Application of L-cysteine, and low sulfur long-term preservation method for fruit blanks

Abstract

The present invention discloses an application of L-cysteine, and a low sulfur long-term preservation method for fruit blanks. A purpose of the present invention is to solve the problems of browning, softening, decaying, high use amount of sulfur dioxide of the fruit blanks during the preservation process of the fruit blanks of the preserved fruits. With the present invention, first fruits are hardened by a calcium chloride solution, and are subjected to a impregnation treatment by L-cysteine, sodium metabisulfite, an ascorbic acid composite color protecting preservation solution and salt; the resulting treated material can be preserved in a plastic bag and other sealed containers at a room temperature. The method of the present invention provides the same effects of preservation, color protecting and antisepsis as the effects provided by the 1% sodium metabisulfite and a proper amount of the salt in the prior art, at the same time, the use amount of the sodium metabisulfite can be reduced to 0.08-0.16% of the original use amount so as to improve the hygienic quality of the fruit blanks, reduce the subsequent desulfurization work load, and reduce the over standard risk of the residue sulfur dioxide in the finished product. The low sulfur long-term preservation method for the fruit blanks of the preserved fruits is further applicable for the preservation of the fruit blanks during other fruit processing process.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sulfur preservation method for fruit base. Background technique

[0002] Cantonese-style preserved fruit is made of fruits and vegetables as the main raw materials, which are processed by pickling, rinsing, boiling or dipping in sugar (honey), adding or not adding food additives and other auxiliary materials, and drying (baking) and other drying treatments. into dry or semi-dry products. The technological process of making preserved fruit is usually: pickled fresh fruit base→washing and rinsing→drying (baking)→adding and dipping→drying (baking)→finished product. In order to ensure perennial production, the sulfur storage method is often used in the processing of Cantonese-style preserved fruit blanks to pickle and preserve fruit and vegetable raw materials, so as to achieve the purpose of antisepsis, bleaching and anti-browning.

[0003] At present, so...