Preserved waxberry fruit production method

A processing method and candied fruit technology, applied in the confectionary industry, confectionery, food science, etc., can solve problems affecting fruit quality, loss of nutrition and flavor substances, etc., and achieve the goal of improving the quality of candied fruit, reducing loss, and maintaining the flavor of the original fruit Effect

Inactive Publication Date: 2005-04-20
韩维维
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the nutrients and flavor substances are lost, which affects the quality of the fruit

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0006] Below in conjunction with specific embodiment the bayberry fruit processing method of the present invention is specifically described.

[0007] Recipe: 15 kg of red bayberry fresh fruit, 5 kg of sugar, 4 kg of water, 0.4 kg of licorice powder, and 60 grams of calcium chloride. The specific processing method is: boil licorice with water for 30 minutes, filter the juice, and add 2 kg of water to the remaining licorice residue Continue to boil the discarded dregs, then mix the two juices, and add the full amount of white sugar and calcium chloride to the mixed solution, then heat it in the pot, and when the sugar liquid is heated to the boiling point, put the whole amount of bayberry fruit into the pot again Blanch and continue to heat. When the temperature of the sugar solution rises to above 80°C, take it out of the pot and let it cool down, that is, after soaking the fruit for 12 hours, filter out the remaining sugar solution from the fruit and reheat and concentrate it ...

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Abstract

This invention discloses a method for preparing conserved bayberry fruit candy. The process is that the fresh bayberry fruit is poured into the boiled sugar solution, then making heat treatment until the temperature of sugar solution reaches 80-85 degree centigrade. Said method not only can destroy flesh cell to make sugar solution infiltrating into flesh but also not destroy fruit shape. The process steps are reduced. The heat treatment also has pasteurize effect which prevents fermentation and deterioration. The nutrition substance and natural pigment loss is reduced due to the process is in same sugar solution. The prepared candy has good taste and yield.

Description

technical field [0001] The present invention relates to a kind of food processing method, more specifically, relate to a kind of red bayberry fruit preserves processing method. Background technique [0002] At present, the processing method of red bayberry fruit candied fruit is to mix the fresh red bayberry fruit into test and alum in batches (its formula: 100 kilograms of fresh fruit, 8-14 kilograms of test, 0.1-0.3 kilogram of alum, enter the red development in layers, because the salt mixed with the lower layer of fruit Less, it needs to be added layer by layer from bottom to top, and a layer of salt is covered on the surface. After pickling for 5-10 days, it is taken out and dried or dried, which is called bayberry blank. Because bayberry fruit is pickled, dried, soaked in water In the processes of washing, desalination, etc., most of the original anthocyanins, nutrients and flavor substances are lost, which affects the quality of the fruit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23G3/28
Inventor 韩维维
Owner 韩维维
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