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Preparation technology of crystal sugar assorted fruits

A preparation process and fruit technology, applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve problems such as the inability to meet the diverse taste and color requirements of fruit products, and the single taste of quick-frozen fruits. Inhibiting fruit browning, uniform distribution of ice crystals, good texture and flavor

Inactive Publication Date: 2018-11-16
安徽惠之园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a preparation process of rock candy fruit assortment, which solves the problem that the single taste of traditional quick-frozen fruits cannot satisfy people's demand for diversified taste and color of fruit products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation process of rock candy fruit assortment, comprising the steps of:

[0029] S1. Fruit pretreatment:

[0030] (1) Select fresh strawberries, pineapples, yellow peaches and mangoes for later use,

[0031] (2) Remove the stems of the strawberries, and then remove overripe, immature, rotten, insect damage and deformed strawberries; peel the pineapple, and remove the hard immature pineapple core in the center; cut the yellow peach in half along the seam , and dig out the peach core and the red pulp near the core; wash the mango skin and set aside;

[0032] S2, rinsing:

[0033] (1) Place the destemmed strawberries and peeled pineapples in a bubbling fruit and vegetable cleaning machine for full cleaning, and at the same time use the built-in ozone generator in the vegetable cleaning machine to sterilize and degrade pesticides, and the cleaned strawberries and pineapple for draining;

[0034] (2) Lay the core nest of yellow peach slices after the pitting down ...

Embodiment 2

[0042] A preparation process of rock candy fruit assortment, comprising the steps of:

[0043] S1. Fruit pretreatment:

[0044] (1) Select fresh strawberries, pineapples, yellow peaches and mangoes for later use,

[0045] (2) Remove the stems of the strawberries, and then remove overripe, immature, rotten, insect damage and deformed strawberries; peel the pineapple, and remove the hard immature pineapple core in the center; cut the yellow peach in half along the seam , and dig out the peach core and the red pulp near the core; wash the mango skin and set aside;

[0046] S2, rinsing:

[0047] (1) Place the destemmed strawberries and peeled pineapples in a bubbling fruit and vegetable cleaning machine for full cleaning, and at the same time use the built-in ozone generator in the vegetable cleaning machine to sterilize and degrade pesticides, and the cleaned strawberries and pineapple for draining;

[0048] (2) Lay the core nest of yellow peach slices after the pitting down ...

Embodiment 3

[0056] A preparation process of rock candy fruit assortment, comprising the steps of:

[0057] S1. Fruit pretreatment:

[0058] (1) Select fresh strawberries, pineapples, yellow peaches and mangoes for later use,

[0059] (2) Remove the stems of the strawberries, and then remove overripe, immature, rotten, insect damage and deformed strawberries; peel the pineapple, and remove the hard immature pineapple core in the center; cut the yellow peach in half along the seam , and dig out the peach core and the red pulp near the core; wash the mango skin and set aside;

[0060] S2, rinsing:

[0061] (1) Place the destemmed strawberries and peeled pineapples in a bubbling fruit and vegetable cleaning machine for full cleaning, and at the same time use the built-in ozone generator in the vegetable cleaning machine to sterilize and degrade pesticides, and the cleaned strawberries and pineapple for draining;

[0062] (2) Lay the core nest of the yellow peach slices after the pitting d...

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Abstract

The invention discloses a preparation technology of crystal sugar assorted fruits. The preparation technology comprises the following steps of removing peduncles, performing rinsing, performing colorprotection treatment, putting strawberries after color protection treatment in crystal sugar water of which the mass concentration is 10%, enabling the crystal sugar water to completely immerse the strawberries, performing preservation for 2.5-3.5 hours, rapidly conveying the preserved strawberries into a tunnel type quick-freezing machine, controlling the temperature of wind blown in the quick-freezing machine to be lower than minus 35 DEG C, so that the core temperature of shaped yellow peaches is quickly lowered to minus 15 DEG C or below, wherein the quick-freezing time is 10-20 minutes, conveying the quick-frozen shaped yellow peach slices into a packaging machine, performing packaging treatment, and after packaged yellow peach slices are qualified through inspection, conveying the qualified yellow peach slices into a low-temperature warehouse of minus 18 DEG C for storage. The strawberries prepared through a processing technology provided by the invention are good in texture andflavor, and besides, the situation that fresh strawberries are rich in fresh and tender mouth feel and nutrient value can be guaranteed; and besides, the strawberries have sweet mouth feel caused by immersion in crystal sugar juice and honey, so that the strawberries can be deeply loved by vast consumers.

Description

technical field [0001] The invention relates to the technical field of fruit deep processing, in particular to a preparation process of rock candy fruit assortment. Background technique [0002] Quick-frozen fruit can basically maintain the original natural shape and flavor of the fruit; its color, aroma, taste and vitamins do not change significantly during storage. The vast majority of quick-frozen fruits are used to make other foods, such as jams, jellies, preserves, snacks, juice sodas and ice cream. Quick-frozen fruit requires refrigeration devices from processing, preservation to transportation and sales. The total energy consumption is more than other processing methods, so the product cost is high. [0003] There is no specific pickling and color protection treatment in the traditional quick-frozen fruit processing method. Although it can maintain the fresh taste of the fruit for a long time, the single taste of the fruit itself cannot meet people's demand for diver...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L19/00A23L5/41A23L21/25A23L29/30A23L33/10A23L33/125A23L5/00
CPCA23L19/20A23L5/00A23L5/41A23L19/03A23L21/25A23L29/30A23L33/10A23L33/125A23V2002/00A23V2200/048A23V2200/30A23V2200/314A23V2200/32A23V2200/14A23V2250/708A23V2300/20
Inventor 骆艮福
Owner 安徽惠之园食品有限公司
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