Processing method for high-quality, low-sugar content plum slice

Abstract

The invention provides a processing method for a high-quality, low-sugar content plum slice. The flow of the method is as follows: semifinished fruit pickling, picking and washing, desalination, core removal, pulping, flavoring, shaping, drying, slicing and finished product packaging. Because the processing method adopts flowing hot water to carry out gradient desalination, the process of desalination is accelerated, and the loss of heat energy is reduced; since semifinished plums are pulped, the subsequent process of flavoring is facilitated, the pickling time spent in whole fruit processingis saved, the loss of nutrients is prevented in the process of pickling, overall drying is facilitated, and the uniformity of the color of the product is guaranteed; because xylitol is directly addedto replace the osmotic cane sugar adopted by the conventional process, the processing period is greatly shortened, and the sugar content in the product is decreased; after pulp is scraped into pieces, the pieces are dried under vacuum and constant temperature, and cut into the plum slices with uniform size and thickness, the plum slices are neat and attractive, the product keeps the original color and flavor, the original nutrient ingredients are prevented from being destroyed as well, and moreover, the plum slices are convenient to eat.

Description

(1) Technical field [0001] The invention relates to a processing method of high-quality low-sugar plum slices. (2) Background technology [0002] Green plums contain citric acid, malic acid, citric acid and oleanolic acid, are rich in vitamins, minerals and cellulose, are rich in essential amino acids, and have high nutritional value. However, fresh green plums have high acidity and cannot be directly Edible, must undergo deep processing before edible. Traditional processing generally adopts high-salt pickling and high-molasses methods. Candied fruit is the most common product. It is widely spread and has a long history. As a tourist leisure food and local specialty, it has a special taste and flavor. It can be eaten directly. It can also be added to other foods as an embellishment or to improve the flavor, and some even have therapeutic effects, and have been loved by consumers for a long time. [0003] However, traditional preserves are mostly high-sugar products, and du...

AI Technical Summary

Problems solved by technology

In this method, in order to ensure the uniformity of plum germ drying, repeated sun drying is required, and continuous production lines cannot be used for production. The product process is circuitous, the processing cycle is long, the output is low, the required area of ​​the factory building is large, and the drying process affects hygiene and products. Quality; traditional desalting takes a long time and the effect is poor; the seasoning process needs to be soaked in sugar solution, which takes a long time, and the embryo damage rate is high during the turning process, which affects the yield; the surface of the final product has seasoning attached, which is inconvenient and hygienic

Although the whole production process is simple in equipment and low in cost, it also leads to low product quality, high sugar content, and long production time, so it cannot meet the needs of consumers, and the corporate income is poor

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