L. Canned alfalfa
(l) Technological process: material selection → cleaning → salting → blanching → regreening and hardening → canning → sterilization → cooling → heat preservation → inspection → finished product.
(2) operation points ① material selection. Choose fresh alfalfa with full meat and green color as raw material. ② cleaning. After removing impurities from the raw materials, put them into a washing tank, wash them with flowing clean water, and take them out and drain them. Rubbing is strictly prohibited during cleaning. ③ Salinization. Soak the washed alfalfa with 3% sodium chloride and . L% sodium carbonate aqueous solution, which can discharge air and part of water contained in alfalfa and make its tissue structure more compact. On the other hand, it can remove the grassy smell of alfalfa itself, and the salting time is generally 6 hours. (4) blanching. The salted alfalfa was blanched in . ol% sodium sulfite solution for 2 min ~ 3 min. The ph value of the solution is 8.4, and the temperature is 8℃ ~ 85℃. ⑤ green hardening. Soak zinc salt and sodium sulfite solution to restore green, so that it can restore natural green. Hardening with calcium salt to increase the brittleness of the product. The re-green hardening solution contains .2% zinc chloride, .ol% sodium sulfite and .o5% calcium chloride, and the soaking time is 6 hours. ⑥ canning and sealing. Alfalfa seedlings with uniform size, almost the same color and crisp tissue are put into a glass jar, and then the soup with a temperature of 85 degrees Celsius and a ph value of 4.5 (adjusted with citric acid) is injected, leaving a headspace of 6 mm to 8 mm. ⑦ Sterilization and cooling. The sealed cans are immediately sent to a sterilization kettle for sterilization. Usually, the interval between canning and sterilization does not exceed . 5h, and the sterilization formula is 5min ~ 2min ~ 5min/loo degrees Celsius. After sterilization, it is cooled to about 4 degrees Celsius in stages. ⑧ Heat preservation and inspection. Put the canned food in a heat preservation warehouse at (37 2) degrees Celsius for 8 days, inspect it, remove the unqualified products such as fat cans, leaky cans and cloudy juice cans, and box the qualified products into the warehouse.
2. Alfalfa soft can
(l) Process flow: raw materials → selection → cleaning → trimming → alkali treatment → blanching → dipping and color protection → hardening → bagging → sealing → sterilization → cooling → heat preservation → inspection → finished product.
(2) operation points ① raw material selection and treatment. Collect fresh and tender alfalfa, remove withered stems, leaves, pests and diseases, make the plant shape basically neat-even, then rinse with flowing clear water to remove sediment and impurities, and drain water after trimming. ② Alkali treatment. Soak the finished alfalfa in . ol% sodium carbonate solution, turn it properly, and take it out after 8 min ~ lomin treatment. Then rinse with clear water to remove the residual lye. The purpose of alkali treatment is to properly remove the waxy components in the surface layer of leaves, which is helpful for the infiltration of calcium ions and zinc ions in the next hardening and green protection treatment. 3 perm. Blanch the alfalfa after the above treatment quickly, and generally treat it in water at 95 degrees Celsius for 2min. The purpose of blanching is to kill active enzymes and reduce oxidative browning. Increasing the permeability of tissue cells is beneficial to the infiltration of calcium ions and zinc ions. Through blanching treatment, its bitter taste can be reduced or disappeared. It should be noted that it is necessary to master the blanching time and temperature, and not to overheat, otherwise it will cause serious loss of nutrients. ④ Impregnation and color protection. The green protection solution is prepared with zinc gluconate with mass fraction of 24Omg/l and sodium sulfite solution with loomg/L.. Through green protection treatment, zinc ions can replace magnesium ions in chlorophyll, which can keep alfalfa green for a long time, but heating is needed to promote the reaction. The penetration and substitution reaction of metal ions can be accelerated by blanching and soaking with green protection solution. The blanching temperature is 95℃ and the time is 2 min ~ 3 min. After blanching, the product can be quickly cooled and soaked in green protection solution for 4 ~ 6 hours, 4h～6h can keep the product stable and bright green. ⑤ hardening. Using calcium chloride solution with mass fraction of 2Omg/l as hardener, alfalfa was soaked for 3Omin, then taken out, rinsed with clear water and drained for later use. ⑥ Bagging. After finishing the above treated alfalfa, put it into bags, each bag has a net mass of 25Og, and then inject 6Og of soup. The formula of the soup is: 2 kg of salt, 5 kg of spice and 1 kg of water lOO. ⑦ seal. Immediately after bagging, use semi-automatic vacuum sealing machine to seal, and the working vacuum degree of sealing machine should be greater than O.O76mpa. Check immediately after sealing, and repackage and seal those that do not meet the requirements. (8) sterilization and cooling. Sterilize immediately after sealing, and the interval between sealing and sterilization shall not exceed . 5h, so as not to affect the tenderness and brittleness of the product structure. Its sterilization formula is 5 min ~ 2 min ~ 5 min/L2L degrees Celsius. After sterilization, immediately cool to about 38 degrees Celsius. Pet-name ruby heat preservation, inspection. The canned food is put into a heat preservation warehouse at (37 2) degrees Celsius for 7 days, inspected, rejected unqualified products, and the qualified products are boxed and put into storage.
3. Medicago sativa health tea
(l) Process flow: raw materials → selection → chopping → steaming → cooling → drying → chopping → baking → crushing → finished product.
(2) operation points ① material selection and chopping. Selecting young alfalfa with plant height of 3 cm ~ 4 cm, cutting it from the root, cleaning it, draining water, and cutting it into l cm long sections with a cutting machine. ② steaming and cooling. Heat the chopped raw materials with steam at l2O degrees Celsius for about 5s. The purpose of this treatment is to sterilize, to inactivate enzymes to prevent oxidative browning of tea, and to inactivate lutein, which is easy to cause discoloration of tea. After heat treatment, it should be spread quickly to prevent the loss of vitamins. ③ dry. Put the cooled raw materials into a rough kneading machine, dry them at high temperature with dry air at 9℃ ~ 95℃, and perform rough kneading at the same time, so that about 8% of water can be removed. Put the roughly kneaded raw materials into a dryer, dry them with low-temperature dry air at 37℃ ~ 4℃ for about 8 hours, so that the water content is reduced to below lO%, and then further crush them with a coarse crusher to make them granulated. ④ Stir and bake. Put the granulated alfalfa into a stainless steel heating pot and bake it for about lOmin, so that the temperature of alfalfa can be raised to 5 degrees Celsius, and the grassy smell can be removed. Cooling and packaging to obtain coarse tea. For example, coarse tea can be made into powder by impact crusher and packed into small bags, and it can also be made into instant alfalfa tea to improve the utilization rate of alfalfa nutrients.
4. Alfalfa juice beverage
(l) Process flow: raw materials → pretreatment → blanching and color protection → crushing and leaching → coarse filtration → boiling → blending → fine filtration → filling → sterilization → cooling → finished product.
(2) operation points ① raw material pretreatment. Remove the pests and withered leaves with black spots, select fresh and bright alfalfa leaves with high water content at the initial flowering stage, and wash them with flowing clear water to remove the sediment and impurities on the alfalfa surface. 2 perm and color protection. Blanching can inactivate enzymes, prevent enzymatic browning, soften tissues, change cell semipermeability and improve juice yield. Generally blanch in boiling water for 2 min ~ 3 min. ③ Crushing and leaching. After the alfalfa was crushed by a tissue masher, it was extracted with water, the mass ratio of alfalfa to water was l∶2O, the extraction temperature was 55 degrees Celsius, the time was 8 min, and it was stirred every 2Omin during the extraction. (4) blending and fine filtration. The purpose of blending is to cover up the grassy smell of alfalfa juice on the basis of maintaining its unique fragrance. Fine filtration can remove fine particles and sediments from alfalfa juice and make it clear and transparent. ⑤ Filling and sterilization. Alfalfa juice is poured into the cleaned and disinfected empty tank with a filling machine, sealed and then autoclaved. After sterilization, it is cooled to about 4 degrees Celsius, and sent to a heat preservation warehouse at (37 2) degrees Celsius for heat preservation. After inspection, it is the finished product.