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Preparation method of preserved apricots

A kind of technology of preserved apricot and apricot fruit, which is applied to the functions of food ingredients, the preservation of food ingredients as antimicrobial, food preservation, etc. It can solve the problems of losing the market and the loss of apricot farmers and apricots, so as to extend the shelf life and reduce the consumption , the effect of preventing browning reaction

Inactive Publication Date: 2017-06-30
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in recent years, with the improvement of people's food safety awareness and the gradual deepening of the concept of healthy eating, my country's traditional high-sugar and high-sulfur preserved apricots can no longer meet such new requirements. Losing the market has caused huge losses to apricot farmers and apricot processing enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step 1. Pretreatment of raw materials: take fresh apricot fruits with a maturity of 70% to 80%, remove the inferior fruits, wash them, and drain the surface water;

[0029] Step 2, salt immersion, pitting: put the apricot fruit drained in the step 1 into the salt water with a concentration of 2% and soak for 3 minutes, remove the pit after pulling out, put the pulp into the salt water and soak for 3 minutes Minutes, remove the pulp and drain;

[0030] Step 3, color protection: put the pulp drained in step 3 into the color protection solution and soak for 10 minutes, take it out, wash it twice with clean water, and drain;

[0031] The components of the color protection solution and the mass percentages of each component are: 0.2% calcium chloride, 0.1% sodium metabisulfite, 0.4% citric acid, and the balance is water;

[0032] The preparation method is: take calcium chloride, sodium pyrosulfite, citric acid and water according to the components of the color protection so...

Embodiment 2

[0043] Step 1. Pretreatment of raw materials: take fresh apricot fruits with a maturity of 70% to 80%, remove the inferior fruits, wash them, and drain the surface water;

[0044] Step 2, salt immersion, pitting: put the apricot fruit drained in the step 1 into a concentration of 2% salt water and soak for 4 minutes, remove the pit after pulling out, put the pulp into the salt water and soak for 4 minutes Minutes, remove the pulp and drain;

[0045] Step 3, color protection: put the pulp drained in step 3 into the color protection solution and soak for 15 minutes, take it out, wash it twice with clean water, and drain;

[0046] The components of the color protection solution and the mass percentage of each component are: 0.15% calcium chloride, 0.13% sodium metabisulfite, 0.3% citric acid, and the balance is water;

[0047] The preparation method is: take calcium chloride, sodium pyrosulfite, citric acid and water according to the components of the color protection solution a...

Embodiment 3

[0058] Step 1. Pretreatment of raw materials: take fresh apricot fruits with a maturity of 70% to 80%, remove the inferior fruits, wash them, and drain the surface water;

[0059] Step 2, salt immersion, pitting: put the apricot fruit drained in the step 1 into a concentration of 2% salt water and soak for 5 minutes, remove the pit after pulling out, put the pulp into the salt water and soak for 5 minutes Minutes, remove the pulp and drain;

[0060] Step 3, color protection: put the pulp drained in step 3 into the color protection solution and soak for 20 minutes, take it out, wash it with clean water 3 times, and drain it;

[0061] The components of the color protection solution and the mass percentages of each component are: 0.2% calcium chloride, 0.1% sodium metabisulfite, 0.4% citric acid, and the balance is water;

[0062] The preparation method is: take calcium chloride, sodium pyrosulfite, citric acid and water according to the components of the color protection soluti...

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PUM

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Abstract

The invention discloses a preparation method of preserved apricots. The preparation method comprises the following steps: raw material pretreatment, brining, apricot seed removal, color protection, enzyme deactivation, primary sugaring, secondary sugaring, drying and vacuum packaging. The provided preparation method can keep special color, taste and nutrients of apricot pulp. The problems of nutrient loss due to hot water blanching, candying and sugaring and excessive sulphur content due to stoving are overcome, and the prepared preserved apricots are low in sugar content.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing preserved apricots. Background technique [0002] Apricot, also known as sweet plum, belongs to the genus Apricot in the Rosaceae Li subfamily. It is native to my country and has a cultivation history of more than 3,500 years. Apricot fruit is not only unique in flavor and bright in color, but also rich in nutrition. In addition to protein, fiber, various sugars, organic acids and minerals, apricot pulp is also rich in vitamins and carotene. The fresh fruit of apricot and the dried apricots and dried apricots processed by it have become a popular food. [0003] my country has a large planting area of ​​apricot trees, and the yield of fresh apricots is very high. Apricots, with thin and juicy skin and fast post-ripening process, cannot be stored for a long time at room temperature and low temperature. If they are not processed in time after harves...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L5/41A23L3/54A23L3/358A23L3/3562
CPCA23G3/48A23L3/3562A23L3/358A23L3/54A23V2002/00A23V2200/10A23V2200/14A23V2200/30A23V2250/5042A23V2250/6422A23V2250/606A23V2250/28A23V2250/55Y02A40/90
Inventor 不公告发明人
Owner 湖南双晟科技信息咨询有限公司
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