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Curing agent for fruit and vegetable tissues and preparation method and application thereof

A curing agent, fruit and vegetable technology, applied in application, food preparation, food science and other directions, can solve the problem of low calcium ion concentration, and achieve the effect of high calcium ion concentration, easy industrialization, and increased flexibility

Active Publication Date: 2013-01-23
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention solves the low calcium ion concentration caused by the low solubility of calcium sulfate and calcium carbonate in the above-mentioned prior art, and the bitter taste or peculiar smell that calcium chloride, calcium acetate, calcium lactate and calcium propionate have, Cl - , SO 4 2- , CO 3 2- The problem of interfering with the combination of calcium ions with pectinic acid and other acidic substances provides a high calcium ion concentration, mild and refreshing taste, and removes Cl - , SO 4 2- , CO 3 2- Fruit and vegetable tissue curing agent with anion interference

Method used

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  • Curing agent for fruit and vegetable tissues and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Preparation of fruit and vegetable tissue curing agent: under normal temperature and pressure, fully dissolve 23g of citric acid in 1.0kg of water, then dissolve 2.1g of calcium oxide or 2.7g of calcium hydroxide (the total concentration of calcium ions is 1.5g / kg) in the lemon In the acid solution, the fruit and vegetable tissue curing agent is prepared.

[0022] Application of fruit and vegetable tissue curing agent: select fresh apples that are free from diseases, insect pests, and rot. : 7. Immerse the apple pulp in the prepared fruit and vegetable tissue solidifying agent, carry out decompression and pre-extraction for 60min, and the vacuum degree is 0.7MPa, then place the apple pulp in fresh boiling water for pre-cooking for 3 minutes, and then rinse the fruits and vegetables with clear water.

[0023] Preparation of comparative curing agent: under normal temperature and pressure, fully dissolve 6.2g of citric acid in 1.0kg of water, and then dissolve 4.2g of calc...

Embodiment 2

[0025] Preparation of fruit and vegetable tissue curing agent: under normal temperature and pressure, fully dissolve 30g of citric acid in 1.0kg of water, then dissolve 2.8g of calcium oxide or 3.7g of calcium hydroxide (the total concentration of calcium ions is 2.0g / kg) in the lemon in acid solution.

[0026] Application of fruit and vegetable tissue curing agent: select fresh apples that are free from diseases, insect pests, and rot. : 8. Immerse the apple pulp in the prepared fruit and vegetable tissue curing agent, soak for 60 minutes under normal pressure, then place the apple pulp in fresh boiling water for precooking for 3 minutes, and then rinse the fruits and vegetables with clear water.

[0027] Preparation of comparative curing agent: under normal temperature and pressure, fully dissolve 8.0g citric acid in 1.0kg water, and then dissolve 5.6g calcium chloride (the total concentration of calcium ions is 2.0g / kg) in the citric acid solution. The application steps of...

Embodiment 3

[0029] Preparation of fruit and vegetable tissue curing agent: under normal temperature and pressure, fully dissolve 18.5g of citric acid in 1.0kg of water, then dissolve 1.4g of calcium oxide or 1.8g of calcium hydroxide (the total concentration of calcium ions is 1.0g / kg) in the In the citric acid solution, the fruit and vegetable tissue curing agent is prepared.

[0030] Application of fruit and vegetable tissue curing agent: select fresh mushrooms that are free from diseases, insect pests, and rot. After cleaning, removing stems, and cutting, the mass ratio of fruit and vegetable tissue curing agent to mushrooms is 10:10, and the mushrooms are immersed in the prepared fruit and vegetable tissue. In the curing agent, carry out decompression and pre-pumping for 45 minutes, the vacuum degree is 0.75MPa, then put the mushrooms in fresh boiling water for 5 minutes, and then rinse the fruits and vegetables with clean water.

[0031] Preparation of comparative curing agent: under...

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Abstract

The invention discloses a curing agent for fruit and vegetable tissues and a preparation method and application thereof, and belongs to the field of fine and deep processing of fruits and vegetables. The curing agent for the fruit and vegetable tissues consists of water, citric acid and a calcium-containing compound, wherein the mass ratio of the citric acid to the water is (1-3):100; the mass ratio of calcium ions in the curing agent to the curing agent is (0.3-2):1000; and the calcium-containing compound is calcium oxide or calcium hydroxide. The application of the curing agent comprises the following steps of: putting the fruits and vegetables into the curing agent for the fruit and vegetable tissues, pre-vacuumizing under reduced pressure or soaking under normal pressure, and then preboiling by using boiling water and rinsing by using clear water so as to fulfill the aims of curing the fruit and vegetable tissues and improving the processability of the fruits and vegetables; meanwhile, the bitterness or peculiar smell of the fruits and vegetables caused by the use of calcium chloride, calcium acetate and the like are avoided.

Description

technical field [0001] The invention relates to the field of deep processing of fruits and vegetables, in particular to a fruit and vegetable tissue solidifying agent and its preparation method and application. Background technique [0002] During the ripening process of fruits and vegetables, the pectin and calcium pectate in the cell wall are gradually degraded under the action of pectinase, resulting in loose structure and tissue softening of some fruits and vegetables such as peaches, apricots, pears, apples, mushrooms, pumpkins, and cantaloupe , As a result, the processing performance of fruits and vegetables such as canning, preserved fruit, dehydration, and quick freezing is poor, which affects the quality and sensory quality of the product. In order to solve this problem, the traditional method is to adopt calcium chloride, calcium sulfate, calcium carbonate, calcium acetate, calcium lactate or calcium propionate to soak and process, but the problem that above-mentio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/212A23L29/00A23L19/00
Inventor 张永茂张海燕张芳冯焕得
Owner 甘肃省农业科学院农产品贮藏加工研究所
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