CN102349570A - Preparation method of sapindaceae plant canned pulp - Google Patents
Preparation method of sapindaceae plant canned pulp Download PDFInfo
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- CN102349570A CN102349570A CN2011102777815A CN201110277781A CN102349570A CN 102349570 A CN102349570 A CN 102349570A CN 2011102777815 A CN2011102777815 A CN 2011102777815A CN 201110277781 A CN201110277781 A CN 201110277781A CN 102349570 A CN102349570 A CN 102349570A
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Abstract
The invention discloses a preparation method of a sapindaceae plant canned pulp. The preparation method comprises the following steps of: (1) soaking pulp into a mixed solution of 1 mass percent calcium chloride and 0.1 mass percent citric acid for 5 to 15 minutes; (2) preparing a sugar solution or a salt solution serving as soup; (3) taking out and cleaning the soaked pulp, mixing the pulp and the soup in a mass ratio of 1: (1-2), filling the mixture into a packing bag made of compressive material, exhausting and sealing; (4) performing ultrahigh-pressure treatment on the sealed packing bag at the temperature of between 60 and 90 DEG C under the pressure of 200 to 500MPa, and keeping the pressure for 10 to 20 minutes; and (5) taking out and cleaning the packing bag, and thus obtaining the canned pulp. The method has the advantages of avoiding decline of pulp quality in the traditional thermal sterilization and overcoming the defect of inactivating the pulp enzyme by a pure ultrahigh-pressure sterilization technology. Meanwhile, the production cost can be saved, and the economic benefit is improved.
Description
Technical field
The present invention relates to food processing field, be specifically related to the production method of utilizing super-pressure to combine heat kill bacterium treatment technology to produce sapindaceous plant pulp can.
Background technology
Sapindaceous plant is famous fruit with longan and lichee, and both and banana, pineapple together are known as " southern part of the country four big fruits ".Lichee, longan originate in SOUTHERN CHINA, are subtropical fruit trees.Translucent congealed fat shape when pulp produces aquatic foods, flavor is fragrant beautiful.Lichee, the contained abundant sugar of longan have makeup energy, the effect that has additional nutrients, and research proof, lichee, longan have the effect of taking a tonic or nourishing food to build up one's health to cerebral tissue, can obviously improve insomnia, forgetful, symptom such as god is tired; Its meat contains abundant vitamin C and protein, helps the enhancing body immunologic function, improves resistance against diseases; Lichee, longan have abundant vitamin, can promote the blood circulation of fine vascular, prevent the generation of freckle, make skin Paint Gloss.Simultaneously its pulp have tonifying spleen benefit liver, regulate the flow of vital energy enrich blood, the effect of warming middle energizer to relieve pain, heart tonifying and tranquilizing.
Lichee, longan are abounded with and hot summer and autumn, and the fruit physiologically active is vigorous, add the effect that enzyme is in pericarp and the pulp, contain sugar, the higher litchi and longan fruit of water content very easily produces putrid and deteriorated at normal temperatures.The processing preservation of litchi and longan always is a big problem in China food research field.Aspect conserving fresh, the deepfreeze preservation technique is generally approved and is used, but because its high construction carrying cost makes it on the high side, is unfavorable for its popularization.And aspect processing, product mainly contains lichee, dried longan at present, and fruit juice also has the pulp can.Wherein the form of lichee, dried longan and fruit juice has all changed the original form of fresh fruit greatly, loses the fragrant flavour of fresh fruit, tender and crisp mouthfeel.The various organoleptic properties that have only the pulp can farthest keep fresh fruit are to greatest extent near the fresh fruit state.Therefore the processing of pulp can is sapindaceous plant processing fruits development in future directions such as lichee, longan.
Sterilization mode is mainly the heat kill bacterium in this series products industry at present; Though this method can effectively prolong the product shelf life; But destroyed thermal sensitivity nutritional labeling (like Vc) in the sapindaceous plant pulp to a certain extent; Cause the flesh color brown stain; The bad change of local flavor; It is smelly to produce tangible heat, has destroyed pulp color, smell and taste originally significantly.The ultrahigh-pressure sterilization technology is a kind of emerging cold sterilization technology, it not only can effectively kill in the food material microorganism and passivation some influence the enzyme of food quality, and can keep food nutrition originally, color and luster, local flavor preferably.Meet the modern crowd pursuit genuine fully to fruit product.And on fruit pulp can form processing, mainly contain two kinds at present: the one, clean pulp can, the 2nd, soup pulp can.Because sapindaceous plant fruit such as lichee, longan need be removed the peel stoning processing; Can form a fixed gap in the pulp and fill certain air; If adopt clean pulp can form can make pulp that brown stain takes place directly to take place behind the heat kill bacterium; It is mashed that pulp becomes; Basically lose the good organoleptic properties of fresh fruit; And, can not take ultra high pressure treatment owing to have the space in the pulp.Therefore, soup succulent fruits canned meat is the best form processings of sapindaceous plant fruit such as lichee, longan.
The sterilization mode that uses in the pulp packing industry is for the direct sterilization as thermal source of steam or hot water.Its heating-up time is long, and it is soft mashed to cause tinned fruit pulp to occur, reddens phenomenons such as soup juice muddiness.At home, temperature increase rate when existing people studies through the sterilization of microwave treatment raising canned litchi shortens the canned litchi heated time, to reduce the quality loss that is brought owing to the heat kill bacterium.Though the method can to a certain degree be improved the quality of products,, still be fairly obvious to the influence of product quality because treatment temperature is higher.And, know that research both at home and abroad also only limits to the ultra high pressure treatment of fruit juice for the ultra high pressure treatment technology of fruits product according to the inventor.And research shows and will reach good sterilization and the enzyme effect pressure that goes out generally needs the high pressure more than the 700MPa; Owing to the construction carrying cost of extra-high tension unit increases progressively along with processing pressure raises; It is reported that the equipment operation cost of processing pressure more than 600MPa is doubled and redoubled, high expense also is to restrict the key factor that the ultra high pressure treatment technology realizes industrialization.
Summary of the invention
The objective of the invention is to present sapindaceous plant pulp can because the problem that the quality that the traditional hot sterilization is brought descends; Propose a kind ofly can guarantee bactericidal effect and passivation quality enzyme, can keep the production method of the genuineness of sapindaceous plant pulp can simultaneously again to greatest extent.
The present invention realizes that the technical scheme of its purpose is:
A kind of preparation method of sapindaceous plant pulp can may further comprise the steps:
(1) mixed liquor of citric acid of pulp being put into calcium chloride and the mass concentration 0.1% of mass concentration 1% soaks 5-15min.
(2) preparation liquid glucose or saline solution are as soup juice;
(3) after the pulp after will soaking takes out and cleans, be 1 by pulp and soup juice mass ratio: in the packaging bag of the proportioning mixing of 1-2 and the withstand voltage material of packing into, exhaust sealing;
(4) ultra high pressure treatment is carried out in the packaging bag of good seal, temperature is 60-90 ℃, and pressure is 200-500MPa, and under this pressure, keeps 10-20min;
(5) take out packaging bag and clean up, promptly make the pulp can.
Preferably, the preparation of the said liquid glucose of step (2): in mass concentration is to add the citric acid of mass concentration 0.1% in the aqueous sucrose solution of 15%-30%, boils dissolving, and cooling gets final product.
Preferably, the mass concentration of the said saline solution of step (2) is 1%-3%.
Preferably, the transmission medium of ultra high pressure treatment is certain herbaceous plants with big flowers two dioctyl phthalates in the step (4).
Preferably, the said soak time of step (1) is 10min.
Preferably, the said liquid glucose mass concentration of step (2) is 22%, and the mass concentration of saline solution is 2%.
Preferably, the said pressure of step (4) is 400-500MPa, and medium temperature is 60-70 ℃, holds time to be 15min.
The present invention comprises three key factors for the influence that improves sapindaceous plant fruit can quality: medium temperature, pressure condition and processing time.Medium temperature is low excessively, and bactericidal effect and inactive enzyme effect may weaken; Temperature is too high, can cause the lichee quality obviously to descend.Pressure condition is crossed low not enough with the processing time, can not reach desirable sterilization purpose and inactive enzyme effect; But long meeting caused on the production cost and increased hypertonia and processing time, and economic benefit reduces.
The present invention compared with prior art has following advantage:
(1) influence of having avoided the traditional hot sterilization processing that lichee, longan pulp quality are descended, the organoleptic properties such as color, smell and taste that farthest keep fresh fruit.
(2) the present invention adopts super-pressure to combine heat kill bacterium technology not only can strengthen bactericidal effect, and significantly quasi-complement simple pressure treatment to the stagnant defect of insufficient of polyphenol oxidase in the fruit and peroxidase passivation.
(3) realized under lower pressure, reaching the effect that elevated pressures is handled,, improved economic benefit greatly for cost has been practiced thrift in actual production through the combination Temperature Treatment, significant to the popularization of superhigh pressure technique.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but embodiment of the present invention is not limited thereto.
Embodiment 1
(1) fresh litchi is selected, the peeling stoning, clear water cleans twice, is no more than 5s at every turn, puts into to contain 1% calcium chloride and 0.1% citric acid mixed liquor soaks 15min.
(2) saline solution preparation
Get 2g salt, be dissolved in the 98g water, heating for dissolving is cooled off for use a little.
(3) litchi pulp after will soaking takes out, and cleans once, by mass ratio be 1: 1.5 litchi pulp mix with the saline solution proportioning and the packaging bag of the withstand voltage material of packing in, every bag of gross mass is about 300g, at last exhaust sealing.
(4) ultra high pressure treatment equipment is put in the packaging bag of good seal, mass transfer media is certain herbaceous plants with big flowers two dioctyl phthalates in the ultra high pressure treatment equipment, and temperature is 90 ℃, and pressure is adjusted to 200MPa, and under this pressure, keeps 20min.
(5) super-pressure is combined the salt solution canned litchi after the heat kill bacterium is handled take out, clean up the outer residual oil stain of packaging bag, stored refrigerated is promptly prepared the salt solution canned litchi that super-pressure combines the heat kill bacterium to handle.
Select embodiment 1 and traditional hot sterilization processing to compare, evaluation index has been chosen color and luster, the hardness of fruit, soluble solid.Select the simple ultrahigh-pressure sterilization of embodiment 1 and 750MPa to handle contrast simultaneously, evaluation index has been selected bacterium, mold colony sum, polyphenol oxidase (PPO) and peroxidase (POD) relative activity.Concrete parameter index contrast is like following table 1 and table 2.
Table 1
Table 2
Can know that from table 1 super-pressure combines the salt solution canned litchi of heat kill bacterium processing no matter at color and luster, the hardness of fruit does not all have significant difference (P＜0.05) with blank on the soluble solid content.And the color and luster aspect causes super-pressure to combine the lichee color and luster of heat kill bacterium sterilization preparation white a little partially because 90 ℃ medium temperature is higher a little, but compares with the heat kill bacterium, and its protection to color and luster still has a clear superiority in.Can know from table 2; The simple ultrahigh-pressure sterilization of 750MPa combines the processing of heat kill bacterium can make product reach the commercial sterilization effect with super-pressure; It is 20 (cfu/mL) that 750MPa handles the back total number of bacterial colonies; 200MPa, 90 ℃ are treated to 18 (cfu/mL), and bactericidal effect that both rise is close and all near heat kill bacterium effect.Aspect the passivation of pulp enzyme, simple super-pressure reaches 20% and 39% respectively to the passivation effect of two kinds of enzymes (polyphenol oxidase and peroxidase), and super-pressure combines heat treatment that the passivation effect of above-mentioned two kinds of enzymes is respectively 22% and 40%.Both passivations are identical and all reach heat kill bacterium passivation effect.Therefore 200MPa in general, 90 ℃ of sterilization processing effects can reach the effect of the simple ultra high pressure treatment of 750MPa.
Embodiment 2
(1) fresh litchi is selected, the peeling stoning, clear water cleans twice, is no more than 5s at every turn, puts into to contain 1% calcium chloride and 0.1% citric acid mixed liquor soaks 8min.
(2) syrup preparing process
Get 22g sucrose, be dissolved in the 78g water, add 0.1% citric acid, boil dissolving, cool off for use.
(3) litchi pulp after will soaking takes out, and cleans once, by mass ratio be 1: 1.5 litchi pulp mix with the syrup proportioning and the packaging bag of the withstand voltage material of packing in, every bag of gross mass is about 300g, at last exhaust sealing.
(4) ultra high pressure treatment equipment is put in the packaging bag of good seal, mass transfer media is certain herbaceous plants with big flowers two dioctyl phthalates in the ultra high pressure treatment equipment, and temperature is 80 ℃, and pressure is adjusted to 300MPa, and under this pressure, keeps 17min.
(5) super-pressure is combined the canned lychee in syrup after the heat kill bacterium is handled take out, clean up the outer residual oil stain of packaging bag, stored refrigerated is promptly prepared the canned lychee in syrup that super-pressure combines the heat kill bacterium to handle.
Select embodiment 2 and traditional hot sterilization processing to compare, evaluation index has been chosen color and luster, the hardness of fruit, total acid, soluble solid.Select the simple ultrahigh-pressure sterilization of embodiment 2 and 800MPa to handle contrast simultaneously, evaluation index has been selected bacterium, mold colony sum, polyphenol oxidase (PPO) and peroxidase (POD) relative activity.Concrete parameter index contrast is like following table 3 and table 4.
Table 3
Table 4
Can know from table 3; Super-pressure combines the canned lychee in syrup of heat kill bacterium processing no matter in the hardness of fruit; Color and luster; Total acid; All there is not too big difference on the soluble solid content with blank; And the traditional hot sterilization processing makes the color and luster of fruit bleach, and pulp is soft mashed, and total acid and soluble solid content take place significantly to descend.Can know from table 4; The simple ultrahigh-pressure sterilization of 800MPa combines the processing of heat kill bacterium can make product reach the commercial sterilization effect with super-pressure; It is 10 (cfu/mL) that 800MPa handles the back total number of bacterial colonies; 300MPa, 80 ℃ are treated to 10 (cfu/mL), and bactericidal effect that both rise is identical and the same with heat kill bacterium treatment effect.Aspect the passivation of pulp enzyme, simple super-pressure reaches 22% and 42% to the passivation effect of two kinds of enzymes, and super-pressure combines the heat kill bacterium to reach 25% and 45% respectively for the passivation effect of these two kinds of enzymes.And two kinds of processing to the passivation effect of enzyme all excellent with the heat kill bacterium.Therefore 300MPa in general, 80 ℃ of sterilization processing effects can reach the effect of the simple ultra high pressure treatment of 800MPa.
Embodiment 3
(1) bright longan is selected, the peeling stoning, clear water cleans twice, is no more than 5s at every turn, puts into to contain 1% calcium chloride and 0.1% citric acid mixed liquor soaks 10min.
(2) saline solution preparation
Get 2g salt, be dissolved in the 98g water, heating for dissolving is cooled off for use a little.
(3) longan pulp after will soaking takes out, and cleans once, by mass ratio be 1: 1.5 longan pulp mix with the salt solution proportioning and the packaging bag of the withstand voltage material of packing in, every bag of gross mass is about 300g, at last exhaust sealing.
(4) ultra high pressure treatment equipment is put in the packaging bag of good seal, mass transfer media is certain herbaceous plants with big flowers two dioctyl phthalates in the ultra high pressure treatment equipment, and temperature is 70 ℃, and pressure is adjusted to 400MPa, and under this pressure, keeps 12min.
(5) super-pressure is combined the salt solution canned longan after the heat kill bacterium is handled take out, clean up the outer residual oil stain of packaging bag, stored refrigerated is promptly prepared the salt solution canned longan that super-pressure combines the heat kill bacterium to handle.
Select embodiment 3 and traditional hot sterilization processing to compare, evaluation index has been chosen color and luster, the hardness of fruit, soluble solid.Select the simple ultrahigh-pressure sterilization of embodiment 3 and 850MPa to handle contrast simultaneously, evaluation index has been selected bacterium, mold colony sum, polyphenol oxidase (PPO) and peroxidase (POD) relative activity.Concrete parameter index contrast is like following table 5 and table 6.
Table 5
Table 6
Can know that from table 5 super-pressure combines the salt solution canned longan of heat kill bacterium processing no matter at color and luster, the hardness of fruit does not all have significant difference (P＜0.05) with blank on the soluble solid content.And the traditional hot sterilization processing makes the color and luster of fruit bleach, and pulp is soft mashed, and soluble solid takes place significantly to descend.Can know from table 6; The simple ultrahigh-pressure sterilization of 850MPa combines the processing of heat kill bacterium can make product reach the effect of sterilization fully with super-pressure; It is 0 (cfu/mL) that 850MPa handles the back total number of bacterial colonies, and 400MPa, 70 ℃ are treated to 0 (cfu/mL), and both all are better than the heat kill bacterium and handle.Aspect the passivation of pulp enzyme, simple super-pressure reaches 30% and 48% effect respectively to the passivation effect of two kinds of enzymes.And super-pressure combines the heat kill bacterium to reach 30% and 50% effect respectively for these two kinds of enzymatic inactivation effects.Both are the same on the inactive enzyme effect, and all are better than the processing of heat kill bacterium.Therefore 400MPa in general, 70 ℃ of sterilization processing effects can reach the effect of the simple ultra high pressure treatment of 850MPa.
Embodiment 4
(1) bright longan is selected, the peeling stoning, clear water cleans twice, is no more than 5s at every turn, puts into to contain 1% calcium chloride and 0.1% citric acid mixed liquor soaks 7min.
(2) syrup preparing process
Get 22g sucrose, be dissolved in the 78g water, add 0.1% citric acid, boil dissolving, cool off for use.
(3) longan pulp after will soaking takes out, and cleans once, by mass ratio be 1: 1.5 longan pulp mix with the syrup proportioning and the packaging bag of the withstand voltage material of packing in, every bag of gross mass is about 300g, at last exhaust sealing.
(4) ultra high pressure treatment equipment is put in the packaging bag of good seal, mass transfer media is certain herbaceous plants with big flowers two dioctyl phthalates in the ultra high pressure treatment equipment, and temperature is 60 ℃, and pressure is adjusted to 500MPa, and under this pressure, keeps 15min.
(5) super-pressure is combined the canned longan in syrup after the heat kill bacterium is handled take out, clean up the outer residual oil stain of packaging bag, stored refrigerated is promptly prepared the canned longan in syrup that super-pressure combines the heat kill bacterium to handle.
Select embodiment 4 and traditional hot sterilization processing to compare, evaluation index has been chosen color and luster, the hardness of fruit, total acid, soluble solid.Select the simple ultrahigh-pressure sterilization of embodiment 4 and 900MPa to handle contrast simultaneously, evaluation index has been selected bacterium, mold colony sum, polyphenol oxidase (PPO) and peroxidase (POD) relative activity.Concrete parameter index contrast is like following table 7 and table 8.
Table 7
Table 8
Can know that from table 7 super-pressure combines the canned longan in syrup of heat kill bacterium processing no matter in the hardness of fruit, color and luster, total acid does not all have significant difference (P＜0.05) with blank on the soluble solid content.And the traditional hot sterilization processing makes the color and luster of fruit bleach, and pulp is soft mashed, and total acid and soluble solid take place significantly to descend.Can know from table 8; The simple ultrahigh-pressure sterilization of 900MPa combines the processing of heat kill bacterium can make product reach the effect of sterilization fully with super-pressure; It is 0 (cfu/mL) that 900MPa handles the back total number of bacterial colonies, and 500MPa, 60 ℃ are treated to 0 (cfu/mL), and both all are better than the heat kill bacterium and handle.Aspect the passivation of pulp enzyme, simple super-pressure reaches 35% and 55% effect respectively to the passivation effect of two kinds of enzymes.And super-pressure combines the heat kill bacterium to reach 45% and 55% effect respectively for the passivation effect of these two kinds of enzymes, and both are close and all be better than the processing of heat kill bacterium.Therefore 500MPa in general, 60 ℃ of sterilization processing effects can reach the effect of the simple ultra high pressure treatment of 900MPa.
Claims (7)
1. the preparation method of a sapindaceous plant pulp can is characterized in that, may further comprise the steps:
(1) mixed liquor of citric acid of pulp being put into calcium chloride and the mass concentration 0.1% of mass concentration 1% soaks 5-15min;
(2) preparation liquid glucose or saline solution are as soup juice;
(3) after the pulp after will soaking takes out and cleans, be 1 by pulp and soup juice mass ratio: in the packaging bag of the proportioning mixing of 1-2 and the withstand voltage material of packing into, exhaust sealing;
(4) ultra high pressure treatment is carried out in the packaging bag of good seal, temperature is 60-90 ℃, and pressure is 200-500MPa, and under this pressure, keeps 10-20min;
(5) take out packaging bag and clean up, promptly make the pulp can.
2. method according to claim 1 is characterized in that, the preparation of the said liquid glucose of step (2): in mass concentration is to add the citric acid of mass concentration 0.1% in the aqueous sucrose solution of 15%-30%, boils dissolving, and cooling gets final product.
3. method according to claim 2 is characterized in that, the mass concentration of the said saline solution of step (2) is 1%-3%.
4. method according to claim 3 is characterized in that, the transmission medium of ultra high pressure treatment is certain herbaceous plants with big flowers two dioctyl phthalates in the step (4).
5. method according to claim 4 is characterized in that, the said soak time of step (1) is 10min.
6. method according to claim 5 is characterized in that, the said liquid glucose mass concentration of step (2) is 22%, and the mass concentration of saline solution is 2%.
7. according to any described method of claim 1～6, it is characterized in that the said pressure of step (4) is 400-500MPa, medium temperature is 60-70 ℃, holds time to be 15min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719234A (en) * | 2012-10-10 | 2014-04-16 | 陈其钢 | Canned tomato and preparation process thereof |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN110959825A (en) * | 2019-12-24 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
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| CN1133693A (en) * | 1996-02-16 | 1996-10-23 | 中国兵器工业第五二研究所 | Method and apparatus for pressure sterilizing of food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719234A (en) * | 2012-10-10 | 2014-04-16 | 陈其钢 | Canned tomato and preparation process thereof |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN110959825A (en) * | 2019-12-24 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
| CN112514981B (en) * | 2020-11-10 | 2023-08-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
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Application publication date: 20120215 |