Preserved Chinese flowering crabapples and preparation method thereof

Abstract

The invention belongs to the technical field of preparation of preserved fruits, and particularly relates to preserved Chinese flowering crabapples and a preparation method thereof. The preserved Chinese flowering crabapples comprise the following raw materials in parts by mass: 100 parts of Chinese flowering crabapples, 50-150 parts of white granulated sugar, 5-10 parts of honey, 140-250 parts ofwater, 0-1 part of sucralose, 1-3 parts of pectin, 6 parts of vitamin C and 6 parts of table salt. According to the preparation method of the preserved Chinese flowering crabapples disclosed by the invention, a low-temperature vacuum sugar permeation technique is adopted, so that destruction of high temperature on color, flavor and nutrient substances of vitamins and the like of the Chinese flowering crabapples can be reduced, besides, the sugar permeation time can be shortened, the production efficiency is improved, and food safety level is increased. In addition, according to the preparation method, sealed three-stage drying is also adopted through a heat pump, so that during drying, low-temperature constant-moisture softening can be realized, the scratchability and the tenacity of thepreserved Chinese flowering crabapples can be guaranteed, and energy can be saved by 70% or above. The preserved Chinese flowering crabapples obtained by the method are bright in color, rich in fragrance of Chinese flowering crabapples, elastic in texture and free from kernels and residues, and are ideal healthy leisure foods.

Description

technical field [0001] The invention belongs to the technical field of preserved fruit preparation, and in particular relates to preserved crabapple fruit and a preparation method thereof. Background technique [0002] Begonia, also known as Catalpa, Haihong, and Red Begonia, is the fruit of the Begonia tree. Begonias are native to my country, and are planted and wild in Hebei, Inner Mongolia, Henan, Shaanxi, Xinjiang and other provinces and regions. Begonia fruit has rich nutritional value, rich in vitamin A, vitamin C, potassium, calcium and other minerals and a large amount of organic acids. Regular consumption has the effects of promoting body fluids and quenching thirst, invigorating the spleen and appetizing, and relieving visual fatigue. The crabapple fruit is bright red in color and has a rich fruity aroma. It is sweet and sour when eaten fresh. In addition to being eaten raw, crabapple fruit can be used to make fruit juice, make wine, and process various foods suc...

AI Technical Summary

Problems solved by technology

At present, the local crabapple processing is mainly to make preserved crabapple fruit according to the traditional method. The production process is complicated, the production efficiency is low, and the raw material loss is large.

In addition, during the preparation process, due to the high temperature treatment, the color, flavor, vitamins and other nutrients of the crabapple fruit are greatly reduced, and the conventional drying treatment leads to dry and hard pulp and poor taste, which seriously restricts the development of the dried crabapple fruit industry.