CN103704325A - Preparation method of fruit grains - Google Patents
Preparation method of fruit grains Download PDFInfo
- Publication number
- CN103704325A CN103704325A CN201310657675.9A CN201310657675A CN103704325A CN 103704325 A CN103704325 A CN 103704325A CN 201310657675 A CN201310657675 A CN 201310657675A CN 103704325 A CN103704325 A CN 103704325A
- Authority
- CN
- China
- Prior art keywords
- fruit
- fruit grain
- preparation
- fruit grains
- grains
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of fruit grains. The method is as below: cutting clean fruits into fruit grains; conducting ultrasonic infiltration on the fruit grains and immersing the grains in an enzyme solution; then adding a green bactericide; and finally autoclaving by a high pressure sterilization machine to obtain a fruit grain product with extended shelf life and good taste. The invention effectively combines ultrasonic with high permeability, green bactericide and high pressure double sterilization. Compared with the traditional treatment process, the fruit grains prepared by the invention have well maintained color and nutrition and better quality, solve the problems of softening, weak hardness and pulp peeling of the fruit grains, and are convenient for transportation and storage. The method provided by the invention can shorten processing time of fruit grains and prolong the shelf life of fruit grains.
Description
Technical field
The preparation method who the present invention relates to a kind of fruit grain, belongs to food processing field.
Background technology
At present, in fruit grain process operation, use the widest traditional pressure sterilizing treatment technology, but also lose the natural anti-oxidation active component of part fresh-cut fruit grain simultaneously, as carrotene, vitamin C etc., having reduced nutritional quality and even produced unjoyful local flavor, there is the problems such as fruit piece is softening, hardness is not good enough, pulp peels off in product, the peculiar smell of the more easy generation product of the consumption of calcium chloride bitter taste even in alkali curing treatment technology, directly affect product quality, be difficult for being accepted by consumer.Softer for sterilizing consequence grain quality, loosen, hold breakable problem, have a kind of need to set up more effective fruit grain sclerosis and sterilizing method.
In addition, when ultrasonic wave is propagated in medium, can produce ultrasonic cavitation, use ultrasonic assistance infiltration, by the vibration pressure the producing small bubble that can produce and break, and produce the constituent that small mechanical oscillation destroy cell, cause lysis.Add that super-pressure machining cell further deepens the permeability of cell.Combination of ultrasound ultra high pressure treatment consequence grain hardness improves.
Therefore, find improving fruit grain shelf life and effectively preserve is having great importance of fruit grain processing.
Summary of the invention
In order to solve the problem of above-mentioned existence, the present invention is oozed utilizing above-mentioned combining ultrasound and high-pressure to help, green bactericide and high pressure sterilization Double-sterilization technology, the method that improves fruit grain shelf life and effectively preserve.
The preparation method who the object of the invention is to a kind of fruit grain.
The technical solution used in the present invention is:
A preparation method for fruit grain, is characterized in that: it comprises the following steps:
1) fruit cleaning clean, have skin peeling and corning of fruits, have core extracting fruit stone, by pulp stripping and slicing water logging, fruit grain is processed in ultrasonic infiltration;
2) drain fruit grain, in fruit grain, add enzyme source preparation maceration extract to submergence completely, standing 10～15min;
3) toward step 2) fruit grain maceration extract in add green bactericide, mix, pack high-resistant diaphragm BOPP container packing bag into, vacuumize heat-sealing, wherein liquid is (2～3) ︰ 1 with the mass ratio of fruit grain;
4) by the fruit grain after heat-sealing through autoclaving and infiltration, then packing storage, obtains the fruit granule product of Shelf-life.
Described fruit is selected from berry, Berry-like drupe, peach class and cherry and tomato.
Further, the frequency that the ultrasonic infiltration described in step 1) is processed is 30～40kHz, and power is 460～480W, and the processing time is 7～25min.
Further, step 2) described enzyme source preparation immersion liquid contains 80～120U/mL pectinesterase PME and 0.5wt% CaCl
2.2H
2o.
22～25 ℃ of the temperature of the dipping further, step 2).
Further, dimethyl two carbonate that the green bactericide described in step 3) is 200～250ppm.
Further, the autoclaved pressure described in step 4) is 300～550MPa, and the dwell time is 5～15min.
The invention has the beneficial effects as follows:
1) the present invention carries out ultrasonic infiltration fast and the auxiliary infiltration of high pressure to fruit grain, when effectively promoting the permeability of fresh fruit cell, shortens the process time to fruit grain, has kept better the quality of fruit grain.And traditional alkali curing treatment technology, or boiling, salt marsh helps infiltration technology, corrodes Fruit Peel and pulp organization, and even fruit grain goods produce peculiar smell, bitter taste.
2) the present invention effectively in conjunction with the sclerosis of fruit grain, ultrasonic and high pressure help ooze, dimethyl two carbonate bactericide and super-pressure double sterilization, compare with conventional process technology such as pressure sterilizings, fruit grain color and luster prepared by the present invention and the maintenance of nutrition are better, fruit grain product property is better, has solved the problems such as fruit grain is softening, hardness is not good enough, pulp peels off.
3) dimethyl two carbonate that the present invention adds are not oxidative bactericides, and in sterilization, can not be oxidized the natural anti-oxidation active component of fruit grain; The present invention, in conjunction with dimethyl two carbonate and ultrahigh-pressure sterilization Double-sterilization technology, is conducive to extend the shelf life of fruit grain, is also convenient to the transportation storage of product.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but be not limited to this.
embodiment 1:
1) choose without insect pest without damaged mango, remove the peel, be cut to little cuboid granular, mango grain is processed in ultrasonic infiltration, and supersonic frequency is 35kHz, and power is 470W, and the processing time is 7min;
2) drain the mango grain after ultrasonic processing, toward adding in mango grain enzyme source preparation maceration extract to submergence completely, standing 10min at 23 ℃ of temperature, enzyme source preparation maceration extract contains 120U/mL pectinesterase PME and 5wt% CaCl
2.2H
2o;
3) toward step 2) fruit grain maceration extract in add the bactericide of 250ppm, mix, pack high-resistant diaphragm BOPP container packing bag into, vacuumize heat-sealing, wherein liquid is 2 ︰ 1 with the mass ratio of fruit grain;
4) by the fruit grain after heat-sealing through autoclaving and infiltration, pressure is 450MPa, the dwell time is 10min, packing storage obtains Shelf-life and keeps the fruit granule product of good taste.
embodiment 2:
1) choose without insect pest strawberry, wash clean, directed transverse diameter machinery is half-and-half cut, and strawberry fruit grain is processed in ultrasonic infiltration, and supersonic frequency is 40kHz, and power is 480W, the processing time is 7min;
2) drain the mango grain after ultrasonic processing, toward adding in mango grain enzyme source preparation maceration extract to submergence completely, standing 10min at 23 ℃ of temperature, enzyme source preparation maceration extract contains 100U/mL pectinesterase PME and 5wt%CaCl
2.2H
2o;
3) toward step 2) fruit grain maceration extract in add the dimethyl two carbonate bactericide of 250ppm, mix, pack high-resistant diaphragm BOPP container packing bag into, vacuumize heat-sealing, wherein liquid is 3 ︰ 1 with the mass ratio of fruit grain;
4) by the fruit grain after heat-sealing through autoclaving machine pressure permeation, pressure is 450MPa, the dwell time is 5min, packing storage obtains Shelf-life and keeps the fruit granule product of good taste.
embodiment 3:
1) choose without insect pest without corrupt mulberries, wash clean, mulberries fruit grain is processed in ultrasonic infiltration, and supersonic frequency is 30kHz, and power is 470W, and the processing time is 25min;
2) drain the mango grain after ultrasonic processing, toward adding in mango grain enzyme source preparation maceration extract to submergence completely, standing 15min at 23 ℃ of temperature, enzyme source preparation maceration extract contains 100U/mL pectinesterase PME and 5wt% CaCl
2.2H
2o;
3) toward step 2) fruit grain maceration extract in add dimethyl two carbonate of 250ppm, mix, pack high-resistant diaphragm BOPP container packing bag into, vacuumize heat-sealing, wherein liquid is 3 ︰ 1 with the mass ratio of fruit grain;
4) by the fruit grain after heat-sealing through autoclaving machine pressure permeation, pressure is 500MPa, the dwell time is 5 min, packing storage obtains Shelf-life and keeps the fruit granule product of good taste.
The fruit grain of preparing in embodiment is made to further effect detection below.
Get in embodiment 3 and carry out relevant effect detection in conjunction with mulberries fruit grain ultrasonic and High Voltage infiltration processing preparation, compare contrast situation with the mulberries fruit granule product of tradition processing and refer to table 1, wherein the traditional diamond-making technique of mulberries fruit grain is with reference to the embodiment 4 in patent application document CN102871073A.
The effect comparison of table 1 the present invention processing and mulberries fruit intergranular tradition processing
According to the correction data in table 1, can know, the mulberries fruit granule product of tradition processing is mainly in 5～10 ℃ of storages of reserve temperature, the commodity price phase is 6～10 days, color and luster storage rate approximately 80%, and the fruit grain color and luster storage rate of the present invention's processing is greater than 90%, cold storage fruit grain hardness is compared tradition fruit grain and has been improved 40%, and the commodity price phase reaches 6 months.
Above embodiment is only for setting forth the present invention, and protection scope of the present invention is not only confined to above embodiment.The those of ordinary skill of described technical field, according to above content disclosed by the invention and scope that each parameter is got, all can be realized object of the present invention.
Claims (7)
1. a preparation method for fruit grain, is characterized in that: it comprises the following steps:
1) fruit cleaning is clean, has skin peeling and corning of fruits, has core extracting fruit stone, and by pulp stripping and slicing, fruit grain is processed in ultrasonic infiltration;
2) drain fruit grain, in fruit grain, add enzyme source preparation maceration extract to submergence completely, standing 10～15min;
3) toward step 2) fruit grain maceration extract in add green bactericide, mix, pack high-resistant diaphragm BOPP container packing bag into, vacuumize heat-sealing, wherein liquid is (2～3) ︰ 1 with the mass ratio of fruit grain;
4) autoclaving, obtains the fruit granule product of Shelf-life.
2. a kind of preparation method of fruit grain according to claim 1, is characterized in that: described fruit is selected from berry, Berry-like drupe, peach class and cherry and tomato.
3. a kind of preparation method of fruit grain according to claim 1, is characterized in that: the frequency that the ultrasonic infiltration described in step 1) is processed is 30～40kHz, and power is 460～480W, and the processing time is 7～25min.
4. a kind of preparation method of fruit grain according to claim 1, is characterized in that: step 2) described enzyme source preparation maceration extract contains 80～120U/mL pectinesterase PME and 0.5wt%CaCl
2.2H
2o.
5. a kind of preparation method of fruit grain according to claim 1, is characterized in that: step 2) 22～25 ℃ of the temperature of described dipping.
6. a kind of preparation method of fruit grain according to claim 1, is characterized in that: dimethyl two carbonate that the green bactericide described in step 3) is 200～250ppm.
7. a kind of preparation method of fruit grain according to claim 1, is characterized in that: the autoclaved pressure described in step 4) is 300～550MPa, and the dwell time is 5～15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310657675.9A CN103704325A (en) | 2013-12-09 | 2013-12-09 | Preparation method of fruit grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310657675.9A CN103704325A (en) | 2013-12-09 | 2013-12-09 | Preparation method of fruit grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704325A true CN103704325A (en) | 2014-04-09 |
Family
ID=50397999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310657675.9A Pending CN103704325A (en) | 2013-12-09 | 2013-12-09 | Preparation method of fruit grains |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704325A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309600A (en) * | 2015-11-10 | 2016-02-10 | 河北明光食品有限公司 | Penetrating treatment process for improving frozen fresh strawberry quality |
| CN105410191A (en) * | 2015-12-24 | 2016-03-23 | 光明乳业股份有限公司 | Milk with loquat pulp and preparation method thereof |
| CN110140919A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of fruit fruit young pilose antler magma and its preparation process |
| CN115474643A (en) * | 2022-09-20 | 2022-12-16 | 攀枝花学院 | Preparation method of mango crisp chips |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211005A (en) * | 2013-05-08 | 2013-07-24 | 中国农业大学 | Method for quickly freezing mango |
-
2013
- 2013-12-09 CN CN201310657675.9A patent/CN103704325A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211005A (en) * | 2013-05-08 | 2013-07-24 | 中国农业大学 | Method for quickly freezing mango |
Non-Patent Citations (5)
| Title |
|---|
| 任仙娥等: "超声波强化菠萝渗透脱水工艺", 《食品科学》 * |
| 刘晓艳等: "超声对细胞膜通透性的影响及应用", 《应用声学》 * |
| 张岩等: "不同渗透加工方式对冷贮藏芒果粒的硬度影响", 《现代食品科技》 * |
| 石启龙等: "雪莲果超声波辅助渗透脱水工艺参数的优化", 《食品科学》 * |
| 赵彩青等: "超声波预处理对樱桃番茄渗透脱水影响研究", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309600A (en) * | 2015-11-10 | 2016-02-10 | 河北明光食品有限公司 | Penetrating treatment process for improving frozen fresh strawberry quality |
| CN105410191A (en) * | 2015-12-24 | 2016-03-23 | 光明乳业股份有限公司 | Milk with loquat pulp and preparation method thereof |
| CN105410191B (en) * | 2015-12-24 | 2020-03-13 | 光明乳业股份有限公司 | Loquat pulp milk and preparation method thereof |
| CN110140919A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of fruit fruit young pilose antler magma and its preparation process |
| CN115474643A (en) * | 2022-09-20 | 2022-12-16 | 攀枝花学院 | Preparation method of mango crisp chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704325A (en) | Preparation method of fruit grains | |
| CN103431371A (en) | Deep processing process for edible mushrooms | |
| CN103099145A (en) | Preparation method of fruit granules for beverage | |
| CN104839599A (en) | Preparation method of high-quality low-salt pickles | |
| CN103907965B (en) | The preparation method of a kind of local flavor mandarin fish | |
| CN104397804B (en) | Fruit and vegetable juice and non-thermal preparation method thereof | |
| CN104336697A (en) | Fresh lotus root juice drink production method | |
| CN103462081A (en) | Method for processing fast-food sea cucumber | |
| CN102987359A (en) | Method for making shrimp sauce by adopting lactobacillus fermentation | |
| CN102987312A (en) | Preparation method for spicy fiddlehead | |
| CN105077042A (en) | Snow-pear loquat can and preparation method thereof | |
| CN102940241A (en) | Making method of shrimp paste with low content of nitrite | |
| CN103815517A (en) | Preparation method for papaya powder | |
| KR101782043B1 (en) | Manufacturing Method of Salting for DIY kimchi Set | |
| CN101897451B (en) | Non thermal processing method of strawberry clear juice | |
| CN106857804A (en) | A kind of preparation method of Yellow-peach can | |
| CN106235113A (en) | The manufacture method of dried mango | |
| CN105053930A (en) | Sweet and sour tender ginger and processing method thereof | |
| CN103651764A (en) | Novel green bamboo shoot processing method | |
| CN106107683A (en) | The manufacture method that yellow peach is dry | |
| KR20190001614A (en) | Manufacturing method of healthy drink | |
| CN106235111A (en) | The manufacture method of dried Chinese gooseberry | |
| CN102187894A (en) | Preservation method of fresh-cut potato product | |
| CN101978847A (en) | Cantonese loquat new-year greeting candy and preparation method thereof | |
| CN105167065A (en) | Processing technology of white ginger juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140409 |