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Processing method for reducing mildew breeding of blackcurrant raisins

A technology of raisin mold and processing method, which is applied in the direction of food ingredients as antimicrobial preservation, food drying, food preservation, etc. It can solve the problems of inability to meet the mold limit requirements and poor sterilization methods, and achieve rapid sterilization, inhibition and reduction of mold Effect

Pending Publication Date: 2020-11-24
安徽雪域燕果食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for blackcurrant raisins, these conventional sterilization methods are very ineffective and cannot meet the limit requirements for mold; if the limit requirements for mold are to be met, it is generally necessary to undergo repeated sterilization operations or prolong the sterilization time to make the mold The limit requirement is reduced to below 25cfu / g, mostly between 20 and 25cfu / g

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A processing method for reducing black currant raisin mold growth, comprising the steps,

[0044] 1) Black currant raisins are obtained through raw material screening, impurity removal, color selection and grading to obtain high-quality raisin raw materials;

[0045] 2) Alkali soaking treatment: In order to speed up drying and shorten the water evaporation time, 2% to 3.5% sodium hydroxide solution can be used to soak for 2 to 4 seconds;

[0046] 3) Cleaning with running water: Put the blackcurrant raisins into the cleaning container, pour in running water with chlorine dioxide added, the water temperature is 40°C, the concentration of chlorine dioxide is 25 mg / L, stir well, and wash for 1-5 minutes;

[0047] 4), centrifugal drying: the blackcurrant raisins are taken out and then centrifugally dried, and there is no moisture on the surface of the raisins;

[0048] 5) Pre-heating and drying: Put the dried blackcurrant raisins into the drying oven, adjust the temperature...

Embodiment 2

[0054] A processing method for reducing black currant raisin mold growth, comprising the steps,

[0055]1) Black currant raisins are obtained through raw material screening, impurity removal, color selection and grading to obtain high-quality raisin raw materials;

[0056] 2) Alkali soaking treatment: In order to speed up drying and shorten the water evaporation time, 2% to 3.5% sodium hydroxide solution can be used to soak for 2 to 4 seconds;

[0057] 3) Cleaning with running water: put the blackcurrant raisins into the cleaning container, pour in running water with chlorine dioxide added, the water temperature is 50°C, the concentration of chlorine dioxide is 100 mg / L, stir well, and wash for 1-5 minutes;

[0058] 4), centrifugal drying: the blackcurrant raisins are taken out and then centrifugally dried, and there is no moisture on the surface of the raisins;

[0059] 5) Pre-heating and drying: Put the dried blackcurrant raisins into the drying oven, adjust the temperature...

Embodiment 3

[0065] A processing method for reducing black currant raisin mold growth, comprising the steps,

[0066] 1) Black currant raisins are obtained through raw material screening, impurity removal, color selection and grading to obtain high-quality raisin raw materials;

[0067] 2) Alkali soaking treatment: In order to speed up drying and shorten the water evaporation time, 2% to 3.5% sodium hydroxide solution can be used to soak for 2 to 4 seconds;

[0068] 3) Cleaning with running water: Put the blackcurrant raisins into the cleaning container, pour in the running water with chlorine dioxide added, the water temperature is 60°C, the concentration of chlorine dioxide is 200 mg / L, stir well, and wash for 1-5 minutes;

[0069] 4), centrifugal drying: the blackcurrant raisins are taken out and then centrifugally dried, and there is no moisture on the surface of the raisins;

[0070] 5) Pre-heating and drying: Put the dried black currant raisins into the drying oven, adjust the tempe...

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PUM

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Abstract

The invention discloses a processing method for reducing mildew breeding of blackcurrant raisins. The processing method comprises the following steps of carrying out raw material screening, impurity removal, color sorting and grading on blackcurrant raisins to obtain high-quality raisin raw material; carrying out alkali soaking treatment, flowing water cleaning, centrifugal spin-drying, preheatingand drying, putting the spin-dried blackcurrant raisins into a drying box, and carrying out pre-high-temperature baking, cooling drying, cooling, rapid cooling and like steps to accomplish wash processing. Through flowing water cleaning adopted by the invention, water temperature is improved when chlorine dioxide is added into the flowing water, preheating drying, cooling drying and cooling are conducted to avoid a mildew breeding temperature interval, the number of mildews in the blackcurrant raisins is effectively reduced, the limit requirement of the mildew is met, and the food safety is improved.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a processing method for reducing the growth of blackcurrant raisin mold. Background technique: [0002] There are many factors that affect the growth, reproduction and toxin production of mold. Those closely related to food include moisture, temperature, substrate, ventilation and other conditions. Therefore, controlling these conditions can have a great impact on the distribution and toxin production of mold in food. influences. [0003] For production and processing enterprises, the control of mold in raisins is first of all raw material control, which reduces the mold content in the process of planting, picking, and drying raisins. Secondly, the control of raisin mold in the production process is the control of the production process of the enterprise, specifically the following: 1), the temperature and humidity of the processing environment. The main link is the temperature ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157A23B7/028A23B7/02A23B7/04
CPCA23B7/157A23B7/028A23B7/0205A23B7/04A23V2002/00A23V2200/10A23V2300/10
Inventor 林波
Owner 安徽雪域燕果食品有限公司
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