CN117204539A - Preparation method of instant flower gum treated by pulse strong light sterilization technology - Google Patents
Preparation method of instant flower gum treated by pulse strong light sterilization technology Download PDFInfo
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Abstract
The invention discloses a preparation method of instant flower gum treated by a pulse strong light sterilization technology, and belongs to the field of food processing. The method comprises the following steps: the dried flower gum sample is put into a steamer, and the water is separated from boiling water for steaming for a certain time. And (3) putting the steamed flower gum into the low-temperature water, then putting the flower gum into a refrigerator for refrigeration, cleaning the flower gum by pure water, and then seasoning the flower gum. And then sterilizing with pulsed strong light to obtain the finished product. After the pulsed strong light sterilization treatment, the flower gum can maintain higher water holding capacity and relatively stable texture state, and in the aspect of flavor substances, the pulsed strong light sterilization can increase aldehyde substances which provide the flower gum with fragrance and the smell of fruits, so that the influence of the pulsed strong light sterilization and the thermal sterilization on the quality change of the instant flower gum is comprehensively known. Has certain reference value for sterilization process of aquatic products and foods rich in collagen.
Description
Technical Field
The invention relates to a preparation method of instant flower gum treated by a pulse strong light sterilization technology, belonging to the field of food processing.
Background
The flower gum is used as a nourishing food, has a continuously improved market share in recent years, and is popular with the public. However, the instant gum products still have pain points in the production and processing process. The flower gum is often in the form of a dry product, so that the flower gum is prepared into an instant product and needs to be subjected to secondary processing such as cleaning, foaming, cooking and the like, and the working procedure is complicated. The domestic systematic instant flower gum production line is more complex, and comprises pretreatment of instant flower gum, scientific fishy smell removal procedure, manual gum cutting, rechecking, automatic bottle washing, auxiliary material pretreatment and blending, automatic filling and sealing, high-temperature sterilization, finished product packaging and the like.
The conventional sterilization process for the flower gum still stays at the conventional sterilization process, and the sterilization method can have a certain influence on the taste and quality of the flower gum. The collagen can be damaged due to the high temperature of heat sterilization; the colloid structure in the flower glue is damaged by heat sterilization, so that the phenomenon of soft texture can be caused in the storage process, and the eating experience of consumers is greatly influenced. These problems are used as production pain spots, seriously affect the taste of the instant flower gum, ensure that the taste is not elastic any more and reduce the quality to a certain extent. Moreover, due to the characteristics of high content and large difference of the collagen protein of the flower gum, the flower gum in the present stage cannot establish the unified product industry standard, the development time is shorter, the current market types are fewer, and the difficulty for expanding the consumer group is larger.
Related researches show that the pulse strong light sterilization can effectively kill microorganisms in the aquatic products and improve the quality of the aquatic products. If the pulsed strong light sterilization can kill pathogenic microorganisms under the condition of not changing the gum structure of the flowers, the traditional heat sterilization is replaced to sterilize the gum products, so that the foods which are nutritional, healthy, delicious and convenient to eat are produced, and a new sterilizing thought is provided for the foods rich in collagen. Meanwhile, the stability and quality of the instant gum can be greatly improved, the utilization rate and added value of fish processing byproducts are greatly improved, and the development and the growth of gum industry are promoted, so that the national economy development is driven.
At present, the research of pulsed strong light sterilization in the application fields of aquatic products, fruit and vegetable products, grain and oil products, livestock and poultry products and the like is reported, but the research in the sterilization application field of high collagen products is less. Therefore, the pulsed strong light sterilization is utilized to replace the traditional high-temperature sterilization to provide a new direction for the sterilization mode of the collagen-rich food.
Disclosure of Invention
The invention provides a preparation method of instant flower gum treated by pulse strong light sterilization technology, which takes the open-piece flower gum of Vietnam sard as raw material, researches the influence of the pulse strong light sterilization technology on the flower gum quality, and analyzes the quality change rules of the instant flower gum treated by pulse strong light with different intensities, heat sterilization and non-sterilization during storage by measuring indexes such as water holding capacity, texture, pH, volatile basic nitrogen, TBARS, color, sensory score, volatile flavor substances, total colony number and the like. And finally, selecting the optimal strong light treatment intensity, effectively sterilizing, avoiding the influence on the quality of the flower gum, and delaying the deterioration of the quality of the flower gum in the storage period. Provides a new direction for the sterilization mode of the collagen-rich food.
The specific technical scheme of the invention is as follows:
the preparation method of the instant flower gum treated by the pulse strong light sterilization technology is characterized by comprising the following steps:
(1) Pretreatment of flower gum
(1) Rehydrating and steaming: the dried flower gum sample is put into a steamer, and the water is separated from boiling water for steaming for a certain time.
(2) Foaming: and (3) putting the steamed flower gum into low-temperature water, and refrigerating for a period of time in a refrigerator under certain conditions.
(3) Washing the glue: the gum is washed twice by pure water, so that grease and other impurities on the surface of the gum are washed off.
(2) Flavoring of flower gum
(1) Pickled pepper flavor: the pickled pepper flower gum is characterized by comprising the following raw materials in parts by weight: mixing salt, chinese liquor, cooking wine, rhizoma Zingiberis recens, herba Alii Fistulosi segments, fructus Zanthoxyli, bulbus Allii Cepae, fructus Zanthoxyli, chicken essence, white vinegar and water, and soaking in the gum for a period of time.
(2) Fresh, spicy and hot taste: the fresh, fragrant and spicy pepper and the preparation method thereof are characterized by comprising the following raw materials in parts by weight: mixing salt, chinese liquor, cooking wine, rhizoma Zingiberis recens, herba Alii Fistulosi segments, semen Setariae Pepper, dry Capsici fructus, bulbus Allii Cepae, fructus Zanthoxyli, chicken essence, white vinegar and water, and soaking in the gum for a period of time.
(3) Spicy taste of citric acid: the citric acid spicy flower gum is characterized by comprising the following raw materials in parts by weight: mixing salt, chinese liquor, cooking wine, rhizoma Zingiberis recens, herba Menthae, pericarpium Citri Tangerinae, fructus Zanthoxyli, lemon juice, soy sauce, white vinegar and water, and soaking in the gum for a period of time.
(3) Cold sterilization treatment of the flower gum: cutting the pretreated gum into squares with the length of 1cm multiplied by 1cm, and respectively utilizing certain pulse energy under the condition of equal pulse distance to judge the microbial killing effect. (4) packaging the instant flower gum: the instant flower gum is subjected to primary vacuum packaging by using a PE nylon vacuum bag with the length of 5cm multiplied by 10cm, the net content of flower gum in each small bag is 10g, the vacuum degree of a vacuum sealing machine is controlled to be 0.08-0.1 MPa (more preferably 0.09 MPa), the heat sealing temperature is 150-170 ℃, and the heat sealing time is 3-7 s (more preferably 5 s). The 10 small bags are subjected to secondary packaging by using a packaging bag made of a PET film material with the thickness of 12cm multiplied by 20 cm.
Preferably, in the step (1), the dried pattern of the gum is put in a steamer, and the dried pattern is steamed for 10 to 20 minutes (more preferably 15 minutes) with boiling water.
Preferably, in the step (1), the condition for placing the refrigerator is 0 ℃ to 10 ℃, and the refrigerator is refrigerated for 24 to 48 hours, and more preferably, the condition for placing the refrigerator is 4 ℃, and the refrigerator is refrigerated for 24 hours.
Preferably, in the step (2), the formula of the pickled pepper flavor flower gum comprises, by weight, 100 parts of clear water, 25-30 parts of salt, and then, corresponding condiments, 15-20 parts of white spirit, 40-60 parts of cooking wine, 5-8 parts of ginger, 5-8 parts of onion sections, 40-50 parts of wild pepper, 15-20 parts of onion, 10-20 parts of pepper, 20-25 parts of chicken essence and 10-15 parts of white vinegar, and taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 18-30 hours. Further preferably, the method comprises the steps of proportioning 25 parts of salt by 100 parts of clear water, then preparing corresponding condiments, 15 parts of white spirit, 50 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 45 parts of wild pepper, 15 parts of onion, 10 parts of pepper, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours.
Preferably, in the step (2), the fresh, fragrant and spicy flower gum is prepared by proportioning, by weight, 100 parts of clear water, 25-30 parts of salt, then adding corresponding condiments, 20-30 parts of white spirit, 60-80 parts of cooking wine, 5-8 parts of ginger, 5-8 parts of onion sections, 15-25 parts of capsicum frutescens, 15-20 parts of onion, 10-20 parts of pepper, 20-25 parts of chicken essence and 10-15 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 18-30 hours. Further preferably, the method comprises the steps of proportioning 25 parts of salt by 100 parts of clear water, then preparing corresponding condiments, 25 parts of white spirit, 75 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 20 parts of capsicum frutescens, 15 parts of onions, 20 parts of peppers, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours.
Preferably, in the step (2), the formula of the citric acid spicy flower gum comprises, by weight, 100 parts of clear water, 25-30 parts of salt, and then, corresponding condiments, 20-30 parts of white spirit, 60-80 parts of cooking wine, 5-8 parts of ginger, 5-8 parts of green onion sections, 5-7 parts of mint, 8-10 parts of orange peel, 10-16 parts of wild pepper, 5-8 parts of lemon juice, 6-8 parts of soy sauce and 10-15 parts of white vinegar, and 50 parts of pretreated flower gum is taken for soaking treatment for 18-30 hours. Further preferably, the method comprises the steps of proportioning 25 parts of salt by 100 parts of clear water, then preparing corresponding condiments, 25 parts of white spirit, 60 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 6 parts of peppermint, 8 parts of orange peel, 12 parts of wild pepper, 8 parts of lemon juice, 6 parts of soy sauce and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours.
Preferably, in the step (3), 13.5, 18, 22.5, 27J/pulse energy is used under the condition that pulse distances are equal, respectively. 18. The microbial killing effect is better by the pulse energy of 22.5J/pulse.
More preferably, the pulsed light intensity of 18J/pulse in the step (3) is more suitable for sterilization of the gum.
Compared with the prior art, the invention has the following beneficial effects:
(1) Comprehensively understand the influence of the pulse strong light sterilization and the heat sterilization on the quality change of the instant flower and gum. Has certain reference value for sterilization process of aquatic products and foods rich in collagen.
(2) The development of the novel salty flower gum in the market provides more possibility for the taste development of the flower gum.
(3) And (3) measuring quality change of the flower and gum after different treatments during storage, and analyzing the sterilization effect of the pulsed strong light sterilization on the flower and gum to determine proper dosage.
(4) The pulsed strong light sterilization is used to replace the traditional high-temperature sterilization to avoid the high-temperature hydration of the flower gum, so that the instant flower gum is rich in nutrition and tasty and refreshing to spring teeth
(5) By reasonably utilizing aquatic resources, the development and utilization of swimming bladder resources are promoted, the production types of nutritional snack products are innovated and widened, and quick, nutritional and delicious instant products are provided for wider crowds
(6) The pulsed strong light sterilization is utilized to replace the traditional high-temperature sterilization to provide a new direction for the sterilization mode of the collagen-rich food.
Drawings
Fig. 1 is a variation of TVC of the instant gum stored at 25 ℃ after sterilization treatment.
Detailed Description
The invention is further illustrated below in connection with specific examples, which are given by way of illustration of detailed embodiments and operational steps of the invention, but the scope of the invention is not limited thereto. The experimental procedure, in which specific conditions are not noted in the examples below, is generally followed by conventional conditions.
Method for determining quality of flower gum
(1) Determination of Water holding Capacity
Cutting sterilized instant gum into square small blocks with the mass of about 1g, recording as W1, wrapping with two layers of filter paper, placing into a 50mL centrifuge tube, and centrifuging under the conditions of 3000g and 15min. Immediately after the centrifugation, the gum was taken out and the mass after centrifugation was weighed and recorded as W2. Each set of experiments was repeated 5 times and the calculation formula of the water holding capacity was as follows:
water holding capacity (%) =w2/w1×100% (1-1)
Wherein:
w1, the initial mass of the instant gum, g;
w2-mass of instant gum after centrifugation, g
(2) Determination of texture
The sterilized gum was cooled to room temperature, cut into 1cm x 1cm shapes, analyzed with a TA.XTPlus physical property analyzer, probe P/0.5, 2 times per group. Test parameter setting: the pre-measurement rate was 2mm/s, the measurement rate was 1mm/s, the post-measurement rate was 2mm/s, the compression degree was 25%, the interval time was 5s, and the shear force was recorded to record the hardness and the tackiness. 3 replicates were measured for each group of samples and averaged.
(3) Sensory evaluation
The sensory evaluation group consisted of 10 trained individuals to perform sensory evaluation of the different flavors of the gum after different treatments. The team members were provided with a sensory scoring table to evaluate the overall acceptability of the samples in terms of four of color, odor, Q-stretch and fullness of the gum. The scoring criteria are shown in Table 1-1.
TABLE 1-1 floral gum sensory evaluation Table
Table 1-1.Sensory scoring table of isinglass
(4) Determination of colony count
The method described in the specification is used with reference to the national standard GB/T4789.2-2016 for a test piece of the total number of micro-fast colonies. Taking 5g of the flower gum, placing the flower gum into a sterile homogenizing bag, adding 45mL of sterile physiological saline, and beating for 5min by a sterile beating homogenizer. 1mL of the diluted solution was aspirated by a sterilized pipette, and added to a test tube containing 9mL of sterile physiological saline and mixed well. Sequentially preparing 10-time increasing dilutions according to the above operation, selecting proper 3-concentration dilutions, taking 1mL of a culture medium center of a test piece with total number of vertically dropwise added colonies, slowly covering a transparent film, and placing the transparent surface in a biochemical incubator at 30 ℃ for culturing for 72 hours after the bacterial liquid of the sample is diffused and completely absorbed. After completion of the culture, the plate having 30 to 300 colonies on the plate was selected for counting, and the counting was performed according to the formula (1-2).
In the method, in the process of the invention,
n-the number of colonies in the sample;
c-the sum of the colony numbers on the plate;
n 1-number of plates with low dilution factor;
example 1
The dried flower gum sample is put into a steamer, and is steamed for 15min with boiling water. And (3) putting the steamed flower gum into warm water, refrigerating for 24 hours at the temperature of 4 ℃ in a refrigerator, and then washing the flower gum twice by pure water, so as to wash out grease and other impurities on the surface of the flower gum, and then seasoning the flower gum.
(1) Preparation of the pickled pepper flavor flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, 25 parts of salt, then preparing corresponding condiments, 15 parts of white spirit, 50 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 45 parts of wild pepper, 15 parts of onion, 10 parts of pepper, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. Finally, the pickled pepper flavor flower gum can be obtained.
(2) Making fresh, fragrant and spicy flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, proportioning 25 parts of salt, then preparing corresponding condiments, 25 parts of white spirit, 75 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 20 parts of capsicum frutescens, 15 parts of onions, 20 parts of peppers, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. The fresh, fragrant, spicy and hot flower gum is obtained.
(3) And (3) preparing the citric acid spicy flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, 25 parts of salt, then preparing corresponding condiments, 25 parts of white spirit, 60 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 6 parts of peppermint, 8 parts of orange peel, 12 parts of wild pepper, 8 parts of lemon juice, 6 parts of soy sauce and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. And obtaining the spicy flower gum of the citric acid.
Cutting the pretreated three-flavor peanut gum into squares with the length of 1cm multiplied by 1cm, and judging the microbial killing effect by using 18J/pulse energy under the condition that pulse distances are equal.
Three groups of instant flower gums treated by the 18J/pulse strong light sterilization technology are detected, and the average water holding capacity of the three groups is 89.27+/-3.61% on the 0 th day under the storage condition of 25 ℃ and is not greatly different from that of the control group. The water holding capacity of the instant flower gum after being subjected to 18J/pulse strong light treatment is lower than that of a non-sterilized group and a heat sterilization group; the water holding capacity of the three groups of flower gums is stable in the storage period, the average water holding capacity of the three groups of flower gums is 84.19+/-1.09% at 25 ℃ on the 10 th day, and the water holding capacity is kept good and stable. In terms of hardness, the hardness of the three groups is highest at 25 ℃ on day 10 and reaches 127.51 +/-1.01 g, and the water holding capacity is possibly related to the high water holding capacity. In the study of the tackiness, three groups of tackiness was maintained at 78.51.+ -. 1.3% at 10d 25 ℃.
TABLE 2 variation of the water holding power of the floral foam at 25℃after sterilization
Note that: data are expressed as mean ± standard deviation; different numbers marked with letters a-C indicate significant differences between treatment groups on the same storage day; different numbers superscript letters a-c indicate that there was a significant difference between different days of storage between the same treatment group (p < 0.05).
In the aspect of sensory analysis, the average score of the three groups is highest and is 10.8+/-0.6, the groups are normal in color, glossy in surface, special in flavor of the flower gum, free of peculiar smell, rich in elasticity and full in colloid. As shown in figure 1, the change condition of TVC of the instant gum stored at 25 ℃ after sterilization treatment is shown, the total colony count is reduced along with the enhancement of pulse intensity, and the total colony count after using an 18J/pulse group 10d is 3.03+/-0.22 lg CFU/g, so that the instant gum has good sterilization effect.
Example 2
In this embodiment, the microorganism killing effect was judged as in example 1 except that 13.5J/pulse energy was used for sterilization under the condition that the pulse distance was equal.
The instant flower gum treated by 13.5J/pulse strong light sterilization technology is detected, and the water holding capacity is 89.40+/-1.33% on the 0 th day under the storage condition of 25 ℃ and is not greatly different from that of a control group. The water holding capacity of the instant flower gum after 13.5J/pulse strong light treatment is lower than that of the heat sterilization group and faster than that of the example 1 group; the water holding capacity of the group is 78.66 +/-1.08% at 25 ℃ on day 10, and the water holding capacity is kept general. In terms of hardness, the hardness of this group was 120.11.+ -. 1.01g less than that of the 18J/pulse group at 25 ℃ on day 10, possibly in relation to the change in water holding capacity. In the study of the adhesiveness, the adhesiveness of the group is remarkably reduced, probably because the pulse intensity is not high and sterilization is not in place, so that collagen in the flower gum is decomposed by microorganisms, and the cohesive force is reduced.
In the aspect of sensory analysis, the score of the group is 10.40+/-0.70, the group is normal in color, glossy on the surface, special in flavor of the flower gum, free of peculiar smell, rich in elasticity and generally full in colloid. The total colony count was decreased with the increase of the pulse intensity, and the total colony count after 10d storage was 3.60.+ -. 0.25lg CFU/g in the 13.5J/pulse group, which was higher than in the 18J/pulse group.
Example 3
In this embodiment, the microbial killing effect was judged as in example 1 except that the sterilization was performed by using 27J/pulse energy under the condition that the pulse distance was equal.
The instant flower gum treated by the 27J/pulse strong light sterilization technology is detected, and the water holding capacity is 90.11+/-1.53% on the 0 th day under the storage condition of 25 ℃. The water holding capacity of the instant flower gum after 27J/pulse strong light treatment is lower than that of the heat sterilization group and faster than that of the example 1 group; the water holding capacity of the group is 79.95+/-4.56% at 25 ℃ on the 10 th day, and the water holding capacity is kept general. In terms of hardness, the hardness of this group was 83.2.+ -. 0.82g on day 10 at 25 ℃ less than that of the 18J/pulse group, possibly in relation to its change in water holding capacity. In the study of the gumminess, the decrease of the gumminess of the group is more remarkable, probably because the high-intensity pulse strong light influences the amino acid structure in the flower gum, so that collagen molecules are decomposed.
In the aspect of sensory analysis, the score of the group is 10.50+/-0.70, the group has normal color, glossy surface, special flavor of the flower gum, no peculiar smell, high elasticity and general full colloid. The total colony count was decreased with the increase of the pulse intensity, and after 10d storage using the 27J/pulse group, the total colony count was 1.544lg CFU/g, and the total colony count was low.
Comparative example 1
The dried flower gum sample is put into a steamer, and is steamed for 15min with boiling water. And (3) putting the steamed flower gum into warm water, refrigerating for 24 hours at the temperature of 4 ℃ in a refrigerator, and then washing the flower gum twice by pure water, so as to wash out grease and other impurities on the surface of the flower gum, and then seasoning the flower gum.
(1) Preparation of the pickled pepper flavor flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, 25 parts of salt, then preparing corresponding condiments, 15 parts of white spirit, 50 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 45 parts of wild pepper, 15 parts of onion, 10 parts of pepper, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. Finally, the pickled pepper flavor flower gum can be obtained.
(2) Making fresh, fragrant and spicy flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, proportioning 25 parts of salt, then preparing corresponding condiments, 25 parts of white spirit, 75 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 20 parts of capsicum frutescens, 15 parts of onions, 20 parts of peppers, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. The fresh, fragrant, spicy and hot flower gum is obtained.
(3) And (3) preparing the citric acid spicy flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, 25 parts of salt, then preparing corresponding condiments, 25 parts of white spirit, 60 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 6 parts of peppermint, 8 parts of orange peel, 12 parts of wild pepper, 8 parts of lemon juice, 6 parts of soy sauce and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. And obtaining the spicy flower gum of the citric acid.
Cutting the pretreated three groups of flower gums into squares with the length of 1cm multiplied by 1cm, placing the squares into a vertical pressure steam sterilization pot, performing heat sterilization at 120 ℃ for 8min, placing the heat sterilized flower gums into a constant temperature incubator at 25 ℃ for storage, and measuring the quality change of the flower gums at 0,2,4,6,8 and 10 d.
The heat sterilized flower gum is detected, and after being placed for 10 days at 25 ℃, the water holding capacity is reduced from 85.88 +/-2.25% to 70.30 +/-3.71%, so that the water holding capacity is greatly reduced, and the stability is poor. The water holding capacity of the instant flower gum after heat sterilization is generally lower than that of other flower gums at the same storage time and the same storage temperature, and the water holding capacity is probably that collagen is continuously degraded and separated out due to high temperature, the content of collagen in the flower gum is continuously reduced, and the gel structure is difficult to well maintain water. The hardness of the heat sterilization group is remarkably reduced compared with that of the blank group on day 0, probably because the hydrogen bond is easy to break when the collagen is heated severely (the heating temperature is higher than the denaturation temperature), and the triple helix structure is damaged, degraded and separated out. The hardness of the heat sterilization group is only-7.41+/-3.15 g, probably because the flower gum has hydration effect at a higher storage temperature, collagen is lost, the hardness is reduced, and the texture is changed. In terms of the adhesiveness, on day 0, the adhesiveness of the blank group of flower glues is 114.01 +/-2.30, and the adhesiveness of the flower glues is greatly reduced to-1.12+/-0.02 by heat sterilization. The thermal sterilization group fluctuates more and the color is darker within the storage period of ten days.
In the sense of sense, the score of the heat sterilization group is 9.6+/-0.7, and the flower gum belongs to the colloid class, so that the heat sterilization can seriously damage the collagen in the sample, so that the tissue is loose, the hardness is reduced, the surface color is also darker, and the score is lower overall.
In the sterilization experiment, bacillus subtilis is used, and the bacillus subtilis is high-temperature resistant and can survive for 20min at 120 ℃, so that the condition of killing the bacillus subtilis cannot be achieved under the heat sterilization condition of the experiment. The heat sterilization has good sterilization effect on the Proteus and Escherichia coli in the gum.
Comparative example 2
The dried flower gum sample is put into a steamer, and is steamed for 15min with boiling water. And (3) putting the steamed flower gum into warm water, refrigerating for 24 hours at the temperature of 4 ℃ in a refrigerator, and then washing the flower gum twice by pure water, so as to wash out grease and other impurities on the surface of the flower gum, and then seasoning the flower gum.
(1) Preparation of the pickled pepper flavor flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, 25 parts of salt, then preparing corresponding condiments, 15 parts of white spirit, 50 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 45 parts of wild pepper, 15 parts of onion, 10 parts of pepper, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. Finally, the pickled pepper flavor flower gum can be obtained.
(2) Making fresh, fragrant and spicy flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, proportioning 25 parts of salt, then preparing corresponding condiments, 25 parts of white spirit, 75 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 20 parts of capsicum frutescens, 15 parts of onions, 20 parts of peppers, 20 parts of chicken essence and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. The fresh, fragrant, spicy and hot flower gum is obtained.
(3) And (3) preparing the citric acid spicy flower gum: the preparation method comprises the steps of recording, by weight, 100 parts of clear water, 25 parts of salt, then preparing corresponding condiments, 25 parts of white spirit, 60 parts of cooking wine, 5 parts of ginger, 5 parts of onion sections, 6 parts of peppermint, 8 parts of orange peel, 12 parts of wild pepper, 8 parts of lemon juice, 6 parts of soy sauce and 10 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 24 hours. And obtaining the spicy flower gum of the citric acid.
And (3) directly placing the three groups of pretreated flower gums into a constant temperature incubator at 25 ℃ for storage without sterilizing, and measuring the quality change of the flower gums at 0,2,4,6,8 and 10 days.
The un-sterilized flower gum is detected, and after being placed for 10 days at 25 ℃, the water holding capacity is reduced from 92.34+/-2.10% to 75.95 +/-3.04%, so that the water holding capacity is greatly reduced, and the stability is poor. The hardness of the non-sterilized group was 124.3.+ -. 1.04g at day 0, and a drastic decrease occurred at day 10, and the hardness was only 67.2.+ -. 3.08g at day 10, probably because collagen was lost during storage, decreasing the hardness and changing the texture. In terms of the adhesion, the adhesion of the blank flower gum was 114.01 + -2.30 at day 0, and was somewhat reduced at day 10. In the sense of sense, the scores of the non-sterilized groups are 10.40+/-0.97, and the flavor of the non-sterilized groups is more retained without any treatment, so the scores are higher. But the score dropped to 6.70±0.82 after 10 days of storage. As the bacteria are not subjected to any sterilization treatment, the bacteria grow faster, the overall flavor of the bacteria can be affected, and the score is lower after 10 days.
The total number of bacterial colonies reaches 10+/-0.25 lg CFU/g after 10 days without any sterilization mode treatment, and the bacterial colony spreads faster.
As can be seen from the comparison of the above examples, the quality of the instant flower gum after the pulsed intense light treatment of the instant flower gum is generally better than that of the heat sterilization group. The following points are shown:
(1) The water holding capacity of the instant flower gum can be reduced in the storage period, and the water holding capacity can be reduced more quickly when the storage temperature is higher. The pulsed strong light sterilization can ensure that the instant flower gum maintains higher water holding capacity during storage, after 10 days of storage at 25 ℃, the water holding capacity of an 18J/pulse group is the highest, and 84.19+/-1.09% still exists, and the water holding capacities of an unfermented group and a thermal sterilization group are only 75.95 +/-3.04% and 70.30 +/-3.71% respectively. The texture of the blank group significantly degraded on day 10; heat sterilization can seriously affect the hardness, the adhesiveness and the chewiness of the instant flower gum, but the pulse strong light can make the texture state relatively stable, especially the 18J/pulse group and the 22.5J/pulse group, and can maintain the good texture state at different storage temperatures. The sensory scores of the instant flower gums tended to decrease with increasing days of storage, with an accelerated decrease starting from day 6; the sensory scores of the pulsed intense light group instant flower gum were also higher than the heat sterilization group.
(3) As a result of microbiological analysis, the total colony count was decreased with the increase of pulse intensity under the storage condition of 25 ℃, the total colony count after 10d of storage at this temperature was 3.60+ -0.25 lg CFU/g using 13.5J/pulse group, and the total colony count of the instant flower gum of 27J/pulse group was only 1.54+ -0.09 lg CFU/g. However, the heat sterilization is different from the bacteria aimed by the pulsed strong light sterilization, the heat sterilization has better sterilization effect on the bacillus proteus and the escherichia coli in the flower gum, and the pulsed strong light sterilization has better sterilization effect on the escherichia coli and the bacillus subtilis.
In conclusion, the pulsed strong light sterilization has a certain sterilization effect on the flower gum, the quality of the instant flower gum is improved to a certain extent, and the sterilization effect of each dose is comprehensively analyzed and compared, so that the pulsed light intensity of 18J/cm < 2 > is more suitable for flower gum sterilization. From the viewpoint of storage conditions, the instant flower gum can better maintain the fresh quality at the storage temperature of 25 ℃.
Claims (10)
1. The preparation method of the instant flower gum treated by the pulse strong light sterilization technology is characterized by comprising the following steps:
(1) Pretreating the flower glue;
(2) Flavoring of the flower gum:
(1) pickled pepper flavor: the following raw materials are adopted: mixing salt, white spirit, cooking wine, ginger, onion sections, wild pepper, onion, pepper, chicken essence, white vinegar and water, and soaking the pretreated flower gum to obtain the flower gum with pickled pepper taste;
(2) fresh, spicy and hot taste: the following raw materials are adopted: mixing salt, white spirit, cooking wine, ginger, onion sections, millet peppers, dried peppers, onions, peppers, chicken essence, white vinegar and water, and carrying out dipping treatment on the pretreated flower gum to obtain fresh, fragrant and spicy flower gum;
(3) spicy taste of citric acid: the following raw materials are adopted: mixing salt, white spirit, cooking wine, ginger, mint, orange peel, wild pepper, lemon juice, soy sauce, white vinegar and water, and carrying out dipping treatment on the pretreated flower gum to obtain the flower gum with the spicy taste of citric acid;
(3) Cold sterilizing the hot pickled pepper-flavor flower gum, the fresh spicy flower gum and the citric acid-spicy flower gum;
(4) Packaging the cold sterilized instant flower gum.
2. The method for preparing instant gum according to claim 1, wherein in step (1), the gum pretreatment comprises: and (3) rehydrating, steaming, foaming and washing the gel.
3. The method for preparing instant flower gum treated by the pulsed strong light sterilization technology as claimed in claim 1, wherein in the step (1), the rehydration and steaming gum specifically comprises:
the dried pattern of the flower gum is put into a steamer, and the water is separated from boiling water for steaming for 10 to 20 minutes.
4. The method for preparing instant gum with pulsed strong light sterilization technology as claimed in claim 1, wherein in the step (1), the foaming specifically comprises:
and (3) putting the steamed flower gum into water, and refrigerating in a refrigerator.
5. The method for preparing instant flower gum treated by the pulsed strong light sterilization technology as claimed in claim 4, wherein in the step (1), the refrigerating condition of the refrigerator is 0-10 ℃ and the refrigerating time is 24-48 hours.
6. The method for preparing the instant flower gum treated by the pulse strong light sterilization technology as claimed in claim 1, wherein in the step (2), the flower gum with the taste of pickled peppers adopts the following formula:
according to the weight portion, 100 portions of clear water are mixed with 25 to 30 portions of salt, then seasoning, 15 to 20 portions of white spirit, 40 to 60 portions of cooking wine, 5 to 8 portions of ginger, 5 to 8 portions of onion sections, 40 to 50 portions of wild pepper, 15 to 20 portions of onion, 10 to 20 portions of pricklyash peel, 20 to 25 portions of chicken essence and 10 to 15 portions of white vinegar are prepared, 50 portions of pretreated flower gum are taken, and the dipping treatment is carried out for 18 to 30 hours.
7. The method for preparing the instant flower gum treated by the pulse strong light sterilization technology as claimed in claim 1, wherein in the step (2), the fresh, fragrant and spicy flower gum adopts the following formula:
according to the weight portion, 100 portions of clear water are mixed with 25 to 30 portions of salt, then seasoning, 20 to 30 portions of white spirit, 60 to 80 portions of cooking wine, 5 to 8 portions of ginger, 5 to 8 portions of onion sections, 15 to 25 portions of capsicum frutescens, 15 to 20 portions of onion, 10 to 20 portions of pepper, 20 to 25 portions of chicken essence and 10 to 15 portions of white vinegar are prepared, 50 portions of pretreated flower gum are taken, and the dipping treatment is carried out for 18 to 30 hours.
8. The method for preparing the instant flower gum treated by the pulse strong light sterilization technology as claimed in claim 1, wherein in the step (2), the citric acid spicy flower gum adopts the following formula:
the preparation method comprises the steps of proportioning, by weight, 100 parts of clear water, 25-30 parts of salt, then preparing seasonings, 20-30 parts of white spirit, 60-80 parts of cooking wine, 5-8 parts of ginger, 5-8 parts of onion sections, 5-7 parts of mint, 8-10 parts of citrus peel, 10-16 parts of wild pepper, 5-8 parts of lemon juice, 6-8 parts of soy sauce and 10-15 parts of white vinegar, taking 50 parts of pretreated flower gum, and carrying out dipping treatment for 18-30 hours.
9. The method for preparing the instant flower gum treated by the pulsed strong light sterilization technology as claimed in claim 1, wherein in the step (3), the cold sterilization treatment specifically comprises: cutting the pretreated gum, and sterilizing by using pulse energy under the condition of equal pulse distance, wherein the pulse energy is 13.5-27J/pulse.
10. The method for preparing the instant flower gum treated by the pulse strong light sterilization technology as claimed in claim 1, wherein in the step (4), the cold sterilization treated instant flower gum is packaged, and the method specifically comprises the following steps: and (3) carrying out primary vacuum packaging on the instant flower glue subjected to cold sterilization treatment by using a vacuum bag, controlling the vacuum degree of a vacuum sealing machine to be 0.08-0.1 MPa, and carrying out secondary packaging after the heat sealing temperature is 150-170 ℃ and the heat sealing time is 3-7 s.
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