CN102630796A - Technology for processing glace fruit through biological method - Google Patents
Technology for processing glace fruit through biological method Download PDFInfo
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- CN102630796A CN102630796A CN2012101425052A CN201210142505A CN102630796A CN 102630796 A CN102630796 A CN 102630796A CN 2012101425052 A CN2012101425052 A CN 2012101425052A CN 201210142505 A CN201210142505 A CN 201210142505A CN 102630796 A CN102630796 A CN 102630796A
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Abstract
The invention relates to a technology for processing glace fruit through a biological method. The method comprises the steps that lactic acid bacteria is subjected to preparing cultivation, incubation and inoculation to form pickling liquid to be used for preserving and keeping the freshness of seasonal fruits; the fruit is taken out from the pickling liquid during processing to be directly conducted to syrup curing or flavour treating; and synthetic preservative, such as sodium metabisulfite, potassium sorbate, sodium benzoate and the like, is not added at all. The processing process is environment-friendly, low-carbon and low in cost, the manufactured glace fruit is safe, healthy and delicious to eat, and the food processing technology has great generalization significance and can be widely applied to the production and processing of various types of glace fruit products.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of technology that adopts biological method to preserve and process preserved fruit.
Background technology
Preserved fruit is as a kind of leisure food; Become food indispensable in people's daily life, work, the tourism process; Yet processing primary raw material---the fruit that preserved fruit adopted has seasonality, when fruit is ripe; Just must all pluck at short notice, not so can be owing to overdone and rotten.And after having served as the maturity period, not having fresh fruit again, this has seriously restricted is the processing and the production of the preserved fruit of primary raw material with fruit.
Preserved fruit manufacturing enterprise is in order to satisfy the purpose of producing throughout the year; Work flow below mostly adopting, that is: raw material (fruit) buying-→ clean the classification preliminary treatment-→ the salt salt marsh preserves-→ the desalination rinsing restores-→ sugaring and seasoning-→ dry or dry-→ candied product; Wherein, The salt salt marsh preservation stage is that to adopt concentration be that 20%～30% salt solution carries out pickled preservation, and has usually added sodium pyrosulfite and protected look and anticorrosion to reach the purpose of long preservation, and this process makes fruit behind the salt marsh of too high salt; Nutriment such as vitamin and tartaric acid is by heavy damage and loss; Lost distinctive nutrition of fruit and local flavor, and sodium pyrosulfite and product sulfur dioxide thereof also badly influence the health of human body; In addition, then need a large amount of water to carry out the desalination rinsing, both wasted water resource, also cause environmental pollution easily at desalination rinsing recovery phase; At last; In sugaring and seasoning stage, because the fruit salt is lower, and seasoning process has added nutriments such as sucrose; Be easy to produce harmful bacteria; Cause rotting of fruit, thus this stage must add synthetic preservatives such as potassium sorbate, Sodium Benzoate and take fresh-keeping fruit, edible for a long time these synthetic preservatives also have a strong impact on the health of human body.
Summary of the invention
For overcoming the limitation of prior art; The purpose of this invention is to provide a kind of technology that adopts biological method processing preserved fruit; This processes process need be through flow processs such as too high salt salt marsh, desalination rinsings, and need not to add additive or anticorrisive agents such as sodium pyrosulfite, potassium sorbate, Sodium Benzoate, and can fruit be preserved for a long time; Have advantages such as flow process letter, cost are low, environmental protection, and the candied product that adopts this technology to process have edible safety, health, delicious advantage.
To achieve these goals, the present invention adopts following technical scheme: a kind of technology that adopts biological method processing preserved fruit is characterized in that may further comprise the steps:
⑴, making lactic acid bacterium solution: in the ratio (weight ratio) of biodiasmin: water=1:200～300 biodiasmin is added to the water and cultivates that to make it form active lactic acid bacterial content be 1 * 10
10The lactic acid bacteria solution that cfg/g is above;
⑵, pickled pond inoculation: by bacterium liquid: the ratio below fruit (weight ratio)=1:60 evenly joins above-mentioned lactic acid bacteria solution and the pickled pond that is used for the required water of pickled fruit to be housed to inoculate the formation pickling liquid;
⑶, the pickled preservation of fruit: fruit is joined in the above-mentioned pickling liquid, fruit is immersed in the pickling liquid fully, and on the pickled liquid level in pickled pond, cover with film, make fruit pickled be stored in the pickling liquid subsequent use;
⑷, fruit directly are processed into preserved fruit: fruit is pulled out from pickling liquid, directly added the flavor enhancement seasoning, dry or dry and process candied product.
Preferably, wherein among the step ⑴ cultivation time of lactic acid bacteria solution be:
Under 20～30 ℃ temperature environment, cultivating and making its formation active lactic acid bacterial content in 30～60 minutes is 1 * 10
10The lactic acid bacteria solution that cfg/g is above;
Perhaps, cultivate under 10～20 ℃ temperature environment that to make it form active lactic acid bacterial content in 60～180 minutes be 1 * 10
10The lactic acid bacteria solution that cfg/g is above;
Perhaps, making it form active lactic acid bacterial content more than 180 minutes in cultivation under 0～10 ℃ the temperature environment is 1 * 10
10The lactic acid bacteria solution that cfg/g is above.
Preferably, in the cultivating process of said lactic acid bacteria solution, adding sucrose solution, to make it form active lactic acid bacterial content fast as culture medium with the breeding of quickening lactic acid bacteria be 1 * 10
10The lactic acid bacteria solution that cfg/g is above.
Preferably, wherein among the step ⑵ ratio of bacterium liquid and fruit be bacterium liquid: fruit=1:40～60.
Preferably, lactic acid bacteria solution is joined in the pickled pond equably be through making the water in the pickled pond form interior circulation, thereby lactic acid bacteria is bred fast and be uniformly distributed in the pickled pond.
Preferably, wherein on the liquid level in pickled pond, covering with film among the step ⑶, is after the pH value of pickling liquid in pickled pond is stabilized in below 3.8, to cover with film again.
Preferably, wherein on the liquid level in pickled pond, covering with film among the step ⑶, is after the pH value of pickling liquid in pickled pond is stabilized in below 2.5, to cover with film again.
Preferably, wherein film described in the step ⑶ is the PE film.
Preferably, wherein biodiasmin described in the step ⑴ is that content is 1 * 10
10～1 * 10
12The biodiasmin of cfg/g.
Preferably, wherein add described in the step ⑷ flavor enhancement seasoning be-0.06 in vacuum～-vacuum environment of 0.09MPA in seasoning with the shortening seasoning time.
Adopt technique scheme compared with prior art, its effective effect is:
1, candied product edible safety, health, the delicious food processed: the inventive method adopts biotechnology to preserve fruit in season; Pass through lactobacillus-fermented; Produce a large amount of lactic acid and control below the pH value to 3.8 of pickling liquid, reduce the activity of water simultaneously, the generation of the harmful bacterium of control; The fresh quality that keeps fruit; Avoided conventional method to adopt the pickled nutriments such as fruit vitamin and tartaric acid that cause of high salt, thereby kept distinctive nutritive value of fruit and local flavor by the shortcoming of heavy damage and loss, make the candied product of processing be of high nutritive value, tasty; And the inventive method can make the fruit holding time surpass 12 months and remain freshness, has the advantage that the holding time is long, effect is good.Test shows, is lower than at 3.8 o'clock at the pickling liquid pH value, can suppress the generation of harmful bacterium effectively, thus the suitable fresh-keeping fruit of long preservation; When pH value was lower than 2.5, growth and the death of lactic acid bacteria reached dynamic equilibrium, and the time of preserving fresh-keeping fruit is longer, and effect is better; Simultaneously, on pickling liquid, cover upper film and make lactic acid bacteria and isolate from outer air, more help the breeding of lactic acid bacteria and keep dynamic equilibrium, more help suppressing the generation of harmful bacterium, and prevent that the fruit in the pickling liquid from receiving the pollution of dust, foreign material; In addition, a large amount of lactic acid makes that the color and luster of fruit is more even in the pickled process of fruit, does not fade, and it is fresh-keeping and protect look and cause residual sodium pyrosulfite and product sulfur dioxide thereof that health is influenced to have avoided adding sodium pyrosulfite; Once more; In sugaring or seasoning stage; Because in the pickled preservation process of fruit, part lactic acid penetrates into fruit internal, thereby still can resist the generation of harmful bacterium effectively; Avoid traditional handicraft need add the defective that synthetic preservatives such as potassium sorbate, Sodium Benzoate take fresh-keeping fruit, thus make processing and candied product edible safer, healthy; And the preserved fruit pack of using the inventive method to process forms commodity and finally is passed to the consumer, and its quality guarantee period surpasses 18 months, long shelf-life, real edible safety, health.
2, process environmental protection low-carbon (LC) and cost are low: the inventive method employing biotechnology is preserved, fresh-keeping fruit; Add directly fruit to be pulled out from pickled pond just man-hour and can carry out sugaring and seasoning; Having reduced needs in the traditional handicraft through the desalination rinsing program; Simplify production procedure, shortened the process-cycle, reduced production cost greatly; Simultaneously, also avoid using a large amount of water to come the desalination rinsing, not only practiced thrift great amount of water resources; And the waste water pollution on the environment of having avoided rinsing to produce; In addition, among the step ⑷ in vacuum environment seasoning can shorten the time over half, further shortened the process-cycle.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further.
Embodiment 1: adopt three magnificent Lee to be processed into the good sub-preserved fruit of answering
Three magnificent Lee are a kind of 1 year one fruit of receiving, and its collecting period generally is annual mid-June, can be used for being processed into the good sub-preserved fruit of answering.For satisfying the needs of long-term processing, must will purchase and next long-time preservation of three magnificent lijins' row in annual June, and then process.To preserve 5000 kilograms fresh three magnificent Lee and to be processed into good Ying Zi is example, and its process is following:
With 1 * 10
10Biodiasmin 500 grams of cfg/g join in 100,000 gram (100 kilograms) running water to be cultivated 30 minutes under 25 ℃ temperature environment, was mixed with lactic acid bacteria solution;
In specification is to inject 2000 kilograms of running water in 3 meters * 3 meters * 1 meter the pickled pond, adds the lactic acid bacteria solution inoculation that has prepared, and is made into pickling liquid;
With beating skin behind the 5000 kilograms fresh three magnificent Li Qingxi, directly add pickled pond, and start water circulating pump, Rapid Cycle is evenly distributed lactic acid bacteria, and breeding fast produces lactic acid.Regularly detect the pH value (the pH value measurement data of pickling liquid is seen table 1) of pickling liquid, after about 144 hours, pH value is stabilized in below 2.5; Stop the water circulation; On the pickled liquid level in pickled pond, cover, three magnificent Lee are not contacted with air, accomplish three magnificent Lee's pickled preservation with the PE film.During this time, after salting down 5 months, detecting pH value is 2.4.And open the PE film in pickled pond, and smell three magnificent Li Guoxiang at once, after 12 months, detecting pH value is 2.4.And open the PE film in pickled pond, smell three magnificent Li Guoxiang equally.
Table 1: the pH value measurement data of pickling liquid
| Inoculation time (hour) | PH value |
| 24 | 4.8 |
| 48 | 3.8 |
| 72 | 2.5 |
| 96 | 2.7 |
| 120 | 2.5 |
| 144 | 2.3 |
| 168 | 2.4 |
| 192 | 2.4 |
| 216 | 2.4 |
Add man-hour, from pickled pond, pull three magnificent Lee out, three magnificent Li Yanse are aubergine, and shape remains intact, and pulp is soft and flexible, and the smell of fruits is very sweet.Three magnificent Lee that directly will pull out seasoning bucket of packing into; Sucrose sugaring with 8%～12% 48～72 hours; And then add 10%～15% sucrose and continued sugaring 120～144 hours, and then add stevioside, the Aspartame seasoning 48～96 hours of 5% sucrose and citric acid and 1%, pull oven dry out from the seasoning bucket at last; It is soft and flexible just to make pulp, and praising that the smell of fruits is very sweet should sub-preserved fruit.With this candied product pack packing, form the commodity circulation that enters the market of going forward side by side, its shelf-life surpasses 18 months, the shelf-life limit for length.
Embodiment 2: adopt cherry and tomato to be processed into dried cherry and tomato
It is short especially that cherry and tomato is plucked back storage life under the environment of nature, for satisfying the needs of long-term processing, must will purchase and cherry and tomato preserve for a long time, and then process.To preserve 1000 kilograms of fresh cherry and tomatos and to be processed into dried cherry and tomato is example, and its process is following:
With 1 * 10
10Biodiasmin 100 grams of cfg/ gram join in 30,000 gram (30 kilograms) running water at room temperature to be cultivated 40 minutes, was mixed with lactic acid bacteria solution;
In capacity is 1500 kilograms round Plastic Drum, inject 400 kilograms of running water, add the lactic acid bacteria solution inoculation that has prepared, form pickling liquid;
With (purpose is to destroy the cuticula on tomato surface behind 1000 kilograms of fresh cherry and tomatos cleaning back pin holes; Make pickled fluid power rapid osmotic to the tomato the inside), packing into adds in the round Plastic Drum of pickling liquid, and connects water circulating pump; Rapid Cycle; Lactic acid bacteria is evenly distributed, and breeding fast produces lactic acid.Regularly detect the pH value (the pH value measurement data of pickling liquid is seen table 2) of pickling liquid, after about 120 hours, pH value is stabilized in below 2.5, stops the water circulation, on the pickled liquid level of Plastic Drum with the covering of PE film, make cherry and tomato not with air detection.Accomplish the pickled preservation of cherry and tomato.During this time, after salting down 2 months, detecting pH value is 2.4; After salting down 12 months, detecting pH value is 2.4.And open the PE film in pickled pond, smell the cherry and tomato fruital equally.
Table 2: the pH value measurement data of pickling liquid
| Inoculation time (hour) | PH value |
| 24 | 5.0 |
| 48 | 3.8 |
| 72 | 2.6 |
| 96 | 2.5 |
| 120 | 2.4 |
| 144 | 2.4 |
| 168 | 2.4 |
| 192 | 2.4 |
Add man-hour, from Plastic Drum, pull cherry and tomato out, the tomato color is a cerise; Shape remains intact, and pulp is full and flexible, and the smell of fruits is very sweet; The seasoning bucket of directly packing into divides the citric acid, stevioside, Aspartame and the tomato flavour sugaring that add 25% sucrose and 2% for 3 times and seasoning after 15 days.Above-mentioned cherry and tomato through sugaring and seasoning is pulled out from the seasoning bucket,, just made fragrant and sweet good to eat, brightly painted dried cherry and tomato with 45 ℃ temperature oven dry 10 hours.
The foregoing description 1 is in June fruit to be carried out pickled preservation, and this moment, ambient temperature was higher, and embodiment 2 carries out pickled preservation in December to fruit, and this moment, ambient temperature was lower.Test shows that cultivation preparation time and the growth conditions of lactic acid bacteria are closely related.When ambient temperature was higher, the lactic acid bacteria breeding was very fast, and it is shorter that it cultivates the preparation time; When ambient temperature was low, the lactic acid bacteria breeding was slower, and it is longer that it cultivates the preparation time; When adding sucrose solution as culture medium, the breeding that can obviously accelerate lactic acid bacteria makes the shortening of cultivation time over half.For example, when ambient temperature is 20～30 ℃, cultivated 30～60 minutes, just can form the active lactic acid bacterial content is 1 * 10
10The lactic acid bacteria solution that cfg/g is above; When ambient temperature was 10～20 ℃, needing to cultivate 60～180 minutes ability formation active lactic acid bacterial contents was 1 * 10
10The lactic acid bacteria solution that cfg/g is above; Could to form the active lactic acid bacterial content more than 180 minutes be 1 * 10 when ambient temperature need be cultivated during at 0～10 ℃
10The lactic acid bacteria solution that cfg/g is above; And add 8%～10% sucrose solution during at 20～30 ℃ as culture medium when ambient temperature, cultivating and just forming the active lactic acid bacterial content in 15～30 minutes is 1 * 10
10The lactic acid bacteria solution that cfg/g is above.
Certainly, above-mentionedly just disclose preferred implementation of the present invention, the variation and the modification that are equal in any employing invention right claimed range are all in claim scope of the present invention.
Claims (10)
1. technology that adopts biological method processing preserved fruit is characterized in that may further comprise the steps:
⑴, making lactic acid bacterium solution: in the ratio (weight ratio) of biodiasmin: water=1:200～300 biodiasmin is added to the water and cultivates that to make it form active lactic acid bacterial content be 1 * 10
10The lactic acid bacteria solution that cfg/g is above;
⑵, pickled pond inoculation: by bacterium liquid: the ratio below fruit (weight ratio)=1:60 evenly joins above-mentioned lactic acid bacteria solution and the pickled pond that is used for the required water of pickled fruit to be housed to inoculate the formation pickling liquid;
⑶, the pickled preservation of fruit: fruit is joined in the above-mentioned pickling liquid, fruit is immersed in the pickling liquid fully, and on the pickled liquid level in pickled pond, cover with film, make fruit pickled be stored in the pickling liquid subsequent use;
⑷, fruit directly are processed into preserved fruit: fruit is pulled out from pickling liquid, directly added the flavor enhancement seasoning, dry or dry and process candied product.
2. the technology that adopts biological method processing preserved fruit as claimed in claim 1, it is characterized in that: wherein the cultivation time of lactic acid bacteria solution is among the step ⑴:
Under 20～30 ℃ temperature environment, cultivating and making its formation active lactic acid bacterial content in 30～60 minutes is 1 * 10
10The lactic acid bacteria solution that cfg/g is above;
Perhaps, cultivate under 10～20 ℃ temperature environment that to make it form active lactic acid bacterial content in 60～180 minutes be 1 * 10
10The lactic acid bacteria solution that cfg/g is above;
Perhaps, making it form active lactic acid bacterial content more than 180 minutes in cultivation under 0～10 ℃ the temperature environment is 1 * 10
10The lactic acid bacteria solution that cfg/g is above.
3. the technology that adopts biological method processing preserved fruit as claimed in claim 2 is characterized in that: in the cultivating process of said lactic acid bacteria solution, adding sucrose solution, to make it form active lactic acid bacterial content fast as culture medium with the breeding of quickening lactic acid bacteria be 1 * 10
10The lactic acid bacteria solution that cfg/g is above.
4. the technology that adopts biological method processing preserved fruit as claimed in claim 1, it is characterized in that: wherein the ratio of bacterium liquid and fruit is bacterium liquid: fruit=1:40～60 among the step ⑵.
5. the technology that adopts biological method processing preserved fruit as claimed in claim 1; It is characterized in that: wherein making lactic acid bacteria solution join in the pickled pond inoculation equably among the step ⑵ is through making the water in the pickled pond form interior circulation, thereby lactic acid bacteria is bred fast and is uniformly distributed in the pickling liquid.
6. the technology that adopts biological method processing preserved fruit as claimed in claim 1 is characterized in that: wherein on the pickled liquid level in pickled pond, covering with film among the step ⑶, is after the pH value of pickling liquid in pickled pond is stabilized in below 3.8, to cover with film again.
7. the technology that adopts biological method processing preserved fruit as claimed in claim 1 is characterized in that: wherein on the pickled liquid level in pickled pond, covering with film among the step ⑶, is after the pH value of pickling liquid in pickled pond is stabilized in below 2.5, to cover with film again.
8. the technology that adopts biological method processing preserved fruit as claimed in claim 1, it is characterized in that: film described in the step ⑶ is the PE film.
9. the technology that adopts biological method processing preserved fruit as claimed in claim 1, it is characterized in that: wherein biodiasmin described in the step ⑴ is that content is 1 * 10
10～1 * 10
12The biodiasmin of cfg/g.
10. the technology that adopts biological method processing preserved fruit as claimed in claim 1 is characterized in that: wherein add described in the step ⑷ flavor enhancement seasoning in vacuum be-0.06～-vacuum environment of 0.09MPA in seasoning with the shortening seasoning time.
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Cited By (6)
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| CN103689189A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for manufacturing acetic bacteria fermented rose candy |
| CN103689200A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for preparing rose candy |
| CN105410166A (en) * | 2015-10-26 | 2016-03-23 | 华南农业大学 | Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products |
| CN106993712A (en) * | 2017-04-13 | 2017-08-01 | 山东优果坊食品有限公司 | Health dehydrated fruits dried product and preparation method thereof |
| CN109329543A (en) * | 2018-10-26 | 2019-02-15 | 谢丹 | A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo |
| CN112568394A (en) * | 2020-12-04 | 2021-03-30 | 河北农业大学 | Dried pear fruit rich in active composite probiotics and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN105410166A (en) * | 2015-10-26 | 2016-03-23 | 华南农业大学 | Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products |
| CN106993712A (en) * | 2017-04-13 | 2017-08-01 | 山东优果坊食品有限公司 | Health dehydrated fruits dried product and preparation method thereof |
| CN109329543A (en) * | 2018-10-26 | 2019-02-15 | 谢丹 | A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo |
| CN112568394A (en) * | 2020-12-04 | 2021-03-30 | 河北农业大学 | Dried pear fruit rich in active composite probiotics and preparation method thereof |
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Application publication date: 20120815 |