JP7474899B1 - Processing method for increasing the mumefural content of Ume plums - Google Patents

Abstract

[Problem] To provide a processing method for improving the mumefural content of Ume plums. [Solution] The method includes the steps of: 1) sorting and washing of fruits, 2) coating the surface of green Ume plums with a mixture of oleanolic acid, honey and salt, then immersing in distilled water and washing with ultrasonic vibration to remove bitterness, which precipitates amygdalin, 3) drying and grading, 4) packing the dried and graded green Ume plums into heat-resistant retort pouches and placing them in a spray-type high-temperature sterilizer for high-temperature reaction, and 5) removing the retort pouches packed with dried green Ume plums from the high-temperature sterilizer and air-drying the water droplets on the surface of the retort pouches, so that the product in the retort pouches becomes edible finished Ume plums. The obtained Ume plums have significantly improved contents of organic acids such as mumefural and neochlorogenic acid, and are capable of producing 5-HMF. [Selected Figure] Figure 2

Description

The present invention belongs to the technical field of green plum processing, and specifically relates to a processing method for increasing the mumefural content of Ubai plums.

Ume plum is an important traditional Chinese medicine in Japan, and is produced by drying or smoking raw green plums. The nature and taste of Ume plum are sour and neutral, and it has the effects of astringency, stimulant, relieving stool, and anthelmintic. Ume plum has a clear inhibitory effect on Escherichia coli, Shigella, Salmonella typhi, and Pseudomonas aeruginosa, and Ume plum juice can prevent and treat enteritis and typhoid fever. Crushed Ume plum can also be applied to treat swelling, rheumatism, stings, neuralgia, and other conditions. In recent years, dried Ume plum has not only been used for medicinal purposes, but has also been widely used in the processing of various beverages and foods, and is very popular with consumers.

Mumefural has the chemical name 1-[5-(2-formylfuryl)methyl]-dihydro2-hydroxypropane-1,2,3-tricarboxylate, and is produced during the processing of Ume plums by the reaction of 5-hydroxymethylfurfural (5-HMF) with organic acids such as citric acid. It is one of the main functional ingredients in green plum products, and has effects such as improving blood circulation, resisting influenza viruses, and improving cognitive impairment.

At present, the processing equipment for fuchsia is simple, generally using earthen stoves and fire-drying or smoking techniques with firewood. However, with the increasing market demand for fuchsia, the traditional processing techniques using earthen stoves are finding it difficult to meet market demand. Some companies have adopted low-temperature drying techniques using ovens (the general technique is to fire-dry at 60-65°C for 30-48 hours), which successfully solves the problem of traditional fire-drying, which is low production efficiency. However, fire-dried fuchsia products have a low mumefural content and poor flavor balance, making them unsuitable for processing into various beverages and foods. Therefore, there is a high market demand for ways to improve the processing technology of fuchsia, increase the production efficiency of fire-drying fuchsia, and improve the mumefural content and quality of the products.

In response to the above problem, the object of the present invention is to provide a processing method for increasing the mumefural content of Ume plums.

The technical content of this invention is as follows:

The present invention provides a processing method for increasing the mumefural content of Ume plum. The method includes the following steps:

1) Fruit selection and washing: Select fresh green plums that are over 80% ripe, large and fleshy, and have small seeds. Then, remove any fruit that has mold or rotten in the seed due to pests or disease, wash with purified water, and drain.

2) Bitterness removal treatment: A mixture of oleanolic acid, honey, and salt is applied to the surface of green plums, which are then immersed in distilled water and washed with ultrasonic vibration to precipitate amygdalin. The mass concentration of the oleanolic acid is 50-60%. The mass concentration of the honey is 80-90%. The mixture mass ratio of the oleanolic acid, honey, and salt is (3-4):(1-3):(5-7). The frequency of the ultrasonic vibration is 30-40 kHz.

3) Drying and grading: After washing, the green plums are dried with hot air and graded after drying. The temperature for the hot air drying is 55-65°C. The moisture content of the green plums after drying is 20% or less. The grading is divided into three grades: 10g or less is grade 1, 10-20g is grade 2, and 20g or more is grade 3.

4) High-temperature reaction: After drying and grading, the green plums are packed into heat-resistant retort pouches and then put into a spray-type high-temperature sterilizer for high-temperature reaction. This is to enhance the flavor and retain moisture. The reaction temperature of the spray-type high-temperature sterilizer is 115-125°C, and the reaction time is 60-90 minutes. The temperature is appropriately adjusted according to the grade of green plums. The heat-resistant retort pouches are made of plastic film material for packaging and should meet the high-temperature steam boiling level requirements of GB/T1004-2008.

5) The retort pouch filled with dried green plums is removed from the high-temperature sterilizer, and the water droplets on the surface of the retort pouch are air-dried, turning the product inside the retort pouch into a finished, edible green plum.

The beneficial effects of the present invention are as follows:

The processing method for improving the organic acids in fuchsia described in this invention has less impact on the environment than conventional techniques because it does not require drying or smoking by direct burning of wood. It is also suitable for large-scale industrial production and has a high degree of automation. The appearance, quality, and aroma of the resulting fuchsia are not significantly different from those of conventional techniques, but the content of organic acids such as mumefural and neochlorogenic acid in the resulting fuchsia is significantly improved, and 5-HMF can also be produced. This maximizes the retention of the nutritional components of fuchsia, improving its value as an edible food. Eating fuchsia also has beneficial effects such as liver protection and anti-allergy properties.

FIG. 1 shows images of the appearance of the Ume plums produced in the examples and comparative examples. FIG. 2 is a graph showing the measurement results of the mumefural content of the Ume plums produced in the examples and comparative examples. FIG. 3 is a graph showing the measurement results of the 5-HMF content in the Fructus fructus produced in the Examples and Comparative Examples. FIG. 4 is a graph showing the measurement results of the neochlorogenic acid content of the Fructus fructus produced in the examples and comparative examples.

The present invention will be described in more detail below through the description of specific examples and drawings. It should be understood that these examples are merely for the purpose of illustrating the present invention, and do not limit the scope of protection of the present invention. After reading the present invention, various modifications of equivalent forms made by those skilled in the art to the present invention are all included in the definition of the appended claims of this application.

Unless otherwise specified, all raw materials and reagents in this invention are commonly available on the market.

Example 1
Processing method for increasing the mumefural content of Ume plums

1) Fruit selection and washing: Fresh green plums with a ripeness of 80% or more, large flesh, and small pits were selected. Fruits with moldy pits caused by pests or disease were then removed, washed with purified water, and drained.

2) Bitterness removal treatment: A mixture of 55% oleanolic acid, 85% honey, and salt was applied to the surface of the green plums. The mixture was applied in a mass ratio of 3:2:6 for 23 minutes. The plums were then immersed in distilled water and washed with ultrasonic vibrations at 35 kHz to precipitate amygdalin.

3) Drying and grading: After washing, the green plums were dried with hot air at 60°C and graded after drying. The moisture content of the green plums after drying was 10.5±0.5%. The grading was done into three grades: 10g or less was grade 1, 10-20g was grade 2, and 20g or more was grade 3.

4) High-temperature reaction: After drying and grading, the green plums were packed into heat-resistant retort pouches and placed in a spray-type high-temperature sterilizer for high-temperature reaction at a reaction temperature of 120°C for 75 minutes. The heat-resistant retort pouches were made of plastic film material for packaging and met the high-temperature steam boiling level requirements of GB/T1004-2008.

5) The retort pouch filled with dried green plums is removed from the high-temperature sterilizer, and the water droplets on the surface of the retort pouch are air-dried, turning the product inside the retort pouch into a finished, edible green plum.

Example 2
Processing method for increasing the mumefural content of Ume plums

1) Fruit selection and washing: Fresh green plums with a ripeness of 80% or more, large flesh, and small pits were selected. Fruits with moldy pits caused by pests or disease were then removed, washed with purified water, and drained.

2) Bitterness removal treatment: A mixture of 50% oleanolic acid, 80% honey, and salt was applied to the surface of the green plums. The mixture was applied in a mass ratio of 3:1:5 for 30 minutes. The plums were then immersed in distilled water and washed with ultrasonic vibrations at 30 kHz to precipitate amygdalin.

3) Drying and grading: After washing, the green plums were dried with hot air at 55°C and graded after drying. The moisture content of the green plums after drying was 10.5±0.5%. The grading was done into three grades: 10g or less was grade 1, 10-20g was grade 2, and 20g or more was grade 3.

4) High-temperature reaction: After drying and grading, the green plums were packed into heat-resistant retort pouches and placed in a spray-type high-temperature sterilizer for high-temperature reaction at a reaction temperature of 115°C for 90 minutes. The heat-resistant retort pouches were made of plastic film material for packaging and met the high-temperature steam boiling level requirements of GB/T1004-2008.

5) The retort pouch filled with dried green plums is removed from the high-temperature sterilizer, and the water droplets on the surface of the retort pouch are air-dried, turning the product inside the retort pouch into a finished, edible green plum.

Example 3
Processing method for increasing the mumefural content of Ume plums

1) Fruit selection and washing: Fresh green plums with a ripeness of 80% or more, large flesh, and small pits were selected. Fruits with moldy pits caused by pests or disease were then removed, washed with purified water, and drained.

2) Bitterness removal treatment: A mixture of oleanolic acid (60% by mass) and honey and salt (90% by mass) was applied to the surface of the green plums. The mixture was applied in a mass ratio of 4:3:7 for 15 minutes. The plums were then immersed in distilled water and washed with ultrasonic vibrations at 40 kHz to precipitate amygdalin.

3) Drying and grading: After washing, the green plums were dried with hot air at 65°C and graded after drying. The moisture content of the green plums after drying was 10.5±0.5%. The grading was done into three grades: 10g or less was grade 1, 10-20g was grade 2, and 20g or more was grade 3.

4) High-temperature reaction: After drying and grading, the green plums were packed into heat-resistant retort pouches and placed in a spray-type high-temperature sterilizer for high-temperature reaction at a reaction temperature of 125°C for 60 minutes. The heat-resistant retort pouches were made of plastic film material for packaging and met the high-temperature steam boiling level requirements of GB/T1004-2008.

5) The retort pouch filled with dried green plums is removed from the high-temperature sterilizer, and the water droplets on the surface of the retort pouch are air-dried, turning the product inside the retort pouch into a finished, edible green plum.

Comparative Example 1
Processing method for increasing the mumefural content of Ume plums

1) Fruit selection and washing: Fresh green plums with a ripeness of 80% or more, large flesh, and small pits were selected. Fruits with moldy pits caused by pests or disease were then removed, washed with purified water, and drained.

2) Drying: After washing, the green plum fruits were dried with hot air at 60°C. The moisture content of the dried green plum fruits was 10.5±0.5%.

3) High temperature and high pressure treatment: The green plum fruit was subjected to a high pressure reaction at 100℃ and 0.12MPa for 1 hour to obtain the plum product.

Comparative Example 2
Processing method for increasing the mumefural content of Ume plums

1) Fruit selection and washing: Fresh green plums with a ripeness of 80% or more, large flesh, and small pits were selected. Fruits with moldy pits caused by pests or disease were then removed, washed with purified water, and drained.

2) Drying: After washing, the green plum fruits were dried with hot air at 60°C. The moisture content of the dried green plum fruits was 10.5±0.5%.

3) High temperature and high pressure treatment: The green plum fruit was subjected to a high pressure reaction at 121℃ and 0.12MPa for 1 hour to obtain the plum product.

Comparative Example 3
Processing method for increasing the mumefural content of Ume plums

1) Fruit selection and washing: Fresh green plums with a ripeness of 80% or more, large flesh, and small pits were selected. Fruits with moldy pits caused by pests or disease were then removed, washed with purified water, and drained.

2) Drying: After washing, the green plum fruits were dried with hot air at 60°C. The moisture content of the dried green plum fruits was 10.5±0.5%.

3) Baking process: Green plum fruits were baked at 100℃ for 0.5h to obtain plum products.

Comparative Example 4
Processing method for increasing the mumefural content of Ume plums

1) Fruit selection and washing: Fresh green plums with a ripeness of 80% or more, large flesh, and small pits were selected. Fruits with moldy pits caused by pests or disease were then removed, washed with purified water, and drained.

2) Drying: After washing, the green plum fruits were dried with hot air at 60°C. The moisture content of the dried green plum fruits was 10.5±0.5%.

3) Baking process: Green plum fruits were baked at 100℃ for 1 hour to obtain plum products.

The appearance of the Ume plums produced using the processing methods described in the Examples and Comparative Examples was compared, and the mumefural content, 5-HMF content, and neochlorogenic acid content were measured. The results are as follows:

Figure 1 shows external images of the furaume obtained in Example 1 and Comparative Examples 1 to 4. As is clear from the figure, the fruits of the furaume obtained in Example 1 were relatively plump and had a relatively deep black color. On the other hand, the furaume obtained in Comparative Examples 1 and 2 were slightly less plump than Example 1. Moreover, the furaume obtained in Comparative Examples 3 and 4 were lighter in color and slightly less plump.

Figure 2 shows the measurement results of mumefural content. As shown in the figure, compared with the high temperature/pressure and baking techniques, the processing method for producing Ume plums according to the present invention was beneficial in retaining the mumefural in green plums and improving the mumefural content of Ume plums.

Figure 3 shows the measurement results of 5-HMF content. As shown in the figure, the fuchsia obtained by processing and processing according to the present invention contained 5-HMF. The production of 5-HMF is beneficial for improving the anti-allergic effect of fuchsia.

Figure 4 shows the results of measuring the neochlorogenic acid content. As shown in the figure, compared with high temperature/pressure and baking techniques, the processing method for producing Ume plums according to the present invention was beneficial in retaining the neochlorogenic acid in green Ume plums and improving the neochlorogenic acid content of Ume plums. Neochlorogenic acid in Ume plums has a liver-protecting effect, and by eating Ume plums, it is possible to reduce transaminases in the human body and reduce liver damage.

Therefore, as is clear from the above, the fuchsia plums produced by the above processing method of the present invention are able to retain the maximum amount of nutritional components, and by retaining the organic acids in the fuchsia plums, such as mumefural and neochlorogenic acid, and producing 5-HMF, the edible value of the fuchsia plums is improved.

Claims (2)

A processing method for improving the mumefural content of Ume plum,
1) Fruit selection and washing: Select fresh green plums that are 80% or more ripe, have large flesh, and have small seeds. Remove any fruit that has moldy or rotten seeds due to pests or disease. Wash with purified water and drain.
2) Bitterness removal treatment: A mixture of oleanolic acid, honey and salt is applied to the surface of the green plums, which are then soaked in distilled water and washed with ultrasonic vibration to precipitate amygdalin.
The mass concentration of the oleanolic acid is 50 to 60%;
The mass concentration of the honey is 80-90%;
The mixing ratio of the oleanolic acid, honey and salt is (3-4):(1-3):(5-7),
The frequency of the ultrasonic vibration is 30 to 40 kHz,
3) Drying and grading: After washing, the green plums are dried with hot air and graded after drying.
The classification is divided into three grades: 10g or less is grade 1, 10-20g is grade 2, and 20g or more is grade 3.
The temperature of the hot air drying is 55 to 65° C.
The moisture content of the dried green plum fruit is 20% or less.
4) High-temperature reaction: After drying and grading, the green plums are packed into heat-resistant retort pouches and then placed in a spray-type high-temperature sterilizer for high-temperature reaction.
The reaction temperature of the spray-type high-temperature sterilizer is 115-125°C, and the reaction time is 60-90 min.
5) The retort pouch filled with dried green plums is removed from the high-temperature sterilizer, and the water droplets on the surface of the retort pouch are air-dried, turning the product in the retort pouch into a finished edible green plum.
A method comprising the steps of: The processing method for improving the mumefural content of Fructus frutescens as claimed in claim 1, characterized in that the heat-resistant retort pouch in step 5) is made of a packaging plastic film material.