Low-temperature green raisin washing and sterilizing method

A green grape, low-temperature technology, applied in the field of low-temperature cleaning and sterilization of green raisins, can solve the problems of easy browning, easy deformation, unable to meet market quality requirements, etc., and achieves the effect of maintaining no browning, maintaining color, and strong rehydration

Inactive Publication Date: 2015-05-27
丁保林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Green raisins have the characteristics of high fructose content, strong rehydration, easy browning (discoloration) and deformation when exposed to high temperature, high humidity, and strong ultraviolet rays. The previous processing technology has been unable to meet the growing market quality demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:

[0027] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;

[0028] 2) Pre-cooling the raw material of high-quality green raisins obtained in step 1), the pre-cooling temperature is -10°C, and the pre-cooled green raisins are obtained, and the pre-cooling treatment method is continuous direct cooling method;

[0029] 3) Put the pre-cooled green raisins obtained in step 2) into pre-cooled saline for bubbling, tumbling, cleaning and sterilization. The mass percentage of saline is 5%, the temperature is -10°C, and the cleaning and sterilization time is 2 minutes. Obtain green raisins after pre-cooling, cleaning and sterilization;

[0030] 4) The pre-cooled, cleaned and sterilized green raisins obtained in step 3) are sprayed and washed to clean the attached salt w...

Embodiment 2

[0033] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:

[0034] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;

[0035] 2) Pre-cooling the high-quality green raisins obtained in step 1), the temperature of the pre-cooled green raisins is -5°C, and the pre-cooling method is continuous direct cooling or cold storage stacking pre-cooling;

[0036] 3) Place the pre-cooled green raisins obtained in step 2) into pre-cooled saline for bubbling, tumbling, cleaning and sterilization. The mass percentage of saline is 10%, the temperature is -5°C, and the cleaning and sterilization time is 15 minutes. Obtain green raisins after pre-cooling, cleaning and sterilization;

[0037] 4) The pre-cooled, cleaned and sterilized green raisins obtained in step 3) are sprayed and washed to clean the attached salt water to obtain clean ...

Embodiment 3

[0040] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:

[0041] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;

[0042] 2) Pre-cooling the raw material of high-quality green raisins obtained in step 1). The pre-cooling temperature is -8°C to obtain pre-cooled green raisins. The pre-cooling treatment method is continuous direct cooling method or cold storage stacking pre-cooling method;

[0043] 3) Put the pre-cooled green raisins obtained in step 2) into pre-cooled saline for bubbling, tumbling, cleaning and sterilization. The mass percentage of saline is 8%, the temperature is -8°C, and the cleaning and sterilization time is 10 minutes. Obtain green raisins after pre-cooling, cleaning and sterilization;

[0044] 4) The pre-cooled, cleaned and sterilized green raisins obtained in step 3) are sprayed and washed t...

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PUM

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Abstract

The invention discloses a low-temperature green raisin washing and sterilizing method. Green raisins are washed and sterilized through precooling saline solutions after being precooled, and then are dried through cold air. The method has the advantages that according to the characteristics that the green raisins are high in fructose content, high in reconstitution performance, prone to browning (changing color) when encountering high temperature, high humidity and strong ultraviolet rays, and prone to deformation, the invention provides the green raisin dry and cold method washing and non-thermal sterilization processing method, the liquid saline water, namely edible salt is adopted for low-temperature sterilization, after the green raisins are washed through the method, attachments on the green raisins are washed off to the maximum extent, rehydration of the green raisins can be reduced, the green raisins are kept from browning, the hygiene and microbiological indicators can reach the national food safety and hygiene standards, and the original color and lustre, flavor and shape keep unchanged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-temperature cleaning and sterilization method for green raisins. Background technique [0002] Turpan is the main producing area of ​​seedless green raisins. The annual output is about 170,000 tons. Green raisins are also one of the rare grape products in China and even in the world. The production of green raisins is due to the unique dry and hot climate factors in the Turpan area. After thousands of years of hard work and practice by the people of Turpan Natural drying technology of green raisins. Grapes are the main crop in Turpan, and green raisins are the main agricultural industry in Turpan. Turpan is famous for its grapes. [0003] Because the green raisin is a product that is naturally dried in a self-built drying room, the drying process takes about 30 days. During the entire drying process, due to the erosion of dust and flying insects, the surface of the dried gr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23N12/06B08B3/04
Inventor 丁保林
Owner 丁保林
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