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Method for preparing Guangdong-style preserved fruits

A Cantonese-style preserved fruit and fruit technology, applied in confectionary, confectionary industry, food science, etc., can solve problems such as bad taste and safety, excessive use, etc., to overcome bad taste and safety problems, increase sweetness , the effect of improving the taste

Active Publication Date: 2009-09-16
CHAOZHOU JIAYE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiency of sodium saccharin and sodium cyclamate exceeding the standard in preserved fruit, provide a kind of preparation method that does not contain sodium saccharin and sodium cyclamate, and is suitable for Cantonese-style preserved fruit, overcomes the problem caused by sodium saccharin and sodium cyclamate. The bad taste and safety problems that come, and the taste of preserved fruit is good, which meets the needs of people's safe and healthy consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The making of plum

[0019] (1). Making plum embryos: put the cleaned and graded greengage into the salting pool, add 20kg of salt for every 100kg of greengage in the salting pool for salting, and the salting time is 60 days; Green plums are dried in the sun for 40 days;

[0020] (2). Rinsing: take the plum embryo that has been salted, red wax color, wrinkled on the surface, slightly salty, and 80% to 90% dry, remove impurities and rotten embryos, put the plum embryo into a clear water pool, and soak for desalination;

[0021] (3). Drain; remove the plum embryo and drain the water;

[0022] (4). Sugaring: add 10kg of white sugar, 0.5kg of aspartame, and 0.5kg of steviol glycoside for every 100kg of plum germ; dissolve the sweetener, prepare the sugar solution, and place the dried plum germ in the sugar solution Stir well and soak for 3 days.

[0023] (5). Drying: Take out the plum embryo and spread it on the bamboo plaque. There is a slight salt frost on the surface ...

Embodiment 2

[0026] production of olives

[0027] (1). Select materials, choose a olive salt embryo that is above medium in shape, thin skin, thick flesh, and complete, remove impurities and rotten embryos, and rinse in clean water;

[0028] (2). Drain; take out the olive salt germ and drain the water;

[0029] (3). Sugaring: Add 20kg of white sugar, 0.5kg of aspartame, 0.5kg of steviol glycosides, 0.8kg of table salt for every 100kg of olive salt embryos; Stir to make the olive embryo fully absorb the impregnation solution, and sugar-preserve it in the impregnation tank for 4 days;

[0030] (4). Drying: put olive embryos into bamboo plaques, and dry them in a closed drying yard for 3 days; dry until the water content does not exceed 18%;

[0031] (5). Packing: After cooling, it passes the inspection and is sealed and packaged for storage.

Embodiment 3

[0033] The production of preserved mango

[0034] (1). Selection of materials. Choose mangoes that are eight or nine mature, fresh in fruit, and free of crude fiber in the pulp, and then cleaned. Peel off the peel. It is required to have a smooth appearance after peeling. Cut open and dig out the core. Cut the pulp into pieces, the size and thickness are basically uniform, protect the color, remove and rinse with clean water;

[0035] (2). Drain; take out the mango pulp and drain the water;

[0036] (3). Sugaring and pickling: add 20kg of white sugar for every 100kg of mango meat, prepare part of the sugar solution, soak the mango meat in the sugar solution for 1 day; then mix the mango meat and white sugar, and top with white sugar Cover and marinate for 1 day;

[0037] (4). Seasoning: adding compound sweeteners for seasoning, adding 0.5kg of sweeteners aspartame and 0.5kg of steviol glycosides for every 100kg of mango meat; Place in a pot, heat to boil, pour in mango pulp...

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Abstract

The invention provides a method for preparing Guangdong-style preserved fruits, which comprises the following steps: selecting fresh fruits or semifinished fruits subjected to salting and sun curing, and rinsing fruit raw materials by clear water; fishing the fruit raw materials out and draining; adding white granulated sugar and compound sweetener into the fruit raw materials, and sugaring the fruit raw materials; adding the compound sweetener for flavoring; drying; and packing and warehousing after passing the inspection. Compared with the prior art, the preparation method has the following advantages that: the preserved fruits do not contain saccharin sodium and sodium cyclamate, so the problems of poor mouthfeel and safety brought by the saccharin sodium and the sodium cyclamate are solved; the preserved fruits are added with the compound sweetener for flavoring so as to improve the mouthfeel and flavor of the preserved fruits, and improve the stability of the sweetener; the method improves the sweetness and reduces the cost; and the preserved fruits belong to food with high sweetness and low sugar and calorific value and can meet the safe and healthy eating requirements of common consumers, fat people and other special crowds.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a preparation method of Cantonese-style preserved fruit. Background technique [0002] Preserved fruit is a traditional food in my country. During the processing of preserved fruit, there are mostly sweeteners such as osmotic sugar, sodium saccharin, and cyclamate, so common preserved fruits contain sweeteners such as sodium saccharin and cyclamate. However, sodium saccharin has a heavy metallic and bitter taste, and there are still disputes in terms of safety and toxicity. Most products have a certain amount of use; cyclamate is suspected of having bladder cancer-causing properties and is banned in the United States, Japan and other countries Along with the raising of people's living standard, also more and more higher to the requirement of the quality of food and food safety, therefore, the preserved fruit that traditional processing method produces is unfavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34
Inventor 陈利泉陈文钦李汴生罗香莲刘伟涛
Owner CHAOZHOU JIAYE FOOD
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