Processing method of sugar-free pickled green plum fruit products

A processing method and technology of greengage, applied in the confectionary industry, confectionery, food ingredients, etc., can solve the problems of yellowish color, bitter taste, etc., and achieve the effects of improving taste, delaying degradation, and increasing hardness and brittleness

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

[0004] In order to solve the problems of yellowish color and bitter taste in greengage processed fruit in the prior art, the purpose of the present invention is to provide a processing method for sugar-free greengage pickled fruit to solve the above defects

Method used

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  • Processing method of sugar-free pickled green plum fruit products

Examples

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Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, a kind of processing method of sugar-free green plum pickled fruit

[0031] The processing method of sugar-free green plum pickled fruit described in embodiment 1 of the present invention comprises the following steps:

[0032] A) Cleaning: select 6 mature turquoise plums that are complete and non-rotten, clean them, remove them, drain them, and dry them for later use;

[0033] B) Blanching: put the green plums into the blanching solution, blanching at 105°C for 1 min, then remove; wash twice, dry in the air, and set aside;

[0034] C) Debittering: Put the above-mentioned greengage treated by step B) in an ethanol solution with a concentration of 75% (V / V) and soak for 5 minutes, then add a bitterness inhibitor, ultrasonically treat at 45°C for 30 minutes, take it out and shake it to drain Go to ethanol solution;

[0035] D) Sugar alcohol pickling: place the greengage processed by step C) in 5wt% sugar alcohol solution, seal and marinate for 24h; adjust ...

Embodiment 2

[0039] Embodiment 2, a kind of processing method of sugar-free green plum pickled fruit

[0040] The processing method of sugar-free green plum pickled fruit described in the embodiment of the present invention 2 comprises the following steps:

[0041] A) Cleaning: select 6 mature turquoise plums that are complete and non-rotten, clean them, remove them, drain them, and dry them for later use;

[0042] B) Blanching: put the green plums into the blanching solution, blanching at 103°C for 2 minutes, then remove; wash twice, dry in the air, and set aside;

[0043] C) Debittering: Put the above-mentioned greengage treated by step B) in an ethanol solution with a concentration of 75% (V / V) and soak for 5 minutes, then add a bitterness inhibitor, ultrasonically treat at 40°C for 35 minutes, take it out and shake it to drain Go to ethanol solution;

[0044] D) Sugar alcohol pickling: place the greengage processed by step C) in 5wt% sugar alcohol solution, seal and marinate for 24h;...

Embodiment 3

[0048] Embodiment 3, a kind of processing method of sugar-free green plum pickled fruit

[0049] Example 2 is repeated in the same steps, but the blanching liquid in the step B) is composed of citric acid, sodium bicarbonate and calcium chloride in a weight ratio of 1:0.5:1; the bitterness is suppressed in the step C). The agent is composed of β-cyclodextrin and riboflavin binding protein in a weight ratio of 1:1; the sugar alcohol solution in the step D) is composed of xylooligosaccharide and inulin in a weight ratio of 1:0.6 .

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Abstract

The invention belongs to the field of agricultural product processing, and especially relates to a processing method of sugar-free pickled green plum fruit products. The processing method of the sugar-free pickled green plum fruit products comprises the following steps: carrying out washing, carrying out blanching, removing bitterness, carrying out pickling by using sugar alcohol, carrying out fermentation, carrying out sterilization and carrying out packaging. The sugar-free pickled green plum fruit products prepared by the processing method disclosed by the invention very well preserve the shape, color, luster as well as refreshing and crispy taste of the green plums; moreover, the total acid contents of the pickled green plums are as low as 3.09-3.56%, and the amygdalin contents are reduced by 60-62%; thus, the taste of the pickled green plum fruit products is greatly improved.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a processing method of sugar-free greengage pickled fruit. Background technique [0002] At present, green plums are seldom eaten directly, and are basically used for processing into various foods or food raw materials; Candied food is fermented and processed into green plum wine, green plum vinegar and other drinks. How to process greengage without salting to produce a food that is sugar-free, moderately sweet and sour, and whose appearance and crispness are similar to fresh fruits is a technical problem. [0003] Chinese patent application 201410621402.3 discloses a method for processing sugar-free greengage pickled fruit. The method does not contain a salt pickling step, and uses sugar alcohols such as xylitol and maltitol to infiltrate greengage to increase the sweetness of the fruit. At the same time, part of the organic acid contained is migrated...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
CPCA23G3/48A23G3/362A23G3/366A23G2200/02A23G2200/06A23G2200/14A23V2002/00A23V2250/638A23V2250/5062A23V2250/5112
Inventor 钱书元邹伟权缪来耿
Owner HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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