Processing method of sugar-free preserved green plums

Abstract

The invention discloses a processing method of sugar-free preserved green plums. According to the method, a salt pickling step is omitted; sugar alcohol type substances including xylitol, maltitol and the like penetrate into green plums so that the sweetness of the green plums is increased; meanwhile, part of contained organic acids can be transferred out; the content of the organic acids is reduced by using microbial fermentation so that a sweet-acid ratio suitable for eating is obtained; and in the process, the rigidity and the crispiness of the green plums are increased by the common effects of pectin methylesterase and calcium ions, so that the sugar-free healthy green plums which are suitable for being directly eaten are obtained. According to the method, the pectin methylesterase is used for catalytically hydrolyzing methoxyl of pectin to obtain pectic acid; the calcium ions obtained by ionizing the pectic acid and calcium lactate act with one another and the rigidity and the crispiness of the green plums are improved in the existence of a bridging effect of the calcium ions; and the problems that pulp is soft and rotten in processes of pickling and fermenting the green plums, and storing the preserved green plums are solved.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a processing method of sugar-free greengage pickled fruit. Background technique [0002] Greengage, also known as "sour plum" and "fruit plum", has been planted in my country more than 3,000 years ago. It is a traditional fruit variety in my country. At present, the main production areas are concentrated in four provinces including Guangdong, Zhejiang, Yunnan and Taiwan. The sugar content of greengage is low, and its reducing sugar content is generally less than 1% (w / w), which is an excellent raw material for processing sugar-free foods; however, the organic acid content of greengage is very high, and the organic acid content of greengage is generally higher than 4% (w / w), because the taste is too sour and astringent, it is not suitable for direct consumption, and it must be processed to obtain food with good appetite. [0003] At present, green plums ...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the problem in the prior art that greengage products that are sugar-free, moderately sweet and sour, and similar in appearance and crispness to fresh fruits cannot be produced without salting, the primary purpose of the present invention is to provide a sugar-free greengage pickled fruit The processing method of this method does not contain salt pickling steps, and mainly uses sugar alcohols such as xylitol and maltitol to infiltrate green plums to improve the sweetness of the fruits, and at the same time, part of the organic acids contained in them are migrated out, and then microorganisms are used to Fermentation reduces the organic acid content to obtain a sweet-acid ratio suitable for consumption; in this process, the joint action of pectin methylesterase and calcium ions is used to improve the hardness and fragility of the fruit, and obtain a sugar-free healthy greengage fruit suitable for direct consumption