CN103416704A - Method for optimization of quality of soft saline fermentation radish cans in shelf life - Google Patents
Method for optimization of quality of soft saline fermentation radish cans in shelf life Download PDFInfo
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Abstract
The invention discloses a method for optimization of quality of soft saline fermentation radish cans in the shelf life. The method comprises the steps as follows: firstly performing primary pickling and secondary pickling on radishes, then cleaning to remove impurities and dehydrating to obtain dehydrated radishes, utilizing a fermentation flavouring agent formed by seasoning curing agent, composite color fixative and embrittling agent to perform fermentation treatment on the dehydrated radishes, and finally, fetching out the pickled radishes and cleaning, parting off, vacuumizing and packaging, sterilizing the radishes in flexible package for 12-16 min at the constant temperature of 70 DEG C, and rapidly cooling to the room temperature, so as to obtain the finished radishes in flexible package. The method is simple and convenient to operate, and can effectively control or delay deterioration of the quality of the soft saline fermentation radish cans in the shelf life.
Description
Technical field
The present invention relates to salting zymolysis flexible packaging food technical field, relate in particular to a kind of method that salting zymolysis radish foods packed in carton containers Shelf-life Quality is optimized.
Background technology
The vegetables foods packed in carton containers refers to and adopts the vegetables foods packed in carton containers class instant food of making after soft plastic film bag or rigid plastics membrane container packing and sealing sterilization premenstruum (premenstrua) after series of processes processing.Such packaged form is not only convenient, healthy,, because it has made up not Portable belt that hard can and glass bottle can have and brittle nature and liked by the consumer, is more also one of packaged form be most widely used at present.
A kind of preparation method of salting zymolysis radish (patent No.: 200710071411.X) provide employing to be different from the salting zymolysis radish converted products with strong ferment local-flavor and mouthfeel that traditional diamond-making technique is made.Due to this product, before this mainly with the accumulating of cold chain cold storage mode and sale, although this mode can keep product built-in quality and mouthfeel to greatest extent, only be confined to sell among a small circle.And with the flexible package form, this product is made, the instant food sale is spread for the market of this product and the lifting of surcharge is all very favourable.Yet this retort pouch is remarkable at commodity stage quality deterioration after common OPP bag film packing sterilization processing, main manifestations is that look becomes and quality is softened, and becomes thus a large bottleneck that hinders the market expansion.
Control and delay quality deterioration degree and the speed of salting zymolysis radish foods packed in carton containers in shelf life, optimizing process technology and the technique of pickled radish foods packed in carton containers, for the market sale that enlarges this retort pouch with meet consumption demand and there is important realistic price.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of method of optimizing salting zymolysis radish foods packed in carton containers Shelf-life Quality, the method is easy and simple to handle, can effectively control or delay quality in salting zymolysis radish foods packed in carton containers shelf life, and bad change occurs, and resists oxidation stain and the softening ability of heat resistanceheat resistant sterilization significantly strengthens.
In order to solve the problems of the technologies described above, the invention provides a kind of method of optimizing salting zymolysis radish foods packed in carton containers Shelf-life Quality, comprise the following steps:
(1) radish raw material:
Take solid, the anosis pityriasis simplex that produces winter, not damaged, smooth surface, length 40 ~ 60cm, directly through 4 ~ 6cm, uniform radish, be raw material, choosing is clean, it is rear standby to drain;
(2) first road is pickled:
The radish of step (1) gained and salt are got the raw materials ready by weight 100:7; First in the pickled container bottom, spread the water that liquid level is 0.3 ~ 0.5 centimetre and account for 2 ~ 5% salt of salt total amount, then arrange uniformly one deck radish and spread one deck salt, until salt down to container 4/5 At The Height only, reserved 30% the salt that accounts for the salt total amount is spread on to top layer as face salt, weight is set on top layer, to accelerate the radish permeating and dewatering; After pickling 3 days (now dehydrating amount accounts for radish gross weight 35%), turn in time cylinder and abandon liquid;
Weight is 2 ~ 5 times of radish's weight of step (1) gained;
(3) two roads are pickled:
Radish after step (2) gained De Shou road is pickled and salt are got the raw materials ready by weight 100:3; It is pickled and weight is set (at top layer that all the other complete two roads by step (2) same process, be also: first in the pickled container bottom, spread the water that liquid level is 0.3 ~ 0.5 centimetre and account for 2 ~ 5% salt of salt total amount, then arrange uniformly one deck radish and spread one deck salt, then 30% the salt that accounts for the salt total amount that will reserve is spread on top layer as face salt, weight is set on top layer, to accelerate the radish permeating and dewatering); Pickle 6 days (now dehydration accounts for the radish gross weight 15% of first road after pickled), finish to pickle;
2 ~ 5 times of radish's weight after weight Shi Shou road is pickled;
(4) clean impurity elimination and dehydration:
Radish after two roads of step (3) gained are pickled decaptitates, tail and fibrous root, after cleaning, carries out the press type dehydration; Dehydrating amount is 5 ~ 15% of radish gross weight after two roads are pickled, radish after must dewatering;
The remarks explanation: the purpose of carrying out the press type dehydration is the tolerance of thermal sterilization being processed for strengthening this processing radish;
(5) preparation of fermented seasonings:
Fermented seasonings is by seasoning curing agent, composite color fixative and increase crisp dose and form;
The seasoning curing agent by the dehydration that accounts for the step 4) gained after radish's weight 5% rice bran or wheat bran, account for radish's weight 1% after the dehydration of step 4) gained monosodium glutamate, account for radish's weight 0.2% after the dehydration of step 4) gained citric acid, account for the white granulated sugar of radish's weight 6% after the dehydration of step 4) gained and account for the dehydration of step 4) gained after 50 times of protein sugars of radish's weight 0.12% form;
Composite color fixative is grouped into by the one-tenth of following % by weight: phytic acid (phytic acid) 30%, EDTA-2Na (disodium ethylene diamine tetraacetate) 15%: sodium hydrogensulfite 15%: different Vc sodium 40%;
Increase crisp dose and increase crisp dose for catsup and pickled vegetables;
Add the dehydration that accounts for the step 4) gained in the seasoning curing agent after, radish's weight 0.03 ~ 0.05%(is preferably 0.04%) composite color fixative and account for the dehydration of step 4) gained after radish's weight 0.15 ~ 0.25%(be preferably 0.2%) catsup and pickled vegetables increase crisp dose, after evenly mixing, obtain fermented seasonings;
(6) radish fermentation:
At the container for fermentation, according to the mode that after one deck dehydration, radish is spread one deck fermented seasonings, arrange layer by layer tight (thereby reducing space) as far as possible; Then cover clean, the nontoxic Polypropylence Sheet of last layer (invading with anti-mosquito and foreign material), think that again the weight of radish's weight 30 ~ 35% is pressed on Polypropylence Sheet after the dehydration of step 4) gained, with the infiltration of acceleration fermented seasonings and the carrying out of fermentation, ferment 30 ~ 40 days in the room temperature of 0 ~ 15 ℃ (substantially belonging to room temperature autumn and winter), must pickle ripe radish;
(7) by pickling of step (6) gained, ripe radish to be taken out and to clean (purpose is to be attached to surperficial rice bran or wheat bran in order washing away), after cutting (can cut in flakes, the difformities such as piece, bar), vacuumizes packing; Obtain the flexible package radish;
(8) by the flexible package radish of step (7) gained (be filling, flexible package radish) after having sealed in 70 ℃ of constant temperature sterilizations 12 ~ 16 minutes, and speed cold (completing cooling in≤2 minutes) obtains the flexible package radish as finished product to room temperature.
Remarks explanation: step 2 of the present invention) ~ 8) all carry out under the room temperature of 0 ~ 15 ℃.
Improvement as the method for optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality of the present invention:
Vacuumizing of step 7) is packaged as:
Radish after cutting is fills up to 100g and fills in transparent EVOH bag (the transparent EVOH bag of high-barrier), with the vacuum condition that is not less than 0.8kPa, bleed, seal.
Further improvements in methods as optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality of the present invention:
The constant temperature sterilization of step 8) is: the flexible package radish of step (7) is placed in to water dip sterilization machine (being for example the Nantong abundant Sheng food machinery DWLXSJ of Co., Ltd water dip sterilization machine) and carries out the constant temperature sterilization.
Further improvements in methods as optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality of the present invention:
After outer surface drying as the flexible package radish of finished product bag to be packaged, through being up to the standards, the sale of can casing.
Further improvements in methods as optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality of the present invention:
In step (4), dehydrating amount is 10% of radish gross weight after two roads are pickled;
In step (5), composite color fixative accounts for 0.04% of radish's weight after the dehydration of step 4) gained, and catsup and pickled vegetables increases 0.2% of radish's weight after crisp dose of dehydration that accounts for the step 4) gained;
In step (8), the time of 70 ℃ of constant temperature sterilizations is 14 minutes.
In the present invention, material used and the production equipment that relates to are as follows:
Material:
Radish: commercially available large radish;
Rice bran or wheat bran: rice-hulling mill produces;
White granulated sugar: commercially available;
Monosodium glutamate: commercially available;
Composite color fixative: phytic acid: Laiyang Shandong Province city Wan Jiwei bioengineering Co., Ltd; EDTA-2Na: Guangzhou City Food Industry Research Institute Co., Ltd; Sodium hydrogensulfite: Bafeng Pharmaceutical Co., Ltd., Hubei Prov.; Different Vc sodium: Jiangxi Province hundred diligent sodium iso-vc Co., Ltd.
Catsup and pickled vegetables increases crisp dose: Guangdong Yangjiang City white clouds sweetening treatment Co., Ltd; (a kind of take calcium ion is principal component increase crisp dose, model 6071);
Protein sugar: Shenzhen Lang Shi Industrial Co., Ltd., 50 times;
Transparent EVOH bag (composite membrane EVOH packaging material): Kunshan City, Jiangsu Province China hundred million plastics Co., Ltds;
Fluid pressure type squeezer: Lip river, Beijing gram machinery YYJ-80 of Co., Ltd fluid pressure type squeezer;
Water dip sterilization machine: the Nantong abundant Sheng food machinery DWLXSJ of Co., Ltd water dip sterilization machine.
Beneficial effect of the present invention:
One, this product through water content optimization, protect look, increase the series technique associated treatment such as crisp after, product antagonism oxidation stain and the softening ability of heat resistanceheat resistant sterilization significantly strengthen, within the normal temperature 1-2 of quality retention time product shelf phase before thus month, extend to 6 months and more than, guaranteed that this product has good commodity shelf life and quality.
Two, under the prerequisite of guaranteeing this product shelf phase commodity, the local flavor of product, mouthfeel are substantially constant, have obtained the doulbe-sides' victory effect of optimization of stay in grade and shelf life extension.
Three, after this product is carried out to the flexible package processing, not only small and exquisite health, be convenient for carrying, and be very beneficial for market diffusion and remote sale of product, this development to enterprise and meet consumption demand and all have important practical significance and market value.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described specifically:
Embodiment 1, a kind of method of optimizing salting zymolysis radish foods packed in carton containers Shelf-life Quality, carry out successively following steps:
(1) radish raw material:
To produce solid, anosis pityriasis simplex, not damaged, smooth surface winter, high-quality, delicious, length 40-60cm, directly through 4-6cm, 100 kilograms of uniform large-scale, whole radish be raw material, choosing only, drain rear standby;
Remarks explanations: choosing is clean, drain rear standby radish gross weight is still 100 kilograms, that is, in wash clean process, removed impurity is ignored;
(2) first road is pickled: the radish of step (1) gained and salt are got the raw materials ready by weight 100:7; First in the pickled container bottom, spread a small amount of water (the about 0.3cm of liquid level) and salt (about 200g), then arrange uniformly one deck radish and spread one deck salt, until salt down to container 4/5 At The Height only (amounting to 12 layers of radish), by reserved 30%(% by weight) the salt amount make face salt and be spread on top layer, with 200 kilograms of stones, be pressed on top layer again, to accelerate the radish permeating and dewatering; Pickle and stop pickling after (when dehydration accounts for radish gross weight 35%) in 3 days, turn in time cylinder and abandon liquid;
(3) two roads are pickled: the radish after step (2) gained De Shou road is pickled and salt are got the raw materials ready by weight 100:3; Complete two roads by step (2) same process pickled and impose weight; Pickle (dehydration accounts for the radish gross weight 15% of first road after pickled) through within 6 days, completing; 3 times of radish's weight after weight Shi Shou road is pickled;
(4) clean impurity elimination and dehydration:
Radish after two roads of step (3) gained are pickled is pulled out, decaptitate, tail, fibrous root, after cleaning, the tolerance of thermal sterilization being processed for strengthening this processing radish, further adopt the gram machinery YYJ-80 of the Co., Ltd fluid pressure type squeezer squeezing of Lip river, Beijing, slough again the moisture of the radish gross weight 10% after accounting for two roads and pickling, radish after must dewatering, standby;
(5) preparation of fermented seasonings:
Fermented seasonings is by seasoning curing agent, composite color fixative and increase crisp dose and form;
Rice bran or the wheat bran of the radish's weight 5% of described seasoning curing agent after by the dehydration that accounts for the step 4) gained, the monosodium glutamate that accounts for radish's weight 1% after the dehydration of step 4) gained, 50 times of protein sugars that account for the citric acid of radish's weight 0.2% after the dehydration of step 4) gained, the radish's weight 0.12% after accounting for the white granulated sugar of radish's weight 6% after the dehydration of step 4) gained and accounting for the dehydration of step 4) gained form;
Composite color fixative is grouped into by the one-tenth of following % by weight: phytic acid (phytic acid) 30%, EDTA-2Na(disodium ethylene diamine tetraacetate) 15%: sodium hydrogensulfite 15%: different Vc sodium 40%;
Increase crisp dose of catsup and pickled vegetables that adopts Yangjiang, Guangdong white clouds sweetening treatment Co., Ltd to produce and increase crisp dose, model 6071;
After adding the composite color fixative of radish's weight 0.04% after the dehydration that accounts for the step 4) gained and account for the dehydration of step 4) gained in the seasoning curing agent, the catsup and pickled vegetables of radish's weight 0.2% increases crisp dose, after evenly mixing, obtains fermented seasonings;
(6) radish fermentation: at the container for fermentation, according to the mode that after one deck dehydration, radish is spread one deck fermented seasonings, row is tight layer by layer, reduces space as far as possible; Then cover that last layer is clean, non-toxic plastic cloth, with anti-mosquito and foreign material, invade, weight with the radish's weight 30 ~ 35% after the dehydration that is equivalent to the step 4) gained is pressed on Polypropylence Sheet again, with the infiltration of acceleration fermented seasonings and the carrying out of fermentation, ferment 40 days in the room temperature of 0 ~ 5 ℃ (room temperature in winter), must pickle ripe radish;
(7) the ripe radish of pickling of step (6) gained is taken out and washes away and is attached to surperficial wheat bran, cut in flakes, the difformities such as piece, bar, be fills up in the transparent EVOH bag of 100g dress high-barrier, after bleeding, seal with the vacuum condition that is not less than 0.8kPa, standby;
(8) the flexible package radish by step (7) filling, after having sealed is placed in 70 ℃ of constant temperature sterilizations of the Nantong abundant Sheng food machinery DWLXSJ of Co., Ltd water dip sterilization machine 14 minutes, and speed cold (completing cooling in≤2 minutes) is to room temperature, treat a bag face drying, through being after the assay was approved the finished product sale of can casing.
Embodiment 2, a kind of method of optimizing salting zymolysis radish foods packed in carton containers Shelf-life Quality, carry out successively following steps:
(1) radish raw material: to produce solid, anosis pityriasis simplex, not damaged, smooth surface winter, high-quality, delicious, length 40-60cm, directly through 4-6cm, 150 kilograms of uniform large-scale, whole radish be raw material, choosing only, drain rear standby;
(2) first road is pickled: the radish of step (1) gained and salt are got the raw materials ready by weight 100:7; First in the pickled container bottom, spread a small amount of water (the about 0.5cm of liquid level) and salt (about 300g), the rear one deck of row uniformly radish is spread one deck salt, until salt down to container 4/5 At The Height only (amounting to 20 layers of radish), reserved approximately 30% salt amount is made to face salt and be spread on top layer, with 300 kilograms of stones, be pressed on top layer again, to accelerate the radish permeating and dewatering; Pickle and stop pickling after (dehydration accounts for radish gross weight 35%) in 3 days, turn in time cylinder and abandon liquid;
(3) two roads are pickled: radish and salt after the first road of step (2) gained is pickled are got the raw materials ready by weight 100:3; It is pickled and impose weight that all the other complete two roads by step (2) same process; Pickle (dehydration accounts for the radish gross weight 15% of first road after pickled) through within 6 days, completing;
3 times of radish's weight after weight Shi Shou road is pickled;
(4) clean impurity elimination and dehydration:
Rear radish is pickled in two roads of step (3) gained to be pulled out, decaptitate, tail, fibrous root, after cleaning, the tolerance of thermal sterilization being processed for strengthening this processing radish, further adopt the gram machinery YYJ-80 of the Co., Ltd fluid pressure type squeezer squeezing of Lip river, Beijing, slough again the moisture of the radish gross weight 5% after accounting for two roads and pickling, radish after must dewatering, standby;
(5) preparation of fermented seasonings:
Fermented seasonings is by seasoning curing agent, composite color fixative and increase crisp dose and form;
Described seasoning curing agent by the dehydration that accounts for the step 4) gained after radish's weight 5% rice bran or wheat bran, account for radish's weight 1% after the dehydration of step 4) gained monosodium glutamate, account for radish's weight 0.2% after the dehydration of step 4) gained citric acid, account for the white granulated sugar of radish's weight 6% after the dehydration of step 4) gained and account for the dehydration of step 4) gained after 50 times of protein sugars of radish's weight 0.12% form;
Composite color fixative is grouped into by the one-tenth of following % by weight: phytic acid (phytic acid) 30%, EDTA-2Na(disodium ethylene diamine tetraacetate) 15%: sodium hydrogensulfite 15%: different Vc sodium 40%;
Increase crisp dose of catsup and pickled vegetables that adopts Yangjiang, Guangdong white clouds sweetening treatment Co., Ltd to produce and increase crisp dose, model 6071;
The catsup and pickled vegetables of the radish's weight 0.25% after adding the composite color fixative of the radish's weight 0.03% after the dehydration that accounts for the step 4) gained and account for the dehydration of step 4) gained in the seasoning curing agent increases crisp dose, after evenly mixing, obtains fermented seasonings;
(6) radish fermentation: at the container for fermentation, according to the mode that after one deck dehydration, radish is spread one deck fermented seasonings, row is tight layer by layer, reduces space as far as possible; Then cover that last layer is clean, non-toxic plastic cloth, with anti-mosquito and foreign material, invade, weight with the radish's weight 30-35% of the dehydration that is equivalent to the step 4) gained is pressed on Polypropylence Sheet again, with the infiltration of acceleration fermented seasonings and the carrying out of fermentation, in the room temperature bottom fermentations of 5 ~ 10 ℃ 35 days, must pickle ripe radish;
(7) the ripe radish of pickling of step (6) gained is taken out and washes away and is attached to surperficial wheat bran, cut in flakes, the difformities such as piece, bar, be fills up in the transparent EVOH bag of 100g dress high-barrier, after bleeding, seal with the vacuum condition that is not less than 0.8kPa, standby;
(8) the flexible package radish by step (7) filling, after having sealed is placed in 70 ℃ of constant temperature sterilizations of the Nantong abundant Sheng food machinery DWLXSJ of Co., Ltd water dip sterilization machine 12 minutes, and speed is chilled to room temperature, treat a bag face drying, through being after the assay was approved the finished product sale of can casing.
Embodiment 3, a kind of method of optimizing salting zymolysis radish foods packed in carton containers Shelf-life Quality, carry out successively following steps:
(1) radish raw material:
To produce solid, anosis pityriasis simplex, not damaged, smooth surface winter, high-quality, delicious, length 40-60cm, directly through 4-6cm, uniform large-scale, whole radish 120 kg is raw material, selects only, drains rear standby;
(2) first road is pickled:
The radish of step (1) gained and salt are got the raw materials ready by weight 100:7; First in the pickled container bottom, spread a small amount of water (the about 0.4cm of liquid level) and salt (about 250g), then arrange uniformly one deck radish and spread one deck salt, until salt down to container 4/5 At The Height only (amounting to 15 layers of radish), reserved approximately 30% salt amount is made to face salt and be spread on top layer, with 400 kilograms of stones, be pressed on top layer again, to accelerate the radish permeating and dewatering; Pickle 3 days (dehydration accounts for radish gross weight 35%) and stop pickling, turn in time cylinder and abandon liquid;
(3) two roads are pickled:
Radish after step (2) gained De Shou road is pickled and salt are got the raw materials ready by weight 100:3; It is pickled and impose weight that all the other complete two roads by step (2) same process; Pickle (when dehydration accounts for the radish gross weight 15% of first road after pickled) through within 6 days, completing;
3 times of radish's weight after weight Shi Shou road is pickled;
(4) clean impurity elimination:
Radish after two roads of step (3) gained are pickled is pulled out, decaptitate, tail, fibrous root, after cleaning, the tolerance of thermal sterilization being processed for strengthening this processing radish, further adopt the gram machinery YYJ-80 of the Co., Ltd fluid pressure type squeezer squeezing of Lip river, Beijing, slough again the moisture of the radish gross weight 15% after accounting for two roads and pickling, radish after must dewatering, standby;
(5) preparation of fermented seasonings:
Fermented seasonings is by seasoning curing agent, composite color fixative and increase crisp dose and form;
Rice bran or the wheat bran of the radish's weight 5% of described seasoning curing agent after by the dehydration that accounts for the step 4) gained, the monosodium glutamate that accounts for the radish's weight 1% after the dehydration of step 4) gained, 50 times of protein sugars that account for the citric acid of the radish's weight 0.2% after the dehydration of step 4) gained, the radish's weight 0.12% after accounting for the white granulated sugar of the radish's weight 6% after the dehydration of step 4) gained and accounting for the dehydration of step 4) gained form;
Composite color fixative is grouped into by the one-tenth of following % by weight: phytic acid (phytic acid) 30%, EDTA-2Na(disodium ethylene diamine tetraacetate) 15%: sodium hydrogensulfite 15%: different Vc sodium 40%;
Increasing crisp dose adopts the catsup and pickled vegetables of Yangjiang, Guangdong white clouds sweetening treatment Co., Ltd production to increase crisp dose, model 6071;
The catsup and pickled vegetables of the radish's weight 0.15% after adding the composite color fixative of radish's weight 0.05% after the dehydration that accounts for the step 4) gained and account for the dehydration of step 4) gained in the seasoning curing agent increases crisp dose, after evenly mixing, obtains fermented seasonings;
(6) radish fermentation:
At the container for fermentation, according to the mode that after one deck dehydration, radish is spread one deck fermented seasonings, row is tight layer by layer, reduces space as far as possible; Then cover that last layer is clean, non-toxic plastic cloth, with anti-mosquito and foreign material, invade, weight with radish's weight 30-35% after the dehydration that is equivalent to the step 4) gained is pressed on Polypropylence Sheet again, with the infiltration of acceleration fermented seasonings and the carrying out of fermentation, in the room temperature fermentations of 10 ~ 15 ℃ 30 days, must pickle ripe radish;
(7) step (6) is pickled to ripe radish and take out and wash away and be attached to surperficial wheat bran, cut in flakes, the difformities such as piece, bar, be fills up in the transparent EVOH bag of 100g dress high-barrier, after bleeding, seal with the vacuum condition that is not less than 0.8kPa, standby;
(8) the flexible package radish by step (7) filling, after having sealed is placed in 70 ℃ of constant temperature sterilizations of the Nantong abundant Sheng food machinery DWLXSJ of Co., Ltd water dip sterilization machine 16 minutes, and speed is chilled to normal temperature, treat a bag face drying, through being after the assay was approved the finished product sale of can casing.
Test one, the salting zymolysis radish of above-described embodiment 1 ~ embodiment 3 gained is preserved 6 months at normal temperatures, within every 2 months, carry out one-time detection; Its brittleness and color and luster (brown stain degree) index is detected in accordance with the following methods:
(1) brittleness is measured: sample is unified is processed into diameter 2cm with the self-made punching device, the cylindricality radish sheet of thickness 1.5cm.With the TA-XT2i matter structure instrument of Britain SMS company, radish is carried out to compression verification.Test condition is: strength is responded to first 5kg, probe P/6, and speed 1mm/s before surveying, test medium-rate 1mm/s, speed 10mm/s after surveying, compression distance: 9mm, data collection rate: 500pps, trigger power 5g, and each sample in measurement repeats 5 times.The brittleness of radish (consolidation) means by mean force between 3～7s.Testing result is as shown in table 1.
(2) the brown stain degree is measured: use colorimetric method.Sample thief 15 g, add 95% ethanolic solution 30mL, mix, and centrifugal 15 min of 2000 r/min, the absorbance A with the 722s spectrophotometer at 420 nm places survey supernatant liquors, weigh the size of sample brown stain degree with the absorbance A value.Testing result is as shown in table 2.
Table 1, embodiment 1-3 sample brittleness change relatively (numerical value is the Instrument measuring value, and unit is N)
| 0 month | 2 months | 4 months | 6 months | |
| Embodiment 1 | 14.7 | 13.4 | 12.7 | 11.8 |
| Embodiment 2 | 15.1 | 12.8 | 11.6 | 11.2 |
| Embodiment 3 | 13.3 | 12.7 | 10.7 | 9.8 |
Table 2, embodiment 1-3 sample brown stain degree change relatively (numerical value is absorbance, without unit)
| 0 month | 2 months | 4 months | 6 months | |
| Embodiment 1 | 0.027 | 0.031 | 0.065 | 0.178 |
| Embodiment 2 | 0.042 | 0.069 | 0.098 | 0.211 |
| Embodiment 3 | 0.039 | 0.046 | 0.084 | 0.184 |
Comparative Examples 1-1, remove the dehydration in the step 4) in embodiment 1, all the other with embodiment 1(, the actual amount of fermented seasonings is with embodiment 1).
Comparative Examples 1-2, make the dehydrating amount in embodiment 1 step 4) into 3% by 10%, all the other with embodiment 1(, the actual amount of fermented seasonings is with embodiment 1).
Comparative Examples 1-3, make the dehydrating amount in embodiment 1 step 4) into 18% by 10%, all the other with embodiment 1(, the actual amount of fermented seasonings is with embodiment 1).
Comparative Examples 2-1, by embodiment 1 step 5) in the one-tenth of composite color fixative be grouped into (% by weight) and changed into " phytic acid (phytic acid) 25%, EDTA-2Na(disodium ethylene diamine tetraacetate) 20%, sodium hydrogensulfite 20%, different Vc sodium 35% " by " phytic acid (phytic acid) 30%, EDTA-2Na(disodium ethylene diamine tetraacetate) 15%, sodium hydrogensulfite 15%, different Vc sodium 40% "; All the other are with embodiment 1.
Comparative Examples 2-2, by embodiment 1 step 5) in the one-tenth of composite color fixative be grouped into (% by weight) and changed into " phytic acid (phytic acid) 35%, EDTA-2Na(disodium ethylene diamine tetraacetate) 10%, sodium hydrogensulfite 10%, different Vc sodium 45% " by " phytic acid (phytic acid) 30%, EDTA-2Na(disodium ethylene diamine tetraacetate) 15%, sodium hydrogensulfite 15%, different Vc sodium 40% "; All the other are with embodiment 1.
Comparative Examples 3-1, by embodiment 1 step 5) catsup and pickled vegetables increases the consumption of crisp dose and makes 0.25% into by 0.2%, all the other are with embodiment 1.
Comparative Examples 3-2, by embodiment 1 step 5) catsup and pickled vegetables increase crisp dose make 0.15% into by 0.2%, all the other are with embodiment 1.
Comparative Examples 4-1, " 70 ℃ constant temperature sterilization 14 minutes " of embodiment 1 step 8) are made into to " 60 ℃ constant temperature sterilization 16 minutes ", all the other are with embodiment 1.
Comparative Examples 4-2,, " 70 ℃ constant temperature sterilization 14 minutes " of embodiment 1 step 8) are made into to " 80 ℃ constant temperature sterilization 12 minutes ", all the other are with embodiment 1.
The salting zymolysis radish of above-mentioned all Comparative Examples gained is preserved 6 months at normal temperatures, within every 2 months, carried out one-time detection; Its brittleness and color and luster (brown stain degree) index is detected according to the method for experiment one, and embodiment 1 and comparative example brittleness and color and luster change comparative result in Table 3,4.
Table 3, embodiment 1 and comparative example brittleness change relatively (numerical value is the Instrument measuring value, and unit is N)
| 0 month | 6 months | |
| Embodiment 1 | 14.7 | 11.8 |
| Comparative Examples 1-1 | 16.2 | 7.9 |
| Comparative Examples 1-2 | 15.3 | 9.6 |
| Comparative Examples 1-3 | 13.9 | 10.6 |
| Comparative Examples 2-1 | 13.8 | 10.1 |
| Comparative Examples 2-2 | 15.4 | 8.7 |
| Comparative Examples 3-1 | 17.2 | 9.9 |
| Comparative Examples 3-2 | 13.5 | 8.4 |
| Comparative Examples 4-1 | 14.5 | 10.3 |
| Comparative Examples 4-2 | 15.2 | 10.9 |
Table 4 embodiment 1 and comparative example color and luster change relatively (numerical value is absorbance, without unit)
| 0 month | 6 months | |
| Embodiment 1 | 0.027 | 0.178 |
| Comparative Examples 1-1 | 0.036 | 0.286 |
| Comparative Examples 1-2 | 0.035 | 0.274 |
| Comparative Examples 1-3 | 0.020 | 0.301 |
| Comparative Examples 2-1 | 0.038 | 0.294 |
| Comparative Examples 2-2 | 0.044 | 0.341 |
| Comparative Examples 3-1 | 0.031 | 0.220 |
| Comparative Examples 3-2 | 0.037 | 0.289 |
| Comparative Examples 4-1 | 0.045 | 0.397 |
| Comparative Examples 4-2 | 0.039 | 0.229 |
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (5)
1. optimize the method for salting zymolysis radish foods packed in carton containers Shelf-life Quality, it is characterized in that comprising the following steps:
(1) radish raw material:
Take solid, the anosis pityriasis simplex that produces winter, not damaged, smooth surface, length 40 ~ 60cm, directly through 4 ~ 6cm, uniform radish, be raw material, choosing is clean, it is rear standby to drain;
(2) first road is pickled:
The radish of step (1) gained and salt are got the raw materials ready by weight 100:7; First in the pickled container bottom, spread the water that liquid level is 0.3 ~ 0.5 centimetre and account for 2 ~ 5% salt of salt total amount, then arrange uniformly one deck radish and spread one deck salt, until salt down to container 4/5 At The Height only, reserved 30% the salt that accounts for the salt total amount is spread on to top layer as face salt, weight is set on top layer again, to accelerate the radish permeating and dewatering; After pickling 3 days, turn in time cylinder and abandon liquid;
Described weight is 2 ~ 5 times of radish's weight of step (1) gained;
(3) two roads are pickled:
Radish after step (2) gained De Shou road is pickled and salt are got the raw materials ready by weight 100:3; It is pickled and at top layer, weight is set that all the other complete two roads by step (2) same process; After pickling 6 days, finish to pickle;
2 ~ 5 times of radish's weight after described weight Shi Shou road is pickled;
(4) clean impurity elimination and dehydration:
Radish after two roads of step (3) gained are pickled decaptitates, tail and fibrous root, after cleaning, carries out the press type dehydration; Dehydrating amount is 5 ~ 15% of radish gross weight after two roads are pickled, radish after must dewatering;
(5) preparation of fermented seasonings:
Fermented seasonings is by seasoning curing agent, composite color fixative and increase crisp dose and form;
Described seasoning curing agent by the dehydration that accounts for the step 4) gained after radish's weight 5% rice bran or wheat bran, account for radish's weight 1% after the dehydration of step 4) gained monosodium glutamate, account for radish's weight 0.2% after the dehydration of step 4) gained citric acid, account for the white granulated sugar of radish's weight 6% after the dehydration of step 4) gained and account for the dehydration of step 4) gained after 50 times of protein sugars of radish's weight 0.12% form;
Composite color fixative is grouped into by the one-tenth of following % by weight: phytic acid 30%, EDTA-2Na 15%: sodium hydrogensulfite 15%: different Vc sodium 40%;
Increase crisp dose and increase crisp dose for catsup and pickled vegetables;
After adding the composite color fixative of radish's weight 0.03 ~ 0.05% after the dehydration that accounts for the step 4) gained and account for the dehydration of step 4) gained in the seasoning curing agent, the catsup and pickled vegetables of radish's weight 0.15 ~ 0.25% increases crisp dose, after evenly mixing, obtains fermented seasonings;
(6) radish fermentation:
At the container for fermentation, according to the mode that after one deck dehydration, radish is spread one deck fermented seasonings, row is tight layer by layer; Then cover clean, the nontoxic Polypropylence Sheet of last layer, think that again the weight of radish's weight 30 ~ 35% is pressed on Polypropylence Sheet after the dehydration of step 4) gained, with the infiltration of acceleration fermented seasonings and the carrying out of fermentation, in the room temperature fermentation of 0 ~ 15 ℃ 30 ~ 40 days, must pickle ripe radish;
(7) by pickling of step (6) gained, ripe radish is taken out cleaning, after cutting, vacuumizes packing; Obtain the flexible package radish;
(8) by the flexible package radish of step (7) gained in 70 ℃ of constant temperature sterilizations 12 ~ 16 minutes, and speed is chilled to room temperature, obtains the flexible package radish as finished product.
2. the method for optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality according to claim 1 is characterized in that:
Vacuumizing of described step 7) is packaged as:
Radish after cutting is fills up to 100g and fills in transparent EVOH bag, with the vacuum condition that is not less than 0.8kPa, bleed, seal.
3. the method for optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality according to claim 2 is characterized in that:
The constant temperature sterilization of described step 8) is: the flexible package radish of step (7) is placed in to the water dip sterilization machine and carries out the constant temperature sterilization.
4. the method for optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality according to claim 3 is characterized in that: after the outer surface drying as the flexible package radish of finished product bag to be packaged, and through being up to the standards, the sale of can casing.
5. according to the method for the arbitrary described optimization salting zymolysis radish foods packed in carton containers Shelf-life Quality of claim 1 ~ 4, it is characterized in that:
In described step (4), dehydrating amount is 10% of radish gross weight after two roads are pickled;
In described step (5), composite color fixative accounts for 0.04% of radish's weight after the dehydration of step 4) gained, and catsup and pickled vegetables increases 0.2% of radish's weight after crisp dose of dehydration that accounts for the step 4) gained;
In described step (8), the time of 70 ℃ of constant temperature sterilizations is 14 minutes.
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| CN111642716A (en) * | 2020-05-07 | 2020-09-11 | 华中农业大学 | Preparation method of radish strips by applying gradient desalting and nano antibacterial packaging film |
| CN113383926A (en) * | 2021-06-02 | 2021-09-14 | 江南大学 | Pickled vegetable production method capable of reducing nitrite content |
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| CN111642716A (en) * | 2020-05-07 | 2020-09-11 | 华中农业大学 | Preparation method of radish strips by applying gradient desalting and nano antibacterial packaging film |
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