Processing method of preserved Haihong fruit

Abstract

The invention discloses a processing method of preserved Haihong fruit. The processing method comprises the following steps of: after cleaning and denucleating Haihong fruit, soaking the Haihong fruit in an aqueous solution of a hardening and color-protecting agent at 50 DEG C for heat preservation and digestion; then putting the Haihong fruit in boiling water for blanching, washing by using clear water and draining; putting the drained Haihong fruit into saccharifying liquid for saccharifying, and after the saccharifying is completed, soaking the Haihong fruit in the saccharifying liquid; fishing out the soaked Haihong fruit, draining, and microwave vacuum drying. The preserved Haihong fruit prepared by the processing method is full in shape, bright red and lucent in color and luster, flexible in texture, rich in fruity flavor and low in browning degree, and does not contain sulfur residue or cause harm to the human health. The processing method is easy and feasible in processing flow, and can be used for inhibiting the Maillard non-enzymatic reaction of the Haihong fruit by adopting the microwave vacuum drying, greatly reducing the drying time, shortening the production cycle, reducing the energy consumption in production, and improving the appearance and the taste of the preserved fruit, and can be applied to the development of Haihong fruit resources.

Description

technical field

[0001] The invention relates to an agricultural product processing technology, in particular to a processing method of sea red preserved fruit. Background technique

[0002] Malus micromalus Makino belongs to Rosaceae Malus micromalus Makino. Its scientific name is Xifu crabapple, also known as Haihongzi, son-mother crabapple. It is mainly distributed in the triangular area bordering Qin, Jin and Mongolia. Sea red fruit is bright red in color, crisp and juicy, contains a variety of amino acids and mineral elements, and its nutritional value is higher than that of other fruits of the apple genus. At present, the processed products of Haihongguo are mostly in the form of preserved fruit, among which the preserved fruit with full shape, bright red color and rich fruit aroma is the most popular in the market. Browning often occurs during the processing of sea red preserved fruit, and there are mainly two reasons. First of all, after the sea red fruit is cleaned...

Examples

Embodiment 1

[0017] 1) Select mature, undamaged, and pest-free sea red fruits, wash and remove the pits, soak in 50°C hardening color-protecting agent aqueous solution and keep warm for 30 minutes, wherein the hardening color-protecting agent aqueous solution is calculated by mass fraction, including 0.3% CaCl 2 , 0.1% kojic acid, 0.002% EDTA-2Na and 0.04% NaCl, and the balance is water;

[0018] 2) Put the haihong fruit that has been hardened and soaked in step 1) into boiling water for 3 minutes, then rinsed twice with clean water and drained;

[0019] 3) According to the mass ratio of 1:1.5, add the dried sea red fruit in step 2) into the candied liquid and cook for 1.5 hours. It is composed of sucrose, citric acid and water, and the mass concentration of sucrose in the cooking liquid is 30%, and the mass concentration of citric acid is 0.3%. During the cooking process, sucrose is gradually added to the cooking liquid until the mass concentration of sucrose is 60%;

[0020] 4) Take ou...

Embodiment 2

[0022] 1) After washing and removing the pits, select mature sea red fruits with no damage on the surface and no pests and diseases, soak them in the aqueous solution of hardened color-protecting agent at 50°C and keep warm for 30 minutes. The aqueous solution of hardened color-protecting agent is calculated by mass fraction, including 0.5% CaCl 2 , 0.4% kojic acid, 0.005% EDTA-2Na and 0.05% NaCl, and the balance is water;

[0023] 2) Put the haihong fruit that has been hardened and soaked in step 1) into boiling water for 3 minutes, then rinsed twice with clean water and drained;

[0024] 3) According to the mass ratio of 1:1.5, add the dried sea red fruit in step 2) into the candied liquid and cook for 1.5 hours. It is composed of sucrose, citric acid and water, and the mass concentration of sucrose in the cooking liquid is 30%, and the mass concentration of citric acid is 0.3%. During the cooking process, sucrose is gradually added to the cooking liquid until the mass conc...

Embodiment 3

[0027] 1) Select mature sea red fruits with no damage on the surface and no pests and diseases, wash and remove the core, soak in the aqueous solution of hardened color-protecting agent at 50°C and keep warm for 30 minutes. The aqueous solution of hardened color-protecting agent is calculated by mass fraction, including 0.7% CaCl 2 , 0.3% kojic acid, 0.003% EDTA-2Na and 0.08% NaCl, and the balance is water;

[0028] 2) Put the sea red fruit that has been hardened and soaked in step 1) into boiling water for 3 minutes, then rinse twice with clean water and drain;

[0029] 3) According to the mass ratio of 1:1.5, add the dried sea red fruit in step 2) into the sugar cooking liquid according to the ratio of material to liquid and cook for 1.5 hours. After the sugar cooking, leave the sea red fruit in the sugar cooking liquid to soak for 10 hours; Wherein, the candied liquid is composed of sucrose, citric acid and water, and the mass concentration of sucrose in the candied liquid...

technical field

[0001] The invention relates to an agricultural product processing technology, in particular to a processing method of sea red preserved fruit. Background technique

[0002] Malus micromalus Makino belongs to Rosaceae Malus micromalus Makino. Its scientific name is Xifu crabapple, also known as Haihongzi, son-mother crabapple. It is mainly distributed in the triangular area bordering Qin, Jin and Mongolia. Sea red fruit is bright red in color, crisp and juicy, contains a variety of amino acids and mineral elements, and its nutritional value is higher than that of other fruits of the apple genus. At present, the processed products of Haihongguo are mostly in the form of preserved fruit, among which the preserved fruit with full shape, bright red color and rich fruit aroma is the most popular in the market. Browning often occurs during the processing of sea red preserved fruit, and there are mainly two reasons. First of all, after the sea red fruit is cleaned...

Examples

Embodiment 1

[0017] 1) Select mature, undamaged, and pest-free sea red fruits, wash and remove the pits, soak in 50°C hardening color-protecting agent aqueous solution and keep warm for 30 minutes, wherein the hardening color-protecting agent aqueous solution is calculated by mass fraction, including 0.3% CaCl 2 , 0.1% kojic acid, 0.002% EDTA-2Na and 0.04% NaCl, and the balance is water;

[0018] 2) Put the haihong fruit that has been hardened and soaked in step 1) into boiling water for 3 minutes, then rinsed twice with clean water and drained;

[0019] 3) According to the mass ratio of 1:1.5, add the dried sea red fruit in step 2) into the candied liquid and cook for 1.5 hours. It is composed of sucrose, citric acid and water, and the mass concentration of sucrose in the cooking liquid is 30%, and the mass concentration of citric acid is 0.3%. During the cooking process, sucrose is gradually added to the cooking liquid until the mass concentration of sucrose is 60%;

[0020] 4) Take ou...

Embodiment 2

[0022] 1) After washing and removing the pits, select mature sea red fruits with no damage on the surface and no pests and diseases, soak them in the aqueous solution of hardened color-protecting agent at 50°C and keep warm for 30 minutes. The aqueous solution of hardened color-protecting agent is calculated by mass fraction, including 0.5% CaCl 2 , 0.4% kojic acid, 0.005% EDTA-2Na and 0.05% NaCl, and the balance is water;

[0023] 2) Put the haihong fruit that has been hardened and soaked in step 1) into boiling water for 3 minutes, then rinsed twice with clean water and drained;

[0024] 3) According to the mass ratio of 1:1.5, add the dried sea red fruit in step 2) into the candied liquid and cook for 1.5 hours. It is composed of sucrose, citric acid and water, and the mass concentration of sucrose in the cooking liquid is 30%, and the mass concentration of citric acid is 0.3%. During the cooking process, sucrose is gradually added to the cooking liquid until the mass conc...

Embodiment 3

[0027] 1) Select mature sea red fruits with no damage on the surface and no pests and diseases, wash and remove the core, soak in the aqueous solution of hardened color-protecting agent at 50°C and keep warm for 30 minutes. The aqueous solution of hardened color-protecting agent is calculated by mass fraction, including 0.7% CaCl 2 , 0.3% kojic acid, 0.003% EDTA-2Na and 0.08% NaCl, and the balance is water;

[0028] 2) Put the sea red fruit that has been hardened and soaked in step 1) into boiling water for 3 minutes, then rinse twice with clean water and drain;

[0029] 3) According to the mass ratio of 1:1.5, add the dried sea red fruit in step 2) into the sugar cooking liquid according to the ratio of material to liquid and cook for 1.5 hours. After the sugar cooking, leave the sea red fruit in the sugar cooking liquid to soak for 10 hours; Wherein, the candied liquid is composed of sucrose, citric acid and water, and the mass concentration of sucrose in the candied liquid...