boxing the quick-frozen green soy beans after the vacuum packaging is qualified through metal detection, and refrigerating in a finished product freezer at the freezer temperature of minus 30 ℃.
Example 3: the processing technology of the quick-frozen green soy beans is different from that of the embodiment 1 in that the processing technology is specifically prepared by the following steps:
selecting raw materials, namely selecting raw soybean materials which are uniform in size, have no deformity, no plant diseases and insect pests and have no mechanical damage;
step two, cleaning and soaking, namely performing bubble rinsing on the green soybean material by using bubble rinsing equipment for 20min, and then taking out and soaking in deionized water with the salt content of 3% for 20 min;
step three, blanching and air cooling, namely blanching the cleaned and soaked green soy bean material in blanching equipment at the blanching temperature of 98 ℃ for 6min, and then cooling the blanched green soy bean material by natural air for 5 min;
step four, draining protection, namely uniformly spreading the air-cooled green soy bean material on a screen mesh for vibration draining for 20min, and then uniformly spraying a protection liquid on the surface of the green soy bean material, wherein the spraying amount is 6 g/square meter;
step five, quick-freezing and packaging, namely pre-freezing the green soy bean material sprayed with the protective liquid in quick-freezing equipment, cooling to-5 ℃ firstly, keeping the temperature for 60s, cooling to-20 ℃, and then carrying out vacuum-pumping and packaging to obtain the quick-frozen green soy bean;
and sixthly, warehousing and refrigerating, namely boxing the quick-frozen green soy beans after the vacuum packaging is qualified through metal detection, and refrigerating in a finished product freezer at the freezer temperature of minus 10 ℃.
Examples 4 to 5: the processing technology of the quick-frozen green soy beans is different from that of the embodiment 1 in that the components and the corresponding parts by weight of the protective liquid in the fourth step are shown in the table 1.
TABLE 1 Components and parts by weight of protective solutions of examples 1-5
Example 6: the processing technology of the quick-frozen green soy beans is different from the processing technology of the embodiment 1 in that in the fourth step, 0.6 part by weight of functional auxiliary agent is added into the components of the protective liquid, and the functional auxiliary agent is obtained by mixing honey and sweet potato starch according to the weight part ratio of 4: 1.
Example 7: the processing technology of the quick-frozen green soy beans is different from the processing technology of the embodiment 1 in that in the fourth step, 0.6 part by weight of functional auxiliary agent is added into the components of the protective liquid, and the functional auxiliary agent is obtained by mixing honey and sweet potato starch according to the weight part ratio of 2: 1.
Example 8: the processing technology of the quick-frozen green soy beans is different from the embodiment 1 in that in the fourth step, 0.6 part by weight of functional auxiliary agent is added into the components of the protective liquid, and the functional auxiliary agent is obtained by mixing honey and sweet potato starch according to the weight part ratio of 6: 1.
Example 9: the processing technology of the quick-frozen green soy beans is different from the embodiment 6 in that in the fourth step, 0.4 part by weight of functional auxiliary agent is added into the components of the protective liquid, and the functional auxiliary agent is obtained by mixing honey and sweet potato starch in a weight part ratio of 4: 1.
Example 10: the processing technology of the quick-frozen green soy beans is different from the embodiment 6 in that in the fourth step, 0.8 part by weight of functional auxiliary agent is added into the components of the protective liquid, and the functional auxiliary agent is obtained by mixing honey and sweet potato starch according to the weight part ratio of 4: 1.
Example 11: the processing technology of the quick-frozen green soy beans is different from the embodiment 1 in that yellow wine with the alcohol content of 17% in parts by weight is added into the components of the protective liquid in the fourth step.
Example 12: the processing technology of the quick-frozen green soy beans is different from the embodiment 1 in that yellow wine with the alcohol content of 14 percent is added into the components of the protective liquid in the fourth step according to the weight portion.
Example 13: the processing technology of the quick-frozen green soy beans is different from the embodiment 1 in that yellow wine with the alcohol content of 20 percent is added into the components of the protective liquid in the fourth step according to the weight portion.
Example 14: the difference between the processing technology of quick-frozen green soy beans and the embodiment 11 is that in the fourth step, yellow wine with the alcohol content of 17 percent is also added into the components of the protective liquid in parts by weight.
Example 15: the difference between the processing technology of quick-frozen green soy beans and the embodiment 11 is that in the fourth step, yellow wine with the alcohol content of 17 percent is also added into the components of the protective liquid in parts by weight.
Example 16: the processing technology of the quick-frozen green soy beans is different from that in the embodiment 1 in that the step two is specifically set as cleaning and soaking, the green soy beans are cooled for 5.5 hours at minus 4 ℃, bubble rinsing is carried out by using bubble rinsing equipment, the cleaning time is 17.5min, and then the green soy beans are taken out and soaked in deionized water with the salt content of 2.5% for 25 min.
Example 17: the processing technology of the quick-frozen green soy beans is different from that in the embodiment 1 in that the step two is specifically set as cleaning and soaking, green soy beans are cooled for 5 hours at minus 5 ℃, then bubble rinsing is carried out by using bubble rinsing equipment, the cleaning time is 17.5min, and then the green soy beans are taken out and soaked in deionized water with the salt content of 2.5% for 25 min.
Example 18: the processing technology of the quick-frozen green soy beans is different from that in the embodiment 1 in that the step two is specifically set as cleaning and soaking, green soy beans are cooled for 6 hours at minus 3 ℃, then bubble rinsing is carried out by using bubble rinsing equipment, the cleaning time is 17.5min, and then the green soy beans are taken out and soaked in deionized water with the salt content of 2.5% for 25 min.
Example 19: the processing technology of the quick-frozen green soy beans is different from that of the embodiment 1 in that the third step is specifically designed as blanching and air cooling, the washed and soaked green soy beans are blanched in blanching equipment, the blanching temperature is 96 ℃, the blanching time is 7min, ultrasonic treatment is required for 2.5min in the blanching process, the ultrasonic frequency is 25kHz, the power is 700W, and then the blanched green soy beans are cooled by natural air, and the air cooling time is 4 min.
Example 20: the processing technology of the quick-frozen green soy beans is different from that of the embodiment 1 in that the third step is specifically designed as blanching and air cooling, the washed and soaked green soy beans are blanched in blanching equipment, the blanching temperature is 96 ℃, the blanching time is 7min, ultrasonic treatment is needed for 3min in the blanching process, the ultrasonic frequency is 30kHz, the power is 600W, and then the blanched green soy beans are cooled by natural air for 4 min.
Example 21: the processing technology of the quick-frozen green soy beans is different from that of the embodiment 1 in that the third step is specifically designed as blanching and air cooling, the washed and soaked green soy beans are blanched in blanching equipment, the blanching temperature is 96 ℃, the blanching time is 7min, ultrasonic treatment is required for 2min in the blanching process, the ultrasonic frequency is 20kHz, the power is 800W, and then the blanched green soy beans are cooled by natural air for 4 min.
Comparative example 1: the processing technology of the quick-frozen green soy beans is different from that of the embodiment 1 in that the processing technology is specifically prepared by the following steps:
selecting raw materials, namely selecting raw soybean materials which are uniform in size, have no deformity, no plant diseases and insect pests and have no mechanical damage;
step two, cleaning and soaking, namely performing bubble rinsing on the green soybean material by using bubble rinsing equipment, wherein the cleaning time is 17.5min, and then taking out the green soybean material to soak in deionized water with the salt content of 2.5% for 25 min;
step three, blanching and air cooling, namely blanching the cleaned and soaked green soy bean material in blanching equipment at the temperature of 96 ℃ for 7min, and then cooling the blanched green soy bean material by natural air for 4 min;
step four, draining, namely uniformly spreading the air-cooled green soy bean material on a screen mesh for vibration draining for 15 min;
step five, quick-freezing and packaging, namely pre-freezing the drained green soy bean materials in quick-freezing equipment, firstly cooling to-7.5 ℃, keeping the temperature for 70s, then cooling to-25 ℃, and then carrying out vacuum-pumping and packaging to obtain the quick-frozen green soy beans;
and sixthly, warehousing and refrigerating, namely boxing the quick-frozen green soy beans after the vacuum packaging is qualified through metal detection, and refrigerating in a finished product freezer at the freezer temperature of minus 20 ℃.
Comparative example 2: the processing technology of the quick-frozen green soy beans is different from the embodiment 1 in that in the fourth step, the protective liquid comprises the following components in parts by weight: 1 part of glacial acetic acid; 2 parts of citric acid; 0.5 part of calcium chloride; 0.25 part of iso-VC sodium; 1 part of table salt; 35 parts of water.
Comparative example 3: the processing technology of the quick-frozen green soy beans is different from the embodiment 1 in that in the fourth step, the protective liquid comprises the following components in parts by weight: 1 part of glacial acetic acid; 2 parts of citric acid; 0.25 part of iso-VC sodium; 0.3 part of sodium alginate; 1 part of table salt; 35 parts of water.
Comparative example 4: the processing technology of the quick-frozen green soy beans is different from the embodiment 1 in that in the fourth step, the protective liquid comprises the following components in parts by weight: 1 part of glacial acetic acid; 2 parts of citric acid; 0.25 part of iso-VC sodium; 1 part of table salt; 35 parts of water.
Comparative example 5: the processing technology of the quick-frozen green soy beans is different from the embodiment 6 in that in the fourth step, 0.6 part by weight of functional additive is added into the components of the protective liquid, and the functional additive is honey.
Comparative example 6: the processing technology of the quick-frozen green soy beans is different from the embodiment 6 in that in the fourth step, 0.6 part by weight of functional additive is added into the components of the protective liquid, and the functional additive is sweet potato starch.
Comparative example 7: the processing technology of the quick-frozen green soy beans is different from the embodiment 16 in that the step two is specifically set as cleaning and soaking, green soy beans are cooled for 5.5 hours at minus 6 ℃, bubble rinsing is carried out by using bubble rinsing equipment, the cleaning time is 17.5min, and then the green soy beans are taken out and soaked in deionized water with the salt content of 2.5% for 25 min.
Comparative example 8: the processing technology of the quick-frozen green soy beans is different from the embodiment 16 in that the step two is specifically set as cleaning and soaking, green soy beans are cooled for 5.5 hours at minus 2 ℃, bubble rinsing is carried out by using bubble rinsing equipment, the cleaning time is 17.5min, and then the green soy beans are taken out and soaked in deionized water with the salt content of 2.5% for 25 min.
Performance testing
Test samples: fresh green soybeans planted by Yueshi Tiansheng vegetable professional cooperative are selected as green soybean materials.
The test method comprises the following steps: using the selected raw soybean materials, 29 kinds of quick-frozen raw soybeans were obtained by the processing technique of quick-frozen raw soybeans in examples 1 to 21 and comparative examples 1 to 8, then, the same amount of heavy (a) quick-frozen raw soybeans were taken, thawed in air at 25 ℃ for 2 hours, thawed and run-off juices were removed with absorbent paper, weighed again (B) each, each quick-frozen raw soybean was measured three times, and the average value was calculated according to the formula, TL (juice run-off rate) [ (a-B)/a ] × 100%, and recorded.
And (3) test results: the test results of examples 1 to 21 and comparative examples 1 to 8 are shown in Table 2. As can be seen from Table 2, the comparison of the test results of examples 1 to 5 and comparative example 1 shows that the juice loss rate of the quick-frozen green soy beans can be reduced by spraying the protective liquid; compared with the test results of the embodiment 1 and the comparative examples 2 to 4, the sodium alginate and the calcium chloride in the protective liquid can play a good role in compounding and synergism, and the juice loss rate of the quick-frozen green soy beans in use can be greatly reduced. The results of examples 6 to 10, examples 11 to 15, examples 16 to 18, examples 19 to 21 and example 1 were compared with each other, and the juice loss rate of the quick-frozen green beans in use was greatly reduced by adding the functional aid consisting of honey and sweet potato starch, adding yellow wine, cooling the green bean material during washing and soaking, and performing ultrasonic treatment during blanching. The test results of the examples 6 to 10 and the test results of the comparative examples 5 to 6 are respectively compared, so that the honey and the sweet potato starch can play a good compounding and synergistic effect, the protection effect of the functional auxiliary agent on the green soy bean material is greatly improved, and the quick-frozen green soy beans obtained by processing have a low juice loss rate.
TABLE 2 test results of examples 1 to 21 and comparative examples 1 to 8
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. A processing technology of quick-frozen green soy beans is characterized by comprising the following steps:
selecting raw materials, namely selecting raw soybean materials which are uniform in size, have no deformity, no plant diseases and insect pests and have no mechanical damage;
step two, cleaning and soaking, namely performing bubble rinsing on the green soybean material by using a bubble rinsing device for 15-20min, and then taking out the green soybean material to soak in deionized water with the salt content of 2-3% for 20-30 min;
step three, blanching and air cooling, namely blanching the cleaned and soaked green soy bean material in blanching equipment at the temperature of 94-98 ℃ for 6-8min, and then cooling the blanched green soy bean material by natural air for 3-5 min;
step four, draining protection, namely uniformly spreading the air-cooled green soy bean material on a sieve net for vibration draining for 10-20min, and then uniformly spraying a protection liquid on the surface of the green soy bean material, wherein the spraying amount is 6-10 g/square meter;
step five, quick-freezing and packaging, namely quickly freezing the green soy bean material sprayed with the protective liquid in quick-freezing equipment, and then vacuumizing and packaging to obtain quick-frozen green soy beans;
and step six, warehousing and refrigerating, namely boxing the quick-frozen green soy beans after the vacuum packaging is qualified through metal detection, and placing the quick-frozen green soy beans in a finished product freezer for refrigerating.
2. The processing technology of quick-frozen green soy beans according to claim 1, characterized in that in the fourth step, the protective liquid comprises the following components in parts by weight:
glacial acetic acid 0.5-1.5 parts;
1.5-2.5 parts of citric acid;
0.3-0.7 part of calcium chloride;
0.2-0.3 part of iso-VC sodium;
0.2-0.4 part of sodium alginate;
0.8-1.2 parts of salt;
30-40 parts of water.
3. The processing technology of quick-frozen green soy beans according to claim 2, characterized in that in the fourth step, 0.4-0.8 part by weight of functional additives are added into the components of the protective liquid, and the functional additives are obtained by mixing honey and sweet potato starch in a weight ratio of (2-6) to 1.
4. The processing technology of quick-frozen green soy beans according to claim 2, characterized in that in the fourth step, yellow wine with the weight portion of 0.3-0.5 is also added into the components of the protective liquid, and the alcohol content of the yellow wine is 14% -20%.
5. The processing technology of the quick-frozen green soy beans according to claim 1, wherein the second step is specifically configured as washing and soaking, cooling the green soy beans at-5 ℃ to-3 ℃ for 5-6 hours, then performing bubble rinsing by using a bubble rinsing device for 15-20min, and then taking out and soaking in deionized water with a salt content of 2-3% for 20-30 min.
6. The processing technology of the quick-frozen green soy beans as claimed in claim 1, wherein the third step is specifically configured as, blanching and air cooling, blanching the cleaned and soaked green soy beans in blanching equipment at a temperature of 94-98 ℃ for 6-8min, wherein ultrasonic treatment is required for 2-3min in the blanching process, the ultrasonic frequency is 20-30kHz, the power is 800W, and then natural air cooling is performed on the blanched green soy beans, and the air cooling time is 3-5 min.
7. The processing technology of the quick-frozen green soy beans according to claim 1, wherein the fifth step is specifically configured as quick-freezing packaging, pre-freezing the green soy beans sprayed with the protective liquid in a quick-freezing device, cooling to-10 ℃ to-5 ℃, keeping the temperature for 60-80s, cooling to-30 ℃ to-20 ℃, and then performing vacuum packaging to obtain the quick-frozen green soy beans.
8. The processing technology of the quick-frozen green soy beans according to claim 1, wherein the sixth step is specifically that the green soy beans are put in a warehouse for refrigeration, the vacuum-packaged quick-frozen green soy beans are boxed after being qualified through metal detection, and the green soy beans are put in a finished product freezer for refrigeration, and the temperature in the warehouse is from-30 ℃ to-10 ℃.
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