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Method of reducing freezing point of fresh-cut flesh of leechee

A technique for lychee pulp and pulp, applied in the field of reducing the freezing point of fresh-cut lychee pulp, to achieve the effects of promoting re-innovation, lowering the freezing point, and strong practicability

Active Publication Date: 2013-06-05
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using lychee as raw material, it is processed into fresh-cut lychee pulp by cutting and other treatments. The product can be used not only for catering, but also for the processing of ice cream, jelly, pastry, etc. The market potential is great, but better preservation technology and technology are needed. There are currently no relevant reports on ice temperature storage technology for fresh-cut lychees.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0019] Example 2: Add 7% glucose concentration to 40% sucrose solution, follow steps (1) to (3), and determine that the freezing point of litchi pulp after this treatment is -3.6°C.

Embodiment 3

[0020] Example 3: Add 6% sorbitol to 40% sucrose solution, follow steps (1) to (3), and determine that the freezing point of litchi pulp after this treatment is -3.55°C.

Embodiment 4

[0021] Embodiment 4: Preferably, through response surface optimization design and verification, it is determined that when the sucrose concentration is 40.93%, the glucose concentration is 7.31%, and the sorbitol concentration is 6.24%, after the dipping treatment in step (2), use step (3 ) determined that the freezing point of litchi pulp after treatment was -4.15℃. After treatment, the preservation period of lychee pulp stored at -4°C±0.2 can reach 12 days, which is 6 days longer than that stored at 3°C, and the pulp does not appear to freeze during storage, and the product quality is good; the same as storage Although the untreated lychee pulp can reach the same microbial index as the treated one, the pulp tissue is obviously frozen, and the juice loss is obvious after thawing.

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Abstract

The invention discloses a method of reducing a freezing point of fresh-cut flesh of leechee. The method comprises the step of carrying out dipping treatment on fresh-cut flesh of leechee by using cane sugar, glucose and sorbierite as freezing point regulators. The freezing point of flesh of leechee subjected to the dipping treatment is reduced to minus 4.15 DEG C and is reduced by 1.3 DEG C compared with the freezing point of unprocessed flesh of leechee; the fresh-cut flesh of leechee can be stored and kept fresh at about minus 4 DEG C; cell structures of the flesh of leechee are complete inthe storing process; and the flavor of the leechee is not affected. The method has the advantages of simpleness, stronger practical applicability, easiness in popularization and application and playsa positive role in widening the utilization range of leechee raw materials, enhancing market competitiveness and the like.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing and preservation, in particular to a method for lowering the freezing point of fresh-cut litchi pulp. Background technique [0002] Litchi (Litchi chinensis Sonn.) belongs to Sapindaceae plant, is a precious subtropical fruit, its shape, color, aroma, taste are all good, rich in sugar, vitamins, minerals and a variety of amino acids, very nutritious and Nourishing effect, such as every 100 grams of lychee pulp contains 0.9 grams of protein, 0.2 grams of fat, and 14 grams of carbohydrates. Litchi fruit is easy to brown and rot after picking due to its physiological and structural characteristics and the high temperature and high humidity season during the picking period. The fruit can only be stored for 3 to 4 days at room temperature after picking. Refrigeration is the most commonly used fresh-keeping storage method for fresh fruits and vegetables and fresh-cut fruits and v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/055
Inventor 余小林吴汶飞胡卓炎
Owner SOUTH CHINA AGRI UNIV
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