Loquat color fixative as well as preparation method and room-temperature preservation method of loquat pulp

A technology of color-protecting agent and loquat, which is applied in the field of loquat color-protecting agent and preparation of loquat pulp and storage at room temperature, which can solve the problems of low efficiency, high cost, and inability to effectively prevent fruit pulp from discoloration and deterioration.

Pending Publication Date: 2018-05-15
四川极智科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the method for the preservation of multiple loquat pulp has occurred, but these methods have all shown the following deficiencies: 1. The process of processing is complicated, resulting in high cost and low efficiency
2. Added food additives often contain toxic and harmful ingredients that are harmful to the human body and often exceed the standard, destroying the nutrients in the pulp
3. Cannot effectively inhibit the discoloration and deterioration of fruit pulp
[0006] Aiming at the above problems, the Chinese patent (application number: CN201010170340.0) has proposed a good solution, which is composed of sodium tripolyphosphate, sodium iso-Vc, sodium metabisulfite, β-cyclodextrin, and sodium edetate Color protectant, but the amount of additives is still slightly higher, reaching 0.3-0.8g / kg pulp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] The preparation of embodiment 1 loquat pulp

[0101] Prepare loquat syrup according to the following steps:

[0102] a, select intact, ripe fresh loquat fruit;

[0103] b. Rinse the selected loquat fruit with rapid running water;

[0104] c. Peel the washed loquat fruit, remove the core, and crush it into a slurry; during the crushing process, add 0.1g of color-protecting agent per kg of fruit;

[0105] d. Add 0.1kg of white sugar per kg of loquat pulp for deployment, and fully stir and dissolve the white sugar;

[0106] e. Vacuum the stirred fruit pulp, and its relative vacuum degree is 0.05MPa;

[0107] f, heating the loquat pulp to passivate the enzyme activity, the heating temperature is 85°C, and the holding time is 6min;

[0108] g, the loquat pulp is subpackaged and sealed;

[0109] h, the packaged loquat pulp is cooled to room temperature by spraying the packaged surface with water in 5 minutes;

[0110] i, the cooled loquat pulp is put into storage, store...

Embodiment 2

[0118] The preparation of embodiment 2 loquat pulp

[0119] Prepare loquat syrup according to the following steps:

[0120] a, select intact, ripe fresh loquat fruit;

[0121] b. Rinse the selected loquat fruit with rapid running water;

[0122] c. Peel the washed loquat fruit, remove the core, and crush it into a slurry; during the crushing process, add 0.2g of color-protecting agent per kg of fruit;

[0123] d. Add 0.1-0.6kg of white sugar per kg of loquat pulp for deployment, and fully stir and dissolve the white sugar;

[0124] e. Vacuum the stirred fruit pulp, and its relative vacuum degree is 0.1MPa;

[0125] f, heating the loquat pulp to passivate the enzyme activity, the heating temperature is 95°C, and the holding time is 8min;

[0126] g, the loquat pulp is subpackaged and sealed;

[0127] h, the packaged loquat pulp is cooled to room temperature in 10 minutes by spraying the packaged surface with water;

[0128] i, the cooled loquat pulp is put into storage, s...

Embodiment 3

[0136] The preparation of embodiment 3 loquat pulp

[0137] Prepare loquat syrup according to the following steps:

[0138] a, select intact, ripe fresh loquat fruit;

[0139] b. Rinse the selected loquat fruit with rapid running water;

[0140] c. Peel the washed loquat fruit, remove the core, and crush it into a slurry; during the crushing process, add 0.15g of color-protecting agent per kg of fruit;

[0141] d. Add 0.3kg of white sugar to every kg of loquat pulp for deployment, and fully stir and dissolve the white sugar;

[0142] e. Vacuum the stirred fruit pulp, and its relative vacuum degree is 0.1MPa;

[0143] f, heating the loquat pulp to passivate the enzyme activity, the heating temperature is 90°C, and the holding time is 8min;

[0144] g, the loquat pulp is subpackaged and sealed;

[0145] h, the packaged loquat pulp is cooled to room temperature by spraying the packaged surface with water in 8 minutes;

[0146] i, the cooled loquat pulp is put into storage, ...

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PUM

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Abstract

The invention relates to a loquat color fixative as well as a preparation method and a room-temperature preservation method of loquat pulp, and belongs to the field of food processing. The loquat color fixative consists of the following ingredients in percentage by weight: 35-45% of sodium tripolyphosphate, 5-20% of d-sodium erythorbate, 3-9% of beta-cyclodextrin, 0.01-1% of edetate disodium and 20-58% of sodium chloride. The invention further provides a preparation method of loquat pulp, wherein the loquat color fixative is used. The loquat pulp prepared by the preparation method disclosed bythe invention can be stored at room temperature. Through the addition of the loquat color fixative disclosed by the invention, the effect of protecting the color of loquats can be achieved; and besides, the color fixative is low in dosage and harmless in ingredients, and is an ideal choice of color fixatives.

Description

technical field [0001] The invention relates to a loquat color-protecting agent and a method for preparing and storing loquat pulp at normal temperature, belonging to the field of food processing. Background technique [0002] The nutrients contained in the edible part of loquat fruit include protein, fat, carbohydrates, calcium, iron, gamma vitamins, carotenoids, etc. Among them, calcium, phosphorus and carotene are significantly higher than other common fruits, and contain essential nutrients for the human body. of 8 amino acids. It is a kind of fruit that is very popular and often eaten by the public. The drink with loquat pulp as the main ingredient is orange in color. In addition to the function of a general drink, it also has the functions of moistening the lungs and clearing away heat. [0003] If an enterprise wants to produce loquat drinks on a large scale, it will have a large amount of loquat raw material storage, but fresh loquat fruit is inconvenient to preserv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L19/00A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23L5/41A23L19/09A23V2002/00A23V2200/048
Inventor 丁小芳周立东
Owner 四川极智科技有限公司
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