Seedless preserved fruits and preparation method thereof

A technology of a seedless preserved fruit and a production method, which is applied in the directions of food preparation, confectionery, confectionery industry, etc., can solve the problems of poor taste, loss of nutrients and health care value of preserved fruit products, etc. , colorful effect

Inactive Publication Date: 2008-09-03
杨罡闪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its shortcoming is that the preserved fruit juice that contains fruit nutrient essences such as peach, plum, plum has been squeezed out as other uses in the production process, so make this preserved fruit product lose above-mentioned many nutritional labelings and healt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] First, take 100 kilograms of selected peaches or plums and put them into salt and pigment-protecting solution prepared according to the traditional method and soak for 24 hours, remove the core after cleaning, and boil the pulp for 6-8 minutes to obtain the base material; then licorice 3 4-8 kg stevia, 1 kg cinnamon, 0.75 kg Shiquancao, 0.45 kg sorbus root, 0.2 kg kudzu root flower, 0.75 kg cloves and other Chinese herbal medicines soaked and boiled to remove residue and extract juice, and the weight percentage of peaches or plums After mixing 4%-6% glucoside sugar with the base material, put it into a colloid mill for micro-grinding and homogenization to obtain a peach or plum slurry; then take 20 grams of food coloring according to the similar color of the peach or plum peel Left and right, dissolve it with warm boiled water, slowly transfer it into the slurry and stir well, so that the slurry can be prepared into an injection molding slurry close to the color of the c...

Embodiment 2

[0034] Take 100 kg of selected plums and put them into salt and pigment protection solution prepared according to the traditional method, soak for 24 hours, remove the core after cleaning, and boil the pulp for 6-8 minutes to obtain the base material; then add 3 kg of licorice, stevia 4-8 kg, 1 kg cinnamon, 0.75 kg Shiquancao, 0.45 kg sorbus root, 0.2 kg kudzu root flower, 0.75 kg clove and other Chinese herbal medicines soaked and boiled to remove residue and extract juice, and the weight percentage of plum is 5%-8% After the sweet glycoside sugar is mixed with the base material, it is put into a colloid mill for micro-grinding and homogenization to obtain a plum slurry; then take about 20 grams of food coloring according to the similar color of the plum peel, dissolve it in warm water, and slowly transfer it into the slurry Stir well in the material to make the slurry blend into an injection molding slurry close to the color of plum peel; then use a vacuum degassing device to...

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PUM

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Abstract

The invention discloses preserved fruit without stones and a preparation method thereof which relate to the food production field. The prior preserved fruit has poor taste due to more stones and less flesh. Some preserved fruit without stones is prepared by processing residual solid materials such as the flesh, the stones and so on after the whole fruit with the stones is extracted of juices, thereby losing the fruit juice as nutritious essence, and dregs and powder of the stones are particularly left therein, and the taste of the preserved fruit gets worse due to bitterness and astringency of the fruit stones and the rough particles. The invention adopts pre-treated fruits such as peaches, plums, Japanese apricots, etc., which undergo ripening process and are added with accessories to prepare the preserved fruit. With crisp and tender texture and good taste, the preserved fruit without stones overcomes the defects of the prior art.

Description

[0001] Affiliated field The present invention relates to the field of food production, specifically refers to seedless preserved fruit and its preparation method, Background technique [0002] Fruits such as peaches, plums, and plums are the fruits of trees of the genus Apricot in the Rosaceae family. It is rich in citric acid, malic acid, tannic acid, tartaric acid and other organic acids of more than 16 kinds. Because of its unique health effects such as promoting body fluid to quench thirst, protecting liver, clearing blood and eliminating fatigue, especially for plum products, Chinese medicine has always regarded it as a good product for both food and medicine. Therefore, in addition to being partially used as medicine, there are also a large number of fruits such as peaches, plums, and plums for making preserved fruit foods. Among them, in addition to the common plum products called Huamei, there is a newly-appeared preserved fruit product called "Jingmei". , nuclear an...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 杨罡闪
Owner 杨罡闪
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