Method for producing peach syrup

A manufacturing method and syrup technology, applied in food preparation, application, food science and other directions, can solve the problems of difficult fruit syrup production, light fruit flavor, turbid color, etc., and achieve the effect of simplifying the brewing process, pleasant style, and sweet taste.

Inactive Publication Date: 2012-05-23
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Traditional fruit syrup is usually made by heating and concentrating artificially cultivated berry juice, but there are many problems in this kind of syrup, such as: the fruit flavor is relatively light, the color is relatively turbid, it is easy to produce burnt taste, and the process is more complicated, etc.
These problems have brought certain difficulties to the production of fruit syrup

Method used

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  • Method for producing peach syrup
  • Method for producing peach syrup

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Embodiment Construction

[0013] In the invention, peach pulp is squeezed to extract juice, acidified with tartaric acid, clarified with a compound clarifying agent, and sugar is finally added to saturation to obtain peach syrup. The specific implementation steps are as follows:

[0014] (1) Control of raw material maturity: measure reducing sugar and total acid of raw material, and carry out manual harvesting when reaching optimum maturity.

[0015] (2) Harvesting: When harvesting, try to keep the fruit intact and not damaged.

[0016] (3) Sorting of raw materials: select fruits with good maturity and no disease and normal color, and remove fruits with poor maturity and mildew.

[0017] (4) Depitted and squeezed juice: Wash and remove hair from fresh peaches and dry them in the air. After manual denuclearization, beating with a beater, filter the juice with two layers of gauze, and immediately add 60mg / L SO 2 and stir well.

[0018] (5) Acid adjustment: add tartaric acid to adjust the acid to 8g / L....

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Abstract

The invention relates to a method for producing full juice peach syrup. The peach wine produce by the method maintains the aroma of the peach fruit, preserves natural alcohol content and value thereof, avoids influence on mouthfeel of the wine when sugar is added, simplifies the brewing process and avoids the possibility of disease caused by the wine. The invention comprises the following operation steps: (1) controlling ripening degree of raw materials; (2) collecting and sorting; (3) denucleation and juicing, adding carbon dioxide; (4) acidity adjustment; (5) adding sugar to the state of saturation; (6) separation, refrigeration and preservation; (7) filtering and bottling.

Description

1. Technical field: [0001] The invention relates to a preparation method of syrup, in particular to a preparation method of peach syrup. 2. Background technology: [0002] Peach, also known as Xiantao, Shoutao, etc., has been used as a fruit and Chinese medicinal material since ancient times. Modern medical research shows that peach has many functions such as tonifying, invigorating the heart, promoting body fluid, quenching thirst, eliminating stagnation, moistening the intestines, relieving labor heat, and preventing various cancers. Moreover, the iron content of peaches is 4 to 6 times that of apples and pears, ranking first among fruits. It can also be used for patients with deficiency of Qi and blood, sallow complexion, palpitation and shortness of breath after serious illness. Therefore, the development of processed peach products has a good prospect. Fruit syrup is a new type of fruit processing product in the international market. As a nutritional sweetener, it is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/06A23L1/29A23L1/212A23L2/70A23L1/09A23L2/52A23L2/04A23L19/00A23L29/30A23L33/00
Inventor 李华王华
Owner NORTHWEST A & F UNIV
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