Method for inactivating enzyme of longan pulp by steam blanching

A longan pulp and steam blanching technology, which is applied in the direction of heating and preserving fruits/vegetables, can solve the problems of affecting the flavor and taste of longan, and no reports, so as to avoid green and cooking flavors, prevent enzymatic browning, and reduce The effect of the loss

Inactive Publication Date: 2011-11-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw green and cooking flavors produced during the processing of longan pulp will affect the flavor and taste of longan subsequent processing
At present, the blanching treatment method in longan pulp processing is mainly boiling and blanching, and there is no report on the application of steam blanching to inactivate enzymes in longan pulp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Take 10kg of fresh longan by weighing, remove bad and rotten fruit, and obtain about 9.5kg of clean longan.

[0020] (2) Shelling and removing the core of the cleaned longan to obtain about 6 kg of longan pulp.

[0021] (3) The longan pulp was blanched with steam at 100°C for 1 min, and cooled rapidly to room temperature.

Embodiment 2

[0023] (1) Weigh 5kg of fresh longan, remove bad and rotten fruit, and obtain about 4.5kg of clean longan.

[0024] (2) Shelling and removing the core of the cleaned longan to obtain about 3 kg of longan pulp.

[0025] (3) The longan pulp was blanched with steam at 80°C for 3 minutes to inactivate the enzyme, and then rapidly cooled to room temperature.

Embodiment 3

[0027] (1) Take 20kg of fresh longan by weighing, remove bad and rotten fruit, and obtain about 19kg of clean longan.

[0028] (2) Shelling and removing the core of the cleaned longan to obtain about 13 kg of longan pulp.

[0029] (3) The longan pulp was blanched with steam at 90°C for 2 minutes to inactivate the enzyme, and then rapidly cooled to room temperature.

[0030] The longan pulp treated by the above-mentioned embodiment has no raw green taste and cooking taste, and under the sealed condition, the retention period of its natural color and flavor reaches more than 3 months.

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PUM

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Abstract

The invention provides a method for inactivating enzyme of longan pulp by steam blanching. The method adopts fresh longan as a raw material, and the longan pulp which can still keep the fresh fragrance and the original color of the longan can be obtained by processing the raw material by the sequential working procedures of cleaning the longan, peeling the shell, removing the core, inactivating the enzyme by steam blanching, cooling, etc. The method avoids the enzymatic browning caused by an endogenous enzyme system, and prevents the longan pulp from directly contacting water, thereby reducingthe loss of water-soluble matters; and the hypobaric hypoxia environment caused by the steam is in favor of the maintenance of the natural color and the flavor of the longan pulp, thereby preventingthe raw and boiling taste from being generated in the operation of processing the longan pulp.

Description

technical field [0001] The invention belongs to the technical field of fruit pretreatment, and in particular relates to a steam blanching enzyme-inactivating method for keeping longan pulp fresh. Background technique [0002] Longan (Dimocarpus longan Lour.) is an evergreen fruit tree and tree belonging to Sapindaceae (Sapindaceae). The common name of longan is longan, also known as Longri, Biri and so on. Longan fruit is drupe-shaped, oblate or spherical, with a single fruit weight of 10-15g; the skin is yellowish brown, thin and smooth; the edible longan flesh is aril, milky white or pale white, and the flesh is crisp and sweet. Longan is rich in nutrition, rich in sugar, and contains various nutrients needed by the human body, such as vitamin K, vitamin C, various amino acids, iron, phosphorus, calcium and other elements. [0003] In addition to fresh longan, longan is mainly used to make canned longan in syrup, dried longan (dried longan), longan meat (longan meat), lo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005
Inventor 林伟锋陈中黄秋云
Owner SOUTH CHINA UNIV OF TECH
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