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

Active Publication Date: 2011-10-05
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention adopts the traditional production process for the existing preserved apricot products, the normal pressure osmotic sugar process, the sweetener uses sucrose, the raw material selection or pretreatment is unscientific, and the quality evaluation method is unreasonable, resulting in the excessively high sugar content of the current product , The quality evaluation of the product is only based on the sugar content and water content

Method used

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  • Method for preparing low sugar preserved apricots
  • Method for preparing low sugar preserved apricots
  • Method for preparing low sugar preserved apricots

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a method for preparing low sugar preserved apricots. Key technical parameters which can influence the quality of the low glucose preserved apricots are determined by using dried apricots or fresh apricots as raw materials and adopting novel nutritive sweeteners with specific physiological functions, i.e., maltooligosaccharides as a filler and using fructose syrups as a sweetener, wherein in the primary vacuum sugar permeability process, the concentration of sugar solution is in the range of 30-35 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07Mpa, and the sugaring time under normal pressure is in the range of 10-15 hours; in the secondary vacuum sugar permeability process, the concentration of the sugar solution is in the range of 40-45 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07MPa, and the sugaring time under normal pressure is in the range of 10-15hours; and color, plumpness, sugar content and shearing force of a product are used as integrated quality evaluation indexes, so that the method for preparing the low sugar preserved apricots is determined. The preserved apricots prepared by adopting the method provided by the invention not only has low total sugar content, but also has specific nutritional value and has wide applicable consumer range.

Description

field of invention [0001] The invention relates to the technical field of preparation of preserved apricots. Specifically, the invention relates to the technical field of preparation of low-sugar preserved apricots. Background technique [0002] In recent years, the rapid development of the characteristic forest and fruit industry ranks first among the forest and fruit products and has become the main source of income in some areas. However, due to the inability to meet the requirements of processing and transformation, a large number of fresh apricots cannot be processed in the annual production season, causing great harm to fruit farmers. Huge economic losses were caused, and trees were even cut down in some areas, which seriously affected the development of the local economy. The main reason is that there is a single variety of apricot processing. At present, the main processed products are concentrated apricot pulp, dried apricot and a small amount of high-sugar dried a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48
Inventor 李焕荣杨海燕张谦许建
Owner XINJIANG AGRI UNIV
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