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Preparation method of dried pearl plums

A pearl and drying technology, which is applied in the preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by radiation/electrical treatment, etc., can solve the problems of affecting human health, short shelf life, low moisture content, etc. Anti-corrosion and fresh-keeping effect, improve oxidative deterioration, change the effect of tissue structure

Active Publication Date: 2018-06-19
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention overcomes the sulfur dioxide residue in dried fruit caused by the use of sulfur fumigation in the preparation process of dried fruit, which affects human health, and does not use sulfur fumigation, sugar stains, or preservatives, and directly dries the fruit to make the moisture content Low-cost dried fruit has a short shelf life, poor antiseptic effect, and is prone to mildew, causing technical problems of food spoilage. A method for preparing dried pearl plum fruit is provided.

Method used

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  • Preparation method of dried pearl plums
  • Preparation method of dried pearl plums
  • Preparation method of dried pearl plums

Examples

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Effect test

Embodiment 1

[0032] A preparation method of dried pearl plum, comprising the steps of:

[0033] (1) Fruit selection, grading and cleaning;

[0034] (2) ultraviolet treatment; adopt the ultraviolet radiation of wavelength 280nm pearl plum 2h;

[0035] (3) blanching; placing pearl plums in an aqueous solution containing antiseptic and fresh-keeping components and blanching for 100s; the pH value of the aqueous solution is 6.5, and the temperature of the aqueous solution is 90°C; the quality of the antiseptic and fresh-keeping components in the aqueous solution is The percentage content is 40%; the antiseptic and fresh-keeping ingredients are composed of the following raw materials in parts by mass: 20 parts of apigenin, 10 parts of durian shell alcohol extract, 8 parts of Sijiqing leaf extract, and 50 parts of American ginsenoside; the durian In the shell alcohol extract, the content of flavonoids is not less than 10mg / 100g, and the content of polyphenols is not less than 30mg / 100g; in the ex...

Embodiment 2

[0039] A preparation method of dried pearl plum, comprising the steps of:

[0040] (1) Fruit selection, grading and cleaning;

[0041] (2) ultraviolet treatment: adopt the ultraviolet radiation of wavelength 250nm pearl plum 3h;

[0042] (3) blanching; placing pearl plums in an aqueous solution containing antiseptic and fresh-keeping ingredients for blanching for 50s; the pH value of the aqueous solution is 6, and the temperature of the aqueous solution is 100°C; the quality of the antiseptic and fresh-keeping ingredients in the aqueous solution is The percentage content is 20; in the ethanol extract of durian shell, the content of flavonoids is not less than 10mg / 100g, and the content of polyphenols is not less than 30mg / 100g; the antiseptic and fresh-keeping components are composed of the following raw materials in parts by mass : 30 parts of apigenin, 5 parts of durian shell ethanol extract, 15 parts of Sijiqing leaf extract, 10 parts of American ginseng saponins; in the d...

Embodiment 3

[0046] A preparation method of dried pearl plum, comprising the steps of:

[0047] (1) Fruit selection, grading and cleaning;

[0048] (2) ultraviolet treatment; adopt the ultraviolet radiation of wavelength 260nm pearl plum 3h;

[0049] (3) blanching; placing pearl plums in an aqueous solution containing antiseptic and fresh-keeping components and blanching for 80s; the pH value of the aqueous solution is 6.3, and the temperature of the aqueous solution is 95°C; the quality of the antiseptic and fresh-keeping components in the aqueous solution The percentage content is 30%; in the ethanol extract of durian shell, the content of flavonoids is not less than 10mg / 100g, and the content of polyphenols is not less than 30mg / 100g; the antiseptic and fresh-keeping ingredients are composed of the following raw materials in parts by mass: Composition: 25 parts of apigenin, 8 parts of ethanol extract of durian shell, 10 parts of Sijiqing leaf extract, 30 parts of American ginsenoside; ...

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Abstract

The invention discloses a preparation method of dried pearl plums. The preparation method comprises the following steps: (1) sorting fruits, sorting and washing; (2) carrying out ultraviolet treatment; (3) hotly blanching; (4) drying; (5) softening. An ultraviolet treatment technology comprises the step: irradiating pearl plums for 2 to 3h by adopting ultraviolet rays with the wavelength of 250 to280nm; a hot blanching technology comprises the step: hotly blanching the pearl plums in a water solution containing an antiseptic and fresh-keeping component; the antiseptic and fresh-keeping component is prepared from apigenin, durian shell alcohol extract, folium ilicis chinensis extract and panax quinquefolium saponin; the pH (Potential of Hydrogen) value of the water solution is 6 to 6.5 andthe temperature of the water solution is 90 to 100 DEG C; a drying technology comprises the step: drying the pearl plums by adopting a microwave drying manner until the percentage content of water is8 to 10 percent. The preparation technology of the dried pearl plums, disclosed by the invention, does not adopt sulfur smoldering and the dried pearl plums are safe to use; meanwhile, the apigenin,the durian shell alcohol extract, the folium ilicis chinensis extract and the panax quinquefolium saponin are used for preventing corrosion and keeping fresh and the dried pearl plums have good colorand luster and a long quality guarantee period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried pearl plums. Background technique [0002] Pearl plum is a new variety of plum fruit selected and bred by Guangxi itself. It has the reputation of "Tian'e Pearl plum, the first plum in Guangxi, you don't know if you don't eat it, but you laugh when you eat it". The flesh of pearl plum is light yellow to orange yellow, crisp and delicate, moderately sweet and sour, with good fragrance and flavor, and good taste. The content of microbial C is 4.17g / 100g, the content of soluble solids is 13.8%, and the content of total sugar is 9.3 g / 100g, the total acid content is 0.73g / 100ml, the edible rate reaches 97.6%, and it is completely separated from the nucleus. Pearl plum has the advantages of thick peel, storage resistance and high commercial fruit rate. [0003] Fresh fruits often cannot be stored for a long time. In order to improve the shelf lif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/02A23B7/154
CPCA23B7/015A23B7/02A23B7/154
Inventor 何雪梅孙健郑凤锦刘国明唐雅园李志春辛明盛金凤李丽李昌宝李杰民零东宁周主贵
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI