Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same

Abstract

The invention relates to a method for preparing non-sulfur low-sugar prunus humilis preserved fruit; the method comprises the following steps: pitted prunus humilis fruits are added into mixing liquid of CaCl2 solution, in which the CaCl2 occupies 0.2 to 0.4 percent of the mass of water, 0.1 to 0.3 percent of citric acid and 0.1 to 0.2 percent of NaCl; the prunus humilis is taken out after being soaked for one hour at the temperature of 60 DEG C, and is put into a pot with water according to weight ratio of 1.5:1; then white granulated sugar solution, in which the white granulated sugar occupies 25 to 30 percent of the mass of water, 15 to 20 percent of maltose syrup and 10 to 15 percent of glucose are added into the pot, the temperature in the pot is controlled at 80DEG C, sugar permeability is carried out for 2 to 3 hours with the ultrasonic frequency in 28KHz to 40KHz, and the sugar permeability is carried out for one hour at normal temperature and pressure; after the sugar permeability is completed, the preserved fruit is put into an oven with the temperature of 60DEG C, is taken out when the water content in the preserved fruit is reduced to 20 percent, and is packed by adopting that nitrogen is filled in vacuum; the prepared prunus humilis preserved fruit has bright color, strong fruity, soft mouth feeling and good taste, and is sweet instead of greasy.

Description

technical field [0001] The invention relates to a sulfur-free and low-sugar preserved fruit of Prunus humilis Bunge, also known as calcium fruit, and a preparation method thereof. Background technique [0002] Plum is a small perennial deciduous shrub of the Rosaceae cherry genus. It is the smallest woody fruit tree in the world unique to my country, with a root-to-shoot ratio of 9:1. Sand-fixing and water storage and other six major characteristics, so the promotion of Plum cultivation and the development of the processing industry using Plum as raw material will make an important contribution to the sustainable development of agriculture in arid regions of my country and even the world. [0003] The production of preserved fruit has a long history in my country, and the sugar content of traditional preserved fruit is as high as 60%. However, with the improvement of people's living standards and the diversification of food, consumers' concept of food health is becoming more...

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards and the diversification of food, consumers' concept of food health is becoming more and more mature, and foods with high sugar content are no longer suitable for the needs of modern consumers.

Low-sugar candied fruit has been a topic of common concern to relevant enterprises and scientific research institutions in recent years, but if the sucrose content is blindly reduced, it will lead to shrinkage of candied fruit, loss of transparency, browning of color, shortened shelf life and hard taste, etc.

In addition, in the process of traditional fruit processing in our country, in order to ensure good sensory color and extend the shelf life, a large amount of sulfite must be added. With the continuous improvement of people's living standards, human beings have higher and higher requirements for food safety. , the traditional "high-sulfur" type of preserved fruit is no longer suitable for people's consumption needs; although some preserved fruit processing methods can achieve low sulfur, it is difficult to avoid the oxidative discoloration of preserved fruit during the processing process, and there are also gaps in the shelf life of preserved fruit. Therefore, how to prevent the oxidative discoloration of preserved fruit and prolong the storage period of preserved fruit without using sulfite to protect color is another technical problem to be solved in preserved fruit processing