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Processing method of candied green plums

A processing method and technology of candied green plums, which are applied in the confectionary industry, the function of food ingredients, and the preservation of food ingredients as antimicrobials, etc., can solve the problems of poor preservation performance of candied fruit and heavy astringency of the original fruit of candied green plums, and achieve sweetness. The effect of high alcohol content, sweet taste, and reducing the amount of sugar used

Active Publication Date: 2020-09-25
HANGZHOU HUAWEIHENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is to propose a processing method of candied green plums, which solves the problems of heavy astringency of the original fruit of candied green plums and poor preservation performance of candied greens

Method used

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  • Processing method of candied green plums
  • Processing method of candied green plums
  • Processing method of candied green plums

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Select fresh greengage fruits with a maturity of 70% and uniform size, remove soft and shriveled inferior fruits with obvious mechanical damage and disease, and wash them with clean water for later use;

[0038] (2) Fructose, xylitol, ammonium glycyrrhizinate, glycine, erythritol, and sucralose are added to water, and prepared to obtain a sugar solution, wherein the mass concentration of each substance is: fructose 20%, xylitol 25%, Ammonium glycyrrhizinate 0.7‰, glycine 0.1‰, erythritol 0.06‰, sucralose 0.015‰;

[0039] (3) Sodium caseinate is dissolved in water, then add sodium benzoate, make the mass percent concentration of sodium caseinate and bacteriostat in the mixed solution be respectively 1wt% and 0.02wt%, after stirring and mixing, carry out shear processing, The shear time is 1min, the shear rate is 20×1000rpm, and then ultrasonic treatment is performed, the ultrasonic time is 10min, the interval is 2s, the power is 120w, and the emulsion is obtained;

...

Embodiment 2

[0046] (1) Select fresh greengage fruits with a maturity of 70% and uniform size, remove soft and shriveled inferior fruits with obvious mechanical damage and disease, and wash them with clean water for later use;

[0047] (2) Add fructose, xylitol, ammonium glycyrrhizinate, glycine, erythritol, and sucralose into water, and prepare a sugar solution, wherein the concentration of each substance is: fructose 30%, xylitol 30%, licorice Ammonium acid 0.6‰, glycine 0.09‰, erythritol 0.07‰, sucralose 0.02‰;

[0048] (3) Dissolve 0.5% sodium caseinate and 0.015% sodium benzoate in water and mix them for shearing treatment, the shearing time is 2min, the shearing rate is 15×1000rpm, and then ultrasonic treatment is performed, the ultrasonication time is 12min, and the interval is 1s , power 100w;

[0049] (4) The emulsion that step (3) is obtained is mixed with green plum, and carries out high-voltage pulse electric field treatment, and electric field intensity is 30kV / cm, and pulse ...

Embodiment 3

[0055] (1) Select fresh greengage fruits with a maturity of 70% and uniform size, remove soft and shriveled inferior fruits with obvious mechanical damage and disease, and wash them with clean water for later use;

[0056] (2) Add fructose, xylitol, ammonium glycyrrhizinate, glycine, erythritol, and sucralose into water, and prepare a sugar solution, wherein the concentration of each substance is: fructose 25%, xylitol 20%, licorice Ammonium acid 0.8‰, glycine 0.08‰, erythritol 0.08‰, sucralose 0.01‰;

[0057] (3) Dissolve 0.8% sodium caseinate and 0.01% sodium benzoate in water and mix them for shearing treatment, the shearing time is 2min, the shearing rate is 10×1000rpm, and then ultrasonic treatment is performed, the ultrasonication time is 15min, and the interval is 1s , power 150w;

[0058] (4) The emulsion that step (3) is obtained is mixed with Ome, carry out high-voltage pulsed electric field treatment, and electric field strength is 40kV / cm, and pulse width is 2 μ s...

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Abstract

The invention provides a processing method of candied green plums. The processing method comprises the steps of (1) selecting fresh green plums of which the maturity is 70-80%, and which are uniform in size, and performing thorough cleaning with clean water for standby application; (2) enabling sodium caseinate to dissolve in water, adding a bacteriostat, performing sufficient stirring, so that mixed liquid contains 0.5-1% by mass of the sodium caseinate and 0.01-0.02% by mass of the bacteriostat, shearing the mixed liquid, and performing ultrasonic treatment to obtain emulsion; (3) mixing theemulsion obtained in the step (2) with the fresh green plums treated in the step (1), performing treatment through a high voltage pulse electric field, and after treatment is completed, continuing toperform impregnating for 10-20min; (4) fishing out the semi-finished products of the impregnated green plums, performing placing in sugaring liquid, and performing sufficient impregnating; and (5), fishing out the impregnated semi-finished products of the green plums, performing draining to remove the surplus impregnating liquid, and performing drying until the surfaces of the semi-finished products are not glutinous for hands, so as to prepare the candied green plums. The difficult problems that original fruits of the candied green plums are heavy in astringent taste and the keeping properties of the candied fruits are poor, are solved.

Description

[0001] (1) Technical field [0002] The invention belongs to the field of food processing, and in particular relates to a processing method of candied greengage. [0003] (2) Technical background [0004] Candied greengage is a product made by pickling greengage with sugar or honey. It is sweet and sour and crispy. It can quench thirst, appetize and relieve depression, and stimulate appetite. Its unique taste and flavor are deeply loved by consumers. [0005] With the rapid development of my country's economy and the improvement of people's living standards, people's awareness of health care is constantly increasing, and green plum preserves, as a popular snack food, are gradually developing in a diversified direction. Pickling is a crucial step in the main technological process of candied fruit products. In order to promote the pickling effect, sucrose is usually used for repeated sugar cooking or dipping. This is the main reason for the long production cycle and low efficienc...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/44A23G3/38A23G3/36A23L3/3508A23L3/3517
CPCA23G3/48A23G3/42A23G3/44A23G3/38A23G3/364A23L3/3508A23L3/3517A23V2002/00A23V2200/10A23V2300/12A23V2250/606A23V2250/6422A23V2250/0622A23V2250/6402A23V2250/264A23V2200/14A23V2200/132A23V2200/30Y02A40/90
Inventor 项方献崔书成彭丽杨立启张建锋
Owner HANGZHOU HUAWEIHENG FOOD CO LTD
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