Fruit grain and pulp embrittling and fresh-keeping process

Abstract

The invention belongs to the field of food fresh-keeping, and discloses a fruit grain and pulp embrittlement fresh-keeping process. The fruit grain and pulp embrittlement fresh-keeping process comprises the following steps: mixing diced mangoes with a calcium ascorbate solution, carrying out heating treatment, and cooling; the mass concentration of the calcium ascorbate solution is greater than or equal to 2.0 per mill. The fruit grain and pulp embrittlement fresh-keeping process comprises the processes of mixing diced mangoes with a calcium ascorbate solution, performing heating treatment and performing cooling, and the mass concentration of the calcium ascorbate solution is greater than or equal to 2.0 per thousand. The diced mangoes of the ivory variety are selected, so that the smooth feeling of the mangoes can be improved by the finished product of the fruit grains and pulp obtained by the embrittlement and fresh-keeping process of the fruit grains and pulp, and the phenomena of color browning, softening and the like of the product in the shelf life are solved.

Description

Technical Field

[0001] The invention belongs to the field of food preservation, and particularly relates to a fruit pulp crispening and preservation process. Background Art

[0002] There are a wide variety of fruit pulp drinks on the market, with a large annual sales volume. However, these fruit pulp and juice drinks are prone to discoloration and poor taste during the shelf life.

[0003] For example, the mango pulp drinks currently on the market often have problems such as the pulp being soft, not fresh, and turning brown during storage within the shelf life.

[0004] Therefore, it is urgent to provide a new fruit pulp crisp preservation process, so that the fruit pulp not only has a smooth taste, is not easy to soften, but also has no discoloration. Summary of the invention

[0005] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention proposes a fruit pulp crispening and fresh-keeping process. The fruit pulp crispening and fresh-keeping process of the present invention is mainly aimed at crispening and fresh-keeping of mango pulp, improving the smoothness of mango, and solving the problems of browning and softening of the product during the shelf life.

[0006] The invention heat-treats the mango cubes and adds a stabilizer, so that the canned mango pulp maintains the smoothness and original hardness of the mango within the shelf life and avoids the problems of discoloration and softness.

[0007] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0008] A fruit pulp crispening and fresh-keeping process comprises the following steps:

[0009] Mixing mango cubes with calcium ascorbate solution, heating, and cooling;

[0010] The mass concentration of the calcium ascorbate solution is greater than or equal to 2.0‰.

[0011] Preferably, the mass concentration of the calcium ascorbate solution is greater than or equal to 2.0‰ and less than or equal to 3.5‰. Specifically, the mass concentration of the calcium ascorbate solution is 2.0‰, 2.5‰, 3.0‰, or 3.5‰.

[0012] Preferably, the mango cubes are ivory mangoes. If Tainong mangoes are selected, the taste is sweet and ripe, and the texture is soft; if Kate mangoes are selected, the taste is sweet and ripe, and the texture is very soft; if Red Golden Dragon mangoes are selected, the color is orange, the texture is hard, and the mango flavor is weak; if Daqing mangoes are selected, the taste is green and the texture is hard. It can be seen that choosing different varieties of mangoes has a significant impact on the crispness and preservation of fruit pulp.

[0013] Preferably, the length, width and height of the mango cubes are (8-10) mm×(8-10) mm×(8-10) mm.

[0014] Preferably, the mass volume ratio of the mango cubes to the calcium ascorbate solution is 20 g:(50-120) mL, more preferably 20 g:(90-110) mL, and more preferably 20 g:100 mL.

[0015] Preferably, the temperature of the heating treatment is 90-98°C, more preferably 94-95°C.

[0016] Preferably, the heating treatment time is 15-25 minutes, more preferably 18-20 minutes.

[0017] The mango cubes treated with a specific concentration of calcium ascorbate solution can improve the elasticity of the mango cubes and prevent them from browning.

[0018] Preferably, the fruit pulp crisping and preservation process also uses other raw materials, and the other raw materials include at least one of grape pulp, white sugar, sodium carboxymethyl cellulose (CMC), carrageenan, preservatives, mango pulp, apple juice, sweeteners, citric acid, sodium citrate, and mango flavor.

[0019] Preferably, the preservative comprises potassium sorbate.

[0020] Preferably, the 1000 kg fruit pulp product prepared by the fruit pulp crispening and fresh-keeping process is composed of the following components:

[0021] 28-30.00kg mango cubes, 2.00-3.00kg calcium ascorbate, 25.00-32.00kg grape pulp, 20.00-26.00kg white sugar, 0.10-0.50kg sodium carboxymethyl cellulose (CMC), 0.50-1.00kg carrageenan, 0.10-0.30kg preservative, 20.00-25.00kg mango puree, 5.50-6.50kg apple juice, 0.10-0.30kg sweetener, 1.0-1.60kg citric acid, 0.10-0.30kg sodium citrate, 0.50-1.10kg mango flavor, and the remainder is water.

[0022] Preferably, the 1000 kg fruit pulp product prepared by the fruit pulp crispening and fresh-keeping process is composed of the following components:

[0023] 30.00kg mango cubes, 2.00kg calcium ascorbate, 32.00kg grape pulp, 26.00kg white sugar, 0.50kg sodium carboxymethyl cellulose (CMC), 1.00kg carrageenan, 0.30kg preservative, 25.00kg mango puree, 6.50kg apple juice, 0.30kg sweetener, 1.60kg citric acid, 0.30kg sodium citrate, 1.10kg mango flavor, and the balance is water.

[0024] Further preferably, the fruit pulp crispening and fresh-keeping process comprises the following steps:

[0025] Mix white sugar and sodium carboxymethyl cellulose, and then mix with hot water (85-90° C.) to obtain mixture A;

[0026] Dissolving the sweetener and then adding it to mixture A to obtain mixture B;

[0027] Mix carrageenan, preservatives, citric acid, sodium citrate, mango flavor and water, and then add to mixture B to obtain mixture C;

[0028] Grape pulp, mango pulp and apple juice are thawed with water at room temperature, and then added into mixture C to obtain mixture D;

[0029] The mango cubes are mixed with the calcium ascorbate solution, subjected to heat treatment, cooled, and then added into the mixture D, followed by filling, nitrogen addition, capping, inspection, basketing, sterilization, basket unloading, coding, and packaging to obtain the finished fruit pulp products.

[0030] Preferably, before use, the mango puree is heated at 40-43° C. for 40-50 minutes using 0.02% by mass of a pectinase preparation and then used.

[0031] Filling, nitrogen addition, capping, inspection, basket loading, sterilization, basket unloading, coding and packaging are all routine operations in this field.

[0032] Preferably, the sterilization conditions are: 95.0±1.0°C, 20 min; cooling water temperature after sterilization ≤40°C.

[0033] Preferably, nitrogen is added to ensure that the pressure in the tank is 0.08MPa to 0.20MPa (25° C.); after the product is capped, the cap meets the sealing requirements.

[0034] The product is filled by a fruit filling machine, and the requirement for controlling the amount of fruit filling added is: 12g±2g / can. The heated liquid is filled by the filling machine, the filling temperature is ≥65℃, the filling capacity is 490mL / can, and the filling accuracy complies with the relevant provisions of JJF 1070 "Rules for Metrological Inspection of Net Content of Quantitatively Packaged Goods".

[0035] Table 1: Physical and chemical index requirements for fruit pulp products

[0036] project index Brix (Brix), % 6.60±0.10 pH 3.96±0.20 Total acid, g / kg 1.70±0.06 Pulp content, g / can 12.0±2.0

[0037] The index requirements of mixture C are shown in Table 2.

[0038] Table 2: Index requirements for mixture C

[0039] project index Brix, % 6.60±0.10 pH 3.96±0.20 Total acid (citric acid monohydrate), g / kg 1.70±0.06

[0040] Before filling, the empty cans are cleaned and disinfected with hot water, the water temperature is ≥90℃, and the water pressure is ≥0.20MPa. During the production process, 5 empty cans are sampled before and after sterilization to test the microbial status (total colony count, mold / yeast, coliform group), and canned after passing the test.

[0041] Inspection: After level and pressure inspection, unqualified products will be eliminated.

[0042] Basket loading: The qualified products are transferred into the sterilization basket. The products in the basket are not inverted, have the same specifications, and are not deformed or scratched. Basket unloading: After the sterilization is completed, the products are unloaded to the conveyor belt through the basket unloading machine; the cover is blown dry until there is no obvious moisture residue.

[0043] Coding: The coding format of the can bottom and outer box is: normal coding information + "MG"; on-site production and quality control personnel record the production time and quantity of each sample during the product adjustment process, and make corresponding marks and separate them from each other.

[0044] Packaging: After cooling, the product undergoes online inspection, can bottom drying, spraying / engraving, outer box film covering, outer box / film spraying, whole box inspection, palletizing and other packaging processes; the packaging materials meet the requirements of relevant standards; the packaging appearance and performance meet the standard requirements.

[0045] The packaging type is 3*5 carton packaging. Products with different adjustment parameters are stored separately and marked accordingly.

[0046] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0047] The fruit pulp crisping and fresh-keeping process of the present invention comprises the process of mixing mango cubes with calcium ascorbate solution, heating treatment, and cooling, wherein the mass concentration of the calcium ascorbate solution is greater than or equal to 2.0‰. The mango cubes of the ivory mango variety are selected so that the fruit pulp finished product obtained by the fruit pulp crisping and fresh-keeping process of the present invention can improve the smoothness of mangoes and solve the problems of browning and softening of the product during the shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 This is a schematic diagram of the fruit pulp crispening and fresh-keeping process flow of Example 1. DETAILED DESCRIPTION

[0049] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0050] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0051] Example 1

[0052] A 1000kg fruit pulp product prepared by a fruit pulp crispening and fresh-keeping process is composed of the following components:

[0053] 30.00kg of mango cubes (the length, width and height of the mango cubes are 10mm×10mm×10mm), 2.00kg of calcium ascorbate, 32.00kg of grape pulp, 26.00kg of white sugar, 0.50kg of sodium carboxymethyl cellulose (CMC), 1.00kg of carrageenan, 0.30kg of preservative (potassium sorbate), 25.00kg of mango puree, 6.50kg of apple juice, 0.30kg of sweetener (maltitol), 1.60kg of citric acid, 0.30kg of sodium citrate, 1.10kg of mango flavor, and the remainder is water.

[0054] A fruit pulp crispening and fresh-keeping process comprises the following steps:

[0055] Mix white sugar and sodium carboxymethyl cellulose (CMC), and then mix with 90° C. hot water to obtain mixture A;

[0056] Dissolve the sweetener in water, add it into mixture A, and filter it through a 200-mesh filter to obtain mixture B;

[0057] Mix carrageenan, preservatives, citric acid, sodium citrate, mango flavor and water, add to mixture B, filter through a 200-mesh filter to obtain mixture C;

[0058] Grape pulp, mango pulp and apple juice are thawed with water at room temperature, and then added into mixture C to obtain mixture D;

[0059] The mango cubes are mixed with a calcium ascorbate solution having a mass concentration of 2.0‰, and subjected to heat treatment at a temperature of 95°C for 20 minutes, and then cooled, and then added to the mixture D, and then filled, nitrogenated, capped, inspected, basketed, sterilized, unpacked, coded, and packaged to obtain a finished fruit pulp product.

[0060] Filling, nitrogen addition, capping, inspection, basket loading, sterilization, basket unloading, coding and packaging are all routine operations in this field.

[0061] Figure 1 This is a schematic diagram of the fruit pulp crispening and fresh-keeping process flow of Example 1.

[0062] Example 2

[0063] Compared with Example 1, the difference of Example 2 is that the mass concentration of the calcium ascorbate solution used in Example 2 is 2.5‰.

[0064] Example 3

[0065] Compared with Example 1, the difference of Example 3 is that the mass concentration of the calcium ascorbate solution used in Example 3 is 3.0‰.

[0066] Example 4

[0067] Compared with Example 1, the difference of Example 4 is that the mass concentration of the calcium ascorbate solution used in Example 4 is 3.5‰.

[0068] Comparative Example 1

[0069] Compared with Example 1, the difference of Comparative Example 1 is that the mass concentration of the calcium ascorbate solution used in Comparative Example 1 is 1‰.

[0070] Comparative Example 2

[0071] Compared with Example 1, the difference of Comparative Example 2 is that the mass concentration of the calcium ascorbate solution used in Comparative Example 2 is 1.5‰.

[0072] Comparative Example 3

[0073] Compared with Example 1, the difference of Comparative Example 3 is that the calcium ascorbate solution is replaced by an equal amount of water.

[0074] Product effect testing

[0075] The taste and color of the mango cubes in the finished fruit pulp products obtained in the above Examples 1-4 and Comparative Examples 1-3 are shown in Table 3.

[0076] Table 3

[0077]

[0078] As can be seen from Table 3, the mango cubes treated with 2.0‰ or more calcium ascorbate solution have a better taste and no discoloration. In Comparative Example 3, since the mango cubes were not treated with calcium ascorbate solution, the mango taste was very poor and browning was serious.

[0079] The above results demonstrate that calcium ascorbate improves the elasticity of mango cubes and prevents the browning of mango cubes.

Claims

1. A fruit pulp crisping and fresh-keeping process, characterized in that: The following steps are involved: Mixing mango cubes with calcium ascorbate solution, heating, and cooling; The mass concentration of the calcium ascorbate solution is greater than or equal to 2.0‰.

2. The fruit pulp crisping and fresh-keeping process according to claim 1, characterized in that: The mass concentration of the calcium ascorbate solution is greater than or equal to 2.0‰ and less than or equal to 3.5‰.

3. The fruit pulp crisping and fresh-keeping process according to claim 1 or 2, characterized in that: The mango cubes are ivory mangoes.

4. The fruit pulp crisping and fresh-keeping process according to claim 1, characterized in that: The length, width and height of the mango cubes are (8-10) mm×(8-10) mm×(8-10) mm.

5. The fruit pulp crisping and fresh-keeping process according to claim 1, characterized in that: The mass volume ratio of the mango cubes to the calcium ascorbate solution is 20 g:(50-120) mL.

6. The fruit pulp crisping and fresh-keeping process according to claim 1, characterized in that: The temperature of the heating treatment is 90-98°C.

7. The fruit pulp crisping and fresh-keeping process according to claim 6, characterized in that: The heating time is 15-25 minutes.

8. The fruit pulp crisping and fresh-keeping process according to claim 1, characterized in that: The fruit pulp crisping and fresh-keeping process also uses other raw materials, which include at least one of grape pulp, white sugar, sodium carboxymethyl cellulose, carrageenan, preservatives, mango pulp, apple juice, sweeteners, citric acid, sodium citrate, and mango flavor.

9. The fruit pulp crisping and fresh-keeping process according to claim 8, characterized in that: The 1000kg fruit pulp product prepared by the fruit pulp crispening and fresh-keeping process is composed of the following components: 28-30.00kg mango cubes, 2.00-3.00kg calcium ascorbate, 25.00-32.00kg grape pulp, 20.00-26.00kg white sugar, 0.10-0.50kg sodium carboxymethyl cellulose, 0.50-1.00kg carrageenan, 0.10-0.30kg preservative, 20.00-25.00kg mango pulp, 5.50-6.50kg apple juice, 0.10-0.30kg sweetener, 1.0-1.60kg citric acid, 0.10-0.30kg sodium citrate, 0.50-1.10kg mango flavor, and the remainder is water.

10. The fruit pulp crisping and fresh-keeping process according to claim 9, characterized in that: The fruit pulp crispening and fresh-keeping process comprises the following steps: Mixing white sugar and sodium carboxymethyl cellulose, and then mixing with hot water to obtain mixture A; Dissolving the sweetener and then adding it to mixture A to obtain mixture B; Mix carrageenan, preservatives, citric acid, sodium citrate, mango flavor and water, and then add to mixture B to obtain mixture C; Grape pulp, mango pulp and apple juice are thawed with water at room temperature, and then added into mixture C to obtain mixture D; The mango cubes are mixed with the calcium ascorbate solution, subjected to heat treatment, cooled, and then added into the mixture D, followed by filling, nitrogen addition, capping, inspection, basketing, sterilization, basket unloading, coding, and packaging to obtain the finished fruit pulp products.

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