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

A green plum and candied fruit technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problem that the product formula is difficult to meet the needs of the long-term development of the market, and achieve the protection of invariance and inactivation, high water content, and preservation of health care functions. Effect

Active Publication Date: 2018-06-22
广东殿羽田食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0028] (1) Washing process: Take 1000kg of dry and wet plums (green plum salt germ) as a batch number and wash them with a special fruit and vegetable cleaning machine. During the process, remove visible foreign matter such as plum leaves and meidi, and use 8.5kg / per sieve Standard food-grade plastic sieves are used for holding;

[0029] (2) Desalination process: Desalination is carried out according to the ratio of 1000kg of plums and 1950kg of desalted water. The dry and wet plums obtained in step (1) are added to 1950kg of water for desalination, and food-grade chlorine dioxide is added to the water for water disinfection. The concentration is 5PPM, first use hot water to desalinate for 4 hours, then replace the hot water, continue to desalinate for 4 hours, until the salinity of plums drops to 3-5 degrees, the desalination is completed;

[0030] (3) Seasoning process: 1000kg of plums are marinated with 2000kg of seasoning liquid, and the following components are put into t...

Embodiment 2

[0039] (1) Washing process: Take 1000kg of dry and wet plums (green plum salt germ) as a batch number and wash them with a special fruit and vegetable cleaning machine. During the process, remove visible foreign matter such as plum leaves and meidi, and use 8.5kg / per sieve Standard food-grade plastic sieves are used for holding;

[0040] (2) Desalination process: Desalination is carried out according to the ratio of 1000kg of plums and 1950kg of desalted water. The dry and wet plums obtained in step (1) are added to 1950kg of water for desalination, and food-grade chlorine dioxide is added to the water for water disinfection. The concentration is 5PPM, first use cold water to desalinate for 12 hours, then replace hot water, continue to desalinate for 4 hours, until the salinity of plums drops to 3-5 degrees, the desalination is completed;

[0041] (3) Seasoning process: 1000kg of plums are marinated with 2000kg of seasoning liquid, and the following components are put into the...

Embodiment 3

[0050] (1) Washing process: Take 1000kg of dry and wet plums (green plum salt germ) as a batch number and wash them with a special fruit and vegetable cleaning machine. During the process, remove visible foreign matter such as plum leaves and meidi, and use 8.5kg / per sieve Standard food-grade plastic sieves are used for holding;

[0051] (2) Desalination process: Desalination is carried out according to the ratio of 1000kg of plums and 2000kg of desalted water. The dry and wet plums obtained in step (1) are added to 2000kg of water for desalination, and food-grade chlorine dioxide is added to the water for water disinfection. The concentration is 5PPM, first use cold water to desalinate for 12 hours, then replace the cold water, and continue to desalinate for 12 hours, until the salinity of plums drops to 3-5 degrees, the desalination is completed;

[0052] (3) Seasoning process: 1000kg of plums are marinated with 2000kg of seasoning liquid, and the following components are pu...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/36
Inventor 林海滨谢桂勉
Owner 广东殿羽田食品有限公司
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