Multilayer coated preserved fruit and making process thereof

A production process and candied fruit technology, applied in the confectionary industry, food ingredients as antimicrobial preservation, confectionery, etc., can solve the problems of short time, difficult preservation of green plums, etc., achieve simple production, retain nutritional value and health care function, taste good effect

Inactive Publication Date: 2017-01-11
LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the preservation of green plum is not easy, and the time is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In the embodiment of the present invention, a multi-layer coated candied fruit is composed of the following raw materials according to mass percentage: green plum 55%, white sugar 4%, milk powder 7%, non-dairy creamer 1.8%, aspartame 0.1% , 0.09% xylo-oligosaccharide, 0.05% coffee flavor, 0.09% potassium sorbate, 0.02% sodium benzoate, 0.12% gum arabic, and the balance is coffee powder.

[0023] The manufacturing process of the candied fruit of described multi-layer coating, comprises the following steps:

[0024] 1) Sugar liquid boiling: Accurately weigh white granulated sugar and gum arabic according to the mass percentage, add appropriate amount of water, boil to 130°C and remove from heat to obtain sugar liquid.

[0025] 2) Filtration of sugar solution: Filter the boiled sugar solution with a 100-mesh sieve.

[0026] 3) Sugar liquid seasoning: After the sugar liquid is cooled to 90°C, add aspartame, coffee essence, potassium sorbate, and sodium benzoate according t...

Embodiment 2

[0030] In the embodiment of the present invention, a multi-layer coated candied fruit is composed of the following raw materials according to mass percentage: green plum 65%, white sugar 2%, milk powder 11%, non-dairy creamer 0.8%, aspartame 0.3% , 0.02% xylo-oligosaccharide, 0.13% coffee flavor, 0.02% potassium sorbate, 0.09% sodium benzoate, 0.04% gum arabic, and the balance is coffee powder.

[0031] The manufacturing process of the candied fruit of described multi-layer coating, comprises the following steps:

[0032] 1) Sugar liquid boiling: Accurately weigh white granulated sugar and gum arabic according to the mass percentage, add appropriate amount of water, boil to 140°C and remove from heat to obtain sugar liquid.

[0033] 2) Filtration of sugar solution: Filter the boiled sugar solution with a 100-mesh sieve.

[0034] 3) Sugar liquid seasoning: After the sugar liquid is cooled to 98°C, add aspartame, coffee essence, potassium sorbate, and sodium benzoate according ...

Embodiment 3

[0038] In the embodiment of the present invention, a multi-layer coated candied fruit is composed of the following raw materials according to mass percentage: green plum 57%, white sugar 3.5%, milk powder 8%, non-dairy creamer 1.5%, aspartame 0.15% , 0.06% xylooligosaccharide, 0.06% coffee flavor, 0.07% potassium sorbate, 0.04% sodium benzoate, 0.1% gum arabic, and the balance is coffee powder.

[0039] The manufacturing process of the candied fruit of described multi-layer coating, comprises the following steps:

[0040] 1) Sugar liquid boiling: Accurately weigh white granulated sugar and gum arabic according to the mass percentage, add appropriate amount of water, boil for 15 minutes, remove from heat when the boiling temperature reaches 130°C, and prepare sugar liquid.

[0041] 2) Filtration of sugar solution: Filter the boiled sugar solution with a 100-mesh sieve.

[0042] 3) Sugar liquid seasoning: After the sugar liquid is cooled to 90°C, add aspartame, coffee essence, ...

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PUM

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Abstract

The invention discloses multilayer coated preserved fruit and a making process thereof. The preserved fruit is composed of the following raw materials in percentage by mass: 55-65% of green plum, 2-4% of white granulated sugar, 7-11% of milk powder, 0.8-1.8% of vegetable fat powder, 0.1-0.3% of aspartame, 0.02-0.09% of xylooligosaccharide, 0.05-0.13% of coffee flavor, 0.02-0.09% of potassium sorbate, 0.02-0.09% of sodium benzoate, 0.04-0.12% of arabic gum and the balance of ground coffee. The process comprises the following steps: opening a sugarcoating pot, regulating to an intermediate speed, adding the weighed plum blank made from green plums, spraying mixed sugar liquid made from white granulated sugar, aspartame, coffee essence, potassium sorbate and sodium benzoate till the plum blank is uniformly coated with the mixed sugar liquid, adding mixed powder of milk powder, vegetable fat powder, ground coffee and xylooligosaccharide, taking the mixture out of the pot, roasting, cooling, and packaging to obtain the product. The preserved fruit disclosed by the invention is long in quality guarantee period and low in sugar content, remains the nutritive value and health effects of the green plums, is easy to make, sanitary and environment-friendly, and can be produced on a large scale.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a multi-layered candied fruit and a production process thereof. Background technique [0002] Green plum, aliases: green skin, sea plum, bitter fragrance, oil nan, green phase, Latin name: Vatica mangachapoiBlanco. Dipterocarpace, green plum is an arbor, with white aromatic resin, and the branchlets are covered with star-shaped hairs. Leaves leathery, entire, spherical fruit; born in hills and slope forests, below 700 meters above sea level. Greengage has the functions of detoxification and beautifying, removing freckles and acne, losing weight and slimming, lowering fat and blood pressure, clearing liver and improving eyesight, hangover and oil discharge. The health effects of green plum: (1) Adjust the acid-base balance and keep the body fluid weakly alkaline. Although green plum is very acidic, the alkaline minerals in the ash are much more than the acidic minerals. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54A23G3/36
CPCA23G3/48A23G3/36A23G3/54A23V2002/00A23V2200/10A23V2250/054A23V2250/30
Inventor 郑育双马良丰
Owner LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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