Method for inhibiting sand return of preserved fruits

Abstract

The invention discloses a method for inhibiting sand return of preserved fruits. The method comprises the following steps: (1) material selection and cutting: selecting excellent fresh fruit materials, performing cleaning with clear water, and performing trimming and cutting, wherein the thickness is not more than 3cm; (2) salting: salting the fruits with the same block shape by using edible saltwater, and washing and draining off the fruits after the fruits are fully salted; (3) sugaring: dissolving sucrose, high fructose corn syrup and tremella polysaccharide in water according to a mass ratio of (5-7.5):(2-3):1 to prepare a sugar solution with a mass percent concentration of 50-60%, pouring the drained fruits in the step (2) into the sugar solution, carrying out pulsed electric field treatment at room temperature, wherein the pulsed electric field intensity is 2.5-10 kV / cm, the pulse width is adjusted to be 10-200 [mu]s, the constant pulse frequency is 10-100 Hz, and the pulse number is 50-1000, after pulse treatment, continuing to soak for 2-4 hours, and then taking out and draining off the fruit blocks; and (4) drying: drying the fruit blocks of which the sugar liquid is drained so as to obtain the preserved fruits. The method provided by the invention can effectively reduce the sand return phenomenon of the preserved fruits.

Description

[0001] (1) Technical field [0002] The invention belongs to the field of food processing, and in particular relates to a method for inhibiting sand return of preserved fruit. [0003] (2) Technical background [0004] Preserved fruit is a Chinese characteristic food with a long history. Traditionally, it mainly relies on the high osmotic pressure generated by the high sugar content to inhibit the growth and reproduction of microorganisms and achieve the shelf life of the product. There are many raw materials for preserved fruit, usually peaches, apricots, plums, dates or winter melon, ginger and other fruits and vegetables. Making fresh fruits and vegetables into preserved fruits can prevent them from going bad and wasting due to strong seasonality and concentrated harvesting. Due to the excellent color and taste of preserved fruit, it can not only be used as portable and delicious snacks and snacks, but also can be used as an embellishment for food, and is deeply loved by con...

AI Technical Summary

Problems solved by technology

[0005] Sucrose syrup is the most commonly used syrup for the production of preserved fruit, but it has a strong crystallization tendency, and crystal particles are very likely to appear on the surface or inside of the finished preserved fruit, which makes the taste of the preserved fruit thicker and the appearance quality deteriorates

The traditional drying method in the preserved fruit industry is hot air drying. During the drying process, the diffusion rate of moisture inside the pulp to the surface is lower than the rate of surface water loss, and the drying temperature is relatively high, so the surface of preserved fruits is prone to crusting and crystallization.

In addition, the storage requirements of traditional dried dried fruit products are relatively high, and the storage temperature and humidity need to be controlled, otherwise sand return or sugar flow will easily appear on the surface

With the development of the snack food consumption market, consumers have put forward higher requirements for the appearance and taste of preserved fruit products. Traditional processing techniques and product formulas have been difficult to meet the long-term development needs of the market.

[0006] Chinese patent application CN105028856A discloses a processing method of using resistant dextrin to produce bayberry candied fruit. This scheme adopts vacuum pressure impregnation, overcomes the accumulation of resistant dextrin on the product surface, and realizes the use of medium and high molecular weight resistant dextrin as the main product. Production of low-sugar bayberry candied fruit as the main filling material, but does not take into account the return of sand to the candied fruit

Chinese patent application CN105660973A discloses a greengage preserve food without adding preservatives and its preparation method, including the steps of material selection, punching, salting, rinsing, microwave drying, and sugar pickling. The obtained greengage preserves have good plumpness and taste Good, but the candied fruit obtained by this processing method has the disadvantages of long processing cycle and large amount of sugar added

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