CN112189708A - Fresh-keeping method for micro-freezing tiger nut (cyperus esculentus) fresh fruit - Google Patents
Fresh-keeping method for micro-freezing tiger nut (cyperus esculentus) fresh fruit Download PDFInfo
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- CN112189708A CN112189708A CN202010854172.0A CN202010854172A CN112189708A CN 112189708 A CN112189708 A CN 112189708A CN 202010854172 A CN202010854172 A CN 202010854172A CN 112189708 A CN112189708 A CN 112189708A
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Classifications
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preserving fresh micro-frozen tiger nuts (cyperus esculentus), which is characterized by comprising the following steps of: the fresh-keeping method comprises the following steps: carrying out micro-freezing treatment and storing in a refrigerating room; the micro-freezing treatment comprises impurity removal, cleaning, disinfection, metal adsorber passing, detection, weighing, vacuum packaging, micro-freezing treatment in a micro-freezing production line, and storage in a cold storage room: and (4) inspecting and boxing the micro-freezing production line after line outgoing, storing 24 bags/box in a refrigeration house and a freezer at the temperature of-12 to-23 ℃, wherein the retention period of the micro-freezing tiger nuts is 24 months. The method is characterized in that the tiger nuts are slightly frozen and are quickly frozen to achieve the purpose that fruit acids in the nuts are converted into polysaccharide substances, so that the tiger nuts are fresh and tender, cells are not damaged, and the nutrition is more comprehensive.
Description
Technical Field
The invention relates to the technical field of food preservation methods, in particular to a method for preserving fresh tiger nuts (cyperus esculentus) by micro-freezing.
Background
The tiger nut is also known as cyperus esculentus. Tiger nuts are native to africa, now distributed in africa, europe, asia, north america and latin america. The tiger nuts are planted in China in the beginning of 20 th century and 50 th century, and are warm, humid and moist in climate, wide in adaptability, developed in root system, and strong in tillering regeneration force and stress resistance; the tiger nuts are drought-resistant, waterlogging-resistant, barren-resistant and salt-alkali-resistant. Can be planted on sandy soil, white serous soil, saline-alkali soil, hilly land and other low, medium and high fertility lands. Due to the fact that fine processing technology has not been broken through in breeding, mechanical planting and harvesting of the tiger nuts, industrialized planting has not been formed for years.
Under the efforts of vast agricultural science and technical personnel in China, an agricultural science team of Huajing agricultural science research institute, which takes Korean Yongmian seedlings as the first, carries out three-year breeding research on the tiger nuts by applying a biological cold induction technology, so that the particles of the tiger nuts are increased by 3 times, the yield is increased from 200 jin per mu to 300 jin per mu, the yield reaches 2600 jin per mu at present, and the capacities of resisting virus, drought, cold and salt and alkali are improved. Scientists engaged in agricultural machinery research have broken through a full set of mechanized equipment from planting to harvesting of tiger nuts. The Huajing agricultural science research institute is dedicated to research the fine processing of the tiger nuts, slightly freezing fresh tiger nuts, tiger nut edible oil, tiger nut cake food and high-nutrition emergency food.
Tiger nut has the reputation of totipotent nut and life fruit. It is a high-calcium and high-selenium plant, contains rich unsaturated fatty acid, saccharide, starch and protein, contains 17 amino acids, and is rich in various nutrients necessary for human body, such as calcium, iron, zinc, selenium, vitamins E, B1, B2 and B6. Its oil content is 30%, so it is known as "the most great food in this century".
Until now, no effective preservation method for fresh tiger nut (cyperus esculentus) fruits has been found.
Therefore, a method for slightly freezing fresh tiger nuts (cyperus esculentus) is urgently needed to solve the problems.
Disclosure of Invention
In order to solve the problem, the invention discloses a method for preserving fresh tiger nuts (cyperus esculentus), which is characterized in that the tiger nuts are frozen slightly and rapidly to convert fruit acid into polysaccharide substances in the nuts, so that the tiger nuts are fresh and tender, cells are not damaged, and the nutrition is comprehensive.
The fresh-keeping method of the micro-frozen tiger nut (cyperus esculentus) is characterized by comprising the following steps of: the fresh-keeping method comprises the following steps: carrying out micro-freezing treatment and storing in a refrigerating room;
step one, carrying out slight freezing treatment
The micro-freezing treatment comprises impurity removal, cleaning, disinfection, metal adsorber passing, detection, weighing, vacuum packaging, micro-freezing treatment in a micro-freezing production line,
(1) impurity removal: selecting rotten fruits, worm fruits, sundries and fresh fruits with peculiar smell;
(2) cleaning: a machine is adopted to roll the scrubbing brush, and the scrubbing brush is washed clean until no silt exists;
(3) and (3) disinfection: the Huajing preservative containing chlorine dioxide and natural citric acid is used for sterilization and disinfection without toxicity, harm and residue, and the total number of colonies is controlled within 100g 5000;
(4) a metal passing adsorber: removing metal in the fresh beans by a conveyor belt type metal detector;
(5) and (3) detection: detecting fresh fruits meeting the requirements;
(6) weighing: 500 g/bag or 1000 g/bag;
(7) and (3) vacuum packaging: vacuum packaging the weighed fresh fruits;
(8) entering a micro-freezing production line for micro-freezing treatment: after vacuum packaging, the tiger nuts (cyperus esculentus) enter an intelligent micro-freezing production line, the freezing time is set to be 15 minutes at 500 g/bag, 25 minutes at 1000 g/bag, the micro-freezing temperature is-28 ℃ to-30 ℃, and after automatic freezing, the tiger nuts are subjected to sampling inspection and boxing; spray printing, batch number, production date, preservation time and refrigeration temperature;
step two, storing in a refrigerating room: and (4) inspecting and boxing the micro-freezing production line after line outgoing, storing 24 bags/box in a refrigeration house and a freezer at the temperature of-12 to-23 ℃, wherein the retention period of the micro-freezing tiger nuts is 24 months.
The invention has the beneficial effects that:
the invention achieves the purpose that fruit acid in the fruit body is converted into polysaccharide substances by slightly freezing the tiger nuts so as to ensure that the tiger nuts are fresh and tender, cells are not damaged and the nutrition is more comprehensive.
In this summary, concepts in a simplified form are introduced that are further described in the detailed description. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.
Advantages and features of the present invention are described in detail below.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring the invention.
The invention is not limited in its application to the details of the particular arrangements known to those skilled in the art. The following detailed description of the preferred embodiments of the invention, however, the invention is capable of other embodiments in addition to those detailed.
The following provides a detailed description of embodiments of the invention.
The fresh-keeping method of the micro-frozen tiger nut (cyperus esculentus) is characterized by comprising the following steps of: the fresh-keeping method comprises the following steps: carrying out micro-freezing treatment and storing in a refrigerating room;
step one, carrying out slight freezing treatment
The micro-freezing treatment comprises impurity removal, cleaning, disinfection, metal adsorber passing, detection, weighing, vacuum packaging, micro-freezing treatment in a micro-freezing production line,
(1) impurity removal: selecting rotten fruits, worm fruits, sundries and fresh fruits with peculiar smell;
(2) cleaning: a machine is adopted to roll the scrubbing brush, and the scrubbing brush is washed clean until no silt exists;
(3) and (3) disinfection: the Huajing preservative containing chlorine dioxide and natural citric acid is used for sterilization and disinfection without toxicity, harm and residue, and the total number of colonies is controlled within 100g 5000;
(4) a metal passing adsorber: removing metal in the fresh beans by a conveyor belt type metal detector;
(5) and (3) detection: detecting fresh fruits meeting the requirements;
(6) weighing: 500 g/bag or 1000 g/bag;
(7) and (3) vacuum packaging: vacuum packaging the weighed fresh fruits;
(8) entering a micro-freezing production line for micro-freezing treatment: after vacuum packaging, the tiger nuts (cyperus esculentus) enter an intelligent micro-freezing production line, the freezing time is set to be 15 minutes at 500 g/bag, 25 minutes at 1000 g/bag, the micro-freezing temperature is-28 ℃ to-30 ℃, and after automatic freezing, the tiger nuts are subjected to sampling inspection and boxing; spray printing, batch number, production date, preservation time and refrigeration temperature;
step two, storing in a refrigerating room: and (4) inspecting and boxing the micro-freezing production line after line outgoing, storing 24 bags/box in a refrigeration house and a freezer at the temperature of-12 to-23 ℃, wherein the retention period of the micro-freezing tiger nuts is 24 months.
As a further step, the efficacy and medicinal value of tiger nuts:
the nutritional ingredients of the tiger nuts are similar to those of milk, and the tiger nuts are unique in taste, fresh and cool. Is called as: the beverage can shake human bodies.
Wherein the high magnesium content is helpful for preventing myocardial necrosis, myocardial infarction, arteriosclerosis, cardiovascular diseases, gastric tumor, arthritis, gastric calculus, leukemia, diabetes, cataract, organ aging, bone deformation, etc.
Wherein, the high manganese content has good effects of preventing osteoporosis, adjusting the generation and the release of insulin, preventing and treating cell and tissue damage caused by various environmental hazards and the like.
It contains linoleic acid and linolenic acid higher than olive oil, and is free of cholesterol, and can help reduce cholesterol and triglyceride, and prevent hypertension, hyperglycemia and hyperlipidemia.
It has very high energy value, contains arginine which is the most basic amino acid substance, and is completely suitable for children and sports people.
Low sodium content and no caffeine, which makes it suitable for patients with hypertension. It is recommended for patients with arteriosclerosis and renal insufficiency.
It has good digestion characteristics due to its soluble fiber, amino acids and starch content. Can be used for preventing and regulating defecation and intestinal diseases, such as constipation and intestinal tumor.
It is a good diuretic due to its high moisture content. It does not contain lactoprotein, lactosucrose. It is a beverage without sugar, and can be used by diabetic patients.
Further, the eating methods of the micro-frozen tiger nuts are diversified:
1. preparing soybean milk: the tiger nut is rich in nutrition, natural, mellow, sweet, suitable for both the old and the young and has good health-care effect. The edible amount is as follows: the soybean consumption can be referred to, 2-3 soybeans are used each time (one soybean containing measuring cup and one full cup of the common soybean milk machine slightly overflow), and 3-4 people can eat the soybean milk. The preparation method comprises the following steps: the same as soybean milk. When the soybean milk is not sufficiently beaten for the first time, the soybean milk can be poured out and then watered for the second time. The sugar-free sweet potato is directly eaten, has the fragrance of dry fruits and natural sweet taste, and has a taste similar to that of sugarcane due to more crude fiber. Can be used as a healthy leisure food and a snack for tea.
2. And (3) preparing the spiced finished beans: the tiger nuts are cleaned and put into a pot, added with water, spices and salt and directly boiled for 40 to 50 minutes, and then the tiger nuts can be eaten. After being boiled, the raw soup is soaked in the raw soup for a period of time, and the taste is crisp and better.
3. Frying tiger nuts: the tiger nuts have high nutritive value and are naturally delicious dishes indispensable on dining tables. The beans are soaked and then the peel of the beans is rubbed off, and the beans are fried to be eaten, so that the beans are crisp, fragrant, sweet and delicious.
4. The tiger nut soup comprises: raw materials: 3 kg of tiger nut, 200 g of refined salt, 30 g of anise, 30 g of cinnamon and 15 g of pepper. The method comprises the following steps: pouring Cyperus esculentus into a pot, crushing the spice, putting into a gauze bag, tying, adding water, soaking, boiling with strong fire for half an hour, adding refined salt, boiling with slow fire for 1.5 hr, absorbing the decoction, and air drying.
5. The tiger nut cake comprises: main materials: three eggs and tiger nut powder. The method comprises the following steps: separating egg yolk from eggs, adding 15 g of brown sugar, adding milk and oil, stirring uniformly, adding tiger nut powder, and stirring uniformly. Adding egg white into a container without oil and water, adding 13 g of white sugar and a few drops of lemon juice, beating the mixture into a plurality of bubbles at a low speed by using an electric egg beater, adding 13 g of white sugar, and beating the mixture into a viscous state at a medium speed. And after the egg yolk paste is stirred again, adding the beaten egg white in several times, stirring uniformly in a cross-cutting mode, pouring the stirred cake paste into a cake mould, and vibrating for several times to remove large bubbles. Wrapping with tinfoil, placing into an oven, baking with slow fire at 180 deg.C for about half an hour, covering with tinfoil after baking for 5 min, turning over immediately after baking, slightly cooling, and demolding.
The beneficial effect of this embodiment does:
the embodiment is that the fruit acid in the fruit body is converted into polysaccharide substances by slightly freezing the tiger nuts so as to quickly freeze the tiger nuts, so that the tiger nuts are fresh and tender, cells are not damaged, and the nutrition is more comprehensive.
The present invention has been illustrated by the above embodiments, but it should be understood that the above embodiments are for illustrative and descriptive purposes only and are not intended to limit the invention to the scope of the described embodiments. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed. The scope of the invention is defined by the appended claims and their equivalents.
Claims (1)
1. The fresh-keeping method of the micro-frozen tiger nut (cyperus esculentus) is characterized by comprising the following steps of: the fresh-keeping method comprises the following steps: carrying out micro-freezing treatment and storing in a refrigerating room;
step one, carrying out slight freezing treatment
The micro-freezing treatment comprises impurity removal, cleaning, disinfection, metal adsorber passing, detection, weighing, vacuum packaging, micro-freezing treatment in a micro-freezing production line,
(1) impurity removal: selecting rotten fruits, worm fruits, sundries and fresh fruits with peculiar smell;
(2) cleaning: a machine is adopted to roll the scrubbing brush, and the scrubbing brush is washed clean until no silt exists;
(3) and (3) disinfection: the Huajing preservative containing chlorine dioxide and natural citric acid is adopted for sterilization and disinfection without toxicity, harm and residue, and the total number of colonies is controlled within 100g 5000;
(4) a metal passing adsorber: removing metal in the fresh beans by a conveyor belt type metal detector;
(5) and (3) detection: detecting fresh fruits meeting the requirements;
(6) weighing: 500 g/bag or 1000 g/bag;
(7) and (3) vacuum packaging: vacuum packaging the weighed fresh fruits;
(8) entering a micro-freezing production line for micro-freezing treatment: after vacuum packaging, the tiger nuts (cyperus esculentus) enter an intelligent micro-freezing production line, the freezing time is set to be 15 minutes at 500 g/bag, 25 minutes at 1000 g/bag, the micro-freezing temperature is-28 ℃ to-30 ℃, and after automatic freezing, the tiger nuts are sampled and boxed; spray printing, batch number, production date, preservation time and refrigeration temperature;
step two, storing in a refrigerating room: and (4) inspecting and boxing the micro-freezing production line after line outgoing, storing 24 bags/box in a refrigeration house and a freezer at the temperature of-12 to-23 ℃, wherein the retention period of the micro-freezing tiger nuts is 24 months.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720257A (en) * | 2016-12-15 | 2017-05-31 | 湘潭大学 | A kind of method for extending the peeling cyperue esculentus shelf-life |
| CN108576559A (en) * | 2018-04-02 | 2018-09-28 | 明洋 | A kind of micro- jelly food preservation method and production technology |
| CN109691538A (en) * | 2017-10-20 | 2019-04-30 | 阿凡达农业有限公司 | A kind of quick preservation by partial technology of cereal crops low temperature |
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2020
- 2020-08-19 CN CN202010854172.0A patent/CN112189708A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720257A (en) * | 2016-12-15 | 2017-05-31 | 湘潭大学 | A kind of method for extending the peeling cyperue esculentus shelf-life |
| CN109691538A (en) * | 2017-10-20 | 2019-04-30 | 阿凡达农业有限公司 | A kind of quick preservation by partial technology of cereal crops low temperature |
| CN108576559A (en) * | 2018-04-02 | 2018-09-28 | 明洋 | A kind of micro- jelly food preservation method and production technology |
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