CN112106823A - Preparation method of quick-frozen daylily - Google Patents
Preparation method of quick-frozen daylily Download PDFInfo
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- CN112106823A CN112106823A CN202011050623.1A CN202011050623A CN112106823A CN 112106823 A CN112106823 A CN 112106823A CN 202011050623 A CN202011050623 A CN 202011050623A CN 112106823 A CN112106823 A CN 112106823A
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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Abstract
The invention provides a preparation method of quick-frozen daylily, which comprises the following steps: (1) selecting fresh daylily, deactivating enzyme with boiling water, and keeping at 90-100 deg.C for 0.5-3min until the strips are half soft; (2) immediately removing the green-removed daylily in the step (1) from boiling water, carrying out heat preservation and spin-drying, then transferring to a vacuum cooling device, and cooling to 20-35 ℃ at the speed of 5-10 ℃/min to reduce the water content of the daylily by more than 8%; (3) transferring the dehydrated daylily in the step (2) to air-cooled quick-freezing equipment, and quickly freezing to 18-25 ℃ below zero; or transferring to air-cooled cooling equipment, cooling to zero 0-5 deg.C, transferring to air-cooled quick-freezing equipment, and quick-freezing to zero 18 deg.C to zero 25 deg.C; and sealing and packaging to obtain the quick-frozen daylily. The obtained quick-frozen daylily has good color and appearance, and can be stored at-18 deg.C to-22 deg.C for half a year or more; the thawing is carried out by directly adding into hot pot for boiling or boiling water for washing, or naturally thawing in air or washing with tap water for thawing.
Description
Technical Field
The invention belongs to the technical field of vegetable processing, and particularly relates to a preparation method of quick-frozen daylily.
Background
Daylily, also known as "day lily", is a flower bud of perennial herb. The daylily is fresh and tender in taste and rich in nutrition, contains a large amount of pollen and contains nutrients necessary for human bodies, such as vitamin A, vitamin C, carotene, amino acid, lecithin, dietary fiber and the like. The daylily has sweet and cool nature and taste, has the effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis, promoting digestion, improving eyesight, strengthening brain, soothing nerves, protecting skin and the like, and can be used as a conditioning and nourishing product after illness or delivery. Daylily is generally picked before bud cracking so as to obtain higher yield and quality. Most of the day lily is processed into dry products for sale.
With the improvement of consumption level, quick-frozen daylily products appear in recent years, and daylily is stored, stored and transported by quick freezing and is selected by a terminal user; the quick-frozen daylily can better maintain the appearance, flavor, taste and nutrition of the daylily within a longer time.
The preparation process of the quick-frozen day lily generally comprises the steps of blanching selected high-quality day lily or performing steam enzyme deactivation to kill sundry bacteria, viruses and biological enzymes contained in the day lily, achieving the purposes of inactivation and disinfection, then cooling with cold water, spin-drying, freezing, quickly freezing in a cold air environment of minus 33 ℃ to minus 40 ℃, and further immersing in cold water to form a thin ice layer on the surface to play a role in blocking so as to obtain a better preservation effect.
In the quick-freezing process of the day lily, because the volume of the contained water expands by about 9 percent when the water is crystallized, fine ice crystals are required to be formed in cells and in cell gaps simultaneously, cell walls cannot be damaged, otherwise, the day lily loses a large amount of liquid after being thawed, the appearance, the flavor and the taste are obviously reduced, and the cooling rate of each day lily is required to reach a basic value. Therefore, the existing day lily quick-freezing process has higher requirements on quick-freezing equipment, and simultaneously has lower productivity and higher energy consumption.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of quick-frozen daylily, which comprises the following steps:
(1) selecting fresh daylily, deactivating enzyme with boiling water, and keeping daylily at 90-100 deg.C for 0.5-3min until strip is semi-soft to obtain deactivated daylily;
(2) immediately removing the water-removed daylily in the step (1) from the boiling water, carrying out heat preservation and spin-drying, then moving to a vacuum cooling device, cooling to 20-35 ℃ at the speed of 5-10 ℃/min, and reducing the water content of the daylily by more than 8% to obtain dehydrated daylily;
(3) transferring the dehydrated daylily in the step (2) to air-cooled quick-freezing equipment, and quickly freezing to 18-25 ℃ below zero; or transferring to air-cooled cooling equipment, cooling to zero 0-5 deg.C, transferring to air-cooled quick-freezing equipment, and quick-freezing to zero 18 deg.C to zero 25 deg.C; and sealing and packaging to obtain the quick-frozen daylily.
After the day lily in the step (1) is subjected to enzyme deactivation, all active enzymes, most viruses, infectious microbes and insect eggs contained in the day lily are inactivated, and inactivation, disinfection and sterilization of the day lily are realized.
The day lily fixation boiled water in the step (1) can contain 0.1-0.2% of sodium bicarbonate, and the concentration is maintained, so that the day lily fixation boiled water plays a role of a color fixative, and the fixation day lily has more consistent and brighter color and luster. Before the day lily is moved into the water-removing boiling water, presoaking exhaust equipment can be arranged, water or 0.1-0.2% normal-temperature sodium bicarbonate water solution is filled in the presoaking exhaust equipment, the day lily is immersed under the liquid level, the gas contained in the flower buds of the day lily is completely exhausted, and partial day lily fried flowers caused by the temperature rise and expansion of the gas contained in the flower buds of the day lily after the day lily is moved into the water-removing boiling water can be basically prevented, so that the shape of the day lily is not consistent and the grade of products is reduced; when the pre-soaking exhaust equipment is filled with 0.1-0.2% sodium bicarbonate water solution, the day lily can bring part of the sodium bicarbonate water solution into the fixation boiling water, so as to maintain or partially maintain the concentration of the sodium bicarbonate in the fixation boiling water.
And (2) immediately removing the green-removed daylily from the boiling water, and evaporating water contained in the daylily in the vacuum air pumping process in vacuum cooling equipment after heat preservation and spin-drying to absorb heat to cool the daylily, thereby realizing the dual functions of cooling and reducing the water content. The vacuum of the vacuum cooling equipment can be obtained by pumping air through a water ring pump, and a cooler is arranged between the vacuum cooling equipment and the water ring pump to condense the evaporated and exhausted steam part of the day lily.
In the day lily dehydration process in the step (2), the condition that the high-temperature heat of the green-removing day lily is higher than the room temperature is utilized, so that the vacuum cooling and the reduction of the water content are realized at the same time; when the temperature is reduced from 90-100 ℃ to 30 ℃, the heat release can reach 10% of the water evaporation amount. Moreover, the yellow flower vegetables can be stacked in the vacuum cooling equipment by using a material disc, a mesh belt or a material barrel, the thickness of the yellow flower vegetables can be changed, and the dehydration cooling effect of the yellow flower vegetables is not influenced as long as the yellow flower vegetables are not crushed or cannot be restored to deform when a thick material layer is adopted.
The water content of the dehydrated daylily in the step (2) is reduced by more than 8 percent, so that the problems that cell walls are broken due to volume expansion when water in the daylily is crystallized in the quick-freezing process, and a great amount of daylily loses liquid after unfreezing are solved, the conventional cold air quick-freezing condition of minus 33 ℃ to minus 40 ℃ and high cooling rate requirement are not needed in the step (3), and the requirement on quick-freezing equipment is relaxed; the product can be packaged only by quick freezing to 18 ℃ below zero to 25 ℃ below zero, so that the color, the appearance, the flavor and the taste of the quick-frozen daylily are ensured, and the processing energy consumption of air-cooled quick-freezing equipment is reduced; the surface of the dehydrated day lily is dry, so that the day lily is not easy to adhere during quick freezing, and the thickness of a material layer can be increased by 1-2 times, so that the capacity of quick freezing equipment can be increased to a greater extent.
The daylily quickly frozen to 18-25 ℃ below zero obtained in the step (3) can be further coated with a compact and transparent thin ice layer with the thickness of 0.1-0.2mm on the surface of the daylily dynamically in an ice coating device, then the daylily is frozen to 18-25 ℃ below zero to play a role in blocking, and the quality of the packaged product of the quick-frozen daylily is reduced due to water loss, oxidation, mildew and the like in the storage process, so that a better preservation effect is obtained.
The quick-frozen daylily prepared by the method has good color and appearance, the quality is not reduced basically after the daylily is stored for half a year or even more than one year at the temperature of 18 ℃ below zero to 22 ℃ below zero, the daylily has good color, appearance, flavor, taste and hardness after being cooked, and the flavor and taste of the fresh daylily are reserved to a great extent.
The quick-frozen day lily prepared by the method has lower requirements on unfreezing; if the fresh daylily is directly added into a hot pot for boiling or boiling water for washing, and the intermediate quick thawing is carried out, or the daylily is naturally thawed in the air or is washed and thawed by tap water, the hardness, the crisp taste and the appearance and the flavor of the daylily after being cooked by a conventional method can be kept, the loss of liquid is basically avoided, and the nutrition can be well kept. The quick-frozen daylily prepared by the prior art is usually directly used for high-temperature cooking, such as directly adding into a hot pot or washing with boiling water, and unfreezing rapidly in the middle to keep proper high hardness and crisp taste, and shape and flavor of the daylily cooked with fresh daylily by a conventional method; if the day lily is naturally thawed by being placed in the air or is washed and thawed by tap water, the thawed day lily usually loses hardness, is too soft and loses much liquid, and the flavor, the taste and the nutrition of the cooked day lily are obviously reduced.
Colchicine contained in fresh daylily can be mostly converted and removed in the process of deactivation of enzymes in daylily, and the residual colchicine can be basically converted and removed in the processes of washing, cooking and heating after the quick-frozen daylily is thawed, so that the problem of toxicity of the daylily is solved.
Detailed Description
The technical solution of the present invention will be specifically described and illustrated with reference to the following examples, but the present invention is not limited thereto.
The fresh day lily used in the following examples and comparative examples is high quality selected day lily with uniform quality.
Example 1
The quick-frozen daylily is prepared by the following steps:
(1) selecting fresh daylily, continuously deactivating enzyme with boiling water, spreading on mesh belt to a thickness of 3-4cm, and maintaining daylily at 95-96 deg.C for 1min until the strip is half soft to obtain deactivated daylily;
(2) removing the green-removed daylily in the step (1) from boiling water, immediately preserving heat, drying, transferring to vacuum cooling equipment, wherein the stacking thickness in a material tray is 12-15cm, cooling to 35 ℃ at the speed of 8 ℃/min, and reducing the water content of the daylily by 9.5-10% to obtain dehydrated daylily; the vacuum is obtained by pumping air through a water ring pump, and a cooler is arranged between the vacuum cooling equipment and the water ring pump to condense the evaporated and exhausted steam part of the day lily;
(3) transferring the dehydrated daylily in the step (2) to air-cooled quick-freezing equipment, and quickly freezing to minus 25 ℃; sealing and packaging, and packaging 1kg of the quick-frozen daylily in each bag to obtain the quick-frozen daylily.
Example 2
The quick-frozen day lily is prepared basically according to the method of the embodiment 1, and the difference is that the heat preservation and the spin-drying of the de-enzymed day lily in the step (2) are carried out, then the day lily is moved to an air cooling device, the temperature is reduced to zero 5 ℃, then the day lily is moved to the air cooling quick-freezing device, and the day lily is quickly frozen to-25 ℃.
Example 3
Quick-frozen daylily was prepared essentially as in example 1, except that the sodium bicarbonate concentration was maintained at 0.2% in the boiling water during the de-enzyming of the daylily in step (1).
Example 4
The method for preparing the quick-frozen day lily basically comprises the following steps of (1) carrying out air exhaust treatment on the day lily in a pre-soaking air exhaust device before carrying out water deactivation in boiling water, filling 0.2% of normal-temperature sodium bicarbonate water solution in the day lily, and soaking the day lily under the liquid level to completely exhaust gas contained in a day lily bud.
Example 5
Quickly freezing the daylily obtained in the step (3) of the example 1 to minus 25 ℃, dynamically coating a compact and transparent thin ice layer with the thickness of 0.1-0.12mm on the surface of ice coating equipment, then freezing to minus 25 ℃, sealing and packaging, and obtaining the quick-frozen daylily with 1kg per bag.
Comparative example 1
Removing the green-removed daylily in the step (1) in the embodiment 1 from boiling water, immediately drying, keeping the temperature during drying, immediately cooling to 35 ℃ in air cooling equipment at the speed of 7-8 ℃/min after drying, wherein the water content of the daylily is only reduced by 1.8 percent compared with that of fresh daylily, transferring the daylily to air-cooled quick-freezing equipment after cooling, and quickly freezing to-25 ℃; sealing and packaging, and packaging 1kg of the quick-frozen daylily in each bag to obtain the quick-frozen daylily.
Comparative example 2
The quick-frozen daylily is prepared by the method basically according to the comparative example 1, and the difference is that the daylily is quickly frozen to minus 36 ℃ in air-cooled quick-freezing equipment.
Comparative example 3
The quick-frozen daylily is prepared basically according to the method of example 1, except that the daylily is quickly frozen to-36 ℃ in the air-cooled quick-freezing equipment in the step (3).
In the preparation processes of the above examples and comparative examples, the following characteristics were found.
1. In example 1, the flower-frying rate of the green-removed day lily is 0.8%, and in example 4, the flower-frying rate of the green-removed day lily is lower than 0.1%.
2. The color and the color of the green-removed day lily and the quick-frozen day lily in the embodiment 1 are better, and the color of the green-removed day lily and the quick-frozen day lily in the embodiment 4 are better and more uniform.
3. In the quick-freezing process of dehydrated daylily in air-cooled quick-freezing equipment in the embodiments 1, 3 and 4, freezing adhesion among daylily is basically not generated; in the quick-freezing process of the daylily in the air-cooled quick-freezing equipment, the daylily in comparative examples 1 and 2 slightly freezes and adheres to each other.
After the quick-frozen day lily prepared in the examples and the comparative examples is placed at a constant temperature of 18 ℃ below zero to 20 ℃ below zero for 30 days, 90 days and half a year, the color of the quick-frozen day lily in the examples 1-5 and the comparative example 3 is better and more stable, wherein the color of the quick-frozen day lily in the example 5 is the best and the most stable, and the color of the quick-frozen day lily in the comparative examples 1 and 2 is slightly worse; respectively unpacking the plastic bags, adding 200g of the quick-frozen daylily into 600ml of boiling water, boiling, keeping for 2min, fishing out, comparing the color, moisture, flavor, taste and hardness of the cooked daylily, and finding that the quick-frozen daylily in the examples 1-5 and the comparative example 3 is close to the situation after the fresh daylily is cooked by the same method, wherein the situations of the examples 3, 4 and 5 are better and more close. The conditions of color, moisture, flavor, taste and hardness of the quick-frozen day lily after boiling in the comparative examples 1 and 2 are obviously lower than those of the fresh day lily after boiling in the same method, and are obviously worse than those of the quick-frozen day lily in the examples 1 to 5. The colchicine content of the quick-frozen day lily after boiling in the detection examples 1-5 is lower than 0.6ppm and is 15% of the colchicine content of the fresh day lily, and the problem of the toxicity of the colchicine is not considered.
The quick-frozen daylily prepared in the embodiment and the comparative example is placed in plastic bags which are respectively disassembled after 30 days, 90 days and half a year at the constant temperature of 18 ℃ below zero to 20 ℃ below zero, then 200g of two portions are respectively taken, each portion is placed on a bamboo chopping board and is spread to be 1.2-1.5cm, and the bamboo chopping board is naturally thawed in the air of a thermostatic chamber with the temperature of 25 ℃ and the relative humidity of 70 percent, and each time takes about 80 min; the other part was thawed in a thin-walled, thermally insulated container filled with 1000ml of 25 ℃ tap water for about 15min each, at a temperature of about 5 ℃ after thawing. The results show that the quick-frozen daylily in the examples 1-5 and the comparative example 3 has no visible liquid loss and nutrient loss after natural thawing in the air and thawing by tap water, has good conditions of color, moisture, flavor, mouthfeel and hardness, and is close to that of the daylily which is taken out after 200g of the daylily is added into 600ml of boiling water and boiled for 2min, wherein the conditions of the examples 3, 4 and 5 are better and more close. The conditions of color, moisture, flavor, taste and hardness of the quick-frozen day lily in the comparative examples 1 and 2 after natural thawing in air and washing and thawing in tap water are obviously poorer than those of the quick-frozen day lily in the examples 1 to 5, the hardness of the quick-frozen day lily is lost, the quick-frozen day lily is too soft, the loss of liquid is more, and the nutrition loss is large.
Claims (6)
1. A preparation method of quick-frozen daylily comprises the following steps:
(1) selecting fresh daylily, deactivating enzyme with boiling water, and keeping daylily at 90-100 deg.C for 0.5-3min until strip is semi-soft to obtain deactivated daylily;
(2) immediately removing the water-removed daylily in the step (1) from the boiling water, carrying out heat preservation and spin-drying, then moving to a vacuum cooling device, cooling to 20-35 ℃ at the speed of 5-10 ℃/min, and reducing the water content of the daylily by more than 8% to obtain dehydrated daylily;
(3) transferring the dehydrated daylily in the step (2) to air-cooled quick-freezing equipment, and quickly freezing to 18-25 ℃ below zero; or transferring to air-cooled cooling equipment, cooling to zero 0-5 deg.C, transferring to air-cooled quick-freezing equipment, and quick-freezing to zero 18 deg.C to zero 25 deg.C; and sealing and packaging to obtain the quick-frozen daylily.
2. The method for preparing quick-frozen daylily according to claim 1, wherein the daylily in the step (1) is boiled and boiled in water containing 0.1-0.2% of sodium bicarbonate and maintained at the concentration.
3. The method for preparing quick-frozen daylily of claim 2, wherein a pre-soaking exhaust device is arranged before transferring the daylily into the water for deactivating enzymes, and water or 0.1-0.2% of normal temperature sodium bicarbonate solution is filled in the pre-soaking exhaust device.
4. The method for preparing quick-frozen daylily according to claim 1, wherein the daylily obtained in step (3) is quickly frozen to 18 ℃ below zero to 25 ℃ below zero, and further, a compact and transparent thin ice layer with the thickness of 0.1-0.2mm is dynamically coated on the surface of the daylily in an ice coating device, and then the daylily is frozen to 18 ℃ below zero to 25 ℃ below zero.
5. The method for producing quick-frozen daylily of claim 1, wherein the storage conditions of the obtained quick-frozen daylily are from-18 ℃ to-22 ℃.
6. The method for preparing quick-frozen daylily of claim 1, wherein the thawing manner of the obtained quick-frozen daylily comprises directly adding to chafing dish for boiling or washing with boiling water, or thawing by natural thawing in air or washing with tap water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011050623.1A CN112106823A (en) | 2020-09-29 | 2020-09-29 | Preparation method of quick-frozen daylily |
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| CN202011050623.1A CN112106823A (en) | 2020-09-29 | 2020-09-29 | Preparation method of quick-frozen daylily |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109512005A (en) * | 2019-01-07 | 2019-03-26 | 宁夏大学 | Multi-functional day lily water-removing and microwave-assisted vacuum and low temperature rapid draing all-in-one machine |
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- 2020-09-29 CN CN202011050623.1A patent/CN112106823A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109512005A (en) * | 2019-01-07 | 2019-03-26 | 宁夏大学 | Multi-functional day lily water-removing and microwave-assisted vacuum and low temperature rapid draing all-in-one machine |
Non-Patent Citations (4)
| Title |
|---|
| 王娟等: "预冷方式对黄花菜贮藏品质的影响", 《食品与发酵工业》 * |
| 魏俊杰: "黄花菜高温短时杀青效果分析", 《河南农业》 * |
| 黄中培等: "有机黄花菜速冻工艺研究", 《农产品加工(学刊)》 * |
| 龚吉军等: "速冻黄花菜预处理工艺", 《中南林学院学报》 * |
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Application publication date: 20201222 |