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

Inactive Publication Date: 2018-04-13
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the former are not peeled, large in size, no sugar added, slow in drying speed, large in size and shrunk in finished product, poor in appearance quality, rough in taste and slightly sweet, so they are not attractive to consumers in terms of appearance, taste and safety. The latter is large in size, boiled many times, takes a long time, loses a lot of nutrients, uses a lot of sucrose, is difficult to dry, and the finished product is wet and sticky, sweet and greasy.
Therefore, the existing processed dried products of peach pulp are all general commodities, the quality is not up to grade, and there is a certain potential safety hazard

Method used

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  • A kind of production method of dried peach fruit
  • A kind of production method of dried peach fruit
  • A kind of production method of dried peach fruit

Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a production method of dried peaches, which comprises: selecting fresh peaches of half-ripe and core-free varieties, and cleaning them; and is characterized in that it also includes: treating the washed fresh peaches in boiling sodium hydroxide aqueous solution 25-40 seconds, drain, scrub, peel off the skin, put it into the color protection solution composed of D-sodium erythorbate, citric acid and water, remove the core, cut into peach slices, put in boiling water for 3-5 minutes , picked up and drained, layered with glucose powder and candied for 10-12 hours, spread the peach slices into a single layer and dried at 60-70°C for 10-12 hours, and then put the dried peach slices in a closed storage room for 12 hours. ~36hr, that is, the finished product of dried peach fruit is obtained. The invention has simple production process, easy operation, easy popularization of the technology, excellent nutrition, sense and quality of the product, can relieve the pressure of fresh fruit storage and sales for the majority of fruit farmers, can also greatly increase the added value of the product, and has strong practicability.

Description

technical field [0001] The invention belongs to food processing methods, and relates to a production method of dried peaches. It is suitable for the production of dried peaches, especially suitable for the production of low-sweetness, dry and high-quality dried fruits using white-flowered peaches with crispy flesh. Background technique [0002] peach( Prunus persica ), Rosaceae peach subgenus, species named peach, angiosperm. It is native to my country and is widely cultivated all over the world. There are more than 3,000 varieties in the world, including more than 1,000 varieties in my country. According to the shape of the fruit, it is divided into common peach and flat peach (i.e. flat peach); according to the presence or absence of fuzz on the peel, it is divided into peach and nectarine; There are three types of peaches with soluble flesh, insoluble flesh and hard flesh; according to the color of the flesh, they are divided into white flesh peaches, yellow flesh pea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 韩珍琼熊双丽任飞黄业传
Owner SOUTHWEAT UNIV OF SCI & TECH
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