Sucrose-free preserves and production method thereof
A production method and sucrose-free technology, applied in confectionary, confectionary industry, food ingredients containing oligosaccharides, etc., can solve the problems of not meeting the requirements of healthy diet and unfavorable people's health, so as to maintain the organizational structure of fruits and vegetables and reduce the amount of fruits and vegetables The effect of loss of flavor and strong water retention performance
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Embodiment 1
[0022] Put 200g of green plums in a fruit and vegetable cleaning machine and wash them, take 30g of compound sugar powder (15g of trehalose, 9g of maltose 90, 6g of maltose oligosaccharides) and 0.08g of sodium metabisulfite, dissolve them in 170g of water to prepare a sugar solution, and wash the The final greengage is added to the sugar solution for sugaring. The daily sugaring process is as follows: first vacuum sugaring at room temperature for 4 hours, then sugaring at 50°C and normal pressure for 8 hours, and then sugaring at 50°C and 3kg pressure. Soak for 12 hours, then add compound sugar powder until the sugar content is 50%; the sugaring process is repeated for 3 days. After the sugaring is completed, remove the green plums and dry them in an oven until the water content reaches 20%. 161g of green plum candied fruit is obtained, and the total sugar content of the candied fruit is 64.5%. Water activity 0.772. Subsequently, the dried greengage preserves were vacuum-pack...
Embodiment 2
[0024] Put 200g of green plums in a fruit and vegetable cleaning machine and wash them. Dissolve 30g of compound sugar powder (12g of trehalose, 12g of 90 maltose, 6g of maltose oligosaccharides) and 0.08g of sodium metabisulfite into 170g of water to prepare a sugar solution. The green plums are added to the sugar solution for sugaring. The daily sugaring process is as follows: first vacuum sugaring at room temperature for 5 hours, then sugaring at 40°C and normal pressure for 7 hours, and then sugaring at 50°C and 3kg pressure 12h, then add compound sugar powder until the sugar content of the sugar solution is 50%; the sugaring process is repeated for 3 days, after the sugaring is completed, remove the green plums and dry them in an oven to 20% moisture, and obtain 157g green plum preserves, the total sugar content of which is 64.7%, water Activity 0.769. Subsequently, the dried greengage preserves were vacuum-packed in a high-barrier vacuum packaging bag, and then the packa...
Embodiment 3
[0026] Put 200g of green plums in a fruit and vegetable cleaning machine and wash them. Dissolve 30g of compound sugar powder (18g of trehalose, 6g of 90 maltose, 6g of maltose oligosaccharides) and 0.08g of sodium metabisulfite in 170g of water to make a sugar solution. Add the green plums to Sugaring in sugar liquid, the daily sugaring process is as follows: first vacuum sugaring at room temperature for 6 hours, then sugaring at 40°C and normal pressure for 8 hours, then sugaring at 60°C and 3kg pressure for 10 hours, and then adding Compound sugar powder until the sugar content is 50%. The sugaring process is repeated for 3 days. After the sugaring is completed, the greengage is taken out and dried in an oven until the water content is 20%. 158g of greengage candied fruit is obtained. The total sugar content of the candied fruit is 62.3%, and the water activity is 0.776. Subsequently, the dried greengage preserves were vacuum-packed in a high-barrier vacuum packaging bag, an...
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