Method for processing preserved fruit

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 processes such as sulfur fumigat...

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.