CN115843987A - Method and device for improving swelling bag of pickled crisp plum - Google Patents
Method and device for improving swelling bag of pickled crisp plum Download PDFInfo
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Images
Abstract
The invention discloses a method and a device for improving the expansion bag of pickled crisp plums, wherein alkaline potential water is used for cleaning green plums in a mode of combining spraying and oscillation so as to remove pesticide residues and stains on green plum fruits; then spraying acidic oxidation potential water on the pickled crisp plums which are pickled by salt and desalted by purified water, wherein microorganisms on the surfaces of the pickled crisp plums can be killed by 100%; the method of combining epsilon-polylysine and hydrochloride thereof with potassium sorbate not only reduces the usage amount of preservative in the product, but also has inhibiting effect on common preservative such as potassium sorbate, benzoic acid and the like, i.e. Zygosaccharomyces bailii and the like which do not have inhibiting effect. The finished crisp plum product obtained by the production technical route adopted by the invention is dark cyan, has the fragrance of green plum, is crisp and tasty in taste, can be stored for 10 months at room temperature in a dark place, and can efficiently solve the problem of expansion of the bag of the pickled crisp plum.
Description
(I) technical field
The invention relates to green plum processing, in particular to a process flow for pickling crisp plums by combining acidic electrolyzed oxidizing water with epsilon-polylysine to solve the problem of bag expansion of green plum products.
(II) background of the invention
The green plum belongs to the Rosaceae, is a characteristic fruit resource in China, originates from Qinghai province in China, and is a very common fruit. The green plums contain rich nutrient substances including organic acids, vitamins, amino acids, flavonoids, alcohols and the like (Li Hailin, the health care value and the development and utilization of the green plums, food research and development, 2004, liu Gongde and the like, the functional value and the processing research progress of the green plums, agricultural research and application, 2018, lin Fengbing and the like, the research on the quality and the flavor of sugared Yongtai green plums, the university newspaper of Fujian Master (Nature science edition), 2020.). In addition, green plums also have good physiological activities, such as aromatic amino acids that can inhibit the apoptosis of hepatocytes, thereby effectively preventing alcoholic liver disease (Daozong Xia, et al, phenolic compounds from the edge seeds extract of Chinese Mei (Prunus museum Sieb. Et Zucc) and the anti-microbial activity, LWT-Food Science and Technology, 2010.); terpenoid organic acids can inhibit protein survivin, cause apoptosis of tumor cells, and promote tumor necrosis factor release (Xi-Tao Yan, et al, chemInform abscacts: identification and biological evaluation of lipids from the streams of Prunus mune, chemInform, 2014.); the mume fructus produced during the processing process has the functions of improving blood circulation, resisting virus, lowering blood pressure, improving cognitive dysfunction, etc. (Jihy Bang, et al, mumefural enzymes cognitive impairment in cognitive dysfunction video regulation the septohippopotal cognitive system and neuroinflammation, nutriments, 2019.).
The processed products of the green plums are various, wherein the pickled crisp plums are sweetmeats which are very popular among people, and are easy to be polluted by yeast in the processing process of the pickled crisp plums in order to ensure crisp and refreshing mouthfeel, and the pickled crisp plum products are usually stored in bags at normal temperature, and the bag expansion phenomenon often occurs during storage and transportation. The existing non-thermal processing methods for inhibiting microbial pollution in fruit and vegetable products comprise preservative addition, an irradiation technology, an ozone sterilization technology, an ultrahigh pressure technology, a low-temperature plasma technology, a pulse treatment technology, acidic oxidation potential water treatment and the like. Irradiation treatment has a good bactericidal effect, but nuclear irradiated food has not been accepted by most consumers for potential safety risk. Ozone treatment may reduce the crispy, crisp mouthfeel. Low-temperature plasma and ultrahigh-pressure equipment are high in cost and complex in operation, and large-scale sample treatment cannot be realized. The pulse equipment has high price and a complex operating system, and the green plum has short production season, so that the effective utilization rate of the pulse equipment cannot be effectively guaranteed.
Electrolyzed oxidizing water (acidified water) is a relatively popular sterilization treatment in recent years, and can be used for surface sterilization of fruits and vegetables. A small amount of salt (0.1% NaCl) is added into water, and then electrolysis is carried out through an ion exchange membrane, so that special water with high oxidation-reduction potential, namely acidic oxidation potential water, is generated on the anode side. On the cathode side, alkaline reduction potential water is produced, the pH of which is greater than 11.0, and the main components of which are hydrogen and dilute sodium hydroxide solution.
The patent "use of preservative composition in foods and beverages" of e.a.j.heinza et al shows that the preservative composition of vanillin and cinnamic acid and/or its salt is used for microbial inhibition in beverages, and it is found that candida albicans, saccharomyces cerevisiae and zygosaccharomyces bailii can be effectively inhibited in the beverages. It is considered that when vanillin and cinnamic acid are used in pickling crisp plums, the residual odor of the two may affect the final flavor of the product.
Wang Ling et al, and its preparation method and application (publication No. CN 114437414A), show that chitosan is added into a wintergreen oil microcapsule composite preservative film, and the prepared preservative film can keep water content of wild rice stem during storage, delay lignification process of wild rice stem, and prevent brown stain and putrefaction. The chitosan and the wintergreen oil have an antibacterial effect synergistically, but the product prepared by the method is complex to operate and high in cost, and the odor residue of the wintergreen oil is also a factor influencing the flavors of fruits, vegetables and products thereof.
The patent of the patent literature, et al, "a processing method of preserved green plums" (publication No. CN 111700147A), is to mix sodium caseinate and bacteriostatic agent, cut and homogenize to make emulsion, mix fresh green plum and bacteriostatic emulsion, pulse treat and soak for a certain time, then dry, then carry on the step of sugar salting again, the green plum product obtained finally is low sugar, without astringent taste, and has good preservation performance. However, the operation method has many steps and is relatively complex, and the treatment time of soaking and the like is long.
3238 Zxft 3238 et al (publication No. CN 111213826A) uses acidic electrolyzed oxidizing water as a sterilizing agent, wherein the pH of the acidified water is 2-5, the available chlorine content is 10-750 ppm, and the oxidation-reduction potential is more than 1100mV. Completely immersing fresh wet rice flour in acidified water in a non-open space for 2-15 min; or spraying acidic electrolyzed oxidizing water to uniformly cover the surface of fresh wet rice flour, and allowing effective action time to be not less than 3min. The acidified water treatment effectively reduces the total number of colonies of the fresh and wet rice noodles in the storage process and prolongs the shelf life, but the treatment objects are only limited to the fresh and wet rice noodles and the treatment time is longer.
Disclosure of the invention
The invention aims to provide a method and a device for improving the bag expansion of pickled crisp plums, which are simple and convenient to operate, time-saving and labor-saving, are suitable for large-scale production, reduce the generation of sewage and wastewater, have obvious effects and solve the bag expansion problem of pickled crisp plum products in the storage and transportation process.
The technical scheme adopted by the invention is as follows:
the invention provides a method for improving a swelling bag of pickled crisp plums, which comprises the following steps:
(1) Pretreatment: cleaning and removing impurities from the fresh green plums without the bad fruits to obtain pretreated green plums;
(2) Pickling of crisp plums: adding salt into the green plums pretreated in the step (1), uniformly mixing, and sealing and pickling at room temperature for 7 days to obtain a pickled crisp plum primary product with high salt concentration;
(3) Desalting of crisp plums: soaking the primary pickled crisp plum product obtained in the step (2) in 1-3 times of clear water for desalting for 1-3 times, and then spraying and cleaning with acidic oxidation potential water (preferably, spraying the acidic oxidation potential water for 1-3min by using a pressurizing nozzle) to obtain desalted and pickled crisp plums;
(4) And (4) adding the green plum essence into the desalted and pickled crisp plums in the step (3), uniformly stirring, spraying a compound solution of epsilon-polylysine and potassium sorbate, airing, and packaging to obtain finished pickled crisp plums.
Preferably, the pretreatment method in step (1) is: spraying fresh green plums with alkaline potential water (preferably spraying under pressure), and cleaning for 1-5min with oscillation to remove impurities to ensure that stains on the surface of the green plums can be completely removed; the alkaline potential water with the pH value larger than 11 is a liquid obtained by injecting a sodium chloride aqueous solution with a certain concentration into an electrolytic cell embedded with a diaphragm for electrolysis.
Preferably, the mass ratio of the green plums pretreated in the step (2) to the salt is 1 kg; the salt content of the primary pickled crisp plum product is 20-25%.
Preferably, the acidic oxidation potential water in the step (3) is sprayed until the salt content of the desalted and pickled crisp plums is 1-5% (preferably 3%); the pH value of the acidic oxidation potential water is 2-3, the effective chlorine content is 40-100mg/L, the ORP is not less than 1100mV, the preparation is carried out on site, and the working current is 6A.
Preferably, the mass adding amount of the green plum essence in the step (4) is 0.1% of the mass of the desalted and pickled crisp plums; the compound solution is a water solution of 0.25mg/mL epsilon-polylysine and 0.4mg/mL potassium sorbate, and 1L of the compound solution is sprayed on every 1kg of the desalted and pickled crisp plums.
The invention also provides a device of the combined automatic cleaning equipment of the electrolyzed oxidizing water generator for improving the expansion bag of the pickled crisp plum, which comprises the electrolyzed oxidizing water generator (5) and the automatic cleaning equipment (9), wherein the top end of the electrolyzed oxidizing water generator (5) is provided with a special electrolyte inlet (2), the front surface of the electrolyzed oxidizing water generator is provided with an on-off key (3) and an on-off key (4), the side surface of the top end of the electrolyzed oxidizing water generator is provided with a purified water inlet (1) and an alkaline water outlet (6), and the bottom end of the electrolyzed oxidizing water generator is provided with an acidified water outlet (7); the automatic cleaning equipment (9) is a cleaning bin with a shakable conveyor belt (11) arranged at the inner side of the bottom, a movable door (10) is arranged on the side face of the cleaning bin, one end of the shakable conveyor belt (11) is connected with a green plum inlet conveyor belt (14), the other end of the shakable conveyor belt is connected with a green plum outlet conveyor belt (15), and a fixable pulley (13) and a sewage outlet (12) are arranged at the bottom end of the shakable conveyor belt; the alkaline water outlet (6) and the acidified water outlet (7) are both provided with a pressurized water sprayer (8); the pressurized water sprayer at the alkaline water outlet is matched with the green plums on the oscillating conveying belt (11) for spraying.
Preferably, the green plum inlet conveying belt (14) and the green plum outlet conveying belt (15) are both gentle slope type conveying belts. Green plum entry transmission band (14), shakable transmission band (11) and green plum export transmission band (15) pass through the connecting plate and connect, avoid causing mechanical damage to the green plum.
Preferably, the movable door (10) controls the transportation and washing of the green plums.
The method for improving the swelling bag of the pickled crisp plum by adopting the device combining the acid oxidation potential water generator with the automatic cleaning equipment comprises the following steps:
1) Adding a special electrolytic agent sodium chloride aqueous solution with the mass concentration of 1% into an electrolyzed oxidizing water generator (5) through a special electrolyte inlet (2), starting an instrument, and under the condition of working current 6A, simultaneously obtaining electrolyzed oxidizing water and equivalent alkaline electrolyzed water, wherein the pH of the obtained electrolyzed oxidizing water is 2-3, the content of available chlorine is 40-100mg/L, and ORP is more than or equal to 1100mV; the pH value of the alkaline potential water is more than 11;
2) Taking fresh green plums, screening out bad fruits in the fresh green plums, placing the fresh green plums on a green plum inlet conveying belt (14), spraying alkaline potential water above a shakable conveying belt (11) through an alkaline potential water outlet (6) and a pressurized water sprayer (8) connected with the alkaline potential water outlet, shaking and cleaning the green plums transmitted from the green plum inlet conveying belt (14) under the spraying of the alkaline potential water for 1-5min at the same time, and draining after being output through a green plum outlet conveying belt (15) to obtain pretreated green plums;
3) Adding salt into all the green plums pretreated in the step 2), uniformly mixing, and hermetically pickling at room temperature for 7 days to obtain a pickled crisp plum primary product with high salt concentration;
4) Soaking the pickled crisp plum primary product in the step 3) in 1-3 times of clear water for 1-3 times until the salt content of the pickled crisp plum is 1-5% (preferably 3%); then spraying acidic oxidation potential water for 1min through a pressurized water sprayer (8) of an acidified water outlet (7), and draining to obtain desalted and pickled crisp plums;
5) Adding green plum essence with the mass concentration of 0.1% into all the desalted and pickled crisp plums obtained in the step 4), uniformly stirring, adding a mixed solution of epsilon-polylysine and potassium sorbate, draining, and packaging to obtain finished pickled crisp plums.
Preferably, the spraying amount of the electrolyzed oxidizing water and the spraying amount of the electrolyzed oxidizing water are both 500mL/min.
Step 5), the mass adding amount of the green plum essence is 0.1 percent based on the mass of the desalted and pickled crisp plums; the compound solution is a water solution of 0.25mg/mL epsilon-polylysine and 0.4mg/mL potassium sorbate, and 1L of the compound solution is sprayed on every 1kg of desalted and pickled crisp plums.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a method for improving the swelling bag of pickled crisp plum, which is characterized in that alkaline potential water is used for cleaning green plum in a mode of combining spraying and oscillation so as to remove pesticide residues and stains on green plum fruits; then spraying acidic oxidation potential water on the pickled crisp plums which are salted by salt and desalted by purified water, wherein the surface microorganisms can be killed by 100%, and the alkaline potential water and the acidic oxidation potential water generated by an acidulating machine are reasonably used, so that the generation of sewage and waste water is reduced; meanwhile, the salt content of the pickled crisp plum product is controlled, so that the taste is pleasant, and the growth and development of microorganisms in fruits can be inhibited. In addition, the method of using epsilon-polylysine and hydrochloride thereof in combination with potassium sorbate under the condition of not adding any harmful preservative not only reduces the using amount of the preservative in the product, but also has the inhibiting effect on the Zygosaccharomyces bailii and the like which do not have inhibiting effect on common preservatives such as potassium sorbate, benzoic acid and the like.
The finished crisp plum product obtained by the production technical route adopted by the invention is dark cyan, has the fragrance of green plum, is crisp and tasty in taste, and can be stored for 10 months at room temperature in a dark place. The improved processing method is simple and convenient to operate and obvious in effect, alkaline potential water and acidic oxidation potential water generated by the water acidifying machine are reasonably used, the generation of sewage and wastewater is reduced, the flavor, the taste and the texture of the pickled crisp plums are not influenced in all links, no redundant chemical additive is added, no acidic oxidation potential water is left, and the problem that the pickled crisp plums expand bags can be efficiently solved.
(IV) description of the drawings
FIG. 1 is a flow chart of a production process of pickled crisp plums.
FIG. 2 is a schematic diagram of the apparatus of the electrolyzed oxidizing water generator combined with an automatic cleaning device; 1 pure water inlet, 2 special electrolyte inlets, 3 start keys, 4 shut-down keys, 5 acid oxidation potential water generators, 6 alkaline water outlets, 7 acidified water outlets, 8 pressurized water sprayers, 9 green plum cleaning equipment, 10 movable doors, 11 shakable conveying belts, 12 sewage outlets, 13 fixable pulleys, 14 green plum inlet conveying belts and 15 green plum outlet conveying belts.
(V) detailed description of the preferred embodiments
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
(ii) sensory Scoring criteria
The average value is taken by 10 human sensory evaluation groups, the total score is 80-100 is excellent, 35-75 is medium, and 0-30 is unqualified.
(II) detection of Total Yeast colonies
The yeast in the pickled green plums is counted according to GB 4789.15-2016 food safety national standard food microbiology test mould and yeast count.
Example 1:
the device adopting the acidic electrolyzed oxidizing water generator combined with the automatic cleaning equipment shown in the figure 2 comprises an acidic electrolyzed oxidizing water generator 5 and an automatic cleaning equipment 9, wherein the top end of the acidic electrolyzed oxidizing water generator 5 is provided with a special electrolyte inlet 2, the front side of the acidic electrolyzed oxidizing water generator is provided with an on-key 3 and an off-key 4, the side surface of the top end is provided with a purified water inlet 1 and an alkaline water outlet 6, and the bottom end of the acidic electrolyzed oxidizing water generator is provided with an acidified water outlet 7; the automatic cleaning equipment 9 is a cleaning bin with a shakable conveyor belt 11 arranged at the inner side of the bottom, a movable door 10 is arranged on the side surface of the cleaning bin, one end of the shakable conveyor belt 11 is connected with a green plum inlet conveyor belt 14, the other end of the shakable conveyor belt is connected with a green plum outlet conveyor belt 15, and a fixable pulley 13 and a sewage outlet 12 are arranged at the bottom; and the alkaline water outlet 6 and the acidic water outlet 7 are both provided with a pressurized water sprayer 8, wherein the pressurized water sprayer at the alkaline water outlet is matched with the green plums on the oscillating conveying belt 11 for spraying.
Greengage entry transmission band 14 and greengage export transmission band 15 are gentle slope formula transmission band. Green plum entry transmission band 14, can vibrate transmission band 11 and green plum export transmission band 15 pass through the connecting plate and connect, avoid causing mechanical damage to the green plum.
The spraying amount of the acidified water and the alkaline potential water is 500mL/min.
The movable door 10 controls the transportation and washing of the greengage.
A sodium chloride aqueous solution (special electrolytic agent) with the mass concentration of 1 percent is added into the electrolyzed oxidizing water generator 5 through a special electrolyte inlet 2, an instrument is started, and under the working current of 6A, electrolyzed oxidizing water and equivalent alkaline electrolyzed water can be simultaneously obtained, wherein the pH of the obtained electrolyzed oxidizing water is 2.97, the content of available chlorine is about 50mg/L, ORP is 1153mV, and the pH of the alkaline electrolyzed water is 11.36.
The method for treating the crisp plums by adopting the device combining the acid oxidation potential water generator with the automatic cleaning equipment comprises the following steps:
(1) Taking 1kg of fresh green plums, screening out bad fruits, placing the fresh green plums on a green plum inlet conveying belt 14, spraying alkaline potential water above a shakable conveying belt 11 through an alkaline water outlet 6 and a pressurized paint sprayer 8 connected with the alkaline water outlet, simultaneously shaking, cleaning and removing impurities for 5min on the shakable conveying belt 11 from the green plum inlet conveying belt 14 under the spraying of the alkaline potential water, outputting the green plums through a green plum outlet conveying belt 15, and draining to obtain the pretreated green plums.
(2) Adding 250g of salt into all the green plums pretreated in the step (1), uniformly mixing, and sealing and pickling at room temperature for 7 days to obtain a pickled crisp plum primary product with high salt concentration.
(3) Soaking the pickled crisp plum primary product in the step (2) in 3 times of clear water for 3 times until the salt content of the pickled crisp plum is 3 percent; then spraying acidic oxidation potential water for 1min through a pressurized water sprayer 8 of an acidified water outlet 7, and draining to obtain the desalted and pickled crisp plums.
(4) And (3) adding 10g (namely mass concentration of 0.1%) of green plum essence into all the desalted and pickled crisp plums obtained in the step (3), uniformly stirring, adding 1L of 0.25mg/mL epsilon-polylysine and 0.4mg/mL potassium sorbate water solution, draining, packaging to obtain finished pickled crisp plums, storing at room temperature in a dark place for one week, and performing sensory evaluation and yeast colony count detection.
Detecting yeast in the untreated fresh green plums in the step (1), wherein the yeast number is 3 multiplied by 10 4 CFU/g. Detecting yeast in the pretreated mume fructus obtained by the treatment of the step (1), wherein the yeast number is 1.31 × 10 4 CFU/g。
Detecting saccharomycetes in the primary pickled crisp plum product with high salt concentration obtained by the treatment of the steps (1) and (2), wherein the saccharomycetes number is 1.2 multiplied by 10 2 CFU/g。
No yeast is detected in the desalted and pickled crisp plums obtained through the treatment of the steps (1), (2) and (3).
And (5) yeasts are not detected in the pickled crisp plum finished product produced in the step (4), the product is dark cyan, has green plum fragrance, is crisp and tasty in mouthfeel, is moderate in sour and salty taste, is totally divided into 96 grades in sensory evaluation, and belongs to an excellent grade. The bag expansion phenomenon does not occur after the storage for a certain time.
Comparative example 1:
the acidified potential water and the alkaline potential water in example 1 were changed to clear water, and the other operations were the same.
The yeast is detected in the produced pickled crisp plum product, and the yeast number is 7.36 × 10 5 CFU/g; the product is dark green and yellow, has green plum fragrance, has slightly soft and loose mouthfeel and moderate sour and salty taste, and is evaluated to be 65.1 points in total in sensory evaluation, belonging to a medium level. The bag expansion phenomenon appears after a certain time of storage, and the bag expansion rate is 15.12 percent.
Example 2:
the salt content of the pickled crisp plums in the step (3) in the example 1 is changed into 5 percent, and other operations are the same.
The yeast is not detected in the pickled crisp plum finished product, the product is dark cyan, has the fragrance of green plums, is crisp and tasty in mouthfeel, is slightly salty in taste, is totally divided into 88.5 points in sensory evaluation, and belongs to a good grade. The bag expansion phenomenon does not occur after the storage for a certain time.
Comparative example 2:
the alkaline potential water spray in the step (1) of the example 1 is changed into the acidic oxidation potential water spray, the acidified water in the step (3) is changed into the alkaline potential water spray, and other operations are the same.
The yeast with the yeast number of 3.97 × 10 is detected from the produced pickled crisp plum product 4 CFU/g; the product is dark green and yellow, has green plum fragrance, has slightly soft and loose mouthfeel and moderate sour and salty taste, and has a sensory evaluation total score of 66.6, belonging to a medium grade. The bag expansion phenomenon appears after a certain time of storage, and the bag expansion rate is 3.27 percent.
Comparative example 3:
the same procedure was repeated except that in step (4) of example 1, the 1L aqueous solution of 0.25mg/mL ε -polylysine and 0.4mg/mL potassium sorbate was changed to 1L aqueous solution of 0.4mg/mL potassium sorbate.
The produced pickled crisp plum product has yeast number of 8.0 × 10 2 CFU/g; the product is green yellow, has green plum fragrance, slightly soft and loose mouthfeel, moderate sour and salty taste, and 57.6 points of total sensory evaluation, and belongs to a medium grade. The bag expansion phenomenon appears after a certain time of storage, and the bag expansion rate is 1.08 percent.
Comparative example 4:
the basic potential water spray in the step (1) of the example 1 is changed into a basic potential water drum type washing and impurity removal for 5min, the 1L of the aqueous solution of 0.25mg/mL epsilon-polylysine and 0.4mg/mL of potassium sorbate in the step (4) is changed into 1L of the aqueous solution of 0.25mg/mL epsilon-polylysine, and the other operations are the same.
The yeast with the yeast number of 2.04 × 10 is detected in the pickled crisp plum product after production 4 CFU/g; the product is green yellow, has green plum fragrance, has slightly soft and loose mouthfeel and moderate sour and salty taste, and has a sensory evaluation total score of 58.3, belonging to a medium grade. The bag expansion phenomenon appears after a certain time of storage, and the bag expansion rate is 5.22 percent.
Claims (10)
1. A method for improving the swelling bag of the pickled crisp plum is characterized by comprising the following steps:
(1) Pretreatment: cleaning and removing impurities from the fresh green plums from which the bad fruits are removed to obtain pretreated green plums;
(2) Pickling of crisp plums: adding salt into the green plums pretreated in the step (1), uniformly mixing, and sealing and pickling at room temperature for 7 days to obtain pickled crisp plum primary products with high salt concentration;
(3) Desalting of crisp plums: soaking the primary pickled crisp plum product obtained in the step (2) with 1-3 times of clear water for desalting for 1-3 times, and then spraying and cleaning with acidic oxidation potential water to obtain desalted pickled crisp plums;
(4) And (4) adding the green plum essence into the desalted and pickled crisp plums in the step (3), uniformly stirring, spraying a compound solution of epsilon-polylysine and potassium sorbate, airing, and packaging to obtain finished pickled crisp plums.
2. The method for improving the swelling bag of pickled crisp plums as claimed in claim 1, wherein the pretreatment method in step (1) is: spraying fresh green plum with alkaline potential water, and cleaning and removing impurities for 1-5min with oscillation; the pH value of the alkaline potential water is more than 11.
3. The method for improving the swelling bag of pickled crisp plums as claimed in claim 1, wherein the mass ratio of the green plums pretreated in the step (2) to the salt is 1 kg.
4. The method for improving the swelling pouch of the salted prunes as claimed in claim 1, wherein the acidic oxidation potential water of step (3) is sprayed until the salt content of the desalted and salted prunes is 1-5% by mass; the pH value of the acidic oxidation potential water is 2-3, the content of available chlorine is 40-100mg/L, and the ORP is more than or equal to 1100mV.
5. The method for improving the swelling bag of pickled crisp plums as claimed in claim 1, wherein the mass adding amount of the green plum essence in the step (4) is 0.1% by mass of the desalted and pickled crisp plums; the compound solution is a water solution of 0.25mg/mL epsilon-polylysine and 0.4mg/mL potassium sorbate, and 1L of the compound solution is sprayed on every 1kg of the desalted and pickled crisp plums.
6. A device of an acidic oxidation potential water generator combined automatic cleaning device for improving a swelling bag of pickled crisp plums is characterized by comprising an acidic oxidation potential water generator (5) and an automatic cleaning device (9), wherein a special electrolyte inlet (2) is arranged at the top end of the acidic oxidation potential water generator (5), an on-off key (3) and an on-off key (4) are arranged on the front side of the acidic oxidation potential water generator, a purified water inlet (1) and an alkaline water outlet (6) are arranged on the side surface of the top end of the acidic oxidation potential water generator, and an acidified water outlet (7) is arranged at the bottom end of the acidic oxidation potential water generator; the automatic cleaning equipment (9) is a cleaning bin with a shakable conveyor belt (11) arranged at the inner side of the bottom, a movable door (10) is arranged on the side surface, one end of the shakable conveyor belt (11) is connected with a green plum inlet conveyor belt (14), the other end of the shakable conveyor belt is connected with a green plum outlet conveyor belt (15), and a fixable pulley (13) and a sewage outlet (12) are arranged at the bottom end of the shakable conveyor belt; the alkaline water outlet (6) and the acidified water outlet (7) are both provided with pressurized water sprayers (8), wherein the pressurized water sprayers of the acidified water outlet are matched with green plums on a green plum inlet conveying belt (14) for spraying; the pressurized water sprayer at the alkaline water outlet is matched with the green plums on the oscillating conveying belt (11) for spraying.
7. The device according to claim 6, characterized in that said green plum inlet conveyor (14) and said green plum outlet conveyor (15) are both gently sloping conveyors; green plum entry transmission band (14), but vibrate transmission band (11) and green plum export transmission band (15) are connected through the connecting plate.
8. A method for improving the expansion bag of pickled crisp plum by the device of claim 6 or 7, which is characterized in that the method comprises the following steps:
1) Adding a sodium chloride aqueous solution with the mass concentration of 1% into an electrolyzed oxidizing water generator (5) through a special electrolyte inlet (2), starting an instrument, and simultaneously obtaining electrolyzed oxidizing water and equivalent alkaline electrolyzed water under the condition of working current of 6A, wherein the pH of the obtained electrolyzed oxidizing water is 2-3, the available chlorine content is 40-100mg/L, and the ORP is more than or equal to 1100mV; the pH value of the alkaline potential water is more than 11;
2) Taking fresh green plums, screening out bad fruits in the fresh green plums, placing the fresh green plums on a green plum inlet conveying belt (14), spraying alkaline water above a shakable conveying belt (11) through an alkaline water outlet (6) and a pressurized water sprayer (8) connected with the alkaline water outlet, simultaneously shaking, cleaning and removing impurities for 1-5min under the spraying of the alkaline water, outputting the fresh green plums through a green plum outlet conveying belt (15), and draining to obtain pretreated green plums;
3) Adding salt into all the green plums pretreated in the step 2), uniformly mixing, and hermetically pickling at room temperature for 7 days to obtain a pickled crisp plum primary product with high salt concentration;
4) Soaking the pickled crisp plum in 1-3 times of clear water, and desalting the primary pickled crisp plum product in the step 2) for 1-3 times until the salt content of the pickled crisp plum is 1-5% by mass; then spraying acidic oxidation potential water for 1min through a pressurized water sprayer (8) of an acidified water outlet (7), and draining to obtain desalted and pickled crisp plums;
5) Adding green plum essence with the mass concentration of 0.1% into all the desalted and pickled crisp plums obtained in the step 4), uniformly stirring, adding a mixed solution of epsilon-polylysine and potassium sorbate, draining, and packaging to obtain finished pickled crisp plums.
9. The method of claim 8, wherein the electrolyzed oxidizing water and the alkaline water are sprayed in an amount of 500mL/min.
10. The method as claimed in claim 8, wherein the amount of the green plum essence added in step 5) is 0.1% by mass based on the mass of the desalted and pickled crisp plums; the compound solution is a water solution of 0.25mg/mL epsilon-polylysine and 0.4mg/mL potassium sorbate, and 1L of the compound solution is sprayed on every 1kg of the desalted and pickled crisp plums.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070040192A (en) * | 2005-10-11 | 2007-04-16 | 한국식품연구원 | Preparation method of salted food with improved storability and hygienic safety |
| CN106616684A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Preserved green plum manufacture method |
| CN110973237A (en) * | 2019-12-26 | 2020-04-10 | 山东福瑞达生物科技有限公司 | Pickled mushroom preservative and using method thereof |
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- 2022-11-30 CN CN202211522716.9A patent/CN115843987A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070040192A (en) * | 2005-10-11 | 2007-04-16 | 한국식품연구원 | Preparation method of salted food with improved storability and hygienic safety |
| CN106616684A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Preserved green plum manufacture method |
| CN110973237A (en) * | 2019-12-26 | 2020-04-10 | 山东福瑞达生物科技有限公司 | Pickled mushroom preservative and using method thereof |
Non-Patent Citations (1)
| Title |
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| 杨颖;陆胜民;夏其乐;邢建荣;陈剑兵;: "胀袋脆梅微生物的分离、鉴定与抑制研究", 中国食品学报, no. 02, 30 April 2009 (2009-04-30) * |
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