CN112931609B - 一种提高冷冻草莓原料再加工品质的保鲜液及其处理方法 - Google Patents
一种提高冷冻草莓原料再加工品质的保鲜液及其处理方法 Download PDFInfo
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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
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- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- 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
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Abstract
本发明提供了一种提高冷冻草莓原料再加工品质的保鲜液及其处理方法,其中的冷冻草莓保鲜液,它是由0.5~1.5份柠檬酸、0.5~1份海藻糖、0.5~2份氯化钙组成。草莓经过低温超声缓化,浸渍于保鲜液中并在高CO2辅助作用下进行保鲜剂浸渍处理,随后再冷冻贮藏或加工,可使冷冻草莓原料内外部均得到较好的保鲜处理,从而提高冷冻草莓缓化速率与品质,及抑制再加工草莓产品色素的降解和氧化变色,抑制微生物生长繁殖,提高产品出成率。
Description
技术领域
本发明属于果蔬保鲜与加工技术领域,具体涉及到一种提高冷冻草莓原料再加工品质的保鲜液及其处理方法。
背景技术
草莓,属于浆果类,是重要的水果作物,以其高含量的生物活性成分而闻名,是重要的健康促进营养素的来源,如酚类(花青素)、纤维素、微量营养素(叶酸,维生素C,叶黄素,玉米黄质和胆碱)和矿物质(钙,铁,镁,磷,钾,钠,锌,铜,镁和硒)。这些生物活性物质在草莓中的存在具有多种健康益处,同时具有基本的营养,其抗炎,抗氧化,降压,降血脂和抗增殖特性得到了证实。花青素作为天然的、健康的色素,有着巨大的开发潜力。草莓不耐贮藏,大部分草莓进行速冻处理,采用冷冻贮藏的方式供应后续加工应用。但是在冷冻过程中,草莓组织中的水会形成冰晶,而且草莓组织柔软,化冻过程中冰晶会对未冷冻部分的细胞物质造成巨大压力,并可能影响融化后的微结构恢复,从而在后续加工过程中无法保持较好的形态、色泽及营养价值,目前针对上述问题的解决方式多是将草莓在0度以上的低温空气环境下解冻,随后采用糖液进行浸泡处理等方式改善产品品质,但效果较差。鉴于此,特提出本发明。
发明内容
本发明要解决的技术问题是提供一种提高冷冻草莓原料再加工品质的保鲜液及其处理方法,使得冷冻草莓原料在再次加工后保持较好的形态、色泽,提高产品品质,增加商品价值。
本发明解决上述技术问题所采取的技术方案为:
一种提高冷冻草莓原料再加工品质的保鲜液,其特征在于它是由下述重量份数的原料组成:
0.5~1.5份柠檬酸、0.5~1份海藻糖、0.5~2份氯化钙组成。
本发明进一步公开了采用冷冻草莓保鲜液对草莓进行保鲜的方法,其特征在于按如下的步骤进行:
(1)保鲜液配制:以质量份数计,0.5~1.5份柠檬酸、0.5~1份海藻糖、0.5~2份氯化钙并将保鲜液温度控制为0~4℃;
(2)缓化:将冷冻草莓放入保鲜液中,浸泡处理30~60分钟,浸泡量为每1公斤草莓使用0.5~2公斤浸渍液,浸泡处理过程中采用20~130KHz超声处理;
(3)保鲜液渗透:将缓化后的草莓连同保鲜液进行密闭,在保鲜液中加入干冰,加入量为4~8 g/L,密闭处理时间为30~60分钟;
(4)冷冻保藏或加工:将处理后的草莓沥干水分迅速放入-20℃条件下冷冻保藏或进行冻干的后续加工。
本发明更进一步公开了采用提高冷冻草莓原料再加工品质的保鲜液对草莓进行保鲜方法在有效提高草莓果实品质方面的应用,其中所述的提高草莓果实品质指的是:抑制草莓色素的降解和果实的氧化变色,抑制微生物生长繁殖。实验结果显示:常规处理方式下保鲜剂只能进入草莓表层,对草莓内部细胞改善效果较差。本发明的冷冻草保鲜液对草莓进行保鲜其草莓形态饱满,口感酥松,花色苷含量可以达到0.54%,成品率可以达到97%。
本发明更加详细的描述如下:
首先对冷冻草莓进行缓化、配制保鲜液、冷冻草莓浸渍、冷冻保藏或加工等一系列工艺而制备得到,具体步骤如下:
(1)保鲜液配制:以质量份数计,0.5~1.5份柠檬酸、0.5~1份海藻糖、0.5~2份氯化钙并将保鲜液温度控制为0~4℃;
(2)缓化:将冷冻草莓放入保鲜液中,浸泡处理30~60分钟,浸泡量为每1公斤草莓使用0.5~2公斤浸渍液,浸泡处理过程中采用20~130KHz超声处理,以打散冰核、加速草莓接触面与其他部分保鲜液的热量传递,防止草莓表面形成冰壳减缓化冻速度;
(3)保鲜液渗透:将缓化后的草莓连同保鲜液进行密闭,在保鲜液中加入干冰,加入量为4~8 g/L,密闭处理时间为30~60分钟,借助高浓度、高压CO2的高渗透作用增大草莓细胞膜通透性,加速保鲜液进入细胞内部;
(4)冷冻保藏或加工:将处理后的草莓沥干水分迅速放入-20℃条件下冷冻保藏或进行冻干等后续加工。
本发明主要解决了冷冻草莓原料后续加工产品品质不高的问题,重点考察了形态、口感和色泽等指标,主要的难点在于如何使保鲜液充分进入草莓内部,使草莓内外部均得到较好的处理。实验结果证实:采用本发明的保鲜液及其处理方法提高了缓化速度及草莓品质、降低汁液流失率,提高了后续草莓加工产品的品质,抑制了草莓色素的降解和果实的氧化变色、以及抑制微生物生长繁殖、保持了草莓产品的完整度,提高了成品率。
本发明对未处理的冷冻草莓、常规冻藏草莓、本发明冻藏草莓加工的冻干产品分别做了相关的技术含量分析(本实验室)同时也邀请60名普通食客分成3组,每组20人,分别对未处理的冷冻草莓、常规冻藏草莓、本发明冻藏草莓加工的冻干产品加以品尝,以下是技术含量分析及3组品尝后的总结论:
由结果可以看出,冷冻草莓经常规方法处理和本发明处理均不同程度上改善了后续加工产品品质,但冷冻草莓经常规方法处理后加工产品虽然能在一定程度上保持产品形态,但外壳较硬,可见常规处理方式下保鲜剂只能进入草莓表层,对草莓内部细胞改善效果较差,由花色苷含量也能看出这一点。
具体实施方式
下面通过具体的实施方案叙述本发明。除非特别说明,本发明中所用的技术手段均为本领域技术人员所公知的方法。另外,实施方案应理解为说明性的,而非限制本发明的范围,本发明的实质和范围仅由权利要求书所限定。对于本领域技术人员而言,在不背离本发明实质和范围的前提下,对这些实施方案中的物料成分和用量进行的各种改变或改动也属于本发明的保护范围。本发明所用原料及试剂柠檬酸、海藻糖、氯化钙等均有市售。
实施例1
采用冷冻草莓冻藏保鲜液对草莓进行保鲜的方法,具体步骤如下:
(1)保鲜液配制:以质量份数计,0.5份柠檬酸、0.5份海藻糖、2份氯化钙并将保鲜液温度控制为0℃;
(2)缓化:将冷冻草莓放入保鲜液中,浸泡处理30分钟,浸泡量为每1公斤草莓使用0.5公斤浸渍液,浸泡处理过程中采用120KHz超声处理,以打散冰核、加速草莓接触面与其他部分保鲜液的热量传递,防止草莓表面形成冰壳减缓化冻速度;
(3)保鲜液渗透:将缓化后的草莓连同保鲜液进行密闭,在保鲜液中加入干冰,加入量为8g/L,密闭处理时间为30分钟,借助高浓度、高压CO2的高渗透作用增大草莓细胞膜通透性,加速保鲜液进入细胞内部;
(4)冷冻保藏或加工:将处理后的草莓沥干水分迅速放入-20℃条件下冷冻保藏或进行冻干等后续加工。
实施例2
采用冷冻草莓冻藏保鲜液对草莓进行保鲜的方法,具体步骤如下:
(1)保鲜液配制:以质量份数计,1.5份柠檬酸、1份海藻糖、0.8份氯化钙并将保鲜液温度控制为4℃;
(2)缓化:将冷冻草莓放入保鲜液中,浸泡处理60分钟,浸泡量为每1公斤草莓使用1.5公斤浸渍液,浸泡处理过程中采用50KHz超声处理,以打散冰核、加速草莓接触面与其他部分保鲜液的热量传递,防止草莓表面形成冰壳减缓化冻速度;
(3)保鲜液渗透:将缓化后的草莓连同保鲜液进行密闭,在保鲜液中加入干冰,加入量为4g/L,密闭处理时间为60分钟,借助高浓度、高压CO2的高渗透作用增大草莓细胞膜通透性,加速保鲜液进入细胞内部;
(4)冷冻保藏或加工:将处理后的草莓沥干水分迅速放入-20℃条件下冷冻保藏或进行冻干等后续加工。
Claims (1)
1.一种采用提高冷冻草莓原料再加工品质的保鲜液对草莓进行保鲜的方法,其特征在于按如下的步骤进行:
(1)保鲜液配制:以质量份数计,0.5~1.5份柠檬酸、0.5~1份海藻糖、0.5~2份氯化钙并将保鲜液温度控制为0~4℃;
(2)缓化:将冷冻草莓放入保鲜液中,浸泡处理30~60分钟,浸泡量为每1公斤草莓使用0.5~2公斤浸渍液,浸泡处理过程中采用20~130KHz超声处理;
(3)保鲜液渗透:将缓化后的草莓连同保鲜液进行密闭,在保鲜液中加入干冰,加入量为4~8g/L,密闭处理时间为30~60分钟;
(4)冷冻保藏或加工:将处理后的草莓沥干水分迅速放入-20℃条件下冷冻保藏或进行冻干的后续加工。
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