Method for preparing sulfur-free low-sugar preserved cherry tomatoes
A technology for cherry tomatoes and preserved fruits, which is applied in confectionery, confectionary industry, food science, etc., can solve problems that have not been reported, and achieve the effects of simple and easy preparation method, bright red color, and good market development prospects
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Embodiment 1
[0024] Embodiment one: Raw material requirements: select fresh cherry tomatoes without damage by diseases and insect pests, and process them into preserved cherry tomatoes. The production process is: fruit selection; cleaning; blanching and peeling at 95°C; Percentage concentration, the same below) is hardened by calcium chloride; blanching solution is used for blanching and color protection, and the blanching solution contains 0.1 wt % sodium chloride, 0.1 wt % citric acid, 0.1 wt % calcium chloride and D-isoascorbic acid Sodium 0.1 wt % aqueous solution, blanching the hardened cherry tomatoes at a temperature of 92°C for 6 minutes, soaking in the cooled blanching solution for 5 hours, and then soaking in the blanching solution for 5 hours after cooling; the dipping method uses 0.3 Wt% gelatin aqueous solution soaked in vacuum for 2 hours; 40 wt% sugar solution was first boiled for 5 minutes, vacuum sugared for 24 hours, 45 wt% sugar solution was boiled for the second time f...
Embodiment 2
[0025] Embodiment two: Requirements for raw materials: select fresh cherry tomatoes that are free from diseases, insect pests, and rot, and process them into preserved cherry tomatoes. Blanching and peeling; hardening with 0.1 wt% calcium chloride; blanching and color protection with blanching liquid containing 1.5 wt % sodium chloride, 1.5 wt % citric acid, 0.6 wt % calcium chloride, D-isoascorbic acid Sodium 1.5 wt % aqueous solution, the hardened cherry tomatoes were blanched at a temperature of 95 ° C for 8 min, and soaked in the cooled blanching liquid for 7 h; 40 wt % sugar solution was boiled for 10 min for the first time, vacuum sugar Dipping for 24 hours, 45 wt% sugar solution for 10 minutes for the second time, vacuum sugaring for 12 hours, 50 wt% sugar solution for the third time for 10 minutes, vacuum sugaring for 12 hours; gel coat with 0.8 wt% gelatin solution; dry at 65°C, Plastic packaging, finished products.
Embodiment 3
[0026] Embodiment three: Raw material requirements: select fresh cherry tomatoes without pests and diseases, and process them into preserved cherry tomatoes. The production process is: fruit selection; cleaning; 5 wt% sodium hydroxide solution, blanching and peeling at a temperature of 91°C ; 0.3 wt % calcium chloride solution hardening; using blanching solution for blanching and color protection, the blanching solution contains 0.8 wt % sodium chloride, 0.8 wt % citric acid, 0.3 wt % calcium chloride, and 0.8 sodium D-isoascorbate wt % aqueous solution, blanching the hardened cherry tomatoes at a temperature of 95°C for 8 minutes, and soaking in the cooled blanching solution for 6 hours; dipping in 0.5 wt % gelatin aqueous solution under vacuum for 4 hours; 40 wt % sugar solution for the first 8 minutes, vacuum sugaring for 24 hours, 45 wt% sugar solution for the second time for 8 minutes, vacuum sugaring for 24 hours, 50 wt% sugar solution for the third time for 8 minutes, ...
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