Method for preparing low-sugar crisp plums

A production method and green plum technology, which are applied in confectionery, confectionery industry, food science and other directions, can solve problems such as restricting the market promotion of crispy plum products, and achieve the effects of ensuring food nutrients, less energy consumption, and uniform sterilization.

Inactive Publication Date: 2012-06-13
俞关权
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

And the traditional production process has greatly limited the market promotion of crispy plum products

Method used

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Embodiment Construction

[0020] The preparation method of low-sugar crispy plum of the present invention comprises the following steps:

[0021] Selection and cleaning: The raw green plums are selected for the first time, and the secondary plums with obvious spots and scars are removed, and the entrained branches, leaves and impurities are removed.

[0022] Salting: Sodium metabisulfite solution with a concentration of 1.5% or 2.0% by mass is used to impregnate the raw greengage to enhance the antiseptic effect.

[0023] Acupuncture and desulfurization: similar to the desulfurization method described in the invention patent application "A Method for Pickling Greengage" with application number 200810162468.5, combined with temperature, vacuum dynamic treatment, and ultrasonic treatment, it can promote the removal of sulfite and sulfur dioxide in the tissue of semi-finished greengage. Transfer to an external solution for rapid desulfurization.

[0024] Microwave sterilization: The desulfurized greengag...

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Abstract

The invention discloses a method for preparing low-sugar crisp plums, which comprises the following steps of selecting and cleaning, namely selecting raw material green plums for the first time and cleaning the green plums; salting, namely steeping the raw material green plums with mass percent concentration of 1.5% or 2.0% of sodium pyrosulfite solution; needling and desulfurating; microwave sterilizing, namely sterilizing the desulfurated green plums through microwave; vacuum sugar permeating, namely putting the sterilized green plums into sugar liquid under the condition of vacuum to carry out sugar permeability; and drying, namely drying the fetched green plums to obtain the low-sugar crisp plums. By means of the technical scheme and the vacuum sugar permeability technology, color, fragrance, taste and nutrition constituents of the raw material green plums are effectively kept, and product quality is greatly improved. Compared with a conventional sterilizing method, the microwave sterilization technology can keep active nutrition constituents in the products, has less energy consumption and even sterilization, and can effectively guarantee food nutrition constituents.

Description

technical field [0001] The invention relates to a method for preparing low-sugar crispy plums. Background technique [0002] At present, the traditional crispy plum production process in the domestic greengage processing industry uses high-concentration sugar solution for long-term high-temperature sugar cooking, which not only seriously damages the flavor and nutritional components of greengage products, but also has a high sugar content in crispy plum products, generally between 65% and 75%. % or so, it is a typical high-sugar product. The consumption concept of modern people is three lows: low sugar, low salt, and low fat. And the traditional production technology has greatly limited the marketing of crispy plum products. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making crispy plums with low sugar content, which effectively maintains the color, fragrance, taste and nutritional components of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 俞关权
Owner 俞关权
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