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Sugaring method of flavored preserved apples

A technology of candied apples, which is applied in the field of candied preserved apples, can solve problems such as poor color and single taste, and achieve the effects of improving production efficiency, increasing penetration rate, and solving single taste

Inactive Publication Date: 2020-03-27
SHANDONG FEILONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method for preparing preserved apples provided by the invention increases the characteristic flavor of fermentation while retaining the natural flavor of apples, solves the problems of single taste and poor color of traditional preserved apples, improves the nutritional and health value of preserved apples, and has good industrial Value

Method used

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  • Sugaring method of flavored preserved apples

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Divide the apples into two parts, one part is pickled, sliced, blanched, then rinsed with water for 24 hours, drained for later use; the other part is squeezed for juice, the pulp is centrifuged to remove pomace, and then filtered through gauze Get apple juice. Use sucrose to adjust the sugar content of apple juice to 12%, add 3.5% whey protein, and the pH is natural. After pre-sterilizing in a 90°C water bath, cool to 28°C, and add Streptococcus thermophilus (3.0×10 6 cfu / mL), Bifidobacterium longum (1.5×10 6 cfu / mL), Lactobacillus acidophilus (1.0×10 6 cfu / mL), fermented at 28°C for 70 hours and then stopped the fermentation to obtain fermented apple juice.

[0029] Adding sucrose to the fermented apple juice according to 55% by mass to prepare the confit solution.

[0030] The sugaring process conditions are as follows: put the apple slices in the sugaring liquid, and perform vacuum sugaring four times:

[0031] The vacuum degree of one sugar dip is -0.05MPa, the...

Embodiment 2

[0037] Divide the apples into two parts, one part is pickled, sliced, blanched, then rinsed with water for 24 hours, drained for later use; the other part is squeezed for juice, the pulp is centrifuged to remove pomace, and then filtered through gauze Get apple juice. Use sucrose to adjust the sugar content of the fruit juice to 8%, add 5% whey protein, natural pH, cool to 27°C after pre-sterilizing in a water bath at 90°C, and add Streptococcus thermophilus (2.5×10 6 cfu / mL), Bifidobacterium longum (1×10 6 cfu / mL), Lactobacillus acidophilus (2×10 6 cfu / mL), fermented at 27°C for 60 hours and then terminated the fermentation to obtain fermented apple juice.

[0038] Adding sucrose to the fermented apple juice according to 55% by mass to prepare the compote.

[0039] The sugaring process conditions are as follows: put the apple slices in the sugaring liquid, and perform vacuum sugaring four times:

[0040] The vacuum degree of one sugar dip is -0.06MPa, the temperature is 3...

Embodiment 3

[0058] Embodiment 3, embodiment 1, 2, comparative example 1, 2 prepared flavor apple preserves and market common apple preserves are compared according to the result measured by SB / T 10085-92

[0059] Table 1: According to the SB / T 10085-92 industry standard for preserved apples, the sensory evaluation table for preserved apples was formulated

[0060]

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PUM

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Abstract

The invention belongs to the technical field of food and beverage processing, particularly relates to a sugaring method of flavored preserved apples, and mainly relates to preparation of a sugaring solution and vacuum gradient sugar permeation dehydration. According to the preparation method of the preserved apples provided by the invention, the natural flavor of apples is reserved, meanwhile, thefermentation characteristic flavor is increased, the problems of single taste, poor color and luster and the like of traditional preserved apples are solved, the nutritional and health-care values ofpreserved apple products are improved, and the method has good industrial application values.

Description

Technical field: [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a candied preserved apple fruit method. Background technique: [0002] Preserved fruit is a slightly transparent product made from fruits and vegetables through sugaring, drying and other processes, and there is no icing on the surface. Preserved fruit has a history of more than 2,000 years in my country. It is a unique traditional food in my country. It can be eaten directly or added to other foods as an embellishment or to improve the flavor. It is widely loved by consumers. More importantly, the processing of preserved fruits provides a way to develop and utilize fruit and vegetable resources and increase the added value of fruits and vegetables. However, with the improvement of people's living standards and health awareness, people's requirements for food are gradually increasing. At present, the traditional preserved fruits that are the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/34A23G3/36A23G3/42
CPCA23G3/48A23G3/343A23G3/366A23G3/42A23G3/36A23V2002/00A23V2400/157A23V2400/11A23V2400/113A23V2400/169A23V2400/51A23V2400/249A23G2200/02A23G2200/06A23G2200/14A23G2220/20A23V2200/16A23V2200/044A23V2250/628A23V2250/76
Inventor 刘志坤高秀珍刘志学陈见
Owner SHANDONG FEILONG FOOD
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