Efficient circulating sugaring system and sugaring method for preserved fruits

Abstract

The invention discloses an efficient circulating sugaring system and sugaring method for preserved fruits. The system comprises a stock solution tank, a sugar soaking processing area and a blending area, the sugar soaking processing area comprises a plurality of sugar soaking tanks, the stock solution tank conveys sugar liquid into the sugar soaking tanks through a first liquid conveying pipeline, the sugar liquid obtained after sugar soaking is completed is conveyed to the blending area through a recycling pipeline, the blending area comprises an enzymolysis tank, a decolorizing tank and a filter press which are connected in sequence, the sugar liquid recovered by the blending area is conveyed back to the sugar soaking processing area through a second liquid conveying pipeline, a sugar liquid conditioning tank is further arranged on the second liquid conveying pipeline, and each sugar soaking tank is externally connected with a vacuum pump and a carbon dioxide gas filling system. A plurality of sugar soaking tanks are arranged to continuously work, normal-pressure and vacuum sugar soaking and multiple times of pressurization and pressure relief treatment are sequentially carried out in each same sugar soaking tank, the production efficiency is improved, sugar liquid permeation is promoted, it is guaranteed that the interiors and exteriors of preserved fruits are evenly soaked with sugar, meanwhile, through the combined action of pressure and carbon dioxide, the browning rate is reduced, and the color protection effect is achieved.

Description

technical field [0001] The invention relates to the technical field of candied fruit processing, in particular to a highly efficient circulating sugaring system and a sugaring method for preserved fruit. Background technique [0002] In the process of candied fruit processing and candied fruit, the key lies in candied fruit pickling. This process is the key process of candied fruit processing, which is directly related to key factors such as the sensory quality and output cost of materials. At present, the main technology in the industry is vacuum candied fruit. Candied, pickled, soaked, etc. [0003] Existing candied fruit dipping usually adopts vacuum dipping method for fresh fruit to make preserved fruit. The sugar solution after sugar dipping can maintain a good quality concentration at the initial stage of sugar dipping. The quality decline is generally for the user to directly discard the sugar solution after soaking in order to maintain the quality of the sugar solut...

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Problems solved by technology

[0005] In this patent, multiple sugar soaking tanks are used to sequentially carry out vacuum, first-level normal pressure, and second-level normal pressure treatment on preserved fruit. Using multiple sugar soaking tanks for production, the process is complicated and the production efficiency is low.

[0006] In addition, after analysis, it was found that the existing candied fruit has a long period of candied fruit, the speed of sugar infiltration into the preserved fruit is relatively slow, the effect of sugar dipping is uneven, and the sugar content of the preserved fruit after dipping in the sugar solution from the outside to the inside shows an obvious change from high to low. Decreasing trend, and the preserved fruit floats on the liquid surface of the sugar water dipping solution, resulting in uneven dipping of the preserved fruit

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