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Preparation process of preserved fruit of casein complex polypeptide sour pear and product prepared by using preparation process

A peptide beer special fruit and preparation technology, applied in the confectionary industry, confectionery, food science, etc., to achieve the effect of ensuring flavor and nutritional value, good commercial development path, moderate sugar content and water content

Inactive Publication Date: 2012-11-21
中国食品工业(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no record of the preparation process and products of casein compound polypeptide beer special fruit preserves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Production method: (1), select fresh beet fruit, remove deformed fruit, diseased fruit, moldy and rotten fruit, after manual destemming, spray clean water to clean beet fruit, peel and core after cleaning, cut into 0.5 -1cm slices for later use; (2) Soak the beet fruit with an aqueous solution of 3% salt, 0.2-0.4% calcium chloride, 0.2% edible sodium metabisulfite, and 0.1% citric acid for 1-2 hours, then remove, Rinse with clean water for 10-15 minutes, drain and set aside; (3), according to 40% white sugar, 2% casein complex polypeptide, 0.5% citric acid, 0.1% sodium benzoate, 0.2% sodium metabisulfite, 0.2% calcium chloride and water The ratio of 57% is configured as sugaring solution, the temperature of sugaring is controlled at 8-10°C, and the time is 4 days; (4) Send the candied beer special fruit slices into the steam drying equipment, and automatically adjust the concentration and speed , dry at 60-70°C until the outside is not sticky to the hand and has a sense...

Embodiment 2

[0023] Production method: (1), select fresh beet fruit, remove deformed fruit, diseased fruit, moldy and rotten fruit, after manual destemming, spray clean water to clean beet fruit, peel and core after cleaning, cut into 0.5 -1cm slices for later use; (2) Soak the beet fruit with an aqueous solution of 3% salt, 0.2-0.4% calcium chloride, 0.2% edible sodium metabisulfite, and 0.1% citric acid for 1-2 hours, then remove, Rinse with clean water for 10-15 minutes, drain and set aside; (3), according to 40% white sugar, 2% casein complex polypeptide, 0.5% citric acid, 0.1% sodium benzoate, 0.2% sodium metabisulfite, 0.2% calcium chloride and water The ratio of 57% is configured as candied liquid, the candied temperature is controlled at 8-10°C, and the time is 6 days; (4). Speed, dry at 60-70°C until the outside is not sticky to the hand and has a sense of elasticity; (5) After drying, the dried beerte fruit is cooled by a fan, and put in a closed container for 12-24 hours to make...

Embodiment 3

[0025] Production method: (1), select fresh beet fruit, remove deformed fruit, diseased fruit, moldy and rotten fruit, after manual destemming, spray clean water to clean beet fruit, peel and core after cleaning, cut into 0.5 -1cm slices for later use; (2) Soak the beet fruit with an aqueous solution of 3% salt, 0.2-0.4% calcium chloride, 0.2% edible sodium metabisulfite, and 0.1% citric acid for 1-2 hours, then remove, Rinse with clean water for 10-15 minutes, drain and set aside; (3), according to 40% white sugar, 2% casein complex polypeptide, 0.5% citric acid, 0.1% sodium benzoate, 0.2% sodium metabisulfite, 0.2% calcium chloride and water The ratio of 57% is configured as candied liquid, the candied temperature is controlled at 8-10°C, and the time is 8 days; (4). Speed, dry at 60-70°C until the outside is not sticky to the hand and has a sense of elasticity; (5) After drying, the dried beerte fruit is cooled by a fan, and put in a closed container for 12-24 hours to make...

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Abstract

The invention relates to a preparation process of a preserved fruit of casein complex polypeptide sour pear and a product prepared by using the preparation process. The product is prepared by sour pear pulps and characterized in that the preserved fruit of the sour pear is semitransparent and in a color of fresh fruit pulp, the sugar content is 20-30%, the water content is 20-22%, and the total acidity is less than 1.5%. The preparation process comprises the production steps of peel removal, de-nucleation, color protection, hardening, tannin removal, rinsing, low-temperature sugaring, drying, cooling, softening and packaging. Compared with the prior art, according to the preparation process of the preserved fruit of casein complex polypeptide sour pear, the casein complex polypeptide with bioactive substances is mixed in the preserved fruit, so that the preserved fruit further has the bioactivity of the casein complex polypeptide besides the nutrition of the preserved fruit; a low-temperature sugaring technique is adopted to reduce the contact between the fruit pulp of the sour pear with the outside, so that the nutrition loss in the high-temperature boiling is effectively avoided, the preserved fruit has the color of the fresh fruit pulp, and the original flavor and nutrition value of the sour pear is maximally guaranteed.

Description

technical field [0001] The invention relates to a process for preparing preserved fruit and its products, in particular to a process for preparing preserved fruit with casein compound polypeptide and its products, and belongs to the field of food engineering. Background technique [0002] Beiteguo, also known locally as Suanba pear, is a plateau fruit that grows at an altitude of 2000m. It is mainly grown in Hezheng County and surrounding areas in Linxia Prefecture, Gansu Province. Bute fruit contains a variety of amino acids, sugars, vitamins and minerals, especially rich in potassium, of which the amino acid content is as high as 376mg / 100g. There is a traditional habit of using beer fruit as a prevention and treatment of gastrointestinal diseases among local people. Owing to be subject to the restriction of various difficult factors, beer special fruit has not been developed and utilized all the time, just relies on fresh sale, causes great waste, can not make it play bet...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/44
Inventor 孙丽娟屠振华冯霖
Owner 中国食品工业(集团)有限公司
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