CN101223933A - Raw candy preserved apricot and producing process and technology thereof - Google Patents
Raw candy preserved apricot and producing process and technology thereof Download PDFInfo
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Abstract
The invention discloses a process for producing raw-sugar preserved apricots and raw-sugar preserved apricots obtained by the process. The process is that: ripe apricots are parted off, core-removed and dried firstly, and then the dried apricot flesh is soaked, cleaned and softened; the water content of the apricot flesh is kept between 20-25 percent; the apricot flesh is heated with a tunnel-type microwave drying and sterilizing device to 70-75 DEG C; the cleaned apricot flesh is dried and sterilized by adjusting the speed of a tunnel conveyor belt to 0.1-0.3m/s; appearance-shaping and vacuum packaging are carried out in sequence so as to get the finished product. The invention is characterized in that the process of the invention does not adopt sulfuring or sulfurizing to keep color when processing preserved apricots, which is completely different from the prior process, and is not added with additives either. The product of the invention is safe, healthy, and special in flavor and has long-stem storage and no pollution, thus the invention can be widely applied in the preserved apricot processing field.
Description
Invention field
The present invention relates to produce the technology of raw candy preserved apricot and the raw candy preserved apricot field of acquisition thereof.
Background technology
Normally a kind of preserved fruit of making of apricot of preserved apricot.At present openly process the common technological process of production of preserved apricot and have two kinds.
1: select materials by cleaning, stoning, protect look, ooze sugar, baking, shaping, packing obtain the preserved apricot goods (good to eat net. preserved apricot, [EB/OL] .[2007-06-28] .http: //keko.eat.51ttyy.com/material/material_134550534000_745.h tml).
2: by select raw material, cleaning, cutting, stoning, sulphuring, candy, sugaring, more candy, again sugaring, integer, baking, packing obtain the preserved apricot goods (the food partner nets .[EB/OL] .[2007-07-06] .http: //www.foodmate.net/tech/jiagong1/2487.html).
The common means of protecting look are exactly sulphuring or soak sulphur--aqueous solution of sodium bisulfite soak (cuisines net everyday. dry fruit is made the preserved apricot of complete works, [EB/OL] .[2007-06-020] .http: //www.ttmeishi.com/CaiPu/335d3d6f80fleld7.htm), and the sulfur content index is one of important test item of preserved fruit based food quality safety; Ooze sugar and then be and processed one of technology that preserved apricot must carry out in the past (sugar content is to press to suppress the bacterial classification survival in order to keep high Premeabilisation of cells greater than 64%, the long preservation that helps product), some enterprise is in order to adjust mouthfeel and product appearance color and luster, also added additives such as sweetener, anticorrisive agent and pigment (good to eat net. preserved apricot, [EB/OL] .[2007-06-28] .http: //keko.eat.51ttyy.com/material/material_1134550534000_745. html).
Hence one can see that, and at present the processing technology high purpose of preserved apricot sugar content of producing is in order to increase local flavor on the one hand, and main purpose then is to keep hyperosmosis, suppresses microbial survival; Sulphuring or the purpose of soaking sulphur are to suppress activation of microorganism on the one hand, and main purpose is to protect look, increase the product appearance color and luster; Add the purpose that additive then has simultaneously to be increased local flavor, inhibition activation of microorganism, increase the product appearance color and luster.
Microwave is meant the frequency electromagnetic waves of wave-length coverage between 1mm-1m (frequency is 300 MHz～300 GHz).Microwave drying originates from the forties in 20th century, and to late 1960s, microwave heat energy has been applied on the industrial projects such as heating, drying, desinsection, medical treatment.Advantages such as microwave drying is fast with rate of drying, selectivity heating, even heating.As a kind of new energy, microwave (the Ana Andr é s that in food industry, is widely used, Cristina Bilbao, Pedro Fito.Drying kinetics of apples cylinders under combined hotair-microwave dehydration[J] .Journal of Food Engineering, 2004,63:71～78).In Japan, annual about 400,000 tons of microwave food, 1,400 hundred million yen of the output values.China's microwave food successfully is applied to microwave energy many fields such as baked foods, dry fruit bake, beef drying, fruits and vegetables ' dehydration, fast food face drying, drink sterilization, and obtain remarkable break-throughs (Zhang Qingfeng, height is willing to army, Li Jianguang. the application [J] of microwave technology in fruit processing, the Henan agricultural sciences, 2007,3:96～98).
As far back as the forties in 20th century, vacuum-packed technique is born in the laboratory, and along with entering of composites such as polyester, polyethylene before and after nineteen fifty, this technology is just grown up rapidly.Vacuum packaging is that article are packed into behind the airtight container, vacuumizes before container closure, makes a kind of packing technique that does not have air in the container after the sealing substantially.
Adopting vacuum-packed food is not the perfect vacuum, and the vacuum in the container is usually at 600-1333Pa.Therefore, again vacuum packaging is called decompression packing or exhaust packing.
Since the preserved apricot that adopts prior art processing through sulphuring, candy, add additive etc. and suppress the microorganism measure, therefore, do not adopt the vacuum-packed technique packing.
The apricot that Xinjiang produces best in quality: apricot sugar and vitamin content height, raciness.Measurement result shows, soluble solid is higher than 16% account for more than 65%, is up to 29%, belongs to the extremely many scopes of content, on average exceeds about 5～8% than other zone varietys.Most kind acid contents are between 0.5～1.0%.Vc content is up to 23mg/100g at 9.1～15.0mg/100g, than the high 3-5mg/100g of other zone varietys.Many kinds all belong to the Li Guang subspecies, and peel smooth is not had fine hair, freestone, sweet benevolence (Liao Mingkang, Guo Lixia, Zhang Ping, Che Fengbin, Liao Kang. Xinjiang apricot platymiscium peroxidase catechol-oxydase Isozyme Analysis [J]. northwest agricultural journal, 1994,3 (2): 81-86; Zhang Jiayan etc. write. Chinese fruit tree will. and apricot volume [M]. Beijing: China Forest publishing house, 2003; Magnify the sea. Xinjiang apricot production status and development countermeasure [J], Xinjiang Agricultural Univ's journal, 2005,28 (monographs): 36-38).
Current, the method for airing dried apricot is demanded urgently improving.The not anti-storage of apricot fruit transportation, the apricot fruit mainly is processed into the apricot thickened pulp or is processed into dried apricot except that being used on a small quantity to eat raw.Owing to the influence of multiple reasons such as the market demand, except a part was used to process apricot thickened pulp usefulness, other a large amount of bright apricots will be processed as dried apricot.But at present the method for peasant household's airing dried apricot is very backward, and peasant household is layered on bright apricot usually directly shines into dried apricot on the straw mat, and the fruit face often falls to having the fine sand dust, and dried apricot also can variable color when meeting rainy weather, makes the exterior of commodity of dried apricot poor; During airing in the open, the contact of fly worm is without cease, grows worm's ovum arbitrarily.When the degree of drying deficiency, or deposit not at that time, infested phenomenon is arranged, cause dried apricot to lose commodity value; Almond is arranged in the dried apricot, abandon and then waste resource, produce to pollute, eat almond and may injure tooth and sting out almond, the almond shell also can produce pollution, and the high-grade dried apricot the inside that meets safety and health request on the international market does not then have almond.(Xinjiang Uygur Autonomous Regions statistics bureau. Xinjiang statistical yearbook [M]. Beijing: China Statistics Press; Magnify the sea. Luntai County, Xinjiang apricot industrialization management research: [master thesis]. Beijing: China Agricultural University, 2007) thereby how to use the processing technology that modern science and technology is improved dried apricot, produce the new product that meets food security standard, become the key that can current apricot industry healthy and sustainable development.
Along with the raising of modern life quality, people more and more pursue the diet of safety and Health, and notions such as low sugar low-energy food, natural green food are rooted in the hearts of the people.And it is very necessary to solving current apricot industry development to develop new apricot product after-processing technology and product.Have not yet to see the color of utilizing microwave fixed processing apricot converted products, reach drying and sterilization effect simultaneously, and cooperate to adopt vacuum-packed technique, make the report of raw candy preserved apricot, with and the addressing of manufacture craft technology.
Summary of the invention
At at present both at home and abroad about preserved apricot technology, microwave at the present Research of food processing field and vacuum technique as can be known in the operating position in packaging for foodstuff field, purpose of the present invention develop exactly a kind of do not adopt sulphuring or soak sulphur, and need not through one or many candy, do not add simultaneously additive yet, but at stoning and through just dry apricot pulp, adopt microwave fixation, drying, sterilization, pass through shaping, vacuum packaging then, produce the raw candy preserved apricot product of safety and sanitation, with and production Technology.
The invention provides a kind of process safety health the raw candy preserved apricot product production Technology and use this processes to produce the raw candy preserved apricot that obtains.
The present invention specifically provides a kind of production technology of raw candy preserved apricot product of process safety health to comprise:
A: the first step, will soak, clean, ease back through cutting stoning and just dry apricot pulp.Soak time 15～20 minutes reaches 20%～25% with the apricot pulp water content.So not only can remove the dust grit that the fruit face adheres to, sugared coking or expanded phenomenon take place in the time of can also avoiding microwave drying, sterilization.
B: second step, microwave fixation, drying, sterilization.Adopt tunnel type micro wave drying, sterilizing installation to reach 70～75 ℃, the speed of tunnel transport tape 0.1～0.3 meter per second with apricot flesh, with apricot flesh drying, the sterilization of cleaning, make the brown～sepia that presents homogeneous through the apricot flesh color after the microwave treatment, meet commercial product appearance color homogeneous feature;
C: the 3rd step, shaping.Product through the outward appearance shaping, is made it to meet consumption demand;
D: the 4th step, vacuum packaging.Product after the shaping is packed with vacuum packing machine.
Well known, heating using microwave has that penetration power is strong, firing rate is fast, the efficiency of heating surface is high, present selectivity and characteristics such as instantaneity, energy savings.Heating using microwave mainly is the effect by microwave electromagnetic field, makes the polar molecule in the medium follow the alternation of microwave electromagnetic field and make intermolecular produce fierce friction, collision, and material integral body is being heated up with obtaining a large amount of heats in a flash.(tax Anze, Wang Shumei, Liu Pingan, Ceng Lingke, Wang Hui, Cheng Xiaosu. microwave auxiliary thousand dry The Application of Technology progress [J], pottery, 2007,3:5～8; T storehouse moral, AS tries to gain big for a long time work. advanced dry technology [M]. and Li Zhanyong translates. Beijing: Chemical Industry Press, 2005)
Microwave disinfection be by fuel factor and non-thermal effect double action (Zhang Qingfeng highly is willing to army, Li Jianguang. the application [J] of microwave technology in fruit processing, Henan agricultural sciences, 2007,3:96～98).
Well known, the microwave heating effect sterilization mechanism is, biological cell is under the effect of strong microwave field, and temperature raises; The characteristics of microwave disinfection are, heat sterilization relatively, microwave disinfection have heat time heating time short, programming rate is fast, sterilization is even, fruit nutritional labeling and flavor substance destroys and loss characteristics such as less.Compare with the chemical sterilization method, it is residual and security is improved that microwave disinfection does not have chemical substance.
Well known, the method for exhausting difference is pressed in vacuum packaging, and two kinds of thermal exhaust and air extracting seals are arranged.The former is by the packing container that has loaded food is heated earlier, and the air in the packing container is discharged in the evaporation of moisture in thermal expansion by air and the food, after sealing, cooling, makes and forms certain vacuum in the packing container again.Air extracting seal then is on vacuum packing machine, by vavuum pump the air in the packing container is extracted out, and after reaching the certain vacuum degree, sealing immediately makes and forms vacuum state in the packing container.
Simultaneously, the present invention adopts vacuum packaging to have following characteristics:
1. get rid of the most air (oxygen) in the packing container, almost completely got rid of oxidation, can prevent food apoilage effectively.
2. adopt good packaging material of barrier (air-tightness) and strict Sealing Technology and requirement, can effectively prevent the exchange of packing content material, both can avoid food loss of weight, ageusia, can prevent secondary pollution again.
3. the vacuum packaging container internal gas is got rid of, has quickened the conduction of heat, and this both can improve heat kill bacterium efficient, when also having avoided pasteurization, owing to the expansion of gas is broken packing container.
By implementing the concrete technical indicator of the present invention, realize content of the present invention, can reach following beneficial effect:
Raw candy preserved apricot through invention processing is compared with bright apricot, has preserved the nutrition of apricot basically, sees following table 1 for details;
Product through cleaning, microwave sterilization is handled and procedure such as vacuum packaging, not only makes the safety of product that assurance has been arranged, and has also avoided after the processing contamination of heavy again; Avoid adopting the method for sulphuring, high sugar, additive to suppress microorganism, guaranteed the edible safety of product.
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The specific embodiment
Below, for embodiment the present invention is described, still, the present invention is not limited to following embodiment.In addition, in following explanation, if no special instructions, then % all refers to percentage by weight.
Embodiment one: the preparation one of raw candy preserved apricot product
With the apricot fruit cutting stoning of normal 8～9 maturations and just dry.The decision method of 8～9 maturations is apricot fruit whole annesls, but pulp not deliquescing as yet.Cutting method takes out almond for to be divided into two along apricot fruit ventral suture, apricot flesh is put put airing under the sunlight on the summer sleeping mat then, under the fine situation, stores up the continuous three days unconverted dry apricot flesh just of apricot flesh weight stand-by.
The apricot flesh of first drying is soaked, cleans, eases back.The clear water soak time is 15 minutes, and reaching about 20%～25% with the apricot pulp water content is criterion; Cleaning is in order to remove the dust that the fruit face adheres to, simultaneously the pulp suction to be eased back, to avoid microwave drying, sugared coking or expanded phenomenon take place when sterilizing.
Microwave fixation, drying, sterilization.Adopt tunnel type micro wave drying, sterilizing installation to make apricot flesh reach 70 ℃, apricot flesh drying, sterilization that the speed of adjustment tunnel transport tape 0.1 meter per second will be cleaned make the brown～sepia that presents homogeneous through the apricot flesh color after the microwave treatment.
With product appearance shaping, vacuum packaging.To color be crossed dark and apricot flesh chip etc. pick out the final vacuum of weighing packing with product appearance shaping, classification in the apricot flesh of super-dry, sterilization is between sterile working.
Embodiment two: the preparation two of raw candy preserved apricot product
As described in embodiment one, store up the apricot fruit cutting stoning and the first drying of normal 8～9 maturations stand-by; The apricot flesh of first drying is soaked, cleans, eases back.The clear water soak time is 20 minutes, reaches 25% with the apricot pulp water content; Adopt tunnel type micro wave drying, sterilizing installation to make apricot flesh reach 75 ℃, apricot flesh drying, sterilization that the speed of adjustment tunnel transport tape 0.3 meter per second will be cleaned make the brown～sepia that presents homogeneous through the apricot flesh color after the microwave treatment; With the product appearance shaping, vacuum packaging obtains product quality and sees Table 2.
Embodiment three: the preparation two of raw candy preserved apricot product
As described in embodiment one, store up the apricot fruit cutting stoning and the first drying of normal 8～9 maturations stand-by; The apricot flesh of first drying is soaked, cleans, eases back.The clear water soak time is 17 minutes, reaches 22% with the apricot pulp water content; Adopt tunnel type micro wave drying, sterilizing installation to make apricot flesh reach 73 ℃, apricot flesh drying, sterilization that the speed of adjustment tunnel transport tape 0.2 meter per second will be cleaned make the brown～sepia that presents homogeneous through the apricot flesh color after the microwave treatment; With the product appearance shaping, vacuum packaging obtains product quality and sees Table 2.
Embodiment four: the preparation two of raw candy preserved apricot product
As described in embodiment one, store up the apricot fruit cutting stoning and the first drying of normal 8～9 maturations stand-by; The apricot flesh of first drying is soaked, cleans, eases back.The clear water soak time is 16 minutes, reaches 24% with the apricot pulp water content; Adopt tunnel type micro wave drying, sterilizing installation to make apricot flesh reach 74 ℃, apricot flesh drying, sterilization that the speed of adjustment tunnel transport tape 0.25 meter per second will be cleaned make the brown～sepia that presents homogeneous through the apricot flesh color after the microwave treatment; With the product appearance shaping, vacuum packaging obtains product quality and sees Table 2.
Embodiment five: the preparation two of raw candy preserved apricot product
As described in embodiment one, store up the apricot fruit cutting stoning and the first drying of normal 8～9 maturations stand-by; The apricot flesh of first drying is soaked, cleans, eases back.The clear water soak time is 16 minutes, reaches 21.5% with the apricot pulp water content; Adopt tunnel type micro wave drying, sterilizing installation to make apricot flesh reach 74.5 ℃, apricot flesh drying, sterilization that the speed of adjustment tunnel transport tape 0.15 meter per second will be cleaned make the brown～sepia that presents homogeneous through the apricot flesh color after the microwave treatment; With the product appearance shaping, vacuum packaging obtains product quality and sees Table 2.
Embodiment six: the quality of raw candy preserved apricot product
Raw candy preserved apricot is with the apricot fruit cutting stoning of normal 8～9 maturations and just dry apricot flesh, through after soaking, cleaning, ease back, shaping and vacuum-packed apricot converted products are carried out in apricot flesh drying, the sterilization of adopting tunnel type micro wave drying, sterilizing installation to clean then.
The appearance color of raw candy preserved apricot product is brown～sepia, and the monolithic apricot flesh weighs 1.8 ± 0.2g, Total sulfur dioxide content＜0.014g/kg, and other component contents see Table 2
Table 2 raw candy preserved apricot product composition contains scale
| Project | Unit | Content | Project | Unit | Content |
| Moisture | % | 19.8 | Calcium | Mg/100g | 44.46 |
| Crude fat | % | 0.1 | Magnesium | Mg/100g | 54.72 |
| Protein | % | 5.35 | Iron | Mg/100g | 2.94 |
| Dietary fiber | % | 3.05 | Manganese | Mg/100g | 0.22 |
| Carbohydrate | % | 76.72 | Zinc | Mg/kg | 5.8 |
| Vitamin C | Mg/100g | 2.71 | Copper | Mg/kg | 4.6 |
| Beta carotene | Mg/100g | 0.17 | Phosphorus | Mg/100g | 106 |
| Cobastab 2 | Mg/100g | 0.28 | Selenium | Mg/kg | 0.0018 |
| Annotate: every index content fluctuates scope ± 5%. | |||||
Embodiment seven: the Quality Detection of raw candy preserved apricot product
By this area conventional detection technology for detection, every examination criteria of its raw candy preserved apricot product sees Table 1.
The composition contrast table of bright apricot of table 1 and raw candy preserved apricot
| Project | Detect foundation | Unit | Bright apricot | Raw candy preserved apricot |
| Moisture | GB/T5009.3-2003 | ％ | 78.9 | 19.8 |
| Crude fat | GB/T5009.6-2003 | ％ | 0.1 | 0.1 |
| Protein | GB/T5009.5-2003 | ％ | 0.56 | 5.35 |
| Dietary fiber | GB/T5009.88-2003 | ％ | 0.77 | 3.05 |
| Ash content | GB/T5009.4-2003 | ％ | 0.89 | 2.98 |
| Carbohydrate | Computing method | ％ | 18.78 | 76.72 |
| Vitamin C | GB/T 61951986 | mg/100g | 0.25 | 2.71 |
| Beta carotene | NY/T82.15-1988 | mg/100g | 0.35 | 0.17 |
| Cobastab 2 | GB/T5009.85-2003 | mg/100g | 0.068 | 0.28 |
| Calcium | GB/T5009.92-2003 | mg/100g | 16.28 | 44.46 |
| Magnesium | GB/T5009.90-2003 | mg/100g | 14.26 | 54.72 |
| Iron | GB/T5009.90-2003 | mg/100g | 0.36 | 2.94 |
| Manganese | GB/T5009.90-2003 | mg/100g | 0.03 | 0.22 |
| Zinc | GB/T5009.14-2003 | mg/kg | 0.80 | 5.8 |
| Copper | GB/T5009.13-2003 | mg/kg | 0.68 | 4.6 |
| Phosphorus | GB/T5009.87-2003 | mg/100g | 14 | 106 |
| Selenium | GB/T5009.93-2003 | mg/kg | 1.81×10 3 | 0.0018 |
Annotate: bright apricot, raw candy preserved apricot data entrust agricultural product quality supervision and inspection center of the Ministry of Agriculture (Urumchi) to measure.Detect according to providing for agricultural product quality supervision and inspection center of the Ministry of Agriculture (Urumchi).About about 4.5 kilograms bright apricot can process 1 kilogram preserved apricot.
Claims (2)
1. production technology of producing raw candy preserved apricot, concrete processing step be,
(1), will soak, clean, ease back through cutting stoning and just dry apricot pulp, soak time 15～20 minutes, maintenance apricot pulp water content reaches 20%～25%;
(2), adopt tunnel type micro wave drying, sterilizing installation to reach 70～75 ℃, the speed of tunnel transport tape 0.1～0.3 meter per second, with apricot flesh drying, the sterilization of cleaning with apricot flesh;
(3), with product through the outward appearance shaping, make it to meet consumption demand;
(4), the product after the shaping is packed with vacuum packing machine.
2. raw candy preserved apricot that utilizes the described production technology of claim 1 to obtain.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912024A (en) * | 2010-08-17 | 2010-12-15 | 新疆大学 | Processing method of sulfur-free preserved apricots and apricot juice |
| CN102187932A (en) * | 2011-04-27 | 2011-09-21 | 轮台县杏宝果品工贸有限公司 | Dried apricot confectionery and production method thereof |
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN101653225B (en) * | 2009-09-11 | 2012-01-11 | 杨功德 | Method for rapidly preparing dry fresh apricots |
| CN104381895A (en) * | 2014-11-29 | 2015-03-04 | 夏华 | Processing method of Yanjin tomatoes |
| CN111838594A (en) * | 2020-08-03 | 2020-10-30 | 新疆农业职业技术学院 | Preparation method of black apricot meat product |
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2008
- 2008-01-18 CN CNA2008100728085A patent/CN101223933A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653225B (en) * | 2009-09-11 | 2012-01-11 | 杨功德 | Method for rapidly preparing dry fresh apricots |
| CN101912024A (en) * | 2010-08-17 | 2010-12-15 | 新疆大学 | Processing method of sulfur-free preserved apricots and apricot juice |
| CN102187932A (en) * | 2011-04-27 | 2011-09-21 | 轮台县杏宝果品工贸有限公司 | Dried apricot confectionery and production method thereof |
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN102204618B (en) * | 2011-05-20 | 2012-07-25 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN104381895A (en) * | 2014-11-29 | 2015-03-04 | 夏华 | Processing method of Yanjin tomatoes |
| CN111838594A (en) * | 2020-08-03 | 2020-10-30 | 新疆农业职业技术学院 | Preparation method of black apricot meat product |
| CN111838594B (en) * | 2020-08-03 | 2023-06-23 | 新疆农业职业技术学院 | Preparation method of black apricot flesh product |
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