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Microwave low-sugar dried apple and preparation method thereof

A candy apple and microwave technology, which is applied to the field of microwave low-sugar apple preserved fruit and its preparation, can solve the problems of loss of nutrients, destruction of nutrients, slow sugar leakage, etc., and achieves less loss of nutrients, loose internal tissue, and sugar leakage. quick effect

Inactive Publication Date: 2012-08-01
党庆风
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved apples are a popular traditional food, but due to their high sugar content, they have to be boiled and dipped in sugar repeatedly during processing, resulting in changes in the color of the fruit, loss of original flavor, and massive destruction of nutrients, so they are gradually becoming unpopular.
Nowadays, low-sugar candies have appeared. However, due to the low sugar content, the osmotic pressure will decrease accordingly. A certain degree of vacuum should be used to make up for this. The storage period is short, and the nutrients still lose a lot

Method used

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Examples

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Effect test

Embodiment 1

[0007] 1 Cleaning of raw materials: select red Fuji apples with consistent maturity, complete fruit shape and loose pulp, remove overripe, unripe, broken and insect pillar fruits, wash, peel, and cut into 6mm thick fruit pieces;

[0008] 2. Hardening and color protection: soak the apple pieces in 0.5%CaCl2, 0.3%Na2SO3, 1%NaClHE 3.5% and KH2PO4 mixed solution for 8h, wherein calcium chloride=plays hardening effect, sodium sulfite is used for anti-browning, Sodium chloride is conducive to the infiltration of sugar liquid and carboxymethyl cellulose into the pulp, improving the transparency of the pulp, and potassium dihydrogen phosphate can increase the gel strength;

[0009] 3. Rinse and drain: Take out the hardened apple pieces, wash them repeatedly, and drain the water;

[0010] 4. Microwave sugar dipping: Use a colloid mill to homogenize and refine 0.5% CMC-Na solution, 35% white sugar, 15% glucose, and 0.2% citric acid, add them to a professional microwave plate for apple p...

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Abstract

The invention discloses a microwave low-sugar dried apple and a preparation method thereof. The preparation method comprises the following technical processes of cleaning of raw materials, hardening and color-protection, rinsing and draining, microwave sugar-soaking, cooling, drying and packaging. Microwaves with wavelength of 1mm to 1m can instantly penetrate a heated apple material to generate high-frequency oscillation capable of instantly heating the apple material, so that the high heating speed and the uniform heating for the inside and the outside are achieved, and the original taste of the apple material can be maintained at a maximum extent; when the apple material is puffed, a plurality of micro pores are formed, so that the sugar-permeating speed is improved, the internal tissue is loosened and the sugar-permeating speed is high; the prepared low-sugar dried apple not only has less nutriment loss and has good effects in color, plumpness, transparency and storage performance and the like, but also realizes the purpose of the production by using an integrated method of heating, sterilization, puffing and drying.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a microwave low-sugar preserved apple and a preparation method thereof. Background technique [0002] Preserved apples are a traditional food loved by people, but due to their high sugar content, repeated cooking and sugar dipping are required during processing, resulting in changes in fruit color, loss of original flavor, and massive destruction of nutrients, so they are gradually becoming unpopular. Nowadays, low-sugar candies have appeared. However, due to the low sugar content, the osmotic pressure will decrease accordingly. A certain degree of vacuum should be used to make up for this. The storage period is short, and the nutrients still lose a lot. Contents of the invention [0003] The invention discloses a microwave low-sugar preserved apple fruit and a preparation method thereof. Microwaves of 1 mm to 1 m can instantly penetrate the heated apple material, and ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
Inventor 党庆风
Owner 党庆风
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