CN112056386B - Processing technology of quick-frozen broccoli - Google Patents
Processing technology of quick-frozen broccoli Download PDFInfo
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- CN112056386B CN112056386B CN202010917688.5A CN202010917688A CN112056386B CN 112056386 B CN112056386 B CN 112056386B CN 202010917688 A CN202010917688 A CN 202010917688A CN 112056386 B CN112056386 B CN 112056386B
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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
Abstract
The application relates to a processing technology of quick-frozen broccoli, which comprises the following steps: s1: selecting raw materials and cutting flowers; s2: cleaning; s3: anti-freezing treatment; s4: steaming and boiling; s5: cooling; s6: quick-freezing; s7: coating ice coat; the antifreezing agent comprises the following components in parts by weight: 3-7 parts of seaweed gel, 0.2-0.4 part of chitosan, 0.3-0.6 part of soybean polypeptide, 0.1-0.3 part of fish protein mother liquor, 0.1-0.2 part of plant growth regulator and 0.1-0.3 part of nutrient substance. This application has the protection vegetables inner cell and does not receive the injury of freezing, reaches the bright-colored effect with the nothing of freezing flavor of outward appearance after vegetables unfreeze.
Description
Technical Field
The application relates to the field of vegetable processing, in particular to a processing technology of quick-frozen broccoli.
Background
The broccoli is broccoli or broccoli, has complete nutrients, mainly including protein, carbohydrate, fat, mineral matter, vitamin C, carotene, etc. and has delicious taste. Contains glucosinolate as anticancer substance, which can prevent the growth of early cancer cells and has special health-care effect. The edible parts of the green cauliflowers are mainly crisp and tender stems, shortened and fat tender flower shoots and tightly clustered and spherical flower buds, and the green cauliflowers are easy to yellow and soften after being harvested at normal temperature, so that the commercial value of the cauliflowers is seriously influenced.
At present, broccoli is quick-frozen to preserve the original quality of food at low temperature, even if the heat inside the food or the energy supporting various chemical activities is reduced, part of free water of cells is frozen and the water activity is reduced, so as to ensure the effective way of preserving the nutrition of the food to the maximum extent, and the quick-freezing comprises the following steps: cutting flowers, cleaning, blanching, cooling and quick-freezing.
Aiming at the related technologies, the inventor thinks that the defects that the direct quick freezing without any treatment easily causes the frozen damage of cells in the broccoli and the thawed broccoli has the phenomenon of dull appearance and frozen taste.
Disclosure of Invention
In order to protect cells in vegetables from being frozen and damaged and achieve the effects of bright appearance and no frozen taste after the vegetables are thawed, the application provides a processing technology of quick-frozen broccoli.
The processing technology of the quick-frozen broccoli provided by the application adopts the following technical scheme:
a processing technology of quick-frozen broccoli comprises the following steps:
s1: selecting and cutting flowers from the raw materials, screening out the deteriorated and loosened raw materials with the insects, and cutting the remaining raw materials into flowers;
s2: cleaning, namely cleaning the broccoli by adopting high-pressure bubbles;
s3: performing anti-freezing treatment, namely putting the cooled broccoli into an anti-freezing agent aqueous solution, and soaking for 15-30min;
s4: cooking, namely cooking the pretreated broccoli for 50 to 70 seconds at the temperature of between 90 and 100 ℃;
s5: cooling, namely cooling the cooked broccoli to be lower than 15 ℃;
s6: quick-freezing, namely quickly freezing the cooled broccoli at the temperature of below-30 ℃ to the temperature of below-18 ℃;
s7: coating ice coating, uniformly spraying ice water with the temperature of 0-5 ℃ onto the surface of the quick-frozen broccoli, wherein the ice water contains 10-12wt% of ice, and finally packaging and storing in a low-temperature warehouse below-18 ℃;
the antifreezing agent comprises the following components in parts by weight: 3-7 parts of seaweed gel, 0.2-0.4 part of chitosan, 0.3-0.6 part of soybean polypeptide, 0.1-0.3 part of fish protein mother liquor, 0.1-0.2 part of plant growth regulator and 0.1-0.3 part of nutrient substance.
By adopting the technical scheme, the chitosan is also called as deacetylated chitin, and has a better moisturizing effect; the soybean polypeptide is a protein hydrolysate obtained by performing protease action on soybean protein and then performing special treatment; the chitosan and the soybean polypeptide can be gathered on the surface of the broccoli and combined with a small amount of water, so that the balanced dispersion of the crystal is promoted, the expansion stress caused by water crystallization is reduced, and the possibility of freezing damage of the broccoli is reduced;
the alginate jelly has good water-retaining property, can easily form a protective film by chitosan and soybean polypeptide accumulated on the surface of the broccoli, can isolate water, is not influenced by ice blocks during quick freezing, reduces the influence of low temperature, protects and wets the surface of the broccoli, can effectively lock the nutrition in the broccoli and keep the taste and flavor of the broccoli;
the plant growth regulator can promote the activity of various enzymes of plant cells, accelerate the synthesis of substances such as protein amino acid and the like, and improve the concentration, viscosity and elasticity of cell protoplasm, so that the cell protoplasm is not easy to freeze, the cell membrane is not easy to damage due to volume expansion, the broccoli is not easy to be frozen, and the frozen flavor of the broccoli is not easy to appear;
the nutrient substances provide nutrient substances for the synthesis of protein amino acid and other substances in the broccoli cells, so that the protoplasm concentration of the cells can be increased, the frost resistance of the cells can be enhanced, the edible parts of the broccoli are thickened, and the improvement of the nutrition of the broccoli is facilitated;
the fish protein mother liquor contains more amino acids and unsaturated fatty acids, so that the content of the unsaturated fatty acids in the biological membrane can be increased, the biological membrane is not easy to freeze, and the stability of the structure of the broccoli biological membrane is maintained, so that the broccoli is not easy to be frozen;
in conclusion, the cells of the broccoli are not easy to freeze under the combined action of the multiple components, so that the effects of protecting the broccoli cells from being damaged by freezing, reducing the loss of nutritional ingredients of the thawed broccoli and keeping the thawed broccoli bright in appearance and free of frozen taste are achieved.
Preferably, the antifreezing agent comprises the following components in parts by weight: 4-6 parts of seaweed gel, 0.3-0.4 part of chitosan, 0.4-0.5 part of soybean polypeptide, 0.1-0.3 part of fish protein mother liquor, 0.1-0.2 part of plant growth regulator and 0.1-0.3 part of nutrient substance.
By adopting the technical scheme, the antifreezing effect is better in the range of each component.
Preferably, the nutrient comprises 1: (0.2-0.5): (0.3-0.5) monosaccharide, pea active peptide and corn active peptide.
By adopting the technical scheme, the monosaccharide provides energy for biological activities in the broccoli cells, and the combination of the pea active peptide and the corn active peptide provides comprehensive raw material guarantee for the synthesis of substances such as protein amino acid and the like in the broccoli cells, so that the cell protoplasm concentration can be improved.
Preferably, the plant growth regulator is compound sodium nitrophenolate.
By adopting the technical scheme, the compound sodium nitrophenolate is an artificially synthesized plant growth regulator, can promote the protoplasm flow of cells and improve the cell activity, thereby being beneficial to ensuring that the cells of the broccoli are not easy to freeze on the basis of the protoplasm with higher viscosity.
Preferably, before step S2, the hard foreign matter is removed by vibration sorting.
By adopting the technical scheme, the broccoli is not soaked in water, the difference between the texture density and the hard article is large, sand, small stones and the like carried in the broccoli can be shaken out to be separated from the broccoli through vibration, and the cleanliness of the broccoli is improved.
Preferably, before the step S2, after the selection by vibration, the broccoli is soaked in 1.5-2.5wt% saline water for 8-12 minutes;
by adopting the technical scheme, in the salt water concentration, the insects can be separated from the broccoli into the water, so that the broccoli can be well repelled; and the test aqueous solution has certain inhibiting and destroying effects on the enzyme activity, so that enzymatic browning can be inhibited to a certain extent, and the retention of the color of the broccoli is facilitated.
Preferably, in step S5, the cooked broccoli is first cooled in a water temperature of 15-25 ℃ until the temperature of the broccoli is lower than 30 ℃, and then the broccoli is continuously cooled in a water temperature of 5-10 ℃ until the temperature of the broccoli is lower than 15 ℃.
By adopting the technical scheme, two-stage water cooling is adopted, the temperature reduction process of the broccoli is uniform, the broccoli is not easy to generate cell damage due to large volume shrinkage in the cooling process, and the quality of the broccoli can be well maintained.
Preferably, in the step S3, the mass concentration of the antifreeze in the antifreeze aqueous solution is 1.5-5%.
By adopting the technical scheme, the antifreezing effect is better under the concentration of the antifreezing agent.
Preferably, in step S3, the broccoli is soaked in the antifreeze aqueous solution, and then subjected to ultrasonic treatment once every 40 to 55 seconds, wherein each ultrasonic treatment lasts for 5 to 20 seconds, and 4 to 6 times, and the ultrasonic frequency is 33 to 40KHz.
By adopting the technical scheme, the water body is vibrated by ultrasonic waves, so that the original associated water molecules are divided into single water molecules or smaller associated water molecules, the activity of the water body is improved, the full dissolution and dispersion of the antifreezing agent in the aqueous solution are facilitated, and the full action of the antifreezing agent on the broccoli is facilitated; the ultrasonic frequency and time are set, so that the short-time low-frequency ultrasonic cannot damage the broccoli, the uniform absorption and adsorption of the broccoli on the antifreezing agent are facilitated, and the broccoli is further finely cleaned in the early stage of antifreezing treatment.
Preferably, the antifreezing agent also comprises the following components in parts by weight: 0.04-0.07 part of citric acid and 0.01-0.04 part of sodium metabisulfite.
By adopting the technical scheme, the citric acid has good destructive effect on the biological enzyme in the broccoli, and is beneficial to ensuring the freshness of the broccoli; the sodium pyrosulfite can play a good role in corrosion prevention, so that the broccoli maintains good and stable color, and the combination of the sodium pyrosulfite and the broccoli further ensures the bright appearance of the broccoli.
In summary, the present application includes at least one of the following beneficial technical effects:
through the complex formulation of multiple components, make broccoli cell's cell protoplasm concentration increase, the cell is former difficult to freeze, biomembrane structural stability increases and difficult freezing, and alginate jelly can form the protection film with chitosan and the soybean peptide that adsorb on broccoli surface, make quartzy balanced dispersion, and it is less to make broccoli cell directly receive ice coat and microthermal influence, make broccoli cell be difficult for frostbite, including the setting of this technology, antifreeze can be evenly comprehensive acts on the fine and close granule flower of broccoli, make the broccoli be difficult for frostbite, and the bright-colored and no frozen taste of outward appearance after unfreezing.
Detailed Description
The present application is described in further detail in conjunction with the following.
The seaweed gel is produced by Baiwei Biotech limited company in Hebei;
chitosan, food-grade chitosan, the manufacturer is Qingdao Bozhihui Biotech limited;
soybean polypeptide, brand is Fuwanjia, the producer is Shandong Fuwanjia biological science and technology limited;
monosaccharide is glucose, and is food grade, and the manufacturer is Wang Biotech limited of Henan kang;
pea active peptide, having a product number of HX-586337487054, and manufactured by Sienna Hao Xuan Biotech Co., ltd;
the corn active peptide has the product number of LD-22156, and the manufacturer is An Langde Biotechnology Co., ltd;
the fish protein mother liquor is prepared from Zhongkexing sea;
the manufacturer of the compound sodium nitrophenolate is Jinan Sheng and chemical engineering Co., ltd;
citric acid, food grade, the manufacturer is Jinan Kunfeng chemical Limited;
the sodium pyrosulfite is food grade, and the manufacturer is Shandong Kailong chemical engineering development Co., ltd.
Example 1
A processing technology of quick-frozen broccoli comprises the following steps:
s1: selecting and cutting flowers from the raw materials, screening out the deteriorated and loosened raw materials with the insects, and cutting the remaining raw materials into flowers;
s2: cleaning, namely cleaning the broccoli by adopting high-pressure bubbles;
s3: performing antifreezing treatment, namely putting the cooled broccoli into an antifreezing agent water solution with the mass concentration of 2.5% of the antifreezing agent, and soaking for 15min;
s4: cooking, namely cooking the pretreated broccoli for 70 seconds at the temperature of 90 ℃;
s5: cooling, wherein the cooked broccoli is firstly cooled in water at 25 ℃ until the temperature of the broccoli is 29 ℃, and then the broccoli is continuously cooled in water at 10 ℃ until the temperature of the broccoli is 14 ℃;
s6: quick-freezing, namely quickly freezing the cooled broccoli at the temperature of-32 ℃ to the temperature of-19 ℃;
s7: coating ice coating, uniformly spraying ice water at 0 ℃ onto the surface of the quick-frozen broccoli, wherein the ice water contains 10wt% of ice, and finally packaging and storing in a low-temperature warehouse at-19 ℃;
the antifreezing agent comprises the following components: 3kg of seaweed gel, 0.4kg of chitosan, 0.3kg of soybean polypeptide, 0.3kg of fish protein mother liquor, 0.1kg of plant growth regulator and 0.3kg of nutrient substances.
Wherein, the nutrient substances comprise 1:0.3:0.4 monosaccharide, pea active peptide and corn active peptide. The plant growth regulator is compound sodium nitrophenolate.
Example 2
The difference from example 1 is that: the antifreezing agent comprises the following components: 4kg of seaweed gel, 0.4kg of chitosan, 0.4kg of soybean polypeptide, 0.3kg of fish protein mother liquor, 0.1kg of plant growth regulator and 0.3kg of nutrient substances.
Example 3
S1: selecting and cutting flowers from the raw materials, screening out the deteriorated and loosened raw materials with the insects, and cutting the remaining raw materials into flowers;
s2: cleaning, namely cleaning the broccoli by adopting high-pressure bubbles;
s3: performing anti-freezing treatment, namely putting the cooled broccoli into an anti-freezing agent aqueous solution with the mass concentration of 2.5% of an anti-freezing agent, and soaking for 18min;
s4: cooking, namely cooking the pretreated broccoli for 60 seconds at the temperature of 95 ℃;
s5: cooling, wherein the cooked broccoli is firstly cooled in water at 20 ℃ until the temperature of the broccoli is 25 ℃, and then the broccoli is continuously cooled in water at 8 ℃ until the temperature of the broccoli is 12 ℃;
s6: quick-freezing, namely quickly freezing the cooled broccoli at the temperature of-32 ℃ to the temperature of-19 ℃;
s7: coating ice coating, uniformly spraying ice water with the temperature of 2 ℃ onto the surface of the quick-frozen broccoli, wherein the ice water contains 11wt% of ice, and finally packaging and storing in a low-temperature warehouse at the temperature of-19 ℃;
the antifreezing agent comprises the following components: 5kg of seaweed gel, 0.5kg of chitosan, 0.45kg of soybean polypeptide, 0.2kg of fish protein mother liquor, 0.15kg of plant growth regulator and 0.2kg of nutrient substances.
Example 4
S1: selecting and cutting flowers from the raw materials, screening out the deteriorated and loosened raw materials with the insects, and cutting the remaining raw materials into flowers;
s2: cleaning, namely cleaning the broccoli by adopting high-pressure bubbles;
s3: performing anti-freezing treatment, namely putting the cooled broccoli into an anti-freezing agent aqueous solution with the mass concentration of the anti-freezing agent of 2.5%, and soaking for 30min;
s4: cooking, namely cooking the pretreated broccoli for 50 seconds at the temperature of 100 ℃;
s5: cooling, wherein the cooked broccoli is firstly cooled to 22 ℃ in water temperature of 15 ℃, and then the broccoli is continuously cooled to 11 ℃ in water temperature of 5 ℃;
s6: quick-freezing, namely quickly freezing the cooled broccoli at-32 ℃ to-19 ℃;
s7: coating ice coating, uniformly spraying ice water with the temperature of 5 ℃ onto the surface of the quick-frozen broccoli, wherein the ice water contains 12wt% of ice, and finally packaging and storing in a low-temperature warehouse below-18 ℃;
the antifreezing agent comprises the following components: 6kg of seaweed gel, 0.3kg of chitosan, 0.5kg of soybean polypeptide, 0.1kg of fish protein mother liquor, 0.2kg of plant growth regulator and 0.1kg of nutrient substances.
Example 5
The difference from example 4 is that: the antifreezing agent comprises the following components: 7kg of seaweed gel, 0.2kg of chitosan, 0.6kg of soybean polypeptide, 0.1kg of fish protein mother liquor, 0.2kg of plant growth regulator and 0.1kg of nutrient substances.
Example 6
The difference from example 3 is that: the nutrient substances comprise 1 weight percent: 0.2:0.5 monosaccharide, pea active peptide, and corn active peptide.
Example 7
The difference from example 3 is that: the nutrient substances comprise 1 weight percent: 0.5:0.3 monosaccharide, pea active peptide, and corn active peptide.
Example 8
The difference from example 3 is that: before the step S2, hard foreign matters are removed through vibration sorting, and then the broccoli is soaked in 1.5wt% of saline water for 12 minutes.
Example 9
The difference from example 3 is that: before the step S2, hard foreign matters are removed through vibration sorting, and then the broccoli is soaked in 2wt% of saline water for 10 minutes.
Example 10
The difference from example 3 is that: before the step S2, hard foreign matters are removed through vibration sorting, and then the broccoli is soaked in 2.5wt% saline water for 8 minutes.
Example 11
The difference from example 3 is that: in step S3, the mass concentration of the antifreeze is 1.5%.
Example 12
The difference from example 3 is that: in step S3, the mass concentration of the antifreeze is 5%.
Example 13
The difference from example 9 is that: in the step S3, the broccoli is soaked in the antifreeze agent water solution and then is subjected to ultrasonic treatment, wherein ultrasonic treatment is carried out once every 40 seconds, each ultrasonic treatment lasts for 20 seconds, and the ultrasonic frequency is 33KHz for 4 times.
Example 14
The difference from example 9 is that: in the step S3, after the broccoli is soaked in the antifreeze aqueous solution, ultrasonic treatment is carried out once every 50 seconds, ultrasonic treatment lasts for 10 seconds every time, ultrasonic treatment is carried out for 5 times, and the ultrasonic frequency is 40KHz.
Example 15
The difference from example 9 is that: in the step S3, after the broccoli is soaked in the antifreeze aqueous solution, ultrasonic treatment is carried out once every 55 seconds, each ultrasonic treatment lasts for 5 seconds, ultrasonic treatment is carried out for 6 times, and the ultrasonic frequency is 40KHz.
Example 16
The difference from example 14 is that: the antifreezing agent also comprises the following components: 0.04kg of citric acid and 0.04kg of sodium metabisulfite.
Example 17
The difference from example 14 is that: the antifreezing agent also comprises the following components: 0.05kg of citric acid and 0.03kg of sodium metabisulfite.
Example 18
The difference from example 14 is that: the antifreezing agent also comprises the following components: 0.07kg of citric acid and 0.01kg of sodium metabisulfite.
Comparative example 1
The quick-frozen broccoli is obtained by adopting the broccoli as the raw material and adopting the quick-freezing process of the cruciferous vegetable with the application publication number of CN 110463753A.
Comparative example 2
The difference from comparative example 1 is that: in step S3, the broccoli is cut into various specifications and shapes, and then soaked in an antifreeze aqueous solution with 2.5% mass concentration of antifreeze for 18min, wherein the product is catalog number 1839, and the manufacturer is Shandong farmer biological science and technology, inc.
Comparative example 3
The difference from comparative example 2 is that: the antifreezing agent comprises the following components: 5kg of seaweed gel, 0.5kg of chitosan, 0.45kg of soybean polypeptide, 0.2kg of fish protein mother liquor, 0.15kg of plant growth regulator, 0.2kg of nutrient substances, 0.05kg of citric acid and 0.03kg of sodium metabisulfite.
Comparative example 4
The difference from example 14 is that: the antifreeze is an antifreeze product with a product number of 1839, and is produced by Shandong farmer Biotechnology GmbH.
Performance detection
1. Sampling 15 groups of washed broccoli raw materials of examples 1 to 18 and comparative examples 1 to 2, thawing the obtained quick-frozen broccoli, sampling 15 groups of the obtained quick-frozen broccoli at similar positions, observing the samples under a microscope, observing the proportion (%) of damaged cells of a biological membrane in a visual field of each sample, calculating the proportion (%) of damaged cells in cells which account for 7 days of storage-the proportion of damaged cells of the raw materials, and recording that the smaller the damage (%) is, the stronger the frost resistance of the broccoli is;
2. color Retention test
The washed broccoli raw materials of examples 1-18 and comparative examples 1-4 are tested for color by a color difference meter, and the broccoli raw materials are processed by corresponding processesThe color of the quick-frozen broccoli (iv) was thawed after being stored for 7 days, and L, a, and b values were obtained, and Δ L = L (storage 7 days) -L (raw material), Δ a = a (storage 7 days) -a (raw material), Δ b = b (storage 7 days) -b (raw material), and the total color difference value Δ E = [ (Δ L) were calculated 2 +（Δa） 2 +（Δb） 2 ] 1/2 And recording, wherein, the value of DeltaL + represents white, the value of DeltaL-represents black, the value of Deltaa + represents red, the value of Deltaa-represents green, the value of Deltab + represents yellow, and the value of Deltab-represents blue;
the results are shown in Table 1.
TABLE 1 Performance test results
| Breakage Rate (%) | ΔL | Δa | Δb | ΔE | |
| Example 1 | 19 | -1.63 | -1.32 | 0.89 | 2.28 |
| Example 2 | 14 | -1.44 | -1.26 | 0.84 | 2.09 |
| Example 3 | 10 | -1.24 | -0.92 | 0.78 | 1.73 |
| Example 4 | 13 | -1.50 | -1.23 | 0.87 | 2.13 |
| Example 5 | 17 | -1.58 | -1.30 | 0.93 | 2.25 |
| Example 6 | 14 | -1.39 | -1.12 | 0.88 | 1.99 |
| Example 7 | 17 | -1.52 | -1.22 | 0.86 | 2.13 |
| Example 8 | 13 | -1.11 | -0.86 | 0.73 | 1.58 |
| Example 9 | 16 | -1.09 | -0.77 | 0.62 | 1.47 |
| Example 10 | 15 | -1.12 | -0.85 | 0.70 | 1.57 |
| Example 11 | 15 | -1.41 | -0.93 | 0.78 | 1.86 |
| Example 12 | 9.5 | -1.39 | -0.92 | 0.79 | 1.84 |
| Example 13 | 9 | -1.07 | -0.70 | 0.59 | 1.41 |
| Example 14 | 7 | -1.03 | -0.64 | 0.53 | 1.32 |
| Example 15 | 8.5 | -1.04 | -0.68 | 0.57 | 1.37 |
| Example 16 | 8.5 | -0.33 | -0.60 | 0.50 | 0.85 |
| Example 17 | 7.5 | 0.11 | -0.40 | 0.32 | 0.52 |
| Example 18 | 8 | -0.25 | -0.53 | 0.46 | 0.74 |
| Comparative example 1 | 37 | -2.33 | -3.36 | 3.62 | 5.46 |
| Comparative example 2 | 33 | - | - | - | - |
| Comparative example 3 | 22 | - | - | - | - |
| Comparative example 4 | 28 | - | - | - | - |
As can be seen from Table 1, in examples 1-18 and comparative examples 1-2, the broccoli obtained in examples 1-18 has better color and better cell freezing resistance than comparative examples 1 and 2, which indicates that the process and the antifreeze agent ratio of the application are better.
In examples 1-5, the cells of example 3 were more resistant to freezing, indicating that the process conditions and antifreeze mix ratio in example 3 were better.
In examples 3 and 6 to 7, the resistance of the broccoli of example 3 to freezing was more excellent, indicating that the respective ratios of the nutrients in example 3 were more excellent.
In examples 3 and 8 to 10, the color retention of the broccoli obtained in examples 8 to 10 is described in example 3, which is to be described as contributing to the retention of the appearance color of the broccoli after the water immersion in the salt water, in addition to the deinsectization.
In examples 9 and 11 to 12, the effect of the antifreeze of the broccoli of the examples 9 and 12 is better, and the effect of the antifreeze of the examples is increased along with the increase of the effect of the antifreeze of the examples 9, but the antifreeze effect is basically similar, which indicates that the antifreeze treatment of the broccoli at the concentration of the antifreeze of the examples 9 has better antifreeze effect and dosage.
In examples 9 and 13 to 15, the freezing resistance and color retention of the broccoli in examples 13 to 15 are better than those in example 9, which shows that the ultrasonic antifreezing solution soaking is favorable for improving the freezing resistance of the broccoli, and in examples 13 to 15, the freezing resistance of the broccoli in example 14 is better, and the ultrasonic conditions in example 14 are optimal.
In examples 14 and 16 to 18, the color retention of the broccoli of examples 16 to 18 was significantly superior to that of example 14, indicating that the addition of citric acid and sodium metabisulfite contributed to the maintenance of vivid appearance of the broccoli, that in examples 16 to 18, the color of the broccoli obtained in example 17 remained the best, and that the addition of citric acid and sodium metabisulfite in example 17 was the best.
In example 17 and comparative examples 3 to 4, the freezing resistance of the broccoli in example 17 is obviously better than that of the broccoli in comparative examples 3 to 4, which shows that the process and the formula of the antifreeze are both beneficial to reducing the frostbite of the broccoli cells.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (7)
1. A processing technology of quick-frozen broccoli is characterized by comprising the following steps: the method comprises the following steps:
s1: selecting and cutting flowers from the raw materials, screening out the deteriorated and loosened raw materials with insects, and cutting the remaining raw materials into flowers;
s2: cleaning, namely cleaning the broccoli by adopting high-pressure bubbles;
s3: performing anti-freezing treatment, namely putting the cooled broccoli into an anti-freezing agent aqueous solution, and soaking for 15-30min;
s4: cooking, namely cooking the pretreated broccoli for 50 to 70 seconds at the temperature of between 90 and 100 ℃;
s5: cooling, namely cooling the cooked broccoli to be lower than 15 ℃;
s6: quick-freezing, namely quickly freezing the cooled broccoli at the temperature of below-30 ℃ to the temperature of below-18 ℃;
s7: coating ice coating, uniformly spraying ice water with the temperature of 0-5 ℃ onto the surface of the quick-frozen broccoli, wherein the ice water contains 10-12wt% of ice, and finally packaging and storing in a low-temperature warehouse below-18 ℃;
the antifreezing agent comprises the following components in parts by weight: 3-7 parts of seaweed gel, 0.2-0.4 part of chitosan, 0.3-0.6 part of soybean polypeptide, 0.1-0.3 part of fish protein mother liquor, 0.1-0.2 part of plant growth regulator and 0.1-0.3 part of nutrient substance;
the nutrient substances comprise the following components in percentage by weight: (0.2-0.5): (0.3-0.5) monosaccharide, pea active peptide and corn active peptide;
the plant growth regulator is compound sodium nitrophenolate;
in the step S3, after the broccoli is soaked in the antifreeze aqueous solution, ultrasonic treatment is carried out once every 40-55 seconds, each ultrasonic treatment lasts for 5-20 seconds, ultrasonic treatment is carried out for 4-6 times, and the ultrasonic frequency is 33-40KHz.
2. The processing technology of quick-frozen broccoli as claimed in claim 1, which is characterized in that: the antifreezing agent comprises the following components in parts by weight: 4-6 parts of seaweed gel, 0.3-0.4 part of chitosan, 0.4-0.5 part of soybean polypeptide, 0.1-0.3 part of fish protein mother liquor, 0.1-0.2 part of plant growth regulator and 0.1-0.3 part of nutrient substance.
3. The processing technology of quick-frozen broccoli as claimed in claim 1, which is characterized in that: before the step S2, hard foreign matters are removed through vibration sorting.
4. The processing technology of quick-frozen broccoli as claimed in claim 3, wherein the processing technology comprises the following steps: before the step S2, after vibration selection, the broccoli is soaked in 1.5-2.5wt% saline water for 8-12 minutes.
5. The processing technology of quick-frozen broccoli as claimed in claim 1, which is characterized in that: in step S5, the cooked broccoli is firstly cooled in water at 15-25 ℃ until the temperature of the broccoli is lower than 30 ℃, and then the broccoli is continuously cooled in water at 5-10 ℃ until the temperature of the broccoli is lower than 15 ℃.
6. The processing technology of quick-frozen broccoli as claimed in claim 1, which is characterized in that: in the step S3, the mass concentration of the antifreezing agent in the antifreezing agent aqueous solution is 1.5-5%.
7. The processing technology of quick-frozen broccoli as claimed in claim 1, which is characterized in that: the antifreezing agent also comprises the following components in parts by weight: 0.04-0.07 part of citric acid and 0.01-0.04 part of sodium metabisulfite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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