• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
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    • 专利摘要:
    The present invention relates to a combined method of keeping fresh a non-frozen baozis with vegetable filling and belongs to the field of food preservation. The present invention comprises the process steps pretreatment of a green vegetable as a raw material for its enzyme deactivation and color protection, preparation of the filling, steaming, packaging under a nitrogen atmosphere, rapid radio frequency sterilization, rapid cooling and storage at 4 ° C. The method of preserving a vegetable filling baozis according to the present invention relates to a combined preservation treatment comprising sterilizing the baozi filling, the package and the product, wherein after a brief enzyme deactivation of a green vegetable as a radio frequency raw material, soaking in one Zinc acetate solution for color protection and during the filling preparation VE and tea polyphenols are added as antioxidant and nanometer zinc oxide as a bacteriostatic agent, wherein after cooking and cooling the Baozis a package with a retort pouch under a nitrogen atmosphere and finally a radiofrequency sterilization of the packaged Baozis done. The combined preservation treatment of the present invention overcomes an enzymatic browning susceptible to green vegetables in the vegetable filling, so that a Baozi with vegetable filling in unfrozen state at 4 ° C can maintain its freshness and quality within a shelf life of 10 days, which fulfills the requirement of transporting the cold chain within one week.
    公开号:CH713366A2
    申请号:CH00045/18
    申请日:2018-01-15
    公开日:2018-07-31
    发明作者:Zhang Min；Li Linlin；Zhang Xun；Shen Jiankun
    申请人:Univ Jiangnan；
    IPC主号:
    专利说明:

    description
    FIELD OF THE INVENTION The present invention relates to a combined method for keeping fresh a non-frozen baozi with vegetable filling and belongs to the field of food preservation.
    Background Art As a famous traditional Chinese snack, Baozi is characterized by a concerted combination of filling and dough, varied filling variations, refined appearance, mouthfeel and good digestibility, and contributes to the decrease and reduction of unpleasant feeling due to fatty food Main ingredients are emphasized by specific combination of filling and the taste is salted and improved by sugar. As a representative type of Baozi, Baozi is characterized by vegetable filling, soft mouthfeel, freshness and fine texture. However, cooked vegetables with vegetable filling in a short time already undergoes browning and wilting of the vegetables in the filling, resulting in a loss of sensory quality of the green and juicy filling in fresh Baozi. Baozis usually cooked to prolong shelf life quick freezing. This requires rapid freezing at -40 ° C. and storage at -18 ° C. with high energy consumption and high production costs, with embrittlement of the surface, loss of elasticity, deterioration of the texture, hardening and crumbling, deterioration of the internal structure , a loss of flavor and original spongy mouthfeel, and during defrost surface desaturation, shrinkage and cracking, coarsening of texture and weight loss could easily occur. Therefore, a freezing process without freezing to overcome the disadvantages of keeping fresh with fast freezing or normal temperature is desired.
    After harvesting fresh vegetables, their bioactivity is retained and existing enzymes could result in loss of vitamins and other nutrients of the vegetables due to oxidation during storage and discoloration of the product due to enzymatic browning. Harvested vegetables are typically blanched to prevent such unwanted reactions, thereby not only reducing oxidation of the vegetables during processing and storage besides preventing enzymatic browning to ensure desirable color of the product, but also killing some of the microorganisms and insect eggs and reducing fouling becomes.
    Yang Mingze et al. (2000) investigated the influence of blanching time in the pretreatment of a green vegetable in Baozi with vegetable filling on the quality of the vegetables. As the blanching time increases, the Vc content and chlorophyll content of green peppers and cauliflower tend to decrease Blanching time is largely shortened and controlled to 20s to 30s. Zhu Zaiqin et al. (2006) investigated a process standardization for Yangzhou-Baozi, with an optimal blanching time of 15s for Chinese cabbage in Chinese cabbage filling and an optimal steaming time of 5min for Baozi with Chinese cabbage filling. However, due to the osmosis of the water inside and outside the vegetable cells and the penetration of hot water during the blanching process, in addition to expelling the gas between tissues, it also causes a loss of various water-soluble nutrients. In addition to reduced enzyme activity and prevented enzymatic browning, the present invention overcomes the disadvantage of blanching, with a brief pretreatment at 27 MHz radio frequency for rapid enzyme deactivation.
    During storage and processing of green vegetables, its color is susceptible to yellowing. In order to avoid deterioration of the sensory quality and to ensure a certain shelf-life, the processing of the vegetable must employ a color protection technique which typically comprises a pH adjustment, a short blanching process, a metal ion color-protective process and a color-protective dye process. Huang Ke et al. (2009) investigated the color protection for Silene conoidea using an alkaline solution blanching method and a metal ion substitution method, according to which the alkaline solution blanching method provides an insufficient color-protective effect and the metal ion substitution method gives a good color-protective effect, the order of the influencing variables Zn2 +> Cu2 +> Mg2 +, whereby Zn2 + and Cu2 + have a very significant influence and the optimal combination of concentrations Zn2 + 200 mg / L, Cu2 + 100 mg / L and Mg2 + 200 mg / L. As the food safety requirement increases, the addition of heavy metal ions is limited, with moderate intake not having a negative effect on the Chinese population in everyday life given insufficient intake of zinc, a trace element necessary for human bodies. In the present invention, a zinc acetate solution is used for color protection of vegetables.
    Ve is also referred to as tocopherol and originates in nature mainly from by-product, resulting from the refining of vegetable oil, as a good antioxidant for food VE prevent spoilage of the fat in food due to oxidation and thus the shelf life significantly prolonging of food and increasing its nutritional value. As natural polyphenols extracted from tea, tea poly-phenols are characterized by several physiological actions such as antioxidant action, anti-cancer activity, anti-aging effect, preservation, bacteriostasis and deodorization, with their antioxidant capability better than most food antioxidants and by moderately adding tea polyphenols to foodstuffs, allowing for freshness with prolonged shelf life of the food, increased cellulosic stability besides preventing discoloration, and effectively preserving various nutrients of the food. Ma Yuan et al. (2012) investigated the antioxidant performance of the VE composite antioxidant for lard and, according to the results, a combination of VE with four natural antioxidants (tea polyphenols, rosemary, lipoic acid and quercetin) in a 1: 1 ratio has enhanced activity against individual antioxidants , Jiang Jianping et al. (2004) used tea polyphenols in the fresh keeping of chilled pork, with chilled meat with the addition of tea polyphenols alone at 0.03% having substantial reductions in total germ count, volatile base nitrogen value (TVB-N) and POV besides extended shelf life, but with a slight discoloration occurs. By using tea polyphenols in combination with Vc or VE a significantly enhanced antioxidant effect is realized and discolored due to the addition of tea polyphenols mitigated. In the present invention, an antioxidant combining VE and tea polyphenols is used for the oil as an ingredient of the baozis, thus preventing deterioration of the color and quality of the food system due to oxidation and rancidity of the fat content during processing.
    As a trace element necessary for human bodies, zinc has good compatibility with a human body as a unique property, so that zinc oxide can serve as a good inorganic bacteriostatic material. Due to its particle size in the nanometer range and its high specific surface area, nanometer zinc oxide has a significantly increased biological effect compared to conventional zinc oxide material and is gaining in importance. According to research by Wang Hujun et al. (2016) on the bacteriostatic effect of nanometer zinc oxide on key disease-causing bacteria for sugar melons, nanometer zinc oxide can alleviate the diseases of harvested sugar melons by suppressing the growth of key pathogenic bacteria on harvested sugar melons. Wang Weiqin, Zhang Min, Ding Ning et al. disclosed a method for sterilizing vegetable dishes by means of UV in combination with nanometer zinc oxide (Chinese Patent Application No. 201 110 362 635.2), characterized in that by using a cold sterilization technique using zinc oxide in combination with UV the disadvantages such as uneven sterilization during UV sterilization and inadequate sterilizing effect can be overcome with the use of nanometer zinc oxide alone in a safe dose, thus ensuring a long shelf life of the vegetable dishes. Zhang Min, Liu Qian, Shao Xingjie et al. disclosed a method for color protection and crispness protection for pickled radish (Chinese Patent Application No .: 201 410 269 089.1), in which a bacteriostasis combining nanometer zinc oxide with potassium sorbate is used for pickled radish, thus effectively suppressing the growth of contaminating bacteria and the Growth of Lactobacillus is controlled so that the product can maintain good quality within a shelf life of 6 months. In the present invention, the filling of a baozis of nanometer zinc oxide is added to suppress the growth of pathogenic bacteria, allowing for enhanced sterilization effect in combination with later radio frequency sterilization of the finished Baozi product.
    As an alternating electromagnetic wave of high frequency, radio frequency has a frequency range of 3 kHz to 300 MHz. It can penetrate materials and cause vibration and migration of charged ions within the materials to convert electrical energy into thermal energy, thus fulfilling the heating task. It finds application mainly in sterilization of food, the disadvantages such. long duration and overheating on the edge of packaged food during conventional heating. Kong Ling et al. (2015) investigated a combined sterilization procedure in small packs of packaged radish cubes using radio frequency and hot air and, according to the results, the use of radio frequency in combination with hot air while maintaining product quality has little impact on crispness, hardness, color difference and others physical quality characteristics and comprehensive sensory evaluation. According to a preliminary study by Lü Xiaoying et al. (2015) on a radio frequency sterilization technique for kiwi fruit juice, the number of Salmonella in kiwi fruit juice is changed by using a radio frequency system with a fixed frequency of 27.12 MHz under the sterilization conditions with a pole plate spacing of 105 mm and a treatment time of 210 s reduced by more than 8 orders of magnitude, with radio frequency sterilization enabling better retention of vitamin C in kiwi fruit juice over pasteurization. In the present invention, radiofrequency sterilization is used to sterilize packaged baozis under a nitrogen atmosphere, thus overcoming the disadvantage of overheating rim-packaged food and enabling interaction with bacteriostasis by nanometer zinc oxide in the previous step.
    Hu Aijun, Cao Yuanyuan, Zhou Zhongkai et al. disclosed a continuous, efficient and energy-saving process for processing a baozis (Chinese Patent Application No. 201 510 235 953.0), which relates to an automated production for a Baozi production line and enables a significantly increased production efficiency, taking place at the time of manufacture and subsequent storage by packaging modified atmosphere the shelf life of cooked Baozis is extended. In the manufacture, a mixture of nitrogen, carbon dioxide and ginger essential oil in a ratio of 65: 32: 3 is used inside a modified atmosphere packing machine, in a subsequent step a packing bag with a gas mixture of nitrogen, carbon dioxide and acetate acid in a volume ratio of 65: 31: 4 for realizing a fresh atmosphere containing modified atmosphere. Li Xihong, Li Bingfang, Zhang Zhigang et al. disclosed a process for preserving a baozis at normal temperature (Patent Application Number: 201 410 488 312.1), characterized in that calcium propionate and a composite preservative are added to the dough and the filling, and in a subsequent step a double preservation packaging of one with a composite preserving liquid applied PP box with a built-in water absorption insert in combination with modified atmosphere is used and a sterilization of packaged Baozis is carried out at high temperature and high pressure, whereby a substantially prolonged shelf life of the Baozis is achieved at normal temperature. Fu Shuisheng and Zhang Zhongliang disclosed a process for preparing a freshly-preserved, filled dumpling (patent application number: 200 910 069 864.8), in which a filling of meat, seafood, vegetables and seasoning is prepared and the filling is a composite preservative of animal-derived preservatives, Preservative of vegetable origin and preservative of microbiological origin is added, wherein for the cooked Baozis a modified atmosphere with a mixture of nitrogen and carbon dioxide (in a ratio of 65:35), whereby the storage time of Goubuli Baozis is effectively extended at normal temperature , In the present invention, the difference lies in that by a combined freshness preservation method with a short-term enzyme deactivation for vegetables as raw materials by means of radiofrequency, a color protection treatment, an antioxidant and Bak-teriostase treatment of the filling and a package under nitrogen atmosphere in combination with Rapid Radio Frequency Sterilization allows a vegetable-filled Baozi to maintain its freshness and quality at 4 ° C within a 10 day shelf life when not frozen.
    DISCLOSURE OF THE INVENTION It is an object of the present invention, in view of the problem of tanning green vegetables to store a vegetable filling baozis, to provide a combined method for keeping fresh a frozen vegetable ice cream in order to avoid gaps in the art of freshness preservation to fill a baozi with vegetable filling.
    According to the present invention, the object is achieved by a combined preservation treatment comprising a sterilization of Baozi filling, packaging and the product, wherein after a brief enzyme deactivation of a green vegetable as a raw material with radio frequency, a soaking in a zinc acetate Solution for color protection and during the filling preparation VE and tea polyphenols are added as antioxidant and nanometer zinc oxide as a bacteriostatic agent, wherein after cooking and cooling the Baozis a package with a retort pouch under nitrogen atmosphere and finally radio frequency sterilization of the packaged Baozis done. Thus, the problem of tanning green vegetables in Baozis with vegetable filling is overcome and the quality of the Baozis in non-frozen state well preserved.
    The process sequence according to the invention comprises the following: pretreatment of a green vegetable as raw material for its enzyme deactivation and color protection, preparation of the filling, steaming, packaging under a nitrogen atmosphere, rapid radio frequency sterilization, rapid cooling and storage at 4 ° C.
    Combined method for keeping fresh a non frozen Baozis with vegetable filling, characterized in that it comprises the following steps: (1) pretreatment of a green vegetable as a raw material for its enzyme deactivation and color protection: enzyme deactivation of a green vegetable as raw material in a S06B radio frequency system with a pole plate spacing of 30mm for 5min after washing and draining, taking out the green vegetables and soaking in a zinc acetate solution with a mass concentration of 0.015% for 10min for color protection and rinsing with running water thereafter, (2) preparation of the filling: mincing and mixing pretreated green vegetables with crushed shiitake and other ingredients with the addition of ginger, salt, chicken meat, monosodium glutamate, sugar, salad oil and pork lard spice to prepare the filling, with the oil blend of salad oil and lard a natural mixed preservative is added, which consists of the following components with appropriate addition amounts: 0.1 g of VE per kg of the oil mixture, 0.2 g of tea polyphenols per kg of the oil mixture and finally nanometer zinc oxide with an addition amount of 0.02 g per kg of the oil mixture (3) steaming: steaming for 7 minutes after manual production, (4) packaging under nitrogen atmosphere: packing the cooled steamed baozis with a retort pouch filled with nitrogen to provide the nitrogen in a purity of 99.9%, (5) Rapid Radio Frequency Sterilization: Hot Air Sterilization in a S06B Radio Frequency System with a Pole Spacing of 30mm for 15min., (6) Rapid Cooling: Rapid Cooling of Packaged Baozis Sterilized with Radio Frequency in Freezer, (7 ) Storage at 4 ° C: Cold storage of the packaged baozis at 3 ° C to 5 ° C. A combined method for keeping fresh a frozen vegetable-filled baozi according to claim 1, characterized in that a particle diameter of 50 mm to 80 mm is ensured for the nanometer scale zinc oxide powder in the natural mixed preservative in step (2), wherein dispersion of the powder with prepared in a mass fraction of 0.1% and the prepared filling is added evenly.
    Combined method for keeping fresh a non-frozen baozis with vegetable filling according to claim 1, characterized in that the retort pouch in step (4) consists of PA / CCP and has a film thickness of 0.18 mm, wherein prior to use, a UV sterilization he follows.
    权利要求:
    Claims (4)
    [1]
    Combined method for keeping fresh a non-frozen baozis with vegetable filling according to claim 1, characterized in that the packaged Baozi in step (6) in a freezer at -30 ° C to -50 ° C is rapidly cooled until the core temperature of Finished product drops to 10 ° C. The present invention is advantageously characterized by the fact that with the inventive combined Frischhaltungs treatment an enzymatic browning, is vulnerable to the green vegetables in the vegetable filling, is overcome, so that a Baozi with vegetable filling in not frozen state at 4 ° C. can maintain its freshness and quality within a shelf life of 10 days, satisfying the requirement of refrigerated chain transport within one week. Specific Embodiments For a better understanding of the object, embodiments and advantages of the invention, the present invention will be explained in greater detail below on the basis of concrete exemplary embodiments. It is understood that the specific embodiments described herein are merely illustrative of the invention without limiting the invention. [0018] First Exemplary Embodiment: Combined Method for Fresh Keeping a Non-Frozen Baozi with Chinese Cabbage Filling Enzyme deactivation of a fresh Chinese cabbage in a S06B radio-frequency system with a pole plate spacing of 30 mm for 5 min after cleaning and washing, soaking the enzyme-deactivated Chinese cabbage in a zinc acetate Solution with a concentration of 0.015% for 10 minutes for color protection and rinsing with running water thereafter for further use; Mincing and mixing the pretreated Chinese cabbage with other ingredients and seasoning to prepare the filling, adding a natural mixed preservative of the following ingredients with the respective additions per kg of the oil mixture: 0.1g of VE, 0.2g of tea polyphenols and 0.02g of nanometer zinc oxide; Prepare a baozis with the prepared stuffing, steam for 7 min, cool and pack under a nitrogen atmosphere to obtain a finished product, and fast radio frequency sterilization of the finished product for 15 min. Rapid cooling of the sterilized, packaged baozis and storage at 4 ° C, where the Baozi after storage at 4 ° C for 10 days unchanged appearance and good hygiene condition and according to the results of a practical testing and the again damped Baozi by fresh green filling and good Mouth feel distinguishes. Second Exemplary Embodiment: Combined method for keeping fresh a non-frozen baozis with chive m.-filling Enzyme deactivation of a fresh chive m.in a S06B radio-frequency system with a pole plate spacing of 30 mm for 5 minutes after cleaning and washing, soaking the enzyme-deactivated chive m.in an Zin-kacetat solution with a concentration of 0.015% for 10min for color protection and rinsing with running water thereafter for further use; Mincing and mixing the pretreated chives m.with other ingredients and seasoning to prepare the filling, adding a natural mixed preservative of the following ingredients with the respective additions per kg of the oil mixture: 0.1g of VE, 0.2g of tea polyphenols and 0 , 02g of nanometer zinc oxide; Prepare a baozis with the prepared stuffing, steam for 7 min, cool and pack under a nitrogen atmosphere to obtain a finished product, and fast radio frequency sterilization of the finished product for 15 min. Rapid cooling of the sterilized, packaged baozis and storage at 4 ° C, where the Baozi after storage at 4 ° C for 10 days unchanged appearance and good hygiene condition and according to the results of a practical testing and the again damped Baozi by fresh green filling and good Mouth feel distinguishes. Third Exemplary Embodiment: Combined Method for Fresh Keeping a Non-Frozen Baozis with Eppich M.Filling Enzyme deactivation of a fresh Eppich m.in a S06B radio frequency system with a pole plate spacing of 30 mm for 5 minutes after cleaning and washing, soaking the enzyme-deactivated Eppich m.in a zinc acetate solution with a concentration of 0.015% for 10 min for color protection and rinsing with running water thereafter for further use; Mincing and mixing the pretreated carpet with other ingredients and seasoning to prepare the filling, adding a natural mixed preservative of the following ingredients with the respective additions per kg of the oil mixture: 0.1g of PE, 0.2g of tea polyphenols and 0 , 02g of nanometer zinc oxide; Prepare a baozis with the prepared stuffing, steam for 7 min, cool and pack under a nitrogen atmosphere to obtain a finished product, and fast radio frequency sterilization of the finished product for 15 min. Rapid cooling of the sterilized, packaged baozis and storage at 4 ° C, where the Baozi after storage at 4 ° C for 10 days unchanged appearance and good hygiene condition and according to the results of a practical testing and the again damped Baozi by fresh green filling and good Mouth feel distinguishes. claims
    1. A combined process for keeping fresh a non frozen Baozis with vegetable filling, characterized in that it comprises the following steps: (1) pretreatment of a green vegetable as a raw material for its enzyme deactivation and color protection: enzyme deactivation of a green vegetable as raw material in a S06B radio frequency system with a Pole plate spacing of 30mm for 5min after washing and draining, picking the green vegetables and soaking in an Zin-k acetate solution with a mass concentration of 0.015% for 10min for color protection and rinsing with running water thereafter, (2) preparation of the filling: mincing and blending of the pretreated green vegetables with crushed shiitake and other ingredients with the addition of ginger, salt, chicken meat, monosodium glutamate, sugar, salad oil and pork lard spice to prepare the filling, with the oil mixture of salad oil and lard adding a natural mixed preservative 0,1 g of VE per kg of the oil mixture, 0,2 g of tea polyphenols per kg of the oil mixture and finally nanometer zinc oxide with an added amount of 0,02 g per kg (3) steaming: steaming for 7 minutes after manual production, (4) packaging under nitrogen atmosphere: packing the cooled, steamed baozis with a retort pouch filled with nitrogen, the nitrogen being provided in a purity of 99.9% (5) Rapid Radio Frequency Sterilization: Hot air sterilization in a SÖ6B radiofrequency facility with a pole plate spacing of 30mm for 15min, (6) Rapid Cooling: rapid cooling of the packaged baozis already radio-sterilized in a freezer; (7) Storage at 4 ° C: Cold storage of the packaged baozis at 3 ° C to 5 ° C.
    [2]
    2. A combined method for keeping fresh a non-frozen baozis with vegetable filling according to claim 1, characterized in that a particle diameter of 50mm to 80mm for the zinc oxide powder in the nanometer range in the natural mixed preservative in step (2) is ensured, wherein a dispersion of Powder is prepared with a mass fraction of 0.1% and the prepared filling is added evenly.
    [3]
    3. Combined method for keeping fresh a non-frozen baozis with vegetable filling according to claim 1, characterized in that the retort pouch in step (4) consists of PA / CCP and has a film thickness of 0.18 mm, wherein prior to use, a UV sterilization ,
    [4]
    4. Combined method for keeping fresh a non-frozen baozis with vegetable filling according to claim 1, characterized in that the packaged Baozi in step (6) is rapidly cooled in a freezer at -30 ° C to -50 ° C until the core temperature of the finished product drops to 10 ° C.
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    引用文献:
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    法律状态:
    2021-08-31| PL| Patent ceased|
    优先权:
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