CN102356801A - Treatment process of dyeing preserved strawberries with cochineal red pigment - Google Patents
Treatment process of dyeing preserved strawberries with cochineal red pigment Download PDFInfo
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- CN102356801A CN102356801A CN2011102837604A CN201110283760A CN102356801A CN 102356801 A CN102356801 A CN 102356801A CN 2011102837604 A CN2011102837604 A CN 2011102837604A CN 201110283760 A CN201110283760 A CN 201110283760A CN 102356801 A CN102356801 A CN 102356801A
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Abstract
The invention discloses a treatment process of dyeing preserved strawberries with cochineal red pigment. The process comprises the following steps:1, boiling strawberries, that is, boiling strawberries in boiling liquid which is obtained by adding sodium pyrosulfite and sodium chloride in water, wherein, the content of sulfur in the boiling liquid is 200 to 500 ppm, the concentration of sodium chloride is between 5 to 10 g/L; 2, preparing pigment water, that is, adding cochineal red pigment and sodium chloride into water and carrying out stirring for even mixing, wherein, the concentration of cochineal red pigment is 0.3 g/L, and the concentration of sodium chloride is 5 to 10 g/L; 3, dyeing strawberries, that is, dyeing boiled strawberries in the pigment water for 24 hours, wherein, temperature for dyeing at first 12 hours is 65 to 90 DEG C, and temperature for dyeing at second 12 hours is 50 to 75 DEG C; 4, infiltrating sugar, that is, carrying out sugar infiltration on dyed strawberries; 5, finishing a product, that is, carrying out baking and soft tempering on strawberries after sugar infiltration. The process provided in the invention effectively overcomes the defects that cochineal red pigment is difficult to paint, makes painting uneven and has a color not brilliant enough, and enables uniformly colored and brilliant preserved strawberries by using cochineal red pigment to be obtained.
Description
Technical field
The present invention relates to a kind of dyeing of preserved fruit, especially a kind of alkermes pigment strawberry preserve dyeing treatment process.
Background technology
At present, synthetic dyestuff can not provide nutriment to human body, even some synthetic dyestuff can be detrimental to health, and the natural colouring matter strawberry is more and more popular to people, particularly bans use of synthetic food color in some European Union member countries' strawberry preserves.The alkermes natural colouring matter is both to have can be used for food, can be used for the natural colouring matter of medicine and cosmetics again, to preventing because of the dna damage due to carcinogenic has the obvious suppression effect, and can be used for the control of viral disease, cancer and AIDS.Do not have the alkermes pigment to be used for strawberry preserve in the past, all be to use synthetic food color.
The alkermes pigment is safe, the color and luster nature.But in use still have the place of many deficiencies, be not easy colouring, and it is inhomogeneous to paint, and seems that color is bright-coloured inadequately.
Summary of the invention
The technical problem that the present invention will solve provides even, the not easy to fade alkermes pigment of a kind of colouring strawberry preserve dyeing treatment process.
For solving the problems of the technologies described above, the technical scheme that the present invention taked is: the processing step of this method is: (1) boiling: strawberry boiling in cooking liquor; Described cooking liquor is in water, to add sodium pyrosulfite and sodium chloride, and sulfur content is that 200～500ppm, sodium chloride concentration are between 5～10g/L in the cooking liquor;
(2) configuration look water: in water, add alkermes pigment and sodium chloride, stir; Pigment concentration is that 0.3g/L, sodium chloride concentration are 5～10g/L;
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature was 65 ℃～90 ℃ in preceding 12 hours, and temperature was 50 ℃～75 ℃ in back 12 hours;
(4) ooze sugar: the strawberry after the dyeing is oozed the sugar processing;
(5) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
In the step according to the invention (1), strawberry boiling 30～40 minutes in 90～100 ℃ of cooking liquors.
After in water, adding alkermes pigment and sodium chloride in the step according to the invention (2), stir 10min.
The steamed bun stuffed with sugar that oozes in the step according to the invention (4) is drawn together and is oozed low sugar and ooze high sugar.
The low sugar of oozing of the present invention is that strawberry was soaked 24 hours in low liquid glucose; Described low liquid glucose is in water, to add white granulated sugar, sodium pyrosulfite and sodium chloride; The pol of low liquid glucose is that 20～22 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L.Said when oozing low sugar, temperature was 65 ℃～90 ℃ in preceding 12 hours, and temperature was 50 ℃～75 ℃ in back 12 hours.
The height sugar that oozes of the present invention soaked 24 hours in high liquid glucose for strawberry; Described high liquid glucose is in water, to add white granulated sugar, sodium pyrosulfite and sodium chloride; The pol of high liquid glucose is that 28～30 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L.Said when oozing high sugar, temperature was 65 ℃～90 ℃ in preceding 12 hours, and temperature was 50 ℃～75 ℃ in back 12 hours.
Adopt the beneficial effect that technique scheme produced to be: mostly natural colouring matter is mixture, is difficult for purifying, with the easy variable color of Food Contact, causes colouring instability etc.; Faded easily by factor affecting such as light, air, heating.Different with other natural colouring matter, alkermes pigment physicochemical property is stable, meet heat, see that light is difficult for decomposing, so alkermes pigment strawberry preserve not easy to change with fade, can long term storage.
The present invention replaces the citric acid in the former preserved fruit dyeing with sodium chloride; Can better soften the fruit tissue fiber, increase osmotic pressure, easily colouring.In the dyeing course of the present invention, the variations in temperature during through control dyeing makes it to paint more easily; And temperature decline is too fast in the former preserved fruit dyeing, then is difficult for colouring.Sodium chloride consumption among the present invention reduces gradually, can effectively protect color, makes color more bright-coloured.Among the present invention sulfur content (in sulfur dioxide) is carried out strictness and limit, thereby make it more to be prone to colouring.
The present invention is through taking all factors into consideration the selection of the sodium chloride in the technical process, temperature control and sodium chloride consumption and sulfur content control; Effectively solve the alkermes pigment and be not easy colouring; And it is inhomogeneous to paint; Seem the shortcoming that color is bright-coloured inadequately, thereby obtain painting even, brightly painted alkermes pigment strawberry preserve.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further detailed explanation.
Embodiment 1: these alkermes pigment strawberry preserve dyeing treatment process is taked following processing step.
(1) boiling: strawberry boiling 35 minutes in 95 ℃ of cooking liquors; Described cooking liquor is formed by water, sodium pyrosulfite and sodium chloride configuration, and sulfur content in the cooking liquor (in sulfur dioxide) is that 350ppm, sodium chloride concentration are at 8g/L.
(2) configuration look water: in water, add alkermes pigment and sodium chloride, mix behind the stirring 10min; Wherein, lanigerin concentration is that 0.3g/L, sodium chloride concentration are 8g/L.
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature remained on 65 ℃ in preceding 12 hours, and temperature remained on 50 ℃ in back 12 hours.
(4) ooze low sugar: the strawberry after the dyeing was soaked 24 hours in low liquid glucose; Temperature remained on 65 ℃ in preceding 12 hours, and temperature remained on 50 ℃ in back 12 hours; Described low liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of low liquid glucose is that 21 Baume degrees, sulfur content (in sulfur dioxide) are that 140ppm, sodium chloride concentration are 3g/L.
(5) ooze high sugar: the strawberry of oozing after the low sugar was soaked 24 hours in high liquid glucose; Temperature remained on 65 ℃ in preceding 12 hours, and temperature remained on 50 ℃ in back 12 hours; Described high liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of high liquid glucose is that 29 Baume degrees, sulfur content are that 140ppm, sodium chloride concentration are 3g/L.
(6) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
Embodiment 2: these alkermes pigment strawberry preserve dyeing treatment process is taked following processing step.
(1) boiling: strawberry boiling 40 minutes in 90 ℃ of cooking liquors; Described cooking liquor is formed by water, sodium pyrosulfite and sodium chloride configuration, and sulfur content in the cooking liquor (in sulfur dioxide) is that 200ppm, sodium chloride concentration are at 10g/L.
(2) configuration look water: in water, add alkermes pigment and sodium chloride, mix behind the stirring 10min; Wherein, lanigerin concentration is that 0.3g/L, sodium chloride concentration are 5g/L.
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature remained on 90 ℃ in preceding 12 hours, and temperature remained on 65 ℃ in back 12 hours.
(4) ooze low sugar: the strawberry after the dyeing was soaked 24 hours in low liquid glucose; Temperature remained on 80 ℃ in preceding 12 hours, and temperature remained on 60 ℃ in back 12 hours; Described low liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of low liquid glucose is that 20 Baume degrees, sulfur content (in sulfur dioxide) are that 150ppm, sodium chloride concentration are 1g/L.
(5) ooze high sugar: the strawberry of oozing after the low sugar was soaked 24 hours in high liquid glucose; Temperature remained on 70 ℃ in preceding 12 hours, and temperature remained on 55 ℃ in back 12 hours; Described high liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of high liquid glucose is that 30 Baume degrees, sulfur content are that 150ppm, sodium chloride concentration are 3g/L.
(6) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
Embodiment 3: these alkermes pigment strawberry preserve dyeing treatment process is taked following processing step.
(1) boiling: strawberry boiling 30 minutes in 100 ℃ of cooking liquors; Described cooking liquor is formed by water, sodium pyrosulfite and sodium chloride configuration, and sulfur content in the cooking liquor (in sulfur dioxide) is that 500ppm, sodium chloride concentration are at 5g/L.
(2) configuration look water: in water, add alkermes pigment and sodium chloride, mix behind the stirring 10min; Wherein, lanigerin concentration is that 0.3g/L, sodium chloride concentration are 10g/L.
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature remained on 80 ℃ in preceding 12 hours, and temperature remained on 75 ℃ in back 12 hours.
(4) ooze low sugar: the strawberry after the dyeing was soaked 24 hours in low liquid glucose; Temperature remained on 90 ℃ in preceding 12 hours, and temperature remained on 75 ℃ in back 12 hours; Described low liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of low liquid glucose is that 22 Baume degrees, sulfur content (in sulfur dioxide) are that 120ppm, sodium chloride concentration are 5g/L.
(5) ooze high sugar: the strawberry of oozing after the low sugar was soaked 24 hours in high liquid glucose; Temperature remained on 90 ℃ in preceding 12 hours, and temperature remained on 75 ℃ in back 12 hours; Described high liquid glucose is formed by water, white granulated sugar, sodium pyrosulfite and sodium chloride configuration; The pol of high liquid glucose is that 28 Baume degrees, sulfur content are that 120ppm, sodium chloride concentration are 5g/L.
(6) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
Test Example: get red, the beet red of temptation, red rice is red and famille rose prepares strawberry preserve as pigment respectively; Wherein lure red, beet red and the former dyeing of the red employing of red rice, famille rose utilizes former technology and this technology to prepare respectively respectively.The last chromatic effect of the above-mentioned strawberry preserve that obtains is as shown in table 1 with the storage effect.
Wherein, last chromatic effect: 100 consumers of random selection, utilize four kinds of different pigments of naked eyes contrast of consumer, the last chromatic effect of the resulting strawberry preserve of two colouring methods.
Store effect: above-mentioned various pigment strawberry preserves are stored in room temperature, the shady and cool environment after one month with same pigment, carry out color judgment with the freshly prepd strawberry preserve of quadrat method; Comparing result is drawn by 100 consumers.
Claims (8)
1. alkermes pigment strawberry preserve dyeing treatment process is characterized in that the processing step of this method is:
(1) boiling: strawberry is boiling in cooking liquor; Described cooking liquor is in water, to add sodium pyrosulfite and sodium chloride, and sulfur content is that 200～500ppm, sodium chloride concentration are between 5～10g/L in the cooking liquor;
(2) configuration look water: in water, add alkermes pigment and sodium chloride, stir; Pigment concentration is that 0.3g/L, sodium chloride concentration are 5～10g/L;
(3) dyeing: the strawberry after the boiling was dyeed 24 hours in look water; Temperature was 65 ℃～90 ℃ in preceding 12 hours, and temperature was 50 ℃～75 ℃ in back 12 hours;
(4) ooze sugar: the strawberry after the dyeing is oozed the sugar processing;
(5) finished product: ooze strawberry baking after the sugar, easing back to obtain strawberry preserve.
2. alkermes pigment strawberry preserve according to claim 1 dyeing treatment process is characterized in that: in the said step (1), and strawberry boiling 30～40 minutes in 90～100 ℃ of cooking liquors.
3. alkermes pigment strawberry preserve dyeing treatment process according to claim 1 is characterized in that: after in water, adding alkermes pigment and sodium chloride in the said step (2), stir 10min.
4. according to described any one alkermes pigment strawberry preserve dyeing of claim 1～3 treatment process, it is characterized in that: the steamed bun stuffed with sugar that oozes in the said step (4) is drawn together and is oozed low sugar and ooze high sugar.
5. alkermes pigment strawberry preserve dyeing treatment process according to claim 4 is characterized in that: the described low sugar of oozing is that strawberry was soaked 24 hours in low liquid glucose; Described low liquid glucose is in water, to add white granulated sugar, sodium pyrosulfite and sodium chloride; The pol of low liquid glucose is that 20～22 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L.
6. alkermes pigment strawberry preserve according to claim 5 dyeing treatment process is characterized in that: said when oozing low sugar, temperature was 65 ℃～90 ℃ in preceding 12 hours, and temperature was 50 ℃～75 ℃ in back 12 hours.
7. alkermes pigment strawberry preserve dyeing treatment process according to claim 4 is characterized in that: the described height sugar that oozes soaked 24 hours in high liquid glucose for strawberry; Described high liquid glucose is in water, to add white granulated sugar, sodium pyrosulfite and sodium chloride; The pol of high liquid glucose is that 28～30 Baume degrees, sulfur content are that 120～150ppm, sodium chloride concentration are 1～5g/L.
8. the alkermes pigment strawberry preserve dyeing treatment process of stating according to claim 7 is characterized in that: said when oozing high sugar, temperature was 65 ℃～90 ℃ in preceding 12 hours, and temperature was 50 ℃～75 ℃ in back 12 hours.
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| CN 201110283760 CN102356801B (en) | 2011-09-22 | 2011-09-22 | Treatment process of dyeing preserved strawberries with cochineal red pigment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941795A (en) * | 2016-05-05 | 2016-09-21 | 安徽龙王山农业股份有限公司 | Manufacture method of strawberry preserves |
| CN110810608A (en) * | 2019-11-19 | 2020-02-21 | 杭州维本食品科技有限公司 | Preparation method of dried strawberry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101044986A (en) * | 2006-03-31 | 2007-10-03 | 西门子公司 | Method and device for automatic distinguishing contrast agents in bone or calcium containing substance and soft tissue |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
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2011
- 2011-09-22 CN CN 201110283760 patent/CN102356801B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044986A (en) * | 2006-03-31 | 2007-10-03 | 西门子公司 | Method and device for automatic distinguishing contrast agents in bone or calcium containing substance and soft tissue |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
Non-Patent Citations (1)
| Title |
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| 孔繁东等: "低糖草毒脯的研制", 《食品科学》, no. 1, 31 December 1994 (1994-12-31), pages 32 - 34 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941795A (en) * | 2016-05-05 | 2016-09-21 | 安徽龙王山农业股份有限公司 | Manufacture method of strawberry preserves |
| CN110810608A (en) * | 2019-11-19 | 2020-02-21 | 杭州维本食品科技有限公司 | Preparation method of dried strawberry |
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| CN102356801B (en) | 2013-03-06 |
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Owner name: CHENGGUANG NATURAL PIGMENT GROUP CO., LTD. Free format text: FORMER OWNER: HEBEI KEKOU FOOD CO., LTD. Effective date: 20140107 |
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Effective date of registration: 20140107 Address after: The Quzhou County in Hebei province 057250 Handan Road No. 1 Patentee after: Chengguang Natural Pigment Group Co., Ltd. Address before: The Quzhou County in Hebei province 057250 Handan Road No. 9 Patentee before: Hebei Kekou Food Co., Ltd. |