CN100336459C - Method for producing low-sugar crisp plum - Google Patents
Method for producing low-sugar crisp plum Download PDFInfo
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- CN100336459C CN100336459C CNB200510127880XA CN200510127880A CN100336459C CN 100336459 C CN100336459 C CN 100336459C CN B200510127880X A CNB200510127880X A CN B200510127880XA CN 200510127880 A CN200510127880 A CN 200510127880A CN 100336459 C CN100336459 C CN 100336459C
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Abstract
The present invention discloses a method for producing low-sugar crisp plums, which offers the method for producing low-sugar crisp plums comprising the following steps: (1), semifinished products can be obtained from sulphuring treatment; (2), desulphurization is carried out; (3), finished products can be obtained from leaking the sugar. The present invention greatly reduces the producing period of the products by improving and perfecting the processing steps of the period for producing the low-sugar crisp plums. The dosage of used additive agents and lytic agents fit the using requirements of food additive agents in China and other countries, which improves product quality and extends the storage period to make the storage period not less than 6 months.
Description
Technical field
The present invention relates to a kind of method of producing low-sugar crisp plum.
Background technology
Green plum originates in China, and is a kind of characteristic resources of China.Green plum is a kind of medicine-food two-purpose resource, has plurality of health care functions, and green plum has the blood of removing rubbish, antifatigue effect, improves functions of intestines and stomach, detoxication, bacteriostasis, antitumor action and anthelmintic action.Simultaneously, contain the organic acid of multiple nutrients material, mineral matter, vitamin and multiple natural high-quality in the plum fruit, wherein citric acid content accounts for about 90% of total acid content.In addition, the SOD enzyme that in the plum jerky, contains greater activity.
Low-sugar crisp plum is a kind of green plum processed goods that shows unique characteristics (being called for short crisp plum), and the main at present process that adopts comprises the steps:
1) sulphuring treatment prepares semi-finished product: carry out sulphuring treatment after green plum is cleaned, the preparation semi-finished product;
2) acanthopore, desulfurization: will adopt the clear water desulfurization behind the semi-finished product acanthopore;
3) ooze sugar, drain packing, obtain the crisp plum of finished product.
In above-mentioned technology, mainly there is following problem:
(1) the sulfur removal technology time long, production efficiency is low.Existing sulfur removal technology adopts the static desulfurization of clear water, needs 6～7 day time;
(2) the sugaring process time long, microbial contamination is serious.Existing sugaring technology is to utilize 17% and 25% liquid glucose to ooze sugar at twice, end in about about 10 days under the normal temperature and pressure.Because sugar concentration is low, it is long to ooze the sugar time, and the production environment sanitary condition is poor in addition, therefore very easily is subjected to microbial contamination in the sugaring process, causes the liquid glucose fermentation, and the plum fruit is soft mashed, makes the production cost raising.
(3) lack effective control of microorganisms measure.During the crisp plum of tradition produced, because production management and sanitary condition are poor, final products lacked sterilization process again, make finished product microbial contamination serious, can only rely on a large amount of use anticorrisive agents antibacterial, the anticorrisive agent situation that exceeds standard often occurs, have a strong impact on crisp plum security of products, the restriction outlet.
Summary of the invention
The method that the purpose of this invention is to provide the production low-sugar crisp plum of a kind of production efficiency height, good product quality.
The method of production low-sugar crisp plum provided by the present invention comprises the steps:
1) green plum is handled with pyrosulfurous acid and calcium chloride solution, obtained semi-finished product; Wherein, the pyrosulfurous acid consumption is the 0.5-3% of green plum weight, and the calcium chloride consumption is the 1-3% of green plum weight;
2) with the semi-finished product acanthopore, in clear water, be that 0-0.15MPa, temperature are 25-65 ℃ of following application of vacuum in vacuum, handle through ultrasonic wave then, adopt the desulfurization of clear water immersion treatment to obtain the desulfurization semi-finished product at last;
3) with the desulfurization semi-finished product with the ClO 2 solution soaking sterilization, then in containing the white granulated sugar solution of 0.25-0.65g/kg potassium sorbate, be to ooze sugar under the vacuum condition of 0-0.15MPa in vacuum, after microwave disinfection, cooling, obtain low-sugar crisp plum; The mass percentage concentration of described white granulated sugar solution is 20-50%.
Wherein, the preferred pyrosulfurous acid consumption of step 1) is 1.5% of a green plum weight, and the calcium chloride consumption is 2.0% of a green plum weight.
Step 2) vacuum treated vacuum is 0.05-0.15MPa, and temperature is 55 ℃, and the processing time is 2.5 hours; The ultrasonic frequency that ultrasonic wave is handled is 80-120KHz, and power is 160-200W, and temperature is 55-65 ℃, and the processing time is 2.5 hours; The time of clear water immersion treatment is 3 days.
The concentration of the preferred ClO 2 solution of step 3) is 0.04-0.06g/kg water, and sterilizing time is 5-10 minute.
The present invention passes through the improvement of processing step in the low-sugar crisp plum production process and perfect, shorten the production cycle of product greatly, additive therefor, lytic agent consumption meet domestic and international food additives instructions for use, have improved product quality, prolong storage period, it was not less than 6 months.
The specific embodiment
The invention provides a kind of new technology of low-sugar crisp plum processing, this technology is on the basis of traditional handicraft, and processing key technology is wherein improved:
(1) sulphuring treatment: select for use the sodium pyrosulfite of variable concentrations and calcium chloride that green plum is handled, obtain semi-finished product, determine suitable addition: the sodium pyrosulfite addition is the heavy 1.5-3.0% of fruit, and the calcium chloride addition is 2.0-2.8%.Semi-finished product after the processing can airtight preservation 12 months.
(2) desulfur technology: adopt clear water to soak, after vacuum (0.05-0.15MPa, 55 ℃) dynamic process, ultrasonic wave (80-120KHz again, 160-200W, 55-65 ℃) to handle, immersion treatment then handles that sulfur dioxide residual quantity is lower than 0.05g/kg in the semi-finished product of back, reach the GB requirement, improved desulfuration efficiency, shortened half the time, and kept the hardness and the color and luster of product better than traditional sulfur removal technology.
(3) vacuum sugar infiltration technology: sugar concentration has utmost point appreciable impact to oozing sugared effect, and vacuum has appreciable impact to oozing sugared effect, and the time of bleeding does not have the conspicuousness influence to oozing sugared effect.As select 45% liquid glucose (quality percentage composition, white granulated sugar) for use, bleeding makes vacuum reach 0.09MPa, and keeps 0.5h, slowly leaves standstill 24h behind the vacuum breaker, can make the product sugar content be higher than 18%, reaches product requirement.Improve back technology and shorten than original technology and oozes the 9 days time of sugar, and be beneficial to microbial contamination is controlled.
(4) fence technology: use the chlorine dioxide soaking sterilization after the desulfurization, in liquid glucose, add the potassium sorbate of 0.65g/kg when oozing sugar, ooze the microwave treatment 75s of steamed bun stuffed with sugar dress back with 650W.Should with cold wind product be cooled off immediately after the microwave treatment, be beneficial to the maintenance of hardness.Use the fence technology, adopt surface disinfection and the combination of microwave disinfection technology, the influence of nutrition, local flavor and the matter structure etc. of raw material is much smaller, can effectively prolong the shelf-life of product, its shelf-life was not less than 6 months.
Embodiment 1,
1, sulphuring treatment
Green plum is cleaned the back obtained semi-finished product in one month with sodium pyrosulfite and calcium chloride solution immersion, the consumption of sodium pyrosulfite and calcium chloride solution is 1.5% of a green plum quality, and calcium chloride is 2% of green plum quality, and solution usage was not advisable there not to be green plum.
2, acanthopore, desulfurization
With the semi-finished product acanthopore, begin to make up desulfurization: adopt clear water to soak, in conjunction with vacuum (0.092MPa, 55 ℃) behind the dynamic process 2.5h, ultrasonic wave (80KHz, 160W again, 55 ℃) handle 2.5h, clear water immersion treatment 3d then handles that sulfur dioxide residual quantity is lower than 0.05g/kg in the semi-finished product of back.
3, sterilization, ooze sugar
With bactericide soak in short-term (chlorine dioxide 0.04g/kg, 10min), vacuum sugar infiltration then: 45% liquid glucose (quality percentage composition, white granulated sugar), bleeding makes vacuum reach 0.09MPa, potassium sorbate 0.65g/kg, and keep 0.5h, slowly leave standstill 24h behind the vacuum breaker.
4, packing, finished product
To ooze behind the sugared semi finished package with the microwave treatment 75s of 650W, should with cold wind product be cooled off immediately after the microwave treatment, be beneficial to the maintenance of hardness, obtain finished product.
Embodiment 2,
1, sulphuring treatment
Green plum is cleaned the back obtained semi-finished product in one month with sodium pyrosulfite and calcium chloride solution immersion, the consumption of sodium pyrosulfite and calcium chloride solution is 1.5% of a green plum quality, and calcium chloride is 2% of green plum quality, and solution usage was not advisable there not to be green plum.
2, acanthopore, desulfurization
With the semi-finished product acanthopore, begin to make up desulfurization: adopt clear water to soak, in conjunction with vacuum (0.092MPa, 55 ℃) behind the dynamic process 2.5h, ultrasonic wave (80KHz, 160W again, 55 ℃) handle 2.5h, clear water immersion treatment 3d then handles that sulfur dioxide residual quantity is lower than 0.05g/kg in the semi-finished product of back.
3, sterilization, ooze sugar
With bactericide soak in short-term (chlorine dioxide 0.06g/kg, 5min), vacuum sugar infiltration then: 45% liquid glucose (quality percentage composition, white granulated sugar), bleeding makes vacuum reach 0.09MPa, potassium sorbate 0.25g/kg, and keep 0.5h slowly leaves standstill 24h behind the vacuum breaker.
4, packing, finished product
To ooze behind the sugared semi finished package with the microwave treatment 75s of 650W, should with cold wind product be cooled off immediately after the microwave treatment, be beneficial to the maintenance of hardness, obtain finished product.
Claims (4)
1, a kind of method of producing low-sugar crisp plum comprises the steps:
1) green plum is handled with pyrosulfurous acid and calcium chloride solution, obtained semi-finished product; Wherein, the pyrosulfurous acid consumption is the 0.5-3% of green plum weight, and the calcium chloride consumption is the 1-3% of green plum weight;
2) with the semi-finished product acanthopore, in clear water, be that 0-0.15MPa, temperature are 25-65 ℃ of following application of vacuum in vacuum, handle through ultrasonic wave then, adopt the desulfurization of clear water immersion treatment to obtain the desulfurization semi-finished product at last;
3) with the desulfurization semi-finished product with the ClO 2 solution soaking sterilization, then in containing the white granulated sugar solution of 0.25-0.65g/kg potassium sorbate, be to ooze sugar under the vacuum condition of 0-0.15MPa in vacuum, after microwave disinfection, cooling, obtain low-sugar crisp plum; The mass percentage concentration of described white granulated sugar solution is 20-50%.
2, method according to claim 1 is characterized in that: step 1) pyrosulfurous acid consumption is 1.5% of a green plum weight, and the calcium chloride consumption is 2.0% of a green plum weight.
3, method according to claim 1 is characterized in that: step 2) vacuum treated vacuum is 0.05-0.15MPa, and temperature is 55 ℃, and the processing time is 2.5 hours; The ultrasonic frequency that ultrasonic wave is handled is 80-120KHz, and power is 160-200W, and temperature is 55-65 ℃, and the processing time is 2.5 hours; The time of clear water immersion treatment is 3 days.
4, method according to claim 1 is characterized in that: the concentration of step 3) ClO 2 solution is 0.04-0.06g/kg water, and sterilizing time is 5-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510127880XA CN100336459C (en) | 2005-12-06 | 2005-12-06 | Method for producing low-sugar crisp plum |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510127880XA CN100336459C (en) | 2005-12-06 | 2005-12-06 | Method for producing low-sugar crisp plum |
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| Publication Number | Publication Date |
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| CN1775060A CN1775060A (en) | 2006-05-24 |
| CN100336459C true CN100336459C (en) | 2007-09-12 |
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| CNB200510127880XA Expired - Fee Related CN100336459C (en) | 2005-12-06 | 2005-12-06 | Method for producing low-sugar crisp plum |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488057A (en) * | 2011-12-01 | 2012-06-13 | 俞关权 | Method for preparing low-sugar crisp plums |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
| CN110558547A (en) * | 2019-10-04 | 2019-12-13 | 广西南宁品亚商贸有限公司 | preparation method of sulfur dioxide content-reduced mushroom crisp chips |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559253A (en) * | 2004-02-27 | 2005-01-05 | 张世勋 | Kernel removed plum and its prodn. method |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559253A (en) * | 2004-02-27 | 2005-01-05 | 张世勋 | Kernel removed plum and its prodn. method |
Non-Patent Citations (1)
| Title |
|---|
| 低糖脆梅加工关键技术研究 汪艳群，中国农业大学硕士学位论文(来源：中国优秀博硕士学位论文全文数据库) 2005 * |
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