Longan bleaching method

A longan and decolorizing agent technology, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of large longan residue, long fumigation time, and poor taste, and achieve long shelf life, excellent freshness, and sales. good effect

Inactive Publication Date: 2012-05-16
MAOMING POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Disadvantages: The processed longan has more or less peculiar smell, the sweetness is reduced, and the taste becomes poor; the workload is heavy and the fumigation time is long, resulting in the SO of longan after fumigation. 2 The residual amount is large (in my country, there are often reports that the residual content of sulfur dioxide in Thai longan exceeds the level); at the same time, the SO emitted after fumigation 2 It also causes some pollution to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Soak the fresh longan baskets after picking and cleaning for 15 minutes with an aqueous solution of potassium permanganate with a mass concentration of 0.01%, and drain; The agent is a mixed aqueous solution of sodium metabisulfite and citric acid, the mass concentration of sodium metabisulfite in the decolorizing agent is 2%, and the mass concentration of citric acid is 0.05%.

Embodiment 2

[0025] Embodiment 2: Soak the fresh longan basket after picking and cleaning for 1 minute with a potassium permanganate aqueous solution with a mass concentration of 0.5%, and drain; then soak for 15 minutes with a decolorizing agent, and drain to get final product; the decolorization The agent is a mixed aqueous solution of sodium metabisulfite and sodium citrate, the mass concentration of sodium metabisulfite in the decolorizing agent is 0.2%, and the mass concentration of sodium citrate is 0.5%.

Embodiment 3

[0026] Embodiment three: soak the fresh longan basket after picking and cleaning for 7 minutes with a potassium permanganate aqueous solution with a mass concentration of 0.25%, and drain; then soak for 7 minutes with a decolorizing agent, and drain to get final product; The agent is a mixed aqueous solution of sodium metabisulfite and citric acid, the mass concentration of sodium metabisulfite in the decolorizing agent is 1.1%, and the mass concentration of citric acid is 0.3%.

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Abstract

A longan bleaching method comprises the following steps: soaking longan to be treated in a bactericide for 1-15 minutes, draining; soaking in a decolorant for 1-15 minutes, draining. The bactericide is a potassium permanganate aqueous solution with a mass concentration of 0.01-0.5%; the decolorant is an aqueous solution prepared by mixing sodium pyrosulfite and citric acid or sodium pyrosulfite and sodium citrate; the mass concentration of the sodium pyrosulfite in the decolorant is 0.2-2%, and the mass concentration of the citric acid or sodium citrate is 0.05-0.5%. The method can obtain good bleaching effect, has repairing effect on longan hulls during treatment, and can obviously prolong the preservation period.

Description

technical field [0001] The invention relates to the field of fruit processing, in particular to a bleaching method for longan. The method can obtain relatively good bleaching effect, has a repairing effect on the shell of longan during processing, and can obviously prolong the preservation period. Background technique [0002] Longan is thick, sweet and crisp, with a very good taste and rich nutrition. It is "the top grade of fruit" and is very popular among consumers. However, due to the short shelf life of longan, it seriously restricts the sales in places other than the place of production. For example, Maoming Chuliang longan is a high-quality local longan, but its sales in markets outside Guangdong Province (such as Qingdao and Lanzhou) are far away. It is not as good as Thai longan, and it is even difficult to find authentic Chuliang longan for sale in the northern market. [0003] The main reasons affecting the sales of longan are: [0004] After the fruit is ripe, ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/157A23B7/154
Inventor 车文成董利
Owner MAOMING POLYTECHNIC
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