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Dried apricot confectionery and production method thereof

A technology for making and producing dried apricot candy, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of single processing and production method or process, insufficient nutrition, dark color and the like, and achieves bright color, Nutrient rich, the effect of preventing and curing arteriosclerosis

Inactive Publication Date: 2011-09-21
LUNTAI COUNTY XINGBAO FRUITS INDAL TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current deep-processed apricot products often have the disadvantages of dark color, bad taste, and insufficient nutrition, and the processing and production methods or processes are relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The dried apricot candy food has the following content by weight: 60% of dried apricot, 30% of white granulated sugar, 0.05% of potassium sorbate, 0.15% of citric acid and the rest is water.

[0023] A kind of preparation method of dried apricot confectionery, comprises the following steps:

[0024] (1) Choose dried apricots without moths and spots;

[0025] (2) Dried apricots in the sun for 4-5 days, after drying, the mass fraction of moisture in dried apricots was measured as 15% by GB / T5009.3 Determination of moisture in food;

[0026] (3) Wash the dried apricots with water at 15°C;

[0027] (4) Prepare an aqueous white sugar solution with a mass fraction of 10%, and add potassium sorbate and citric acid, both of which are 0.01% by mass of the white sugar aqueous solution, into the white sugar aqueous solution;

[0028] (5) Sterilize dried apricots by blanching the solution prepared in step (4) at 100°C for 8 minutes;

[0029] (6) Prepare an aqueous white sugar so...

Embodiment 2

[0033] The dried apricot candy food has the following content by weight: 65% of dried apricot, 20% of white granulated sugar, 0.02% of potassium sorbate, 0.1% of citric acid and the rest is water.

[0034] A kind of preparation method of dried apricot confectionery, comprises the following steps:

[0035] (1) Choose dried apricots without moths and spots;

[0036] (2) Dry the dried apricots in the sun for 4-5 days. After drying, the mass fraction of moisture in the dried apricots measured by GB / T5009.3 Determination of moisture in food is 17%;

[0037] (3) Wash the dried apricots with water at 18°C;

[0038] (4) Prepare an aqueous white sugar solution with a mass fraction of 15%, and add potassium sorbate and citric acid, both of which are 0.01% by mass of the white sugar aqueous solution, into the white sugar aqueous solution;

[0039] (5) Sterilize by blanching the solution prepared in step (4) at 90°C for 5 minutes;

[0040] (6) Prepare an aqueous white sugar solution wi...

Embodiment 3

[0044] The dried apricot candy food has the following content by weight percentage: 60% of dried apricot, 15% of white granulated sugar, 0.01% of potassium sorbate, 0.01% of citric acid and the rest is water.

[0045] A kind of preparation method of dried apricot confectionery, comprises the following steps:

[0046] (1) Choose dried apricots without moths and spots;

[0047] (2) Dry the dried apricots in the sun for 4-5 days. After drying, the mass fraction of moisture in the dried apricots measured by GB / T5009.3 Determination of moisture in food is 18%;

[0048] (3) Wash the dried apricots with water at 20°C;

[0049] (4) Prepare an aqueous white sugar solution with a mass fraction of 20%, and add potassium sorbate and citric acid, both of which are 0.01% by mass of the white sugar aqueous solution, into the white sugar aqueous solution;

[0050] (5) Sterilize by blanching the solution prepared in step (4) at 85°C for 10 minutes;

[0051] (6) Prepare an aqueous white suga...

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PUM

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Abstract

The invention relates to a dried apricot confectionery and a production method thereof. The dried apricot confectionery comprises raw materials of dried apricot, white granulated sugar, sorbic acid, citric acid and water and is prepared by selecting the dried apricot, blanching with sugar water, soaking, removing kernel and drying. The dried apricot confectionery obtained by applying the invention has the characteristics of bright color and luster, sour and sweet state and abundant nutrition. In addition, the defect that the production method or process of the apricot products is simpler is made up.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a candied food made from dried apricots and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the food structure is developing towards refinement, and the Engel coefficient is declining year by year, but the quality and total amount of food consumption are still improving and increasing. The domestic and foreign market demand for the development of the food industry has great potential. The large-scale development and the leap-forward development of Xinjiang have provided a good opportunity for the food industry in Luntai. Luntai County is a production base of 200,000 mu of high-quality apricots, with an annual output of 100,000 tons of fresh apricots. Apricot is a traditional product of Luntai County. Luntai apricot has the advantages of no pollution, more pulp, small core, less fiber, and high su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 吐尼牙孜·依明巴音克西克
Owner LUNTAI COUNTY XINGBAO FRUITS INDAL TRADE
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