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Method for preparing preserved fruits

A technology of preserved fruit and fruit, which is applied in the fields of confectionery, confectionery industry, food science, etc., can solve the problems of unfavorable promotion of preserved fruit traditional food, low acceptance of high-sugar food, and long process cycle of preserved fruit, so as to achieve full shape and reduce The effect of osmosis time and speeding up the rate of osmosis

Active Publication Date: 2012-09-12
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preserved fruit is usually made of fresh fruit or salt embryo after desalting, seasoning with sugar and then drying. The traditional process of candied fruit processing takes a long time, and the process of soaking and soaking sugar for seasoning usually takes up to 48 hours. The main reason is that the peel layer makes it difficult for sugar and seasoning to pass through. Enter the pulp cells, and the presence of air in the pulp cells makes it difficult for sugar and seasoning to enter the pulp after passing through the peel layer
[0003] In addition, sugar is usually used as a filler in traditional preserved fruits, and the sugar content is relatively high; with the improvement of people's living standards, people's acceptance of high-sugar foods is getting lower and lower, which is not conducive to the promotion of traditional foods such as preserved fruits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select loquat salt embryos, then rinse the loquat salt embryos with flowing water until the salt content is lower than 0.5% for later use, and remove loquats with mechanical scars and pests and diseases.

[0024] (2) Vacuum microwave drying: Take out the rinsed loquats, drain them, and lay them flat in the material box of the microwave vacuum dryer, then put the material box containing the loquats into the turntable of the microwave vacuum dryer, and dry them in the microwave. The strength is 17w / g, and the vacuum degree is -85kPa and dried until the water content of the loquat is 60%.

[0025] (3) Vacuum once infused sugar seasoning:

[0026] The primary sugar solution is: a mixed sugar solution prepared with water containing the following components in mass percent concentration: 45% sugar, 0.35% citric acid, 0.15% gelatin, 0.15% carrageenan, and 0.9% table salt. Wherein, the sugar in the sugar solution is prepared from white granulated sugar and glucose syrup (s...

Embodiment 2

[0034] (1) Select loquat salt embryos, then rinse the loquat salt embryos with flowing water until the salt content is lower than 0.5% for later use, and remove loquats with mechanical scars and pests and diseases.

[0035] (2) Vacuum microwave drying: Take out the rinsed loquats, drain them, and lay them flat in the material box of the microwave vacuum dryer, then put the material box containing the loquats into the turntable of the microwave vacuum dryer, and dry them in the microwave. The strength is 29w / g, and the vacuum is -85kPa and dried until the water content of the loquat is 40%.

[0036] (3) Vacuum once infused sugar seasoning:

[0037] The primary sugar solution is: a mixed sugar solution prepared with water and containing the following components in mass percent concentration: 45% sugar, 0.35% citric acid, 0.2% gelatin, 0.2% carrageenan, and 0.9% table salt. Wherein, the syrup is prepared from white granulated sugar and glucose syrup (the syrup value is 43) in a ...

Embodiment 3

[0045] (1) Rinse the greengage fresh fruit with flowing water to remove the greengage with mechanical scars and pests.

[0046] (2) Vacuum microwave drying: Take out the rinsed greengage, drain it, and spread it in the material box of the microwave vacuum dryer, then put the material box containing the greengage into the turntable of the microwave vacuum dryer, and dry it in the microwave. The strength is 26.96w / g, and the vacuum degree is -85kPa and dried until the water content of the greengage is 40%.

[0047] (3) Vacuum once infused sugar seasoning:

[0048] The primary sugar solution is: a mixed sugar solution prepared with water and containing the following components in mass percent concentration: 40% sugar, 0.35% citric acid, 0.15% gelatin, 0.15% carrageenan, and 0.9% table salt. Wherein, the syrup is prepared from white granulated sugar and glucose syrup (the syrup value is 45) in a mass ratio of 8:2.

[0049] Pour the greengage treated in step (2) into the sugar so...

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Abstract

The invention discloses a method for preparing preserved fruits. The method comprises the following steps: (1) taking fruits, carrying out vacuum microwave drying on the fruits until the water content of the fruits is 40-60wt% and softening the fruits; (2) soaking the softened fruits in a primary sugar permeable solution to be subjected to primary sugar permeating and seasoning under vacuum; (3) carrying out secondary sugar permeating and seasoning under vacuum on the fruits subjected to primary sugar permeating and seasoning under vacuum; and (4) fishing out and draining the fruits treated in the step (3) and then drying the fruits in an oven until the water content of the fruits is lower than 20%, thus obtaining the preserved fruits. The method has the following advantages: the preserved fruits are prepared by vacuum microwave softening treatment and two-time sugar permeating under vacuum, thus not only shortening the processing period, saving energy and reducing consumption, but also ensuring the obtained preserved fruits to have the advantages of uniform color, certain transparency and good extrinsic shape.

Description

technical field [0001] The invention relates to a preparation method of instant food, in particular to a preparation method of preserved fruit. Background technique [0002] Preserved fruit is a traditional food in my country with a long history. Because of its soft texture, bright and crystal clear, durable and easy to store, good taste and beautiful shape, it is not only famous in China, but also enjoys a high reputation in the world. Preserved fruit is usually made from fresh fruit or salted embryo after desalting, seasoning with sugar and then drying. Traditional preserved fruit has a long processing cycle, and the process of soaking and soaking sugar for seasoning usually takes up to 48 hours. The main reason is that the peel layer makes it difficult for sugar and seasoning to pass through. Enter the pulp cells, and the presence of air in the pulp cells makes it difficult for sugar and seasoning to enter the pulp after passing through the peel layer. [0003] In addit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 张岩吴继军徐玉娟张名位刘子放张友胜温靖李升锋林羡
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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