A kind of production method of dried peach fruit
A production method and technology for peach fruit, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of many times of cooking, rough taste, unattractive taste and safety, and achieve bright and clean color of the finished product. The taste is soft and chewy, and the effect of good sensory quality
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Embodiment 1
[0035] A method for making high-quality dried peaches from core-free white-flowered peaches, comprising the following steps:
[0036] a. Raw material selection: select the seed-free variety, with large fruit shape, high sugar content, firm flesh, less juice, strong aroma, and less fiber (that is, fresh peach), which is half-ripe; remove rotten, diseased, and Damaged and underripe or overripe fruit;
[0037] b. Cleaning: Use a fruit washing machine or manually brush off the peach hair, and then rinse it with running water;
[0038] c. Peeling, pitting, and cutting: Put the fruit into boiled sodium hydroxide aqueous solution with a mass percentage concentration of 5% for 30 seconds, drain it and put it in clean water, stir, scrub and peel, and immediately put D-isoascorbic acid in after cleaning Sodium and food grade citric acid mass percentage concentration are 0.1% color protection solution (D-sodium erythorbate-citric acid-water solution), then use a stainless steel knife to c...
Embodiment 2
[0046] A method for making high-quality low-sugar dried peaches from pit-free white-flowered peaches, comprising the following steps:
[0047] a. Raw material selection: select the seed-free variety, with large fruit shape, high sugar content, firm flesh, less juice, strong aroma, and less fiber (that is, fresh peach), which is half-ripe; remove rotten, diseased, and Damaged and underripe or overripe fruit;
[0048] b. Cleaning: Use a fruit washing machine or manually brush off the peach hair, and then rinse it with running water;
[0049] c. Peeling, pitting, and cutting: Put the fruit into boiled sodium hydroxide aqueous solution with a mass percentage concentration of 5% for 30 seconds, drain it and put it in clean water, stir, scrub and peel, and immediately put D-isoascorbic acid in after cleaning Sodium and food grade citric acid mass percentage concentration are 0.1% color protection solution (D-sodium erythorbate-citric acid-water solution), then use a stainless steel...
Embodiment 3
[0057] A method for making high-quality high-calcium dried peaches from pit-free white-flowered peaches, comprising the following steps:
[0058] a. Raw material selection: select the seed-free variety, with large fruit shape, high sugar content, firm flesh, less juice, strong aroma, and less fiber (that is, fresh peach), which is half-ripe; remove rotten, diseased, and Damage and immature or overripe fruit.
[0059] b. Cleaning: Use a fruit washing machine or manually brush off the peach hair, and then rinse it with running water;
[0060] c. Peeling, pitting, and cutting: Put the fruit into boiled sodium hydroxide aqueous solution with a mass percentage concentration of 5% for 30 seconds, drain it and put it in clean water, stir, scrub and peel, and immediately put D-isoascorbic acid in after cleaning Sodium and food grade citric acid mass percentage concentration are 0.1% color protection solution (D-sodium erythorbate-citric acid-water solution), then use a stainless stee...
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