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CN-121986834-A - Method for controlling quality deterioration in storage of dried fructus amomi

CN121986834ACN 121986834 ACN121986834 ACN 121986834ACN-121986834-A

Abstract

The invention discloses a method for controlling quality degradation in storage of dried fructus amomi, and belongs to the technical field of food processing. The method comprises selecting 8-9 mature fructus amomi, removing impurities, cleaning, removing cores, soaking in sodium chloride solution, slicing, protecting color in calcium lactate solution, boiling in mixed sugar solution, gradient temperature-variable drying with heat pump, soaking dried fructus amomi in pectin-calcium lactate solution every 50-60min within 5-6 hr, taking out, draining, sealing at 0-4deg.C, homogenizing for 20-30min, repeating for several times, cooling, and packaging. The pectin-sugar-calcium water control composite network is constructed in the drying process, so that the pectin structure is stabilized, the water state is regulated and controlled, the browning in the storage period is obviously inhibited, the proper texture is maintained, and the flavor and nutrition are reserved. The method is suitable for industrial production of dried fructus Mali Pumilae.

Inventors

  • BI JINFENG
  • XU YING
  • LI XUAN

Assignees

  • 中国农业科学院农产品加工研究所

Dates

Publication Date
20260508
Application Date
20260325

Claims (9)

  1. 1. A method for controlling deterioration in quality of dried fruits in storage, comprising the steps of: S1, screening and preprocessing raw materials, namely selecting 8-9 mature fructus amomi and removing impurities, cleaning and removing cores from the selected raw materials; s2, soaking, namely soaking the stoned fruit in a sodium chloride solution with the mass fraction of 1-2% for 60-120 seconds at room temperature, and taking out; S3, color protection, namely placing sliced fructus amomi into a calcium lactate solution with the mass fraction of 1-3%, soaking for 60-120 seconds at room temperature, and taking out; S4, sugar boiling, namely placing the drained slices into a mixed sugar solution with the mass fraction of 40-70%, boiling for 5-8min, and draining water; S5, drying, namely laying gauze on a baking oven supporting plate, placing the drained slices on the gauze, carrying out gradient variable temperature drying for 9-12h by adopting a heat pump, turning over once for 6-7h and once for 8-9h after the drying begins, wherein the initial drying temperature of the gradient variable temperature drying is 35-40 ℃, and then raising the temperature by 10 ℃ every 3-4h until the drying is completed; S6, homogenizing, namely immersing the dried fruits subjected to staged drying into pectin-calcium lactate solution at the temperature of 35-55 ℃ for 1-2min every 50-60min within 5-6h from the beginning of drying, fishing out, draining, sealing in a self-sealing bag, homogenizing at the temperature of 0-4 ℃ for 20-30min, and continuing drying, wherein the mass fractions of pectin and calcium lactate in the pectin-calcium lactate solution are respectively 1.5% -3% and 0.2-0.8%; s7, cooling and packaging, namely cooling dried fruits at room temperature and packaging.
  2. 2. The method for controlling deterioration in storage of dried fructus amomi, according to claim 1, wherein the mixed sugar is composed of sucrose and functional sugar, the mass ratio of sucrose to fructo-oligosaccharide is 7:3 when the functional sugar is fructo-oligosaccharide, and the mass ratio of sucrose, fructo-oligosaccharide, trehalose and malto-oligosaccharide is 7:1.2:0.9:0.9 when the functional sugar is fructo-oligosaccharide.
  3. 3. The method for controlling quality deterioration in storage of dried fructus amomi, as set forth in claim 1, wherein before the step of S6 homogenizing, the same batch of fructus amomi samples is taken to measure the content of soluble pectin, the mass fraction of pectin in the corresponding pectin-calcium lactate solution is searched in a pre-established correspondence table according to the variety of the fructus amomi samples and the content of soluble pectin, and the step of S6 homogenizing is performed with the mass fraction of pectin in the searched pectin-calcium lactate solution; Selecting different varieties of fructus amomi, respectively processing the fructus amomi samples with different soluble pectin contents according to the steps from S1 to S5, processing pectin-calcium lactate solutions with different mass fractions in the step of S6, performing the same parameters as the step of S6 except for the mass fractions of pectin in the pectin-calcium lactate solution in the step of S6, cooling and packaging according to the step of S7, storing the obtained dried fructus amomi under the conditions of 25 ℃ and relative humidity of 60% for 6 months, measuring the browning index, the hardness and the taste acceptance degree score, wherein the browning index is a dimensionless value, the unit of the hardness value is N, the taste acceptance degree score is a dimensionless value, weighting the browning index, the hardness and the taste acceptance degree score according to weights of 0.4, 0.3 and 0.3 to obtain a comprehensive score, selecting a corresponding relation between the pectin content of the pectin in the pectin-calcium lactate solution and the pectin quality score of the pectin-calcium lactate solution in the range of 1.5% -3%.
  4. 4. A method for controlling deterioration in storage of dried fructus amomi, as claimed in claim 3, wherein the quality of the dried fructus amomi in the storage is controlled by taking a dried fruit sample after cooling in step S7, measuring the color difference value and the hardness value, comparing the color difference value with a preset color difference value range of L value not less than 50 and a value not more than 10 and the hardness value range of 10N to 15N, and adjusting the mass fraction of pectin in the pectin-calcium lactate solution corresponding to the soluble pectin content range of the variety of fructus amomi in the correspondence table according to the following method: if the L value is more than or equal to 50, the a value is less than or equal to 10, and the hardness value is in the range of 10N to 15N, not adjusting the mass fraction of pectin in the pectin-calcium lactate solution; If the L value is more than or equal to 50, the a value is less than or equal to 10, and the hardness value is lower than 10N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.2 percent; if the L value is more than or equal to 50, the a value is less than or equal to 10, and the hardness value is higher than 15N, reducing the mass fraction of pectin in the pectin-calcium lactate solution by 0.2 percent; If the L value is more than or equal to 50, the a value is more than 10, and the hardness value is in the range of 10N to 15N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.2 percent; If the L value is more than or equal to 50, the a value is more than 10, and the hardness value is lower than 10N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.3 percent; If the L value is more than or equal to 50, the a value is more than 10, and the hardness value is higher than 15N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.1 percent; if the L value is less than 50, the a value is less than or equal to 10, and the hardness value is in the range of 10N to 15N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.2 percent; If the L value is less than 50, the a value is less than or equal to 10 and the hardness value is lower than 10N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.3 percent; if the L value is less than 50, the a value is less than or equal to 10, and the hardness value is higher than 15N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.1 percent; If the L value is less than 50, the a value is more than 10, and the hardness value is in the range of 10N to 15N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.4 percent; If the L value is less than 50, the a value is more than 10 and the hardness value is lower than 10N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.5 percent; if the L value is less than 50, the a value is more than 10, and the hardness value is higher than 15N, the mass fraction of pectin in the pectin-calcium lactate solution is increased by 0.1 percent; And updating the adjusted corresponding relation to a corresponding table for the subsequent batch.
  5. 5. The method for controlling deterioration in storage of dried fructus amomi indici of claim 4, wherein the quality fraction of calcium lactate, the immersion time and the solution temperature are synchronously adjusted according to the quality fraction of pectin in the adjusted pectin-calcium lactate solution; When the mass fraction of the calcium lactate is regulated, the ratio of the mass fraction of the calcium lactate to the mass fraction of the pectin is kept within the range of 0.1-0.3; When the immersion time is adjusted, taking 1min as a reference, the immersion time of each 0.1 percent of pectin mass fraction is shortened by 2s, the immersion time of each 0.1 percent of pectin mass fraction is prolonged by 2s, and the immersion time after adjustment is controlled within the range of 30-90 s; When the temperature of the solution is adjusted, the surface temperature of the dried fruits after the staged drying is detected before each immersion, so that the temperature of the solution is 5-10 ℃ lower than the surface temperature of the dried fruits and is kept in the range of 35-55 ℃.
  6. 6. The method according to claim 4, wherein after determining the quality fraction adjustment amount of pectin in the pectin-calcium lactate solution, the current adjustment amount is weighted with the adjustment amount of the last 3 batches, the weight of the last batch is 0.5, the weight of the previous batch is 0.3, and the weight of the previous batch is 0.2, and the quality fraction of pectin in the pectin-calcium lactate solution is adjusted by taking the weighted average as the actual adjustment amount.
  7. 7. The method for controlling deterioration of quality in storage of dried fructus amomi along claim 1, wherein the sugar boiling time in the step of S4 sugar boiling is determined according to variety of fructus amomi, and the method comprises the following steps: When the variety of the fructus amomi is dragon crown or sweet red, the sugar boiling time is 5-6min; when the variety of fructus Mali Pumilae is of a group of two, three or yellow, the sugar boiling time is 5-7min; When the variety of fructus Mali Pumilae is K9 or fructus Mali Pumilae, the sugar boiling time is 7-8min.
  8. 8. The method for controlling quality deterioration in storage of dried fructus amomi along with claim 1, wherein the peel treatment mode and slice thickness are determined according to the variety of fructus amomi in the pretreatment of the S1 raw material, and the specific method is as follows: When the variety of the Chinese olive is dragon crown or sweet-sandy red, the preserved fruit peel is directly sliced, and the slicing thickness is 5-6mm; When the variety of the Chinese amomum fruits is unitary, or yellow, blanching with hot water at 90-95 ℃ for 30-60s, softening the pericarp, and slicing with the slice thickness of 4-5mm; When the variety of the Chinese olive is K9 or sour Chinese olive, the Chinese olive is peeled and then sliced, and the slice thickness is 6-7mm.
  9. 9. A method of controlling deterioration in dried fruit storage according to claim 3, further comprising the step of dynamic optimization of the correspondence table: obtaining storage data, namely obtaining the browning index, hardness and flavor acceptance measurement values of a latest batch of dried fructus amomi samples produced according to the current correspondence table in the 1 st month to the 6 th month of storage, wherein each quality index has measurement values of 6 months; Calculating a variation coefficient, namely respectively calculating an average value and a standard deviation of 6 measured values of each quality index, dividing the standard deviation by the average value, and multiplying the average value by 100 percent to obtain a browning index variation coefficient, a hardness variation coefficient and a flavor acceptance variation coefficient; The weight of the comprehensive score is adjusted by comparing the variation coefficient of the browning index, the variation coefficient of the hardness and the variation coefficient of the flavor acceptance, increasing the current corresponding weight of the quality index with the maximum variation coefficient by 0.1, decreasing the current corresponding weight of the quality index with the minimum variation coefficient by 0.1, and keeping the weights of the rest quality indexes unchanged, wherein the sum of the weights after adjustment is 1; Re-determining the optimal corresponding relation by adopting the weight system after the adjustment, re-calculating comprehensive scores of browning index, hardness and flavor acceptance measurement values of different pectin quality fraction treatment groups obtained when the corresponding table is initially established after the storage for 6 months, and selecting the corresponding relation with the highest comprehensive score and the pectin quality fraction in the range of 1.5% -3% for the variety of fructus amomi in each value interval of the soluble pectin content; Updating the corresponding table, namely writing the redetermined corresponding relation into the corresponding table to replace the current corresponding table for process control of the subsequent batch.

Description

Method for controlling quality deterioration in storage of dried fructus amomi Technical Field The invention belongs to the technical field of food processing. More particularly, the present invention relates to a method for controlling deterioration in the quality of dried fruits in storage. Background Fruit is an important nutrient source in human diets and is rich in vitamins, minerals, dietary fibers and other components. However, fresh fruits generally have a relatively high moisture content, up to 80% or more, which characteristic allows them to maintain a relatively high physiological activity after harvesting, and to be susceptible to microbial infection and to undergo a series of physiological and biochemical changes, resulting in reduced shelf life and increased circulation loss. Drying processes inhibit microbial growth and enzymatic reactions by reducing the water activity of the fruit, one of the usual means of extending the shelf life of fruit products. Dried fruits are an important product form for fruit processing, and occupy a certain share in the food market due to the characteristics of dense nutrition, convenient storage and transportation and strong instant property. The fructus amomi is one of special fruit varieties in northern China, and has a certain planting scale and processing basis. Processing fructus Mali Pumilae into dried fruit is an effective way for increasing the value of raw materials and reducing loss after picking. However, in actual production, the quality degradation problem of the dried fructus amomi linderae is common in the storage process, and the quality degradation problem is mainly manifested by the aggravation of browning degree, the hardening or embrittlement of texture, the loss of flavor substances, the reduction of nutrition quality and the like. These changes directly affect the commodity value and consumer acceptance of dried fruit, limiting the market circulation and industrial benefits of the product. The browning of dried fruits during storage is mainly non-enzymatic. As the processing process of dried fruits needs to be subjected to heat treatment procedures such as blanching, sugar boiling, drying and the like, and the related enzymes such as polyphenol oxidase and the like are basically inactivated, the enzymatic browning is not a main problem. Non-enzymatic browning involves multiple reaction pathways such as maillard reactions, caramelization reactions, oxidative degradation of ascorbic acid, and oxidation of polyphenols. These reactions continue during storage, resulting in a gradual darkening of the dried fruit color, a dark brown or reddish brown color, and a significant reduction in appearance quality. In terms of texture, the problems of hardening, brittle fracture or surface sugar crystallization and precipitation often occur in the storage process of dried fructus amomi, and the phenomenon is called as 'sand return' in the industry. These texture deterioration problems are closely related to the composition state of sugar in dried fruits and the stability of pectin structure. Pectin is used as a main supporting substance of fruit parenchyma, and is easy to change and degrade in water action during storage, so that the network structure of pectin is damaged, and the texture is degraded. Sugar may also recrystallize or migrate during storage, further exacerbating texture degradation. In terms of flavor, dried fructus amomi linderae often has problems of light flavor or peculiar smell after long-term storage. This is mainly due to adsorption, degradation or reaction of volatile flavour substances with other ingredients. The loss of nutrients is also a prominent problem in the storage process, and partial thermosensitive or oxygen-sensitive nutrients are continuously degraded under the storage condition, so that the nutritional value of the dried fruits is reduced. The quality deterioration problem is closely related to the hydration state change, pectin structure change and sugar state change of the dried fruit system during storage. Pectin may degrade during storage due to changes in moisture distribution, resulting in changes in its spatial conformation, which in turn affects the overall structural stability of the dried fruit. The distribution state of sugar in the pectin network can also influence the steady state of the system, and the crystallization or migration of sugar can destroy the pectin-sugar composite structure and accelerate the quality degradation. In the existing dried fruit processing technology, a control method for quality degradation in a storage period is relatively limited. Some methods employ the addition of chemical antioxidants or color fixatives to retard browning, but there is a risk of chemical residues and limited texture and flavor protection. Other methods improve the quality of dried fruits by adjusting the drying process parameters, but comprehensive protection of browning, texture and flavor is often diffic