Method for making preserved fruit with low content of sulphur

A processing method and technology of preserved fruit, which is applied in the fields of preserving fruit/vegetables with sugar, food preparation, food science, etc., can solve the problems of high residual amount, difficulty in avoiding oxidative discoloration of preserved fruit, and inability to export to foreign countries, and achieve good sensory effect, The effect of shortening the pickling time and shortening the processing time

Inactive Publication Date: 2005-01-05
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country's "Candied Food Hygienic Standard" allows SO 2 The residual amount is 5000mg/kg, many enterprises' preserved fruit SO 2 Residues are too high to be exported abroad
Although some preserved fruit processing methods (CN 89106133) can achieve low sulfur (100mg/kg), it is difficult to avoid oxidative discolorat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 Low-sulfur preserved apple

[0017] After the raw materials are cleaned, peeled and cored, cut into half and other pretreatment processes, they are placed in stainless steel or corrosion-resistant containers to protect the color for 1.5 hours. Color protection solution component and content (weight %) is Na 2 S 2 o 5 0.03%, 0.2% citric acid, 0.08% ascorbic acid, 0.05% sodium erythorbate, and the rest is water. The ratio of the color-protecting liquid to the weight of the fruit embryo is 2:1. After the fruit embryo is soaked to protect the color, it is put into a sucrose solution with a concentration of 35-45%, citric acid is added according to 0.6-1.2% of the weight of the sucrose, heated to boiling, and kept for 3 minutes. Then pour the fruit germ and the syrup into a pressure tank and seal it; first use a vacuum pump to remove the air in the container, and then fill it with nitrogen; control the oxygen content in the tank below 1.5%, and keep it at 50...

Embodiment 2

[0020] Embodiment 2 low-sulfur preserved carrot

[0021] Choose tender red carrots, scrape off the skin, remove the radish heart, then cut into 0.8-1.0 cm wide and 5 cm long strips, cook in boiling water for 5 minutes, take out, blanch and cool, then put them in the color protection solution for 2 hours , The ratio of fruit embryo to color protection solution is 1:1. NaHSO in color protection solution 3 The concentration is 0.02%, the concentration of citric acid is 0.2%, the concentration of ascorbic acid is 0.05%, and the concentration of sodium erythorbate is 0.03%.

[0022] Put the color-protected carrot embryos into a sucrose solution with a concentration of 45%, add an appropriate amount of citric acid, heat to boiling, keep warm for 5 minutes, and pour the sugar solution into a sealed tank, open the valve of the nitrogen generator, The air in the tank is ejected with nitrogen to keep the oxygen content in the tank below 2%. The fruit embryos were kept in the containe...

Embodiment 3

[0024] Embodiment 3 Low-sulfur preserved apricot

[0025] About 8 ripe fresh apricots, after washing, cutting and pitting, keep the color for 3 hours. The concentration of sodium bisulfite in the color protecting solution is 0.05%, the concentration of citric acid is 0.3%, the concentration of ascorbic acid is 0.16%, and the concentration of sodium erythorbate is 0.10%. The ratio of color protection liquid to fruit embryo is 2:1

[0026] After protecting the color of the apricot embryo, put it into a 50% sucrose solution, add an appropriate amount of citric acid, heat it to boiling, keep it warm for 3 minutes, then pour it into a pressure tank, remove the air in the container, and then fill it with nitrogen, and control The oxygen content in the tank is below 1.0%, and soaked with nitrogen at 45°C for 16 hours, then take out the fruit embryo, heat it to boiling on low heat, continue to cook for 6 minutes, add concentrated sugar solution or granulated sugar in batches, so that...

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PUM

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Abstract

A low-sulfur preserved fruit is prepared from raw fruit through removing peel and kernel, immersing in the color-protecting liquid prepared from ascorbic acid and sodium isoascorbate, boiling in syrup for less than 10 min, preserving under protection of N2 in insulating condition, and drying by alternative use of blowing drier and microwave oven to remove SO2.

Description

1. Technical field [0001] The invention relates to a technology for processing preserved fruit, in particular to a method for processing preserved fruit with low sulfur content. It is suitable for apples, pears, hawthorns, apricots, peaches, sweet potatoes, dates, plums, sand fruits, carrots and other preserved fruits that need sulfurous acid or sulfites to protect their color. 2. Background technology [0002] With the development of modern society and the continuous improvement of people's living standards, human beings have higher and higher requirements for food safety. The problem of food pollution and its health care value have received widespread attention, and the concept of green consumption has been quietly established in people's hearts. The traditional "high-sulfur" preserved fruit is no longer suitable for people's consumption needs; and in the process of traditional preserved fruit processing in our country, in order to achieve good sensory color and prolong sh...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23L19/00A23L19/20
Inventor 王常青
Owner SHANXI UNIV
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