Manufacturing method for crystallized fruit

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,...

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