A processed material of legume and vegetable and a method of using the same

Abstract

This invention relates to the field of food processing technology, specifically to a deep-processing material for hollow fruits and vegetables and its application method. The deep-processing material for hollow fruits and vegetables is characterized by comprising a pretreatment solution, a color-protecting, hardening, and antioxidant solution, and a filling material; the pretreatment solution is a citric acid solution with a mass concentration of 0.1%-0.3%; the color-protecting, hardening, and antioxidant solution contains 0.01%-0.5% sodium hexametaphosphate, 0.1%-0.3% citric acid, 0.01%-0.1% sodium isoascorbate, and 0.1%-0.5% calcium salt, wherein the calcium salt is calcium chloride or calcium lactate. The beneficial effects of this invention are: the deep-processing material has a reasonable composition; the pretreatment solution can initially protect fruits and vegetables; the color-protecting, hardening, and antioxidant solution can effectively improve the color and hardness of processed fruits and vegetables and delay oxidation; and the filling material can flexibly adjust flavor and nutrition to achieve diversified combinations. The resulting hollowed-out fruit and vegetable products have a great taste and an appealing appearance, and can achieve a combination of various fruit and vegetable flavors, enriching the variety of fruit and vegetable products and meeting different consumer needs.

Description

Technical Field

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

[0002] As consumers' demands for food taste, flavor, and nutrition continue to rise, traditional fruit and vegetable products can no longer meet these diverse needs. Currently, deep processing of fruits and vegetables is mostly concentrated on processing single categories, such as juicing and drying, lacking innovation in flavor and nutrition. Furthermore, problems such as deterioration in color, reduced firmness, and easy oxidation of fruits and vegetables are prone to occur during processing, affecting product quality.

[0003] Therefore, there is a need for a deep-processing material and method that can achieve a complex flavor of fruits and vegetables and improve the quality after processing. Summary of the Invention

[0004] The purpose of this invention is to solve the problems in the aforementioned background technology and provide a deep-processing material for hollow fruits and vegetables, characterized in that it includes a pretreatment solution, a color-protecting, hardening, and antioxidant solution, and a core-filling material; the pretreatment solution is a citric acid solution with a mass concentration of 0.1%-0.3%; the color-protecting, hardening, and antioxidant solution contains sodium hexametaphosphate with a mass concentration of 0.01%-0.5%, citric acid with a mass concentration of 0.1%-0.3%, sodium isoascorbate with a mass concentration of 0.01%-0.1%, and a calcium salt with a mass concentration of 0.1%-0.5%, wherein the calcium salt is calcium chloride or calcium lactate; the color-protecting, hardening, and antioxidant solution... The filling material can also be supplemented with sugar and pigment as needed. The sugar is fructose syrup or white sugar, and the pigment is synthetic or natural. The filling material contains 0.1%-0.6% sodium alginate, 0.01%-0.1% gellan gum, 5%-30% fruit pulp, 5%-30% fruit juice, and 10%-15% fructose syrup. The pH value of the filling material is adjusted to 3.0-3.8 by citric acid or sodium citrate, and pigment and 0.5%-5% pectin can be added as needed. The pigment is synthetic or natural.

[0005] As a further aspect of the present invention, the hollowed-out fruits and vegetables are pitted fruits, fruits or vegetables with pulp, or other fruits and vegetables that can form an inner cavity; the pitted fruits include hawthorn, apricot, loquat, lychee, and pear; the fruits or vegetables with pulp include watermelon, pomelo, cucumber, pumpkin, and winter melon; the other fruits and vegetables that can form an inner cavity include bell pepper, orange, and young coconut.

[0006] The method of using hollow fruit and vegetable deep-processing materials is characterized by including the following steps:

[0007] Step 1: Immediately immerse the hollowed-out fruits and vegetables in the pretreatment solution;

[0008] Step 2: Control the temperature of the pretreatment solution at 85℃-95℃, soak for 15 seconds to 15 minutes, then quickly remove and cool with cold water to below 25℃ and above 0℃;

[0009] Step 3: Soak the cooled fruits and vegetables in the color-protecting, hardening, and antioxidant solution for 10-30 minutes, then remove and drain.

[0010] Step 4: Inject the filling material into the drained hollow fruits and vegetables manually or by machine to complete the filling process; after filling, you can choose the following subsequent processing steps according to product requirements: cooling, packaging and sterilization, or filling with jelly liquid and then sterilizing and cooling.

[0011] As a further aspect of the present invention, the specific operation of packaging sterilization in step 4 is as follows: after the fruits and vegetables have been injected, they are packaged in a high-barrier steam bag, vacuum sealed, and then placed in water at 90℃-95℃ for sterilization for 20-25 minutes.

[0012] As a further aspect of the present invention, the specific operation of sterilization and cooling after filling with jelly liquid in step 4 is as follows: put the fruits and vegetables after filling and cooling into the jelly machine, fill with jelly liquid, sterilize at high temperature of 90℃-95℃ for 20-25 minutes, and finally cool.

[0013] The beneficial effects of this invention are:

[0014] The deep-processing materials of this invention have a reasonable combination of components. The pretreatment liquid can initially protect fruits and vegetables, while the color-protecting, hardening, and antioxidant liquid can effectively improve the color and hardness of fruits and vegetables after processing and delay oxidation. The filling material can flexibly adjust the flavor and nutrition to achieve diversified combinations.

[0015] The usage instructions are clear and the parameters such as temperature and time are controllable, making it suitable for different types of hollow fruits and vegetables and easy for large-scale production.

[0016] The resulting hollowed-out fruit and vegetable products have a great taste and an appealing appearance, and can achieve a combination of various fruit and vegetable flavors, enriching the variety of fruit and vegetable products and meeting different consumer needs.

[0017] 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.

[0018] 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

[0019] Figure 1 This is a schematic diagram of the process structure of the present invention. Detailed Implementation

[0020] The present invention is illustrated below with specific embodiments, which are not intended to limit the scope of the invention.

[0021] like Figure 1 As shown, a deep-processing material for hollow fruits and vegetables

[0022] This deep-processed material consists of three parts: pretreatment liquid, color-protecting, curing, and antioxidant liquid, and core-injection material. The specific components and contents of each part are as follows:

[0023] Pretreatment solution: Citric acid solution with a mass concentration of 0.1%-0.3% is used for the initial treatment of hollow fruits and vegetables, laying the foundation for subsequent processing.

[0024] Color-protecting, hardening, and antioxidant liquid: Its core components include 0.01%-0.5% sodium hexametaphosphate, 0.1%-0.3% citric acid, 0.01%-0.1% sodium isoascorbate, and 0.1%-0.5% calcium salt (calcium chloride or calcium lactate). Sodium hexametaphosphate and sodium isoascorbate work synergistically to exert antioxidant effects, citric acid regulates acidity and assists in color protection, and calcium salt enhances the firmness of fruits and vegetables. Furthermore, sugar (fructose syrup or white sugar) can be added to adjust sweetness, and pigments (synthetic or natural) can be added to improve appearance, depending on product requirements.

[0025] Filling materials: A colloidal matrix of 0.1%-0.6% sodium alginate and 0.01%-0.1% gellan gum is used to ensure the shape and stability of the filling. 5%-30% fruit pulp and 5%-30% fruit juice (pure juice) are added to provide flavor and nutrition, while 10%-15% fructose syrup is used to adjust sweetness. The pH of the filling materials is controlled at 3.0-3.8 using citric acid or sodium citrate to suit the characteristics of fruits and vegetables. Simultaneously, pigments (synthetic or natural) can be added to adjust the color of the filling, and 0.5%-5% pectin can be added to optimize the taste.

[0026] Definition of hollow fruits and vegetables:

[0027] The hollow fruits and vegetables in this invention refer to fruits and vegetables that can form an inner cavity and be injected with substances such as fruit pulp and juice, specifically including three categories:

[0028] Pitted fruits, such as hawthorn, apricot, loquat, lychee, and pear;

[0029] Fruits or vegetables with flesh, such as watermelon, grapefruit, cucumber, pumpkin, winter melon, etc.

[0030] Other fruits and vegetables that can form cavities include bell peppers, oranges, and young coconuts. The cavities of these hollow fruits and vegetables can form naturally or through artificial processing.

[0031] Instructions for using hollow fruit and vegetable deep-processing materials

[0032] This method includes pretreatment, cooling, color protection, curing and anti-oxidation, core injection and subsequent processing steps, the specific process is as follows:

[0033] Pretreatment: Immediately place the hollowed-out fruits and vegetables into a 0.1%-0.3% citric acid solution (pretreatment solution) to prevent them from oxidizing and discoloring when exposed to air.

[0034] Temperature-controlled soaking and cooling: Control the temperature of the pretreatment solution at 85℃-95℃, and soak for 15 seconds to 15 minutes depending on the variety of fruits and vegetables. After soaking, quickly remove the fruits and vegetables and cool them with cold water to below 25℃ and above 0℃ to quickly stop the heating reaction and maintain the original texture of the fruits and vegetables.

[0035] Color-protecting, hardening, and antioxidant treatment: Immerse cooled fruits and vegetables in the color-protecting, hardening, and antioxidant solution for 10-30 minutes. During this time, the components in the solution penetrate into the fruits and vegetables, achieving the effects of color protection, increased hardness, and antioxidant properties. Afterward, remove and drain for later use.

[0036] Filling and Post-Injection Processing: The prepared filling material is injected into hollow fruits and vegetables manually or by machine. Post-filling processing methods can be selected based on the product type.

[0037] If you are making individually packaged products, pack the injected fruits and vegetables in a high-barrier steamer, vacuum seal them, and sterilize them in 90℃-95℃ water for 20-25 minutes to complete the processing.

[0038] To make jelly-like composite products, put the cooled fruits and vegetables into a jelly machine, fill it with jelly liquid, sterilize it at 90℃-95℃ for 20-25 minutes, and then cool it down.

[0039] Example

[0040] Using hawthorn as raw material, and employing the deep-processing materials and methods of this invention, compound fruit pulp products are produced. The specific steps are as follows:

[0041] Select fresh hawthorns, remove the pits, and obtain hollow hawthorns;

[0042] Place the hollow hawthorns into a 0.1% citric acid solution (pretreatment solution), control the temperature at 85℃-90℃, and soak for 1-10 minutes;

[0043] Remove the hawthorns from the water, cool them in cold water to below 25°C, and drain off the surface moisture.

[0044] Prepare a color-protecting, hardening, and antioxidant solution: Contain 0.01%-0.5% sodium hexametaphosphate, 0.1%-0.5% citric acid, 0.01%-0.1% sodium isoascorbate, and 0.2%-0.5% calcium salt (calcium chloride or calcium lactate). Add pigment as needed. Soak the cooled hawthorn berries in this solution for 5-30 minutes, then drain.

[0045] The filling material consists of 0.1%-0.8% sodium alginate, 0.01%-0.5% gellan gum, 10%-15% fructose syrup, 15% apple pulp, 10% strawberry pulp, and 0.1% strawberry flavoring. 0.02% carmine is added to adjust the color. The pH is adjusted to 3.0-3.8 with citric acid or sodium citrate. 0.05% potassium sorbate is added as a preservative if needed.

[0046] The filling material is injected into the inner cavity of the hawthorn, and then cooled after filling is completed;

[0047] Hawthorn filling is packaged in a high-barrier steam pack, vacuum sealed, and sterilized in water at 90℃-95℃ for 20-25 minutes. After cooling, a hawthorn-strawberry composite fruit pulp product is obtained.

[0048] By using the same method described above and changing the type of fruit pulp in the filling material, compound fruit pulp products with different flavors, such as hawthorn and pineapple, or hawthorn and goji berry, can be made. If the cooled hawthorn filling is placed into a jelly machine to fill with jelly liquid, and then sterilized at 90℃-95℃ for 20-25 minutes and cooled, jelly products combining hawthorn and various fruits can be obtained. The resulting products are colorful, uniquely flavorful, and rich in nutrients.

[0049] 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.

[0050] 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's specification and drawings 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.

[0051] 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 deep-processing material for hollow fruits and vegetables, characterized in that, The product includes a pretreatment solution, a color-protecting, curing, and antioxidant solution, and an injection core material. The pretreatment solution is a citric acid solution with a mass concentration of 0.1%-0.3%. The color-protecting, curing, and antioxidant solution contains sodium hexametaphosphate (0.01%-0.5% by mass), citric acid (0.1%-0.3% by mass), sodium isoascorbate (0.01%-0.1% by mass), and calcium salt (calcium chloride or calcium lactate). Sugar and pigments can also be added to the color-protecting, curing, and antioxidant solution as needed; the sugar is fructose. The filling material contains 0.1%-0.6% sodium alginate, 0.01%-0.1% gellan gum, 5%-30% fruit pulp, 5%-30% fruit juice, and 10%-15% fructose syrup. The pH value of the filling material is adjusted to 3.0-3.8 by citric acid or sodium citrate, and pigments and 0.5%-5% pectin can be added as needed. The pigments are either synthetic or natural.

2. The hollow fruit and vegetable deep-processing material according to claim 1, characterized in that, The hollowed-out fruits and vegetables are pitted fruits, fruits or vegetables with pulp, or other fruits and vegetables that can form an inner cavity; the pitted fruits include hawthorn, apricot, loquat, lychee, and pear; the fruits or vegetables with pulp include watermelon, pomelo, cucumber, pumpkin, and winter melon; the other fruits and vegetables that can form an inner cavity include bell pepper, orange, and young coconut.

3. A method of using the hollow fruit and vegetable deep-processing material as described in claim 1, characterized in that, Includes the following steps: Step 1: Immediately immerse the hollowed-out fruits and vegetables in the pretreatment solution; Step 2: Control the temperature of the pretreatment solution at 85℃-95℃, soak for 15 seconds to 15 minutes, then quickly remove and cool with cold water to below 25℃ and above 0℃; Step 3: Soak the cooled fruits and vegetables in the color-protecting, hardening, and antioxidant solution for 10-30 minutes, then remove and drain. Step 4: Inject the filling material into the drained hollow fruits and vegetables manually or by machine to complete the filling process; after filling, you can choose the following subsequent processing steps according to product requirements: cooling, packaging and sterilization, or filling with jelly liquid and then sterilizing and cooling.

4. The method of use according to claim 3, characterized in that, The specific steps for packaging and sterilization in step 4 are as follows: After the fruits and vegetables have been injected, they are packaged in high-barrier steam bags, vacuum sealed, and then placed in water at 90℃-95℃ for sterilization for 20-25 minutes.

5. The method of use according to claim 3, characterized in that, The specific steps for sterilization and cooling after filling with jelly liquid in step 4 are as follows: put the fruits and vegetables that have been filled and cooled into the jelly machine, fill with jelly liquid, sterilize at 90℃-95℃ for 20-25 minutes, and finally cool.

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