阅读说明：本技术 一种延长魔芋食品保存期限的方法 (Method for prolonging storage life of konjak food ) 是由 王强 于 2021-09-29 设计创作，主要内容包括：本发明提供了一种延长魔芋食品保存期限的方法,属于食物储藏加工技术领域。本发明所述方法包括：依次将魔芋食品进行脱碱、脱酸、加盐、冲洗和杀菌处理,于常温下保存；所述脱碱步骤包括：将魔芋食品在柠檬酸溶液中浸泡；所述脱酸步骤包括：将脱碱后的魔芋食品在氢氧化钙溶液中浸泡。本发明将魔芋食品浸泡在柠檬酸溶液中脱碱,减少魔芋食品中的碱性成分,再浸泡于氢氧化钙溶液中,中和了魔芋食品表面的柠檬酸溶液,最终使得魔芋食品的pH值为中性。本申请的方法,使魔芋食品为中性,可开袋即食,保质期较现有技术长,无酸碱味和异味的现象,最大程度的保留了魔芋食品的营养价值,同时还保留了魔芋产品Q弹、爽的特性。(The invention provides a method for prolonging the storage life of konjak food, belonging to the technical field of food storage and processing. The method comprises the following steps: sequentially carrying out dealkalization, deacidification, salting, washing and sterilization treatment on the konjak food, and storing at normal temperature; the dealkalization step comprises the following steps: soaking rhizoma Amorphophalli food in citric acid solution; the deacidification step comprises the following steps: soaking the dealkalized konjak food in a calcium hydroxide solution. The method comprises the steps of soaking the konjak food in a citric acid solution for dealkalization, reducing alkaline components in the konjak food, soaking in a calcium hydroxide solution, neutralizing the citric acid solution on the surface of the konjak food, and finally enabling the pH value of the konjak food to be neutral. The method ensures that the konjak food is neutral, can be eaten instantly after being unpacked, has longer shelf life than the prior art, has no acid-base taste and peculiar smell, furthest retains the nutritional value of the konjak food, and simultaneously retains the Q-elasticity and refreshing characteristics of the konjak product.)

1. A method for prolonging the shelf life of konjak food, comprising:

sequentially carrying out dealkalization, deacidification, salting, washing and sterilization treatment on the konjak food, and storing at normal temperature;

the dealkalization step comprises the following steps: soaking rhizoma Amorphophalli food in citric acid solution;

the deacidification step comprises the following steps: soaking the dealkalized konjak food in a calcium hydroxide solution.

2. The method according to claim 1, wherein the concentration of the citric acid is 2-5 g/L; the mass volume ratio of the konjak food to the citric acid solution is 1 (1-3) kg/L.

3. The method according to claim 1, wherein the dealkalization soaking time is 1-3 h.

4. The method according to claim 1, wherein the pH value of the calcium hydroxide solution is 10-13; the mass volume ratio of the konjak food to the calcium hydroxide solution is 1 (1-2) kg/L.

5. The method according to claim 1, wherein the time for deacidification and soaking is 0.2-1 h.

6. The method of claim 1, wherein the salting step comprises: and soaking the deacidified konjak food in salt water with the concentration of 80-150 g/L for 2-4 h.

7. The method according to claim 6, wherein the mass volume ratio of the konjak food to the salt solution is 1 (0.5 to 1.5) kg/L.

8. The method according to claim 1, wherein the pH of the rinsed konjac food is 7 to 7.2.

9. The method of claim 1, wherein the sterilization is by autoclaving; the sterilization temperature is 100-125 ℃, and the sterilization time is 30-60 min.

10. The method according to any one of claims 1 to 9, wherein the konjak food includes any one or more of konjak flour, konjak cold noodle and konjak vermicelli.

Technical Field

The invention belongs to the technical field of food storage and processing, and particularly relates to a method for prolonging the shelf life of konjak food.

Background

Konjac is the only plant containing a large amount of glucomannan. The konjak contains more than 10 amino acids and more than trace elements required by a human body, has the characteristics of low protein, low fat, high fiber, strong water absorption, high expansion rate and the like, and has various curative effects of reducing blood fat, reducing blood sugar, reducing blood pressure, expelling toxin, losing weight, beautifying, protecting health, relaxing the bowels and moistening the intestines and the like in the aspect of medicinal efficacy. In addition, konjak has gel property, thickening property and water-retaining property, so that konjak is often used for preparing foods such as noodles, cold noodles, rice noodles and the like. The konjak food has a short shelf life at normal temperature due to its high water content.

At present, in order to prolong the shelf life of konjak foods, konjak foods are generally stored in acidic or alkaline liquids. However, the konjac food preserved by the method has acidic and alkaline taste and peculiar smell, so that consumers can eat the konjac food after washing the konjac food again, and the konjac food has poor flavor and mouthfeel. Therefore, the invention is needed to provide a method for ensuring the flavor and taste of the konjak food and prolonging the shelf life of the konjak food.

Disclosure of Invention

In view of the above, the present invention aims to provide a method for prolonging the shelf life of a konjac food, which prolongs the shelf life of the konjac food on the basis of ensuring the flavor and taste of the konjac food.

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

a method for prolonging the shelf life of konjak food comprises:

sequentially carrying out dealkalization, deacidification, salting, washing and sterilization treatment on the konjak food, and storing at normal temperature;

the dealkalization step comprises the following steps: soaking rhizoma Amorphophalli food in citric acid solution;

the deacidification step comprises the following steps: soaking the dealkalized konjak food in a calcium hydroxide solution.

Preferably, the concentration of the citric acid is 2-5 g/L; the mass volume ratio of the konjak food to the citric acid solution is 1 (1-3) kg/L.

Preferably, the dealkalization soaking time is 1-3 h.

Preferably, the pH value of the calcium hydroxide solution is 10-13; the mass volume ratio of the konjak food to the calcium hydroxide solution is 1 (1-2) kg/L.

Preferably, the deacidification and soaking time is 0.2-1 h.

Preferably, the step of adding salt comprises: and soaking the deacidified konjak food in salt water with the concentration of 80-150 g/L for 2-4 h.

Preferably, the mass volume ratio of the konjak food to the salt water is 1 (0.5-1.5) kg/L.

Preferably, the pH value of the rinsed konjak food is 7-7.2.

Preferably, the sterilization mode is high-temperature sterilization; the sterilization temperature is 100-125 ℃, and the sterilization time is 30-60 min.

Preferably, the konjak food comprises any one or more of konjak flour, konjak cold noodle and konjak vermicelli.

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

the invention provides a method for prolonging the storage life of konjak food, which comprises the following steps: sequentially carrying out dealkalization, deacidification, salting, washing and sterilization treatment on the konjak food, and storing at normal temperature; the dealkalization step comprises the following steps: soaking rhizoma Amorphophalli food in citric acid solution; the deacidification step comprises the following steps: soaking the dealkalized konjak food in a calcium hydroxide solution. The method comprises the steps of soaking the konjak food in a citric acid solution for dealkalization, reducing alkaline components in the konjak food, soaking in a calcium hydroxide solution, neutralizing the citric acid solution on the surface of the konjak food, and finally enabling the pH value of the konjak food to be neutral. The method ensures that the konjak food is neutral, can be eaten instantly after being unpacked, has longer shelf life than the prior art, has no acid-base taste and peculiar smell, furthest retains the nutritional value of the konjak food, and simultaneously retains the Q-elasticity and refreshing characteristics of the konjak product.

Detailed Description

The invention provides a method for prolonging the storage life of konjak food, which comprises the following steps: sequentially carrying out dealkalization, deacidification, salting, washing and sterilization treatment on the konjak food, and storing at normal temperature; the dealkalization step comprises the following steps: soaking rhizoma Amorphophalli food in citric acid solution; the deacidification step comprises the following steps: soaking the dealkalized konjak food in a calcium hydroxide solution.

In the invention, the concentration of the citric acid is preferably 2-5 g/L, and more preferably 3 g/L; the mass volume ratio of the konjak food to the citric acid solution is preferably 1 (1-3) kg/L, and more preferably 1:2 kg/L; the dealkalization soaking time is preferably 1-3 h, and more preferably 2 h. In the present invention, the citric acid solution serves to neutralize the alkaline components in the konjac food, so that the konjac food has no alkaline taste.

In the invention, the pH value of the calcium hydroxide solution is preferably 10-13, and more preferably 12; the mass volume ratio of the konjak food to the calcium hydroxide solution is preferably 1 (1-2) kg/L, and more preferably 1: 1.5; the deacidification and soaking time is preferably 0.2-1 h, and more preferably 0.5 h. In the invention, the calcium hydroxide is a food additive injection agent and can be used as an acidity regulator to play roles in buffering, neutralizing and solidifying.

In the present invention, the salt addition step preferably includes: soaking the deacidified konjak food in 80-150 g/L salt solution for 2-4 h, preferably 100g/L salt solution for 3 h; the mass volume ratio of the konjak food to the salt water is preferably 1 (0.5-1.5), and more preferably 1:1. The pH value of the konjak food after the salt is added in the invention is 7-9. In the invention, the salt water has a bacteriostatic action.

In the present invention, the washing step preferably includes immersing the salted konjak food in clear water; the mass volume ratio of the konjak food to the clear water is preferably 1 (2-3), more preferably 1:2.5, and the soaking time is preferably 6-8 h, more preferably 7 h; the pH value of the rinsed konjak food is preferably 7-7.2, and more preferably 7.1. In the invention, the cleaning function is to wash off the salt taste and the alkali taste of the konjak food so as to enable the konjak food to reach a neutral storage condition.

In the present invention, the rinsing step is preferably followed by a dispensing step.

In the present invention, the sterilization mode is preferably high temperature sterilization; the sterilization temperature is preferably 100-125 ℃, more preferably 121 ℃, and the sterilization time is preferably 30-60 min, more preferably 40 min. In the invention, the sterilization step can kill microorganisms, so that the quality guarantee period of the konjak food is prolonged, and the flavor and the taste of the konjak food can be improved.

In the invention, the konjak food comprises any one or more of konjak flour, konjak cold noodle and konjak vermicelli.

The source of the raw materials is not particularly limited in the present invention, and any commercially available product that is conventional in the art may be used.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.

Example 1

Soaking 100kg of rhizoma Amorphophalli noodle in 200L of 3g/L citric acid solution for 2h, taking out, draining, soaking in 150LpH value 12 calcium hydroxide solution for 0.5h, and draining; soaking in 100L 100g/L salt solution for 3h, and draining; soaking in 250L clear water for 7 hr, draining, packaging, sterilizing at 121 deg.C for 40min, and storing at room temperature.

Example 2

Soaking 100kg of konjak cold noodles in 100L of 5g/L citric acid solution for 1h, taking out, draining, soaking in 100 LpH-13 calcium hydroxide solution for 0.2h, and draining; soaking in 50L of 150g/L salt solution for 2h, and draining; soaking in 200L clear water for 8 hr, draining, packaging, sterilizing at 100 deg.C for 60min, and storing at room temperature.

Example 3

Soaking 100kg of konjak vermicelli in 300L of citric acid solution of 2g/L for 3h, taking out, draining, soaking in calcium hydroxide solution of 200LpH value 10 for 1h, and draining; soaking in 150L 80g/L salt solution for 4h, and draining; soaking in 300L clear water for 6h, draining, packaging, sterilizing at 125 deg.C for 30min, and storing at room temperature.

Comparative example 1

Soaking 100kg rhizoma Amorphophalli noodle in citric acid solution with value of 300LpH of 4.0 for 8 hr, taking out, draining, packaging, sterilizing at 90 deg.C for 40min, and storing at room temperature.

Example 4

The pH values and the shelf lives of the konjac foods of examples 1 to 3 and comparative example 1 were measured, respectively, and the mouth feel of the konjac foods was recorded. Specific results are shown in table 1.

The method for detecting the shelf life of the konjak food comprises the following steps: the konjak food is placed in a constant-temperature constant-humidity accelerated test box with the temperature of 37 ℃ and the humidity of 75 percent, and the quality and health indexes are measured once a month. If all indexes are stable for three months, the shelf life of the konjak food is 3 years.

TABLE 1 influence of different treatment methods on pH value, shelf life and taste of konjak food

	pH value	Shelf life	Taste of the product
				Example 1	7.00	1 year	Q elasticity, crisp and tasty
Example 2	7.00	1 year	Q elasticity, crisp and tasty
				Example 3	7.00	1 year	Q elasticity, crisp and tasty
Comparative example 1	4.00	9 months old	No crisp and soft

As can be seen from table 1, the konjac foods of examples 1 to 3 are neutral, ready to eat after opening the bag, have a longer shelf life than comparative example 1, do not have sour taste and peculiar smell of the neutral konjac flour in comparative example 1, and maximally retain the nutritional value of the konjac foods, and simultaneously retain the Q-elasticity and refreshing characteristics of the konjac products.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.