Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-sugar strawberry preserved fruit and preparation method thereof

A technology of preserved strawberries and strawberries, which is applied in the fields of confectionary, confectionary industry, food science, etc., can solve the problems of poor shape plumpness and high sugar content of strawberry preserves, achieve good shape plumpness, improve food safety, and fruit tangy effect

Inactive Publication Date: 2015-11-25
XINJIANG YUWEIXIAN AGRI SCI & TECH CENT
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a kind of low-sugar preserved strawberry fruit and its preparation method, which overcomes the deficiencies in the prior art mentioned above, and can effectively solve the problem that the existing strawberry preserved fruit has relatively high sugar content. The problem of height and poor shape fullness

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: The low-sugar preserved strawberry fruit is obtained according to the following preparation method: the first step, putting fresh strawberries into boiling water for blanching; the second step, putting the fresh strawberries blanched in the first step into sugar Carry out vacuum osmosis and normal pressure immersion in the liquid in sequence to obtain sugar immersion strawberries, wherein the vacuum degree of vacuum osmosis is 0.04MPa to 0.08MPa, the temperature of the sugar solution is 50°C to 70°C, and the normal pressure immersion sugar The time is 5 hours to 10 hours, and the sugar solution is obtained by the following method: the parts by weight are 30 parts to 50 parts of fructose syrup, the parts by weight are 0.5 parts to 2 parts of isomaltooligosaccharide and the parts by weight are 0.1 to 0.4 parts of L-cysteine ​​are mixed to obtain a sugar solution; the third step is to remove the sugar-soaked strawberries from the sugar solution, drain the su...

Embodiment 2

[0020] Embodiment 2: The low-sugar preserved strawberry fruit is obtained according to the following preparation method: the first step is to put fresh strawberries into boiling water for blanching; in the second step, put the fresh strawberries blanched in the first step into sugar Carry out vacuum osmosis and normal pressure sugar immersion in the liquid sequentially to obtain sugar immersion strawberries, wherein, the vacuum degree of vacuum osmosis is 0.04MPa or 0.08MPa, the temperature of sugar solution is 50°C or 70°C, and the normal pressure immersion sugar The time is 5 hours or 10 hours, and the sugar solution is obtained by the following method: the parts by weight are 30 parts or 50 parts of fructose syrup, the parts by weight are 0.5 part or 2 parts of isomaltooligosaccharide and the parts by weight are 0.1 or 0.4 parts of L-cysteine ​​are mixed to obtain sugar solution; the third step is to remove the sugar-soaked strawberries from the sugar solution, drain the s...

Embodiment 3

[0021] Embodiment 3: The low-sugar preserved strawberry fruit is obtained according to the following preparation method: the first step, putting fresh strawberries into boiling water for blanching; the second step, putting the fresh strawberries blanched in the first step into sugar Carry out vacuum osmosis and normal pressure sugar immersion in sequence in the liquid to obtain sugar soaked strawberries, wherein the vacuum degree of vacuum osmosis is 0.06MPa to 0.08MPa, the temperature of sugar solution is 58°C to 63°C, and the normal pressure sugar immersion The time is 5 hours to 7 hours, and the sugar solution is obtained by the following method: the parts by weight are 30 parts by weight of 42 parts of fructose syrup, the parts by weight of isomaltooligosaccharide and the parts by weight of 0.1 part of L -The sugar solution is obtained after the cysteine ​​is mixed; the third step is to remove the sugar-soaked strawberries from the sugar solution, drain the sugar solution...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of preserved fruits and preparation methods thereof and provides low-sugar strawberry preserved fruit and a preparation method thereof. The low-sugar strawberry preserved fruit is prepared through steps as follows: step one, performing blanching; step two, performing vacuum sugar infiltration and normal-pressure sugar soaking; step three, draining sugar liquor and processing with carrageenan; step four, drying the sugar-soaked strawberries after processing with carrageenan to obtain the preserved fruit; step five, placing the preserved fruit in a closed container and softening the preserved fruit to obtain the low-sugar strawberry preserved fruit. The sugar content of the low-sugar strawberry preserved fruit is 30%-40%, and besides, the low-sugar strawberry preserved fruit has the characteristics of good appearance plumpness, strong fruit flavor, bright color, high nutrient value and good chewing toughness, and meets eating requirements of customers for taste, nutrient value and safety of food at present.

Description

technical field [0001] The invention relates to the technical field of preserved fruit and a preparation method thereof, and relates to a low-sugar strawberry preserved fruit and a preparation method thereof. Background technique [0002] Strawberry belongs to berry category. Its pulp is juicy and tender, moderately sweet and sour, with attractive color and pleasant aroma that ordinary fruits do not have. It is a rare fruit with excellent color, aroma and taste. Strawberries are rich in nutrients and contain fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, calcium, phosphorus, iron and other minerals. Strawberry is not only nutritious, but also has high medical and health care effects. It has the effects of moistening lungs and promoting body fluid, invigorating spleen and stomach, nourishing blood and Qi, cooling blood, and detoxifying. However, due to the extremely high water content of strawberry fruit, it is extremely vulnerable to mechanical dam...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 张忆洁
Owner XINJIANG YUWEIXIAN AGRI SCI & TECH CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com