Method for processing preserved fruit

A processing method and technology of preserved fruit, which is applied in the fields of confectionary industry, confectionery, food science, etc., can solve the problem of low vacuum degree, and achieve the effect of good preservation, good translucency and high preservation rate

Inactive Publication Date: 2007-01-24
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the product quality of the former has been improved, it takes 20 to 30 hours to soak in sugar due to the compact structure of the fresh fruit and the low degree of vacuum.

Method used

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Examples

Experimental program
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Effect test

specific Embodiment

[0042]Processing of pitted candied dates: After cleaning and pitting, depending on the type and size of raw materials, vacuum low-temperature drying for 5-5.5 hours, concentrated vacuum sugar dipping for 4-4.5 hours, vacuum drying for 2-2.5 hours, a total of 11-12.5 hours Hour. The processing process does not use chemical treatments such as sulfur fumigation or sulfur soaking, and does not require pretreatment processes such as slitting to improve the penetration of sugar liquid. The product is full of sugar and has a strong sense of translucency. The total sugar can be as high as 78%. The nutrients are well preserved, and the VC content that is easily lost is 600-800mg / 100g. Compared with the VC content in the dry matter of fresh fruit, its preservation rate is high More than 60%; the color can be adjusted from light yellow to brown according to the temperature change in the processing process; it is safe and hygienic to eat.

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Abstract

The present invention relates to a kind of improved preserved fruit producing process. The improved preserved fruit producing process includes the steps of vacuum low temperature drying, vacuum concentrating sugar dipping and vacuum drying, and all the steps are completed under hypoxia and low temperature conditions and are fast. The production process has high production efficiency, and well preservation of the nutritious components, including heat sensitive vitamin C, in the fruit material, and the product has sufficient sugar content of 70-78 %, semi-transparent feeling, water content lower than 15 %, high quality and safety.

Description

Technical field: [0001] The invention relates to a method for processing preserved fruit. Background technique [0002] In the production of preserved fruit at home and abroad, sugar soaking and drying are the most important key processes in the processing process. When soaking sugar, fresh fruits are usually used as raw materials, and the traditional sugar boiling and sugar soaking operations are often pressed to complete. Due to the dense tissue and high water content of fresh fruit, it is difficult for the sugar solution to penetrate. In order to obtain a full and uniform sugar-containing sugar body, the operation time is very long, generally 24 to 48 hours. When boiling sugar and soaking sugar, the adverse effects of high temperature and oxidation lead to the loss of nutrients and changes in color. In order to protect the color, improve the ability of sugar penetration, and prevent boiling, etc., it is necessary to arrange pre-treatment proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/20
Inventor 张璐许牡丹文怀兴段永涛曾桥卢亚婷郑晨升
Owner SHAANXI UNIV OF SCI & TECH
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