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Green plum processing method for coproducing normal green plum juice and salt-free green plum blanks

A processing method, green plum technology, applied in the confectionary industry, climate change adaptation, confectionery, etc., can solve the problems of long drying time and limited subsequent processing methods of subsequent sugar-containing plum bases, and achieve low pectin content and low viscosity Effect

Pending Publication Date: 2020-04-24
陆河国泰青梅产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both of these two patented technologies have added a large amount of sucrose, and the resulting plum juice and plum base contain a large amount of sucrose, which limits their subsequent processing methods, and the subsequent drying time of the sugar-containing plum base is also longer

Method used

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  • Green plum processing method for coproducing normal green plum juice and salt-free green plum blanks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Such as figure 1 As shown in , the method for utilizing fresh greengage to co-produce greengage juice and unsalted plum base provided by the present embodiment comprises the following steps:

[0034](1) Collect 1 ton of 9 mature fresh greengages, use perforated belt and grid roller grader to grade, and divide them into small (S), medium (M), large (XL), larger (XXL) and extra large (XXXL) There are 5 grades in total, packed in plastic bags of uniform specifications, and then placed in uniform plastic baskets, marked with size and model, transferred to -18°C freezer for storage, until the green plums are completely frozen;

[0035] (2) Transfer completely frozen green plums of different sizes to a 4°C freezer in batches to thaw. It means that there is a little ice slag left on the surface of the greengage, the fruit of the greengage can be separated from each other, and the texture of the greengage is no longer hard;

[0036] (3) Carry out bubbling and cleaning the gre...

Embodiment 2

[0043] Such as figure 1 As shown in , the method for utilizing fresh greengage to co-produce greengage juice and unsalted plum base provided by the present embodiment comprises the following steps:

[0044] (1) Collect 1 ton of 9 mature fresh greengages, use perforated belt and grid roller grader to grade, and divide them into small (S), medium (M), large (XL), larger (XXL) and extra large (XXXL) There are 5 grades in total, packed in plastic bags of uniform specifications, and then placed in uniform plastic baskets, marked with size and model, transferred to -35°C freezer for storage, until the green plums are completely frozen;

[0045] (2) Transfer completely frozen green plums of different sizes to a 4°C freezer in batches to thaw, and when the green plums can be dispersed from each other, transfer to room temperature and continue to thaw to a slightly frozen state;

[0046] (3) Spray and clean the green plum fruit in slightly frozen state;

[0047] (4) air-dry the clean...

Embodiment 3

[0053] Such as figure 1 As shown in , the method for utilizing fresh greengage to co-produce greengage juice and unsalted plum base provided by the present embodiment comprises the following steps:

[0054] (1) Collect 1 ton of 9 mature fresh greengages, use perforated belt and grid roller grader to grade, and divide them into small (S), medium (M), large (XL), larger (XXL) and extra large (XXXL) There are 5 grades in total, put them in plastic bags of uniform specifications, put them in uniform plastic baskets, mark the size and model, and transfer them to -10°C freezer for storage until the green plums are completely frozen;

[0055] (2) Transfer completely frozen green plums of different sizes to a 4°C freezer in batches to thaw, and when the green plums can be dispersed from each other, transfer to room temperature and continue to thaw to a slightly frozen state;

[0056] (3) Spray and clean the green plum fruit in slightly frozen state;

[0057] (4) air-dry the cleaned ...

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Abstract

The invention discloses a green plum processing method for coproducing a normal green plum juice and salt-free green plum blanks. The method comprises the following steps:(1) collecting green plums, grading the green plums, and carrying out freezing treatment until the water in the green plums is completely frozen; (2) unfreezing the completely frozen green plums step by step until the green plumsare in a partial freezing state, and then cleaning the green plums; (3) air-drying and completely unfreezing the cleaned green plums; (4) pricking holes in the surfaces of the completely-unfrozen green plums, and collecting the juice leaked in the pricking process; (5) juicing the pierced green plums, collecting the squeezed juice, then combining the juice in the step (4), and performing centrifugation, sterilization and filling to obtain the normal green plum juice; and (6) drying the juiced plum fruits to obtain the salt-free plum blanks. The method has the advantages of full utilization ofgreen plum resources, simultaneous obtaining of the normal green plum juice and the salt-free green plum blanks, preservation of the green plums without adding edible salt or sucrose, environmental friendliness, and remarkable shortening of the production period of the green plum blanks.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a greengage processing method for co-producing raw greengage juice and unsalted plum blanks. Background technique [0002] Green plum (Prunus mume), also known as sour plum and fruit plum, is the fruit of the apricot tree in the family Rosaceae. It is mainly distributed in the Yangtze River Basin, South China, and Southwest China. larger. Greengage is a traditional medicinal and edible fruit in my country. It is rich in various nutrients and functional components, and has unique health care and pharmacological effects. Modern analysis has found that green plums are rich in organic acids, phenolic substances and dietary fiber, and contain a small amount of sugar, protein and vitamins, but also contain bitter substances such as amygdalin and naringin. The organic acid spectrum analysis of green plums showed that green plums mainly contained citric acid and mal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/70A23G3/48
CPCA23L2/04A23L2/70A23G3/48A23V2002/00A23V2300/20Y02A40/90
Inventor 刘学铭林耀盛杨春英程镜蓉王旭苹陈智毅
Owner 陆河国泰青梅产业发展有限公司
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