Preparation method of low-sugar and sulfur-free preserved Tibetan amygdalus mira

Abstract

The present invention discloses a preparation method of low-sugar and sulfur-free preserved Tibetan amygdalus mira. The preparation method mainly comprises the following steps: after Tibetan amygdalusmira is blanched by steam, a pulsating vacuum infiltration technology is used, regular alternating cycle of vacuum and normal pressure is maintained, and a pulsating vacuum infiltration treatment isconducted, then room temperature ordinary osmotic dehydration is conducted, washing is conducted, after drying is conducted, a medium and short-wave infrared technology is used to conduct a sterilization treatment, and finally, the low-sugar and sulfur-free preserved Tibetan amygdalus mira is prepared. In the preparation method, maltitol is added in penetrating fluid to increase sweetness of the preserved fruits, but also does not increase soluble sugar content in the preserved fruits; a segmental type permeation dehydration technology is used to greatly shorten preparation time of the preserved fruits, increases productivity and reduces energy consumption; and the medium and short-wave infrared sterilization can enable the product to achieve a commercial aseptic effect in only 3 min.

Description

Technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a preparation method of low-sugar and non-sulfur Tibetan walnut preserved fruit. Background technique [0002] Tibet light walnut, also known as Tibet peach, is the original wild peach species in Tibet and the main wild economic tree species in southeastern Tibet. It has great economic value. The yield per plant of Tibet light walnut is as high as 150 kg, with an annual output of 5.3 to 6.9 million kg. It is mainly distributed in low-lying and humid places such as the two banks of the river valley and near the village in Linzhi, Tibet. It is relatively easy to pick. Tibet Light Walnut is a low-sugar and high-acid fruit with a slightly sour taste and slightly bitter taste. Its titratable acid content is 3 to 5 times that of ordinary peaches, and its soluble sugar content is about 1 / 3 of that of ordinary peaches. At the same time, its fruit I...

AI Technical Summary

Problems solved by technology

[0003] The traditional preparation of preserved fruit requires the addition of a large amount of sugar for long-term cooking (12-24 hours), and the addition of sodium bisulfite as a color-protecting agent. The prepared preserved fruit has high sugar content and high energy

At the same time, due to the use of additives in the quality of preserved fruit in my country, SO often occurs. 2 The problem of excessive residues will affect the normal market and international trade, and cause major economic losses to the production enterprises. Therefore, a low-sugar and sulfur-free Tibetan light walnut preserved fruit has been developed to enrich the form of Tibetan light walnut deep-processing products, improve the traditional preserved fruit preparation method, and lead the way The development of Tibet's light walnut industry

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