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Sucrose-free preserves and production method thereof

A production method and sucrose-free technology, applied in confectionary, confectionary industry, food ingredients containing oligosaccharides, etc., can solve the problems of not meeting the requirements of healthy diet and unfavorable people's health, so as to maintain the organizational structure of fruits and vegetables and reduce the amount of fruits and vegetables The effect of loss of flavor and strong water retention performance

Pending Publication Date: 2021-03-30
溧阳奥维食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a sucrose-free candied fruit and its production method, which can solve the problems that the current candied fruit products do not meet the requirements of healthy diet and are not conducive to people's health due to high sugar and high sweetness.

Method used

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  • Sucrose-free preserves and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Put 200g of green plums in a fruit and vegetable cleaning machine and wash them, take 30g of compound sugar powder (15g of trehalose, 9g of maltose 90, 6g of maltose oligosaccharides) and 0.08g of sodium metabisulfite, dissolve them in 170g of water to prepare a sugar solution, and wash the The final greengage is added to the sugar solution for sugaring. The daily sugaring process is as follows: first vacuum sugaring at room temperature for 4 hours, then sugaring at 50°C and normal pressure for 8 hours, and then sugaring at 50°C and 3kg pressure. Soak for 12 hours, then add compound sugar powder until the sugar content is 50%; the sugaring process is repeated for 3 days. After the sugaring is completed, remove the green plums and dry them in an oven until the water content reaches 20%. 161g of green plum candied fruit is obtained, and the total sugar content of the candied fruit is 64.5%. Water activity 0.772. Subsequently, the dried greengage preserves were vacuum-pack...

Embodiment 2

[0024] Put 200g of green plums in a fruit and vegetable cleaning machine and wash them. Dissolve 30g of compound sugar powder (12g of trehalose, 12g of 90 maltose, 6g of maltose oligosaccharides) and 0.08g of sodium metabisulfite into 170g of water to prepare a sugar solution. The green plums are added to the sugar solution for sugaring. The daily sugaring process is as follows: first vacuum sugaring at room temperature for 5 hours, then sugaring at 40°C and normal pressure for 7 hours, and then sugaring at 50°C and 3kg pressure 12h, then add compound sugar powder until the sugar content of the sugar solution is 50%; the sugaring process is repeated for 3 days, after the sugaring is completed, remove the green plums and dry them in an oven to 20% moisture, and obtain 157g green plum preserves, the total sugar content of which is 64.7%, water Activity 0.769. Subsequently, the dried greengage preserves were vacuum-packed in a high-barrier vacuum packaging bag, and then the packa...

Embodiment 3

[0026] Put 200g of green plums in a fruit and vegetable cleaning machine and wash them. Dissolve 30g of compound sugar powder (18g of trehalose, 6g of 90 maltose, 6g of maltose oligosaccharides) and 0.08g of sodium metabisulfite in 170g of water to make a sugar solution. Add the green plums to Sugaring in sugar liquid, the daily sugaring process is as follows: first vacuum sugaring at room temperature for 6 hours, then sugaring at 40°C and normal pressure for 8 hours, then sugaring at 60°C and 3kg pressure for 10 hours, and then adding Compound sugar powder until the sugar content is 50%. The sugaring process is repeated for 3 days. After the sugaring is completed, the greengage is taken out and dried in an oven until the water content is 20%. 158g of greengage candied fruit is obtained. The total sugar content of the candied fruit is 62.3%, and the water activity is 0.776. Subsequently, the dried greengage preserves were vacuum-packed in a high-barrier vacuum packaging bag, an...

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Abstract

The invention provides sucrose-free preserves and a production method thereof. The production method includes the following steps: placing fruits and vegetables in a fruit and vegetable cleaning machine to be cleaned, and removing visible foreign matter and rotten fruits and vegetables; dissolving compound sugar powder and sodium pyrosulfite in water to prepare a sugar solution, adding the pretreated fruits and vegetables into the sugar solution for soaking, adding the compound sugar powder every day until the sugar degree of the sugar solution is 40%-60%, and sugaring for 2-4 days; and putting the sugared fruits and vegetables into a drying oven for drying, and packaging the finished preserved fruits, wherein the compound sugar powder comprises the following raw materials in parts by weight: 40%-60% of trehalose and the balance being maltose and maltose oligosaccharide. According to the production method of the sucrose-free preserves, the composite sugar powder mainly containing trehalose is used for sugaring, and the obtained sucrose-free preserves are low in sweetness which is about 45% of the sweetness of sucrose, bright in color, low in hygroscopicity, high in water retentioncapacity, not prone to sand returning and soup flowing, closer to fresh fruits in taste, slow in digestion and absorption of trehalose in human bodies, free of decayed teeth and small in blood sugar,and cannot cause obesity.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sucrose-free candied fruit and a production method thereof. Background technique [0002] Fresh fruits are not easy to preserve, have low economic benefits, and their nutritional value will be greatly reduced after being stored for a long time. Processing these fruits and vegetables into candied products with various varieties and rich tastes can not only realize the comprehensive utilization of these fruits and vegetables, but also facilitate preservation and increase their economic value. [0003] Candied fruit is a food made from Chinese folk molasses. It has been spread all over the country. Candied fruit products have various shapes and tastes. Candied fruit is a high-sugar and high-sweet product. As people's requirements for a healthy diet are getting higher and higher, the market for high-sugar and high-sweet products is severely restricted. Currently, candied fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/42A23G3/00A23L3/015A23L3/00A23L3/3409
CPCA23G3/38A23G3/42A23G3/0093A23L3/0155A23L3/00A23L3/3409A23V2002/00A23V2250/28A23V2250/636A23V2250/616
Inventor 陈鹏李挺山
Owner 溧阳奥维食品科技有限公司
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