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

A technology of cysteine ​​and fruit base, which is applied in the field of food processing, can solve the problems of high sulfur dioxide consumption and easy excess of sulfur dioxide, achieve good results, reduce the risk of excessive sulfur dioxide residues, and improve efficiency

Inactive Publication Date: 2012-04-11
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Another object of the present invention is to overcome the technical problem that the amount of sulfur dioxide used in the preserved dried fruit body is high, result

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] Select apples with the same maturity, pick out diseased fruits, insect fruits, cracked fruits and softened rotten fruits, peel and core, and cut them into fruit pieces about 1.5cm thick.

[0026] Preserve as follows:

[0027] Preparation of hardening treatment liquid and composite color preservation solution, the concentration of hardening treatment liquid is 2% (m / v, 100L water adds 2kg calcium chloride, the expression of the following examples is the same as this) calcium chloride aqueous solution; composite color protection preservation The liquid is modulated according to the following formula and mass ratio: L-cysteine: sodium metabisulfite: ascorbic acid: water = 0.04: 0.3: 0.3: 100, mixed evenly, for later use; according to the quality of fruit block: hardening solution = 1:1 Proportion, immerse the fruit pieces in the calcium chloride hardening solution for 24 hours and harden them, remove them; according to the mass ratio of fruit pieces: co...

Example Embodiment

[0029] Example 2

[0030] Select apples with the same maturity, pick out diseased fruits, insect fruits, cracked fruits and softened rotten fruits, peel and core, and cut them into fruit pieces about 1.5cm thick.

[0031] Preserve as follows:

[0032] Prepare hardening treatment solution and composite color preservation solution. The hardening treatment solution is a 3% (m / v) calcium chloride aqueous solution; the composite color preservation solution is prepared according to the following formula and mass ratio: L-cysteine : sodium metabisulfite: ascorbic acid: water = 0.06: 0.3: 0.4: 100, mix evenly, for later use; according to the mass ratio of fruit block: hardening liquid=1: 1, immerse the fruit block in the calcium chloride hardening liquid for hardening treatment for 15 hours , fish out; according to the mass ratio of fruit block: compound color preservation solution: salt=1:1:0.5, mix evenly, bag and seal, and store at room temperature.

[0033] The dosage of sodium ...

Example Embodiment

[0034] Example 3

[0035] Select apples with the same maturity, pick out diseased fruits, insect fruits, cracked fruits and softened rotten fruits, peel and core, and cut them into fruit pieces about 1.5cm thick.

[0036] Preserve as follows:

[0037] Prepare the hardening treatment solution and the composite color preservation solution. The hardening treatment solution is a 5% (m / v) calcium chloride aqueous solution; the composite color preservation solution is prepared according to the following formula and mass ratio: L-cysteine : Sodium metabisulfite: ascorbic acid: water = 0.04: 0.4: 0.4: 100, mix well and set aside; according to the mass ratio of fruit block: hardening solution=1: 1, immerse the fruit block in the calcium chloride hardening liquid for hardening treatment for 12 hours , fish out; according to the mass ratio of fruit block: compound color preservation solution: salt=1:1:0.5, mix evenly, bag and seal, and store at room temperature.

[0038] The amount of ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/272A23L3/3544A23L3/358A23L5/41
Inventor 黄苇王菲孙远明柳雪姣余小林
Owner SOUTH CHINA AGRI UNIV
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