Preparation method of yellow peach dried fruits

A technology of yellow peaches and dried fruits, which is applied in the shaping of food, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems of low nutrient intake rate, hard to chew dried fruit, and loss of nutrients, etc. Achieve the effect of improving nutritional value, easy to chew, and reducing the loss of nutrients

Inactive Publication Date: 2018-11-27
马鞍山市永辉园林绿化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Preparing yellow peaches as dried fruits is a popular eating method in recent years. With traditional dried fruit preparation technology, the water in the pulp will lose at the same time, it will cause the loss of nutrients. At the same time, the prepared dried fruits are very difficult to chew and difficult to digest. low nutrient intake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of dried yellow peach, concrete steps are as follows:

[0025] 1) Wash the yellow peaches, peel them, remove the pits, and cut them into thin slices;

[0026] 2) Soak the cut yellow peach slices in 15% salt solution for 10 minutes;

[0027] 3) Take out the soaked yellow peach slices, put them in a pot, heat to 80°C, and fry for 1 minute;

[0028] 4) Put the stir-fried yellow peach slices into a container, add citric acid, tartaric acid, grape juice, and honey water, mix them, add yeast and lactic acid bacteria for sealed fermentation, and ferment at 42°C for 3 days, then Collect the fermented liquid for subsequent use;

[0029] 5) After the fermented yellow peach slices were freeze-dried at low temperature, they were moved to a vacuum container, pressurized to 1 MPa, and then injected into the fermentation broth, kept under pressure for 1 minute, and then quickly released to normal pressure;

[0030] 6) After drying the yellow peach slice...

Embodiment 2

[0038] A kind of preparation method of dried yellow peach, concrete steps are as follows:

[0039] 1) Wash the yellow peaches, peel them, remove the pits, and cut them into thin slices;

[0040] 2) Soak the cut yellow peach slices in 17% salt solution for 13 minutes;

[0041] 3) Take out the soaked yellow peach slices, put them in a pot, heat to 85°C, and fry for 1 minute;

[0042] 4) Put the stir-fried yellow peach slices into a container, add citric acid, tartaric acid, grape juice, and honey water, mix them, add yeast and lactic acid bacteria for sealed fermentation, and ferment at 43°C for 3 days, then Collect the fermented liquid for subsequent use;

[0043] 5) After the fermented yellow peach slices were freeze-dried at low temperature, they were moved to a vacuum container, pressurized to 1.5 MPa, and then injected into the fermentation broth, kept under pressure for 1 minute, and then quickly released to normal pressure;

[0044] 6) After drying the yellow peach sli...

Embodiment 3

[0052] A kind of preparation method of dried yellow peach, concrete steps are as follows:

[0053] 1) Wash the yellow peaches, peel them, remove the pits, and cut them into thin slices;

[0054] 2) Soak the cut yellow peach slices in 20% salt solution for 15 minutes;

[0055] 3) Take out the soaked yellow peach slices, put them in a pot, heat to 90°C, and fry for 2 minutes;

[0056] 4) Put the stir-fried yellow peach slices into a container, add citric acid, tartaric acid, grape juice, honey water, mix them, add yeast and lactic acid bacteria for sealed fermentation, the fermentation temperature is 45°C, and ferment for 4 days, then Collect the fermented liquid for subsequent use;

[0057] 5) After the fermented yellow peach slices were freeze-dried at low temperature, they were moved to a vacuum container, pressurized to 2 MPa, and then injected into the fermentation broth, kept under pressure for 2 minutes, and then quickly released to normal pressure;

[0058] 6) After d...

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PUM

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Abstract

The invention discloses a preparation method of yellow peach dried fruits. The preparation method includes the following specific steps that 1), yellow peaches are completely washed, peeled and denucleated, and then sliced; 2) sliced yellow peach slices are soaked in a salt solution; 3), the soaked yellow peach slices are taken out and put in a pot to be fried; 4), the fried yellow peach slices are put in a container to be fermented, and then fermentation liquor is collected for use; 5), the fermented yellow peach slices are subjected to low-temperature freeze drying and then moved into a vacuum container, the fermentation liquor is injected after pressurizing is completed, and the vacuum container is rapidly released to normal pressure after pressure maintaining is completed; 6), the yellow peach slices are dried and then selected, and then the yellow peach slices are packaged. According to the preparation method of the yellow peach dried fruits, nutrient losses caused during drying can be effectively reduced, the taste of the dried fruits is improved, meanwhile, the content of probiotics in the dried fruits can be increased, and the dried fruits expand to be loose, and are easilychewed and digestively absorbed.

Description

technical field [0001] The invention belongs to the technical field of yellow peach processing, and in particular relates to a method for preparing dried yellow peach fruit. Background technique [0002] Yellow peach is a kind of peach. It is cultivated more in Northwest and Southwest China. With the development of can storage and processing, the cultivation area in North China, East China, and Northeast China is also expanding day by day. The peel and flesh are golden yellow to orange yellow, the flesh is firm and firm, and the core is more sticky. Yellow peaches are very nutritious, rich in vitamin C and a large amount of cellulose, carotene, lycopene, red pigment and various trace elements needed by the human body. Among them, the content of selenium and zinc is significantly higher than that of other ordinary peaches. , also contains malic acid, citric acid and other ingredients. Regular consumption of yellow peaches can not only provide calories to maintain brain fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/14A23L33/135A23L5/20A23P30/32
CPCA23L19/03A23L5/276A23L33/135A23L33/14A23P30/32A23V2002/00A23V2200/14A23V2200/16
Inventor 李华贵
Owner 马鞍山市永辉园林绿化有限公司
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