Method for prolonging shelf life of candied fruit product, and high-moisture candied fruit product obtained by processing
A shelf-life, high-moisture technology, applied in food ingredients as antimicrobial preservation, food preservation, confectionery, etc., can solve problems such as danger, achieve the effects of preventing browning, extending shelf life, and maintaining product quality
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Embodiment 1
[0022] Raw material pretreatment:
[0023] Use pickled candied fruit as raw material, select a batch of candied fruit with moderate size, uniform color, and equivalent moisture content as the raw material for subsequent processing; the moisture content of the processed candied fruit is 25-40%, and no preservatives are added during the pickling process agent, bleach.
[0024] Far infrared treatment:
[0025] Spread the selected candied fruit on a stainless steel grid shelf, put it into a far-infrared oven, the far-infrared wavelength range is 5-15um, the far-infrared light source is 2-10cm away from the candied fruit, set the temperature at 115°C, and heat for 30 minutes Finally, adjust the temperature to 85°C, continue the treatment for 30 minutes, take out the net disk and put it in the ultra-clean table to cool, and the water content of the obtained candied fruit is 30-35%, and the water activity is less than or equal to 0.75;
[0026] UV treatment:
[0027] The candied f...
Embodiment 2
[0031] The method adopted in this embodiment is as follows:
[0032] Raw material pretreatment:
[0033] Pickled candied fruit is used as raw material, and candied fruit with moderate size, uniform color, and equivalent moisture content is selected as the raw material for subsequent processing; the moisture content of the processed candied fruit is 25-40%, and no preservatives are added during the pickling process. bleach.
[0034] UV treatment:
[0035] The candied fruit obtained after the pretreatment of the raw materials is neatly spread on a stainless steel tray, placed in a UV mutagenesis box, irradiated with ultraviolet light with a wavelength of 250-270nm for 20 minutes, then turn off the ultraviolet light, take out the tray, and turn the candied fruit over. Put it into the ultraviolet mutagenesis box again for 20 minutes, then turn off the ultraviolet light, and put it in the ultra-clean bench for infrared treatment, so that the water content of the candied fruit is ...
Embodiment 3
[0043] The method adopted in this embodiment is as follows:
[0044] Raw material pretreatment:
[0045] Pickled candied fruit is used as raw material, and candied fruit with moderate size, uniform color, and equivalent moisture content is selected as the raw material for subsequent processing; the moisture content of the processed candied fruit is 25-40%, and no preservatives are added during the pickling process. bleach.
[0046] Far infrared treatment:
[0047] Spread the selected candied fruit on a stainless steel grid shelf, put it into a far-infrared oven, the far-infrared wavelength range is 5-15um, the far-infrared light source is 2-10cm away from the candied fruit, set the temperature at 115°C, and heat for 20 minutes Finally, adjust the temperature to 80°C, continue to process for 25 minutes, take out the network disk and put it in an ultra-clean bench to cool;
[0048] UV treatment:
[0049] The candied fruit obtained by the far-infrared treatment is neatly spre...
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