WO2019095716A1

WO2019095716A1 - Preparation method for semi-finished vegetable products

Info

Publication number: WO2019095716A1
Application number: PCT/CN2018/096290
Authority: WO
Inventors: 倪程凯
Original assignee: 泰州市艾瑞斯克模具有限公司
Priority date: 2017-11-15
Filing date: 2018-07-19
Publication date: 2019-05-23
Also published as: CN108041495A

Abstract

A preparation method for semi-finished vegetable products, which is implemented according to the following steps: selecting fresh vegetables and bleaching the vegetables in an isocitric acid salt solution or a sodium carbonate solution having a concentration of 0.01-0.05% by weight at 85-100℃ for 1-10 minutes; and bleaching in sorbic acid or a salt solution thereof having a concentration of 0.08-0.1% by weight for 0.5-2 minutes, followed by drying using a desiccant at 50-105℃ until the dry matter content reaches 40-60%, and finally cooling to 18-20℃.

Description

Method for preparing vegetable semi-finished product

Technical field

The invention belongs to the technical field of preparation of vegetable foods, and particularly relates to a preparation method of vegetable semi-finished products.

Background technique

The processing of vegetables is generally processed into finished products. Pickling and dehydration are common methods for preparation. However, the taste of vegetables prepared by these methods has undergone major changes, and nutrients have been lost. Fresh vegetables are the best choice. However, fresh vegetables have a short shelf life, are prone to decay, and produce harmful substances.

Patent 201410648844.7 discloses a rapid processing method for semi-finished cabbage, the rapid processing method of the semi-finished cabbage comprises the following steps: material selection - rinsing - machine cutting - machine selection - manual sorting - steam blanching - drying - pre-packaging - quick freezing - Post-packaging. The quick-frozen vegetables produced by the rapid processing method of the semi-finished cabbage do not overlap each other, and the processed cabbage has small space, high storage and transportation efficiency, and low circulation cost. In large-scale applications, no further processing is required, and processing time is saved. However, the semi-finished vegetables have a serious loss of nutrients, and the taste of cabbage is poor. Patent 201611267275.7 discloses a quick-frozen semi-finished broccoli, which comprises the following processing steps: (1) After selecting fresh broccoli to be washed, using a special soaking liquid to oscillate and wash, not only removes residual bacteria and pesticides, but also preserves fresh (2) steaming broccoli with steam to prevent nutrients from dissolving into water, and steaming using mixed Chinese medicine ingredients, which can effectively prevent broccoli from spoiling and spoiling, and increase the health effect of broccoli. (3) quick-frozen stereotypes, the semi-finished broccoli obtained has a shelf life of 120 days, no loss of nutrients, bright color, and crisp taste. The method adopts the operation steps of traditional Chinese medicine, steam and quick freezing, the raw materials required are relatively expensive, the operation wastes a large amount of energy, and the economy is not cost-effective.

Summary of the invention

It is an object of the present invention to provide a method of preparing a vegetable semi-finished product.

A method for preparing a vegetable semi-finished product is carried out according to the following steps:

(1) selecting fresh vegetables, bleaching at a temperature of 85-100 ° C, a concentration of 0.01 ~ 0.05% of sodium or different sodium citrate solution or sodium carbonate solution for 1 ~ 10min;

(2) Bleaching in a concentration of 0.08-0.1% sorbic acid or its salt solution for 0.5-2 min, then drying at 50-105 ° C, adding a desiccant to a dry matter content of 40-60%, and finally cooling to 18-20 °C.

The vegetables are one or more of carrots, beets, pumpkins, onions, sweet Bulgarian peppers, zucchini, pies, eggplants, tomatoes, cabbage, radishes, parsley, and celery.

The drying time is 30 to 40 min.

The desiccant is one or more of anhydrous calcium chloride, magnesium sulfate, red bentonite, attapulgite, bauxite, and anhydrous magnesium chloride.

Preferably, the temperature of the bleaching in step (1) is 90 °C.

Preferably, the drying temperature in the step (2) is 80 °C.

The invention has the advantages that the preparation method of the invention enlarges the types of semi-finished vegetables, obtains semi-finished products with high dry matter content, improves the sensory performance and technical performance, reduces the time for preparing finished products and final dishes from semi-finished products, and makes them naturally saturated. The taste of the raw materials increases the shelf life.

Detailed ways

The invention will be further described below in conjunction with specific embodiments.

Example 1 Verification experiment of the production process conditions of vegetable semi-finished products

A method for preparing a cabbage semi-finished product is carried out according to the following steps:

(1) selecting fresh cabbage, bleaching for 5 min at 80-105 ° C, a concentration of 0.005-0.06% of sodium citrate solution or sodium carbonate solution;

(2) Blooming in a sorbic acid solution having a mass concentration of 0.03 to 0.12% for 1 min, then drying at 40 to 130 ° C with anhydrous calcium chloride to a dry matter content of 40 to 60%, and finally cooling to 20 ° C.

The specific preparation conditions and results are shown in Table 1:

Table 1

Note 1: Shelf life refers to the shortest shelf life of semi-finished products in vacuum packaging.

From the conclusion analysis of Table 1, it can be seen that the experimental results of Group 2 and Group 4 are the best; under the conclusion that the taste and quality of vegetable semi-finished products are the same, the operating cost of Group 2 experimental conditions is lower, and the experimental group of Group 4 is lower. The obtained semi-finished product has a high dry matter content and a long shelf life.

From the above data, the inventors found that bleaching in the above solution for 1 min does not inactivate the enzyme, thereby causing the vegetable to further blacken; over 10 minutes, the consistency of the vegetable is greatly reduced, and the integrity of the material is lost; 0.01% of sodium isocitrate or sodium carbonate does not provide proper antioxidant effect and adversely affects the color of the semi-finished product; more than 0.05% of the added amount will lead to excessive standards; bleaching temperature of 85-100 ° C will make its own raw materials The enzyme is inactivated; when the temperature is lower than 85 °C, the bleaching process increases significantly with time without showing a visible effect; when the temperature is higher than 100 °C, the bleaching process will lead to the loss of plant granule intake and integrity; 50-105 ° C Under the action of desiccant, the vegetable semi-finished product is dried to a dry matter content of 40-60%, which has high sensory and high-tech characteristics, that is, has natural color, odor and rich taste after cooking, and the integrity of the vegetable piece. And cooking time is reduced by 2 times. The resulting semi-finished product is cooled to an ambient temperature of 18 to 20 ° C, which is a prerequisite for further cooling in the refrigerator. Lower temperatures increase energy costs, and the dried surface of the resulting semi-finished product inhibits rapid microbial growth, in 2-6

The shortest shelf life at temperature is 3 to 14 days.

After the above experiments, the following conclusions can be drawn:

1. The experimental conclusions of Group 2 and Group 4 are the best;

2. If the product is positioned as a fast-moving product, and the production cost is considered to reduce the production cost, the second group is the best, that is, the experimental conditions are: bleaching temperature 85 ° C, sodium isocitrate or sodium carbonate concentration 0.01%, sorbic acid concentration 0.08%, drying temperature 50 ° C, drying time 30 ~ 40min;

3. If the shelf life is the first factor and the higher dry matter can be obtained, the fourth group is the best, that is, the experimental conditions are: bleaching temperature 100 ° C, sodium isocitrate or sodium carbonate concentration 0.05%, The sorbic acid concentration was 0.1%, the drying temperature was 105 ° C, and the drying time was 30 to 40 min.

The inventors also used sodium ascorbate, a functional analog of sodium isocitrate, instead of sodium isocitrate, and repeated the experiments of Group 2 and Group 4, and found that the semi-finished products were darker in color, and the shelf life under vacuum packaging conditions was 5 days and 6 days, respectively. It proves that the bleaching effect of sodium isocitrate is specific and not other functionally similar substances can be substituted.

Example 2

(1) selecting fresh cabbage, bleaching at 100 ° C, a concentration of 0.05% sodium citrate solution or sodium carbonate solution for 5 min;

(2) Bleaching in a solution of 0.1% by mass of 3,4,6-tribenzyloxy-D-glucoenose for 1 min, then drying at 105 ° C with a desiccant to a dry matter content of 60%, and finally cooling to 20 ° C.

The shelf life of the above-mentioned cabbage semi-finished product under vacuum was 22 days, which was significantly better than that of the first group of Example 1, which proved that the use of 3,4,6-tribenzyloxy-D-glucoenose bleaching has the effect of prolonging the protection period.

Example 3

(2) Bleaching in a chrysanthemum solution having a mass concentration of 0.1% for 1 min, then drying at 105 ° C with a desiccant to a dry matter content of 60%, and finally cooling to 20 °C.

The shelf life of the above-mentioned cabbage semi-finished product under vacuum was 23 days, which was significantly better than that of the fourth group of Example 1, which proved that the use of chrysanthemic bleaching has the effect of prolonging the protection period.

Example 4

(1) selecting fresh carrots, bleaching at 100 ° C, a concentration of 0.05% sodium citrate solution or sodium carbonate solution for 5 min;

(2) Bleaching in a sorbic acid solution having a mass concentration of 0.1% for 1 min, then drying at 105 ° C with a desiccant to a dry matter content of 60%, and finally cooling to 20 °C.

The above-mentioned carrot semi-finished product has a shelf life of 12 days under vacuum, has high sensory characteristics, rich mouthfeel, and uniform elasticity in the semi-finished product, which is equivalent to the fourth group of the first embodiment, and proves that the effect of the method is different for different vegetable varieties.

Example 5

(1) selecting fresh parsley, bleaching at 100 ° C, a concentration of 0.05% sodium citrate solution or sodium carbonate solution for 5 min;

The above-mentioned parsley semi-finished product has a shelf life of 11 days under vacuum, has high sensory characteristics, rich mouthfeel, and uniform elasticity in the semi-finished product, which is equivalent to the fourth group of the first embodiment, and proves that the effect of the method is different for different vegetable varieties.

Example 6

(1) selecting fresh onion, bleaching at 100 ° C, a concentration of 0.05% sodium citrate solution or sodium carbonate solution for 5 min;

The onion semi-finished product has a shelf life of 12 days under vacuum, has high sensory characteristics, is rich in mouthfeel, and has uniform elasticity in the semi-finished product, which is equivalent to the fourth group of the first embodiment, and proves that the effect of the method is different for different vegetable varieties.

Claims

A method for preparing a vegetable semi-finished product, characterized in that the following steps are carried out:

(1) selecting fresh vegetables, bleaching at a temperature of 85-100 ° C, a concentration of 0.01 ~ 0.05% of sodium or different sodium citrate solution or sodium carbonate solution for 1 ~ 10min;

(2) Bleaching in a concentration of 0.08-0.1% sorbic acid or its salt solution for 0.5-2 min, then drying at 50-105 ° C, adding a desiccant to a dry matter content of 40-60%, and finally cooling to 18-20 °C.
The method for preparing a vegetable semi-finished product according to claim 1, wherein the vegetable is carrot, beet, pumpkin, onion, sweet Bulgarian pepper, zucchini, pie, eggplant, tomato, cabbage, radish, parsley, west One or more of the celery.
The method according to claim 1, wherein the drying time is 30 to 40 minutes.
The method for preparing a vegetable semi-finished product according to claim 1, wherein the desiccant is one or one of anhydrous calcium chloride, magnesium sulfate, red bentonite, attapulgite, bauxite, and anhydrous magnesium chloride. More than one species.
The method of preparing a vegetable semi-finished product according to claim 1, wherein the bleaching temperature in the step (1) is 90 °C.
The method for preparing a vegetable semi-finished product according to claim 1, wherein the drying temperature in the step (2) is 80 °C.