CN112914029A - Processing technology of quick-frozen green soy beans - Google Patents
Processing technology of quick-frozen green soy beans Download PDFInfo
- Publication number
- CN112914029A CN112914029A CN202110276225.XA CN202110276225A CN112914029A CN 112914029 A CN112914029 A CN 112914029A CN 202110276225 A CN202110276225 A CN 202110276225A CN 112914029 A CN112914029 A CN 112914029A
- Authority
- CN
- China
- Prior art keywords
- soy beans
- green soy
- quick
- blanching
- processing technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 138
- 244000068988 Glycine max Species 0.000 title claims abstract description 138
- 238000012545 processing Methods 0.000 title claims abstract description 38
- 238000005516 engineering process Methods 0.000 title claims abstract description 29
- 206010033546 Pallor Diseases 0.000 claims abstract description 70
- 239000007788 liquid Substances 0.000 claims abstract description 67
- 108010010803 Gelatin Proteins 0.000 claims abstract description 29
- 238000007710 freezing Methods 0.000 claims abstract description 29
- 239000008273 gelatin Substances 0.000 claims abstract description 29
- 229920000159 gelatin Polymers 0.000 claims abstract description 29
- 235000019322 gelatine Nutrition 0.000 claims abstract description 29
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 230000008014 freezing Effects 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 6
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 244000013123 dwarf bean Species 0.000 claims abstract description 6
- 235000021331 green beans Nutrition 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims description 21
- 238000000576 coating method Methods 0.000 claims description 21
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 16
- 239000000661 sodium alginate Substances 0.000 claims description 16
- 235000010413 sodium alginate Nutrition 0.000 claims description 16
- 229940005550 sodium alginate Drugs 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003303 reheating Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 23
- 238000003756 stirring Methods 0.000 description 20
- 229930002875 chlorophyll Natural products 0.000 description 16
- 235000019804 chlorophyll Nutrition 0.000 description 16
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000000084 colloidal system Substances 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 238000007405 data analysis Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 239000006004 Quartz sand Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229920003063 hydroxymethyl cellulose Polymers 0.000 description 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
- A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
-
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Zoology (AREA)
- Physics & Mathematics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Thermal Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The application relates to the field of quick-frozen foods, and particularly discloses a processing technology of quick-frozen green soy beans. A processing technology of quick-frozen green soy beans is characterized by comprising the following steps: s1: selecting: opening bean pods, and selecting the green beans which are full and have no diseases and spots on the surfaces; s2: cleaning; s3: blanching: putting green soy beans into a blanching agent, blanching at 70-90 deg.C for 3-8min to obtain blanched green soy beans; s4: cooling and quick freezing; the blanching liquid comprises the following components in parts by weight: 100 parts of water; 0.5-2 parts of salt; 6-15 parts of edible gelatin. The processing technology can be used for quick-freezing processing of green soy beans, and has the advantages of reducing damage and depression of the appearance of the green soy beans after unfreezing.
Description
Technical Field
The application relates to the field of quick-frozen foods, in particular to a processing technology of quick-frozen green soy beans.
Background
In order to facilitate storage, insurance, transportation and supply and demand of fruits and vegetables, the fruits and vegetables are quickly frozen and stored; thawing when eating. With the development of chain catering and large fruit and vegetable supermarkets, the demand of quick-frozen fruits and vegetables and the market are rapidly increased and expanded.
Before freezing, fruits and vegetables need to be selected, cleaned, blanched and cooled, and the blanching is mainly used for inactivating active enzymes, sterilizing and stabilizing color. And then quick-freezing is carried out, water on the surfaces of the quick-frozen green soy beans is converted into ice, and the ice is gathered to influence the appearance of the green soy beans, so that the surfaces of the thawed green soy beans are provided with pits or gaps.
Disclosure of Invention
In order to reduce the influence of green soy bean surface ice on the appearance of green soy beans, the application provides a processing technology of quick-frozen green soy beans.
In a first aspect, the present application provides the following technical solutions: a processing technology of quick-frozen green soy beans is characterized by comprising the following steps:
s1: selecting: opening bean pods, and selecting the green beans which are full and have no diseases and spots on the surfaces;
s2: cleaning;
s3: blanching: putting green soy beans into a blanching agent, blanching at 70-90 ℃ for 3-8min to obtain blanched green soy beans;
s4: cooling and quick freezing;
the blanching liquid comprises the following components in parts by weight:
100 parts of water;
0.5-2 parts of salt;
6-15 parts of edible gelatin.
By adopting the technical scheme, the temperature of the blanching liquid is 70-90 ℃ during blanching, and the salt contained in the blanching liquid has the functions of maintaining the internal and external osmotic pressure and sterilizing; in addition, after the edible gelatin is added, the edible gelatin can be dissolved in hot water and attached to the surface of the green soy bean; as is clear from the test, the external appearance failure rate after the green soybeans are thawed is reduced. The reasons may be: the direct attachment amount of water can be reduced, the possible influence of the extrusion of ice on the surfaces of the green soybeans on the appearance of the green soybeans is reduced, and the appearance reject ratio of the thawed green soybeans is reduced.
Further, 2-7 parts of sodium alginate are also included.
By adopting the technical scheme, the sodium alginate is a byproduct after iodine and mannitol are extracted from brown algae kelp or gulfweed, is a natural polysaccharide and has a thickening effect. As is clear from the test, the external appearance failure rate after the green soybeans are thawed is reduced. The reasons may be: the adhesiveness of the edible gelatin on the outer surface of the green soy beans is improved, the edible gelatin can be attached to the surface of the green soy beans, the direct attaching amount of ice is reduced, the extrusion on the surface of the green soy beans is reduced, and the influence on the appearance of the green soy beans is generated.
Further, the mass part ratio of the edible gelatin to the sodium alginate is 1: (0.2-0.4).
By adopting the technical scheme, tests show that the appearance failure rate of the thawed green soybeans can be further reduced.
Further, the blanching liquid is obtained through the following steps: heating the raw materials to 70-90 ℃, uniformly mixing, cooling to 15-25 ℃, and then reheating to 70-90 ℃ to obtain the blanching liquid.
By adopting the technical scheme, tests show that the appearance failure rate of the thawed green soybeans can be further reduced.
Further, when the temperature in the step S4 is cooled to be below 40 ℃, coating liquid is attached to the surfaces of the green soybeans, and the coating liquid comprises the following components in parts by weight: 100 parts of water; 8-15 parts of soluble starch.
By adopting the technical scheme, tests show that the chlorophyll loss rate can be reduced to a small extent while the appearance disqualification rate of the thawed green soybeans is further reduced.
Further, the weight part ratio of the soluble starch to the edible gelatin is 1: (0.1-0.3).
By adopting the technical scheme, experiments show that the chlorophyll loss rate can be further reduced.
Further, the quick freezing in the step S4 is blast freezing.
Through adopting above-mentioned technical scheme, can obtain better quick-freeze effect after blast air freezing and the cooperation of scalding liquid, can know from the experiment, further reduce the outward appearance defective rate after the young soya bean unfreezes.
Further, during the freezing period, the green soybeans are vibrated, and the vibration frequency is 3-5 kHz.
By adopting the technical scheme, tests show that the appearance failure rate of the thawed green soybeans can be further reduced.
In summary, the present application has the following beneficial effects:
1. the blanching liquid consisting of water, salt and edible gelatin is preferably adopted in the application, so that the direct attachment amount of water is reduced, the extrusion of ice on the surfaces of the green soybeans is reduced, and the appearance disqualification rate of the thawed green soybeans is reduced.
2. The blanching liquid consisting of water, salt, edible gelatin and sodium alginate is preferably adopted in the application, so that the flowability of the blanching liquid is reduced, the adhesiveness of the edible gelatin on the outer surface of the green soy beans can be improved, and the sodium alginate can be attached to the surface of the green soy beans to reduce the direct attaching amount of ice.
3. In this application, the green soy beans after blanching are preferably further processed by adopting the coating liquid, so that the chlorophyll loss rate can be reduced to a small extent while the appearance disqualification rate of the thawed green soy beans is further reduced.
4. The blanching liquid is prepared in a mode of preferably heating twice in the application, so that the appearance reject ratio of the thawed green soy beans can be further reduced.
Detailed Description
Examples
Example 1: a processing technology of quick-frozen green soy beans comprises the following steps:
s1: selecting: opening bean pods by using a pod removing machine, taking out and selecting green beans with plump heads and no diseases and spots on the surfaces;
s2: cleaning: putting green soy beans into clear water, immersing the green soy beans in the water, keeping stirring for 3min at a stirring speed of 5r/min, stopping stirring, fishing out the green soy beans, and finishing cleaning;
s3: blanching: transferring the green soybeans into a blanching agent, blanching at 70 ℃ for 8min, and fishing out to obtain blanched green soybeans; the mass ratio of the blanching liquid to the green soy beans is 10: 1;
s4: spreading the blanched green soy beans, and naturally cooling to 20 +/-5 ℃ in a sterile room at the temperature of 20 ℃; and (5) delivering the mixture into a quick freezer, standing and quickly freezing the mixture to-28 ℃, and completing quick freezing within 3 min.
The components and the mass of the blanching liquid are shown in a table 1.1 and are prepared by the following steps: adding the raw material of the blanching liquid into a stirring tank, and stirring for 5min at a temperature of 70 ℃ and a stirring speed of 50r/min to obtain the blanching liquid.
Example 2: a processing technology of quick-frozen green soy beans comprises the following steps:
s1: selecting: opening bean pods by using a pod removing machine, taking out and selecting green beans with plump heads and no diseases and spots on the surfaces;
s2: cleaning: putting green soy beans into clear water, immersing the green soy beans in the water, keeping stirring for 3min at a stirring speed of 5r/min, stopping stirring, fishing out the green soy beans, and finishing cleaning;
s3: blanching: transferring the green soybeans into a blanching agent, blanching at 90 ℃ for 5min, and fishing out to obtain blanched green soybeans;
s4: spreading the blanched green soy beans, and naturally cooling to 20 +/-5 ℃ in a sterile room at the temperature of 20 ℃; and (5) delivering the mixture into a quick freezer, standing and quickly freezing the mixture to-28 ℃, and completing quick freezing within 3 min.
The components and the mass of the blanching liquid are shown in a table 1.1 and are prepared by the following steps: adding the raw material of the blanching liquid into a stirring tank, and stirring for 5min at a temperature of 90 ℃ and a stirring speed of 50r/min to obtain the blanching liquid.
Example 3: a processing technology of quick-frozen green soy beans comprises the following steps:
s1: selecting: opening bean pods by using a pod removing machine, taking out and selecting green beans with plump heads and no diseases and spots on the surfaces;
s2: cleaning: putting green soy beans into clear water, immersing the green soy beans in the water, keeping stirring for 3min at a stirring speed of 5r/min, stopping stirring, fishing out the green soy beans, and finishing cleaning;
s3: blanching: transferring the green soybeans into a blanching agent, blanching at 85 ℃ for 3min, and fishing out to obtain blanched green soybeans;
s4: spreading the blanched green soy beans, and naturally cooling to 20 +/-5 ℃ in a sterile room at the temperature of 20 ℃; and (5) delivering the mixture into a quick freezer, standing and quickly freezing the mixture to-28 ℃, and completing quick freezing within 3 min.
The components and the mass of the blanching liquid are shown in a table 1.1 and are prepared by the following steps: adding the raw material of the blanching liquid into a stirring tank, and stirring for 5min at the temperature of 09 ℃ and the stirring speed of 50r/min to obtain the blanching liquid.
Examples 4 to 8: the processing technology of the quick-frozen green soy beans is different from the processing technology of the example 2 in that the blanching liquid comprises the components and the mass shown in the table 1.
TABLE 1 examples 1-8 compositions and masses (kg) of the blanching liquids
Example 9: a processing technology of quick-frozen green soy beans, which is different from the embodiment 2 in that the blanching liquid is prepared by the following steps: heating the raw materials to 70 ℃, uniformly mixing, cooling to 15 ℃, and then reheating to 70 ℃ to obtain the blanching liquid.
Example 10: a processing technology of quick-frozen green soy beans, which is different from the embodiment 2 in that the blanching liquid is prepared by the following steps: heating the raw materials to 90 ℃, uniformly mixing, cooling to 25 ℃, and then reheating to 90 ℃ to obtain the blanching liquid.
Example 11: a processing technique of quick-frozen green soy beans, which is different from the processing technique of the embodiment 7 in that the blanching liquid is prepared by the following steps: heating the raw materials to 70 ℃, uniformly mixing, cooling to 25 ℃, and then reheating to 90 ℃ to obtain the blanching liquid.
Example 12: a processing technology of quick-frozen green soy beans is different from that of example 11 in that in step S4, cooling is carried out to 30 ℃, coating liquid is evenly sprayed on the surface of green soy beans, and the coating liquid is obtained by putting 100kg of water and 8kg of soluble starch into a stirrer and stirring for 5min at the temperature of 25 ℃. The dosage ratio of the blanching liquid to the coating liquid is 1: 0.5.
example 13: a processing technology of quick-frozen green soy beans is different from that of example 11 in that in step S4, cooling is carried out to 40 ℃, coating liquid is evenly sprayed on the surface of the green soy beans, and the coating liquid is obtained by putting 100kg of water and 15kg of soluble starch into a stirrer and stirring for 3min at the temperature of 35 ℃. The dosage ratio of the blanching liquid to the coating liquid is 1: 0.05.
example 14: a processing technique of quick-frozen green soy beans, which is different from the embodiment 12 in that the dosage ratio of the blanching liquid to the coating liquid is 1: 0.1.
example 15: a processing technique of quick-frozen green soy beans, which is different from the embodiment 12 in that the dosage ratio of the blanching liquid to the coating liquid is 1: 0.15.
example 16: a processing technique of quick-frozen green soy beans, which is different from the embodiment 12 in that the dosage ratio of the blanching liquid to the coating liquid is 1: 0.3.
example 17: a processing technology of quick-frozen green soy beans is different from that of the embodiment 15 in that in the step S4, blast freezing is adopted, the cold air temperature is-40 ℃, and the air volume is 1m3/min。
Example 18: a processing technique of quick-frozen green soy beans is different from that of example 2 in that ultrasonic vibration is carried out on the green soy beans during freezing, and the ultrasonic frequency is 3 kHz.
Example 19: a processing technique of quick-frozen green soy beans is different from that of example 17 in that during freezing, green soy beans are vibrated by a vibrating table at a vibration frequency of 3 kHz.
Example 20: a processing technique of quick-frozen green soy beans is different from that of example 17 in that during freezing, green soy beans are vibrated by a vibrating table at a vibration frequency of 5 kHz.
In the above examples, salt was purchased from medium salt iodine-free refined salt-specification 500 g; edible gelatin is purchased from Rihua Biotech, Inc. in Hebei; the soluble starch is purchased from bioengineering Limited of Hongtao, Hebei.
Comparative example
Comparative example 1: a processing technology of quick-frozen green soy beans is different from that of the embodiment 1 in that a blanching liquid consists of 100kg of water and 0.5kg of table salt.
Comparative example 2: a processing technology of quick-frozen green soy beans is different from that of the embodiment 1 in that a blanching liquid consists of 100kg of water, 0.5kg of table salt and 0.5kg of edible gelatin.
Comparative example 3: a processing technology of quick-frozen green soy beans is different from that of the embodiment 1 in that a blanching liquid consists of 100kg of water, 0.5kg of table salt and 15kg of sodium hydroxymethyl cellulose.
Characterization test:
1. green soy bean appearance pass rate test
Test subjects: examples 1-20 and comparative examples 1-3, for a total of 23 test samples.
The test method comprises the following steps: selecting 2kg of raw soybeans from the same batch of hulled soybeans to correspond to each test sample, weighing 2kg of raw soybeans for each test sample, and unfreezing the raw soybeans in such a way that the raw soybeans are soaked in 4kg of boiled water until the unfreezing is finished.
Draining water of the thawed green soybeans, screening, picking out green soybeans with pits and spots on the surfaces, dividing the mass of the picked green soybeans by 2kg to obtain the reject ratio, and calculating and recording the reject ratio.
And (3) test results: the green soy bean appearance sensory evaluation test results are reported in table 2.
TABLE 2 Green soy bean appearance sensory evaluation test results
And (3) data analysis: as can be seen from the data in Table 2, the reject ratio of the examples is significantly lower than that of the comparative examples, and the effects of reducing the influence on the appearance of the green soybeans and reducing the reject ratio of the appearance of the green soybeans are achieved.
Comparing example 1 with comparative examples 1-3, it is demonstrated that the adoption of edible gelatin in the blanching liquid can effectively reduce the appearance influence on green soy beans after quick freezing and reduce the appearance failure rate after green soy beans are thawed. The reasons may be: after the edible gelatin is attached to the surfaces of the green soybeans, along with cooling, small-volume gel in a dot or face form can be formed on the surfaces of the green soybeans; during quick freezing, the direct attachment amount of water is reduced due to the attachment of the gel, the possible influence on the appearance of the green soy beans due to the extrusion of ice on the surfaces of the green soy beans is reduced, and the appearance failure rate of the thawed green soy beans is reduced. In addition, the consumption of the edible gelatin is reduced in the comparative example 2, the sodium carboxymethyl cellulose which is a substance capable of forming colloid in water is replaced by the edible gelatin in the comparative example 3, and the same effect cannot be achieved; the effect of reducing the appearance reject ratio of the thawed green soy beans can be achieved by combining the edible gelatin with the blanching process.
Examples 4 to 8 are added with the use of sodium alginate on the basis of example 2, and the appearance failure rate of the thawed green soy beans is further reduced; the reasons may be: the sodium alginate has a thickening effect, reduces the fluidity of the blanching liquid, can improve the adhesiveness of edible gelatin on the outer surface of the green soy beans on one hand, and can be attached to the surface of the green soy beans on the other hand, so that the direct attaching amount of ice is reduced, and the ice is prevented from extruding the surface of the green soy beans and affecting the appearance of the green soy beans. Examples 6-8 use preferred amounts of edible gelatin and sodium alginate to achieve better results. The compound amount between the edible gelatin and the sodium alginate can directly influence the protection effect on the green soy beans.
Examples 9 to 10 improved the method for producing the blanching liquid based on example 2, and example 11 improved the method for producing the blanching liquid based on example 7, and both further reduced the external appearance failure rate after thawing of the green soy beans. The reasons may be: the blanching liquid is heated twice, the colloid of the sodium alginate and the edible gelatin is cooled and heated after being subjected to high temperature, the uniformity of the blanching liquid and the permeability and adhesiveness of the colloid are better, and the blanching liquid can be better attached to the surface of the green soy beans in a large area.
In examples 12 to 13, the use of the coating liquid was increased in the step of cooling, and from the test results, the external appearance failure rate after thawing of green soybeans could be further reduced to a small extent. The reasons may be: the attachment of starch molecules is beneficial to the coating and integrity of the colloid on the surface of the green soy bean, and the stability is improved. Examples 14 to 16 limit the amount of coating solution used, but in fact limit the amount of soluble starch, edible gelatin and sodium alginate used, and can further reduce the appearance failure rate of thawed green soy beans; the reasons may be: forming a coating form of starch and edible gelatin or starch and sodium alginate; when the soluble starch is positioned in the edible gelatin and sodium alginate colloid, the starch molecules are wound outside the edible gelatin and sodium alginate molecules, so that a colloid layer attached to the green soy beans is not easy to split and disperse, and the stability is improved.
Example 17 blast freezing was used, which was faster; examples 19 to 20 were carried out in addition to example 17 by adding vibration to attach the blanching liquid attached to the surfaces of the green soybeans to a larger area by vibration, thereby protecting the surfaces of the green soybeans and further reducing the percentage of defective appearances of the green soybeans after thawing.
2. Chlorophyll loss rate test
Test subjects: examples 1-20 and comparative example 1, for a total of 21 test samples.
The test method comprises the following steps: before the hulled green soy beans are subjected to chlorophyll measurement to obtain M quick-frozen state, the green soy beans are treated by the embodiments 1-20 and the comparative examples 1-3, are quickly frozen for 1 month and then are thawed, and then the green soy beans are subjected to chlorophyll measurement to obtain M quick-frozen state; calculating the chlorophyll loss rate (%) (before quick-freezing M-after quick-freezing M)/100% before quick-freezing M).
Measurement of chlorophyll: weighing 1.0g of sample by adopting a spectrophotometric method, putting the sample into a mortar, adding 2mL of acetone with the volume fraction of 80%, 0.1g of calcium carbonate and 0.1g of quartz sand, grinding until the tissue turns white, then flushing the mortar by using the acetone with the volume fraction of 80%, fixing the volume to 25mL, shaking up, standing for 3-5min, filtering after the calcium carbonate is precipitated and turned white, and fixing the volume of filtrate to 25mL by using the acetone with the volume fraction of 80%. The absorbance value A was measured at 652nm, and the total chlorophyll content was calculated by the following formula, using 80% volume fraction of acetone as a control: m ═ D (D)6521000)/34.5; three green soybeans were taken for each test sample and averaged.
And (3) test results: the chlorophyll loss rate test results are reported in table 3.
TABLE 3 chlorophyll loss rate test results
And (3) data analysis: as can be seen from the data in Table 3, the chlorophyll loss rate of the example was lower than that of the comparative example 1; examples 12-17, examples 19-20 had lower chlorophyll loss rates than the other example groups.
After the coating liquid is added, the appearance disqualification rate of the thawed green soy beans is further reduced, and the chlorophyll loss rate is reduced to a small extent; the reason may be that the coating liquid is used, after being compounded with the components in the blanching liquid, the coating liquid can protect tissues, simultaneously isolate the contact of organic acid and chlorophyll, and inhibit the formation of new organic acid, thereby reducing the loss rate of the chlorophyll.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. A processing technology of quick-frozen green soy beans is characterized by comprising the following steps:
s1: selecting: opening bean pods, and selecting the green beans which are full and have no diseases and spots on the surfaces;
s2: cleaning;
s3: blanching: putting green soy beans into a blanching agent, blanching at 70-90 ℃ for 3-8min to obtain blanched green soy beans;
s4: cooling and quick freezing;
the blanching liquid comprises the following components in parts by weight:
100 parts of water;
0.5-2 parts of salt;
6-15 parts of edible gelatin.
2. The processing technology of quick-frozen green soy beans as claimed in claim 1, characterized by further comprising 2-7 parts of sodium alginate.
3. The processing technology of quick-frozen green soy beans according to claim 2, characterized in that the mass part ratio of the edible gelatin to the sodium alginate is 1: (0.2-0.4).
4. The processing technology of quick-frozen green soy beans as claimed in claim 1, characterized in that the blanching liquid is obtained by the following steps: heating the raw materials to 70-90 ℃, uniformly mixing, cooling to 15-25 ℃, and then reheating to 70-90 ℃ to obtain the blanching liquid.
5. The processing technology of the quick-frozen green soy beans as claimed in claim 2, wherein when the temperature of the step S4 is cooled to be below 40 ℃, coating liquid is attached to the surfaces of the green soy beans, and the coating liquid comprises the following components in parts by weight: 100 parts of water; 8-15 parts of soluble starch.
6. The processing technology of quick-frozen green soy beans according to claim 5, wherein the usage amount of the soluble starch and the edible gelatin is 1: (0.1-0.3).
7. The processing technology of quick-frozen green soy beans as claimed in claim 1, wherein the quick-freezing in the step S4 is blast freezing.
8. The processing technology of quick-frozen green soy beans as claimed in claim 1 or 7, wherein during the freezing period, the green soy beans are vibrated at a frequency of 3-5 kHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110276225.XA CN112914029A (en) | 2021-03-15 | 2021-03-15 | Processing technology of quick-frozen green soy beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110276225.XA CN112914029A (en) | 2021-03-15 | 2021-03-15 | Processing technology of quick-frozen green soy beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112914029A true CN112914029A (en) | 2021-06-08 |
Family
ID=76175055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110276225.XA Pending CN112914029A (en) | 2021-03-15 | 2021-03-15 | Processing technology of quick-frozen green soy beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112914029A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581252A (en) * | 2017-09-14 | 2018-01-16 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of quick-frozen fresh vegetables |
| CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
| CN110463935A (en) * | 2019-08-02 | 2019-11-19 | 莒县昌泰食品有限公司 | A kind of asparagus processing method for quick-freezing and process equipment |
| CN111011473A (en) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | Processing technology of quick-frozen green soy beans |
-
2021
- 2021-03-15 CN CN202110276225.XA patent/CN112914029A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581252A (en) * | 2017-09-14 | 2018-01-16 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of quick-frozen fresh vegetables |
| CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
| CN110463935A (en) * | 2019-08-02 | 2019-11-19 | 莒县昌泰食品有限公司 | A kind of asparagus processing method for quick-freezing and process equipment |
| CN111011473A (en) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | Processing technology of quick-frozen green soy beans |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100700630B1 (en) | Method for manufacturing instant gruel | |
| CN111011473A (en) | Processing technology of quick-frozen green soy beans | |
| CN104382098B (en) | Method for improving gel strength of minced fish product by adding silkworm chrysalis and silkworm chrysalis containing minced fish product processed through method | |
| CN112056386B (en) | Processing technology of quick-frozen broccoli | |
| CN112914029A (en) | Processing technology of quick-frozen green soy beans | |
| KR100309031B1 (en) | Manufacturing method of dried rice cake for instant rehydration | |
| CN114651862B (en) | Composite antifreeze agent and application thereof | |
| CN110477291A (en) | A kind of chicken meatball and preparation method thereof | |
| CN107827661A (en) | A kind of composite fertilizer's preparation method for improving yellow peach yield | |
| KR100773484B1 (en) | Manufacturing method of green rice | |
| CN111000156A (en) | Frozen glutinous rice lotus root pork balls and making method thereof | |
| JP3239254B2 (en) | Shrimp heat treatment method | |
| KR20160131540A (en) | Preparation Method of Dried Cured Fish | |
| CN109198497A (en) | A kind of raspberry dry powder and preparation method thereof | |
| JP3746891B2 (en) | Production method of high water absorption glutinous rice | |
| KR102158997B1 (en) | Manufacturing method of peach spread | |
| CN113647615B (en) | Freeze-dried bird's nest and processing technology thereof | |
| CN107668528A (en) | A kind of processing method of fried crisp beef grain | |
| JP3188018B2 (en) | Kara fried flour | |
| JPS6075242A (en) | Frozen gruel-like food product and its preparation | |
| CN106036602A (en) | Preparation method of dried wildrice stems | |
| CN112841574A (en) | Seasoning bamboo shoot in clean water and preparation method thereof | |
| CN112056511A (en) | Processing technology of quick-frozen green soy beans | |
| JPH088848B2 (en) | Processing method of salmon meat loose meat products | |
| CN114259028A (en) | Snail can with chopped chili flavor and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210608 |