CN111165757A - Anti-browning dried lemon slice and preparation method thereof - Google Patents
Anti-browning dried lemon slice and preparation method thereof Download PDFInfo
- Publication number
- CN111165757A CN111165757A CN202010025568.4A CN202010025568A CN111165757A CN 111165757 A CN111165757 A CN 111165757A CN 202010025568 A CN202010025568 A CN 202010025568A CN 111165757 A CN111165757 A CN 111165757A
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- lemon
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- browning
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- 244000248349 Citrus limon Species 0.000 title claims abstract description 149
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 149
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 16
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- 238000001816 cooling Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 2
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- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
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- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
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- 229920001353 Dextrin Polymers 0.000 description 1
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- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and discloses an anti-browning dried lemon slice and a preparation method thereof. The method comprises the following steps: cleaning fresh lemon, cutting off pedicel, and slicing; adding the lemon fruit slices into the soaking solution; heating to 48-55 ℃ to blanching the lemon slices for 2-3 h; keeping the lemon slices in the soaking solution after blanching, transferring the lemon slices into an ultrasonic machine, setting the power to be 250-300W, and ultrasonically treating the lemon slices for 18-25 min; soaking in trehalose for 2-5 min, taking out and draining; laying lemon fruit slices for pre-drying; then vacuum drying is carried out, and then natural cooling is carried out to the normal temperature; and (5) packaging in vacuum or nitrogen filled to obtain the anti-browning lemon dry slices. The dried lemon slices prepared by the method are stored at 25 ℃, and the color difference value and the sensory change are measured. The color is kept better within 120 days of storage time, and the color difference value of the fresh fruit is not obviously different.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an anti-browning dried lemon slice and a preparation method thereof.
Background
The lemon is a citrus fruit, contains rich nutrient components such as amino acid, dietary fiber, vitamin, mineral substances and the like and bioactive components such as alkaloid, flavone, carotenoid, essential oil and the like, has the effects of sterilizing, resisting aging, preventing diabetes, clearing away heat and toxic materials, stimulating the appetite, tonifying the spleen, moistening the throat and the like, and is popular with consumers.
In the process of processing the lemon into the dry lemon slice, due to mechanical damage, a cell membrane system is damaged, and an oxidase system and a phenolic substance are oxidized and polymerized to form a black substance to cause browning; meanwhile, amino acid and reducing sugar in the lemon fruit can generate Maillard reaction, so that the browning condition of the lemon fruit is accelerated to a certain extent, and the commodity value of the lemon fruit is influenced.
In order to prevent browning during the processing of lemon slices, some related researches have been made in the aspects of adding a color fixative, a drying mode, a packaging mode and the like.
A method for preparing lyophilized fresh lemon slice with publication number CN 106858427A comprises preparing antioxidant and anti-browning agent solution with L-cysteine, and soaking lemon slice for color protection. The dried lemon slices are prepared by a vacuum freeze-drying method. The patent application prevents browning of lemon slices by means of an anti-browning agent, but the color protection effect is poor by using only L-cysteine.
The paper, research on the browning of dried lemon slices by an inhibitor, investigates the influence of L-cysteine hydrochloride (L-Cys), potassium sorbate, sodium diacetate and disodium ethylenediamine tetraacetic acid (EDTA-2Na) on the browning degree of the dried lemon slices. On the basis of a single-factor experiment, a response surface method is adopted to optimize each influencing factor. The experimental results show that: l-cysteine hydrochloride (L-Cys) is a better inhibitor, and the effect of inhibiting the dry browning of the lemon can be better when the lemon is treated under the conditions that the concentration is 0.25%, the temperature is 40 ℃ and the soaking time is 4 hours. The color protection method also carries out color protection by a single color protection agent.
An instant lemon slice with publication number CN 105166297B and its preparation method, using sodium bisulfite, citric acid and water to form color protection liquid, soaking the lemon slice to protect color, adding into solution composed of white granulated sugar, water, syrup, vitamin C, citric acid, salt and potassium sorbate to boil, and drying to obtain instant dried lemon slice. After the instant lemon slices are boiled, sodium bisulfite is adopted to protect the color, so that the safety and the flavor of finished products are influenced to a certain extent.
A preparation method of honey lemon slice with publication number 107581540A comprises soaking honey, trehalose water, exocarpium Benincase extractive solution, Mori fructus ferment, flos Chrysanthemi Indici extractive solution, fructus Lycii pulp, and flos Rosae Rugosae extractive solution in a soaking solution, soaking lemon slice, and freeze drying to obtain dried lemon slice. The patent application focuses on the flavour modulation of lemon slices without the associated protection against browning.
A preparation process of freeze-dried lemon slices with publication number CN 106343006A is characterized in that a color fixative consisting of glucomannan, VC-sodium, citric acid, white granulated sugar and dextrin is added, and vacuum freeze drying is combined, so that the lemon slices are prevented from browning pulp, the color and flavor of the lemon slices are kept, and loss of nutritional ingredients is avoided. The patent application adopts a drying mode of vacuum freeze drying, but glucomannan, white granulated sugar and the like are added into the color fixative, so that the color protection effect is influenced, and the energy consumption of freeze drying is higher.
the paper 'influence of different drying modes on the quality of lemon slices' compares the influence of 4 drying modes of freeze drying, hot air drying, infrared drying technology and vacuum drying technology on the lemon slices, and researches the color and the physicochemical properties of the lemon slices.
A dried lemon slice with publication No. CN 106666522A is prepared through preparing color protecting liquid from EDTA-2Na, D-sodium isoascorbate, citric acid, phytic acid and water, immersing the lemon slice in the color protecting liquid, drying by hot air, microwave drying and secondary hot air drying to obtain dried lemon slice, and packing in nitrogen. According to the patent application, browning of the lemon slices is prevented through the combination of the color fixative, the drying method and the nitrogen-filled packaging method, however, EDTA-2Na, phytic acid and the like in the color fixative can influence the flavor of finished lemon slices, and the hot air drying can also promote browning of the lemon slices to a certain extent.
Disclosure of Invention
Aiming at solving the defects and shortcomings in the prior art and aiming at the browning problem of the dried lemon slices, the invention firstly aims to provide a preparation method of the anti-browning dried lemon slices; the method prevents the lemon slices from browning in the processing process and the storage period by cooperating with citric acid solution soaking, blanching treatment, ultrasonic treatment, vacuum drying and vacuum packaging.
The invention further aims to provide the anti-browning dried lemon slice prepared by the preparation method.
The purpose of the invention is realized by the following technical scheme:
a preparation method of anti-browning dried lemon slices comprises the following steps:
(1) cleaning the surface of the fresh lemon, cutting the pedicles at two ends of the fresh lemon, and transversely cutting into slices of 4-6 mm to obtain lemon slices;
(2) blending the soaking solution, and adding the lemon fruit slices into the soaking solution; the soaking solution is a citric acid solution with the pH value of 3.0-3.5, and the material-liquid mass ratio of the lemon fruit slices to the soaking solution is 1: 1.5-2;
(3) heating the soak solution to 48-55 ℃ to blanching the lemon fruit slices for 2-3 h;
(4) keeping the lemon slices in the soaking solution after blanching, transferring the lemon slices into an ultrasonic machine, setting the power to be 250-300W, and ultrasonically treating the lemon slices for 18-25 min;
(5) taking the ultrasonically treated lemon fruit slices out of the soaking solution, soaking the lemon fruit slices into a trehalose solution for 2-5 min, taking out and draining; the concentration of the trehalose solution is (8-15) mg by mass volume: 100 mL;
(6) laying lemon fruit slices, and pre-drying at 85-105 ℃ for 3-5 hours, wherein the central temperature is over 65 ℃ and lasts for 10-15 min;
(7) vacuum drying the pre-dried lemon slices, adjusting the vacuum degree of a vacuum dryer to 9-10 kPa absolute pressure, then heating to 46-55 ℃, continuously drying for 5-10 h, and naturally cooling to normal temperature;
(8) and (5) packaging in vacuum or nitrogen filled to obtain the anti-browning lemon dry slices.
And (2) cleaning the surface of the fresh lemon by using a fruit and vegetable cleaning machine in the step (1).
The citric acid solution in the step (2) is prepared by adding citric acid into purified water.
An anti-browning dried lemon slice prepared according to the preparation method.
The dried lemon slices prepared by the method are stored at 25 ℃, and the color difference value and the sensory change are measured. The color is kept better within 120 days of storage time, and the color difference value of the fresh fruit is not obviously different.
The principle of the invention is as follows: the invention can effectively reduce phenolic substances through low-temperature blanching treatment under the acidic condition, thereby reducing the concentration of browning substrates. The ultrasonic treatment destroys the spatial structure of enzymes such as polyphenol oxidase and the like, so that the enzymes lose activity, further inhibit enzymatic browning, achieve the effect of color protection, effectively keep the color and the nutrient content of the product, and avoid the generation of peculiar smell caused by chemical reagent residue. The invention adopts the trehalose solution with low concentration to soak the lemon slices to fill the intercellular spaces, and the trehalose is taken as non-reducing sugar, so that the occurrence of browning can be reduced. In addition, the high-temperature pre-drying can reduce energy consumption, passivate enzymatic browning, greatly accelerate the browning of the lemon slices, and the second stage adopts a vacuum drying technology, is dried at a low temperature and is beneficial to maintaining the color and the quality of the lemon slices. The lemon slice is packaged in vacuum or nitrogen-filled mode, so that air can be isolated, oxidation is prevented, and the retention period is prolonged.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) in the processing process, the soaking solution is citric acid solution, so that the pH value in the lemon histiocyte can be reduced, the activity of key enzyme is reduced, the enzymatic browning is inhibited, and the lemon slices are kept under the acidic condition. The citric acid has high safety and little influence on the flavor of the lemon slice.
(2) The invention adopts the treatment of the acid soak solution, can reduce the phenolic substances in the lemon slices and reduce browning substrates, thereby delaying the browning.
(3) The invention adopts ultrasonic waves as high-frequency mechanical waves, and ultrasonic treatment can generate unique cavitation and mechanical vibration effects on the lemons, promote dissolution of polyphenol substances in the lemons, inhibit enzymatic browning and slow down browning. The ultrasonic treatment is different from color protection liquid such as sulfurous acid and the like, does not influence the flavor and safety of the product, and can improve the quality of the product.
(4) According to the invention, the lemon slices are soaked in the low-concentration trehalose solution, and dried to obtain low-sugar dried lemon slices, so that the sour taste of the lemon slices can be harmonized; the trehalose is non-reducing sugar, so that the Maillard reaction of the lemon slices can be delayed, and the color and luster of the lemon slices are kept; accords with the current popular healthy diet concept.
(5) In the two-stage drying method adopted by the invention, the pre-drying can quickly remove moisture and passivate browning enzymes, and meanwhile, the lemon can not change color completely in the pre-drying due to the large moisture content.
(6) In the two-stage drying method adopted by the invention, the second stage adopts vacuum drying, the drying effect is similar to that of vacuum freeze drying, but the energy consumption is greatly reduced.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A preparation method of anti-browning dried lemon slices comprises the following steps:
(1) cleaning: cleaning the surface of the fresh lemon fruit by using a fruit and vegetable cleaning machine;
(2) slicing: cutting off the pedicles at 2 ends of the fresh lemon fruits, and transversely cutting into slices of 4-6 mm to obtain lemon fruit slices;
(3) blending: blending the soaking solution, and adding the lemon fruit slices into the soaking solution; the soak solution is prepared by adding citric acid into purified water to make the pH value be 3.5; when the lemon fruit slices are soaked, the mass ratio of the feed liquid is 1: 1.5;
(4) blanching: heating to 58 deg.C, blanching the lemon slices for 2.5 h;
(5) ultrasonic treatment: keeping the lemon slices in the soaking solution after blanching, transferring into an ultrasonic machine, and setting the power as follows: ultrasonic treatment of the lemon slices for 20min at 250W;
(6) soaking trehalose: taking the ultrasonically treated lemon fruit slices out of the soaking solution, soaking the lemon fruit slices into 9% trehalose for 3min, taking out and draining;
(7) laying lemon fruit slices, and pre-drying at 95 deg.C for 4 hr until the central temperature reaches 65 deg.C or higher for 12 min;
(8) carrying out vacuum drying on the pre-dried lemon slices; adjusting the vacuum degree of the vacuum dryer to 9kPa absolute pressure (gauge pressure-75 kPa), then heating to 46 ℃ for continuous drying for 9h, and naturally cooling to normal temperature;
(9) and (5) packaging in vacuum or nitrogen filled to obtain the anti-browning lemon dry slices.
The anti-browning dried lemon slices prepared by the method can be stored for 120 days at the temperature of 25 ℃, and the original color, aroma and taste of the lemon slices can be well maintained. The color difference L was measured to be 66.97 and b was measured to be 34.08, which was not significantly different from the fresh fruit.
Example 2
A preparation method of anti-browning dried lemon slices comprises the following steps:
(1) cleaning: cleaning the surface of the fresh lemon fruit by using a fruit and vegetable cleaning machine;
(2) slicing: cutting off the pedicles at 2 ends of the fresh lemon fruits, and transversely cutting into slices of 4-6 mm to obtain lemon fruit slices;
(3) blending: blending the soaking solution, and adding the lemon fruit slices into the soaking solution; the soak solution is prepared by adding citric acid into purified water to make the pH value be 3.5; when the lemon slices are soaked, the mass ratio of the feed liquid is 1: 2;
(4) blanching: heating to 55 deg.C, blanching the lemon slices for 2 h;
(5) ultrasonic treatment: keeping the lemon slices in the soaking solution after blanching, transferring into an ultrasonic machine, and setting the power as follows: 280W, ultrasonically treating the lemon slices for 25 min;
(6) soaking trehalose: taking the ultrasonically treated lemon fruit slices out of the soaking solution, soaking the lemon fruit slices into 10% trehalose for 4min, taking out and draining;
(7) laying lemon fruit slices, and pre-drying at 100 deg.C for 5 hr until the central temperature reaches 65 deg.C or higher for 15 min;
(8) and (4) carrying out vacuum drying on the pre-dried lemon fruit slices. Adjusting the vacuum degree of a vacuum dryer to 10kPa absolute pressure (gauge pressure-88 kPa), then heating to 48 ℃, continuously drying for 8h, and naturally cooling to normal temperature;
(9) and (5) packaging in vacuum or nitrogen filled to obtain the anti-browning lemon dry slices.
The anti-browning dried lemon slices prepared by the method can be stored for 120 days at the temperature of 25 ℃, and the original color, aroma and taste of the lemon slices can be well maintained. The color difference L was measured to be 69.92 and b was measured to be 34.12, which was not significantly different from the fresh fruit.
Comparative example 1
This comparative example provides a method of making an anti-browning dried lemon slice substantially the same as example 1, except that there is no sonication step.
The dried lemon slices with browning prevention prepared by the above steps have a color difference value of 64.67, b of 31.64, measured by a color difference meter, and 2 values are all significantly lower than the finished lemon slices of example 1 (L of 67.17, b of 34.32). On sensory evaluation, the color was slightly dark yellow, while the color of the fresh lemon was better retained by the finished product of example 1.
The anti-browning dried lemon slices prepared in the steps are stored at 25 ℃, and compared with the storage time of 0d, the obvious browning phenomenon appears when the dried lemon slices are stored for 80 d.
Comparative example 2
This comparative example provides a method of preparing anti-browning dried lemon slices, which is substantially the same as in example 1, except that the trehalose is replaced with white granulated sugar of the same concentration in the step of soaking the trehalose.
The browning-resistant dried lemon slices prepared by the steps can increase the browning degree of the lemon slices because the white granulated sugar participates in the Maillard reaction process. The color difference was measured using a color difference meter for the finished product, L was 65.34, b was 32.26, and all 2 values were significantly lower than for the finished product of example 1 (L was 67.17, b was 34.32). On sensory evaluation, the yellow color of the finished product becomes light.
The anti-browning dried lemon slices prepared in the steps are stored at 25 ℃, and compared with the storage time of 0d, the obvious browning phenomenon appears at 50 d.
Comparative example 3
The comparative example provides a preparation method of anti-browning dried lemon slices, which is substantially the same as that in example 1, except that a normal pressure drying method is adopted in the drying step, and a vacuum drying method is not adopted: laying lemon slices, pre-drying at 95 deg.C for 4 hr until the central temperature reaches 65 deg.C or higher, and maintaining for 12 min; the temperature was then adjusted to 48 ℃ and drying at atmospheric pressure was continued until the moisture content was the same as that of the finished product of example 1.
The anti-browning dried lemon slices prepared by the steps have longer time in the 2 nd stage of drying, and reach 13.5 h. The color difference was measured using a color difference meter for the finished product, L was 64.89, b was 32.05, and all 2 values were significantly lower than for the finished product of example 1 (L was 67.17, b was 34.32). The overall drying time was longer on a sensory scale, and the color of the finished product was slightly darker, which was inferior to the finished product of example 1 on a sensory scale.
The anti-browning dried lemon slices prepared in the steps are stored at 25 ℃, and compared with the 0d storage time, the obvious browning phenomenon appears at the beginning of 90d storage.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (4)
1. A preparation method of anti-browning dried lemon slices is characterized by comprising the following steps:
(1) cleaning the surface of the fresh lemon, cutting the pedicles at two ends of the fresh lemon, and transversely cutting into slices of 4-6 mm to obtain lemon slices;
(2) blending the soaking solution, and adding the lemon fruit slices into the soaking solution; the soaking solution is a citric acid solution with the pH value of 3.0-3.5, and the material-liquid mass ratio of the lemon fruit slices to the soaking solution is 1: 1.5-2;
(3) heating the soak solution to 48-55 ℃ to blanching the lemon fruit slices for 2-3 h;
(4) keeping the lemon slices in the soaking solution after blanching, transferring the lemon slices into an ultrasonic machine, setting the power to be 250-300W, and ultrasonically treating the lemon slices for 18-25 min;
(5) taking the ultrasonically treated lemon fruit slices out of the soaking solution, soaking the lemon fruit slices into a trehalose solution for 2-5 min, taking out and draining; the concentration of the trehalose solution is (8-15) mg by mass volume: 100 mL;
(6) laying lemon fruit slices, and pre-drying at 85-105 ℃ for 3-5 hours, wherein the central temperature is over 65 ℃ and lasts for 10-15 min;
(7) vacuum drying the pre-dried lemon slices, adjusting the vacuum degree of a vacuum dryer to 9-10 kPa absolute pressure, then heating to 46-55 ℃, continuously drying for 5-10 h, and naturally cooling to normal temperature;
(8) and (5) packaging in vacuum or nitrogen filled to obtain the anti-browning lemon dry slices.
2. The method of claim 1, wherein: and (2) cleaning the surface of the fresh lemon by using a fruit and vegetable cleaning machine in the step (1).
3. The method of claim 1, wherein: the citric acid solution in the step (2) is prepared by adding citric acid into purified water.
4. An anti-browning dried lemon slice prepared by the preparation method according to any one of claims 1 to 3.
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