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Method for making preserved candied pears

A production method and technology of preserved fruit, applied in confectionary, confectionary industry, food science, etc., can solve the problems of easy browning of preserved fruit, easy loss of nutritional components, loss of nutritional components, etc., to improve sugar penetration and drying efficiency, The effect of bright color and extended shelf life

Active Publication Date: 2018-09-28
GUIZHOU PANFU FRUIT & VEGETABLE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned patent application documents belong to the vacuum high-temperature sugar infiltration process. Although it can effectively shorten the sugar infiltration time and improve the processing efficiency, it has defects such as uneven sugar infiltration (low sugar content in the core of preserved fruit), and multiple heat treatments (such as microwave infiltration) are required. sugar, microwave drying, hot air drying, etc.), it is easy to cause browning of preserved fruit and loss of nutrients
CN101595932A and CN102742711A disclose the vacuum cold osmotic sugar process, although the vacuum hot osmotic sugar process can overcome the defects of easy browning of preserved fruit, easy loss of nutrients, uneven sugar osmosis, etc., but there are deficiencies such as long osmosis time and low efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Smoke the pears with ignited sulfur for 2 to 3 hours;

[0019] 2) Wash the smoked pears with clean water for 3 to 5 minutes, then peel, remove the core, and cut into petals;

[0020] 3) Precook the pear petals above for 15-20 minutes by immersing them in a color-protecting solution with a temperature above 95°C, and then immerse them in water with a temperature lower than 20°C to cool for 10-15 minutes. Formulated with sodium sulfite, the color protection solution contains 300PPM sodium metabisulfite;

[0021] 4) Immerse the pear petals that have undergone color protection treatment in the primary sugar infiltration solution with a temperature of 55-60°C for vacuum thermofiltration for 0.5 hours, and the vacuum degree is -0.08MPa; calculated by mass percentage, the primary sugar infiltration solution Sugar is 25%, citric acid is 0.5%;

[0022] 5) Immerse the pear petals treated with vacuum hot osmotic sugar in the secondary osmotic sugar solution with a temperature...

Embodiment 2

[0027] The steps are the same as those in Example 1; calculated by mass percentage, the primary sugar solution, the secondary sugar solution and the third sugar solution contain 0.2% pectin respectively.

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PUM

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Abstract

The invention discloses a preparation method of medium sugar pear candied fruits, and belongs to a preparation method of candied fruits. The invention aims to provide the preparation method of candied fruits which are short in sugar permeating time, uniform in sugar permeation , few in nutrition losses, free from color brown stain, and complete in fruit shapes. The preparation method comprises the following steps: a cleaning step: cleaning pears on which dry sulphitation is performed; a color protecting step: immersing pear pieces into color protecting liquid for precooking, and then cooling the precooked pear pieces; a sugar permeating step: respectively immersing the pear pieces on which the color protection is performed in a first sugar permeating solution, a second sugar permeating solution and a third sugar permeating solution for sequentially performing vacuum heat sugar permeation, vacuum cold sugar permeation , and constant-pressure cold sugar permeation; and a baking step: drip washing the pear pieces on which sugar permeation is performed with clean water, and then baking the washed pear pieces. The preparation method disclosed by the invention can improve the processing efficiency and the product quality, and reserve the style of traditional candied fruits. The candied fruits prepared by the preparation method disclosed by the invention are plump and smooth in shape, are fresh and transparent in color, are uniform in sugar distribution, are moderate in sour and sweet, are delicious to eat, are moderate in soft and hard degrees, are strong in the taste of original fruits, and are rich in nutrition.

Description

technical field [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved pear fruit; it belongs to a method for preparing snack food. Background technique [0002] The pear pulp is delicious, juicy, sweet and sour, with a beautiful and fragrant flavor; it is rich in sugar, protein, fat, carbohydrates and multivitamins, which play an important role in human health. Pears have the effect of clearing the lungs and nourishing the lungs. People who eat more pears are far less likely to catch a cold than those who don't eat or eat less pears. Pear fruit can also be processed to make dried pears, preserved pears, pear paste, pear juice, canned pears, etc., and can also be used to make wine and vinegar. Pear fruit also has medical value, which can help digestion, moisten the lungs and clear the heart, relieve phlegm and cough, reduce fever, detoxify sores, and also have diuretic and moistening effects. [0003] Pres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 刘永刘标李建华
Owner GUIZHOU PANFU FRUIT & VEGETABLE CO LTD
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