Biological enzyme preparation processing method of sugar-free dried fruit products

A processing method and bio-enzyme technology, applied in the confectionary industry, the function of food ingredients, and food ingredients as taste improvers, etc., can solve the problems of large damage to raw materials, insufficient flavor, loss of nutrients, etc., to achieve Protects the mouth and gums from damage, is easy to squeeze juice, and has a smooth and soft taste

Inactive Publication Date: 2018-04-27
北京红螺食品有限公司
View PDF13 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sugar content of traditional preserved fruit is so high that long-term consumption will cause adverse effects on human health, and it is absolutely forbidden for diabetics. Moreover, the production method of traditional preserved fruit causes the raw materials to be destroyed in the process of processing. T

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A biological enzyme preparation processing method for a sugar-free preserved product, the described sugar-free preserved product comprises the following components in parts by weight:

[0033] Raw fruit 5~25

[0034] Sugar 1~15

[0035] Sugar alcohol 50~65

[0036] Water 10~20;

[0037] Described processing method comprises the following steps:

[0038] 1) Raw material pretreatment: clean fresh fruit, remove impurities, remove pedicles, and remove cores, and keep the fruit shape intact to obtain raw fruit;

[0039] 2) Hardening treatment: at room temperature, use pectinesterase and / or polygalacturonase to harden the raw fruit;

[0040] 3) Rinse: Rinse the hardened raw fruit with water to remove the hardened enzyme preparation on the surface;

[0041] 4) Sugar infiltration: Prepare a sugar alcohol solution with a weight percentage of 50-70% in a vacuum interlayer cooking pot, pour the rinsed raw fruit into the sugar alcohol solution, and make it under the condition ...

Embodiment 2

[0054] The present embodiment is a preferred scheme based on Example 1, and the raw materials used are all the same as in Example 1, wherein the fruit raw material is selected from cherry tomatoes, and processing sugar-free cherry tomatoes is an example, and the steps are as follows:

[0055] 1) Raw material pretreatment: clean the fresh cherry tomatoes, remove impurities and stalks, and keep the shape of the fruit intact to obtain the raw material;

[0056] 2) Hardening treatment: at room temperature, use 0.5% pectin esterase and polygalacturonase to harden the raw fruit;

[0057] The consumption ratio of described pectin esterase and polygalacturonase is 2:1;

[0058] 3) Rinse: Rinse the hardened raw fruit with water to remove the hardened enzyme preparation on the surface;

[0059] 4) Sugar infiltration: Prepare a sugar alcohol solution with a weight percentage of 60% in a vacuum interlayer cooking pot, pour the rinsed raw fruit into the sugar alcohol solution, and carry out...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a biological enzyme preparation processing method of sugar-free dried fruit products. The biological enzyme preparation processing method includes the steps: firstly, hardeningfruit raw materials by the aid of pectinesterase and/or polygalacturonase, and enabling the hardened fruit raw materials to have plasticity to reduce loss of juice in fruits and forming properties ofslices; secondly, softening soaked raw material fruits by the aid of a compound enzyme system of pectinase and cellulose enzyme; thirdly, performing low-temperature inactivation on other early-used enzyme preparations by the aid of protease and/or transglutaminase; finally, performing preservative treatment on dried fruit products by the aid of lysozyme to obtain the sugar-free dried fruit products. Pectic substances in pulp tissues are effectively decomposed, plant cell walls are broken, cell contents are sufficiently released, so that taste is more softened, high-temperature inactivation isreplaced, the cost of high-temperature inactivation is reduced, the water holding capacity of the dried fruit products is improved to some extent, and high-concentration sugar in traditional dried fruits is replaced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a biological enzyme preparation processing method for sugar-free preserved products. Background technique [0002] Traditional preserved fruit is made with sucrose and maltose as the main processing aids, and the sugar content is generally above 60%. The sugar content of traditional preserved fruit is so high that long-term consumption will cause adverse effects on human health, and it is absolutely forbidden for diabetics. Moreover, the production method of traditional preserved fruit causes the raw materials to be destroyed in the process of processing. The juice loss is relatively serious, and it is no longer suitable for the needs of modern consumption, especially the needs of the middle and high-end crowd. In addition, traditional preserved fruit products still have problems such as being hard, not smooth enough, not having a prominent flavor, and serious loss of nu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/48A23G3/42A23G3/38A23G3/36A23G3/54
CPCA23G3/366A23G3/38A23G3/42A23G3/48A23G3/54A23V2002/00A23V2200/328A23V2200/312A23V2200/14
Inventor 李效华房刚王兴哲
Owner 北京红螺食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap