CN107549429A - A kind of preserved apricot processing method - Google Patents
A kind of preserved apricot processing method Download PDFInfo
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- CN107549429A CN107549429A CN201711012528.0A CN201711012528A CN107549429A CN 107549429 A CN107549429 A CN 107549429A CN 201711012528 A CN201711012528 A CN 201711012528A CN 107549429 A CN107549429 A CN 107549429A
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- apricot
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Abstract
This application discloses a kind of preserved apricot processing method, comprise the following steps：Select quality raw materials apricot and be enucleated, obtain apricot flesh；After apricot flesh dipping colour protecting liquid 30min, surface colour protecting liquid is washed, obtains the apricot flesh after color protection；Apricot flesh after the quick-frozen color protection, obtains quick-frozen apricot flesh；Quick-frozen apricot flesh described in microwave thawing, obtains defrosting apricot flesh；The candy defrosting apricot flesh, obtains candy apricot flesh；The candy apricot flesh is toasted, obtains preserved apricot.First that raw material apricot is quick-frozen in the application, the apricot fruit color, smell and taste and fresh goods of quick-frozen rear preservation are essentially identical, can retain the nutritional ingredient of former fruit to greatest extent, and rehydration is good, is easy to preserve for a long time, and extends machining chain, also, it helps improving fruit utilization rate.
Description
Technical field
The application is related to food processing technology field, more particularly to a kind of preserved apricot processing method.
Background technology
Preserved apricot be apricot is enucleated, dry after made of.Preserved apricot is that raw material apricot forms after sugaring, then through drying, assembled watch
Face is not not glutinous dry, there is transparent feel, and no frosting separates out.Preserved apricot preserved fruit is nutritious, containing substantial amounts of glucose, fructose, easily by
Absorption of human body utilizes, in addition, also tartaric acid, mineral matter, multivitamin, several amino acids and dietary fiber etc. are to health
Beneficial material.Preserved apricot maintains the natural colored and nutritional ingredient of fresh apricot, and in beautiful color, sweet and sour taste, color is various,
And have and promote the production of body fluid to quench thirst, go the effect of cold and hot malicious.
Raw material apricot is in yellowish-white or maroon, and meat is soft, moderate containing soluble solid.In the prior art, preserved apricot is most
Directly it is made from the apricot of fresh harvesting as the process such as raw material, cleaned, stoning, dehydration, leaching sugar, baking, packaging.But
Apricot is easy to rot at normal temperatures, causes it to be not easy to preserve for a long time, shortens machining chain, and reduces the profit of raw material apricot
With rate.
The content of the invention
The purpose of the application is to provide a kind of preserved apricot processing method, to solve due to the perishable caused processing of raw material apricot
The problem of chain is short low with raw material apricot utilization rate.
According to embodiments herein, there is provided a kind of preserved apricot processing method, comprise the following steps：
Select quality raw materials apricot and be enucleated, obtain apricot flesh；
After apricot flesh dipping colour protecting liquid 30min, surface colour protecting liquid is washed, obtains the apricot flesh after color protection；
Apricot flesh after the quick-frozen color protection, obtains quick-frozen apricot flesh；
Quick-frozen apricot flesh described in microwave thawing, obtains defrosting apricot flesh；
The candy defrosting apricot flesh, obtains candy apricot flesh；
The candy apricot flesh is toasted, obtains preserved apricot.
Alternatively, the colour protecting liquid is 0.5% citric acid and 0.2% ascorbic acid mixed liquor.
Alternatively, the quick-frozen temperature is -30 DEG C, and the quick-frozen time is 10-15min.
Alternatively, the reserve temperature of the quick-frozen apricot flesh is less than -22 DEG C.
Alternatively, the microwave frequency of the microwave thawing is 915-2450MHz.
Alternatively, the candy defrosting apricot flesh, the step of obtaining candy apricot flesh, including：
After the defrosting apricot flesh is cooked into 3-4min in 20 ° of Be ' boiling liquid glucose, 24h is impregnated, obtains impregnating apricot flesh；
After the dipping apricot flesh is cooked into 4-5min in 34 ° of Be ' boiling liquid glucose, 24h is impregnated, obtains the candy apricot
Meat.
Alternatively, the candy apricot flesh of the baking, the step of obtaining preserved apricot, including：
The candy apricot flesh is placed in 3-4h under 55-60 DEG C of baking temperature；
Continue to toast after baking temperature is risen into 65-70 DEG C, until the moisture of candy apricot flesh is 18-20%, obtain
Preserved apricot.
Alternatively, methods described also includes：
Packed after preserved apricot cooling is eased back, obtain packing preserved apricot.
From above technical scheme, embodiments herein provides a kind of preserved apricot processing method, comprises the following steps：Choose
Select quality raw materials apricot and be enucleated, obtain apricot flesh；After apricot flesh dipping colour protecting liquid 30min, surface colour protecting liquid is washed, is obtained
Apricot flesh after color protection；Apricot flesh after the quick-frozen color protection, obtains quick-frozen apricot flesh；Quick-frozen apricot flesh, is thawed described in microwave thawing
Apricot flesh；The candy defrosting apricot flesh, obtains candy apricot flesh；The candy apricot flesh is toasted, obtains preserved apricot.First by raw material in the application
Apricot is quick-frozen, and the apricot fruit color, smell and taste and fresh goods of quick-frozen rear preservation are essentially identical, can retain the nutritional ingredient of fruit to greatest extent, multiple
It is water-based good, it is easy to preserve for a long time, and extend machining chain, also, it helps improving fruit utilization rate.
Brief description of the drawings
, below will be to institute in embodiment in order to illustrate more clearly of the embodiment of the present application or technical scheme of the prior art
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the application
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Obtain other accompanying drawings.
Fig. 1 is a kind of flow chart of preserved apricot processing method according to the embodiment of the present application；
Fig. 2 is a kind of method flow diagram of candy defrosting apricot flesh according to the embodiment of the present application；
Fig. 3 is a kind of method flow diagram of the candy apricot flesh of baking according to the embodiment of the present application.
Embodiment
Refering to Fig. 1, embodiments herein provides a kind of preserved apricot processing method, comprises the following steps：
Step S1, select quality raw materials apricot and be enucleated, obtain apricot flesh；
The requirement of quality raw materials apricot is fresh, no disease and pests harm, non-rot and without deformity apricot.
Step S2, after the apricot flesh being impregnated into colour protecting liquid 30min, surface colour protecting liquid is washed, obtains the apricot flesh after color protection；
Wherein, surface colour protecting liquid is washed to carry out in cleaning machine.
Apricot flesh after stoning is exposed in air, becomes dark brown because the aldehydes matters such as tannin are oxidized quickly.Apricot flesh
Color changes, mainly due to caused by enzymatic browning.Enzymatic browning refers to the enzyme for participating in browning reaction, belongs to oxidases.
Containing tanning matter, chlorogenic acid, tyrosine etc. in cause and effect reality, they are the matrix that oxidizing ferment works, and are generated after oxidation coloured
Material, that is, brown stain is formed, influence the outward appearance and flavor of processed goods, and destroy the nutriments such as vitamin C and carrotene.In fruit
Main Basiss enzymatic browning carries out color protection to it in vegetable process.Color protecting method is exactly to use colour protecting liquid, and colour protecting liquid has temporary transient suppression
Enzymatic browning effect processed.
Step S3, the apricot flesh after the quick-frozen color protection, obtains quick-frozen apricot flesh；
It is quick-frozen to generally refer to modern freezing technology within the time as short as possible, food temperature is reduced to its ice crystal
The following a certain temperature of point, the wholly or largely moisture contained by it is set to be formed with outer dissipate of food product heat rational
Tiny ice crystal body, the microbial life activity in reduction food and food nutrient composition generation Biochemical changes must to greatest extent
The aqueous water needed, reach a kind of method of the original natural quality of retaining food product to greatest extent.
Apricot flesh after quick-frozen can be preserved largely in freezer for a long time, it is quick-frozen after apricot fruit color, smell and taste and the basic phase of fresh goods
Together, the nutritional ingredient of fruit can be retained to greatest extent, rehydration is good, avoids the corruption change due to long-term storage of fresh feed apricot
The generation of matter, improve the utilization rate of raw material apricot.
Step S4, quick-frozen apricot flesh described in microwave thawing, obtains defrosting apricot flesh；
Microwave thawing is that -42~-18 DEG C of frozen goods are carried out into penetrability using microwave energy quickly to heat, and is made in frozen goods
Outer defrosting simultaneously is warming up to -2 DEG C of state of not dripping.Traditional raw material defrosting of freezing is in room temperature or heating chamber (or hot water)
Carry out.Because frozen food has higher thermal conductivity than non-freezing food, the heat transfer of melting process is by table to inner progress.Work as solution
Freeze the timing of temperature one, it is slower than internal layer that outer layer heat conduction occurs in food defrosting, thawing time length, easily causes juice loss, influences to solve
The quality of jelly food.
Using relatively strong and ice the dielectric property feature of the penetration power of microwave energy at low temperature, quick-frozen apricot flesh is entered with microwave
Row thaws, and can obtain the quality of fresh feed apricot, and effectively prevents that apricot flesh is soft rotten in course of defrosting, and increase apricot flesh oozes sugared speed
Degree, is advantageous to preferably be processed further.
Step S5, the candy defrosting apricot flesh, obtains candy apricot flesh；
Preserved apricot is the Storage method based on the preservation effect of sugar.Candy is required procedure of processing, candy mistake
Cheng Zhong, using the relatively hyperosmosis of concentracted sugar solution, the excessive moisture in fruit is separated out, is fitted on the surface of fruit with absorbed inside
The sugar of conjunction, higher osmotic pressure is formed, development is suppressed growth of microorganism, improves the storage rate of vitamin, improve the color of preserved apricot
Pool and flavor.
Step S6, the candy apricot flesh is toasted, obtains preserved apricot.
Baking is to remove moisture unnecessary in candy apricot flesh, preserved apricot surface is formed one layer " sugar-coat ", suppresses microorganism
Existence, reach the purpose of long period preservation.
From above technical scheme, embodiments herein provides a kind of preserved apricot processing method, comprises the following steps：Choose
Select quality raw materials apricot and be enucleated, obtain apricot flesh；After apricot flesh dipping colour protecting liquid 30min, surface colour protecting liquid is washed, is obtained
Apricot flesh after color protection；Apricot flesh after the quick-frozen color protection, obtains quick-frozen apricot flesh；Quick-frozen apricot flesh, is thawed described in microwave thawing
Apricot flesh；The candy defrosting apricot flesh, obtains candy apricot flesh；The candy apricot flesh is toasted, obtains preserved apricot.First by raw material in the application
Apricot is quick-frozen, and the apricot fruit color, smell and taste and fresh goods of quick-frozen rear preservation are essentially identical, can retain the nutritional ingredient of fruit to greatest extent, multiple
It is water-based good, it is easy to preserve for a long time, and extend machining chain, also, it helps improving fruit utilization rate.
Alternatively, the colour protecting liquid is 0.5% citric acid and 0.2% ascorbic acid mixed liquor.
Citric acid is a kind of important organic acid, also known as citric acid, clear crystal, often contains a molecular crystalline water, odorless, is had
Very strong tart flavour, it is soluble in water.Citric acid has reproducibility, and these materials can be with anti-oxidant, i.e., under conditions of having oxygen, first
Reacted with oxygen, can temporarily suppress enzymatic browning, protection apricot flesh color is unaffected.
Vitamin C is called L-AA, is a kind of water soluble vitamin.Ascorbic acid also has very high reproducibility, its
The mechanism of action is similar to citric acid, will not be repeated here.
Colour protecting liquid can temporarily suppress enzymatic browning, and rear effect of color protection is used in mixed way by 0.5% citric acid and 0.2% ascorbic acid
More preferably.
Alternatively, the quick-frozen temperature is -30 DEG C, and the quick-frozen time is 10-15min.The quick-frozen temperature and
Time helps the temperature of the apricot flesh after color protection being rapidly decreased under microorganism vegetative activity temperature, is advantageous to suppress micro- life
The activity of thing and enzymatic biochemical reaction；Will be reached by freezing the central temperature of rear food by -18~-15 DEG C, moisture shape in quick-frozen food
Into the small ice crystal of countless needle-likes, its diameter should be less than 100 μm, avoid forming the ice crystal of larger particles in space between cells；Ice crystal point
Cloth is close with liquid water distribution in raw material, to cell tissue structural damage very little；During food defrosting, the moisture that ice crystal melts can be fast
Speed is absorbed without producing juice loss by cell again.
Alternatively, the reserve temperature of the quick-frozen apricot flesh is less than -22 DEG C.During quick-frozen, make apricot flesh in 30 minutes
Central temperature be down to -5 DEG C, due to -22 DEG C of the eutectic point of apricot flesh, it is quick-frozen after the central temperature of apricot flesh must reach -22 DEG C
Hereinafter, so the reserve temperature of quick-frozen apricot flesh is less than -22 DEG C.Wherein, eutectic point refers to moisture fully charge Cheng Bing in material
Temperature when brilliant.If reserve temperature is higher than -22 DEG C, the moisture of quick-frozen apricot flesh may non-glaciation, microorganism possibly also with
This partial moisture growth and breeding, causes the apricot flesh in freezer to go bad.
Alternatively, the microwave frequency of the microwave thawing is 915-2450MHz.915-2450MHz microwave is at low temperature
Penetration power it is stronger, thawing rate is fast, can effectively preserve original local flavor, color and luster and the nutrition of food, while has very strong kill
Bacterium acts on.
Alternatively, refering to Fig. 2, the candy defrosting apricot flesh, the step of obtaining candy apricot flesh, including：
Step S51, after the defrosting apricot flesh being cooked into 3-4min in 20 ° of Be ' boiling liquid glucose, 24h is impregnated, is impregnated
Apricot flesh；
Step S52, after the dipping apricot flesh being cooked into 4-5min in 34 ° of Be ' boiling liquid glucose, 24h is impregnated, is obtained described
Candy apricot flesh.
Wherein, cook and completed in candy pot, be immersed in sugaring tank or sugaring pond and complete, 34 ° of Be ' boiling liquid glucose is matched somebody with somebody
Putting can modulate in used 20 ° of Be ' liquid glucose sugaring.
The water content of apricot flesh is higher, easily soft rotten in boiling process.If impregnated using once cooking, not only liquid glucose is difficult to
It is impregnated into inside fruit, and easily well-done or even be cooked into jam, therefore apricot flesh cook twice can avoids this problem.
In addition, cooking can make in fruit albuminous cell plasm be had more preferable permeability by thermocoagulation twice, meanwhile, also borrow
The various enzymes for helping blanching and destroying in fruit, are advantageous to prevent tannin oxidizing brown stain, keep the color and luster of preserved apricot.
Alternatively, refering to Fig. 3, the candy apricot flesh of baking, the step of obtaining preserved apricot, including：
Step S61, the candy apricot flesh is placed in 3-4h under 55-60 DEG C of baking temperature；
Step S62, continue to toast after baking temperature being risen into 65-70 DEG C, until the moisture of candy apricot flesh is 18-
20%, obtain preserved apricot.
Specifically, the core nest of candy apricot flesh is spread on baking tray upward, will after toasting 3-4h in 55-60 DEG C of drying room
Drying room temperature rises to 65-70 DEG C, then is baked to apricot flesh water content to 18-20%, untill surface is tack-free.Will in baking process
Notice that temperature can not be too high, and should stir 1-2 times, to avoid being charred.
Alternatively, methods described also includes：
Packed after preserved apricot cooling is eased back, obtain packing preserved apricot.
Specifically, after preserved apricot cooling eases back, wrapped into by specification in packaging bag, be reloaded into carton, packed.
Ease back and also cry sam, dried product is more brown and crisp, and moisture distribution is also uneven, is stored in a humidity and closes
Suitable, behind the substantially suitable place of temperature, brown and crisp place is gradually soft, and the comparison that the moisture in whole preserved apricot can also be distributed is equal
Even, this process is just called sam.The softness that the brown and crisp place of product can become after equal wet process.Moisture mistake after uniform moisture
More places can also effectively avoid rotten mouldy.
Alternatively, methods described also includes：
Preserved apricot is packed in quality inspection, examines whether its indices meets inner controlling standard of enterprise, if qualified, storage.
From above technical scheme, embodiments herein provides a kind of preserved apricot processing method, comprises the following steps：Choose
Select quality raw materials apricot and be enucleated, obtain apricot flesh；After apricot flesh dipping colour protecting liquid 30min, surface colour protecting liquid is washed, is obtained
Apricot flesh after color protection；Apricot flesh after the quick-frozen color protection, obtains quick-frozen apricot flesh；Quick-frozen apricot flesh, is thawed described in microwave thawing
Apricot flesh；The candy defrosting apricot flesh, obtains candy apricot flesh；The candy apricot flesh is toasted, obtains preserved apricot.First by raw material in the application
Apricot is quick-frozen, and the apricot fruit color, smell and taste and fresh goods of quick-frozen rear preservation are essentially identical, can retain the nutritional ingredient of fruit to greatest extent, multiple
It is water-based good, it is easy to preserve for a long time, and extend machining chain, also, it helps improving fruit utilization rate.
Those skilled in the art will readily occur to the application its after considering specification and putting into practice application disclosed herein
Its embodiment.The application is intended to any modification, purposes or the adaptations of the application, these modifications, purposes or
Person's adaptations follow the general principle of the application and including the undocumented common knowledges in the art of the application
Or conventional techniques.Description and embodiments are considered only as exemplary, and the true scope of the application and spirit are by following
Claim is pointed out.
It should be appreciated that the precision architecture that the application is not limited to be described above and is shown in the drawings, and
And various modifications and changes can be being carried out without departing from the scope.Scope of the present application is only limited by appended claim.
Claims (8)
1. a kind of preserved apricot processing method, it is characterised in that comprise the following steps：
Select quality raw materials apricot and be enucleated, obtain apricot flesh；
After apricot flesh dipping colour protecting liquid 30min, surface colour protecting liquid is washed, obtains the apricot flesh after color protection；
Apricot flesh after the quick-frozen color protection, obtains quick-frozen apricot flesh；
Quick-frozen apricot flesh described in microwave thawing, obtains defrosting apricot flesh；
The candy defrosting apricot flesh, obtains candy apricot flesh；
The candy apricot flesh is toasted, obtains preserved apricot.
2. according to the method for claim 1, it is characterised in that the colour protecting liquid is 0.5% citric acid and 0.2% Vitamin C
Sour mixed liquor.
3. according to the method for claim 1, it is characterised in that the quick-frozen temperature is -30 DEG C, the quick-frozen time
For 10-15min.
4. according to the method for claim 1, it is characterised in that the reserve temperature of the quick-frozen apricot flesh is less than -22 DEG C.
5. according to the method for claim 1, it is characterised in that the microwave frequency of the microwave thawing is 915-2450MHz.
6. according to the method for claim 1, it is characterised in that the candy defrosting apricot flesh, the step of obtaining candy apricot flesh,
Including：
After the defrosting apricot flesh is cooked into 3-4min in 20 ° of Be ' boiling liquid glucose, 24h is impregnated, obtains impregnating apricot flesh；
After the dipping apricot flesh is cooked into 4-5min in 34 ° of Be ' boiling liquid glucose, 24h is impregnated, obtains the candy apricot flesh.
7. according to the method for claim 1, it is characterised in that the candy apricot flesh of the baking, the step of obtaining preserved apricot, bag
Include：
The candy apricot flesh is placed in 3-4h under 55-60 DEG C of baking temperature；
Continue to toast after baking temperature is risen into 65-70 DEG C, until the moisture of candy apricot flesh is 18-20%, obtain preserved apricot.
8. according to the method for claim 1, it is characterised in that methods described also includes：
Packed after preserved apricot cooling is eased back, obtain packing preserved apricot.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113016928A (en) * | 2021-04-28 | 2021-06-25 | 新疆农业科学院农业机械化研究所 | Processing method of preserved prune |
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| CN101946848A (en) * | 2010-08-27 | 2011-01-19 | 中国农业大学 | Method for processing preserved apricot |
| CN102860354A (en) * | 2012-09-02 | 2013-01-09 | 陈朝银 | Quick-frozen fresh-kept gastrodia elata blume and technology for preparing same |
| CN104982626A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Manufacturing method of preserved peach and apricot |
| CN107114544A (en) * | 2016-02-24 | 2017-09-01 | 李菊霞 | Preserved apricot processing method |
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2017
- 2017-10-26 CN CN201711012528.0A patent/CN107549429A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946848A (en) * | 2010-08-27 | 2011-01-19 | 中国农业大学 | Method for processing preserved apricot |
| CN102860354A (en) * | 2012-09-02 | 2013-01-09 | 陈朝银 | Quick-frozen fresh-kept gastrodia elata blume and technology for preparing same |
| CN104982626A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Manufacturing method of preserved peach and apricot |
| CN107114544A (en) * | 2016-02-24 | 2017-09-01 | 李菊霞 | Preserved apricot processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113016928A (en) * | 2021-04-28 | 2021-06-25 | 新疆农业科学院农业机械化研究所 | Processing method of preserved prune |
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Application publication date: 20180109 |