A kind of low-salt and low-sugar plum candied fruit and preparation method thereof

Abstract

The invention relates to low-salt and low-sugar green plum preserves and a preparation method thereof. The low-salt and low-sugar green plum preserves comprises the following ingredients in parts by weight: 1000 parts of salted plums, 35-45 parts of salt, 160-190 parts of high fructose maize syrup, 18-25 parts of mycose, 1-2 parts of honey, 1-2 parts of stevioside, 0.2-0.5 part of sucralose, 0.2-0.5 part of potassium sorbate, 0.1-0.5 part of cinnamic acid, 2-3 parts of alcohol and 2-4 parts of glacial acetic acid. The preparation method comprises the technological steps of washing the salted plums as the raw material, desalting, seasoning, draining, filling and packaging. According to the preparation method, the technological production processes of the green plum preserves are optimized; the production processes are shortened, and a large amount of labor consumed in a solarization working procedure is reduced greatly. The low-salt and low-sugar green plums preserve can reserve nutritive values and health functions of green plums very well, have the characteristics of low salt and low sugar, and meet pursuits of consumers on healthy and green products very well.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a low-salt and low-sugar plum preserve and a preparation method thereof. Background technique [0002] The traditional candied fruit production process is as follows: raw material selection→fresh fruit processing and pretreatment (including peeling, pitting, cutting and sulfur fumigation, etc.)→sugar solution cooking (boiling once or multiple times)→sugar solution immersion→ Drying (sun-dried or oven-dried) → finished product. Most of the candied fruit products produced by traditional techniques are "heavy sugar" products, with a sugar content of 50-60%. In addition, sulfur-containing compounds such as sodium pyrosulfite and sodium bisulfite are often used for bleaching and color protection during processing. The phenomenon of sulfur dioxide exceeding the standard in the product occurs from time to time. [0003] Green plums are rich in citric acid, tannic acid, t...

AI Technical Summary

Problems solved by technology

Japan, the largest importer of green plum agricultural products, has adopted green plum preserves as a healthy food, but many products are only suitable for use as a meal due to the characteristics of high salt and high acid

[0004] At the same time, with the prosperity of the leisure food consumption market in recent years, more consumers have focused on health and nutrition. Consumers have also put forward higher requirements for traditional green plum preserves. Traditional processing techniques and product formulations have been difficult to meet the long-term development needs of the market

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