CN1089436A - The high-moisture raisins that are used for food processing - Google Patents
The high-moisture raisins that are used for food processing Download PDFInfo
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- CN1089436A CN1089436A CN 93112743 CN93112743A CN1089436A CN 1089436 A CN1089436 A CN 1089436A CN 93112743 CN93112743 CN 93112743 CN 93112743 A CN93112743 A CN 93112743A CN 1089436 A CN1089436 A CN 1089436A
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Abstract
The preliminary treatment raisins are with the preparation of the food that need to be used to high-moisture, in water by raisins being exposed to heating or the steam with rising temperature to 130 (54 ℃) or higher, reduce the oxygen content in the raisins ambient air then, and with it also being sealed in wet thoroughly and the air-locked packing in the heat, under this condition, store one section grace time corruptibility microorganism to exist basically.If preserved at least 20 hours.Temperature is not less than about 120 (49 ℃), can prevent saccharification simultaneously.Consequently obtain being suitable for being directly used in and cure or the uniform product of the height with pleasant outward appearance and quality of other food preparation.
Description
The present invention relates to dry fruit and be used for the modulation of the dry fruit of purified diets such as baked goods, preserved fruit and dairy products.
Raisins are a kind of popular and food extensive use for a long time always, it both can be used alone as dessert, for example as interspersing also can mix and stir and make salad on the cereal, or be used to boil and the preparation of baked goods, as pudding, cake, sweet cake and bread with other food.Because the raisins tool has an appetizing taste and very good quality such as nutritive value, industrially found that it is suitable for ining all sorts of ways and handle and add some restriction to keep its quality and to reduce corrupt, but the unfavorable factor that influences raisins use value is formation (hydrate of glucose, fructose and sucrose and the potassium hydrogen tartrate of crystallization, be called " saccharification " in industrial formation crystallization), and fermentation property is corrupt and the generation of mycotic corruption and this above-mentioned just method and limit problem to be solved.For example, the maximal humidity level treated most 18%(weight of California raisins palpus) is to avoid saccharification and damage.
Yet, use raisins when being used in food such as producing baked goods, candied fruit and dairy products, need higher water content.To prevent that raisins are in the preparation of food or the dry and sclerosis of lay up period.In the process of curing, these problems are especially remarkable.For fear of these problems, the preliminary treatment raisins to be to improve the water content degree, to about 25%, are equivalent to water activity 0.65-0.75 usually.In order to obtain this effect and unlikely saccharification or the corruption of causing, preliminary treatment should be carried out when producing final products.Bakery was for example handled in the process of curing before raisins and other are cured batch mixes.Common processing method is that the raisins that will contain 14%-18% moisture place basin or groove, at 60-70 (16 ℃-21 ℃) water submergence raisins, floods 10-60 minute, allows raisins draining 60 minutes or longer time then.
The shortcoming of this processing method is a trouble and time-consuming, and can cause raisins to lack uniformity, the humidity that presents a wider range and other character.Attempting increasing in its moisture process,, thereby increasing it quick-fried strong sensitiveness with raisins over-exposure its surface of meeting reduction in water.Over-exposure also can leach sugar in water from raisins, thereby causes the loss of its sense of taste glamour and as the dark-brown desalination of its feature.Use its dark-brown of raisins to be even more important when curing, because it has increased the contrast between raisins and the white flour for the vision glamour.Pretreated to a higher levels of humidity and when storing when raisins, high humility causes that in addition microorganism grows to the danger of harmful degree in raisins.Handle with bactericide and can not control microbial growth, this is because it is disadvantageous keeping bactericide from the viewpoint of genotoxic potential final bakery, and bactericide can weaken the activity of yeast, cures thereby influence.The Another reason of not using sterilization is that they will damage the character of raisins as natural food.As mentioned above, if too low in the humidity of raisins in the face of giving birth to cures, raisins just are easy to absorb moisture from all the other batchings of food.For example, in bakery, all the other batchings face of making a living, and all the other batchings are ice cream, ice cream cheese or other dairy products in dairy products.These food of making therefrom are than dry, and as bakery, its texture can be given the not too fresh impression of people.Even when having the quality that freshens after product is curing, its maintenance phase normally lacks.
The quality of bakery dairy products or other food, outward appearance and mouthfeel are influenced by water content, and when blending in these food had raisins, the variation of the humidity of raisins can make the quality of these food restive.The present invention solves above-mentioned and other problem.
Have now found that raisins can be simultaneously pretreated to one in food industry acceptable even humidity and be packaged into can long term storage and transportation, and can prevent saccharification and corruption.This method and pretreated raisins obtained by this method provide the processing technology of food such as baking process, candied fruit, dairy products, and can directly add in the processing technology and the raisins that needn't modulate at the scene.The present invention further provides a kind of method of with its preliminary treatment to one high humidity humidity the time, using as additive treating raisins such as flavouring agent, sweetener and surface covering agents.By the pretreated raisins that added these additives are provided, the present invention provides a kind of food processing technology directly to utilize again and needn't further modulate or with the raisins of additive treating.
According to the present invention, raisins are exposed in steam or the hot water to increase water content to acceptable level in food processing subsequently of raisins, and the humidity that increases raisins is packed it at elevated temperatures, when keeping will destroying or prevent the thecasporous growth of microorganism such as yeast or mould after one period sufficient time.Before the raisins of packing heating, reduce the oxygen content of raisins surrounding air.The raisins that will the continue heating then containers of sealing of in this has reduced the air of oxygen, packing into, and under the temperature that has raise, keep the grace time of regulation, as described below, to prevent saccharification and the elimination of micro-organisms.Then the raisins of sealing are prepared under arbitrary temperature, long term storage, after this, they can use suitably, and do not have the shortcoming of prior art or have only quite few shortcoming.
In following specification, will present further feature of the present invention, advantage and imbody.
Consider at present be the present invention the most common be applied to clean, go stem, water content for about 13%-18%, preferable be the raisins of about 17%-18%, according to the present invention, once briefly described and be described in greater detail below the step on the program above carrying out, the water content that increases raisins is to about 20%-36%(weight).In this scope, better target is that water content reaches about 23%-26%(weight).
For the water content that makes raisins near and be higher than the upper end of preferred range, can at first use the cold water preliminary treatment, increase water content about 22%, a kind of method that reaches this purpose is to wash with drinking water with the garbled raisins of 21/23 order usually, these raisins is contacted with the ratio of per 100 portions of raisins (weight) with about 5 parts of water (weight) with drinking water further again.Again raisins are stored (" mediation ") 24 hours or longer time at this under 55-60 (12.8-15.6 ℃) condition.It is evenly moistening to guarantee to stir raisins and water then, adds the water of same quantity again.Repeat harmonic process under identical conditions, the preliminary treatment product is not conclusive for the present invention, if carried out preliminary treatment, its condition and step may change.
According to the present invention, again raisins are being exposed one section grace time with the internal temperature to 130 (54 ℃) of rising raisins or higher under atmospheric pressure or the superatmospheric pressure in saturated steam flowing or hot water, preferable is about 130 °F-Yue 180 °F (54 ℃-82 ℃).When using hot water, this purpose can be the water realization of about 160-Yue 210 (71 ℃-99 ℃) by the serviceability temperature scope.In either case, the temperature that increases raisins will be with the type of environment to the required time span of the level that requires, and the method for use and the temperature levels of requirement change.In most of the cases, usually open-assembly time is can obtain satisfied result in about 30 seconds-7 minutes.
Tradition is used in food processing major part equipment and method also can be used for this processing.Inject equipment, rolling chamber and continuous atmospheric steam flood chamber as plunderring aerofoil type heat exchanger, vacuum and steam for example.
By this step, what the water content that raisins reached was preferable is about 18%-30%(weight), better is 25%(weight) about.The validity of water will influence the growth of microorganism in food.Measure the validity of water and can carry out water activity detecting.Water activity by these processing raisins is to reach 0.830 or lower for good, about 0.800 or lower then better.Desirable water activity scope is at about 0.650-0.800.
Operate by this method, will obtain pH by method of the present invention is about 4.0 or lower raisins, and preferable is about 3.75 or lower.This is particularly advantageous in and prevents sprouting of certain micro-organisms, particularly clostridium botulinum (C.botulinum) spore.
In raisins, add other composition, can select to carry out at this moment.These compositions can have variation greatly on character composition and their using method.As flavouring agent, sweetener and surface covering agent, their using method can be to absorb or pass through to apply a homogeneous film on the raisins surface for example.These compositions and using method are known by skilled those skilled in the art that, and for the present invention, these methods with other, the method used in the more traditional purposes is identical.
Then finished raisins have been reduced in the air of oxygen content one and packed, this also can utilize various traditional methods and material to finish.Use when of the present invention, it is preferable to use the bag film of waterproof, airtight (as oxygen, nitrogen and carbon dioxide) to place raisins.Polyamine is good bag material.Suitable polyamine materials should have the polypropylene oriented layer of one deck as carrier, and one deck stops that (barrier layer of vinylidene chloride (PVDC) or ethylene-vinyl alcohol copolymer (EVOH) and one deck are used for the LLDPE of heat-seal and anti-mechanical failure to saturating the gathering of the gentle body biography of moisture.Raisins are put into bag film under temperature that has raise by hot water/steam treatment and raisins internal temperature.The size of packing does not have remarkable influence for the effect of technology or the quality of Gao Pin, and the capacity of packing packed raisins can change to about 50 pounds of dresses from 6 ounces of dresses.In present practice of the present invention, the sack of 6 ounces of dresses and 30 pounds of dresses and good between the sack result of use of the arbitrary capacity between these two.6 ounces are used poly-(vinylidene chloride) or ethylene-vinyl alcohol copolymer to have following specification with packaging bag:
Nominal thickness: 3.7 mils (0.094mm)
Maximum rate of perviousness: be per 24 hours per 100 square inches inch (0.065 square metre) 0.5g under an atmospheric pressure, 100 (38 ℃) and 100% relative humidity.
Maximum oxygen transmission rate: be per 24 hours every square metre of 1.0cc under an atmospheric pressure, 73 (23 ℃) and 0% relative humidity.
The 30-pound uses ethylene-vinyl alcohol copolymer with packaging bag, has following specification:
Nominal thickness: 3.5 mils (0.089mm).
Maximum rate of perviousness: under an atmospheric pressure, 100 (38 ℃) and 100% relative humidity be per 24 hours per 100 squares English inch (0.065 square metre) less than 1g; And under an atmospheric pressure, 100 (38 ℃) and 90% relative humidity be per 24 hours per 100 squares English inch (0.065 square metre) less than 1g.
Maximum oxygen transmission rate:
(a) under an atmospheric pressure, 73 (23 ℃) and 50% relative humidity be per 24 hours every square metre less than 10cc; With under an atmospheric pressure, 73 (23 ℃) and 80% relative humidity be per 24 hours every square metre less than 20cc; Or
(b) under an atmospheric pressure, 73 (23 ℃) and 50% relative humidity be per 24 hours per 100 squares English inch (0.065 square metre) less than 0.65cc; With under an atmospheric pressure, 73 (23 ℃) and 80% relative humidity be per 24 hours per 100 squares English inch (0.065 square metre) less than 1.3cc.
In packing, can carry out the reduction of oxygen content in the raisins surrounding air easily.For example, can be for sack by taking out the air of the sack that raisins are housed, that is, be pumped into partial vacuum and realize with an inertia, oxygenless gas (most convenient be nitrogen) cleaning.Find time and clean capable of circulation carrying out to reach lower oxygen level.Preferable result be in the residing air of raisins hydrogen less than about 5%(weight), preferable less than about 2%, about 1% is better.With 6 one ounces of bags is example, when being loaded into sack on the continuous packing machine device, raisins just can carry out easily, packing machine can be made sack and fill sack, and each machine is equipped with the loading pipe of supply raisins and a pipeline of supply packaging material.When pressurizeing on the whole surface of sponge in each packaging bag of usefulness, each about 50-100 of machine per minute packing is good with 70-90.When filler, with nitrogen with the 10-30psi(0.68-2.04 atmospheric pressure), preferable be about 20psi(1.36 atmospheric pressure) stable flow rate be released in the loading pipe, pack preferably after raisins are put into packaging bag for the 30-pound but before package encapsulation, find time and clean.One is effectively operated is the vacuum of being pumped into 22-27 English inch mercury column (0.7332-0.8998 atmospheric pressure), then at the 25-50psi(1.70-3.40 atmospheric pressure), preferable at the 40psi(2.72 atmospheric pressure) under with per minute 5-15, preferable be that 9 cubic feet flow rate was with nitrogen purge 1.0 ± 0.5 seconds.
In case aerial oxygen content reduces.And raisins package encapsulation again when being in the humidity of rising and temperature levels, sealing can realize that this depends on packaging material by traditional method.Aforesaid polyamine packing can easily be pressurizeed by heating with along the marginal portion of opening part and be sealed.
Again with raisins in packing under temperature that raises or the low slightly temperature one section grace time of preservation to prevent or to eliminate saccharification and to eliminate any corruptibility microorganism that exists.Under the temperature that is higher than about 120 (49 ℃), preserve at least 20 hours, preferable can prevent saccharification at least 24 hours, and a period of time therein, be increased to about 130 (54 ℃) above temperature and can eliminate the length of microorganism time, depend on that how high employed temperature have.Yet it should be noted that the heat of avoiding in fact surpassing aequum exposes, this is because superheated can cause " cigarette combustion ", be Carmelization, present bitter taste, and/or the smell of burning, optimum temperature and time will change with the size of packing, and the danger of its cigarette combustion of packing that volume is big more is also big more, therefore should add a upper limit on temperature.On the other hand, higher temperature can be used for the packing of less volume.According to these, for arbitrary packaging volume, the selection of Best Times-temperature correlation is a kind of routine techniques, and is easy for those those skilled in the art persons.Because just can easily record the existence whether the corruptibility microorganism is arranged by the conventional detection technology of knowing now, in the food laboratory, extensively use, and know easily by routine test whether microorganism is eliminated.
Yet instruct as general, about 130 of 30 pounds one grade packing high temperature section (being that temperature is higher than 130 time period) during heating continue can obtain optimum in about 12 hours.And 6 ounces one grade packing can be used higher temperature and not have the danger of cigarette combustion, and the temperature and time of its high temperature section can be 140 (54 ℃) 100 minutes, 150 °F (66 ℃) 7 minutes; 160 °F (71 ℃) 1.5 minutes; 170 °F (77 ℃), 45 seconds; With 180 (82 ℃) 15 seconds.
The present invention's preferable actual example at present is, the raisins that are packaged in sealing, the wet thoroughly and air-locked sack are placed in the cask of 30-pound fiberboard at about 150 °F (66 ℃), be placed on the tray, tray is piled up, allowed to store 24 hours under 120 (49 ℃) or higher temperature before transportation or other are handled, wherein having 12 hours is 130 temperature.
Carry out pretreated raisins by the present invention and still keep moistening on outward appearance and quality, succulence and fresh has uniform water content, and its shelf-life can reach 1 year.And, when being used to bakery, do not produce or the utmost point is not easy on food to produce the character of " haloing " stain.Carry out preliminary treatment by the present invention, also will increase the yield of spendable raisins owing to its uniformity.Now observed the increase that can reach 15% yield.
More than be mainly used in illustrative purposes.For the people in being familiar with the present technique field, it is evident that, operating condition of the present invention described herein, material, program step and other parameter, can in all sorts of ways is further improved or substitutes and without departing from the spirit and scope of the present invention.
Claims (19)
1, a kind ofly contain the preprocess method of the raisins that use in the raisins food, it is characterized in that this method comprises in preparation:
(a) above-mentioned raisins are exposed in the water of heating or the steam these raisins are heated to a temperature that is at least the rising of about 130F;
(b) when above-mentioned raisins are in the temperature of above-mentioned rising, these raisins are inserted oxygen in one not wet, airtight thoroughly basically, the gas be less than in 5% the packing, and sealed; With
(c) be not less than under the temperature of about 120F, storing and to be no less than a period of time of 20 hours being sealed in raisins in the above-mentioned packing, this time comprises that temperature is not less than 130F, is enough to eliminate basically the portion of time of all microorganisms wherein.
2, the method for claim 1 is characterized in that portion of time in the above-mentioned step (c) is for continuing at least 100 minutes being not less than under 140 the temperature.
3, the method for claim 1 is characterized in that portion of time in the above-mentioned step (c) is for continuing at least 7 minutes being not less than under 150 the temperature.
4, the method for claim 1 is characterized in that portion of time in the above-mentioned step (c) is for continuing at least 1.5 minutes being not less than under 160 the temperature.
5, the method for claim 1 is characterized in that portion of time in the above-mentioned step (c) is for continuing at least 0.75 minute being not less than under 170 the temperature.
6, the method for claim 1 is characterized in that portion of time in the above-mentioned step (c) is for continuing at least 0.25 minute being not less than under 180 the temperature.
7, the method for claim 1 is characterized in that further being included in step (a) before near the moistening above-mentioned raisins of water under the environment temperature.
8, the method for claim 1 is characterized in that step (b) comprises above-mentioned packing is pumped into partial vacuum at least, and then cleans this and pack with inertia, oxygenless gas.
9, method as claimed in claim 8 is characterized in that carrying out above-mentioned find time and cleaning to be implemented in oxygen content in the above-mentioned packing less than about 2%.
10, the method for claim 1 is characterized in that carrying out step (a) to be provided as about 20%-36%(weight to above-mentioned raisins) water content.
11, the method for claim 1 is characterized in that step (a) is provided as the water activity of about 0.650-0.800 to above-mentioned raisins.
12, the method for claim 1, the temperature that it is characterized in that the rising of above-mentioned step (a) are about 130 °F-180 °F.
13, the method for claim 1 is characterized in that step (a) comprises above-mentioned raisins is exposed in hot water or the saturated vapor 30 seconds to 7 minutes at 160 °F-210 °F.
14, the method for claim 1 is characterized in that further comprising being added in the above-mentioned raisins in step (a) with (b) being selected from least a in flavouring agent, sweetener, surface covering agent, wetting agent and incremental dose.
15, the method for claim 1, it is characterized in that further being included in step (a) before at moistening above-mentioned raisins and in step (b) will be selected from these raisins of at least a adding in flavouring agent, sweetener and the surface covering agent before near water under the environment temperature.
16, the method for claim 1 is characterized in that step (c) comprises above-mentioned raisins storage 24 hours at least.
17, a kind ofly be used for preliminary treatment and contain the method for the raisins that raisins food uses, it is characterized in that this method comprises in preparation:
(a) near the moistening above-mentioned raisins of water under the environment temperature;
(b) above-mentioned raisins are exposed in the water or steam of heating, to heat the temperature (from 130 to 180) that these raisins to one raise;
(c) when above-mentioned raisins are in the temperature of above-mentioned rising:
(ⅰ) above-mentioned raisins are placed not wet thoroughly basically and air-locked packing;
(ⅱ) from above-mentioned packing, take out vacuum repeatedly, and make the oxygen content in this is packed be lower than about 2%(volume) with inertia, oxygenless gas, cleaning; With
(ⅲ) the above-mentioned raisins of sealing in above-mentioned packing; With
(d) the above-mentioned raisins that will be sealed in the above-mentioned packing were stored at least about 20 hours.
18, cure the raisins of processing by claim 1.
19, cure the raisins of processing by claim 17.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93112743 CN1044849C (en) | 1993-12-16 | 1993-12-16 | High-moisture raisins for use in food processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93112743 CN1044849C (en) | 1993-12-16 | 1993-12-16 | High-moisture raisins for use in food processing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1089436A true CN1089436A (en) | 1994-07-20 |
| CN1044849C CN1044849C (en) | 1999-09-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93112743 Expired - Fee Related CN1044849C (en) | 1993-12-16 | 1993-12-16 | High-moisture raisins for use in food processing |
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| Country | Link |
|---|---|
| CN (1) | CN1044849C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104287074A (en) * | 2014-10-24 | 2015-01-21 | 吐鲁番市拜克日果业有限公司 | Dried fruit color changing method and device |
| CN109588658A (en) * | 2018-12-29 | 2019-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | The softening method of raisins and its application |
-
1993
- 1993-12-16 CN CN 93112743 patent/CN1044849C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104287074A (en) * | 2014-10-24 | 2015-01-21 | 吐鲁番市拜克日果业有限公司 | Dried fruit color changing method and device |
| CN109588658A (en) * | 2018-12-29 | 2019-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | The softening method of raisins and its application |
| CN109588658B (en) * | 2018-12-29 | 2022-05-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Softening method of raisin and application thereof |
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| Publication number | Publication date |
|---|---|
| CN1044849C (en) | 1999-09-01 |
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