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Dried mulberry fruit product manufacturing method

A production method and technology of dry products, which are applied in confectionary, confectionary industry, food science, etc., can solve problems that affect people's consumption, browning, and bad taste, and achieve easy promotion, better taste, and simple production process Effect

Active Publication Date: 2015-12-23
菏泽天蓝果蔬专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Dried mulberry products are very common in people's lives, but the dried mulberry products made from existing mulberries have poor taste and serious browning, which affects people's eating

Method used

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  • Dried mulberry fruit product manufacturing method
  • Dried mulberry fruit product manufacturing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Please refer to the attached figure 1 , in the embodiment of the present invention, the preparation method of dry mulberry product comprises step 1, selects plump and mature mulberry as the main raw material, and cleans and sterilizes to ensure the cleanness of mulberry; Heat, dissolve, and mix evenly; step 3, dilute the mulberry soaked in sugar water with water, and keep 20% to 30% of the sugar on the surface of the mulberry; step 4, dry the mulberry with sugar water in a dryer; step 5 , after drying, the mulberries are graded and screened; step 6, packaged and sealed for preservation; it is characterized in that:

[0026] In step 1, when the mulberry is being cleaned, surface impurities and pesticides are removed to ensure a cleanliness of more than 90%; in step 2, refined white sugar is stirred in hot water to mix sugar water with a concentration of preferably 60% to 70% In step three, it is advisable to keep 25% of the sugar content; in step four, a 766-3AS vacuum ...

Embodiment 2

[0033] The preparation method of dried mulberry product is the same as in Example 1, wherein the formula of color-protecting agent is optimized.

[0034] In order to maintain the color of the fruit, soak in sugar water and add color-protecting agents such as citric acid to form an optimized color-protecting agent formula.

[0035] Table 2 color protectant level table

[0036]

[0037] Table 3 visual analysis table

[0038]

[0039] From the mean values ​​in Table (14), we can see that the theoretical optimal combination should be A2B2C3D2. Instant sugar 60%, citric acid 0.04%, isovitamin C 0.08%, L-cysteine ​​0.03%.

Embodiment 3

[0041] The method for preparing dried mulberry products is the same as in Example 1, except that the conditions in the drying stage are optimized.

[0042] 2. The drying equipment adopts far-infrared vacuum dryer.

[0043] Table 4 level table

[0044]

[0045]

[0046] Table 5 visual analysis table

[0047]

[0048] The best combination is A2B2C2, power density 5W / g, vacuum degree 0.06MPa, irradiation distance 170mm.

[0049] The mulberry produced by adopting the above technical scheme has a better taste and satisfies people's consumption.

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Abstract

The present invention discloses a dried mulberry fruit product manufacturing method which includes the following steps: step one, full and ripe mulberry fruits are selected as main raw materials and the selected mulberry fruits are subjected to cleaning and sterilization to ensure the mulberry fruits to be clean; step two, refined white granulated sugar are added into hot water to be heated and dissolved, and are mixed and stirred evenly; step three, the sugar water soaked mulberry fruits are diluted with clean water, and the sugar on the surface of the mulberry fruits are retain at 20%-30%; step four, the mulberry fruits with sugar water are dried in a dryer; step five, after being dried, the mulberry fruits are conducted grading screening; and step six, the mulberry fruits are packaged, sealed and preserved. The dried mulberry fruit product manufacturing method makes up the problems that in the prior art the mulberry fruit product manufacturing method is inappropriate and the prepared dried mulberry fruit product is poor in taste; the prepared dried mulberry fruit product by using the preparation method has a better mouthfeel; and the whole preparation process is simple and is easy for promotion.

Description

technical field [0001] The invention relates to the technical field of mulberry-free production and application, in particular to a method for producing dried mulberry products. Background technique [0002] Mulberry (Latin name: Fructus Mori) is the fruit of the perennial woody plant mulberry of the family Moraceae, oval, 1-3 cm long, and the surface is not smooth. It is green when immature, gradually grows into white or red, and becomes purple red or purple black when mature, with a sweet and sour taste. "New Compendium of Materia Medica" has a record that "the purple one is the first, the red one is the second, and the green one is not available". Mulberry contains a variety of functional ingredients, such as rutin, anthocyanins, and resveratrol, which have good anti-cancer, anti-aging, anti-ulcer, and anti-virus effects. [0003] Dried mulberry products are very common in people's lives, but the dried mulberry products made from existing mulberries have poor taste and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
Inventor 孙锐
Owner 菏泽天蓝果蔬专业合作社
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