A processing method for quick-frozen daylily and a fresh-keeping storage device thereof

Abstract

The present invention discloses a method for processing quick-frozen daylily and a fresh-keeping storage device thereof, which relates to the technical field of daylily processing, and comprises the following processing steps: picking, high-temperature steam enzyme inactivation treatment, daylily surface coating conditioning liquid treatment, quick freezing treatment, fresh-keeping storage treatment, vacuum packaging, and low-temperature storage. The purpose of the present invention is to provide a method for processing quick-frozen daylily and a fresh-keeping storage device thereof, which can process quick-frozen daylily with very high freshness, rich nutrition, and excellent quality of daylily, and meet the market demand and economic demand for fresh-keeping storage of fresh daylily.

Description

Technical Field

[0001] The invention relates to the technical field of day lily processing, in particular to a processing method of quick-frozen day lily and a fresh-keeping storage device thereof. Background Art

[0002] Daylily has high nutritional value, containing carbohydrates, proteins, vitamins, inorganic salts and a variety of essential amino acids for the human body. It tastes delicious and is deeply loved by consumers. The planting area of ​​daylily in Qidong County, Hunan Province is more than 160,000 mu, with a total output value of about 800 million yuan, accounting for 28.9% of the total output value of the county's planting industry. It is an important pillar industry in Qidong County. Qidong daylily was awarded the title of National Geographical Indication Product in 2016, and Qidong County is known as the hometown of daylily. The harvest season of daylily is from the end of June to the end of July every year. Since fresh daylily is difficult to keep fresh, the sales period of fresh vegetables that are picked and sold immediately is very short, so the scale of fresh vegetable sales is very small, less than 5% of the total output, and there is huge space in the market for fresh vegetable processing and sales.

[0003] Because the taste quality and sales profit of fresh vegetables are higher than those of dried vegetables, the processing and sales of fresh daylily is an important part of the daylily industry in the future. After long-term research and practice, the inventor invented a processing method for fresh daylily, that is, a processing method for quick-frozen daylily and a fresh-keeping storage device thereof. The purpose of the invention is to provide a method for processing fresh daylily, expand the sales scale of fresh daylily, and promote the development of the daylily industry. Summary of the invention

[0004] The purpose of the present invention is to address the above problems and provide a processing method for quick-frozen day lily and a fresh-keeping storage device thereof, which can produce quick-frozen day lily with very high freshness, rich nutrition and excellent quality, and meet the market demand and economic demand for the fresh-keeping storage of fresh day lily.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is: a processing method of quick-frozen day lily, which comprises the following processing steps:

[0006] Step A: picking, picking the unbloomed day lilies at least 24 hours in advance;

[0007] Step B: high-temperature steam enzyme inactivation treatment, the day lilies are arranged in a layer, and the day lilies cannot be stacked, and the day lilies are steamed with a high-temperature steam device, the steam temperature is controlled at 105-110°C, and the steaming enzyme inactivation time is controlled at: 20-25 seconds;

[0008] Step C: coating the surface of the day lily with a conditioning liquid, mixing the day lilies after the enzyme inactivation in step B with the conditioning liquid one by one, so that the outer surface of the day lily is evenly covered with the conditioning liquid, to obtain the coated conditioning day lily;

[0009] Step D: quick freezing treatment, using a spiral quick freezing device to quick freeze the glue coated day lily prepared in step C, wherein each day lily is quick frozen one by one to obtain quick frozen day lily;

[0010] Step E: fresh-keeping storage treatment, placing the quick-frozen daylily prepared in step D into a quick-frozen daylily fresh-keeping storage device for storage;

[0011] Step F: vacuum packaging, using a vacuum packaging machine and a vacuum packaging bag to vacuum package the fresh-keeping storage device of step E, and the vacuum degree in the vacuum packaging bag is controlled at 900-1200Pa;

[0012] Step G: Preserve at low temperature: put the vacuum packaging bag into a polyethylene outer packaging bag, seal it and store it at -15°C to -18°C.

[0013] As a further optimization of the present invention, the components of the conditioning solution in step B include distilled water, konjac flour and calcium hydroxide.

[0014] As a further optimization of the present invention, the conditioning solution in step B is prepared by the following steps in parts by weight: 100 parts of distilled water are heated to 50-60° C., 3 parts of konjac powder are slowly and evenly added, and konjac sol is mixed evenly while adding and stirring, and calcium hydroxide is added to the konjac sol to control its pH value to 10-12, so as to prepare the conditioning solution.

[0015] A fresh-keeping storage device for quick-frozen day lily comprises a box body, which is in the shape of a rectangular cavity shell with an open end, partitions are arranged at intervals inside the box body, a plurality of through holes are arranged in an array at the bottom of the box body, and a cover body is matched with the end of the box body away from the through holes.

[0016] As a further optimization of the present invention, a card slot is provided at a position of the box body close to the partition, and an embedded block at the end of the partition extends into the card slot, and a clearance fit is formed between the embedded block and the card slot.

[0017] As a further optimization of the present invention, the cover body is in the shape of a rectangular cavity shell with one end open, and the cavity inside the cover body can cover and store the box body.

[0018] As a further optimization of the present invention, U-shaped structural grooves for facilitating separation of the cover body and the box body are symmetrically arranged on the side walls of the cover body.

[0019] As a further optimization of the present invention, the box body and the cover body are both made of PET polyester plastic.

[0020] As a further optimization of the present invention, the thickness of the partition is 2 mm.

[0021] As a further optimization of the present invention, the diameter of the through hole is 2-3 mm.

[0022] The beneficial effects of the present invention are as follows: the day lilies quick-frozen and preserved by the traditional method turn brown seriously after thawing, which affects the sensory quality. The present invention provides a processing method of quick-frozen day lilies and a fresh-keeping storage device thereof, which can produce quick-frozen day lilies with very high freshness, rich nutrition and excellent quality. The day lilies do not turn brown after thawing after being quick-frozen for half a year, thus meeting the market demand and economic demand for the fresh-keeping and storage of fresh day lilies.

[0023] 1. Pick the unbloomed daylily at least 24 hours in advance. During the maturation process, the flower buds gradually become loose and finally fully open. The dried daylily is picked 12 hours before flowering, and the dried quality is the best. However, if the quick-frozen daylily is also picked at this time, the flower buds are relatively loose, and the quick-frozen vegetables have a soft taste and lack of crispness. If it is picked too early, the nutrients are not accumulated enough, which also affects the yield. The vitamin C content and water content of the flowering daylily are greatly reduced. The nutritional value of the flowering daylily is inferior to that of the unblooming daylily. The unblooming daylily has a crisp and tender taste after quick freezing, and the quality is better, which is more popular with consumers and the market.

[0024] 2. Enzymes need to be inactivated before quick freezing of day lily to inhibit enzymatic browning during freezing and storage and improve the quality of quick frozen products. Currently, methods for inactivating enzymes in day lily usually include hot water blanching, 100°C steam treatment and microwave inactivation. Hot water blanching can easily cause loss of nutrients, 100°C steam treatment can lead to uneven enzyme inactivation, and microwave treatment can cause great damage to the texture of the vegetable strips, affecting the quick freezing quality. The present invention uses steam at a temperature above 100°C to treat day lily laid in a single layer. Since the treatment time is very short, not only is the enzyme inactivation effect good, but the texture of the day lily will not be damaged.

[0025] 3. Hanging a layer of konjac colloid conditioning liquid on the surface of the daylily has the following technical effects: konjac colloid is not only a carrier containing calcium hydroxide, but also has a protective effect. The colloidal solution hanging on the surface of the daylily forms a thin layer of ice covering it during the quick-freezing process, which has the effect of isolating the daylily from oxygen. In addition, in the subsequent low-temperature storage process, because the temperature of the quick-freezing is much lower than the temperature during the low-temperature storage, the conditioning liquid ice layer formed on the surface of the daylily will produce sublimation, which can effectively prevent the loss of water inside the daylily. Therefore, in the subsequent low-temperature storage process, the conditioning liquid ice layer formed on the surface of the daylily replaces the water loss inside the daylily, thereby playing a special effect of maintaining the fresh quality of the daylily. In addition, the chlorophyll content of the daylily is relatively high, and the high-temperature steam enzyme inactivation and frozen storage process will cause the degradation of chlorophyll, affecting the color of the daylily. The alkaline condition is conducive to inhibiting the degradation of chlorophyll and protecting the color of the daylily. After the calcium ions are absorbed by the daylily, the daylily becomes more crisp and has a better taste.

[0026] 4. The present invention can better protect the prepared day lily through the box body, partition and cover body. During vacuum packaging, due to the large pressure difference between the inside and outside of the packaging bag, the soft food in the packaging bag can be easily deformed and its texture destroyed due to the extrusion effect. The day lily is loaded into the device of the present invention. Due to its spatial support structure, the day lily is protected inside. During the vacuum packaging process, the quick-frozen day lily can withstand the extrusion of the vacuum packaging bag, thereby effectively protecting the inherent shape of the day lily in the vacuum packaging bag. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic diagram of the three-dimensional structure of the box body of the fresh-keeping storage device in the present invention.

[0028] Figure 2 It is a schematic diagram of the three-dimensional structure of the cover body of the fresh-keeping storage device in the present invention.

[0029] Figure 3 for Figure 1 A local enlarged schematic diagram of point A in the figure.

[0030] The text labels in the figure are as follows: 1, box body; 2, partition; 3, through hole; 4, cover body; 101, card slot; 201, embedded block; 401, groove. DETAILED DESCRIPTION

[0031] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention is described in detail below in conjunction with the accompanying drawings. The description in this part is only exemplary and explanatory and should not have any limiting effect on the protection scope of the present invention.

[0032] like Figure 1-Figure 3 As shown, the specific structure of the present invention is: a method for processing quick-frozen day lily, which includes the following processing steps:

[0033] Step A: Picking. Pick the unbloomed daylilies at least 24 hours in advance. During the maturation process, the flower buds gradually become loose and finally fully open. The dried daylilies are picked 12 hours before flowering, and the dried quality is the best. However, if the quick-frozen daylilies are also picked at this time, the flower buds are relatively loose, and the quick-frozen vegetables have a soft texture and lack crispness. If they are picked too early, the nutrients will not accumulate enough, which will also affect the yield. The vitamin C content and water content of the flowering daylilies are greatly reduced. The nutritional value of the flowering daylilies is inferior to that of the unbloomed daylilies. After quick freezing, the unbloomed daylilies have a crisp and tender texture, better quality, and are more popular with consumers and the market.

[0034] Step B: high-temperature steam enzyme inactivation treatment, the day lilies are arranged in a layer without stacking, and the day lilies are steamed by high-temperature steam equipment, the steam temperature is controlled to be 105-110°C, and the steaming enzyme inactivation time is controlled to be: 20-25 seconds; the day lilies need to be inactivated before quick freezing, so as to inhibit the enzymatic browning during the frozen storage process and improve the quality of the quick-frozen products. At present, the enzyme inactivation methods of day lilies usually include hot water blanching method, 100°C steam treatment enzyme inactivation method and microwave enzyme inactivation method. Hot water blanching is easy to cause the loss of nutrients, 100°C steam treatment will result in uneven enzyme inactivation, and microwave treatment will greatly damage the texture of the vegetable strips, affecting the quick-frozen quality. The present invention uses steam above 100°C to treat the day lilies laid in a single layer. Since the treatment time is very short, not only the enzyme inactivation effect is good, but also the texture of the day lilies will not be damaged.

[0035] Step C: coating the surface of the day lily with a conditioning liquid, mixing the day lilies after the enzyme inactivation in step B with the conditioning liquid one by one, so that the outer surface of the day lily is evenly covered with the conditioning liquid, and obtaining the day lily coated with glue; hanging a layer of konjac colloid conditioning liquid on the surface of the day lily has the following beneficial effects: konjac colloid is not only a carrier containing calcium hydroxide, but also has a protective effect. The colloidal solution hanging on the surface of the day lily forms a thin layer of ice covering it during the quick freezing process, which has the effect of isolating the day lily from oxygen. In addition, in the subsequent low-temperature storage process, because the quick freezing temperature is much lower than the low-temperature storage temperature, the day lily can be easily frozen. At the temperature, the ice layer of the modulated liquid formed on the surface of the day lily will sublime, which can effectively prevent the loss of water inside the day lily. Therefore, in the subsequent low-temperature storage process, the ice layer of the modulated liquid formed on the surface of the day lily replaces the loss of water inside the day lily, thereby playing a special effect of maintaining the fresh quality of the day lily. In addition, the chlorophyll content of the day lily is relatively high, and the high-temperature steam enzyme inactivation and frozen storage process will cause the degradation of chlorophyll, affecting the color of the day lily. Alkaline conditions are conducive to inhibiting the degradation of chlorophyll and protecting the color of the day lily. After the calcium ions are absorbed by the day lily, the day lily becomes crisper and tastes better.

[0036] Step D: quick freezing treatment, using a spiral quick freezing device to quick freeze the glue coated day lily prepared in step C, wherein each day lily is quick frozen one by one to obtain quick frozen day lily;

[0037] Step E: fresh-keeping storage treatment, placing the quick-frozen daylily prepared in step D into a quick-frozen daylily fresh-keeping storage device for storage;

[0038] Step F: vacuum packaging, using a vacuum packaging machine and a vacuum packaging bag to vacuum package the fresh-keeping storage device of step E, and the vacuum degree in the vacuum packaging bag is controlled at 900-1200Pa; although the enzymatic browning of the day lily can be inhibited by high-temperature enzyme inactivation, polyphenols can undergo oxidative browning under non-enzymatic conditions, affecting its quality and quality. Therefore, inhibiting non-enzymatic browning during the frozen storage of the quick-frozen day lily is very important for the quality of the quick-frozen product. In addition, the day lily is always in a vacuum state, and due to the lack of oxygen, the non-enzymatic oxidative browning reaction during the frozen storage process is well inhibited, ensuring the improvement of the frozen storage quality;

[0039] Step G: Preserve at low temperature: put the vacuum packaging bag into a polyethylene outer packaging bag, seal it and store it at -15°C to -18°C.

[0040] As a further optimization of the present invention, the components of the conditioning solution in step B include distilled water, konjac flour and calcium hydroxide.

[0041] As a further optimization of the present invention, the conditioning solution in step B is prepared by the following steps in parts by weight: 100 parts of distilled water are heated to 50-60° C., 3 parts of konjac powder are slowly and evenly added, and konjac sol is mixed evenly while adding and stirring, and calcium hydroxide is added to the konjac sol to control its pH value to 10-12, so as to prepare the conditioning solution.

[0042] A fresh-keeping storage device for quick-frozen day lily comprises a box body 1, which is in the shape of a rectangular cavity shell with one end open, partitions 2 are arranged at intervals inside the box body 1, a plurality of through holes 3 are arranged in an array at the bottom of the box body 1, and a cover body 4 is matched with the end of the box body 1 away from the through holes 3. The prepared day lily can be better protected by the box body 1, the partition 2 and the cover body 4. During vacuum packaging, due to the large pressure difference between the inside and outside of the packaging bag, the soft food in the packaging bag can be easily deformed and its texture destroyed due to the extrusion effect. The day lily is loaded into the device of the present invention, and due to the spatial support structure thereof, the day lily is protected inside. During the vacuum packaging process, the quick-frozen day lily can withstand the extrusion of the vacuum packaging bag, thereby effectively protecting the inherent shape of the day lily in the vacuum packaging bag.

[0043] Preferably, a card slot 101 is provided at the box body 1 near the partition 2, and an embedded block 201 at the end of the partition 2 extends into the card slot 101. There is a clearance fit between the embedded block 201 and the card slot 101. The partition 2 can be easily installed or removed from the box body 1, which is beneficial to the cleaning and use of the entire device.

[0044] Preferably, the cover body 4 is in the shape of a rectangular cavity shell with one end open, and the internal cavity of the cover body 4 can cover and store the box body 1, and the quick-frozen day lily can be placed in the cover body 4, effectively protecting the quick-frozen day lily from being squeezed and damaged during the subsequent vacuum packaging process.

[0045] Preferably, a U-shaped structural groove 401 is symmetrically arranged on the side wall of the cover body 4 for facilitating the separation of the cover body 4 and the box body 1, which can facilitate the separation of the cover body 4 and the box body 1 from the position of the groove 401 and avoid the situation where the cover body 4 and the box body 1 are difficult to open after being closed.

[0046] As a further optimization of the present invention, the box body 1 and the cover body 4 are both made of PET polyester plastic, which is widely available and economical and applicable, meeting the needs of large-scale preparation and production.

[0047] As a further optimization of the present invention, the thickness of the partition 2 is 2 mm.

[0048] As a further optimization of the present invention, the diameter of the through hole 3 is 2-3 mm.

[0049] It should be noted that, in this article, the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0050] This article uses specific examples to illustrate the principles and implementation methods of the present invention. The above examples are only used to help understand the method and core ideas of the present invention. The above is only a preferred implementation of the present invention. It should be pointed out that due to the limitations of textual expression and the objective existence of infinite specific structures, ordinary technicians in this technical field can make several improvements, modifications or changes without departing from the principles of the present invention, and can also combine the above technical features in an appropriate manner; these improvements, modifications, changes or combinations, or the direct application of the inventive concept and technical solution to other occasions without improvement, should be regarded as the protection scope of the present invention.

Claims

1. A method for processing quick-frozen day lily, characterized in that: It includes the following processing steps: Step A: picking, picking the unbloomed day lilies at least 24 hours in advance; Step B: high-temperature steam enzyme inactivation treatment, the day lilies are arranged in a layer, the day lilies cannot be stacked, and the day lilies are steamed by high-temperature steam equipment, the steam temperature is controlled to 105-110° C., and the steaming and enzyme inactivation time is controlled to: 20-25 seconds; the components of the conditioning liquid include distilled water, konjac powder, and calcium hydroxide. The conditioning liquid is prepared by the following steps in parts by weight: 100 parts of distilled water are heated to 50-60° C., 3 parts of konjac powder are slowly and evenly added, konjac sol is mixed evenly while adding and stirring, and calcium hydroxide is added to the konjac sol to control its pH value to 10-12 to obtain the conditioning liquid; Step C: coating the surface of the day lily with a conditioning liquid, mixing the day lilies after the enzyme inactivation in step B with the conditioning liquid one by one, so that the outer surface of the day lily is evenly covered with the conditioning liquid, to obtain the coated conditioning day lily; Step D: quick freezing treatment, using a spiral quick freezing device to quick freeze the glue coated day lily prepared in step C, wherein each day lily is quick frozen one by one to obtain quick frozen day lily; Step E: fresh-keeping storage treatment, placing the quick-frozen daylily prepared in step D into a quick-frozen daylily fresh-keeping storage device for storage; Step F: vacuum packaging, using a vacuum packaging machine and a vacuum packaging bag to vacuum package the fresh-keeping storage device of step E, and the vacuum degree in the vacuum packaging bag is controlled at 900-1200Pa; Step G: low temperature storage, the vacuum packaging bag is placed in a polyethylene outer packaging bag, and the bag is sealed and stored at -15°C to -18°C; The fresh-keeping storage device comprises a box body (1), the box body (1) is in the shape of a rectangular hollow shell with one end open, partitions (2) are arranged at intervals inside the box body (1), a plurality of through holes (3) are arranged in an array at the bottom of the box body (1), a cover body (4) is matched with an end of the box body (1) away from the through holes (3), a card slot (101) is arranged at a position of the box body (1) close to the partition (2), an embedded block (201) at the end of the partition (2) extends into the card slot (101), and a clearance fit is formed between the embedded block (201) and the card slot (101), the cover body (4) is in the shape of a rectangular hollow shell with one end open, and the cavity inside the cover body (4) can cover and store the box body (1).

2. The method for processing quick-frozen day lily according to claim 1, characterized in that: U-shaped structural grooves (401) for facilitating the separation of the cover body (4) and the box body (1) are symmetrically arranged on the side wall of the cover body (4).

3. The method for processing quick-frozen day lily according to claim 1, characterized in that: The box body (1) and the cover body (4) are both made of PET polyester plastic.

4. The method for processing quick-frozen day lily according to claim 1, characterized in that: The thickness of the partition (2) is 2 mm.

5. The method for processing quick-frozen day lily according to claim 1, characterized in that: The diameter of the through hole (3) is 2-3 mm.

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