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A sulfur-free processing method of dried jackfruit with original flavor and color

A technology for jackfruit and jackfruit is applied in the field of sulfur-free processing of original and primary color dried jackfruit, which can solve the problems of affecting product quality, high reducing sugar ratio, difficulty in retention, etc. Effects of Nutrient Content and Flavor Destruction

Active Publication Date: 2020-02-21
广西果晶园食品有限责任公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processed jackfruit dried fruit by the method of the present invention has the flavor and color of the original fruit of the jackfruit, is suitable for sweet and sour, and does not contain preservatives. Repeated reuse causes a high proportion of reducing sugar and affects product quality, which can provide new technical methods for jackfruit processing

Method used

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  • A sulfur-free processing method of dried jackfruit with original flavor and color
  • A sulfur-free processing method of dried jackfruit with original flavor and color
  • A sulfur-free processing method of dried jackfruit with original flavor and color

Examples

Experimental program
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Effect test

Embodiment 1

[0038] Embodiment 1 The selection of the sulfur-free processing technology of the original taste and original color pineapple dried fruit of the present invention

[0039] 1. Selection of jackfruit raw material varieties and maturity

[0040] The jackfruit varieties currently on the market mainly include jackfruit with dry buds and yellow flesh, jackfruit with wet buds and red flesh, and jackfruit with dry buds and yellow flesh. Because it is difficult to obtain complete buds from jackfruit with wet buds and yellow flesh, it is not suitable for processing, so dry bud yellow is selected. The two kinds of jackfruit with meat and dry bracted red meat are the raw materials for trial production, and the three levels are green ripe (6-7 ripe), fully ripe (8-9 ripe), and overripe, respectively in terms of flavor retention, cutting and shaping, and processing performance. Correlation research with multi-factors such as morphological characteristics, observation and measurement of ja...

Embodiment 2

[0095] Embodiment 2 uses the method of the present invention to process original taste and primary color pineapple dried fruit

[0096] Ripening: Put 100kg of purchased pineapple at 35°C for 4 days at a constant temperature to accelerate the ripening, so that the sugar content of the pineapple husk reaches 16BX, and the maturity reaches 8-9 maturity. Cut the ripened pineapple into slices, and the obtained jackfruit pulp is firm , bright color, and the finished product is complete in flakes.

[0097] Joint treatment of sterilization, enzyme removal and color protection: Take 30L of clean water, add 0.4% (120g) of D-sodium erythorbate according to the quality of the clean water to make a solution, heat the solution to 85°C and blanch the jackfruit slices for 3 minutes to kill harmful microorganisms , remove the activity of the enzyme, and at the same time maintain the hardness of the jackfruit pulp and the color of the original fruit, achieving the purpose of sterilizing the e...

Embodiment 3

[0100] Embodiment 3 Use the method of the present invention to process the original taste and color pineapple dried fruit

[0101] Ripening: Put 100kg of purchased jackfruit at 32°C for 4 days at a constant temperature to accelerate ripening, so that the sugar content of the jackfruit bracts reaches 16BX, and the maturity reaches 8-9 maturity, and the ripened jackfruit is cut into slices.

[0102] Joint treatment of sterilization, enzyme removal and color protection: take 30L of clean water, add 0.4% (120g) of D-sodium erythorbate according to the quality of the clean water to make a solution, heat the solution to 83°C and blanch the jackfruit fruit slices for 3 minutes to kill harmful microorganisms, Removes enzyme activity.

[0103] Sulfur-free sugar immersion: Adding white granulated sugar directly to increase the sugar content step by step intermittent forced circulation sugar icing method at room temperature without sulfur icing for 24 hours, the initial sugar content o...

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Abstract

The invention discloses a sulfur-free processing method for primary-taste and primary-color dried jack fruits and belongs to the technical field of fruit deep processing.The method sequentially comprises the following steps that 1, 80-90 percent ripe fresh jack fruit slices are subjected to sterilization, enzyme deactivation and color protection unified treatment; 2, an intermittent forced circulation liquid glucose sugaring method is adopted for sulfur-free sugaring at normal temperature for 24 hours; 3, an intermittent softening temperature-varying drying method is adopted for semi-drying, and then acid is mixed to make the materials contain a certain quantity of sour agent.The dried jack fruits processed through the method have the taste and color of primary jack fruits and a proper sour and sweet flavor without preservatives.The problems that when jack fruits are processed, it is hard to present and keep a peculiar flavor, sulfur dioxide is needed for color protection, and product quality is affected due to a high reducing sugar ratio as a result of repeated utilization of sugar water in the preserved fruit processing industry are solved.The novel technical method can be provided for jack fruit processing.

Description

technical field [0001] The invention relates to a sulfur-free processing method for dried jackfruit with original flavor and color, and belongs to the technical field of fruit deep processing. Background technique [0002] Jackfruit, also known as wood pineapple and tree pineapple, is a typical tropical fruit tree and enjoys the reputation of "tropical fruit" and "tooth fragrance". Native to southern India, jackfruit has been introduced and cultivated in China for more than a thousand years. It is currently planted in Hainan, Guangdong, Guangxi, Taiwan, Fujian, Xishuangbanna, Yunnan, and tropical and subtropical regions in southern Sichuan. The planting area is about 10,000hm 2 . Modern medical research has confirmed that jackfruit is rich in carbohydrates, proteins, B vitamins (B1, B2, B6), vitamin C, minerals, fatty oils, etc. Carbohydrates, proteins, fatty oils, minerals and vitamins in jackfruit play an important role in maintaining the normal physiological functions ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/00A23G3/48
CPCA23G3/0014A23G3/0093A23G3/0095A23G3/36A23G3/48A23G2200/00A23G2200/14
Inventor 冯春梅李建强黎新荣陆宁温立香艾静汶任二芳黄寿辉
Owner 广西果晶园食品有限责任公司
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