High-efficient sugar-permeating technology of fruit flesh

Abstract

The present invention discloses a high-efficient sugar-permeating technology of fruit flesh. The technology comprises the following steps: (1) fruit raw material washing, cutting into blocks, color protecting, needle hole treating, enzyme deactivating with boiling water, and fruit flesh hardening are conducted; (2) fruit blocks and sugar liquid are loaded into a high pressure steam tank for steampressurized sugar-permeating treating; (3) material liquid is loaded into a cooking pot for atmospheric pressure sugar-permeating; (4) the material liquid is loaded into a vacuum sugar-permeating tankfor vacuum sugar-permeating; and (5) sugar liquid in the fruit blocks is drained; and the drained fruit blocks are dried. The permeating technology of the high pressure sugar-permeating, atmosphericpressure sugar-permeating and vacuum sugar-permeating is used; the sugar-permeating technology of the fruit flesh is completed in a short time; and the high-efficient sugar-permeating technology can avoid serious damages to the fruit flesh tissue structure due to the long-time cooking, reduces the loss of the nutrients of the fruits, at the same time effectively avoids the problem of microorganismgrowth and foreign matter incorporation during the sugar-permeating process due to excessive sugar-permeating time, and effectively guarantees product quality and safety.

Description

technical field [0001] The invention relates to a technology for processing fruit products, in particular to a technology for high-efficiency infusion of sugar into pulp. Background technique [0002] Sugaring is the key production process of preserved fruit, dried fruit, fruit jelly and other foods. Atmospheric pressure osmosis is a traditional way of saccharification, but because normal pressure osmosis often requires high temperature and long-term candied sugar, as well as soaking after candied sugar, the tissue cell structure of the pulp is severely damaged and the nutritional value decreases. , the sensory evaluation is also reduced, but due to the limitation of production technology, atmospheric pressure osmotic sugar is still widely used in the osmotic sugar link of fruit embryo production. Vacuum sugar infiltration technology is used instead of high-temperature boiling in traditional technology, which not only shortens the processing time, effectively maintains the ...

AI Technical Summary

Problems solved by technology

[0005] In view of this, the technical problem to be solved by the present invention is to avoid the serious destruction of the tissue cell structure of the pulp caused by the traditional infiltration process, the color of the epidermis is browned, the hardness and elasticity of the fruit embryo are reduced, the fruit is soft and rotten with a cooked taste, and the nutritional value is reduced. , while shortening the penetration time, improving product quality, and ensuring food quality and safety

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