Alkali curing method of fruit

Abstract

The invention relates to a method of food processing, in particular to an alkali curing technology of fruits. The invention aims to solve the following technical problems of: regulating the fruit pH values to ensure high-esterpectin de-esterification of the fruits under an alkali condition at room temperature, increasing combining sites of calcium ions, strengthening the gelatination of the fruits, preserving grain integrality, achieving simple and convenient processes as well as low cost. In order to achieve the invention aims, the alkali curing method of fruits comprises the following steps: (1) selecting the fruits; (2) dicing; (3) rinsing; (4) curing; (5) post rinsing; (6) spooning fruit grains; and (7) storing. In the curing treatment, the pH value of a curing solution is controlled at 8-9 and the fruit grains is carried out the high-esterpectin de-esterification under an alkali condition at room temperature; meanwhile, a food grade calcium chloride solution is added, wherein thecombining sites of the calcium ions are increased for the calcium ions in the calcium chloride solution under such environment, so that the gelatination of the fruits is greatly enhanced and the hardness thereof is evidently improved.

Description

technical field [0001] The invention relates to a food processing method, in particular to an alkaline hardening treatment technology for fruits. Background technique [0002] Fruit is a natural, healthy and delicious food. With the development of the food industry, consumers' requirements for fruit are not limited to fresh food, but hope to be used in other fields, such as dairy products and bakery products. This requires the improvement of the fruit processing performance, but the deep processing of the fruit is very difficult, mainly because the cooking, stirring and mixing of the fruit in the deep processing process will seriously damage the appearance and texture of the fruit; The integrity and hardness of the fruit have high requirements. The traditional fruit hardening is mainly realized by adding calcium salt, but the way of adding calcium salt can only partially improve the texture of the fruit. Now the latest fruit hardening technology is through enzyme technology....

AI Technical Summary

Problems solved by technology

[0002] Fruit is a natural, healthy and delicious food. With the development of the food industry, consumers' requirements for fruit are not limited to fresh food, but hope to be used in other fields, such as dairy products and bakery products. This requires the improvement of the fruit processing performance, but the deep processing of the fruit is very difficult, mainly because the cooking, stirring and mixing of the fruit in the deep processing process will seriously damage the appearance and texture of the fruit; The integrity and hardness of the fruit have high requirements. The traditional fruit hardening is mainly realized by adding calcium salt, but the way of adding calcium salt can only partially improve the texture of the fruit. Now the latest fruit hardening technology is through enzyme technology. Treatment, the use of enzymes to deesterify the high-ester pectin in the fruit, and the processing resistance of the fruit particles is enhanced, but the processing cost is expensive, which is not affordable for ordinary small enterprises

[0003] Under normal circumstances, the appearance and texture of fruits are seriously damaged under the action of cooking and mechanical shearing force, which reduces their utilization value; The pectin in the fruit forms a gel to enhance the processing resistance of the fruit, but since the natural pectin contained in the fruit itself can form a "bridge" effect with calcium ions, there are few sites, so only calcium salts are added to improve fruit processing The effect of sex is not obvious; especially berries, such as strawberries, which have a wide range of applications, but the whole strawberry is often broken after heating and stirring, and the commercial value is lost in appearance; the difficulty in the processing of these fruits is also hindering fruit production. One of the main reasons for the development of the deep processing industry; the popular fruit yogurt on the market has a wide variety and rich tastes. Adding fruit granules to the yogurt not only improves the nutritional value of the yogurt, but also improves the commercial value; as consumers With the gradual increase in awareness and acceptance of fruit yogurt, the market sales of fruit yogurt have also increased significantly, and consumers have higher and higher requirements for its quality. Adding fruit juice and fruit puree to yogurt is no longer popular among consumers. Satisfied, adding fresh fruit to yogurt will cause water separation and stratification of yogurt, destroying the texture of yogurt; therefore, the fruit material added to yogurt must be processed, heating, adding sugar, adding stabilizers, stirring, these measures It will inevitably cause great damage to fruits, especially berries, and there are almost no intact particles after processing, which reduces the commercial value of fruit yogurt in the terminal market