Preserved high mountain yellow peaches and preparation method thereof

Abstract

The invention relates to the technical field of preserved fruit production, in particular to preserved high mountain yellow peaches and a preparation method thereof. The preserved high mountain yellow peaches comprise the following ingredients: high mountain yellow peaches, white granulated sugar, honey, water, sucralose, pectin, edible flowers, vitamin C and table salt. The preparation method of the preserved high mountain yellow peaches comprises the following steps: S1, material selection: selecting high mountain yellow peaches of which the maturity is 80-90% and the sugar degree is greater than 15 degrees; S2, feeding, conveying, cleaning, then mechanically cutting into slices, and removing kernels; S3, soaking the high-mountain yellow peach slices obtained in step S2 in saline water for color protection; S4, preparing a sugar solution, and carrying out vacuum sugar permeation treatment on the high mountain yellow peach slices obtained in S3; S5, performing heat pump closed dehumidification drying on the high mountain yellow peach slices subjected to sugar permeation in step S4; and S6, cooling the dried high mountain yellow peach slices obtained in step S5, and then packaging and detecting the cooled high mountain yellow peach slices. Mechanical operation is achieved, the sugar permeation time is short, and the preserved high mountain yellow peaches are natural in color and luster, strong in taste layering sense, and capable of promoting salivation, promoting appetite, invigorating spleen and promoting digestion.

Description

technical field [0001] The invention relates to the technical field of preserved fruit production, in particular to a preserved alpine yellow peach and a preparation method thereof. Background technique [0002] Yellow peach, also known as yellow peach, belongs to the genus Peach in the Rosaceae family. It is named for its yellow flesh. Yellow peaches are very nutritious, rich in vitamin C and a large amount of cellulose, carotene, lycopene, lycopene and various trace elements needed by the human body. Yellow peaches have a strong fleshy texture, more sweet and less sour, with aroma and medium water content. When ripe, the sugar content is generally 14-15 degrees. In Yanling County, Zhuzhou, Hunan Province, and Guidong County, Chenzhou, in the 1980s, an excellent yellow peach variety was introduced from the Shanghai Academy of Agricultural Sciences. A pollution-free, high-quality yellow peach origin. Compared with yellow peaches grown at low altitudes, alpine yellow peach...

AI Technical Summary

Problems solved by technology

At present, there is a small amount of yellow peach processing in the local area, mainly made of dried yellow peaches and preserved yellow peaches according to traditional methods. The production process is complicated and the degree of processing mechanization is low, which leads to many problems such as low production efficiency, large loss of raw materials, and poor product hygiene. A large number of fresh fruits are discarded, which seriously affects the enthusiasm of fruit farmers and restricts the integrated development of alpine yellow peach industry