CN111642716A - Preparation method of radish strips by applying gradient desalting and nano antibacterial packaging film - Google Patents
Preparation method of radish strips by applying gradient desalting and nano antibacterial packaging film Download PDFInfo
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- CN111642716A CN111642716A CN202010375411.4A CN202010375411A CN111642716A CN 111642716 A CN111642716 A CN 111642716A CN 202010375411 A CN202010375411 A CN 202010375411A CN 111642716 A CN111642716 A CN 111642716A
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- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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Abstract
The invention discloses a preparation method of applying a gradient salt-reducing and nano-antibacterial packaging film to radish strips, which comprises two steps of gradient salt-reducing treatment and fresh-keeping treatment, wherein the preparation method applies the gradient salt-reducing and nano-antibacterial packaging film to the radish strips, optimizes and adopts green composite technologies such as dehydration, high acidity, sterilization, packaging material selection and the like, can maintain higher sensory score, maintains the texture and shape of products, and has color protection and antibacterial effects; compared with a comparative experiment, the loss of nutrient substances is delayed, and the retention rate of the nutrient substances is improved from 59 percent to 92 percent. The shelf life of the product is prolonged by 12 to 36 months.
Description
Technical Field
The invention belongs to the field of food packaging materials, and particularly relates to a preparation method of a gradient salt-reducing and nano-antibacterial packaging film applied to radish strips.
Background
Radish is delicious and has rich nutritive value, and has the name of ginseng in folk. Since it is available all the year round, radish is the most popular raw material for pickles. However, the salt content of the radish products sold on the market is too high at present, and the addition amount of the preservative is large. Compared with high-salt radish strips, the low-salt radish strips are more nutritional and healthy, but in the low-salt storage process, the brittleness of the product is reduced under the influence of factors such as environmental conditions, microbial growth and propagation, tissue cells of vegetables and the like, the original taste and nutrition are lost, and the shelf life is greatly reduced. In order to have the advantages of low salt and long shelf life, manufacturers can only add a large amount of sweetener and preservative into the product, namely, the shelf life of the product is prolonged through various additives. Therefore, the reduction of the storage time due to the reduction of the amount of salt used becomes a major obstacle to the development of healthy low-salt radish products.
At present, the shelf life of products is mainly prolonged by adopting a dehydration or sterilization method, for example, CN 109907273A discloses a preparation method of dried turnips, salt is added into the turnip strips, the mixture is uniformly mixed and stirred, then the turnip strips are aired, the turnip strips are collected and placed in a vessel after the airing is finished, the salt is added, the mixture is uniformly mixed and stirred, the compaction is carried out for pickling, then the airing is carried out, the steps are repeated until the weight of the turnip strips is 15-20% of the weight before pickling, the dried turnip strips with low salt content can be obtained, and the shelf life is prolonged. CN 108497407a discloses a preparation method for processing crisp and fragrant radish by using okra polysaccharide, which can remove macromolecular protein, colloid, fiber, microorganism, etc. in fruit vinegar at one time, and shorten production cycle. Transferring the radish strips into the okra polysaccharide concentrated solution for water locking treatment, and air-drying the radish strips subjected to water locking treatment, or drying at 40-50 ℃, sterilizing, packaging and storing at low temperature. For example, CN 110236158A discloses a pickling method for improving the crispness of low-salt pickled vegetables, which is characterized in that based on the existing conventional low-salt (concentration is 3-7 wt%) pickling method, the low-salt pickled vegetables are compounded by adding substances containing calcium salt, organic acid and sugar alcohol, so that the crispness and chewing mouthfeel of the low-salt pickled vegetables are effectively improved, and the pickled vegetables can keep higher crispness under lower salt content, thereby having good mouthfeel.
The defects of the prior art are as follows: in order to prolong the shelf life, airing or drying is generally adopted for dehydration, and during the dehydration process, microorganisms easily grow and influence the nutritional preservation and the taste of the product; high-temperature sterilization under low-salt conditions can affect the nutritional value and mouthfeel of the product, and the addition of a large amount of preservative or sweetener can result in reduced product safety and affected flavor. The cost is also greatly increased if the method of low-temperature preservation is adopted.
Disclosure of Invention
The invention aims to solve the defects, and provides a preparation method of applying a gradient salt-reducing and nano-antibacterial starch-based packaging film to radish strips, which reduces the water content of radish from 85-92% to 15-30% by gradient salt reduction, adopts the nano-antibacterial starch-based packaging film to package the radish strips, optimizes the green composite technologies of dehydration, high acidity, sterilization, packaging material selection and the like, can maintain higher sensory score, maintains the texture and shape of products, and has the effects of color protection and bacteriostasis; compared with a comparative experiment, the loss of nutrient substances is delayed, and the retention rate of the nutrient substances is improved from 59 percent to 92 percent; the shelf life of the product is prolonged by 12 to 36 months.
The above purpose is realized by the following technical scheme:
(1) gradient salt reduction treatment: cleaning white radish, removing black eyes, draining, adding 7-9% of salt, loading into a jar, pressing for 6-10 days with a heavy object, removing water, reducing the salt content of the dehydrated radish to 1-3%, reducing the water content of the radish from 85-92% to 15-30%, cutting the radish into halves, uniformly cutting into strips with a shredder, loading the radish strips into a large bag with meshes, and pressing for 24 hours to remove water again;
(2) packaging treatment of the nano antibacterial packaging film: adding compound organic acid into the radish strips, stirring with lactic acid/acetic acid/citric acid/malic acid/ascorbic acid at ratio of 1:6:1.5:1:0.5, kneading with a roller for 20-50min to make the compound organic acid uniformly permeate into the radish strips, packaging the radish strips with a nano antibacterial packaging film packaging bag, and vacuumizing; sterilizing the packaged radish strips at low temperature of 60-80 deg.C for 20-30 min.
Preferably, gradient salt reduction treatment is adopted to reduce the salt content from 7-9% to 1-3%, and simultaneously reduce the water content of the radish from 85-92% to 15-30%.
Preferably, after the compound organic acid is added for stirring, the materials are kneaded for 20-50min by a roller, so that the compound organic acid permeates into the radish strips, and the problem that the water content in the product is increased by a water-soluble method is solved.
Preferably, no chemical preservative is added in the stirring step, and the stirring can be uniformly carried out without adding water.
The invention has the beneficial effects that:
the invention not only can keep the salt content of the product low, but also can ensure the safety and health of the product without adding any preservative, effectively retain the flavor substances in the radish, improve the nutritive value and the flavor taste of the product, maintain higher sensory score, maintain the texture and the shape of the product, and have the effects of color protection and bacteriostasis; compared with a comparative experiment, the loss of nutrient substances is delayed, and the retention rate of the nutrient substances is improved from 59 percent to 92 percent; and the shelf life of the product can be obviously prolonged, and the storage time of the product reaches 12-36 months. Thereby enhancing the comprehensive competitiveness of the product, and the invention also has the advantages of high production efficiency, low cost, stable property and the like.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
The formula and the method are as follows:
white radish: 100 kg of
Salt: 8 kg of
Dewatering and desalting modes: pressing with 90 jin weight for 8 days, dewatering, and reducing the water content of radish from 85-92% (by weight) to 15-30%; meanwhile, the salt content in the radish is reduced to 2 percent (by weight) along with the loss of water.
Compound organic acid: 0.69 kg (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid 1:6:1.5:1:0.5)
The adding mode of the composite organic acid is as follows: kneading for 35min by a roller after mixing,
packaging materials: adopts a nano antibacterial packaging film (nano silver oxide, nano graphene, nano zinc oxide, nano titanium dioxide, nano calcium oxide, nano aluminum oxide and nano silicon; micro nano starch, polylactic acid, polycaprolactone, butanediol adipate, butanediol terephthalate and a copolymer of the butanediol adipate and the butanediol terephthalate).
The preparation method comprises the following steps:
(1) gradient salt reduction treatment: white radish is cleaned and black eyes are removed, then water is drained, 8 percent (mass ratio) of salt is added, the white radish is put into a jar and pressed for 8 days by a weight of 90 jin, and water is removed. The salt content of the radish is reduced to 2 percent, so that the water content of the radish is reduced from 85 to 92 percent to 15 to 30 percent (mass ratio). The radish is cut into halves, then cut into strips uniformly by a shredder, put into a big bag with meshes (50 kg can be filled), and pressed for 24 hours to remove water again.
(2) Packaging treatment of the nano antibacterial packaging film: adding compound organic acid (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid ═ 1:6:1.5:1:0.5) into turnip strips, stirring, kneading with a roller for 30min to make the compound organic acid uniformly permeate into the turnip strips, packaging the turnip strips with a nano antibacterial packaging film, vacuumizing, and sterilizing the packaged turnip strips at low temperature (75 ℃) for 25 min.
Example 2
(1) Gradient salt reduction treatment: white radish is cleaned and black eyes are removed, then water is drained, 7 percent (mass ratio) of salt is added, the white radish is put into a jar and pressed for 10 days by a weight of 90 jin, and water is removed. The salt content of radish is reduced to 1.5%, so that the water content of radish is reduced from 85-92% to 15-30% (by mass). The radish is cut into halves, then cut into strips uniformly by a shredder, put into a big bag with meshes (50 kg can be filled), and pressed for 24 hours to remove water again.
(2) Packaging treatment of the nano antibacterial packaging film: adding compound organic acid (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid ═ 1:6:1.5:1:0.5) into radix Raphani strips, stirring, kneading with a roller for 20min to make the compound organic acid uniformly permeate into radix Raphani strips, packaging with nanometer antibacterial packaging film, and vacuumizing; the packaged radish strips were then sterilized at low temperature (75 ℃) for 25 min.
Example 3
(1) Gradient salt reduction treatment: white radish is cleaned and black eyes are removed, then water is drained, 9 percent (mass ratio) of salt is added, the white radish is put into a jar and pressed for 6 days by a weight of 90 jin, and water is removed. The salt content of the radish is reduced to 2.5 percent, so that the water content of the radish is reduced from 85 to 92 percent to 15 to 30 percent (mass ratio). The radish is cut into halves, then cut into strips uniformly by a shredder, put into a big bag with meshes (50 kg can be filled), and pressed for 24 hours to remove water again.
(2) Packaging treatment of the nano antibacterial packaging film: adding compound organic acid (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid ═ 1:6:1.5:1:0.5) into radix Raphani strips, stirring, kneading with a roller for 50min to make the compound organic acid uniformly permeate into radix Raphani strips, packaging with nanometer antibacterial packaging film, and vacuumizing; the packaged radish strips were then sterilized at low temperature (75 ℃) for 25 min.
Comparative example 1
The formula and the method are as follows:
white radish: 100 kg of
Salt: 2 kg of
Dewatering and desalting modes: adding salt directly to 2%, without removing water
Compound organic acid: 0.69 kg (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid 1:6:1.5:1:0.5)
The adding mode of the composite organic acid is as follows: kneading for 35min by a roller after mixing,
packaging materials: adopts a nano antibacterial packaging film
The preparation method comprises the following steps:
1)100 kg of white radish is cleaned, black eyes are removed, water is drained, 2% of salt is added, the water content of the radish is 85-92%, the radish is cut into half firstly, and then the radish is uniformly shredded by a shredder.
2) Adding 0.69 kg of compound organic acid (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid ═ 1:6:1.5:1:0.5) into radix Raphani, stirring, kneading with a roller for 20min to make the compound organic acid uniformly permeate into radix Raphani strips, packaging with nanometer antibacterial packaging film, and vacuumizing. And finally, placing the packaged radish strips into a water bath kettle, and sterilizing for 25min at 75 ℃.
Comparative example 2
The formula and the method are as follows:
white radish: 100 kg of
Salt: 8 kg of
Dewatering and desalting modes: pressing with 90 jin weight for 8 days, removing water to reduce the water content of radish from 85-92% to 15-30%; meanwhile, the salt content in the radish is reduced to 2 percent along with the water loss.
Compound organic acid: 1 kg (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid 1:6:1.5:1:0.5)
The adding mode of the composite organic acid is as follows: kneading for 35min by a roller after mixing,
packaging materials: using common packaging film material such as PE or PP
The preparation method comprises the following steps:
1) cleaning 100 kg of white radish, removing black eyes, draining, adding 8% of salt, putting into a jar, pressing for 8 days by using a weight of 90 jin, and removing water; the salt content of radix Raphani is reduced to 2% to reduce the water content of radix Raphani from 85-92% to 15-30%. The radish is cut into half and then uniformly shredded by a shredder. Bagging the radish strips, and pressing for 24 hours to remove water.
2) Adding 0.69 kg of compound organic acid (lactic acid/acetic acid/citric acid/malic acid/ascorbic acid ═ 6:1:1.5:1:0.5) into radish, stirring, and kneading with a roller for 20min to make the compound organic acid uniformly permeate into radish strips. And finally, encapsulating the radish strips by using common packaging film materials such as PE or PP and the like, and vacuumizing. And finally, placing the packaged radish strips into a water bath kettle, and sterilizing for 25min at 75 ℃.
Comparative example 3
The formula and the method are as follows:
white radish: 100 kg of
Salt: 8 kg of
Dewatering and desalting modes: pressing with 90 jin weight for 8 days, removing water to reduce the water content of radish from 85-92% to 15-30% (mass ratio); meanwhile, the salt content in the radish is reduced to 2 percent along with the water loss.
Compound organic acid: 0 kg of
Packaging materials: nano antibacterial packaging film
The preparation method comprises the following steps:
cleaning 100 kg of white radish, removing black eyes, draining, adding 8% of salt, putting into a jar, pressing for 8 days by using a weight of 90 jin, and removing water; the salt content of radish is reduced to 2%, and the water content is reduced from 85-92% to 15-30%. The radish is cut into half and then uniformly shredded by a shredder. Bagging the radish strips, and pressing for 24 hours to remove water. Packaging the radish strips by using a nano antibacterial packaging film, and vacuumizing. And finally, placing the packaged radish strips into a water bath kettle, and sterilizing for 25min at 75 ℃.
Test examples
Comparative experiment of storage effect at 1.25 DEG C
Experimental methods
Texture: TPA mode using texture Analyzer
Total acid: refer to GB/T12456-2008' determination of total acid in food
pH: refer to GB 5009.237-2016 determination of food safety national standard food PH value
Total number of colonies: reference is made to GB 4789.2-2010 "food microbiology test: total colony count assay
Reducing sugar: refer to SB/T10213-94 & lt physical and chemical inspection method of pickled vegetables
Color difference: measurement with a color difference meter
Brown degree: extinction method
Moisture content: and (4) randomly sampling, draining the radish strips without clear water, measuring the water activity of the radish strips by using a water content tester, measuring each sample for 3 times, and taking an average value.
Sensory evaluation: selecting 10 researchers engaged in food to form an evaluation group, uniformly putting samples to be evaluated into the same disposable white paper disc, wherein each sample gives a 3-digit code, and the random number is taken from a random number table. And sequentially evaluating the color, the flavor, the taste and the tissue form of different dried turnips by an evaluator, and finally taking the average value of the results. Rinse with clean water before tasting the next sample and wait 1 min.
TABLE 1 sensory evaluation Table
TABLE 2-a Effect on the indices of radish strips stored at 25 deg.C
TABLE 2-b Effect on radish strips at 25 ℃ storage
From the experimental results, under the storage condition of 25 ℃, the radish strips are applied with the gradient salt reduction and the nano antibacterial packaging film, and green composite technologies such as dehydration, high acidity, sterilization, packaging material selection and the like are optimized, so that the radish strips can maintain high sensory score, maintain the texture and shape of products, and have color protection and antibacterial effects; compared with a comparative experiment, the loss of nutrient substances is delayed, and the retention rate of the nutrient substances is improved from 59 percent to 92 percent; thereby improving the health safety of the radish, keeping the flavor and nutrient substances and prolonging the shelf life of the product by 12 to 36 months.
Comparative experiment of storage effect at 2.38 DEG C
The experimental method is as above.
TABLE 3-a Effect on the indexes of radish strips at 38 deg.C
TABLE 3-b Effect of storage at 38 ℃ on the respective indices of radish strips
From the experimental results, under the condition of storage at 38 ℃, the radish strips are applied with the gradient salt reduction and the nano antibacterial packaging film, and green composite technologies such as dehydration, high acidity, sterilization, packaging material selection and the like are optimized, so that the radish strips can maintain high sensory score, maintain the texture and shape of products, and have color protection and antibacterial effects; compared with a comparative experiment, the loss of nutrient substances is delayed, and the retention rate of the nutrient substances is improved from 30% to 85%; thereby improving the health safety of the radish, keeping the flavor and nutrient substances and prolonging the shelf life of the product by 12 to 36 months.
Comparative experiment of storage effect at 3.48 DEG C
The experimental method is as above.
TABLE 4 influence of the storage conditions at 48 ℃ on the indices of radish strips
TABLE 4-b Effect on radish strips at 48 ℃ storage
From the experimental results, under the storage condition of 48 ℃, the radish strips are applied with the gradient salt reduction and the nano antibacterial packaging film, and green composite technologies such as dehydration, high acidity, sterilization, packaging material selection and the like are optimized, so that the radish strips can maintain high sensory score, maintain the texture and shape of products, and have color protection and antibacterial effects; compared with a comparative experiment, the loss of nutrient substances is delayed, and the retention rate of the nutrient substances is improved from 24% to 80%; thereby improving the health safety of the radish, keeping the flavor and nutrient substances and prolonging the shelf life of the product by 12 to 36 months.
Claims (4)
1. A preparation method of a gradient salt-reducing and nano-antibacterial packaging film applied to radish strips is characterized by comprising the following steps:
(1) gradient salt reduction treatment: cleaning white radish, removing black eyes, draining, adding 7-9% of salt, loading into a jar, pressing for 6-10 days with a heavy object, removing water, reducing the salt content of the dehydrated radish to 1-3%, reducing the water content of the radish from 85-92% to 15-30%, cutting the radish into halves, uniformly cutting into strips with a shredder, loading the radish strips into a large bag with meshes, and pressing for 24 hours to remove water again;
(2) packaging treatment of the nano antibacterial packaging film: adding compound organic acid into the radish strips, stirring with lactic acid/acetic acid/citric acid/malic acid/ascorbic acid at ratio of 1:6:1.5:1:0.5, kneading with a roller for 20-50min to make the compound organic acid uniformly permeate into the radish strips, packaging the radish strips with a nano antibacterial packaging film packaging bag, and vacuumizing; sterilizing the packaged radish strips at low temperature of 60-80 deg.C for 20-30 min.
2. The method for preparing radish strips by using gradient salt reduction and nano antibacterial packaging films according to claim 1, is characterized in that: gradient salt reduction treatment is adopted to reduce the salt content from 7-9% to 1-3%, and simultaneously reduce the water content of the radish from 85-92% to 15-30%.
3. The method for preparing radish strips by using gradient salt reduction and nano antibacterial packaging films according to claim 1, is characterized in that: after the compound organic acid is added for stirring, the materials are kneaded for 20-50min by a roller, so that the compound organic acid permeates into the radish strips, and the problem that the water content in the product is increased by a water-soluble method is solved.
4. The method for preparing radish strips by using gradient salt reduction and nano antibacterial packaging films according to claim 1, is characterized in that: in the step of stirring, no chemical preservative is added, and the materials can be uniformly stirred without adding water.
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Application publication date: 20200911 |