CN115606765A - Processing method for increasing content of metin in dark plum - Google Patents

Processing method for increasing content of metin in dark plum Download PDF

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Publication number
CN115606765A
CN115606765A CN202211248372.7A CN202211248372A CN115606765A CN 115606765 A CN115606765 A CN 115606765A CN 202211248372 A CN202211248372 A CN 202211248372A CN 115606765 A CN115606765 A CN 115606765A
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temperature
content
drying
plum
grade
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CN115606765B (en
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余元善
邹波
徐玉娟
杨帆
胡腾根
李璐
余洋洋
陈晓维
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Liuliu Orchard Group Co ltd
Sericulture and Agri Food Research Institute GAAS
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Liuliu Orchard Group Co ltd
Sericulture and Agri Food Research Institute GAAS
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention belongs to the technical field of green plum processing, and particularly relates to a processing method for improving the content of meisu in dark plum. The method comprises the following steps: 1) Selecting fruits and cleaning; 2) Debitterizing treatment: smearing oleanolic acid, mel and salt mixture on mume fructus surface, soaking in distilled water, and ultrasonic cleaning to separate out amygdalin; 3) Drying and grading; 4) High-temperature reaction: respectively putting dried and classified green plum fruits into high-temperature-resistant cooking bags, and putting the bags into a spray-type high-temperature sterilization kettle for high-temperature reaction; 5) Taking the steaming bag filled with the dried green plums out of the high-temperature sterilization kettle, and air-drying water drops on the surface of the steaming bag to obtain the edible finished product of the dark plums. The obtained mume fructus has significantly increased content of mume fructus element, neochlorogenic acid, etc., and can generate 5-HMF, maximally retain mume fructus nutrient components, improve mume fructus edible value, and has effects of protecting liver, and resisting allergy.

Description

Processing method for increasing content of metin in dark plum
Technical Field
The invention belongs to the technical field of green plum processing, and particularly relates to a processing method for improving the content of meisu in dark plum.
Background
The dark plum is an important traditional Chinese medicinal material in China and is prepared by drying or smoking fresh green plum fruits. The mume fructus has sour and mild taste, and has astringent, salivation promoting, ascarid calming, and anthelmintic effects. The dark plum has obvious inhibition effect on escherichia coli, dysentery bacillus, typhoid bacillus, pseudomonas aeruginosa and the like; the decoction of dark plum can prevent and treat enteritis and typhoid; the pounded dark plum can be used for treating pyogenic infections, rheumatism, puncture wound, nerve pain, etc. In recent years, dried dark plum is widely used for processing various beverages and foods besides being used as a medicine, and is popular with consumers.
The chemical name of the plum element (Mumefrual) is 1- [5- (2-formylfuryl) methyl ] dihydro 2-hydroxypropane-1,2,3-tricarboxylate, the plum element is generated by the reaction of 5-hydroxymethylfurfural (5-HMF) and organic acid such as citric acid and the like in the processing process, is one of the main functional components in green plum products, and has the effects of improving blood circulation, resisting influenza virus, improving cognitive dysfunction and the like.
At present, equipment for processing dark plums is simple, and a firewood baking or smoking process for an earthen stove is generally adopted. With the increase of the market demand of dark plums, the traditional soil stove processing technology is difficult to adapt to the market demand. Some enterprises adopt a low-temperature drying process (the conventional process is 60-65 ℃ and drying is carried out for 30-48 hours) of an oven, so that the problem of low production efficiency in the traditional drying process can be well solved, but the dried dark plum product has low content of plum element and inconsistent flavor, and is not suitable for being processed into various beverages and foods. Therefore, the method has good market demand on improving the process of dark plum processing, improving the dark plum drying production efficiency and improving the content and quality of the plum in the product.
Disclosure of Invention
In view of the above problems, the present invention is directed to a method for increasing the amount of umetinin in ume.
The technical content of the invention is as follows:
the invention provides a processing method for improving the content of the metin in dark plum, which comprises the following steps:
1) Selecting fruits and cleaning: selecting more than eight ripe green plum fresh fruits with big fruit, thick fruit and small kernel, removing the rotten and mildewed fruit seeds of the disease and insect stone, cleaning with clear water, and draining;
2) Debitterizing treatment: smearing oleanolic acid, mel and salt mixture on the surface of mume fructus, soaking in distilled water, and ultrasonic cleaning to separate out amygdalin;
the mass concentration of the oleanolic acid is 50-60%;
the mass concentration of the honey is 80-90%;
the mixing mass ratio of the oleanolic acid, the honey and the salt is (3-4): (1-3): (5-7);
the vibration frequency of the ultrasonic vibration is 30-40 kHz;
3) Drying and grading: drying the cleaned green plum fruits by hot air, and grading after drying;
the temperature of the hot air drying is 55-65 ℃;
the moisture content of the dried green plum fruit is not more than 20%;
the classification is divided into three grades, wherein the grade below 10g is a first grade, the grade above 10-20 g is a second grade, and the grade above 20g is a third grade;
4) High-temperature reaction: respectively putting the dried and classified green plum fruits into high-temperature-resistant cooking bags, and putting the green plum fruits into a spray-type high-temperature sterilization kettle for high-temperature reaction for increasing flavor and locking water;
the reaction temperature of the spray type high-temperature sterilization kettle is 115-125 ℃, and the reaction time is 60-90 min;
wherein, the green plums with different grades are properly adjusted to corresponding temperatures;
the high-temperature resistant cooking bag is made of a plastic film material for packaging and is in accordance with the high-temperature cooking requirement in GB/T1004-2008;
5) Taking the steaming bag filled with the dried green plums out of the high-temperature sterilization kettle, and air-drying water drops on the surface of the steaming bag to obtain the edible finished product of the dark plums.
The invention has the following beneficial effects:
compared with the prior art, the processing method for improving the organic acid in the dark plum does not need direct wood burning baking or smoking, has small influence on the environment, is suitable for industrial large-scale production, and has high automation degree; the appearance quality, aroma and the like of the obtained dark plum are not obviously different from those of the prior art, but the content of organic acids such as the plum element, the neochlorogenic acid and the like of the obtained dark plum is obviously improved, 5-HMF can be generated, the nutritional ingredients of the dark plum are retained to the maximum extent, the edible value of the dark plum is improved, and the effects of protecting liver, resisting allergy and the like are facilitated by eating the dark plum.
Drawings
FIG. 1 is an appearance diagram of Japanese apricot manufactured in examples and comparative examples;
FIG. 2 is a graph showing the result of the measurement of the umetinin content of ume prepared in the examples and comparative examples;
FIG. 3 is a graph showing the results of measuring the 5-HMF content of Japanese apricot fruits manufactured in examples and comparative examples;
FIG. 4 is a graph showing the results of measuring the content of neochlorogenic acid in Japanese apricot manufactured in examples and comparative examples.
Detailed Description
The present invention is described in further detail in the following description of specific embodiments and the accompanying drawings, it is to be understood that these embodiments are merely illustrative of the present invention and are not intended to limit the scope of the invention, which is defined by the appended claims, and modifications thereof by those skilled in the art after reading this disclosure that are equivalent to the above described embodiments.
All the raw materials and reagents of the invention are conventional market raw materials and reagents unless otherwise specified.
Example 1
Processing method for increasing content of metin in dark plum
1) Selecting fruits and cleaning: selecting more than eight ripe green plum fresh fruits with big fruit, thick fruit and small kernel, removing the rotten and mildewed fruit seeds of the disease and insect stone, cleaning with clear water, and draining;
2) Debitterizing treatment: smearing a mixed material of oleanolic acid with the mass concentration of 55% and honey and salt with the mass concentration of 85% on the surface of green plums for 23min, and then soaking the green plums in distilled water for 35kHz ultrasonic oscillation cleaning to separate out amygdalin, wherein the mixed material is as follows;
3) Drying and grading: drying the cleaned green plum fruits by hot air at 60 ℃, and grading after drying;
the moisture content of the dried green plum fruit is 10.5 +/-0.5%;
the classification is divided into three grades, wherein the grade below 10g is the first grade, the grade above 10-20 g is the second grade, and the grade above 20g is the third grade;
4) High-temperature reaction: placing dried and classified mume fructus fruit into high temperature resistant steaming bag, reacting at 120 deg.C for 75min, and placing into spray type high temperature sterilization kettle for high temperature reaction;
the high-temperature resistant cooking bag is made of a plastic film material for packaging and is in accordance with the high-temperature cooking requirement in GB/T1004-2008;
5) Taking the steaming bag filled with the dried green plums out of the high-temperature sterilization kettle, and air-drying water drops on the surface of the steaming bag to obtain the edible finished product of the dark plums.
Example 2
Processing method for increasing content of metin in dark plum
1) Selecting fruits and cleaning: selecting more than eight ripe green plum fresh fruits with big fruit, thick fruit and small kernel, removing the rotten and mildewed fruit seeds of the disease and insect stone, cleaning with clear water, and draining;
2) Debitterizing treatment: smearing the mixed material of 50% oleanolic acid and 80% honey and salt on the surface of green plums in a mass ratio of 3;
3) Drying and grading: drying the cleaned green plum fruits by hot air at 55 ℃, and grading after drying;
the moisture content of the dried green plum fruit is 10.5 +/-0.5%;
the classification is divided into three grades, wherein the grade below 10g is the first grade, the grade above 10-20 g is the second grade, and the grade above 20g is the third grade;
4) High-temperature reaction: respectively putting the dried and classified green plum fruits into high-temperature resistant cooking bags, reacting at 115 ℃ for 90min, and putting into a spray type high-temperature sterilization kettle for high-temperature reaction;
the high-temperature resistant cooking bag is made of a plastic film material for packaging and is in accordance with the high-temperature cooking requirement in GB/T1004-2008;
5) Taking the steaming bag filled with the dried green plums out of the high-temperature sterilization kettle, and air-drying water drops on the surface of the steaming bag to obtain the edible finished product of the dark plums.
Example 3
Processing method for increasing content of metin in dark plum
1) Selecting fruits and cleaning: selecting more than eight ripe fresh green plum fruits with big fruit, thick fruit and small kernel, removing the rotten and rotten fruit kernels of diseases and pests, cleaning with clear water, and draining;
2) Debitterizing treatment: smearing the mixed material of oleanolic acid with the mass concentration of 60% and honey and salt with the mass concentration of 90% on the surface of green plums for 15min, and then soaking the green plums in distilled water for 40kHz ultrasonic oscillation cleaning to separate out amygdalin, wherein the mixed material comprises the following components in a mass ratio of 4;
3) Drying and grading: drying the cleaned green plum fruits by hot air at 65 ℃, and grading after drying;
the moisture content of the dried green plum fruit is 10.5 +/-0.5%;
the classification is divided into three grades, wherein the grade below 10g is the first grade, the grade above 10-20 g is the second grade, and the grade above 20g is the third grade;
4) High-temperature reaction: respectively putting the dried and classified green plum fruits into high-temperature resistant cooking bags, reacting at 125 ℃ for 60min, and putting into a spray type high-temperature sterilization kettle for high-temperature reaction;
the high-temperature resistant cooking bag is made of a plastic film material for packaging and is in accordance with the high-temperature cooking requirement in GB/T1004-2008;
5) Taking the steaming bag filled with the dried green plums out of the high-temperature sterilization kettle, and air-drying water drops on the surface of the steaming bag to obtain the edible finished product of the dark plums.
Comparative example 1
Processing method for increasing content of metin in dark plum
1) Selecting fruits and cleaning: selecting more than eight ripe green plum fresh fruits with big fruit, thick fruit and small kernel, removing the rotten and mildewed fruit seeds of the disease and insect stone, cleaning with clear water, and draining;
2) And (3) drying: drying the cleaned green plum fruits by hot air at 60 ℃, wherein the moisture content of the dried green plum fruits is 10.5 +/-0.5%;
3) High-temperature high-pressure treatment: performing high pressure reaction on the green plum fruit at 100 ℃ and 0.12Mpa for 1h to obtain the dark plum product.
Comparative example 2
Processing method for increasing content of metin in dark plum
1) Selecting fruits and cleaning: selecting more than eight ripe fresh green plum fruits with big fruit, thick fruit and small kernel, removing the rotten and rotten fruit kernels of diseases and pests, cleaning with clear water, and draining;
2) And (3) drying: drying the cleaned green plum fruits by hot air at 60 ℃, wherein the moisture content of the dried green plum fruits is 10.5 +/-0.5%;
3) High-temperature high-pressure treatment: carrying out high-pressure reaction on the green plum fruits at 121 ℃ and 0.12Mpa for 1h to obtain the dark plum product.
Comparative example 3
Processing method for increasing content of metin in dark plum
1) Selecting fruits and cleaning: selecting more than eight ripe green plum fresh fruits with big fruit, thick fruit and small kernel, removing the rotten and mildewed fruit seeds of the disease and insect stone, cleaning with clear water, and draining;
2) And (3) drying: drying the cleaned green plum fruits by hot air at 60 ℃, wherein the moisture content of the dried green plum fruits is 10.5 +/-0.5%;
3) Baking treatment: baking the green plum fruit at 100 ℃ for 0.5h to obtain the dark plum product.
Comparative example 4
Processing method for increasing content of metin in dark plum
1) Selecting fruits and cleaning: selecting more than eight ripe fresh green plum fruits with big fruit, thick fruit and small kernel, removing the rotten and rotten fruit kernels of diseases and pests, cleaning with clear water, and draining;
2) And (3) drying: drying the cleaned green plum fruits by hot air at 60 ℃, wherein the moisture content of the dried green plum fruits is 10.5 +/-0.5%;
3) Baking treatment: baking the green plum fruits at 100 ℃ for 1h to obtain the dark plum product.
The dark plums obtained by the processing methods described in the examples and comparative examples were compared in appearance and tested for the content of umetinin, the content of 5-HMF and the content of neochlorogenic acid, and the results were as follows:
as shown in fig. 1, which is an appearance diagram of the dark plums obtained in example 1 and comparative examples 1 to 4, it can be seen that the dark plums obtained in example 1 are plump in fruit and black in color; the plumes obtained in comparative example 1 and comparative example 2 are slightly inferior to those obtained in example 1, and the plumes obtained in comparative example 3 and comparative example 4 are light in color and slightly inferior in plumping degree.
As shown in fig. 2, which is a graph of the result of the test of the content of umelin, the present invention is useful for maintaining umelin in ume and increasing the content of umelin in ume, compared to the high temperature and high pressure and baking techniques.
As shown in FIG. 3, which is a graph of the results of the 5-HMF content test, the smoked plum processed by the treatment of the present invention contains 5-HMF, and the 5-HMF production is helpful to improve the antiallergic effect of smoked plum.
As shown in fig. 4, the graph of the test result of the content of the new chlorogenic acid shows that, compared with the high temperature and high pressure and baking technology, the processing method of the dark plum of the present invention helps to retain the new chlorogenic acid in the green plum and increase the content of the new chlorogenic acid in the dark plum, and the new chlorogenic acid in the dark plum has the effect of protecting liver, and can reduce transaminase and damage to the liver when eaten.
Therefore, according to the processing method disclosed by the invention, the smoked plums can maximally retain the nutrient components, retain organic acids such as the mume fructus element and the neochlorogenic acid in the smoked plums and generate 5-HMF, so that the edible value of the smoked plums is improved.

Claims (6)

1. A processing method for improving the content of the metrin in the dark plum is characterized by comprising the following steps:
1) Selecting fruits and cleaning: selecting more than eight ripe green plum fresh fruits with big fruit, thick fruit and small kernel, removing the rotten and mildewed fruit seeds of the disease and insect stone, cleaning with clear water, and draining;
2) Debitterizing treatment: smearing oleanolic acid, mel and salt mixture on the surface of mume fructus, soaking in distilled water, and ultrasonic cleaning to separate out amygdalin;
3) Drying and grading: drying the cleaned green plum fruits by hot air, and grading after drying; the classification is divided into three grades, wherein the grade below 10g is the first grade, the grade above 10-20 g is the second grade, and the grade above 20g is the third grade;
4) High-temperature reaction: respectively putting the dried and classified green plum fruits into high-temperature-resistant cooking bags, and putting the bags into a spray-type high-temperature sterilization kettle for high-temperature reaction;
5) Taking the steaming bag filled with the dried green plums out of the high-temperature sterilization kettle, and air-drying water drops on the surface of the steaming bag to obtain the edible finished product of the dark plums.
2. The processing method for increasing the content of the umetin in the ume as claimed in claim 1, wherein the mass concentration of the oleanolic acid in the step 2) is 50 to 60%;
the mass concentration of the honey is 80-90%;
the mixing mass ratio of the oleanolic acid, the honey and the salt is (3-4): (1-3): (5-7).
3. The processing method for increasing the content of the ume essences according to claim 1, wherein the frequency of the ultrasonic oscillation in the step 2) is 30 to 40kHz.
4. The process for improving the content of umetinin in ume as claimed in claim 1, wherein the temperature of hot air drying in step 3) is 55-65 ℃;
the moisture content of the dried green plum fruit is not more than 20%.
5. The processing method for increasing the content of the ume essences according to claim 1, wherein the reaction temperature of the spray type high temperature sterilization kettle of the step 4) is 115 to 125 ℃, and the reaction time is 60 to 90min.
6. The processing method for improving the content of the ume pigment in the ume according to claim 1, wherein the high temperature resistant cooking bag of the step 5) is made of a plastic film for packaging, and the high temperature resistant cooking bag is required to meet the high temperature cooking grade requirement of GB/T1004-2008.
CN202211248372.7A 2022-10-12 2022-10-12 Processing method for improving content of myricetin in dark plums Active CN115606765B (en)

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JP2023161852A JP7474899B1 (en) 2022-10-12 2023-09-26 Processing method for increasing the mumefural content of Ume plums

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5715286B1 (en) * 2014-08-21 2015-05-07 晋 武川 Method for producing unsalted plum dried
CN105211462A (en) * 2015-10-29 2016-01-06 理想科技集团有限公司 A kind of toxin expelling plum preparation method
CN112890145A (en) * 2021-02-23 2021-06-04 安徽万联食品有限公司 Smoked plum smoking process

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Publication number Priority date Publication date Assignee Title
JP6044944B2 (en) 2012-03-29 2016-12-14 学校法人近畿大学 Process for producing new processed ume products and functional composition, food composition, and pharmaceutical composition using the same
JP6046569B2 (en) 2013-08-06 2016-12-14 中野Ｂｃ株式会社 Triterpenoid-rich plum extract composition and method for producing the same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5715286B1 (en) * 2014-08-21 2015-05-07 晋 武川 Method for producing unsalted plum dried
CN105211462A (en) * 2015-10-29 2016-01-06 理想科技集团有限公司 A kind of toxin expelling plum preparation method
CN112890145A (en) * 2021-02-23 2021-06-04 安徽万联食品有限公司 Smoked plum smoking process

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李江含: "乌梅质量评价及加工温度研究", 《硕士电子期刊》, no. 2022 *

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