Production method for healthcare preserved fruits

Abstract

The invention provides a preparation method for healthcare preserved fruits. The preparation method comprises the following steps: adding furong plums into boiling water containing ascorbic acid, blanching and drying; adding water to boil radix glycyrrhizae, fructus lycii, grosvenor momordica fruits and arillus longan, decocting for 1.8-2 hours with slow fire, and filtering to obtain sweet liquor;soaking the furong plums into the sweet liquor for 6-8 hours; adding beet red pigments, hibiscetin, plant ash and salt into water to obtain red liquor, soaking the furong plums into the red liquor, vacuum soaking for 6-7 hours, and getting out to drain; adding saccharose and L-arabinose into water to stir and dissolve to obtain sugar liquor; adding the furong plums into the sugar liquor, and performing ultrasonic sugar infusion for 4-5 hours; taking out the furong plums to drain the sugar liquor, and drying and cooling. The furong plum preserved fruits prepared by the preparation method are rich in sweet layer and are unique in mouthfeel; the L-arabinose can selectively restrain sucrose for decomposing saccharose, so that absorption of sucrose and generation of new fat are reduced, and therefore, absorption, on sucrose, of a human body is reduced, and harm of eating too much sucrose is reduced in case of not affecting sweet mouthfeel of the preserved fruits.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a candied fruit and a production method thereof. Background technique [0002] Candied fruit is a kind of leisure food with traditional Chinese characteristics. It is a storage method invented by the working people in ancient my country to prolong the shelf life of fruits. It is about soaking fresh fruits in honey and eating them at any time, so it gets its name. But in the actual processing process, it is made of fruit base, melons and vegetables and sucrose as the main raw materials, and is processed by sugar (honey) soaking. [0003] The production of candied fruit is inseparable from sucrose. In the candied fruit processing technology, high-sugar dipping is generally used. The sugar content of candied fruit is generally between 65-75%, which belongs to high-sugar food. Excessive intake of sucrose is more harmful to the human body, causing diabetes, obesity, high blo...

AI Technical Summary

Problems solved by technology

[0004] Many companies blindly reduce the sugar content in order to produce low-sugar candied fruit, but blindly reducing the white sugar content will easily lead to problems such as dried fruit shrinkage, reduced transparency, brown color, shortened shelf life, and hard taste.

[0005] There are also some enterprises that use artificial sweeteners such as sodium saccharin, cyclamate, acesulfame potassium, and aspartame. Although the use of sucrose has been reduced and some shortcomings of sucrose have been overcome, the sweetness of synthetic sweeteners is not pure enough. It has a bitter aftertaste and metallic taste, and sometimes its safety cannot be guaranteed. For example, excessive use of sodium saccharin may cause chromosomal abnormalities and induce bladder cancer.

[0006] In addition, in order to pursue bright colors and stimulate appetite in the processing of candied fruit, artificial colorants are often used in excessive amounts and beyond the range, which affects human health