Preparation method of thick-peel and low-sugar prune preserved fruit

A technology of prunes and candies, which is applied in the field of preparation of thick-skinned prunes and low-sugar candies. It can solve the problems of reducing processing efficiency, product quality and yield, the yield is less than 20%, and the skin is dry and hard, so as to reduce the flavor of the original fruit. and the loss of nutrition, improve product yield, and improve the effect of product appearance

Inactive Publication Date: 2017-08-29
SHIHEZI UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, as a kind of thick-skinned drupe, prune has many disadvantages in the processing of preserved fruit, such as slow immersion in sugar, slow rehydration, dry skin and cracks after dried
The above shortcomings greatly reduce the processing efficiency, product quality and yield, and the yield is less than 20%.

Method used

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  • Preparation method of thick-peel and low-sugar prune preserved fruit
  • Preparation method of thick-peel and low-sugar prune preserved fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of thick-skinned prunes with low sugar content (see figure 1 ), said method comprises the following steps:

[0031] (1) Raw material screening and grading:

[0032] In this embodiment, semi-dried prunes are used as raw materials, and screened according to the size of raw materials,

[0033] Raw material requirements: no insects, mildew, good quality, normal taste, no damage.

[0034] (2) Ultrasonic-assisted lye peeling: the prune obtained in step (1) is placed in the compound lye, and the lye is peeled with ultrasonic assisted vibration, the peel of the semi-dried prune is removed, and the remaining lye is removed. clean up;

[0035] Ultrasonic-assisted lye peeling is specifically: place the screened prune in a compound lye, and ultrasonically treat it for 15-20 minutes at 70°C, with an ultrasonic power of 200W and a frequency of 45Hz; wherein the compound lye is NaOH and Na 2 CO 3 A mixed solution of NaOH and Na 2 CO 3 The mass rati...

Embodiment 2

[0043] A kind of preparation method of thick-skinned prunes with low sugar content (see figure 2 ), the present embodiment is roughly the same as the embodiment 1, except that in the present embodiment, the dried prunes with a water content lower than 15% are used as raw materials, and between step (2) and step (3) Including the blanching and rehydration step, the blanching and rehydration treatment specifically includes: soaking the dried prunes after removing the peel in hot water at 90-100°C for 8-10 hours, wherein, the hot water for blanching and rehydration treatment The water can be reused 2-10 times, and the repeated water can effectively prevent the loss of nutrients and original fruit flavor.

[0044]The method described in this application adds ultrasonic assistance on the basis of the traditional alkaline method of peeling. Compared with the traditional alkaline method, it not only shortens the time of peeling, but also has the biggest advantage of reducing the amo...

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Abstract

The invention mainly belongs to the technical field of preserved fruit preparation, and particularly relates to a preparation method of thick-peel and low-sugar prune preserved fruit. The preparation method comprises the steps of taking a thick-peel and drupaceous prune as a raw material, removing peel of the prune by combining composite alkali liquid peeling by ultrasonic assistance, and performing microwave treatment in sugar infusion to shorten the sugar infusion time and reduce original fruity and nutrition losses. The sugar content of the prepared low-sugar prune preserved fruit is less than 55%. According to the preparation method, the thick-peel prune serves as the raw material, the peel of the prune is removed by the alkali liquid peeling by the ultrasonic assistance, and the sugar infusion is performed by the microwave treatment, so that compared with the traditional sugar boiling technology, the processing time is greatly reduced, and the original fruity and nutrition losses are reduced.

Description

technical field [0001] The invention mainly belongs to the technical field of preserved fruit preparation, and in particular relates to a method for preparing thick-skinned preserved prune with low sugar content. Background technique [0002] Preserved fruit can be divided into high-sugar preserved fruit and low-sugar preserved fruit according to the sugar content. Generally, preserved fruit with a sugar content higher than 65% is called high-sugar preserved fruit. Changes, fruit flavor loss, and a large number of nutritional components are destroyed, so it is gradually not welcomed by people. Coupled with the improvement of people's living standards, the demand for high-sugar products decreases and the demand for low-sugar products increases. High-sugar dried foods tend to be replaced by low-sugar dried foods, and low-sugar dried foods with a sugar content of less than 55% appear instead. [0003] Prunes are fragrant and sweet, smooth in taste, rich in vitamins and dietary...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23G3/34
Inventor 刘娅李琳韩新年颜海燕王恺丰
Owner SHIHEZI UNIVERSITY
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