CN112971068A - Processing technology of frozen plum slices - Google Patents

Processing technology of frozen plum slices Download PDF

Info

Publication number
CN112971068A
CN112971068A CN202110371039.4A CN202110371039A CN112971068A CN 112971068 A CN112971068 A CN 112971068A CN 202110371039 A CN202110371039 A CN 202110371039A CN 112971068 A CN112971068 A CN 112971068A
Authority
CN
China
Prior art keywords
plum
fruits
slices
frozen
slice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110371039.4A
Other languages
Chinese (zh)
Inventor
周丹蓉
叶新福
林炎娟
方智振
陈文光
梁华俤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pomology Research Institute Fujian Academy of Agricultural Sciences
Original Assignee
Pomology Research Institute Fujian Academy of Agricultural Sciences
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pomology Research Institute Fujian Academy of Agricultural Sciences filed Critical Pomology Research Institute Fujian Academy of Agricultural Sciences
Priority to CN202110371039.4A priority Critical patent/CN112971068A/en
Publication of CN112971068A publication Critical patent/CN112971068A/en
Priority to ZA2021/06459A priority patent/ZA202106459B/en
Pending legal-status Critical Current

Links

Images

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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a processing method of frozen plum slices, belonging to the field of food processing, and the processing method of frozen plum slices comprises the following steps: removing cores of the plum fruits, slicing, blanching, soaking the blanched slices in a salt solution, pre-freezing, and carrying out vacuum freeze drying to obtain frozen plum slices. The processing method of the plum slice can furthest reserve the nutrient components of the plum and has long preservation time by blanching, salt soaking, pre-freezing and vacuum freeze-drying the plum slice, and meanwhile, the processing method enriches the variety of plum products, meets the requirements of different crowds and also considers the brittleness of the plum slice. The plum jelly slices prepared by the invention do not contain any food additive and preservative, are green and healthy, and have bright color, good brittleness and fine and smooth mouthfeel.

Description

Processing technology of frozen plum slices
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of frozen plum slices.
Background
The plum is a prunus plant of the Rosaceae family, is fragrant, is rich in anthocyanin, beta-carotene, amino acid, vitamin A, vitamin C and other nutrient substances, is a fruit integrating various health elements, has various effects of promoting digestion, promoting diuresis, invigorating stomach, maintaining beauty, keeping young, preventing blood and cerebrovascular diseases and the like, and is deeply favored by consumers. Plum has wide adaptability, is planted in the south and north of China, and is especially the main source of important non-main crops and economic income in multiple places in the south of China. However, in recent years, fresh plum has lost sales due to over-high yield, concentrated maturation period, lack of diversified application and the like, and some regions even have the situation of no need of making up for the body fluid, which seriously affects the economic income and industrial development of fruit growers.
Except fresh eating, most of the plums are used for processing and are high-quality raw materials of processed products, but the processed products of the plums are mainly traditional dried plums and preserved plums, and the products are relatively single and are difficult to meet the requirements of consumers on product diversity. The new processed plum product can effectively share the yield pressure of fresh fruits, reduce the negative influence of the fresh fruits due to market lag, enrich the types of the processed products and meet the requirements of different consumers. Therefore, the development of new processed plum products has a large market potential.
In addition, the existing dried plum production process has great damage to the plum fruits and uneven taste invasion, and the traditional heat treatment of dried plum fruits has the defects that the nutritional ingredients in the fruits are easy to inactivate and lose, and the flavor and the quality of the dried plum fruits are influenced. Meanwhile, in order to prolong the storage time of the plums, a large amount of preservatives, saccharin, sodium cyclamate and other substances are usually added in the processing process, so that the edible safety is reduced. Therefore, the research on plum processing technology is also an urgent problem to be solved at present.
Disclosure of Invention
The first purpose of the invention is to provide a processing method of frozen plum slices, which is simple and low in cost, can reserve the nutrient components of plums to the maximum extent, and has long storage time.
The second purpose of the invention is to provide a frozen plum slice which is bright in color, good in brittleness and fine and smooth in taste.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a processing method of frozen plum slices, which is characterized in that plum fruits are denucleated and sliced, then blanched, and the blanched slices are soaked in a salt solution, pre-frozen and vacuum freeze-dried to obtain frozen plum slices.
Preferably, the plum fruits comprise Furong plum and annatto plum.
Preferably, the thickness of the slice is 0.5-2.5 cm.
Preferably, the blanching temperature is 70-110 ℃, and the blanching time is 20-60 s.
Preferably, the concentration of the salt solution is 0.5-2.0%.
Preferably, the soaking time is 5-20 min.
Preferably, the pre-freezing temperature is-18 to-22 ℃, and the pre-freezing time is 2 to 6 hours.
Preferably, the vacuum freeze drying adopts temperature programming for drying, the initial freezing temperature is-40 to-50 ℃, the temperature is raised for 4 to 6 ℃ every 0.5 to 2 hours until the temperature is raised to 45 to 55 ℃, and the constant temperature drying is carried out for 0.5 to 2 hours when the temperature is reached; the freeze drying time is 15-30 h.
Preferably, the method also comprises the steps of selecting and cleaning the plum before denucleating: selecting medium-sized plum fruits without rotten fruits or diseases and insect hazards, and cleaning the selected plum fruits; and sterilizing and packaging the sliced plum jelly.
The invention also provides a plum frozen slice prepared by any one of the processing methods.
Compared with the prior art, the invention has the beneficial effects that:
(1) the processing method of the frozen plum slice provided by the invention can preserve the nutrient components of the plum to the maximum extent and has long storage time by blanching, salt soaking, pre-freezing and vacuum freeze-drying the plum slice. Meanwhile, the processing method enriches the variety of plum products, meets the requirements of different people, and also considers the brittleness of the frozen plum slices. In addition, the processing method of the invention is simple, has low cost, is natural without additives, and improves the edible safety.
(2) The plum jelly slice disclosed by the invention does not contain any food additive and preservative, is green and healthy, and is bright in color, good in brittleness and fine and smooth in taste.
Drawings
FIG. 1 is a diagram showing a finished product of frozen plum slices prepared in example 1;
FIG. 2 is a diagram showing a finished product of frozen plum slices prepared in comparative example 1;
FIG. 3 is a diagram showing a finished product of dried plum slices prepared in comparative example 2;
FIG. 4 is a diagram showing a finished product of frozen plum slices prepared in comparative example 3.
Detailed Description
The invention provides a processing method of frozen plum slices, which comprises the following steps: removing cores of the plum fruits, slicing, blanching, soaking the blanched slices in a salt solution, pre-freezing, and carrying out vacuum freeze drying to obtain frozen plum slices.
In a preferred embodiment of the invention, before the denucleated and sliced plum fruit, the method further comprises the steps of selecting and washing the plum fruit: selecting medium-sized plum fruits without rotten fruits or diseases and insect damages, and cleaning the selected plum fruits. The plum is preferably red-peel red-fleshed plum, further preferably comprises hibiscus and annatto plum, and more preferably hibiscus plum; the washing is preferably carried out by using running water to wash, so as to achieve the purpose of washing away ash layers and mud on the surfaces of the plums.
In a preferred embodiment of the invention, the plum fruits are subjected to stoning and slicing and then blanching, and the stoning is preferably performed by using a stoner, more preferably a stoner with the diameter of 2 cm. In a preferred embodiment of the invention, the stoner is adopted for stoning conveniently and quickly, so that the integrity of the plum is better ensured; the slice thickness is preferably 0.5-2.5 cm, more preferably 0.8-1.5 cm, and more preferably 1cm, and the slice thickness can ensure the integrity and brittleness of the plum fruits and shorten the subsequent freeze drying time. The blanching is preferably performed by adopting a high-temperature steam de-enzyming machine; the blanching temperature is preferably 70-120 ℃, more preferably 75-110 ℃, and more preferably 80 ℃; the blanching time is preferably 20-60 s, more preferably 25-45 s, and even more preferably 30 s; the blanching method provided by the invention inhibits the activity of browning promoting enzyme in the plum fruits and improves the appearance quality and flavor of the plum fruits.
In a preferred embodiment of the invention, the blanched slices are soaked in a salt solution, the concentration of the salt solution is preferably 0.5-2.0%, more preferably 0.8-1.8%, and even more preferably 1.5%, and the preparation method of the 0.5-2.0% salt solution is that 5-20 g of salt is dissolved in distilled water, and then the volume is fixed to 1000mL, and the salt solution is obtained by mixing uniformly. The method adopts salt leaching, so that the acerbity of the plum can be reduced, the brittleness of the plum can be improved, the fresh and sweet taste of frozen plum slices can be enhanced, and the freeze drying time can be shortened. The concentration of the salt solution is too low, so that the fresh and sweet taste of the frozen plum slices is reduced, and the subsequent freeze drying is not facilitated; if the concentration of the salt solution is too high, the plum slice can bubble, and the appearance quality and the taste of the plum slice are reduced. In a preferred embodiment of the present invention, the soaking time is preferably 5 to 20min, more preferably 8 to 15min, and still more preferably 10 min. The taste of the frozen plum slices can be improved by soaking in a salt solution.
In a preferred embodiment of the invention, the pre-freezing temperature is preferably-18 to-22 ℃, more preferably-19 to-21 ℃, and even more preferably-20 ℃; the pre-freezing time is preferably 2-6 h, more preferably 3-5 h, and even more preferably 4 h. The pre-freezing mode of the invention is beneficial to shortening the later freeze drying time and reducing the loss of the nutrient components of the plum fruits.
In a preferred embodiment of the invention, the vacuum freeze drying is preferably performed by temperature programming, wherein the initial freezing temperature is-40 to-50 ℃, the temperature is raised 4 to 6 ℃ every 0.5 to 2 hours until the temperature is raised to 45 to 55 ℃, and the temperature is reached and the constant temperature drying is performed for 0.5 to 2 hours, and further preferably for 1 hour at-45 ℃, -40 ℃, -35 ℃, -30 ℃, -25 ℃, -20 ℃, -15 ℃, -10 ℃, -5 ℃, 0 ℃, 5 ℃, 10 ℃, 15 ℃, 20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃; the freeze drying time is preferably 15-30 h, and more preferably 20 h. The vacuum freeze drying time is short, the loss of anthocyanin and organic acid in the plum fruits can be reduced, and the dried plum frozen slices are bright in color and good in brittleness.
In a preferred embodiment of the present invention, the sliced plum jelly preferably further comprises a sterilization package, wherein the sterilization is preferably performed by ultraviolet rays, and the package is preferably a vacuum package.
The invention also provides the plum jelly slice prepared by any one of the processing methods, and the plum jelly slice reserves the contents of anthocyanin and organic acid to the maximum extent, is bright in color and good in brittleness, is natural and free of additives, and is safe to eat.
In the present invention, all the raw material components are commercially available products well known to those skilled in the art unless otherwise specified.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Selecting medium-sized hibiscus fruits without rotten fruits and insect hazards, washing the fruits with running water, cleaning ash layers, soil and the like on the surfaces of the fruits, removing kernels of the fruits by using a pitter with the diameter of 2cm, cutting the pulps into slices with the thickness of 1.0cm, blanching the sliced fruits at the water temperature of 80 ℃ for 30s by using a high-temperature steam blanching machine, slicing the blanched fruits into 1.5% saline solution, soaking for 10min, fishing out, draining, slicing the salted fruits, pre-freezing the sliced fruits from room temperature to-20 ℃, freezing for 4h, freeze-drying the pre-frozen plum slices in a vacuum freeze-drying machine for 20h, wherein the temperature raising program of freeze-drying is-45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃, 25 ℃, and, Drying at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C for 1 hr to obtain frozen plum slice, sterilizing with ultraviolet rays, and vacuum packaging.
In this example, contents of anthocyanin and organic acid in fresh plum fruits and frozen plum slices were measured, and crispness of the frozen plum slices was also measured, and sensory quality of the frozen plum slices was scored.
The anthocyanin content determination method comprises the following steps: taking 2.5g of sample, grinding, adding a small amount of quartz sand, leaching with 1.5% formic acid methanol solution, transferring into a 100mL conical flask, placing in a shaking table at 60 ℃, leaching for 2h at 100r/min, performing suction filtration, and fixing the volume to 50mL with 1.5% formic acid methanol solution. 2mL of the leaching solution was taken in a 10mL volumetric flask, diluted to 10mL with KCl-HCl buffer solution of pH1.0 and sodium acetate-hydrochloric acid buffer solution of pH4.5 (0.12mol/L), respectively, mixed well and then measured for density values at 520 nm and 700nm with a spectrophotometer with distilled water as a control. Anthocyanin content ═ (a/epsilon L) × MW × DF × V × 1000/Wt, where: a-absorbance difference; extinction coefficient of epsilon-cyanidin-3-glucoside, 26900; DF-dilution factor; MW-cyanidin-3-glucoside molecular weight, 449.2; v-final volume, L; wt-sample weight, g; l-optical path, 1 cm; a ═ (a520-a700) ph1.0- (a520-a700) ph 4.5.
The method for measuring the content of the organic acid comprises the following steps: weighing 1.0g of sample, grinding, transferring into 50mL triangular flask, adding about 20mL 10% ethanol solution, shaking, performing ultrasonic extraction for 30min, transferring supernatant into 50mL volumetric flask, leaching residue for 1 time, transferring all extractive solution and residue into 50mL volumetric flask, adding 500uL sulfuric acid solution (0.5 mol. L.) into volumetric flask-1) Diluting with 10% ethanol solution to desired volume, mixing, vacuum filtering, filtering part of the filtrate with 0.22 μm water-based filter membrane to obtain solution to be detected, and placing in a refrigerator at-80 deg.C for use in ion chromatography. Detection by an HPLC method: hitachi D2000 high performance liquid chromatograph, analytical column: rezex ROA-organic acid H + New Column (300X 7.8mm, 8 μm), mobile phase: a: 0.005mol/L sulfuric acid; b: acetonitrile; a: B: 96: 4; flow rate: 0.33 mL/min; and (3) an elution mode: isocratic elution; and (3) detection: 210 nm-280 nm, differential detector; temperature: 30 ℃; sample introduction volume: 10 mu L of the solution; detection time: and (5) 55 min.
Sensory quality criteria for frozen plum slices are shown in table 1.
TABLE 1 sensory quality assessment Standard (score 10)
Figure BDA0003009330800000051
Figure BDA0003009330800000061
The brittleness determination method of the frozen plum slice comprises the following steps: the force sensing element of the texture analyzer is replaced by a proper sensing element and replaced by a proper probe, the measuring range of the force sensing element is set to be 80 percent, the maximum displacement is generally set to be 300mm, the maximum time is generally set to be 600 seconds, and the maximum speed is set to be 400 mm/min. Taking a complete freeze-dried section, and placing the whole freeze-dried section on an operating platform for brittleness measurement.
As can be seen from FIG. 1, the sliced plum jelly has a bright and uniform color, is fluffy, and has a uniform and regular appearance. The determination of the organic acid content shows that the organic acid content of the fresh plum fruit is 35.3mg/100g, and the organic acid content of the plum frozen slice is 29.5mg/100g, and the result shows that the organic acid in the plum frozen slice reaches 83.5 percent of that of the fresh plum fruit, and the loss of the organic acid is low. Fresh plum anthocyanin content is 73.2mg/100g, plum slice anthocyanin content is 61.7mg/100g, brittleness is 157.9, and score is 10.
Example 2
Selecting medium-sized hibiscus fruits without rotten fruits and insect hazards, washing the fruits with running water, cleaning ash layers, soil and the like on the surfaces of the fruits, removing kernels of the fruits by using a pitter with the diameter of 2cm, cutting the pulps into slices with the thickness of 1.0cm, blanching the sliced fruits at the temperature of 70 ℃ for 30s by using a high-temperature steam blanching machine, slicing the blanched fruits into 1.5% saline solution, soaking for 10min, fishing out, draining, slicing the salted fruits, pre-freezing the sliced fruits from room temperature to-20 ℃, freezing for 4h, freeze-drying the pre-frozen plum slices in a vacuum freeze-drying machine for 20h, wherein the temperature raising program of freeze-drying is-45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃, 25 ℃, and, Drying at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C for 1 hr to obtain frozen plum slice, sterilizing with ultraviolet rays, and vacuum packaging.
In this example, the content of anthocyanin in the frozen plum slice is measured, the brittleness of the frozen plum slice is also measured, and the sensory quality of the frozen plum slice is scored, and the specific measuring method and scoring standard are shown in example 1.
The content of anthocyanin in the frozen plum slice is 58.8mg/100g, the brittleness is 147.5, and the score is 9.
Example 3
Selecting medium-sized hibiscus fruits without rotten fruits and insect hazards, washing the fruits with running water, cleaning ash layers, soil and the like on the surfaces of the fruits, removing kernels of the fruits by using a pitter with the diameter of 2cm, cutting the pulps into slices with the thickness of 1.0cm, blanching the sliced fruits at the water temperature of 100 ℃ for 30s by using a high-temperature steam blanching machine, slicing the blanched fruits into 1.5% saline solution, soaking for 10min, fishing out, draining, slicing the salted fruits, pre-freezing the sliced fruits from room temperature to-20 ℃, freezing for 4h, freeze-drying the pre-frozen plum slices in a vacuum freeze-drying machine for 20h, wherein the temperature raising program of freeze-drying is-45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃, 25 ℃, and, Drying at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C for 1 hr to obtain frozen plum slice, sterilizing with ultraviolet rays, and vacuum packaging.
In this example, the content of anthocyanin in the frozen plum slice is measured, the brittleness of the frozen plum slice is also measured, and the sensory quality of the frozen plum slice is scored, and the specific measuring method and scoring standard are shown in example 1.
The content of anthocyanin in the frozen plum slice is 31.1mg/100g, the brittleness is 116.3, and the score is 6.
Example 4
Selecting medium-sized hibiscus fruits without rotten fruits and insect hazards, washing the fruits with running water, cleaning ash layers, soil and the like on the surfaces of the fruits, removing kernels of the fruits by using a pitter with the diameter of 2cm, cutting the pulps into slices with the thickness of 1.0cm, blanching the sliced fruits at the water temperature of 80 ℃ for 30s by using a high-temperature steam blanching machine, slicing the blanched fruits into 0.5% saline solution, soaking for 10min, fishing out, draining, slicing the salted fruits, pre-freezing the sliced fruits from room temperature to-20 ℃, freezing for 4h, freeze-drying the pre-frozen plum slices in a vacuum freeze-drying machine for 20h, wherein the temperature raising program of freeze-drying is-45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃, 25 ℃, and, Drying at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C for 1 hr to obtain frozen plum slice, sterilizing with ultraviolet rays, and vacuum packaging.
In this example, the content of anthocyanin in the frozen plum slice is measured, the brittleness of the frozen plum slice is also measured, and the sensory quality of the frozen plum slice is scored, and the specific measuring method and scoring standard are shown in example 1.
The content of anthocyanin in the frozen plum slice is 48.6mg/100g, the brittleness is 136.1, and the score is 8.
Example 5
Selecting medium-sized hibiscus fruits without rotten fruits and insect hazards, washing the fruits with running water, cleaning ash layers, soil and the like on the surfaces of the fruits, removing kernels of the fruits by using a pitter with the diameter of 2cm, cutting the pulps into slices with the thickness of 1.0cm, blanching the sliced fruits at the water temperature of 80 ℃ for 30s by using a high-temperature steam blanching machine, slicing the blanched fruits into 2.5% saline solution, soaking for 10min, fishing out, draining, slicing the salted fruits, pre-freezing the sliced fruits from room temperature to-20 ℃, freezing for 4h, freeze-drying the pre-frozen plum slices in a vacuum freeze-drying machine for 20h, wherein the temperature raising program of freeze-drying is-45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃, 25 ℃, and, Drying at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C for 1 hr to obtain frozen plum slice, sterilizing with ultraviolet rays, and vacuum packaging.
In this example, the content of anthocyanin in the frozen plum slice is measured, the brittleness of the frozen plum slice is also measured, and the sensory quality of the frozen plum slice is scored, and the specific measuring method and scoring standard are shown in example 1.
The content of anthocyanin in the frozen plum slice is 43.3mg/100g, the brittleness is 108.5, and the score is 7.
Example 6
Selecting medium-sized hibiscus fruits without rotten fruits and insect hazards, washing the fruits with running water, cleaning ash layers, soil and the like on the surfaces of the fruits, removing kernels of the fruits by using a pitter with the diameter of 2cm, cutting the pulps into slices with the thickness of 0.5cm, blanching the sliced fruits at the water temperature of 80 ℃ for 30s by using a high-temperature steam blanching machine, slicing the blanched fruits into 1.5% saline solution, soaking for 10min, fishing out, draining, slicing the salted fruits, pre-freezing the sliced fruits from room temperature to-20 ℃, freezing for 4h, freeze-drying the pre-frozen plum slices in a vacuum freeze-drying machine for 20h, wherein the temperature raising program of freeze-drying is-45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃, 25 ℃, and, Drying at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C for 1 hr to obtain frozen plum slice, sterilizing with ultraviolet rays, and vacuum packaging.
In this example, the content of anthocyanin in the frozen plum slice is measured, the brittleness of the frozen plum slice is also measured, and the sensory quality of the frozen plum slice is scored, and the specific measuring method and scoring standard are shown in example 1.
The content of anthocyanin in the frozen plum slice is 44.2mg/100g, the brittleness is 110.8, and the score is 7.
Example 7
Selecting medium-sized hibiscus fruits without rotten fruits and insect hazards, washing the fruits with running water, cleaning ash layers, soil and the like on the surfaces of the fruits, removing kernels of the fruits by using a pitter with the diameter of 2cm, cutting the pulps into slices with the thickness of 2.5cm, blanching the sliced fruits at the water temperature of 80 ℃ for 30s by using a high-temperature steam blanching machine, slicing the blanched fruits into 1.5% saline solution, soaking for 10min, fishing out, draining, slicing the salted fruits, pre-freezing the sliced fruits from room temperature to-20 ℃, freezing for 4h, freeze-drying the pre-frozen plum slices in a vacuum freeze-drying machine for 20h, wherein the temperature raising program of freeze-drying is-45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃, 25 ℃, and, Drying at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C for 1 hr to obtain frozen plum slice, sterilizing with ultraviolet rays, and vacuum packaging.
In this example, the content of anthocyanin in the frozen plum slice is measured, the brittleness of the frozen plum slice is also measured, and the sensory quality of the frozen plum slice is scored, and the specific measuring method and scoring standard are shown in example 1.
The content of anthocyanin in the frozen plum slice is 40.1mg/100g, the brittleness is 93.6, and the score is 5.
Comparative example 1
The difference between the processing method of the frozen plum slice of the comparative example and the processing method of the frozen plum slice of the example 1 is that: the blanched plum slices were soaked in a 2.0% sugar solution for 10min, and the other treatment steps were the same as in example 1.
The comparative example measures the content of anthocyanin in the frozen plum slice, measures the brittleness of the frozen plum slice, and scores the sensory quality of the frozen plum slice, and the specific measuring method and the scoring standard are shown in example 1.
As can be seen from FIG. 2, the prepared frozen plum slices have bright but uneven color, irregular appearance, easy bubbling, easy adhesion among finished products, unclear boundaries and insufficient special taste of the products.
The content of anthocyanin in the frozen plum slice is 33.4mg/100g, the brittleness is 102.4, and the score is 4.
Comparative example 2
The processing method of the dried plum slice of the comparative example is different from that of the example 1 in that: the salt-soaked plum slices were hot-air dried at 80 ℃ for 12 hours, and the other processing steps were the same as in example 1.
In the comparative example, the content of anthocyanin in the dried plum slice is measured, the brittleness of the dried plum slice is also measured, the sensory quality of the dried plum slice is scored, and the specific measurement method and the scoring standard are shown in example 1.
As can be seen from FIG. 3, the dried plum slices were black and dark in color, uneven in color, and rough and irregular in appearance.
The anthocyanin content of the dried plum slices is 17.8mg/100g, the brittleness is 65.7, and the score is 2.
Comparative example 3
The difference between the processing method of the frozen plum slice of the comparative example and the processing method of the frozen plum slice of the example 1 is that: the blanched plum slices were soaked in 4.0% saline solution for 10min, and the other treatment steps were the same as in example 1.
The comparative example measures the content of anthocyanin in the frozen plum slice, measures the brittleness of the frozen plum slice, and scores the sensory quality of the frozen plum slice, and the specific measuring method and the scoring standard are shown in example 1.
As can be seen from FIG. 4, the prepared frozen plum slices have bright but uneven color, irregular appearance, easy foaming, easy adhesion and unclear boundary between finished products, and the special taste of the product is slightly insufficient.
The content of anthocyanin in the frozen plum slice is 39.8mg/100g, the brittleness is 118.2, and the score is 4.
TABLE 2 anthocyanin content, friability values and scores of the sections prepared in different ways
Group of Anthocyanin content (mg/100g) Degree of brittleness Scoring
Example 1 61.7 157.9 10
Example 2 58.8 147.5 9
Example 3 31.1 116.3 6
Example 4 48.6 136.1 8
Example 5 43.3 108.5 7
Example 6 44.2 110.8 7
Example 7 40.1 93.6 5
Comparative example 1 33.4 102.4 4
Comparative example 2 17.8 65.7 2
Comparative example 3 39.8 118.2 4
The data show that the frozen plum slice prepared by the invention not only retains the contents of organic acid and anthocyanin to the maximum extent, obviously reduces the loss of organic acid, anthocyanin and other nutrient components in the plum fruit, but also better retains the unique sweet and sour taste of the plum fruit. Meanwhile, the plum jelly slices are bright in color, uniform, fluffy, uniform and neat in appearance, good in brittleness and fine and smooth in taste.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. A processing method of frozen plum slices is characterized by comprising the following steps: removing cores of the plum fruits, slicing, blanching, soaking the blanched slices in a salt solution, pre-freezing, and carrying out vacuum freeze drying to obtain frozen plum slices.
2. The process of claim 1, wherein said plum fruits comprise Furong plum and Bingcao plum.
3. The method according to claim 1, wherein the thickness of the cut piece is 0.5 to 2.5 cm.
4. The processing method according to claim 1, wherein the blanching temperature is 70-110 ℃ and the blanching time is 20-60 s.
5. The process of claim 1, wherein the salt solution has a concentration of 0.5 to 2.0%.
6. The process according to claim 1, wherein the soaking time is 5 to 20 min.
7. The processing method according to claim 1, wherein the pre-freezing temperature is-18 to-22 ℃, and the pre-freezing time is 2 to 6 hours.
8. The processing method according to claim 1, wherein the vacuum freeze drying is performed by temperature programming, the initial freezing temperature is-40 to-50 ℃, the temperature is raised 4 to 6 ℃ every 0.5 to 2 hours until the temperature is raised to 45 to 55 ℃, and the constant temperature drying is performed for 0.5 to 2 hours after the temperature is reached; the freeze drying time is 15-30 h.
9. The processing method as claimed in claim 1, wherein the method further comprises the steps of selecting and washing the plum before denucleating: selecting medium-sized plum fruits without rotten fruits or diseases and insect hazards, and cleaning the selected plum fruits; and sterilizing and packaging the sliced plum jelly.
10. A frozen plum slice obtained by the processing method according to any one of claims 1 to 9.
CN202110371039.4A 2021-04-07 2021-04-07 Processing technology of frozen plum slices Pending CN112971068A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN202110371039.4A CN112971068A (en) 2021-04-07 2021-04-07 Processing technology of frozen plum slices
ZA2021/06459A ZA202106459B (en) 2021-04-07 2021-09-03 Process for producing frozen plum slices

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110371039.4A CN112971068A (en) 2021-04-07 2021-04-07 Processing technology of frozen plum slices

Publications (1)

Publication Number Publication Date
CN112971068A true CN112971068A (en) 2021-06-18

Family

ID=76339253

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110371039.4A Pending CN112971068A (en) 2021-04-07 2021-04-07 Processing technology of frozen plum slices

Country Status (2)

Country Link
CN (1) CN112971068A (en)
ZA (1) ZA202106459B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114376214A (en) * 2021-12-15 2022-04-22 江苏省原子医学研究所 Processing method for vacuum freeze-drying dry slices of radix momordicae
CN114698684A (en) * 2021-12-14 2022-07-05 四川轻化工大学 Plum freeze-drying process

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1559764A (en) * 1977-03-22 1980-01-23 Munk W G Dried fruit and vegetable slices
CN101961045A (en) * 2010-08-17 2011-02-02 中华全国供销合作总社南京野生植物综合利用研究院 Method for preparing white mushroom slices
CN102907632A (en) * 2011-10-24 2013-02-06 北京美味珍科技有限公司 Preparation method of fruit and vegetable freeze-dried fresh food for infants
CN104365730A (en) * 2014-11-05 2015-02-25 西华大学 Ba Mountain crisp plum crisp chips and making method thereof
CN105285067A (en) * 2015-12-04 2016-02-03 刘楚玲 Method for freezing and drying potatoes
CN105961572A (en) * 2016-06-16 2016-09-28 统企业(中国)投资有限公司昆山研究开发中心 Preparation method of dehydrated white radish slices
CN106387740A (en) * 2016-08-31 2017-02-15 西峡县攀润食品有限公司 Processing method of kiwifruit crisp slices
CN106858014A (en) * 2016-12-30 2017-06-20 天峨县全盛蜂业科技有限公司 A kind of preparation method of pearl Lee crisp chip
CN107683895A (en) * 2017-09-19 2018-02-13 江苏维乐益生食品科技有限公司 A kind of preparation method of frozen fresh spinacs
CN108056417A (en) * 2017-12-11 2018-05-22 早康枸杞股份有限公司 A kind of processing method of fresh and crisp lyophilized jujube and jujube piece
CN109315757A (en) * 2017-07-31 2019-02-12 简慧娟 A kind of preparation method of straw mushroom crisp chip
CN111838652A (en) * 2020-07-27 2020-10-30 中华全国供销合作总社南京野生植物综合利用研究所 Method for processing termitomyces albuminosus by vacuum low-temperature freeze drying technology

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1559764A (en) * 1977-03-22 1980-01-23 Munk W G Dried fruit and vegetable slices
CN101961045A (en) * 2010-08-17 2011-02-02 中华全国供销合作总社南京野生植物综合利用研究院 Method for preparing white mushroom slices
CN102907632A (en) * 2011-10-24 2013-02-06 北京美味珍科技有限公司 Preparation method of fruit and vegetable freeze-dried fresh food for infants
CN104365730A (en) * 2014-11-05 2015-02-25 西华大学 Ba Mountain crisp plum crisp chips and making method thereof
CN105285067A (en) * 2015-12-04 2016-02-03 刘楚玲 Method for freezing and drying potatoes
CN105961572A (en) * 2016-06-16 2016-09-28 统企业(中国)投资有限公司昆山研究开发中心 Preparation method of dehydrated white radish slices
CN106387740A (en) * 2016-08-31 2017-02-15 西峡县攀润食品有限公司 Processing method of kiwifruit crisp slices
CN106858014A (en) * 2016-12-30 2017-06-20 天峨县全盛蜂业科技有限公司 A kind of preparation method of pearl Lee crisp chip
CN109315757A (en) * 2017-07-31 2019-02-12 简慧娟 A kind of preparation method of straw mushroom crisp chip
CN107683895A (en) * 2017-09-19 2018-02-13 江苏维乐益生食品科技有限公司 A kind of preparation method of frozen fresh spinacs
CN108056417A (en) * 2017-12-11 2018-05-22 早康枸杞股份有限公司 A kind of processing method of fresh and crisp lyophilized jujube and jujube piece
CN111838652A (en) * 2020-07-27 2020-10-30 中华全国供销合作总社南京野生植物综合利用研究所 Method for processing termitomyces albuminosus by vacuum low-temperature freeze drying technology

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙企达等: "《实用农产品和食品保鲜技术手册》", vol. 3, 中国农业大学出版社, pages: 1014 - 1015 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114698684A (en) * 2021-12-14 2022-07-05 四川轻化工大学 Plum freeze-drying process
CN114698684B (en) * 2021-12-14 2023-09-15 四川轻化工大学 Plum freeze-drying process
CN114376214A (en) * 2021-12-15 2022-04-22 江苏省原子医学研究所 Processing method for vacuum freeze-drying dry slices of radix momordicae

Also Published As

Publication number Publication date
ZA202106459B (en) 2021-10-27

Similar Documents

Publication Publication Date Title
Verhoeff Latent infections by fungi
CN112971068A (en) Processing technology of frozen plum slices
KR101931359B1 (en) Manufacturing method for jelly using barley shoot powder and nano-collagen, and jelly manufactured by the same
CN107197933A (en) A kind of processing method for keeping fresh of bamboo shoots
CN107258898A (en) A kind of brown stain of fresh-cut potato inhibitor and its preparation method and application
Sikder et al. Effect of shrimp chitosan coating on physico-chemical properties and shelf life extension of banana
US7625592B1 (en) Process and formulation for dried tomatoes
CN104938745A (en) Low-sugar bitter gourd preserved fruit preparation method
KR101001361B1 (en) Natural carbonated beverage comprising tea leaves and mulberries juice and a preparation method thereof
KR100495949B1 (en) Watery plain kimchi using extract from schisandra chinensis
CN112450271A (en) Preservative with effects of inhibiting browning and softening fruits and vegetables and preparation method thereof
KR102182827B1 (en) manufacturing method of a jujube using lactic acid bacteria
CN107173468A (en) A kind of preparation method of zinc-rich white tea
KR101226459B1 (en) Manufacturing Method of Dried Citrus Unshiu Peel Tea And Citrus Unshiu Peel Tea Using The Same
KR101658484B1 (en) Method for manufacturing dried up fruits using persimmons and dried up fruits of dried persimmon or persimmon manufactured by thereof
KR101258275B1 (en) A method of cultivation soy bean sprout by using black garlic extract and the product thereby
KR101289730B1 (en) Dried persimmon using used water from washing rice which is fermented by effective micro organism and making process thereof
CN114343153A (en) Freeze-dried royal jelly tremella soup
CN103340365B (en) Instant edible compressed water shield and preparation method thereof
KR20180049938A (en) Manufacturing method of ripening mustard Kimchi and ripening mustard Kimchi thereof
US7169434B2 (en) Molecular press dehydration method for vegetative tissue using the solid phase of water soluble polymer substances as a dehydrating agent
CN107821888B (en) Actinidia arguta juice and processing technology thereof
JP2002000248A (en) Freezing method and freeze-drying method
KR100842807B1 (en) Preparation method for deoduk-white kimchi using korean cabbage & codonopsis lanceolata
Ali et al. Improved shelf-life and consumer acceptance of fresh-cut and fried potato strips by an edible coating of garden cress seed mucilage. Foods. 2021; 10 (7): 1536

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination