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Sulfur-free color protection method for controlling browning of dried leechee and longan pulps

A technology of longan pulp and color protection, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, and dehydration preservation of fruits/vegetables. The effect of browning

Inactive Publication Date: 2012-10-17
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

SO 2 The role of sulfites or sulfites is to inhibit the activity of polyphenol oxidase and prevent the occurrence of enzymatic browning, while SO 2 It can participate in the sugar-ammonia reaction, add reaction with carbonyl, prevent the occurrence of non-enzymatic browning, and play a bleaching role, but if SO 2 The added amount exceeds the standard, and the SO remaining in the product 2 When exposed to water, sulfurous acid will be formed, which is an extremely toxic substance that is seriously harmful to human health. Therefore, the research and development of sulfur-free color protection technology is of great significance to ensure the food safety of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Eight to nine mature fresh lychees and longan fruits with uniform size, uniform color, no pests, and no damage are selected as raw materials, and the lychees and longan pulp are obtained after shelling and pitting. Immerse the pulp in hot water at 80°C for 3 minutes, then quickly remove and cool in cold water at 0-4°C. Then immerse the pulp in the color protection solution for 1.0 h. The color protection solution consists of vitamin C 0.05%, citric acid 0.10%, cysteine ​​0.06%, CaCl 2 0.10%. The dried lychees and longan pulp after color protection are subjected to three-stage hot-air drying. The process parameters are as follows: the temperature of the first stage of drying is 80°C, the speed of hot air is 1.8 m / s, and the drying time is 100 minutes; the temperature of the second stage of drying is 70°C, The hot air velocity is 1.2 m / s, and the drying time is 110 minutes; the temperature in the third stage of drying is 60°C, the hot air velocity is 1.0 m / s, and the dr...

Embodiment 2

[0025] Eight to nine mature fresh lychees and longan fruits with uniform size, uniform color, no pests, and no damage are selected as raw materials, and the lychees and longan pulp are obtained after shelling and pitting. Immerse the pulp in hot water at 80°C for 3 minutes, then quickly remove and cool in cold water at 0-4°C. Then immerse the pulp in the color protection solution for 0.5 h. The color protection solution consists of 0.10% vitamin C, 0.10% citric acid, 0.08% cysteine, CaCl 2 0.30%. The dried lychee and longan pulp after color protection are subjected to three-stage hot-air drying. The process parameters are as follows: the temperature of the first stage of drying is 90°C, the speed of hot air is 1.5 m / s, and the drying time is 90 minutes; the temperature of the second stage of drying is 70°C, The hot air velocity is 1.3 m / s, and the drying time is 80 minutes; the temperature of the third stage of drying is 65°C, the hot air velocity is 0.8 m / s, and the drying ...

Embodiment 3

[0027] Eight to nine mature fresh lychees and longan fruits with uniform size, uniform color, no pests, and no damage are selected as raw materials, and the lychees and longan pulp are obtained after shelling and pitting. Immerse the pulp in hot water at 100°C for 2 minutes, remove it quickly and place it in cold water at 0-4°C to cool. Then immerse the pulp in the color protection solution for 1.5 h. The color protection solution consists of vitamin C 0.15%, citric acid 0.10%, cysteine ​​0.10%, CaCl 2 0.20%. The dried lychees and longan pulp after color protection are subjected to three-stage hot-air drying. The process parameters are as follows: the temperature of the first stage of drying is 85°C, the speed of hot air is 1.7 m / s, and the drying time is 80 minutes; the temperature of the second stage of drying is 75°C, The hot air speed is 1.4 m / s, and the drying time is 100 min; the temperature in the third stage of drying is 65°C, the hot air speed is 0.7 m / s, and the dr...

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Abstract

The invention provides a sulfur-free color protection method for controlling browning of dried leechee and longan pulps and belongs to the technical field of fruits and vegetables deep processing. Fresh leechee or longan fruits are selected, washed, peeled, and de-nucleated; the pulps are subjected to hot water blanching and sulfur-free color protection solution treatment, and then dried by hot air and packaged in a vacuum form to obtain the finished product. The leechee and longan pulps sulfur-free color protection solution is prepared according to a browning mechanism of leechee and longan pulps, the browning and shrink deformation of the pulps in the drying process are controlled together with the blanching treatment, so the quality of the dried leechee and longan pulps are enhanced, and the shelf life of the product is prolonged. The method has the advantages of short time, simple operation, health, environmental protection, and high safety, and can well maintain the special taste of dried leechee and longan pulps.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and in particular relates to a sulfur-free color protection method for controlling the browning of dried litchi and longan pulp. Background technique [0002] Litchi and longan are famous specialty fruits in southern my country, which have extremely high nutritional and medicinal value. With the development of science and technology and the improvement of people's living standards, the rich nutritional value and good health care effects of litchi and longan pulp are increasingly valued by consumers at home and abroad. Since lychee and longan mature in the high temperature season, they are easy to rot and deteriorate after harvesting. Therefore, in the peak harvest season, it is easy to increase production but not increase income. Dried litchi and longan can prolong the shelf life of the product and facilitate storage and transportation. However, litchi and longa...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/005A23B7/154A23B7/157
Inventor 林河通黄美香李辉陈艺晖林艺芬王志艳陈梦茵林钟铨
Owner FUJIAN AGRI & FORESTRY UNIV
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