CN108812875A - A kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E - Google Patents
A kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E Download PDFInfo
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- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 claims description 4
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
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Abstract
Description
技术领域technical field
本发明涉及一种保鲜莲藕的方法，特别是一种利用多种试剂制作的复合保鲜剂进行保鲜处理的大蒜提取物保鲜鲜切莲藕片的方法。The invention relates to a method for fresh-keeping lotus root, in particular to a method for fresh-keeping and cutting lotus root slices by using a compound preservative made of various reagents for fresh-keeping treatment of garlic extract.
背景技术Background technique
莲藕在我国大部分地区都有种植，新鲜莲藕含有较多的过氧化物酶、酚类化合物、VC、VE、钾、钙及多种微量元素。藕中不含胆固醇，却含有丰富的对人体消化有好处的膳食纤维。但是由于它们的保质期比较短，采收之后容易发生褐变浪费，对经济造成损失；而且其加工工艺比较单一，制约了它的附加价值。所以我们需要研究新型有效的保鲜剂来延长它们的保质期，只有解决了保质期和传统加工工艺的问题，才能使食品向多元化发展，且能产生社会经济效益，具有实际意义。Lotus root is planted in most areas of our country. Fresh lotus root contains more peroxidase, phenolic compounds, V C , VE , potassium, calcium and various trace elements. Lotus root does not contain cholesterol, but is rich in dietary fiber that is good for human digestion. However, due to their relatively short shelf life, they are prone to browning and waste after harvesting, causing economic losses; and their processing technology is relatively simple, which restricts its added value. Therefore, we need to study new and effective preservatives to prolong their shelf life. Only by solving the problems of shelf life and traditional processing technology can food diversify and produce social and economic benefits, which has practical significance.
发明内容Contents of the invention
本发明要解决的技术问题是：提供一种大蒜提取物保鲜鲜切莲藕片的方法，该方法利用大蒜提取物制作复合保鲜剂作为鲜切莲藕片的保鲜剂，保鲜效果好，保鲜期能够达到5个月以上，解决了新鲜莲藕贮藏时的褐变、硬度降低和微生物增加等问题。The technical problem to be solved by the present invention is to provide a method for fresh-cut lotus root slices with garlic extract, which uses garlic extract to make a composite preservative as a preservative for fresh-cut lotus root slices. The fresh-keeping effect is good, and the fresh-keeping period can reach For more than 5 months, the problems of browning, reduction of hardness and increase of microorganisms during storage of fresh lotus root have been solved.
解决上述技术问题的技术方案是：一种大蒜提取物保鲜鲜切莲藕片的方法，包括以下步骤：The technical solution for solving the above-mentioned technical problems is: a method for fresh-keeping garlic extract and cutting lotus root slices, comprising the following steps:
⑴大蒜粗提物的制备：称取新鲜大蒜，去皮并粉碎，在38～42℃下利用大蒜自身的蒜氨酸酶酶解蒜氨酸25～35 min，然后按1g大蒜加入5～20mL质量分数70～80%乙醇溶液计将乙醇溶液加入大蒜中，放入恒温水浴锅中在33～38℃温度下浸提2.8～3.2h后，过滤后再真空抽滤，回收滤液中乙醇，得到大蒜粗提物；⑴Preparation of crude garlic extract: Weigh fresh garlic, peel and crush it, use garlic’s own alliinase to enzymolyze alliin for 25-35 min at 38-42°C, and then add 5-20mL of garlic to 1g of garlic Add the ethanol solution to the garlic with a mass fraction of 70-80% ethanol solution, put the ethanol solution into a constant temperature water bath, extract at a temperature of 33-38°C for 2.8-3.2 hours, filter and then vacuum filter, recover the ethanol in the filtrate, and obtain Crude garlic extract;
⑵复合保鲜剂的配制：按大蒜粗提物与水的质量比为1～5∶100计，称取大蒜粗提物溶解于水中，完全溶解后依次加入植酸、抗坏血酸和L-半胱氨酸，大蒜粗提物与抗坏血酸、植酸和L-半胱氨酸的质量比为：（3～5）∶（3～5）∶（0.1～0.2）∶（1～2），搅拌均匀，并用柠檬酸调pH值至4.4～5.4，之后用超声波处理混匀，冷却到室温备用，制得大蒜提取物复合保鲜剂；(2) Preparation of compound preservative: According to the mass ratio of garlic crude extract and water as 1-5:100, weigh the garlic crude extract and dissolve it in water, and add phytic acid, ascorbic acid and L-cysteine in sequence after completely dissolving acid, the mass ratio of garlic crude extract to ascorbic acid, phytic acid and L-cysteine is: (3-5): (3-5): (0.1-0.2): (1-2), stir evenly, And use citric acid to adjust the pH value to 4.4-5.4, then use ultrasonic treatment to mix, cool to room temperature for later use, and prepare the garlic extract composite preservative;
⑶莲藕原料选择：选择新鲜的的莲藕；⑶ lotus root raw material selection: choose fresh lotus root;
⑷清洗、削皮：将莲藕清洗干净后削皮，并立即投入洁净的水中，以避免褐变；⑷Cleaning and peeling: Wash and peel the lotus root, and put it into clean water immediately to avoid browning;
⑸切片护色：将去皮清洗干净后的莲藕进行切片，切片厚度为2~4mm，切片后用流动自来水进行漂洗，防止莲藕变色；⑸Slicing and color protection: slice the peeled and cleaned lotus root, the thickness of the slice is 2~4mm, and rinse with running tap water after slicing to prevent the lotus root from changing color;
⑹漂烫，冷却：将去皮漂洗干净后的莲藕片投入沸水中漂烫5~10 s，之后快速捞出莲藕片投入0-5℃质量浓度为0.1%～0.2%柠檬酸溶液中及时冷却；⑹Blanching and cooling: Put the peeled and rinsed lotus root slices into boiling water for 5-10 s, then quickly remove the lotus root slices and put them into a citric acid solution with a mass concentration of 0.1%-0.2% at 0-5°C to cool in time ;
⑺保脆：莲藕片继续用质量浓度为0.5％～0.8%CaCl2溶液浸泡10～20分钟防止莲藕短时间内软化，取出沥干；⑺Preserve the crispness: continue to soak the lotus root slices in a solution with a mass concentration of 0.5% to 0.8% CaCl 2 for 10 to 20 minutes to prevent the lotus root from softening in a short time, take it out and drain;
⑻杀菌：将保脆后的藕片放入浓度为100～150mg/L二氧化氯溶液中消毒杀菌，浸泡10～20min后取出，然后用清水洗掉多余的ClO2，取出沥干；(8) Sterilization: Put the crispy lotus root slices into a chlorine dioxide solution with a concentration of 100-150 mg/L for disinfection and sterilization, soak for 10-20 minutes, take out, then wash off excess ClO 2 with water, take out and drain;
⑼保鲜处理：将步骤⑻沥干的莲藕片浸泡在步骤⑵配制的大蒜提取物复合保鲜剂中10～20分钟后取出沥干；⑼Preservation treatment: Soak the lotus root slices drained in step ⑻ in the garlic extract compound preservative prepared in step ⑵ for 10-20 minutes, then take out and drain;
⑽真空包装、冷藏：真空包装，然后置于2～5℃条件下冷藏。⑽Vacuum packaging and refrigeration: Vacuum packaging, and then refrigerated at 2-5°C.
步骤⑶中所述的莲藕是挑选大小均一、优质、无腐烂及无霉斑的同一天出土的新鲜莲藕。The lotus root described in step (3) is to select the fresh lotus root unearthed on the same day with uniform size, high quality, no rot and no mildew spots.
步骤⑴所述的大蒜是选取新鲜的大蒜，即无发芽和腐烂的大蒜；步骤⑶中所述的莲藕是选取新鲜的莲藕，即出土2天内的莲藕。The garlic described in step (1) is to choose fresh garlic, that is, garlic without germination and rot; the lotus root described in step (3) is to choose fresh lotus root, that is, lotus root within 2 days of being unearthed.
步骤⑽中真空包装的包装袋选用LDPE袋。The vacuum-packed packaging bag in step ⑽ selects LDPE bag for use.
步骤⑵超声波处理的时间是5～10 min，超声波功率是70～100W。Step (2) Ultrasonic treatment time is 5-10 min, and the ultrasonic power is 70-100W.
步骤⑴滤液中乙醇是采用旋转蒸发仪回收。Step (1) Ethanol in the filtrate is recovered by a rotary evaporator.
由于采用上述工艺步骤，本发明之一种大蒜提取物保鲜鲜切莲藕片的方法具有以下有益效果：Due to the adoption of the above process steps, a method for fresh-keeping garlic extract and cutting lotus root slices of the present invention has the following beneficial effects:
1．本发明采用大蒜提取物制作复合保鲜剂用于鲜切莲藕片的保鲜处理，该配方的复合保鲜剂能在一定程度上解决了鲜切莲藕片贮藏时的褐变、硬度降低和重量下降等问题，能够保持莲藕在贮藏中的营养价值，解决了莲藕易褐变、不耐贮藏和运输而影响其销售和出口的问题，从而有效提高莲藕的利用价值。1. The present invention adopts garlic extract to make composite antistaling agent for the fresh-keeping treatment of fresh-cut lotus root slices, and the composite antistaling agent of the formula can solve the problems of browning, hardness reduction and weight reduction of fresh-cut lotus root slices during storage to a certain extent , can maintain the nutritional value of the lotus root in storage, solve the problems that the lotus root is easy to brown, not resistant to storage and transportation and affect its sales and exports, thereby effectively improving the utilization value of the lotus root.
2．保鲜效果好：本发明选择了最佳的工艺条件，能够达到较好的保鲜效果。实验证实，可以有效的抑制莲藕的褐变度和多酚氧化酶活性，在整个贮藏期间经复合保鲜剂处理后的莲藕的失重率一直处于较低状态。同时，可以减少莲藕的有氧呼吸作用，保持莲藕原有的贮藏风味，使莲藕可存放5个月左右，保鲜效果良好，这是一种有效且适用的果蔬保鲜剂，这对莲藕的生产加工和保鲜具有参考价值。2. Good fresh-keeping effect: the present invention selects the best process conditions, which can achieve better fresh-keeping effect. Experiments have proved that the browning degree and polyphenol oxidase activity of lotus root can be effectively inhibited, and the weight loss rate of lotus root treated with the compound preservative is always in a low state during the whole storage period. At the same time, it can reduce the aerobic respiration of the lotus root, maintain the original storage flavor of the lotus root, so that the lotus root can be stored for about 5 months, and has a good fresh-keeping effect. This is an effective and applicable fruit and vegetable preservative. And preservation has reference value.
3．本发明加工过程简单，成本低。3. The process of the invention is simple and the cost is low.
下面，结合实施例对本发明之一种大蒜提取物保鲜鲜切莲藕片的方法的技术特征作进一步的说明。Below, the technical characteristics of a method for fresh-keeping garlic extract and cut lotus root slices of the present invention will be further described in conjunction with examples.
具体实施方式Detailed ways
实施例1：一种大蒜提取物保鲜鲜切莲藕片的方法，包括以下步骤：Embodiment 1: a kind of method for fresh-keeping and fresh-cut lotus root slices of garlic extract comprises the following steps:
（1） 大蒜粗提物的制备：称取新鲜大蒜，去皮并粉碎，在40℃下利用大蒜自身的蒜氨酸酶酶解蒜氨酸30min，然后按1g大蒜加入15mL70～80%乙醇溶液（质量分数）计将70～80%乙醇溶液加入大蒜中，放入恒温水浴锅中在36℃温度下浸提3h后，过滤后再真空抽滤，回收滤液中乙醇，得到大蒜粗提物，避光贮藏备用。(1) Preparation of crude garlic extract: Weigh fresh garlic, peel and crush it, use garlic’s own alliinase to enzymolyze alliin for 30 minutes at 40°C, and then add 15mL of 70-80% ethanol solution to 1g of garlic (Mass fraction) Add 70-80% ethanol solution to the garlic, put it in a constant temperature water bath and extract it at 36°C for 3 hours, filter and then vacuum filter, recover the ethanol in the filtrate, and obtain the crude garlic extract. Store away from light for later use.
（2） 复合保鲜剂的配制：称取3g大蒜粗提物溶解于100mL水中，完全溶解后依次加入植酸、抗坏血酸和L-半胱氨酸，大蒜粗提物与抗坏血酸、植酸和L-半胱氨酸的质量比为：3.5∶3∶0.15∶1.5，搅拌均匀，并用柠檬酸调pH值至4.7，之后用超声波处理混匀，冷却到室温备用，制得大蒜提取物复合保鲜剂。(2) Preparation of compound antistaling agent: Weigh 3g of garlic crude extract and dissolve it in 100mL of water, add phytic acid, ascorbic acid and L-cysteine in turn after completely dissolving, garlic crude extract and ascorbic acid, phytic acid and L- The mass ratio of cysteine is: 3.5:3:0.15:1.5, stir evenly, and adjust the pH value to 4.7 with citric acid, then use ultrasonic treatment to mix, cool to room temperature for later use, and prepare the garlic extract composite preservative.
（3） 莲藕原料选择：选用选择优质、无腐烂及无霉斑新鲜的莲藕。(3) Selection of raw materials for lotus root: choose high-quality, fresh lotus root without rot and mildew.
（4） 清洗、削皮：将经过挑选的莲藕放入流水中用手轻轻清洗掉表面的泥沙，不能用大力搓洗。清洗后的莲藕首先用不锈钢刀切去藕节，然后用不锈钢削皮刀削去藕皮。削皮要干净、彻底、平滑，但不能过分伤及藕肉。之后用水及时冲掉皮渣，并立即投入洁净的自来水中，减少与空气的接触以避免褐变。(4) Cleaning and peeling: put the selected lotus root into running water and gently wash off the surface sediment by hand, and do not scrub vigorously. After washing the lotus root, first use a stainless steel knife to cut off the lotus root joints, and then use a stainless steel paring knife to peel off the lotus root skin. The peeling should be clean, thorough and smooth, but the lotus root meat should not be damaged too much. After that, wash off the dregs with water in time, and put them into clean tap water immediately to reduce contact with air to avoid browning.
（5） 切片护色：将去皮清洗干净后的藕段用不锈钢刀进行切片，切片厚度为3mm。切片后要及时并充分用流动的自来水进行漂洗，目的是迅速防止莲藕变色。(5) Slicing and color protection: Slice the peeled and cleaned lotus root segments with a stainless steel knife, and the thickness of the slices is 3mm. After slicing, it should be rinsed in time and fully with running tap water, in order to quickly prevent the lotus root from discoloration.
（6） 漂烫，冷却：将去皮漂洗干净切片后的莲藕片投入沸水中漂烫10 s，之后快速捞出莲藕片投入0-5℃质量浓度为0.1%的柠檬酸溶液中及时冷却。(6) Blanching and cooling: Put the peeled, rinsed, and sliced lotus root slices into boiling water for 10 s, then quickly remove the lotus root slices and put them in a citric acid solution with a mass concentration of 0.1% at 0-5°C to cool in time.
（7） 保脆：莲藕片继续用质量浓度0.5％的CaCl2溶液浸泡10分钟防止莲藕短时间内软化，取出沥干；(7) Keep it crisp: continue to soak the lotus root slices in 0.5% CaCl 2 solution for 10 minutes to prevent the lotus root from softening in a short time, take it out and drain;
（8） 杀菌：将保脆后的藕片放入100 mg/L二氧化氯溶液中消毒杀菌，浸泡15 min后取出。然后用清水洗掉多余的ClO2，取出沥干；(8) Sterilization: Put the crispy lotus root slices into 100 mg/L chlorine dioxide solution for disinfection, soak for 15 minutes and take them out. Then wash off excess ClO 2 with water, take out and drain;
（9） 保鲜处理：将步骤（8）沥干的莲藕片浸泡在步骤（2）配制的复合保鲜剂中15分钟后取出沥干；(9) Preservation treatment: Soak the lotus root slices drained in step (8) in the compound preservative prepared in step (2) for 15 minutes, then take out and drain;
（10） 真空包装、冷藏：真空包装，然后置于2～5℃条件下冷藏。(10) Vacuum packaging and refrigeration: vacuum packaging, and then refrigerated at 2-5°C.
实施例2：一种大蒜提取物保鲜鲜切莲藕片的方法，包括以下步骤：Embodiment 2: a kind of method for fresh-keeping and fresh-cut lotus root slices of garlic extract comprises the following steps:
（1） 大蒜粗提物的制备：称取新鲜大蒜，去皮并粉碎，在38℃下利用大蒜自身的蒜氨酸酶酶解蒜氨酸25min，然后按1g大蒜加入20mL70～80%乙醇溶液（质量分数）计将70～80%乙醇溶液加入大蒜中，放入恒温水浴锅中在37℃温度下浸提3.2h后，过滤后再真空抽滤，回收滤液中乙醇，得到大蒜粗提物，避光贮藏备用。(1) Preparation of crude garlic extract: Weigh fresh garlic, peel and crush it, use garlic’s own alliinase to enzymolyze alliin for 25 minutes at 38°C, then add 20mL of 70-80% ethanol solution to 1g of garlic (Mass fraction) Add 70-80% ethanol solution to the garlic, put it in a constant temperature water bath and extract it at 37°C for 3.2 hours, filter and then vacuum filter, recover the ethanol in the filtrate, and obtain the crude garlic extract , Store away from light for later use.
（2） 复合保鲜剂的配制：称取4g大蒜粗提物溶解于100mL水中，完全溶解后依次加入植酸、抗坏血酸和L-半胱氨酸，大蒜粗提物与抗坏血酸、植酸和L-半胱氨酸的质量比为：4∶4∶0.1∶1，搅拌均匀，并用柠檬酸调pH值至5.0，之后用超声波处理混匀，冷却到室温备用，制得大蒜提取物复合保鲜剂。(2) Preparation of compound antistaling agent: Weigh 4g of garlic crude extract and dissolve it in 100mL water, add phytic acid, ascorbic acid and L-cysteine in turn after completely dissolving, garlic crude extract and ascorbic acid, phytic acid and L- The mass ratio of cysteine is: 4:4:0.1:1, stir evenly, and adjust the pH value to 5.0 with citric acid, then use ultrasonic treatment to mix, cool to room temperature for later use, and prepare the garlic extract composite preservative.
其他步骤（3）、（4）、（5）、（6）、（7）、（8）、（9）、（10）均与实施例1相同。Other steps (3), (4), (5), (6), (7), (8), (9), and (10) are all the same as in Example 1.
本发明各实施例中，步骤（1）所述的大蒜是选取新鲜的大蒜，即无发芽和腐烂的大蒜；步骤（3）中所述的莲藕是挑选大小均一、优质、无腐烂及无霉斑的同一天出土的新鲜莲藕，优选出土2天内的莲藕。步骤（10）中真空包装的包装袋选用LDPE袋。步骤（3）超声波处理的时间是5～10 min，超声波功率是70～100W。步骤（1）滤液中乙醇均是采用旋转蒸发仪回收。In each embodiment of the present invention, the garlic described in step (1) is fresh garlic, that is, garlic without germination and rot; the lotus root described in step (3) is selected from uniform size, high quality, no rot and no mold The fresh lotus root unearthed on the same day as the spot, preferably within 2 days of unearthed. The vacuum-packed packaging bag in step (10) is an LDPE bag. Step (3) The ultrasonic treatment time is 5-10 min, and the ultrasonic power is 70-100W. The ethanol in the filtrate in step (1) is recovered by a rotary evaporator.
本发明所述浸泡操作中未给出具体配比的，均是以浸泡液能够完全浸泡过被浸泡物为准。In the soaking operation described in the present invention, if no specific proportion is given, it is based on the fact that the soaking liquid can completely soak the soaked object.
当莲藕收获以后，生命活动仍然在进行。由于细胞的蒸腾作用和呼吸作用，造成细胞内部水分大量流失，失重率增加。莲藕中的酚类物质经多酚氧化酶的催化作用氧化为醌类物质，从而引起褐变反应。褐变度的变化更能体现出保鲜剂的保鲜效果，褐变度越小保鲜效果越好。After the lotus root is harvested, life activities are still going on. Due to the transpiration and respiration of the cells, a large amount of water in the cells is lost, and the weight loss rate increases. The phenolic substances in lotus root are oxidized to quinones through the catalytic action of polyphenol oxidase, thus causing browning reaction. The change of browning degree can better reflect the fresh-keeping effect of the preservative, and the smaller the browning degree, the better the fresh-keeping effect.
通过测定采用本发明复合保鲜剂处理后的莲藕片在贮藏期间失重率和褐变度变化值，结果表明添加了复合保鲜剂的莲藕片无论是在褐变度还是失重率等方面明显优于未添加复合保鲜剂的空白组。实验证明，采用本发明方法处理过的莲藕片，保鲜期能达到5个月以上。By measuring the weight loss rate and the browning degree change value of the lotus root slice after adopting the composite preservative of the present invention to process during storage, the result shows that the lotus root slice that has added the composite preservative is obviously better than the untreated lotus root slice no matter in the browning degree or the weight loss rate. Add the blank group of compound preservative. Experiments have proved that the fresh-keeping period of the lotus root slices processed by the method of the invention can reach more than 5 months.
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| CN109845814A (en) * | 2019-01-14 | 2019-06-07 | 许昌学院 | A kind of method for controlling the browning of fresh-cut lotus root |
| CN112088979A (en) * | 2020-10-20 | 2020-12-18 | 贵州省蚕业研究所(贵州省辣椒研究所) | Mulberry leaf preservative and preparation method and application thereof |
| CN113016977A (en) * | 2021-04-13 | 2021-06-25 | 陕西理工大学 | Food storage and preservation method |
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