CN110973329A

CN110973329A - Processing method of fermented preserved passion fruits

Info

Publication number: CN110973329A
Application number: CN201911165483.XA
Authority: CN
Inventors: 李静; 任心如; 黄春霞; 董新红; 李霞; 李海云; 单杨
Original assignee: Guilin University of Technology
Current assignee: Guilin University of Technology
Priority date: 2019-11-25
Filing date: 2019-11-25
Publication date: 2020-04-10
Also published as: WO2021104068A1

Abstract

The invention belongs to the technical field of fruit preserve preparation, and particularly relates to a processing method of fermented passion fruit preserved fruit, which comprises the following preparation steps: selecting passion fruit as a raw material, cleaning, removing a waxy layer, digging pulp, boiling in water, cooling and slicing, performing enzymolysis, protecting color, sugaring, drying, powdering and vacuum packaging. The processing method of the invention not only can better retain the nutritive value of the passion fruit, but also solves the problem that the passion fruit shell can not be directly eaten, and the prepared finished product has unique flavor, proper sour and sweet taste and stable color, can be eaten by carrying, contains a large amount of nutrients required by human bodies such as vitamins, proteins, calcium, SOD enzyme and the like, and has the magical effects of eliminating fatigue, reducing blood fat and blood pressure, diminishing inflammation, removing speckles, protecting skin, beautifying and the like.

Description

Processing method of fermented preserved passion fruits

Technical Field

The invention belongs to the technical field of fruit preserve preparation, and particularly relates to a processing method of fermented passion fruit preserved fruit.

Background

Passion fruit, also known as "Plumeria Acutifolia", "love fruit", "guava", and the like, is native to the Islands of Andrews, and belongs to the Passifloraceae family. The Chinese is mainly distributed in Guangxi province, Guangdong province, Fujian province, Hainan province, Yunnan province and the like. Because the fruit juice is rich in nutrition, sweet and sour, and has a particularly fragrant smell, the fruit pulp can emit the strong fragrance of 165 fruits such as banana, pineapple, tomu, lychee, lemon, mango, strawberry, apple, plum and the like, so that the fruit pulp is named as 'passion fruit', not only is the most fragrant fruit in the world evaluated, but also has the reputation of 'king of fruit juice' due to the high content of the fruit juice.

The passion fruit contains 17 amino acids, and is rich in 165 substances such as protein, fat, sugar, vitamins, calcium, phosphorus, iron, potassium, SOD enzyme, super fiber and the like which are beneficial to human bodies, and is more called as the king of VC (vitamin) in the fruit. Every 100 g of fruit pulp contains 34.6 mg of vitamin C, is rich in vitamin A, B1, B2 and the like, and also contains rich substances such as calcium, iron, various amino acids and the like and trace elements. 5 to 16 percent of soluble solid, 3.8 to 4 percent of total acid, moderate sweetness and sourness and high nutritive value. After being eaten frequently, the health-care food can enhance the resistance of a human body, improve the immunity, improve the absorption function of the human body, regulate intestines, invigorate stomach, relieve constipation, maintain beauty and keep young and resist aging. Besides the edible value, the passion fruit shell also has the medicinal values of clearing lung and moistening dryness, regulating blood and stopping dysentery, soothing nerves and relieving pain, reducing blood fat and blood pressure, and promoting the production of body fluid and quenching thirst. However, since the fruit shell is tough and hard to bite, it cannot be eaten directly, and is usually discarded except for extracting pectin, medicinal ingredients, processing feed, soaking wine or making tea and cooking dishes, which not only causes resource waste, but also causes environmental pollution.

Disclosure of Invention

The invention aims to provide a processing method of fermented passion fruit preserved fruit with delicious taste and sweet mouthfeel aiming at the defect that passion fruit shells cannot be directly eaten.

In order to achieve the purpose, the invention provides the following scheme:

a processing method of fermented preserved passion fruit comprises separating pulp from fruit shell, refrigerating the pulp for storage, adding composite bacterial suspension and cellulase into the fruit shell for fermentation, performing post-treatment on the fermented fruit shell, mixing with the pulp, and performing sugaring process to obtain the final product.

As a further optimization of the invention, the composite bacterial suspension is formed by mixing lactobacillus plantarum and saccharomyces cerevisiae in a volume ratio of 1:1, and the concentration of the composite bacterial suspension is 10⁶-10⁸cfu/mL, wherein the adding proportion of the composite bacterial suspension is 2-5% of the weight of the fruit shell. The lactobacillus plantarum can keep the freshness of the fruit shells, and cellulose and lignin can be degraded by adding cellulase and yeast, so that the flavor and the digestion quality of the preserved fruit are improved.

As a further preferred aspect of the present invention, the processing method specifically comprises the steps of:

(1) preparing materials: selecting fresh passion fruit which is mature, has no putrefaction and no mechanical contusion as a raw material for later use;

(2) cleaning: removing pedicels of passion fruits and then cleaning;

(3) removing a wax layer: soaking fruits in saline solution for 5-40min, washing the passion fruit with water for the second time, draining for 6-8min, and draining;

(4) digging meat: cutting the drained passion fruit into two halves, digging out pulp, and placing the pulp in a refrigeration house for refrigeration;

(5) blanching: putting the shells into boiling water for blanching treatment;

(6) fermentation: adding the composite bacterial suspension, adding cellulase, wherein the weight of the cellulase accounts for 0.02-0.1% of the weight of the shells, and fermenting for 16-24 h;

(7) color protection: soaking the fruit shell in color protecting liquid for 20-50min, squeezing and draining;

(8) sugar curing: the sugaring process is carried out in the following two stages:

the first stage is as follows:

putting the proportioned shells and pulp into syrup with the sugar degree percentage of 10-18% to boil for 10-15min, placing the mixture on a draining net at room temperature to drain and cool, and bonding the shells and the pulp;

and a second stage:

soaking the bonded fruit shells and fruit pulp in sugar-permeable liquid at normal temperature for 3-4h, and draining to obtain semi-finished preserved fruit;

(9) drying: drying the semi-finished preserved fruit by adopting a cold and hot air alternate drying mode;

(10) powder sprinkling: sprinkling glucose powder on the surface of the dried passion fruit to obtain a finished preserved fruit product;

(11) softening and packaging: and (3) placing the preserved fruit finished product in an environment with the relative humidity of 60-70% and the temperature of 20-25 ℃ for standing for 1-2 days, and then placing the preserved fruit into a sterilized plastic bag for sealing and storing.

As a further preferable mode of the present invention, the salt solution in the step (3) is Na with a mass concentration of 2-5%₂CO₃An aqueous solution. The aim is to reduce the risk of food safety and to facilitate the removal of the waxy layer from the surface. Soaking in the step (3), wherein the soaking time is adjusted within 5-40min according to the maturity of the passion fruit, and Na is adopted₂CO₃The bitter and astringent substances in the outer skin layer can be dissolved out by soaking in the aqueous solution.

As a further preferred aspect of the present invention, the cold storage in the step (4) is performed at a temperature of-4 ℃ for a period of time not exceeding 1 year, in order to ensure the freshness and the nutritional components of the pulp.

As a further preferred aspect of the present invention, the blanching treatment time in the step (5) is 15-80s, based on the separation of the cuticle layer from the shell. The blanching time is adjusted according to whether the passion fruit shell and the cuticle are separated within 15-80s, so that pure shells for inactivating polyphenol oxidase and the like are obtained.

In a further preferred embodiment of the present invention, the weight of the color protection liquid in step (7) is 3 to 10 times of the weight of the nut shell; the purpose is to keep the color and taste of the fruit shell. The color protection liquid is prepared by mixing the following components in parts by weight: 100 portions of 150 portions of water, 0.002-0.02 portion of sodium citrate, 0.01-0.1 portion of sodium metabisulfite, 0.005-0.015 portion of ascorbic acid and 0.2-2 portions of plant extract.

As a further preferred aspect of the present invention, the plant extract is an extract of atractylodes macrocephala or an extract of houttuynia cordata.

In a further preferred embodiment of the present invention, in the sugar-permeated liquid in step (8), the content of white sugar is 40 to 60%, the content of sodium citrate is 0.5 to 2%, the content of salt is 0.2 to 1%, and the balance is water.

As a further preferable aspect of the present invention, in the step (9), the cold-hot air alternate drying method includes: drying with hot air at 50-60 deg.C for 8-12 hr; after the hot air drying is finished, turning the passion fruit, and cooling for 6-10 hours at normal temperature; drying with cold air in a closed space at 20-30 deg.C and humidity below 30 RH% for 8-16 hr until the water content of dried passion fruit is 15-30%, and powdering to keep the surface of the preserved fruit dry.

The invention also provides a fermented passion fruit preserved fruit product prepared by the processing method.

The invention discloses the following technical effects:

the preserved passion fruit is prepared by the pulp and the shell together, so that the problem of resource waste of the shell of the passion fruit is solved greatly, substances which are not suitable for eating in the shell are decomposed in the fermentation process, and the edible taste of the preserved passion fruit is guaranteed. The preparation method adopted by the invention is simple and easy to operate, no food additive is added in the preparation process, the sour and sweet taste of the passion fruit is utilized, the passion fruit is green and healthy, the original flavor of the passion fruit is reserved, the pure natural passion fruit preserved fruit is prepared, the nutritional value of the passion fruit is reserved, the economic value of the passion fruit is improved, the nutritional preserved fruit which can be directly eaten is provided for consumers, and the passion fruit can be eaten all the year round, so that the passion fruit preserved fruit is a green and healthy leisure food.

The invention adopts hot and cold air alternate drying, effectively controls the proper moisture content of the preserved fruit, particularly the moisture content and the taste of the surface layer of the preserved fruit, and adopts a closed space to dry the preserved fruit, thereby preventing secondary pollution and ensuring the stability of a product without additives and the food sanitation and safety.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

Example 1

A processing method of fermented preserved passion fruits comprises the following preparation steps:

(1) selecting 1kg of fresh passion fruit which is ripe, has no putrefaction and no mechanical contusion as a raw material, and removing pedicles;

(2) washing the pedicel-removed passion fruit with tap water to remove silt and other impurities;

(3) with 3% Na₂CO₃Soaking fruits in the water solution for 30min, removing a wax layer on the surfaces of the passion fruits, then carrying out secondary cleaning on the passion fruits by using tap water, placing the passion fruits on a draining net for 6min, and draining;

(4) cutting the drained passion fruit into two halves, digging out pulp, and placing in a refrigeration house at the temperature of minus 4 ℃ for refrigeration;

(5) placing the fruit shell in boiling water, blanching for 1min, and removing cuticle;

(6) adding 3% of 10%⁷cfu/mL composite bacterial suspension of lactobacillus plantarum and saccharomyces cerevisiae (1:1), 0.03% of cellulase is added, and then the mixture is fermented for 20 hours at 37 ℃;

(7) soaking the fruit shell in color protecting liquid for 30min, squeezing and draining; the weight of the color protection liquid is 5 times of that of the nut shell; the color protection liquid is prepared by mixing the following components in parts by weight: 100 parts of water, 0.01 part of sodium citrate, 0.08 part of sodium metabisulfite, 0.015 part of ascorbic acid and 0.5 part of plant extract;

(8) taking out the fruit shell, putting the fruit shell and 10% of fruit pulp into syrup with the sugar degree percentage of 12%, boiling for 10min, placing on a draining net at room temperature, draining and cooling, bonding the fruit pulp and the fruit shell, soaking the bonded fruit pulp and fruit shell in sugar-permeable liquid at room temperature for 3h, and draining; the sugar-permeated liquid contains 50% of white sugar, 2% of sodium citrate, 1% of salt and the balance of water;

(9) putting the drained pulp and the shells in an oven, and drying the pulp and the shells by hot air at 50 ℃ for 10 hours; after the hot air drying is finished, turning the passion fruit, and cooling for 8 hours at normal temperature; drying with cold air in a sealed space at 25 deg.C and humidity below 30%, and removing moisture for 13 hr to obtain dried passion fruit with water content of 18-30%;

(10) spraying a layer of glucose powder on the surface of the dried passion fruit to obtain a finished product;

(11) placing the preserved passion fruit in an environment with air relative humidity of 70% and temperature of 25 deg.C, standing for 1d, packaging into sterilized plastic bag, and sealing for storage.

Example 2

(3) with 5% Na₂CO₃Soaking fruits in the water solution for 15min, removing a waxy layer on the surfaces of the passion fruits, then carrying out secondary cleaning on the passion fruits by using tap water, placing the passion fruits on a draining net for 6min, and draining;

(6) adding 5% of 10%⁷cfu/mL composite bacterial suspension of lactobacillus plantarum and saccharomyces cerevisiae (1:1), 0.05 percent of cellulase is added, and then the mixture is fermented for 20 hours at 37 ℃;

(7) soaking the fruit shell in color protecting liquid for 50min, squeezing and draining; the weight of the color protection liquid is 7 times of that of the nut shell; the color protection liquid is prepared by mixing the following components in parts by weight: 150 parts of water, 0.005 part of sodium citrate, 0.06 part of sodium metabisulfite, 0.009 part of ascorbic acid and 0.5 part of plant extract;

(8) taking out the fruit shell, putting the fruit shell and 10% of fruit pulp into syrup with the sugar degree percentage of 18%, boiling for 15min, placing on a draining net at room temperature, draining and cooling, bonding the fruit pulp and the fruit shell, soaking the bonded fruit pulp and fruit shell in sugar-permeable liquid at room temperature for 3h, and draining; the sugar-permeated liquid contains 40% of white sugar, 0.5% of sodium citrate, 1% of salt and the balance of water;

(9) putting the drained pulp and the shells in an oven, and drying the pulp and the shells by hot air at the temperature of 55 ℃ for 12 hours; after the hot air drying is finished, turning the passion fruit, and cooling for 8 hours at normal temperature; drying with cold air in a sealed space at 30 deg.C and humidity below 30%, and removing moisture for 10 hr to obtain dried passion fruit with water content of 15-28%;

Example 3

(3) with 2% Na₂CO₃Soaking fruits in the water solution for 5min, removing a waxy layer on the surfaces of the passion fruits, then carrying out secondary cleaning on the passion fruits by using tap water, placing the passion fruits on a draining net for 8min, and draining;

(6) adding 2% of 10%⁸cfu/mL composite bacterial suspension of lactobacillus plantarum and saccharomyces cerevisiae (1:1), 0.1% of cellulase is added, and then the mixture is fermented for 24 hours at 37 ℃;

(7) soaking the fruit shell in color protecting liquid for 30min, squeezing and draining; the weight of the color protection liquid is 10 times of that of the nut shell; the color protection liquid is prepared by mixing the following components in parts by weight: 100 parts of water, 0.02 part of sodium citrate, 0.01 part of sodium metabisulfite, 0.01 part of ascorbic acid and 0.2 part of plant extract.

(8) Taking out the fruit shell, putting the fruit shell and 10% of fruit pulp into syrup with the sugar degree percentage of 10%, boiling for 12min, placing the fruit shell and the fruit pulp on a draining net at room temperature, draining and cooling, bonding the fruit pulp and the fruit shell, soaking the bonded fruit pulp and fruit shell in the seeping sugar solution at room temperature for 4h, and draining; the sugar-permeated liquid contains 60% of white sugar, 0.5% of sodium citrate, 0.5% of salt and the balance of water;

(9) putting the drained pulp and the shells in an oven, and drying the pulp and the shells by hot air at 60 ℃ for 12 hours; after the hot air drying is finished, turning the passion fruit, and cooling for 10 hours at normal temperature; drying with cold air in a sealed space at 20 deg.C and humidity below 30%, and removing moisture for 16 hr to obtain dried passion fruit with water content of 15-30%;

Example 4

(3) with 4% Na₂CO₃Soaking fruits in the water solution for 35min, removing a waxy layer on the surfaces of the passion fruits, then carrying out secondary cleaning on the passion fruits by using tap water, placing the passion fruits on a draining net for 6min, and draining;

(6) adding 3% of 10%⁶cfu/mL composite bacterial suspension of lactobacillus plantarum and saccharomyces cerevisiae (1:1), 0.03% of cellulase is added, and then fermentation is carried out for 16h at 37 ℃;

(7) soaking the fruit shell in color protecting liquid for 30min, squeezing and draining; the weight of the color protection liquid is 3 times of that of the nut shell; the color protection liquid is prepared by mixing the following components in parts by weight: 100 parts of water, 0.02 part of sodium citrate, 0.09 part of sodium metabisulfite, 0.015 part of ascorbic acid and 0.15 part of plant extract.

(8) Taking out the fruit shell, putting the fruit shell and 10% of fruit pulp into 12% sugar water, boiling for 13min, draining and cooling on a draining net at room temperature, bonding the fruit pulp and the fruit shell, soaking the bonded fruit pulp and fruit shell in sugar-permeable liquid at room temperature for 3h, and draining; the sugar-permeated liquid contains 50% of white sugar, 2% of sodium citrate, 0.2% of salt and the balance of water;

(9) putting the drained pulp and the shells in an oven, and drying the pulp and the shells by hot air at the temperature of 58 ℃ for 10 hours; after the hot air drying is finished, turning the passion fruit, and cooling for 8 hours at normal temperature; drying with cold air in a sealed space at 25 deg.C and humidity below 30% for 18 hr to obtain dried passion fruit with water content of 17-30%;

Comparative example 1

(8) taking out the fruit shell, putting the fruit shell and 10% of fruit pulp into syrup with the sugar degree percentage of 12%, boiling for 10min, placing on a draining net at room temperature, draining and cooling, bonding the fruit pulp and the fruit shell, soaking the bonded fruit pulp and fruit shell in sugar-permeable liquid at room temperature for 3h, and draining; the sugar-permeated liquid contains 40% of white sugar, 0.5% of sodium citrate, 1% of salt and the balance of water;

(9) putting the drained pulp and the shells in an oven, setting the temperature at 30 ℃ for 3 hours, drying at 50 ℃ for 3 hours, drying at 70 ℃ for 1 hour, and finally drying at 50 ℃ for 4 hours;

Comparative example 2

(6) adding 3.03% of cellulase, and then fermenting at 37 ℃ for 20 h;

(7) soaking the fruit shell in color protecting liquid for 30min, squeezing and draining;

(9) putting the drained pulp and the shells in an oven, and drying the pulp and the shells by hot air at 50 ℃ for 10 hours; after the hot air drying is finished, turning the passion fruit, and cooling for 8 hours at normal temperature; drying with cold air in a sealed space at 25 deg.C and humidity below 30% for 13 hr until the water content of dried passion fruit is 18-35%;

The main quality indexes and the sensory indexes of the products prepared in the examples 1 to 4 and the comparative examples 1 to 2 are shown in the table 1, the physical and chemical indexes are shown in the table 2, and the sanitation indexes are shown in the table 3.

TABLE 1 quality index and sensory index

TABLE 2 physical and chemical indexes

TABLE 3 sanitation index

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims

1. A processing method of fermented passion fruit preserved fruit is characterized in that pulp is separated from shells, the pulp is refrigerated and stored, compound bacterial suspension and cellulase are added into the shells for fermentation, the fermented shells are mixed with the pulp after being subjected to post-treatment, and then the fermented passion fruit preserved fruit finished product is obtained after a sugaring process.

2. The processing method of the fermented passion fruit preserved fruit according to claim 1, wherein the composite bacterial suspension is prepared by mixing lactobacillus plantarum and saccharomyces cerevisiae in a volume ratio of 1:1, and the concentration of the composite bacterial suspension is 10⁶-10⁸cfu/mL, wherein the adding proportion of the composite bacterial suspension is 2-5% of the weight of the fruit shell.

3. The processing method of the fermented preserved passion fruit according to any one of claims 1-2, characterized by comprising the following steps:

(2) cleaning: removing pedicels of passion fruits and then cleaning;

(5) blanching: putting the shells into boiling water for blanching treatment;

(6) fermentation: adding the composite bacterial suspension, adding cellulase, wherein the weight of the cellulase is 0.02-0.1% of the weight of the shell, and fermenting for 16-24 h;

the first stage is as follows:

and a second stage:

4. The processing method of fermented preserved passion fruit according to claim 3, wherein the salt solution in the step (3) is Na with a mass concentration of 2-5%₂CO₃An aqueous solution.

5. The processing method of the fermented passion fruit preserved fruit according to claim 3, wherein the blanching time in the step (5) is 15-80s based on separation of a cuticle layer from a shell.

6. The processing method of the fermented passion fruit preserved fruit according to claim 3, wherein the weight of the color protection liquid in the step (7) is 3-10 times of the weight of the fruit shell.

7. The processing method of the fermented preserved passion fruit according to claim 6, wherein the color protection liquid is prepared by mixing the following components in parts by weight: 100 portions of 150 portions of water, 0.002-0.02 portion of sodium citrate, 0.01-0.1 portion of sodium metabisulfite, 0.005-0.015 portion of ascorbic acid and 0.2-2 portions of plant extract.

8. The processing method of fermented passion fruit preserved fruit according to claim 7, wherein the plant extract is an extract of white atractylodes rhizome or an extract of houttuynia cordata.

9. The processing method of the fermented preserved passion fruit according to claim 3, wherein in the sugar permeating liquid in the step (8), the content of white sugar is 40-60%, the content of sodium citrate is 0.5-2%, the content of salt is 0.2-1%, and the balance is water.

10. The processing method of the fermented preserved passion fruit according to claim 3, wherein the cold and hot air alternate drying mode in the step (9) is as follows: drying with hot air at 50-60 deg.C for 8-12 hr; after the hot air drying is finished, turning the passion fruit, and cooling for 6-10 hours at normal temperature; drying with cold air in a sealed space at 20-30 deg.C and humidity below 30 RH% for 8-16 hr to obtain dried preserved passion fruit with water content of 15-30%.