Preserved fruit preparation integrated equipment and low-sugar auricularia polytricha preserved fruit processing method

Abstract

The invention provides preserved fruit preparation integrated equipment and a low-sugar auricularia polytricha preserved fruit processing method. The preserved fruit preparation integrated equipment comprises a closed vacuum sugar permeation tank and a preserved fruit loading basket which is horizontally suspended in the vacuum sugar permeation tank; a detachable sealing cover is arranged above the vacuum sugar permeation tank; the sealing cover is provided with an air outlet pipe and an air inlet pipe which are communicated with the interior of the vacuum sugar permeation tank and can be closed; a sugar inlet pipe and a sugar outlet pipe which are horizontally arranged are also arranged at the lower part of the side wall of the vacuum sugar permeation tank; the preserved fruit preparation integrated equipment realizes effective integration of vacuum sugar permeation, gradient drying and surface treatment processes, is energy-saving and efficient, and avoids the problem of preserved fruit exposure pollution existing in multi-process treatment; the method is applied to the preparation of the preserved auricularia polytricha, and under the cooperation of a low-sugar formula design, the prepared preserved auricularia polytricha is good in appearance, taste and texture and also has a relatively long shelf life, relatively high economic value and a wide market prospect.

Description

Technical Field

[0001] The present invention specifically relates to integrated equipment for preparing preserved fruits and a method for processing low-sugar preserved wood ear fruits, belonging to the technical field of preserved fruit production. Background Art

[0002] Fungus Auricularia polytricha (Mont.) Sacc.] is a fungus belonging to the Fungi, Basidiomycota, Hymenomycetes, Auriculariales, Auriculariaceae, and Genus Auricularia. It is also known as coarse wood ear, white-backed wood ear, or yellow-backed wood ear. It is a high-protein, low-fat, widely cultivated medicinal edible fungus. Its nutritional composition is similar to that of black fungus, and it has the effects of clearing the lungs and replenishing qi, relieving pain, and promoting blood circulation. The hairy fungus has a high crude fiber content, and the hairy hairs on the back of the ear are rich in polysaccharides and anti-cancer substances, which have extremely high nutritional value. However, fresh hairy fungus is not easy to store, and fresh products need to be dried in time after picking. If it is processed into hairy fungus preserved fruit, it is not only easy to store and eat, but also can add more flavor to it, which helps to broaden the market channels of hairy fungus, enhance its economic value, and promote the comprehensive utilization of hairy fungus raw materials.

[0003] Regarding the preparation of preserved wood ear fruit, the existing technology often adopts normal pressure sugar infiltration or high temperature sugar boiling process, such as the technical solutions disclosed in Chinese patents CN105341285A and CN104719583A. This type of technology has a long sugar infiltration time, low efficiency and high energy consumption, which can easily lead to a significant increase in production costs; the drying process often adopts high-temperature drying at 60~70℃. If it is applied to the drying of hairy wood ear fruit, it will easily destroy the active ingredients such as polysaccharides of hairy wood ear fruit, and it is difficult to accurately control the water content, which in turn affects the stability of the product; at the same time, traditional preserved fruit preparation generally uses 50~65% high-concentration sucrose as the sugar infiltration medium, which not only makes the sugar content of the finished product far exceed the modern healthy diet standard, but also easily causes quality problems such as sand return, sugar flow or stickiness.

[0004] In addition, there is relatively little research on processing equipment in the existing preparation of preserved fruits. Each processing step needs to be completed on different dedicated equipment, and there are generally problems of scattered processes and independent equipment. For example, in the existing technology, the sugar infiltration process usually relies on a separate vacuum sugar infiltration tank or normal pressure sugar infiltration equipment. After the raw materials are permeated with sugar liquid, they need to be manually or mechanically transferred to drying equipment (such as hot air dryers, vacuum dryers, etc.) for dehydration. If necessary, the dried preserved fruits need to be transferred to a coating machine to complete the surface coating process by powdering, spraying, etc. This "multi-device step-by-step processing" model, on the one hand, makes the production process cumbersome. The multiple transfers of materials between equipment not only increase labor costs and labor intensity, but may also cause the preserved fruits to be contaminated due to exposure during the transfer process, affecting the sanitary quality of the product; on the other hand, the operating parameters of each equipment (such as temperature, humidity, time, etc.) are difficult to achieve precise coordination. Parameter fluctuations in the previous process may have an adverse effect on the subsequent processing results, resulting in poor product quality stability and a lower pass rate; moreover, the layout of decentralized equipment also requires a large production space, and the independent energy consumption of each equipment is high, which is not in line with the current trend of the food industry towards "high efficiency, energy saving, and intensive development."

[0005] Therefore, traditional preserved fruit preparation technology and processing equipment can no longer meet the market demand for high-quality, green and healthy preserved fruits. Summary of the Invention

[0006] In order to solve the problems in the prior art, the present invention provides an integrated equipment for preparing preserved fruits and a method for processing low-sugar preserved fruits of Auricularia auriculariae. The integrated equipment for preparing preserved fruits realizes the effective integration of vacuum sugar infiltration, gradient drying and surface treatment processes, is energy-saving and efficient, and avoids the problem of preserved fruit exposure and pollution existing in multi-process treatment. The integrated equipment for preparing preserved fruits is applied to the preparation of preserved fruits of Auricularia auriculariae. With the cooperation of low-sugar formula design, the prepared preserved fruits of Auricularia auriculariae have good appearance, taste and texture and also have a long shelf life, and have high economic value and broad market prospects.

[0007] The technical solutions of the present invention are as follows: The present invention provides an integrated preserved fruit preparation equipment, comprising a closed vacuum sugar infiltration tank and a preserved fruit loading basket horizontally suspended inside the vacuum sugar infiltration tank; The preserved fruit loading basket is a square basket with a plurality of sugar dipping holes evenly distributed on the bottom. Specifically, by providing the sugar dipping holes, the sugar solution can penetrate into the preserved fruit loading basket to immerse the preserved fruit. It should be noted that the present application does not have a clear restriction on the number and hole diameter of the sugar dipping holes. It is only necessary to ensure that the fungus can be loaded in the preserved fruit loading basket and that the sugar solution can penetrate into the preserved fruit loading basket. The preserved fruit loading basket is connected to the vacuum sugar infiltration tank via a connecting rod mechanism; the connecting rod mechanism is arranged at the same height along the four walls of the vacuum sugar infiltration tank, and is used to drive the lifting of the preserved fruit loading basket; the connecting rod mechanism is also connected to an external motor; A detachable sealing cover is provided above the vacuum sugar infiltration tank; the sealing cover is provided with a closable air outlet pipe and an air inlet pipe communicating with the interior of the vacuum sugar infiltration tank; the sealing cover is also provided with a powder storage box communicating with the interior of the vacuum sugar infiltration tank via a closable through-hole; the air outlet pipe is connected to an external vacuum pump, and the air inlet pipe is connected to an external air blowing system; The lower part of the side wall of the vacuum sugar infiltration tank is also provided with a horizontally arranged sugar inlet pipe and a sugar outlet pipe.

[0008] Furthermore, the fruit sugar inlet pipe and the sugar outlet pipe are connected to an external sugar solution circulation system, and are used for injecting sugar solution and recovering residual sugar solution respectively.

[0009] Furthermore, the sugar inlet pipe and the sugar outlet pipe may also be connected to an external washing liquid system for injection and discharge of washing liquid.

[0010] Furthermore, the connecting rod mechanism includes a first connecting rod and a second connecting rod, the first connecting rod is hinged to the inner wall of the vacuum sugar infiltration tank, the second connecting rod is hinged to the outer wall of the preserved fruit loading basket, and the bottom end of the first connecting rod and the top end of the second connecting rod are hinged to each other; one of the first connecting rods is connected to the external motor.

[0011] Furthermore, a humidity control module is provided on the sealing cover; and the sealing cover is also connected to an external online microwave moisture detector.

[0012] Furthermore, the air outlet pipe is detachably connected to the external vacuum pump.

[0013] The present invention also uses the above-mentioned integrated preserved fruit preparation equipment for processing low-sugar Auricularia auricularia auricularia preserved fruit.

[0014] The present invention also provides a low-sugar method for processing preserved Auricularia auricularia auricularia auricularia fruit, comprising the following steps: S1, enzyme inactivation pretreatment: blanching the Auricularia auriculariae with citric acid solution to inactivate enzymes; S2, sugar infiltration treatment: the fungus obtained in step S1 is evenly placed on the preserved fruit loading basket; the sugar inlet pipe is opened, and maltitol-sucrose sugar solution is injected into the fungus in a ratio of 1:4, wherein the mass ratio of maltitol to sucrose in the maltitol-sucrose sugar solution is 3:1, and the total sugar concentration is 40%; the preserved fruit loading basket is then lowered by a connecting rod mechanism so that the maltitol-sucrose sugar solution immerses the fungus; then the vacuum sugar infiltration tank is closed, the air outlet pipe is opened, the air in the vacuum sugar infiltration tank is extracted and the vacuum degree is maintained at -0.09 MPa, and the fungus is vacuum-infused for at least 20 minutes; after the vacuum sugar infiltration is completed, the air inlet pipe is opened again to depressurize the vacuum sugar infiltration tank, and then the fungus is immersed in normal pressure for at least 10 minutes; after the normal pressure infiltration is completed, the sugar outlet pipe is opened to discharge the residual sugar solution; S3, gradient drying: The air outlet and air inlet pipes are kept open to ensure air circulation in the vacuum infiltration tank; hot air at 50°C and a wind speed of 5 m / s is blown through the air inlet pipe to dehydrate the wood ear mushrooms treated in step S2 to a moisture content of 30% (rapid drying); the hot air temperature is then adjusted to maintain the humidity in the vacuum infiltration tank at 30% RH, thereby slowly dehydrating the wood ear mushrooms (constant rate drying); finally, the start and stop time of the equipment is adjusted to accurately control the dehydration to a final moisture content of 12-18% (reduced rate drying); S4, coating treatment: the preserved fruit loading basket is kept in a reciprocating lifting operation through a connecting rod mechanism; the sour plum freeze-dried powder is loaded into a powder storage box, and the through hole connecting the powder storage box and the vacuum sugar infiltration tank is opened, so that the sour plum powder is slowly sprinkled into the vacuum sugar infiltration tank, and then evenly coated on the surface of the hairy fungus in the preserved fruit loading basket that is kept in a reciprocating lifting operation; after the coating is completed, the finished product is packaged to obtain the low-sugar hairy fungus preserved fruit.

[0015] Furthermore, the sour plum freeze-dried powder in step S4 is added and used according to 1% of the total mass of the Auricularia auricula placed on the preserved fruit loading basket in step S2.

[0016] Furthermore, the sour plum freeze-dried powder in step S4 has a particle size of ≤80 μm, and is prepared by mixing plum flesh and plum juice in a mass ratio of 7:3 and then spray freeze-drying.

[0017] Furthermore, after the low-sugar Auricularia auricularia preserved fruit is obtained, if necessary, the sugar inlet and outlet pipes can be connected to the external washing liquid system, the washing liquid can be injected, and the vacuum sugar infiltration tank can be washed for the preparation of a new batch of low-sugar Auricularia auricularia preserved fruit.

[0018] Different from the prior art, the present invention has the following beneficial effects: 1. Integrated equipment improves quality and efficiency; The present invention addresses the problems of existing preserved fruit processing equipment, such as scattered processes, poor coordination, high energy consumption, and low efficiency, and provides an integrated equipment for preserved fruit preparation. It realizes the effective integration of vacuum sugar infiltration, gradient drying, and surface treatment processes, and implements automated monitoring and intelligent regulation of the entire process, thereby promoting further improvement in production efficiency and avoiding the problem of preserved fruit exposure and contamination caused by multi-process processing.

[0019] 2. Based on integrated equipment, the present invention also achieves equipment-process collaborative optimization, which is specifically manifested in the following aspects: Breakthrough in sugar infiltration efficiency: The present invention adopts vacuum sugar infiltration technology to soak the preserved Auricularia auricula in sugar at -0.09 MPa, completing the sugar infiltration of the traditional 48-hour normal pressure sugar infiltration process in 20 minutes (efficiency increased by 48 times), reducing energy consumption by 82%; Precise drying control: Through zoned and segmented drying (first section: 50°C for rapid dehydration, second section: 30% RH for slow dehydration, and third section: start-stop humidity control), combined with online microwave moisture detection, the final moisture content is stabilized at 12-18%, solving the problems of stickiness and sugar leakage; Enhanced flavor coating: Ultrafine sour plum powder freeze-dried powder (particle size ≤80 μm) forms a microporous moisture-proof layer, which absorbs free sugars on the surface, eliminates stickiness, inhibits sand return, and enhances the sweet and sour flavor; The resulting product has high hardness (2.5-3.0 N) and elastic modulus (≥0.85), and a long shelf life.

[0020] 3. The Auricularia auriculariae preserved fruit provided by the present invention has high market fit and significant health benefits; the present invention uses maltitol to replace 75% of sucrose in the formula, and based on a total sugar concentration of 40%, maltitol and sucrose are prepared in a mass ratio of 3:1 to obtain maltitol-sucrose sugar solution and the solution is used for sugar infiltration treatment, so that the total sugar content of the finished product is ≤25g / 100g, meeting the low-sugar preserved fruit standard (GB / T10782-2021). At the same time, the prebiotic properties of maltitol are effectively utilized to enhance the functionality of the product. Compared with traditional preserved fruits, the calories of the product of the present invention are reduced by 35%, and the glycemic index (GI value) is reduced from 65 of traditional preserved fruits to 32. It has been certified as a "low-GI food" by a third-party testing agency and can meet the needs of diabetic patients.

[0021] 4. The preparation method and processing equipment of the present invention are simple and efficient, with low production costs, which are conducive to subsequent large-scale applications. It is expected that the added value of Auricularia auriculariae will increase by 300%, with an annual output value exceeding 20 million yuan. In addition, the equipment and preserved fruit processing technology can also be applied to the processing of other edible fungi, and has great market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a front view of the integrated equipment for preparing preserved fruits provided by the present invention.

[0023] Figure 2This is a left side view of the integrated equipment for preparing preserved fruits provided by the present invention.

[0024] Figure 3 This is a right side view of the integrated equipment for preparing preserved fruits provided by the present invention.

[0025] Figure 4 This is a top view of the integrated equipment for preparing preserved fruits provided by the present invention.

[0026] Among them, the numbers in the figure represent: 1. Vacuum sugar infiltration tank; 2. Sealing cover; 3. Air outlet pipe; 4. Air inlet pipe; 5. Powder storage box; 6. Preserved fruit loading basket; 7. First connecting rod; 8. Second connecting rod; 9. Connecting rod mechanism; 10. Sugar inlet pipe; 11. Sugar outlet pipe; 12. Sugar infiltration hole. DETAILED DESCRIPTION

[0027] The present invention will be further described below in conjunction with preferred embodiments. The embodiments are provided only to illustrate the present invention, but not to limit the scope of the present invention.

[0028] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources. The methods in the following embodiments are all conventional methods unless otherwise specified.

[0029] Example 1 This embodiment provides an integrated equipment for preparing preserved fruits, such as Figures 1 to 4 As shown, the integrated equipment for preparing preserved fruits comprises a closed vacuum sugar infiltration tank 1 and a preserved fruit loading basket 6 horizontally suspended inside the vacuum sugar infiltration tank 1; The preserved fruit loading basket 6 is a square basket with a plurality of sugar dipping holes 12 evenly distributed on the bottom; the preserved fruit loading basket 6 is connected to the vacuum sugar infiltration tank 1 via a connecting rod mechanism 9; the connecting rod mechanism 9 is arranged at the same height along the four walls inside the vacuum sugar infiltration tank 1, and is used to drive the preserved fruit loading basket 6 to rise and fall; the connecting rod mechanism 9 is also connected to an external motor. A detachable sealing cover 2 is provided above the vacuum sugar infiltration tank 1; the sealing cover 2 is provided with a closable air outlet pipe 3 and an air inlet pipe 4 that are connected to the interior of the vacuum sugar infiltration tank 1; the sealing cover 2 is also provided with a powder storage box 5 that is connected to the interior of the vacuum sugar infiltration tank 1 via a closable through-hole; the air outlet pipe 3 is connected to an external vacuum pump, and the air inlet pipe 4 is connected to an external air blowing system; The lower part of the side wall of the vacuum sugar infiltration tank 1 is further provided with a horizontally arranged sugar inlet pipe 10 and a sugar outlet pipe 11.

[0030] In this embodiment, the sugar inlet pipe 10 and the sugar outlet pipe 11 are connected to the external sugar solution circulation system, and are used for injecting sugar solution and recovering residual sugar solution respectively.

[0031] If necessary, the sugar inlet pipe 10 and the sugar outlet pipe 11 in this embodiment can be disconnected from the external sugar solution circulation system and connected to the external washing liquid system for the injection and discharge of washing liquid, thereby cleaning the vacuum sugar infiltration tank 1.

[0032] The connecting rod mechanism 9 in this embodiment includes a first connecting rod 7 and a second connecting rod 8. The first connecting rod 7 is hinged to the inner wall of the vacuum sugar infiltration tank 1, and the second connecting rod 8 is hinged to the outer wall of the preserved fruit loading basket 6. The bottom end of the first connecting rod 7 and the top end of the second connecting rod 8 are hinged to each other; one of the first connecting rods 7 is connected to the external motor transmission.

[0033] In this embodiment, the sealing cover 2 is further provided with a humidity control module for humidity detection; the sealing cover 2 is also connected to an online microwave moisture detector for non-contact measurement of the moisture content of the preserved fruit.

[0034] Example 2 This embodiment uses the integrated preserved fruit preparation equipment provided in Example 1 to process low-sugar preserved fungus fruit, including the following steps: S1. Enzyme inactivation pretreatment: blanching Auricularia auriculariae with 0.3% citric acid solution to inactivate enzymes; S2, sugar infiltration treatment: the fungus obtained in step S1 is evenly placed on the preserved fruit loading basket 6; the sugar inlet pipe 10 is opened, and maltitol-sucrose sugar solution is injected into the fungus in a ratio of 1:4 to the sugar solution, wherein the mass ratio of maltitol to sucrose in the maltitol-sucrose sugar solution is 3:1, and the total sugar concentration is 40%; the preserved fruit loading basket 6 is then lowered by the connecting rod mechanism 9 so that the maltitol-sucrose sugar solution submerges the fungus; then the vacuum sugar infiltration tank 1 is closed, the air outlet pipe 3 is opened, the air in the vacuum sugar infiltration tank 1 is extracted and the vacuum degree is maintained at -0.09 MPa, and the fungus is vacuum-infused for 20 minutes; after the vacuum sugar infiltration is completed, the air inlet pipe 4 is opened again to depressurize the vacuum sugar infiltration tank 1, and then the fungus is immersed in normal pressure for 10 minutes; after the normal pressure infiltration is completed, the sugar outlet pipe 11 is opened to discharge the residual sugar solution; S3, gradient drying: keep the outlet pipe 3 and the inlet pipe 4 open, and disconnect the outlet pipe 3 from the external vacuum pump to ensure air circulation in the vacuum infiltration tank 1; blow hot air at 50°C and a wind speed of 5 m / s through the inlet pipe 4 to dehydrate the fungus treated in step S2 to a moisture content of 30%; then adjust the hot air temperature to maintain the humidity in the vacuum infiltration tank 1 at 30%RH, thereby slowly dehydrating the fungus; finally, adjust the start and stop time of the equipment to accurately control the humidity and dehydrate to a final moisture content of 12-18%; S4, coating treatment: The sour plum freeze-dried powder (particle size ≤ 80 μm, plum flesh: plum juice = 7:3 spray freeze-dried, added in an amount of 1% of the total mass of the fungus) is loaded into the powder storage box 5, and the through hole connecting the powder storage box 5 and the vacuum sugar infiltration tank 1 is opened, so that the sour plum freeze-dried powder is slowly sprinkled into the vacuum sugar infiltration tank 1; at the same time, the external motor connected to the first connecting rod 7 is turned on, and the preserved fruit loading basket 6 is driven to perform a reciprocating lifting operation through the second connecting rod 8, so that the fungus contacts and collides with each other in the preserved fruit loading basket 6, thereby promoting the uniform dispersion of the sour plum freeze-dried powder on the surface of the fungus; S5. After the coating is completed, in a clean workshop with humidity ≤ 30%, the low-sugar Auricularia auriculariae preserved fruit is obtained by nitrogen-filled packaging using aluminum foil composite film (nitrogen filling pressure 0.1 MPa, heat sealing time 30 s) with a heat sealing strength ≥ 3.0 N / 15 mm.

[0035] After the low-sugar Auricularia auricularia fruit preserves are prepared, the sugar inlet pipe 10 and the sugar outlet pipe 11 are connected to the external washing liquid system, the washing liquid is injected, and the vacuum sugar infiltration tank 1 is washed to prepare a new batch of low-sugar Auricularia auricularia fruit preserves.

[0036] The finished product produced in this example has a total sugar content of ≤25g / 100g, meeting the standard for low-sugar preserved fruits (GB / T10782-2021). Its glycemic index (GI) is 32, and it has been certified as a "low-GI food" by a third-party testing agency, meeting the needs of people with diabetes. The finished product maintains a hardness between 2.5 and 3.0 N, an elastic modulus exceeding 0.85, and a shelf life extended to 12 months (accelerated testing at 40°C / 75% RH). Furthermore, the sour plum freeze-dried powder's coating process achieves a sweet-sour ratio (Brix / TA) of 8:1. Consumer acceptance tests show a 27% increase in preference, and the freeze-dried powder's microporous structure absorbs free sugars on the surface, eliminating a sticky sensation.

[0037] The above embodiments are only preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.

Claims

1. An integrated equipment for preparing preserved fruits, characterized in that: The integrated preserved fruit preparation equipment comprises a closed vacuum sugar infiltration tank (1) and a preserved fruit loading basket (6) horizontally suspended inside the vacuum sugar infiltration tank (1); The preserved fruit loading basket (6) is a square basket with a plurality of sugar soaking holes (12) evenly distributed on the bottom; the preserved fruit loading basket (6) is connected to the vacuum sugar soaking tank (1) via a connecting rod mechanism (9); the connecting rod mechanism (9) is arranged at equal heights along the four inner walls of the vacuum sugar soaking tank (1) and is used to drive the preserved fruit loading basket (6) to rise and fall; the connecting rod mechanism (9) is also connected to an external motor for transmission; A detachable sealing cover (2) is provided above the vacuum infiltration sugar tank (1); a closable air outlet pipe (3) and an air inlet pipe (4) are provided on the sealing cover (2) and are communicated with the interior of the vacuum infiltration sugar tank (1); the sealing cover (2) is also provided with a powder storage box (5) that is communicated with the interior of the vacuum infiltration sugar tank (1) via a closable through hole; the air outlet pipe (3) is connected to an external vacuum pump, and the air inlet pipe (4) is connected to an external air blowing system; The lower part of the side wall of the vacuum sugar infiltration tank (1) is further provided with a horizontally arranged sugar inlet pipe (10) and a sugar outlet pipe (11).

2. The integrated equipment for preparing preserved fruits according to claim 1, characterized in that: The sugar inlet pipe (10) and the sugar outlet pipe (11) are connected to an external sugar solution circulation system and are used for injecting sugar solution and recovering residual sugar solution respectively.

3. The integrated equipment for preparing preserved fruits according to claim 1, characterized in that: The sugar inlet pipe (10) and the sugar outlet pipe (11) are also connected to an external washing liquid system for the injection and discharge of washing liquid.

4. The integrated equipment for preparing preserved fruits according to claim 1, characterized in that: The connecting rod mechanism (9) comprises a first connecting rod (7) and a second connecting rod (8), wherein the first connecting rod (7) is hinged to the inner wall of the vacuum sugar infiltration tank (1), the second connecting rod (8) is hinged to the outer wall of the preserved fruit loading basket (6), and the bottom end of the first connecting rod (7) and the top end of the second connecting rod (8) are hinged to each other; one of the first connecting rods (7) is connected to an external motor in a transmission manner.

5. The integrated equipment for preparing preserved fruits according to claim 1, characterized in that: The sealing cover (2) is also provided with a humidity control module; the sealing cover (2) is also connected to an external online microwave moisture detector.

6. A low-sugar method for processing preserved Auricularia auricularia auriculariae, characterized in that: The processing is carried out by the integrated preserved fruit preparation equipment as described in any one of claims 1 to 5.

7. The low-sugar preserved Auricularia auricularia auriculariae fruit processing method according to claim 6, characterized in that: The steps include: S1, enzyme inactivation pretreatment: blanching the Auricularia auriculariae with citric acid solution to inactivate enzymes; S2, sugar infiltration treatment: the fungus obtained in step S1 is evenly placed on the preserved fruit loading basket (6); the sugar inlet pipe (10) is opened, and maltitol-sucrose sugar solution is injected according to the ratio of fungus to sugar solution of 1:4, wherein the mass ratio of maltitol to sucrose in the maltitol-sucrose sugar solution is 3:1, and the total sugar concentration is 40%; the preserved fruit loading basket (6) is then lowered by the connecting rod mechanism (9) so that the maltitol-sucrose sugar solution immerses the fungus; then the vacuum sugar infiltration tank (1) is closed, the air outlet pipe (3) is opened, the air in the vacuum sugar infiltration tank (1) is extracted and the vacuum degree is maintained at -0.09 MPa, and the fungus is vacuum-infused for at least 20 minutes; after the vacuum sugar infiltration is completed, the air inlet pipe (4) is opened again to release the pressure of the vacuum sugar infiltration tank (1), and then the fungus is immersed in normal pressure for at least 10 minutes; after the normal pressure infiltration is completed, the sugar outlet pipe (11) is opened to discharge the residual sugar solution; S3, gradient drying: keep the air outlet pipe (3) and the air inlet pipe (4) open to ensure air circulation in the vacuum infiltration tank (1); blow hot air at 50°C and a wind speed of 5 m / s through the air inlet pipe (4) to dehydrate the wood ear mushrooms treated in step S2 to a moisture content of 30%; then adjust the hot air temperature to maintain the humidity in the vacuum infiltration tank (1) at 30%RH, thereby slowly dehydrating the wood ear mushrooms; finally, adjust the start and stop time of the equipment to accurately control the moisture and dehydrate the wood ear mushrooms to a final moisture content of 12-18%; S4, coating treatment: turning on the external motor connected to the connecting rod mechanism (9), thereby driving the preserved fruit loading basket (6) to perform a reciprocating lifting operation; loading the sour plum freeze-dried powder into the powder storage box (5), and opening the through hole connecting the powder storage box (5) and the vacuum sugar infiltration tank (1), so that the sour plum freeze-dried powder is slowly sprinkled into the vacuum sugar infiltration tank (1), and then coated on the surface of the wood ear in the preserved fruit loading basket (6); after the coating is completed, the finished product is packaged to obtain the low-sugar wood ear preserved fruit.

8. The low-sugar preserved Auricularia auricularia auriculariae fruit processing method according to claim 6, characterized in that: The sour plum freeze-dried powder in step S4 is added to 1% of the total mass of the fungus placed on the preserved fruit loading basket (6) in step S2.

9. The low-sugar preserved Auricularia auricularia auriculariae fruit processing method according to claim 8, characterized in that: The sour plum freeze-dried powder in step S4 has a particle size of ≤80 μm and is prepared by mixing plum flesh and plum juice in a mass ratio of 7:3 and then spray freeze-drying.

10. The low-sugar preserved Auricularia auricularia auriculariae fruit processing method according to claim 8, characterized in that: After the low-sugar preserved Auricularia auriculariae fruit is obtained, the sugar inlet pipe (10) and the sugar outlet pipe (11) are connected to an external washing liquid system, and washing liquid is injected to wash the vacuum sugar infiltration tank (1).

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