Preparation method of dried pineapple

A technology of dried pineapple and pineapple, which is applied in the direction of preserving fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, and preservation of fruits/vegetables with sugar. Components, the effect of reducing pulp loss

Inactive Publication Date: 2017-05-10
漳州蒂妮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the dried pineapple disclosed in the prior art all can't satisfy above-mentioned requirement

Method used

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  • Preparation method of dried pineapple
  • Preparation method of dried pineapple

Examples

Experimental program
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Effect test

Embodiment 1

[0046] A preparation method of dried pineapple, which comprises the steps of:

[0047] 1) Selection and grading of raw materials

[0048] Select visually 6-7 ripe pineapple with a diameter of 15-20cm;

[0049] 2) Peeling and removing eyes

[0050] 3) slice

[0051] Cut the pineapple after peeling and eye removal into thin slices with a thickness of 1-1.5cm;

[0052] 4) Cooking

[0053] Treat the sliced ​​pineapple with steam for 8 minutes;

[0054] 5) Soak

[0055] Place the pulp in a sodium bisulfite solution with a mass concentration of 0.8% and immerse at room temperature for 10 minutes;

[0056] 6) Pickled

[0057] The weight ratio of pulp / sugar solution 1 is 20kg / 6kg and then placed at room temperature for 24 hours after mixing, wherein the sugar solution 1 is composed of 2kg of white sugar and the rest of maltose, and the sugar content is 25 degrees;

[0058] 7) Cooking

[0059] The weight ratio of pulp / sugar solution 2 is 20kg / 6kg and then boiled at 80°C for 10...

Embodiment 2

[0069] A preparation method of dried pineapple, which comprises the steps of:

[0070] 1) Selection and grading of raw materials

[0071] Select visually 6-7 ripe pineapple with a diameter of 15-20cm;

[0072] 2) Peeling and removing eyes

[0073] 3) slice

[0074] Cut the pineapple after peeling and eye removal into thin slices with a thickness of 1.2cm;

[0075] 4) Cooking

[0076] Treat the sliced ​​pineapple with steam for 10 minutes;

[0077] 5) cooling

[0078] Cool the steamed pineapple at a rate of 5°C per second;

[0079] 6) Soak

[0080] Place the pulp in a sodium bisulfite solution with a mass concentration of 1% and immerse at room temperature for 8 minutes;

[0081] 7) Pickling for the first time

[0082] The pulp after soaking and draining is mixed with the weight ratio of pulp / sugar solution 1 being 20kg / 2kg, and then placed at room temperature for 20 hours, wherein the sugar solution 1 is added to the filtrate after pickling and filtering for the secon...

Embodiment 3

[0097] A preparation method of dried pineapple, which comprises the steps of:

[0098] 1) Selection and grading of raw materials

[0099] Select visually 6-7 ripe pineapple with a diameter of 15-20cm;

[0100] 2) Peeling and removing eyes

[0101] 3) slice

[0102] Cut the pineapple after peeling and eye removal into thin slices with a thickness of 1.2cm;

[0103] 4) Cooking

[0104] Treat the sliced ​​pineapple with steam for 10 minutes;

[0105] 5) cooling

[0106] Cool the steamed pineapple at a rate of 5°C per second;

[0107] 6) Soak

[0108] Place the pulp in a sodium bisulfite solution with a mass concentration of 1% and immerse at room temperature for 8 minutes;

[0109] 7) Pickling for the first time

[0110] The pulp after soaking and draining is mixed with the weight ratio of pulp / sugar solution 1 being 20kg / 3kg, and then placed at room temperature for 20 hours, wherein the sugar solution 1 is added to the filtrate after pickling and filtering for the secon...

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Abstract

The invention belongs to the technical field of food, in particular to a preparation method of dried pineapple. The method comprises the following steps of raw material fine selection, grading, peeling, eye removal, slicing, steam and boiling, soaking, pickling, boiling, drying, cooling, detection and box charging. The preparation method comprises the processes of (1) steaming and boiling before soaking; (2) pickling in two times; (3) vacuum pumping in twice pickling; (4) adoption of a drying mode of high-temperature drying and low-temperature drying; (5) freezing before the slicing, and the like. The provided dried pineapple has the advantages of excellent appearance, intense fruit fragrance, good mouthfeel, long shelf life and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of dried pineapple. Background technique [0002] Pineapple is commonly known as pineapple, one of the four famous fruits in Lingnan. Pineapple is rich in nutrients and contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid and protease. Pineapple is flat in nature, sweet, slightly sour, slightly astringent, and slightly cold in nature. It has the effects of clearing heat and quenching thirst, eliminating food and diarrhea, nourishing the spleen and stomach, strengthening vitality, nourishing qi and blood, eliminating food, removing dampness, and beautifying and slimming. It is a summer medical food. Excellent seasonal fruit. As fresh food, pineapple is golden in color, rich in aroma, sweet and sour, crisp and juicy. However, fresh pineapples are often processed into lightly processed products such as cans, preserved fruits...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/04A23B7/08
CPCA23B7/02A23B7/04A23B7/08
Inventor 钟清良
Owner 漳州蒂妮食品有限公司
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