CN103796519B - 用于制备与贮藏水果和/或浆果产品的方法 - Google Patents

用于制备与贮藏水果和/或浆果产品的方法 Download PDF

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CN103796519B
CN103796519B CN201280042138.7A CN201280042138A CN103796519B CN 103796519 B CN103796519 B CN 103796519B CN 201280042138 A CN201280042138 A CN 201280042138A CN 103796519 B CN103796519 B CN 103796519B
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爱德华兹·克拉韦克斯
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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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B7/08—Preserving with sugars
    • 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
    • A23B7/08—Preserving with sugars
    • A23B7/085—Preserving with sugars in a solution of sugar
    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives

Abstract

本发明涉及食品加工工业，特别地涉及用于生产和贮藏含蜂蜜水果和/或浆果产品的方法。根据本发明，水果和/或浆果果汁和蜂蜜按如下比例（重量百分比）混合：水果和/或浆果果汁75-93；蜂蜜25-7，并将所得产品贮藏在-10℃至-18℃的温度下。开封后，该产品能贮藏在家用冰箱达到120至240小时（取决于水果和/或浆果果汁的类型）。

Description

用于制备与贮藏水果和/或浆果产品的方法
本发明涉及食品加工工业，特别地涉及用于制备和贮藏含蜂蜜水果和/或浆果产品的方法。
在-20℃和-30℃的温度下贮藏冷冻鲜榨水果和/或浆果果汁的方法是本领域已知的。这种方法的主要缺点在于，在冷冻过程中，果汁不能放置在玻璃容器中，因为冷冻时，果汁膨胀。
与本发明的方法最接近的现有技术是用于制备与贮藏水果和/或浆果产品的一种方法[EP1662910]，其包括将水果和/或浆果果汁与蜂蜜按照55至75体积百分比的果汁和25至45体积百分比的蜂蜜的比例混合；并在低于-10℃的温度下贮藏所得产品。
根据上述现有技术的方法制备的水果和/或浆果产品在低于-10℃的温度下具有长的贮藏寿命。但是贮藏温度升高至-10℃以上之后，非常不希望再次将其冷却至-10℃以下。通常，购自于商店的产品是在-10℃的温度下贮藏的，其温度在被放到家用冰箱的搁板之前升高至-10℃以上。尽管在贮藏期间，该产品是半固体状态，但不提高其温度仍然很难食用，因为牙齿对低温敏感，并且接触太冷的容器并不舒服。在+2℃至+6℃的温度下，正如家用冰箱通常保持的温度，这样的水果和/或浆果产品不能贮藏足够长的时间，因为在制备中，产品没有经过额外地处理以减少细菌环境的水平，没有人工添加酸并且低温贮藏时原始pH水平一直在增加，这主要归咎于有机酸的聚合作用和/或异构化。因此，温度升高后，pH值没有足够低到阻止细菌环境的生长。
本发明所要解决的技术问题是增加经解冻水果和/或浆果产品的贮藏寿命，尤其是当贮藏在+2℃至+6℃的温度下时，如通常保存在家用冰箱中那样。
根据本发明的方法，其中混合水果和/或浆果果汁与蜂蜜，将所得混合物贮藏在低于-10℃的温度下，其组成按照如下比例提供（重量百分比）：
果汁-75至93；
蜂蜜-7至25，
并将所得产品贮藏于-10℃至-18℃的温度下。
优选地，果汁和蜂蜜按照如下比例提供（重量百分比）：
果汁-83至93；
蜂蜜-7至17。
如果蜂蜜的含量少于7％，该产品不能在-10℃至-18℃的温度下贮藏在玻璃容器内，因为在这样的温度下该产品冻结并且玻璃容器破裂，其原因是由于该产品热膨胀。如实验确定的，通过混合水果和/或浆果果汁与蜂蜜获得的水果和/或浆果产品，蜂蜜含量为7至25重量百分比，优选地为7至17重量百分比，解冻后的贮藏寿命（例如温度高于-10℃时）比最接近的现有技术的产品的贮藏寿命更长，尤其是贮藏在2℃至6℃的温度下时，如通常存放在家用冰箱中那样。附图中，图形显示了经解冻的根据本发明的方法制备的水果和/或浆果产品的贮藏寿命如何取决于其组成（蜂蜜含量）。如附图所示，当蜂蜜含量为7至17的重量百分比时，经解冻产品的贮藏寿命最长。蜂蜜含量超过17重量百分比时，贮藏寿命逐渐缩短。蜂蜜含量超过25重量百分比时，经解冻的根据本发明的方法所制备的产品的贮藏寿命与上述最接近的现有技术的产品基本相同。
由于本发明的产品包含比上述最接近的现有技术产品更多的果汁，其具有更低的pH值的原始值。如实验确定的，与上述最接近的现有技术相比，本发明的产品的pH值在产品的低温贮藏期间也有缓慢上升。因此，经解冻的本发明的产品的pH水平足够低，以至于能够阻止开封后的细菌环境的生长。
选择冷冻的产品的贮藏温度在-10℃和-18℃的范围内。如实验确定的，在低于-10℃的贮藏温度下的贮藏寿命显著更短。另一方面，贮藏温度高于-18℃时，由于有机酸的异构化和/或聚合作用，pH值显著上升，其结果是缩短了经解冻产品的贮藏寿命。如下表1显示了经解冻产品的贮藏寿命如何取决于蜂蜜含量和贮藏温度。
根据本发明的方法制备和贮藏的水果和/或浆果产品具有长的储存寿命，不仅当其贮藏在低于-10℃的温度时，而且在较高的温度下，特别是在+2℃至+6℃的温度时，如通常存放在家用冰箱中那样。开封后，该产品可以贮藏在家用冰箱中120至240小时（取决于水果和/或浆果果汁的类型）。
附图显示了本发明的产品的贮藏寿命作为蜂蜜含量的函数的依赖性图（该产品在-10℃的温度下贮藏在冰箱内长达一年）。解冻后，水果和/或浆果产品贮藏在+4℃的温度下。
图1显示了对于含有沙棘果汁的根据本发明的方法获得的水果和/或浆果产品，贮藏寿命作为蜂蜜含量的函数的依赖性图。
图2显示了对于含有带果肉越桔果汁的根据本发明的方法获得的水果和/或浆果产品，贮藏寿命作为蜂蜜含量的函数的依赖性图。
图3显示了对于含有带果肉蔓越莓果汁的根据本发明的方法获得的水果和/或浆果产品，贮藏寿命作为蜂蜜含量的函数的依赖性图。
进一步描述了根据本发明的用于生产和贮藏水果和/或浆果产品的方法的非限制性实施方案。
实施例1
为根据本发明的方法制备水果和/或浆果产品，使用pH2.8的鲜榨沙棘果汁和pH4.4的春油菜花蜂蜜。
混合83公斤的果汁和17公斤的蜂蜜（以重量百分比计的组分比例为83:17）。将所得产品于冰柜中在-18℃的温度下贮藏长达一年。然后将产品开封，食用部分产品，并将剩余产品在+4℃的温度下贮藏在家用冰箱中。经解冻产品的贮藏寿命为168小时。
表1中概括的实例以与实例1同样的方式所体现，其中显示了经解冻产品的贮藏寿命如何依赖于蜂蜜含量和贮藏温度。
如下表1的数据显示，蜂蜜含量低于25重量百分比，并且解冻前的该产品贮藏温度不低于-18℃时，经解冻产品的贮藏寿命更长。
表1经解冻的水果和/或浆果产品的贮藏寿命作为蜂蜜含量和解冻后的贮藏温度的函数。

Claims (2)

1.一种用于制备和贮藏水果和/或浆果产品的方法，其包括混合水果和/或浆果果汁与蜂蜜并在低于-10℃的温度下贮藏所得产品的步骤，
其特征在于待混合的水果和/或浆果果汁和蜂蜜按如下比例（重量百分比）提供：
水果和/或浆果果汁：75-93；
蜂蜜：25-7，
并将所得水果和/或浆果产品贮藏在-10℃至-18℃的温度下。
2.根据权利要求1所述的方法，其中待混合的水果和/或浆果果汁和蜂蜜按如下比例（重量百分比）提供：
水果和/或浆果果汁：83-93；
蜂蜜：17-7。
CN201280042138.7A 2011-08-31 2012-08-17 用于制备与贮藏水果和/或浆果产品的方法 Expired - Fee Related CN103796519B (zh)

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EP11179542.3A EP2564707B1 (en) 2011-08-31 2011-08-31 Method for manufacture and storage of fruit and/or berry products
EP11179542.3 2011-08-31
PCT/LV2012/000014 WO2013032314A1 (en) 2011-08-31 2012-08-17 Method for manufacture and storage of fruit and/or berry products

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JP (1) JP5859656B2 (zh)
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ES (1) ES2483797T3 (zh)
HK (1) HK1197859A1 (zh)
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CN109601939A (zh) * 2019-01-16 2019-04-12 中宁县吉鼎生物科技开发有限公司 一种冰密加工方法

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RU2014111259A (ru) 2015-10-27
US9289009B2 (en) 2016-03-22
ES2483797T3 (es) 2014-08-07
JP5859656B2 (ja) 2016-02-10
WO2013032314A1 (en) 2013-03-07
HK1197859A1 (zh) 2015-02-27
JP2014525263A (ja) 2014-09-29
EP2564707A1 (en) 2013-03-06
US20140227423A1 (en) 2014-08-14

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