CN113180097A - 一种西兰花芽苗冻干粉的生产方法 - Google Patents

一种西兰花芽苗冻干粉的生产方法 Download PDF

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CN113180097A
CN113180097A CN202110460923.5A CN202110460923A CN113180097A CN 113180097 A CN113180097 A CN 113180097A CN 202110460923 A CN202110460923 A CN 202110460923A CN 113180097 A CN113180097 A CN 113180097A
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broccoli
broccoli sprout
freeze
sprout
sprouts
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洪汉君
陈刚
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CHENGDU SANHERB BIOTECH CO LTD
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CHENGDU SANHERB BIOTECH CO LTD
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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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • 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
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明提供了一种西兰花芽苗冻干粉的生产方法。西兰花芽苗经过多次清洗后，用过氧乙酸浸泡消毒一定时间，然后取出，在净化车间中用经过灭菌处理的水浸泡清洗三次，沥干水分后，经冷冻干燥24‑36小时，去除粉碎后，得到西兰花芽苗冻干粉。

Description

一种西兰花芽苗冻干粉的生产方法
技术领域
本发明涉及西兰花芽苗菜冻干粉生产技术，属于食品加工技术领域。
背景技术
随着经济的不断发展，人们对于生活品质和饮食健康愈来愈关注，人们更加倾向于选择营养价值较高的食品。而癌症作为人类健康的头号杀手，食品中抗癌活性物质的含量已经逐渐成为影响消费者选择的重要因素之一。
植物源蔬菜中含有许多具有生物活性的成分，它们不仅参与了人体中一些重要的代谢过程，而且具有许多生理活性。十字花科蔬菜因其丰富的营养如Vc、多酚、花青素等和重要的次生代谢产物—硫代葡萄糖苷愈来愈受到消费者的喜爱。
西兰花是十字花科芸薹属植物，含有大量对人体健康有益的物质，如Vc、硫代葡萄糖苷、黄酮类化合物、酚类物质等，其中西兰花中的硫代葡萄糖苷具有极强的抗癌活性，在内源芥子酶的作用下容易水解产生酶解产物。4-甲基亚磺酰基丁基硫代葡萄糖苷(萝卜硫苷)的降解产物萝卜硫素，是迄今发现最强烈的酶诱导剂，能使癌基因失去活性。
西兰花芽苗菜是西兰花种子培育出来的可食用的嫩芽，含有硫代葡萄糖苷的酶解产物或衍生物以及丰富的抗坏血酸和黄酮类物质。黄酮类物质是植物体内重要的天然化合物，因其独特的化学结构而具有抗炎症、抗过敏、抗病毒、抗肿瘤、抗化学毒物、防治血管疾病、防治心与脑血管疾病等功能，在功能食品及医药领域深受关注。此外，西兰花芽苗菜还含有大量的抗氧化剂和保健功能化合物，如维生素C、总酚、花青苷等。
西兰花芽苗菜其口感鲜嫩甜脆、风味独特，并且比西兰花成熟花序拥有更高含量的营养物质，从而深受人们的喜爱。但是，西兰花芽苗易腐烂，难以长期保存，且其中的有效成分萝卜硫素极易被分解破坏。因此，制成芽苗冻干粉为一种比较方便的保存以及食用方式。
果蔬冻干粉微生物控制一直都比较困难，尤其是芽苗菜类，长期处于潮湿封闭环境中，微生物极易生长。本发明通过合适的清洗程序与消毒剂联合使用，在控制微生物的同时，还能保护芽苗中的有效成分少受影响。
发明内容
针对西兰花芽苗不易保存，携带微生物高，有效成分易破坏的问题，本发明采用先清洗，后消毒漂洗，最后冷冻干燥的方法，辅助以环境控制，生产出符合卫生标准的西兰花芽苗冻干粉。
本发明的技术方案如下：一种西兰花芽苗冻干粉的生产方法，其特征在于，将采收后的西兰花芽苗尽快用清水清洗、冷却，同时在清洗的过程中剔除大部分的种壳，整个清洗过程需要清洗两次，且水量要充足，使得种壳与芽苗能够分开。然后将芽苗取出，沥水，再放入0.5％过氧乙酸水溶液中浸泡3min，取出后，转移至净化车间内，用经过除菌处理的清水，浸泡清洗3次。然后取出，沥干水分，装盘放入冷冻干燥机，20-45℃下干燥24-36小时。取出干燥好的西兰花芽苗，经过粉碎后即得到西兰花芽苗冻干粉。
本发明的有益效果是：(1)发明一种西兰花芽苗的有效保存方法。(2)在提供符合食品卫生的西兰花芽苗粉同时，还能有效保护其中的有效成分。
具体实施方式
实施例1短时间浸泡消毒实验
本试验于2020年11月进行。分别取1000g的西兰花芽苗两份，用清水清洗冷却两次，在清洗的过程中剔除大部分的种壳使得种壳与芽苗能够分开。然后将芽苗取出，沥水。一份直接在冻干机中进行预冻，另一份放入0.5％过氧乙酸水溶液中浸泡1min，取出后，转移至净化环境内，用经过除菌处理的清水，浸泡清洗3次。然后取出，沥干水分，装盘放入冷冻干燥机，20-25℃下干燥36小时。取出干燥好的西兰花芽苗，经过粉碎后即得到西兰花芽苗冻干粉。
试验结果和分析
组别 鲜芽重/g 冻干芽重/g 收率/％ SFN/％ 水分/％ 菌落总数
清洗组 1000 69.5 6.95 0.91 3.85 ＞200000
消毒组 1000 53.7 5.37 0.95 3.81 90000
由实验结果可知，经过消毒处理的西兰花芽苗，菌落总数有了显著下降，在冻干的过程中年，有效成分与清洗组相比并没有下降。
实施例2长时间浸泡消毒实验
本试验于2020年12月进行。分别取3300g的西兰花芽苗两份，用清水清洗冷却两次，在清洗的过程中剔除大部分的种壳使得种壳与芽苗能够分开。然后将芽苗取出，沥水。一份直接在冻干机中进行预冻，另一份放入0.5％过氧乙酸水溶液中浸泡3min，取出后，转移至净化环境内，用经过除菌处理的清水，浸泡清洗3次。然后取出，沥干水分，装盘放入冷冻干燥机，40-45℃下干燥24小时。取出干燥好的西兰花芽苗，经过粉碎后即得到西兰花芽苗冻干粉。实验数据与结果如下：
组别 鲜芽重/g 冻干芽重/g SFN/％ 水分/％ 菌落总数
清洗组 3300 155.8 1.14 4.06 1370000
消毒组 3300 144.4 0.93 4.23 90000
从实验数据可以得出，直接清洗组的微生物波动很厉害，而且数值可能非常高，对于食品安全有一定的影响。而经过3min消毒操作的，微生物仍然保持了比较低的水平，同时有效成分含量在提高干燥温度的条件下，下降轻微。可见，此西兰花芽苗冻干粉的生产方法是能够解决芽苗粉微生物高，有效成分不易保留的问题。

Claims (2)

1.一种西兰花芽苗冻干粉的生产方法，其特征在于，合适的食品级消毒剂对芽苗进行处理，将芽苗的微生物降低至合理水平，同时能够较好保护芽苗的外观以及有效成分。
2.如权利要求1所述的一种西兰花芽苗冻干粉的生产方法，其特征在于，芽苗采收后，使用食品级过氧乙酸消毒剂对芽苗进行处理。
CN202110460923.5A 2021-04-27 2021-04-27 一种西兰花芽苗冻干粉的生产方法 Pending CN113180097A (zh)

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