CN102821612A - 鲜切柠檬的保存方法 - Google Patents

鲜切柠檬的保存方法 Download PDF

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CN102821612A
CN102821612A CN2011800102724A CN201180010272A CN102821612A CN 102821612 A CN102821612 A CN 102821612A CN 2011800102724 A CN2011800102724 A CN 2011800102724A CN 201180010272 A CN201180010272 A CN 201180010272A CN 102821612 A CN102821612 A CN 102821612A
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拉斐尔·洛佩兹因绍斯蒂
雷耶斯·伊托伊兹阿温扎诺
西尔维娅·加西亚德拉托雷
卡洛斯·哈维尔·冈萨雷斯纳瓦罗
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Mondo Sol quality company
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3535—Organic compounds containing sulfur
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

本发明涉及鲜切柠檬的保存方法，其包括至少以下步骤：(a)向容纳切割的柠檬部分的容器中添加覆盖液体，所述液体组合了柠檬汁、酸橙汁、抗坏血酸、柠檬酸、盐和焦亚硫酸钠；(b)对所述覆盖液体进行脱气；以及(c)真空包装。

Description

鲜切柠檬的保存方法
本发明的客体是用于在室温下在罐或塑料中保存切成片、段或块的鲜切柠檬同时保持其所有天然感官特性的方法。实现的目的是保持柠檬特性最少4个月至2年的灌装食物。
背景技术
目前，通过不同的方法保存切成块和片的柠檬。它们中最常见的是冷冻，其中在低于0度的温度下将新鲜柠檬切成块或片，而在2至5度之间的冷藏温度下保藏在塑料中，最长保存期限为1个月。
已经尝试在室温下在塑料和玻璃包装中保存鲜切柠檬，结果在20度的温度下保存了2至2.5个月。因此，本发明要解决的目标技术问题是在室温下保存鲜切柠檬，无论什么包装，使感官特性最少保存大于或等于6个月。
发明内容
为了解决所描述的目标技术问题，即鲜切柠檬的保存方法，本发明的客体包括至少以下步骤：(a)向容纳切割的柠檬部分的容器中添加覆盖液体，所述液体组合了柠檬汁、酸橙汁、抗坏血酸、柠檬酸、盐和焦亚硫酸钠；(b)对所述覆盖液体进行脱气；以及(c)通过添加氮或水蒸气气氛来进行真空包装。
任选地，在所述脱气和包装之后，可以具有将引入所述覆盖液体中鲜切柠檬在至少300～600MPa的高压下额外处理的步骤。
由于如此描述的方法，实现了在室温下保持新鲜柠檬的片、段或半月形物最少4个月，并且在冷藏温度下长达2年。
在整个说明书和权利要求书中，词语“包括/包含”及其变化形式无意于排除其他技术特征、添加剂、组分或步骤。对于本领域技术人员来说，将部分地通过本说明书以及部分地通过本发明的实践来理解本发明的其他目的、优势和特征。通过举例说明的方式提供以下实例和附图，其无意于限制本发明。此外，本发明覆盖在此说明的具体的和优选的一些实施方案的所有可能的组合。
具体实施方式
在本发明的一个特定的实施方案中，用于保存鲜切柠檬的方法包括至少以下步骤：
(a)向容纳切割的柠檬部分的容器中添加覆盖液体，所述液体主要由柠檬汁、酸橙汁、抗坏血酸、柠檬酸、盐和焦亚硫酸钠组成；
(b)通过施加真空或通过用惰性气体置换氧来对所述覆盖液体进行脱气；以及
(c)真空包装。
更具体而言，所述覆盖液体包含：65％至75％柠檬汁；25％至35％酸橙汁；5％至0.1％抗坏血酸；5％至0.1％柠檬酸；5％至0.1％Na2Cl；以及最后地1g/1至0.7g/1范围的焦亚硫酸钠。
覆盖液体的实施方案：
在本发明的一个实际实施方案中，所述覆盖液体由65％柠檬汁(6.25％柠檬浓缩物)、30％酸橙汁(6.35％酸橙浓缩物)、2％抗坏血酸(抗氧化剂E-300)、1％柠檬酸(酸化剂和抗氧化剂E-330)、1％盐(Na2Cl)以及1g/1至0.7g/1焦亚硫酸钠(防腐剂E-223)。具有这种组成的覆盖液体具有以下特征：
-密度1.0430g/l，
-pH 2.12，
-°白利糖度(°Brix)9.25，以及
-低于25cp的粘度。
鉴于引起抗坏血酸之非酶氧化的因素之一是存在氧，因此对于保存鲜切柠檬来说，避免氧的存在是至关重要的。在制备产品期间，通过以下方法之一清除溶于所述覆盖液体中的氧浓度或使其浓度降低：
(i)通过用惰性气体置换氧，在一个实际的实例中，通过用氦(E-339)取代氧，所述氦是稀有气体和惰性气体，即它不反应，并且其应用已被批准作为食品添加剂(根据RD 1422002)，并且其中所述置换一旦配制所述覆盖液体即通过注射加压氦来实施，所述加压氦形成置换所溶解的氧的多个微泡。
(ii)通过施加真空除去氧，其中已使用了由储存器、真空泵和压缩器组成的脱气器，用于向所述覆盖液体施加真空，所述储存器还充当配制器；并且其中所述覆盖液体一直经受给定的压力直至所述覆盖液体中的氧含量低于2mg/l。
最后，一旦除去存在于其中浴有新鲜柠檬部分的覆盖液体中的氧，通过添加氮或水蒸气气氛而继续真空包装。

Claims (8)

1.一种用于保存鲜切柠檬的方法，其特征在于包括至少以下步骤：(a)向容纳切割的柠檬部分的容器中添加覆盖液体，所述液体组合了柠檬汁、酸橙汁、抗坏血酸、柠檬酸、盐和焦亚硫酸钠；(b)对所述覆盖液体进行脱气；以及(c)真空包装。
2.根据权利要求1的方法，其特征在于所述覆盖液体更具体地包含：65％至75％柠檬汁；25％至35％酸橙汁；5％至0.1％抗坏血酸；5％至0.1％柠檬酸；5％至0.1％盐；以及最后地1g/1至0.7g/1范围的焦亚硫酸钠。
3.根据权利要求2的方法，其特征在于所述覆盖液体由65％柠檬汁、30％酸橙汁、2％抗坏血酸、1％柠檬酸、1％Na2Cl以及1g/1至0.7g/1焦亚硫酸钠组成。
4.根据前述权利要求的方法，其特征在于通过选自以下的方法实施所述覆盖液体的所述脱气：(i)通过用惰性气体取代氧来脱气；以及(ii)通过施加真空来去除气氛。
5.根据权利要求4的方法，其特征在于一旦配制所述覆盖液体即通过注射加压氦来实施所述通过用惰性气体取代氧来脱气，所述加压氦形成置换所溶解的氧的多个微泡。
6.根据权利要求4的方法，其特征在于在通过施加真空除去氧的过程中，已使用了由储存器、真空泵和压缩器组成的脱气器，用于向所述覆盖液体施加真空，所述储存器还充当配制器；并且其中所述覆盖液体一直经受给定的压力直至所述覆盖液体中的氧含量低于2mg/l。
7.根据前述权利要求的方法，其特征在于在添加选自氮或水蒸气的气氛之后进行所述真空包装。
8.根据前述权利要求的方法，其特征在于，在所述脱气和包装之后，有将引入覆盖液体中的鲜切柠檬在高压下额外处理的步骤，其中所述高压为300～600MPa。
CN201180010272.4A 2010-02-18 2011-02-03 鲜切柠檬的保存方法 Expired - Fee Related CN102821612B (zh)

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ES201030234A ES2364265B9 (es) 2010-02-18 2010-02-18 Procedimiento de conservacion de limon natural cortado.
PCT/ES2011/070072 WO2011101517A1 (es) 2010-02-18 2011-02-03 Procedimiento de conservacion de limon natural cortado

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