CN101099528B - A biological processing method for shortening the sugar permeation time of preserved fruit processing - Google Patents

Abstract

The invention provides a bioprocessing method for shortening the time of sugar osmosis in preserved fruit processing, which comprises the following steps: soaking fruit raw materials with low-concentration lye for a period of time; rinsing the raw materials and putting them in clean water, and preparing a solution containing the raw materials pH value and temperature to the most suitable pH value and temperature for the enzyme, and then add enzymes for enzymolysis to destroy the structure of the fruit skin. After a period of enzymolysis, heat the solution containing the raw materials to a certain temperature for enzyme treatment; Carry out sugar infiltration treatment, after the sugar absorption reaches a certain level, drain the sugar solution and dry it. Using the method of the present invention to process preserved fruit can shorten the time of osmosis by more than 50% without removing the fruit skin. Compared with the prior art, the time of osmosis is obviously shortened, and it can effectively avoid the dry and emaciated finished product that is easily caused by improper cooking methods. , not plump, bitter flavor and other phenomena, and can also avoid practical problems such as microbial fermentation, sugar sourness, and mold growth that are prone to occur in the long-term soaking process, and the product quality is stable.

Description

A biological processing method for shortening the sugar permeation time of preserved fruit processing

technical field

The invention relates to the biological technology of preserved fruit processing, in particular to a biological processing method for shortening the sugar soaking time of preserved fruit processing.

Background technique

Preserved fruit is a traditional small food in my country, and sugar infiltration is an important link in the processing of preserved fruit. The traditional method of processing preserved fruit, sugar infiltration generally adopts the method of boiling or soaking for a long time. High-sugar preserved fruits are mostly suitable for repeated cooking with high-concentration sugar solution, while low-sugar preserved fruits are mostly suitable for long-term soaking in sugar solution, and the processing cycle varies with varieties. In the process of processing, repeated cooking will lead to the reduction of the flavor of the original fruit and the serious loss of nutrients, and the sugar content of the finished product will be inconsistent due to the artificial proficiency; long-term soaking will be susceptible to microbial contamination, and the production process is difficult to control.

In the processing of preserved fruit products, especially the plum fruit of the Rosaceae Prunus plant, the sugar infiltration time is longer, mainly because the plum fruit epidermis has a thicker waxy layer, and the cellulose layer on the surface of the pericarp is thicker than that of other types of fruits. Dense. Prunes are generally processed into low-sugar preserved fruits. If the cooking method is improper during the processing, the finished product will be thin, not plump, and the flavor will become bitter. If soaked for a long time, the concentration of sugar solution is lower than 50%, and microorganisms will easily appear. Fermentation, sugar sourness, mildew and other practical problems, so in the production process of the factory, the fresh fruit or the rinsed salt embryo is generally soaked and peeled in sodium hydroxide solution, which increases the rate of sugar penetration but greatly reduces the yield of finished products .

Contents of the invention

The purpose of the present invention is to overcome the shortcomings and deficiencies of the prior art, and provide a bioprocessing method that can effectively shorten the time for soaking sugar in preserved fruit and at the same time ensure the quality of sugar soaking.

The object of the present invention is achieved through the following technical solutions: a bioprocessing method that shortens the time of soaking sugar in preserved fruit processing, comprising the steps of: (1) soaking the fruit raw material with low-concentration lye for a period of time; (2) rinsing the raw material Put it in clean water after cleaning, and adjust the pH value and temperature of the solution containing the raw materials to the most suitable pH value and temperature for the enzyme, then add enzymes for enzymatic hydrolysis, destroy the structure of the fruit skin, and heat the fruit after a period of enzymatic hydrolysis. The solution of the raw materials is treated at a certain temperature for enzyme inactivation; (3) after the enzyme is inactivated, sugar infiltration is performed, and the sugar solution is drained to dry after the sugar absorption reaches a certain level.

In step (1), the fruit raw material is fresh fruit or salt embryo with a salt content of 15-25%.

In step (1), the alkali is one of food-grade sodium carbonate, sodium bicarbonate or sodium hydroxide; the concentration of the low-concentration lye is 0.2 to 3%; the soaking time is 10 to 180 minutes .

In step (2), the enzyme is one or more of food-grade cellulase, arabinase, β-glucanase, hemicellulase or xylanase; 0.02-0.15%.

In step (2), the optimum pH value and temperature for the enzyme action are comprehensively set according to the characteristics of the enzyme used and the conditions of the production environment; the general pH range is usually 3-6, and the temperature range is usually 25-55°C.

In step (3), the sugar infusion treatment is one of the boiling method or the long-time soaking method; the sugar solution concentration mass percentage of the sugar infusion treatment is 40-65%, and the sugar solution can be continuously adjusted during the soaking period. Concentration; the cooking method is repeated boiling and cooling treatment; the soaking method is soaking in sugar solution at 25-80°C.

In step (3), the drying is hot air drying or solar treatment until the water content of the finished product is reduced to below 20%.

Compared with the prior art, the present invention has the following advantages and effects: using the method of the present invention to process preserved fruit can shorten the sugar infiltration time by more than 50% without removing the fruit skin, which obviously shortens the sugar infiltration time compared with the prior art , can effectively avoid the phenomenon of thin, not plump, bitter flavor of the finished product that is easy to occur due to improper cooking methods, and can also avoid practical problems such as microbial fermentation, sour liquid sugar, and mold growth that are easy to occur when using a long-term soaking process. Stable, can also greatly improve production efficiency, economic benefits are ideal.

Detailed ways

The present invention will be further described in detail below in conjunction with the embodiments and the accompanying drawings, but the embodiments of the present invention are not limited thereto.

Example 1

Processing of Sanhua plum preserved fruit

(1) Preparation of Li Guo

Buy fresh Sanhua plums from the market or Sanhua plum salt embryos with a salt content of 15% and rinse repeatedly until the salt content is lower than 0.5% for later use.

(2) Alkaline treatment

Put the prepared Sanhua plum raw material into 2% sodium carbonate solution and soak for 30 minutes until the surface shows slight black spots, then remove it, and rinse it with clear water for 2 to 3 times.

(3) Enzyme treatment

The pH value of the solution of plum fruit and water that mass ratio is 1:1.5 is adjusted to be 4, adds the 0.05% Novozymes cellulose compound enzyme (mainly by arabinase, β-glucanase) of Sanhua plum raw material weight , hemicellulase, and xylanase), after 2 hours of enzymolysis, heat the aqueous solution of Sanhua plum to 80°C to inactivate the enzyme.

(4) osmotic sugar

Put the Sanhua plum after deenzyme into 50% sugar solution by mass percentage, and soak it for 20 hours at 50°C. During this period, constantly adjust the concentration of the sugar solution to keep the mass percentage of the sugar solution between 45% and 50%.

(5) dry

Take out the preserved Sanhua plum fruit after sugar infiltration, drain the sugar solution, dry it with hot air at 75°C until the water content is reduced to below 20%, and pack it after cooling to form a finished product.

Example 2

Processing of Greengage Preserved Fruit

(1) Preparation of Ome

Buy fresh green plums from the market or repeatedly rinse green plum salt embryos with a salt content of 25% until the salt content is lower than 0.5% for later use.

(2) Alkaline treatment

Put the prepared greengage raw material into 1% sodium carbonate solution and soak for 10 minutes until the surface shows slight black spots, then remove it and rinse it with clean water for 2-3 times.

(3) Enzyme treatment

Adjust the pH value of the solution of greengage and water with a mass ratio of 1:1.5 to 4, add 0.05% Novozymes cellulose compound enzyme by weight of greengage raw material, and heat the greengage aqueous solution to 80°C to inactivate the enzyme after 2 hours of enzymatic hydrolysis.

(4) osmotic sugar

Put the greengage after deenzyme into 50% sugar solution by mass percentage, soak for 8 hours at 50 DEG C, during which the concentration of sugar solution will be constantly adjusted to keep the mass percentage of sugar solution between 45% and 50%.

(5) dry

Take out the preserved greengage after the sugar infiltration is completed, drain the sugar solution, sun-dry until the water content is reduced to less than 20%, and pack it after cooling to form a finished product.

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplifications should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (4)

1. a kind of bioprocessing method that shortens the sugar osmosis time of preserved fruit processing is characterized in that comprising the following steps: (1) soak fruit raw material with low-concentration lye; (2) put in clear water after raw material is rinsed clean, and Adjust the pH value and temperature of the solution containing the raw materials to the most suitable pH value and temperature for the enzyme, and then add enzymes for enzymolysis to destroy the structure of the fruit skin. After a period of enzymolysis, heat the solution containing the raw materials to a certain temperature to kill Enzyme treatment; (3) sugar infiltration treatment is carried out after the enzyme is eliminated, and the sugar solution is drained and dried after the sugar absorption reaches a certain level; In step (1), the fruit raw material is fresh fruit or salt embryo with a salt content of 15% to 25%; In step (1), the alkali is one of food-grade sodium carbonate, sodium bicarbonate or sodium hydroxide, and the concentration of the low-concentration lye is 0.2 to 3%; In step (1), the soaking time is 10 to 180 minutes; In step (2), the enzyme is one or more of food grade cellulase, arabinase, β-glucanase, hemicellulase or xylanase; In step (2), the dosage of the enzyme is 0.02-0.15% of the weight of the raw material; In step (2), the pH range is 3-6, and the temperature range is 25-55°C. 2. the bioprocessing method of shortening the sugar infusion time of preserved fruit processing according to claim 1, is characterized in that: in step (3), the infusion sugar treatment is a kind of in boiling method or long-time immersion method; The mass percentage of the concentration of sugar solution in the osmosis treatment is 40-65%. 3. The bioprocessing method of shortening the time of sugar infiltration in preserved fruit processing according to claim 2, characterized in that: the cooking method is repeated boiling and cooling treatment; the soaking method is sugar solution at 25-80°C Soak in. 4. The bioprocessing method for shortening the time of sugar osmosis in preserved fruit processing according to claim 1, characterized in that: in step (3), the drying is hot air drying or solar treatment until the water content of the finished product is reduced to 20% the following.