Black sugar preserved fruit and production method thereof

A technology of preserved fruit and candy soaking, which can be used in confectionery, confectionery industry, food preparation and other directions, and can solve problems such as high cost

Active Publication Date: 2010-12-08
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the invention has successfully produced sulfur-free candied fruit in a sulfur-free process, this method requires th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0044] The preparation method of brown sugar preserved fruit of the present invention will be further described in detail below.

[0045] The basic steps and auxiliary steps of producing preserved fruit of the present invention are as follows: selection of raw materials (fresh fruit) → vacuum freeze drying (fresh fruit) → pretreatment → blanching → preparation of sugar solution → dipping in sugar → baking → impurity removal and grading → inspection Packaging→Qualified inspection→Packing and storage.

[0046] Among them, the principle of raw material selection of preserved fruit is: the raw material requires no pests, no rot, dense pulp, boil-resistant, mature and non-transitional, and fresh fruit with a certain hardness of pulp. In addition, it is possible to remove the core and clean the preserved fruit of the raw material, that is, remove the core of the selected raw material, clean it and drain it.

[0047] Raw material pretreatment can carry out raw material processing op...

specific Embodiment approach

[0062] The present invention will be further illustrated by specific examples below, but it should be understood that these examples are only used for more detailed description, and should not be construed as limiting the present invention in any form.

[0063] The present invention provides general and / or specific descriptions of the materials and test methods used in the tests. While many of the materials and methods of manipulation which are employed for the purposes of the invention are well known in the art, the invention has been described here in as much detail as possible. It will be clear to those skilled in the art that in the following, unless otherwise specified, the materials and operation methods used in the present invention are well known in the art.

Embodiment 1

[0065] Choose common apples as raw materials, quickly freeze the cleaned apples between -30 and -40°C, and then under vacuum conditions, make the moisture in the pre-frozen apples directly sublimate in the ice state without melting the ice for water vapor to be removed. The whole process is basically carried out below 0°C, that is, in the frozen state of the product, so the loss of the unique flavor components of the apple is small, and the original taste can be retained.

[0066] Apple products freeze-dried by a vacuum freeze dryer have no drying shrinkage. During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original shape can be maintained. It also avoids surface hardening caused by the precipitation of inorganic salts on the surface due to the migration of moisture inside the material to the surface in the general drying method.

[0067] It contains very little moisture, and drying can remove more than 95% to 99% ...

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PUM

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Abstract

The invention relates to black sugar preserved fruit and a production method thereof, in particular to black sugar type preserved fruit. The preserved fruit contains preserved fruit raw material and sugar-soaking sugar crop, wherein the sugar-soaking sugar crop contains brown sugar. The preparation method of the preserved fruit comprises the following steps: blanching preserved fruit raw material, then soaking preserved fruit raw material in sugar-soaking sugar liquor, roasting preserved fruit raw material processed by sugar-soaking technology, and optionally performing vacuum freeze drying before the blanching treatment step of preserved fruit raw material. The preserved fruit of the invention has low sugar content and sweetness, strong flavor of the original fruit, high vitamin C content, long product shelf-life, good sensory quality, plump appearance and no obvious browning tendency; and the production technology of the invention does not need the deep-freezing drying process flow consuming high energy.

Description

technical field [0001] The invention relates to a novel brown sugar preserved fruit, in particular to a brown sugar preserved fruit, and also relates to a production method of the preserved fruit. Background technique [0002] Preserved fruit is one of the traditional flavor foods. It is well-known in the capital, well-known throughout the country, and sold abroad. my country has a history of more than 1,000 years of making preserved fruits and candied fruit, and the ones in Beijing are the most famous. In the ancient books of our country, there are many records about pickling fruits with honey. These records all boil and concentrate the fresh fruit in honey to remove a lot of water for long-term preservation, so it is called "honey decoction", and later gradually evolved into "candied fruit". It can be seen that preserved fruit is a food with high nutritional value, and the market potential of preserved fruit is great, and it is deeply loved by people. Later, granulated ...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/34A23L1/29A23L33/00
Inventor 曹振兴
Owner BEIJING YUSHIYUAN FOOD
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