CN1251608C - Method for making preserved fruit with low content of sulphur - Google Patents
Method for making preserved fruit with low content of sulphur Download PDFInfo
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- CN1251608C CN1251608C CNB2004100285623A CN200410028562A CN1251608C CN 1251608 C CN1251608 C CN 1251608C CN B2004100285623 A CNB2004100285623 A CN B2004100285623A CN 200410028562 A CN200410028562 A CN 200410028562A CN 1251608 C CN1251608 C CN 1251608C
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Abstract
The present invention relates to a method for making preserved fruits with low content of sulphur. The method is characterized in that firstly, the peel and the kernels of sweetmeat raw materials are removed to prepare raw semifinished fruits; then, the raw semifinished fruits are put into a color-protecting liquid containing ascorbic acid and sodium erythorbate for protecting color, and the weight ratio of the color-protecting liquid and the semifinished fruits is from 1:1 to 2:1; after being processed by color protection, the semifinished fruits are boiled with sugar and pickled by nitrogen charge and heat preservation, wherein the time for boiling with sugar does not exceed 10 minutes; the semifinished fruits after being pickled are dried in a blowing drying box and a microwave oven alternately, wherein the temperature of the semifinished fruits by microwave drying does not exceed 90 DEG C. In the method, through two times of drying by microwave and hot air alternately, the residual quantity of SO2 in sweetmeats can be lower than 30 mg/kg; the sweetmeats can maintain favorable color by color protection and pickling by nitrogen charge.
Description
One. technical field
The present invention relates to the preserved fruit process technology, specifically belong to a kind of processing method of low-sulfur preserved fruit.Be applicable to that apple, pears, hawthorn, apricot, peach, Ipomoea batatas, jujube, plum, Chinese pear-leaved crabapple, carrot etc. need protect the preserved fruit of look with sulfurous acid or sulphite.
Two. background technology
Along with the development of modern society and improving constantly of people's living standard, human more and more higher to the requirement of foodsafety, food pollution problem and health care thereof are worth and are subjected to paying close attention to widely, and the green consumption idea is set up in the heart silently people's.Traditional " high-sulfur " type preserved fruit no longer is fit to people's consumption demand; And in China tradition preserved fruit process, guarantee good sense organ color and luster and purpose such as extend the shelf life in order to reach, must add a large amount of sulphite.Modern medicine study shows that taking in high dose sulphite food can be detrimental to health.And SO in the preserved fruit that China's food enterprise is produced
2Residual quantity is generally at 1000-5000mg/kg, apparently higher than western developed country.As preserved fruit permission SO in Japan
2Residual quantity is 100mg/kg, the SO of import preserved fruit
2Residual quantity requires less than 30mg/kg; The European Community requires import preserved fruit SO
2Residual quantity is less than 50mg/kg.And China's " preserved foods sanitary standard " allows SO
2Residual quantity be 5000mg/kg, the preserved fruit SO of a lot of enterprises
2Residual quantity too high, can't be to state's outer vent.Though the preserved fruit processing method that has (CN 89106133) can reach low-sulfur (100mg/kg), be difficult to avoid preserved fruit in the pickled oxidation stain that waits processing link.At present, preserved fruit and preserved fruit processing enterprise also do not find a kind of sulfurous acid (salt) that can use to protect look, keep the good colour of preserved fruit and preserved fruit, can eliminate the method or the technology of sulphite or sulfur dioxide residue again.
Three. summary of the invention
The purpose of this invention is to provide a kind of SO that can reduce preserved fruit
2Content can keep the processing method of the low-sulfur preserved fruit of preserved fruit good colour again.
The processing method of a kind of low-sulfur preserved fruit provided by the invention, comprise the steps: that raw material is carried out preliminary treatment makes the fruit embryo, place colour protecting liquid to protect look the fruit embryo, through once candy, once pickled, secondary is candy again, secondary is pickled, drying, packing, it is characterized in that: described colour protecting liquid is by weight the aqueous solution that contains 0.01-0.05% sulphite, 0.1-0.4% citric acid, 0.03-0.2% ascorbic acid, 0.02-0.15% arabo-ascorbic acid na concn;
The described look that protects is the fruit embryo that will make through preliminary treatment, and by colour protecting liquid and fruit embryo weight ratio 1: 1-2: 1 puts into above-mentioned colour protecting liquid soaked 0.5-3.0 hour;
Described once candy, be to put into sucrose solution, and add an amount of citric acid that boil, boiling time is no more than 10 minutes by sucrose weight through the fruit embryo that protects look;
Described pickled, be to seal with together pouring in the pressure vessel through candy fruit embryo and syrup, charge into nitrogen, make the oxygen content in the container be lower than 2%, pickled under 40-55 ℃ condition;
Described secondary is candy, is pickled fruit embryo and liquid glucose for the first time added granulated sugar or dense liquid glucose, makes the sugared concentration of boiling terminal point be not less than 70%, and the fruit embryo ebuillition of heated time is no more than 10 minutes;
Described drying is with through the pickled good fruit embryo of secondary, and at 65-75 ℃ of heated-air drying 3-4 hour, heating using microwave then made the fruit embryo be warmed up to 85-90 ℃, and heated-air drying and microwave drying hocket, and are dried to the preserved fruit moisture and get product when 18-25%.
The concrete processing method and the step of low-sulfur preserved fruit of the present invention are as follows:
Pretreatment of raw material is about to that raw material cleans, decortication core, step such as cuts and make the fruit embryo.
The fruit embryo protects look, puts into above-mentioned colour protecting liquid immersion 0.5-3.0 hour through the fruit embryo that preliminary treatment is made; Colour protecting liquid is 1 with the weight ratio of fruit embryo: 1-2: 1.Add ascorbic acid and sodium isoascorbate in this colour protecting liquid, strengthened the antioxidation of preserved fruit, can prevent effectively that preserved fruit is at low SO
2Condition under oxidizing brown stain.
Once candy, put into sucrose solution through the fruit embryo that protects look, and add an amount of citric acid, heat candy extremely little boiling, boiling time is no more than 10 minutes.
Once pickled, for the first time candy fruit embryo and syrup together poured in the pressure vessel seal, take out air in the container with vavuum pump, charge into nitrogen then.Also can adopt the gas displacement method, promptly with the nitrogen in high-pressure nitrogen bottle or the nitrogen making machine air in the container be ejected, make the oxygen content in the container be lower than 2%, pickled is to carry out under 40-55 ℃ condition.In order to reduce contacting of fruit embryo or pulp and air and oxygen, each candy time is no more than 10 minutes, and pickled under the maintenance hypoxia condition.In order to remedy short, pulp softening defect of insufficient of candy time, filling nitrogen suitably heating and insulation when pickled, can shorten pickled time 20-30% like this, preserved fruit is eaten sugar fully.
Secondary is candy, and for the first time pickled fruit embryo and liquid glucose are taken out, and carries out once more candyly, can add granulated sugar or dense liquid glucose in the candy process in batches, makes the sugared concentration of boiling terminal point be not less than 70%.The fruit embryo ebuillition of heated time is no more than 10 minutes.
Secondary is pickled, and above-mentioned candy fruit embryo and liquid glucose are poured in the hermetically sealed can, and it is pickled to fill for the second time the nitrogen insulation, method and require the same.During pickled end, being heated to boiling and taking the dish out of the pot.
Drying, pickled good fruit embryo is put into 65-75 ℃ air dry oven earlier, and heated-air drying 3-4 hour, micro-wave oven was put in preliminary hydro-extraction then, and heating using microwave makes the fruit embryo be warmed up to 85-90 ℃.Overflow because heating using microwave, the interior sulphite of pulp can be decomposed quickly, and can make preserved fruit keep good color and luster, reduce brown stain.The preserved fruit semi-finished product are put back in the air dry oven again, continue after 70 ℃ of following heated-air drying 3-5 hours, to carry out microwave drying again.So heated-air drying and microwave drying hocket, and wherein microwave drying temperature is not higher than 90 ℃.The purpose of microwave drying mainly is for desulfurization.Because preserved fruit is under the microwave radiation, inside and outsidely be heated simultaneously, so heating using microwave can be quickened the evaporation of moisture in the pulp and the decomposition of sulphite is overflowed, dryly accelerate greatly with rate of sulphur expulsion.But in order to prevent the too high preserved fruit brown stain that causes of microwave heating temperature, so one side will be controlled heating-up temperature, microwave drying and heated-air drying hocket on the other hand, and microwave-hot blast alternate frequency is many more, and preserved fruit dewaters and takes off SO
2Speed is fast more.When microwave and hot blast replace dry twice, can make the SO of preserved fruit
2Residual quantity is lower than 30mg/kg, shortens drying time 1418%, and can make preserved fruit keep good color and luster.
Finished product packing can be come out of the stove when being dried to the preserved fruit moisture at 18-25%, cooling, shaping and packing.For reducing the oxidation stain of preserved fruit in storage and transport process, preferably adopt the oxygen barrier packing.
Compared with prior art, the invention has the advantages that: (1) not only can be with the SO in the product
2Residual quantity drops to very low level, the SO in the product
2Residual quantity is lower than 30mg/kg, minimumly can reach 8mg/kg; And the color and luster that can guarantee preserved fruit is vivid, and sensory effects is good, is suitable for the requirement of people's green consumption, can be used as high-grade preserved fruit products export and earns foreign exchange.(2) shortened process time, improved production efficiency, compared than traditional heated air drying and can shorten preserved fruit 14-18% drying time; Compare with traditional method for pickling, shorten pickled time 20-30%.(3) wide adaptability can be used for processing various needs protect look with sulfurous acid (salt) low-sulfur preserved fruit or vegetables dried meat.
Four, embodiment
Embodiment 1 low-sulfur preserved apple
Raw material through cleaning, decortication core, cut pretreatment process such as half after, put into stainless steel or corrosion resistant container and protected look 1.5 hours.Colour protecting liquid component and content (weight %) are Na
2S
2O
50.03%, citric acid is 0.2%, and ascorbic acid is 0.08%, and sodium isoascorbate is 0.05%, and all the other are water.Colour protecting liquid is 2: 1 with the ratio of fruit embryo weight.The fruit embryo is put into the sucrose solution that concentration is 35-45% after soaking and protecting look, and the 0.6-1.2% that presses sucrose weight adds citric acid, is heated to boiling, insulation boiling 3 minutes.Really embryo and syrup are together poured sealing in the pressurized tank into then; Earlier take out air in the container, charge into nitrogen then with vavuum pump; Control jar interior oxygen content is below 1.5%, pickled 16 hours of 50 ℃ of insulations.
Once pickled fruit embryo is taken out, put into the sucrose-citric acid solution of new configuration, sugar concentration is 50%, and low baking temperature is heated to and boils, and dense liquid glucose is added in boiling 5 minutes in batches in the boiling process, make the sugared concentration of boiling terminal point be not less than 65%.The fruit embryo and the liquid glucose that boil back cooling are poured in the sealing load jar, and carrying out secondary, to fill nitrogen pickled, and method is the same.The pickled time is 20 hours.Require a jar interior oxygen content is dropped to below 1%.During pickled end, being heated to boils takes the dish out of the pot.
Behind the pickled good fruit embryo draining sugar liquid, put into 70 ℃ air dry oven earlier, heated-air drying 4h,, put into micro-wave oven then, heating using microwave to 88 ℃, then the preserved fruit semi-finished product are put back in the air dry oven again, continued 65 ℃ of following heated-air dryings, behind the 5h, heated-air drying in the air dry oven is put back in heating using microwave to 90 ℃ once more.So heated-air drying-microwave radiation replaces 2 times that heat, and tack-free when being dried to preserved fruit, moisture can be come out of the stove when 18-22%.Total 16-18 hour drying time.The preserved apple color and luster of this method processing is faint yellow-yellow, the SO in the product
2Residual quantity is 14-24mg/kg.
Embodiment 2 low-sulfur preserved carrots
Select the little red carrot of the tender heart, the scraping epidermis removes the radish heart, is cut into 0.8-1.0 centimetre wide, the bar of 5 centimeter length then, and boiling water boiled 5 minutes, pulls out to float and puts into colour protecting liquid after cold and protected look 2 hours, and the ratio of fruit embryo and colour protecting liquid is 1: 1.NaHSO in the colour protecting liquid
3Concentration is 0.02%, and the concentration of citric acid is 0.2%, and the concentration of ascorbic acid is 0.05%, and the concentration of sodium isoascorbate is 0.03%.
To put into concentration be 45% sucrose solution with protecting carrot embryo behind the look, adds an amount of citric acid, is heated to boiling, be incubated 5 minutes and play pot, connect liquid glucose and pour in the jar of sealing, open the nitrogen making machine valve, with nitrogen the air in the jar is ejected, make jar interior oxygen content below 2%.The fruit embryo is in this container, and 50 ℃ of insulations were filled nitrogen pickled 16 hours.
Once pickled fruit embryo is taken out, and low baking temperature is heated to and boils, and is incubated 8 minutes, adds dense liquid glucose in the boiling process in batches, makes the sugared concentration of boiling terminal point be not less than 65%.Fruit embryo and liquid glucose are poured in the hermetically sealed can, and carrying out secondary, to fill nitrogen pickled, and method is the same.The pickled time is 26 hours.During pickled end, being heated to boils takes the dish out of the pot.Behind the draining sugar liquid, earlier in air dry oven, 70 ℃ of dryings 3 hours are put into micro-wave oven then and are heated to 90 ℃.The preserved fruit semi-finished product are put back in the air dry oven again, continue, get final product when tack-free when being dried to preserved fruit 70 ℃ of following heated-air dryings.About total 24 hours drying times.Baking preserved fruit well packs after cooling, shaping.The preserved carrot of this method processing, color and luster is scarlet, SO
2Residual quantity is lower than 30mg/kg.
Embodiment 3 low-sulfur preserved apricots
Medium well approximately bright apricot after cleaning, cutting and stoning, protected look 3 hours.The concentration of the sodium hydrogensulfite in the colour protecting liquid is 0.05%, and the concentration of citric acid is 0.3%, and the concentration of ascorbic acid is 0.16%, and the concentration of sodium isoascorbate is 0.10%.Colour protecting liquid is 2: 1 with fruit embryo ratio
After the apricot embryo protects look, put into concentration and be 50% sucrose solution, add an amount of citric acid, be heated to boiling, be incubated 3 minutes, pour in the pressurized tank then, take out air in the container, charge into nitrogen again, and control jar interior oxygen content is below 1.0%, under 45 ℃, fill nitrogen and be incubated pickled 16 hours, take out the fruit embryo, low baking temperature is heated to and boils, and continues to boil 6 minutes, add dense liquid glucose or granulated sugar in batches, make the sugared concentration of boiling terminal point be not less than 70%.The fruit embryo and the liquid glucose of cooling are poured in the hermetically sealed can, and it is pickled that secondary fills the nitrogen insulation, requires the same.
Pickled good fruit embryo draining sugar liquid, flatten after the integer dry 4h in 65 ℃ air dry oven, put into micro-wave oven then and heat to 90 ℃, again the preserved fruit embryo is put back in the air dry oven, continuation was 65 ℃ of following heated-air dryings 4 hours, and then after the heating using microwave to 90 ℃, put back to heated-air drying in the air dry oven.When heated-air drying can be cooled off, selects and pack to preserved fruit is tack-free.With the preserved apricot coloured gold Huang of this method processing, SO
2Residual quantity is below 16mg/kg.
Embodiment 4 low-sulfur preserved peach
Select the peach of plain boiled pork matter, after cleaning, cutting, removal core lye dipping and neutralization, put into colour protecting liquid and protected look 2 hours.Na in the colour protecting liquid
2SO
3Concentration is 0.05%, and the concentration of citric acid is 0.4%, and the concentration of ascorbic acid is 0.1%, and the concentration of sodium isoascorbate is 0.07%.Colour protecting liquid is 1.5: 1 with fruit embryo ratio.After protecting look, it is 35% sucrose solution that the fruit embryo is put into concentration, adds an amount of citric acid, ebuillition of heated 3 minutes; Pour the interior sealing of pressurized tank into, use the high-pressure nitrogen bottle inflated with nitrogen, control jar interior oxygen content is below 2%, and 45 ℃ are incubated pickled 22 hours.
The fruit embryo is after once pickled, and low baking temperature boiled 10 minutes, stop-off sugar in batches in the boiling process, and the sugared concentration of boiling terminal point is not less than 70%.Pour fruit embryo and liquid glucose after boiling into hermetically sealed can, carrying out secondary, to fill nitrogen pickled, and method and condition are the same.During pickled end, draining sugar liquid, integer is put into 70 ℃ dry 4 hours of air dry oven, then microwave drying to 90 ℃; The preserved fruit semi-finished product are put back in the air dry oven, heated-air drying is after 4 hours again, and heating using microwave to 88 ℃ is once more put back in the air dry oven dry.When heated-air drying is tack-free to preserved fruit, can come out of the stove.Total about 18 hours of drying time.The preserved peach color and luster of this method processing is translucent, golden yellow, the SO in the product
2Residual quantity is lower than 28mg/kg.
Claims (1)
1, a kind of processing method of low-sulfur preserved fruit, comprise the steps: that raw material is carried out preliminary treatment makes the fruit embryo, place colour protecting liquid to protect look the fruit embryo, through once candy, once pickled, secondary is candy again, secondary is pickled, drying, packing, it is characterized in that: described colour protecting liquid is by weight the aqueous solution that contains 0.01-0.05% sulphite, 0.1-0.4% citric acid, 0.03-0.2% ascorbic acid, 0.02-0.15% arabo-ascorbic acid na concn;
The described look that protects is the fruit embryo that will make through preliminary treatment, and by colour protecting liquid and fruit embryo weight ratio 1: 1-2: 1 puts into above-mentioned colour protecting liquid soaked 0.5-3.0 hour;
Described once candy, be to put into sucrose solution, and add citric acid that boil, boiling time is no more than 10 minutes through the fruit embryo that protects look;
Described pickled, be to seal with together pouring in the pressure vessel through candy fruit embryo and syrup, charge into nitrogen, make the oxygen content in the container be lower than 2%, pickled under 40-55 ℃ condition;
Described secondary is candy, is pickled fruit embryo and liquid glucose for the first time added granulated sugar or dense liquid glucose, makes the sugared concentration of boiling terminal point be not less than 70%, and the fruit embryo ebuillition of heated time is no more than 10 minutes;
Described drying is with through the pickled good fruit embryo of secondary, and at 65-75 ℃ of heated-air drying 3-4 hour, heating using microwave then made the fruit embryo be warmed up to 85-90 ℃, and heated-air drying and microwave drying hocket, and are dried to the preserved fruit moisture and get product when 18-25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100285623A CN1251608C (en) | 2004-03-12 | 2004-03-12 | Method for making preserved fruit with low content of sulphur |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100285623A CN1251608C (en) | 2004-03-12 | 2004-03-12 | Method for making preserved fruit with low content of sulphur |
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| CN1559236A CN1559236A (en) | 2005-01-05 |
| CN1251608C true CN1251608C (en) | 2006-04-19 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100428890C (en) * | 2006-07-17 | 2008-10-29 | 陕西科技大学 | Method for processing preserved fruit |
| CN101715863B (en) * | 2009-12-18 | 2012-11-21 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN103875865B (en) * | 2012-12-21 | 2015-08-12 | 贵州天刺力食品科技有限责任公司 | Rosa roxburghii preserved fruit and production method thereof |
| CN104068191A (en) * | 2013-03-26 | 2014-10-01 | 沭阳县苏合农产品销售专业合作联社 | Preparation method for preserved fruit |
| CN103238721B (en) * | 2013-05-27 | 2014-06-04 | 潮州市佳业食品有限公司 | Preserved fruit preparation method with short production cycle |
| CN104054889B (en) * | 2014-07-09 | 2016-06-29 | 陈绍旭 | A kind of manufacture method of Baoshan sweet persimmon preserved fruit |
| CN106666522A (en) * | 2016-12-14 | 2017-05-17 | 重庆市农业科学院 | Dried lemon slices and processing and preserving method thereof |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
| CN113424936A (en) * | 2021-06-10 | 2021-09-24 | 浙江农林大学 | Dried fruit processing is with salt stain device |
| CN115363129B (en) * | 2022-08-24 | 2024-01-26 | 广西民族师范学院 | Preparation method of low-sugar preserved phyllanthus emblica |
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