Microwave low-sugar preserved cherry fruit and preparation method thereof
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A technology for cherries and microwaves, applied in confectionery, confectionary industry, food science, etc., can solve the problems of single taste of cherries, unsuitable storage of cherries, and insufficient palatability, and achieve less loss of nutrients, loose internal tissues, and faster sugar penetration fast effect
Inactive Publication Date: 2015-06-03
刘海燕
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It is mainly used to treat physical weakness, shortness of breath, heart palpitations, fatigue, lack of food, dry throat and thirst, rheumatism, waist and leg pain, inhumane limbs, poor joint flexion and extension, frostbite and other diseases; but cherries are not suitable for storage, and are easy to rot. There are many cherries eaten raw, and the taste of cherries will be monotonous and not palatable; there are no preserved cherries on the market.
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Embodiment 1
[0007] 1 Cleaning of raw materials: select large purple cherries with consistent maturity, complete fruit shape and loose flesh, remove overripe, immature, broken and insect pillar fruits, wash, remove pits, and cut into 2mm thick diced fruit;
[0008] 2. Hardening and color protection: soak diced cherries in 0.5%CaCl2, 0.3%Na2SO3, 1%NaClHE 3.5% and KH2PO4 mixed solution for 8h, wherein calcium chloride = plays a hardening role, sodium sulfite is used for anti-browning, Sodium chloride is conducive to the infiltration of sugar liquid and carboxymethyl cellulose into the pulp, improving the transparency of the pulp, and potassium dihydrogen phosphate can increase the gel strength;
[0009] 3. Rinse and drain: remove the hardened diced cherries, wash them repeatedly, and drain;
[0010] 4. Microwave sugar dipping: Use a colloid mill to homogenize and refine 0.5% CMC-Na solution, 35% white granulated sugar, 15% glucose, and 0.2% citric acid, add it to a professional microwave dis...
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Abstract
The invention discloses a microwave low-sugar preserved cheery fruit and a preparation method thereof. The preparation method comprises the following steps: cleaning raw materials, leaching and draining, performing microwave sugar-soaking, cooling, drying and the like. 1mm-1m microwaves are adopted and can instantaneously penetrate through heated cherry raw materials, and produced high-frequency oscillation instantaneously heats up the cherry raw materials, so that the heating speed is high, internal heating and external heating are uniform, original flavor of the cherry raw materials can be kept to the greatest extent, a plurality of small holes are formed by puffing, the sugar penetrating speed is increased, the internal tissue is loose and the sugar penetrating speed is high; the prepared low-sugar preserved cheery fruit is less in nutrient ingredient loss, and good in color and luster, plumpness, transparency and storage lamp, and purpose of producing by a heating, sterilizing, puffing and drying integrated method is realized.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a microwave low-sugar preserved cherry fruit and a preparation method thereof. Background technique [0002] The iron content of cherries is particularly high, with as many as 5.9 mg of iron per hectogram of cherries, ranking first in fruits; the content of vitamin A is 4-5 times more than that of grapes, apples, and oranges. In addition, cherries also contain vitamin B, C and calcium, phosphorus and other mineral elements. Every 100 grams contains 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 66 kcal of calories, 0.4 grams of crude fiber, 0.5 grams of ash, 18 mg of calcium, 18 mg of phosphorus, and 5.9 mg of iron , carotene 0.15 mg, thiamine 0.04 mg, riboflavin 0.08 mg, nicotinic acid 0.4 mg, ascorbic acid 3 mg, potassium 258 mg, sodium 0.7 mg, magnesium 10.6 mg, and rich in vitamin A; cherries have beneficial ...
Claims
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