Sulfurless preserved fruit confect and its producing method

A technology of preserved fruit and no additives, which is applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, etc. It can solve the problem of loss of edible value, loss of nutrition, and failure to maintain the color, aroma and taste of raw materials , shape and other problems, to achieve the effect of retaining nutritional value, long shelf life, and maintaining natural color

Active Publication Date: 2008-03-19
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In short, after traditional preserved fruit is processed, it cannot maintain the color, aroma, taste and shape of the raw material itself, and even loses its original nutrition. As people increasingly advocate health, the demand for low-calorie and low-fat food is gradually increasing today. , the preserved fruit loses its edible value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select common apples as raw materials, put the cleaned and quick-frozen apple raw materials stored at -18 °C into a low-temperature refrigeration and drying equipment, set the temperature to -30 °C, and place it at this temperature for 6 hours, then 10 hours. The temperature is gradually and uniformly raised to 60°C, during which part of the moisture is slowly removed from the apple blank. Next, it boiled for 4 hours in a sugar solution boiled with 40% by weight of white sugar, 40% by weight of citric acid and the remaining amount of water, so that the apple dough was fully soaked in sugar. The brewed apple blanks were baked in a conventional oven at 80°C for 3 hours. The dried fruit is the finished product. Its color and shape maintain the characteristics of the raw material.

Embodiment 2

[0027] Select apples as raw materials, put the cleaned and quick-frozen apple raw materials stored at -18 ℃ into a low-temperature refrigeration and drying equipment, set the temperature to -30 ℃, put it at this temperature for 6 hours, and then slow down within 10 hours. The temperature was raised to 60°C at a slow and constant rate, during which part of the moisture was slowly removed from the apple blank. Next, it was boiled for 4 hours in a sugar solution boiled with 50% by weight of white sugar, 20% by weight of citric acid, 20% by weight of honey and the balance of water, so that the apple blanks were fully soaked in sugar. The brewed apple blanks were baked in a conventional oven at 80°C for 3 hours. The dried fruit is the finished fruit. Its color and shape maintain the characteristics of the raw material. It tastes and tastes better thanks to the addition of honey.

[0028] The same process can also be repeated with other fruit raw materials, and preserved fruit prod...

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PUM

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Abstract

The invention relates to preserved fruit without additive and a production method, which comprises that the raw material of the preserved fruit undergoes low-temperature refrigeration drying. The method realizes the production method of the preserved fruit without additive, in particular the sulfur-free production method, and meanwhile, the color of the raw material is maintained.

Description

technical field [0001] The present invention relates to a novel additive-free, especially sulfur-free candied fruit and a production method thereof. Background technique [0002] Preserved fruit is one of the traditional flavor foods. It is well-known in the capital, well-known all over the country and exported to foreign countries. The production of preserved fruit in my country has a history of more than 1,000 years, and the one in Beijing is the most famous so far. In the ancient books of our country, there are many records about the use of honey to pickle fruits. These records are all boiled and concentrated fresh fruit in honey to remove a lot of water, so as to be preserved for a long time, so it is called "honey fried", and later gradually evolved into "candied fruit". It can be seen that candied fruit is a food with high nutritional value, the market potential of candied fruit is great, and it is deeply loved by people. Later, granulated sugar was gradually used i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024A23B7/04A23B7/02A23G3/20A23G3/22A23G3/24A23G3/48A23L1/29A23L1/307A23L1/212A23L1/09A23L1/08A23L1/236A23L19/00A23L33/00A23L33/20
Inventor 曹振兴
Owner BEIJING YUSHIYUAN FOOD
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