Healthy plum slice and preparation process thereof

Abstract

The invention relates to a healthy plum slice and a preparation process of the plum slice. The healthy plum slice comprises the components of: 75.7-81.6% of plum slice, 15-20% of edible salt, 3-4% of xylitol and 0.3-0.4% of aspartame. The healthy plum slice has the advantages that: as additives are used as little as possible, the nutritional values of the plum good for a human body are retained and the increased beneficial condiment improves the health-care function for the human body; as the preparation process is simplified, the management of a production flow of an enterprise is facilitated; as the production time and cycle are greatly shortened, the healthy plum slice meets the market demand; and as the production flow is sterile, the problem of serious pollution to preserved foods issolved.

Description

technical field [0001] The invention designs a healthy plum slice and a production process, belonging to the field of food processing and production. Background technique [0002] At present, most plum slice products on the market have problems such as high sugar, high salt, and low quality. The production mostly adopts time-consuming and low-cost rough processing. The process is generally: fresh fruit → salt preservation → desalination → drying → soaking (seasoning) → drying → finished product. The disadvantages of this method are: firstly, the product process is tortuous, the processing cycle is long, the output is low, the area required for the workshop is large, and the drying process affects hygiene and product quality; During the process, the fruit embryo damage rate is high, which affects the output; third, there are a lot of seasonings attached to the surface of the final product, which is low in quality, high in sugar, unhygienic and unhealthy to eat; fourth, the p...

AI Technical Summary

Problems solved by technology

The disadvantages of this method are: firstly, the product process is tortuous, the processing cycle is long, the output is low, the area required for the workshop is large, and the drying process affects hygiene and product quality; During the process, the fruit embryo damage rate is high, which affects the output; third, there are a lot of seasonings attached to the surface of the final product, which is low in quality, high in sugar, unhygienic and unhealthy to eat; fourth, the production of the product takes a long time, which can neither meet the needs of consumers nor affect business income