Low-sugar candied radix asparagi and preparation method thereof

Abstract

The invention discloses low-sugar candied radix asparagi and a preparation method thereof. The preparation method comprises the following steps that fresh radix asparagi is taken as a raw material, and cleaning, enzymolysis, freezing, blanching, hardening, color protection, vacuum sugar permeability, vacuum drying and the like are carried out; enzymolysis is carried out on radix asparagi peel by using a small amount of compound enzyme preparation, through short-time freezing treatment, the radix asparagi is taken out for short-time boiling water blanching or steam treatment, then the radix asparagi is taken out, quickly cooled, peeled, hardened and subjected to protecting color, sugar liquid is prepared for vacuum sugar permeability, vacuumizing is carried out first, sucrose proportioningliquid with the concentration of less than or equal to 40% is injected, treating is carried out for 30 minutes at the vacuum degree of 0.07-0.095 MPa and the temperature of 80-90 DEG C, and soaking iscarried out for 4-6h at normal pressure and temperature; and in order to improve the permeation and filling effects of the sugar liquid, a composite filling agent is added, then drying is carried out, so that the low-sugar candied radix asparagi with the sugar content of 36%-40% is finally prepared, the high-sugar characteristic of the original traditional candied radix asparagi is improved, thecolor is smooth, the mouthfeel quality is good, and the character, unique flavor and nutritional ingredients of original radix asparagi are preserved to the maximum extent.

Description

technical field

[0001] The invention relates to a food processing technology, in particular to a method for preparing low-sugar tangerine preserves. Background technique

[0002] Candied fruit is a popular traditional specialty ready-to-eat product. In recent years, my country's candied fruit processing technology has improved in terms of new technology, new equipment, and new products on the basis of maintaining traditional technology, but it is still lacking in new processing technology and level supporting technology. , precision, high-quality products, comprehensive utilization of resources and other aspects still need to be improved. Aiming at the problems of unqualified hygiene indicators, abuse of food additives, high sugar content, poor taste, and product labels in the candied fruit industry, how to abandon high-sugar foods and pursue low-sugar, nutritious, healthy high-quality candied products has extensive development. prospect.

[0003] Asparagus cochinchinensis...