Method for preparing low sugar preserved apricots
A technology of preserved apricots and sugar liquid, which is applied in the fields of confectionery, confectionary industry, food science, etc., and can solve problems such as high sugar content, unscientific selection of raw materials or pretreatment, unreasonable quality evaluation methods, etc., and achieve sugar-containing Low amount, inhibit the growth and reproduction of intestinal harmful bacteria, and improve the production technology level
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Embodiment 1
[0039] Embodiment one: the preparation technology of low-sugar preserved apricot
[0040] See attachedfigure 1 :
[0041] 1. When using dried apricots, it needs to be rehydrated and softened. The mass ratio of material to liquid is 1:1. In terms of mass ratio w / w, the water absorption rate is controlled at 25%, and the loss rate of soluble solids is controlled at 7%. Drain after soaking Sealed and softened for 2 hours for later use; fresh apricots were used in 0.4% CaCl 2 Soak in the solution for 4 hours, and at the same time add 0.15% sulfite to harden and protect the color.
[0042] 2. Cleaning and pitting: Rinse the fresh apricots or dried apricots after rehydration and softening with water, cut about 1 / 3 to 1 / 2 from the fruit pedicle along the suture line of the apricot fruit, and gently peel the apricots The nucleus is extruded from the fruit pedicle.
[0043] 3. Blanching: Put the hardened and color-protected apricot base into boiling water for 2-3 minutes, and then r...
Embodiment 2
[0050] Embodiment two: the preparation technology of low-sugar preserved apricot
[0051] See attached figure 1 :
[0052] 1. When using dried apricots, it needs to be rehydrated and softened. The mass ratio of material to liquid is 1:1. In terms of mass ratio w / w, the water absorption rate is controlled at 25%, and the loss rate of soluble solids is controlled at 6.5%. Drain after soaking Sealed and softened for 2 hours for later use; fresh apricots were used in 0.2% CaCl 2 Soak in the solution for 4 hours, and at the same time add 0.1% sulfite to harden and protect the color.
[0053] 2. Cleaning and pitting: Rinse the fresh apricots or dried apricots after rehydration and softening with water, cut about 1 / 3 to 1 / 2 from the fruit pedicle along the suture line of the apricot fruit, and gently peel the apricots The nucleus is extruded from the fruit pedicle.
[0054] 3. Blanching: Put the hardened and color-protected apricot base into boiling water for 2 minutes, then remo...
Embodiment 3
[0061] Embodiment three: the preparation technology of low-sugar preserved apricot
[0062] See attached figure 1 :
[0063] 1. When using dried apricots, it needs to be rehydrated and softened. The mass ratio of material to liquid is 1:1. In terms of mass ratio w / w, the water absorption rate is controlled at 25%, and the loss rate of soluble solids is controlled at 6.5-7%. Drain, seal and soften for 2 hours for later use; use fresh apricots, in 0.2-0.4% CaCl 2 Soak in the solution for 4 hours, and at the same time add 0.1-0.15% sulfite to harden and protect the color.
[0064] 2. Cleaning and pitting: Rinse the fresh apricots or dried apricots after rehydration and softening with water, cut about 1 / 3 to 1 / 2 from the fruit pedicle along the suture line of the apricot fruit, and gently peel the apricots The nucleus is extruded from the fruit pedicle.
[0065] 3. Blanching: Put the hardened and color-protected apricot base into boiling water for 2-3 minutes, and then remove ...
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