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A kind of processing method of Cantonese-style preserved fruit without sulfur and anti-browning

A processing method and technology of Cantonese-style frozen fruit, which is applied in the confectionery industry, food science, confectionery, etc., can solve the problems of destroying vitamin B, etc., and achieve the effects of increasing the sugar penetration speed, improving the quality, and shortening the sugar penetration time.

Active Publication Date: 2020-10-23
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But thanks to SO 2 Residue issues, and safety issues caused by sulfites such as it can induce allergic diseases and asthma, while destroying vitamin B 1

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The processing of embodiment 1 sulfur-free anti-browning yellow-skin preserved fruit

[0035] A kind of processing method of sulfur-free anti-browning yellow-skin preserved fruit, concrete steps are as follows:

[0036] (1) Clean the yellow skin raw materials that have been selected and removed from the moldy fruit, cracked fruit and impurities in the cleaning equipment. The cleaning device has a spray device. Raw materials are sprayed and rinsed with clean water. The yellow skin raw material was blanched in a water bath at 76°C for 2 minutes, and then the blanched yellow skin was irradiated with microwaves. Put the cleaned raw materials into the microwave enzyme inactivation device, the microwave power is 10KW, the frequency is 2450±50MHz, the transmission speed is 3.5m / min, the enzyme inactivation time is 1.5min, and the product temperature of the material reaches 70°C, reaching a passivation level Phenoloxidase, the purpose of inhibiting enzymatic browning.

[00...

Embodiment 2

[0042] Example 2 Processing of no-sulfur anti-browning puzzle preserved fruit

[0043] A processing method for sulfur-free anti-browning puzzle preserved fruit, specifically comprising the following steps:

[0044] (1) Clean the raw materials of the nuts that have been selected and removed from the moldy fruit, cracked fruit and impurities in the cleaning equipment. The cleaning device has a spray device. Raw materials are sprayed and rinsed with clean water. Use a 78°C water bath to scald the tea-edifying raw materials for 2 minutes, and then irradiate the tea-picked tea after blanching with microwaves. Put the cleaned raw materials into the microwave enzyme inactivation device for processing. The microwave power of the microwave enzyme inactivation device is 6KW, the frequency is 2450±50MHz, the transmission speed is 4m / min, the enzyme inactivation time is 2.1min, and the product temperature of the material reaches 68°C to passivate polyphenol oxidase and inhibit enzymati...

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PUM

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Abstract

The invention relates to a processing method of non-sulfur and anti-browning preserved prunes, the processing method comprises the following steps of S1: enzyme inactivating by water bath blanching and microwave irradiation; S2: salting; S3: processing with color fixatives without sulfur; S4: impregnating with sugar. The invention solves the problem of browning of the raw material of the preserved prunes through the key process technologies of the enzyme inactivation by water bath blanching and microwave irradiation, the salting and the treatment of non-sulfur color retention; and the problem of SO2 residue is solved effectively and the quality of preserved prunes is improved as well by not using sulfite throughout the process. The effect of the non-sulfur color retention of the products obtained by the processing method provided by the invention is close to the effect of the vulcanized color retention, the color difference value L of the processed product provided by the method by the invention is significantly improved as compared with materials without color retention.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing Cantonese-style preserved fruits without sulfur and preventing browning. Background technique [0002] Cantonese-style preserved fruit is prone to browning reaction due to its high polyphenol content. The traditional method of Cantonese-style preserved fruit anti-browning is usually to carry out sulfur treatment on fresh fruit or preserved fruit, adopt the method of sulfur fumigation or add color-protecting agent such as sulfite to inhibit browning. But thanks to SO 2 Residue issues, and safety issues caused by sulfites such as it can induce allergic diseases and asthma, while destroying vitamin B 1 . Therefore, the US Food and Drug Administration (FDA) banned the use of sulfites in fresh fruits and vegetables on August 8, 1986. [0003] With the development of modern science and technology and the improvement of people's living standards, cons...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 陈佩罗树灿洪雁李夏李远志
Owner SOUTH CHINA AGRI UNIV