CN102144761A

CN102144761A - Method for removing sulfur dioxide from semifinished fruit

Info

Publication number: CN102144761A
Application number: CN2011100521749A
Authority: CN
Inventors: 李远志; 李婷
Original assignee: South China Agricultural University
Current assignee: South China Agricultural University
Priority date: 2011-03-04
Filing date: 2011-03-04
Publication date: 2011-08-10
Anticipated expiration: 2031-03-04
Also published as: CN102144761B

Abstract

The invention discloses a method for removing sulfur dioxide from semifinished fruit. The method comprises the following steps of: cleaning the semifinished fruit; drying; soaking the semifinished fruit into edible acidic solution to remove the sulfur dioxide; rinsing; and drying to obtain the product. The method is high in safety, high in desulfurization speed and good in effect. By the method, the original color, aroma, taste and shape of the semifinished fruit are maintained; nutrients are prevented from being damaged; and the problems of nonstandard desulfurization, long desulfurization time or obvious influence on the semifinished fruit quality in the processing process of cold fruit, preserved fruit, dried fruit products and the like are solved.

Description

A kind of method that removes sulfur dioxide in the fruit embryo

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of method that removes sulfur dioxide in the fruit embryo.

Background technology

In the production process of fruit jelly, preserved fruit, dry fruit, it is one of important semi-finished product preservation mode that sulphur is hidden.It can keep the quality of fruits and vegetables preferably, and with low cost, easy to operate.But this method misapplication uses sulfur dioxide or sulphite as excess in the semi-finished product, or before making finished product the desulfurization deficiency, will cause the sulfur dioxide residue in the product to exceed standard, the harm consumer is healthy.This problem has seriously restricted the development of fruit jelly, preserved fruit, dry fruit secondary industry.

Summary of the invention

The objective of the invention is to remove that the desulfurization that exists in the method for sulfur dioxide in the fruit embryo is not up to standard, desulfurization time long or obvious problem such as influence fruit idioplasm amount according to existing, provide a kind of safety, rate of sulphur expulsion fast, effective, help keeping the original color of fruit embryo, shape, prevent the method that removes sulfur dioxide in the fruit embryo of the destruction of nutrient.

Purpose of the present invention is achieved by the following technical programs:

A kind of method that removes sulfur dioxide in the fruit embryo comprises the steps:

(1) will dry after the cleaning of fruit embryo or dry;

(2) acetum with 15 ~ 30 volume % soaks fruit embryo and heating;

(3) take out fruit embryo, rinsing;

(4) dry or dry the fruit embryo, obtain product.

As a kind of preferred version, the fruit of oven dry described in the step (1) embryo is to dry with 60 ~ 75 ℃ hot blast, makes the water content of material be lower than 20%.

As a kind of preferred version, the temperature of heating is 40 ~ 55 ℃ described in the step (2); The described time that adds heat soaking fruit embryo is 30 ~ 45min; Described acetic acid is food grade acetic acid.

As a kind of preferred version, rinsing described in the step (3) fruit embryo is with clear water rinsing 10 ~ 20min, makes the pH value of fruit embryo return to the pH value of former fruit embryo.

As a kind of preferred version, the fruit of oven dry described in the step (4) embryo is to dry with 60 ~ 75 ℃ hot blast, and making material moisture is to be lower than 10% safe moisture.

In the above-mentioned removal methods, soak desulfurization and handle and in jacketed pan or the fermentation vat that can heat, to carry out; Oven dry can be carried out in heated-air drying equipment; Dry and in the solar energy drying chamber, to carry out, as long as miscellaneous equipment meets also all can using of above-mentioned equal requirement.

Compared with prior art, the present invention has following beneficial effect:

(1) the fruit embryo is immersed in the acetum of heating, solution can rapid osmotic in the fruit embryo, acetate can with the sulfur dioxide complexing, complex compound is dissolved in the solution, and is diffused into fruit embryo outside, makes the desulfurization of fruit embryo.The inventive method is soaked desulfurization by using acetic acid, and safe, desulfurized effect is good, desulfurization degree is the highest can to reach 80%, in the fruit embryo raw material that the inventive method is handled, the requirement that sulfur dioxide residual quantity is up to state standards, thereby the security that has improved fruit jelly, preserved fruit, dry fruit goods etc.;

(2) to soak the temperature of heating fruit embryo lower for the inventive method, lower 45 ~ 60 ℃ than the heating doctor treatment of present employing, and food grade acetic acid can not produce harmful effect to product, so the color and luster of product, local flavor and nutritive value can remain unchanged substantially;

(3) the inventive method rate of sulphur expulsion is fast, soaks 30 ~ 45min and gets final product desulfurization, has shortened for about 30% time than the heating doctor treatment or the lime desulfurization method of present employing.

The specific embodiment

Further explain the present invention below in conjunction with embodiment, but embodiment does not do any type of qualification to the present invention.

Embodiment

The content of sulfur dioxide of almond fruit embryo is 0.518g/kg, exceeds standard 48%.This fruit embryo is by selecting, clean, arranging process, remove impurity, then the fruit embryo is put into 65 ℃ dry 3 hours of air flow dryer, material moisture is reduced to about 18%, prepare acetum then, in clean water, add food grade acetic acid, adjust the acetic acid concentration of acetum to 23%, acetum is 1:1 with the weight ratio of fruit embryo, the fruit embryo is put into acetum, and heated solution makes the temperature of solution remain on 45 ℃, added heat soaking 35 minutes, take out the fruit embryo with clear water rinsing 15 minutes, oven dry 4 hours in 65 ℃ hot blast then is reduced to 9% to material moisture, pack at last, be product.By above processing, the content of sulfur dioxide of almond fruit embryo is 0.212g/kg, and desulfurization degree reaches 59%.Its sulfur dioxide residual quantity of fruit embryo raw material of initial content of sulfur dioxide severe overweight sulfur dioxide residue that is up to state standards is limited the quantity of in the claimed range of 0., 35 g/kg.

Claims

1. a method that removes sulfur dioxide in the fruit embryo is characterized in that comprising the steps:

(1) will dry after the cleaning of fruit embryo or dry;

(2) acetum with 15 ~ 30 volume % soaks fruit embryo and heating;

(3) take out fruit embryo, rinsing;

(4) dry or dry the fruit embryo, obtain product.

2. the method that removes sulfur dioxide in the fruit embryo according to claim 1 is characterized in that the fruit of oven dry described in the step (1) embryo is to dry with 60 ~ 75 ℃ hot blast.

3. the method that removes sulfur dioxide in the fruit embryo according to claim 1 is characterized in that the temperature of heating described in the step (2) is 40 ~ 55 ℃.

4. the method that removes sulfur dioxide in the fruit embryo according to claim 1 is characterized in that acetic acid is food grade acetic acid described in the step (2).

5. the method that removes sulfur dioxide in the fruit embryo according to claim 1, really the time of embryo is 30 ~ 45min to it is characterized in that adding described in the step (2) heat soaking.

6. the method that removes sulfur dioxide in the fruit embryo according to claim 1 is characterized in that the fruit of rinsing described in the step (3) embryo is with clear water rinsing 10 ~ 20min.

7. the method that removes sulfur dioxide in the fruit embryo according to claim 1 is characterized in that the fruit of oven dry described in the step (4) embryo is to dry with 60 ~ 75 ℃ hot blast.