阅读说明：本技术 一种用于槟榔干的葡萄干低温杀菌工艺 (Raisin low-temperature sterilization process for areca-nut ) 是由 李征 冯彦勇 陈雪梅 匡凤军 郭晋安 匡凤姣 郭航宇 匡杨 刘群 杨玉娟 肖伟 于 2020-08-28 设计创作，主要内容包括：本发明提供一种用于槟榔干的葡萄干低温杀菌工艺,包括以下步骤：S1、将葡萄干置于-20～-15℃下冷冻3～5min；S2、取鸡屎藤叶清洗后加入2～4倍质量的水,加入鸡屎藤叶质量2～3％食醋、0.5～1％食盐进行榨汁,过滤,制得鸡屎藤汁；将冰冻后葡萄干置于鸡屎藤汁中,于0～4℃浸泡杀菌25～30min；S3、用超纯水对步骤S2处理后的葡萄干进行淋洗,淋洗后置于脉冲强光杀菌,脉冲强光杀菌强度为4～5J/cm<Sup>2</Sup>,闪照距离为16～22cm,闪照时间为12～15s,每秒闪照4～5次；S4、将步骤S3二次杀菌后的葡萄干进行冷风干燥,制得目标葡萄干。本发明制得的葡萄干,杀菌效果佳,较好抑制了细菌繁殖；而且采用本发明制得葡萄干制备槟榔干,其香气、口感、咀嚼性更佳。(The invention provides a raisin low-temperature sterilization process for areca-nut stems, which comprises the following steps: s1, freezing the raisin at the temperature of-20 to-15 ℃ for 3 to 5 min; s2, cleaning the Chinese fevervine herb leaves, adding 2-4 times of water by mass, adding vinegar accounting for 2-3% of the mass of the Chinese fevervine herb leaves and 0.5-1% of salt by mass, juicing, and filtering to obtain Chinese fevervine herb juice; placing the frozen raisins into the Chinese fevervine herb juice, soaking and sterilizing at 0-4 ℃ for 25-30 min; s3, rinsing the raisins treated in the step S2 with ultrapure water, and placing the rinsed raisins in intensive pulse light for sterilization, wherein the sterilization intensity of the intensive pulse light is 4-5J/cm 2 The flash illumination distance is 16-22 cm, the flash illumination time is 12-15 s, and the flash illumination is carried out for 4-5 times per second; s4, sterilizing the grape obtained in the step S3 for the second timeAnd (5) drying the raisin by cold air to obtain the target raisin. The raisin prepared by the invention has good sterilization effect and better inhibits the bacterial reproduction; moreover, the raisin prepared by the method is better in fragrance, mouthfeel and chewiness.)

1. A raisin low-temperature sterilization process for areca-nut stems is characterized by comprising the following steps:

s1, freezing the raisin at the temperature of-20 to-15 ℃ for 3 to 5 min;

s2, cleaning the Chinese fevervine herb leaves, adding 2-4 times of water by mass, adding vinegar accounting for 2-3% of the mass of the Chinese fevervine herb leaves and 0.5-1% of salt by mass, juicing, and filtering to obtain Chinese fevervine herb juice; placing the frozen raisins into the Chinese fevervine herb juice, soaking and sterilizing at 0-4 ℃ for 25-30 min;

s3, rinsing the raisins treated in the step S2 with ultrapure water, and placing the rinsed raisins in intensive pulse light for sterilization, wherein the sterilization intensity of the intensive pulse light is 4-5J/cm²The flash illumination distance is 16-22 cm, the flash illumination time is 12-15 s, and the flash illumination is carried out for 4-5 times per second;

and S4, drying the raisins sterilized twice in the step S3 by cold air to obtain the target raisins.

2. The process for the low-temperature sterilization of the raisin for areca-nut according to claim 1, wherein in step S1, the raisin is frozen at-18 ℃ for 4 min.

3. The low-temperature sterilization process for the raisins in the areca-nut runner as claimed in claim 1, wherein in step S2, the paederia scandens leaves are cleaned, then 3 times of water by mass is added, vinegar 2.3% of the paederia scandens leaves by mass and 0.8% of salt are added for juicing, and the juice is filtered to obtain the paederia scandens juice.

4. The low-temperature sterilization process for the raisin of the areca-nut stem as claimed in claim 1, wherein in the step S2, the mass ratio of the frozen raisin to the paederia scandens juice is 1: 0.8-1.2.

5. The raisin low-temperature sterilization process for areca-nut stems according to claim 1 or 4, wherein in the step S3, the leaching time is 2-4 min, and the temperature of ultrapure water is 5-8 ℃.

6. The low-temperature sterilization process for the raisin of the betel nut runner as claimed in claim 1, wherein in the step S3, the temperature of the cold air drying is 25-30 ℃, the air speed is 6-8 m/S, and the drying time is 1-1.2 h.

7. The process for the low-temperature sterilization of raisins in areca-nut stems according to claim 1, wherein the raisins are green raisins.

Technical Field

The invention relates to the technical field of raisin processing, in particular to a raisin low-temperature sterilization process for areca-nut stems.

Background

After the core of the betel nut is removed, a raisin is added in the middle of the betel nut cavity, so that the taste and flavor of the betel nut are improved. The sterilization process of the commercial raisins is usually carried out by using edible alcohol spray, and the raisin skins are thin and easy to damage and absorb water, so that the sensory quality is influenced. And ultraviolet, infrared and strong light sterilization equipment is adopted, so that the sterilization effect is not ideal. Therefore, the quality of the prepared areca-nut is affected, so a low-temperature sterilization process for raisin is urgently needed, the sterilization effect is improved, and the quality of the raisin is improved.

Disclosure of Invention

In view of the above, the invention provides a raisin low-temperature sterilization process for areca-nut, which improves the sterilization effect, improves the quality of the areca-nut and optimizes the quality of the prepared areca-nut.

The technical scheme of the invention is realized as follows:

a raisin low-temperature sterilization process for areca-nut stems comprises the following steps:

s1, freezing the raisin at the temperature of-20 to-15 ℃ for 3 to 5 min;

s2, cleaning the Chinese fevervine herb leaves, adding 2-4 times of water by mass, adding vinegar accounting for 2-3% of the mass of the Chinese fevervine herb leaves and 0.5-1% of salt by mass, juicing, and filtering to obtain Chinese fevervine herb juice; placing the frozen raisins into the Chinese fevervine herb juice, soaking and sterilizing at 0-4 ℃ for 25-30 min;

s3, rinsing the raisins treated in the step S2 with ultrapure water, and placing the rinsed raisins in intensive pulse light for sterilization, wherein the sterilization intensity of the intensive pulse light is 4-5J/cm²The flash illumination distance is 16-22 cm, the flash illumination time is 12-15 s, and the flash illumination is carried out for 4-5 times per second;

and S4, drying the raisins sterilized twice in the step S3 by cold air to obtain the target raisins.

Preferably, in step S1, it is frozen at-18 ℃ for 4 min.

Preferably, in step S2, the Chinese fevervine herb leaves are washed, added with 3 times of water by mass, added with vinegar 2.3% of the Chinese fevervine herb leaves by mass and 0.8% of salt for juicing, and filtered to obtain the Chinese fevervine herb juice.

Preferably, in step S2, the mass ratio of the frozen raisins to the Chinese fevervine herb juice is 1: 0.8-1.2.

Preferably, in the step S3, the leaching time is 2-4 min, and the temperature of the ultrapure water is 5-8 ℃.

Preferably, in the step S3, the temperature of the cold air drying is 25-30 ℃, the air speed is 6-8 m/S, and the drying time is 1-1.2 h.

Preferably, the raisins are green raisins.

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

the raisin is treated by adopting the process disclosed by the invention, the sterilization effect is good, and the bacterial reproduction is better inhibited; the raisin prepared by the method is better in fragrance, mouthfeel and chewiness, meets the requirements on sterilization and quality, is more suitable for preparing the dried areca, and optimizes the quality of the prepared dried areca. The low-temperature sterilization process reduces enzymatic browning reaction, reduces water permeation into the raisins, and improves the taste and flavor of the raisins. The invention uses the Chinese fevervine herb juice to soak and sterilize at low temperature, not only effectively utilizes the Chinese fevervine herb active ingredients to promote sterilization, but also reduces the damage to the oral cavity when the areca is chewed, optimizes the chewiness, and simultaneously improves the fragrance and the taste of the dry areca. According to the invention, after the paederia scandens juice is treated, strong pulse light is used for secondary sterilization, so that the sterilization effect is further strengthened, the active ingredients of the paederia scandens are enhanced to permeate into the raisins, and the stability of the areca-nut stems after the antibiosis and the quality optimization are improved.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.