CN1729850A - Antistaling agent prescription for preserved dried turnip and process thereof - Google Patents
Antistaling agent prescription for preserved dried turnip and process thereof Download PDFInfo
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- CN1729850A CN1729850A CNA2005100603245A CN200510060324A CN1729850A CN 1729850 A CN1729850 A CN 1729850A CN A2005100603245 A CNA2005100603245 A CN A2005100603245A CN 200510060324 A CN200510060324 A CN 200510060324A CN 1729850 A CN1729850 A CN 1729850A
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Abstract
The invention relates to an antistaling agent prescription for preserved dried turnip and process, which comprises ozonization, regulating pH, integrating the complementary actions of bacterium inhibiting spectrum of different preservatives, controlling microbiological putridness and gas production in the vacuum-packing. The formulation of the antistaling agent comprises sodium dehydroacetate, methyl-p-hydroxybenzoate mixed ester, fumaric acid, citric acid, edible ethanol and Cinnamomum cassia extract.
Description
Technical field
The invention belongs to the food technology technical field, relate to the preservation technique of cure foods, be specially a kind of antistaling agent and technology of pickling the dried radish anti-corrosive fresh-keeping that is applicable to.
Background technology
During the present salted ﹠ preserved vegetable of China is produced, mainly still adopt traditional handicraft, and in curing process, have a large amount of microbial reproductions to grow, so occur very easily in the salted ﹠ preserved vegetable product that total number of bacteria exceeds standard, situations such as " fat bags " appears in vacuum inner wrapping product, so just needs the interpolation food preservative control microorganism.In order to guarantee that product never degenerates in shelf life, manufacturing enterprise generally all adopts the use amount that strengthens anticorrisive agent, introduces the dangerous factor of chemistry when this just causes having solved in the food the biological dangerous factor again.The fourth quarter in 2000, National Quality ﹠ Technology Inspection Bureau carried out random checking first to the catsup and pickled vegetables product quality, the result in 72 kinds of products that 39 tame enterprises of selective examination produce, have only 33 kinds qualified, product sampling qualification rate has only 45.8%.In February, 2002, the Zhejiang Province consumers' association has extracted 19 kinds of catsup and pickled vegetables products selling on the market, Hangzhou, entrust relevant department to compare test, the result shows: 36.8% sample benzoic acid content exceeds standard, benzoic use amount is often up to 2-3g/kg, substantially exceed the regulation of limiting the quantity of of 0.5g/kg among the GB2760-96, this way has generality.Even like this, some salted vegetables product quality is still unstable, and " fat bag " phenomenon still can appear in vacuum inner wrapping product sometimes, and the improvement of traditional production technique is very urgent.
The problem of how to walk out the salted ﹠ preserved vegetable Product Safety has become an industry issue, in Xiaoshan agricultural science and technology in 2002 and Industrialization Projects consulting meeting, have Pickle processing enterprise of 7-8 family all to propose the anti-corrosive fresh-keeping problem of salted vegetables, concentrated reflection is on problems such as anticorrisive agent exceeds standard.
Yet, because there is the little and narrow restriction of antimicrobial spectrum of sphere of action in present single anticorrisive agent.The fungistatic effect of acid type anticorrisive agent and its esters depends primarily on the acid molecule that they do not dissociate, and its effect is decided with pH value, and the big more effect of acidity is good more, nearly unavailable under alkali condition, and it mainly works to gram-positive bacteria.Ester type anticorrisive agent refers to parabens, it all has better effects in the PH4-8 scope, its main effective object is mould and yeast, to bacterium particularly a little less than the effect of Gram-negative bacteria and lactic acid bacteria, and also have the special sense of taste, influence the local flavor of product.Inorganic corrosion inhibitor mainly is sulphite, pyrosulfite and sulfur dioxide, because residual sulfur dioxide can cause severe anaphylactic reaction after using such anticorrisive agent, especially to the asthma patient, so FDA forbids that in 1986 it is used for fruit and vegetable product.Biological preservative mainly refers to nisin, natamycin and lysozyme.Nisin (NISIN) was adopted by FAO/WHO in 1961 and is confirmed as food preservative, they comparatively cost an arm and a leg.Ethanol is used for the existing very long history of disinfection, and is more intense to the effect of bacteriums such as mould, Escherichia coli, then very weak for yeast.
The purpose of this invention is to provide a kind of antistaling agent prescription and technology of pickling the dried radish anti-corrosive fresh-keeping that is applicable to.
Summary of the invention
In traditional pickling process dried radish production process, increase ozone sterilization technique link, and complementation that utilize to adjust PH, salinity and different preservatives antimicrobial spectrum technology such as widens, and control vacuum inner wrapping is pickled the microbial spoilage and the aerogenesis of dried radish, thereby prolongs its shelf-life.
1. when rinsing, implement ozone treatment.
Pickle raw material purchase → preliminary treatment → first time (adding 4% salt) → turn over behind pond → 4 day and the pond, 2 ponds and a pond → second time pickle and (add 5.5% salt, and allocate monosodium glutamate and anticorrisive agent into) → rinsing (raw material: raw material+bittern=1: 1, and add 0.2% alum) → ozone treatment → select, draining, moisture content is controlled to be below 85～87% → and the spice machine stirs (adding capsicum, sweetener, antistaling agent of the present invention etc.) → metering, vacuum packaging → vanning is dispatched from the factory.
Industrial ozone generator only need be acquired by factory, and the ozone treatment condition is decided according to raw material and ambient conditions, and ozone concentration is 1～10ppm in the Ozone Water, and the processing time was controlled at 2～6 hours.
2. a kind of antistaling agent prescription is provided.
Per 100 kilograms to pickle the employed salt of dried radish be 6.0～7.0%, the moisture of pickling dried radish is controlled at below 85.0～87.0%, the antistaling agent prescription component of the present invention of using is: by weight percentage, sodium dehydroacetate 0.03%, nipalgin mixed ester 0.025%, fumaric acid 0.3%, citric acid 0.15～0.25%, edible alcohol 0.5～1.5% can add Chinese cassia tree extract 0.5～3% to strengthen antiseptic effect.The pH value is controlled to be 3.5～4.0.
Above-mentioned antistaling agent also can be used for other vacuum-packed cure foods, as the hot pickled mustard tube of vacuum inner wrapping, potherb mustard salted vegetables, pickled melon etc., also has preservation and antisepsis effect preferably.
Fresh-keeping prescription of the present invention and technology make the vacuum inner wrapping pickle dried radish under the prerequisite that guarantees foodsafety, local flavor, have suppressed the growth and the aerogenesis of putrefactive microorganisms effectively, have reached the desirable shelf-life.Studies show that, ozone be wide spectrum, efficiently, bactericide fast, it can kill various harmful microorganisms rapidly.The effect of ozone sterilization mainly relies on its oxidizing property to obtain, and is only second to the material of fluorine gas as oxidation-reduction potential, its can within a short period of time killing microorganisms, effectively more than common chlorine, bleaching powder, potassium permanganate etc.Compare with these common bactericide, it is exactly harmless that ozone also has a biggest advantage as bactericide, because ozone can be decomposed into oxygen fast.The bactericidal effect and the fluoroacetic acid of ozone are suitable, are better than formaldehyde, free chlorine etc.Different with the disinfection function of carrying out property of general bactericide, accumulation property is, the sterilizing effect of ozone rapidly, after its concentration surpasses certain value of cutting off from, sterilizing even can finish in moment.The raising of humidity and the reduction of temperature can strengthen the disinfective action of ozone, and stronger, sterilizing effect is faster arranged after ozone is dissolved in water.Using Ozone Water to handle certain hour to the dried radish after the preliminary rinsing, is significant for harmful bacterium of effectively killing on the dried radish.
The component of the present invention prescription is to use anticorrisive agent that sanitary standards (GB2760-1996) allow to use, PH conditioning agent etc. composition is composite according to food additives to form, adjustment, the adjustment of product special flavour, the antimicrobial spectrum complementation that combines pH value such as widens at practical technique, its advantage has: (1) does not contain benzoic acid or these two kinds of anticorrisive agents of Sodium Benzoate, sorbic acid or potassium sorbate that factory often uses in curing process, can solve the technical barrier that single anticorrisive agent exceeds standard; (2) in the process without high temperature sterilization, the brittleness of product keeps; (3) factory only needs to increase an ozone generator, does not need current technology is carried out big transformation, and small investment is easily implemented; (4) to pickling the vacuum inner wrapping product favorable anti-corrosion effect of dried radish, hot pickled mustard tube, potherb mustard salted vegetables, pickled melon equal vacuum inner wrapping goods also had preservation and antisepsis effect preferably.
The specific embodiment
Further specify the present invention below by example, but invention is not limited thereto.
Money river, Xiaoshan, Hangzhou vegetables Co., Ltd mainly produces products such as pickling radish, hot pickled mustard tube, cucumber, owing to reasons such as product special flavours, partial vacuum inner wrapping dried radish can not carry out high-temperature sterilization to be handled, the main dependence added the shelf-life prolongation that preservative sodium benzoate carries out product, but maximum use amount (benzoic acid＜0.5g/kg), do not reach the requirement of shelf-life according to GB2760-1996.After adopting the present invention, factory has carried out the batch process of 3 batches of 100kg scales, and the concrete implementing process flow process of tool is as follows:
After pond → 4 day are pickled (adding 4% salt) → turned over to radish raw material purchase → preliminary treatment → first time and pond, 2 ponds and a pond → second time pickle and (add 5.5% salt, and allocate monosodium glutamate and anticorrisive agent into) → rinsing (raw material: raw material+bittern=1: 1, and add 0.2% alum) → 1～10ppm concentration Ozone Water handle 2～6 hours → select, draining (moisture content is controlled to be 85～87% below) → spice machine stirs (add capsicum, sweetener, by formula rate adding antistaling agent of the present invention) → measure, vacuum packaging → vanning is dispatched from the factory.
The product storage detected through Hangzhou Institute of Quality Technology Supervision and Measurement after six months, and the sanitary index of pickling dried radish meets the requirement that GH/T 1012-98 is up to the standards fully.
Claims (3)
1, pickles dried radish antistaling agent prescription and technology, per 100 kilograms to pickle the employed salt of dried radish be 6.0～7.0%, moisture is controlled at below 85.0～87.0%, it is characterized in that: the above-mentioned dried radish antistaling agent prescription component of pickling is: by weight percentage, and sodium dehydroacetate 0.03%, nipalgin mixed ester 0.025%, fumaric acid 0.3%, citric acid 0.15～0.25%, edible alcohol 0.5～1.5% can add Chinese cassia tree extract 0.5～3%; The pH value is controlled to be 3.5～4.0.
2, by described dried radish antistaling agent prescription and the technology of pickling of claim 1, it is characterized in that: the Ozone Water with 1～10ppm when rinsing was handled 2～6 hours.
3, by claim 1 or 2 described dried radish antistaling agent prescription and the technologies of pickling, it is characterized in that: described antistaling agent also can be used for other vacuum-packed cure foods, comprises hot pickled mustard tube, potherb mustard salted vegetables, the pickled melon of vacuum inner wrapping.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100603245A CN1316905C (en) | 2005-08-08 | 2005-08-08 | Antistaling agent prescription for preserved dried turnip and process thereof |
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| CNB2005100603245A CN1316905C (en) | 2005-08-08 | 2005-08-08 | Antistaling agent prescription for preserved dried turnip and process thereof |
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| CN1729850A true CN1729850A (en) | 2006-02-08 |
| CN1316905C CN1316905C (en) | 2007-05-23 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646B (en) * | 2007-12-27 | 2010-11-24 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN101984863A (en) * | 2010-09-21 | 2011-03-16 | 重庆威士化工有限公司 | Anti-mildew agent for feed |
| CN102150799A (en) * | 2011-02-24 | 2011-08-17 | 南昌大学 | Method for processing reconstituted dried turnip pickles |
| CN102379339A (en) * | 2011-10-14 | 2012-03-21 | 浙江耕盛堂生态农业有限公司 | Preservation method for bamboo shoots |
| CN102630916A (en) * | 2012-04-20 | 2012-08-15 | 马金贵 | Making method of onion and ginger flavoring |
| CN103416480A (en) * | 2013-08-07 | 2013-12-04 | 杨文侠 | Compound navel orange preservative prepared from plant extract |
| CN106072139A (en) * | 2016-06-30 | 2016-11-09 | 浙江医药高等专科学校 | A kind of preparation method of instant type mixing green vegetable |
| CN106213345A (en) * | 2016-07-26 | 2016-12-14 | 惠州市黑娜尔科技有限公司 | The method for salting of Radix Raphani |
| CN107319251A (en) * | 2017-07-17 | 2017-11-07 | 湖南聚味堂食品有限公司 | A kind of long-period freshness preserving method of curing food |
| CN107348311A (en) * | 2017-07-17 | 2017-11-17 | 湖南聚味堂食品有限公司 | A kind of new preservation method of curing food |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292679B (en) * | 2008-06-13 | 2010-12-01 | 李桂凤 | Biological fresh-keeping method for earth vegetable type fruits and vegetables |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1037232C (en) * | 1992-09-04 | 1998-02-04 | 付伟 | Beta-ordinary temp. fresh-keeping agent |
| CN1073354C (en) * | 1997-11-06 | 2001-10-24 | 宋应禄 | Processing technology for quick-frozen fresh-preserved red dates |
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- 2005-08-08 CN CNB2005100603245A patent/CN1316905C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646B (en) * | 2007-12-27 | 2010-11-24 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN101984863A (en) * | 2010-09-21 | 2011-03-16 | 重庆威士化工有限公司 | Anti-mildew agent for feed |
| CN102150799A (en) * | 2011-02-24 | 2011-08-17 | 南昌大学 | Method for processing reconstituted dried turnip pickles |
| CN102150799B (en) * | 2011-02-24 | 2012-11-28 | 南昌大学 | Method for processing reconstituted dried turnip pickles |
| CN102379339A (en) * | 2011-10-14 | 2012-03-21 | 浙江耕盛堂生态农业有限公司 | Preservation method for bamboo shoots |
| CN102630916A (en) * | 2012-04-20 | 2012-08-15 | 马金贵 | Making method of onion and ginger flavoring |
| CN102630916B (en) * | 2012-04-20 | 2013-07-10 | 马金贵 | Making method of onion and ginger flavoring |
| CN103416480A (en) * | 2013-08-07 | 2013-12-04 | 杨文侠 | Compound navel orange preservative prepared from plant extract |
| CN106072139A (en) * | 2016-06-30 | 2016-11-09 | 浙江医药高等专科学校 | A kind of preparation method of instant type mixing green vegetable |
| CN106213345A (en) * | 2016-07-26 | 2016-12-14 | 惠州市黑娜尔科技有限公司 | The method for salting of Radix Raphani |
| CN107319251A (en) * | 2017-07-17 | 2017-11-07 | 湖南聚味堂食品有限公司 | A kind of long-period freshness preserving method of curing food |
| CN107348311A (en) * | 2017-07-17 | 2017-11-17 | 湖南聚味堂食品有限公司 | A kind of new preservation method of curing food |
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| Publication number | Publication date |
|---|---|
| CN1316905C (en) | 2007-05-23 |
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