Young peach processing method and product

Abstract

The invention provides a processing method of young peaches and a product, and belongs to the technical field of agricultural product processing. The method comprises the following steps: S1, judging a young sheath hardcore; step S2, quick-freezing and storing; s3, spraying alkali and peeling; step S4, enzyme inactivation and green protection; step S5, green-protecting and dipping; step S6, slow freezing treatment; step S7, boiling with sugar for softening; step S8, adding a gum sugar solution; step S9, performing sterilization treatment to obtain a product. According to the method, hard-core young peaches can be removed, the problems of fruit cracking and browning can be avoided through quick-freezing storage, the requirements of concentrated picking and long-time processing are met, the smoothness of the surface of peeled pulp can be guaranteed, meanwhile, the consistency of the color inside and outside the peel in the pulp is maintained, the color is more gorgeous, and the fruit quality is improved. In addition, by adding the gum sugar liquid, the juice of the product can be of a flowing state colloid structure, the edible value is reserved, the taste and the texture are improved, the market value is higher, and the industrial chain is longer.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural product processing, and in particular to a young peach processing method and product. Background Art

[0002] Peaches are favored by consumers due to their bright color, rich fragrance and rich nutrition. In the actual planting process, in order to improve the quality of the fruit, peach trees are usually properly thinned during the young fruit stage to keep the tree strong and achieve a high yield. Although the above process ensures the quality of the final single fruit, it will cause a large number of young peaches to be picked during the fruit and vegetable process every year, resulting in serious waste.

[0003] Since young peaches (also known as young peaches) have a hard and sour taste and are not suitable for direct consumption, few companies purchase and process them. Most of them are directly discarded, resulting in a lot of waste. Although some companies purchase them and make them into canned young peaches, the canned products they manufacture do not have outstanding features. The products themselves have a rough surface and are green on the outside and yellow on the inside, which makes them less popular among consumers. Therefore, the industry needs to provide a method for reasonably processing young peaches and forming products to extend the industrial chain, increase added value, and increase the income of fruit farmers.

[0004] In addition, peach pits become very hard and inedible after being hardened. However, during processing, people can usually only distinguish whether they have hardened based on their appearance based on experience, and the accuracy of the judgment is poor. During processing, if hard-core small shells are mixed in, it will not only affect the quality of the food, but also make it difficult to chew and even pose a safety risk.

[0005] At present, there are methods for processing young peaches on the market, such as a peach processed food and a production method thereof disclosed in patent WO2010082376A, which first slowly freezes young peaches before the hard core stage, and then immerses the frozen fruit in an alkaline aqueous solution between 70°C and boiling point, so that the fruit skin is thawed and peeled off, and then the fruit is heated, and sugared, ripened and sterilized to obtain a young peach sweet dew product. Although the above method realizes the processing of young peaches, it is difficult to remove the hard core young peaches and the surface of the fruit after peeling is uneven in the actual processing process. In addition, the method of using alkali immersion heating to peel and thaw the surface is extremely difficult to control in the actual operation process, and it is very easy to cause incomplete peeling due to low temperature and short time, or damage to the mesocarp, rough and uneven surface due to high temperature and long time, thereby affecting the product quality. Summary of the invention

[0006] In view of the above-mentioned problems existing in the prior art, the present invention aims to provide a processing method and product of young peaches, which adopts nuclear magnetic resonance slice imaging to identify the moisture content and color parameters of the young peach pits, judge whether the young peaches are hard-core, and avoid the mixing of hard-core young peaches, and then carry out quick-frozen storage, alkali spraying and peeling, so as to avoid the problems of fruit cracking and uneven surface after peeling. In addition, enzyme inactivation and green protection and green protection immersion operations are carried out to ensure that the outside and inside of the middle peel turn green and the taste is better. Then, slow freezing, thawing and softening with sugar, filling and sterilization are adopted to further improve the taste of the product, extend the shelf life of the product, realize the processing and utilization of young peaches, avoid the waste of young peaches, extend the industrial chain, improve the added value, and increase the income of fruit farmers.

[0007] The specific technical solutions are as follows:

[0008] A method for processing young peaches has the following characteristics and comprises the following steps:

[0009] Step S1, judging whether the young peach has a hard core;

[0010] The young peaches were photographed using nuclear magnetic resonance imaging to identify the water content of the core. The core tissue and the color of the inner perimeter of the core were used to determine whether the young peach had a hard core, and the non-hard core young peaches were retained.

[0011] Step S2, quick-frozen storage;

[0012] The young peaches selected in step S1 are quickly frozen and stored in a freezer after being quickly frozen;

[0013] Step S3, peeling with alkali;

[0014] The frozen young peaches in step S2 are immersed in an alkaline solution at 95-100° C. for a predetermined time to remove the young peach peels and obtain young peach pulp;

[0015] Step S4, inactivate the enzyme and protect the green;

[0016] Putting the peeled young peach pulp into a pre-cooking liquid at 95-100° C. for a predetermined time, and adding green-protecting salt during the pre-cooking process, wherein the green-protecting salt is one of copper salt and zinc salt or a mixture of the two;

[0017] Step S5, green protection dipping;

[0018] Put the pre-cooked young peach pulp into the soaking liquid and soak it for a predetermined time until the inside of the mesocarp of the young peach pulp completely turns green;

[0019] Step S6, slow freezing treatment;

[0020] Slowly freezing the soaked young peach pulp for a predetermined time until the young peach pulp is completely frozen;

[0021] Step S7, boiling and softening the sugar;

[0022] Thawing the young peach pulp frozen in step S6, and then putting it into the sugar-boiling liquid for a predetermined time;

[0023] Step S8, adding gum solution;

[0024] Prepare a gum liquid, put the young peach pulp cooked in sugar into a package, then add the prepared gum liquid into the package and seal it to obtain an initial product;

[0025] Step S9, sterilization treatment;

[0026] The packaged product obtained in step S8 is sterilized for a predetermined time to obtain a final product.

[0027] In the above-mentioned method for processing young peaches, in step S2, during quick freezing, the young peaches are first frozen at a temperature of -40 to -30°C for 4 to 8 hours, and the storage temperature of the freezer is -18 to -20°C.

[0028] In the above-mentioned method and product for processing young peaches, in step S3, the alkaline solution is a sodium hydroxide solution with a concentration percentage of 2 to 10%, and the immersion time ranges from 20 to 100 seconds.

[0029] In the above-mentioned method for processing young peaches, the pre-cooking liquid is pure water, the mass of copper and / or zinc contained in the green salt added during the pre-cooking process is 10-50 mg / kg, and the pre-cooking time ranges from 20 to 40 minutes.

[0030] In the above-mentioned method for processing young peaches, the soaking liquid is a pre-cooked liquid with green-protecting salt added thereto, and the soaking time is 6 to 24 hours.

[0031] In the above-mentioned method for processing young peaches, during slow freezing, the freezing temperature is -18 to -20°C, and the freezing time ranges from 24 to 72 hours.

[0032] In the above-mentioned method for processing young peaches, the sugar concentration of the sugar-boiling liquid is 30-50%, and it contains 0.2-1.0% citric acid, and the sugar-boiling time ranges from 10 to 60 minutes.

[0033] The above-mentioned method for processing young peaches, wherein, calculated by mass percentage, the jelly liquid includes 15-25% white sugar, 0.1-0.5% citric acid, 0.1-0.3% flavor, 0.1-0.3% ascorbic acid and 0.1-0.3% jelly glue, and the rest is water.

[0034] In the above-mentioned method for processing young peaches, the sterilization treatment is pasteurization treatment, the sterilization temperature is 85-90° C., and the sterilization time is 30 minutes.

[0035] A young peach product has the following characteristics: the peach product is obtained by any of the young peach processing methods described above.

[0036] The positive effects of the above technical solution are:

[0037] The above-mentioned young peach processing method and product, 1. Identify the water content of the fruit core by nuclear magnetic resonance imaging, judge whether the young peach is hard-core according to the fruit core tissue and the color of the inner circumference of the fruit core, effectively remove the hard-core young peaches, thereby avoiding the safety risks such as affecting the edible quality and being difficult to chew due to the mixing of hard-core young peaches; 2. Quickly freeze the young peaches before peeling, which can not only meet the storage needs, but also effectively prevent the cracking and browning problems caused by long-term storage, thereby ensuring the yield rate, and also make the young peach mesocarp harder, which is convenient for the parameter control during the subsequent alkali peeling, and maintains the smoothness of the flesh surface after peeling without frizziness; 3. By setting the pre-cooking liquid and the soaking liquid containing green salt, Pre-cooking and soaking can make the mesocarp maintain the same emerald green color as the exocarp after the enzyme is inactivated, with brighter color, better taste and higher quality; 4. By slowly freezing the young peach pulp after greening, the larger ice crystals formed can soften the mesocarp and destroy the hard endocarp, ensuring the consistency of the texture of the mesocarp and endocarp. In addition, the texture of the young peach pulp can be regulated by controlling the freezing time and the subsequent sugar cooking time to better meet the subsequent processing requirements of soft or hard products; 5. Gum liquid is added during packaging, so that the juice of the product can present a fluid colloidal structure, which not only retains its good edible value, but also improves the taste and texture of the product, and has a higher market value. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 A structural diagram of an embodiment of a method for processing young peaches and a product of the present invention;

[0039] Figure 2 This is a nuclear magnetic resonance imaging image of a young peach before the core is hardened, obtained by using a nuclear magnetic resonance slice imaging method in a preferred embodiment of the present invention;

[0040] Figure 3 This is a nuclear magnetic resonance imaging image of a young peach after the core is hardened, obtained by using a nuclear magnetic resonance slice imaging method in a preferred embodiment of the present invention;

[0041] Figure 4 This is a diagram showing the effect of the enzyme-inactivating greening and greening protection before dipping in a preferred embodiment of the present invention;

[0042] Figure 5 This is a diagram showing the effects of enzyme blunting and green protection after immersion in a preferred embodiment of the present invention.

[0043] In the attached figure: 1, mesocarp; 2, endocarp. DETAILED DESCRIPTION

[0044] In order to make the technical means, creative features, objectives and effects of the present invention easier to understand, the following embodiments are combined with the attached Figure 1 To Attachment Figure 5 The technical solution provided by the present invention is described in detail, but the following content is not intended to limit the present invention.

[0045] Figure 1 FIG. 1 is a structural diagram of an embodiment of a method for processing young peaches and a product of the present invention. Figure 1 As shown, the processing method of young peaches provided in this embodiment includes step S1, judging the hard core of the young peaches; step S2, quick freezing and storage; step S3, peeling with alkali; step S4, inactivating enzymes and protecting green; step S5, immersing to protect green; step S6, slow freezing treatment; step S7, softening by boiling with sugar; step S8, adding gum solution and step S9, sterilization treatment.

[0046] Specifically, in step S1, when judging whether the young peach is hard-core, the young peach is photographed by nuclear magnetic resonance imaging to identify the water content of the core, and whether the young peach is hard-core is judged based on the core tissue and the color of the inner circumference of the core. The young peaches with hard core are removed, and the non-hard-core young peaches are retained. These non-hard-core young peaches are selected as raw materials and are set aside after being washed.

[0047] Figure 2 This is a nuclear magnetic resonance imaging image of a young peach before the core is hardened, obtained by using a nuclear magnetic resonance slice imaging method in a preferred embodiment of the present invention; Figure 3 This is a nuclear magnetic resonance imaging image of a young peach after the core is hardened, obtained by using nuclear magnetic resonance imaging in a preferred embodiment of the present invention. Figure 2 and Figure 3 As shown in the nuclear magnetic resonance imaging images of the young peaches after hardening the core and the young peaches before hardening the core, the young peaches after hardening the core have less water content, the core tissue and the inner circumference of the core are darker in color, and the layers are clearer, while the young peaches before hardening the core have more water content, the core tissue and the inner circumference of the core are lighter in color, and the layers are more blurred, so that the young peaches with hard cores can be selected quickly and accurately, and the young peaches without hard cores can be retained for use, avoiding safety risks such as affecting the edible quality and being difficult to chew due to mixing with hard-core young peaches.

[0048] Specifically, in step S2, when the young peaches selected in step S1 are quick-frozen for storage, the young peaches are first frozen at a temperature of -40 to -30°C for 4 to 8 hours, and the storage temperature of the freezer is -18 to -20°C. Preferably, the quick-freezing temperature is -32 to -35°C, the quick-freezing time is 4 to 6 hours, and the peaches are stored in a freezer after quick-freezing. More specifically, when quick-freezing is achieved, the young peaches are placed at a temperature of -35°C and frozen for 5 hours, and then transferred to a freezer for storage. The quick-freezing method can form small ice crystals, which makes the cell damage less, and is not prone to browning and cracking, thereby ensuring the yield rate, and also making the young peach mesocarp 1 harder, which is convenient for the parameter control during the subsequent alkali peeling, and maintaining the smoothness of the flesh surface after peeling, without a sense of roughness. In addition, the use of low-temperature storage can adapt to the large number of young peaches picked during the concentrated fruit and vegetable season, which can not only avoid the waste of young peaches, but also ease the production intensity of the factory, ensuring that the large number of young peaches picked during the fruit and vegetable season can be used for long-term processing.

[0049] Specifically, during the alkali peeling in step S3, the young peaches in the frozen state in step S2 are immersed in a slightly boiling alkali solution of 95-100°C for a predetermined time, the young peach peels are removed, and the young peach pulp is obtained. At this time, the alkali solution used is a sodium hydroxide solution with a concentration percentage of 2-10%, and the immersion time range is 20-100s. Preferably, the concentration percentage of the sodium hydroxide solution used is 3-5%, and the immersion time range is 30-60s. Since the mesocarp 1 of the quick-frozen young peaches is hard after thawing, it is not easy to be damaged during alkali immersion, which is conducive to the time control during alkali peeling, thereby ensuring that the surface of the peeled young set of pulp is smoother and avoids the problem of roughness. In addition, the peeling method is to rinse and peel with running water, which is more convenient to operate and peeling without damage.

[0050] It is worth pointing out that this embodiment also provides an experiment on the effect of rapid freezing and slow freezing on the subsequent alkali-spraying and peeling of young peaches. In the comparative experiment, the picked young peaches were divided into two parts. One part of the young peaches was rapidly frozen at -35°C for 5 hours, and then frozen in an environment of -18 to -20°C during transfer; the other part of the young peaches was directly slowly frozen in an environment of -18 to -20°C and continuously frozen. After the total storage time was the same, both parts of the young peaches were subjected to alkali-spraying and peeling in the same way. The preferred total storage time was 15 days. The comparative results are shown in Table 1 below:

[0051] Table 1. Effects of rapid freezing and slow freezing on the peeling effect of young peaches

[0052]

[0053] It can be clearly known from Table 1 that for slow frozen young peaches, the alkali immersion time is 20-60s, which is short, and there are obvious residues after peeling, resulting in an uneven surface of the mesocarp 1 after peeling, and the yield rate is extremely low or even 0; alkali immersion for 100s, there is no obvious residue after peeling, but the surface of the mesocarp 1 is obviously damaged, the surface is uneven, fluffy, and rough; alkali immersion for 80s is the best alkali immersion time, but there are still some young peaches that are not completely peeled, and there are residual peels on the surface, and the yield rate is as high as 92%. For the fast frozen young peaches, in addition to the short alkali immersion time of 20s, the alkali immersion time of 40-80s can be completely peeled without damaging the surface of the mesocarp 1, and the color is uniform, and the yield rate can be as high as 100%, that is, compared with slow freezing, fast freezing has a better peeling effect in a shorter time, a lower probability of damage to the epidermis, and can provide a more uniform color and a higher yield rate, making the fast frozen young peaches superior to the slow frozen young peaches in both alkali immersion peeling effect and control difficulty.

[0054] In addition, this embodiment also provides an experiment on the influence of the total storage time of rapid freezing and slow freezing on the subsequent alkali-spraying and peeling effect of young peaches. In the comparative experiment, the picked young peaches were divided into two categories, one category of young peaches was frozen and stored by rapid freezing, and the other category of young peaches was frozen and stored by slow freezing. At the same time, each category of young peaches was divided into four parts, and the total storage time of the four parts of young peaches was 15d, 30d, 45d and 60d respectively, and the four parts of young peaches were all peeled by alkali-spraying in the same way. The comparative results are shown in Table 2 below:

[0055] Table 2. Effect of total storage time on the peeling effect of young peaches under rapid freezing and slow freezing

[0056]

[0057] It can be clearly seen from Table 2 above that the browning rate and cracking rate of the slow-frozen young peaches will gradually increase with the extension of storage time, while the storage time of the quick-frozen young peaches has no effect on the browning rate and cracking rate. In addition, since the browned fruit cannot be converted to green by the green protection treatment, and the cracked young peach outer skin has several to dozens of cracks of varying sizes, the surface of the mesocarp 11 is uneven after peeling, causing the browned fruit or cracked fruit to be unable to be used for processing and production, resulting in a serious decrease in the yield rate. Therefore, quick freezing does not have the problem of browning and cracking, and can ensure that the young peaches can be used for processing and production for a long time. Therefore, the use of quick-frozen storage can better meet the processing needs of young peaches.

[0058] Figure 4 This is a diagram showing the effect of the enzyme-inactivating greening and greening protection before dipping in a preferred embodiment of the present invention; Figure 5 This is a diagram showing the effect of the enzyme-protecting green and green-protecting immersion in a preferred embodiment of the present invention. Figure 4 and Figure 5 As shown, in step S4, when the enzyme is inactive and the green is protected, the young peach pulp that has been peeled and soaked in alkali is placed in a slightly boiling pre-cooking liquid at 95-100°C for a predetermined time. At this time, the pre-cooking liquid is pure water, and the polyphenol oxidase can be inactive by pre-cooking to prevent the browning problem. In addition, green protection salt is added during the pre-cooking process, and the green protection salt is one of copper salt and zinc salt or a mixture of the two. At this time, the mass of copper and / or zinc in the green protection salt is 10-50 mg / kg, and the pre-cooking time range is 20-40 min. Preferably, the mass of copper and / or zinc in the green protection salt is 20-50 mg / kg, and the pre-cooking time is 30 min. Due to the magnesium ions in the chlorophyll in the young peach pulp under the action of heat during the pre-cooking process, the hydrogen ions will be replaced by the magnesium ions and turn yellow. After adding the green protection salt, the copper ions and / or zinc ions will replace the hydrogen ions, so that the young peach pulp turns from yellow to green, thereby making the color of the young peach pulp brighter and more beautiful, and the quality is better. It is worth pointing out that the copper salt added to the green salt is one or a mixture of copper sulfate, copper acetate, and copper gluconate, and the zinc salt added is one or a mixture of zinc sulfate, zinc chloride, and zinc gluconate.

[0059] In addition, this embodiment provides an experiment on the effect of pre-cooking time on the green preservation effect. The young peach pulps that were quickly frozen and stored for the same total storage time were selected, and the same alkali-leaching and peeling process was performed. Then, the pre-cooking time was different. The comparison results are shown in Table 3:

[0060] Table 3. Effect of pre-cooking time on greening effect

[0061]

[0062]

[0063] It can be clearly seen from Table 3 that, in the case of conventional method without adding green salt, only the outer layer of the mesocarp 1 after pre-cooking can be turned green, while the inner layer is still yellow, which cannot meet the quality requirement of green outside and green inside. In addition, the young peach fruits stored in quick freezing will not be cooked soft and rotten after pre-cooking for 40 minutes, but the mesocarp 1 will be cooked soft and rotten after pre-cooking for 60 minutes, and the fruit core can still remain intact and hard after pre-cooking for 60 minutes, and is in a state of not being cooked. Therefore, during processing, the young peaches with hard cores need to be removed, and the pre-cooking time should not be too long to ensure product quality.

[0064] Specifically, when the green-protecting immersion operation is performed in step S5, the pre-cooked young peach pulp needs to be placed in the immersion liquid and immersed for a predetermined time until the inside of the mesocarp 1 of the young peach pulp completely turns green. At this time, the immersion liquid is a pre-cooked liquid after adding green-protecting salt, which realizes resource recycling, avoids resource waste, reduces processing costs, and the immersion time is 6 to 24 hours. Preferably, in order to improve the immersion effect, immersion can be carried out in a vacuum environment to achieve vacuum immersion, which can also reduce the immersion time and improve processing efficiency.

[0065] In addition, this example provides an experiment on the effect of green-preserving salt concentration and immersion time on green-preserving. Young peaches with the same parameters such as quick freezing, alkali-spraying peeling and pre-cooking time are selected and placed in immersion solutions of green-preserving salt with different concentrations for different immersion times. The comparison results are shown in Table 4:

[0066] Table 4. Effect of greening salt concentration and immersion time on greening effect

[0067]

[0068] It can be clearly seen from Table 4 above that when the pre-cooked liquid is used for dipping after pre-cooking in a traditional copper pot without adding green salt, the color of the peel 1 in the pulp does not change over time, and the quality requirements are not met. However, when the fruit is pre-cooked for 40 minutes and green salt is added, the processing requirements of emerald green throughout the fruit can be achieved as the dipping time increases. Moreover, as the concentration of green salt increases, the dipping time required is shorter. It is worth pointing out that in order to avoid excessive copper and / or zinc residues in the product, the concentration of green salt should be avoided while ensuring safety.

[0069] Specifically, when the slow freezing treatment is performed in step S6, the soaked young peach pulp needs to be slowly frozen for a predetermined time until the young peach pulp is completely frozen. Preferably, during the slow freezing, the freezing temperature is -18 to -20°C, and the freezing time ranges from 24 to 72 hours. Since the slow freezing can produce larger ice crystals, the hard mesocarp 1 can be softened, and the hard endocarp 2 can be destroyed at the same time, so that the mesocarp 1 and the endocarp 2 have the same texture, thereby improving the taste.

[0070] In addition, this embodiment also provides an experiment on the effect of slow freezing time on the quality of young peach pulp. The pulp of young peaches with the same treatment processes of quick freezing storage, alkali peeling, enzyme inactivation and green preservation, and green preservation immersion are selected to observe the change of pulp quality under different slow freezing times. The comparison results are shown in Table 5:

[0071] Table 5. Effect of slow freezing time on the quality of young peach pulp

[0072]

[0073] It can be clearly seen from Table 5 that the mesocarp 1 of the young peach pulp that has not been slow-frozen is hard and the endocarp 2 is intact and hard, which does not meet the quality requirements; while in the young peach pulp that has been slow-frozen, when the slow-frozen time is 12 hours, the mesocarp 1 becomes soft, but the endocarp 2 is still intact and hard, and when the slow-frozen time is 24-60 hours, the endocarp 2 becomes fragile and soft, and at this time the texture is consistent with the mesocarp 1, and the taste is better. Therefore, in order to improve processing efficiency and avoid resource waste, the slow-frozen time is preferably 24-48 hours.

[0074] Specifically, when the sugar boiling and softening operation is performed in step S7, the young peach pulp frozen in step S6 is thawed and then put into the sugar boiling liquid for a predetermined time. At this time, the sugar concentration of the selected sugar boiling liquid is 30-50%, and contains 0.2-1.0% citric acid, and the sugar boiling time ranges from 10 to 60 minutes. Preferably, the sugar concentration of the sugar boiling liquid is 35-45%, and contains 0.4-0.8% citric acid, and the sugar boiling time ranges from 20 to 30 minutes. In addition, by controlling the freezing time of slow freezing and the sugar boiling time during sugar boiling and softening, the texture of the inner peel 2 of the pulp can be adjusted in a larger range, which can not only meet the needs of processing into soft products, but also meet the needs of processing into hard products, and the processability is better.

[0075] Specifically, when adding the gum solution in step S8, the gum solution needs to be prepared in advance. At this time, the prepared gum solution, calculated by mass percentage, includes 15-25% white sugar, 0.1-0.5% citric acid, 0.1-0.3% flavor, 0.1-0.3% ascorbic acid and 0.1-0.3% jelly glue, and the rest is water. Preferably, the content of white sugar is 20%, the content of citric acid is 0.25%, the content of essence is 0.2%, the content of ascorbic acid is 0.2%, the content of jelly glue is 0.3%, and the rest is water. In addition, the jelly glue can also be replaced by carrageenan, and the pulp of young peaches cooked with sugar is put into a package, and then the prepared gum liquid is added into the package and sealed to obtain an initial product. By adding a certain amount of jelly glue, the product juice can present a fluid colloid structure, which not only ensures the good edible value of the young peaches, but also has a beautiful taste and good texture, which is effectively different from the existing canned peaches on the market and provides consumers with a different product.

[0076] In addition, this embodiment also provides an experiment on the effect of different concentrations of gum solution on the quality of young peach pulp. Different concentrations of gum solution were added to young peach pulp with the same parameters such as quick-frozen storage, alkali-sprayed peeling, pre-cooking and green protection, green protection immersion, slow freezing treatment and sugar boiling and softening, and the effect on the sensory organs of the young peach pulp was compared. The comparison results are shown in Table 6:

[0077] Table 6. Effect of gum solution concentration on the quality of young peach pulp

[0078]

[0079]

[0080] It can be clearly seen from Table 6 above that when no jelly gum is added to the gum liquid, the product juice is in an unsolidified state and the sensory evaluation is poor. When the amount of jelly gum added to the gum liquid reaches 0.4%, the product juice is completely solidified and the sensory evaluation is also poor. When the amount of jelly gum added to the gum liquid is between 0.1% and 0.3%, the product juice is between unsolidified and completely solidified, presenting a fluid colloid state. At this time, the sensory evaluation is higher, and compared with products such as Wakato canned food on the market, the product features are more distinct.

[0081] Specifically, the sterilization treatment in step S9 is to sterilize the packaged product obtained in step S8 for a predetermined time to obtain the final product. Preferably, the sterilization treatment is pasteurization treatment, and the sterilization temperature is 85-90° C. and the sterilization time is 30 minutes, which meets the sterilization requirements in the young peach processing process, and the technology is mature and easy to implement.

[0082] In addition, the present embodiment also provides a peach product obtained by the young peach processing method, which is used for sale on the market. It makes full use of the young peaches picked during the fruit thinning period, avoids the waste of young peaches, extends the industrial chain, and increases the added value of agricultural products. Compared with traditional canned young peaches on the market, its appearance, taste and quality are improved, which has important production significance and market prospects.

[0083] The processing method and product of young peaches provided in this embodiment include step S1, judging the hard core of young peaches; step S2, quick freezing and storage; step S3, peeling with alkali; step S4, inactivating enzymes and protecting green; step S5, immersing to protect green; step S6, slow freezing; step S7, boiling and softening with sugar; step S8, adding gelatin solution and step S9, sterilization. The processing method can not only remove the young peaches with hard cores, avoid the problem of affecting quality and causing safety risks due to the mixing of hard cores, but also avoid cracking through quick freezing and storage. The invention can solve the problems of fruit peeling and browning, meet the needs of centralized picking and long-term processing, and ensure the smoothness of the pulp surface after peeling to avoid roughness. At the same time, it also maintains the consistency of the color of the inner and outer pericarp 1 in the pulp, with brighter color and better quality. Moreover, it can also make the texture of the pericarp 1 and the inner pericarp 2 in the pulp consistent, and the texture can be adjusted in a wider range. In addition, by adding gum liquid, the juice of the product can be in a flowing colloidal structure, which retains the edible value, improves the taste and texture, increases the market value, and extends the industrial chain.

[0084] The above are only preferred embodiments of the present invention, and are not intended to limit the implementation methods and protection scope of the present invention. Those skilled in the art should be aware that all solutions obtained by equivalent substitutions and obvious changes made using the description and illustrations of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing young peaches, characterized in that: It includes the following steps: Step S1, judging whether the young peach has a hard core; The young peaches were photographed using nuclear magnetic resonance imaging to identify the water content of the core. The core tissue and the color of the inner perimeter of the core were used to determine whether the young peach had a hard core, and the non-hard core young peaches were retained. Step S2, quick-frozen storage; The young peaches selected in step S1 are quickly frozen and stored in a freezer after being quickly frozen; Step S3, peeling with alkali; The frozen young peaches in step S2 are immersed in an alkaline solution at 95-100° C. for a predetermined time to remove the young peach peels and obtain young peach pulp; Step S4, inactivate the enzyme and protect the green; Putting the peeled young peach pulp into a pre-cooking liquid at 95-100° C. for a predetermined time, and adding green-protecting salt during the pre-cooking process, wherein the green-protecting salt is one of copper salt and zinc salt or a mixture of the two; Step S5, green protection dipping; Put the pre-cooked young peach pulp into the soaking liquid and soak it for a predetermined time until the inside of the mesocarp of the young peach pulp completely turns green; Step S6, slow freezing treatment; Slowly freezing the soaked young peach pulp for a predetermined time until the young peach pulp is completely frozen; Step S7, boiling and softening the sugar; Thawing the young peach pulp frozen in step S6, and then putting it into the sugar-boiling liquid for a predetermined time; Step S8, adding gum solution; Prepare a gum liquid, put the young peach pulp cooked with sugar into a package, then add the prepared gum liquid into the package and seal it to obtain an initial product; Step S9, sterilization treatment; The packaged product obtained in step S8 is sterilized for a predetermined time to obtain a final product.

2. The method for processing young peaches according to claim 1, characterized in that: In step S2, during quick freezing, the young peaches are first frozen at a temperature of -40 to -30°C for 4 to 8 hours, and the storage temperature of the freezer is -18 to -20°C.

3. The method for processing young peaches according to claim 1, characterized in that: In step S3, the alkaline solution is a sodium hydroxide solution with a concentration percentage of 2 to 10%, and the immersion time ranges from 20 to 100 seconds.

4. The method for processing young peaches according to claim 1, characterized in that: The pre-cooking liquid is pure water, the mass of copper and / or zinc in the green salt added during the pre-cooking process is 10-50 mg / kg, and the pre-cooking time ranges from 20 to 40 minutes.

5. The method for processing young peaches according to claim 1, characterized in that: The impregnation liquid is the pre-cooked liquid after the green-protecting salt is added, and the impregnation time is 6 to 24 hours.

6. The method for processing young peaches according to claim 1, characterized in that: During the slow freezing, the freezing temperature is -18 to -20°C, and the freezing time ranges from 24 to 72 hours.

7. The method for processing young peaches according to claim 1, characterized in that: The sugar concentration of the sugar boiling liquid is 30-50%, and contains 0.2-1.0% citric acid, and the sugar boiling time ranges from 10 to 60 minutes.

8. The method for processing young peaches according to claim 1, characterized in that: Calculated by mass percentage, the gum liquid includes 15-25% white sugar, 0.1-0.5% citric acid, 0.1-0.3% flavor, 0.1-0.3% ascorbic acid and 0.1-0.3% jelly gum, and the rest is water.

9. The method for processing young peaches according to claim 1, characterized in that: The sterilization treatment is pasteurization treatment, the sterilization temperature is 85-90° C., and the sterilization time is 30 minutes.

10. A young peach product, characterized in that: A peach product obtained by the young peach processing method according to any one of claims 1 to 9.

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