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Method for producing pear syrup by using whole-pear non-enzymatic browning

A technology for non-enzymatic browning and pear paste of pears, which is applied in the field of making pear paste by using non-enzymatic browning of whole pears, can solve problems such as loss of sensory perception, flavor and quality degradation, reduce foam generation, improve efficiency and quality, and avoid enzymes The effect of promoting browning

Pending Publication Date: 2020-10-13
CHAOHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic browning, which not only damages the sensory of fruits and vegetables and processed fruits and vegetables, but also leads to a decrease in their flavor and quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: A kind of method utilizing whole pear non-enzymatic browning to make pear paste

[0023] A method for making pear paste by continuous non-enzymatic browning of whole pears is characterized in that it includes the following technical steps.

[0024] (1) Fresh pear blanching

[0025] The raw materials of pears are pear fruits that are fresh, plump, free from mildew, pests and mechanical injuries. Preferably, the pear raw material is Dangshansu pear fruit with a maturity of 70% to 80% grown in standard organic fruit and vegetable cultivation.

[0026] Microwave blanch. Wash the pear raw materials and drain the surface moisture, put them in a microwave oven, and microwave them at a microwave frequency of 3.0GHz and a power density of 0.3w / cm 2 Conditions, processing 60s.

[0027] Hot water for blanching. Put the microwave blanched pears into hot water, soak and blanch in 92°C hot water for 160s, then take out the pears, and rinse them with room temperatur...

Embodiment 2

[0048] Embodiment 2: A kind of method utilizing whole pear non-enzymatic browning to make pear paste

[0049] A kind of method utilizing whole pear non-enzyme browning to make pear extract, comprises the following steps:

[0050] Step 1: Wash the pears and drain off the surface moisture, then put them in a microwave oven, microwave at a frequency of 3.0GHz and a power density of 0.25w / cm 2 Under certain conditions, treat for 90s for microwave blanching, then put in hot water, soak and blanch for 180s in 90°C hot water, then take out the pears and rinse with water for 15s;

[0051]Step 2: Peel and core the pears obtained in step 2 to obtain pear pulp; squeeze the pear pulp at 0°C, and collect the filter residue and filtrate after filtering, the filter residue is pear residue, and the filtrate is pear pulp juice;

[0052] Step 3: Carry out high-voltage pulsed electric field treatment to pear juice, the process conditions are: electric field strength 45kV / cm, pulse frequency 3....

Embodiment 3

[0060] Embodiment 3: A kind of method utilizing whole pear non-enzymatic browning to make pear paste

[0061] A kind of method utilizing whole pear non-enzyme browning to make pear extract, comprises the following steps:

[0062] Step 1: Wash the pears and drain off the surface moisture, then put them in a microwave oven, microwave at a frequency of 3.0GHz and a power density of 0.50w / cm 2 Under certain conditions, treat for 45s for microwave blanching, then put in hot water, soak and blanch for 120s in 95°C hot water, then take out the pears and rinse with water for 30s;

[0063] Step 2: Peel and core the pears obtained in step 2 to obtain pear pulp; squeeze the pear pulp at 25°C, and collect the filter residue and filtrate after filtering, the filter residue is pear residue, and the filtrate is pear pulp juice;

[0064] Step 3: Carry out high-voltage pulsed electric field treatment to pear juice, the process conditions are: electric field strength 55kV / cm, pulse frequency ...

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PUM

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Abstract

The invention provides a method for producing pear syrup by using whole-pear non-enzymatic browning. Fresh pear fruits are used as raw materials and subjected to juicing, high-voltage pulse electric field treatment, pear residue refinement and compound enzymolysis, microbubble impurity removal treatment, boiling, sterilization and filling to obtain a finished product of the pear syrup. The methodavoids the effects of enzymatic browning on pear juice, makes full use of pear residues at the same time, and realizes production of the pear syrup by using the whole-pear non-enzymatic browning.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for making pear paste by non-enzymatic browning of whole pears. Background technique [0002] Pear is a deciduous tree or shrub in the subfamily of Rosaceae, Rosaceae, subfamily of Angiosperms. Its fruit is not only delicious and juicy, but also sweet and sour. It is also rich in nutrients and contains a variety of vitamins and cellulose. It is a common fruit in my country. . Pears can be eaten raw or boiled; in terms of medical efficacy, pears can relieve constipation, facilitate digestion, and are also good for the cardiovascular system. Pears have a wide range of consumers and a relatively stable consumer market in my country. [0003] Pear pomace is the residue of pear fruit after crushing, squeezing and extracting juice. It is mainly composed of peel, core and residual pulp, and contains rich nutrients such as soluble sugar, vitamins, minerals and cellulose. ...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L21/15A23L5/30B01D19/02
CPCA23L21/11A23L21/15A23L5/30B01D19/02A23V2002/00A23V2300/12A23L5/13A23L2/04A23L2/107A23L2/46
Inventor 陈小举李振宏
Owner CHAOHU UNIV
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