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Method for improving reheated texture of frozen prepared tuberous vegetables

A technology of frozen conditioning and tubers, which is applied in the directions of preservation of fruits/vegetables through freezing/refrigeration, freshness of fruits and vegetables, preservation of fruits/vegetables through bleaching, etc. It can solve problems that do not involve the quality of quick-frozen tuber vegetables and achieve improvement. Changes in texture and nutritional quality, rapid and stable reheating, and the effect of increasing the glass transition temperature

Inactive Publication Date: 2017-06-20
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These patents all studied the effects of different ultrasonic conditions on the freezing rate and quality of fruits and vegetables, but did not involve the effects of ultrasonic thawing on the quality of tuber quick-frozen vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Method for improving the texture of frozen conditioning carrots after reheating

[0025]DSC8500 was used to measure the partial glass transition temperature of carrots after osmotic dehydration, and the results showed that the partial glass transition temperature of the treated sample was -24.12°C, which was 4.03°C higher than that of the untreated one.

[0026] (1) Raw material pretreatment: select fresh and undamaged carrots for cleaning, peeling, and cutting into slices;

[0027] (2) Low-frequency ultrasonic-assisted osmosis combined with blanching: put the sliced ​​carrots in hot water at 85-90°C for 1-2 minutes, and add 0.1% w / v calcium chloride and 0.4% W / v citric acid is used to preserve the crispness and color, and rinse and cool with tap water after blanching. Then soak the above-mentioned vegetables in the osmotic solution at 35°C. The components of the osmotic solution are: 40% w / v trehalose, 1.5% w / v sodium chloride and 0.5% w / v calcium chloride....

Embodiment 2

[0032] Embodiment 2: the method for texture improvement after frozen conditioning bamboo shoots reheating

[0033] DSC8500 was used to measure the partial glass transition temperature of bamboo shoots after osmotic dehydration, and the results showed that the partial glass transition temperature of the treated sample was -23.79°C, which was 5.12°C higher than that of the untreated sample.

[0034] (1) Raw material pretreatment: select fresh and undamaged bamboo shoots for cleaning, peeling, and cutting into strips;

[0035] (2) Low-frequency ultrasonic-assisted infiltration combined with blanching: put the cut bamboo shoots in hot water at 85-90°C for 1-2 minutes, and add 0.1% w / v calcium chloride and 0.4% W / v citric acid is used to preserve the crispness and color, and rinse and cool with tap water after blanching. And the above-mentioned bamboo shoots were soaked in the permeate at 35°C, the components of the permeate were: 40% w / v trehalose, 1.5% w / v sodium chloride and 0....

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Abstract

The invention relates to a method for improving the reheated texture of frozen prepared tuberous vegetables, belonging to the technical field of agricultural product processing. The whole reheated texture improvement process of the frozen prepared tuberous vegetables is completed by combining raw material pretreatment and low-frequency ultrasonic-assisted osmotic dehydration with blanching, quick-freezing, glass state freezing storage and reheating. By adopting the low-frequency ultrasonic-assisted osmotic dehydration, the method increases the glass-transition temperature of the tuberous fruits and vegetables, reduces the damage of ice crystal formation to cell structures in a freezing process, can be used for freezing at the glass-transition temperature, and maintains the sensory quality and nutritional ingredients of the vegetables to a greater extent. Furthermore, multiple methods are adopted for cooperative reheating at the later period, so that the materials can be rapidly and stably reheated, and the change of the reheated texture and nutritional quality of the vegetables can be improved.

Description

technical field [0001] The invention relates to a method for improving the texture of frozen-conditioned tuber vegetables after reheating, in particular to a processing technology for quick-freezing tuber vegetables, which is mainly used for quick-freezing prepared foods and belongs to the technical field of agricultural product processing. Background technique [0002] Quick-frozen food is to pre-treat the raw materials and freeze them quickly at a low temperature (below -30°C), and its center temperature quickly passes through the temperature range of -1°C to -11°C within half an hour (that is, the maximum ice crystal formation zone, making the food 80°C). The temperature range at which the water content above 100% becomes ice crystals), and then packaged, and is a convenience food that is stored and circulated at a low temperature below -18°C. As a natural food without any additives, quick-frozen vegetables are becoming more and more popular abroad because of their rich n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/157A23B7/00A23B7/045
CPCA23B7/04A23B7/00A23B7/0205A23B7/0441A23B7/045A23B7/055A23B7/06A23B7/154A23B7/157A23L5/32
Inventor 张慜陈童陈纪算陈卉卉郑丹丹
Owner JIANGNAN UNIV
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