CN112137004A - 一种保鲜藤椒生产工艺 - Google Patents

一种保鲜藤椒生产工艺 Download PDF

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CN112137004A
CN112137004A CN202010795181.7A CN202010795181A CN112137004A CN 112137004 A CN112137004 A CN 112137004A CN 202010795181 A CN202010795181 A CN 202010795181A CN 112137004 A CN112137004 A CN 112137004A
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rattan pepper
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付云蕾
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Guizhou Baisenyao Prickly Ash Planting Co ltd
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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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
    • 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
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • 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

Abstract

本发明公开了一种保鲜藤椒生产工艺。本发明包括如下步骤：a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入蒸汽，得B品；c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；d、液氮速冻：将C品放入循环液氮冷冻系统冷冻，得D品；e、装箱、冷藏：将D品在真空下包装，放入保温泡沫箱内用胶带纸封口，再放入冷库内贮藏，得成品。本发明可在在对藤椒进行保鲜生产过程中避免藤椒风味改变并避免藤椒营养流失。

Description

一种保鲜藤椒生产工艺
技术领域
本发明涉及藤椒加工领域，特别是一种保鲜藤椒生产工艺。
背景技术
藤椒做为花椒的一个独特的品种，气味清新香麻，色泽嫩绿诱人，不仅 是理想的调味品，还具备杀虫、止痛、止痒、除风祛毒、开胃健脾等药用价 值。但是藤椒在采摘后短时间内就会老化、褪绿、腐烂。通常的处理方式就 是将其加工成藤椒油。但是这样会损害藤椒的营养成分，并限制了藤椒的用 途，只能作为调味品。因此，需要将藤椒进行保鲜加工。
中国专利CN103518827A号所公开的“一种保鲜藤椒生产工艺”专利(申 请号201310427222.7)，包括以下步骤：S1、原料筛选：选用新采摘的鲜藤 椒为原料；S2、漂烫：将食用醋酸和自来水混合制成漂烫水，加热至沸腾， 将鲜藤椒投入到沸腾漂烫水处理2～3min后捞出；S3、将漂烫后的鲜藤椒冷 却至室温；S4、将冷却后的鲜藤椒真空包装；S5、将包装好的保鲜藤椒送入 -18℃以下的冷库进行冷冻储藏。
这项专利的不足之处在于：将食用醋酸和自来水混合制成漂烫水，醋酸 等成分会对藤椒风味产生较大影响；将包装好的保鲜藤椒送入-18℃以下的 冷库进行冷冻储藏，冷却时间长，形成的晶体颗粒大，干耗大，解冻时造成 藤椒营养流失较大。由此，有必要对藤椒的保鲜技术进行改进创新。
发明内容
本发明的目的在于，提供一种保鲜藤椒生产工艺。本发明可在在对藤椒 进行保鲜生产过程中避免藤椒风味改变并避免藤椒营养流失。
本发明的技术方案：一种保鲜藤椒生产工艺，包括如下步骤：
a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；
b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入蒸汽， 得B品；
c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；
d、液氮速冻：将C品放入循环液氮冷冻系统冷冻，得D品；
e、装箱、冷藏：将D品在真空下包装，放入保温泡沫箱内用胶带纸封 口，再放入冷库内贮藏，得成品。
前述的保鲜藤椒生产工艺中，所述步骤b中，通入蒸汽的温度为120℃～ 150℃。
前述的保鲜藤椒生产工艺中，所述步骤d中，是将C品放入循环液氮冷 冻系统经过2～3分钟冷冻至-16℃至-20℃。
前述的保鲜藤椒生产工艺中，所述步骤e中，是-8℃至-12℃下将D品 在真空下包装。
前述的保鲜藤椒生产工艺中，所述步骤e中，是放入-16℃至-20℃冷库 内贮藏。
与现有技术相比，本发明具有如下的有益效果：
1、本发明工艺中，将新鲜藤椒进行筛选、去杂和去枝，可避免花椒油胞 被压破；将藤椒均匀平铺在不锈钢网上，放入蒸汽机中通入温度为120℃～ 150℃的蒸汽，可迅速降低蛋白酶的活性；停止通入蒸汽，开启风扇，进而 迅速将藤椒风冷至室温；将藤椒放入循环液氮冷冻系统经过2～3分钟冷冻 至-16℃至-20℃，可完成速冻；将藤椒在-8℃至-12℃下真空包装，放入保 温泡沫箱内用胶带纸封口，再放入-16℃至-20℃的冷库内贮藏，即可完成保 鲜加工。
2、本发明工艺采用蒸汽灭酶，温度上升快，不使用食用醋酸、乙酸锌、 柠檬酸、食盐溶液等护色剂，因此不会对藤椒风味产生不利影响；采用液氮 制冷系统制冷，冷却速度快，冷却时间短，形成的晶体颗粒小，干耗小，解 冻时营养流失较小，适用于藤椒保鲜生产。
为证明本发明效果，申请做了如下实验，将实施例1-5得到的藤椒成品， 各取10kg,然后分析其风味变化程度，晶体颗粒大小和解冻时营养流失情况， 得如下表1结果。
表1
项目 成品藤椒重量 藤椒风味变化 晶体颗粒 解冻时营养流失
实施例1 小 小 小 较小
实施例2 小 小 小 较小
实施例3 小 小 小 较小
实施例4 小 小 小 较小
实施例5 小 小 小 较小
从表1可见，实施例1-5的保鲜藤椒生产工艺，不会对藤椒风味产生不 利影响，形成的晶体颗粒小，干耗小，解冻时营养流失较小，利于藤椒保鲜。
具体实施方式
下面结合实施例对本发明作进一步的说明，但并不作为对本发明限制的 依据。
实施例1。一种保鲜藤椒生产工艺，步骤如下：
a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；
b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入温度 为120℃的蒸汽，得B品；
c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；
d、液氮速冻：将C品放入循环液氮冷冻系统经过2分钟冷冻至-16℃， 得D品；
e、装箱、冷藏：将D品在-8℃下真空包装，放入保温泡沫箱内用胶带 纸封口，再放入-16℃的冷库内贮藏，得成品。
实施例2。一种保鲜藤椒生产工艺，步骤如下：
a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；
b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入温度 为150℃的蒸汽，得B品；
c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；
d、液氮速冻：将C品放入循环液氮冷冻系统经过3分钟冷冻至-20℃， 得D品；
e、装箱、冷藏：将D品在-12℃下真空包装，放入保温泡沫箱内用胶带 纸封口，再放入-20℃的冷库内贮藏，得成品。
实施例3。一种保鲜藤椒生产工艺，步骤如下：
a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；
b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入温度 为130℃的蒸汽，得B品；
c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；
d、液氮速冻：将C品放入循环液氮冷冻系统经过2.2分钟冷冻至-17℃， 得D品；
e、装箱、冷藏：将D品在-9℃下真空包装，放入保温泡沫箱内用胶带 纸封口，再放入-17℃的冷库内贮藏，得成品。
实施例4。一种保鲜藤椒生产工艺，步骤如下：
a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；
b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入温度 为140℃的蒸汽，得B品；
c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；
d、液氮速冻：将C品放入循环液氮冷冻系统经过2.8分钟冷冻至-19℃， 得D品；
e、装箱、冷藏：将D品在-11℃下真空包装，放入保温泡沫箱内用胶带 纸封口，再放入-19℃的冷库内贮藏，得成品。
实施例5。一种保鲜藤椒生产工艺，步骤如下：
a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；
b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入温度 为135℃的蒸汽，得B品；
c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；
d、液氮速冻：将C品放入循环液氮冷冻系统经过2.5分钟冷冻至-18℃， 得D品；
e、装箱、冷藏：将D品在-10℃下真空包装，放入保温泡沫箱内用胶带 纸封口，再放入-18℃的冷库内贮藏，得成品。

Claims (5)

1.一种保鲜藤椒生产工艺，其特征在于：包括如下步骤：
a、原料预处理：将新鲜藤椒进行筛选、去杂和去枝，得A品；
b、蒸汽灭酶：将A品均匀平铺在不锈钢网上，放入蒸汽机中通入蒸汽，得B品；
c、预冷：停止通入蒸汽，开启风扇，将藤椒风冷至室温，得C品；
d、液氮速冻：将C品放入循环液氮冷冻系统冷冻，得D品；
e、装箱、冷藏：将D品在真空下包装，放入保温泡沫箱内用胶带纸封口，再放入冷库内贮藏，得成品。
2.根据权利要求1所述的保鲜藤椒生产工艺，其特征在于：所述步骤b中，通入蒸汽的温度为120℃～150℃。
3.根据权利要求1所述的保鲜藤椒生产工艺，其特征在于：所述步骤d中，是将C品放入循环液氮冷冻系统经过2～3分钟冷冻至-16℃至-20℃。
4.根据权利要求1所述的保鲜藤椒生产工艺，其特征在于：所述步骤e中，是-8℃至-12℃下将D品在真空下包装。
5.根据权利要求1所述的保鲜藤椒生产工艺，其特征在于：所述步骤e中，是放入-16℃至-20℃冷库内贮藏。
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CN113040357A (zh) * 2021-04-06 2021-06-29 峨眉山万佛绿色食品有限公司 一种藤椒金汤调味料及其制备方法

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CN112790311A (zh) * 2021-02-23 2021-05-14 浙江蓝萃生物科技有限公司 一种食品的保鲜工艺
CN113040357A (zh) * 2021-04-06 2021-06-29 峨眉山万佛绿色食品有限公司 一种藤椒金汤调味料及其制备方法

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