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Processing method for improving sugar infusion dehydration efficiency of preserved fruit

A processing method and a technology for cooling fruit, which are applied in the processing field of improving the dehydration efficiency of cooling fruit seeping sugar, can solve the problems of food safety, high requirements for piercing equipment and labor, waste water discharge, etc., so as to enhance permeability and improve seepage sugar. and drying rate, the effect of improving quality

Pending Publication Date: 2017-08-08
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lye peeling is likely to cause problems such as food safety and waste water discharge; puncturing requires high equipment and labor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the processing of Sanhua plum preserved fruit

[0016] (1) Preparation of Sanhuali

[0017] Clean the fresh Sanhua plums and remove the surface moisture.

[0018] (2) Carbon dioxide impregnation treatment

[0019] Get 0.6kg of Sanhua plums and put them into the dipping tank in an orderly manner, avoid overlapping extrusion of raw materials as far as possible, and then inject carbon dioxide into the tank. At the beginning, the intake valve and the exhaust valve are opened at the same time, and the air in the tank is emptied. After 30 seconds of exhaust, the exhaust valve is turned down to raise the carbon dioxide pressure in the tank to 3 MPa, and the intake valve is closed. After carbon dioxide immersion for 3 hours, the Sanhua plums were taken out.

[0020] (3) Vacuum osmosis

[0021] Put the Sanhua plum treated with carbon dioxide into a vacuum with a sugar solution concentration of 55% for evacuation. When the vacuum reaches 0.085 MPa, keep it for 6...

Embodiment 2

[0025] Embodiment 2: the processing of green plum preserved fruit

[0026] (1) Preparation of Ome

[0027] Clean the fresh greengage and remove the surface moisture for later use.

[0028] (2) Carbon dioxide impregnation treatment

[0029] Get 0.5kg of green plums and put them into the dipping tank in an orderly manner, avoid overlapping extrusion of raw materials as far as possible, and then inject carbon dioxide into the tank. At the beginning, the intake valve and exhaust valve are opened at the same time, and the air in the tank is emptied. After 30 seconds of exhaust, the exhaust valve is turned down to raise the carbon dioxide pressure in the tank to 5MPa, and the intake valve is closed. After 4 hours of carbon dioxide immersion treatment, the greengage was taken out.

[0030] (3) osmotic sugar

[0031] Put the greengage treated with carbon dioxide into a vacuum with a sugar solution concentration of 60% for evacuation. When the vacuum reaches 0.08MPa, keep it for 45...

Embodiment 3

[0035] Embodiment 3: the processing of cherry tomato

[0036] (1) Preparation of cherry tomatoes

[0037] Clean the fresh cherry tomatoes and remove the surface moisture for later use.

[0038] (2) Carbon dioxide impregnation treatment

[0039] Get 0.3kg cherry tomatoes and put them into the dipping tank in an orderly manner, try to avoid overlapping extrusion of raw materials, and then inject carbon dioxide into the tank. At the beginning, the intake valve and exhaust valve are opened at the same time, and the air in the tank is emptied. After 30 seconds of exhaust, the exhaust valve is turned down to increase the carbon dioxide pressure in the tank to 0.2 MPa, and the intake valve is closed. The cherry tomatoes were taken out after carbon dioxide maceration for 2 hours.

[0040] (3) Vacuum osmosis

[0041] Put the carbon dioxide-treated cherry tomatoes into a vacuum with a sugar solution concentration of 50% for evacuation. When the vacuum reaches 0.08 MPa, keep it for 3...

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Abstract

The invention provides a processing method for improving the sugar infusion dehydration efficiency of a preserved fruit. The method comprises the following steps: cleaning preserved fruit raw materials, drying the surface to remove moisture, putting into a carbon dioxide dipping tank in order to avoid overlapping extrusion, injecting carbon dioxide into the tank, opening an initial inlet valve and an exhaust valve simultaneously, closing the exhaust valve after fully removing air in the tank, and closing the inlet valve when a pressure meter reaches a set value. After the carbon dioxide is dipped for a period of time, the raw materials are taken out for vacuum sugar infusion; after the sugar infusion is ended, sugar liquid is drained for drying. By using the preserved fruit processed through the method, the sugar infusion time can be shortened by over 50 percent without peeling and puncturing, and the drying time is shortened by over 40 percent. In addition, the method can also inhibit enzymatic browning, protect the color, and improve the nutritional quality of the preserved fruit in sugar infusion and drying processes. Compared with the prior art, the method is safe, effective, energy-saving and quality-improving, and can remarkably improve the production benefit of the preserved fruit.

Description

technical field [0001] The invention relates to a processing method of preserved fruit, in particular to a processing method for improving the dehydration efficiency of preserved fruit with sugar. Background technique [0002] Preserved fruit originated in Guangzhou, Shantou, and Chaozhou. It is a traditional specialty food with a long history. However, for a long time, the threshold of the preserved fruit industry has been low, and the core processing technology level such as sugar infiltration, deacidification, and drying in the processing process is low, and there are problems such as long processing time, high energy consumption, poor pulp texture, and loss of nutritional quality. [0003] In the processing of preserved fruit products, especially the Rosaceae Prunus plants, because they have a thicker waxy layer on the surface, and the pulp is denser than other types of fruits, it makes them ooze sugar and take a long time to dry. In traditional preserved fruit processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2250/11
Inventor 安可婧吴继军温靖唐道邦傅曼琴李俊肖更生徐玉娟
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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