Dried spiced guava and its preparation method and sulfur-free compound five spices

Abstract

The invention discloses a five-spice dried guava and its preparation method and sulfur-free compound five spices. The preparation method of the five-spice dried guava comprises cleaning, slicing and disinfecting the fresh guava fruit in sequence, and then drying the fruit pieces Dehydration, and then the dried and dehydrated fruit slices are mixed with sulfur-free compound five-spice liquid, and then dried. The preparation method of the invention is simple and the preparation time is short; the seasoning effect on the fruit slices is good, and the prepared dried spiced guava has special aroma and flavor, which can improve the appetite of the eater; the sugar content is low, and the guava can be better preserved Fruits have original nutritional value, safe and healthy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dried spiced guava, a preparation method thereof, and a sulfur-free composite spiced guava. Background technique [0002] Guava is native to South America and was introduced to China at the end of the 17th century. It is cultivated in many southern provinces of my country and is one of the famous fruits in the tropics and subtropics. Guava itself is rich in nutrients. Each 100 grams of pulp contains 11.5g of sugar, 4.7g of crude fiber, 0.7g of protein, 0.7g of fat, 0.5g of ash, 74.0mg of vitamin C, 20.0mg of calcium, 28.0mg of phosphorus, Iron 1.5mg, niacin 1.7mg. Guava has been widely used in the food processing industry. The main purpose is to increase the content of vitamin C in food, so that the nutrition of food can be strengthened and improved. Adding guava to jams and drinks can also significantly increase the flavor. [0003] With the increase of fresh sales a...

AI Technical Summary

Problems solved by technology

[0003] With the fresh sales of guava and the increase in processing demand, the planting area is getting larger and higher, and the output is getting higher and higher. However, due to the poor storage resistance of guava, the respiration is strong during storage, and the fruit is easy to dehydrate and wilt. The hardness of the fruit decreases rapidly, so in addition to processing the guava juice concentrate, a large part of the fruit is processed into guava candied fruit

Now the processing of preserved guava fruit generally adopts the method of hot-blanching the guava fruit slices after sulfur dioxide color protection, and then drying after sugar cooking, or directly boiling the color-protecting fruit slices with sugar solution and then drying them. The content of white sugar and starch syrup in the liquid is high, so the total sugar content of the processed guava fruit exceeds 70%; in addition, sulfur dioxide is usually used as a color-protecting agent and preservative, and lemon yellow and other pigments are added for beautiful color. In production, in order to control the quality, additives are used close to the limit, and there are even excessive use. Long-term consumption will cause certain harm to the human body.

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