CN-122004336-A - Fermentation method of preserved Yuhuan civilian denier healthy fruits and preparation method thereof

Abstract

The invention provides a fermentation method of preserved Yuhuan preserved fruits and a preparation method thereof, and relates to the technical field of food processing, wherein the method comprises six steps of pretreatment of raw materials, fermentation treatment, preparation of mixed impregnating solution, vacuum impregnation, drying and packaging; according to the invention, the Yuhuan white pulp is cut into strips and then inoculated for fermentation, so that the bitter taste is removed, the texture is improved, the fermented blank is placed in the sugar acid mixed impregnating solution for vacuum impregnation, the flavor permeation is promoted, and finally, the finished product is obtained after drying and packaging, so that the problems of serious nutrition loss, difficult control of the texture, poor flavor, high energy consumption and the like caused by long-time water boiling or boiling in the traditional shaddock peel processing are effectively solved through a fermentation and vacuum impregnation combined process.

Inventors

• Xia Aonan
• WANG ZHI
• WANG LEIMING
• GENG FANG
• CHEN SHUANGYANG

Assignees

• 浙江国禾实业股份有限公司

Dates

Publication Date

20260512

Application Date

20260403

Claims (9)

1. 1. A fermentation method of the preserved Yuhuan preserved fruits and the preparation method thereof are characterized by comprising the following steps: Firstly, preprocessing raw materials, namely selecting fresh and non-rotten yu-ring denier, taking a white sponge layer part of the yu-ring denier, removing surface oil cells, and then cutting the yu-ring denier into strips or blocks to obtain a yu-ring denier leather blank; step two, fermentation treatment, namely immersing the yu ring civilian leather blank into a sugar-containing water solution, then inoculating a compound bacterial liquid for fermentation, and carrying out treatment after the fermentation is finished to obtain a fermentation blank; preparing a mixed impregnating solution, namely preparing seven components of white granulated sugar, maltose syrup, citric acid, malic acid, sodium citrate, salt and calcium lactate, and then dissolving the seven components together in water to prepare the mixed impregnating solution; Step four, vacuum impregnation, namely immersing the fermented blank obtained in the step two into the mixed impregnation liquid obtained in the step three, wherein the mass ratio of the fermented blank to the mixed impregnation liquid is 1:1-1:2, and then carrying out impregnation treatment under the vacuum condition; Fifthly, drying, namely fishing out the dipped blank, draining, and drying until the moisture content is 15% -25%; and step six, packaging, namely cooling the dried blank to room temperature, and carrying out vacuum or nitrogen-filled packaging to obtain the preserved yu-ring civilian-denier fruit.
2. 2. The healthy preserved yucca schidigera with fermentation method of claim 1, wherein in the second step, the mass content of sugar in the sugar-containing water solution is 2% -10%, and the mass of yucca schidigera skin blank is 30% -60% of the mass of the sugar-containing water solution.
3. 3. The fermentation method of the preserved yucca schidigera healthy fruit and the preparation method thereof are characterized in that in the second step, the composite bacterial liquid comprises lactobacillus plantarum, bacillus subtilis and saccharomycetes, and the volume ratio of the lactobacillus plantarum to the bacillus subtilis to the saccharomycetes is 2-4:1-3:1-2.
4. 4. The method for preparing the healthy preserved yucca schidigera by fermentation according to claim 1 is characterized in that in the second step, the fermentation treatment temperature is 20-40 ℃, the fermentation treatment time is 12-72 h, and the pH value is 3.0-6.0.
5. 5. The fermentation method of the yucca healthy preserved fruit and the preparation method thereof are characterized in that in the third step, the mass percentage of each component in the mixed impregnating solution is 20% -50% of white granulated sugar, 10% -30% of maltose syrup, 0.5% -1.0% of citric acid, 0.1% -0.5% of malic acid, 0.1% -0.5% of sodium citrate, 0.1% -0.5% of salt, 0.1% -0.5% of calcium lactate and the balance of water.
6. 6. The fermented Yuhuan preserved fruit and the preparation method thereof according to claim 5, wherein the mass ratio of white granulated sugar to maltose syrup in the mixed impregnating solution is 3:1-1:1.
7. 7. The fermentation method of the yucca schidigera healthy preserved fruit and the preparation method thereof are characterized in that the vacuum impregnation condition is that the vacuum degree is 0.06-0.09 MPa, the temperature is 10-50 ℃ and the time is 30-180 min.
8. 8. The fermentation method of the yucca schidigera healthy preserved fruit and the preparation method thereof are characterized in that in the fifth step, the temperature of the drying treatment is 50-85 ℃ and the time is 4-10 h.
9. 9. A preserved yucca schidigera produced by the method of any one of claims 1 to 8.

Description

Fermentation method of preserved Yuhuan civilian denier healthy fruits and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to a fermentation method of preserved healthy Yuhuan civilian denier fruits and a preparation method thereof. Background Yuhuan civilian (Citrus grandis 'Tomentosa') is a good variety of pomelos, a national geographic marking protection product. The fruit is fragrant and juicy, has unique taste and high nutritive value. However, after fresh eating or juice extraction, a significant amount of peel (including sponge layer) residue is produced, accounting for about 30% -45% of the weight of a single fruit. Traditionally, most of the civilian peels are directly discarded except a small amount of the civilian peels are used for manufacturing folk snacks or used as raw materials of traditional Chinese medicinal materials (pummelo peel), so that huge waste of biomass resources is caused, and the accumulated spoilage of the biomass resources can also cause environmental problems. From the nutrition and functionality perspective, the civilian skin is a raw material with high value development potential. The white sponge layer (Bai Rang) is rich in dietary fiber, flavonoid (such as naringin), vitamins and minerals, and has high nutritive and health promoting value. However, the jean skin contains a great amount of bitter substances such as naringin, and has a coarse and hard texture, and is very bad in taste when being directly eaten. At present, attempts to make preserved fruits and candied fruits by using shaddock peel are made, but the problems generally exist that (1) the traditional process usually adopts long-time water boiling (or repeated rinsing) to remove bitter taste. The process causes serious damage to the cell structure of the pericarp, and a great amount of water-holding components such as pectin and the like are lost, so that the product is extremely easy to become soft and rotten or dry and hard and rough even if the product is boiled with sugar in the follow-up process, and the ideal flexible or glutinous and tough mouthfeel cannot be formed. The external excessive gelatinization and the internal insufficient permeation are easily caused by the long-time boiling of the high-concentration sugar solution, and the internal and external uneven textures are easily caused; (2) The traditional process is used for long-time water boiling or high-temperature boiling, and the bitter substances such as naringin and the like are removed, and simultaneously, a large amount of water-soluble vitamins, minerals, soluble dietary fibers and flavonoid substances with antioxidant activity are lost along with water, so that the nutritional value of the final product is obviously reduced. In flavor, the special faint scent of the shaddock peel is weakened due to volatilization and loss by heating; (3) Repeated water boiling, long-time sugaring or boiling, long production period, high processing cost and no energy saving and consumption reduction trend of modern food processing, and consumes a large amount of water and heat energy; (4) The preserved shaddock peel prepared by the prior art has the problems of dark color (brown stain), prominent sweet and greasy feel, bitter and astringent aftertaste residue or single texture and the like, and lacks high-quality products with distinct characteristics. In recent years, fermentation technology is increasingly widely applied to fruit and vegetable processing, and can effectively degrade bitter substances, improve the texture, generate flavor substances and functional components through the action of microorganisms or enzymes, and avoid nutrition loss caused by long-time treatment at high temperature. However, no report on the application of a fermentation process system to processing of the preserved fruits of Yuhuan vinasse exists at present, so that the invention provides a healthy preserved fruits of Yuhuan vinasse by a fermentation method and a preparation method thereof to solve the problems in the prior art. Disclosure of Invention Aiming at the problems, the invention aims to provide the healthy preserved fruit of the Yuhuan civilian denier by a fermentation method and the preparation method thereof. The invention aims at realizing the purposes by adopting the following technical scheme that the fermentation method of the preserved Yuhuan civilian denier healthy fruit and the preparation method thereof comprise the following steps: Firstly, preprocessing raw materials, namely selecting fresh and non-rotten yu-ring denier, taking a white sponge layer part of the yu-ring denier, removing surface oil cells, and then cutting the yu-ring denier into strips or blocks to obtain a yu-ring denier leather blank; step two, fermentation treatment, namely immersing the yu ring civilian leather blank into a sugar-containing water solution, then inoculating a compound bacterial liquid for fe