阅读说明：本技术 一种罐头加工用橘片的浸泡保鲜工艺方法 (A soaking and fresh-keeping method for tangerine slice for can processing ) 是由 刘志文 杨军 代泳波 于 2020-06-12 设计创作，主要内容包括：本发明公开了一种罐头加工用橘片的浸泡保鲜工艺方法,将新鲜的橘子用含氯的洗涤用水清洗后进入热烫机进行烫皮处理,剥皮后的桔子及时送到分瓣处,用弹弓进行分瓣；对分瓣后的橘片进入酸碱流槽进行处理,将酸碱处理后的橘片装入消毒后的塑料袋中,注入浸泡液,橘片必须全部浸泡在浸泡液中,扎好塑料袋口,然后放入塑料筐中；将装好袋的橘片放入冷库,冷库温度控制在0-4℃；使用时将冷库中的橘片取出,放入流动的清洁水中漂洗30分钟即可正常使用。本发明方法通过合适的酸度、合适的余氯含量和低温控制组合,抑制微生物的生长和繁殖而达到商业无菌,防止产品变质,成本低、方法简单,橘片脆度好且无橙皮苷的苦涩味道,橘片可保存三年。(The invention discloses a soaking and fresh-keeping process method of orange slices for can processing, which is characterized in that fresh oranges are washed by chlorine-containing washing water and then enter a blanching machine for blanching, and the peeled oranges are timely sent to a sectioning position and are sectioned by a slingshot; processing the orange slices subjected to the sectioning in an acid-base flow tank, filling the orange slices subjected to the acid-base treatment into a sterilized plastic bag, injecting a soaking solution into the plastic bag, completely soaking the orange slices in the soaking solution, tying a plastic bag opening, and then putting the plastic bag opening into a plastic basket; placing the bagged tangerine slices into a refrigeration house, and controlling the temperature of the refrigeration house to be 0-4 ℃; when in use, the orange slices in the refrigeration house are taken out and put into flowing clean water for rinsing for 30 minutes, and then the orange slices can be normally used. The method of the invention inhibits the growth and reproduction of microorganisms to achieve commercial sterility by controlling combination of proper acidity, proper residual chlorine content and low temperature, prevents product deterioration, has low cost and simple method, has good crispness of the orange slices and no bitter taste of hesperidin, and can preserve the orange slices for three years.)

1. A soaking and fresh-keeping process method of orange slices for can processing is characterized by comprising the following steps:

(1) selecting raw materials: the selected oranges are required to have good freshness, moderate size and maturity, normal flavor, no serious deformity, no shriveling, no rot caused by diseases and insect pests and mechanical injury;

(2) cleaning and scalding the skin: before the orange raw materials enter a workshop, flowing water is needed to be used in a special site to wash off dirt on the surface, such as soil, pesticides and sundries, and meanwhile, the ratio of the raw materials to the washing water is not more than 1: 2, adding chlorine into the washing water, controlling the concentration of residual chlorine to be between 30ppm and 100ppm, and performing skin ironing treatment on the cleaned raw material in a blanching machine, wherein the temperature is required to be 80-100 ℃ and the time is 40-90 seconds, so that the orange can be peeled off, the orange collaterals can be removed, and the orange slices are complete and have no thermal sensation;

(3) peeling: when peeling, the orange peel at the fruit base is required to be separated by a special tool at the stem part of the orange, then peeling is carried out, the force of fingers cannot be too large when peeling, the pulp is prevented from being squeezed to generate fragments, and the damaged pulp needs to be additionally placed;

(4) splitting: placing peeled oranges in a tray, timely conveying the peeled oranges to a sectioning position, sectioning the peeled oranges by using a slingshot, simultaneously removing unqualified orange slices with black spots, insect pests and soft rot, and treating the peeled oranges in an acid flow tank and an alkali flow tank;

(5) acid-base treatment and rinsing: the orange slices after being subjected to the sectioning are put into an acid-base launder to be treated, and the technological parameters are carried out according to the following operations; acid treatment: food grade hydrochloric acid solution with the concentration of 0.3-0.8%, the temperature of 25-30 ℃, the treatment time of 50-60 minutes, rinsing for 5 minutes after treatment; alkali treatment: sodium hydroxide solution with the concentration of 0.1-0.3%, the temperature of 27-32 ℃, the treatment time of 10-15 minutes, and rinsing for 20-30 minutes after treatment;

(6) bagging raw materials:

1) sterilizing the plastic bag package under ultraviolet lamp for 1-2 hr;

2) preparing a soaking solution: boiling drinking water, cooling to normal temperature, adding citric acid and food-grade chlorine dioxide to control the pH value of the soaking solution at 2.0-2.2 and the content of chlorine dioxide at 0.5-0.6 mg/l;

3) putting the orange slices subjected to acid and alkali treatment into a sterilized plastic bag, injecting a soaking solution, completely soaking the orange slices in the soaking solution, tying the opening of the plastic bag, putting the orange slices into a plastic basket, and paying attention to the fact that the height of a plastic bag cannot be higher than the basket surface so as to prevent the plastic bag from being broken when stacking;

(7) and (3) storage in a cold storage: placing the bagged tangerine slices into a refrigeration house, and controlling the temperature of the refrigeration house to be 0-4 ℃; the temperature of the refrigeration house is checked twice every day, so that the temperature is prevented from being abnormal;

(8) rinsing in use: when the orange slices are needed to be used, the orange slices in the refrigeration house are taken out and put into flowing clean water for rinsing for 30 minutes, and then the orange slices can be normally used.

Technical Field

The invention relates to the technical field of canned tangerine processing, in particular to a soaking and fresh-keeping process method of tangerine slices for canned tangerine processing.

Background

At present, in the processing process of canned oranges, in order to keep fresh of the oranges, fresh-keeping agents and fresh-keeping films are basically used, and few manufacturers keep fresh of orange raw materials in a refrigeration mode. The defects of using the preservative and the preservative film for preservation are that the preservation period is short, the storage time of the preservative is not more than three months, and the orange raw materials can be rotten after more than three months. By using a conventional refrigeration and fresh-keeping method, hesperidin in orange peel can permeate into orange pulp, so that the flavor of the product is changed, and the quality of the product is seriously influenced. In addition, the oranges refrigerated for a long time are very easy to break in the can processing process, so that the product consumption is high, and the cost is obviously increased.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a soaking preservation process method of orange slices for can processing, aiming at avoiding the bitter taste of hesperidin in the orange slices and reducing the product cost by the preservation method.

In order to achieve the purpose, the invention provides the following technical scheme:

a soaking and fresh-keeping process method of orange slices for can processing comprises the following specific steps:

(1) selecting raw materials: the selected oranges are required to have good freshness, moderate size and maturity, normal flavor, no serious deformity, no shriveling, no rot caused by diseases and insect pests and mechanical injury;

(2) cleaning and scalding the skin: before the orange raw materials enter a workshop, flowing water is needed to be used in a special site to wash off dirt on the surface, such as soil, pesticides and sundries, and meanwhile, the ratio of the raw materials to the washing water is not more than 1: 2, adding chlorine into the washing water, controlling the concentration of residual chlorine to be between 30ppm and 100ppm, and feeding the cleaned raw material into a blanching machine for blanching, wherein the temperature and time of blanching are determined according to the variety, the size of the fruit and the thickness of the peel; the orange peel can be used for removing the orange collaterals, the orange slices are complete and have no heat sensation, and the water temperature is generally 80-100 ℃ and the time is 40-90 seconds;

(3) peeling: when peeling, the orange peel at the fruit base is required to be separated by a special tool at the stem part of the orange, then peeling is carried out, the force of fingers cannot be too large when peeling, the pulp is prevented from being squeezed to generate fragments, and the damaged pulp needs to be additionally placed;

(4) splitting: placing peeled oranges in a tray, timely conveying the peeled oranges to a sectioning position, sectioning the peeled oranges by using a slingshot, simultaneously removing unqualified orange slices with black spots, insect pests and soft rot, and treating the peeled oranges in an acid flow tank and an alkali flow tank;

(5) acid-base treatment and rinsing: the orange slices after being subjected to the sectioning are put into an acid-base launder to be treated, and the technological parameters are carried out according to the following operations; acid treatment: food grade hydrochloric acid solution with the concentration of 0.3-0.8%, the temperature of 25-30 ℃, the treatment time of 50-60 minutes, rinsing for 5 minutes after treatment; alkali treatment: sodium hydroxide solution with the concentration of 0.1-0.3%, the temperature of 27-32 ℃, the treatment time of 10-15 minutes, and rinsing for 20-30 minutes after treatment;

(6) bagging raw materials:

1) sterilizing the plastic bag package under ultraviolet lamp for 1-2 hr;

2) preparing a soaking solution: boiling drinking water, cooling to normal temperature, adding citric acid and food-grade chlorine dioxide, controlling the pH value of the soaking solution to be 2.0-2.2 (if the acidity is too high, the flavor of the product is influenced, if the acidity is too low, the purpose of inhibiting the growth and reproduction of microorganisms can not be achieved, and the quality of the product can be influenced), and controlling the content of the chlorine dioxide to be 0.5-0.6mg/l (if the concentration of the chlorine dioxide is too high, the flavor of the product can be influenced, and if the concentration is too low, the purpose of inhibiting the growth and reproduction of microorganisms can not be achieved, and the quality of the product can be influenced);

3) putting the orange slices subjected to acid and alkali treatment into a sterilized plastic bag, injecting a soaking solution, completely soaking the orange slices in the soaking solution, tying the opening of the plastic bag, putting the orange slices into a plastic basket, and paying attention to the fact that the height of a plastic bag cannot be higher than the basket surface so as to prevent the plastic bag from being broken when stacking;

(7) and (3) storage in a cold storage: placing the bagged tangerine slices into a refrigeration house, and controlling the temperature of the refrigeration house to be 0-4 ℃; the temperature of the refrigeration house is checked twice every day, so that the temperature is prevented from being abnormal;

the reason why the freezer temperature is set at 0-4 ℃: the product is not easy to grow and reproduce at low temperature, the energy consumption is high when the temperature is not below 0 ℃, and the orange is easy to break after unfreezing when the peeled orange is directly frozen.

(8) Rinsing in use: when the orange slices are needed to be used, the orange slices in the refrigeration house are taken out and put into flowing clean water for rinsing for 30 minutes, and then the orange slices can be normally used.

Compared with the prior art, the invention has the following beneficial effects:

the method adopts a physical and chemical combined method, inhibits the growth of microorganisms by controlling combination of high acid, residual chlorine and low temperature to achieve commercial sterility, prevents the product from going bad, has low cost, simple method and good effect, has good crispness of the orange slices, does not have the bitter taste of hesperidin, and does not influence the flavor of the product.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.