阅读说明：本技术 一种利用微酸性电解水保鲜百页的方法 (Method for preserving louver by using subacid electrolyzed water ) 是由 杭太国 钱和 杭伟 刘畅 胡斌 于 2021-09-10 设计创作，主要内容包括：本发明公开了一种利用微酸性电解水保鲜百页的方法,包括以下步骤：步骤一：将纯水加热煮沸3-5分钟后冷却至室温；步骤二：用纯水配置不同浓度的氯化钠、盐酸溶液,得到电解液；步骤三：将电解液在以石墨网为电解电极,电解电压为10-20V,得到电解水；步骤四：用冷却后的微酸性电解水(4～8℃)浸泡新鲜百页,之后再用清水淋洗微酸性电解水浸泡后的百页,淋洗后将百页在1～4℃下冷藏。本发明采用微酸性电解水作为杀菌保鲜剂,替代传统豆制品百页加工工艺中的高温杀菌工序,在保持百页传统风味和质地的前提下,开发出质量稳定、品质高的百页以及适合于工业化生产的先进保鲜技术。(The invention discloses a method for preserving louver by using subacid electrolyzed water, which comprises the following steps: the method comprises the following steps: heating and boiling pure water for 3-5 minutes, and cooling to room temperature; step two: preparing sodium chloride and hydrochloric acid solutions with different concentrations by using pure water to obtain electrolyte; step three: taking a graphite net as an electrolysis electrode, and obtaining electrolyzed water with the electrolysis voltage of 10-20V; step four: soaking fresh louver in cooled slightly acidic electrolyzed water (4-8 ℃), leaching the louver soaked in slightly acidic electrolyzed water with clear water, and refrigerating the louver at 1-4 ℃. The invention adopts subacid electrolyzed water as the sterilization preservative to replace a high-temperature sterilization procedure in the traditional bean product louver processing technology, and develops the louver with stable quality and high quality and the advanced preservation technology suitable for industrial production on the premise of keeping the traditional flavor and the texture of the louver.)

1. A method for preserving louver by using subacid electrolyzed water is characterized in that: wherein, the subacidity electrolyzed water is prepared by pure water: the final concentration of sodium chloride is 8-15mM, the final concentration of hydrochloric acid is 0.2-0.3mM, the voltage generated by electrolyzed water is 10-20V, and the soaking weight ratio of the louver to the slightly acidic electrolyzed water is 1: 10-1: 20;

a method for preserving louver by using subacid electrolyzed water comprises the following steps:

the method comprises the following steps: heating and boiling pure water for 3-5 minutes, and cooling to room temperature;

step two: preparing sodium chloride and hydrochloric acid solutions with different concentrations by using pure water to obtain electrolyte;

step three: taking a graphite net as an electrolysis electrode, and obtaining electrolyzed water with the electrolysis voltage of 10-20V;

step four: soaking fresh louver in cooled slightly acidic electrolyzed water (4-8 ℃), leaching the louver soaked in slightly acidic electrolyzed water with clear water, and refrigerating the louver at 1-4 ℃.

Technical Field

The invention relates to the technical field of bean product preservation, in particular to a method for preserving beancurd sheets by using subacid electrolyzed water.

Background

The beancurd sheets are rich in protein, moisture and fat, are a great variety of traditional bean products, are also called beancurd sheets, bean curd sheets and the like, and can be cold dressed with sauce, fried and cooked. However, the louver belongs to fresh bean products, has short shelf life and needs cold chain for transportation and storage, so the sales of the louver basically takes a production base as a center and radiates circularly to the periphery, and the radiation radius is related to the preservation time and the transportation capacity, and is usually 150-300 kilometers. Under the condition of no cold chain in summer, untreated louver is easy to deteriorate at normal temperature, and bacterial colony exceeding phenomenon can occur in about half a day, so that safety hidden trouble can be brought to the health of people. At present, the problem of putrefaction and deterioration of the louver caused by microbial pollution in the production and storage processes becomes one of the main factors restricting the large-scale production of the louver.

At present, the shelf life of the beancurd sheets is prolonged by adopting forms of ultra-high pressure sterilization, microwave sterilization and the like, but ultra-high pressure sterilization equipment is expensive and is not suitable for industrialization of small bean product factories, and the microwave sterilization can destroy nutrient elements of the beancurd sheets. The slightly acidic electrolyzed water is a non-thermal sterilization technology with great potential, and is mainly prepared by direct current electrolysis in a diaphragm-free device at present. The pH value of the subacid electrolyzed water is 5.0-6.5, the main component is strong oxidizing hypochlorous acid, and pathogenic bacteria can be killed by destroying the cell structure of the microorganism and influencing the physiological and biochemical reactions of the microorganism. The slightly acidic electrolyzed water not only can efficiently sterilize, but also can simultaneously keep the physical quality, the nutritional quality and the sensory characteristics of food. Compared with the traditional sterilization technology, the subacid electrolyzed water has the advantages of broad sterilization spectrum, safety, no toxicity, low preparation cost, good storage stability and the like, so the subacid electrolyzed water is more and more concerned by people and is widely researched and applied.

Disclosure of Invention

The invention aims to provide a method for refreshing louver by using subacid electrolyzed water, which has simple steps, good refreshing effect and no side effect on refreshing products.

In order to achieve the purpose, the invention provides the following technical scheme: a method for preserving fresh louver by using subacid electrolyzed water, wherein the subacid electrolyzed water is prepared by pure water as an electrolyte: the final concentration of sodium chloride is 8-15mM, the final concentration of hydrochloric acid is 0.2-0.3mM, the voltage generated by electrolyzed water is 10-20V, and the soaking weight ratio of the louver to the slightly acidic electrolyzed water is 1: 10-1: 20.

A method for preserving louver by using subacid electrolyzed water comprises the following steps:

the method comprises the following steps: heating and boiling pure water for 3-5 minutes, and cooling to room temperature;

step two: preparing sodium chloride and hydrochloric acid solutions with different concentrations by using pure water to obtain electrolyte;

step three: taking a graphite net as an electrolysis electrode, and obtaining electrolyzed water with the electrolysis voltage of 10-20V;

step four: soaking fresh louver in cooled slightly acidic electrolyzed water (4-8 ℃), leaching the louver soaked in slightly acidic electrolyzed water with clear water, and refrigerating the louver at 1-4 ℃.

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

the slightly acidic electrolyzed water is used as a sterilization preservative to replace a high-temperature sterilization process in the traditional bean product louver processing technology, and on the premise of keeping the traditional flavor and the texture of the louver, the louver with stable quality and high quality and an advanced preservation technology suitable for industrial production are developed; compared with the traditional process, the invention reduces the influence of heat treatment on fresh food to the minimum, and achieves the purpose of long-time preservation while enhancing the edible toughness and taste of the product; the method can ensure the quality guarantee period of the louver while keeping the traditional flavor and the texture of the louver, and the preparation process is green and economic and has certain market prospect.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, 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 obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

Example 1

A method for refreshing louver by using subacid electrolyzed water, wherein the subacid electrolyzed water is prepared by pure water as an electrolyte: the final concentration of sodium chloride is 8mM, the final concentration of hydrochloric acid is 0.24mM, the voltage generated by electrolyzed water is 12V, and the soaking weight ratio of the louver to the subacid electrolyzed water is 1: 15;

a method for preserving louver by using subacid electrolyzed water comprises the following steps:

the method comprises the following steps: heating and boiling pure water for 3-5 minutes, and cooling to room temperature;

step two: preparing sodium chloride (final concentration: 8mM) and hydrochloric acid solution (final concentration: 0.24mM) with pure water to obtain electrolyte;

step three: taking a graphite net as an electrolysis electrode, and obtaining electrolyzed water with the electrolysis voltage of 12V;

step four: soaking fresh louver in cooled slightly acidic electrolyzed water (4-8 ℃) in a soaking mass ratio of 1: and 15, rinsing the slightly acidic electrolyzed water soaked louver with clear water, and refrigerating the louver at 1-4 ℃ after rinsing.

Example 2

A method for refreshing louver by using subacid electrolyzed water, wherein the subacid electrolyzed water is prepared by pure water as an electrolyte: the final concentration of sodium chloride is 12mM, the final concentration of hydrochloric acid is 0.26mM, the voltage generated by electrolyzed water is 12V, and the soaking weight ratio of the louver to the slightly acidic electrolyzed water is 1: 20;

a method for preserving louver by using subacid electrolyzed water comprises the following steps:

the method comprises the following steps: heating and boiling pure water for 3-5 minutes, and cooling to room temperature;

step two: preparing sodium chloride (final concentration is 12mM) and hydrochloric acid solution (final concentration is 0.26mM) with pure water to obtain electrolyte;

step three: taking a graphite net as an electrolysis electrode, and obtaining electrolyzed water with the electrolysis voltage of 12V;

step four: soaking fresh louver in cooled slightly acidic electrolyzed water (4-8 ℃) in a soaking mass ratio of 1: and 20, rinsing the beancurd sheets soaked in the subacid electrolyzed water by using clear water, and refrigerating the beancurd sheets at 1-4 ℃ after rinsing.

Example 3

A method for refreshing louver by using subacid electrolyzed water, wherein the subacid electrolyzed water is prepared by pure water as an electrolyte: the final concentration of sodium chloride is 15mM, the final concentration of hydrochloric acid is 0.3mM, the voltage generated by electrolyzed water is 20V, and the soaking weight ratio of the louver to the subacid electrolyzed water is 1: 30, of a nitrogen-containing gas;

a method for preserving louver by using subacid electrolyzed water comprises the following steps:

the method comprises the following steps: heating and boiling pure water for 3-5 minutes, and cooling to room temperature;

step two: preparing sodium chloride (final concentration 15mM) and hydrochloric acid solution (final concentration 0.3mM) with pure water to obtain electrolyte;

step three: taking a graphite net as an electrolysis electrode, and obtaining electrolyzed water with the electrolysis voltage of 20V;

step four: soaking fresh louver in cooled slightly acidic electrolyzed water (4-8 ℃) in a soaking mass ratio of 1: and (30) rinsing the beancurd sheets soaked in the slightly acidic electrolyzed water by using clear water, and refrigerating the beancurd sheets at 1-4 ℃ after rinsing.

Table 1: results of microbial detection

As can be seen from Table 1, the freshness of the louver is guaranteed to the maximum extent within 2 days by adopting the freshness preservation method of the invention to preserve the louver, and microbial pollution is prevented.