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Method for processing preserved apricot

A processing method and technology of preserved apricots, which are applied in the confectionery industry, confectionery, food science and other directions, to achieve the effects of overcoming serious loss of nutrients, uniform drying and preventing browning

Inactive Publication Date: 2012-10-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a new method for processing preserved apricots, so as to solve many problems faced in the processing of traditional preserved apricots in my country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032]The processing method of preserved apricots is as follows: ① select apricots that are nine-ripe, neat in shape, free of moths, and with a good surface, and clean the surface sediment and sundries with clean water; ② cut the apricots in half along the fruit seam, remove the core , which is the apricot bowl; ③ put the section of the apricot bowl facing up, and carry out superheated steam jet impact blanching, the air temperature is 105 ℃, the wind speed is 15m / s, the relative humidity is 50%, and the blanching time is 180s; ④ use sucrose ( Or maltose), be made into the sugar solution that brix is ​​60 ° Brix; 5. be the proportioning relation of 1: 5 with solid-liquid ratio, apricot is immersed in the sugar solution, carries out sugar immersion in the vacuum pulsation pressure device, pulsation pressure chamber The vacuum degree is pulsating between 0.090MPa and 0Mpa with a pulsation ratio of 1min:2min, the temperature of the sugar dipping is room temperature, and the dippin...

Embodiment 2

[0034] The processing method of preserved apricots is as follows: ① select apricots that are nine-ripe, neat in shape, free of moths, and with a good surface, and clean the surface sediment and sundries with clean water; ② cut the apricots in half along the fruit seam, remove the core , which is the apricot bowl; ③ put the section of the apricot bowl facing up, and carry out superheated steam jet impact blanching, the air temperature is 110 ℃, the wind speed is 6m / s, the relative humidity is 60%, and the blanching time is 120s; Or maltose), be made into the sugar solution that brix is ​​55 ° Brix; 5. be the proportioning relation of 1: 6 with solid-liquid ratio, apricot is immersed in the sugar solution, carries out sugar immersion in the vacuum pulsation pressure device, pulsation pressure chamber The vacuum is pulsated between 0.093MPa and 0Mpa with a pulsation ratio of 4min:15min, the temperature of the sugar dipping is room temperature, and the dipping time of the sugar is ...

Embodiment 3

[0036] The processing method of preserved apricots is as follows: ① select apricots that are nine-ripe, neat in shape, free of moths, and with a good surface, and clean the surface sediment and sundries with clean water; ② cut the apricots in half along the fruit seam, remove the core , which is the apricot bowl; ③ put the section of the apricot bowl facing up, and carry out superheated steam jet impact blanching, the air temperature is 120 ℃, the wind speed is 15m / s, the relative humidity is 50%, and the blanching time is 100s; ④ use sucrose ( Or maltose), be made into the sugar solution that brix is ​​60 ° Brix; 5. be the proportioning relation of 1: 5 with solid-liquid ratio, apricot is immersed in the sugar solution, carries out sugar immersion in the vacuum pulsation pressure device, pulsation pressure chamber The vacuum degree is pulsated between 0.098MPa and 0Mpa with a pulsation ratio of 6min:10min, the temperature of the sugar dipping is room temperature, and the dippi...

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PUM

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Abstract

The invention discloses a method for processing preserved apricot, which belongs to the technical field of fruit and vegetable processing. The method is characterized by comprising the following steps of: cleaning and dissecting apricots and removing cores to obtain apricot bowls; performing superheated steam jet impact blanching for 30 to 180 seconds under the conditions that the airflow temperature is 100 to 150 DEG C, the air speed is 6 to 20m / s and the relative humidity is 10 to 90 percent; soaking the apricot bowls into 45 to 70-degree sugar solution of Brix in a material-liquid ratio of1:3-1:10, soaking sugar in a vacuum pulsation pressure device, and performing pulsation in a pulsation ratio of 1-15min: 1-15min when the vacuum degree of a pulsation pressure chamber is between 0.080-0.098MPa and 0MPa, wherein the sugar soaking temperature is room temperature and the time is 1 to 6 hours; and drying the apricot bowls in a gas jet impact drying oven for 8 to 20 hours at the temperature of between 50 and 70 DEG C and the air speed of between 3 and 20m / s to obtain the preserved apricot. Because the superheated steam blanching technology is adopted, sulfur is not fumigated during processing, and any additive is not used; and because the vacuum pulsation pressure low-temperature quick osmosis technology is adopted, nutrition loss caused by repeated high-temperature hot boiling is avoided, and sugar osmosis can be greatly quickened.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable processing, and in particular relates to a processing method of preserved apricots. Background technique [0002] Apricot (Prunus armeniaca Linn.), also known as sweet plum, belongs to the genus Apricot in the Rosaceae Li subfamily. It is native to my country and has a cultivation history of more than 3,500 years. Apricot fruit is not only unique in flavor and bright in color, but also rich in nutrition. In addition to protein, fiber, various sugars, organic acids and minerals, apricot pulp is also rich in vitamins and carotene. The fresh fruit of apricot and the dried apricots and dried apricots processed by it have become a popular food. [0003] my country has a large planting area of ​​apricot trees, and the yield of fresh apricots is very high. Most of the apricot fruit maturity period in my country is concentrated from late May to mid-July, with a duration of about 60 days (days), and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 高振江白竣文肖红伟王晓拓娄正
Owner CHINA AGRI UNIV
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