Method for making preserved fruit with low content of sulphur

Abstract

A low-sulfur preserved fruit is prepared from raw fruit through removing peel and kernel, immersing in the color-protecting liquid prepared from ascorbic acid and sodium isoascorbate, boiling in syrup for less than 10 min, preserving under protection of N2 in insulating condition, and drying by alternative use of blowing drier and microwave oven to remove SO2.

Description

1. Technical field [0001] The invention relates to a technology for processing preserved fruit, in particular to a method for processing preserved fruit with low sulfur content. It is suitable for apples, pears, hawthorns, apricots, peaches, sweet potatoes, dates, plums, sand fruits, carrots and other preserved fruits that need sulfurous acid or sulfites to protect their color. 2. Background technology [0002] With the development of modern society and the continuous improvement of people's living standards, human beings have higher and higher requirements for food safety. The problem of food pollution and its health care value have received widespread attention, and the concept of green consumption has been quietly established in people's hearts. The traditional "high-sulfur" preserved fruit is no longer suitable for people's consumption needs; and in the process of traditional preserved fruit processing in our country, in order to achieve good sensory color and prolong sh...

AI Technical Summary

Problems solved by technology

However, my country's "Candied Food Hygienic Standard" allows SO 2 The residual amount is 5000mg / kg, many enterprises' preserved fruit SO 2 Residues are too high to be exported abroad

Although some preserved fruit processing methods (CN 89106133) can achieve low sulfur (100mg / kg), it is difficult to avoid oxidative discoloration of preserved fruit in processing links such as pickling

At present, preserved fruit and candied fruit processing enterprises have not yet found a method or process that can use sulfite (salt) to protect the color, maintain the good color of preserved fruit and candied fruit, and eliminate sulfite or sulfur dioxide residues.