Raw candy preserved apricot and producing process and technology thereof

A production process and a technology for preserved apricots, which are applied in the confectionery industry, confectionery, food preparation and other directions, can solve problems such as unseen colors, and achieve the effects of improving heat sterilization efficiency, preventing exchange and ensuring safety.

Inactive Publication Date: 2008-07-23
张大海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report about using microwave processing to fix the color of apricot processed products, achieve drying and sterilization effects at the same time, and cooperate with vacuum packaging technology to make raw sugar preserved apricots, as well as the description of its production technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment one: the preparation one of raw sugar preserved apricot product

[0035] The normal 8-9 mature apricot fruits are cut and pitted and initially dried. The judging method for 8-9 maturity is that the apricot fruit has all turned color, but the pulp has not yet softened. The cutting method is to divide the apricot fruit into two along the suture of the abdomen, take out the apricot core, and then put the apricot meat on a mat and put it in the sun to dry. Store for later use.

[0036] The first dried apricot flesh is soaked, cleaned and softened. The soaking time in clear water is 15 minutes, and the water content of the apricot pulp reaches about 20% to 25% as the judgment standard; the purpose of cleaning is to remove the dust adhered to the fruit surface, and at the same time absorb the water to soften the pulp to avoid microwave drying and sterilization. Caramelization or puffing of sugar.

[0037] Microwave color fixation, drying and sterilization. Tun...

Embodiment 2

[0039] Embodiment two: the preparation two of raw sugar preserved apricot product

[0040] As described in Example 1, normal 8-9 mature apricot fruits are cut and pitted, and initially dried and stored for later use; the initially dried apricot flesh is soaked, washed, and softened. The soaking time in clear water is 20 minutes, and the water content of the apricot pulp reaches 25%; the apricot pulp reaches 75°C with tunnel-type microwave drying and sterilization equipment, and the cleaned apricot pulp is dried and dried by adjusting the speed of the tunnel conveyor belt at 0.3 m / s. Sterilization, so that the color of the apricot meat after microwave treatment is uniform brown to tan; the appearance of the product is shaped, and the product quality is shown in Table 2.

Embodiment 3

[0041] Embodiment three: the preparation two of raw sugar preserved apricot product

[0042] As described in Example 1, normal 8-9 mature apricot fruits are cut and pitted, and initially dried and stored for later use; the initially dried apricot flesh is soaked, washed, and softened. The soaking time in clear water is 17 minutes, and the water content of the apricot pulp reaches 22%; the tunnel-type microwave drying and sterilization equipment is used to make the apricot pulp reach 73°C, and the speed of the tunnel conveyor belt is adjusted to 0.2 m / s to dry the cleaned apricot pulp. Sterilization, so that the color of the apricot meat after microwave treatment is uniform brown to tan; the appearance of the product is shaped, and the product quality is shown in Table 2.

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PUM

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Abstract

The invention discloses a process for producing raw-sugar preserved apricots and raw-sugar preserved apricots obtained by the process. The process is that: ripe apricots are parted off, core-removed and dried firstly, and then the dried apricot flesh is soaked, cleaned and softened; the water content of the apricot flesh is kept between 20-25 percent; the apricot flesh is heated with a tunnel-type microwave drying and sterilizing device to 70-75 DEG C; the cleaned apricot flesh is dried and sterilized by adjusting the speed of a tunnel conveyor belt to 0.1-0.3m / s; appearance-shaping and vacuum packaging are carried out in sequence so as to get the finished product. The invention is characterized in that the process of the invention does not adopt sulfuring or sulfurizing to keep color when processing preserved apricots, which is completely different from the prior process, and is not added with additives either. The product of the invention is safe, healthy, and special in flavor and has long-stem storage and no pollution, thus the invention can be widely applied in the preserved apricot processing field.

Description

field of invention [0001] The invention relates to a process for producing raw candied apricots and the field of raw candied apricots obtained therefrom. Background technique [0002] Apricots are usually a candied fruit made from apricots. There are two kinds of common production technological processes of openly processing dried apricots at present. [0003] 1: Selection of materials. Preserved apricot products are obtained through cleaning, pitting, color protection, sugar infiltration, baking, shaping, and packaging (Kekou. Apricot Preserved, [EB / OL].[2007-06-28].http: / / keko.eat.51ttyy.com / material / material_134550534000_745.html). [0004] 2: Preserved apricot products are obtained by selecting raw materials, cleaning, cutting, pitting, sulfurizing, candied, candied, re-sugared, re-sugared, shaped, baked, and packaged (Food Partners.[EB / OL].[2007-07-06].http: / / www.foodmate.net / tech / jiagong1 / 2487.html). [0005] The usual way to protect the color is sulfur fumigatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/02A23L1/212A23L19/00
Inventor 陈宝印张大海
Owner 张大海
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