Method for producing low-sugar pineapple preserved fruit

A production method and technology of pineapple fruit, which is applied in the field of production of low-sugar preserved pineapple fruit, can solve problems such as discoloration and hardness of preserved pineapple fruit, and achieve the effects of unchanged shelf life, reduced cost, and reduced production cost

Inactive Publication Date: 2009-07-08
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The hardening and color-protecting agent is composed of calcium chloride, vitamin C, and sodium

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select fresh and plump pineapple fruits that are not blemishes, insect eyes, mechanical injuries, severe deformities, mildew and deterioration, and eight mature pineapple fruits, and wash away the sediment, pesticides and other residues attached to the surface of the pineapple with running water. Use mechanical or manual peeling, cut the pineapple into strips about 5 mm thick, put the pineapple strips into 0.5% color-protecting and hardening agent solution, and soak for 22 minutes. The immersion temperature was 32°C. Rinse the pineapple strips that have been color-protected and hardened with flowing water to remove excess hardened color-protecting agent. Drain the rinsed pineapple strips, put them into boiling water for cooking, the ratio of boiling water to fruit is 4:1, boil for 2 minutes, remove the pineapple strips from the boiling water, and immediately put them in running water for cooling. Cool to 40 ℃, the pineapple piece is immersed in 31.0% reducing water act...

Embodiment 2

[0028] Select fresh and plump pineapple fruits that are not blemishes, insect eyes, mechanical injuries, severe deformities, mildew and deterioration, and eight mature pineapple fruits, and wash away the sediment, pesticides and other residues attached to the surface of the pineapple with running water. Use mechanical or manual peeling, cut the pineapple into strips about 5 mm thick, put the pineapple strips into 0.7% color-protecting and hardening agent solution, and soak for 24 minutes. The immersion temperature was 33°C. Rinse the pineapple strips that have been color-protected and hardened with flowing water to remove excess hardened color-protecting agent. Drain the rinsed pineapple strips, put them into boiling water for cooking, the ratio of boiling water to fruit is 4:1, boil for 3 minutes, remove the pineapple strips from the boiling water, and immediately put them in running water for cooling. Cool to 40 ℃, the pineapple piece is immersed in 34.0% reducing water act...

Embodiment 3

[0030] Select fresh and plump pineapple fruits that are not blemishes, insect eyes, mechanical injuries, severe deformities, mildew and deterioration, and eight mature pineapple fruits, and wash away the sediment, pesticides and other residues attached to the surface of the pineapple with running water. Use mechanical or manual peeling, cut the pineapple into strips about 5 mm thick, put the pineapple strips into 0.8% color-protecting and hardening agent solution, and soak for 21 minutes. The immersion temperature was 38°C. Rinse the pineapple strips that have been color-protected and hardened with flowing water to remove excess hardened color-protecting agent. Drain the rinsed pineapple strips, put them into boiling water for cooking, the ratio of boiling water to fruit is 4:1, boil for 2 minutes, remove the pineapple strips from the boiling water, and immediately put them in running water for cooling. Cool to 40 ℃, the pineapple piece is immersed in 35.0% reducing water act...

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PUM

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Abstract

A method for producing low-sugar pineapple fruit preserves comprises the preparation of low-sugar pineapple fruit preserves with fresh pineapples by washing, peeling, cutting, color protection, hardening treatment, rinsing, blanching, cooling, sugar soaking, drying, cooling, packaging and storing. The invention can effectively solve the problem of shelf life of fruit preserves under the low-sugar state; the produced pineapple fruit preserves have the advantages of low sugar content, low sweetness, and concentrated original fruit flavor; the invention also improves the using value of pineapple and provides a healthy food.

Description

technical field [0001] The invention belongs to a production method of low-sugar preserved pineapple. Background technique [0002] Pineapple, also known as pineapple, is planted in Guangdong, Guangxi, and Hainan in my country. In 2004, the world's pineapple output exceeded 15 million tons. Pineapple pulp is fragrant and sweet. It is not only nutritious, but also has medicinal functions. It has the functions of invigorating the stomach, helping digestion, relieving cough and diuresis. It is an ideal fruit for bronchitis and chronic gastritis. Pineapple fruit is not resistant to storage, and the shelf life is very short after it is fully mature. It is mainly sold fresh. Pineapple products are mainly concentrated pineapple juice, canned pineapple in syrup, etc., and there are few other products. Preserved fruit is one of the main fruit products in my country and occupies a relatively large market share. Therefore be necessary to develop pineapple preserved fruit. At present...

Claims

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Application Information

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IPC IPC(8): A23G3/02A23G3/48A23G3/36
Inventor 王维民叶春海谌素华杨锡洪林慧韩兆轩夏杏洲
Owner GUANGDONG OCEAN UNIVERSITY
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