Making process for low-sugar preserved fruit

Abstract

The invention discloses a making process for low-sugar preserved fruit. The making process comprises the following steps: raw material treatment, wherein xylitol is used for replacing a part of cane sugar and syrup; boiling with sugar: a step of preparing a mixed solution consisting of 13 to 23 kg of cane sugar, 18 to 28 kg of xylitol and 15 to 25 kg of syrup, adding 0.3 to 0.6 kg of citric acid, then pouring processed jujube or haw and carrying out boiling on a slow fire for 15 to 25 min; sugar soaking: a step of taking out the processed preserved fruit, draining the preserved fruit, soaking the drained preserved fruit in a solution composed of 40 to 50 kg of cane sugar, 50 to 70 kg of xylitol and 50 to 60 kg of syrup, carrying out soaking in a constant-temperature water-bath pan with a temperature of 35 DEG C for 22 to 26 h, taking the preserved fruit out and draining the sugar solution from the preserved fruit; and baking: a step of placing the preserved fruit having undergone sugar soaking in a drying disk and carrying out drying in a drying box with a temperature of 40 to 50 DEG C until the surface of the preserved fruit does not feel sticky. The making process is simple and easy to master, is suitable for large-scale production and can meet market demands. The prepared preserved fruit is rich in nutrients, beneficial for human health and popular among vast consumers, has substantial social economic benefits and promotion value and caters for the taste of modern people in living.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of low-sugar dried fruit. Background technique [0002] Nutrition of preserved fruit The highest sugar content in candied fruit can reach more than 35%, and the content of invert sugar can account for about 10% of the total sugar content. From a nutritional point of view, it is easy to be absorbed and utilized by people. In addition, it also contains fruit acid, minerals and vitamin C. It can be seen that candied fruit is a food with high nutritional value. The current low-sugar dried fruit has complex manufacturing process, high processing cost, poor product taste, poor product quality, difficult preservation, and reduced original nutritional labeling. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a low-sugar ca...

AI Technical Summary

Problems solved by technology

The current low-sugar dried fruit production process has complicated production process, high processing cost, poor product taste, poor product quality, difficult preservation, and reduced original nutritional labeling.