CN109875006A - A kind of production method of Yunnan characteristic bubble pears - Google Patents
A kind of production method of Yunnan characteristic bubble pears Download PDFInfo
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- CN109875006A CN109875006A CN201910164591.9A CN201910164591A CN109875006A CN 109875006 A CN109875006 A CN 109875006A CN 201910164591 A CN201910164591 A CN 201910164591A CN 109875006 A CN109875006 A CN 109875006A
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Abstract
The present invention relates to a kind of production methods of Yunnan characteristic bubble pears, belong to food processing technology field, the small pears in Red River, Radix Glycyrrhizae, complex additive, mountain spring water is used to be pickled for raw material, specific steps are as follows: to dissolve load weighted complex additive with water at room temperature, stir evenly；The small pears in Red River, Radix Glycyrrhizae, dissolved complex additive are added in bubble pond, mountain spring water is added to covering pears surface, steeps and covers layer of plastic film on pond, open ultraviolet lamp, be pickled；It is packed in time after pickling.The method of the present invention solves the problems, such as that muddy soup, discoloration occur during pickling in characteristic bubble pears in Yunnan, and using the effective anti-corrosive fresh-keeping of composite antistaling agent, Restrain browning, the good colour of Yunnan bubble pears is kept while extending the Yunnan bubble pears shelf-life.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of production method of Yunnan characteristic bubble pears.
Background technique
Bubble pears are the brewed food of Yunnan characteristic, and preparation method is specially to adopt in annual fruit maturation season passing through
Purchase, well-chosen fresh intact small puckery pears and cucurbit pears, be soaked in watt cylinder or big urn in, with local pure mountain spring water,
The ingredients such as suitable Radix Glycyrrhizae, salt are added, impregnate one month or more, can just break seal edible or sale.Bubble pears not only flavor
Peculiar, excellent taste also has effects that stomach invigorating spleen, quench one's thirst of promoting the production of body fluid, moistening lung to arrest cough, heat-clearing and fire-reducing, and bubble pear fruit is uniform, skin
Thin meat is thick, sweet and delicious, is natural green healthy food.The various bubble pears in Yunnan also have local characteristic, Dali Eryuan and Jianshui County
The unique flavor of bubble pears, have the sweetness of pears and the faint scent of medicinal herbs.Pears are steeped as a kind of special local food in Yunnan, both have
The features such as acid, sweet tea, crisp and strong mellowness taste, and have good health value, wide market, by the majority of consumers
Like, the yield of bubble pears increases year by year, but, during processing and storage, Yunnan steep pears there are muddy soup, discoloration show
As, food quality has been seriously affected, it is extremely disadvantageous to the development of bubble pears industry.
Summary of the invention
In order to overcome deficiency present in background technique, the invention proposes a kind of production sides of Yunnan characteristic bubble pears
Method is solved the problems, such as that muddy soup, discoloration occur during pickling in characteristic bubble pears in Yunnan, is protected using the effective anti-corrosion of composite antistaling agent
Fresh, Restrain browning, this method can extend the Yunnan bubble pears shelf-life, moreover it is possible to guarantee bubble pears peculiar flavour.
To achieve the goals above, the present invention proposes the following technical solution:
A kind of production method of Yunnan characteristic bubble pears, the raw material of production Yunnan characteristic bubble pears are the small pears in Red River, Radix Glycyrrhizae, compounding
Additive, mountain spring water；Specific production step are as follows:
1) load weighted complex additive is dissolved with water at room temperature, is stirred evenly；
2) the small pears in Red River, Radix Glycyrrhizae, dissolved complex additive are added in bubble pond, mountain spring water extremely covering pears surface are added,
Bubble covers layer of plastic film on pond, opens ultraviolet lamp, is pickled；
3) it is packed in time after being pickled.
Further, the complex additive is salt, calcium chloride, sodium pyrosulfite, sodium citrate, honey element, sugar
Smart sodium, D-araboascorbic acid sodium, ascorbic acid, sodium benzoate, dehydroactic acid sodium, DL-malic acid, other add in addition to ascorbic acid
Agent is added to be dissolved with warm water, ascorbic acid cold-water solution.
Further, each raw material weight proportioning of soup processed of Yunnan characteristic bubble pears is made are as follows: it is calculated with accounting for the ratio of pears weight, it is sweet
Careless 0.15~0.18%, salt 5.0~6.0%, calcium chloride 0.1~0.2%, sodium pyrosulfite 0.1~0.2%, sodium citrate 0.5
~0.6%, honey element 0.6~0.9%, saccharin sodium 0.04~0.05%, D-araboascorbic acid sodium 1.0~2.0%, ascorbic acid 1.0
~2.0%, sodium benzoate 0.4~0.5%, dehydroactic acid sodium 0.4~0.5%, DL-malic acid 2.0~3.0%, mountain spring water 60~
70%。
Further, in step 2, room temperature when pickling is 15~20 DEG C, and humidity is 40~60%, pickle 60~
120 days.
Beneficial effects of the present invention: the method for the present invention solves Yunnan characteristic bubble pears and occurs muddy soup, change during pickling
The problem of color, keeps cloud while extending the Yunnan bubble pears shelf-life using the effective anti-corrosive fresh-keeping of composite antistaling agent, Restrain browning
The good colour of south bubble pears, pears flavor is peculiar for bubble, excellent taste, also has stomach invigorating spleen, quench one's thirst of promoting the production of body fluid, moistening lung to arrest cough, heat-clearing drop
Effect of fire, bubble pear fruit is uniform, and thin skin meat is thick, sweet and delicious.
Detailed description of the invention
Fig. 1 is the situation of change of 4 kinds of formula bubble pears water pH value；
Fig. 2 is the situation of change of 4 kinds of formula bubble pears pols；
Fig. 3 is the situation of change of the pol of 4 kinds of formula bubble pears water；
Fig. 4 is the situation of change of 4 kinds of formula bubble pears total acids；
Fig. 5 is the situation of change of 4 kinds of formula bubble pears nitrite；
Fig. 6 is that 4 kinds of formulas steep pears Analyses Methods for Sensory Evaluation Results.
Specific embodiment
Embodiment 1
According to the requirement of production, bubble pond is set in processing workshop, every pond design capacity is 75m3, required according to food processing is related
It executes.
The fresh small puckery pears and cucurbit pears of Honghe Prefecture are selected, reject cull fruit, the cleaning of pears raw material is dried, according to plan
The bubble pears amount 100kg pears of pickling are formulated by weight: Radix Glycyrrhizae 0.16kg, salt 6kg, calcium chloride 0.18kg, sodium pyrosulfite
0.15kg, sodium citrate 0.6kg, honey element 0.9kg, 0.04 kg of saccharin sodium, D-araboascorbic acid sodium 1.3kg, Vitamin C sodium
1.5kg, sodium benzoate 0.42kg, dehydroactic acid sodium 0.5kg, DL-malic acid 2.6kg and the mountain spring water that pears surface is completely covered
67kg impregnates together, and bubble pond is completely covered in plastic film, interface is compressed, impregnates.
15-20 DEG C of temperature in soaking process, humidity 40-60%.
It after impregnating 90 days, pulls out and steeps pears in pond, cleaning is dried, and fresh bubble liquid filling and packing bag and bottle will be equally formulated, and is steeped
Liquid loading is higher than pears surface, and sealing is for sale, and storage life was up to 1 year.
Embodiment 2
According to the requirement of production, bubble pond is set in processing workshop, every pond design capacity is 75m3, required according to food processing is related
It executes.
The fresh small puckery pears and cucurbit pears of Honghe Prefecture are selected, reject cull fruit, the cleaning of pears raw material is dried, according to plan
The bubble pears amount 100kg pears of pickling are formulated by weight: Radix Glycyrrhizae 0.18kg, salt 5kg, calcium chloride 0.1kg, sodium pyrosulfite
0.1kg, sodium citrate 0.5kg, 0.6 kg of honey element, 0.05 kg of saccharin sodium, D-araboascorbic acid sodium 1kg, Vitamin C sodium 1kg,
Sodium benzoate 0.5kg, dehydroactic acid sodium 0.45kg, DL-malic acid 3kg, glucono-δ-lactone 1.8kg, microcrystalline cellulose
0.12kg and the mountain spring water 60kg that pears surface is completely covered impregnate together, and bubble pond is completely covered in plastic film, compresses interface, leaching
Bubble.
15-20 DEG C of temperature in soaking process, humidity 40-60%.
It after impregnating 120 days, pulls out and steeps pears in pond, cleaning is dried, and fresh bubble liquid filling and packing bag and bottle will be equally formulated, and is steeped
Liquid loading is higher than pears surface, and sealing is for sale, and storage life was up to 1 year.
Embodiment 3
According to the requirement of production, bubble pond is set in processing workshop, every pond design capacity is 75m3, required according to food processing is related
It executes.
The fresh small puckery pears and cucurbit pears of Honghe Prefecture are selected, reject cull fruit, the cleaning of pears raw material is dried, according to plan
The bubble pears amount 100kg pears of pickling are formulated by weight: Radix Glycyrrhizae 0.15kg, salt 5.5kg, calcium chloride 0.2kg, pyrosulfurous acid
Sodium 0.2kg, sodium citrate 0.55kg, honey element 825g, saccharin sodium 42.5g, D-araboascorbic acid sodium 2kg, ascorbic acid 2kg,
It sodium benzoate 0.4kg, dehydroactic acid sodium 0.4kg, DL-malic acid 2kg and the mountain spring water 70kg on pears surface is completely covered soaks together
Plastic film is completely covered bubble pond, compresses interface, impregnate by bubble.
15-20 DEG C of temperature in soaking process, humidity 40-60%.
It after impregnating 60 days, pulls out and steeps pears in pond, cleaning is dried, and fresh bubble liquid filling and packing bag and bottle will be equally formulated, and is steeped
Liquid loading is higher than pears surface, and sealing is for sale, and storage life was up to 1 year.
Obtained in this way to steep pears long shelf-life, quality is high-quality.The product have flavor is peculiar, the crisp acid of sweet tea is refreshing, qingfei yihuo,
Stomach invigorating invigorating the spleen, refreshing and detoxicating, clearly in resolving sputum, quench one's thirst of promoting the production of body fluid and other effects.
Experimental analysis
In brew process, (experimental formula 1: sodium pyrosulfite 0.08kg, sodium citrate is set as to steep pears product conventional formulation
0.22kg, honey element 0.66kg, saccharin sodium 0.034, Radix Glycyrrhizae 0.06kg, salt 2.2kg, calcium chloride 0.08kg, sodium benzoate
0.155kg) and embodiment 1 is experimental formula 2, embodiment 2 is experimental formula 3, and embodiment 3 is that experimental formula 4 carries out bubble pears reality
It tests, detects in brew process, steep pears water and steep the variation of pears physical signs.
One, the measurement of physical and chemical index
1, the measurement of pH value
When 4 kinds of formula bubble pears are 60,90,105,120 days brewed, the pH value of bubble pears water, test result such as Fig. 1 institute are measured with pH meter
Show.From fig. 1, it can be seen that the pH value of 3 bubble pears of formula is minimum, acid most strong at brewed 60 days；The pH value highest of 2 bubble pears of formula, it is acid
It is most weak.The bubble pears pH value of 4 kinds of formulas is between 3.14~3.99, and pH value is reduced with the extension of brew time.
2, the measurement of pol
When 4 kinds of formula bubble pears are 60,90,105,120 days brewed, the pol of bubble pears, test result such as Fig. 2 institute are measured with saccharometer
Show.As can be seen from Figure 2, in 4 kinds of formulas, the pol of 4 bubble pears of formula is higher, and the pol of 1 bubble pears of formula is relatively low, at brewed 120 days
Formula 4 is higher by 4.4% than formula 1.The bubble pears pol minimum of formula 2,3 was at brewed 120 days, when peak is brewed 90 days, sugar
Angle value first rises, and then declines.The pol of 1 bubble pears of formula is gradually increasing, and the pol of 4 bubble pears of formula rises after falling before.
When 4 kinds of formula bubble pears are 60,90,105,120 days brewed, the pol of bubble pears water, test result are measured with saccharometer
As shown in Figure 3.As can be seen from Figure 3, in 4 kinds of formulas, the pol of bubble pears soup remains that formula is 1 relatively low, and formula 4 is higher, and brewed 120
It when formula 4 than formula 1 be higher by 2.3%.Downward trend after first rising is presented in the pol of 1,3,4 bubble pears soup of formula, and is formulated
2 bubble pears are then on the contrary, the trend that presentation rises after falling before.
3, the measurement of total acid
When 4 kinds of formula bubble pears are 60,90,105,120 days brewed, with the total acid content of determination of acid-basetitration bubble pears (with lactic acid
Meter), test result is as shown in Figure 4.As can be seen from Figure 4, be formulated 4 total acid content it is higher, be formulated 2 total acid content it is lower.It is brewed
The total acid content highest of formula 3 at 120 days is higher by 1.07% than formula 2.The total acid of formula 1 and 4 is from brewed 60 days to 120 days
It is on a declining curve, and the amplitude declined is unstable, the amplitude of total acid early period decline is greater than the later period.Formula 2 and 3 total acid then first under
It is increased after drop.
4, the measurement of nitrite
When 4 kinds of formula bubble pears are 60,90,105,120 days brewed, contained with the nitrite that hydrochloric acid-naphthalene-ethylenediamine method measures bubble pears
Amount, test result are as shown in Figure 5.The content of nitrite is seldom in the bubble pears of 4 kinds of formulas, and peak is only 0.37 mg/kg,
Well below 20 mg/kg of pickless in " national food safety standard pollutants in food limitation ".Although have fluctuation but
Amplitude very little differs only by 0.06 mg/kg between minimum and peak.
Two, the detection case of the microbiological indicator of 4 kinds of formula bubble pears
1, the coliform of 4 kinds of formula bubble pears
Through overtesting, the coliform of 4 kinds of formula bubble pears is detected uses 3 dilutions (0.1 ml, 0.01 in first fermentation test
Ml, 0.001 ml) 3 pipe of each dilution inoculation, 37 DEG C of 24 h of culture generate in voltage regulator tube without bubble, continue 48 h of culture,
It does not produce gas, is that coliform is negative.MPN table is retrieved, as a result are as follows: 3 MPN/g of coliform < in 4 kinds of formula bubble pears.
2, the total plate count of 4 kinds of formula bubble pears
Through overtesting, formula 2, formula 3, the total number of bacteria of 4 bubble pears of formula and total number of fungi are about 104Cfu/mL, lactic acid bacteria number
About 106cfu/mL.Total number of bacteria and total number of fungi are about 10 in formula 16Cfu/mL, lactic acid bacteria number are about 102Cfu/mL, table
For bright formula 1 without fermentation, the bubble pears for being formulated 1 will appear the corruptions such as discoloration, raw flower, muddy soup in storage.
Three, Analyses Methods for Sensory Evaluation Results
At brewed 60 days, 90 days, 120 days, sensory evaluation personnel according to bubble pears color and form, smell, flavor, quality with
Four aspects of brittleness, the bubble pears being formulated item by item to 4 kinds carry out evaluation marking.The evaluation result of statistics is as shown in Figure 6.It can from Fig. 6
Know, the bubble pears of 4 kinds of formulas are all the score highests of the sensory evaluation at brewed 90 days.Sensory evaluation personnel think the mouth of formula 3
Preferably, formula 4 is secondly, the mouthfeel of formula 1 is poor for sense.
The present invention selects the small puckery pears of Honghe state, Yunnan Province and cucurbit pears are raw material, has studied 3 kinds of innovation formulas of the application
PH value, pol, total acid content, content of nitrite, coliform with the bubble pears of conventional formulation at brewed 60,90,105,120 days
Group and total plate count, carry out sensory evaluation to it.The result shows that: 4 kinds formula bubble pears in brewed 60 days to 120 days pH value compared with
Low, pH value is in be gradually reduced trend 3.14~3.99；The pol for steeping pears is 9.50~14,40%, and steeps the pol of pears water
It is 7.20~10.00%；The total acid content for steeping pears is 0.26~2.45 g/kg；Content of nitrite is 0.29~0.37 mg/
kg；3 MPN/g of coliform <；Total plate count is not detected.Organoleptic evaluation points are 74~92 points.It is average in brewed whole process
Temperature is 14.17 DEG C.
The analysis of comprehensive indices, the bubble pears of 4 kinds of formulas still met food-grade requirement, quality at brewed 120 days
Meet relevant criterion, but 1 lactic acid bacterium number of formula is less, bubble pears later period storage stops fermentation, causes to product quality
Adverse effect.Each formula organoleptic evaluation points' highest at brewed 90 days, be formulated 3 mouthfeel it is best, formula 3 was at brewed 90 days
When pH value be 3.17；The pol for steeping pears is 11.4%；The pol for steeping pears water is 8.00%；Total acid content is 1.22 g/kg, meets bubble
In the recommendatory commercial vocation standard of dish and the provincial standard of Pickles, Sichuan Style≤1.5 g/100g；Content of nitrite is 0.35
Mg/kg, 20 mg/kg required well below pickless in " national food safety standard pollutants in food limitation "；Greatly
3 MPN/g of intestinal flora <；Total plate count is not detected.Each index meets country or provincial standard.
Finally, it is stated that preferred embodiment above is only used to illustrate the technical scheme of the present invention rather than limits, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from defined by claims of the present invention.
Claims (4)
1. a kind of production method of Yunnan characteristic bubble pears, it is characterised in that: the raw material of production Yunnan characteristic bubble pears is Red River
Small pears, Radix Glycyrrhizae, complex additive, mountain spring water；Specific production step are as follows:
1) load weighted complex additive is dissolved with water at room temperature, is stirred evenly；
2) the small pears in Red River, Radix Glycyrrhizae, dissolved complex additive are added in bubble pond, mountain spring water extremely covering pears surface are added,
Bubble covers layer of plastic film on pond, opens ultraviolet lamp, is pickled；
3) it is packed in time after being pickled.
2. a kind of production method of Yunnan characteristic bubble pears according to claim 1, it is characterised in that: the compounding adds
Add agent be salt, calcium chloride, sodium pyrosulfite, sodium citrate, honey element, saccharin sodium, D-araboascorbic acid sodium, ascorbic acid,
Sodium benzoate, dehydroactic acid sodium, DL-malic acid.
3. a kind of production method of Yunnan characteristic bubble pears according to claim 2, it is characterised in that: production Yunnan characteristic
Each raw material weight proportioning of soup processed of bubble pears are as follows: with account for pears weight ratio calculate, Radix Glycyrrhizae 0.15~0.18%, salt 5.0~6.0%,
Calcium chloride 0.1~0.2%, sodium pyrosulfite 0.1~0.2%, sodium citrate 0.5~0.6%, honey element 0.6~0.9%, saccharin sodium
0.04~0.05%, D-araboascorbic acid sodium 1.0~2.0%, ascorbic acid 1.0~2.0%, sodium benzoate 0.4~0.5%, dehydrogenation
Sodium acetate 0.4~0.5%, DL-malic acid 2.0~3.0%, mountain spring water 60~70%.
4. a kind of production method of Yunnan characteristic bubble pears according to claim 1, it is characterised in that: in step 2, salt down
Room temperature when stain is 15~20 DEG C, and humidity is 40~60%, is pickled 60~120 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111150023A (en) * | 2020-01-14 | 2020-05-15 | 段元礼 | Making method of sweet pickled pears |
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| CN105613925A (en) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | Osmanthus-flavored pear pickle and preparation method thereof |
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