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Preparation technology for preserved guava fruit

A production process, guava technology, applied in the confectionery industry, confectionery, food science and other directions, can solve problems such as affecting taste, browning, shrivelling, etc., and achieve the effect of prolonging storage time, increasing sales, and improving taste

Inactive Publication Date: 2019-08-02
吴汉走
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production method of traditional guava preserved fruit is rough, especially the preserved fruit will be browned due to oxidation during the production process. Failure to take effective color protection treatment will seriously affect the appearance of subsequent preserved fruit, which is not conducive to the sales of products. The sugar content in the medium is insufficient, and the preserved fruit is prone to shriveling after the production is completed, which will affect the taste

Method used

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  • Preparation technology for preserved guava fruit
  • Preparation technology for preserved guava fruit
  • Preparation technology for preserved guava fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation technology of guava preserved fruit, comprises the following steps:

[0020] (1) Raw material screening: select guavas that are fresh and free from diseases and insect pests at nine maturity levels as raw materials, and remove other guavas that do not meet the requirements.

[0021] (2) Cleaning and cutting: Wash the guava repeatedly with clean water, and use a planer to plan off the outer green skin, then cut it in half and dig out the seed nest, then cut the guava pulp into slices with a thickness of 4mm .

[0022] (3) Color protection and blanching: Put the sliced ​​guava pulp into an aqueous solution of sodium bisulfite with a solubility of 0.1%, soak for 30 minutes, rinse the surface of the pulp with clean water, and then blanch it with hot water at 90°C for 3 minutes Then pick up.

[0023] (4) Vacuum sugar infiltration: the guava slices and ingredients in step (3) are 5%-8% sugar content, CaCl 2 0.2% of citric acid, 0.3% of citric acid, an...

Embodiment 2

[0027] A kind of preparation technology of guava preserved fruit, comprises the following steps:

[0028] (1) Raw material screening: select guavas that are fresh and free from diseases and insect pests at nine maturity levels as raw materials, and remove other guavas that do not meet the requirements.

[0029] (2) Cleaning and cutting: Wash the guava repeatedly with clean water, and use a planer to plan off the outer green skin, then cut it in half and dig out the seed nest, then cut the guava pulp into slices with a thickness of 4mm .

[0030] (3) Color protection and blanching: Put the sliced ​​guava pulp into 0.1% EDTA aqueous solution, soak for 30 minutes, rinse the surface of the pulp with clean water, and then scald it with 90°C hot water for 3 minutes and pick it up .

[0031] (4) Vacuum sugar osmosis: the guava slices and ingredients in step (3) are 5% sugar content, CaCl 2 0.2% of citric acid, 0.3% of citric acid, and the rest of distilled water are poured into th...

Embodiment 3

[0035] A kind of preparation technology of guava preserved fruit, comprises the following steps:

[0036] (1) Raw material screening: select guavas that are fresh and free from diseases and insect pests at nine maturity levels as raw materials, and remove other guavas that do not meet the requirements.

[0037] (2) Cleaning and cutting: Wash the guava repeatedly with clean water, and use a planer to plan off the outer green skin, then cut it in half and dig out the seed nest, then cut the guava pulp into slices with a thickness of 4mm .

[0038] (3) Color protection and blanching: Put the sliced ​​guava pulp into an aqueous solution of sodium citrate with a solubility of 0.1%, soak it for 30 minutes, then rinse the surface of the pulp with clean water, and then blanch it with hot water at 90°C for 3 minutes scoop up.

[0039] (4) Vacuum sugar osmosis: the guava slices and ingredients in step (3) are 5% sugar content, CaCl 2 0.2% of citric acid, 0.3% of citric acid, and the ...

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Abstract

The invention discloses a preparation technology for a preserved guava fruit and belongs to the technical field of food processing. The preparation technology comprises the following steps: (1) screening raw materials; (2) cleaning and cutting; (3) protecting color and blanching; (4) performing vacuum sugar infusion; (5) drying; (6) performing vacuum packaging. According to the invention, a colorprotecting liquid is adopted for performing color protecting treatment on guava slices, so that the browning of guava slices caused by oxidization can be effectively relieved; especially, an aqueous solution prepared from ascorbic acid is capable of extremely guaranteeing excellent color and luster of the preserved fruit after processing, so that the sales volume of products can be increased; twice vacuum sugar infusion and normal pressure sugar infusion are adopted, so that the sugar content in pulp can be effectively increased; the preserved fruit prepared by adopting the preparation technology has higher sweetness and nice taste.

Description

technical field [0001] The invention discloses a process for preparing preserved guava fruit, which belongs to the technical field of food processing. Background technique [0002] Guava, commonly known as Guava or Guava. Guava in Taiwan, China is a fruit tree of the myrtle family Guava. The flesh is very soft, the gravy is rich, the taste is sweet, almost seedless, and the flavor is close to that between pear and Taiwan jujube. Its fruit is oval, milky green to milky white in color, extremely beautiful, contains a lot of potassium, iron, carotene, etc., and is extremely nutritious. Guava is one of Taiwan's native fruits, and it is also a first-class weight-loss fruit. Guavas are spherical, oval, oval, and pear-shaped. The peel is generally green, red, and yellow, and the flesh is white, red, and yellow. The meat is tender, crisp and sweet, refreshing and comfortable, and it is not greasy when you eat it often. It is the best fruit for beauty. Guava is rich in nutrients,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 吴汉走
Owner 吴汉走
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