Method for eliminating sulfur dioxide in sulfited semi-finished fruits

A technology of sulfur dioxide and sulfur storage of fruit, which is applied in the direction of food science, etc., can solve the problems of lack of Cantonese-style preserved fruit desulfurization process, unfavorable preserved fruit production process, and increase the time of desulfurization process, so as to achieve positive local characteristics and economic significance, improve The effect of raw material appearance, synergistic color protection effect

Inactive Publication Date: 2016-10-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main problem with this method is that the fruit embryos need to be dried at 65°C until the water content is about 18% in the treatment before desulfurization. This process greatly increases the time of the entire desulfurization process, and after drying The fruit embryo is not conducive to the subsequent production process of preserved fruit
[0004] In summary, generally speaking, the existing desulfurization process of sulfur stored fruit embryos has problems such as long time period, complicated operation, high cost, and low product quality; there is a lack of effective desulfurization process for Cantonese-style preserved fruit

Method used

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  • Method for eliminating sulfur dioxide in sulfited semi-finished fruits
  • Method for eliminating sulfur dioxide in sulfited semi-finished fruits
  • Method for eliminating sulfur dioxide in sulfited semi-finished fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1 Selection of desulfurization method

[0051] 1. Select the appropriate desulfurization method for the raw material of Cantonese-style preserved fruit sulfur storage.

[0052] (1) Raw materials: Cantonese-style preserved fruit Shuanghua plum, olive, bergamot, plum, and hawthorn slices.

[0053] Each fruit embryo was divided into 6 groups for testing.

[0054] (2) Method:

[0055] Group 1: Soak fruit embryos in 30% acetic acid solution and heat to 50°C.

[0056] Group 2: Soak in 4% citric acid solution at 80°C for 20 minutes.

[0057] Group 3: heating, soaking and rinsing method: repeatedly soak and rinse the fruit embryos with hot water, soak for 12 hours during the day, and change the water every hour; soak for 12 hours at night without changing the water.

[0058] Group 4: Soak in 0.04% sodium hydroxide solution for 8 hours.

[0059] Group 5: Ozone desulfurization in a closed environment.

[0060] (3) The desulfurization effect of the postembryons before ...

Embodiment 2

[0064] Example 2 Optimization test of citric acid solution concentration

[0065] In this example, the volume concentration of the citric acid solution was used as the single factor variable, and the citric acid solution was soaked for 15 minutes at 80° C. to optimize the concentration of the citric acid solution. For other operations, refer to Example 1. The test results are attached figure 2 As shown, as the concentration of citric acid solution increases, the sulfur content gradually decreases and the desulfurization rate increases gradually. Taking other factors into consideration, a volume concentration of 1-5% is selected, preferably a volume concentration of 2-4%, and most preferably a volume concentration of 4%.

Embodiment 3

[0066] Example 3 Optimization Test of Heating Conditions

[0067] In this example, the soaking heating temperature is taken as the single factor variable, and the soaking heating temperature is soaked in 4% citric acid solution for 15 minutes, and the optimization experiment of the soaking heating temperature is carried out, and other operations refer to Example 1. The test results showed that with the increase of soaking heating temperature, the sulfur content tended to decrease gradually, but when the temperature was too high, it would cause severe damage to the pericarp of the fruit embryo, soft pulp tissue and severe browning. Therefore, taking other factors into consideration, the heating temperature is selected to be 60°C to 90°C, preferably 70°C to 90°C, and most preferably 90°C.

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Abstract

The invention discloses a method for eliminating sulfur dioxide in sulfited semi-finished fruits. The method comprises the following steps: S1, the sulfited semi-finished fruits are washed; S2, the sulfited semi-finished fruits are soaked in a citric acid solution under a heating condition; S3, the sulfited semi-finished fruits are bleached; S4, the sulfited semi-finished fruits are drained. The desulfurization process for sulfited semi-finished fruit raw materials of Cantonese preserved fruits has a good desulfurization effect, and the removal rate of residual sulfur in the semi-finished fruits is up to 88.59% and meets the national standard. Besides, the adopted citric acid solution is an ingredient of a color protection solution used in the early processing period of Cantonese preserved fruit and candied fruit products, has no influence on the semi-finished fruit raw materials, has a color protection effect on the semi-finished fruit raw materials and products and can reduce the sizes of the raw materials, improve the transparency and improve the appearance of the raw materials, the appearance of the desulfurized semi-finished fruits is good, and the boiling fastness of the semi-finished fruits is improved. Besides, the desulfurization process is simple and convenient, the desulfurization speed is high, desulfurization can be finished within 15-20 min, the cost is low, and the method has great significance in production and popularization of Cantonese preserved fruits.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing. More specifically, it relates to a method for removing sulfur dioxide from sulfur storage fruit embryos. Background technique [0002] Preserved fruit is made of fruits, vegetables, etc. as the main raw materials, after pickling, rinsing, boiling or dipping in sugar (honey), adding or not adding food additives and other auxiliary materials, and drying (baking) and other drying treatments. Dry or semi-dry products. At present, Cantonese-style preserved fruit also occupies half of the national preserved fruit consumption market. In order to ensure perennial production, sulfur storage method is often used in the processing of Cantonese-style preserved fruit to pickle and soak fruit and vegetable raw materials, so as to achieve the purpose of sterilization, antisepsis, bleaching and anti-browning . Due to the convenient operation and low cost of this sulfur storage method, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
Inventor 周爱梅宋倩刘欣林曰高
Owner SOUTH CHINA AGRI UNIV
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