Fermentation preservation method for Sanhua plum blanks

A technology of Sanhua and fruit shape, applied in the field of fermentation and preservation of Sanhua plum fruit base, which can solve the problems of low sulfur residual anthocyanin content, low hardness of fermented fruit base, poor color and flavor, etc., to reduce the loss of anthocyanins , unique flavor, purple color effect

Active Publication Date: 2020-06-19
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to overcome the high salt added in the traditional Sanhua plum fruit base production process, excessive sulfur residue and extremely low anthocyanin content, color, flavor poor quality, and the defects of low hardness and insufficient anthocyanin content of fermented fruit base, a method for room temperature fermentation and preservation of Sanhua plum fruit base is provided

Method used

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  • Fermentation preservation method for Sanhua plum blanks
  • Fermentation preservation method for Sanhua plum blanks
  • Fermentation preservation method for Sanhua plum blanks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1 A kind of fermentation preservation method of Sanhua plum fruit base

[0045] (1) Raw material selection: select fresh Sanhua plum fruits that are purple in color, 7-8 years ripe, plump in shape, free from mechanical damage, pests, and disease spots.

[0046] (2) Cleaning: Wash the selected fruit with clean water, only need to wash off the surface debris, try to keep the hoarfrost on the Sanhua plum fruit, put it in a clean box and drain it for later use.

[0047] (3) Allotment: add the water of 1.3 times of fruit weight in the fermentation tank, add the anhydrous glucose that mass concentration is 1.8% in water, the sodium chloride of 1.7% in water; The mass concentration is 0.02%, and 0.0054% natamycin is added at the same time.

[0048] (4) Hardening: add calcium lactate to make the mass concentration in water 0.03%.

[0049] (5) Color protection: Add 0.02% disodium stannous citrate, 0.07% sodium erythorbate, and 0.01% phytic acid in terms of mass conc...

Embodiment 2

[0053] Embodiment 2 A kind of fermentation preservation method of Sanhua plum fruit base

[0054] (1) Raw material selection: select fresh Sanhua plum fruits that are purple in color, 7-8 years ripe, plump in shape, free from mechanical damage, pests, and disease spots.

[0055] (2) Cleaning: Wash the selected fruit with clean water, only need to wash off the surface debris, try to keep the hoarfrost on the Sanhua plum fruit, put it in a clean box and drain it for later use.

[0056] (3) Allotment: add the water of 1.3 times of fruit weight in the fermentation tank, add the anhydrous glucose that mass concentration is 1.8% in water, the sodium chloride of 1.7% in water; The mass concentration is 0.02%, and 0.0054% natamycin is added at the same time.

[0057] (4) Hardening: add calcium lactate to make the mass concentration in water 0.03%.

[0058] (5) Color protection: Add 0.02% disodium stannous citrate, 0.07% sodium erythorbate, and 0.03% phytic acid in terms of mass conc...

Embodiment 3

[0062] Embodiment 3 A kind of fermentation preservation method of Sanhua plum fruit base

[0063] (1) Raw material selection: select fresh Sanhua plum fruits that are purple in color, 7-8 years ripe, plump in shape, free from mechanical damage, pests, and disease spots.

[0064] (2) Cleaning: Wash the selected fruit with clean water, only need to wash off the surface debris, try to keep the hoarfrost on the Sanhua plum fruit, put it in a clean box and drain it for later use.

[0065] (3) Allotment: add the water of 1.3 times of fruit weight in the fermentation tank, add the anhydrous glucose that mass concentration is 1.8% in water, the sodium chloride of 1.7% in water; The mass concentration is 0.02%, and 0.0054% natamycin is added at the same time.

[0066] (4) Hardening: add calcium lactate to make the mass concentration in water 0.03%.

[0067] (5) Color protection: Add 0.02% disodium stannous citrate, 0.05% sodium erythorbate, and 0.03% phytic acid in terms of mass conc...

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Abstract

The invention discloses a fermentation preservation method for Sanhua plum blanks. The method comprises the following steps: selecting fresh Sanhua plums, adding water, glucose, sodium chloride, sorbic acid and natamycin into a fermentation tank, further adding a hardening agent, a complex color protection agent of disodium stannous citrate, sodium erythorbate and phytic acid, inoculating lactobacillus plantarum, lactobacillus casei and leuconostoc mesenteroides, finally putting cleaned and drained Sanhua plums into the mixture, and performing sealed normal-temperature fermentation. Due to addition of the hardening agent, the complex color protection agent and complex probiotics which are scientifically proportioned into a Sanhua plum fermentation liquid, problems that in a conventional Sanhua plum blank preservation process, the content of salts is high, sulfur residues exceed standards, the content of anthocyanin is low, colors and flavor are poor, fermented fruit blanks are low in hardness, and the like, can be solved. The fermented Sanhua plum blanks made by using the method are high in anthocyanin content, purple and red in color, full in fruit shape, moderate in hardness, unique in flavor and high in nutrition value and have certain commercial value.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable preservation and processing, and more specifically relates to a method for fermenting and preserving Sanhua plum fruit base. Background technique [0002] Sanhua Plum belongs to the genus Prunus in the Rosaceae family and is a characteristic high-quality variety in Guangdong Province. The skin and flesh of mature Sanhua plums are purple-red, rich in anthocyanins and other antioxidant active substances. Because the flesh is thick and the nucleus is small, the taste is sweet and slightly sour, and the flesh is crisp. In addition to eating fresh, it is widely used in the processing of candied preserved fruits , is one of the main raw materials of Cantonese-style preserved fruit, and is deeply loved by consumers. [0003] Cantonese-style preserved fruit is a food made by first pickling the fruit into semi-finished fruit base, rinsing, seasoning, boiling or dipping in sugar solution, and then drying...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/157
CPCA23B7/154A23B7/155A23B7/157A23V2002/00A23V2400/125A23V2400/321A23V2400/169A23V2200/10A23V2200/048A23V2250/61A23V2250/1614A23V2250/054A23V2250/2134Y02A40/90
Inventor 黄苇黄志钰
Owner SOUTH CHINA AGRI UNIV
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