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Processing method of low-sugar candied prunus salicina fruits

A processing method and preserved fruit technology are applied in the confectionary industry, confectionery, food preservation, etc., which can solve the problems of long drying time, poor taste and flavor of preserved fruit, and long time of candied fruit, so as to achieve short drying time, good taste, The effect of improving taste

Inactive Publication Date: 2020-04-28
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a low-sugar preserved plum fruit processing method, which can effectively solve the problems of the existing preparation methods, such as poor taste and flavor of the prepared preserved fruit, long drying time, and sugar-coating time. The problem of long length and the need to use sulfur impregnation to protect the color, there is a problem of potential safety hazards

Method used

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  • Processing method of low-sugar candied prunus salicina fruits
  • Processing method of low-sugar candied prunus salicina fruits

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] A kind of low-sugar plum fruit preserved fruit processing method, concrete steps are as follows:

[0027] (1) Cleaning and processing: clean and remove impurities from the fresh plum fruit, remove the surface skin and core of the plum fruit, and cut it along the midline;

[0028] (2) Freezing: the processed plum fruit in step (1) was placed in a freezer at -20°C for 3 hours;

[0029] (3) Initial drying: place the processed plum fruit in step (2) in a vacuum freeze dryer, set the cold trap temperature of vacuum freeze drying to be -40°C, and the vacuum degree to be 10pa, and then dry according to the following drying procedure : Dry at 70°C for 180min, 65°C for 180min, 60°C for 60min, 55°C for 60min, 50°C for 120min, 45°C for 120min;

[0030] (4) Making powdered sugar: mix sucrose, high fructose syrup, xylooligosaccharides and steviol glycosides in a weight ratio of 50:50:10:1 to prepare powdered sugar;

[0031] (5) Making sugar infusion: mix the powdered sugar and pur...

Embodiment 2

[0035] A kind of low-sugar plum fruit preserved fruit processing method, concrete steps are as follows:

[0036] (1) Cleaning and processing: clean and remove impurities from the fresh plum fruit, remove the surface skin and core of the plum fruit, and cut it along the midline;

[0037] (2) Freezing: place the processed plum fruit in step (1) in a freezer at -40°C for 5 hours;

[0038] (3) Initial drying: place the processed plum fruit in step (2) in a vacuum freeze dryer, set the cold trap temperature for vacuum freeze drying at -30°C, and vacuum at 20pa, and dry according to the following drying procedure: 70 Drying at ℃ for 180min, drying at 65℃ for 180min, drying at 60℃ for 60min, drying at 55℃ for 60min, drying at 50℃ for 120min, drying at 45℃ for 120min;

[0039] (4) Making powdered sugar: mix sucrose, fructose syrup, xylooligosaccharides and steviol glycosides in a weight ratio of 60:50:7:1 to prepare powdered sugar;

[0040] (5) Making sugar infusion: mix the powdere...

Embodiment 3

[0044] A kind of low-sugar plum fruit preserved fruit processing method, concrete steps are as follows:

[0045] (1) Cleaning and processing: clean and remove impurities from the fresh plum fruit, remove the surface skin and core of the plum fruit, and cut it along the midline;

[0046] (2) Freezing: place the processed plum fruit in step (1) in a freezer at -40°C for 3 hours;

[0047] (3) Primary drying: place the plum fruit processed in step (2) in a vacuum freeze dryer, set the cold trap temperature of vacuum freeze drying to be-50°C, and vacuum at 10pa, and dry according to the following drying procedures: Dry at 70°C for 180min, 65°C for 180min, 60°C for 60min, 55°C for 60min, 50°C for 120min, 45°C for 120min;

[0048] (4) Making powdered sugar: mix sucrose, high fructose syrup, xylooligosaccharides and steviol glycosides in a weight ratio of 85:85:10:1 to prepare powdered sugar;

[0049] (5) Making sugar infusion: mix the mixed sugar powder prepared in step (4) and purif...

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Abstract

The invention discloses a processing method of low-sugar candied prunus salicina fruits. The processing method comprises the specific steps of performing cleaning and processing, performing freezing,performing drying for the first time, making powdered sugar, making sugar immersion liquid, performing sugar immersion and performing drying for the second time. The cleaned prunus salicina fruits aresubjected to freezing under minus 20 DEG C to minus 40 DEG C for 3-5 hours, and then the frozen prunus salicina fruits are placed in a vacuum freeze drying machine and are dried according to the drying procedure; cane sugar, high fructose corn syrup, xylooligosaccharide and steviol glycoside are mixed in the weight ratio being (50-85):(50-85):(5-10):(0.5-1) to be blended into the powdered sugar;water is added to the powdered sugar to make the sugar immersion liquid; and the candied prunus salicina fruits after vacuum freeze drying are placed in the sugar immersion liquid for sugar immersion,and then the candied prunus salicina fruits after sugar immersion are taken out for microwave drying. Through the adoption of the processing method disclosed by the invention, the problems that afterconstant-pressure drying, the made candied prunus salicina fruits are poor in mouth feel and flavor and long in sugaring time can be effectively solved; a compounded sugar solution is adopted for immersion, and the content of reducing sugar is high, so that during storing, re-crystallization is avoided, and the candied prunus salicina fruits have a definite health function; and the processing technology is simple and feasible, and the health hidden danger problem that conventional candied fruits need sulfur immersion for color protection is solved.

Description

technical field [0001] The invention belongs to the technical field of preserved fruit processing, and in particular relates to a method for processing low-sugar preserved plum fruit. Background technique [0002] Plum fruit is rich in organic acids, minerals and vitamins. It can be used fresh or processed into dried fruit and canned food, which has high commodity value. Plum fruit tastes sour, promotes intestinal peristalsis, improves appetite, and helps food digestion, especially for those who reduce stomach acid, bloating after meals, and constipation. Amino groups such as proline, serine, glutamine and glycine in fresh plum fruit have a good effect on eliminating edema and can help treat liver cirrhosis. The effect of ester slimming, the content of antioxidants in plum fruit is very high, it can be called a "super fruit" to prevent diseases and resist aging. [0003] At present, plum fruits are mostly used for raw food. Excessive raw food can easily cause gastrointesti...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/34A23L3/3562
CPCA23G3/48A23G3/42A23G3/0004A23L3/3562A23V2002/00A23V2200/14A23V2200/312A23V2200/328A23V2200/326A23V2250/262A23V2250/284A23V2250/628Y02A40/90
Inventor 曾里韩玮李雨萌贾利蓉
Owner SICHUAN UNIV
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