Original-taste Nanguo pear lump product and production process thereof

A production process and product technology, which is applied in food processing, preservation of fruits/vegetables with sugar, food ingredients as taste improvers, etc. Insufficient research, etc., to achieve the effect of protecting quality and nutritional components, enriching market types, and facilitating large-scale industrial production

Pending Publication Date: 2019-01-11
鞍山绿泰佳南果梨产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although a lot of research has been done on the processing of Nanguo pear, and the industry has developed rapidly, the research on its deep processing is not very sufficient, and its deep processing products are mainly concentrated in fruit wine and juice drinks, etc.
However, there are few studies on dried Nanguo pears. The dried Nanguo pears produced by traditional natural drying methods have low production efficiency, inconsistent product quality, unguaranteed safety, low yield, and poor flavor; Crispy fruit slices with protruding stone cells, poor texture and taste
In addition, the nutrients in traditional production methods are all lost. Among them, the content of free phenolic compounds in dried fruit produced by natural drying method is low, and has a great impact on the loss of Vc; content reduction

Method used

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  • Original-taste Nanguo pear lump product and production process thereof
  • Original-taste Nanguo pear lump product and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The production process of the original Nanguo Lituo product includes the following steps:

[0030] 1) Cleaning: Select Nanguo pears that are 7-9 years old and have a hardness of less than 8N, and wash them with running water. The instrument for testing the hardness of fresh fruits is the GY-3 fruit hardness tester. In this step, Nanguo pears with good quality or minor mechanical damage are selected. Guoli fruit, the quality of Nanguolituo products prepared by using such fruits is better and the yield rate is also higher, and it can also prevent the shortcomings of Nanguolituuo products with a little mechanical damage due to the quality of the product. Its soluble solids are 14-17%, the sugar content is 12.0-13.8%, the titratable acid is 0.38-0.53%, the sugar-acid ratio is 22.6-36.3, and the stone cell content is 0.38-0.42%. At the same time, this cleaning step can effectively remove The dirt and impurities on the surface of Nanguo pear can reduce the damage to Nanguo pe...

Embodiment 2

[0048] The production process of the original Nanguo Lituo product includes cleaning, mechanical fruit selection, mechanical peeling, mechanical dazzling, color protection treatment, hardening treatment, cooking and softening, dehydration and drying, and is characterized in that it includes the following steps:

[0049] 1) Cleaning: Select 7-9 mature Nanguo pears with a hardness < 8N and wash them with running water;

[0050] 2) Mechanical sorting: the cleaned Nanguo pears are mechanically sorted, and the Nanguo pears with similar sizes are selected for later use;

[0051] 3) Mechanical peeling: Carry out mechanical cutting of Nanguo pear, cut off 6 faces, form a cube shape, form a lump shape, keep the angular peel, cut off the part with mechanical damage, and set aside;

[0052] 4) Mechanical piercing: the peeled Nanguo pears are mechanically pierced, the eyeholes penetrate along the fruit core, the diameter of the eyeholes is 5mm, and the number of eyeholes is 3;

[0053] 5...

Embodiment 3

[0059]The production process of the original Nanguo Lituo product includes cleaning, mechanical fruit selection, mechanical peeling, mechanical dazzling, color protection treatment, hardening treatment, cooking and softening, dehydration and drying, and is characterized in that it includes the following steps:

[0060] 1) Cleaning: Select 7-9 mature Nanguo pears with a hardness < 8N and wash them with running water;

[0061] 2) Mechanical sorting: the cleaned Nanguo pears are mechanically sorted, and the Nanguo pears with similar sizes are selected for later use;

[0062] 3) Mechanical peeling: Carry out mechanical cutting of Nanguo pear, cut off 6 faces, form a cube shape, form a lump shape, keep the angular peel, cut off the part with mechanical damage, and set aside;

[0063] 4) Mechanical piercing: the peeled Nanguo pear is mechanically pierced, the eyeholes penetrate along the fruit core, the diameter of the eyeholes is 4mm, and the number of eyeholes is 2;

[0064] 5) C...

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Abstract

The invention discloses an original-taste Nanguo pear lump product and a production process thereof. The process comprises the following steps: performing washing; performing mechanical fruit selecting; performing mechanical sectioning on Nanguo pears to form a lump shape, and retaining angular pericarp; performing mechanical hole pricking on the Nanguo pears after peel cutting; soaking the Nanguopears after the hole pricking in a color fixative solution containing sodium sulfite, Vc and cysteine, and fishing out and draining the soaked pears; soaking the Nanguo pears after color protection treatment in a hardener solution, conducting rinsing, and fishing out and draining the soaked pears; steaming and softening the Nanguo pears after decoloration treatment until the inside of the pears is well steamed but not over-steamed; and putting the steamed Nanguo pears, conducting drying at a constant temperature, and conducting testing and packaging so as to obtain the Nanguo pear lump product. The production process of the invention is simple and safe to operate and high in automation degree, and can improve the chewiness and taste of the Nanguo pear lump product, maintain the shape of the Nanguo pear lump, and reduce the stone cell content. The prepared pear lump product is low in nutrient loss, attractive in color, crisp and delicious in pear seeds, high in sensory evaluation and long in shelf life.

Description

technical field [0001] The invention relates to the technical field of pear lumps, in particular to the original Nanguo pear lump product and its production process. Background technique [0002] Nanguo pear belongs to one of the excellent varieties of Pyres ussriensisi Maxim. It is one of the excellent fruit varieties focused on development in Liaoning Province. It is highly valued by governments at all levels. Its cultivation area is expanding year by year. With the cooperation of fresh-keeping technology, the Nanguo pear industry has become an agricultural pillar industry in eastern mountainous areas such as Anshan and Haicheng. Nanguo pear has the characteristics of rich aroma, delicate meat, sweet and sour juicy, and excellent taste. It is rich in polyphenol antioxidant substances (such as chlorogenic acid, flavonoids, anthocyanins, etc.), which can prevent cardiovascular diseases. At present, although a lot of research has been done on the processing of Nanguo pear, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23L5/41A23L29/00A23B7/08A23B7/02
CPCA23B7/02A23B7/08A23V2002/00A23L5/13A23L5/41A23L19/03A23L29/015A23V2200/14A23V2200/16Y02P60/85
Inventor 辛广王学苾李江阔王健
Owner 鞍山绿泰佳南果梨产业技术研究院
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