CN115777824A - Preparation method of shaddock peel and preserved plum composite preserved fruit - Google Patents
Preparation method of shaddock peel and preserved plum composite preserved fruit Download PDFInfo
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Classifications
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- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of shaddock peel and preserved plum composite preserved fruit, which comprises the following steps: s1, selecting materials and preprocessing; s2, debitterizing; s3, prefabricating the breast hairs; s4, sugar preparation; s5, sugar infiltration in vacuum; s6, baking; and S7, secondary baking. The preserved pomelo peel and preserved plum prepared by the method has no bitter taste and has the faint scent of the pomelo peel; meanwhile, the preserved shaddock peel is free of preservatives, long in quality guarantee period and free of sand return. According to the invention, the cellulase is added in the early stage of the sugar making, so that the cellulose dissolution can be promoted, the taste is improved, and the prepared shaddock peel preserved plum has soft and palatable taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of shaddock peel and preserved plum composite preserved fruit.
Background
The pomelo is also called pomelo, etc., and belongs to the citrus subfamily of the subphylum of Rutaceae. The planting areas before the fruit subdirectory are mainly areas such as Fujian, guangdong, hunan, jiangxi, guangxi and the like. The pomelo has thick pomelo peel, so that the storage time is longer than that of other fruits, and the pomelo has the name of 'natural fruit can'. The grapefruit pulp tastes sour, sweet and tasty, and has a large amount of fruit juice and very high nutritional value, so the grapefruit pulp is very popular with people. However, after people eat the pulp of the grapefruit at ordinary times, most of the peel of the grapefruit is regarded as garbage waste and then is thrown away directly. The thick shaddock peel accounts for 43-48% of the whole shaddock and contains flavonoids, natural pigments, dietary fibers, limonin, essential oil and the like. Modern medical research shows that the shaddock peel extract has a plurality of physiological activities, including activities of resisting oxidation, inhibiting bacteria, resisting tumors, improving immunity, reducing blood sugar, reducing cardiovascular diseases and the like. From the perspective of traditional Chinese medicine, the shaddock peel is bitter in taste Xin Xingwen, has the effects of dispelling cold, regulating qi, promoting digestion, relieving epigastric distention, eliminating dampness and reducing phlegm, is suitable for throat itching and excessive phlegm, cough due to wind-cold evil and flatulence, and has a certain medicinal value. In addition, the shaddock peel is soft and delicate in texture, rich in meat quality, high in pectin content, small in slag feeling during chewing, full and transparent after sugar absorption, and therefore is used as an excellent raw material of preserved fruit.
At present, the comprehensive utilization of the shaddock peel in China mainly has two aspects. Firstly, extracting the nutrient components of the shaddock peel such as essential oil, flavonoid compounds, pectin and pigment; secondly, the shaddock peel is processed into edible products such as preserved fruits, preserved fruits and the like. The preserved shaddock peel prepared by the conventional method mainly has the following defects: (1) In order to prolong the shelf life of the product, preservatives such as sodium metabisulfite and the like are added, so that the preservatives are easy to exceed the standard; (2) Because the sugar making process is adopted in the processing process and the temperature is high, when the storage temperature is lower than 10 ℃, the crystallization is easy to separate out, the phenomenon of 'sand return' occurs, the exterior of the sand-returned preserved fruit loses luster and is easy to damage, the internal moisture is dissipated, and the quality of the finished product is greatly influenced.
In conclusion, the preserved shaddock peel and preserved plum prepared by the method has no preservative, has long product quality guarantee period and can avoid sand return, and the technical problem to be solved in the preparation process of the preserved shaddock peel and preserved plum is urgent.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of shaddock peel and preserved plum composite preserved fruit.
The technical scheme adopted by the invention is as follows:
1. a preparation method of preserved pomelo peel and preserved plum is characterized by comprising the following steps:
s1, selecting materials and preprocessing: selecting the shaddock peel with complete peel and no pollution, cleaning, and cutting into 2-3 cm pieces according to fruit shape × Peel strips of 6-8 cm ";
s2, debitterizing: soaking the mesocarp strips obtained in the step S1 in 2-3% of salt for 20-24 h, blanching, debitterizing for 15-20min, and performing 100-115 ℃;
s3, preparing the breast hairs: mixing and fermenting 5-10% of lactic acid bacteria and 8-12% of yellow serofluid in percentage by mass of the debitterized leather strips obtained in the step S2 at 35-37 ℃ for 22-24 h;
s4, sugar preparation: adding the debitterized peel strips obtained in the step S2, the fermentation liquor treated in the step S3 and 3-5% of preserved plums into 15-25% of white granulated sugar solution at the same time, slowly boiling while continuously stirring until sugar solution with the sugar mass fraction of 55% is finally obtained;
s5, sugar infiltration in vacuum: firstly, adding a mixture prepared by camellia oil with the mass fraction of 3% and sugar in the step S4 into a vacuum negative pressure machine, vacuumizing by using a one-time vacuum sugar infiltration method, keeping the vacuum degree at 0.6-1.0 MPa for 20-30 min, synchronously stirring, slowly deflating, recovering to normal pressure, and transferring into sugar liquid with the mass fraction of 55% to continuously dip for 12 hours;
s6, baking: baking the mixed solution dipped in the step S5 at 80 ℃ for 2-3 h, locking sugar, then continuously baking at 50-60 ℃ for 12-16 h, and standing for 18-24 h;
s7, secondary baking: and (5) placing the mixed solution which is well stood in the step (S6) at the temperature of 60-65 ℃, baking for 3-5 hours until the water content is 10-15%, and then stewing for 18-24 hours.
Further, 0.1-0.3% of cellulase is added in the step S4.
Further, the salt concentration in the step S2 is 3%.
Further, the mass fractions of the lactic acid bacteria and the yellow serofluid in the step S3 are 5% and 10%, respectively.
The implementation of the invention has the following beneficial effects:
1. the pericarpium Citri Grandis contains naringin, which is bitter substance. The existing debitterizing method for the shaddock peel comprises methods such as metabolism debitterizing, shielding debitterizing, adsorption debitterizing, enzyme debitterizing and the like, and by adopting the method, although the debitterizing effect can be realized, other effective components in the shaddock peel are easily removed together, so that the nutritional value of the shaddock peel is reduced, and the fresh scent of the shaddock peel is removed together. A great deal of experimental research shows that when 2-3% of table salt is adopted to soak the shaddock peel for a long time and then the shaddock peel is debittered by blanching and boiling, the nutritional ingredients of the shaddock peel can be well kept, and simultaneously the delicate fragrance of the shaddock peel can be well kept.
2. The invention adopts vacuum sugar infiltration, accelerates sugar infiltration speed, shortens sugar immersion time, improves sugar infiltration effect, can thoroughly remove air, improves product preservation, and simultaneously can ensure that the preserved fruit tissue is more compact and has more chewing. Meanwhile, after the camellia oil is added into the mixed liquid after sugar processing, the stirring is carried out under vacuum, so that the surface glossiness of the preserved fruit can be increased, and meanwhile, the preserved fruit can replace a preservative to play a role in corrosion prevention.
3. The inventor finds that when the preserved plums are added, the lactic acid bacteria are added, and the lactic acid bacteria are fermented in the sugar making process to generate organic acid, so that the conversion of cane sugar in the sugar making process can be promoted, the osmotic pressure is improved, and the quality guarantee period of the product is prolonged. Meanwhile, the inventor also finds that a certain proportion of lactobacillus is mixed with yellow serofluid for fermentation before sugar making, and the yellow serofluid contains soybean whey protein, soybean oligosaccharide, soybean isoflavone and the like, so that on one hand, the yellow serofluid can be matched with the lactobacillus to promote the fermentation of the lactobacillus and prolong the shelf life of the prepared preserved fruit; on the other hand, the sugar can be locked, the phenomenon of sand return is reduced, and the taste is improved. The quality guarantee period of the preserved fruit prepared by the step of prefabricating without adding the milk hair is short, the prepared preserved fruit has the phenomenon of 'sand return', is easy to damage, dissipates internal water, and greatly influences the quality of finished products.
4. The shaddock peel mainly comprises cellulose, hemicellulose and lignin, is a peel rich in cellulose, and the cellulose content of the preserved plums is also high.
5. After the first baking, the invention stands for 18 to 24 hours, can cause the moisture on the surface of the baked preserved fruit to be diffused, and the moisture of the prepared preserved fruit is balanced, thereby being beneficial to improving the taste.
6. The preserved fruit is prepared by combining the shaddock peel and the preserved plum innovatively, so that the prepared preserved fruit has the effects of invigorating spleen, stimulating appetite, quenching thirst, reducing phlegm, promoting the production of body fluid, relieving cough, stimulating appetite and the like of the preserved plum, can fully utilize the waste shaddock peel, has the effects of resisting oxidation, inhibiting bacteria, resisting tumors, improving immunity, reducing blood sugar, reducing cardiovascular diseases, dispelling cold, regulating qi, promoting digestion, relieving epigastric distention, eliminating dampness, reducing phlegm and the like of the shaddock peel, and has a good industrial application prospect.
7. The processing steps of the invention are dense and inseparable, and are mutually cooperated, and the invention is an integral process which is absent, only under the process condition of the invention, namely, the passion fruit peel is pretreated firstly, then debitterizing, milk hair prefabrication, sugar making, vacuum sugar permeation, baking, secondary baking and the like are carried out, the processes are mutually cooperated, and the characteristics among the raw materials are well balanced, so that the finally prepared passion fruit preserved plum can well keep the nutrient components of the shaddock peel and also can well keep the fresh scent of the shaddock peel, the preserved fruit has compact and compact tissue, strong chewing, soft and palatable taste, long quality guarantee period and no 'sand return' phenomenon, and can also fully utilize the waste yellow serofluid in the preparation process of the waste shaddock peel and bean curd, save resources and reduce the production cost.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below.
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The sensory evaluation method of the preserved shaddock peel and preserved plum comprises the following steps:
the sensory evaluation and identification panel of the preserved shaddock peel and preserved plum is served by 10 evaluators, and the sensory evaluators are invited to carry out sensory evaluation on the preserved shaddock peel and preserved plum prepared by the method.
The color, appearance, texture, odor and taste were scored according to table 1, with a total score of 100. The sensory evaluator had to rinse with clear water before tasting the next sample and then taste the next sample after 1min interval. Finally, the sensory effect of the product is judged by the average scores of all items and the total scores of 10 sensory evaluators and corresponding data analysis. The scoring criteria are shown in table 1.
TABLE 1 sensory Scoring Standard for preserved grapefruit peel and preserved plum
A preparation method of shaddock peel and preserved plum composite preserved fruit comprises the following steps:
s1, selecting materials and preprocessing: selecting the shaddock peel with complete peel and no pollution, cleaning, and cutting into 2-3 cm pieces × Peel strips of 6-8 cm ";
s2, debitterizing: putting the peel strips obtained in the step S1 into 2-3% of salt, soaking for 20-24 h, blanching, debitterizing for 15-20min, and performing 100-115 ℃;
the pericarpium Citri Grandis contains naringin, which is a bitter substance. The existing debitterizing method for the shaddock peel comprises methods such as metabolism debitterizing, shielding debitterizing, adsorption debitterizing, enzyme debitterizing and the like, and by adopting the method, although the debitterizing effect can be realized, other effective components in the shaddock peel are easily removed together, so that the nutritional value of the shaddock peel is reduced, and the fresh scent of the shaddock peel is removed together. A great deal of experimental research shows that when 2-3% of table salt is adopted to soak the shaddock peel for a long time and then the shaddock peel is debittered by blanching and boiling, the nutritional ingredients of the shaddock peel can be well kept, and simultaneously the delicate fragrance of the shaddock peel can be well kept.
S3, preparing the breast hairs: mixing and fermenting lactic acid bacteria accounting for 5-10% of the mass fraction of the debitterized leather strips in the step S2 and 8-12% of yellow serofluid for 22-24 h at 35-37 ℃;
the inventor finds that a certain proportion of lactobacillus and yellow serofluid are mixed and fermented before sugar making, and the yellow serofluid contains soybean whey protein, soybean oligosaccharide, soybean isoflavone and the like, so that on one hand, the yellow serofluid can be matched with the lactobacillus to promote the fermentation of the lactobacillus and prolong the shelf life of the prepared preserved fruit; on the other hand, the sugar can be locked, the phenomenon of sand return is reduced, and the taste is improved. The quality guarantee period of the preserved fruit prepared by the step of not adding the pre-preparation of the milk hair is shorter, the prepared preserved fruit also has the phenomenon of 'sand return', is easy to damage, dissipates internal water, and greatly influences the quality of finished products.
S4, sugar preparation: adding the debitterized peel strips obtained in the step S2 and the fermentation liquor and 3-5% of preserved plums processed in the step S3 into 15-25% of white granulated sugar solution at the same time, slowly boiling while continuously stirring until sugar solution with the sugar mass fraction of 55% is finally obtained;
preferably, 0.1-0.3% of cellulase can be added while adding the preserved plums, and the mixture is sugared together with the preserved plums, the peel strips and the fermentation liquor.
The inventor finds that in the long-term preserved fruit preparation and processing, the lactic acid bacteria are added while the preserved plums are added, and the lactic acid bacteria are fermented in the sugar making process to generate organic acid, so that the conversion of cane sugar in the sugar making process can be promoted, the osmotic pressure is improved, and the quality guarantee period of the product is prolonged.
The shaddock peel mainly comprises cellulose, hemicellulose and lignin, is a peel rich in cellulose, and the cellulose content of the preserved plums is also high. Long-term research shows that the preserved fruit prepared by adding 0.1-0.3% of cellulase has the best taste.
S5, sugar infiltration in vacuum: firstly, adding a mixture prepared by camellia oil with the mass fraction of 3% and sugar in the step S4 into a vacuum negative pressure machine, vacuumizing by using a one-time vacuum sugar infiltration method, keeping the vacuum degree at 0.6-1.0 MPa for 20-30 min, synchronously stirring, slowly deflating, recovering to normal pressure, and transferring into sugar liquid with the mass fraction of 55% to continuously dip for 12 hours;
the invention adopts vacuum sugar infiltration, accelerates the sugar infiltration speed, shortens the sugar immersion time, improves the sugar infiltration effect, can thoroughly remove air, improves the product preservation property, and simultaneously can also make the preserved fruit tissue more compact and have more chewing.
The camellia oil is rich in nutrition obtained from camellia seeds, contains fatty acid, camellin, tea polyphenol, saponin, tannin, squalene rich in antioxidant and having anti-inflammatory effect, squalene and flavonoids, and has excellent anticancer effect. After the camellia oil is added into the mixed liquid after sugar processing, the stirring is carried out under vacuum, so that the surface glossiness of the preserved fruit can be increased, and meanwhile, the preserved fruit can replace a preservative to play a role in corrosion prevention.
The applicant carries out comparative tests of different concentrations on the additive amount of the camellia oil with antiseptic effect, and the table 2 is obtained.
TABLE 2 influence of camellia oil with different concentrations on the quality guarantee period of preserved pomelo peel and preserved plum
As can be seen from Table 2, the optimum concentration of the camellia oil added into the mixed solution after sugar processing is 3%, the gloss of the preserved shaddock peel and preserved plum prepared by the concentration is the best, and the shelf life of the product is the longest.
S6, baking: baking the mixed solution dipped in the step S5 at 80 ℃ for 2-3 h, locking sugar, then continuously baking at 50-60 ℃ for 12-16 h, and standing for 18-24 h;
because the surface of the preserved fruit is dried and the internal water content is still remained due to long-time high-temperature baking, the inventor uses a temperature gradient method for baking, firstly, baking at 80 ℃ for 2-3 h for locking sugar at high temperature, and then, adjusting the temperature to 50-60 ℃ for slowly baking the water content.
After the first baking, standing for 18-24 h to make the residual water on the surface of the baked preserved fruit disperse, so that the water content of the prepared preserved fruit is balanced, and the taste is improved.
S7, secondary baking: and (4) placing the mixed solution which is well stood in the step (S6) at the temperature of 60-65 ℃, baking for 3-5 hours to obtain the mixed solution with the water content of 10-15%, and then stewing for 18-24 hours.
Standing for 18-24 h to uniformly disperse the residual water on the surface of the preserved fruit, and baking for 3-5 h again until the water content is 10-15%, so that the preserved fruit has moderate hardness and excellent taste, and a layer of sugar coating can be formed on the surface of a finished product to inhibit the growth of microorganisms and prolong the shelf life.
In the processing process, the factors such as the proportion of the raw and auxiliary materials, sugar permeability and the like are influenced interactively, so that the applicant designs an orthogonal test, respectively selects three proper levels for the following four main factors, namely the using amount of lactic acid bacteria, the using amount of yellow serofluid, the using amount of preserved plums and vacuum pressure, and performs the orthogonal test of four factors and three levels to obtain the main processing parameters of the invention.
And (4) performing an orthogonal test on the consumption of the raw and auxiliary materials according to the test design by taking 100g of the debittered pericarp strips in the step S2.
The orthogonal test factor level table and the corresponding orthogonal test scheme are designed as follows:
TABLE 3 level table of orthogonal test factors
TABLE 4 orthogonal test Table
Through the above orthogonal experiment, the optimal parameter composition is obtained as follows: 5g of lactobacillus, 10g of yellow serofluid, 5g of preserved plum and 0.8MPa of vacuum degree.
The product obtained by combining the optimal parameters is compared with the products processed without adding lactobacillus, yellow serofluid, cellulase and additive camellia oil, and the result is as follows:
TABLE 5 table of the best parameter set results from the orthogonal test
The results show that the preserved shaddock peel and preserved plum prepared by the embodiment of the invention has no astringent taste, no bitter taste, slightly sweet taste, shaddock faint scent, glossy surface, no peculiar smell, no mildew, no sand return phenomenon, no impurities, soft and palatable taste and long quality guarantee period. Meanwhile, the preserved fruit prepared by the invention has the effects of invigorating spleen, stimulating appetite, quenching thirst, reducing phlegm, promoting the production of body fluid, relieving cough, promoting appetite and the like of preserved plums, can fully utilize the waste shaddock peel, has the effects of resisting oxidation, inhibiting bacteria, resisting tumors, improving immunity, reducing blood sugar, reducing cardiovascular diseases, dispelling cold, regulating qi, promoting digestion, eliminating dampness, reducing phlegm and the like of the shaddock peel, can fully utilize waste yellow serofluid in the preparation process of the waste shaddock peel and bean curd, saves resources, reduces production cost and has good industrial application prospect.
The above description is only a few examples of the present invention and is not intended to limit the invention: various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A preparation method of preserved pomelo peel and preserved plum is characterized by comprising the following steps:
s1, selecting materials and preprocessing: selecting the shaddock peel with complete peel and no pollution, cleaning, and cutting into 2-3 cm pieces according to fruit shape × Peel strips of 6-8 cm ";
s2, debitterizing: soaking the peel strips obtained in the step S1 in 2-3% of salt for 20-24 h, blanching, debitterizing for 15-20min, and performing 100-115 ℃;
s3, preparing the breast hairs: mixing and fermenting lactic acid bacteria accounting for 5-10% of the mass fraction of the debitterized leather strips in the step S2 and 8-12% of yellow serofluid at 35-37 ℃ for 22-24 h;
s4, sugar preparation: adding the debitterized peel strips obtained in the step S2, the fermentation liquor treated in the step S3 and 3-5% of preserved plums into 15-25% of white granulated sugar solution at the same time, slowly boiling while continuously stirring until sugar solution with the sugar mass fraction of 55% is finally obtained;
s5, sugar infiltration in vacuum: firstly, adding camellia oil with the mass fraction of 3% and the mixture prepared by sugar in the step S4 into a vacuum negative pressure machine, vacuumizing by using a one-time vacuum sugar infiltration method, keeping the vacuum degree at 0.6-1.0M Pa for 20-30 min, synchronously stirring, slowly deflating, recovering to normal pressure, and transferring into sugar liquid with the mass fraction of 55% to continuously dip for 12 hours;
s6, baking: baking the mixed solution dipped in the step S5 at 80 ℃ for 2-3 h, locking sugar, then continuously baking at 50-60 ℃ for 12-16 h, and standing for 18-24 h;
s7, secondary baking: and (3) placing the mixed solution which is well stood in the step (S6) at the temperature of 60-65 ℃, baking for 3-5 hours until the water content is 10-15%, and then stewing for 18-24 hours.
2. The method for preparing the preserved shaddock peel and preserved plum as claimed in claim 1, wherein 0.1-0.3% cellulase is added in the step S4.
3. The method of preparing preserved grapefruit peel and plum as claimed in claim 1, wherein the salt concentration in step S2 is 3%.
4. The method for preparing the preserved shaddock peel and preserved plum as claimed in claim 1, wherein the mass fractions of the lactic acid bacteria and the yellow serofluid in the step S3 are 5% and 10%, respectively.
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