CN1175365A - 水果和蔬菜的处理 - Google Patents
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- 239000001110 calcium chloride Substances 0.000 claims abstract description 31
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/06—Blanching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes ; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
增加浸软水果或蔬菜产品稠度的方法,该方法包括a)浸软水果或蔬菜材料,b)在浸软前、浸软期间或浸软后,用氯化钙处理水果或蔬菜材料,c)加热用氯化钙处理的水果或蔬菜材料,以使得浸软材料中存在的果胶降解酶和其它糖聚合物降解酶失活。
Description
本发明涉及水果和蔬菜的处理，更具体地讲，涉及增加浸软水果和蔬菜的稠度。
FR-A-93/00294、WO94/12055和WO94/25575描述了通过使用果胶甲酯酶提高水果或蔬菜的硬度和稠度的方法。FR-A-93/00294描述了可选地加入0.5-2.0％的钙盐(诸如碳酸钠之类)。WO94/12055描述了可选地将氯化钙加入用果胶甲酯酶处理的、天然钙量低的水果或蔬菜材料中。WO94/25575陈述了，使水果和蔬菜变硬、提高粘度或在基于蔬菜或水果的产品中生成胶可以通过用果胶甲酯酶和二价阳离子(例如诸如钙之类的二价离子)处理这些组分来完成。
在“Journal of Food Science-Volume 57，No.5，1992，第1144-1147页”中，John D.Floros等人题为“切块番茄钙化方法的优选法”的文章陈述，切块番茄在0.43％CaCl2浓度加工3.5分钟会使产品的硬度提高。因为切块番茄通过泵、管子、滤网、加压罐和滤器转移时经过高剪切压力，所以硬度是切块番茄防腐加工和包装的关键。在切块番茄中，硬度是由加入的钙离子诱导的、在中层和细胞壁中生成钙/果胶酸盐交联而造成的。这些新的钙/果胶酸盐交联提高番茄块的硬度，也可以引起番茄聚半乳糖醛酸酶活性的降低，藉此抑制中层、细胞壁和果皮组织中通常由内源水解酶(诸如聚半乳糖醛酸酶之类)引起的果胶降解。在CaCl2处理期间，酶-果胶甲酯酶被认为可保持活性、产生额外钙/果胶酸盐交联，因此再产生番茄块的硬度。
应该注意，在切块番茄块中，细胞物质只稍微破坏些，而在所用的例如用于制备番茄浆料的浸软番茄中，细胞物质则几乎完全被破坏。在正常生产番茄浆料的工业生产中，将番茄组织浸软，然后立刻加热至大约82℃以上进行处理，以使得番茄中天然存在的果胶降解酶失活。缺乏该酶失活步骤时，果胶和其它糖聚合物显著的破坏将导致产品稠度的降低(参见US-A-4,547,375)。失活番茄中天然存在的果胶降解酶的该加热处理在番茄工业上已知为“加热消蚀”。番茄工业上广泛认为，果胶降解酶(果胶甲酯酶、聚半乳糖醛酸酶、果胶裂合酶)和其它细胞壁糖酶(诸如酶-外-(1-4)β-D半乳聚糖酶(WO95/232228)和内-β(1-4)葡聚糖酶(Lashbrook，et al.(1994)The Plant Cell 6，(1485-1493))如果它们不立刻加热失活，会降解决定高稠度的糖聚合物。因此假设，要获得具有高稠度的番茄浆料，浸软番茄中的酶应该尽可能快地用“加热消蚀”法加热失活(参见W.Gould“Tomato Production，Processing&Technology，3rd Edition(1991)CTI Publications Inc)。
我意外地发现，与上述广泛持有的假设相反，通过在浸软前、浸软期间和浸软后，在某些特定条件下延迟加热失活步骤并将氯化钙加入番茄中，与不加入氯化钙制造浆料相比，可以显著提高生产的浆料的最终稠度。
本发明提供增加浸软水果或蔬菜产品稠度的方法，该方法包括
a)浸软水果或蔬菜材料，
b)在浸软前、浸软期间或浸软后，用氯化钙处理水果或蔬菜材料，
c)加热用氯化钙处理的水果或蔬菜材料，以使得浸软材料中存在的果胶降解酶和其它糖聚合物降解酶失活。
水果或蔬菜可以是例如苹果、梨、草莓或番茄等。
水果或蔬菜的浸软可以用诸如剁碎、切片、研制、压碎或匀浆等常规方法进行。
处理的浸软水果或蔬菜材料可以用于果酱、果冻、蜜饯、果肉、调味品、汤、浆料、果泥或番茄酱等的制作。
用来处理浸软水果或蔬菜材料的氯化钙可以方便地加入液体介质中，例如或者作为溶液加入水中或者加入水果汁或蔬菜汁中。在浸软前加入氯化钙时，最好刚刚在浸软步骤前，最好在浸软步骤前不到5分钟、特别是不到1分钟时时，可以将氯化钙直接加入整个水果或蔬菜中或加入水果块或蔬菜块(例如切块形式)中。在浸软后加入氯化钙时，氯化钙应该在浸软后尽可能快地、例如在水果或蔬菜材料浸软1分钟内、最好在30秒内、特别是在15秒内加入。加入的氯化钙的最终水平(按加入的钙计算)可以例如为液体介质重量的0.0005-1％(重量)，最好为0.001-0.5％(重量)，特别是0.005-0.08％(重量)。
用氯化钙处理的温度可以为10-55℃，最好为20-45℃，特别是25-40℃。
氯化钙处理的持续时间最好为多至15分钟，更好为30秒至12分钟，最好为5-10分钟。可以使用多于15分钟的时间，但工业可行性较差。
用氯化钙处理后，最好将氯化钙处理的浸软水果或蔬菜材料加热至50℃、更好为82℃以上(例如90-100℃)，以使得浸软材料中存在的果胶降解酶和其它糖聚合物降解酶失活。加热处理应该在氯化钙处理后尽可能快进行，例如在1分钟内，最好在30秒内进行。加热处理的持续时间最好为5-20分钟，更好为10-15分钟。
尽管本发明的生产可以分批进行，但最好是连续生产。在番茄的连续生产中，可以使用一般的番茄生产线，只是在浸软步骤和加热处理(加热消蚀)步骤之间插入额外的存储管或存储槽。
氯化钙的加入(特别是上述较高水平的氯化钙)除提高稠度外，也可以增加浸软番茄产品对消费者的营养价值，例如加入氯化钙可以在一份果泥的供应中将Ca++提高多至0.5-4倍。
以下实施例进一步说明本发明。
实施例1
将工业加工的番茄(变种Heinz 8892)直接在25加仑、10kg/分钟速率的搅拌釜中浸软。同时，将38％CaCl2溶液加入搅拌釜中，使Ca++终浓度为0.005％。番茄浸软物/CaCl2混合物在搅拌釜中的保压时间为大约5分钟，而温度为23-33℃。然后将番茄/CaCl2混合物直接导入加热消蚀(大约95℃)，以使得番茄果胶降解酶和其它内源番茄多糖降解酶失活。番茄/CaCl2混合物加热消蚀的保留时间为大约10分钟。使所得的加热消蚀番茄汁通过装有2.3mm筛网的碎浆机修整器，然后用Rossi-Catelli中间工厂规模的真空蒸发器(型号T-05)将浆料蒸发至12-28％白利糖度以生产浆料。然后将番茄浆料在93℃进行热装罐，并接合罐。这些封闭的罐在93℃加热处理6分钟，然后冷却至38℃(大约1小时)。随后，分析浆料样品的Bostwick稠度和浸透值。浸透为持水容量的测量。Bostwick稠度首先在室温(25℃)用水稀释浆料样品，使最终白利糖度值为12进行测量。然后该重组番茄样品用来过量填注预先校准的金属Bostwick稠度计的室内。用铲除去高于金属壁的材料以固定室内番茄产品的表面。通过释放阱开始单个测定，30秒后测量番茄产品迁移的cm数。较低的Bostwick值显示产品的稠度较高。浸透值通过将2克稀释的12白利糖度产品平坦地铺在Whatman滤纸(#3，定量圈，90mm)上印的直径为2.7cm的圆圈内。然后在室温让水从番茄产品扩散至纸上30分钟。水从圆圈边缘迁移的距离用印在纸上成90°的厘米刻度测量。记录的值为四个方向测量的平均值。
结果示于表1中。
表1
| Bostwick(12白利糖度) | 浸透值(12白利糖度) | |
| 对照(15.1白利糖度) | 2.87 | 1mm |
| CaCl2处理的(14.8白利糖度) | 1.48 | 0mm |
我们可清楚地看出，CaCl2处理的样品在12白利糖度时的Bostwick值相对于对照明显减小。处理的样品的浸透值相对于对照也有所提高。
实施例2
该实施例证明，将较高水平的CaCl2加入新鲜的浸软物中也可以提高最终浆料的Bostwick稠度。该步骤与实施例1描述的相同，只是使用两个不同工业加工变种(Nema 512和Heinz 8892)的混合物，而新鲜番茄浸软物中Ca++的终浓度升至0.02％。结果示于表2中。
表2
| Bostwick(12白利糖度) | 浸透值(12白利糖度) | |
| 对照(12.4白利糖度) | 1.05 | 8mm |
| CaCl2处理的(14.3白利糖度) | 0.7 | 10.13mm |
在该实施例中，对照样品由于原材料组合物的Bostwick稠度值异常低，以及样品中使用许多损坏的水果(果汁高度损失)，因此其Bostwick稠度值非常低。然而，处理的样品仍明显地表现出Bostwick稠度的降低。处理的浆料的浸透值稍微低(水损失较多)于对照。该实验结果显示出，加入0.02％的Ca++也有效地降低最终浆料的Bostwick值。在该实验中，加入较高水平的CaCl2引起浸透值的稍微增加。
实施例3
为了确保在整个浓缩过程中由加热消蚀前加入CaCl2产生的Bostwick的增加保持稳定，进行了另一实施例，其中制作更浓的浆料样品。该实验步骤与实施例1使用的相似，只是浆料样品在蒸发器中进一步浓缩。该实施例中使用的加工变种还是Heinz 8892。结果示于表3中。
表3
| Bostwick(12白利糖度) | 浸透值(12白利糖度) | |
| 对照(14.5白利糖度) | 1.47 | 8.7mm |
| CaCl2处理的(13.9白利糖度) | 0.73 | 8.6mm |
| 对照(26.9白利糖度) | 2.73 | 9.4mm |
| CaCl2处理的(19.4白利糖度) | 1.16 | 9.4mm |
表3所示的结果再一次清楚地证明，将Ca++加入新鲜的浸软物中(Ca++的终浓度为0.005％)相对于相似白利糖度水平的未处理对照，提高了13.9白利糖度番茄浆料的Bostwick稠度。在对照和处理的浆料进一步浓缩后，由于加热和剪切诱导的番茄多糖的损坏，它们都减少了一些Bostwick稠度。然而，仍保持两个样品之间稠度的差值。然而，如果最终浆料白利糖度值比较接近，那么真正的Bostwick差异可能稍微低于对照(26.9白利糖度)和处理的样品(19.4白利糖度)之间所见的1.57cm的差异。对照和CaCl2处理的样品白利糖度值之间相当大的差异是由于CaCl2处理的浆料浓缩超过13.9白利糖度时，由于较高的稠度和处理的浆料水分的保持，它变得越来越难以浓缩。在19.4白利糖度时，蒸发器不能不堵塞而进一步浓缩材料。对照没有遇到该问题，这进一步证实样品之间显著的稠度差异。最后，在该实验中，CaCl2的处理没有戏剧性地影响CaCl2处理的样品对对照的浸透值。该实施例证明，加入CaCl2产生的稠度的增加在蒸发期间没有损失。
实施例4
该实施例证明，在“冷消蚀”酶失活步骤前加入CaCl2也引起生产的浆料对未处理对照样品Bostwick稠度的增加。所用的步骤与实施例1描述的相同，只是酶失活步骤在大约72℃而不是在大约95℃进行。该实验中使用的工业加工番茄变种为Orsetti3155。结果示于表4中。
表4
| Bostwick(12白利糖度) | 浸透值(12白利糖度) | |
| 对照(15白利糖度) | 5.4 | ＞25mm |
| CaCl2处理的(14.5白利糖度) | 4.19 | 15.25mm |
表4的结果证明，在冷消蚀酶失活步骤前将CaCl2加入新鲜的浸软物中，也引起相对于未处理对照样品的Bostwick稠度的增加。在这些加工条件下以及使用该变种时，加入CaCl2也有利于明显降低浸透值。
总之，在或者“热”或者“冷”消蚀酶失活步骤前加入CaCl2引起不同加工番茄变种Bostwick值的增加，这表明该Bostwick改进方法的普遍适用性。
Claims (11)
1.增加浸软水果或蔬菜产品稠度的方法，该方法包括
a)浸软水果或蔬菜材料，
b)在浸软前、浸软期间或浸软后，用氯化钙处理水果或蔬菜材料，
c)加热用氯化钙处理的水果或蔬菜材料，以使得浸软材料中存在的果胶降解酶和其它糖聚合物降解酶失活。
2.按照权利要求1的方法，其中水果或蔬菜选自苹果、梨、草莓或番茄。
3.按照权利要求1的方法，其中处理的浸软水果或蔬菜材料可以用于果酱、果冻、蜜饯、调味品、汤、浆料、果肉、果泥或番茄酱等的制作。
4.按照权利要求1的方法，其中将用来处理浸软水果或蔬菜材料的氯化钙加入液体介质中。
5.按照权利要求1的方法，其中氯化钙在水果或蔬菜材料浸软1分钟内加入。
6.按照权利要求4的方法，其中氯化钙的浓度为液体介质重量的0.0005-1％(重量)。
7.按照权利要求1的方法，其中用氯化钙处理的温度为10-55℃。
8.按照权利要求1的方法，其中氯化钙处理的持续时间为30秒至12分钟。
9.按照权利要求1的方法，其中用氯化钙处理后，将氯化钙处理的水果或蔬菜材料加热至50℃以上，以使得浸软材料中存在的果胶降解酶和其它糖聚合物降解酶失活。
10.按照权利要求1的方法，其中加热处理在氯化钙处理后1分钟内进行。
11.按照权利要求1的方法，其中加热处理的持续时间为5-20分钟。
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| US018,262 | 1987-02-24 | ||
| US1826296P | 1996-05-24 | 1996-05-24 |
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| US (1) | US5869122A (zh) |
| EP (1) | EP0808578A1 (zh) |
| CN (1) | CN1175365A (zh) |
| BR (1) | BR9703391A (zh) |
| IN (1) | IN182560B (zh) |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100446679C (zh) * | 2000-09-27 | 2008-12-31 | 纪南农业协同组合 | 加工果实的制造方法 |
| CN103815309A (zh) * | 2014-03-13 | 2014-05-28 | 于兴洲 | 即食蔬菜饼的加工方法 |
| CN103960454A (zh) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | 一种桑葚果脯及其加工方法 |
| CN105766239A (zh) * | 2016-03-17 | 2016-07-20 | 山东省烟台市农业科学研究院 | 一种提高不摘袋富士苹果冷库贮藏性的方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999018813A1 (en) * | 1997-10-10 | 1999-04-22 | Unilever N.V. | Process for preparing a fruit- or vegetable-based product with pectin methylesterase and added hydrocolloid |
| US6383546B1 (en) | 2000-05-12 | 2002-05-07 | Pacific Rim Marketing Limited | Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, fruit beverages |
| DE10044244C1 (de) * | 2000-09-07 | 2002-03-14 | Bestfoods De Gmbh & Co Ohg | Verfahren zur Herstellung von Tomatenflocken |
| JP6247736B1 (ja) * | 2016-11-11 | 2017-12-13 | カゴメ株式会社 | 脱酸トマト汁の製造方法、トマト含有飲料のえぐ味低減方法及びトマト含有飲料の製造方法 |
| JP6457052B2 (ja) * | 2017-11-17 | 2019-01-23 | カゴメ株式会社 | 脱酸トマト汁の製造方法、トマト含有飲料のえぐ味低減方法及びトマト含有飲料の製造方法 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US2531431A (en) * | 1948-01-30 | 1950-11-28 | Claude H Hills | Method of preparing calcium firmed frozen apple slices |
| US4504504A (en) * | 1983-03-14 | 1985-03-12 | Campbell Soup Company | Texture preservation for diced fresh food products using gelled polyuronic acids |
| JPS60237957A (ja) * | 1984-05-10 | 1985-11-26 | House Food Ind Co Ltd | 野菜類の軟化防止法 |
| US5599572A (en) * | 1988-12-05 | 1997-02-04 | Cornell Research Foundation, Inc. | Firmness in processed vegetables |
| IL107791A (en) * | 1992-11-30 | 1997-04-15 | Gist Brocades Nv | Use of pectinesterase in the treatment of fruit and vegetables |
| US5332589A (en) * | 1992-12-30 | 1994-07-26 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Tomato calcification process |
| PT696319E (pt) * | 1993-04-30 | 2003-06-30 | Novozymes As | Enzima que exibe a actividade da pectina metilesterase |
| WO1996011588A1 (en) * | 1994-10-13 | 1996-04-25 | Unilever Plc | Process for the preparation of a food product |
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- 1996-09-04 US US08/707,791 patent/US5869122A/en not_active Expired - Fee Related
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1997
- 1997-04-23 EP EP97106697A patent/EP0808578A1/en not_active Withdrawn
- 1997-04-30 IN IN912MA1997 patent/IN182560B/en unknown
- 1997-05-06 ZA ZA973897A patent/ZA973897B/xx unknown
- 1997-05-26 PA PA19978430801A patent/PA8430801A1/es unknown
- 1997-05-26 BR BR9703391A patent/BR9703391A/pt active Search and Examination
- 1997-05-26 CN CN97105427A patent/CN1175365A/zh active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100446679C (zh) * | 2000-09-27 | 2008-12-31 | 纪南农业协同组合 | 加工果实的制造方法 |
| CN103815309A (zh) * | 2014-03-13 | 2014-05-28 | 于兴洲 | 即食蔬菜饼的加工方法 |
| CN103815309B (zh) * | 2014-03-13 | 2015-11-18 | 于兴洲 | 即食蔬菜饼的加工方法 |
| CN103960454A (zh) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | 一种桑葚果脯及其加工方法 |
| CN105766239A (zh) * | 2016-03-17 | 2016-07-20 | 山东省烟台市农业科学研究院 | 一种提高不摘袋富士苹果冷库贮藏性的方法 |
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| Publication number | Publication date |
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| PA8430801A1 (es) | 2000-05-24 |
| ZA973897B (en) | 1998-11-06 |
| EP0808578A1 (en) | 1997-11-26 |
| BR9703391A (pt) | 1998-09-15 |
| IN182560B (zh) | 1999-05-01 |
| US5869122A (en) | 1999-02-09 |
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