Processing method for quickly frozen jackfruit raw-food materials

A processing method, jackfruit technology, applied in food preservation, food science, fruit/vegetable preservation through freezing/refrigeration, etc., can solve technical solutions for no pulp, silk color protection, blanching and texture protection, not involving jackfruit Preservation research and other issues, to achieve the effect of long-distance transportation, various eating methods, and convenient use

Inactive Publication Date: 2012-09-12
QIONGZHOU UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above research reports and patented technologies are mainly aimed at the development of certain specific jackfruit foods or products, and none of them involve research on the preservation of jackfrui

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of processing method of quick-frozen jackfruit food raw material

[0016] Select a fully mature, disease-free, and non-rotten wet bud pineapple fresh fruit, weigh 8.7kg, place it in a temperature environment of 5-10°C for 8 hours, wash the peel after taking it out, and cut the fruit longitudinally with a stainless steel knife. Remove the fruit core, peel off the shredded fruit, pulp and core for later use.

[0017] According to the mass concentration of 0.3% citric acid, 0.01% sodium erythorbate, and 1.5% sodium chloride, a mixed solution was prepared as a color-protecting agent. The pulp and shredded fruit were soaked in it for 20 minutes, removed and drained, and then placed at 95- Blanch in hot water at 98°C for 1 minute; pre-boil the whole fruit core in hot water at 100°C for 3 minutes, and quickly cool the blanched pulp, fruit shreds and pre-boiled core to room temperature with cold water and drain the surface moisture. According to the mass ...

Embodiment 2

[0019] Embodiment 2: a kind of processing method of quick-frozen jackfruit food raw material

[0020] Select a fully mature, disease-free, and non-rotten wet bud pineapple fresh fruit, weigh 9.8kg, place it in a temperature environment of 5-10°C for 9 hours, wash the peel after taking it out, and cut the fruit longitudinally with a stainless steel knife. Remove the fruit core, peel off the shredded fruit, pulp and core for later use.

[0021]According to the mass concentration of 0.5% citric acid, 0.02% sodium erythorbate, and 1.5% sodium chloride, a mixed solution was prepared as a color-protecting agent, and the pulp and shredded fruit were soaked in it for 15 minutes, removed and drained, and then placed at 93~ Blanch in hot water at 96°C for 2 minutes; pre-boil the whole fruit core in hot water at 95-100°C for 4 minutes, and quickly cool the blanched pulp, shredded fruit and pre-boiled core to room temperature with cold water and drain. Dry surface moisture. According to...

Embodiment 3

[0023] Embodiment 3: a kind of processing method of quick-frozen jackfruit food raw material

[0024] Select a fully mature, disease-free, and non-rotten fresh pineapple fruit with wet buds, weigh 15.6kg, place it in a temperature environment of 5-10°C for 12 hours, wash the peel after taking it out, and cut the fruit longitudinally with a stainless steel knife. Remove the fruit core, peel off the shredded fruit, pulp and core for later use.

[0025] According to the mass concentration of 1.0% citric acid, 0.02% sodium erythorbate, and 2.0% sodium chloride, a mixed solution was prepared as a color-protecting agent, and the pulp and shredded fruit were soaked in it for 10 minutes, removed and drained, and then placed at 90~ Blanch in hot water at 93°C for 3 minutes; pre-boil the whole fruit core in hot water at 90-95°C for 5 minutes, and quickly cool the blanched pulp, shredded fruit and pre-boiled core to room temperature with cold water and drain. Dry surface moisture. Acco...

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PUM

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Abstract

The invention relates to a processing method for quickly frozen jackfruit raw-food materials, and belongs to the technical field of fruit and vegetable processing and storage. Fresh jackfruits are used as raw materials and are pretreated to take fruit shreds, pulp and cores of the fresh jackfruits, and the quickly frozen jackfruit raw-food materials are obtained by means of procedures of color protection, scalding, dipping and quick freezing. The processing method includes using mixed liquor, containing from 0.2 to 1.0% of citric acid, from 0.01 to 0.1% of sodium erythorbate and from 1.0 to 2.0% of sodium chloride by mass concentration, to perform color protection treatment for the pulp and the fruit shreds; and using mixed liquor, containing from 15 to 30% of trehalose and from 0.1 to 0.5% of citric acid by mass concentration, to dip the pulp in a vacuum manner. After being unfrozen, the products have proper flavor and taste of the jackfruits, can be eaten directly or cooked, and is convenient to eat and various in eating mode. The problem that the fresh jackfruits are inconvenient to sale and eat and cannot be stored for a long time is solved, and requirements on long-distance conveyance and all-the-year-round supply can be met.

Description

technical field [0001] The invention relates to a method for processing quick-frozen jackfruit food raw materials, belonging to the technical field of fruit and vegetable processing and preservation. Background technique [0002] Jackfruit is also known as "tree pineapple" and "wood pineapple", which belongs to the evergreen tree of Moraceae. The cultivation of jackfruit in my country has a history of more than one thousand years, and it is now cultivated in tropical and subtropical regions such as Hainan, Yunnan, Guangdong, Guangxi, Fujian and southern Sichuan. Jackfruit fruit is rich in nutrients, containing carbohydrates, proteins, fats, minerals, vitamins, etc. needed by the human body. Jackfruit fruit can be divided into "dry buds" and "wet buds". "Dry buds" are sweet and refreshing, and can be cooked with other ingredients; Jackfruit fruit is composed of peel, core, pulp, core and shredded fruit. The peel and core are rich in white sticky matter, which is inedible; t...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/154A23B7/04
Inventor 雷鸣雷榰
Owner QIONGZHOU UNIVERSITY
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