CN101912024A - Processing method of sulfur-free preserved apricots and apricot juice - Google Patents
Processing method of sulfur-free preserved apricots and apricot juice Download PDFInfo
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- CN101912024A CN101912024A CN2010102564208A CN201010256420A CN101912024A CN 101912024 A CN101912024 A CN 101912024A CN 2010102564208 A CN2010102564208 A CN 2010102564208A CN 201010256420 A CN201010256420 A CN 201010256420A CN 101912024 A CN101912024 A CN 101912024A
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Abstract
The invention belongs to the technical field of food processing of fruits and vegetables. In order to solve the technical problems of high sugar content and high sulfur content of preserved apricots, fresh apricots are taken as raw materials, a sugar-soaking process for multiple times is changed to a sugar-soaking process once, and a process for inactivating enzymes by microwaves is used for replacing the traditional sulfuring process to produce sulfur-free preserved apricots and sulfur-free apricot juice. The technical scheme is characterized in that the process for producing the sulfur-free preserved apricots mainly comprises the steps of color protection by inactivating enzymes by microwaves and preparation of the sulfur-free apricot juice. The optimal process parameters of microwave treatment are as follows: the power is 600w, the weight of the fresh apricots is 45g, and the heating time is 180s. The product of the sulfur-free preserved apricots has golden color, good luster and proper sour and sweet taste. The residual liquid generated after the sugar-soaking process is used for producing the sulfur-free apricot juice, and the product of the sulfur-free apricot juice has yellowy color and strong apricot flavor. The ratio of the residual liquid after the sugar-soaking process to the purified water is 1:5. The adding amounts (g/mL) of additives are as follows: white granulated sugar powder is 1.0%, citric acid is 0.1%, and CMC-Na is 0.1%. The method is mainly used for producing preserved apricots and apricot juice. On the premise of ensuring that the preserved apricots have low sugar content and no sulfur, the method ensures the unique sensory quality of the preserved apricots and has the advantages of short treatment time for apricot fruits, good quality of the preserved apricots and high production efficiency; and the intermediate product residual liquid generated after the sugar-soaking process can also be used for producing the sulfur-free apricot juice.
Description
One. technical field:
The present invention is applicable to the fruit-vegetable food processing technique field.This new method can promote the development of sulfur-free preserved apricots process technology, changes high-sulfur, high sugared traditional Preserved Apricot Production technology in the past, for market provides the sulfur-free preserved apricots product of safe and high quality, can also produce no sulphur apricot juice product simultaneously.
Two. background technology:
Apricot is one of the main fruit tree in Xinjiang, and main cultivar has Saimaiti apricot, white oil apricot, Hu Anna, Ke Zilang, Xiao Bai apricot etc., buys with match wherein that to carry variety culture comparatively concentrated.The Xinjiang preserved apricot is enjoyed great prestige both at home and abroad with its unique local flavor, tempting outward appearance, is one of Xinjiang outlet and sold inside the country main fruit.After entering the nineties, because this product contains sugar high (more than the 600mg/g), sulfur-bearing height (SO
2＞110mg/g), bring certain harm to the consumer health, therefore, this product loses the domestic and international market gradually, stops production or changes the line of production because of benefit glides based on the fruit processing industry of preserved apricot, and the industrial processes rate also decreases.
Three. summary of the invention:
In order to solve high sugar, the high-sulfur problem that preserved apricot exists, the new process for processing of sulfur-free preserved apricots and apricot juice is studied.Its processing process such as accompanying drawing one, accompanying drawing two.Buy with match that to carry bright apricot be experimental raw, change repeatedly to soak sugar, adopt the microwave deactivating enzyme technology to replace the sulphuring technology of passing by, not only produce sulfur-free preserved apricots, but also produce delicious apricot juice for once soaking sugar.New technology utilizes intermediate product (sugaring raffinate) to produce original flavor does not have sulphur apricot juice, has both saved resource, is different from the method for traditional mode of production preserved apricot again, can not pollute environment, makes sulfur-free preserved apricots and apricot juice product itself safer yet.
The invention has the beneficial effects as follows, material after the arrangement is put into microwave device carry out the microwave deactivating enzyme processing, make the polyphenol oxidase enzymatic inactivation or the inactivation that cause the preserved apricot enzymatic browning in the apricot fruit, reach and reduce the purpose that melanin generates, avoid preserved apricot that the phenomenon of brown stain takes place in process of production, simultaneously apricot has really been also had the effect of sterilization, dehydration.The Laboratory Production sulfur-free preserved apricots, the optimal processing parameter of microwave treatment is: power 600w, apricot fruit weight 45g, time 180s.The sulfur-free preserved apricots product colour is golden yellow, and is glossy, sour and sweet palatability, and soft durometer is fit to, and has the apricot peculiar taste.Do not have under the prerequisite of sulphur in assurance preserved apricot low sugar, guaranteed the distinctive aesthetic quality of preserved apricot again, utilize microwave deactivating enzyme, the processing time is short, and quality is good, the production efficiency height, and the sugaring raffinate also can be used further to produce no sulphur apricot juice.No sulphur apricot juice product colour is yellowish, pleasant to the palate, and the apricot flavor is strong, sour-sweet moderate.Its main component prescription is the sugaring raffinate: pure water=1: 5.Additive addition (g/mL): white sand Icing Sugar 1.0%; Citric acid 0.1%; CMC-Na 0.1%.
Four. description of drawings:
Sulfur-free preserved apricots processing process such as accompanying drawing 1.
No sulphur apricot juice processing technique flow process such as accompanying drawing 2.
Five. the specific embodiment:
5.1 material: commercially available bright apricot.
5.2 the production of sulfur-free preserved apricots
Color stabilizer preparation: prepare compound colour protecting liquid in proportion with food additives and pure water: 0.01% sodium isoascorbate (VC), 0.25% citric acid (CA) and 0.15% salt (NaCl).
Raw material is selected: should select for use to present the not deliquescing as yet of yellow, quality, thick, the no hard defects of green meat, match immaculate, that size is consistent as far as possible and buy and carry bright apricot, reject have disease and pest, rot, the apricot of band cyan and deliquescing really.
Protect look: apricot is cleaned with clear water.With mechanical or manual apricot is separated along suture, remove almond.After apricot dug nuclear, cuts half, with compound colour protecting liquid solution immersion apricot bowl 3h, purpose was in order to protect apricot bowl color and luster, and can suppress the activity of microorganism.
Microwave deactivating enzyme: according to optimal processing parameter (the power 600w of microwave treatment, quality 45g, time 180s), material after the arrangement is put into microwave device carry out the microwave deactivating enzyme processing, make the polyphenol oxidase enzymatic inactivation or the inactivation that cause the preserved apricot enzymatic browning in the apricot fruit, reach and reduce the purpose that melanin generates, avoided preserved apricot that the phenomenon of brown stain takes place in process of production, simultaneously apricot is really also had the effect of sterilization, dehydration.Do not have under the prerequisite of sulphur in assurance preserved apricot low sugar, guaranteed the distinctive aesthetic quality of preserved apricot again.
Sugaring: really pouring apricot into concentration is to soak 24h in 45% the sugaring liquid, can pull out when apricot flesh presents transparent feel.
System is done: drop desaccharification stain liquid, and spread and on food steamer, send into the barn baking, per hour turn over drawer once, make to be heated evenly, dry consistent, temperature is no more than 70 ℃.Or be placed on airing under the free of contamination sunshine, up to reach contain water quality standard till.
Ease back and cold sterilization: will make the preserved apricot after doing, be placed on airtight, that humidity is adjustable, have in the room of ultraviolet-sterilization equipment, ease back and cold sterilization.
Packing: will ease back and cold sterilization after product, through selecting, after the shaping, adopt vacuum-packed, then with finished product vanning warehouse-in.
5.3 there is not the production of sulphur apricot juice
When the sugaring raffinate production original flavor after utilizing the immersion apricot does not really have sulphur apricot juice, adopt technical process such as allotment, filtration, homogeneous, sterilization, can, sealing, decals, vanning can organize production.
Allotment: implement by product main component prescription and operation requirement.
Filter: with 100 order nylon filter cloth coarse filtration.
Homogeneous: at 60～80 ℃, 20MPa with homogeneous under the upward pressure once.
Sterilization: sterilization conditions is 95～100 ℃, 15min.
Can, sealing: adopt vial or heat resistant plastice bottle to carry out hot filling, sealing, re-pasteurization then.
Decals: label is attached on the bottle.
Vanning: with 12 or 24 bottles is to case for one the case, then warehouse-in.
Claims (2)
1. sulfur-free preserved apricots processing process:
Select the apricot fruit of high-quality, cut half after the cleaning, dig nuclear, protect look, its colour protecting liquid for the arabo-ascorbic acid na concn is 0.01%, citric acid concentration be 0.25% and brine concentration be 0.15% compound colour protecting liquid; Under the condition of microwave power 600w, by weight to the bright apricot microwave deactivating enzyme of 45g 180s; Sugaring 24 hours at room temperature afterwards, its sugaring liquid concentration is 45%; Make dried easing back again, cold sterilization is made finished product with vacuum packaging.
2. there is not sulphur apricot juice processing technique flow process:
The sugaring raffinate is made apricot juice finished product through processes such as allotment, filtration, homogeneous, sterilization, can, sealing, decals, vannings.Main components in percentage by weight is the sugaring raffinate: pure water=1: 5.Additive addition (g/mL) is: white sand Icing Sugar 1.0%; Citric acid 0.1%; CMC-Na 0.1%.
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| CN2010102564208A CN101912024A (en) | 2010-08-17 | 2010-08-17 | Processing method of sulfur-free preserved apricots and apricot juice |
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| CN2010102564208A CN101912024A (en) | 2010-08-17 | 2010-08-17 | Processing method of sulfur-free preserved apricots and apricot juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197869A (en) * | 2010-06-03 | 2011-09-28 | 赵菊莲 | Apricot product low-sugar sulfur-free color-protecting processing method |
| CN103518838A (en) * | 2013-10-22 | 2014-01-22 | 浙江小二黑食品有限公司 | Fruit color protecting liquid |
| CN106900967A (en) * | 2017-04-25 | 2017-06-30 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of preserved apricot |
| CN107616288A (en) * | 2017-10-14 | 2018-01-23 | 保定市冰花食品股份有限公司 | A kind of roasting fruit production method |
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| CN1047790A (en) * | 1989-08-02 | 1990-12-19 | 北京农学院 | Non-sulfur low-sugar, low-sulfur low-sugar preserved fruit preparation method |
| CN1052243A (en) * | 1989-11-24 | 1991-06-19 | 克孜勒苏柯尔克孜自治州帕米尔果品厂 | The processing method of preserved apricot |
| CN101095448A (en) * | 2007-07-05 | 2008-01-02 | 天津市食品加工工程中心 | Method of preparing sulphur-free low-sugar type or low-sulphur low-sugar type candied fruits |
| CN101223933A (en) * | 2008-01-18 | 2008-07-23 | 张大海 | Raw candy preserved apricot and producing process and technology thereof |
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2010
- 2010-08-17 CN CN2010102564208A patent/CN101912024A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047790A (en) * | 1989-08-02 | 1990-12-19 | 北京农学院 | Non-sulfur low-sugar, low-sulfur low-sugar preserved fruit preparation method |
| CN1052243A (en) * | 1989-11-24 | 1991-06-19 | 克孜勒苏柯尔克孜自治州帕米尔果品厂 | The processing method of preserved apricot |
| CN101095448A (en) * | 2007-07-05 | 2008-01-02 | 天津市食品加工工程中心 | Method of preparing sulphur-free low-sugar type or low-sulphur low-sugar type candied fruits |
| CN101223933A (en) * | 2008-01-18 | 2008-07-23 | 张大海 | Raw candy preserved apricot and producing process and technology thereof |
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| 康健等: "微波灭酶在无硫杏脯加工中的应用研究", 《食品科学》 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197869A (en) * | 2010-06-03 | 2011-09-28 | 赵菊莲 | Apricot product low-sugar sulfur-free color-protecting processing method |
| CN102197869B (en) * | 2010-06-03 | 2012-08-29 | 赵菊莲 | Apricot product low-sugar sulfur-free color-protecting processing method |
| CN103518838A (en) * | 2013-10-22 | 2014-01-22 | 浙江小二黑食品有限公司 | Fruit color protecting liquid |
| CN103518838B (en) * | 2013-10-22 | 2015-04-29 | 浙江小二黑食品有限公司 | Fruit color protecting liquid |
| CN106900967A (en) * | 2017-04-25 | 2017-06-30 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of preserved apricot |
| CN107616288A (en) * | 2017-10-14 | 2018-01-23 | 保定市冰花食品股份有限公司 | A kind of roasting fruit production method |
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Application publication date: 20101215 |