Preparation method of high-sugar pear preserves

Abstract

The invention discloses a preparation method of a high-sugar pear preserved fruit, and belongs to the field of preserved fruit preparation. According to the preparation method, sugar permeation time is short, sugar permeation is uniform, nutrient loss is less, browning is not caused, and fruit appearance is complete. The preparation method comprises steps of cleaning, color protection, sugar permeation, and drying. According to the preparation method, pears processed via sulfur smoking are washed; pear blocks are immersed into a color protection solution for precooking and are cooled; after color protection treatment, the pear blocks are immersed into a first sugar permeation liquid and a second sugar permeation liquid respectively for vacuum thermal sugar permeation and normal pressure cold sugar permeation respectively; the processed pear blocks obtained via sugar permeation are washed with clear water, and then are dried. Processing efficiency and product quality are improved; the flavor of conventional preserved fruit is maintained; the high-sugar pear preserved fruit obtained via the preparation method is plump and smooth in appearance, fresh and transparent in color, uniform in sugar distribution, sour and sweet, delicious, moderate in hardness, rich in original fruit flavor, and abundant in nutrients.

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...

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