LU500926B1 - Canned yellow peach rich in rg-i pectin - Google Patents

Canned yellow peach rich in rg-i pectin Download PDF

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Publication number
LU500926B1
LU500926B1 LU500926A LU500926A LU500926B1 LU 500926 B1 LU500926 B1 LU 500926B1 LU 500926 A LU500926 A LU 500926A LU 500926 A LU500926 A LU 500926A LU 500926 B1 LU500926 B1 LU 500926B1
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Prior art keywords
pectin
yellow peach
peach
canned
tubers
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LU500926A
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German (de)
Inventor
Xingqian Ye
Xinxin Hu
Zhiqiang Hou
Luqin Luan
Shiguo Chen
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Shandong Linyi Institute Of Modern Agriculture Zhejiang Univ
Univ Zhejiang
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present disclosure relates to a preparation method of a canned yellow peach rich in RG-I. In the present disclosure, the canned yellow peach rich in RG-I pectin is prepared through ultra high pressure processing, in which firstly, with the use of the sensitivity of microorganisms to increased pressure, their cellular structures are destroyed by increasing the pressure so as to inactivate them, thereby achieving the purpose of efficient sterilization, and at the same time avoiding the high temperature conditions in traditional sterilization, further preventing the softening of yellow peach flesh under high temperature, improving the quality of the canned yellow peach products, increasing the hardness and toughness of the flesh, and enhancing the taste. The ultra high pressure processing can also improve the solubility of RG-I pectin, so that the functional component RG-I pectin can be fully utilized, thus enhancing the nutritional function of the canned yellow peach. No toxic and harmful chemical reagents are added during the whole process, so the preparation method of the present disclosure has the advantages of natural and green, high efficient, and strong practicability.

Description

CANNED YELLOW PEACH RICH IN RG-I PECTIN TECHNICAL FIELD
[01] The present disclosure relates to a preparation method of canned yellow peach rich in RG-I pectin.
BACKGROUND ART
[02] Yellow peach, also called yellow pulp peach, belongs to Amygdalus in Rosaceae, which is named for the yellow flesh. Yellow peach is very rich in nutrition, being rich in antioxidants (a-carotene, B-carotene, lycoxanthin, lycopene and vitamin C, anti-free radicals, etc.), dietary fibers (containing a large amount of pectin and cellulose essential for human in the flesh, having many functions such as assisting digestion and absorption), iron and calcium and various microelements (the contents of selenium, zinc and the like are significantly higher than other fruit, being the king of fruit). Eating yellow peach regularly can play a role in relaxing the bowels, reducing blood glucose and blood lipid, anti-free radicals, removing dark spots, delaying aging, improving immunity, and so on, and can also promote the appetite, so it can be called as a health-care and health-preserving fruit.
[03] RG-I is the hairy domain in pectin, of which the backbone of rhamno-polygalacturonic acid is attached with abundant neutral sugar side-chain structures such as a-l,5-araban, B-1,4-galactan and arabinogalactan and the like. RG-I-type pectin has not only been reported as having a lot of specific physiological functions superior to traditional HG pectin, e.g., regulating the intestinal flora, inhibiting cancers, regulating chronic metabolic syndrome, regulating immune functions, and so on, but also there are literatures showing that it can form gel in a sugar-free or low-sugar system, and has more prominent thickening and stabilizing effects, indicating that it has a potential as new additives of functional food and new prebiotics.
[04] Because of thin skin and juiciness, yellow peaches are not resistant to storage and perishable, and the edible value may be greatly reduced after storage for a period of time. Except fresh-eating, it can be stored for long term under room temperature only if being processed into cans, so as to preserve the color, fragrance, taste and nutritional value. However, preservatives are added in the production process of canned food at present so as to prolong the storage life, causing damages to liver and kidney if eating regularly. There are also additives contained in canned food. To make better taste, additives, such as spices, pigments, artificial flavoring agents, and the like, are often added during the processing of canned food, which are harmful to human if eating regularly. Moreover, the market of functional cans is still blank at present.
SUMMARY
[05] With regard to the defects of the prior art, the present disclosure provides a preparation method of a canned yellow peach rich in RG-I pectin. This method employs 1 a non-thermal processing technology for food, ultra high pressure processing, for LU500926 sterilization, reserving the original nutritional components as well as the color, flavor, texture and other properties of yellow peach to the maximum extent. Moreover, the addition of RG-I pectin can enhance the potential functions of the canned yellow peach of regulating the intestinal flora, regulating chronic metabolic syndrome, and regulating immune functions. Therefore, the canned yellow peach products rich in RG-I pectin prepared by the method of the present disclosure are more beneficial to human health.
[06] To achieve the above inventive purposes, the present disclosure employs the following technical schemes:
[07] A preparation method of a canned yellow peach rich in RG-I pectin, comprising the following steps:
[08] 1) Spraying pitted yellow peach flesh with an alkali spraying machine, then scrubing and peeling through a roller, and cutting into tubers;
[09] 2) Formulating dilute lemon juice at a pH of 2.5-3.0; then immersing the peach tubers in the dilute lemon juice at a mass ratio of the dilute lemon juice to the peach tubers of 2:1, adding suitable amounts of xylitol, vitamin C and RG-I pectin into the dilute lemon juice, to get a mixed solution; wherein, the mass ratio of the peach tubers, xylitol, vitamin C and RG-I pectin is: 50-55:15-25:0.1-0.3:10-15.
[10] 3) Packaging the above mixed solution into polyethylene glycol terephthalate plastic bags, evacuating at reduced pressure, after then heat sealing, and then performing ultra high pressure processing; thus getting the canned yellow peach rich in RG-I pectin.
[11] Furthermore, in the step 2), the soluble solid content of the mixed solution is controlled at 8-12 Brix.
[12] Furthermore, in the step 3), when evacuating at reduced pressure, the vacuum degree 1s controlled at 0.06-0.10 MPa for 20-30 minutes.
[13] Furthermore, in the step 3), for the ultra high pressure processing, the pressure is: 200-600 MPa, the time is: 1-20 min, and the temperature is in a range of 0-40°C.
[14] The present disclosure also provides a canned yellow peach prepared by the above preparation method.
[15] The beneficial effects of the present disclosure are as below:
[16] In the present disclosure, the canned yellow peach rich in RG-I pectin is prepared through ultra high pressure processing, in which firstly, with the use of the sensitivity of microorganisms to increased pressure, their cellular structures are destroyed by increasing the pressure so as to inactivate them, thereby achieving the purpose of efficient sterilization, and at the same time avoiding the high temperature conditions in traditional sterilization, further preventing the softening of yellow peach flesh under high temperature, improving the quality of the canned yellow peach products, increasing the hardness and toughness of the flesh, and enhancing the taste. The ultra high pressure processing can also improve the solubility of RG-I pectin, so that the functional component RG-I pectin can be fully utilized, thus enhancing the nutritional function of the canned yellow peach. No toxic and harmful chemical reagents are added during the whole process, so the preparation method of the present disclosure has the advantages of natural and green, high efficient, and strong 2 practicability. LU500926
BRIEF DESCRIPTION OF THE DRAWINGS
[17] Fig. 1 shows the sensory scoring results of canned yellow peaches prepared by different processing methods.
DETAILED DESCRIPTION OF THE EMBODIMENTS
[18] The present disclosure discloses a preparation method of a canned yellow peach rich in RG-I pectin. This method firstly utilizes the sensitivity of microorganisms to increased pressure to destroy the cellular structure of yellow peaches by increasing the pressure so as to inactivate them, thereby achieving the purpose of efficient sterilization, and at the same time avoiding the high temperature conditions in traditional sterilization, further preventing the softening of yellow peach flesh under high temperature, improving the quality of the canned yellow peach products, increasing the hardness and toughness of the flesh, and enhancing the taste. The ultra high pressure processing can also improve the solubility of RG-I pectin, so that the functional component RG-I pectin can be fully utilized, thus enhancing the nutritional function of the canned yellow peach. RG-I pectin is a kind of polysaccharide, and the RG-I pectin used in the implementation is obtained by extraction with the same method as that in ZL201710879850.7. The present disclosure will be further explained and illustrated in combination with the specific examples below.
[19] Example 1
[20] A processing method of a canned yellow peach, including the following steps:
[21] 1) Selecting fresh and full yellow peaches without disease and decay, spraying pitted yellow peach flesh with an alkali spraying machine, then scrubing and peeling through a roller, and cutting into tubers, to get 55 kg peach tubers;
[22] 2) Peeling 40 kg fresh lemon and then juicing, filtering and collecting the lemon juice for standby application;
[23] 3) Adding a suitable amount of drinking water into the lemon juice obtained in the step 2 to formulate dilute lemon juice at pH 2.8, then immersing the peach tubers in the dilute lemon juice at a mass ratio of the dilute lemon juice to the peach tubers of 2:1, adding 18 kg xylitol, 0.2 kg vitamin C, and 10 kg RG-I pectin into the dilute lemon juice, to get a mixed solution, of which the soluble solid is 10 Brix;
[24] 4) Packaging the above mixed solution into polyethylene glycol terephthalate plastic bags, evacuating through a vacuumizer at reduced pressure to a vacuum degree of 0.08 MPa for 20 min, heat sealing, and then performing ultra high pressure processing under conditions of 500 MPa, for a time period of 10 min, and at a temperature of 25°C, thus getting the canned yellow peach rich in RG-I pectin.
[25] Example 2
[26] A processing method of a canned yellow peach, including the following steps:
[27] 1) Selecting fresh and full yellow peaches without disease and decay, spraying pitted yellow peach flesh with an alkali spraying machine, then scrubing and peeling through a roller, and cutting into tubers, to get 50 kg peach tubers;
[28] 2) Peeling 35 kg fresh lemon and then juicing, filtering and collecting the lemon 3 juice for standby application; LU500926
[29] 3) Adding a suitable amount of drinking water into the lemon juice obtained in the step 2 to formulate dilute lemon juice at pH 3.0, then immersing the peach tubers in the dilute lemon juice at a mass ratio of the dilute lemon juice to the peach tubers of 2:1, adding 20 kg xylitol, 0.2 kg vitamin C, and 15 kg RG-I pectin into the dilute lemon juice, to get a mixed solution, of which the soluble solid is 12 Brix;
[30] 4) Packaging the above mixed solution into polyethylene glycol terephthalate plastic bags, evacuating through a vacuumizer at reduced pressure to a vacuum degree of 0.08 MPa for 20 min, heat sealing, and then performing ultra high pressure processing under conditions of 500 MPa, for a time period of 8 min, and at a temperature of 0°C, thus getting the canned yellow peach rich in RG-I pectin.
[31] Example 3
[32] A processing method of a canned yellow peach, including the following steps:
[33] 1) Selecting fresh and full yellow peaches without disease and decay, spraying pitted yellow peach flesh with an alkali spraying machine, then scrubing and peeling through a roller, and cutting into tubers, to get 50 kg peach tubers;
[34] 2) Peeling 35 kg fresh lemon and then juicing, filtering and collecting the lemon juice for standby application;
[35] 3) Adding a suitable amount of drinking water into the lemon juice obtained in the step 2 to formulate dilute lemon juice at pH 2.5, then immersing the peach tubers in the dilute lemon juice at a mass ratio of the dilute lemon juice to the peach tubers of 2:1, adding 15 kg xylitol, 0.1 kg vitamin C, and 15 kg RG-I pectin into the dilute lemon juice, to get a mixed solution, of which the soluble solid is 8 Brix;
[36] 4) Packaging the above mixed solution into polyethylene glycol terephthalate plastic bags, evacuating through a vacuumizer at reduced pressure to a vacuum degree of 0.06 MPa for 30 min, heat sealing, and then performing ultra high pressure processing under conditions of 600 MPa, for a time period of 1 min, and at a temperature of 40°C, thus getting the canned yellow peach rich in RG-I pectin.
[37] Example 4
[38] A processing method of a canned yellow peach, including the following steps:
[39] 1) Selecting fresh and full yellow peaches without disease and decay, spraying pitted yellow peach flesh with an alkali spraying machine, then scrubing and peeling through a roller, and cutting into tubers, to get 50 kg peach tubers;
[40] 2) Peeling 35 kg fresh lemon and then juicing, filtering and collecting the lemon juice for standby application;
[41] 3) Adding a suitable amount of drinking water into the lemon juice obtained in the step 2 to formulate dilute lemon juice at pH 2.6, then immersing the peach tubers in the dilute lemon juice at a mass ratio of the dilute lemon juice to the peach tubers of 2:1, adding 25 kg xylitol, 0.3 kg vitamin C, and 15 kg RG-I pectin into the dilute lemon juice, to get a mixed solution, of which the soluble solid is 9 Brix;
[42] 4) Packaging the above mixed solution into polyethylene glycol terephthalate plastic bags, evacuating through a vacuumizer at reduced pressure to a vacuum degree of 0.1 MPa for 30 min, heat sealing, and then performing ultra high pressure processing under conditions of 200 MPa, for a time period of 20 min, and at a temperature of 30°C, 4 thus getting the canned yellow peach rich in RG-I pectin. LU500926
[43] Comparative example 1
[44] A canned yellow peach, produced from raw materials of the following weights: 50 kg yellow peach, 35 kg lemon, 20 kg xylitol, 0.2 kg vitamin C, and a suitable amount of drinking water.
[45] A processing method of a canned yellow peach, including the following steps:
[46] 1) Selecting fresh and full yellow peaches without disease and decay, spraying pitted yellow peach flesh with an alkali spraying machine, then scrubing and peeling through a roller, and cutting into tubers, to get 50 kg peach tubers;
[47] 2) Peeling 35 kg fresh lemon and then juicing, filtering and collecting the lemon juice for standby application;
[48] 3) Adding a suitable amount of drinking water into the lemon juice obtained in the step 2 to formulate dilute lemon juice at pH 3.0, then immersing the peach tubers in the dilute lemon juice at a mass ratio of the dilute lemon juice to the peach tubers of 2:1, adding 20 kg xylitol, and 0.2 kg vitamin C into the dilute lemon juice, to get a mixed solution, of which the soluble solid is 12 Brix;
[49] 4) Packaging the above mixed solution into polyethylene glycol terephthalate plastic bags, evacuating through a vacuumizer at reduced pressure to a vacuum degree of 0.08 MPa for 20 min, heat sealing, and then performing high temperature sterilization under conditions of 121°C for a time period of 15 min, thus getting the canned yellow peach rich in RG-I pectin.
[50] The canned yellow peaches obtained in the above examples and comparative example are evaluated according the evaluation standard as shown in Table 1 below:
[51] Table 1 18-20 More uniform Sweet and Full and juicy | Strong peach golden yellow, Sour, very flesh, fragrance lustrous palatable complete tubers, more clear pulp 15-17 Yellow, Sweet and Thick flesh, Some peach relatively sour, relatively complete fragrance uniform color palatable tubers, relatively clear pulp 11-14 Light yellow, | Average sweet Relatively À little metal substantially and sour thick flesh, odor uniform color substantially complete tubers, a little cloudy pulp 0-10 Dark yellow or | No sweet and Incomplete Serious metal bluish yellow, sour taste flesh tubers, odor, nonuniform cloudy pulp unpleasant
[J cotor | T [odor | HOO [S2] The evaluation results are shown in Fig. 1. It can be seen from Fig. 1 that, the canned yellow peaches processed in Examples 1 and 2 get higher sensory evaluation scores, of which the scores of appearance, color, taste, and odor are all higher than those in the comparative example, indicating that ultra high pressure processing can effectively prevent the softening of yellow peach flesh under high temperature, thus improving the quality of the canned yellow peach products, increasing the toughness of the flesh, and enhancing the taste.
[S3] Finally, it should be further noted that, the foregoing is only illustrative to the present disclosure, not restrictive. It should be understood by ordinary technicians in the field that, any modifications, variations or equivalents made without deviating from the protection scope defined in the claims all fall within the protection scope of the present disclosure.
6

Claims (5)

WHAT IS CLAIMED IS:
1. A preparation method of canned yellow peach rich in RG-I pectin, wherein, comprising the following steps: 1) Spraying pitted yellow peach flesh with an alkali spraying machine, then scrubing and peeling through a roller, and cutting into tubers; 2) Formulating dilute lemon juice at a pH of 2.5-3.0; then immersing the peach tubers in the dilute lemon juice at a mass ratio of the dilute lemon juice to the peach tubers of 2:1, adding suitable amounts of xylitol, vitamin C and RG-I pectin into the dilute lemon juice, to get a mixed solution; wherein, the mass ratio of the peach tubers, xylitol, vitamin C and RG-I pectin is: 50-55:15-25:0.1-0.3:10-15; 3) Packaging the above mixed solution into polyethylene glycol terephthalate plastic bags, evacuating at reduced pressure, after then heat sealing, and then performing ultra high pressure processing; thus getting the canned yellow peach rich in RG-I pectin.
2. The preparation method according to claim 1, in the step 2), the soluble solid content of the mixed solution is controlled at 8-12 Brix.
3. The preparation method according to claim 1, in the step 3), when evacuating at reduced pressure, the vacuum degree is controlled at 0.06-0.10 MPa for 20-30 minutes.
4. The preparation method according to claim 1, in the step 3), for the ultra high pressure processing, the pressure is: 200-600 MPa, the time is: 1-20 min, and the temperature is in a range of 0-40°C.
5. A canned yellow peach prepared by the preparation method according to any one of claims 1-4.
1
LU500926A 2021-11-30 2021-11-30 Canned yellow peach rich in rg-i pectin LU500926B1 (en)

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