Fresh-keeping and processing method of selenium-rich apricot fruits
By treating selenium-rich apricots with biological preservatives and three-stage variable temperature drying technology, the problem of perishable apricots is solved, long-term preservation and diversified processing are achieved, and the nutritional value and economic benefits of apricots are improved.
Patent Information
- Application Number
- CN202510998237.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-18
- Publication Date
- 2025-10-10
AI Technical Summary
In the existing technology, apricots mature in the high temperature season in summer, have high respiration intensity after harvest, are extremely easy to rot and deteriorate at room temperature, have a short shelf life, and existing preservation methods are ineffective or pose health risks, failing to fully tap the value of selenium-rich apricots.
The products such as selenium-rich dried apricots, apricot jam and apricot wine are made by pre-treating with a combined solution of the biological preservative Bacillus subtilis fermentation broth and the preservative aid selenoprotein, combined with three-stage variable temperature drying and vacuum packaging technology, and low-temperature storage. Through precise temperature and time control, the respiration of the fruit is inhibited and the antioxidant capacity is enhanced.
It effectively extends the shelf life of selenium-rich apricots, improves the antioxidant capacity of the fruit, maintains the original taste, enriches the product form, increases added value, and meets the needs of different consumers.
Smart Images
Figure CN120753305A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of fruit preservation and processing, and in particular to a preservation and processing method for selenium-enriched apricots. Background Art
[0002] Apricots are rich in nutrients, rich in various vitamins and minerals, and have certain edible and medicinal value. As people pursue healthy food, selenium-rich fruits have attracted attention because they contain selenium, which is beneficial to the human body.
[0003] However, apricots mature during the hot summer months, experience high postharvest respiration, and are highly susceptible to spoilage at room temperature, resulting in a short shelf life. This severely limits their marketability and economic benefits. Current common apricot preservation methods suffer from poor preservation effects, compromised fruit quality, or potential health risks posed by the use of chemical preservatives. Furthermore, there are relatively few specialized processing methods for selenium-enriched apricots, hindering their full value. Therefore, developing a method that can both effectively preserve selenium-enriched apricots and rationally process them to fully realize their value is crucial. Summary of the Invention
[0004] (1) Technical problems solved
[0005] In view of the deficiencies in the prior art, the present invention provides a method for preserving and processing selenium-enriched apricots, which solves the problems raised by the above-mentioned background technology.
[0006] (2) Technical solution
[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for preserving selenium-enriched apricots, comprising the following steps:
[0008] Step 1: Picking and screening:
[0009] Select fruits that are 70% to 80% mature under selenium-rich planting conditions for picking, and select selenium-rich fruits that are free of pests and diseases and mechanical damage;
[0010] Step 2: Preprocessing:
[0011] The screened selenium-rich fruits are washed and immersed in a solution containing a preservative, first pre-cooled in a 10-12°C cold storage for 2-3 hours, then transferred to a 0-4°C environment for 12-15 hours, and quickly frozen at -35 to -40°C until the center temperature reaches below -18°C. After vacuum packaging, the fruits are stored in a -20°C cold storage for 3-5 hours. The preservative comprises a biological preservative and a preservative aid, wherein the biological preservative is a Bacillus subtilis fermentation broth with a concentration of 1×10^8-5×10^8 CFU / mL, and the preservative aid is a selenoprotein with a concentration of 1-3%;
[0012] The thawed selenium-enriched apricot is immersed in the strengthening solution and treated under a vacuum of 50 kPa for 30-45 minutes.
[0013] Step three: drying treatment:
[0014] The pretreated selenium-enriched apricot is subjected to three-stage variable-temperature drying treatment, with the temperature controlled at 40-50°C, until the water on the surface of the selenium-enriched apricot is removed.
[0015] Step four: packaging and storage:
[0016] After the selenium-enriched apricot is sterilized by steam for 30-50 minutes, it is packaged by using aluminum foil composite film filled with nitrogen and stored in a low-temperature and dry environment.
[0017] Preferably, in step two, the strengthening solution comprises 0.05-0.1 mg / L of selenium protein supplement, 5% trehalose and 2% xylitol.
[0018] Preferably, in step three, the three-stage variable-temperature drying treatment comprises: first-stage hot air drying at 50°C for 2 h, second-stage microwave drying until the water content is 30% at 60°C, and third-stage vacuum freeze drying until the water on the surface of the selenium-enriched apricot is removed at 40°C.
[0019] Preferably, the processing method of the selenium-enriched apricot comprises the following steps:
[0020] Selenium-enriched apricot dry production: The preserved selenium-enriched apricot is washed clean, cored and cut into uniform slices, soaked in a 2-5% sodium sulfite solution for 30-60 minutes for color protection treatment, then washed clean with clean water, and dried in an oven at 50-60°C until the water content is 18-22%, thereby obtaining selenium-enriched apricot dry.
[0021] Preferably, the processing method of the selenium-enriched apricot comprises the following steps:
[0022] Selenium-enriched apricot jam production: Fresh selenium-enriched apricot is selected, washed and cored, then beaten into pulp, 10-20% white granulated sugar and 0.2-0.5% pectin by weight of the apricot pulp are added to the apricot pulp, stirred uniformly, heated to 80-90°C, kept for 15-20 minutes for concentration, and stirred constantly during the concentration, and the hot concentrated product is filled into sterilized glass bottles after concentration, thereby obtaining selenium-enriched apricot jam.
[0023] Preferably, the processing method of the selenium-enriched apricot comprises the following steps:
[0024] Brewing of selenium-rich apricot wine: wash and pit the selenium-rich apricots, crush them, add 0.05-0.1% sulfur dioxide for sterilization, add 5-10% activated wine yeast, ferment at 18-22℃ for 7-10 days, stir 2-3 times a day during the fermentation process, separate and clarify after fermentation, and then age in oak barrels for 3-6 months to obtain selenium-rich apricot wine.
[0025] (3) Beneficial effects
[0026] The present invention provides a method for preserving and processing selenium-enriched apricots, which has the following beneficial effects:
[0027] 1. Through precise temperature and time control, as well as careful proportioning of preservatives and strengthening liquids, the present invention not only inhibits the respiration of the fruit, but also enhances the antioxidant capacity of the fruit, providing the possibility for long-term preservation. The three-stage temperature-changing strategy of the drying process cleverly balances the relationship between drying efficiency and fruit quality, ensuring that the dried selenium-enriched apricots not only maintain their original taste but are also easy to store for a long time.
[0028] 2. Through the processing method of the present invention, a variety of products such as selenium-rich dried apricots, apricot jam and apricot wine have been developed, which not only extends the industrial chain of selenium-rich apricots, but also fully retains the selenium element in apricots, meets the needs of different consumers, and increases the added value of selenium-rich apricots. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1 It is a flowchart of the insurance method of the present invention. DETAILED DESCRIPTION
[0030] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.
[0031] Example 1:
[0032] like Figure 1 As shown, the embodiment of the present invention provides a method for preserving selenium-enriched apricots, comprising the following steps:
[0033] Step 1: Picking and screening:
[0034] Select fruits that are 70% mature under selenium-rich planting conditions for picking, and select selenium-rich fruits that are free of pests and diseases and mechanical damage;
[0035] Step 2: Preprocessing:
[0036] The screened selenium-rich fruits are washed and immersed in a solution containing a preservative, wherein the preservative is composed of a biological preservative and a preservative aid, wherein the biological preservative is a Bacillus subtilis fermentation broth with a concentration of 1×10^8 CFU / mL, and the preservative aid is a selenoprotein with a concentration of 1%. The fruits are first pre-cooled in a 10°C cold storage for 2 hours, then transferred to a 0°C environment for 12 hours, and quickly frozen at -35°C to a center temperature below -18°C. After vacuum packaging, they are stored in a -20°C cold storage for 3 hours.
[0037] Thawed selenium-enriched apricots were immersed in a fortification solution containing 0.05 mg / L selenoprotein supplement, 5% trehalose, and 2% xylitol under a vacuum of 50 kPa for 30 minutes.
[0038] Step 3: Drying:
[0039] The pre-treated selenium-enriched apricots are subjected to a three-stage variable temperature drying process, with the temperature controlled at 40-50°C. Specifically, the three-stage variable temperature drying process includes: a first stage of hot air drying at 50°C for 2 hours, a second stage of microwave drying at 60°C to a moisture content of 30%, and a third stage of vacuum freeze drying at 40°C until the moisture on the surface of the selenium-enriched apricots is lost;
[0040] Step 4: Packaging and storage:
[0041] The selenium-enriched apricots were steam sterilized for 30 minutes, packed with nitrogen-filled aluminum foil composite film, and stored in a low-temperature, dry environment.
[0042] Example 2:
[0043] like Figure 1 As shown, the embodiment of the present invention provides a method for preserving selenium-enriched apricots, comprising the following steps:
[0044] Step 1: Picking and screening:
[0045] Select fruits that are 80% mature under selenium-rich planting conditions for picking, and select selenium-rich fruits that are free of pests and diseases and mechanical damage;
[0046] Step 2: Preprocessing:
[0047] The screened selenium-rich fruits are washed and immersed in a solution containing a preservative, wherein the preservative is composed of a biological preservative and a preservative aid, wherein the biological preservative is a Bacillus subtilis fermentation broth with a concentration of 3×10^8 CFU / mL, and the preservative aid is a selenoprotein with a concentration of 2%. The fruits are first pre-cooled in an 11°C cold storage for 3 hours, then transferred to a 2°C environment for 14 hours, and quickly frozen at -40°C to a center temperature below -18°C. After vacuum packaging, they are stored in a -20°C cold storage for 4 hours.
[0048] Thawed selenium-enriched apricots were immersed in a fortification solution containing 0.1 mg / L selenoprotein supplement, 5% trehalose, and 2% xylitol under a vacuum of 50 kPa for 40 minutes.
[0049] Step 3: Drying:
[0050] The pre-treated selenium-enriched apricots are subjected to a three-stage variable temperature drying process, with the temperature controlled at 40-50°C. Specifically, the three-stage variable temperature drying process includes: a first stage of hot air drying at 50°C for 2 hours, a second stage of microwave drying at 60°C to a moisture content of 30%, and a third stage of vacuum freeze drying at 40°C until the moisture on the surface of the selenium-enriched apricots is lost;
[0051] Step 4: Packaging and storage:
[0052] The selenium-enriched apricots were steam sterilized for 40 minutes, packed with nitrogen-filled aluminum foil composite film, and stored in a low-temperature, dry environment.
[0053] Example 3:
[0054] like Figure 1 As shown, the embodiment of the present invention provides a method for preserving selenium-enriched apricots, comprising the following steps:
[0055] Step 1: Picking and screening:
[0056] Select fruits that are 80% mature under selenium-rich planting conditions for picking, and select selenium-rich fruits that are free of pests and diseases and mechanical damage;
[0057] Step 2: Preprocessing:
[0058] The screened selenium-rich fruits are washed and immersed in a solution containing a preservative, wherein the preservative is composed of a biological preservative and a preservative aid, wherein the biological preservative is a Bacillus subtilis fermentation broth with a concentration of 5×10^8 CFU / mL, and the preservative aid is a selenoprotein with a concentration of 3%. The fruits are first pre-cooled in a 12°C cold storage for 3 hours, then transferred to a 4°C environment for 15 hours, and quickly frozen at -40°C to a center temperature below -18°C. After vacuum packaging, they are stored in a -20°C cold storage for 5 hours.
[0059] Thawed selenium-enriched apricots were immersed in a fortification solution containing 0.1 mg / L selenoprotein supplement, 5% trehalose, and 2% xylitol under a vacuum of 50 kPa for 45 minutes.
[0060] Step 3: Drying:
[0061] The pre-treated selenium-enriched apricots are subjected to a three-stage variable temperature drying process, with the temperature controlled at 40-50°C. Specifically, the three-stage variable temperature drying process includes: a first stage of hot air drying at 50°C for 2 hours, a second stage of microwave drying at 60°C to a moisture content of 30%, and a third stage of vacuum freeze drying at 40°C until the moisture on the surface of the selenium-enriched apricots is lost;
[0062] Step 4: Packaging and storage:
[0063] The selenium-enriched apricots were steam sterilized for 50 minutes, then packed with nitrogen-filled aluminum foil composite film and stored in a low-temperature, dry environment.
[0064] Example 4:
[0065] The embodiment of the present invention provides a method for processing selenium-enriched apricots, comprising the following steps:
[0066] Preparation of selenium-rich dried apricots: Wash the selenium-rich apricots after preservation, remove the cores and cut into uniform thin slices, soak them in a 3% by mass sodium sulfite solution for 45 minutes for color protection, then rinse them with clean water, and dry them in an oven at 55°C to a moisture content of 20% to obtain selenium-rich dried apricots.
[0067] Embodiment 5:
[0068] The embodiment of the present invention provides a method for processing selenium-enriched apricots, comprising the following steps:
[0069] Preparation of selenium-rich apricot jam: Select fresh selenium-rich apricots, wash and remove the cores, and beat into a pulp. Add 15% of white sugar and 0.4% of pectin to the apricot pulp, stir evenly, and heat to 85°C. Keep concentrating for 18 minutes while stirring continuously. After concentration is completed, put it into a sterilized glass bottle while hot and seal it to obtain selenium-rich apricot jam.
[0070] Example 6:
[0071] The embodiment of the present invention provides a method for processing selenium-enriched apricots, comprising the following steps:
[0072] Brewing of selenium-rich apricot wine: Wash and pit the selenium-rich apricots, crush them, add 0.08% sulfur dioxide for sterilization, add 8% activated wine yeast, ferment at 20°C for 8 days, stir twice a day during the fermentation process, separate and clarify after fermentation, and then age in oak barrels for 6 months to obtain selenium-rich apricot wine.
[0073] Comparative Example:
[0074] A method for preserving selenium-enriched apricots comprises the following steps:
[0075] Step 1: Picking and screening:
[0076] Select the maturity of 7 of the fruit under the condition of selenium-rich planting, and screen the selenium-rich fruit without disease and insect pests, and without mechanical damage;
[0077] Step two: pretreatment:
[0078] The screened selenium-rich fruit is washed and immersed in a solution containing a preservative, and dried;
[0079] Step three: packaging and storage:
[0080] The selenium-rich apricot is packaged with aluminum foil composite film filled with nitrogen, and stored in a low-temperature and dry environment.
[0081] Experimental example:
[0082] The performance of the selenium-rich apricot preserved in examples 1, 2, 3 and comparative examples is detected, as shown in the following table:
[0083] Example Selenium content (mg / kg) Vc retention rate (%) Example 1 0.28 85.4 Example 2 0.30 86.1 Example 3 0.29 85.9 Comparative Example 0.17 64.9
[0084] According to the above table, the preservation method of the selenium-rich apricot of the present application can significantly improve the selenium content and the retention rate of vitamin C (Vc) in the selenium-rich apricot, compared with the traditional preservation method, the preservation strategy of the present application shows higher nutrition retention effect. In addition, through the fine processing steps, the present application not only enriches the product form of the selenium-rich apricot, but also ensures that each product can maximize the retention of its unique taste and nutritional value, providing consumers with more diversified choices. In summary, the preservation and processing method of the selenium-rich apricot of the present application not only has significant technical advantages, but also has broad market application prospect.
[0085] Although the embodiments of the present application have been shown and described, it can be understood by those of ordinary skill in the art that various changes, modifications, replacements and variations can be made to these embodiments without departing from the principles and spirits of the present application, the scope of the present application is defined by the appended claims and their equivalents.
Claims
1. A method for preserving selenium-enriched apricots, characterized by: The following steps are involved: Step 1: Picking and screening: Select fruits that are 70% to 80% mature under selenium-rich planting conditions for picking, and select selenium-rich fruits that are free of pests and diseases and mechanical damage; Step 2: Preprocessing: The screened selenium-rich fruits are washed and immersed in a solution containing a preservative, first pre-cooled in a 10-12°C cold storage for 2-3 hours, then transferred to a 0-4°C environment for 12-15 hours, and quickly frozen at -35 to -40°C until the center temperature reaches below -18°C. After vacuum packaging, the fruits are stored in a -20°C cold storage for 3-5 hours. The preservative comprises a biological preservative and a preservative aid, wherein the biological preservative is a Bacillus subtilis fermentation broth with a concentration of 1×10^8-5×10^8 CFU / mL, and the preservative aid is a selenoprotein with a concentration of 1-3%; The thawed selenium-enriched apricots are immersed in the strengthening solution and treated at a vacuum degree of 50kPa for 30-45 minutes; Step 3: Drying: The pre-treated selenium-enriched apricots are dried using a three-stage variable temperature drying process, with the temperature controlled at 40-50°C until the moisture on the surface of the selenium-enriched apricots is lost; Step 4: Packaging and storage: The selenium-enriched apricots are steam sterilized for 30-50 minutes, then packed with nitrogen-filled aluminum foil composite film and stored in a low-temperature, dry environment.
2. The method for preserving selenium-enriched apricots according to claim 1, wherein: In step 2, the strengthening solution includes 0.05-0.1 mg / L of selenoprotein supplement, 5% trehalose and 2% xylitol.
3. The method for preserving selenium-enriched apricots according to claim 1, wherein: In step three, the three-stage variable temperature drying treatment includes: the first stage of 50°C hot air drying for 2 hours, the second stage of 60°C microwave drying to a moisture content of 30%, and the third stage of 40°C vacuum freeze drying until the moisture on the surface of the selenium-rich apricot fruit is lost.
4. A method for preserving selenium-enriched apricots according to any one of claims 1 to 3, characterized in that: The processing method of the selenium-enriched apricot fruit comprises the following steps: Preparation of selenium-rich dried apricots: Wash the fresh-keeping selenium-rich apricots, remove the cores and cut into uniform thin slices, soak them in a 2-5% by mass sodium sulfite solution for 30-60 minutes for color protection, then rinse with clean water, and dry in an oven at 50-60°C to a moisture content of 18-22% to obtain selenium-rich dried apricots.
5. A method for preserving selenium-enriched apricots according to any one of claims 1 to 3, characterized in that: The processing method of the selenium-enriched apricot fruit comprises the following steps: Preparation of selenium-rich apricot jam: select fresh selenium-rich apricots, wash and remove the cores, and beat into a pulp. Add 10-20% of white sugar and 0.2-0.5% of pectin by weight of the apricot pulp, stir evenly, and heat to 80-90℃. Keep concentrating for 15-20 minutes while stirring continuously. After concentration is completed, put it into a sterilized glass bottle while it is hot and seal it to obtain selenium-rich apricot jam.
6. A method for preserving selenium-enriched apricots according to any one of claims 1 to 3, characterized in that: The processing method of the selenium-enriched apricot fruit comprises the following steps: Brewing of selenium-rich apricot wine: wash and pit the selenium-rich apricots, crush them, add 0.05-0.1% sulfur dioxide for sterilization, add 5-10% activated wine yeast, ferment at 18-22℃ for 7-10 days, stir 2-3 times a day during the fermentation process, separate and clarify after fermentation, and then age in oak barrels for 3-6 months to obtain selenium-rich apricot wine.