Biological pickling and preserving method of green plums

A biological and green plum technology, applied in the field of biological pickling and preservation of green plums, can solve the problems of waste of resources, environmental pollution, loss of green plum juice and flavor substances, etc., and achieve the effects of maintaining color and hardness, reducing dosage and avoiding pollution.

Inactive Publication Date: 2016-10-26
HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-salt pickling makes the greengage brown, dehydrated and wrinkled, and the greengage juice and flavor substances are lost in a large amount. And in the process of rinsing, the fruit rupture rate

Method used

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  • Biological pickling and preserving method of green plums

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0030] The preparation method of embodiment 1-3 biological pickling liquid:

[0031] (1) Mix calcium gluconate and water, heat to boiling, after calcium gluconate is completely dissolved, cool at room temperature, then add glucose, polylysine and sodium chloride, and stir until completely dissolved to obtain solution A ;

[0032] (2) The solution A was autoclaved for 15 minutes, the pressure was 103kPa, the temperature was 121°C, then cooled to room temperature, and the concentration of live bacteria was added successively to 1×10 12 The cfu / g Lactobacillus brevis powder and Lactobacillus plantarum powder are stirred evenly to obtain a biological pickling solution.

Embodiment 4

[0034] The biological pickling preservation method of green plum of embodiment 4

[0035] The biological pickling and preservation method of green plum in embodiment 4 of the present invention comprises the following steps:

[0036] (1) Wash the green plums, dry them, and carry out ultraviolet sterilization for 2 hours. The wavelength of ultraviolet sterilization is 255nm, and the irradiation dose of ultraviolet radiation is 6kJ / m 2 ;

[0037] (2) Add the greengage sterilized by ultraviolet light into a 1% calcium hydroxide aqueous solution with a mass fraction of 1% according to the ratio of solid to liquid to carry out deacidification and hardening treatment, soak in clean water for 6 hours, wash in water, and dry in the air reserve;

[0038] (3) adding the greengage obtained in step (2) into an aqueous solution of tea polyphenols with a mass fraction of 0.05% at a ratio of 1:2 to the solid-liquid ratio, and soaking at 4° C. for 24 hours;

[0039] (4) Put the greengage tr...

Embodiment 5

[0041] The biological pickling preservation method of green plum of embodiment 5

[0042] The biological pickling and preservation method of green plum in Example 5 of the present invention is basically the same as that in Example 4, the difference is that the biological pickling solution added in the step (4) is the biological pickling solution obtained in Example 2.

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Abstract

The invention relates to a method for biological pickling and preservation of greengage. The method comprises the following steps: washing the greengage, drying it in the air, and carrying out ultraviolet sterilization; adding calcium hydroxide aqueous solution to carry out deacidification and hardening treatment; Then add tea polyphenol aqueous solution, soak at 4°C; finally add biological pickling solution, seal, and ferment for 5-10 days at 37°C; divide the fermented greengage and biological pickling solution, and store at room temperature . The greengage processed by the biological pickling and preservation method of the present invention can not only maintain the original shape, color and hardness of the greengage, improve the taste of the greengage, but also reduce the amount of edible salt, without desalination treatment, and avoid waste liquid The discharge causes pollution to the environment; in addition, the green plum biological pickling and preservation method of the present invention has simple process, low cost, and is safe and reliable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for biological pickling and preservation of green plums. Background technique [0002] Green plum, also known as "sour plum" and "fruit plum", is the general designation of plum fruit and is one of the characteristic fruits abound in my country. It is a dual-purpose fruit for medicine and food, which is not only rich in nutrition, but also has many health care functions. Green plums are rich in organic acids, minerals, vitamins, flavonoids and other ingredients, which can regulate the body's pH, resist fatigue, and scavenge free radicals. It is a good product for health care. Among the various organic acids rich in green plums, citric acid has the highest content, accounting for about 90% of the total acid content, followed by malic acid and tartaric acid, which have a strong sour taste, much higher than ordinary fruits. In addition, green plums also...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/155
CPCA23B7/154A23B7/155
Inventor 钱书元邹伟权缪来耿
Owner HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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