Preparation method of low-sugar preserved fruits of cherry tomatoes

Abstract

The invention discloses a preparation method of low-sugar preserved fruits of cherry tomatoes. According to the preparation method, the cherry tomatoes are used as raw materials for preparing the low-sugar preserved fruits, and the optimal process conditions are as follows: performing color protection by using 0.1% of NaHSO3, 0.1% of Vc, 0.1% of citric acid and 0.1% of CaCl2 for 1h; blanching for 1min at the temperature of 98 DEG C; hardening by adopting 3% of delta-gluconolactone and 0.1% of calcium chloride for 4h; performing sugar infusion by using 35% of sugar liquid, 15% of dextrin and 0.3% of sodium carboxymethylcellulose for 30min under the vacuum condition that the vacuum degree is 0.07MPa; performing sugar boiling by using 50% of sugar liquid at the temperature being below 80 DEG C for 1h, wherein the temperature is lower than 80 DEG C; and drying with hot air for 17h. The results prove that by synthesizing three major indexes, namely sugar content, appearance and guarantee period, the low-sugar preserved fruits of the cherry tomatoes are better than those reported in literature and are basically in line with the requirements of the low-sugar preserved fruits.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of cherry tomatoes low candies. Background technique [0002] Cherry tomatoes, also known as grape tomatoes, pearl tomatoes, cherry tomatoes, etc., have rich nutritional value, rich in special substances such as vitamin PP, glutathione and lycopene, and have anti-cancer and anti-cancer effects. Fresh cherry tomatoes have a short shelf life. During the fruit ripening period, their prices are low. There are few studies on the deep processing of cherry tomatoes and there are not many related products. [0003] Traditional preserved fruits in my country have shortcomings such as high sugar content, lack of natural flavor of the original fruit, and serious loss of nutrients. The sugar content of low candies is below 45%, but it is easy to mold, difficult to maintain quality, not conducive to storage, and its appearance is low in brightness and fullness. [0004] "F...

AI Technical Summary

Problems solved by technology

This method has done concrete limitation to the time of candied fruit, but the related technology of the detailed technique o

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