CN102406156A - Application of L-cysteine, and low sulfur long-term preservation method for fruit blanks - Google Patents
Application of L-cysteine, and low sulfur long-term preservation method for fruit blanks Download PDFInfo
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- CN102406156A CN102406156A CN2011103662698A CN201110366269A CN102406156A CN 102406156 A CN102406156 A CN 102406156A CN 2011103662698 A CN2011103662698 A CN 2011103662698A CN 201110366269 A CN201110366269 A CN 201110366269A CN 102406156 A CN102406156 A CN 102406156A
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Abstract
The present invention discloses an application of L-cysteine, and a low sulfur long-term preservation method for fruit blanks. A purpose of the present invention is to solve the problems of browning, softening, decaying, high use amount of sulfur dioxide of the fruit blanks during the preservation process of the fruit blanks of the preserved fruits. With the present invention, first fruits are hardened by a calcium chloride solution, and are subjected to a impregnation treatment by L-cysteine, sodium metabisulfite, an ascorbic acid composite color protecting preservation solution and salt; the resulting treated material can be preserved in a plastic bag and other sealed containers at a room temperature. The method of the present invention provides the same effects of preservation, color protecting and antisepsis as the effects provided by the 1% sodium metabisulfite and a proper amount of the salt in the prior art, at the same time, the use amount of the sodium metabisulfite can be reduced to 0.08-0.16% of the original use amount so as to improve the hygienic quality of the fruit blanks, reduce the subsequent desulfurization work load, and reduce the over standard risk of the residue sulfur dioxide in the finished product. The low sulfur long-term preservation method for the fruit blanks of the preserved fruits is further applicable for the preservation of the fruit blanks during other fruit processing process.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of low-sulfur method for preserving of fruit base.
Background technology
Guangdong-style preserved fruits is to be primary raw material with fruit, vegetables etc., through pickle, rinsing, sugar (honey) infusion or dipping, add or do not add food additives and other auxiliary materials, and through shining dry state or the half-dried attitude goods that dried such as (bakings) processes.The technological process that fruit jelly is made is generally: the fruit base that fresh fruit is pickled → wash and float → airing (baking) → reinforced dipping → airing (baking) → finished product.For guaranteeing long-term production, often in the processing of Guangdong-style preserved fruits fruit base adopt that sulphur Tibetan method is pickled, the preservation fruit and vegetable materials, thereby reach the purpose of anticorrosion, bleaching, anti-brown stain.
At present, adopt concentration to be about the sodium pyrosulfite of 1% (mass percent concentration) in the production usually, the fruit base is handled so that long-term preservation.Before flooding seasoning, the fruit base needs to carry out desulfurization, desalting processing through the clear water rinsing.Because fruit base sulfur content is high; The desulfurization cycle reaches 2～3 days; Production efficiency is low; Often have desulfurization not enough, cause the situation that sulfur dioxide residual quantity exceeds standard in the finished product occur (GB require product sulfur dioxide residual quantity＜0.35g/kg), it is the underproof main cause of present fruit jelly product quality that sulfur dioxide residual quantity exceeds standard.In addition, the kind that part pulp is soft also can cause pulp organization soft mashed through long-time rinsing, causes further processing difficulties.Present literature research shows that publication number is that the patent application of CN1218635A discloses a kind of colour protecting liquid, is mixed with colour protecting liquid with an amount of citric acid, salt, calcium chloride and water, directly to the peeling fruits and vegetables soak fresh-keeping, protect look; Publication number is that the patent application of CN102047950A discloses a kind of tinned fruit color protection technology, adopts vitamin C, citric acid, distannous citrate, sodium chloride allotment colour protecting liquid that tinned fruit is protected look; Application number is the processing method that 200410028562.3 patent discloses a kind of low-sulfur preserved fruit; Adopt 40～55 ℃ to fill under the nitrogen condition, utilize nitrogen to reduce in the steeper oxygen content and carry out the preserved fruit short-term and protect look with sodium sulfite, citric acid, ascorbic acid, arabo-ascorbic acid colour protecting liquid dipping preserved fruit.Is that preserved fruit keeps good color and luster through protecting look with filling nitrogen pickled, solves the oxidation stain problem in pickled preserved fruit process.The research emphasis of prior art concentrates on preserved fruit and protects the look aspect, and the sulfur content that focuses on reduction preserved fruit when protecting look that has still for the long-term preservation technology problem of low-sulfur of semi-finished product raw material-fruit base of producing preserved fruit, is not seen the correlative study report.
Summary of the invention
One object of the present invention is to fill up the prior art blank, provides the L-cysteine to protect the application aspect the look preservation at the fruit base.
Another object of the present invention is to overcome sulfur dioxide consumption height in the fruit jelly fruit base preserving process, causes the technical problem that sulfur dioxide exceeds standard easily in the finished product, and a kind of novel fruit base low-sulfur safety long term storage method is provided.Said method can not only obtain to protect the chromatic effect that protects that form and aspect work as with 1% (mass percent concentration) sodium pyrosulfite; And the sodium pyrosulfite consumption can be reduced to 0.08%～0.16% (mass percent concentration); It is more excellent simultaneously to keep performance at the hardness of fruit and local flavor; Reduce the workload of follow-up desulfurization, improved fruit jelly product hygienic quality.Fruit jelly fruit base low-sulfur safety method for preserving provided by the invention also is applicable to the preservation of fruit base in the other types fruit process.
The object of the invention is achieved through following technical scheme:
The invention provides the L-cysteine and protect the application aspect the look preservation at the fruit base, specifically is to be mixed with mixed aqueous solution with sodium pyrosulfite and ascorbic acid to protect look and preservation as what fruit base compound protected that the look preservative fluid is applied to the fruit base.
Preferably, the compound look preservative fluid that protects of said fruit base is allocated according to following prescription and mass ratio: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.02～0.06: 0.3～0.4: 0.2～0.4: 100.
Said L-cysteine (L-a-amino-b-mercaptopropionic acid, molecular formula: C
3H
7NO
2S), for white crystals or crystalline powder, water-soluble.It is applied to produce cosmetics; Produce pharmaceuticals such as liver medicine, antidote, expectorant; Or produce bread, milk powder and fruit juice with antioxidant and stabilizing agent as fermentation assistant, and the nourishing additive agent of doting on beastly thing food, be used to protect look and preservation when not seeing the production fruit jelly.
Based on the compound look preservative fluid that protects of said fruit base, the invention provides a kind of low-sulfur long term storage method of fruit base, may further comprise the steps:
(1) preparation cure process liquid is with fresh fruit impregnation process in cure process liquid; Said cure process liquid is calcium chloride (CaCl
2) aqueous solution;
(2) be completely infused in said compound protecting below the look preservative fluid liquid level according to the fresh fruit that step (1) will be passed through cure process, add an amount of salt, the preservation of room temperature lower seal.
The concentration of the said calcium chloride water of step (1) was preferably for 1%～5% (m/v adds 1～5kg calcium chloride in the 100L water);
The consumption of said calcium chloride solution is preferably: by quality ratio, and fresh fruit: calcium chloride solution=1: 1;
Calcium chloride water impregnation process temperature should not be above 35 ℃;
Preferably, fresh fruit can be chosen earlier before cure process and remove sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting.Can carry out or not carry out processing such as cutting, mill skin according to actual needs.
Preferably, step (2) is according to the mass ratio meter, said fresh fruit through cure process: the compound look preservative fluid that protects: salt=1: 1: 0.5.
Compare with existing method for preserving, the present invention has following beneficial effect:
(1) the invention provides the new application of L-cysteine, the L-cysteine is applied to the fruit base protects look preservation aspect, effective, safety;
(2) adopt the effective of the inventive method preservation fruit base; Can not only obtain to protect the chromatic effect that protects that form and aspect work as with 1% (m/m) sodium pyrosulfite; Fruit base after the processing can keep foresythia and suitable hardness for a long time; The flavor variations of pulp is little, and it is more excellent simultaneously to keep performance at the hardness of fruit and local flavor, effectively solves in the fruit base preserving process brown stain and is prone to the softening problem of rotting.
(3) reduced sulphur use amount in the fruit base preserving process.Common method on producing at present; The fruit base adopts 1% (mass percent concentration; M/m) sodium pyrosulfite dipping, the sodium pyrosulfite consumption is reduced to 0.08%～0.16% (m/m) among the present invention, has reduced follow-up desulfurization workload; Raise the efficiency, reduce the risk that sulfur dioxide residual quantity exceeds standard in the finished product;
(4) the inventive method finally adopts the compound look preservative fluid thorough impregnation fruit piece that protects, and preservation in combining polybag or other similar resealable containers can prevent the intrusion of worm ant, has prevented that effectively the worm ant from polluting, and improves fruit jelly fruit base hygienic quality.
The specific embodiment
Below in conjunction with specific embodiment further explain the present invention.Unless stated otherwise, the raw material reagent of embodiment of the invention employing is commercial conventional products.
Embodiment 1
Choose the consistent apple of maturity, choose and remove sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, the fruit piece that cutting written treaty 1.5cm is thick.
Carry out preservation according to following method:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid concentration are the calcium chloride water of 2% (m/v adds 2kg calcium chloride in the 100L water, the statement of following examples is identical therewith); The compound look preservative fluid that protects is modulated according to following prescription and quality proportioning: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.04: 0.3: 0.3: 100, mix, and subsequent use; According to the fruit piece: the mass ratio of hardening bath=1: 1, will the fruit piece be immersed in the calcium chloride hardening bath cure process 24 hours, pull out; According to the fruit piece: the compound look preservative fluid that protects: the mass ratio of salt=1: 1: 0.5 mixes pack sealing, room temperature preservation.
Go up the sodium pyrosulfite that adopts concentration to be about 1% (mass percent concentration) usually with existing production, the fruit base is handled as contrast.The inventive method sodium pyrosulfite consumption is 0.12% (m/m), has reduced nearly 7 times, SO than conventional amount used 1% (m/m) sodium pyrosulfite in the present production
2Residual quantity be 0.6g/kg fruit base, room temperature preservation consequence half a year piece color cadmium yellow, L value are 79.19 (contrasting the L value is 77.54), hardness is moderate.
Embodiment 2
Choose the consistent apple of maturity, choose and remove sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, the fruit piece that cutting written treaty 1.5cm is thick.
Carry out preservation according to following method:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 3% (m/v); The compound look preservative fluid that protects, modulate according to following prescription and quality proportioning: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.06: 0.3: 0.4: 100, mix, subsequent use; According to the fruit piece: the mass ratio of hardening bath=1: 1, will the fruit piece be immersed in the calcium chloride hardening bath cure process 15 hours, pull out; According to the fruit piece: the compound look preservative fluid that protects: the mass ratio of salt=1: 1: 0.5 mixes pack sealing, room temperature preservation.
This method sodium pyrosulfite consumption is 0.16% (m/m), has reduced more than 5 times SO than usual amounts in the present production
2Residual quantity be 0.9g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value are 78.84 (contrast L value is 77.54), hardness is moderate.
Embodiment 3
Choose the consistent apple of maturity, choose and remove sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, the fruit piece that cutting written treaty 1.5cm is thick.
Carry out preservation according to following method:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 5% (m/v); The compound look preservative fluid that protects, modulate according to following prescription and quality proportioning: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.04: 0.4: 0.4: 100, mix, subsequent use; According to the fruit piece: the mass ratio of hardening bath=1: 1, will the fruit piece be immersed in the calcium chloride hardening bath cure process 12 hours, pull out; According to the fruit piece: the compound look preservative fluid that protects: the mass ratio of salt=1: 1: 0.5 mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.16% (m/m), goes up usual amounts than existing production and has reduced more than 5 times SO
2Residual quantity be 0.9g/kg, room temperature preservation consequence half a year piece color cadmium yellow, the L value is 78.57 (the L value of contrast is 77.54), hardness is moderate.
Embodiment 4
Choose the consistent apple of maturity, choose and remove sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, the fruit piece that cutting written treaty 1.5cm is thick.
Carry out preservation according to following method:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 2% (m/v); The compound look preservative fluid that protects is modulated according to following prescription and quality proportioning: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.06: 0.3: 0.2: 100, mix, and subsequent use; According to the fruit piece: the mass ratio of hardening bath=1: 1, will the fruit piece be immersed in the calcium chloride hardening bath cure process 24 hours, pull out; According to fruit: the compound look preservative fluid that protects: the mass ratio of salt=1: 1: 0.5 mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.12% (m/m), (usual amounts has reduced nearly 7 times than producing upward at present), SO
2Residual quantity be 0.6g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value are 78.05 (contrast L value is 77.54), hardness is moderate.
Embodiment 5
Choose the consistent apple of maturity, choose and remove sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, the fruit piece that cutting written treaty 1.5cm is thick.
Carry out preservation according to following method:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 2% (m/v); The compound look preservative fluid that protects is modulated according to following prescription and quality proportioning: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.06: 0.2: 0.3: 100, mix, and subsequent use; According to the fruit piece: the mass ratio of hardening bath=1: 1, will the fruit piece be immersed in the calcium chloride hardening bath cure process 24 hours, pull out; According to the fruit piece: the compound look preservative fluid that protects: the mass ratio of salt=1: 1: 0.5 mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.08% (m/m), reduces by 10 times than usual amounts in the present production, SO
2Residual quantity be 0.5g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value are 77.97 (contrast L value is 77.54), hardness is moderate.
Embodiment 6
Choose the consistent apple of maturity, choose and remove sick fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting, peeling, stoning, the fruit piece that cutting written treaty 1.5cm is thick.
Carry out preservation according to following method:
Preparation cure process liquid and the compound look preservative fluid that protects, cure process liquid is the calcium chloride water of 2% (m/v); The compound look preservative fluid that protects is modulated according to following prescription and quality proportioning: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.02: 0.4: 0.3: 100, mix, and subsequent use; According to the fruit piece: the mass ratio of hardening bath=1: 1, will the fruit piece be immersed in the calcium chloride hardening bath cure process 24 hours, pull out; According to the fruit piece: the compound look preservative fluid that protects: the mass ratio of salt=1: 1: 0.5 mixes pack sealing, room temperature preservation.
The inventive method sodium pyrosulfite consumption is 0.16% (m/m), reduces more than 5 times SO than usual amounts in the present production
2Residual quantity be 0.5g/kg, room temperature preservation consequence half a year piece color cadmium yellow, L value are 77.74 (contrast L value is 77.54), hardness is moderate.
Claims (9)
1.L-cysteine protects the application aspect the look storage at the fruit base, it is characterized in that with L-cysteine and sodium pyrosulfite and ascorbic acid be mixed with compound protect that the look preservative fluid is applied to fruit jelly fruit base protect look and preservation.
2. application according to claim 1 is characterized in that the said compound look preservative fluid that protects mixes according to following prescription and quality proportioning and prepares: L-cysteine: sodium pyrosulfite: ascorbic acid: water=0.02～0.06: 0.3～0.4: 0.2～0.4: 100.
One kind the fruit base the low-sulfur long term storage method, it is characterized in that may further comprise the steps:
(1) preparation cure process liquid is with fresh fruit impregnation process in cure process liquid; Said cure process liquid is calcium chloride water;
(2) be completely infused in claim 1 or 2 said compound protecting below the look preservative fluid liquid level according to the fresh fruit that step (1) impregnation process is crossed, add an amount of salt, the preservation of room temperature lower seal.
4. according to the low-sulfur long term storage method of the said fruit jelly fruit of claim 3 base, it is characterized in that the concentration of the said calcium chloride water of step (1) is 2%～5%;
5. according to the low-sulfur long term storage method of the said fruit base of claim 3, it is characterized in that the consumption of the said calcium chloride water of step (1) is: by quality ratio, fresh fruit: calcium chloride solution=1: 1.
6. according to the low-sulfur long term storage method of the said fruit base of claim 3, it is characterized in that the impregnation process temperature is no more than 35 ℃ in the said calcium chloride water of step (1).
7. according to the low-sulfur long term storage method of the said fruit base of claim 3, it is characterized in that the said fresh fruit of step (1) can carry out or not carry out cutting, grind the skin processing before cure process after choosing except that disease fruit, wormed fruit, dehiscent fruit and the softening fruit of rotting.
8. according to the low-sulfur long term storage method of the said fruit base of claim 3, it is characterized in that the said fresh fruit of step (1) was immersed in the calcium chloride hardening bath cure process 12～24 hours.
9. according to the low-sulfur long term storage method of the said fruit base of claim 3, it is characterized in that the said fresh fruit through cure process of step (2): the compound look preservative fluid that protects: salt is 1: 1: 0.5 according to the ratio of mass ratio meter.
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|---|---|---|---|
| CN201110366269.8A CN102406156B (en) | 2011-11-17 | 2011-11-17 | Application of L-cysteine, and low sulfur long-term preservation method for fruit |
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|---|---|---|---|
| CN201110366269.8A CN102406156B (en) | 2011-11-17 | 2011-11-17 | Application of L-cysteine, and low sulfur long-term preservation method for fruit |
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| CN102406156A true CN102406156A (en) | 2012-04-11 |
| CN102406156B CN102406156B (en) | 2014-02-19 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630741A (en) * | 2012-05-06 | 2012-08-15 | 徐州天马敬安食品有限公司 | Production method of quick-frozen garlic cloves |
| CN103238663A (en) * | 2013-05-13 | 2013-08-14 | 苏州农业职业技术学院 | Quick freezing and preservation process for wild matsileaceae |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN105053172A (en) * | 2015-08-17 | 2015-11-18 | 北京市农林科学院 | Fresh keeping agent, preparation method thereof, and application of fresh keeping agent in fresh keeping treatment of dishcloth gourds |
| CN106342493A (en) * | 2016-08-24 | 2017-01-25 | 安徽中草香料股份有限公司 | Preparation method of melissa preservative fluid |
-
2011
- 2011-11-17 CN CN201110366269.8A patent/CN102406156B/en not_active Expired - Fee Related
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630741A (en) * | 2012-05-06 | 2012-08-15 | 徐州天马敬安食品有限公司 | Production method of quick-frozen garlic cloves |
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| CN103238663A (en) * | 2013-05-13 | 2013-08-14 | 苏州农业职业技术学院 | Quick freezing and preservation process for wild matsileaceae |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN103704323B (en) * | 2013-12-27 | 2015-03-25 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN105053172A (en) * | 2015-08-17 | 2015-11-18 | 北京市农林科学院 | Fresh keeping agent, preparation method thereof, and application of fresh keeping agent in fresh keeping treatment of dishcloth gourds |
| CN106342493A (en) * | 2016-08-24 | 2017-01-25 | 安徽中草香料股份有限公司 | Preparation method of melissa preservative fluid |
| CN106342493B (en) * | 2016-08-24 | 2019-01-22 | 安徽中草香料股份有限公司 | The preparation method of balm preservative fluid |
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| CN102406156B (en) | 2014-02-19 |
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