CN107019086A - A kind of processing method of the Guangdong-style preserved fruits without sulphur prevent-browning - Google Patents

A kind of processing method of the Guangdong-style preserved fruits without sulphur prevent-browning Download PDF

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Publication number
CN107019086A
CN107019086A CN201710339766.6A CN201710339766A CN107019086A CN 107019086 A CN107019086 A CN 107019086A CN 201710339766 A CN201710339766 A CN 201710339766A CN 107019086 A CN107019086 A CN 107019086A
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China
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processing
salt
guangdong
sugaring
liquid glucose
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CN201710339766.6A
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Chinese (zh)
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CN107019086B (en
Inventor
陈佩
罗树灿
洪雁
李夏
李远志
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华南农业大学
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Abstract

The present invention relates to a kind of processing method of the Guangdong-style preserved fruits without sulphur prevent-browning, methods described comprises the following steps:S1:Water-bath blanching and the blunt enzyme of microwave irradiation;S2:Salt is pickled;S3:Non bell top processing;S4:Sugaring impregnation process.The present invention is by water-bath blanching and the blunt zymotechnic of microwave irradiation, salt pickling technology and the problem of solve Guangdong-style preserved fruits raw material brown stain without sulfur to protecting color treatment technology these three key process technologies;And sulphite is not used in whole process, SO is efficiently solved2Residue problem, improve Guangdong-style preserved fruits product quality.The product that the processing method processing provided using the present invention is obtained without sulfur to protecting color effect with plus the effect of sulfur to protecting color approach, compared with the material without color protection, the aberration L values of product after the method processing that the present invention is provided are significantly improved.

Description

A kind of processing method of the Guangdong-style preserved fruits without sulphur prevent-browning
Technical field
The present invention relates to food processing technology field, in particular it relates to a kind of processing of the Guangdong-style preserved fruits without sulphur prevent-browning Method.
Background technology
Guangdong-style preserved fruits are high due to polyphenol content, easily produce browning reaction.Guangdong-style preserved fruits prevent-browning conventional method Sulphuring treatment typically is carried out to fresh fruit or fruit jelly, suppresses brown using color stabilizer processing such as the methods or addition sulphite of sulphuring Become.But due to SO2Residue problem, and sulphite trigger safety problem such as its can induce anaphylactia and asthma Disease, while destroying vitamin B1.Therefore, U.S.'s food and the drug control committee(FDA)Forbid in August in 1986 new within 8th Sulphite is used in fresh fruit vegetable.
With the development and the improvement of people's living standards of modern science and technology, consumers in general increasingly pay attention to human body and are good for Health and food security, the traditional mode of production mode of fruit jelly industry are obviously difficult to this requirement for meeting consumer, no sulphur prevent-browning into For the developing direction and inexorable trend of Guangdong-style preserved fruits class product.
Therefore, a kind of Guangdong-style preserved fruits processing method in good taste, safe, prevent-browning excellent effect of research and development is needed badly.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of processing of the Guangdong-style preserved fruits without sulphur prevent-browning Method, this method processing obtain product without sulfur to protecting color effect with plus sulfur to protecting color effect approach, with the material without color protection Compare, the aberration L values of the product after the method processing that the present invention is provided are significantly improved.
To achieve the above object, the present invention is adopted the following technical scheme that:
A kind of processing method of the Guangdong-style preserved fruits without sulphur prevent-browning, methods described comprises the following steps:
S1:Water-bath blanching and the blunt enzyme of microwave irradiation
Using water-bath blanching 1.5~2.5min of material, then handled with microwave irradiation, microwave power is 5~15KW, frequency is 2400~2500MHZ, transmission speed is 3~5m/min, and the enzyme time of going out makes temperature of charge reach 68~73 for 1.0~2.5min ℃;
S2:Salt is pickled
The material after S1 processing is pickled using salt;
S3:Non bell top processing
Soak at room temperature in non bell top is put into after material rinsing after S2 is handled, is then rinsed standby:It is described without sulfur to protecting color Agent is the mixture of glacial acetic acid and Licorice root antioxidant;
S4:Sugaring impregnation process
After the cooking of material immersion liquid glucose, sugaring processing after S3 is handled, the Guangdong-style preserved fruits are drying to obtain.
The present invention uses low-temperature short-time water-bath blanching treatment Guangdong-style preserved fruits raw material, under the activity of oxidizing ferment can be made rapid Drop, while the sugared speed of oozing of fruits and vegetables can be effectively improved, the sugared time is oozed in shortening;With reference to the blunt zymotechnic of microwave irradiation is used, fruit In catalysis enzymatic browning polyphenol oxidase be passivated completely.Then salt method for salting is used, fruit top layer is easily produced brown stain Polyphenols is dissolved out;Finally use non bell top glacial acetic acid and the anti-non-enzymatic browning of Licorice root antioxidant.Due to ice Acetic acid reduces the pH value of solution in acidity, can effectively suppress the oxidation stain reaction of Maillard reaction and phenolic compound; Other glacial acetic acid has the Cu on complexing, complexing prothetic group to metal ion2+Or the metal ion in sample, so as to suppress enzyme activity Property, prevent enzyme from activating and preventing metal ion to the facilitation of non-enzymatic browning by metal ion;And Licorice root antioxidant is to phenol The oxidation stain reaction of class compound has obvious inhibitory action.
The present invention by water-bath blanching and the blunt zymotechnic of microwave irradiation, salt pickling technology and without sulfur to protecting color treatment technology this The problem of three key process technologies solve Guangdong-style preserved fruits raw material brown stain;And sulphite is not used in whole process, has Effect solves SO2Residue problem, improve Guangdong-style preserved fruits product quality.Produced after the processing method processing provided using the present invention Product without sulfur to protecting color effect with plus sulfur to protecting color effect approach, the aberration L values than the sample without color protection improve 30~45%, Meet the relevant food hygienic standard of country.
Preferably, in S1, the temperature of the water-bath is 75~80 DEG C.
In the present invention, pickling processing to material progress salt can easily produce on fruit top layer the polyphenols of brown stain Dissolve, and the bitter taste of raw material can be removed.Preferably, in S2, the salt consumption that the salt is pickled is material gross mass 15~25%, salting period is 20~30 days.Pull material draining out after the completion of pickling, then handled with clear water rinsing, it is unnecessary to remove Salinity.
Preferably, in S2, it is described it is salted be made as being pickled in the way of one layer of material spreads one layer of salt, surface of material is covered Lid non-toxic film is simultaneously compacted using weight.
Preferably, the thickness of the material is 6~9cm.
Preferably, in S3, the consumption of the glacial acetic acid is the 0.1~0.18% of quality of material, the Licorice root antioxidant Consumption is the 0.01~0.02% of quality of material.
Preferably, in S3, the time of the immersion is 2~3h.After non bell top processing, the rinsing of material clear water is drained It is standby.
Preferably, the warp of material described in S1, which is screened and cleaned in advance, was gone mouldy with removal, ruptures fruit and impurity.
Preferably, in S4, sugar concentration is 30~55%, in boiling process, added into liquid glucose spices cook 15 together~ 20min。
Preferably, in S4, using the mass ratio of material and liquid glucose as 1:1.5 ratio carries out sugaring, and the sugaring time is 24 small When, during which keep liquid glucose not have raw material.
More specifically, in the present invention, the step of sugaring impregnation process is specific as follows:
The white granulated sugar liquid glucose of 30~40% concentration is prepared first, is heated to 100 DEG C of dissolving white granulated sugars, and add radix glycyrrhizae, cassia bark etc. The spices of fruit jelly cooks 15~20min together.Pretreated raw material is placed in clean container, according to material:Liquid glucose 1:1.5 ratio, adds liquid glucose, and during which sugaring 24 hours keeps liquid glucose not have raw material.
Then second of sugaring impregnation process is carried out again:The liquid glucose of original impregnation process is first heated to 100 DEG C, addition White granulated sugar improves concentration to 45~55%, according to raw material:Liquid glucose 1:1.5 ratio, adds liquid glucose, and during which sugaring 24 hours keeps Liquid glucose did not had raw material.Raw material after processing loads wire tray, is put into wind speed for 2.5~3.5m/s, the hot blast of 68~78 DEG C of wind-warm syndrome Processing is dried in drying equipment.Every batch of raw material need to dry 8~12 h, and it is 15~22% to be dried to water content.Then it is cold But, pack, as product.Processing products obtained therefrom should meet enterprise-quality standard and national food hygienic standard.
In the present invention, raw material cleaning is carried out in the cleaning machine with spray equipment;Microwave irradiation is carried out in a device; Rinsing, the processing of non bell top prevent-browning are carried out in pond or white plastic bucket;Boil sugar to carry out in jacketed pan, salt is pickled Carried out in pickling pool, sugaring processing is carried out in pond or white plastic bucket;Drying process is entered in heated-air drying equipment OK.
Compared with prior art, the present invention has the advantages that:
The present invention uses low-temperature short-time water-bath blanching treatment Guangdong-style preserved fruits raw material, can make the activity of oxidizing ferment is rapid to decline, together When can effectively improve the sugared speed of oozing of fruits and vegetables, the sugared time is oozed in shortening;With reference to the blunt zymotechnic of microwave irradiation is used, catalysis in fruit The polyphenol oxidase of enzymatic browning is passivated completely.Then salt method for salting is used, fruit top layer is easily produced brown stain Polyphenols Material is dissolved out;Finally use non bell top glacial acetic acid and the anti-non-enzymatic browning of Licorice root antioxidant.The present invention passes through water Bathe blanching and the blunt zymotechnic of microwave irradiation, salt pickling technology and these three key process technologies are solved without sulfur to protecting color treatment technology The problem of Guangdong-style preserved fruits raw material brown stains;And sulphite is not used in whole process, SO is efficiently solved2Residual ask Topic, improves the quality of Guangdong-style preserved fruits product.Using the present invention provide processing method processing obtain product without sulfur to protecting color effect Fruit is with adding the effect of sulfur to protecting color to approach, compared with the material without color protection, the color of the product after the method processing that the present invention is provided Poor L values are significantly improved.
Embodiment
With reference to specific embodiment, the present invention is expanded on further.These embodiments be merely to illustrate the present invention and without In limitation the scope of the present invention.The experimental method of unreceipted actual conditions in lower example embodiment, generally according to this area conventional strip Part or the condition advised according to manufacturer.Any unsubstantiality that those skilled in the art is done on the basis of the present invention Change and replacement belong to scope of the present invention.
Processing of the embodiment 1 without sulphur prevent-browning Calusena lansium fruit jelly
A kind of processing method without sulphur prevent-browning Calusena lansium fruit jelly, is comprised the following steps that:
(1)By select, the Calusena lansium raw material for eliminating the fruit that goes mouldy, rupture fruit and impurity is cleaned in cleaning equipment.Should Cleaning equipment has spray equipment.Raw material by clean Water spray, rinse well.Using 76 DEG C of water-baths to Calusena lansium raw material blanching 2min, is then handled the Calusena lansium microwave irradiation after blanching.The raw material cleaned up is put into microwave deactivating enzyme device, microwave work( Rate is 10KW, and frequency is 2450 ± 50MHz, transmission speed 3.5m/min, and the time for the enzyme that goes out is 1.5min, and material product temperature reaches 70 DEG C, passivation polyphenol oxidase is reached, suppresses the purpose of enzymatic browning.
(2)The raw material handled well is put into progress salt in clean pickling pool again to pickle.Add and eat by every 100 kilograms of raw materials With 20 kilograms of salt, with one layer of raw material(About 6 centimetres of thickness)One layer of salt is put to be pickled.Surface of material is covered with non-toxic film, And press tight with weights such as plank, stones.Salting period is 25 days, and the polyphenols of the generation brown stain on fruit top layer is dissolved Come, and remove the bitter taste of raw material.Pull material draining out after the completion of pickling, then handled with clear water rinsing, it is unnecessary to remove Salinity.
(3)Raw material after rinsing is put into soak at room temperature 2.5h in non bell top and carries out prevent-browning processing, then clear water Rinsing is drained.Color stabilizer is combined as:0.1% glacial acetic acid and 0.015% Licorice root antioxidant.
(4)Calusena lansium sugaring impregnation process after prevent-browning processing:The white granulated sugar liquid glucose of 30% concentration is prepared first, is heated to 100 DEG C of dissolving white granulated sugars, and add the spices of the fruit jellies such as radix glycyrrhizae, cassia bark and cook 15min together.By the raw material pre-processed It is placed in clean container, according to fruit:Liquid glucose 1:1.5 ratio, adds liquid glucose, and during which sugaring 24 hours keeps liquid glucose not have Raw material.
Then second of sugaring impregnation process is carried out again:The liquid glucose of original impregnation process is first heated to 100 DEG C, addition White granulated sugar improves concentration to 50%, according to raw material:Liquid glucose 1:1.5 ratio, adds liquid glucose, and during which sugaring 24 hours keeps liquid glucose Do not cross raw material.Raw material after processing loads wire tray, is put into wind speed and is set for 2.5~3.5m/s, the heated-air drying of 68 ~ 78 DEG C of wind-warm syndrome Processing is dried in standby.Every batch of raw material need to dry 8~12 h, and it is 15~22% to be dried to water content.Then cooling, it is close Package is filled, as product.
After measured, the Calusena lansium fruit jelly color of no sulfur to protecting color is yellow, and the L values that colour difference meter is determined are 65.8.By contrast, do not have The L values for having the Calusena lansium fruit jelly of color retention are 47.2;With the L values of the Calusena lansium fruit jelly after 0.1g/ ㎏ sodium hydrogensulfite color retentions For 68.3.This is shown the prevent-browning effect of the product after the method provided using the present embodiment processing and handled with sulphite Effect is suitable, and the product that the present embodiment is prepared meets enterprise-quality standard and national food hygienic standard.
Processing of the embodiment 2 without sulphur prevent-browning intelligence development fruit jelly
A kind of processing method without sulphur prevent-browning intelligence development fruit jelly, specifically includes following steps:
(1)By select, the intelligent promoting fruit raw material for eliminating the fruit that goes mouldy, rupture fruit and impurity is cleaned in cleaning equipment. The cleaning equipment has spray equipment.Raw material by clean Water spray, rinse well.Using 78 DEG C of water-baths to intelligence development raw material blanching 2min, then the intelligence development microwave irradiation processing after blanching.The raw material cleaned up is put into microwave deactivating enzyme device and handled.Microwave The microwave power of enzyme device of going out is 6KW, and frequency is 2450 ± 50MHz, and transmission speed 4m/min, time of the enzyme that goes out is 2.1min, Material product temperature reaches 68 DEG C, reaches passivation polyphenol oxidase, suppresses the purpose of enzymatic browning.
(2)The raw material handled well is put into progress salt in clean pickling pool to pickle.Added by every 100 kilograms of raw materials edible 20 kilograms of salt.With one layer of raw material(About 7 centimetres of thickness)One layer of salt is put to be pickled.Surface of material is covered with non-toxic film, and It is tight with the weights such as plank, stone pressure.Salting period is 20 days, and the polyphenols of the generation brown stain on fruit top layer is dissolved Come, and remove the bitter taste of raw material.Pull material draining out after the completion of pickling, then handled with clear water rinsing, it is unnecessary to remove Salinity.
(3)Raw material after rinsing is put into soak at room temperature 2.5h in non bell top and carries out prevent-browning processing, then clear water Rinsing is drained.Color stabilizer is combined as:0.13% glacial acetic acid and 0.016% Licorice root antioxidant.Sugaring impregnation process:Prepare first The white granulated sugar liquid glucose of 35% concentration, is heated to 100 DEG C of dissolving white granulated sugars, and add the spices of the fruit jellies such as radix glycyrrhizae, cassia bark together Cook 20min.The raw material pre-processed is placed in clean container, according to fruit:Liquid glucose 1:1.5 ratio, adds liquid glucose, sugar Stain 24 hours, during which keeps liquid glucose there be not raw material.
Then second of sugaring impregnation process is carried out again.The liquid glucose of original impregnation process is first heated to 100 DEG C, addition White granulated sugar improves concentration to 50%, according to raw material:Liquid glucose 1:1.5 ratio, adds liquid glucose, and during which sugaring 24 hours keeps liquid glucose Do not cross raw material.Raw material after processing loads wire tray, is put into wind speed in 3.5m/s, the heated-air drying equipment of 68 DEG C of wind-warm syndrome to enter Row drying process.Every batch of raw material need to dry 8 h, and it is 18% to be dried to water content.Then cool down, pack, as produce Product.
After measured, intelligence development fruit jelly color is yellowish-brown, and the L values that colour difference meter is determined are 56.3, by contrast, are not had at color protection The L values of the Calusena lansium fruit jelly of reason are 42.8;It is 55.8 with the L values of the Calusena lansium fruit jelly after 0.1g/ ㎏ sodium hydrogensulfite color retentions.This Show that the prevent-browning effect of the product after the method processing using the present embodiment offer is suitable with the effect handled with sulphite, And the product that the present embodiment is prepared meets enterprise-quality standard and national food hygienic standard.

Claims (10)

1. a kind of processing method of the Guangdong-style preserved fruits without sulphur prevent-browning, it is characterised in that methods described comprises the following steps:
S1:Water-bath blanching and the blunt enzyme of microwave irradiation
Using water-bath blanching 1.5~2.5min of material, then handled with microwave irradiation, microwave power is 5~15KW, frequency is 2400~2500MHZ, transmission speed is 3~5m/min, and the enzyme time of going out makes temperature of charge reach 68~73 for 1.0~2.5min ℃;
S2:Salt is pickled
The material after S1 processing is pickled using salt;
S3:Non bell top processing
Soak at room temperature in non bell top is put into after material rinsing after S2 is handled, is then rinsed standby:It is described without sulfur to protecting color Agent is the mixture of glacial acetic acid and Licorice root antioxidant;
S4:Sugaring impregnation process
After the cooking of material immersion liquid glucose, sugaring processing after S3 is handled, the Guangdong-style preserved fruits are drying to obtain.
2. processing method according to claim 1, it is characterised in that in S1, the temperature of the water-bath is 75~80 DEG C.
3. processing method according to claim 1, it is characterised in that in S2, the salt consumption that the salt is pickled is that material is total The 15~25% of quality, salting period is 20~30 days.
It is described salted to be made as spreading one layer with one layer of material 4. processing method according to claim 1, it is characterised in that in S2 The mode of salt is pickled, and surface of material covering non-toxic film is simultaneously compacted using weight.
5. processing method according to claim 4, it is characterised in that the thickness of the material is 6~9cm.
6. processing method according to claim 1, it is characterised in that in S3, the consumption of the glacial acetic acid is quality of material 0.1~0.18%, the consumption of the Licorice root antioxidant is the 0.01~0.02% of quality of material.
7. processing method according to claim 1, it is characterised in that in S3, the time of the immersion is 2~3h.
8. processing method according to claim 1, it is characterised in that material described in S1 is through screening and cleaning in advance to remove Went mouldy, rupture fruit and impurity.
9. processing method according to claim 1, it is characterised in that in S4, during sugar concentration is 30~55%, boiling process, Spices is added into liquid glucose and cooks 15~20min together.
10. processing method according to claim 1, it is characterised in that in S4, using the mass ratio of material and liquid glucose as 1:1.5 Ratio carry out sugaring, the sugaring time be 24 hours, during which keep liquid glucose do not had raw material.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108174911A (en) * 2017-12-26 2018-06-19 广西壮族自治区农业科学院农产品加工研究所 A kind of preparation method of pearl Lee dried fruit

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009108035A1 (en) * 2008-02-26 2009-09-03 Quinasa S.A. De C.V. Methods for obtaining preservative-free stable avocado pulp powders and products compacted from same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009108035A1 (en) * 2008-02-26 2009-09-03 Quinasa S.A. De C.V. Methods for obtaining preservative-free stable avocado pulp powders and products compacted from same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
洪雁等: "益智果脯无硫加工工艺研究", 《现代食品科技》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108174911A (en) * 2017-12-26 2018-06-19 广西壮族自治区农业科学院农产品加工研究所 A kind of preparation method of pearl Lee dried fruit

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