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Sugar-free candied fruit preparation method

The technology of candied fruit and alcohol sugar is applied in the field of preparation of sugar-free candied fruit, which can solve the problems of influence on gastrointestinal function, easy diarrhea, difficult to grasp the combination of sugar and alcohol, etc., and achieves the effects of improving gastrointestinal function, delicate taste and saving time.

Inactive Publication Date: 2008-02-13
汕头市动心食品实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no one has ever done this in the preparation of candied fruit. The reason is that the amount of sugar alcohol and its combination are difficult to grasp. Eating too much sugar alcohol will affect people's gastrointestinal function and make people prone to diarrhea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Prepare the following raw materials earlier (according to 1000 grams of main components total amount), including: tomato meat 560g, sorbitol powder 54.5g, mannitol 50g, fructooligosaccharides 213g, citric acid 0.5g, potassium sorbate 0.3g, Tomato essence 1.7g, water 120g.

[0019] Soak tomato flesh in 2% NaOH solution at 95°C for 6 minutes, peel off the skin, then soak in 2% NaCl and 2% citric acid solution for 1 hour to protect the color, and then soak in 2% lime water for 4 hours to harden Rinse well afterwards.

[0020] Dissolve sorbitol powder in 110 grams of water in a cooking pot, heat to 100°C, dissolve 30 grams of mannitol in the solution, add 560 grams of the above-mentioned processed tomato meat into the sugar solution, and keep it in a slightly boiling state, After one hour, the remaining 20 grams of mannitol and 213 grams of fructo-oligosaccharides were slowly added and dissolved completely, and citric acid and potassium sorbate were completely dissolved in...

Embodiment 2

[0022] Prepare the following raw materials earlier (according to 1000 grams of main components total amount), comprising: mango pulp 625g, sorbitol powder 51.7g, mannitol 40g, fructooligosaccharides 160g, citric acid 0.3g, potassium sorbate 0.2g, Mango essence 1.8g, lemon yellow pigment 1g, water 120g.

[0023] Soak the mango flesh in 2% NaOH solution at 95°C for 5 minutes, peel off the skin, then soak in 2% NaCl and 2% citric acid solution for 1 hour to protect the color, and then soak in 2% lime water for 4 hours to harden Rinse well afterwards.

[0024] Dissolve sorbitol powder in 100 grams of water in a cooking pot, heat to 100°C, dissolve 30 grams of mannitol in the solution, add 625 grams of the above-mentioned processed mango pulp into the sugar solution, and keep it in a slightly boiling state, After one hour, slowly add the remaining 10 grams of mannitol and 160 grams of fructooligosaccharides and make it completely dissolved, completely dissolve citric acid and pota...

Embodiment 3

[0026] First prepare the following raw materials (according to the total amount of main components of 1000 grams), including: 600 g of papaya pulp, 54 g of sorbitol powder, 30 g of mannitol, 190 g of fructooligosaccharides, 1 g of citric acid, 0.6 g of potassium sorbate, and 3.4 g of essence g, curcumin 1g, water 120g.

[0027] Soak papaya pulp in 2% NaOH solution at 95°C for 6 minutes, peel off the skin, then soak in 2% NaCl and 2% citric acid solution for 1 hour to protect the color, and then soak in 2% lime water for 4 hours to harden Rinse well afterwards.

[0028] Dissolve sorbitol powder in 100 grams of water in a cooking pot, heat to 100°C, dissolve 30 grams of mannitol in the solution, add 600 grams of the above-mentioned processed papaya pulp into the sugar solution, and keep it in a slightly boiling state, After one hour, slowly add 190 grams of fructooligosaccharides and dissolve them completely. Dissolve citric acid and potassium sorbate in 10 grams of water and a...

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PUM

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Abstract

The invention relates to a process for preparing sugar-free candied fruit, wherein the mixture of sugar alcohol and oligosaccharide by the weight ratio of 2-4:6-8 is employed for substituting the sugar used in the conventional preparing processes. The obtained product contains no sulfur dioxide.

Description

technical field [0001] The invention relates to a preparation method of candied fruit, in particular to a preparation method of sugar-free candied fruit. Background technique [0002] As a traditional food with a long history, candied fruit has always been favored by consumers. However, since the traditional production methods of candied fruit generally adopt cleaning, blanching, sulfur fumigation or immersion in sulfurous acid solution to protect the color, cleaning and other pretreatments, the method of using sucrose to gradually increase the concentration of sugar pickle or pre-cooking and then vacuum infiltrating sugar, consumes a lot of energy. , time-consuming, equipment investment is large and the hygiene of the production process is not easy to control, and sulfur dioxide is used to protect the color during the processing process. Since the amount of residual sulfur is difficult to control, it is easy to exceed the standard during the processing process. Long-term co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/38
Inventor 林玉惠陈光文
Owner 汕头市动心食品实业有限公司
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