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Method for concentrating pineapple stuffing

A pineapple fruit and pineapple technology, which is applied in the field of pineapple fruit filling concentration, can solve the problems of high reducing sugar content, low production efficiency, poor color, etc., and achieve the effects of maintaining flavor, improving production efficiency and reducing flavor loss

Inactive Publication Date: 2015-02-04
合浦果香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for concentrating pineapple stuffing, which overcomes the disadvantages of poor flavor, poor color, high reducing sugar content, and low production efficiency in existing methods for concentrating pineapple stuffing.

Method used

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Examples

Experimental program
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Embodiment Construction

[0012] (1) Pre-treatment: Take 2 tons of pineapple fruit, peel the pineapple to remove the dazzling eyes, and obtain about 1 ton of pineapple pulp. Cut the pineapple pulp into finger-sized pineapples;

[0013] (2) Squeezing: squeeze the diced pineapple, adjust the pressure of the press to 3kg, and press the juice which accounts for 60-70% of the total weight of the diced pineapple to obtain 650 kg of pineapple juice and 350 kg of pineapple fiber;

[0014] (3) The first step of concentration: the collected pineapple juice is concentrated by three-effect vacuum, the concentration temperature range is 75-90℃, and the concentration is concentrated to 60°Bx. Taking pineapple juice with a sugar content of 12°Bx as an example, 130 kg of pineapple will be obtained. Concentrated juice for use;

[0015] (4) The second step of concentration: 350 kg of pineapple fiber, 100 kg of white sugar and 50 kg of maltose from the juice are added to the jacketed pot and stirred evenly, then heated to 100-1...

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PUM

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Abstract

The invention discloses a method for concentrating pineapple stuffing. A conventional method for concentrating pineapple stuffing easily degrades the quality of the pineapple stuffing. Due to adoption of a method which comprises steps of pretreatment, squeezing, primary concentration and secondary concentration, and with the combination of vacuum concentration and normal-temperature concentration, the completeness of pineapple grains in the pineapple stuffing is maintained, the original flavor and the nutrition of pineapples are maintained to the maximum extent, and the phenomenon that the color of a product is darkened because of the Maillard reaction is avoided. The concentration time of a normal-temperature concentration procedure of the method is shortened by about one half when being compared with that of an ordinary process, so that the flavor loss and the nutrition loss of the pineapple stuffing are reduced, the original flavor, nutrition and color of pineapples are effectively maintained, and the product quality is further improved.

Description

Technical field [0001] The invention relates to a method for concentrating pineapple fruit filling, which belongs to the technical field of deep processing of fruit food. Background technique [0002] Pineapple is a special fruit in the subtropical zone. It has a delicate smell and unique flavor. It leaves the mouth full after eating. The pineapple is prepared as a filling and then further made into cakes. It is a favorite food for people. In the process of preparing fillings, concentration is a key process in the production. The flavor, color and appearance of pineapple fillings are all related to the concentration method. A scientific method of pineapple filling concentration will produce high-quality fillings. . Fresh pineapple contains a lot of water. The water contained in the fruit includes three types: free water, physical and chemical combined water, and chemically combined water. Free water refers to water that can move freely without being affected by the molecular bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/09A23L19/00
Inventor 满富桂姚学芳罗团烈
Owner 合浦果香园食品有限公司
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