CN101099528B - Biological processing method for shortening sugar permeability time of fruit jelly procession - Google Patents
Biological processing method for shortening sugar permeability time of fruit jelly procession Download PDFInfo
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- CN101099528B CN101099528B CN2007100293680A CN200710029368A CN101099528B CN 101099528 B CN101099528 B CN 101099528B CN 2007100293680 A CN2007100293680 A CN 2007100293680A CN 200710029368 A CN200710029368 A CN 200710029368A CN 101099528 B CN101099528 B CN 101099528B
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Abstract
The present invention relates to a biological processing method capable of shortening sugar-infiltrating time for making cold fruit. Said method includes the following steps: using low-concentration alkali liquor to soak fruit raw material for a certain time; rinsing said fruit raw material and placing cleaned fruit raw material into clear water, and regulating pH value and temperature of solution in which the raw material is held, then adding enzyme to make enzymolysis to break fruit surface structure, after the enzymolysis heating the solution in which the raw material is held to a certain temperature to make enzyme-killing treatment; after the enzyme-killing treatment making sugar-infiltrating treatment, after the sugar is absorbed to a certain extent, removing sugar liquor and making drying treatment.
Description
Technical field
The present invention relates to fruit jelly processing biotechnology, particularly a kind of fruit jelly that shortens is processed the biological processing method of oozing the sugar time.
Background technology
Fruit jelly is the traditional pot foods of China, oozes sugar and be an important step in the fruit jelly processing.Conventional method processing fruit jelly oozes sugar and generally all adopts boiling method or long-time the immersion.High sugared fruit jelly is fit to the boiling repeatedly of high concentration liquid glucose more, and the low sugar fruit jelly is suitable for long-time liquid glucose more and soaks, and the process-cycle is different because of kind.In process, the boiling meeting causes former fruit local flavor reduction and nutritional labeling loss seriously repeatedly, and it is inconsistent to be subjected to artificial qualification to influence the finished product sugar content; Long-time immersion then is subject to the difficult control of microbial contamination, production link.
In fruit jelly product processing, it is longer, main because Lee fruit epidermis has the thicker cured matter layer of one deck especially to ooze the sugar time in Lee of rose family cherry fruit process, and the plain layer of pericarp surface fiber is than other type fruit densification.Lee fruit generally is processed into the low sugar fruit jelly, in process as method for cooking improperly go out easily that ready-made article is skinny and wizened, not full, local flavor becomes and waits bitterly for phenomenon, as adopt long-time immersion then because sugar concentration is lower than 50%, be prone to practical problems such as microbial fermentation, liquid glucose turn sour, mildew, so in process of factory production, generally fresh fruit or the salt embryo after rinsing are soaked the decortication processing with sodium hydroxide solution, have increased the yield rate that oozes sugared speed but greatly reduce finished product.
Summary of the invention
The shortcoming that the objective of the invention is to overcome prior art is with not enough, provides a kind of fruit jelly that can effectively shorten to ooze the sugar time and guarantee to ooze the biological processing method of sugared crudy simultaneously.
Purpose of the present invention is achieved through the following technical solutions: a kind ofly shorten the biological processing method that the sugar time is oozed in fruit jelly processing, comprise the steps: that (1) soak fruit raw material a period of time with low-concentration alkali liquor; (2) will be put in the clear water after the raw material rinsing totally, and allotment is equipped with the pH value of solution of raw material and temperature to enzyme the pH value and the temperature of suitable effect, add enzyme then and carry out enzymolysis, destroy the fruit surface structure, enzymolysis heat solution to the uniform temperature that raw material the is housed enzyme processing of going out after a period of time; (3) go out and ooze sugar behind the enzyme and handle, sugar the to be inhaled back drop desaccharification liquid that acquires a certain degree carries out drying.
In the step (1), described fruit raw material is the salt embryo of fresh fruit or salt content 15～25%.
In the step (1), described alkali is a kind of in food-grade sodium carbonate, sodium acid carbonate or the NaOH; The concentration of described low-concentration alkali liquor is 0.2～3%; Described soak time is 10～180 minutes.
In the step (2), described enzyme is one or more in food-grade cellulase, arabanase, 1,4 beta-glucanase, hemicellulase or the zytase; Consumption is 0.02～0.15% of a raw material weight.
In the step (2), described enzyme effect optimum pH and temperature are according to the condition synthetic setting of used enzyme characteristic and production environment; The general pH scope is commonly used to be 3～6, temperature range is commonly used is 25～55 ℃.
In the step (3), the described sugar that oozes is treated to a kind of in boiling method or the long-time infusion method; Described sugar concentration mass percent of oozing the sugar processing is 40～65%, can constantly regulate sugar concentration between soak period; Described boiling method for boil repeatedly, cooling processing; Described infusion method is for to soak in 25～80 ℃ liquid glucose.
In the step (3), described drying is that hot-air seasoning or Exposure to Sunlight are handled to the finished product water content and be reduced to below 20%.
The present invention has following advantage and effect with respect to prior art: adopt the inventive method processing fruit jelly to shorten under the situation of not sloughing fruit surface and ooze the sugar time more than 50%, with respect to prior art obviously shortened ooze sugar the time, both can effectively avoid the finished product of the improper easy appearance of method for cooking skinny and wizened, not full, local flavor becomes and waits bitterly for phenomenon, practical problems such as microbial fermentation, the liquid glucose that also can avoid adopting long-time soaking technology to be prone to turns sour, mildew, constant product quality, also can enhance productivity greatly, economic benefit is more satisfactory.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
Embodiment 1
The processing of three magnificent Lee's fruit jellies
(1) preparation of Lee fruit
Three magnificent Lee's salt embryos of buying three fresh magnificent Lee or salt content 15% from market rinsing to salt content repeatedly are lower than below 0.5% standby.
(2) alkali lye is handled
Ready three magnificent Lee's raw materials are put into 2% sodium carbonate liquor soak and pull out after being slight pore to the surface in 30 minutes, with clear water rinsing 2～3 times.
(3) enzyme is handled
The pH value of solution value that with mass ratio is Lee fruit and the water of 1:1.5 is adjusted to 4, add heavy 0.05% Novi of three magnificent Lee's raw materials letter cellulose complex enzyme (mainly formulated by arabanase, 1,4 beta-glucanase, hemicellulase, zytase), enzymolysis was heated to 80 ℃ of enzymes that go out with three magnificent Lee's aqueous solution after 2 hours.
(4) ooze sugar
It is 50% liquid glucose that three magnificent Lee behind the enzyme of will going out put into mass percent, and insulation was soaked 20 hours in the time of 50 ℃, during to constantly regulate sugar concentration, keeping the liquid glucose mass percent is between 45～50%.
(5) drying
Three magnificent Lee's fruit jellies after will oozing sugar and finishing are pulled out, and draining sugar liquid is reduced to below 20% with 75 ℃ of hot-air seasoning to water content, cooling back packing finished product.
Embodiment 2
The processing of green plum fruit jelly
(1) preparation of green plum
Buy from market fresh green plum or with the green plum salt embryo of salt content 25% repeatedly rinsing to salt content be lower than below 0.5% standby.
(2) alkali lye is handled
Ready green plum raw material is put into 1% sodium carbonate liquor soak and pull out after being slight pore to the surface in 10 minutes, with clear water rinsing 2～3 times.
(3) enzyme is handled
With mass ratio is that the green plum of 1:1.5 and the pH value of solution value of water are adjusted to 4, adds the heavy 0.05% Novi letter cellulose complex enzyme of green plum raw material, and enzymolysis after 2 hours is heated to the green plum aqueous solution 80 ℃ of enzymes that go out.
(4) ooze sugar
It is 50% liquid glucose that the green plum behind the enzyme of will going out is put into mass percent, and insulation was soaked 8 hours in the time of 50 ℃, during to constantly regulate sugar concentration, keeping the liquid glucose mass percent is between 45～50%.
(5) drying
Green plum fruit jelly after will oozing sugar and finishing is pulled out, draining sugar liquid, Exposure to Sunlight is handled to water content and is reduced to below 20%, cooling back packing finished product.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (4)
1. one kind is shortened the biological processing method that the sugar time is oozed in fruit jelly processing, it is characterized in that comprising the steps: that (1) soak fruit raw material with low-concentration alkali liquor; (2) will be put in the clear water after the raw material rinsing totally, and allotment is equipped with the pH value of solution of raw material and temperature to enzyme the pH value and the temperature of suitable effect, add enzyme then and carry out enzymolysis, destroy the fruit surface structure, enzymolysis heat solution to the uniform temperature that raw material the is housed enzyme processing of going out after a period of time; (3) go out and ooze sugar behind the enzyme and handle, sugar the to be inhaled back drop desaccharification liquid that acquires a certain degree carries out drying;
In the step (1), described fruit raw material is the salt embryo of fresh fruit or salt content 15～25%;
In the step (1), described alkali is a kind of in food-grade sodium carbonate, sodium acid carbonate or the NaOH, and the concentration of described low-concentration alkali liquor is 0.2～3%;
In the step (1), the time of described immersion is 10～180 minutes;
In the step (2), described enzyme is one or more in food-grade cellulase, arabanase, 1,4 beta-glucanase, hemicellulase or the zytase;
In the step (2), the consumption of described enzyme is 0.02～0.15% of a raw material weight;
In the step (2), described pH scope is 3～6, and temperature range is 25～55 ℃.
2. the biological processing method of sugar time is oozed in shortening fruit jelly according to claim 1 processing, it is characterized in that: in the step (3), the described sugar that oozes is treated to a kind of in boiling method or the long-time infusion method; Described sugar concentration mass percent of oozing the sugar processing is 40～65%.
3. the biological processing method of sugar time is oozed in shortening fruit jelly according to claim 2 processing, it is characterized in that: described boiling method for boil repeatedly, cooling processing; Described infusion method is for to soak in 25～80 ℃ liquid glucose.
4. the biological processing method of sugar time is oozed in shortening fruit jelly according to claim 1 processing, it is characterized in that: in the step (3), described drying is that hot-air seasoning or Exposure to Sunlight are handled to the finished product water content and be reduced to below 20%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100293680A CN101099528B (en) | 2007-07-25 | 2007-07-25 | Biological processing method for shortening sugar permeability time of fruit jelly procession |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100293680A CN101099528B (en) | 2007-07-25 | 2007-07-25 | Biological processing method for shortening sugar permeability time of fruit jelly procession |
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| Publication Number | Publication Date |
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| CN101099528A CN101099528A (en) | 2008-01-09 |
| CN101099528B true CN101099528B (en) | 2010-06-09 |
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| CN2007100293680A Active CN101099528B (en) | 2007-07-25 | 2007-07-25 | Biological processing method for shortening sugar permeability time of fruit jelly procession |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011103812A1 (en) * | 2010-02-26 | 2011-09-01 | Novozymes A/S | Enzymatic pretreatment for making dried fruits |
| CN102762104B (en) * | 2010-02-26 | 2014-08-06 | 诺维信公司 | Enzymatic pretreatment for making dried fruits |
| CN104381897A (en) * | 2014-11-27 | 2015-03-04 | 广东省九江酒厂有限公司 | Preparation method of green plum liquid and green plum wine prepared from green plum liquid |
| CN105248823A (en) * | 2015-11-17 | 2016-01-20 | 福州大世界橄榄有限公司 | Preserved olive fruit and processing method thereof |
| CN107019085A (en) * | 2017-04-25 | 2017-08-08 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to improve the processing method that fruit jelly oozes sugared dewatering efficiency |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87103179A (en) * | 1987-05-08 | 1987-11-04 | 华中农业大学 | Chemical peeling method of fruits and vegetables and equipment |
| CN1199560A (en) * | 1997-05-20 | 1998-11-25 | 莫仁正 | Low-sugar preserved fruit and cold fruit producing technology and functional health preserved fruit |
| CN1423531A (en) * | 2000-02-15 | 2003-06-11 | 利波詹尼克斯公司 | Enzymatic processing of biomass to produce edible products |
| CN1695478A (en) * | 2005-04-15 | 2005-11-16 | 山东省农业科学院中心实验室 | Method for preparing preserved fiuit of soft jujube by using enzymolysis sugar imm8ersed through biologic enzyme |
-
2007
- 2007-07-25 CN CN2007100293680A patent/CN101099528B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87103179A (en) * | 1987-05-08 | 1987-11-04 | 华中农业大学 | Chemical peeling method of fruits and vegetables and equipment |
| CN1199560A (en) * | 1997-05-20 | 1998-11-25 | 莫仁正 | Low-sugar preserved fruit and cold fruit producing technology and functional health preserved fruit |
| CN1423531A (en) * | 2000-02-15 | 2003-06-11 | 利波詹尼克斯公司 | Enzymatic processing of biomass to produce edible products |
| CN1695478A (en) * | 2005-04-15 | 2005-11-16 | 山东省农业科学院中心实验室 | Method for preparing preserved fiuit of soft jujube by using enzymolysis sugar imm8ersed through biologic enzyme |
Non-Patent Citations (2)
| Title |
|---|
| 孙义章.青梅蜜饯与凉果的制作.农村实用工程技术 7.1998,(7),26. |
| 孙义章.青梅蜜饯与凉果的制作.农村实用工程技术 7.1998,(7),26. * |
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