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Manufacturing method for crystallized fruit

A production method and fruit technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of low comprehensive utilization of resources, complex processing technology, long processing cycle, etc., to shorten the processing cycle, simplify the processing technology, The effect of low production cost

Active Publication Date: 2012-07-25
汕头市天悦轻工技术科技有限公司 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process of making fruit embryos usually takes more than 20 days, the processing technology is complex and the processing cycle is long; the discharge of the impregnating liquid during the processing will not only cause serious pollution to the environment, but also cause a great waste of resources (some of the fruits have Higher-value functional components are dissolved in the impregnating solution), and the comprehensive utilization of resources is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] In the present embodiment, the preparation method of fruit preserves comprises the following steps successively:

[0038] (1) According to 100 parts of total weight of raw materials, the following raw materials are equipped with: 47.5 parts of green plum embryos, 46 parts of sugar material (wherein 20 parts of sucrose, concentration by weight are 40 parts of glucose syrup of 65% (glucose syrup is calculated on dry matter 26 parts) )), 1 part of filling material (both carboxymethyl cellulose), 3 parts of traditional Chinese medicine of the same medicine and food (both are Luo Han Guo), 2.1 parts of seasoning spices (including 0.1 part of sucralose, 2 parts of citric acid) , 0.3 parts of preservatives (both sodium benzoate), 0.1 part of pigment (both sodium copper chlorophyllin);

[0039] (2) Pretreatment of raw materials, including:

[0040] (a) The solid sugar material (i.e. sucrose) in the sugar material is completely dissolved in water (after mixing the sucrose and w...

Embodiment 2

[0056] In the present embodiment, the preparation method of fruit preserves comprises the following steps successively:

[0057] (1) According to 100 parts of total weight of raw materials, the following raw materials are equipped: 58.55 parts of bayberry embryos, 32.9 parts of sugar material (47 parts by weight percent concentration of fructose syrup of 70%, 32.9 parts by dry matter), filling material 1 (including 0.5 parts of xanthan gum and 0.5 parts of pectin), 5 parts of traditional Chinese medicine of the same origin as medicine and food (both are honey), 2.35 parts of seasoning spices (including 0.3 parts of acesulfame potassium, 0.05 parts of saccharin sodium, 1 part of citric acid 1 part, 1 part of malic acid), 0.1 part of preservative (all are potassium sorbate), 0.1 part of pigment (both are sunset red pigment);

[0058] (2) Pretreatment of raw materials, including:

[0059] (a) Soak the filling material in water at a temperature of 25°C for 2 hours, and the water ...

Embodiment 3

[0072] In the present embodiment, the preparation method of fruit preserves comprises the following steps successively:

[0073] (1) According to 100 parts of total weight of raw materials, the following raw materials are equipped with: 51.3 parts of olive embryos, 47.4 parts of sugar material (wherein 30 parts of sucrose, concentration by weight are 26.77 parts of glucose syrup of 65% (glucose syrup is calculated on dry matter 17.4 parts)), 0.5 parts of filling materials (both are gum arabic), 0.5 parts of traditional Chinese medicines (both are licorice), 0.1 parts of seasoning spices (both are sucralose), 0.1 parts of preservatives (both are sorbic acid Potassium acid), 0.1 part of pigment (both sodium copper chlorophyllin);

[0074] (2) Pretreatment of raw materials, including:

[0075] (a) The solid sugar material (i.e. sucrose) in the sugar material is completely dissolved in water (after mixing the sucrose and water, heat it to 100°C to facilitate the faster dissolutio...

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Abstract

The invention relates to a manufacturing method for crystallized fruit, which comprises the following steps: (1) preparing the following raw materials by weight percent: 20-67.7% of fruit embryos, 32.05-53.0% of sugar crops, 0.1-5% of filling materials, 0-5% of medicinal and food homologous traditional Chinese medicines, 0.05-10% of seasoning spices, 0.1-2.0% of preservatives and 0-5% of pigments; (2) pre-treating the raw materials by preparing liquid sugar, filling material liquid, traditional Chinese medicine extracts and preservative solution; (3) soaking: adding the liquid sugar material,the seasoning spices, the pigments, the liquid sugar, the filling material liquid and the traditional Chinese medicine extracts into a soaking cylinder and mixing uniformly to form the mixed materialliquid, adding the fruit embryos into the soaking cylinder, increasing the temperature of the mixed material liquid to 50-60 DEG C and keeping the temperature for 10-15 hours; (4) leaching and drying; and (5) drying to obtain the crystallized fruit. The manufacturing method for crystallized fruit is easily performed, the full utilization of fruit resource is realized, and the manufactured crystallized fruit is full of nutrition and tastes fresh and cool.

Description

technical field [0001] The invention relates to a method for making candied fruit, in particular to a method for making candied fruit. Background technique [0002] At present, some fruits, such as olives, green plums, citrus, and red bayberry, which are abundant in Guangdong, have high value, but they have not been widely recognized, and the level of industrialization is low. These fruits are mainly eaten fresh, and some are processed into candied fruit, pickled products, canned food and other products. Generally speaking, the product processing technology is backward, and most products are basically still in the traditional state after processing, with low grade and insufficient value-added level. [0003] In the traditional method of making fruit preserves, it is necessary to repeat the process of "adding, impregnation-drying" to the fruit several times. The purpose part is to remove the bitter taste brought by tannins, volatile oils and some flavonoid functional factors,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 林玉惠何志勇陈洁颜正勇杨汉彬陈旭斌
Owner 汕头市天悦轻工技术科技有限公司
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