CN102499278A - Fresh-keeping technology of microwave enzyme inactivation for leafy vegetables - Google Patents
Fresh-keeping technology of microwave enzyme inactivation for leafy vegetables Download PDFInfo
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- CN102499278A CN102499278A CN2011103693111A CN201110369311A CN102499278A CN 102499278 A CN102499278 A CN 102499278A CN 2011103693111 A CN2011103693111 A CN 2011103693111A CN 201110369311 A CN201110369311 A CN 201110369311A CN 102499278 A CN102499278 A CN 102499278A
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Abstract
The invention belongs to the technical field of food and provides a fresh-keeping technology of cleaning, crispy-keeping, alkaline solution and microwave enzyme inactivation, and vacuum packing of leafy vegetables. The technology has the characteristics that the microwave technology is adopted; the enzyme inactivation effect is good; the inactivation rate of peroxydase can reach 96.8%; the physical appearances of vegetables are better preserved; and the loss of nutrient substances like vitamin c is less. The technology has the advantages that the detect is overcome that when the leafy vegetables are blanched by conventional hot water for a short time, the enzyme inhibition rate is low; the defect is overcome that when the leafy vegetables are blanched by hot water for a long time, the vegetables soften and turn yellow, and the loss of the nutrient elements of vegetables is great; and the alkaline solution and microwave blanching is adopted, so that the thorough inactivation of chlorophyllase is realized, green preserving process can be simplified, and the problem that heavy mental is left over in green preserving liquid is solved.
Description
Invention field
The invention belongs to food technology field.The present invention relates to the crisp and blunt zymotechnic of microwave of protecting of fresh leafy vegetable.
Background of invention
The most of leafy vegetables of China comprise the hill dish, are to sell without storage and the hair dish form of handling.The primary product of the good delicious leafy vegetable of many shapes are because the tender succulence of matter; In the storing phase, because tangible dehydration wilting, spoiled even rotten comparatively fast appears in effects such as metabolism, microorganism; Influence freshness and shelf life, its sales range and commodity phase all are very limited.Even at source, not go out in case sell, the dish body also softens easily, is fading, even brown stain, influences vegetables quality, and commercial value descends.There are 30%～40% vegetables to become rubbish according to statistics approximately.
The main cause that causes this phenomenon is that juice is excessive because after the harvesting of fresh leafy vegetable, original protection system is destroyed; For growth of microorganism provides good environment, be destroyed with the compartmentalization of the enzyme-to-substrate in the delicacies of the season, enzyme-to-substrate directly contacts; Various biochemical reactions take place; Like polyphenol oxidase catalyzed aldehydes matter oxidation reaction, the reaction of lipoxidase catalytic membrane fat, the decomposition reaction of cellulase catalysis cell membrane etc.After plucking in addition, still there is strong respiration in vegetables, under a series of enzymes are participated in; Substrate of respiration is decomposed into simple material through many intermediate links with the complicated organic matter in the organism, consumes the organic principle in the dish body; It is old and feeble to quicken the dish body, causes shelf life to shorten.Therefore the quantity and the vigor of enzyme are particularly important for the influence of leafy vegetable quality between preservation term and good appearance.Vegetables after the harvesting should in time be cleared up, sterilising and enzyme inactivating, otherwise be prone to cause Tissue Browning, the bad change of quality, be unfavorable for preservation.
Fruits and vegetables generally adopt blanching to handle inactive enzyme, hot water blanching and atmospheric steam blanching at present.Because leafy vegetable matter is tender, leaf is many, thermal capacity is big in hot water, and heat transfer rate is fast.Adopt above-mentioned blanching method to handle leafy vegetable, have following problem: the blanching time is long, though the enzyme rate of going out is higher, causes the deliquescing of dish soma easily, loses tender and crisp matter structure, and loss of nutritional ingredients is more; The blanching time is short, can effectively keep vegetable tissue's matter structure, but enzyme inhibition rate is not high, so this method is not suitable for the blunt enzyme processing of leafy vegetable.How to guarantee that leafy vegetable when the enzyme that goes out (especially the most heat-resisting peroxidase), promptly reaches the blunt enzyme effect more than 95%, being unlikely to the bad change of dish soma again is emphasis of the present invention.
Microwave technology is to be widely used in a go out new technology of enzyme of field of food in recent years.The data of having retrieved at present has the microwave of employing to the enzyme research of going out of raw materials such as wheat embryo, mung bean, pea, carrot, sulfur-free preserved apricots and yam flour.Disclosed patent only has the instant vegetable processing method of one piece of relevant microwave deactivating enzyme, sterilization, and application number 00117505.X, the raw material of selection are fresh garden peas.The moisture content of raw material of above-mentioned microwave treatment is well below the moisture of fresh vegetables, and the above-mentioned raw materials moisture is low more, and the preservation effect is good more.And serious dehydration wilting, sense organ variation just take place in the moisture of the blade loss about 10% of fresh vegetables.The microwave treatment material inside and outside is heated simultaneously, and the evaporation portion of water concerning leafy vegetable, is very easily wilted.The present invention is used for leafy vegetable with microwave technology first, has solved the problems referred to above preferably.
Summary of the invention
The purpose of this invention is to provide to leafy vegetable is the preservation technique of main means with the blunt enzyme of microwave.
Below will specifically describe this working of an invention method.
The technological process of the blunt enzyme preservation technique of the microwave of leafy vegetable is seen shown in the accompanying drawing.
Main points are following:
1. clean
Fresh leafy vegetable should be handled and processed after plucking as early as possible, in case dehydration is wilted, rots.Select by strain during processing, get fresh and tender, tender and crisp raw material and clean the fouls such as earth that blade surface adheres to, drain with clear water.
2. protect crisp
Fresh leafy vegetable; Has certain fragility; The improper organization softening that often causes of heat treated; Thereby the activity of pectinesterase descends its brittleness in reason the has been passivation after heat treatment dish body, has destroyed the calcium ion in the pectinesterase and has acted on " salt bridge " that long-chain macromolecule pectin is play, thereby caused the deliquescing of dish body.Vegetables are soaked in in the calcium chloride solution,, the activity of enzyme are improved because the existence of calcium ion can activate pectin formicester enzyme; Impel pectin to be converted into methoxy group pectin, generate insoluble Calcium Pectate with the calcium ion effect again, because this salt has gelatification; Can condense in the space between cells; Strengthen intercellular connection, thereby make vegetables become hard and crisp, it is softening to alleviate the later stage heating dish body that enzyme causes that goes out.Sodium alginate can infiltrate the cell tissue gap, combines the formation irreversible colloid to come the intensity in enhanced tissue gap with the calcium ion that the later stage soaks, thereby hardness and fragility are increased.
Protect crisp condition: the vegetables that will clean, drain are put in the sodium alginate soln (for example 0.1,0.2,0.3,0.4 or 0.5%, according to appointment 0.3%) of 0.1～0.5% concentration and soak 0.5～1h, then put into 0.1～0.4%CaCl
2Soak 0.5～1h in (for example 0.1,0.2,0.3 or 0.4%, according to appointment 0.3%) solution, take out the back, drains.
3. microwave alkali lye blanching
Blanching can make the turgescence of leafy vegetable tissue disappear, and the part protopectin becomes soluble pectin, and the little air that cell contains is overflowed, and the cured matter of epidermis is removed simultaneously, organizes deliquescing.Blanching destroys with the inner enzymatic activity of material, and still to keep organizing suitable fragility be principle.But the edible part quality of leaf vegetables is soft tender, the non-refractory heating; During processing and storage, enzyme is the principal element that causes that quality of vegetable degenerates, especially oxidizing ferment in addition, and like POD, PPO, CAT etc., wherein the POD hear resistance is extremely strong, therefore often with POD as food material heat treatment index whether fully.The present invention adopts microwave blanching technology, is that pretreated fresh leafy vegetable is placed in the electromagnetic field of 2450MHz, utilizes the thermodynamic activity and the biological effect of microwave, and the space structure of destructive enzyme makes enzyme deactivation, and kills most of microorganism.
In the enzyme process that goes out, can not leafy vegetable directly be put into micro-wave oven, otherwise can make its dehydration, even drying shrinkage, and the low hear resistance increase that can make POD of moisture, can leafy vegetable be placed on and carry out microwave treatment in the alkali lye.Therefore solid-liquid ratio and microwave power, microwave time three are the principal elements that influences the enzyme rate of going out.
Microwave passivation condition: will protect vegetables after crisp and put in 0.01～0.2% sodium carbonate (for example 0.01,0.05,0.1,0.15 or 0.2%, the according to appointment 0.1%) solution, the solid-liquid ratio of vegetables and alkali lye is 1: 100～300 (g/mL) (for example 100; 150,200,250 or 300, according to appointment 150), at microwave power 100～400W (for example 100,150; 200,250,300,350 or 400W, 220W according to appointment) under the condition, handle 1～10min (for example 1; 3,5,7,9 or 10min, 6min according to appointment).
4, cooling: with the cold water flushing, the alkali lye of flush away blade surface plays cooling effect to microwave blanching raw material later on the other hand on the one hand, and it is cooled to about 15 ℃, drains at once.
5. vacuum-packed: as to take by weighing the leafy vegetable about 100g, adopt vacuum packing machine to bleed and the envelope mouth vacuum 0.10～0.12Mpa.Packaging bag: blooming nylon polyethylene complex pocket.
The present invention has following characteristics:
1, adopt the microwave inactive enzyme, the enzyme rate of going out is high, and the deactivation rate of peroxidase reaches 96.8%, and outward appearance still can keep tender and crisp structure, and conventional heating blanching of nutritive loss (Vc) loss or steam blanching are few.
2, raw material is wilted when preventing blanching, can before blanching, protect crisply, and pectinesterase is by passivation fully when preventing blanching, and crisp effect is protected in influence.After adopting sodium alginate to soak, it is crisp to adopt calcium chloride to protect once more, and sodium alginate can be penetrated into the vegetable tissue gap, and the calcium ion of coming in infiltration forms the irreversible gel body, has further strengthened the intensity of tissue, makes that to protect crisp effect more obvious.
3, leafy vegetable is put into filled alkali lye and carry out the blunt enzyme of microwave, effect has two: prevent that raw material from wilting when microwave treatment; Prevent the vegetables brown stain.
Embodiment 1
The present invention also will be described further through the mode of specific embodiment, these embodiment only be illustrative and do not limit the meaning of the scope of the invention.
Embodiment:
With fresh purslane is example: when the long 9cm of purslane tender shoots, pluck, select by strain, fresh tender and crisp purslane is cleaned the fouls such as earth of surface adhesion with clear water, drain.Put into 0.3% sodium alginate soln and soak 30min, flushing is then put into 0.3% calcium chloride solution and is soaked 30min and protect crisp processing, the calcium chloride of cleaning and removing residual; According to the ratio of solid-liquid ratio 1: 150 (g/mL), purslane is put into 0.05% alkali lye microwave blanching, microwave power 220W; Handle 4min, cooling, vacuum packaging; Vacuum is 0.1～0.12MPa, vacuum time 30～50s, heat-sealing time 2.8s.
Claims (5)
1. one kind is the preservation technique of major technique means to leafy vegetable with the blunt enzyme of microwave, and its characteristic may further comprise the steps:
(a) sodium alginate and calcium chloride protect crisp, adopt the blunt enzymatic process of microwave that raw material is carried out Preservation Treatment;
(b) material to step (a) processing gained carries out vacuum packaging.
2. the described preservation method of claim 1 (a), protect crisp technology and it is characterized in that:
Fresh tender and crisp leafy vegetable is put into 0.1%～0.5% sodium alginate soln soak 0.5～1h, put into 0.1%～0.4%CaCl then
2Soak 0.5～1h in the solution.
3. the described method for distilling of claim 1 (a), the blunt enzyme of the microwave technology of protecting green lands is characterized in that:
Owing to contain a large amount of plant protoxs, chlorophyllase and peroxidase etc. in the vegetables; Enzyme is prone to cause the bad change of quality of vegetable; Adopt microwave to carry out the passivation peroxidase, be soaked in 0.1%～2% sodium carbonate liquor with protecting crisp back vegetables, solid-liquid ratio is 1: 100～300 (g/mL); Under microwave power 100～400W condition, handle 1～10min.
4. the described packing method of claim 1, vacuum packaging process is characterized in that:
After the cooling of the vegetables behind the blunt enzyme, take by weighing about 100g, adopt vacuum packing machine to bleed and the envelope mouth vacuum 0.1～0.12MPa.
5. utilize the method for aforementioned claim obtain outward appearance well, not perishable, the product that can directly cook.
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919338A (en) * | 2012-10-18 | 2013-02-13 | 宁波海通食品科技有限公司 | Color protection preservation method of poached green leaf vegetable instant product |
| CN103651744A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Fresh-keeping method of leaf vegetable |
| CN104322654A (en) * | 2014-09-26 | 2015-02-04 | 安徽农业大学 | Storing and fresh-keeping method of chaenomeles speciosa |
| CN104522838A (en) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | New refreshing-treatment process for maintaining flavor of tea leaves |
| CN104663855A (en) * | 2015-03-26 | 2015-06-03 | 东北农业大学 | Steam and microwave joint enzyme deactivation method of artemisia integrifolia |
| CN104970411A (en) * | 2015-03-28 | 2015-10-14 | 桐城市牯牛背农业开发有限公司 | Production technology of celery juice |
| CN105077066A (en) * | 2015-08-27 | 2015-11-25 | 浙江农林大学 | Preparation method of leafy vegetable powder |
| CN105211871A (en) * | 2015-11-02 | 2016-01-06 | 张亚飞 | A kind of preparation method of Moringa cauline leaf deep processed product |
| CN105361051A (en) * | 2015-11-12 | 2016-03-02 | 重庆市中药研究院 | Sulfur-less low-salt fast infusion method of capsicum frutescens |
| CN107125527A (en) * | 2017-07-13 | 2017-09-05 | 厦门元之道生物科技有限公司 | A kind of sugar-free fermented beverage for being available for diabetes patient to use and preparation method thereof |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN108077829A (en) * | 2018-01-10 | 2018-05-29 | 山东青果食品有限公司 | A kind of processing method based on reduction vegetables nutrient loss |
| CN108323564A (en) * | 2017-12-21 | 2018-07-27 | 安徽师范大学 | Microwave blanching methods for fresh-cut potato prevent-browning |
| CN109105470A (en) * | 2018-07-11 | 2019-01-01 | 兴佳实业(河源)有限公司 | A kind of fresh-keeping of vegetables technique |
| CN109998018A (en) * | 2019-04-18 | 2019-07-12 | 江南大学 | It is a kind of for fruits and vegetables orient the processing of blunt enzyme with from sterilization integrated device |
| CN110477092A (en) * | 2019-04-30 | 2019-11-22 | 广州酒家集团利口福食品有限公司 | A kind of crisp green protecting method of guarantor with meal food Green vegetables |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651744A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Fresh-keeping method of leaf vegetable |
| CN102919338B (en) * | 2012-10-18 | 2013-09-18 | 宁波海通食品科技有限公司 | Color protection preservation method of poached green leaf vegetable instant product |
| CN102919338A (en) * | 2012-10-18 | 2013-02-13 | 宁波海通食品科技有限公司 | Color protection preservation method of poached green leaf vegetable instant product |
| CN104322654B (en) * | 2014-09-26 | 2017-05-03 | 安徽农业大学 | Storing and fresh-keeping method of chaenomeles speciosa |
| CN104322654A (en) * | 2014-09-26 | 2015-02-04 | 安徽农业大学 | Storing and fresh-keeping method of chaenomeles speciosa |
| CN104522838A (en) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | New refreshing-treatment process for maintaining flavor of tea leaves |
| CN104663855A (en) * | 2015-03-26 | 2015-06-03 | 东北农业大学 | Steam and microwave joint enzyme deactivation method of artemisia integrifolia |
| CN104970411A (en) * | 2015-03-28 | 2015-10-14 | 桐城市牯牛背农业开发有限公司 | Production technology of celery juice |
| CN105077066A (en) * | 2015-08-27 | 2015-11-25 | 浙江农林大学 | Preparation method of leafy vegetable powder |
| CN105211871A (en) * | 2015-11-02 | 2016-01-06 | 张亚飞 | A kind of preparation method of Moringa cauline leaf deep processed product |
| CN105211871B (en) * | 2015-11-02 | 2017-07-04 | 张亚飞 | A kind of preparation method of Moringa cauline leaf deep processed product |
| CN105361051A (en) * | 2015-11-12 | 2016-03-02 | 重庆市中药研究院 | Sulfur-less low-salt fast infusion method of capsicum frutescens |
| CN107125527A (en) * | 2017-07-13 | 2017-09-05 | 厦门元之道生物科技有限公司 | A kind of sugar-free fermented beverage for being available for diabetes patient to use and preparation method thereof |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN108323564A (en) * | 2017-12-21 | 2018-07-27 | 安徽师范大学 | Microwave blanching methods for fresh-cut potato prevent-browning |
| CN108077829A (en) * | 2018-01-10 | 2018-05-29 | 山东青果食品有限公司 | A kind of processing method based on reduction vegetables nutrient loss |
| CN109105470A (en) * | 2018-07-11 | 2019-01-01 | 兴佳实业(河源)有限公司 | A kind of fresh-keeping of vegetables technique |
| CN109998018A (en) * | 2019-04-18 | 2019-07-12 | 江南大学 | It is a kind of for fruits and vegetables orient the processing of blunt enzyme with from sterilization integrated device |
| CN110477092A (en) * | 2019-04-30 | 2019-11-22 | 广州酒家集团利口福食品有限公司 | A kind of crisp green protecting method of guarantor with meal food Green vegetables |
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Application publication date: 20120620 |