CN109793042A - A kind of production method for preventing from freezing pears brown stain - Google Patents
A kind of production method for preventing from freezing pears brown stain Download PDFInfo
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- CN109793042A CN109793042A CN201910094916.0A CN201910094916A CN109793042A CN 109793042 A CN109793042 A CN 109793042A CN 201910094916 A CN201910094916 A CN 201910094916A CN 109793042 A CN109793042 A CN 109793042A
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Abstract
The invention discloses a kind of production methods for preventing from freezing pears brown stain, belong to technical field of agricultural product process.It is described to prevent the production method for freezing pears from being made of processes such as the selection of pear fruit raw material, cleaning, blanching, cryogenic freezing, defrostings.Gained of the invention freezes pear in a kind of biopharmaceutical product cryopreservation, and color is consistent with fresh pear fruit, and cool taste is fine and smooth, direct-edible；Its pericarp and fruit stone are easily peelable, also can be used as the raw material for being further processed into the operatic circle juice beverage, are suitable for industrialized production, consumption market has good prospects.
Description
Technical field
The present invention relates to technical field of agricultural product process, more particularly to a kind of manufacture craft for preventing from freezing pears brown stain.
Background technique
Freeze pears, also known as freeze autumn pear, is the uniqueness that the pear fruit of Northern Part of China is formed under natural environmental condition in winter
Storage and processing method.Freeze pears in Gansu, the blueness of Northeast China San Sheng, Inner Mongol Chifeng, northern Hebei and the Northwest
Sea, some areas in Ningxia are liked, are one of the important products of northern area people " freezing food " culture.
Number of patent application is that the patent of CN01113942.0 discloses a kind of technique processed and freeze pears and frozen pear juice, will divide etc.
Take out that be packaged into freezer storage for sale after the pears classification of purchase, cleaning, decontamination, disinfection, freezing；The pears made will be frozen to take from freezer
It thaws, air-dry out, going handle, broken, deseeding, juicing, bottling storage for sale.Number of patent application is the special of CN201610046147.3
Benefit discloses a kind of production method of refrigerating equipment and the production method of device and jelly pears, jelly produced by the technology
Pears deliciousness is tasty and refreshing, effectively increases the mouthfeel for freezing pears.Number of patent application is that the patent of CNCN201810379920.7 discloses one
Kind pear cv nanguo freezes pears preparation technology parameter and determines method and jelly pears preparation method, and product made from the technology has certain sugariness and acid
Degree, appearance is black and bright, and juice is more and without deformation, and pulp is without brown stain, and sour-sweet moderate, pulp is soft, the soft succulence of mouthfeel.So
And these traditional approach freezing gained freezes the pericarp of pears and meat and serious brown stain can occur, and influences its sense organ and nutritional quality.Specially
Application No. is the patents of CN201210242134.5 to disclose a kind of kind of pear (soft game theory) chilled storage preservation technology for benefit, will be soft
The pears sterilization processing of change is put into -22 DEG C or less quick-frozen (the pears deep colling time is no more than 6 hours), then the pears splitting vacuum packet frozen
Dress；Or the pears sterilization splitting vacuum packaging of softening is put into -22 DEG C or less quick-frozen, deep colling storages.Although vacuum packaging can be prevented
Only freeze pear fruit manufacturing process in browning phenomenon, but there are still removal vacuum packaging after rapid brown stain the problem of.It is of the invention public
The jelly pears production method of cloth by effectively prevent freeze pears manufacturing process and it is edible when browning, for freeze pears manufacture craft provide
New thinking.
Summary of the invention
The invention mainly solves the technical problem of providing a kind of production method for preventing from freezing pears brown stain, gained freezes the color of pears
Pool can keep for a long time same fresh fruit consistent, and cool taste is fine and smooth, and pericarp and fruit stone are easily peelable, can be used directly, and can also make
For the raw material for being further processed into the operatic circle juice beverage, it is suitable for industrialized production, consumption market has good prospects.
The present invention provides a kind of production production methods for preventing from freezing pears brown stain, and steps are as follows:
(1) it chooses and has no mechanical damage and the pear fruit of no disease and pests harm, carry out cleaning using commercially available fruits and vegetables personal cleansing liquid
Dirt, naturally dry are placed spare at room temperature；
(2) gained pear fruit in step (1) is placed in blanching in hot bath, it is cooling under 4 DEG C of environmental conditions after taking-up；
(3) pear fruit after cooling in step (2) is placed in prevent-browning solution, under -20 DEG C of cryogenic conditions, freezing
48h-72h；
(4) pear fruit frozen in step (3) is placed under 4 DEG C of environmental conditions the 48h-72h that thaws, can be obtained with new
The jelly pear fruit that fresh pear fruit color is consistent and cool taste is fine and smooth.
The operatic circle described in step (1) is actually mature and sour-sweet moderate Ussurian pear fruit.
The blanching condition of pear fruit described in step (2) is 70-80 DEG C of water-bath 10-30s.
Prevent-browning solution described in step (3) is Calcium Ascorbate aqueous solution, and the concentration of Calcium Ascorbate is 3g/L-
10g/L, wherein Calcium Ascorbate can be replaced with sodium isoascorbate.
Liquid level is kept to be higher than fruit 5cm or more in pear fruit refrigerating process described in step (3).
Jelly pear obtained by the present invention is in a kind of biopharmaceutical product cryopreservation, with mature and sweet and sour taste Ussurian pear fruit
Raw material is placed in prevent-browning solution and freezes, and can effectively prevent the browning phenomenon organized in pear fruit process of freezing and thawing.It thaws
Pear fruit afterwards can still keep that brown stain does not occur for a long time in prevent-browning solution.Simultaneously as pear fruit is in refrigerating process
It is placed in solution, reduces its freezing rate, advantageously form compared with large ice crystals to destroy pear fruit histocyte, formed and freeze pears
Peculiar flavour.This freezing process is also beneficial to the removing of the operatic circle skin and fruit stone, to be further processed into pear juice beverage provider
Just.
Present invention will be further explained below with reference to the attached drawings and examples.
Detailed description of the invention
1 embodiment of the present invention of attached drawing, 1 method is obtained to freeze pear fruit photo
2 embodiment of the present invention of attached drawing, 2 method is obtained to freeze pear fruit photo
3 embodiment of the present invention of attached drawing, 3 method is obtained to freeze pear fruit photo
4 conventional method of attached drawing is obtained to freeze pear fruit photo
Specific embodiment
The preferred embodiments of the present invention will be described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that so as to make a clearer definition of the protection scope of the present invention.
The embodiment of the present invention 1:
This example provide it is a kind of prevent freeze pears brown stain production method, the specific steps are as follows: (1) choose have no mechanical damage and
The Nanguo pear fruit of no disease and pests harm carries out clean dirt using commercially available fruits and vegetables personal cleansing liquid, and naturally dry is placed standby at room temperature
With；(2) gained pear fruit in step (1) is placed in blanching 30s in 70 DEG C of hot baths, it is cooling under 4 DEG C of environmental conditions after taking-up；
(3) pear fruit after cooling in step (2) is placed in the aqueous solution containing 10g/L Calcium Ascorbate, under the conditions of -20 DEG C,
Freezing 72h (keeps fruit to be in liquid level 5cm or less)；(4) pear fruit frozen in step (3) is placed in 4 DEG C of environmental conditions
Lower defrosting 48h, it can be served.Obtained jelly pears color is consistent (referring to attached drawing 1) with fresh pear fruit, and cool taste is fine and smooth, fruit
Meat and fruit stone are easily removed, and are suitable for processing the operatic circle juice beverage.
The embodiment of the present invention 2:
This example provide it is a kind of prevent freeze pears brown stain production method, the specific steps are as follows: (1) choose have no mechanical damage and
The Nanguo pear fruit of no disease and pests harm carries out clean dirt using commercially available fruits and vegetables personal cleansing liquid, and naturally dry is placed standby at room temperature
With；(2) gained pear fruit in step (1) is placed in blanching 20s in 75 DEG C of hot baths, it is cooling under 4 DEG C of environmental conditions after taking-up；
(3) pear fruit after cooling in step (2) is placed in the aqueous solution containing 3g/L Calcium Ascorbate, it is cold under the conditions of -20 DEG C
Freeze 60h (fruit is kept to be in liquid level 5cm or less)；(4) pear fruit frozen in step (3) is placed under 4 DEG C of environmental conditions
Defrosting 60h, it can be served.Obtained jelly pears color consistent (referring to attached drawing 2) with fresh pear fruit, cool taste and finer and smoother,
Pulp and fruit stone are easily peelable, and are suitable for processing the operatic circle juice beverage.
The embodiment of the present invention 3:
This example provide it is a kind of prevent freeze pears brown stain production method, the specific steps are as follows: (1) choose have no mechanical damage and
The Nanguo pear fruit of no disease and pests harm carries out clean dirt using commercially available fruits and vegetables personal cleansing liquid, and naturally dry is placed standby at room temperature
With；(2) gained pear fruit in step (1) is placed in blanching 10s in 80 DEG C of hot baths, it is cooling under 4 DEG C of environmental conditions after taking-up；
(3) pear fruit after cooling in step (2) is placed in the aqueous solution containing 7g/L Calcium Ascorbate, it is cold under the conditions of -20 DEG C
Freeze 48h (fruit is kept to be in liquid level 5cm or less)；(4) pear fruit frozen in step (3) is placed under 4 DEG C of environmental conditions
Defrosting 72h, it can be served.Obtained jelly pears color consistent (referring to attached drawing 3) with fresh pear fruit, cool taste and finer and smoother,
Pulp and fruit stone are peelable, and are suitable for processing the operatic circle juice beverage.
The obtained subjective appreciation for freezing pears of present example 1,2 and 3 has invited 10 experienced subjective appreciations of fixation altogether
Personnel remove situation and are commented according to the sophistication, flavor, apparent brightness, pulp colour, juice situation, fragrance, the pericarp that freeze pears
It is fixed.Evaluation criterion and result are shown in Table 1 and 2 respectively.
The sensory evaluation criteria of the jelly pears of table 1
The Analyses Methods for Sensory Evaluation Results of the jelly pears of table 2
Note: numerical value is expressed as average ± standard deviation.
1 embodiment of the present invention of attached drawing, 1 method is obtained to freeze pear fruit photo
2 embodiment of the present invention of attached drawing, 2 method is obtained to freeze pear fruit photo
3 embodiment of the present invention of attached drawing, 3 method is obtained to freeze pear fruit photo
4 conventional method of attached drawing is obtained to freeze pear fruit photo
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Other various forms of variations made by bright description or variation are applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (6)
1. a kind of production method for preventing from freezing pears brown stain, the specific steps are as follows:
(1) it chooses and has no mechanical damage and the pear fruit of no disease and pests harm, carry out clean dirt using commercially available fruits and vegetables personal cleansing liquid, from
It so dries, places at room temperature spare.
(2) gained pear fruit in step (1) is placed in blanching in hot bath, it is cooling under 4 DEG C of environmental conditions after taking-up.
(3) pear fruit after cooling in step (2) is placed in prevent-browning solution, under -20 DEG C of cryogenic conditions, freezes 48h-
72h。
(4) pear fruit frozen in step (3) is placed under 4 DEG C of environmental conditions the 48h-72h that thaws, can be obtained with fresh pears
The jelly pear fruit that fruit colour is consistent and cool taste is fine and smooth.
2. it is according to claim 1 it is a kind of prevent freeze pears brown stain production method, it is characterised in that: the operatic circle actually at
Ripe and sour-sweet moderate Ussurian pear fruit.
3. a kind of production method for preventing from freezing pears brown stain according to claim 1, it is characterised in that: the pear fruit scalds
Drift condition is 70-80 DEG C of water-bath 10-30s.
4. a kind of production method for preventing from freezing pears brown stain according to claim 1, it is characterised in that: the prevent-browning solution
Concentration for Calcium Ascorbate aqueous solution, Calcium Ascorbate is 3g/L-10g/L, and wherein Calcium Ascorbate can use different Vitamin C
Sour sodium replaces.
5. a kind of production method for preventing from freezing pears brown stain according to claim 1, it is characterised in that: the pear fruit freezing
Liquid level is kept to be higher than fruit 5cm or more in the process.
6. a kind of production method for preventing from freezing pears brown stain according to claim 1, it is characterised in that: obtained jelly pear
It is direct-edible in a kind of biopharmaceutical product cryopreservation；Its pericarp and fruit stone are easily peelable, can also be further processed into pear juice drink
Material.
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| CN201910094916.0A CN109793042A (en) | 2019-01-25 | 2019-01-25 | A kind of production method for preventing from freezing pears brown stain |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021108654A (en) * | 2020-01-15 | 2021-08-02 | 国立研究開発法人農業・食品産業技術総合研究機構 | Method for making japanese pear with suppressed browning of vascular bundle of fruit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036510A (en) * | 2007-04-04 | 2007-09-19 | 马荣昌 | Method for producing freezed pear and its preservation during transporting process |
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2019
- 2019-01-25 CN CN201910094916.0A patent/CN109793042A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036510A (en) * | 2007-04-04 | 2007-09-19 | 马荣昌 | Method for producing freezed pear and its preservation during transporting process |
Non-Patent Citations (5)
| Title |
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| 中国农业百科全书总编辑委员会果树卷编辑委员会: "《中国农业百科全书 果树卷》", 30 November 1993, 北京：农业出版社 * |
| 张懋平: "水果的速冻加工技术", 《冷藏技术》 * |
| 杨贤庆等: "浸渍式快速冻结技术的研究现状及发展前景", 《食品工业科技》 * |
| 漆巨容等: "几种褐变抑制剂对"翠冠"梨PPO活性抑制效果分析", 《西南园艺》 * |
| 黄宏云: "浅谈果蔬速冻加工技术", 《广西轻工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021108654A (en) * | 2020-01-15 | 2021-08-02 | 国立研究開発法人農業・食品産業技術総合研究機構 | Method for making japanese pear with suppressed browning of vascular bundle of fruit |
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