Low-sugar Chinese chestnut preserved fruit and production method thereof

Abstract

The invention discloses the production method of low-sugar Chinese chestnut preserved fruit, which comprises the following steps of: inactivating enzyme by using microwave, performing acidolysis treatment and microwave-assisted vacuum sugar penetration, drying in sections, packaging and performing microwave sterilization. The low-sugar Chinese chestnut preserved fruit produced by the method comprises 40 to 50 mass percent of sugar and 12 to 15 mass percent of water, and has a golden color, gloss and the special fragrance of Chinese chestnut; the fragrance is strong; and the products have elasticity and certain flexibility and are not sticky. The special flavor of the Chinese chestnut is preserved; the low-sugar Chinese chestnut preserved fruit does not become hard and has toughness and good mouthfeel; and the products have low sugar content, long storage periods, high quality and broad market prospect, and are sanitary and convenient to eat. The related process can shorten sugar penetration time and improve production efficiency. Chinese chestnut resources can be fully utilized, Chinese chestnut products with high technological content and commodity value can be produced, and an effective way can be provided for the deep processing of the Chinese chestnut.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sugar preserved chestnut and a processing method thereof. Background technique [0002] Chestnut is one of the dried fruits with higher economic value. It is very nutritious and has certain health care effects. Its chestnut contains protein, carbohydrates, fat and other trace elements necessary for human body. China's chestnut production ranks first in the world, but due to the strong metabolism of fresh chestnuts, the short harvest period, and the limitation of storage and preservation technology, the development of the chestnut industry is seriously restricted, resulting in the loss of 35% to 50% of chestnuts in my country every year. At present, Chinese chestnuts are mostly sold as raw materials, and the processing of chestnuts is mainly rough processing. At present, the chestnut products on the market mainly include canned chestnuts in syrup, fried ...

AI Technical Summary

Problems solved by technology

But preserved fruit contains SO 2 Can cause the color of preserved fruit to lighten and produce unpleasant SO 2 taste, lose the inherent fruit aroma and taste of preserved fruit, and the food contains a higher concentration of SO 2 It will seriously damage the health of consumers, and the state has strict control over its residues