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A preparation method of preserved cherry fruit with gastrointestinal health care function

A cherry and health care technology, applied in the field of food science, can solve the problems of cherry original fruit aroma, poor nutrient retention, low comprehensive utilization rate of cherry, and economic benefits to be improved, so as to shorten the time of sugar osmosis, good commercial development prospects, Increase the effect of taste and nutritional functionality

Active Publication Date: 2020-09-22
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the following problems generally exist in the preserved fruit products on the market: excessive use of food additives or excessive addition of residues; poor environmental sanitation in the workshop, contamination of production equipment and utensils, resulting in excessive microorganisms; low comprehensive utilization rate of cherries, and economic benefits need to be improved; varieties of colors Single, backward technology
Chronic poisoning caused by long-term intake of sulfite can cause headaches and kidney disorders; sulfur contains harmful elements such as lead, arsenic, and thallium, and fumigation can enter food; recent studies have shown that sodium benzoate reacts with vitamin C to generate benzene (carcinogenic substances), so the use of sodium benzoate in rich vitamin C foods such as preserved fruits is harmful
At the same time, traditional processing methods have poor retention of the original fruity aroma and nutrition of cherries, and the process is complicated and time-consuming.

Method used

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  • A preparation method of preserved cherry fruit with gastrointestinal health care function
  • A preparation method of preserved cherry fruit with gastrointestinal health care function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The formula of the sugar solution in this embodiment is as follows: 0.6wt% sodium alginate, 10wt% xylooligosaccharide, 40wt% white granulated sugar, and the balance is water; the solid content in the sugar solution is ≥50wt%;

[0040] (1) Pretreatment: cherries are screened and graded, and rotten parts are removed; washed with light salt water, drained, and pitted;

[0041] (2) Color protection: use a color protection agent to fumigate the pretreated cherries for 30 minutes through a low-temperature atomization device;

[0042] (3) Quick-freezing treatment: Quick-freeze the cherries that have undergone color-protecting treatment at -18°C for 4 hours; then they can be transferred to an ordinary constant temperature quick-freezing room for storage;

[0043] (4) Low-temperature dipping and sugaring: according to the weight ratio of cherries and sugaring solution 1:3, put the quick-frozen cherries into the sugaring solution, keep them at room temperature, and naturally suga...

Embodiment 2

[0052] The formula of the sugar solution in this embodiment is as follows: 0.6wt% sodium alginate, 10wt% xylooligosaccharide, 50wt% white granulated sugar; the solid content in the sugar solution is ≥50wt%;

[0053] (1) Pretreatment: cherries are screened and graded, and rotten parts are removed; washed with light salt water, drained, and pitted;

[0054] (2) Color protection: use a color protection agent to fumigate the pretreated cherries for 30 minutes through a low-temperature atomization device;

[0055] (3) Quick-freezing treatment: Quick-freeze the cherries that have undergone color-protecting treatment at -18°C for 4 hours; then they can be transferred to an ordinary constant temperature quick-freezing room for storage;

[0056] (4) Low-temperature dipping and sugaring: according to the weight ratio of cherries and sugaring solution 1:3, put the quick-frozen cherries into the sugaring solution, keep them at room temperature, and naturally sugarize during the thawing pr...

Embodiment 3

[0063] The cherries of this embodiment are not subjected to quick-freezing treatment, that is, the cherries are directly subjected to sugar infiltration after the color protection treatment (i.e. fresh fruit control)

[0064] The formula of sugar solution in this embodiment is as follows: 0.6wt% sodium alginate, 10wt% xylooligosaccharide, 40wt% white granulated sugar;

[0065] (1) Pretreatment: cherries are screened and graded to remove rotten parts; washed with light salt water, drained, and pitted;

[0066] (2) Color protection: Soak for 2-3 hours at room temperature, so that the color protection agent is evenly distributed in the cherries;

[0067] (3) Low-temperature dipping and sugaring: according to the weight ratio of cherries and sugaring solution 1:3, put the quick-frozen cherries into the sugaring solution, keep them at room temperature, and naturally sugarize during the thawing process, at 2r / s After stirring for 9 hours at a high speed, drain and set aside;

[00...

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Abstract

The invention relates to a preparation method of preserved cherries with a health care function on the intestines and stomach, belonging to the field of food science and technology. The technical scheme of the invention mainly comprises the steps: pretreatment, protective coloration, quick freeze treatment, low-temperature impregnation sugar permeation, drying, shaping, cooling, screening and inspection. The invention provides the sugar permeation method of directly carrying out low-temperature impregnation sugar permeation in a slow freezing process, provides a new sugar permeation approach, can complete sugar permeation of cherries quickly in a short time to achieve a certain sweetness value and meet the following drying requirements, simultaneously simplifies the processing steps and reduces the production cost, and the low-temperature impregnation sugar permeation step means natural fall of temperature in the thawing process.

Description

technical field [0001] The invention relates to the field of food science and technology, in particular to a method for preparing preserved cherry fruit with the function of gastrointestinal health care. Background technique [0002] Cherries are bright in color, rich in multivitamins, and have high edible and medicinal values. "Compendium of Materia Medica" records that cherries have various medicinal effects such as beneficial qi, dispelling rheumatism, and detoxification. The latest research found that cherries also contain functional pigments such as anthocyanins, anthocyanins, and red pigments; especially the iron content is as high as 6 to 8 mg per 100 grams, ranking first among various fruits and higher than apples, oranges, and pears. 20 to 30 times. Regular consumption of cherries can supplement the body's demand for iron elements, promote the regeneration of hemoglobin, prevent and treat iron-deficiency anemia, and enhance physical fitness, brain and intelligence...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/364A23G3/48A23V2002/00A23V2200/32
Inventor 胡文忠李鹤姜爱丽王倩影赵蕾萨仁高娃冯可
Owner DALIAN NATIONALITIES UNIVERSITY
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