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Low-sugar preserved fruits and preparation method thereof

A technology of candy and sugar coating, which is applied in confectionary, confectionary industry, and food ingredients as taste improvers, etc. It can solve the problems of high water content, difficult storage, easy injury and mildew of fruits, etc., and achieve long storage period, easy preservation, The effect of hypertrophy

Inactive Publication Date: 2017-11-17
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The ripening period of goat milk fruit coincides with the rainy season, the harvest period is concentrated, the fruit skin is thin, the water content is high, it is easy to be injured and moldy, and it is not easy to store
At present, there is no literature report on the utilization of low-maturity goat milk fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1. Choose the goat's milk fruit with low maturity to wash, and then use the mixed solution to soak. The mixed solution is composed of 80g water, 15g salt, 0.1g zinc chloride, 0.1g alum, soaking time is 2 hours, soaking temperature is maintained At 80 degrees Celsius, after soaking, clean the goat's milk fruit with clean water and manually remove the core;

[0030] Step 2. Use a mixed solution to soak the pitted goat's milk fruit. The mixed solution is composed of 80g water, 0.5g glycerin, 0.1g calcium chloride, 0.01g sodium bisulfite and 1g delta-gluconolactone. The soaking time is Keep soaking temperature at 40 degrees Celsius for 6 hours;

[0031] Step 3. Soak and fill the goat's milk fruit processed in step 2: Mix 30g goat's milk fruit, 0.2g xanthan gum and 98g water and heat to 100°C, keep it at 100°C for 10 minutes, and then naturally cool to room temperature 20°C And leave it for 2h;

[0032] Step 4. Vacuum sugar infiltration of goat's milk fruit: Put goat's milk ...

Embodiment 2

[0036] Step 1. Choose the goat's milk fruit with low maturity to wash, and then use the mixed solution to soak. The mixed solution is composed of 95g water, 20g salt, 0.5g zinc chloride, 1g alum, soaking time is 2 hours, soaking temperature is maintained at 60 Celsius, after soaking, clean the goat's milk fruit with clean water and remove the core manually;

[0037] Step 2. Use a mixed solution to soak the pitted goat's milk fruit. The mixed solution is composed of 90g water, 1g glycerin, 0.2g calcium chloride, 0.1g sodium bisulfite and 2g δ-gluconolactone, and the soaking time is 2 Keep the soaking temperature at 80 degrees Celsius for hours

[0038] Step 3. Soak and fill the goat's milk fruit processed in step 2: Mix 30g goat's milk fruit, 0.5g xanthan gum and 99g water and heat to 100°C, keep at 100°C for 4 minutes, and then cool to room temperature 20°C And put it for 1.5h;

[0039] Step 4. Vacuum sugar infiltration of goat's milk fruit: Put goat's milk fruit into an aqueous so...

Embodiment 3

[0043] Step 1. Choose the goat's milk fruit with low maturity for cleaning, and then use the mixed solution for soaking. The mixed solution is composed of 85g water, 5g salt, 0.1g zinc chloride, 0.5g alum, soaking time is 4 hours, soaking temperature is maintained At 80 degrees Celsius, after soaking, clean the goat's milk fruit with clean water and manually remove the core;

[0044] Step 2. Use a mixed solution to soak the pitted goat's milk fruit. The mixed solution is composed of 85g water, 0.9g glycerin, 0.15g calcium chloride, 0.3g sodium bisulfite and 1.5g δ-gluconolactone. Soaking time For 3 hours, keep the soaking temperature at 80 degrees Celsius;

[0045] Step 3. Soak and fill the goat's milk fruit processed in step 2: Mix 30g goat's milk fruit, 1g xanthan gum and 98g water and heat to 100°C, keep it at 100°C for 5 minutes, and then naturally cool to room temperature 20°C and Place for 1h;

[0046] Step 4, vacuum sugar infiltration of goat's milk fruit: Put goat's milk fr...

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PUM

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Abstract

The invention discloses low-sugar preserved fruits and a preparation method thereof. The preparation method takes elaeagnus conferta fruits with a low degree of maturity as a raw material and uses a chili extract, thereby giving full play to the respective advantages and enriching the variety of preserved fruits. The preparation method comprises the following steps: conducting cleaning, removal of astringency, coring, color protection, hardening, penetration promotion, filling, sugar infusion in vacuum and baking on the elaeagnus conferta fruits, thereby preparing the low-sugar preserved elaeagnus conferta fruits with the characteristics of golden yellow color, translucency, thick texture, unique taste, long storage time, separated and non-sticky fruits and the like.

Description

Technical field [0001] The invention belongs to the field of food preparation, and specifically relates to a low-confectionery preserved candied fruit using low-maturity goat's milk fruit as a raw material and applying a chili extract and a preparation method thereof. Background technique [0002] The sugar content of traditional candied fruit is mostly 70%-75%. Repeated processing and cooking for a long time will reduce the original fruit flavor, lose too much flavor and nutrients, affect the flavor of the product, and frequent high-sugar foods are harmful to human health. unfavorable. Therefore, low-saccharification production of candied fruit has become a development trend. [0003] Goat's milk fruit is the mature fruit of Elaeagnus nectar, a plant of the family Elaeagnus. Perennial evergreen climbing plant, mature fruit is bright red to purple red, fresh fruit is eaten raw, edible part accounts for 91%, sweet and sour, moderately delicious, sufficient moisture, bright color, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/14A23V2250/21
Inventor 李昀闫师杰马玥王文娟吕禾童浩
Owner TIANJIN AGRICULTURE COLLEGE
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