Study on the preserving-green technology of quick-frozen ‘Sally’ komatsuna in processing, frozen storage and transportation

Authors

CHENG Xihong, School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China; College of Food and Biology Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
ZHU Dongxing, School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
WU Lei, School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
HUANG Youru, School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
ZHONG Wei, Titan Industrial (Changshu) Foods Co., Ltd, Changshu, Jiangsu 215537, China
QI Bin, School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China

Abstract

To investigate the optimal preserving green measures for export komatsuna during processing, frozen storage and transportation, the ‘Sally’ komatsuna was blanched by the blanching complex solution before quick-freezing process. The preserving green effects of sodium bicarbonate and sodium chloride concentrations in the blanching complex solution, blanching temperature and time were determined as a single factor during frozen pack storage, respectively. Moreover, blanching conditions were also optimized by orthogonal experiment. The results showed that the best preserving-green technology for the export ‘Sally’ komatsuna in processing and frozen storage was blanching them with 0.10% sodium bicarbonate and 0.10% sodium chloride concentrations at 90 ℃ for 1.2 min, and then soaking them in 0.20% calcium chloride solution at room temperature for 30 min before quick frozen and frozen pack storage.

Publication Date

11-28-2016

First Page

98

Last Page

101

DOI

10.13652/j.issn.1003-5788.2016.11.022

Recommended Citation

Xihong, CHENG; Dongxing, ZHU; Lei, WU; Youru, HUANG; Wei, ZHONG; and Bin, QI (2016) "Study on the preserving-green technology of quick-frozen ‘Sally’ komatsuna in processing, frozen storage and transportation," Food and Machinery: Vol. 32: Iss. 11, Article 22.
DOI: 10.13652/j.issn.1003-5788.2016.11.022
Available at: https://www.ifoodmm.cn/journal/vol32/iss11/22

References

[1] 陈国海, 许映君, 蔡娜丹, 等. 出口小松菜生产技术规程[J]. 中国园艺文摘, 2013(7): 167-168.
[2] 陈纪算, 张慜, 容小红, 等. 采后原料贮藏方式对速冻小松菜褐变的影响[J]. 食品与生物技术学报, 2013, 32(10): 1 075-1 078.
[3] 孟秋峰, 王毓洪, 任锡亮, 等. 南方多雨地区小松菜周年栽培适宜品种及关键技术[J]. 中国蔬菜, 2011(3): 47-48.
[4] 王伟东. 出口小松菜的无公害生产技术[J]. 上海蔬菜, 2005(1): 23.
[5] VAN BOEKEL M A J S. Kinetic modeling in food science: a case study on chlorophyll degradation in olives[J]. Journal of the Science of Food and Agriculture, 2000, 80(1): 3-9.
[6] 郭新发, 胡传银, 吴红星, 等. 出口冷冻小松菜的护绿工艺[J]. 冷饮与速冻食品工业, 2001, 7(3): 8-10.
[7] 陈纪算, 张慜, 许映君, 等. 种植因素控制小松菜速冻加工产品褐变试验[J]. 长江蔬菜, 2013(10): 69-72.
[8] 中华人民共和国卫生部．GB 2760—2011食品安全国家标准 食品添加剂使用标准[S]．北京: 中国标准出版社, 2011: 162-163.
[9] 朱东兴, 刘天鹤, 仲伟, 等. 不同处理方法对小松菜冻藏期保鲜品质的影响[J]. 北方园艺, 2016(10): 131-134.
[10] 吕心泉, 甘洪, 朱国建, 等. 米邦塔仙人掌风味软罐头的生产工艺[J]. 食品与机械, 2003(1): 41-42.
[11] 谢元, 蒋中香. 方便芹菜食品的加工技术[J]. 食品与机械, 1997(3): 22.
[12] 韩雅珊. 食品化学实验指导[M]．北京: 中国农业大学出社, 1996: 195-196．
[13] 王建, 王骥. 浮游植物叶绿素与脱镁叶绿素的测定方法[J]. 武汉植物学研究, 1984, 2(2): 321-328.
[14] 戴桂芝. 果蔬食品脱绿失脆的原因及其控制方法[J]. 食品研究与开发, 2004, 25(5): 87-89.
[15] 柯乐芹. 香椿护色工艺研究[J]. 食品科技, 2007(7): 107-109.
[16] 王丽琼. 果蔬贮藏与加工[M]. 北京: 中国农业大学出版社, 2008: 174.
[17] 焦凌梅, 袁唯. 绿色蔬菜加工中护绿技术的研究及进展[J]. 保鲜与加工, 2004, 4(1): 11-14.
[18] 王向阳, 蔡政军, 许朝霞. 青菜脱水工艺护色的研究[J]. 科技通报, 2000, 16(z1): 107-110.