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Biological processing method for shortening sugar permeability time of fruit jelly procession

A technology of biological processing and osmotic sugar application in confectionary, confectionary industry, food science, etc., which can solve the problems of reducing the yield of finished products, dry and thin products, and not full, so as to avoid microbial fermentation, avoid dry and thin finished products, and improve product quality. stable effect

Active Publication Date: 2010-06-09
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Prunes are generally processed into low-sugar preserved fruits. If the cooking method is improper during the processing, the finished product will be thin, not plump, and the flavor will become bitter. If soaked for a long time, the concentration of sugar solution is lower than 50%, and microorganisms will easily appear. Fermentation, sugar sourness, mildew and other practical problems, so in the production process of the factory, the fresh fruit or the rinsed salt embryo is generally soaked and peeled in sodium hydroxide solution, which increases the rate of sugar penetration but greatly reduces the yield of finished products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Processing of Sanhua Li Liangguo

[0016] (1) Li Guo's preparation

[0017] Buy fresh Sanhua plum or salt embryo of Sanhua plum with 15% salt content from the market and rinse repeatedly until the salt content is less than 0.5% for use.

[0018] (2) Lye treatment

[0019] Put the prepared Sanhua plum raw materials into a 2% sodium carbonate solution and soak for 30 minutes until there are slight black spots on the surface, then remove them, and rinse them with water for 2 to 3 times.

[0020] (3) Enzyme treatment

[0021] Adjust the pH value of the solution of plum fruit and water with a mass ratio of 1:1.5 to 4, and add 0.05% Novozymes cellulose complex enzyme (mainly composed of arabinase and β-glucanase). , Hemicellulase and xylanase). After 2 hours of enzymolysis, heat the Sanhua plum aqueous solution to 80°C to inactivate the enzyme.

[0022] (4) Sugar oozing

[0023] Put the enzyme-inactivated Sanhua plum into a sugar solution with a mass percentage of 50%, and soak it for 20...

Embodiment 2

[0027] Processing of Green Plum Fruit

[0028] (1) Preparation of Ome

[0029] Buy fresh green plum from the market or repeatedly rinse the green plum salt embryo with 25% salt content until the salt content is less than 0.5% for use.

[0030] (2) Lye treatment

[0031] Put the prepared green plum raw materials into a 1% sodium carbonate solution and soak for 10 minutes until the surface shows slight black spots, then remove them, and rinse them with clean water 2 to 3 times.

[0032] (3) Enzyme treatment

[0033] Adjust the pH value of the green plum and water solution with a mass ratio of 1:1.5 to 4, add 0.05% Novozymes cellulose complex enzyme by weight of green plum raw material, and heat the green plum aqueous solution to 80°C to inactivate the enzyme after enzymolysis for 2 hours.

[0034] (4) Sugar oozing

[0035] Put the enzyme-inactivated green plum into a sugar solution with a mass percentage of 50%, and soak it in a heat preservation at 50°C for 8 hours. During this period, the ...

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PUM

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Abstract

The present invention relates to a biological processing method capable of shortening sugar-infiltrating time for making cold fruit. Said method includes the following steps: using low-concentration alkali liquor to soak fruit raw material for a certain time; rinsing said fruit raw material and placing cleaned fruit raw material into clear water, and regulating pH value and temperature of solutionin which the raw material is held, then adding enzyme to make enzymolysis to break fruit surface structure, after the enzymolysis heating the solution in which the raw material is held to a certain temperature to make enzyme-killing treatment; after the enzyme-killing treatment making sugar-infiltrating treatment, after the sugar is absorbed to a certain extent, removing sugar liquor and making drying treatment.

Description

Technical field [0001] The invention relates to a biological technology for processing preserved fruit, in particular to a biological processing method for shortening the sugar penetration time of preserved fruit processing. Background technique [0002] Liangguo is a traditional snack in our country, and sugar penetration is an important part of the processing of Liangguo. Traditional methods of processing cold fruits, sugar penetration, generally use boiling method or long-term soaking. High-sugar cold fruits are mostly suitable for repeated cooking with high-concentration sugar liquid, and low-sugar cold fruits are mostly suitable for long-term soaking in sugar liquid. The processing cycle varies with varieties. In the process of processing, repeated cooking will result in reduced flavor of the original fruit and serious loss of nutrients, and the sugar content of the finished product is inconsistent due to the artificial proficiency; prolonged soaking is prone to microbial c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/02A23G3/24
Inventor 温靖徐玉娟陈卫东肖更生廖森泰张友胜吴继军李升锋唐道邦张岩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI