Method of preparing sulphur-free low-sugar type or low-sulphur low-sugar type candied fruits

Abstract

The invention relates to a method for preparing non-sulfur low-sugar and low-sulfur low-sugar preserved fruit, which comprises following steps: preparing fruit bowl, preparing boiling solution, boiling, immersing, drying and producing target product. The invention is characterized in that the preserved fruit's taste is similar to that of fresh fruit, the loss of water soluble vitamin and bound water is less, and the sugar distribution is even because of employment of 'gradient pressuring close' salting method; the preparation process is simple, the time for boiling, immersing and drying is distinctively shorter than that of traditional process, which not only reduces cost, but also gains more time for marketing in season; the preserved fruit is flexible and soft, the color is bright, and the physical and chemical indexes meet the state sanitary standard.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of sulfur-free and low-sugar preserved foods. Background technique [0002] Preserved fruit is a special product of our country, has a long history, enjoys a good reputation at home and abroad, and is deeply loved by consumers. The preparation method of traditional preserved fruit is relatively simple. First, the fruit (including sweet potato, the same below) is pretreated (such as peeling, pitting, cutting, etc.), and then sulfurated and impregnated with about 2% sulfur for about 24 hours. Some fruits (such as apples) also need to be fermented before vulcanization, and the concentration of the fermented sugar solution is about 10%. The purpose of fermentation is to make the fruit structure loose, so that the fruit can eat more sugar when cooking. With the improvement of the innovation awareness of the whole society, a small number of manufacturers have adopted a new typ...

AI Technical Summary

Problems solved by technology

Due to the repeated soaking and long-time cooking of this kind of preserved fruit products, the original fruit flavor is seriously lost, and a large amount of water-soluble vitamins and bound water are also lost and destroyed. Very small; in addition, eating high-sulfur and high-sugar preserved foods is not conducive to human health