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Salty pumpkin preserves and preparation method thereof

A technology of preserved pumpkin fruit and salty taste, applied in confectionery, confectionery industry, food science and other directions, can solve the problem of low antibacterial effect and low sweetness, and achieve the effect of good transparency, high antibacterial effect and consistent color and luster.

Inactive Publication Date: 2015-05-06
ZHANGZHOU TONGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the above-mentioned problems, the present invention provides salty pumpkin preserved fruit with good antibacterial effect, low sweetness and no "flowing sugar" or "returning sugar" phenomenon and its preparation method

Method used

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  • Salty pumpkin preserves and preparation method thereof
  • Salty pumpkin preserves and preparation method thereof
  • Salty pumpkin preserves and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A salty preserved pumpkin, comprising pumpkin strips, ingredient liquid and mixed liquid; said ingredient liquid includes 60% sugar, 0.5-2% salt, 0.3-0.5% citric acid and 2-(4-methoxyphenoxy) ) Sodium propionate 0.01-0.05%; the mixed solution includes calcium chloride 0.1-0.2%, sodium chloride 0.5-1%, and citric acid 0.1-0.2%.

[0025] A preparation method of salty pumpkin preserved fruit includes the following steps:

[0026] 1) Material selection: Choose fully mature old pumpkins, fresh, free of pests and diseases, no mechanical damage, strong flavor and golden color;

[0027] 2) Washing, peeling and sun drying: Wash the surface of the pumpkin with clean water and peel it. Finally, the pumpkin is cut open, peeled and seeded, and dried for two days;

[0028] 3) Slicing: Cut the processed pumpkin strips into strips or granules with a thickness of about 1cm as needed;

[0029] 4) Prepare the mixed solution: the main raw materials are calcium chloride 0.15%, sodium chloride 1%, an...

Embodiment 2

[0036] A method for preparing salty pumpkin preserved fruits as described in embodiment 1, wherein:

[0037] The mixed solution described in step 4) is made up of 0.15% calcium chloride, 1% sodium chloride, and 0.1% citric acid;

[0038] The mixing time of the mixed solution mentioned in step 5) is 9h;

[0039] The ingredients mentioned in step 6) are prepared with 60% white sugar, 0.01% sodium 2-(4-methoxyphenoxy)propionate, 1% salt, and 0.1% citric acid;

[0040] Step 7): Immerse the raw materials in a vacuum pot containing 20% ​​sugar liquid, evacuate for 55 minutes, depressurize and immerse for 8 hours, then take out the raw materials, put them into a vacuum pot containing 50% sugar liquid, evacuate for 60 minutes , Decompression, immersion for 8h, and finally evacuated in the 60% sugar-containing ingredient liquid, immersed to the end;

[0041] The drying temperature mentioned in step 8) is 73°C.

Embodiment 3

[0043] A method for preparing salty pumpkin preserved fruits as described in embodiment 1, wherein:

[0044] The mixed solution described in step 4) is prepared with 0.13% calcium chloride, 0.7% sodium chloride, and 0.2% citric acid;

[0045] Step 5) The mixing time of the mixed solution is 10h;

[0046] The ingredients mentioned in step 6) are prepared with 65% white sugar, 0.03% sodium 2-(4-methoxyphenoxy)propionate, 0.8% salt, and 0.2% citric acid;

[0047] Step 7): Immerse the raw materials in a vacuum pot containing 35% sugar solution, evacuate for 60 minutes, depressurize and immerse for 8 hours, then take the raw materials out, put them into a vacuum pot containing 40% sugar solution, evacuate for 40 minutes , Decompression, immersion for 8h, and finally evacuated in the ingredient liquid containing 65% sugar, and immersed to the end;

[0048] The drying temperature mentioned in step 8) is 70°C.

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Abstract

The invention provides salty pumpkin preserves and a preparation method thereof. The preparation method comprises the following steps: slicing mature pumpkins into strips with the thickness of about 1cm, then performing vacuum sugar penetration in special dosing liquid, and inhibiting white granulated sugar by utilizing sodium 2-(4-methoxyphenoxy) propanoate contained in the dosing liquid, so that not only can the pumpkin preserves have high antibacterial effect, and also the sweetness of the pumpkin preserves can be reduced, the hardening and color protection treatment are carried on the pumpkin preserves so that the surfaces of the finished pumpkin preserves are gold yellow and have consistent color and good transparency, and the finished pumpkin preserves have mild pumpkin flavor, are good in fullness, proper in sweetness, and harmonized in flavor; tests prove that the ratio of inverted sugar to total sugar in the finished preserves can be effectively controlled by utilizing the recorded sugar penetration treatment steps and the special dosing liquid, and sugar flowing and sugar return phenomena of the finished preserves can be avoided.

Description

technical field [0001] The invention relates to the field of preserved fruit food processing, in particular to a salty pumpkin preserved fruit and a preparation method thereof. Background technique [0002] Preserved fruit is a food made from fresh fruit through the main processes of peeling, pitting, boiling in sugar water, soaking, drying, and packaging. It is bright and transparent, with a dry surface, slightly sticky, and a water content of less than 20%. [0003] Pumpkin not only has high edible value, but also has a therapeutic effect that cannot be ignored. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic, enters the spleen and stomach meridians, can moisten the lungs and replenish qi, reduce phlegm and expel pus, drive insects and detoxify, treat cough and asthma, treat lung abscess and constipation, and treat constipation. Diuretic, beauty and other effects. Research experiments by domestic and foreign medical ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 林开峰
Owner ZHANGZHOU TONGYU FOOD
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