Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Biological curing and preservation method of green plums

A biological and green plum technology is applied in the field of biological pickling and preservation of green plums, which can solve the problems such as the loss of green plum flavor, and achieve the effects of not softening the pulp, improving hardness and brittleness, and not wrinkling the fruit.

Active Publication Date: 2015-02-25
SOUTH CHINA UNIV OF TECH
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems in the above green plum pickling and preservation method, and provide a biological pickling and preservation method of green plums, which does not add salt, avoids desalination to pollute the environment, reduces juice loss, and avoids the loss of green plum flavor, etc. Quality issues

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Biological curing and preservation method of green plums
  • Biological curing and preservation method of green plums

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A biological pickling and preservation method for green plums, comprising the following steps:

[0029] (1) Put 10 kg of complete, non-rotten 6-7 mature turquoise green plums in a ventilated water tank to clean them, remove them and place them in a vibrating sieve to drain until no water drops adhere to the surface of the fruit.

[0030] (2) Lay the cleaned greengage fruit on the mesh conveyor belt, spray superheated steam at 110°C up and down simultaneously, and the processing time is 15 seconds.

[0031] (3) Pour the green plum fruit of the above-mentioned step (2) into 20L of alcohol solution with a concentration of 75% (V / V) and soak for 4 to 5 minutes. alcohol solution.

[0032] (4) Preparation of biological pickling solution:

[0033] A, 0.48kg biological marinade 1 (made up of 240g glucose, 168g lactose, 43.2g calcium carbonate, 4.8g sodium ascorbate, 4.8g sodium citrate and 19.2g sodium chloride) is dissolved in water and is made into 6kg solution, 0.3kg of b...

Embodiment 2

[0038] A biological pickling and preservation method for green plums, comprising the following steps:

[0039] (1) Put 5 kg of complete, non-rotten 6-7 mature turquoise green plums in a ventilated water tank to clean them, remove them and put them in a vibrating sieve to drain until no water drops adhere to the surface of the fruit.

[0040] (2) Spread the cleaned greengage fruit on the mesh conveyor belt, spray superheated steam at 105°C up and down simultaneously, and the processing time is 40 seconds.

[0041] (3) Pour the green plum fruit of the above-mentioned step (2) into 10L concentration and soak in the alcohol solution of 75% (V / V) for 4 to 5 minutes. alcohol solution.

[0042] (4) Preparation of biological pickling solution:

[0043] A, 0.36kg biological marinade 1 (made up of 180g glucose, 126g lactose, 32.4g calcium carbonate, 3.6g sodium ascorbate, 3.6g sodium citrate and 14.4g sodium chloride) is dissolved in water and is made into 3kg solution, 0.225kg of bi...

Embodiment 3

[0048]A biological pickling and preservation method for green plums, comprising the following steps:

[0049] (1) Put 20 kg of complete, non-rotten 6-7 mature turquoise green plums in a ventilated water tank to clean them, remove them and put them in a vibrating sieve to drain until no water drops adhere to the surface of the fruit.

[0050] (2) Lay the cleaned greengage fruit on the mesh conveyor belt, spray superheated steam at 108°C up and down simultaneously, and the processing time is 25 seconds.

[0051] (3) Pour the green plum fruit of the above-mentioned step (2) into 40L concentration and soak in the alcohol solution of 75% (V / V) for 4 to 5 minutes. alcohol solution.

[0052] (4) Preparation of biological pickling solution:

[0053] A, 1.2kg biological marinade 1 (consisting of 600g glucose, 420g lactose, 108g calcium carbonate, 12g sodium ascorbate, 12g sodium citrate and 48g sodium chloride) is dissolved in water to form a 12kg solution, and 0.75kg biological Mar...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Molecular weightaaaaaaaaaa
Login to View More

Abstract

The invention discloses a biological curing and preservation method of green plums. The method comprises the following steps: injecting overheat steam to perform thermal treatment on cleaned green plum fruits; subsequently soaking the green plum fruits in an ethanol solution for 4-5 minutes; and preparing a biological curing liquid, and then preserving the green plums in the biological curing liquid. In the method disclosed by the invention, the biological curing liquid contains propionic acid secreted by fermentation of propionibacterium and bacteriocin secreted by fermentation of three types of fermenting strains, and the propionic acid and the bacteriocin can inhibit growth and propagation of bacterium and fungus, so that decomposition of the green plums, caused by microbes during preservation, can be prevented; and calcium carbonate in the biological curing liquid has an effect of relieving reduction of the pH value of a fermenting solution, and meanwhile the calcium carbonate which is insoluble calcium is slowly transformed into soluble calcium propionate and calcium lactate. During the preservation of the green plums, the calcium propionate and the calcium lactate have a certain effect of inhibiting the growth of the microbes, and meanwhile calcium ions permeate into green plum pulps to be combined with pectin so that the hardness and fragility of the green plums are increased.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for biological pickling and preservation of greengage. Background technique [0002] Green plum is one of the characteristic fruits rich in my country. Green plum is rich in various organic acids, and has a sour and long taste. Develop excellent raw materials for foods with certain medical and health effects. [0003] Yet greengage is the very strong seasonal fruit, and fruiting time is short, just produces greengage around April every year, therefore, the storage and preservation of greengage has just become one of key technical issues of greengage processing. At present, the preservation methods of greengage are all adopting high-salt pickling method, and the harvested greengage is mixed and pickled with a high amount of salt to form saltwater plum, plum embryo, salty dried plum, etc.; high-salt pickling makes the greengage dehydrated and wrinkled. A lar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/154A23B7/157A23B7/005
Inventor 林伟锋陈中
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com