Sulfur-free sugar-free pearl plum preserved fruit processing method

Abstract

The invention provides a sulfur-free sugar-free pearl plum preserved fruit processing method, and belongs to the technical field of preserved fruit processing. The method includes the step: successively performing hardening, color-protecting, saccharifying, ultrasonic-assisted sugar-permeating, two-time vacuum sugar-soaking and drying combined processes for pearl plum pulp to prepare pearl plum preserved fruits. Ultrasonic-assisted sugar-permeating is performed under the condition of ice bath, saccharifying liquid in sugar-permeating comprises, in weight percentage, 25%-35% of maltitol, 0.01%-0.02% of acesulfame potassium, 0.3%-0.5% of CMC-Na, 4%-8% of edible cassava flour and 0.05%-0.15% of guar gum. The method is simple to operate, prepared pearl plum preserved fruits are bright in color and luster, full in tissue structure, special in flavor, palatable in sweet and sour taste, medium in hardness, good in storage performance and suitable for more consumer groups, original nutritive value of pearl plum is reserved, and browning and permeated sugar outside are avoided when the preserved fruits are hermetically stored for 6 months.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of preserved fruit processing, in particular to a method for processing preserved pearl plums without sulfur and sugar. [0003] 【Background technique】 [0004] As a common snack, preserved fruit has always been favored by consumers. However, most of the preserved fruits on the market are high-sugar preserved fruits, usually using traditional conventional techniques. Not only the production steps are cumbersome, but the nutrients are seriously lost, and the high-sugar preserved fruits contain sugar. The amount exceeds 60%. Even though a small amount of low-sugar preserved fruit has appeared on the market in recent years, the sugar content is 40%-55%, and the color of the original fruit is maintained by using sulfur-containing color-protecting agents and adding pigments. The preserved fruit produced by this process is too much Intake is not good for human health. In today's era when people pay more a...

AI Technical Summary

Problems solved by technology

[0006] According to new research, existing patents and papers have reported the production process of preserved plum fruit, such as the Chinese patent with application number CN200810105649.4, which discloses a sulfur-free and low-sugar preserved plum fruit and its preparation method, using artificial color protection Afterwards, ultrasonic sugar infiltration at 80°C, followed by sugar infiltration at normal temperature and pressure, and dried plums were obtained. However, the pearl plums produced by the applicant using this process have no sulfur and low sugar. The structure is not plump enough, and there are wrinkles and shriveled , and there will be problems of browning and sand returning after being placed for a period of time

The Chinese patent with the application number CN201110127566.7 discloses a processing method for seedless plum fruit preserves. It adopts the processes of shaking green and washing, washing in the sun, removing pits, soaking and bleaching, soaking in sugar, and drying, which is time-consuming. , the disadvantage of low production efficiency

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