CN115812831A - Method for inhibiting browning of preserved plums - Google Patents
Method for inhibiting browning of preserved plums Download PDFInfo
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- CN115812831A CN115812831A CN202211453784.4A CN202211453784A CN115812831A CN 115812831 A CN115812831 A CN 115812831A CN 202211453784 A CN202211453784 A CN 202211453784A CN 115812831 A CN115812831 A CN 115812831A
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- preserved
- plum
- browning
- sodium
- plums
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- 235000021018 plums Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 25
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 23
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Images
Classifications
-
- 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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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a method for inhibiting browning of preserved plums, and belongs to the technical field of preserved plum products. The invention overcomes the problem that the preserved fruit product is easy to brown in the prior art by adopting specific blanching treatment and combining the use of a color fixative with specific addition amount and specific water quality. The preserved plum browning method can successfully reduce the browning degree of preserved plums and improve the product quality. The invention can realize the effect of inhibiting browning without adding substances such as sulfite and the like, does not influence the flavor and quality of products, and is harmless to human bodies. Has important significance for the quality assurance of the plum processing products and can also reduce the enterprise loss caused by the quality assurance.
Description
Technical Field
The invention relates to the technical field of preserved plum products, in particular to a method for inhibiting browning of preserved plums.
Background
Plum (scientific name: prunus salicina Lindl.) is a plant of genus Prunus of family Rosaceae. The plum is not only rich in nutrition, but also can be preserved after being processed, so the plum is also a good raw material resource for the food industry. The processing history of plum is long, and in various processed products, the plum is a main product which is favored by people and has a larger specific weight.
The Japanese plum is one of representative varieties in the sweetmeats in China, has a large market at home and abroad, and is deeply popular with consumers. The plum is prepared by compounding the sweetening agent and sugar, so that the sweet taste is increased, the plum is crisp and sweet in taste, has the flavors of sweet, sour, sweet, salty and the like, is contained in the mouth, has the effects of promoting the production of body fluid and quenching thirst, and is very popular with people. However, during the production and storage processes of the preserved plums, browning often occurs, so that the color and luster of the products become dark, the sense of the products are greatly influenced, and the development of the preserved plums industry is further influenced. Sulfite is added into the preserved fruit product to inhibit browning, but the additive can affect the flavor and quality of the product, and excessive addition can also be harmful to human bodies.
Disclosure of Invention
The invention aims to provide a method for inhibiting browning of preserved plums, which aims to solve the problem that the preserved plum products are easy to brown in the prior art.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for inhibiting browning of preserved plums, which comprises the following steps:
blanching the desalted plum salt embryos, and then sugaring by adopting a pickling solution;
drying after sugaring to obtain preserved plums;
the blanching time is 0.5-1.5 min;
the pickling solution contains D-sodium erythorbate.
Preferably, the blanching temperature is 90-100 ℃.
Preferably, the proportion of the D-sodium erythorbate in the pickling solution is 0.05-0.15%.
Preferably, the pickling liquid adopted for sugar pickling comprises the following components in parts by weight:
0.05 to 0.15 portion of color fixative, 50 to 70 portions of water, 0.5 to 1.5 portions of salt, 0.5 to 1.5 portions of acidulant, 0.002 to 0.004 portions of edible pigment, 0.035 to 0.045 portions of preservative and 30 to 50 portions of sweetener.
Preferably, the water is deionized water.
Preferably, the color fixative is D-sodium erythorbate.
Preferably, the sour agent is selected from one or more of citric acid, malic acid, lactic acid, tartaric acid, acetic acid, fumaric acid or succinic acid;
the preservative is selected from one or more of sodium benzoate, potassium sorbate, sodium dehydroacetate, calcium propionate, sodium diacetate, sodium lactate, propyl p-hydroxybenzoate, nisin and hydrogen peroxide;
the sweetener is selected from one or more of white sugar, glucose, fructose, xylitol, sorbitol, mannitol, lactitol, maltitol, saccharin, sodium cyclamate, aspartame, acesulfame potassium, stevia rebaudiana, glycyrrhizin, and mogroside.
Preferably, the drying temperature is 45-55 ℃, and the drying time is 20-30 h.
Preferably, the method for inhibiting the browning of the preserved plum further comprises the step of vacuum packaging the preserved plum.
Preferably, the method for inhibiting the browning of the preserved plum further comprises the step of storing the preserved plum at the temperature of 2-6 ℃.
The invention has the technical effects and advantages that:
according to the preserved plum and the preparation method thereof, the browning degree of the preserved plum is successfully reduced and the product quality is improved by adopting specific blanching treatment and combining the use of a color fixative with a specific adding amount and specific water quality. The invention can realize the effect of inhibiting browning without adding nitrite, does not influence the flavor quality of the product and is harmless to human body. Has important significance for the quality assurance of plum processing products and can also reduce enterprise loss caused by the quality assurance.
Drawings
FIG. 1 is a comparative view of the pickled plums obtained in example 1 and comparative example 1;
FIG. 2 is a comparative view of the pickled plums obtained in example 1 and comparative examples 2 to 5;
FIG. 3 is a comparative graph of the pickled plums obtained in example 1 and comparative examples 6 to 10;
FIG. 4 is a comparative view of the pickled plums obtained in comparative examples 11 to 14.
Detailed Description
The invention provides a method for inhibiting browning of preserved plums, which comprises the following steps:
blanching the desalted plum salt embryos, and then sugaring by adopting a pickling solution;
drying after sugaring to obtain preserved plums;
the blanching time is 0.5-1.5 min;
the pickling solution contains D-sodium erythorbate.
In the invention, the plum salt embryos refer to high-salinity semi-finished products which are obtained by preserving plums for storage after picking and salting with salt; the subsequent flavor improvement steps such as sugar curing and the like can be carried out only by desalting the product; the desalting treatment is preferably carried out by washing and soaking with clear water, the soaking time is preferably 20-30 h, and further preferably 22-26 h, the soaking is preferably carried out by soaking for several times, each soaking is preferably carried out at intervals of washing operation to remove salt attached to the surface of the plum, the soaking time is preferably 5-10 times, the soaking period is preferably once stirred every 30-90 min, the plum is preferably drained after the desalting treatment, and then the blanching treatment is carried out, the blanching treatment time is preferably 0.5-1.5 min, and further preferably 0.8-1.2 min; the temperature of the blanching treatment is preferably 90-100 ℃, and is further preferably 93-97 ℃; the blanching treatment is preferably followed by draining the plums and then sugaring.
In the invention, the pickling solution adopted for sugar pickling preferably comprises the following components in parts by weight: 0.05 to 0.15 portion of color fixative, 50 to 70 portions of water, 0.5 to 1.5 portions of salt, 0.5 to 1.5 portions of acidulant, 0.002 to 0.004 portions of edible pigment, 0.035 to 0.045 portions of preservative and 30 to 50 portions of sweetener; the pickling liquid comprises 0.05-0.15 part of color fixative, preferably 0.08-0.12 part of color fixative, preferably D-sodium erythorbate and sodium erythorbate, wherein the addition amount of the D-sodium erythorbate is not more than 0.2% of the pickling liquid; the pickling liquid comprises 50-70 parts of water, preferably 55-65 parts of water, and the water is preferably deionized water; the deionized water may also be referred to as pure water from which impurities in the form of ions have been removed; the pickling liquid comprises 0.5-1.5 parts of salt, and more preferably 0.8-1.2 parts of salt, wherein the salt refers to edible salt; the pickling liquid comprises 0.5-1.5 parts of sour agent, preferably 0.8-1.2 parts of sour agent, wherein the sour agent is preferably one or more of citric acid, malic acid, lactic acid, tartaric acid, acetic acid, fumaric acid or succinic acid; the pickling liquid comprises 0.002-0.004 part of edible pigment, and more preferably 0.0025-0.0035 part of the edible pigment, and the edible pigment can be any color and does not influence the browning degree of the preserved plums; the pickling liquid comprises 0.035 to 0.045 parts of preservative, more preferably 0.038 to 0.042 parts, and the preservative is preferably selected from one or more of sodium benzoate, potassium sorbate, sodium dehydroacetate, calcium propionate, sodium diacetate, sodium lactate, propyl p-hydroxybenzoate, nisin and hydrogen peroxide; the pickling liquid comprises 30-50 parts of sweetening agent, and more preferably 33-37 parts of sweetening agent, wherein the sweetening agent is preferably one or more selected from white sugar, glucose, fructose, xylitol, sorbitol, mannitol, lactitol, maltitol, saccharin, sodium cyclamate, aspartame, acesulfame potassium, sweet chrysanthemum, glycyrrhizin and mogroside; in the invention, the sweetening agent plays a role of increasing sweetness on one hand and removes moisture of the plum through the osmosis principle on the other hand, which requires that the concentration of the sweetening agent in the pickling liquid is larger, in the invention, the sweetening agent is preferably composed of white granulated sugar and sodium cyclamate, the sodium cyclamate is added in small dose to provide sweetness, and the white granulated sugar is added in large dose to control the sugar degree and play a role of pickling; in the present invention, the pickling solution is preferably prepared by: mixing a color fixative, water, salt, an acidulant, an edible pigment and a preservative, sequentially adding a sweetening agent into the pickling liquid, wherein the adding frequency of the sweetening agent is preferably 1-3 times per day, the sequential addition of the sweetening agent is preferably controlled by sugar degree, the sugar degree is further preferably controlled to be increased by 1-2 degrees every day until the sugar degree reaches 18-22 degrees, and the time for pickling is preferably 1-2 months.
In the invention, after the sugaring is finished, drying is preferably carried out by hot air, the drying temperature is preferably 45-55 ℃, more preferably 48-52 ℃, and the drying time is preferably 20-30 h, more preferably 20-30 h.
In the invention, the method for inhibiting the browning of the preserved plum is also preferably implemented by vacuum packaging the preserved plum, and the method for inhibiting the browning of the preserved plum is also preferably implemented by storing the preserved plum at the temperature of 2-6 ℃.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Desalting: washing plum salt embryo with water for 7 times, soaking for 3 hr each time, stirring for 1 time per hour, desalting, taking out, and draining.
Blanching: heating the desalted fruit at 100 deg.C for 1min, taking out, and draining.
Sugar curing: adding deionized water at room temperature to completely remove plums, adding salt 1%, citric acid 6 ‰, lemon one hundred thousand, sunset two hundred thousand, malic acid 4 ‰, potassium sorbate 0.35 ‰, sodium cyclamate 2 ‰, and D-sodium isoascorbate 0.1% at one time, placing 40% white granulated sugar in food-grade non-woven fabric belt for several times, suspending in pickling solution, naturally dissolving for 2 times per day, controlling sugar degree to increase by 1-2 ° every day, completely dissolving, and keeping pickling for 1 month.
And (3) drying: drying with hot air at 50 deg.C for 25h.
Example 2
Desalting: washing plum salt embryo with water for 5 times, soaking for 2.5 hr each time, stirring for 1 time per hour, desalting, taking out, and draining.
Blanching: heating the desalted fruit at 100 deg.C for 1.5min, taking out, and draining.
Sugar curing: adding deionized water at room temperature to submerge plums, adding 1% of salt, 5% of citric acid, two hundred thousand parts of lemon yellow, two hundred thousand parts of sunset yellow, 4% of malic acid, 0.4% of potassium sorbate, 1% of sodium cyclamate and 0.05% of D-sodium isoascorbate at one time, then filling 40% of white granulated sugar into a food-grade non-woven fabric belt for multiple times, suspending in a pickling solution for natural dissolution, controlling the sugar degree to increase by 1-2 degrees every day, completely dissolving, then keeping the sugar degree at 20 degrees, and continuously pickling for 1 month.
And (3) drying: drying with hot air at 50 deg.C for 25h.
Example 3
Desalting: washing plum salt embryo with water for 5 times, soaking for 2.5 hr each time, stirring for 1 time per hour, desalting, taking out, and draining.
Blanching: heating the desalted fruit at 100 deg.C for 0.5min, taking out, and draining.
Sugar curing: adding deionized water at room temperature to submerge plums, adding 1% of salt, 2% of citric acid, one hundred thousand of lemon yellow, one hundred thousand of sunset yellow, 3% of malic acid, 0.38% of potassium sorbate, 2.5% of sodium cyclamate and 0.15% of D-sodium isoascorbate at one time, then filling 40% of white granulated sugar in a food-grade non-woven fabric belt for multiple times, suspending in a pickling solution for natural dissolution, controlling the sugar degree to increase by 1-2 degrees every day, completely dissolving, then keeping the sugar degree at 20 degrees, and continuously pickling for 1 month.
And (3) drying: drying with hot air at 50 deg.C for 25h.
Comparative example 1
The only difference from example 1 is that the deionised water in the pickling liquid was replaced by tap water.
Comparative example 2
The only difference from example 1 is that no blanching treatment was used.
Comparative example 3
The only difference from example 1 is that the time of the blanching treatment was replaced with 2min.
Comparative example 4
The only difference from example 1 is that the time for the blanching treatment was replaced with 3min.
Comparative example 5
The only difference from example 1 is that the time of the blanching treatment was replaced with 4min.
Comparative example 6
The difference from example 1 is that no sodium D-erythorbate was added to the pickle.
Comparative example 7
The difference from example 1 was only that the amount of sodium D-isoascorbate added to the pickling solution was replaced with 0.02%.
Comparative example 8
The difference from example 1 is only that the amount of sodium D-isoascorbate added to the pickling solution was replaced by 0.05%.
Comparative example 9
The difference from example 1 is only that the amount of sodium D-isoascorbate added to the pickling solution was replaced by 0.15%.
Comparative example 10
The difference from example 1 is only that the amount of sodium D-isoascorbate added to the pickling solution was replaced by 0.20%.
Comparative example 11
The preserved plum obtained in example 1 was subjected to ordinary packaging without vacuum and stored at 25 ℃.
Comparative example 12
The preserved plum obtained in example 1 was subjected to ordinary packaging without vacuum and stored at 4 ℃.
Comparative example 13
The preserved plum obtained in example 1 was vacuum-packed and stored at 40 ℃.
Comparative example 14
The preserved plum obtained in example 1 was subjected to ordinary packaging without vacuum and stored at 40 ℃.
Experimental example 1 preserved plum browning evaluation method
1. Measurement of color difference
Taking pulp of a preserved plum sample, adding 3 times of deionized water by mass, grinding for 10min,5000r/min, centrifuging for 15min, taking supernatant, filtering paper, and measuring color difference by using a precise color difference meter to obtain the values of delta L, delta a, delta b and the like, thereby evaluating the browning degree of the plum. And opening the precise color difference meter, calibrating and debugging the instrument by using a white board of the instrument, setting the white board of the instrument as a comparison group, selecting the white board for comparison by using an instrument measuring white board, placing the sample in a cuvette, and measuring to obtain values of delta L, delta a and delta b. And evaluating the browning degree of the plums according to the change of the index values of the color difference of the plums under different salting conditions.
2. Browning index (T) 420 ) Light transmittance (A) 420 ) Detection of (2)
According to the GB/T18963-2003 method, pulp is taken from a sample stored for 2 weeks, 3 times of deionized water is added for grinding for 10min,5000r/min and centrifugation for 15min, supernatant liquid is taken, filter paper is used, a 1cm cuvette is used, distilled water is used as a reference, and the light transmittance and the light absorption value are measured by an ultraviolet spectrophotometer under the wavelength of 420 nm.
Experimental example 2
The preserved plum obtained in example 1 and comparative example 1 was packed in a normal PE self-sealing bag and stored at room temperature for 2 weeks, and then the degree of browning was measured, and the results of observation are shown in fig. 1, and the results of color difference are shown in the following table 1:
TABLE 1 color difference comparison results
Note: different superscript letters in the same column of data indicate significant differences (P < 0.05)
From the results, it is understood that the pickled plum of example 1 has a lower browning degree. Meanwhile, the color difference results also show that the preserved plums of example 1 have significantly higher brightness (L value) after storage than the preserved plums of comparative example 1.
Experimental example 3
The preserved plum obtained in example 1 and comparative examples 2 to 5 was packed in a normal PE self-sealing bag, and color difference and browning index were measured after storage for 2 weeks at room temperature, and the results of observation and comparison are shown in FIG. 2, in which the absorbance A at 420nm was measured 420 And transmittance T 420 (browning index), the results are shown in table 2 below, and the color difference comparison results are shown in table 3 below:
TABLE 2 browning index results
Note: different superscript letters in the same column of data indicate significant differences (P < 0.05)
TABLE 3 color difference comparison results
Note: different superscript letters in the same column of data indicate significant differences (P < 0.05)
The results showed that the plum candy obtained in example 1 had the lowest absorbance at 420nm and the highest transmittance, i.e., the lowest browning level, and the color difference results also showed that the plum candy obtained in example 1 had the highest brightness value, which was consistent with the results observed.
Experimental example 4
The preserved plums obtained in example 1 and comparative examples 6 to 10 were packaged in a common PE self-sealing bag, and color difference and browning index were measured after storage for 2 weeks at normal temperature, and the observation and comparison results are shown in fig. 3, the browning index results are shown in table 4 below, and the color difference comparison results are shown in table 5 below:
TABLE 4 browning index comparison results
Note: different superscript letters in the same column of data indicate significant differences (P < 0.05)
TABLE 5 color difference comparison results
Note: different superscript letters in the same column of data indicate significant differences (P < 0.05)
As can be seen from the experimental results, the preserved plum obtained in example 1 showed the lowest browning level, and both the browning index and the color difference analysis result showed the browning index (A) 420 ) Minimum, luminance value L max.
Experimental example 5
The color difference and browning index were measured using the preserved plums obtained in comparative examples 11 to 14 after being stored for 2 weeks, and the results of observation and comparison are shown in fig. 4, in which (a) is the preserved plums obtained in comparative example 11, (b) is the preserved plums obtained in comparative example 12, (c) is the preserved plums obtained in comparative example 13, and (d) is the preserved plums obtained in comparative example 14.
As can be seen from FIG. 4, the optimal storage condition of the preserved fruits is low temperature of 4 ℃, and the vacuum packaging is more favorable for inhibiting browning of the plums than the ordinary packaging.
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 (9)
1. A method for inhibiting browning of preserved plums, comprising the steps of:
blanching the desalted plum salt embryos, and then sugaring by adopting a pickling solution;
drying after sugaring to obtain preserved plums;
the blanching time is 0.5-1.5 min;
the pickling solution contains D-sodium erythorbate.
2. The method of inhibiting browning of preserved plum according to claim 1, wherein the temperature of blanching is 90-100 ℃.
3. The method for inhibiting browning of preserved plums according to claim 1 or 2, wherein the ratio of the sodium D-isoascorbate in the pickling solution is 0.05 to 0.15%.
4. The method for inhibiting browning of preserved plums according to claim 1, wherein the pickling solution for the sugar pickling comprises the following components in parts by weight:
0.05 to 0.15 portion of D-sodium erythorbate, 50 to 70 portions of water, 0.5 to 1.5 portions of salt, 0.5 to 1.5 portions of sour agent, 0.002 to 0.004 portion of edible pigment, 0.035 to 0.045 portion of preservative and 30 to 50 portions of sweetener.
5. The method of inhibiting browning of preserved plums according to claim 4, wherein the water is deionized water.
6. The method for inhibiting browning of plum candy according to claim 4 or 5, wherein the acidulant is one or more selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid, acetic acid, fumaric acid and succinic acid;
the preservative is selected from one or more of sodium benzoate, potassium sorbate, sodium dehydroacetate, calcium propionate, sodium diacetate, sodium lactate, propyl p-hydroxybenzoate, nisin and hydrogen peroxide;
the sweetener is selected from one or more of white sugar, glucose, fructose, xylitol, sorbitol, mannitol, lactitol, maltitol, saccharin, sodium cyclamate, aspartame, acesulfame potassium, sweet chrysanthemum, glycyrrhizin and mogroside.
7. The method for inhibiting browning of preserved plums according to claim 1, wherein the drying temperature is 45 to 55 ℃ and the drying time is 20 to 30 hours.
8. The method of claim 1, wherein the method of inhibiting browning of a plum candy further comprises vacuum packaging the plum candy.
9. The method of claim 1, wherein the method for inhibiting the browning of the plum candy further comprises storing the plum candy at a temperature of 2-6 ℃.
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|---|---|---|---|---|
| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
| CN105432918A (en) * | 2015-11-13 | 2016-03-30 | 陈启芬 | Preparation method of sulfur-free primary-flavor dried mangoes |
| CN108522641A (en) * | 2018-02-06 | 2018-09-14 | 浦江县泰如食品科技有限公司 | The preparation method of dried mango |
| CN114504049A (en) * | 2022-03-09 | 2022-05-17 | 云南楚雄圣谷食品有限公司 | Natural preserved plum and preparation method thereof |
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- 2022-11-21 CN CN202211453784.4A patent/CN115812831A/en active Pending
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| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
| CN105432918A (en) * | 2015-11-13 | 2016-03-30 | 陈启芬 | Preparation method of sulfur-free primary-flavor dried mangoes |
| CN108522641A (en) * | 2018-02-06 | 2018-09-14 | 浦江县泰如食品科技有限公司 | The preparation method of dried mango |
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