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Preparation method of candied fruit

A fruit and candied fruit technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of unscientific preparation method of candied fruit, excessive sweeteners, unstable quality of candied fruit, etc., and achieves easy promotion, rich nutrition and flavor. unique effect

Inactive Publication Date: 2011-04-06
保德县红源果枣有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problem that the existing unscientific preparation method of candied fruit makes the quality of candied fruit unstable and easily causes mold, sulfur dioxide, benzoic acid and sweetener to exceed the standard, and provides a method for preparing fruit candied fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of fruit preserves comprises the following steps:

[0016] (1) Raw material cleaning: use a sieve and manually remove the rotten fruit and other impurities in the red jujube raw material, put them into an ozone cleaning machine, and fully clean them to obtain qualified fruit raw materials;

[0017] (2) Sugar cooking: Put the qualified red date raw materials into sugar water with a mass ratio of water and white sugar of 2:1, and the particle size of white sugar is 0.280-0.725 mm, and cook at 200°C for 30 minutes;

[0018] (3) Soaking: Put the candied jujube raw materials into a stainless steel container and soak for 48 hours in syrup with a total sugar content of 30 degrees;

[0019] (4) Rinse: scrub the surface of the infiltrated jujube raw material with a sterilized towel at 95°C to remove the sugar on the surface;

[0020] (5) Drying: Dry the rinsed raw materials at a temperature of 28°C so that the water content of the raw materials is 18%, an...

Embodiment 2

[0022] The preparation method of fruit preserves comprises the following steps:

[0023] (1) Cleaning of raw materials: Use sieves and manual removal of rotten fruit and other impurities in the raw materials of sea red fruit, put them into an ozone cleaning machine, and fully clean them to obtain qualified fruit raw materials;

[0024] (2) Sugar cooking: Put the qualified sea red fruit raw materials into the sugar water with a mass ratio of water and white sugar of 2:1, and the particle size of the white sugar is 0.725-1.25mm, and cook at 200°C for 30 minutes;

[0025] (3) Soaking: Put the candied jujube raw materials into a stainless steel container and soak for 48 hours in syrup with a total sugar content of 31%;

[0026] (4) Rinse: scrub the surface of the infiltrated jujube raw material with a sterilized towel at 90°C to remove the sugar on the surface;

[0027] (5) Drying: Dry the rinsed raw materials at a temperature of 35°C so that the water content of the raw material...

Embodiment 3

[0029] The preparation method of fruit preserves comprises the following steps:

[0030] (1) Cleaning of raw materials: remove rotten fruit and other impurities in crabapple raw materials with a sieve and manually, put them into an ozone cleaning machine, and fully clean them to obtain qualified fruit raw materials;

[0031] (2) Sugar cooking: Put qualified crabapple raw materials into sugar water with a mass ratio of water and white sugar of 2:1, and the particle size of white sugar is 0.550-1.015mm, and cook at 200°C for 30 minutes;

[0032] (3) Soaking: Put the candied jujube raw materials into a stainless steel container, soak in syrup with a total sugar content of 32% for 48 hours;

[0033] (4) Rinse: scrub the surface of the infiltrated jujube raw material with a sterilized towel at 85°C to remove the sugar on the surface;

[0034] (5) Drying: Dry the rinsed raw materials at a temperature of 40°C so that the water content of the raw materials is 20%, and then store them...

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Abstract

The invention discloses a preparation method of a candied fruit, and relates to the field of preparing sweetmeats, and solves the problem that the conventional preparation method of the sweetmeats is unscientific and makes the sweetmeats have unstable quality, and generate over-proof moulds, sulfur dioxide, benzoic acid and sweetening agent easily. The preparation method of the candied fruit comprises the following steps of: (1) washing a raw material: putting a fruit raw material into an ozone washing machine, and fully washing the fruit raw material; (2) candying the fruit raw material: putting the raw material into sweet water of which the mass ratio of water to white sugar is 2:1, and cooking the mixture for 30 minutes at 200 DEG C; (3) impregnating the candied raw material: putting the candied raw material into a stainless steel container, and soaking the candied raw material for 48 hours in malt sugar of which the total sugar content is 30 to 32 degrees; (4) rinsing the impregnated material: scrubbing the surface of the impregnated fruit raw material by using a sterilized towel of which the temperature is between 85 and 95 DEG C; and (5) drying the raw material: drying the raw material after rinsing at the temperature of between 28 and 40 DEG C. The preparation method is easy to operate and popularize, and a product produced according to the preparation method has a unique flavor, is rich in nutrition without any additive agents, and can meet market demands.

Description

technical field [0001] The invention relates to the field of candied fruit preparation, in particular to a method for preparing fruit candied fruit. Background technique [0002] Preserved fruit and candied fruit products, as a traditional leisure food, not only maintain the nutritional content of the fruit, but also are convenient to eat, and are especially loved by people. However, with the changes of the times, the traditional preserved fruit and production methods can no longer adapt to the tastes of modern people, and due to the unscientific preparation process of the existing candied fruit, there are often the following quality problems: one is mold exceeding the standard; the other is the indicator of sulfur dioxide residue The third is that the benzoic acid exceeds the standard; the fourth is that the sweetener exceeds the standard. Contents of the invention [0003] The invention aims to solve the problem that the existing unscientific preparation method of candi...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 杨喜园
Owner 保德县红源果枣有限公司
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