Fruit preserve and preparation method thereof

Abstract

The invention relates to the field of food processing and discloses a fruit preserve and a preparation method of the fruit preserve. The fruit preserve provided by the invention is prepared by 50-70 parts by weight of preserve leftover materials consisting of preserved plum fragments, pericarpium citri reticulatae fragments and candied citron defective pulp, 20-35 parts by weight of white granulated sugar, 2.5-5parts by weight of common salt, 4-6 parts by weight of citric acid, 1.5-3.5 parts by weight of sweetening agent, 0.3-1 parts by weight of fructo-oligosaccharide and 20-30 parts by weight of water. According to the invention, proper preserve leftover materials and additives are selected according to a plurality of affecting factors for preparing the fruit preserve, the proportions of the leftover materials and additives are optimized, and the leftover materials and additives are prepared to a novel fruit preserve with soft taste, proper sour and sweet taste and feedback rate higher than that of the current products; and the fruit preserve provided by the invention is not only used for avoiding resource waste, but also improving the product quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a candied fruit and a preparation method thereof. Background technique [0002] Candied fruit, also known as preserved fruit, is a food made from fruits and vegetables such as peaches, apricots, plums, dates, wax gourds, and ginger, marinated with sugar or honey. In addition to being eaten directly as a snack or snack, candied fruit can also be used as an embellishment on cakes, biscuits and other snacks. [0003] Candied fruits and vegetables are mainly made of fruits and vegetables, which are boiled in sugar, dipped or salted, dried, ground, and formed into various forms of dry products, which is a kind of candied fruit. Such as Baicao Dan, Chen Pi Dan, Lemon Dan, Bing Mei Dan, Suan Mei Dan, Peel Dan, Hawthorn Dan, Bergamot Dan, etc. all belong to this category. [0004] Many leftovers are produced in the traditional candied fruit production process, such as unqualified plum fr...

AI Technical Summary

Problems solved by technology

[0004] The traditional candied fruit production process will produce a lot of leftovers, such as unqualified plum fragments, tangerine peel fragments, and defective lemon pulp, etc., directly discarding will pollute the environment and cause a waste of resources

It is undoubtedly a relatively economical means to make use of these leftover materials to prepare Guodan candied fruit, but there is no report in this regard in the existing food processing field.

[0005] In addition, the tissues of candied fruit are relatively hard, and there is no softening technology suitable for the production of candied fruit in the prior art, and the existing softening methods, such as alkali softening, need to soak the lye to destroy the plant tissue, and this method requires acid Neutralization is likely to cause chemical residues and environmental pollution; enzymatic softening requires soaking in enzyme solution to decompose plant tissue, but due to the activity of the enzyme, specific temperature and time are required to decompose plant tissue. This method requires high requirements and relatively high costs.

Simultaneously, existing candied fruit flavor is relatively single, and local flavor is poor, if adopt the leftover material that produces in other candied fruit preparation process to prepare candied fruit, these problems will be more outstanding, have limited the exploitation that utilizes candied fruit leftover material to prepare candied fruit application, it will still cause waste of resources and environmental pollution

Images