CN102406156B - Application of L-cysteine, and low sulfur long-term preservation method for fruit - Google Patents
Application of L-cysteine, and low sulfur long-term preservation method for fruit Download PDFInfo
- Publication number
- CN102406156B CN102406156B CN201110366269.8A CN201110366269A CN102406156B CN 102406156 B CN102406156 B CN 102406156B CN 201110366269 A CN201110366269 A CN 201110366269A CN 102406156 B CN102406156 B CN 102406156B
- Authority
- CN
- China
- Prior art keywords
- fruit
- preservation
- calcium chloride
- look
- cure process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention discloses an application of L-cysteine, and a low sulfur long-term preservation method for fruit blanks. A purpose of the present invention is to solve the problems of browning, softening, decaying, high use amount of sulfur dioxide of the fruit blanks during the preservation process of the fruit blanks of the preserved fruits. With the present invention, first fruits are hardened by a calcium chloride solution, and are subjected to a impregnation treatment by L-cysteine, sodium metabisulfite, an ascorbic acid composite color protecting preservation solution and salt; the resulting treated material can be preserved in a plastic bag and other sealed containers at a room temperature. The method of the present invention provides the same effects of preservation, color protecting and antisepsis as the effects provided by the 1% sodium metabisulfite and a proper amount of the salt in the prior art, at the same time, the use amount of the sodium metabisulfite can be reduced to 0.08-0.16% of the original use amount so as to improve the hygienic quality of the fruit blanks, reduce the subsequent desulfurization work load, and reduce the over standard risk of the residue sulfur dioxide in the finished product. The low sulfur long-term preservation method for the fruit blanks of the preserved fruits is further applicable for the preservation of the fruit blanks during other fruit processing process.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of low-sulfur method for preserving of fruit base.
Background technology
Guangdong-style preserved fruits is that to take fruit, vegetables etc. be primary raw material, through pickling, rinsing, sugar (honey) infusion or dipping, adds or do not add food additives and other auxiliary materials, and the dry state or the half dry state goods that through shining dry processings such as (bakings), form.The technological process that fruit jelly is made is generally: float → airing (bakings) → dipping → airing (baking) → finished product feeds in raw material for the fruit base that fresh fruit is pickled → wash.For guaranteeing long-term production, often in the processing of Guangdong-style preserved fruits fruit base adopt that sulphur Tibetan method is pickled, preservation fruit and vegetable materials, thereby reach the object of anticorrosion, bleaching, anti-brown stain.
At present, in production, conventionally adopt concentration to be about the sodium pyrosulfite of 1% (mass percent concentration), fruit base is processed so that long-term preservation.Before flooding seasoning, fruit base need, through clear water rinsing, carry out desulfurization, desalting processing.Because fruit base sulfur content is high, the desulfurization cycle reaches 2～3 days, production efficiency is low, often there is desulfurization not enough, cause the situation that in finished product, sulfur dioxide residual quantity exceeds standard to occur (the sulfur dioxide residual quantity < 0.35g/kg that GB requires product), it is the underproof main cause of current fruit jelly product quality that sulfur dioxide residual quantity exceeds standard.In addition, the kind of part pulp softness, also can cause pulp organization soft rotten through long-time rinsing, causes further processing difficulties.Current literature research shows, the Patent Application Publication that publication number is CN1218635A a kind of colour protecting liquid, with appropriate citric acid, salt, calcium chloride and water, be mixed with colour protecting liquid, directly to peeling fruits and vegetables soak fresh-keeping, protect look; Publication number be CN102047950A Patent Application Publication a kind of tinned fruit color protection technology, adopt vitamin C, citric acid, distannous citrate, sodium chloride allotment colour protecting liquid to protect look to tinned fruit; Application number is the processing method that 200410028562.3 patent discloses a kind of low-sulfur preserved fruit, adopt 40～55 ℃ to fill under nitrogen condition with sodium sulfite, citric acid, ascorbic acid, arabo-ascorbic acid colour protecting liquid dipping preserved fruit, utilize nitrogen to reduce in steeper oxygen content and carry out preserved fruit short-term and protect look.By protecting look and filling nitrogen pickled, be that preserved fruit keeps good color and luster, solve the oxidation stain problem in pickled preserved fruit process.The research emphasis of prior art concentrates on preserved fruit and protects look aspect, and what have focuses on the sulfur content that reduces preserved fruit when protecting look, but for the long-term preservation technology problem of low-sulfur of producing semi-finished product raw material-fruit base of preserved fruit, has no correlative study report.
Summary of the invention
One object of the present invention is to fill up prior art blank, provides Cys to protect the application aspect look preservation at fruit base.
It is high that another object of the present invention is to overcome in fruit jelly fruit base preserving process sulfur dioxide consumption, causes the technical problem that in finished product, sulfur dioxide easily exceeds standard, and a kind of novel safe long term storage method of fruit base low-sulfur is provided.Described method can not only obtain with 1% (mass percent concentration) sodium pyrosulfite and protect the chromatic effect that protects that form and aspect work as, and sodium pyrosulfite consumption can be reduced to 0.08%～0.16% (mass percent concentration), simultaneously at the hardness of fruit and local flavor, retain performance more excellent, reduce the workload of follow-up desulfurization, improved fruit jelly product hygienic quality.The safe method for preserving of fruit jelly fruit base low-sulfur provided by the invention, is also applicable to the preservation of fruit base in other types fruit process.
Object of the present invention is achieved by the following technical programs:
The invention provides Cys and protect the application aspect look preservation at fruit base, specifically protect look and preservation with sodium pyrosulfite and ascorbic acid are mixed with that mixed aqueous solution protects as fruit base compound that look preservative fluid is applied to fruit base.
Preferably, the compound look preservative fluid that protects of described fruit base, allocates according to following formula and mass ratio: Cys: sodium pyrosulfite: ascorbic acid: water=0.02～0.06: 0.3～0.4: 0.2～0.4: 100.
Described Cys (L-a-amino-b-mercaptopropionic acid, molecular formula: C
3h
7nO
2s), for white crystals or crystalline powder, water-soluble.It is applied to produce cosmetics, produce the pharmaceuticals such as liver medicine, antidote, expectorant, or produce antioxidant and stabilizing agent for bread, milk powder and fruit juice as fermentation assistant, and the nourishing additive agent of doting on beast thing food, have no while producing fruit jelly for protecting look and preservation.
The compound look preservative fluid that protects based on described fruit base, the invention provides a kind of low-sulfur long term storage method of fruit base, comprises the following steps:
(1) preparation cure process liquid, by fresh fruit impregnation process in cure process liquid; Described cure process liquid is calcium chloride (CaCl
2) aqueous solution;
(2) according to step (1) is completely infused in to described compound protecting below look preservative fluid liquid level by the fresh fruit through cure process, add appropriate salt, the preservation of room temperature lower seal.
The concentration of the described calcium chloride water of step (1) was preferably for 1%～5% (m/v adds 1～5kg calcium chloride in 100L water);
The consumption of described calcium chloride solution is preferably: by quality ratio, and fresh fruit: calcium chloride solution=1: 1;
Calcium chloride water impregnation process temperature should not be over 35 ℃;
Preferably, fresh fruit can first be chosen except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting before cure process.Can carry out according to actual needs or not carry out the processing such as cutting, mill skin.
Preferably, step (2) is according to mass ratio meter, the described fresh fruit through cure process: the compound look preservative fluid that protects: salt=1: 1: 0.5.
Compare with existing method for preserving, the present invention has following beneficial effect:
(1) the invention provides the application that Cys is new, Cys is applied to fruit base and protects look preservation aspect, effective, safety;
(2) adopt the effective of the inventive method preservation fruit base, can not only obtain with 1% (m/m) sodium pyrosulfite and protect the chromatic effect that protects that form and aspect work as, fruit base after processing can keep foresythia and suitable hardness for a long time, the flavor variations of pulp is little, simultaneously at the hardness of fruit and local flavor, retain performance more excellent, effectively solve in fruit base preserving process brown stain and the easy softening problem of rotting.
(3) reduced sulphur use amount in fruit base preserving process.Common method on producing at present, fruit base adopts 1% (mass percent concentration, m/m) sodium pyrosulfite dipping, in the present invention, sodium pyrosulfite consumption is reduced to 0.08%～0.16% (m/m), reduced follow-up desulfurization workload, raise the efficiency, reduce the risk that in finished product, sulfur dioxide residual quantity exceeds standard;
(4) the inventive method finally adopts the compound look preservative fluid thorough impregnation fruit piece that protects, and preservation in conjunction with polybag or other similar resealable containers, can prevent the intrusion of worm ant, has effectively prevented that worm ant from polluting, and improves fruit jelly fruit base hygienic quality.
The specific embodiment
Below in conjunction with specific embodiment, further describe the present invention.Unless stated otherwise, the raw material reagent that the embodiment of the present invention adopts is commercial conventional products.
Embodiment 1
Choose the apple that maturity is consistent, choose except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, cutting is into about the thick fruit piece of 1.5cm.
According to following method, carry out preservation:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid concentration is the calcium chloride water of 2% (m/v, adds 2kg calcium chloride in 100L water, the statement of following examples is identical therewith); The compound look preservative fluid that protects is modulated according to following formula and quality proportioning: Cys: sodium pyrosulfite: ascorbic acid: water=0.04: 0.3: 0.3: 100, mix, and standby; According to fruit piece: hardening bath=1: 1 mass ratio, fruit piece is immersed in calcium chloride hardening bath to cure process 24 hours, pull out; According to fruit piece: the compound look preservative fluid that protects: salt=1: the mass ratio of 1: 0.5, mixes pack sealing, room temperature preservation.
Conventionally to adopt concentration to be about the sodium pyrosulfite of 1% (mass percent concentration) in existing production, fruit base is processed in contrast.The inventive method sodium pyrosulfite consumption is 0.12% (m/m), than conventional amount used 1% (m/m) sodium pyrosulfite in current production, has reduced nearly 7 times, SO
2residual quantity be 0.6g/kg fruit base, room temperature preservation consequence half a year piece color cadmium yellow, L value is 79.19 (contrasting L value is 77.54), hardness is moderate.
Embodiment 2
Choose the apple that maturity is consistent, choose except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, cutting is into about the thick fruit piece of 1.5cm.
According to following method, carry out preservation:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 3% (m/v); The compound look preservative fluid that protects, according to following formula and quality proportioning, modulate: Cys: sodium pyrosulfite: ascorbic acid: water=0.06: 0.3: 0.4: 100, mix, standby; According to fruit piece: hardening bath=1: 1 mass ratio, fruit piece is immersed in calcium chloride hardening bath to cure process 15 hours, pull out; According to fruit piece: the compound look preservative fluid that protects: salt=1: the mass ratio of 1: 0.5, mixes pack sealing, room temperature preservation.
The method sodium pyrosulfite consumption is 0.16% (m/m), has reduced more than 5 times SO than usual amounts in current production
2residual quantity be 0.9g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value is 78.84 (contrast L value is 77.54), hardness is moderate.
Embodiment 3
Choose the apple that maturity is consistent, choose except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, cutting is into about the thick fruit piece of 1.5cm.
According to following method, carry out preservation:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 5% (m/v); The compound look preservative fluid that protects, according to following formula and quality proportioning, modulate: Cys: sodium pyrosulfite: ascorbic acid: water=0.04: 0.4: 0.4: 100, mix, standby; According to fruit piece: hardening bath=1: 1 mass ratio, fruit piece is immersed in calcium chloride hardening bath to cure process 12 hours, pull out; According to fruit piece: the compound look preservative fluid that protects: salt=1: the mass ratio of 1: 0.5, mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.16% (m/m), has reduced more than 5 times SO than usual amounts in existing production
2residual quantity be 0.9g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value is 78.57 (the L value of contrast is 77.54), hardness is moderate.
Embodiment 4
Choose the apple that maturity is consistent, choose except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, cutting is into about the thick fruit piece of 1.5cm.
According to following method, carry out preservation:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 2% (m/v); The compound look preservative fluid that protects is modulated according to following formula and quality proportioning: Cys: sodium pyrosulfite: ascorbic acid: water=0.06: 0.3: 0.2: 100, mix, and standby; According to fruit piece: hardening bath=1: 1 mass ratio, fruit piece is immersed in calcium chloride hardening bath to cure process 24 hours, pull out; According to fruit: the compound look preservative fluid that protects: salt=1: the mass ratio of 1: 0.5, mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.12% (m/m), (than producing at present upper usual amounts, having reduced nearly 7 times), SO
2residual quantity be 0.6g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value is 78.05 (contrast L value is 77.54), hardness is moderate.
Embodiment 5
Choose the apple that maturity is consistent, choose except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, cutting is into about the thick fruit piece of 1.5cm.
According to following method, carry out preservation:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 2% (m/v); The compound look preservative fluid that protects is modulated according to following formula and quality proportioning: Cys: sodium pyrosulfite: ascorbic acid: water=0.06: 0.2: 0.3: 100, mix, and standby; According to fruit piece: hardening bath=1: 1 mass ratio, fruit piece is immersed in calcium chloride hardening bath to cure process 24 hours, pull out; According to fruit piece: the compound look preservative fluid that protects: salt=1: the mass ratio of 1: 0.5, mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.08% (m/m), reduces by 10 times, SO than usual amounts in current production
2residual quantity be 0.5g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value is 77.97 (contrast L value is 77.54), hardness is moderate.
Embodiment 6
Choose the apple that maturity is consistent, choose except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, cutting is into about the thick fruit piece of 1.5cm.
According to following method, carry out preservation:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 2% (m/v); The compound look preservative fluid that protects is modulated according to following formula and quality proportioning: Cys: sodium pyrosulfite: ascorbic acid: water=0.02: 0.4: 0.3: 100, mix, and standby; According to fruit piece: hardening bath=1: 1 mass ratio, fruit piece is immersed in calcium chloride hardening bath to cure process 24 hours, pull out; According to fruit piece: the compound look preservative fluid that protects: salt=1: the mass ratio of 1: 0.5, mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.16% (m/m), reduces more than 5 times SO than usual amounts in current production
2residual quantity be 0.5g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value is 77.74 (contrast L value is 77.54), hardness is moderate.
Claims (2)
- Fruit base a low-sulfur long term storage method, it is characterized in that comprising the following steps:(1) preparation cure process liquid, by fresh fruit impregnation process in cure process liquid; Described cure process liquid is calcium chloride water;The concentration of the described calcium chloride water of step (1) is 2%～5%; The consumption of described calcium chloride water is: by quality ratio, and fresh fruit: calcium chloride solution=1:1; Described impregnation process temperature is no more than 35 ℃; Described fresh fruit is immersed in calcium chloride hardening bath cure process 12～24 hours;(2) according to the fresh fruit that step (1) impregnation process is crossed, be completely infused in compound protecting below look preservative fluid liquid level, add appropriate salt, the preservation of room temperature lower seal;The described compound look preservative fluid that protects mixes and prepares according to following formula and quality proportioning: Cys: sodium pyrosulfite: ascorbic acid: water=0.02～0.06:0.3～0.4:0.2～0.4:100;The fresh fruit of the described impregnation process of step (2): the compound look preservative fluid that protects: salt is 1:1:0.5 according to the ratio of mass ratio meter;Described fresh fruit is apple.
- 2. the low-sulfur long term storage method of fruit base according to claim 1, is characterized in that the described fresh fruit of step (1) can carry out or not carry out cutting, the processing of mill skin before cure process after choosing except sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110366269.8A CN102406156B (en) | 2011-11-17 | 2011-11-17 | Application of L-cysteine, and low sulfur long-term preservation method for fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110366269.8A CN102406156B (en) | 2011-11-17 | 2011-11-17 | Application of L-cysteine, and low sulfur long-term preservation method for fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102406156A CN102406156A (en) | 2012-04-11 |
| CN102406156B true CN102406156B (en) | 2014-02-19 |
Family
ID=45908723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110366269.8A Expired - Fee Related CN102406156B (en) | 2011-11-17 | 2011-11-17 | Application of L-cysteine, and low sulfur long-term preservation method for fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102406156B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630741B (en) * | 2012-05-06 | 2014-01-15 | 徐州天马敬安食品有限公司 | Production method of quick-frozen garlic cloves |
| CN103238663A (en) * | 2013-05-13 | 2013-08-14 | 苏州农业职业技术学院 | Quick freezing and preservation process for wild matsileaceae |
| CN103704323B (en) * | 2013-12-27 | 2015-03-25 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN105053172A (en) * | 2015-08-17 | 2015-11-18 | 北京市农林科学院 | Fresh keeping agent, preparation method thereof, and application of fresh keeping agent in fresh keeping treatment of dishcloth gourds |
| CN106342493B (en) * | 2016-08-24 | 2019-01-22 | 安徽中草香料股份有限公司 | The preparation method of balm preservative fluid |
-
2011
- 2011-11-17 CN CN201110366269.8A patent/CN102406156B/en not_active Expired - Fee Related
Non-Patent Citations (12)
| Title |
|---|
| A.Mootoo等.采后氯化钙浸泡对芒果后熟的影响.《世界热带农业信息》.1992,(第05期), |
| 佚名.极耐贮苹果新品种——龙金蜜.《现代农业》.1989,(第4期), |
| 佚名.适宜推广的苹果晚熟品种.《今日种业》.1987,(第3期), |
| 极耐贮苹果新品种——龙金蜜;佚名;《现代农业》;19890430(第4期);42-46 * |
| 王颖等.钙处理对国光苹果耐贮性的影响.《北方果树》.1998,(第05期), |
| 苹果新品种——金富;贾克礼 等;《中国果树》;19980228(第1期);9-10 * |
| 贾克礼 等.苹果新品种——金富.《中国果树》.1998,(第1期), |
| 适宜推广的苹果晚熟品种;佚名;《今日种业》;19870331(第3期);45 * |
| 郝浩永等.采后氯化钙和热处理对番茄保鲜效果的比较分析.《湖北农业科学》.1998,(第04期), |
| 采后氯化钙和热处理对番茄保鲜效果的比较分析;郝浩永等;《湖北农业科学》;19980531(第04期);940-943 * |
| 采后氯化钙浸泡对芒果后熟的影响;A.Mootoo等;《世界热带农业信息》;19920531(第05期);34-36 * |
| 钙处理对国光苹果耐贮性的影响;王颖等;《北方果树》;19980525(第05期);9-10 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102406156A (en) | 2012-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102406156B (en) | Application of L-cysteine, and low sulfur long-term preservation method for fruit | |
| CN104522160B (en) | A kind of grape composite coating preservative and preparation method thereof | |
| CN104642533A (en) | Fruit and vegetable coating preservative and preparation method thereof | |
| CN101986848A (en) | Novel preservative and preparation method thereof | |
| CN103271146A (en) | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof | |
| CN102726510A (en) | Sulfur-free color protection method for controlling browning of dried leechee and longan pulps | |
| CN103976017A (en) | Fresh fruit preservative | |
| CN104757105A (en) | Complex color protection preservative and production method thereof | |
| CN104323184A (en) | Cabbage curing food and curing method thereof | |
| CN101658200A (en) | Formula of composite color fixative for fruits, vegetables and fruit and vegetable products and application method thereof | |
| CN103461473A (en) | Litchi preservative | |
| CN103478226A (en) | Tomato precooling technological process | |
| CN104509585B (en) | A kind of grape coating-film fresh-keeping method | |
| CN105028603A (en) | Oligosaccharide water-retaining agent used for water retention of red shrimps and use method thereof | |
| CN103859017A (en) | Method for preserving grapes | |
| CN104286155A (en) | Grapefruit preservative | |
| CN103461479A (en) | Freshness preserving method for red date | |
| CN106720263A (en) | A kind of freshness preserving agent for fruit and vegetable and preparation method thereof | |
| CN106579172A (en) | Preparation method of pickled red and white radishes | |
| CN105104497B (en) | A kind of tuna composite preservative and its preparation, application process | |
| KR100884721B1 (en) | Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish | |
| CN104286154A (en) | Multi-effect banana preservative | |
| CN104082403A (en) | Domestic natural vegetable freshness retaining nutritional agent and application | |
| CN107183166A (en) | A kind of cherry composite preservative | |
| CN105557991A (en) | Fruit and vegetable fresh-keeping agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140219 Termination date: 20191117 |