CN108669484A - A kind of preparation method of pearl Lee's dried fruit with aroma - Google Patents
A kind of preparation method of pearl Lee's dried fruit with aroma Download PDFInfo
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- CN108669484A CN108669484A CN201810269633.0A CN201810269633A CN108669484A CN 108669484 A CN108669484 A CN 108669484A CN 201810269633 A CN201810269633 A CN 201810269633A CN 108669484 A CN108669484 A CN 108669484A
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- China
- Prior art keywords
- dried fruit
- pearl lee
- aroma
- fruit
- fermentation
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Links
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 37
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 230000008520 organization Effects 0.000 claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 28
- 229940002010 banana extract Drugs 0.000 claims abstract description 27
- 239000011814 protection agent Substances 0.000 claims abstract description 25
- 235000019441 ethanol Nutrition 0.000 claims abstract description 22
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 18
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 18
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 18
- 239000001110 calcium chloride Substances 0.000 claims abstract description 18
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 14
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 14
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 claims abstract description 13
- 244000286779 Hansenula anomala Species 0.000 claims abstract description 13
- 235000014683 Hansenula anomala Nutrition 0.000 claims abstract description 13
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 13
- 235000015165 citric acid Nutrition 0.000 claims abstract description 13
- 241000235645 Pichia kudriavzevii Species 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000005470 impregnation Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000014101 wine Nutrition 0.000 claims abstract description 6
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 22
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 2
- 241000233866 Fungi Species 0.000 claims 2
- 241000234295 Musa Species 0.000 claims 1
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 240000007594 Oryza sativa Species 0.000 abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 4
- 235000009566 rice Nutrition 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 description 12
- 108090000790 Enzymes Proteins 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 240000008790 Musa x paradisiaca Species 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- -1 alcohol compound Chemical class 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000003462 zymogenic effect Effects 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- NGWKGSCSHDHHAJ-YPFQVHCOSA-N Liquoric acid Chemical compound C1C[C@H](O)C(C)(C)C2CC[C@@]3(C)[C@]4(C)C[C@H]5O[C@@H]([C@](C6)(C)C(O)=O)C[C@@]5(C)[C@@H]6C4=CC(=O)C3[C@]21C NGWKGSCSHDHHAJ-YPFQVHCOSA-N 0.000 description 1
- NGWKGSCSHDHHAJ-UHFFFAOYSA-N Liquoric acid Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CC5OC(C(C6)(C)C(O)=O)CC5(C)C6C4=CC(=O)C3C21C NGWKGSCSHDHHAJ-UHFFFAOYSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 240000000786 Margyricarpus pinnatus Species 0.000 description 1
- 235000010838 Margyricarpus pinnatus Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002669 organ and tissue protective effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
Abstract
The preparation method of the invention discloses a kind of pearl Lee's dried fruit with aroma, includes the following steps：(1) fruit is sorted, classification, is cleaned；(2) impregnation：Pearl Lee is impregnated in containing in dried fruit organization protection agent solution, and is handled under ultra-high pressure condition；Pearl Lee is impregnated in containing in aroma fermentation sugar juice again, is impregnated under the processing of microwave；The aroma sugar fermentation by xylose, cellobiose, glucose group at；Dried fruit organization protection agent is made of ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, raw banana extract liquor；(3) it ferments：The anaerobic fermentation after addition zymophyte into pearl Lee；The zymophyte is made of Hansenula anomala, saccharomyces cerevisiae, candida krusei；(4) dry；Pearl Lee fruit after fermentation is placed in ultraviolet light dry after sterilizing.The present invention prepares pearl Lee's dried fruit using fermentation technique, and dried fruit has wine aroma flavor, and pulp damage is small, and percentage of head rice is high.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation side of pearl Lee's dried fruit with aroma
Method.
Background technology
Pearl Lee is Lee's fruit new varieties of Guangxi voluntarily selection and breeding, has that " Tiane pearl Lee, first Lee of Guangxi, does not eat not
Know, eaten later laugh at " good reputation.Pearl Lee's pulp is faint yellow to orange-yellow, and meat is sharp and clear, finer and smoother, and pulp is sour-sweet moderate,
Savory, raciness, mouthfeel is good, Microbial biomass C content 4.17g/100g, soluble solids content 13.8%, total sugar content 9.3g/
100g, total acid content 0.73g/100ml, edible rate is up to 97.6%, complete freestone.Pearl Lee has pericarp thickness, shelf-stable, commodity
The advantages that fruit rate is high.
Pearl Lee is the abundant perishable agricultural product of water content, and various bad things easily occur because of the effect of microorganism and enzyme
Reason, chemistry, biochemical reaction.By pearl Lee after drying, water content can be reduced, hinders microbial reproduction, inhibits enzyme in fruit
Activity, to extend the holding time of pearl Lee.The drying nutritional ingredient that can ensure fruit of pearl Lee meets consumption again
The negative and positive demand of person.But drying color of pearl Lee etc. is poor quality, existing pearl Lee fruit dryed product is delicious,
But insufficient fragrance, the problems such as pearl Lee's flavor is single.
Invention content
The present invention overcomes existing pearl Lee dried fruit insufficient fragrance, the single technical problem of pearl Lee's dried fruit flavor carries
For can a kind of preparation method of pearl Lee's dried fruit with aroma.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of preparation method of pearl Lee's dried fruit with aroma, includes the following steps：
(1) fruit is sorted, classification, is cleaned；
(2) impregnation：By step (1), treated that pearl Lee is impregnated in containing in dried fruit organization protection agent solution, and
20~25min is handled under ultra-high pressure condition；Again by pearl Lee be impregnated in containing aroma ferment sugar juice in, in the processing of microwave
2~5h of lower dipping；The aroma sugar fermentation by xylose, cellobiose, glucose group at；The dried fruit organization protection agent by
Ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, raw banana extract liquor composition；
(3) it ferments：Zymophyte is added in pearl Lee obtained to step (2) is placed on 1~5d of fermentation in oxygen-free environment；Institute
Zymophyte is stated to be made of Hansenula anomala, saccharomyces cerevisiae, candida krusei；
(4) dry；Pearl Lee fruit after fermentation is placed in ultraviolet light after sterilizing and is drying to obtain pearl Lee with aroma
Dried fruit.Wherein, in the microwave processes, microwave power is 400~500W.
Wherein, in the aroma fermentation sugar juice, the mass percentage of aroma sugar fermentation is 20~50%.
Wherein, in the dried fruit organization protection agent solution, the mass percentage of dried fruit organization protection agent is 5~
10%.
Wherein, the aroma sugar fermentation is 1 by mass ratio:5~10:12~20 xylose, cellobiose, glucose
Composition.
Wherein, the dried fruit organization protection agent is 1 by mass ratio：5~8：1~5：3~10：4~8：6~9 second
Alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, raw banana extract liquor composition.
Wherein, the zymophyte is 1~2 by viable count ratio of number:5~8:9~15 Hansenula anomalas, wine brewing ferment
Female, candida krusei composition.
Wherein, described (4) drying process is：Pearl Lee fruit is dried to percent water using microwave drying mode
It is 8~10%.
Wherein, the raw banana extract liquor is prepared by the following method：It squeezes the juice, filters to take after raw banana is removed the peel
Filtrate, using n-butanol, isoamyl alcohol aqueous solution as extractant, the raw banana extract liquor is obtained by extraction；In the extractant, just
Butanol, isoamyl alcohol and water mass ratio be 20~40:10~15:50~88.
The present invention has the advantages that compared with prior art：
(1) there is pearl Lee's dried fruit prepared by pearl Lee's dried fruit preparation method of the invention unique wine aroma flavor to see, precious
Pearl fruit dried fruit forming, sour-sweet moderate, mouthfeel is good.
(2) in the prior art, general that fermentation generation ethyl alcohol is carried out using saccharomyces cerevisiae, but in pearl Lee's fruit dry fermentation work
Only with fermentation by saccharomyces cerevisiae in skill, ethanol content is high, and vinosity is strong, and the present invention using Hansenula anomala, saccharomyces cerevisiae,
Candida krusei is the zymophyte that fermentation generates aroma, the alcoholic fermentation power of Hansenula anomala and candida krusei
Weaker, the enzyme activity of saccharomyces cerevisiae is low, and the alcoholic fermentation power of strain, while zymogenic enzyme activity can be improved in three kinds of composite bacterias
Xylose, cellobiose, glucose fermentation can be generated the alcohol compound with aroma, the hair of short time by height in a short time
Ferment is small to the destruction of the institutional framework of pearl Lee fruit, and in the alcohol compound generated that ferments, ethanol content is low, other are in sweetening treatment
It is high to close object, pearl Lee's dried fruit wine flavour is strong, raciness.
(3) the dried fruit organization protection agent that the present invention uses is by ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, life
Banana extract liquor contains pectin inhibitory enzyme activity ingredient in murphy juice, raw banana extract liquor, and citric acid can be on chelatase
The polyvalent metal ions such as copper ion, magnesium ion, iron ion, reduce the activity of enzyme, and ascorbic acid can be reduced with scavenging activated oxygen
Polysaccharide can be cross-linked to form stable cross-linked network structure by the activity of oxidizing ferment, calcium chloride, and calcium chloride at this time can be thin by pectin
Polysaccharide between cell wall is cross-linked to form more stable network structure, reduces degradation of the pectase to polysaccharide.And the second of suitable concentration
Alcohol is permeable in pearl Lee fruit, and can inhibit zymophyte in fermentation generates pectase, further functions as protection pearl Lee's pulp
The effect of tissue.In the prior art, fruit enzyme deactivation is coordinated using super-pressure and citric acid, ascorbic acid, calcium chloride, but lemon
There is certain tart flavour can increase the tart flavour of pearl Lee when only with this technology enzyme deactivation, influence pearl Lee's for acid and ascorbic acid
It can be in not increasing pearl Lee's tart flavour and making pearl Lee fruit after the mouthfeel of dried fruit, addition murphy juice and raw banana extract liquor
Murphy juice, raw banana extract liquor and the intersolubility before citric acid, ascorbic acid, calcium chloride can be improved in pectin enzymatic inactivation, ethyl alcohol,
The dried fruit organization protection agent mutual cooperation of the present invention can play a protective role to the institutional framework of pearl Lee fruit, and pearl Lee fruit is made to pass through
Also have preferable shape and texture, pearl Lee's dried fruit percentage of head rice high after fermentation.
(4) the aroma sugar fermentation that uses of the present invention can be fermented profit by xylose, cellobiose, glucose group at, zymophyte
With glucose, but saccharomyces cerevisiae can not ferment using xylose, and xylose, cellobiose can be false by Hansenula anomala, Cruise
Silk yeast fermentation utilizes, and three kinds of sugar three kinds of zymogenic fermentations of cooperation can generate strong aroma.
(5) inhibit ingredient containing pectase in raw banana of the invention, raw banana is directly squeezed the juice applied to pearl Lee fruit
Dry tissue protective effect is poor, and the present invention raw banana extract liquor in, using isoamyl alcohol, n-butanol aqueous solution as extractant,
The raw banana extract liquor obtained using this extractant is coordinated with ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice to pearl
Lee's tissue has preferable protective effect.After making pearl Lee's dried fruit that there is aroma, the present invention to pickle pearl lijin's row sugar
It ferments again into addition microbial bacteria, enzyme meeting existing for script in zymophyte generates in fermentation process enzyme and pearl Lee fruit
The colloid and fiber of degradation pearl Lee, destroys the institutional framework of pearl Lee, pearl Lee's dried fruit texture is poor, and pearl Lee's dried fruit does not have
Overall shape, cracky, ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice and the cooperation of raw banana extract liquor, to degradation
Enzyme has preferable inhibition and the inhibition of passivation effect, especially pectase passivation, is effectively protected the tissue of pearl Lee's dried fruit
Structure.
Specific implementation mode
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of preparation method of pearl Lee's dried fruit with aroma, includes the following steps：
(1) fruit is sorted, classification, is cleaned；
(2) impregnation：By step (1), treated that pearl Lee is impregnated in containing in dried fruit organization protection agent solution, and
25min is handled under ultra-high pressure condition；Pearl Lee is impregnated in containing in aroma fermentation sugar juice again, is soaked under the processing of microwave
Stain 2h；The aroma sugar fermentation is 1 by mass ratio:10:12 xylose, cellobiose, glucose group are at the aroma
It ferments in sugar juice, the mass percentage of aroma sugar fermentation is 50%；In the dried fruit organization protection agent solution, the fruit
The protectant mass percentage of stem organization is 5%；The dried fruit organization protection agent is 1 by mass ratio：8：1：10：4：9
Ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, raw banana extract liquor composition；The microwave power is 400W；
(3) it ferments：Zymophyte is added in pearl Lee obtained to step (2) is placed in oxygen-free environment the 5d that ferments；It is described
Zymophyte is 1 by viable count ratio of number:8:9 Hansenula anomalas, saccharomyces cerevisiae, candida krusei composition；
(4) dry；Pearl Lee fruit after fermentation is placed in ultraviolet light after sterilizing, using microwave drying mode by pearl Lee
Dried fruit it is dry to percent water be 10%.
Wherein, the raw banana extract liquor is prepared by the following method：It squeezes the juice, filters to take after raw banana is removed the peel
Filtrate, using n-butanol, isoamyl alcohol aqueous solution as extractant, the raw banana extract liquor is obtained by extraction；In the extractant, just
Butanol, isoamyl alcohol and water mass ratio be 20:15:50.
Embodiment 2
A kind of preparation method of pearl Lee's dried fruit with aroma, includes the following steps：
(1) fruit is sorted, classification, is cleaned；
(2) impregnation：By step (1), treated that pearl Lee is impregnated in containing in dried fruit organization protection agent solution, and
20min is handled under ultra-high pressure condition；Pearl Lee is impregnated in containing in aroma fermentation sugar juice again, is soaked under the processing of microwave
Stain 5h；The aroma sugar fermentation is 1 by mass ratio:5:20 xylose, cellobiose, glucose group are at the aroma hair
In ferment sugar juice, the mass percentage of aroma sugar fermentation is 20%；In the dried fruit organization protection agent solution, the dried fruit
The mass percentage of organization protection's agent is 5~10%；The dried fruit organization protection agent is 1 by mass ratio：5：5：3：8：6
Ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, raw banana extract liquor composition；The microwave power is 500W；
(3) it ferments：Zymophyte is added in pearl Lee obtained to step (2) is placed in oxygen-free environment the 1d that ferments；It is described
Zymophyte is 2 by viable count ratio of number:5:15 Hansenula anomalas, saccharomyces cerevisiae, candida krusei composition；
(4) dry；Pearl Lee fruit after fermentation is placed in ultraviolet light after sterilizing, using microwave drying mode by pearl Lee
Dried fruit it is dry to percent water be 8%.
Wherein, the raw banana extract liquor is prepared by the following method：It squeezes the juice, filters to take after raw banana is removed the peel
Filtrate, using n-butanol, isoamyl alcohol aqueous solution as extractant, the raw banana extract liquor is obtained by extraction；In the extractant, just
Butanol, isoamyl alcohol and water mass ratio be 40:10:88.
Embodiment 3
A kind of preparation method of pearl Lee's dried fruit with aroma, includes the following steps：
(1) fruit is sorted, classification, is cleaned；
(2) impregnation：By step (1), treated that pearl Lee is impregnated in containing in dried fruit organization protection agent solution, and
22min is handled under ultra-high pressure condition；Pearl Lee is impregnated in containing in aroma fermentation sugar juice again, is soaked under the processing of microwave
Stain 4h；The aroma sugar fermentation is 1 by mass ratio:8:18 xylose, cellobiose, glucose group are at the aroma hair
In ferment sugar juice, the mass percentage of aroma sugar fermentation is 40%；In the dried fruit organization protection agent solution, the dried fruit
The mass percentage of organization protection's agent is 8%；The dried fruit organization protection agent is 1 by mass ratio：6：3：8：6：8 second
Alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, raw banana extract liquor composition；The microwave power is 450W；
(3) it ferments：Zymophyte is added in pearl Lee obtained to step (2) is placed in oxygen-free environment the 3d that ferments；It is described
Zymophyte is 2 by viable count ratio of number:6:10 Hansenula anomalas, saccharomyces cerevisiae, candida krusei composition；
(4) dry；Pearl Lee fruit after fermentation is placed in ultraviolet light after sterilizing, using microwave drying mode by pearl Lee
Dried fruit it is dry to percent water be 9%.
Wherein, the raw banana extract liquor is prepared by the following method：It squeezes the juice, filters to take after raw banana is removed the peel
Filtrate, using n-butanol, isoamyl alcohol aqueous solution as extractant, the raw banana extract liquor is obtained by extraction；In the extractant, just
Butanol, isoamyl alcohol and water mass ratio be 30:12:77.
In order to illustrate the technique effect of the present invention, following control group is set：
Control group 1
Control group 1 and pearl Lee's dried fruit preparation method with aroma of embodiment 1 are essentially identical, and difference lies in controls
The zymophyte of group 1 is only saccharomycete.
Control group 2
Control group 2 and pearl Lee's dried fruit preparation method with aroma of embodiment 1 are essentially identical, and difference lies in controls
The zymophyte of group 2 is Hansenula anomala and candida krusei.
Control group 3
Control group 3 and the preparation method of pearl Lee's dried fruit with aroma of embodiment 1 are essentially identical, and difference lies in right
Dried fruit organization protection agent according to group 3 is made of citric acid, ascorbic acid, calcium chloride.
Control group 4
Control group 4 and the preparation method of pearl Lee's dried fruit with aroma of embodiment 1 are essentially identical, and difference lies in right
Dried fruit organization protection agent according to group 4 is made of ethyl alcohol, citric acid, ascorbic acid, calcium chloride.
Control group 5
Control group 5 and the preparation method of pearl Lee's dried fruit with aroma of embodiment 1 are essentially identical, and difference lies in right
Dried fruit organization protection agent according to group 5 is made of ethyl alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice.
Control group 6
Control group 6 and the preparation method of pearl Lee's dried fruit with aroma of embodiment 1 are essentially identical, and difference lies in right
According to group 6 raw banana extract liquor preparation method in, using ethyl alcohol as extractant.
Control group 7
Control group 7 and the preparation method of pearl Lee's dried fruit with aroma of embodiment 1 are essentially identical, and difference lies in right
According to group 7 raw banana extract liquor preparation method in, using isoamyl alcohol as extractant.
Control group 8
Control group 8 and the preparation method of pearl Lee's dried fruit with aroma of embodiment 1 are essentially identical, and difference lies in right
Aroma sugar fermentation according to group 8 is sugared glucose.
Control group 9
Control group 9 and the preparation method of pearl Lee's dried fruit with aroma of embodiment 1 are essentially identical, and difference lies in right
Aroma sugar fermentation according to group 9 is xylose and cellobiose.
Experiment detection：
1, organoleptic detection
Organoleptic detection is carried out to pearl Lee's dried fruit of 1~embodiment of embodiment 3 and 1~control group of control group 9, as a result such as
The following table 1.
Table 1
As shown in Table 1, pearl Lee's dried fruit percentage of head rice of 1~embodiment of embodiment 3 is all compared to 1~control group of control group 9
The percentage of head rice of pearl Lee's dried fruit of height, especially 3~control group of control group 7 is far below embodiment 1, illustrates pearl Lee's pulp in fruit
It is not decomposed by enzymes such as pectases under stem organization's protective agent, there is preferable protecting effect to pearl Lee's pulp.With 1 phase of embodiment
Than control group 2, pearl Lee's dried fruit fragrance of control group 9 are thin, and control group 1, the stimulation of 8 wine flavour of control group illustrate that the present invention will
Pearl Lee be impregnated in containing xylose, cellobiose, glucose liquid glucose after, then through Hansenula anomala, saccharomyces cerevisiae, Cruise
Candida zymophyte has strong and suitable fruity and aroma.
2, rehydration detects
Rehydration test method：Pearl Lee's dried fruit of 1 control group 9 of 1~embodiment of embodiment 3 and control group is weighed, often
A kind of pearl Lee dried fruit weighs 50g samples, is divided into 5 groups, every group of 10g；Pearl Lee's dried fruit is placed in 25 DEG C of thermostatted waters respectively again
In bath impregnate 25min after take out, with filter paper blot sample surfaces it is substantially anhydrous after, Mass Calculation is referred to as M, former dry sample quality
For m, calculating rehydration ratio, (rehydration is than calculation formula：M/m), 5 groups of samples are averaged, and are as a result recorded in the following table 2.
Table 2
As shown in Table 2, pearl Lee's dried fruit rehydration of 1~embodiment of embodiment 3 is said than all higher than 1~control group of control group 9
Pearl Lee's pulp organization extent of the destruction of bright 1~control group of control group 9 is bigger than 1~embodiment of embodiment 3, pearl Lee's pulp group
It is low to knit its more serious hydrophilicity of extent of the destruction, therefore rehydration illustrates the preparation Fang Jing of pearl Lee's dried fruit of the present invention than relatively low
Fermentation can also preferably keep its institutional framework while having aroma.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the claims of the present invention.
Claims (9)
1. a kind of preparation method of pearl Lee's dried fruit with aroma, it is characterised in that：Include the following steps：
(1) fruit is sorted, classification, is cleaned；
(2) impregnation：By step (1), treated that pearl Lee is impregnated in containing in dried fruit organization protection agent solution, and super
20~25min is handled under condition of high voltage；Pearl Lee is impregnated in containing in aroma fermentation sugar juice again, is soaked under the processing of microwave
2~5h of stain；The aroma sugar fermentation by xylose, cellobiose, glucose group at；The dried fruit organization protection agent is by second
Alcohol, citric acid, ascorbic acid, calcium chloride, murphy juice, raw banana extract liquor composition；
(3) it ferments：Zymophyte is added in pearl Lee obtained to step (2) is placed on 1~5d of fermentation in oxygen-free environment；The hair
Yeast-like fungi is made of Hansenula anomala, saccharomyces cerevisiae, candida krusei；
(4) dry；Pearl Lee fruit after fermentation is placed in ultraviolet light after sterilizing and is drying to obtain pearl Lee's dried fruit with aroma.
2. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that described
In microwave processes, microwave power is 400~500W.
3. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that the wine
In perfume fermentation sugar juice, the mass percentage of aroma sugar fermentation is 20~50%.
4. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that described
In dried fruit organization protection agent solution, the mass percentage of dried fruit organization protection agent is 5~10%.
5. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that described
Aroma sugar fermentation is 1 by mass ratio:5~10:12~20 xylose, cellobiose, glucose group at.
6. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that described
The agent of dried fruit organization protection is 1 by mass ratio：5~8：1~5：3~10：4~8：6~9 ethyl alcohol, citric acid, ascorbic acid,
Calcium chloride, murphy juice, raw banana extract liquor composition.
7. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that the hair
Yeast-like fungi is 1~2 by viable count ratio of number:5~8:9~15 Hansenula anomalas, saccharomyces cerevisiae, candida krusei group
At.
8. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that described
(4) drying process is：Microwave drying mode is used to dry pearl Lee fruit to percent water as 8~10%.
9. a kind of preparation method of pearl Lee's dried fruit with aroma according to claim 1, which is characterized in that described
Raw banana extract liquor is prepared by the following method：It squeezes the juice after raw banana is removed the peel, filtrate is filtered to take to obtain, with n-butanol, isoamyl
The aqueous solution of alcohol is extractant, and the raw banana extract liquor is obtained by extraction；In the extractant, n-butanol, isoamyl alcohol and water
Mass ratio is 20~40:10~15:50~88.
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Citations (3)
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|---|---|---|---|---|
| CN101507464A (en) * | 2008-11-28 | 2009-08-19 | 北京红螺食品有限公司 | Processing method of dried cherry tomato |
| CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
| CN106615575A (en) * | 2017-02-22 | 2017-05-10 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free sugar-free pearl plum preserved fruit processing method |
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2018
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| CN101507464A (en) * | 2008-11-28 | 2009-08-19 | 北京红螺食品有限公司 | Processing method of dried cherry tomato |
| CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
| CN106615575A (en) * | 2017-02-22 | 2017-05-10 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free sugar-free pearl plum preserved fruit processing method |
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