Processing technology of soft packed cans of the h

2022-09-22
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Processing technology of soft packed cans of Sambucus buergeriana blnme ex Nakai is a elderberry plant of Lonicerae family. It is also called ma Niao Sao, Xu Gumu, fair old man, etc. It is widely distributed in the forest areas of Northeast China, as well as Russia, North Korea, Japan and Mongolia

1 process flow

raw material selection and washing → desalination → dehydration → color protection → odor removal → weighing and bagging → vacuum sealing → sterilization and cooling → thermal insulation inspection → packing and warehousing

2 desalination technology

the traditional desalination method for the processing of wild vegetables is to use tanks, cement pools or large VATS to naturally soak and desalinate. The disadvantages of this desalination method are: large water consumption, long dehydration time, large loss of nutrients, and yellowing and browning of mountain vegetables. We have adopted rapid desalination and color protection technology to shorten the process time, reduce nutrition consumption, and effectively protect the original color of the product. The mechanical equipment used is xc-0 type rapid desalination machine, which adopts WO-1 type water separation pump. Through the flushing of the double-layer tank surface, the water vortex is generated, which makes the vegetable water move continuously, accelerates the penetration of salt, and shortens the time of traditional desalination methods by seven eighths. On the basis of the original, this machine adds a temperature control system to make it more suitable for the requirements of production process

3 little advantage in cost performance color protection technology

the green source of mountain vegetables is chlorophyll a and chlorophyll b in plant tissue. Its basic structure is a conjugated system composed of four a-carbon atoms of pyrrole rings connected by four methylene ch=. In this system, four nitrogen atoms cooperate with the central magnesium atom to form the porphyrin structure of chlorophyll. This structure has different absorption and selection of light in different bands. The light it filters is green, so it makes plants appear green. This structure is very unstable. Once the plant tissue is destroyed, it will change its structure and cause color changes due to the influence of light, heat, acid, alkali and other metal ions. After development, we add a small amount of ion stable color fixative which is beneficial to human body, so that its basic structure remains stable and has a strong stabilizing effect on acid, alkali, light and heat, so that the product can be stored for 6 ~ 8 months under scattered light and does not change color under dark conditions for more than 1 year

4 key points of operation

4.1 selection and washing of raw materials: remove black vegetables, damaged vegetables and other sundries from the pickled products of hairy elderberry, cut off the blackened part of the vegetable root, and place it in clear water to remove sediment and dirt

4.2 desalting and color protection: pour the dishes washed with standardized charging ports into the rapid desalting machine forced by European laws for desalting. The vegetable liquid ratio is 1:5, the water temperature is above 85 ℃, and all desalting takes about 120min

4.3 dehydration: put the desalted mountain vegetables into the centrifugal dehydrator to quickly remove the surface water, so that the moisture content is reduced to about 60%

4.4 color protection and odor removal: dilute 5L of aqueous solution containing 0.1% active silica sol, 0.1% phytic acid, 0.05% ethanol, 0.2% zinc chloride and 0.01% anhydrous sodium sulfate with 4 times the amount of water; Prepare into treatment solution. Put the dehydrated elderberry into the treatment solution and soak it at 20 ℃ for 3 ~ 5 days. Take it out and rinse it for 2 ~ 8 times after it is qualified

preparation of active silicic acid sol: a cylindrical iron electrode (anode) is configured in the cylindrical container, and an electrolytic cell with a carbon electrode (cathode) is configured in the center of the cylindrical container. 1L of commercially available silicic acid solution (solid content 20, composite materials from 1% of a variety of materials with different properties) is placed in the electrolytic cell, and 2A current is passed between the anode and cathode. After 2min, the pH value of silicic acid sol is reduced from 2.57 to 1.8

4.5 weighing and re bagging: put the weighed vegetables in the packaging bag, and add 80 ℃ soup. 250g elderberry with soup 200g

soup formula: add 2.5kg of salt, 2.0kg of white granulated sugar, 0.2kg of monosodium glutamate and 0.1kg of citric acid to every 100kg of water, heat it to boiling, filter it, and keep it warm for standby

4.6 for example, the tailpipe vacuum sealing of afterburner on F119 engine in the United States: vacuum can sealing machine is used for air extraction sealing, and the vacuum degree is required to be above 0.534mpa. The sealing temperature is 210 ℃, and the sealing time is 5S

4.7 sterilization cooling: adopt pasteurization method, the best sterilization temperature is 85 ℃, and the best time is 40s. Immediately after sterilization, take out the Lai and put it into cold water for rapid cooling to reduce the temperature to below 40 ℃

4.8 heat preservation inspection: take out and dry the cooled soft cans, pick out the unqualified products, and then keep the temperature at 37 ℃ for 7 days. If the bag expands and the soup is muddy, it will be waste. Pack the qualified products into storage

5 quality requirements of finished products

5.1 sensory index

color: natural green hairy elderberry, clear soup

taste and smell: with natural wild vegetable fragrance, no peculiar smell

shape and texture: uniform size, crisp and tender texture

5.2 physical and chemical indexes

sodium chloride content: 10% ~ 15%

heavy metal content (mg/kg): arsenic (as): ≤ 0.5

lead (calculated by Pb): ≤ 1.0

copper (calculated by Cu): ≤ 5

5.3 microbial indicators: no pathogenic bacteria and corruption characteristics caused by microorganisms

5.4 shelf life: 8 months

source: Chinese agriculture

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