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Low-temperature sterilizing process of raisins for fructus arecae immaturi

A technology for raisins and dried betel nut, applied in the field of raisin processing, can solve the problems of thin raisin skin and easily damaged water absorption, unsatisfactory sterilization effect, influence on the quality of dried betel nut, etc., and achieves the effects of consolidating sterilization effect, improving taste and flavor, and inhibiting bacterial reproduction.

Inactive Publication Date: 2020-11-06
海南口味王科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sterilization process of commercially available raisins often uses edible alcohol spray for sterilization. The thin skin of raisins is easy to damage and absorb water, which affects the sensory quality
However, the use of ultraviolet, infrared, and strong light sterilization equipment often has unsatisfactory sterilization effects.
Thereby affecting the quality of making betel nut, so there is an urgent need for a low-temperature sterilization process for raisins to improve the sterilization effect and improve its quality

Method used

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  • Low-temperature sterilizing process of raisins for fructus arecae immaturi
  • Low-temperature sterilizing process of raisins for fructus arecae immaturi
  • Low-temperature sterilizing process of raisins for fructus arecae immaturi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A low-temperature sterilization process for raisins for dried betel nut, including the following steps:

[0023] S1. Select green raisins without mildew, no rot, and intact fruit, and freeze the green raisins at -20°C for 3 minutes to obtain frozen raisins;

[0024] S2. After cleaning the chicken feces vine leaves, add 2 times the mass of water, add 2% chicken feces vine leaves mass vinegar and 1% salt to squeeze the juice, filter to prepare chicken feces vine juice; put the frozen raisins in the chicken In the dung vine juice, the mass ratio of the two is 1:0.8, soak and sterilize at 0℃ for 25 minutes to obtain the raisins after sterilization;

[0025] S3. Rinse the raisins processed in step S2 with ultrapure water, the rinse time is 2min, the ultrapure water temperature is 5℃, and the pulsed strong light sterilization is placed after the rinse, the pulsed strong light sterilization intensity is 4J / cm 2 , The flashing distance is 16cm, the flashing time is 15s, the flashing i...

Embodiment 2

[0028] A low-temperature sterilization process for raisins used for dried betel nut, including the following steps:

[0029] S1. Select green raisins without mold, rot, and intact fruit, and freeze the green raisins at -15°C for 5 minutes;

[0030] S2. After cleaning the chicken feces vine leaves, add 4 times the mass of water, add chicken feces vine leaves 3% vinegar and 0.5% salt to squeeze the juice, filter to prepare chicken feces vine juice; put the frozen raisins in the chicken In the dung vine juice, the mass ratio of the two is 1:1.2, soak and sterilize at 4°C for 30 minutes to obtain a sterilized raisin;

[0031] S3. Rinse the raisins treated in step S2 with ultrapure water, the rinse time is 4min, the temperature of ultrapure water is 8℃, and the leaching is placed in pulsed strong light for sterilization, the pulsed strong light sterilization intensity is 5J / cm 2 , The flashing distance is 22cm, the flashing time is 12s, the flashing is 5 times per second, and the raisins ...

Embodiment 3

[0034] A low-temperature sterilization process for raisins for dried betel nut, including the following steps:

[0035] S1. Choose green raisins without mildew, no rot, and intact fruit, and freeze the green raisins at -18°C for 4 minutes;

[0036] S2. After cleaning the chicken feces vine leaves, add 3 times the mass of water, add 2.3% vinegar of chicken feces vine leaves and 0.8% salt to squeeze the juice, filter to prepare chicken feces vine juice; put the frozen raisins in the chicken In the dung vine juice, the mass ratio of the two is 1:1, soak and sterilize at 0°C for 30 minutes to obtain the raisins after sterilization;

[0037] S3. Rinse the raisins treated in step S2 with ultrapure water, the rinse time is 3min, the ultrapure water temperature is 7℃, and the pulsed strong light is used for sterilization after the rinse, the pulsed strong light sterilization intensity is 5J / cm 2 , The flashing distance is 19cm, the flashing time is 13s, the flashing is 5 times per second, an...

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Abstract

The present invention provides a low-temperature sterilizing process of raisins for fructus arecae immaturi. The low-temperature sterilizing process includes the following steps: S1, freezing raisinsat 20-15 DEG below zero for 3-5 min; S2, cleaning paederia scandens leaves, then, adding 2-4 times of water, adding table vinegar accounting for 2-3% of the mass of the paederia scandens leaves and table salt accounting for 0.5-1% of the mass of the paederia scandens leaves, and performing juicing and filtration to prepare paederia scandens juice; putting the frozen raisins into the paederia scandens juice to soak at 0-4 DEG C for 25-30 min; S3, drip washing the raisins treated in step S2 with ultrapure water, and then, putting the raisins into strong pulsed light for sterilization, wherein the sterilization strength of the strong pulsed light is 4-5 J / cm<2>, the flash distance is 16-22 cm, the flash time is 12-15 s, and the flash frequency is 4-5 times per second; and S4, drying the secondarily sterilized raisins in step S3 in cold air to prepare target raisins. The raisins prepared by using the low-temperature sterilizing process is excellent in sterilization effect and capable of better inhibiting bacterial reproduction; and the fructus arecae immaturi prepared from the raisins by using the low-temperature sterilizing process is better in aroma, taste and chewiness.

Description

Technical field [0001] The invention relates to the technical field of raisins processing, in particular to a low-temperature sterilization process for raisins used for dried betel nuts. Background technique [0002] After the betel nut is cored, add a raisin in the middle of the betel nut cavity to improve the taste and flavor of the betel nut. The sterilization process of commercially available raisins often uses edible alcohol spray for sterilization. The thin skin of raisins is easy to break and absorb water, which affects the sensory quality. However, the sterilization effect of ultraviolet, infrared, and strong light sterilization equipment is often not ideal. This affects the quality of dried betel nuts, so a low-temperature sterilization process for raisins is urgently needed to improve the sterilization effect and improve its quality. Summary of the invention [0003] In view of this, the present invention proposes a low-temperature sterilization process for raisins for...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23B7/04A23B7/015A23B7/02
CPCA23L5/20A23B7/04A23B7/015A23B7/02
Inventor 李征冯彦勇陈雪梅匡凤军郭晋安匡凤姣郭航宇匡杨刘群杨玉娟肖伟张伟徐凯潘平龙玉平宋佳汤丹周强曹倩蕾
Owner 海南口味王科技发展有限公司
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