CN113229353A - Preparation and thawing method of frozen pear dices thawing solution - Google Patents
Preparation and thawing method of frozen pear dices thawing solution Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 27
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- 241000220324 Pyrus Species 0.000 claims abstract description 50
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- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
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- 229940094952 green tea extract Drugs 0.000 claims abstract description 7
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- 230000015572 biosynthetic process Effects 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
-
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method and a thawing method of frozen pear dices thawing solution. And putting the frozen diced pears into unfreezing liquid prepared from green tea extract, honeysuckle extract, chitosan, trehalose, sodium tripolyphosphate and lemon juice, and assisting intermittent ultrasonic unfreezing. The invention combines the ultrasonic technology with the thawing solution, and compared with the existing thawing method, the thawing rate of the frozen diced pear is improved, the loss rate of the thawed diced pear is reduced, and the method has low cost and low energy consumption. The thawing solution disclosed by the invention contains antioxidant and antibacterial components, so that the mouth feel of the thawed diced pears is ensured, the browning of the diced pears is effectively inhibited, and the quality of the frozen diced pears is improved.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable processing, in particular to a preparation method and a thawing method of a frozen pear dice thawing solution.
Background
The pear is one of the main fruits in China, the variety resource is rich, and the total yield is at the top of the world. The pear is rich in nutrition, such as vitamins, proteins, organic acids, fat, dietary fiber and various minerals, has a sugar content of about 8%, and mainly contains glucose, fructose, sucrose and the like. The pear is crisp, tender and juicy, sour, sweet and delicious, and is called as natural mineral water. Besides fresh eating, the pear can also be processed into pear juice, pear wine, preserved pear, pear can and the like.
The quick freezing process includes eliminating heat from fruit and vegetable, making liquid water in fruit and vegetable become solid ice, and controlling microbe growth and propagation and enzyme activity at low temperature. The quick freezing makes the ice crystals inside and outside the fruit and vegetable cells almost formed at the same time, the distribution of the ice crystals in the product is close to the liquid water distribution state in the product before freezing, the ice crystals are needle-shaped crystals and are uniformly distributed, and the tissue structure is not obviously damaged. Quick freezing is known as an ideal method in preservation technology by virtue of the characteristics of capability of preserving the nutrition, flavor and the like of food to the utmost extent. With the development of cold chain industry in China and the continuous improvement of quick-freezing technology, quick-frozen diced fruits gradually form a stable industrial mode and occupy an important position in the fruit market.
The final quality of frozen fruit depends not only on the freezing technique but also is closely related to the thawing technique. The current unfreezing method mainly comprises the steps of unfreezing in still water, unfreezing in running water, unfreezing in microwave, unfreezing in ultrasonic wave and the like. The air thawing and the still water thawing are common thawing methods, the method is low in cost and easy to operate, however, the thawing time is long, the melting of ice crystals in the thawing process can cause a large amount of juice to be lost, and in addition, the air thawing can also cause the surface dry loss phenomenon. The ultrasonic wave is a mechanical wave, and the vibration of the mechanical wave can destroy large ice crystals into small ice crystals, so that the contact area of heat exchange is increased, the thawing speed is high, and the product thawing loss is small.
The Chinese patent application 201911384681.5 provides a method for thawing raw tuna by high-frequency ultrasonic waves, frozen tuna blocks are put into a thawing pool filled with ice water, the ice is added to control the temperature of the water in the thawing pool to be 15 +/-2 ℃, the frequency of the ultrasonic waves is 1MHz, ultrasonic-assisted still water thawing is carried out, thawing can be accelerated, thawing loss of the tuna is reduced, taste, texture and color of the thawed tuna are not affected, and the raw food quality of the thawed tuna is improved. However, thawing in still water is not effective in preventing oxidation of the food and is also susceptible to bacterial contamination. The invention of Chinese patent application 201810610843.1 is a kind of vitrification thawing liquid and its preparation method, which is prepared by dissolving polysucrose, trehalose and sucrose in basic salt buffer solution containing antibiotic and indicator, the thawing liquid can effectively prevent the inner flow rate of water in the process of germ cell thawing, prevent the formation of ice crystal, increase the survival rate. However, part of antibiotic components added in the fruit and vegetable thawing agent has certain toxicity and is not suitable for fruit and vegetable thawing.
Disclosure of Invention
The invention aims to provide a preparation method of a frozen pear dice thawing solution. The unfrozen diced pear can keep certain color and luster and freshness, and is simple to operate and high in practicability.
Another object of the present invention is to provide a thawing method using the thawing solution.
The invention is realized by the following unfreezing steps:
and putting the frozen pear dices into the thawing solution at room temperature, and adopting intermittent ultrasonic-assisted thawing.
Further, in an embodiment of the present invention, the thawing solution comprises the following components: green tea extract, honeysuckle extract, lemon juice, chitosan, trehalose and sodium tripolyphosphate.
Further, in the embodiment of the invention, the thawing solution comprises the following components in parts by weight: 10-30 parts of green tea leaching liquor, 10-30 parts of honeysuckle leaching liquor, 20-40 parts of lemon juice, 1-3 parts of chitosan, 1-3 parts of trehalose and 0.01-0.03 part of sodium tripolyphosphate.
Further, in the embodiment of the present invention, the green tea extract is prepared by mixing green tea and water at a mass ratio of 1:100, boiling for extraction for 1.5min, and filtering to obtain the extract.
Further, in the embodiment of the present invention, the preparation method of the honeysuckle leaching liquor comprises the steps of mixing honeysuckle and water according to the mass ratio of 1:100, boiling and leaching for 1.5min, and filtering to obtain the leaching liquor after leaching.
Further, in the embodiment of the invention, the lemon juice is prepared by mixing lemon and water according to the mass ratio of 1:100, juicing by a juicer and filtering to obtain the lemon juice.
Further, in the embodiment of the present invention, the thawing solution is prepared by mixing green tea extract, honeysuckle extract and lemon juice, and dissolving chitosan, trehalose and sodium tripolyphosphate in the mixture.
Further, in an embodiment of the present invention, the thawing method comprises: soaking the frozen pear dices in the thawing solution, selecting 225-375W ultrasonic power, and performing thawing treatment, wherein an intermittent ultrasonic mode is used, working parameters are set to run for 3s, and the operation is stopped for 2 s.
The invention has the beneficial effects that:
(1) the thawing solution is safe, efficient, antibacterial and good in corrosion resistance. The green tea leaching liquor and the lemon juice contain natural antioxidant components to prevent the diced fruits from being oxidized and browned in the unfreezing process. The tea polyphenol in the green tea leaching liquor has the important functions of resisting oxidation and inhibiting bacteria, can mainly reduce the growth and the propagation of microorganisms, and meanwhile, the honeysuckle leaching liquor and the chitosan in the thawing solution can also further inhibit bacteria, so that the quality deterioration of the thawed diced meat is avoided. The added trehalose is a common anti-freezing protective agent, is beneficial to keeping the original color and flavor of the diced fruits, and reduces the water loss of samples while improving the edible safety of the unfrozen diced fruits.
(2) The ultrasonic wave thawing technology utilizes the heat effect of ultrasonic waves and the promotion advantage of the heat transfer effect of sound waves, stably and efficiently improves the thawing rate, thereby reducing the juice loss and keeping the quality of the thawed fruit dices. The intermittent ultrasonic thawing has small influence on the texture and the juice loss rate of the thawed diced pear, and the quality of the diced pear is effectively maintained.
(3) The ultrasonic thawing has the characteristics of short time consumption, no pollution and the like, can better avoid the phenomenon of uneven thawing, and realizes stable and quick thawing of products. The invention relates to an ultrasonic-assisted fruit dice thawing method, which belongs to intermittent ultrasonic and has low noise and low energy consumption. The oxidative deterioration of the frozen pear dices and the loss of a large amount of juice caused by the melting of ice crystals in the thawing process are reduced or avoided.
(4) The thawing solution and the thawing method are carried out at room temperature, are simple and convenient, greatly reduce the thawing time, have strong operability and are beneficial to industrial application.
Detailed Description
Detailed description of the preferred embodiment 1
Soaking the frozen diced pears in a thawing pool filled with thawing solution, and controlling the temperature of water in the thawing pool to be maintained at room temperature. The raw material ratio of the thawing solution is 10 parts of honeysuckle leaching solution, 10 parts of green tea leaching solution, 20 parts of lemon juice, 1 part of chitosan, 1 part of trehalose and 0.01 part of sodium tripolyphosphate, intermittent ultrasonic thawing treatment with the power of 225W is adopted, and the thawing end temperature is 4 ℃, so that the product is obtained.
Specific example 2
Soaking the frozen diced pears in a thawing pool filled with thawing solution, and controlling the temperature of water in the thawing pool to be maintained at room temperature. The raw material ratio of the thawing solution is 20 parts of honeysuckle leaching solution, 20 parts of green tea leaching solution, 30 parts of lemon juice, 2 parts of chitosan, 2 parts of trehalose and 0.02 part of sodium tripolyphosphate, the intermittent ultrasonic thawing treatment with the power of 300W is adopted, and the thawing end temperature is 4 ℃, so that the product is obtained.
Specific example 3
Soaking the frozen diced pears in a thawing pool filled with thawing solution, and controlling the temperature of water in the thawing pool to be maintained at room temperature. The raw materials of the thawing solution comprise 30 parts of honeysuckle leaching solution, 30 parts of green tea leaching solution, 40 parts of lemon juice, 3 parts of chitosan, 3 parts of trehalose and 0.03 part of sodium tripolyphosphate, and the thawing is carried out by adopting intermittent ultrasonic thawing treatment with the power of 375W, wherein the thawing end temperature is 4 ℃, so as to obtain the product.
Comparative example 1
Air thawing: and (4) putting the frozen diced pear into air at room temperature for thawing. The thawing end point is that the central temperature of the diced pear is 4 ℃.
Comparative example 2
Unfreezing in still water: and (4) unfreezing the frozen diced pear in a room-temperature water bath. The thawing end point is that the central temperature of the diced pear is 4 ℃.
The thawing time, the juice loss rate and the brightness value (L) were recorded for the diced pears of examples 1 to 3 of the present invention and comparative examples 1 to 2.
Determination of thawing loss rate: weighing frozen diced pear, and weighing W before thawing1After thawing, absorbing the surface moisture of the diced pear by using absorbent paper, weighing W2At least 3 times on average, the formula is: juice loss ratio (%) = (W)1-W2）/W1×100。
Measurement of luminance value: by passingLChange in value to assess brightnessMeasuring the color difference before and after thawing of the diced pear by using a CRR-400 color difference meter of Minolta company, correcting a white board before measurement, measuring the surface of each group of the diced pear for 4 times, and taking an average value.
TABLE 1 thawing time of diced pears
Note: the different letters in the same row represent significant differences (p<0.05)
TABLE 2 thawing loss rate of thawed diced pear
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Drip loss rate (%) | 20.77±0.70b | 20.50±1.74b | 20.57±1.07b | 23.62±2.09a | 22.20±0.73a |
Note: the different letters in the same row represent significant differences (p<0.05)
TABLE 3L value measurement results of unfrozen diced pears
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| LValue of | 52.3±2.1ab | 52.9±1.9a | 51.3±2.2b | 46.7±1.6c | 44.9±1.6d |
Note: the different letters in the same row represent significant differences (p<0.05)
Compared with a comparative example thawing mode, the ultrasonic-assisted thawing liquid in the application obviously shortens the thawing time of the diced pears and reduces the thawing loss of the diced pears. The loss of nutrient components can be caused by excessive thawing loss, the loss rate of the diced pear in the embodiment after thawing is smaller than that in the comparative example, and the thawing method can better retain the nutrient components of the diced pear.
The post-thaw brightness values of the diced pears of the examples were: (LThe value) is obviously higher, which indicates that the ultrasonic-assisted thawing solution can better keep the original color of the diced pear and inhibit the browning of the diced pear compared with the traditional thawing mode.
The above description is only exemplary of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A preparation and unfreezing method for unfreezing a frozen pear dice is characterized by comprising the following steps:
(a) the thawing solution for thawing the diced pears mainly comprises: 10-30 parts of green tea extract, 10-30 parts of honeysuckle extract, 20-40 parts of lemon juice, 1-3 parts of chitosan, 1-3 parts of trehalose and 0.01-0.03 part of sodium tripolyphosphate;
(b) soaking the frozen pear dices in a thawing pool filled with the thawing solution, wherein the thawing solution is used for immersing the pear dices;
(c) controlling the water temperature in the thawing pool to be maintained at room temperature, and carrying out ultrasonic-assisted dipping and thawing, wherein the thawing end temperature is 4 ℃.
2. The method of claim 1, wherein the green tea extract is prepared by: mixing green tea and water at a mass ratio of 1:100, boiling and extracting for 1.5min, and filtering to obtain extractive solution.
3. The method for preparing thawing solution according to claim 1, wherein said honeysuckle leaching solution is prepared by: mixing flos Lonicerae and water at a mass ratio of 1:100, boiling and leaching for 1.5min, and filtering to obtain leaching solution after leaching.
4. The method for preparing the thawing solution according to claim 1, wherein the lemon juice is prepared by mixing lemon and water in a mass ratio of 1:100, juicing by a juicer, and filtering to obtain the lemon juice.
5. The method of claim 1, wherein the green tea extract, the honeysuckle extract and the lemon juice are mixed, and the chitosan, the trehalose and the sodium tripolyphosphate are dissolved in the mixture to prepare the thawing solution.
6. The method as claimed in claim 1, wherein the frozen pear dices are placed in the thawing solution, the ultrasonic power is selected to be 225- & 375W, the intermittent ultrasonic mode is used, and the operation parameters are set to run for 3s and stop for 2 s.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109588478A (en) * | 2018-12-19 | 2019-04-09 | 浙江大学 | A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp |
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