Fruit and vegetable shred deep processing material and use method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a fruit and vegetable shred deep processing material and a use method thereof. The deep processing materials of the fruit and vegetable shreds are divided into four types which are respectively used for pretreatment, composite treatment, powder coating and blanching, and the specific composition and specification of each material are as follows: the pretreatment material adopts a citric acid solution with the concentration of 0.1-0.3%, and is mainly used for carrying out preliminary enzyme deactivation treatment on the fruit and vegetable shreds to prevent enzymatic browning of the fruit and vegetable shreds in the subsequent processing process; the original flavor and quality of the shredded fruits and vegetables are ensured. The processing method has the beneficial effects that the innovativeness of the product is improved, the colored wrapping layer with toughness is formed by the shredded fruits and vegetables through powder wrapping and blanching treatment, a multi-layer colored wrapping layer can be formed through repeated operation, and the single form of a traditional fruit and vegetable processed product is changed. In the whole processing process, enzyme is effectively inactivated in the pretreatment step, color protection, hardening and oxidation resistance are achieved in the composite treatment step, and the wrapping layer is fixed in the blanching and cooling steps.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a deep-processing material for fruit and vegetable shreds and its application method. Background Technology

[0002] Currently, the fruit and vegetable processing industry primarily produces traditional dried fruits, jams, and canned goods, resulting in a relatively limited product range. Furthermore, existing processing technologies struggle to achieve product diversification and structural innovation while preserving the taste and nutritional value of fruits and vegetables. This fails to meet consumers' growing demand for personalized food appearance and taste, and also restricts the market expansion and innovative development of processed fruit and vegetable products.

[0003] To address the aforementioned issues, a deep-processing material for fruit and vegetable shreds and its application method are proposed. Summary of the Invention

[0004] The purpose of this invention is to provide a deep-processing material for fruit and vegetable shreds and its application method, so as to solve the problems mentioned in the background art.

[0005] To solve the above-mentioned technical problems, the technical solution provided by the present invention is: a deep-processing material for fruit and vegetable shreds and its application method, characterized in that:

[0006] 1. Materials for deep processing of fruit and vegetable shreds,

[0007] The fruit and vegetable shred deep-processing materials of the present invention are divided into four categories, which are used for pretreatment, compounding, coating and blanching, respectively. The specific composition and specifications of each material are as follows:

[0008] Pretreatment materials: A citric acid solution with a concentration of 0.1%-0.3% is used, mainly for preliminary enzyme inactivation treatment of fruit and vegetable shreds to prevent enzymatic browning during subsequent processing and to ensure the original flavor and quality of the fruit and vegetable shreds.

[0009] Composite treatment material: Composed of multiple components, including 0.01%-0.5% sodium hexametaphosphate, 0.1%-0.3% citric acid, 0.01%-0.1% sodium isoascorbate, and 0.25%-0.5% calcium chloride or calcium lactate. Sodium hexametaphosphate and calcium chloride / calcium lactate act as hardeners, enhancing the toughness of the fruit and vegetable shreds; citric acid and sodium isoascorbate provide color protection and antioxidant effects, delaying the oxidative deterioration of the shreds; furthermore, natural or synthetic pigments can be added as needed to establish the basic color of the shredded fruits and vegetables.

[0010] Breading material: Primarily composed of 100-mesh sodium alginate, supplemented with 0.01%-0.1% gellan gum. The 100-mesh sodium alginate ensures the breading's fineness, allowing it to adhere evenly to the surface of shredded fruits and vegetables; gellan gum enhances the breading's stability and film-forming properties, resulting in a uniform coating layer after subsequent heat treatment. Pigment can also be added at this step to further enrich the coating's color.

[0011] Hot stamping material: a calcium lactate or calcium chloride solution with a concentration of 0.25%-0.5%. During the hot stamping process, the calcium ions in the solution react with the sodium alginate in the coating powder, causing the coating powder to solidify and form a tough coating layer. At the same time, the color of the coating layer is fixed to prevent color loss.

[0012] 2. Application methods for deep processing of fruit and vegetable shreds

[0013] Based on the aforementioned deep-processed materials, the method of using this invention consists of five main steps, the specific process of which is as follows:

[0014] Step 1: Pretreatment (enzyme inactivation).

[0015] First, select suitable fruit and vegetable shreds, including naturally shredded fruits and vegetables (such as squash) and strips cut by hand or machine (0.1-1cm in diameter). Soak the selected shreds in a 0.1%-0.3% citric acid solution at a temperature of 85℃-95℃ for 5 seconds to 10 minutes. This step utilizes the synergistic effect of high temperature and citric acid to destroy the enzyme activity in the shreds, thus preventing browning.

[0016] Step 2: Composite treatment (color protection, hardening, anti-oxidation).

[0017] After pretreatment, immediately immerse the shredded fruits and vegetables in cold water to rapidly lower their temperature, halt the enzyme inactivation reaction, and prevent high temperatures from damaging their texture and nutrients. After cooling, transfer the shredded fruits and vegetables to the composite treatment material and soak for 5-30 minutes. During soaking, the sodium hexametaphosphate and calcium chloride / calcium lactate in the composite treatment material penetrate into the shredded fruits and vegetables, enhancing their firmness and resilience; citric acid and sodium isoascorbate form a protective film on the surface of the shredded fruits and vegetables, providing color protection and antioxidant effects. If pigments are added, this step also allows the pigments to initially adhere to the surface of the shredded fruits and vegetables.

[0018] Step 3: Coat with flour.

[0019] Remove the treated fruit and vegetable shreds from the solution and drain off excess water to prevent moisture from affecting the coating's adhesion. Then, place the shredded fruit and vegetables into the coating material and use methods such as rolling and stirring to ensure the coating is evenly applied. The thickness of the coating can be adjusted as needed, ensuring that every shred is completely covered without any exposed parts. If additional color is desired, appropriate pigments can be added at this step, mixed thoroughly with the coating before coating.

[0020] Step 4: Scalding and Cooling

[0021] Prepare a calcium lactate or calcium chloride solution (0.25%-0.5% concentration) at 80℃-90℃. Immerse the powdered fruit and vegetable shreds in the solution for 1-8 minutes. During blanching, the calcium ions in the solution react chemically with the sodium alginate in the powder, causing the powder to gradually solidify and form a tightly adhered coating layer on the surface of the shredded fruits and vegetables. The color of this coating layer is also fixed. Once the powder has completely dissolved and solidified, immediately remove the shredded fruits and vegetables from the hot solution and place them in rolling cold water to cool. Cooling time should be based on the temperature of the shredded fruits and vegetables dropping to room temperature. Cold water cooling not only quickly terminates the solidification reaction but also prevents the shredded fruits and vegetables from sticking together and clumping, ensuring the independence of each shred.

[0022] Step 5: Subsequent processing and repeating operations

[0023] After cooling, remove and drain the shredded fruits and vegetables to obtain a preliminarily processed product. To create two or more different colored coatings, repeat steps two through four: further compounding the shredded fruits and vegetables (using different color pigments), coating them with powder (adjusting the powder formula), blanching, and cooling. Through repeated operations, multiple layers of different colors are formed on the surface of the shredded fruits and vegetables, enhancing the product's visual appeal. Furthermore, the processed shredded fruits and vegetables can be further processed, such as tying them into shapes like Chinese knots, butterflies, or specific characters, combining them with hollowed-out fruit pulp to form a composite structure, or cutting them into small pieces and adding them to beverages to enhance the taste and visual appeal.

[0024] The beneficial effects of this invention are:

[0025] Enhancing product innovation: By coating with powder and blanching, fruit and vegetable shreds form a resilient, colorful coating layer. This process can be repeated to create multiple layers of color coating, changing the traditional single form of processed fruit and vegetable products. It can also naturally form sandwich-shaped fruit strips, providing more space for the form innovation of fruit and vegetable products.

[0026] Ensuring product quality: Throughout the entire processing, the pretreatment step effectively inactivates enzymes, the composite treatment step achieves color protection, hardening and anti-oxidation, and the blanching and cooling steps fix the coating layer. The synergistic effect of each step not only ensures that the original flavor and nutrients of the fruit and vegetable shreds are not lost, but also improves the toughness and shelf life of the shreds, extending the product's shelf life.

[0027] Expanding application scenarios: Deep-processed fruit and vegetable shreds can undergo various subsequent processing, such as being knotted into specific shapes, combined with other ingredients, or added to beverages. They are suitable for the production of various food categories such as jelly, beverages, and snacks, meeting different consumption scenarios and needs, and helping to promote product upgrading and market expansion in the fruit and vegetable processing industry.

[0028] Obviously, based on the above description of the present invention, and according to common technical knowledge and conventional methods in the field, various other modifications, substitutions or alterations can be made without departing from the basic technical concept of the present invention.

[0029] The following detailed embodiments further illustrate the above-described content of the present invention. However, this should not be construed as limiting the scope of the present invention to the following examples. All technologies implemented based on the above-described content of the present invention fall within the scope of the present invention. Attached Figure Description

[0030] Figure 1 This is a schematic diagram of the process structure of the present invention. Detailed Implementation

[0031] The present invention is illustrated below with specific embodiments, which are not intended to limit the scope of the invention.

[0032] according to Figure 1 As shown,

[0033] The following example, using the deep processing of shredded gourd as an example, details the entire processing procedure:

[0034] First, the gourd is processed by mechanical or manual methods to extract the fibers, resulting in naturally formed gourd fibers. Damaged or unevenly sized fibers are then removed, and only complete and uniform fibers are retained for later use.

[0035] Prepare a 0.15% citric acid solution, immerse the shredded gourd in the solution, control the immersion temperature at 85℃-95℃, and immerse for 2 minutes to complete the enzyme inactivation treatment.

[0036] After enzyme inactivation, the squash shreds are cooled in cold water and then transferred to a composite treatment material. The composite treatment material consists of 0.02% sodium hexametaphosphate, 0.03% sodium isoascorbate, 0.25% calcium chloride, and 0.12% citric acid, with 0.025% lemon yellow added as a pigment. The squash shreds are soaked in this composite treatment material for 5-30 minutes, stirring every 5 minutes to ensure uniform treatment.

[0037] After soaking, remove the shredded gourd, drain the water, and put it into the coating material (a mixture of 100-mesh sodium alginate and 0.05% gellan gum). Gently roll the shredded gourd to coat it evenly with the coating material.

[0038] Prepare a 0.3% calcium chloride solution and heat it to 80℃-90℃. Place the powdered shredded gourd into the solution and blanch for 1-5 minutes. Once the powder coating on the surface of the gourd shreds has completely solidified, immediately remove it and cool it to room temperature with rolling cold water.

[0039] To achieve a double-layered color coating, the above-mentioned compounding, powdering, blanching, and cooling steps can be repeated. During the second compounding process, the pigment can be changed (e.g., sunset red), ultimately resulting in a product with a double-layered coating of lemon yellow and sunset red. This product can be combined with pitted fruit pulp to weave into Chinese knot shapes, or added directly to jelly or beverages. It has a chewy texture, vibrant color, and high edible and ornamental value.

[0040] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0041] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

[0042] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A fruit and vegetable thread further processed material, characterized by, The pre-treatment material, the composite treatment material, the powder coating material and the hot water treatment material are as follows: The pre-treatment material is a 0.1%-0.3% citric acid solution; The composite treatment material contains 0.01%-0.5% sodium hexametaphosphate, 0.1%-0.3% citric acid, 0.01%-0.1% sodium erythorbate, 0.25%-0.5% calcium chloride or calcium lactate, and natural or synthetic pigments can be added optionally; The powder coating material is composed of 100-mesh sodium alginate and 0.01%-0.1% gellan gum, and natural or synthetic pigments can be added optionally; The hot water treatment material is a 0.25%-0.5% calcium lactate or calcium chloride solution.

2. A method for the deep processing of fruit and vegetable strands based on the material according to claim 1, characterized by the fact that, The method comprises the following steps: Step one: soak the fruit and vegetable filaments in the pre-treatment material at a temperature of 85-95℃ for 5 seconds-10 minutes; Step two: cool the fruit and vegetable filaments treated in step one with cold water, and then soak them in the composite treatment material for 5-30 minutes; Step three: remove the fruit and vegetable filaments treated in step two and drain the water, and then evenly coat them with the powder coating material; Step four: put the fruit and vegetable filaments coated with the powder into the hot water treatment material at a temperature of 80-90℃, and hot water them for 1-8 minutes, and then immediately cool them with rolling cold water to prevent the fruit and vegetable filaments from sticking together; Step five: remove the fruit and vegetable filaments cooled in step four and drain the water to obtain the deep-processed fruit and vegetable filaments; steps two to four can be repeated one or more times to form two or more different color coating layers.

3. The method of use of claim 2, wherein, The fruit and vegetable filaments include naturally filamented fruits and vegetables (such as twisted melons) and fruits and vegetables cut into strips by hand or machine, and the diameter of the strip-shaped fruits and vegetables is 0.1-1 cm.

4. The method of use of claim 2, wherein, The pre-treatment material in step one has the function of enzyme inactivation, the composite treatment material in step two has the functions of color protection, hardening and antioxidant, and the hot water treatment in step four has the function of solidifying the powder coating to form a coating layer.

5. The method of use of claim 2, wherein, The deep-processed fruit and vegetable filaments can be subjected to subsequent processing, including knotting into Chinese knots, butterfly shapes or characters, or combining with the cooked fruit pulp to form specific shapes, or cutting into a certain size and adding to beverages.

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