CN108813459A - 一种黄秋葵处理方法 - Google Patents
一种黄秋葵处理方法 Download PDFInfo
- Publication number
- CN108813459A CN108813459A CN201810636398.6A CN201810636398A CN108813459A CN 108813459 A CN108813459 A CN 108813459A CN 201810636398 A CN201810636398 A CN 201810636398A CN 108813459 A CN108813459 A CN 108813459A
- Authority
- CN
- China
- Prior art keywords
- okra
- whole
- processing
- 2min
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001075517 Abelmoschus Species 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 201000010099 disease Diseases 0.000 claims abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 description 12
- 230000035764 nutrition Effects 0.000 description 11
- 240000004507 Abelmoschus esculentus Species 0.000 description 9
- 239000000843 powder Substances 0.000 description 7
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 244000013123 dwarf bean Species 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 5
- 235000011949 flavones Nutrition 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 239000007937 lozenge Substances 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 229910002091 carbon monoxide Inorganic materials 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000005431 greenhouse gas Substances 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 229940100688 oral solution Drugs 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- UPLPHRJJTCUQAY-WIRWPRASSA-N 2,3-thioepoxy madol Chemical compound C([C@@H]1CC2)[C@@H]3S[C@@H]3C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@](C)(O)[C@@]2(C)CC1 UPLPHRJJTCUQAY-WIRWPRASSA-N 0.000 description 1
- 241000883966 Astrophytum capricorne Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910021592 Copper(II) chloride Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000153234 Hibiscus abelmoschus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241001579678 Panthea coenobita Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种黄秋葵处理方法,包括如下步骤:(1)选取无病害、无损伤且包含黄秋葵嫩荚、花和嫩叶的整根黄秋葵,经过表面清洗后作为原料;(2)将经过步骤(1)处理的黄秋葵整根进行热激处理;(3)将经过步骤(2)处理的黄秋葵整根经CO2处理进行灭酶护色;(4)将经过步骤(3)处理的整根黄秋葵从‑2℃开始进行阶梯式降温至‑30℃,并在‑30℃保持10~25min,得到整根速冻成品。本发明的产品黄秋葵的营养物质和色泽保留良好,能广泛加工成多种食品。本发明的黄秋葵处理方式能够较好地保留整根黄秋葵组织中的各类营养物质,同时利用到组织中的各个部分,适用于多种食品加工体系。
Description
技术领域
本发明涉及食品加工领域,具体的涉及一种黄秋葵处理工艺。
背景技术
黄秋葵(Abelmoschus esculentus(Linn.)Moench),又称秋葵。因其形状似羊角,也有称羊角豆。属于锦葵科秋葵属咖啡黄葵种的一年生草本植物。一般以食用嫩果荚为主,其它部位包括嫩叶、花、芽皆可以食用。黄秋葵有较高的营养价值,含有丰富的微量元素包括锌、锰、铜、钙、镁等,同时黄秋葵嫩荚含有一种黏液状多糖由多聚半乳糖、半乳聚糖、***聚糖以及果胶构成,是一种果胶的丰富来源。同时黄秋葵含有丰富的氨基酸组成,尤其是黄秋葵籽包含18种氨基酸,包括了人体所需的必需氨基酸,同时黄秋葵籽含有丰富的黄酮含量约为2.8%,远高于大豆。同时还含有VC、VB1、VB2和VA等维生素。
目前有研究报道证明黄秋葵有抗疲劳、抗癌和降低血糖、血脂的作用。同时肉质鲜嫩可口近年来受到人们的广泛欢迎。
随着黄秋葵的活性功能被逐渐认知,黄秋葵的种植和生产也开始广泛进行,目前主要的利用方式仍是以黄秋葵嫩荚入菜新鲜食用,这对其他可食用部分造成一定浪费,同时利用方法较为单一,除直接食用嫩荚之外常见的应用方式为将黄秋葵制作成蔬菜干和蔬菜罐头,其中多以热水烫漂、酸性CuCl2处理来进行护色,但大多护色效果一般,同时在处理过程中对黄秋葵的营养存在较大破坏。
公开号为107771914A的中国发明申请文献公开了一种黄秋葵深加工方法。黄秋葵原料经挑选,浸入氯化钠溶液中,清洗干净,臭氧和微波联合杀菌,冷冻,杀菌后的黄秋葵冷却至其中心温度为-2~0℃后,使其处超声波环境中,解冻和切片,冷冻后的黄秋葵原料经挑选,经流水解冻,切成厚度0.2-0.3cm、直径1-2cm规格的薄片,速冻,切好的黄秋葵片在-40~-36℃冷冻5-6min,得冷冻黄秋葵切片,经包装、封口即为成品。该发明处理需要先冷冻,再解冻切片,再进行薄片速冻,在冷冻解冻再速冻的过程中,黄秋葵的内部营养和结构会受到一定影响。
发明内容
本发明提供一种高保值护色黄秋葵处理方法,通过该方法处理得到的黄秋葵产品较为完整地保留了黄秋葵中的营养成分和色泽,并且适合继续处理成多种产品。
一种黄秋葵处理方法,包括如下步骤:
(1)选取无病害、无损伤且包含黄秋葵嫩荚、花和嫩叶的整根黄秋葵,经过表面清洗后作为原料。
(2)将经过步骤(1)处理的黄秋葵整根进行热激处理;
(3)将经过步骤(2)处理的黄秋葵整根经高CO2处理进行灭酶护色;
(4)将经过步骤(3)处理的整根黄秋葵从-2℃开始进行阶梯式降温至-30℃,并在-30℃保持10~25min,得到整根速冻成品。
本发明选取整根秋葵包括嫩荚、花和嫩叶在预处理后进行阶梯式降温整根速冻,得到的产品没有反复冻融过程的整根黄秋葵成品,之后若需要有进一步深加工,也可以不需解冻直接在低温下进行粉碎或干燥。
经过步骤(4)处理后的黄秋葵可后续继续加工成相应的营养干粉、冲剂、压片成含片、口服液等。
采用热蒸汽短激的方式对黄秋葵进行表面灭菌处理,优选地,步骤(2)中热激处理条件为:80~85℃热蒸汽进行30~40s。
进一步优选地,步骤(2)中热激处理条件为:80热蒸汽进行40s。
优选地,步骤(3)中的灭酶护色采用阶梯式升CO2;3min后CO2体积分数升至5%,再3min后CO2体积分数升至10%,再2min后CO2体积分数升至15%,保持2min后CO2体积分数升至20%,CO2体积分数20%条件下保持6~15min。此处体积分数是CO2在混合空气中的占比。
阶梯式升CO2可以防止新鲜秋葵突然进入高CO2环境中而不适应产生剧烈的代谢反应和CO2中毒现象。同时使用CO2进行灭酶杀菌是对温室气体的有效再利用,减少温室气体的排放。
优选地,步骤(4)中的阶梯式降温为:从-2℃开始,2min后降至-6℃,再过2min后降至-12℃,2min后降至-20℃,2min后降至-30℃。
阶梯式降温提高新鲜黄秋葵对降温耐受性使其中的营养物质能够更加完整的保留下来,同时降低了一直保持低温的能耗。
进一步优选地,步骤(4)中在-30℃保持10~20min。
本发明选取新鲜无损伤和病害的完整黄秋葵为原料,清洗沥干后,使用热蒸汽短激进行杀菌,之后使用高CO2进行灭酶护色,再使用阶梯式降温对整根黄秋葵包括嫩荚、花和嫩叶冻结得到成品,可再进行进一步加工成营养干粉、含片和口服液等其他一系列产品。本发明的产品黄秋葵的营养物质和色泽保留良好,能广泛加工成多种食品。本发明的黄秋葵处理方式能够较好地保留整根黄秋葵组织中的各类营养物质,同时利用到组织中的各个部分,适用于多种食品加工体系。
与现有技术相比,本发明具有如下有益效果:
(1)利用热蒸汽短激处理黄秋葵达到杀灭表面微生物的作用,同时最大可能地保留了黄秋葵中的营养物质,同时减少会黄秋葵表面色泽的影响
(2)使用高CO2处理黄秋葵使用其中与色泽代谢相关的酶丧失活性,从而达到护色的目的,同时采用阶梯式升CO2减少对黄秋葵中营养物质和本身色泽的影响。同时CO2作为一种温室气体,可以以一种新的方式进行利用,创造价值。
(3)使用阶梯式降温后冻结完整黄秋葵,能够较好地保留黄秋葵中的营养和色泽同时阶梯式降温降低了冻结能耗。冻结之后可以继续连接干燥、粉碎等加工工艺制作成营养干粉、含片等其他食品。
(4)使用本发明方法对完整黄秋葵包括嫩荚、花和嫩叶整根进行冻结,保留黄秋葵中各个组织中营养,同时提升了黄秋葵其他可食用部分的利用率。
(5)热蒸汽短激与之后高CO2处理具有一定相互促进作用,热蒸汽短激主要是杀灭秋葵表面的微生物和酶类,而之后的高CO2处理杀灭秋葵进一步内部的酶类和一些侵入的微生物。经过两步的协同作用彻底对黄秋葵进行杀菌灭酶。
具体实施方式
下面通过实施例对本发明进行进一步说明,其目的在于更为具体、清晰地阐述本发明的内容而非限制本发明的保护范围。任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
实施例1
选取无病害、无损伤的完整黄秋葵嫩荚、花和嫩叶经过表面简单清洗后,使用85℃热蒸汽进行30s短激处理进行表面微生物杀灭处理后,进行高CO2采用阶梯式升CO2,3min后升至5%,3min后升至10%,2min后升至15%,保持2min后升至20%,20%CO2保持8min后,将整根黄秋葵包括嫩荚、花和嫩叶进行阶梯式降温从-2℃开始,2min后降至-6℃,再过2min后降至-12℃,2min后降至-20℃,2min后降至-30℃,并在-30℃保持15min,得到整根速冻成品。将速冻成品进行真空干燥和粉碎可得到相应的黄秋葵营养干粉。本黄秋葵营养干粉含有总糖17.26%、多糖1.53%、氨基酸5.63%、总黄酮1.90%。
实施例2
选取无病害、无损伤的完整黄秋葵嫩荚、花和嫩叶经过表面简单清洗后,使用80℃热蒸汽进行40s短激处理进行表面微生物杀灭处理后,进行高CO2采用阶梯式升CO2,3min后升至5%,3min后升至10%,2min后升至15%,保持2min后升至20%,20%CO2保持8min后,将整根黄秋葵包括嫩荚、花和嫩叶进行阶梯式降温从-2℃开始,2min后降至-6℃,再过2min后降至-12℃,2min后降至-20℃,2min后降至-30℃,并在-30℃保持10min,得到整根速冻成品。将速冻成品进行真空干燥和粉碎可得到相应的黄秋葵营养干粉,进一步与其他添加剂压片制作成含片。本黄秋葵含片含有总糖16.73%、多糖1.80%、氨基酸4.73%、总黄酮1.88%。
实施例3
选取无病害、无损伤的完整黄秋葵嫩荚、花和嫩叶经过表面简单清洗后,使用80℃热蒸汽进行30s短激处理进行表面微生物杀灭处理后,进行高CO2采用阶梯式升CO2,3min后升至5%,3min后升至10%,2min后升至15%,保持2min后升至20%,20%CO2保持15min后,将整根黄秋葵包括嫩荚、花和嫩叶进行阶梯式降温从-2℃开始,2min后降至-6℃,再过2min后降至-12℃,2min后降至-20℃,2min后降至-30℃,并在-30℃保持20min,得到整根速冻成品。将速冻成品直接在低温下粉碎而后和其他食材一起制作成熬煮或提取制作成营养口服液。本黄秋葵营养干粉含有总糖19.54%、多糖1.62%、氨基酸3.95%、总黄酮1.37%。
经过上述几个实施例的处理之后所得到的黄秋葵表面颜色保持鲜绿,其中的氨基酸含量与一般黄秋葵制品相比提升了40%~60%,黄酮含量提升了30%~40%,维生素含量提升了30%~50%
以上所述仅为本发明专利的具体实施案例,但本发明专利的技术特征并不局限于此,任何相关领域的技术人员在本发明的领域内,所作的变化或修饰皆涵盖在本发明的专利范围之中。
Claims (6)
1.一种黄秋葵处理方法,其特征在于,包括如下步骤:
(1)选取无病害、无损伤且包含黄秋葵嫩荚、花和嫩叶的整根黄秋葵,经过表面清洗后作为原料。
(2)将经过步骤(1)处理的黄秋葵整根进行热激处理;
(3)将经过步骤(2)处理的黄秋葵整根经CO2处理进行灭酶护色;
(4)将经过步骤(3)处理的整根黄秋葵从-2℃开始进行阶梯式降温至-30℃,并在-30℃保持10~25min,得到整根速冻成品。
2.根据权利要求1所述黄秋葵处理方法,其特征在于,步骤(2)中热激处理条件为:80~85℃热蒸汽进行30~40s。
3.根据权利要求1所述黄秋葵处理方法,其特征在于,步骤(2)中热激处理条件为:80℃热蒸汽进行40s。
4.根据权利要求1所述黄秋葵处理方法,其特征在于,步骤(3)中的灭酶护色采用阶梯式升CO2;3min后CO2体积分数升至5%,再3min后CO2体积分数升至10%,再2min后CO2体积分数升至15%,保持2min后CO2体积分数升至20%,CO2体积分数20%条件下保持6~15min。
5.根据权利要求1所述黄秋葵处理方法,其特征在于,步骤(4)中的阶梯式降温为:从-2℃开始,2min后降至-6℃,再过2min后降至-12℃,2min后降至-20℃,2min后降至-30℃。
6.根据权利要求1所述黄秋葵处理方法,其特征在于,步骤(4)中在-30℃保持10~20min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810636398.6A CN108813459A (zh) | 2018-06-20 | 2018-06-20 | 一种黄秋葵处理方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810636398.6A CN108813459A (zh) | 2018-06-20 | 2018-06-20 | 一种黄秋葵处理方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108813459A true CN108813459A (zh) | 2018-11-16 |
Family
ID=64142729
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810636398.6A Pending CN108813459A (zh) | 2018-06-20 | 2018-06-20 | 一种黄秋葵处理方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108813459A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008212126A (ja) * | 2007-03-08 | 2008-09-18 | Unicolloid Inc | アボカド果肉加工品と、その製造及び保存方法 |
CN102640788A (zh) * | 2012-04-25 | 2012-08-22 | 浙江佳伊乐食品有限公司 | 一种高营养冷冻黄秋葵切片的加工方法 |
CN105192052A (zh) * | 2015-10-23 | 2015-12-30 | 宁夏天瑞产业集团现代农业有限公司 | 一种速冻黄秋葵的制备方法 |
CN108013397A (zh) * | 2017-12-03 | 2018-05-11 | 冯道启 | 一种秋葵罐头及其制备方法 |
CN108041498A (zh) * | 2017-12-14 | 2018-05-18 | 厦门市花果山食品有限公司 | 一种即食秋葵脆片的生产方法 |
-
2018
- 2018-06-20 CN CN201810636398.6A patent/CN108813459A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008212126A (ja) * | 2007-03-08 | 2008-09-18 | Unicolloid Inc | アボカド果肉加工品と、その製造及び保存方法 |
CN102640788A (zh) * | 2012-04-25 | 2012-08-22 | 浙江佳伊乐食品有限公司 | 一种高营养冷冻黄秋葵切片的加工方法 |
CN105192052A (zh) * | 2015-10-23 | 2015-12-30 | 宁夏天瑞产业集团现代农业有限公司 | 一种速冻黄秋葵的制备方法 |
CN108013397A (zh) * | 2017-12-03 | 2018-05-11 | 冯道启 | 一种秋葵罐头及其制备方法 |
CN108041498A (zh) * | 2017-12-14 | 2018-05-18 | 厦门市花果山食品有限公司 | 一种即食秋葵脆片的生产方法 |
Non-Patent Citations (1)
Title |
---|
张丽华: "《农场主创业指导丛书 果蔬干制与鲜切加工》", 31 January 2017, 中原农民出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101156622B (zh) | 高复水性果蔬及食用菌类无硫干制工艺 | |
WO2019165771A1 (zh) | 鲜枣干脆片及差压膨化干燥节能加工技术 | |
CN105557992A (zh) | 一种芒果保鲜剂及其制备方法 | |
KR100989865B1 (ko) | 기능성 숙성 흑양파 농축액의 제조방법 | |
CN104351695A (zh) | 一种富硒、锌非油炸马铃薯脆片的加工方法 | |
CN105211264A (zh) | 淮山的脱水加工方法 | |
CN107691626A (zh) | 一种速冻野生蔬菜团的制备方法 | |
CN105053929B (zh) | 一种哈密瓜的加工方法 | |
KR102185001B1 (ko) | 반건조 오징어의 제조방법 및 이에 의해 제조된 반건조 오징어 | |
KR101423194B1 (ko) | 간장소스의 제조방법 | |
CN103005566A (zh) | 一种天然风味菠萝汁及其制备方法 | |
CN106720319A (zh) | 一种苦瓜酸奶的制备方法 | |
CN107897345A (zh) | 一种速冻桑芽菜及其制备方法 | |
CN105341781A (zh) | 一种无花果冻干片预处理技术 | |
CN106819976A (zh) | 一种速冻半成品西兰花 | |
CN108813459A (zh) | 一种黄秋葵处理方法 | |
CN103156136A (zh) | 一种百合粉的制作方法 | |
CN110432457A (zh) | 黑柿子干脆片及加工技术 | |
CN107279853A (zh) | 一种猴头菇速溶粉及其制备方法 | |
KR20130138427A (ko) | 홍시분말의 제조방법 | |
CN100374042C (zh) | 一种植物细胞破壁方法 | |
CN111165573A (zh) | 一种甜、糯玉米保鲜加工工艺 | |
KR101667740B1 (ko) | 기능성 김치의 제조방법 및 그 김치 | |
CN105249254B (zh) | 一种无花果牛羊肉泥及其制备方法 | |
KR20150131497A (ko) | 떠먹는 아이스 홍시의 제조방법 및 상기 방법으로 제조된 떠먹는 아이스 홍시 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |