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Preparation method of dried fruit food with red raspberry

A technology for red raspberry fruit and preserved berry fruit, which is applied in confectionery, confectionery industry, food science and other directions, can solve problems such as backward processing technology, reduce pectin exudation, change the phenomenon of fruit disintegration, and achieve complete fruit shape. Effect

Inactive Publication Date: 2009-10-14
LIAONING TODAY AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, red raspberries are generally processed into a few products such as fruit juice and jam in China. Due to backward processing technology, many products are still in the development stage.
At present, also do not adopt the method of the present invention to prepare preserved red raspberry fruit report

Method used

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  • Preparation method of dried fruit food with red raspberry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. Select 300g of red raspberry fresh fruit with small seeds, complete fruit shape and uniform bright red color. Weigh out 1000g of white sugar and melt it in a sugar pot. Adjust the concentration of the sugar solution to 60% (w / v) with water. Calcium chloride is added to 0.6g, vitamin C is added to 0.2g;

[0047] 2. Put the fresh red raspberry fruit into the stainless steel mesh, add the red raspberry fruit into the hot sugar solution while it is hot, soak the surface of the red raspberry with the sugar solution, keep the temperature at 75-85°C, and wait for 5 ~10 minutes. Carry out enzymatic treatment;

[0048] 3. Carry out vacuum dipping of red raspberry berries after deenzyme removal. The vacuum degree is kept within the range of 0.1-0.12 MPa for 100-120 minutes.

[0049] 4. The sugar concentration of the red berry after dipping in sugar is 50% (w / v); the surface of the red berry after the vacuum immersion treatment is cleaned with sugar solution, the water tempe...

Embodiment 2

[0056] 1. Select 1000kg of red raspberry quick-frozen fruit with small seeds, complete fruit shape, and bright red uniform color. Weigh 100kg of white sugar and melt it in a sugar pot. Adjust the concentration of sugar solution to 65% (w / v) with water. After preparation, press Add calcium chloride to 1 / 1000g, add vitamin C to 0.4 / 1000g;

[0057] 2. Put the red raspberry quick-frozen fruit into the stainless steel screen in stages, add the red raspberry quick-frozen fruit into the hot sugar solution, and use the sugar solution to soak the surface of the red raspberry. The water in the berries is continuously leached, which dilutes the concentration of the sugar solution. White sugar should be added at any time to keep the sucrose concentration at 60-65%, and the temperature at 75-85°C for 5-10 minutes. Carry out enzymatic treatment;

[0058] 3. Carry out vacuum dipping of red raspberry berries after deenzyme removal. The vacuum degree is kept within the range of 0.1-0.12 MPa ...

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Abstract

The present invention uses red raspberry as the main raw material and adopts modern processing technology to produce pure natural red raspberry preserved fruit food with ruddy color, special flavor, good taste, no preservatives and pigments added, and health-care function. This product is rich in natural polyphenols and SOD and other active ingredients, which can scavenge free radicals in the body, prevent aging, and have preventive and therapeutic effects on various cancers. The preparation method is as follows: raspberries are harvested, quick-frozen, enzyme-inactivated, vacuum dipped in sugar, washed with water, vacuum-dried, treated with an isolation agent, dried with bright light, inspected, packaged and other processing techniques to make red raspberry preserved fruit health food.

Description

technical field [0001] The invention relates to preserved red raspberry food and a preparation method thereof. Background technique [0002] Red raspberry is a precious fruit developed in recent years. It is known as the king of the third generation of fruit and is an ideal raw material for processing. Red raspberry is a perennial shrub-type fruit tree belonging to the Rosaceae Rubus genus. The fruit is a berry, tender and juicy. The fruit is sweet and sour, nutritious, and there are as many as 19 kinds of common amino acids. Especially the content of γ-amino acid, vitamin E, SOD (superoxide dismutase) and other components is the crown of fruit, long-term consumption has the effect of protecting the heart, preventing cardiovascular disease, anti-aging and anti-cancer. The sugar content can reach 10%, mainly glucose and fructose which are easily absorbed by the human body, and the organic acid content exceeds 2%, mainly citric acid and malic acid. At the same time, the frui...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 冯松元张佰清颜廷才李永红
Owner LIAONING TODAY AGRI
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