CN117016746A - 用于加工蔬菜的方法 - Google Patents
用于加工蔬菜的方法 Download PDFInfo
- Publication number
- CN117016746A CN117016746A CN202311034038.6A CN202311034038A CN117016746A CN 117016746 A CN117016746 A CN 117016746A CN 202311034038 A CN202311034038 A CN 202311034038A CN 117016746 A CN117016746 A CN 117016746A
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- broccoli
- product
- cooking
- softening
- active oxygen
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Classifications
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- Storage Of Fruits Or Vegetables (AREA)
- Cereal-Derived Products (AREA)
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Abstract
用于加工蔬菜的方法,其包含:i)切丁步骤,包含将蔬菜通过机械降低大小;ii)软化步骤,包含将蔬菜加热或冷冻预定的期限;和iii)处理步骤,包含使软化的蔬菜制品接触一种或多种活性氧,其选自:过氧化物;超氧化物;和臭氧。
Description
本申请是中国专利申请201480062531.1的分案申请,原申请的申请日是2014年11月18日,名称是“用于加工蔬菜的方法”。
本发明涉及用于加工蔬菜、特别是花椰菜的方法。
花椰菜是十字花科(Brassicaceae)中的甘蓝(Brassica oleracea)物种中的几种蔬菜之一。其为由种子再生的一年生植物。典型地,仅头状花序(白色凝乳)可以食用。花椰菜头状花序由白色化序分生组织组成。花椰菜头状花序类似于绿花椰菜中的那些,区别在于具有花蕾。其名称来自拉丁文‘主茎’(甘蓝)和花。甘蓝还包括甘蓝、包子甘蓝、羽衣甘蓝、绿花椰菜和羽衣甘蓝(collard greens),虽然它们是不同的栽培品种。
存在4种花椰菜(Crisp,P.(1982).″The use of an evolutionary scheme forcauliflowers in screening of genetic resources″.Euphytica 31(3):725)。
意大利
由于在外观以及植物和一年生植物类型方面不同,所以这一种类包括白色、罗马花椰菜(Romanesco)、各种绿色的、紫色的、棕色的和黄色的栽培品种。这种类型是衍生其它类型的先祖形式。
西北欧二年生植物
由于在欧洲用于冬季和早春收获,所以它在19世纪中的法国出现并且包括老的栽培品种Roscoff和Angers。
北欧一年生植物
由于在欧洲和北美用于夏季和秋季收获,所以它出现在18世纪的德国并且包括老的栽培品种Erfurt和Snowball。
亚洲
由于在中国和印度使用热带的花椰菜,所以它出现在19世纪中的印度并且包括老的变种Early Patna和Early Benaras。
全世界存在数以百计的历史和当前使用的商业变种。
可获得不同颜色的花椰菜:
i.白色,其为花椰菜的最常见颜色。
ii.橙色(甘蓝葡萄孢属变种(B.oleracea L.var.botrytis)),其包含多于白色变种25%的维生素A。这一特征来源于加拿大花椰菜田地中发现的天然突变株(Dickson,M.H.,Lee C.Y.,Blamble A.E.(1988),″Orange-curdhigh carotene cauliflowerinbreds,NY 156,NY 163,和NY 165″.HortScience 23:778-779)。栽培品种包括′Cheddar′和′OrangeBouquet′。
iii.甘蓝葡萄孢属的绿色花椰菜,其有时称作broccoflower。它以标准的凝乳形状和变体尖锐凝乳得到,称作罗马花椰菜(Romanesco broccoli)。两种类型均自从上世纪90年代早期以来可以在美国和欧洲商购。绿色凝乳样变种包括′Alverda′、′GreenGoddess′和′Vorda′。罗马花椰菜变种包括′Minaret′和′Veronica′。
iv.紫色花椰菜,其颜色因存在抗氧化剂基团花青苷类导致,其也可以在红色甘蓝和红葡萄酒中发现(Chiu,L.,Prior,R.L.,Wu,X.,Li,L.(July 16,2005),″TowardIdentification of the Candidate Gene Controlling Anthocyanin Accumulation inPurple Cauliflower(Brassica oleracea L.var.botrytis)″.American SocietyofPlant Biologists Annual Meeting.p.628)。变种包括′Graffiti′和′Purple Cape′。在英国和意大利南部,具有细小花蕾的绿花椰菜作为蔬菜在名称″紫色花椰菜″下销售。然而,它与具有紫色凝乳的花椰菜不同。
花椰菜是低脂、低碳水化合物的,但膳食纤维、叶酸、水和维生素C的含量较高。它具有高营养密度。将近似的营养数据提供在表1中。
表1:花椰菜的营养数据
花椰菜包含几种植物素,它们常见于甘蓝科中,对人体健康有益,例如莱菔硫烷(Liu,RH(2004)″Potential synergy of phytochemicals in cancer prevention:mechanism of action″,The Journal of nutrition 134(12Suppl):3479S-3485S)。大量摄取花椰菜与降低攻击性前列腺癌风险相关(Kirsh VA,Peters U,Mayne ST,Subar AF,Chatterjee N,Johnson CC,Hayes RB(2007),″Prospective study of fruit andvegetable intake and risk of prostate cancer,.Journal of the National CancerInstitute 99(15):1200-9)。
花椰菜可以烘烤、煮沸、油煎、蒸汽蒸煮、微波处理或生食用。蒸汽蒸煮或微波处理能够比煮沸更好地保护潜在的抗癌化合物(Warwick Medical School,University ofWarwick(2007-05-15).″Research Says Boiling Broccoli Ruins Its Anti CancerProperties″,
http://www2.warwick.ac.uk/newsandevents/pressreleases/research says boiling/)。煮沸降低了这些化合物的水平,其中在5分钟后损耗20-30%,在10分钟后损耗40-50%,且在30分钟后损耗75%。然而,其它制备方法例如蒸汽蒸煮、微波处理和搅拌油煎对所述化合物没有显著影响。
当烹调时,除去外部的叶子和厚的茎,仅保留小花。叶子也可以食用,但通常大部分被弃去。应当将小花破碎成类似大小的片,由此可以均匀地烹调它们。
花椰菜可以用作稻米的替代品。尽管花椰菜可以产生与稻米类似的质地或口感,但是它不舍淀粉。由于花椰菜的低脂肪、低碳水化合物和高营养特性,所以这特别与限制碳水化合物、脂肪和/或卡路里的膳食摄取或增加植物素膳食摄取的那些相关。典型地,使用食品加工机、手提式擦菜板或刀具将新鲜的花椰菜凝乳加工至稻米的大小。然后使用常规方法烹调这种稻米样花椰菜以产生煮熟的稻米样花椰菜衍生制品,即下文的“花椰菜米饭”。
然而,使用已知方法生产花椰菜米饭的问题在于一旦生产了产品,则随后开始变色并且产生有气味的挥发性化学品,它们是消费者不期望的。因此,这种产品不适合于延长的储存。
煮熟的白色花椰菜凝乳开始变色成不同颜色,从黄褐色到粉红色。着色归因于存在于橙色、绿色和紫色花椰菜变种中的胡萝卜素、叶绿素和花青苷类前体的基因表达,该基因在烹调前的白色花椰菜中是静止的基因。
还已知在加工的花椰菜中可以观察到的黑色变色可归因于细胞中多酚类化合物、特别是黄酮醇类与外部来源的金属离子之间的相互作用。发现细胞壁破坏是这种相互作用所必需的(Advances in Food Research,Volume 19,Emil Marcel Mrak,C.O.Chichester,George Franklin Stewart,Academic Press,1971年10月29日)。
与煮熟的花椰菜相关的特征气味与硫代葡糖酸盐类的分解产物相关。它们包括烷基氰类,例如来自硫代葡萄糖苷(glucoerucin)的4-(甲硫基)丁基氰和异硫氰酸4-(甲硫基)丁酯和来自glucoibeverin的3-(甲硫基)丙基氰和3-(甲硫基)丙基异硫氰酸酯。
有些人发现一些蔬菜的气味和/或味道是令人不愉快的。因此,具有减少的气味和/或味道的基于蔬菜的制品可以是有利的。另外或可选地,在储存时不变色、或除此之外不变质、不降解或不腐烂的基于蔬菜的制品也可以是有利的。
根据本发明的第一个方面,提供了用于加工蔬菜的方法,包含:
i)切丁步骤,包含将蔬菜通过机械降低大小;
ii)软化步骤,包含将蔬菜加热或冷冻预定的期限;和
iii)处理步骤,包含使软化的蔬菜制品接触一种或多种活性氧,其选自:
过氧化物;超氧化物;和臭氧。
切丁步骤将蔬菜的大小适当地减小至谷粒大小的颗粒。适合地,该颗粒为稻米大小的。换句话说,该颗粒适当地具有长轴和短轴,且颗粒的长轴适当地具有约1-约10mm的平均长度。在本发明的上下文中,认为切丁的蔬菜具有1-10mm的平均粒度大小。在本发明的一个实施方案中,切丁的蔬菜具有3-8mm的平均值粒度大小。这使得蔬菜制品作为稻米的替代物起作用。
软化步骤的目的在于打开蔬菜的纤维,以便活性氧透入切丁的蔬菜制品。因此,软化步骤增加了切丁蔬菜制品的渗透性。在一个实施方案中,软化步骤包含将切丁的蔬菜制品加热预定的期限。在一个可选的实施方案中,软化步骤包含将切丁的蔬菜制品冷冻预定的期限。
应当理解,软化步骤的目的在于使得蔬菜制品更易于透过活性氧。完成软化步骤所需的时间由此取决于加热或冷冻方法和切丁步骤后各蔬菜颗粒的大小。因此,具有相对小的平均粒度大小(例如5mm)的切丁的蔬菜颗粒进行软化步骤所需的时间比具有相对大的平均粒度大小(例如10mm)的切丁的蔬菜颗粒进行软化步骤所需的时间短。
在一个实施方案中,软化步骤包含一种或多种常规的烹调方法,例如烘焙、煮沸、油煎、蒸汽蒸煮、预煮和/或微波处理。软化步骤可以在标准大气压(即1个大气压)下进行,或该步骤可以在大于或小于大气压的压力下进行。
用于软化切丁蔬菜制品的加热方法还可以影响完成软化步骤所需的时间。例如,对于指定的平均粒度大小,在大气压下蒸汽蒸煮的切丁的蔬菜制品典型地需要比在大于大气压的压力下蒸汽蒸煮切丁的蔬菜制品更长的软化步骤。
在另一个实施方案中,软化步骤包含干油煎。在另一个实施方案中,软化步骤包含分批干油煎。在另一个实施方案中,分批干油煎使用具有可变频率的安装无棒加热陶瓷床的可逆式振动传送装置进行。这种具体的实施方案的优点在于它导致对产品的烹调高度均匀,且传送装置能够将软化的蔬菜制品直接传送至处理步骤。
在另一个实施方案中,软化步骤包含预煮。在另一个实施方案中,软化步骤包含分批预煮。
在一个可选的实施方案中,其中软化步骤包含将蔬菜冷冻预定的期限,软化步骤可以在标准大气压(即1个大气压)下进行,或该步骤可以在大于或小于大气压的压力下进行,具体地,在小于大气压的压力下进行。
为避免疑惑,本领域技术人员应当理解,在本说明书中,术语“活性氧,,是指包含氧的化学反应分子,包括过氧化物、超氧化物、臭氧和羟基。
在本发明中,一种或多种活性氧选自:过氧化物;超氧化物;和臭氧。适合地,一种或多种活性氧选自过氧化物和超氧化物。
在一个实施方案中,活性氧是过氧化氢。
适合地,活性氧是溶液形式。活性氧的溶液形式是众所周知的,不过,在一些情况中,活性氧在溶液中具有相对短的寿命,然后分解成降解产物。因此,所述方法可以包括在处理步骤前制备活性氧的溶液的步骤。
在一个实施方案中,处理步骤包含使软化的蔬菜制品接触过氧化氢溶液。用活性氧将软化的蔬菜制品进行适当的处理,其时间足以使活性氧基本上穿透整个蔬菜颗粒。
在切丁步骤前适当地洗涤蔬菜。因此,本发明的方法可以包括洗涤步骤。洗涤步骤可以包括使蔬菜制品接触包含抗微生物剂的溶液。抗微生物剂可以包含单一抗微生物化合物或它可以包括两种或多种抗微生物化合物的组合。
在其中抗微生物剂可能对得到的产品的味道产生负面或有害作用的实施方案中,洗涤步骤可以包括冲洗步骤。
所述方法还可以包括烹调或预烹调步骤,其中将处理的蔬菜制品煮熟或部分煮熟。在这类实施方案中,所述方法还适当地包括冷却步骤以终止烹调过程。冷却步骤可以是迅速冷却步骤,其中经处理的产品的温度快速下降以即刻终止烹调过程。
烹调或预烹调步骤可以进行预订的期限。因此,将经处理的产品加热至一定温度,然后维持在该温度下烹调或预烹调步骤的时间。应当理解,烹调或预烹调步骤所需的时间取决于预期烹调产品的程度(完全煮熟或部分煮熟)并且还取决于烹调温度。
在本发明的一个实施方案中,所述方法包括包装步骤,其中将产品置于食品级包装内。在该实施方案中,置于每个包装内的产品的量可以根据重量或体积确定。因此,可以将预定重量的经处理的产品在包装步骤过程中置于包装内,或将预定体积的经处理的蔬菜制品置于包装内。在处理的蔬菜制品置于其中后适当地密封包装。
在一个实施方案中,所述方法包括包装步骤,其中将经处理的蔬菜制品置于蒸煮袋,并且在产品置于其中后密封小袋。蒸煮袋是通过无菌加工生成的食品包装类型,其由多层柔韧性叠层构成,能够无菌包装各种食品和饮料,蒸煮袋典型地是塑料和金属箔叠层袋,其用作传统工业化罐装方法的可替代选择。
在其中所述方法包括烹调或预烹调步骤和包装步骤的实施方案中,烹调步骤可以在包装步骤前进行,或包装步骤可以在烹调(或预烹调)步骤前进行。此外,在其中包装步骤在烹调步骤前进行的实施方案中,在烹调步骤前或烹调步骤后可以密封包装。因此,可以在密封的包装内烹调经处理的蔬菜制品,或可以在打开的包装中烹调,然后密封。
在一个实施方案中,将经处理的蔬菜制品密封入蒸煮袋;然后将该袋在蒸煮机或高压灭菌机中加热至100-150℃,特别是115-125℃,在升压下持续几分钟。将内部的食品烹调,类似于加压烹调。该方法可靠地杀灭通常存在的微生物(特别是肉毒梭菌(Clostridiumbotulinum)),防止其腐败。这种保证过程与罐装极为类似,除外包装自身是柔韧性的。在一个可选的实施方案中,将经处理的蔬菜制品密封在金属罐中;然后将该罐加热至100-150℃,特别是115-125℃,在升压下持续几分钟。
适合地,所述方法涉及加工花椰菜以制备花椰菜米饭。因此,蔬菜可以是花椰菜,适合地为花椰菜头状花序或小花。
根据第二个方面,本发明提供根据本发明方法制备的加工蔬菜制品。在本发明第二个方面的一个实施方案中,加工的蔬菜为花椰菜。在另一个实施方案中,加工的蔬菜为花椰菜米饭。
现在仅通过实施例描述本发明的一个实施方案:
用于制备花椰菜米饭的方法,包含下列步骤:
i)基本手工准备修剪,除去受损的材料并将原料减小至花椰菜凝乳头状花序的一半。该步骤确保未受损的花椰菜材料以便利的大小进行下一步。
ii)将减半的花椰菜凝乳头状花序浸入约150ppm可利用氯的次氯酸钠溶液,接触30分钟时间。次氯酸钠溶液是抗微生物剂。
iii)在2℃-5℃的温度控制条件下通过排出12小时从次氯酸钠溶液中取出半凝乳头状花序。该步骤除去次氯酸钠并且防止在切丁步骤前花椰菜材料降解。
iv)通过机械将大小降低至谷粒大小颗粒。它们适当地具有1-10mm、适合地3-8mm的平均颗粒长度,其中该长度根据颗粒的最长尺寸确定。
v)将颗粒产品分批干油煎至均匀85℃,历时240秒期限。该步骤软化了花椰菜颗粒的细胞结构以增加渗透性。
vi)即刻将干油煎产品分批浸入0.5%过氧化氢溶液,接触时间为10分钟。该步骤处理花椰菜颗粒以防止随后的变色或将变色减少至最低限度,并且减少了花椰菜的气味和味道特征。
vii)从过氧化氢溶液中取出产品。
viii)用水将产品冲洗或搅拌浸渍30分钟。该步骤除去过氧化氢。
ix)离心或旋转干燥且储存在2℃-5℃的温度控制的条件下6小时。
x)自动填充并且以250g密封入蒸煮袋。
xi)在高于大气压下在121℃和15psi干馏烹调172秒。
xii)从蒸煮釜中取出袋。
xiii)在冷却水中即刻迅速冷却以终止烹调过程。
现在仅通过实施例描述本发明的另一个实施方案:
用于制备花椰菜米饭的方法,包含下列步骤:
i)基本手工准备修剪,除去受损的材料并将原料减小至花椰菜凝乳头状花序的一半。该步骤确保未受损的花椰菜材料以便利的大小进行下一步。
ii)将减半的花椰菜凝乳头状花序浸入约150ppm可利用氯的次氯酸钠溶液,接触30分钟时间。次氯酸钠溶液是抗微生物剂。
iii)在2℃-5℃的温度控制条件下通过排出12小时从次氯酸钠溶液中取出半凝乳头状花序。该步骤除去次氯酸钠并且防止在切丁步骤前花椰菜材料降解。
iv)通过机械将大小降低至谷粒大小颗粒。它们适当地具有1-10mm、适合地3-8mm的平均颗粒长度,其中该长度根据颗粒的最长尺寸确定。
v)将颗粒产品分批预煮至57.0℃-63.5℃的均匀温度,视季节和种类而定,其中接触期限为210秒。该步骤软化了花椰菜颗粒的细胞结构以增加渗透性。
vi)即刻将预煮的产品分批浸入0.5%过氧化氢溶液,接触时间为10分钟。该步骤处理花椰菜颗粒以防止随后的变色或将变色减少至最低限度,并且减少了花椰菜的气味和味道特征。
vii)从过氧化氢溶液中取出产品。
viii)用水将产品冲洗或搅拌浸渍30分钟。该步骤除去过氧化氢。
ix)离心或旋转干燥并储存在2℃-5℃的温度控制的条件下6小时。
x)自动填充并且以250g密封入蒸煮袋。
xi)在高于大气压下在121℃和15psi干馏烹调172秒。
xii)从蒸煮釜中取出袋。
xiii)在冷却水中即刻迅速冷却以终止烹调过程。
已经发现,根据本发明方法制备的花椰菜米饭具有类似于稻米的质地和口感,但比未处理的稻米形状的颗粒形式的花椰菜具有显著减少的气味和味道,此外,密封的包装具有至少3个月、适当地至少6个月、适当地至少12个月的贮存期限。
Claims (12)
1.用于加工花椰菜的方法,其包含:
i)切丁步骤,包含将花椰菜通过机械降低大小;
ii)软化步骤,包含将花椰菜加热或冷冻预定的期限;和
iii)处理步骤,包含使软化的花椰菜制品接触一种或多种活性氧,其选自:过氧化物和超氧化物。
2.根据权利要求1的方法,其中所述软化步骤包含烘焙、油煎、蒸汽蒸煮、煮沸、预煮或微波处理所述花椰菜。
3.根据权利要求2的方法,其中所述的软化步骤包含干油煎所述花椰菜。
4.根据权利要求2的方法,其中所述的软化步骤包含预煮所述花椰菜。
5.根据权利要求1-4任一项的方法,其中所述活性氧是过氧化氢。
6.根据权利要求1-4任一项的方法,其中该方法还包括在切丁步骤前的洗涤步骤。
7.根据权利要求6的方法,其中所述洗涤步骤包括使所述花椰菜接触抗微生物组合物,然后进行冲洗步骤。
8.根据权利要求1-4任一项的方法,其中该方法还包括烹调步骤,其中将所处理的花椰菜制品在预定温度下加热预定时间。
9.根据权利要求8的方法,其中所述烹调步骤后是迅速冷却步骤,其中将煮熟的花椰菜制品迅速冷却以终止烹调过程。
10.根据权利要求1-4任一项的方法,其中该方法还包括包装步骤,其中将所处理的花椰菜制品密封在食品级包装内。
11.根据权利要求1-4任一项的方法,其中所述花椰菜是花椰菜头状花序。
12.根据权利要求1-11任一项的方法制备的加工花椰菜制品。
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