Preparation method of non-astringent preserved Aronia melanocarpa fruits through microwave sugar infusion

The technology for the sugar-seeping of Rowan nigra, is applied in the field of preparation of the preserved fruit of Rowan nigra without astringency, and can solve the problems of poor taste of the preserved Rowan nigra fruit, long candied time and complicated method for removing astringency. and other problems to achieve the effect of improving taste, increasing aroma and increasing Vc content

Active Publication Date: 2021-06-22
NORTHEAST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of poor mouthfeel, long sugaring time, and complicated removal of astringency in the preserved fruit of Aronia oleifera, and to provide a method for preparing dried Arrow berries with no astringency by microwave osmosis

Method used

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  • Preparation method of non-astringent preserved Aronia melanocarpa fruits through microwave sugar infusion
  • Preparation method of non-astringent preserved Aronia melanocarpa fruits through microwave sugar infusion
  • Preparation method of non-astringent preserved Aronia melanocarpa fruits through microwave sugar infusion

Examples

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Embodiment 1

[0028] The preparation method of a kind of microwave osmotic sugar-free Aronia candied fruit with no astringency of the present embodiment, the method steps are as follows:

[0029] 1. Raw material pretreatment: wash, remove the stems and drain the fruit of Aronia adenocarpus. Place at 20℃~25℃ for 18h.

[0030] 2. Hot blanching: blanching in a constant temperature water bath at 90°C for 1 min.

[0031] 3. Color protection: use 0.5% salt water at 35°C, 0.6% ascorbic acid solution, soak for 2 hours, ascorbic acid is the color protection agent, and this salt is edible salt. NaC1 helps the sugar solution and pectin to penetrate deep into the fruit and vegetable pulp, improving the transparency of the pulp; citric acid can reduce the acidity.

[0032] 4. Composition addition: Carry out step 3 processed Aronia fruit, add sugar solution concentration 40%, citric acid concentration is 0.5%, filler is that concentration is 0.3% (carrageenan: β-cyclodextrin =3:2), adding β-cyclodextr...

Embodiment 2

[0037] The preparation method of a kind of microwave osmotic sugar-free Aronia candied fruit with no astringency of the present embodiment, the method steps are as follows:

[0038] 1. Raw material pretreatment: wash, remove the stems and drain the fruit of Aronia adenocarpus. Place at 20℃~25℃ for 18h.

[0039] 2. Hot blanching: blanching in a constant temperature water bath at 90°C for 1 min.

[0040] 3. Color protection: use 0.5% salt water at 35°C, 0.6% ascorbic acid solution, soak for 2 hours, ascorbic acid is the color protection agent, and this salt is edible salt. NaC1 helps the sugar solution and pectin to penetrate deep into the fruit and vegetable pulp, improving the transparency of the pulp; citric acid can reduce the acidity.

[0041] 4. Composition addition: Carry out step 3 processed Aronia fruit, add sugar solution concentration 40%, citric acid concentration is 0.75%, filler is that concentration is 0.3% (carrageenan: β-cyclodextrin =3:2), adding β-cyclodext...

Embodiment 3

[0046] The preparation method of a kind of microwave osmotic sugar-free Aronia candied fruit with no astringency of the present embodiment, the method steps are as follows:

[0047] 1. Raw material pretreatment: wash, remove the stems and drain the fruit of Aronia adenocarpus. Place at 20℃~25℃ for 18h.

[0048] 2. Hot blanching: blanching in a constant temperature water bath at 90°C for 1 min.

[0049] 3. Color protection: use 0.5% salt water at 35°C, 0.6% ascorbic acid solution, soak for 2 hours, ascorbic acid is the color protection agent, and this salt is edible salt. NaC1 helps the sugar solution and pectin to penetrate deep into the fruit and vegetable pulp, improving the transparency of the pulp; citric acid can reduce the acidity.

[0050]4. Composition addition: Carry out step 3 processed Aronia fruit, add sugar solution concentration 35%, citric acid concentration is 0.75%, filler is that concentration is 0.3% (carrageenan: β-cyclodextrin =3:2), adding β-cyclodextr...

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Abstract

The invention discloses a preparation method of non-astringent preserved aronia melanocarpa fruits through microwave sugar infusion, and relates to the field of foods. The invention aims to solve the problems that the preserved aronia melanocarpa is poor in taste, long in sugaring time and complex in astringency removal. The method comprises the following steps: raw material selection, cleaning, blanching, color protection, candying, microwave sugar infusion, normal-temperature sugaring, draining and drying. The preserved aronia melanocarpa is sweet, soft and delicious, and has good integrity and excellent taste; meanwhile, the product also retains the original taste of the aronia melanocarpa. The method is applied to the field of preserved fruits.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of microwave-osmotic sugar-free Aronia adenocarpus preserved fruit. Background technique [0002] Aronia melanocarpa is also known as old berry and Aronia Berry. It is a perennial deciduous shrub belonging to the genus Aronia in the family Rosaceae. The fruit of Aronia adenocarpa contains the highest content of polyphenols among known plants, which is 5 times that of blueberry, 15 times that of cranberry, and 80 times that of grape. Arana berries have strong antioxidant properties, and have anti-inflammatory, anti-cancer, treatment of diabetes, obesity, prevention of urinary tract infection and liver protection. Rowan fruit has been eaten for a long time in European and American countries, and many products such as beverages, jams, fruit wines, and syrups have been produced. Some areas of my country have introduced Aronia adenocarpus since 2005. The fruit of Aronia ade...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/48A23G3/364A23G3/42A23G3/368A23V2002/00A23V2200/15A23V2200/14A23V2300/24A23V2250/708A23V2200/048A23V2200/16A23V2250/5112A23V2250/1582A23V2250/1614A23V2250/032A23V2250/5036Y02A40/90
Inventor 杨成君张廷秀管清杰王申萌
Owner NORTHEAST FORESTRY UNIVERSITY
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