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Preparation method of low sugar fresh preserved myrica rubra

A technology for candied fruit and fresh candied fruit is applied in the field of preparation of low-sugar fresh bayberry candied fruit, and can solve the problems of affecting the quality of bayberry candied fruit, wasting water, anthocyanin, nutrition and flavor loss and the like

Inactive Publication Date: 2016-06-29
HANGZHOU CHAODA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Usually, the process of making candied red bayberry fruit is to add fresh red bayberry to salt for pickling. The salinity of salt is above 28 degrees, and the pickling time needs to be more than 30 days. , and then rinsed and desalted many times, and then sugared for about 30 days, and various flavoring agents were added at the same time. After sugaring, it was dried or dried to form red bayberry fruit preserves. Most of the nutrients, nutrients and flavors are lost in the process of pickling, multiple rinsing and drying, which affects the quality of bayberry candied fruit. At the same time, a large amount of water is required for desalination, which wastes a lot of water and is not conducive to environmental protection.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preferred scheme is to select 100 kilograms of fresh red bayberry and 15 kilograms of white sugar, wash its surface with clear water, remove impurities, prepare 3% salt water, add preservative (0.035% sodium pyrosulfite aqueous solution) in the salt water, and Soak the washed bayberry in salt water for 2 hours, take out the bayberry and drain until there is no water dripping on the surface, and then put it into a clean container. When putting in a layer of bayberry into the container, sprinkle some white sugar , until all the bayberry and sugar are put into the container, add flavoring agent (such as potassium sorbate), and soak for two days, use a device to return the mixed solution at the bottom of the container to the top of the container through a conduit, preferably use a water pump, every 2 days Carry out this juice pouring step once, and cycle like this for 5 rounds. Take out the bayberry from the container, drain the mixed solution, and then dry it in the air...

Embodiment 2

[0027] Select 100 kg of fresh red bayberry and 10 kg of white sugar, wash its surface with clear water to remove impurities, prepare brine with a concentration of 2%, add preservatives (0.035% sodium pyrosulfite aqueous solution) to the brine, and wash the Soak bayberry in salt water for 2 hours, take out bayberry and drain until there is no water dripping on the surface, and then put it into a clean container. When putting in a layer of bayberry into the container, sprinkle part of the sugar until the bayberry and Put all the sugar into the container, add flavoring agent (such as potassium sour sorbate), and after soaking for two days, use a device to return the mixed liquid at the bottom of the container to the top of the container through a conduit. It is preferable to use a water pump for this pouring every 2 days Juicing step, cycle like this for 4 rounds, take out the bayberry from the container, drain the mixed solution, and then dry it in the air. When the water content...

Embodiment 3

[0029] Select 100 kg of fresh red bayberry and 18 kg of white sugar, wash its surface with clear water to remove impurities, and prepare 5% salt water, add preservatives (0.035% sodium pyrosulfite aqueous solution) to the salt water, wash the Soak bayberry in salt water for 3 hours, take out bayberry and drain until there is no water dripping on the surface, and then put it into a clean container. When putting in a layer of bayberry into the container, sprinkle part of the sugar until the bayberry and Put all the sugar into the container, add flavoring agent (such as potassium sour sorbate), and after soaking for two days, use a device to return the mixed liquid at the bottom of the container to the top of the container through a conduit. It is preferable to use a water pump for this pouring every 2 days Juice step, cycle 7 rounds like this, take out the bayberry from the container, drain the mixed solution, and then dry it in the air. When the water content in the bayberry is ...

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PUM

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Abstract

The invention relates to a preparation method of low sugar fresh preserved myrica rubra. The method includes: taking fresh myrica rubra, conducting washing with clean water, and performing draining, placing the washed myrica rubra in a container, adding sugar according to a sugar content of 10%-18%, performing dipping for several days to obtain a mixed solution of sugar-containing myrica rubra juice at the bottom of the container, refluxing the mixed solution from the container bottom to the container top through a duct to conduct further dipping; carrying out cyclic operation for several rounds, filtering the mixed solution, taking out myrica rubra, and drying myrica rubra so as to obtain the finished product. The method provided by the invention has the advantages of simple procedure and easy operation, not only can distribute sugar in myrica rubra evenly, but also retains more nutritional ingredients in myrica rubra. Finally, the prepared fresh preserved myrica rubra is low sugar preserved fruit, can be eaten for a long term, and is more beneficial to human health.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of low-sugar fresh bayberry preserves. Background technique [0002] Usually, the process of making candied red bayberry fruit is to add fresh red bayberry to salt for pickling. The salinity of salt is above 28 degrees, and the pickling time needs to be more than 30 days. , and then rinsed and desalted many times, and then sugared for about 30 days, and various flavoring agents were added at the same time. After sugaring, it was dried or dried to form red bayberry fruit preserves. Most of the nutrients, nutrients and flavors are lost in the process of pickling, multiple rinsing and drying, which affects the quality of bayberry candied fruit. At the same time, a large amount of clear water is needed for desalination, which wastes a lot of water and is not conducive to environmental protection. [0003] The Chinese patent with the current application number 20031010...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
Inventor 蔡加庭
Owner HANGZHOU CHAODA FOOD
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