CN106805161A - Apricot protects color processing technology without sulphur - Google Patents
Apricot protects color processing technology without sulphur Download PDFInfo
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- CN106805161A CN106805161A CN201710000475.4A CN201710000475A CN106805161A CN 106805161 A CN106805161 A CN 106805161A CN 201710000475 A CN201710000475 A CN 201710000475A CN 106805161 A CN106805161 A CN 106805161A
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- apricot
- processing technology
- sulphur
- temperature
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- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 44
- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 44
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 239000005864 Sulphur Substances 0.000 title claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000007654 immersion Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 230000003197 catalytic effect Effects 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000019628 coolness Nutrition 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000005461 lubrication Methods 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
- 241000238631 Hexapoda Species 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 210000004681 ovum Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Apricot protects color processing technology without sulphur.The present invention relates to a kind of processing technology suitable for apricot, belong to agricultural byproducts processing technical field.This processing technology includes fresh apricot sorting, low temperature deinsectization, cleaning, saline solution deinsectization, blanching, saline solution color protection, immersion modulation, baking, sam, secondary baking, selected, packaging series of processes.Wherein, low temperature deinsectization, saline solution immersion deinsectization two ways are employed, the insect in fresh apricot can be effectively removed.Additionally, employing blanching, saline solution color protection, immersion modulation, worm's ovum can be effectively killed, extension storage time, and eliminate brown stain, it is ensured that and dried apricot color and luster, remain the nutritional ingredient and fragrance of apricot, with crystal clear color, the fine and smooth lubrication of pulp, sweet good to eat, vitamin content is high, it is sour-sweet moderate, the features such as unique flavor.
Description
Technical field
The present invention relates to a kind of processing technology suitable for apricot, belong to agricultural byproducts processing technical field.
Background technology
Xinjiang aboundresources, abounds with sweet apricot, and by taking Kaxgar Prefecture as an example, according to incompletely statistics, annual apricot yield reaches 64
More than ten thousand tons, wherein, 10% or so is sold in fresh apricot mode, and 20% or so deep processing is apricot product, and nearly 70% uses traditional processing
Mode is processed as dried apricot, and its technological process has two kinds, method one：Dried under fresh apricot → sulphuring → sun（Or drying baking room）→
Dried apricot；Method two：Dried under fresh apricot → sun（Or drying baking room）→ dried apricot.Above two method, it is fineless and smooth to there is meat,
Process do not meet food hygiene requirement, easily it is infested, should not store, the low problem of traction.Wherein, although method one
Dried apricot color and luster problem is can solve the problem that, but sulphur residual is serious, does not meet state food safety requirements.
The content of the invention
Color processing technology is protected without sulphur it is an object of the invention to provide a kind of apricot, compared with traditional processing mode, the present invention
Shade deviation, the meat for solving traditional dried apricot product presence be not fine and smooth, and process does not meet food hygiene and requires, easily infested,
Should not store, the low problem of traction has been sufficiently reserved the nutritional ingredient and fragrance of apricot, with crystal clear color,
The fine and smooth lubrication of pulp, sweet good to eat, vitamin content is high, sour-sweet moderate, the features such as unique flavor.
Realize the technical scheme is that：Fresh apricot sorting, low temperature deinsectization, cleaning, saline solution deinsectization, blanching, saline solution color protection,
Immersion modulation, baking, sam, secondary baking, selected, packaging series of processes.
Described low temperature deinsectization operation use cold storing and fresh-keeping storehouse, 3 DEG C~6 DEG C of temperature, storage time be no less than 12 hours, no
More than 5 days.
Described saline solution deinsectization operation uses concentration to be soaked for 1%~2% salt solution, soak time be no less than 2 minutes, no
More than 120 minutes.
Described blanching operation uses hot water or water vapour, with the lost catalytic action of the living cells of fresh apricot.Using heat
When having one's hair waved is floated, 80 DEG C~90 DEG C of water temperature, blanching time 120~180 seconds, during using high-temperature steam blanching, 110 DEG C of vapor (steam) temperature~
120 DEG C, blanching time 40~100 seconds.
Described saline solution color protection operation uses concentration to be soaked for 1%~2% salt solution, and soak time is no less than 60 minutes,
No more than 240 minutes.
Described immersion modulating process uses concentration to be soaked for 2%~3% HFCS solution, and soak time is no less than 360
Minute, no more than 600 minutes.
Using two sections of cooling bakings, the temperature of first paragraph baking is 70~75 DEG C, and relative humidity is 22.5 for described baking
~23.5%, baking time 10~12 hours；The temperature of second segment baking is 60~65 DEG C, and relative humidity is 24.5~25.5%,
Baking time 8~10 hours.
Described sam operation seals normal temperature storage using freshness protection package, and the sam time is 6~12 hours.
The method have the benefit that：Low temperature deinsectization, saline solution immersion deinsectization two ways are employed, can effectively be removed
Insect in fresh apricot.Additionally, employing blanching, saline solution color protection, immersion modulation, worm's ovum can be effectively killed, extend storage time, and
Eliminate brown stain, it is ensured that dried apricot color and luster, remain the nutritional ingredient and fragrance of apricot, with crystal clear color, pulp is thin
Greasy lubrication, sweet good to eat, vitamin content is high, sour-sweet moderate, the features such as unique flavor.
Specific embodiment
Embodiment：Fresh apricot sorting, low temperature deinsectization, cleaning, saline solution deinsectization, blanching, saline solution color protection, immersion modulation, baking,
Wet, secondary baking, selected, packaging.
（1）Fresh apricot is sorted, and fresh apricot is sorted by maturity, size and fresh fruit hardness；
（2）Low temperature deinsectization, fresh apricot is put into carries out cryopreservation in cold storing and fresh-keeping storehouse, 3 DEG C~6 DEG C of temperature, and storage time is many
In 12 hours, no more than 5 days；
（3）Cleaning, using machine washing mode, carries out pressure pulse cleaning, high pressure cleaning showers, hairbrush and cleans the cleaning of three roads respectively；
（4）Fresh apricot, is put into concentration for 1%~2% salt solution soaks by saline solution deinsectization, and soak time is no less than 2 minutes, is no more than
120 minutes；
（5）Blanching, during using scalding, 80 DEG C~90 DEG C of water temperature, blanching time 120~180 seconds, using high-temperature steam blanching
When, 110 DEG C~120 DEG C of vapor (steam) temperature, blanching time 40~100 seconds；
（6）Fresh apricot, is put into concentration for 1%~2% salt solution soaks by saline solution color protection, and soak time is no less than 60 minutes, does not surpass
Spend 240 minutes；
（7）Fresh apricot, is put into concentration for 2%~3% HFCS solution soaks by immersion modulation, and soak time is no less than 360 minutes,
No more than 600 minutes；
（8）Baking, using the barn automatically controlled with humiture（Baking room）Toasted, humiture and set of time are shown in Table 1：
Table 1：Flue curing parameter is set
| Stage | Target temperature (DEG C) | Target humidity (%) | Heating-up time (h) | Constant temperature time (h) |
| 1 | 75 | 23 | 1 | 10 |
| 2 | 65 | 25 | 1 | 10 |
（9）Material after baking, is put into freshness protection package sealing normal temperature storage by sam, and the sam time is 6~12 hours；
（10）Secondary baking, using the barn automatically controlled with humiture（Baking room）Toasted, humiture and set of time
It is shown in Table 2：
Table 2：Secondary baking parameter setting
| Stage | Target temperature (DEG C) | Target humidity (%) | Heating-up time (h) | Constant temperature time (h) |
| 1 | 38 | 23 | 1 | 1 |
| 2 | 40 | 25 | 1 | 2 |
| 3 | 42 | 27 | 1 | 4 |
| 4 | 45 | 27 | 1 | 3 |
（11）It is selected, remove mould fruit, follicarpium（Without meat）；
Packaging, is vacuum-packed after every bag of 250g or 500g are weighed on request.
Claims (8)
1. a kind of apricot protects color processing technology without sulphur, it is characterized in that：Including fresh apricot sorting, low temperature deinsectization, cleaning, saline solution deinsectization,
Blanching, saline solution color protection, immersion modulation, baking, sam, secondary baking, selected, packaging series of processes.
2. apricot according to claim 1 protects color processing technology without sulphur, it is characterized in that：Low temperature deinsectization operation is protected using refrigeration
Fresh storehouse, 3 DEG C~6 DEG C of temperature, storage time was no less than 12 hours, no more than 5 days.
3. apricot according to claim 1 protects color processing technology without sulphur, it is characterized in that：Saline solution deinsectization operation use concentration for
1%~2% salt solution soaks, and soak time was no less than 2 minutes, no more than 120 minutes.
4. apricot according to claim 1 protects color processing technology without sulphur, it is characterized in that：Blanching operation is steamed using hot water or water
Vapour, with the living cells of fresh apricot scatter and disappear catalytic action, during using scalding, 80 DEG C~90 DEG C of water temperature, blanching time 120~
180 seconds, during using high-temperature steam blanching, 110 DEG C~120 DEG C of vapor (steam) temperature, blanching time 40~100 seconds.
5. apricot according to claim 1 protects color processing technology without sulphur, it is characterized in that：Saline solution color protection operation use concentration for
1%~2% salt solution soaks, and soak time was no less than 60 minutes, no more than 240 minutes.
6. apricot according to claim 1 protects color processing technology without sulphur, it is characterized in that：Immersion modulating process use concentration for
2%~3% HFCS solution soaks, and soak time was no less than 360 minutes, no more than 600 minutes.
7. apricot according to claim 1 protects color processing technology without sulphur, it is characterized in that：Baking is toasted using two sections of coolings,
The temperature of first paragraph baking is 70~75 DEG C, and relative humidity is 22.5~23.5%, baking time 10~12 hours；Second segment dries
Roasting temperature is 60~65 DEG C, and relative humidity is 24.5~25.5%, baking time 8~10 hours.
8. apricot according to claim 1 protects color processing technology without sulphur, it is characterized in that：Sam operation is sealed using freshness protection package
Normal temperature storage, the sam time is 6~12 hours, the moisture content≤16wt% after redrying, and 55 DEG C~60 DEG C of secondary temperature is done
The dry time is 12~20 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710000475.4A CN106805161A (en) | 2017-01-03 | 2017-01-03 | Apricot protects color processing technology without sulphur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710000475.4A CN106805161A (en) | 2017-01-03 | 2017-01-03 | Apricot protects color processing technology without sulphur |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106805161A true CN106805161A (en) | 2017-06-09 |
Family
ID=59109305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710000475.4A Pending CN106805161A (en) | 2017-01-03 | 2017-01-03 | Apricot protects color processing technology without sulphur |
Country Status (1)
| Country | Link |
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| CN (1) | CN106805161A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108088186A (en) * | 2017-12-07 | 2018-05-29 | 伊犁师范学院 | Dry apricot dried apricot method for airing on a kind of tree |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946848A (en) * | 2010-08-27 | 2011-01-19 | 中国农业大学 | Method for processing preserved apricot |
| CN105475721A (en) * | 2014-10-14 | 2016-04-13 | 曹波 | Method for processing dried apricot slices instant food |
| CN105994587A (en) * | 2016-05-27 | 2016-10-12 | 新邵南陌生物科技有限公司 | Sulfur-free lily processing process |
-
2017
- 2017-01-03 CN CN201710000475.4A patent/CN106805161A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946848A (en) * | 2010-08-27 | 2011-01-19 | 中国农业大学 | Method for processing preserved apricot |
| CN105475721A (en) * | 2014-10-14 | 2016-04-13 | 曹波 | Method for processing dried apricot slices instant food |
| CN105994587A (en) * | 2016-05-27 | 2016-10-12 | 新邵南陌生物科技有限公司 | Sulfur-free lily processing process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108088186A (en) * | 2017-12-07 | 2018-05-29 | 伊犁师范学院 | Dry apricot dried apricot method for airing on a kind of tree |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170609 |
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| RJ01 | Rejection of invention patent application after publication |