Low-sugar preserved loquat and production method thereof

A production method and loquat technology, which are applied in confectionery, application, confectionery industry and other directions, can solve the problems of low plumpness and poor preservation performance, and achieve the effects of high production efficiency, good preservation effect and low dosage.

Inactive Publication Date: 2012-06-27
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with high-sugar candied fruit, the biggest disadvantage of low-sugar candied fruit is poor preservation performance and low plumpness, which are also two

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Selection of raw materials

[0029] Use loquat fruits with 70% maturity, light yellow color, no rot and mechanical damage.

[0030] (2) Cleaning and disinfection

[0031] Soak in ozone water with a concentration of 2g / mL for 10 minutes, wash and remove the dirt on the surface of the fruit, pick out unqualified fruits such as broken and discolored fruits, then drain the water and set aside.

[0032] (3) Nucleation

[0033] First use a hole puncher with a hole diameter of 13mm to punch holes at the top of the fruit, and then use an 8mm hole puncher to punch the peduncle so that the core is discharged from the top, and the pulp should be avoided as much as possible.

[0034] (4) color protection

[0035] Quickly immerse 10kg of loquats after pitting in 12kg of an aqueous solution containing 0.5% by mass fraction of citric acid and 0.3% by mass fraction of Vc to preserve the color for 20 minutes.

[0036] (5) Vacuum osmosis

[0037] Because the water content of loq...

Embodiment 2

[0053] (1) Selection of raw materials

[0054] Use loquat fruits with 80% maturity, light yellow color, no rot and mechanical damage.

[0055] (2) Cleaning and disinfection

[0056]Soak in ozone water with a concentration of 6g / mL for 5 minutes, wash and remove the dirt on the fruit surface, and pick out unqualified fruits such as broken and discolored fruits. Then drain the water and set aside.

[0057] (3) Nucleation

[0058] First use a hole puncher with a hole diameter of 13mm to punch holes at the top of the fruit, and then use an 8mm hole puncher to punch the peduncle so that the core is discharged from the top, and the pulp should be avoided as much as possible.

[0059] (4) color protection

[0060] Quickly immerse 10kg of loquats after pitting in 15kg of aqueous solution containing 0.2% by mass fraction of citric acid and 0.1% by mass fraction of Vc, so as to protect the color by immersion for 40 minutes. If citric acid is used in combination with ascorbic acid, ...

Embodiment 3

[0078] (1) Selection of raw materials

[0079] Use loquat fruits with 70% maturity, light yellow color, no rot and mechanical damage.

[0080] (2) Cleaning and disinfection

[0081] Soak in ozone water with a concentration of 4g / mL for 7 minutes, wash and remove the dirt on the surface of the fruit, and pick out unqualified fruits such as broken and discolored fruits. Then drain the water and set aside.

[0082] (3) Nucleation

[0083] First use a hole puncher with a hole diameter of 13mm to punch holes at the top of the fruit, and then use an 8mm hole puncher to punch the peduncle so that the core is discharged from the top, and the pulp should be avoided as much as possible.

[0084] (4) color protection

[0085] 10kg of loquats after the pitting were quickly immersed in 13kg of an aqueous solution containing 0.35% mass fraction citric acid and 0.22% mass fraction Vc, so that the immersion color was preserved for 30 minutes. If citric acid is used in combination with as...

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Abstract

The invention discloses a low-sugar preserved loquat and a production method thereof. The method comprises the following steps: (1) cleaning and disinfecting loquats; (2) soaking 10 parts by mass of loquats into 12 to 15 parts by mass of an aqueous solution containing 0.2 to 0.5% by mass of citric acid and 0.1 to 0.3% by mass of vitamin C; (3) immersing 10 parts by mass of loquats which have undergone color protection into 13 to 17 parts by mass of sugar permeating liquid, carrying out vacuum sugar permeation at a temperature of 50 to 70 DEG C for 1.5 to 2.5 h with a degree of vacuum being 0.08 to 0.095 Mpa, carrying out sugar permeation for 1 to 2 h after vacuum is broken, repeating vacuum sugar permeation twice to four times and soaking the loquats in the sugar permeating liquid for 8 to 16 h; (4) drying the loquats obtained after sugar permeation so as to obtain loquat candy batch; and (5) dipping the loquat candy batch in a preserving solution until the preserving solution is totally absorbed and drying the loquat candy batch so as to obtain preserved loquats. The method provided in the invention has high production efficiency and enables a production period to be substantially shortened.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sugar loquat seed and a production method thereof. Background technique [0002] At present, people's consumption concept is gradually changing, and consumers pay more attention to nutrition and health. High-sugar foods can easily cause obesity, high blood pressure, diabetes, and dental caries in children, which has affected traditional high-sugar candied fruit, and foreign trade exports have also declined year by year. The light candied fruit / candied fruit with a sugar content of about 55% and the low-sugar candied fruit with a sugar content of less than 50% have a shorter cooking time, and the product has a stronger original fruit flavor and a good taste, which will not cause people's psychological rebellion Emotions, so it is easier to be accepted by consumers. Compared with high-sugar candied fruit, the biggest disadvantage of low-sugar candied fru...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张立彦王仕钰
Owner SOUTH CHINA UNIV OF TECH
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