CN102356801B - Treatment process of dyeing preserved strawberries with cochineal red pigment - Google Patents
Treatment process of dyeing preserved strawberries with cochineal red pigment Download PDFInfo
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- CN102356801B CN102356801B CN 201110283760 CN201110283760A CN102356801B CN 102356801 B CN102356801 B CN 102356801B CN 201110283760 CN201110283760 CN 201110283760 CN 201110283760 A CN201110283760 A CN 201110283760A CN 102356801 B CN102356801 B CN 102356801B
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Abstract
The invention discloses a treatment process of dyeing preserved strawberries with cochineal red pigment. The process comprises the following steps:1, boiling strawberries, that is, boiling strawberries in boiling liquid which is obtained by adding sodium pyrosulfite and sodium chloride in water, wherein, the content of sulfur in the boiling liquid is 200 to 500 ppm, the concentration of sodium chloride is between 5 to 10 g/L; 2, preparing pigment water, that is, adding cochineal red pigment and sodium chloride into water and carrying out stirring for even mixing, wherein, the concentration of cochineal red pigment is 0.3 g/L, and the concentration of sodium chloride is 5 to 10 g/L; 3, dyeing strawberries, that is, dyeing boiled strawberries in the pigment water for 24 hours, wherein, temperature for dyeing at first 12 hours is 65 to 90 DEG C, and temperature for dyeing at second 12 hours is 50 to 75 DEG C; 4, infiltrating sugar, that is, carrying out sugar infiltration on dyed strawberries; 5, finishing a product, that is, carrying out baking and soft tempering on strawberries after sugar infiltration. The process provided in the invention effectively overcomes the defects that cochineal red pigment is difficult to paint, makes painting uneven and has a color not brilliant enough, and enables uniformly colored and brilliant preserved strawberries by using cochineal red pigment to be obtained.
Description
Technical field
The present invention relates to a kind of dyeing of preserved fruit, especially a kind for the treatment of process of dyeing preserved strawberries with cochineal red pigment.
Background technology
At present, synthetic dyestuff can not provide nutriment to human body, even some synthetic dyestuff can be detrimental to health, and the natural colouring matter strawberry is more and more popular to people, particularly bans use of synthetic food color in some European Union member countries' strawberry preserves.The alkermes natural colouring matter is both to have can be used for food, can be used for again the natural colouring matter of medicine and cosmetics, to preventing because the dna damage due to carcinogenic has obvious inhibitory action, and can be used for the control of viral disease, cancer and AIDS.Not having in the past the alkermes pigment to be used for strawberry preserve, all is to use synthetic food color.
The alkermes pigment is safe, the color and luster nature.But in use still have the place of many deficiencies, be not easy colouring, and it is inhomogeneous to paint, and seems that color is bright-coloured not.
Summary of the invention
The technical problem to be solved in the present invention provides even, the not easy to fade treatment process of dyeing preserved strawberries with cochineal red pigment of a kind of colouring.
For solving the problems of the technologies described above, the technical solution used in the present invention is: the processing step of the method is: (1) boiling: strawberry is boiling in cooking liquor; Described cooking liquor is to add sodium pyrosulfite and sodium chloride in water, and sulfur content is that 200～500ppm, sodium chloride concentration are between 5～10g/L in the cooking liquor;
(2) configuration look water: in water, add alkermes pigment and sodium chloride, stir; Pigment concentration is that 0.3g/L, sodium chloride concentration are 5～10g/L;
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature was 65 ℃～90 ℃ in front 12 hours, and temperature was 50 ℃～75 ℃ in rear 12 hours;
(4) ooze sugar: the strawberry after the dyeing is oozed the sugar processing;
(5) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
In the step of the present invention (1), strawberry boiling 30～40 minutes in 90～100 ℃ of cooking liquors.
After in water, adding alkermes pigment and sodium chloride in the step of the present invention (2), stir 10min.
The steamed bun stuffed with sugar that oozes in the step of the present invention (4) is drawn together and is oozed low sugar and ooze high sugar.
The low sugar of oozing of the present invention is that strawberry was soaked 24 hours in low liquid glucose; Described low liquid glucose is to add white granulated sugar, sodium pyrosulfite and sodium chloride in water; The pol of low liquid glucose is that 20～22 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L.Described when oozing low sugar, temperature was 65 ℃～90 ℃ in front 12 hours, and temperature was 50 ℃～75 ℃ in rear 12 hours.
The height sugar that oozes of the present invention soaked 24 hours in high liquid glucose for strawberry; Described high liquid glucose is to add white granulated sugar, sodium pyrosulfite and sodium chloride in water; The pol of high liquid glucose is that 28～30 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L.Described when oozing high sugar, temperature was 65 ℃～90 ℃ in front 12 hours, and temperature was 50 ℃～75 ℃ in rear 12 hours.
The beneficial effect that adopts technique scheme to produce is: mostly natural colouring matter is mixture, is difficult for purifying, with the easy variable color of Food Contact, causes colouring unstable etc.; Faded easily by the factor affecting such as light, air, heating.Different from other natural colouring matter, the alkermes Pigment is stable, and meet heat, see that light is difficult for decomposing, so alkermes pigment strawberry preserve is not easy to change and fade, can long term storage.
The present invention replaces citric acid in the former preserved fruit dyeing with sodium chloride; Can better soften the fruit tissue fiber, increase osmotic pressure, easily colouring.In the dyeing course of the present invention, the variations in temperature during by control dyeing makes it easier colouring; And drop in temperature is too fast in the former preserved fruit dyeing, then is difficult for colouring.Sodium chloride consumption among the present invention reduces gradually, can effectively protect color, makes color more bright-coloured.Among the present invention sulfur content (in sulfur dioxide) is strictly limited, thereby make it easier colouring.
The present invention is by considering the selection of the sodium chloride in the technical process, temperature control and sodium chloride consumption and sulfur content control, effectively solve the alkermes pigment and be not easy colouring, and it is inhomogeneous to paint, seem the shortcoming that color is bright-coloured not, thereby obtain painting even, brightly painted alkermes pigment strawberry preserve.
The specific embodiment
The present invention is further detailed explanation below in conjunction with specific embodiment.
Embodiment 1: this treatment process of dyeing preserved strawberries with cochineal red pigment is taked following processing step.
(1) boiling: strawberry boiling 35 minutes in 95 ℃ of cooking liquors; Described cooking liquor is formed by water, sodium pyrosulfite and sodium chloride configuration, sulfur content in the cooking liquor (take sulfur dioxide) as 350ppm, sodium chloride concentration at 8g/L.
(2) configuration look water: in water, add alkermes pigment and sodium chloride, mix behind the stirring 10min; Wherein, lanigerin concentration is that 0.3g/L, sodium chloride concentration are 8g/L.
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature remained on 65 ℃ in front 12 hours, and temperature remained on 50 ℃ in rear 12 hours.
(4) ooze low sugar: the strawberry after the dyeing was soaked 24 hours in low liquid glucose; Temperature remained on 65 ℃ in front 12 hours, and temperature remained on 50 ℃ in rear 12 hours; Described low liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; To be 21 Baume degrees, sulfur content (take sulfur dioxide) be 3g/L as 140ppm, sodium chloride concentration to the pol of low liquid glucose.
(5) ooze high sugar: the strawberry of oozing after the low sugar was soaked 24 hours in high liquid glucose; Temperature remained on 65 ℃ in front 12 hours, and temperature remained on 50 ℃ in rear 12 hours; Described high liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of high liquid glucose is that 29 Baume degrees, sulfur content are that 140ppm, sodium chloride concentration are 3g/L.
(6) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
Embodiment 2: this treatment process of dyeing preserved strawberries with cochineal red pigment is taked following processing step.
(1) boiling: strawberry boiling 40 minutes in 90 ℃ of cooking liquors; Described cooking liquor is formed by water, sodium pyrosulfite and sodium chloride configuration, sulfur content in the cooking liquor (take sulfur dioxide) as 200ppm, sodium chloride concentration at 10g/L.
(2) configuration look water: in water, add alkermes pigment and sodium chloride, mix behind the stirring 10min; Wherein, lanigerin concentration is that 0.3g/L, sodium chloride concentration are 5g/L.
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature remained on 90 ℃ in front 12 hours, and temperature remained on 65 ℃ in rear 12 hours.
(4) ooze low sugar: the strawberry after the dyeing was soaked 24 hours in low liquid glucose; Temperature remained on 80 ℃ in front 12 hours, and temperature remained on 60 ℃ in rear 12 hours; Described low liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; To be 20 Baume degrees, sulfur content (take sulfur dioxide) be 1g/L as 150ppm, sodium chloride concentration to the pol of low liquid glucose.
(5) ooze high sugar: the strawberry of oozing after the low sugar was soaked 24 hours in high liquid glucose; Temperature remained on 70 ℃ in front 12 hours, and temperature remained on 55 ℃ in rear 12 hours; Described high liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of high liquid glucose is that 30 Baume degrees, sulfur content are that 150ppm, sodium chloride concentration are 3g/L.
(6) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
Embodiment 3: this treatment process of dyeing preserved strawberries with cochineal red pigment is taked following processing step.
(1) boiling: strawberry boiling 30 minutes in 100 ℃ of cooking liquors; Described cooking liquor is formed by water, sodium pyrosulfite and sodium chloride configuration, sulfur content in the cooking liquor (take sulfur dioxide) as 500ppm, sodium chloride concentration at 5g/L.
(2) configuration look water: in water, add alkermes pigment and sodium chloride, mix behind the stirring 10min; Wherein, lanigerin concentration is that 0.3g/L, sodium chloride concentration are 10g/L.
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature remained on 80 ℃ in front 12 hours, and temperature remained on 75 ℃ in rear 12 hours.
(4) ooze low sugar: the strawberry after the dyeing was soaked 24 hours in low liquid glucose; Temperature remained on 90 ℃ in front 12 hours, and temperature remained on 75 ℃ in rear 12 hours; Described low liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; To be 22 Baume degrees, sulfur content (take sulfur dioxide) be 5g/L as 120ppm, sodium chloride concentration to the pol of low liquid glucose.
(5) ooze high sugar: the strawberry of oozing after the low sugar was soaked 24 hours in high liquid glucose; Temperature remained on 90 ℃ in front 12 hours, and temperature remained on 75 ℃ in rear 12 hours; Described high liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of high liquid glucose is that 28 Baume degrees, sulfur content are that 120ppm, sodium chloride concentration are 5g/L.
(6) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
Test example: get red, the beet red of temptation, red rice is red prepares strawberry preserve as pigment respectively with famille rose; Wherein lure red, beet red and the former dyeing of the red employing of red rice, famille rose utilizes respectively former technique and this technique to prepare respectively.The upper chromatic effect of strawberry preserve obtained above and storage effect are as shown in table 1.
Wherein, upper chromatic effect: 100 consumers of random selection, utilize four kinds of different pigments of naked eyes contrast of consumer, the upper chromatic effect of the resulting strawberry preserve of two colouring methods.
Store effect: above-mentioned various pigment strawberry preserves are stored in room temperature, the shady and cool environment and carry out the color judgement with same pigment, the freshly prepd strawberry preserve of same method after one month; Comparing result is drawn by 100 consumers.
Claims (3)
1. a treatment process of dyeing preserved strawberries with cochineal red pigment is characterized in that, the processing step of the method is:
(1) boiling: strawberry is boiling in cooking liquor; Described cooking liquor is to add sodium pyrosulfite and sodium chloride in water, and sulfur content is that 200～500ppm, sodium chloride concentration are between 5～10g/L in the cooking liquor;
(2) configuration look water: in water, add alkermes pigment and sodium chloride, stir; Pigment concentration is that 0.3g/L, sodium chloride concentration are 5～10g/L;
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature was 65 ℃～90 ℃ in front 12 hours, and temperature was 50 ℃～75 ℃ in rear 12 hours;
(4) ooze sugar: the strawberry after the dyeing is oozed the sugar processing; The described steamed bun stuffed with sugar that oozes is drawn together and is oozed low sugar and ooze high sugar;
The described low sugar of oozing is that strawberry was soaked 24 hours in low liquid glucose; Described low liquid glucose is to add white granulated sugar, sodium pyrosulfite and sodium chloride in water; The pol of low liquid glucose is that 20～22 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L; Described when oozing low sugar, temperature was 65 ℃～90 ℃ in front 12 hours, and temperature was 50 ℃～75 ℃ in rear 12 hours;
The described height sugar that oozes soaked 24 hours in high liquid glucose for strawberry; Described high liquid glucose is to add white granulated sugar, sodium pyrosulfite and sodium chloride in water; The pol of high liquid glucose is that 28～30 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L; Described when oozing high sugar, temperature was 65 ℃～90 ℃ in front 12 hours, and temperature was 50 ℃～75 ℃ in rear 12 hours;
(5) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
2. treatment process of dyeing preserved strawberries with cochineal red pigment according to claim 1 is characterized in that: in the described step (1), and strawberry boiling 30～40 minutes in 90～100 ℃ of cooking liquors.
3. treatment process of dyeing preserved strawberries with cochineal red pigment according to claim 1 is characterized in that: after adding alkermes pigment and sodium chloride in the described step (2) in water, stir 10min.
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| CN 201110283760 CN102356801B (en) | 2011-09-22 | 2011-09-22 | Treatment process of dyeing preserved strawberries with cochineal red pigment |
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| CN105941795A (en) * | 2016-05-05 | 2016-09-21 | 安徽龙王山农业股份有限公司 | Manufacture method of strawberry preserves |
| CN110810608A (en) * | 2019-11-19 | 2020-02-21 | 杭州维本食品科技有限公司 | Preparation method of dried strawberry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044986A (en) * | 2006-03-31 | 2007-10-03 | 西门子公司 | Method and device for automatic distinguishing contrast agents in bone or calcium containing substance and soft tissue |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044986A (en) * | 2006-03-31 | 2007-10-03 | 西门子公司 | Method and device for automatic distinguishing contrast agents in bone or calcium containing substance and soft tissue |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
Non-Patent Citations (2)
| Title |
|---|
| 低糖草毒脯的研制;孔繁东等;《食品科学》;19941231(第1期);32-34 * |
| 孔繁东等.低糖草毒脯的研制.《食品科学》.1994,(第1期),32-34. |
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Owner name: CHENGGUANG NATURAL PIGMENT GROUP CO., LTD. Free format text: FORMER OWNER: HEBEI KEKOU FOOD CO., LTD. Effective date: 20140107 |
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Effective date of registration: 20140107 Address after: The Quzhou County in Hebei province 057250 Handan Road No. 1 Patentee after: Chengguang Natural Pigment Group Co., Ltd. Address before: The Quzhou County in Hebei province 057250 Handan Road No. 9 Patentee before: Hebei Kekou Food Co., Ltd. |