CN101273746A - Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same - Google Patents
Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same Download PDFInfo
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- CN101273746A CN101273746A CNA2008101056494A CN200810105649A CN101273746A CN 101273746 A CN101273746 A CN 101273746A CN A2008101056494 A CNA2008101056494 A CN A2008101056494A CN 200810105649 A CN200810105649 A CN 200810105649A CN 101273746 A CN101273746 A CN 101273746A
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Abstract
The invention relates to a method for preparing non-sulfur low-sugar prunus humilis preserved fruit; the method comprises the following steps: pitted prunus humilis fruits are added into mixing liquid of CaCl2 solution, in which the CaCl2 occupies 0.2 to 0.4 percent of the mass of water, 0.1 to 0.3 percent of citric acid and 0.1 to 0.2 percent of NaCl; the prunus humilis is taken out after being soaked for one hour at the temperature of 60 DEG C, and is put into a pot with water according to weight ratio of 1.5:1; then white granulated sugar solution, in which the white granulated sugar occupies 25 to 30 percent of the mass of water, 15 to 20 percent of maltose syrup and 10 to 15 percent of glucose are added into the pot, the temperature in the pot is controlled at 80DEG C, sugar permeability is carried out for 2 to 3 hours with the ultrasonic frequency in 28KHz to 40KHz, and the sugar permeability is carried out for one hour at normal temperature and pressure; after the sugar permeability is completed, the preserved fruit is put into an oven with the temperature of 60DEG C, is taken out when the water content in the preserved fruit is reduced to 20 percent, and is packed by adopting that nitrogen is filled in vacuum; the prepared prunus humilis preserved fruit has bright color, strong fruity, soft mouth feeling and good taste, and is sweet instead of greasy.
Description
Technical field
The present invention relates to a kind of Europe Lee (Prunus humilis Bunge), have another name called non-sulfur low-sugar preserved fruit of calcium fruit and preparation method thereof.
Background technology
Europe Lee is the perennial machaka of rose department cherry genus, it is China's the shortest and the smallest in the world distinctive orchard fruit, its root/shoot ratio reaches 9: 1, have drought-resistant, low temperature resistant, salt tolerant alkali, barren-resistant, can fix the sand and the retaining six big characteristics of grading, will to the sustainable development of China and even world arid area agricultural make important contribution with Europe Lee for raw-material secondary industry with development so promote Europe Lee cultivation.
Preserved fruit is produced on China long history, and traditional preserved fruit sugar content is up to more than 60%.Yet along with the raising of people's living standard and the variation of food, the consumer is increasingly mature to the health idea of food, and the high food of sugar content is the demand of incompatibility modern consumer.Low-sugar preserved fruit is the common topic of paying close attention to of relevant enterprise and scientific research institution in recent years, but as reduces cane sugar content simply, problem such as can cause that preserved fruit drying shrinkage, transparency reductions, color and luster brown stain, shelf-life shortening and mouthfeel are hardened.In addition, in China's tradition preserved fruit process, for purpose such as guarantee good sense organ color and luster and extend the shelf life, must add a large amount of sulphite, along with improving constantly of people's living standard, human more and more higher to the requirement of foodsafety, traditional " high-sulfur " type preserved fruit no longer is fit to people's consumption demand; Though the preserved fruit processing method that has can reach low-sulfur, but also be difficult to avoid the oxidation stain of preserved fruit at processing link, preserved fruit is also existing a very big difficult problem aspect the shelf-life simultaneously, so how neither to use sulphite to protect look, can prevent that again the oxidation stain of preserved fruit, the preservation term of prolongation preserved fruit from being another technical barrier that preserved fruit processing needs solution.
Summary of the invention
The objective of the invention is to adopt calcium chloride, citric acid and sodium chloride to replace sulfite solution, make the residual of no sulfur dioxide in the product as color stabilizer; Adopt ultrasonic wave to ooze sugar, guarantee to ooze sugared speed, save the sugared production cost that oozes of preserved fruit; Adopt malt syrup and glucose instead of part sucrose, reduce the content of sucrose, keep a kind of beautiful in colour of the local flavor of preserved fruit and mouthfeel, non-sulfur low-sugar Prunus humilis preserved fruits that mouthfeel is soft tasty and refreshing and preparation method thereof.
Be the preparation method of the present invention below about Europe Lee's non-sulfur low-sugar preserved fruit:
(1) raw material: selected fresh, 8-9 is ripe, no rotten, no pollution by pesticides, the clean Europe plum fruit of cleaning, soaks flush away epidermis mud foreign material behind the 30min;
(2) stoning, protect look: adopt artificial method stoning, Europe Lee after the stoning is placed on accounts for the CaCl that water quality is 0.2-0.4%
2, the citric acid of 0.1-0.3% and 0.1-0.2% the mixed liquor of NaCl in, after soaking 1 hour under 60 ℃ of conditions, Europe Lee is taken out;
(3) ultrasonic wave oozes sugar: Jiang Shui and Europe Lee are to put into pot at 1.5: 1 according to mass ratio, in pot, add then and account for the white granulated sugar that water quality is 25-30%, the malt syrup of 15-20% and the glucose of 10-15%, kettle temperature is controlled at 80 ℃, in ultrasonic frequency is the scope of 28KHz-40KHz, ooze sugared 2-3h, again preserved fruit is oozed sugared 1h at normal temperatures and pressures;
(4) oven dry: after oozing sugar and finishing, the fruit piece is pulled out, drop removes the liquid glucose on fruit piece surface, is placed in the drip pan, send in the baking box, oven temperature is controlled at 60 ℃, carry out 2 times during the baking and turn over, make its uniform drying, simultaneously Prunus humilis preserved fruits is carried out shaping, when Europe Lee's moisture drops to 20%, take out;
(5) packing: reject burnt sheet, the fragment stuck with paste, preserved fruit is packed in the polyethylene environment-friendly type plastic pocket, adopt vacuum pack with nitrogen.
The outstanding feature of this technology is: in order not use sulphite, adopted CaCl
2, citric acid, NaCl mixed liquor Europe Lee is protected look.In addition, in order to reduce the content of sucrose in the Prunus humilis preserved fruits, adopt malt syrup and glucose to take instead of part sucrose.Simultaneously,, adopt hyperacoustic mode to ooze sugar, so not only reduced the sugared speed of oozing of Prunus humilis preserved fruits greatly, and saved the cost that oozes sugar in the Prunus humilis preserved fruits process in order to accelerate the sugared speed of oozing of preserved fruit.
The specific embodiment
Embodiment 1
(1) raw material is checked and accepted: selected fresh, 8-9 is ripe, no rotten, no pollution by pesticides, clean clean Europe plum fruit, flush away epidermis mud foreign material behind the immersion 30min.
(2) stoning, protect look: adopt artificial method stoning, full for making finished product preserved fruit lovely luster, outward appearance, Europe Lee after the stoning is placed on to account for the water quality mark respectively be 0.4%CaCl
2, 0.2% citric acid, 0.2%NaCl mixed liquor in, after soaking 1 hour under 60 ℃ of conditions, Europe Lee is taken out.
(3) ultrasonic wave oozes sugar: Jiang Shui and Europe Lee are to put into pot at 1.5: 1 according to mass ratio, add in pot then that to account for the water quality mark respectively be 25% white granulated sugar, 20% malt syrup and 15% glucose, kettle temperature is controlled at about 80 ℃, in ultrasonic frequency is to ooze sugared 3h under the 28KHz condition, preserved fruit is oozed at normal temperatures and pressures sugar again and keeps 1h.
(4) oven dry: after oozing sugar and finishing, the fruit piece is pulled out, drop removes the liquid glucose on fruit piece surface, be placed in the drip pan, send in the baking box, oven temperature is controlled at about 60 ℃, carry out during the baking turning over for 2 times, make its uniform drying, simultaneously Prunus humilis preserved fruits is carried out shaping, when Europe Lee's moisture drops to 20% left and right sides, take out.
(5) packing: reject the burnt substandard products such as sheet, fragment of sticking with paste, require to carry out classification, require to pack according to difference then according to the preserved fruit product quality.Preserved fruit is packed in the polyethylene environment-friendly type plastic pocket, adopt vacuum pack with nitrogen.
Embodiment 2
(1) raw material is checked and accepted: selected fresh, 8-9 is ripe, no rotten, no pollution by pesticides, clean clean Europe plum fruit, flush away epidermis mud foreign material behind the immersion 30min.
(2) stoning, protect look: adopt artificial method stoning, full for making finished product preserved fruit lovely luster, outward appearance, Europe Lee after the stoning is placed on to account for the water quality mark respectively be 0.3%CaCl
2, 0.3% citric acid, 0.1%NaCl mixed liquor in, after soaking 1 hour under 60 ℃ of conditions, Europe Lee is taken out.
(3) ultrasonic wave oozes sugar: Jiang Shui and Europe Lee are to put into pot at 1.5: 1 according to mass ratio, add in pot then that to account for the water quality mark respectively be 30% white granulated sugar, 15% malt syrup and 15% glucose, kettle temperature is controlled at about 80 ℃, be to ooze sugared 2.5h under the condition of 33KHz in ultrasonic frequency, again preserved fruit oozed sugared 1h at normal temperatures and pressures.
(4) oven dry: after oozing sugar and finishing, the fruit piece is pulled out, drop removes the liquid glucose on fruit piece surface, be placed in the drip pan, send in the baking box, oven temperature is controlled between 60 ℃, carry out during the baking turning over for 2 times, make its uniform drying, simultaneously Prunus humilis preserved fruits is carried out shaping, when Europe Lee's moisture drops to 20%, can take out.
(5) packing: reject the burnt substandard products such as sheet, fragment of sticking with paste, require to carry out classification, require to pack according to difference then according to the preserved fruit product quality.Preserved fruit is packed in the polyethylene environment-friendly type plastic pocket, adopt vacuum pack with nitrogen.
Embodiment 3
(1) raw material is checked and accepted: selected fresh, 8-9 is ripe, no rotten, no pollution by pesticides, clean clean Europe plum fruit, flush away epidermis mud foreign material behind the immersion 30min.
(2) stoning, protect look: adopt artificial method stoning, full for making finished product preserved fruit lovely luster, outward appearance, Europe Lee after the stoning is placed on to account for the water quality mark respectively be 0.2%CaCl
2, 0.3% citric acid, 0.2%NaCl mixed liquor in, after soaking 1 hour under 60 ℃ of conditions, Europe Lee is taken out.
(3) ultrasonic wave oozes sugar: Jiang Shui and Europe Lee are to put into pot at 1.5: 1 according to mass ratio, add in pot then that to account for the water quality mark respectively be 30% white granulated sugar, 20% malt syrup and 10% glucose, kettle temperature is controlled at about 80 ℃, be to ooze sugared 2h under the condition of 40KHz in ultrasonic frequency, again preserved fruit oozed sugared 1h at normal temperatures and pressures.
(4) oven dry: after oozing sugar and finishing, the fruit piece is pulled out, drop removes the liquid glucose on fruit piece surface, be placed in the drip pan, send in the baking box, oven temperature is controlled at about 60 ℃, carry out during the baking turning over for 2 times, make its uniform drying, simultaneously Prunus humilis preserved fruits is carried out shaping, when Europe Lee's moisture drops to 20%, can take out.
(5) packing: reject the burnt substandard products such as sheet, fragment of sticking with paste, require to carry out classification, require to pack according to difference then according to the preserved fruit product quality.Preserved fruit is packed in the polyethylene environment-friendly type plastic pocket, adopt vacuum pack with nitrogen.
Claims (2)
1. the preparation method of a non-sulfur low-sugar Prunus humilis preserved fruits is characterized in that:
(1) raw material: selected fresh, 8-9 is ripe, no rotten, no pollution by pesticides, the clean Europe plum fruit of cleaning, soaks flush away epidermis mud foreign material behind the 30min;
(2) stoning, protect look: adopt artificial method stoning, Europe Lee after the stoning is placed on accounts for the CaCl that water quality is 0.2-0.4%
2, the citric acid of 0.1-0.3% and 0.1-0.2% the mixed liquor of NaCl in, after soaking 1 hour under 60 ℃ of conditions, Europe Lee is taken out;
(3) ultrasonic wave oozes sugar: Jiang Shui and Europe Lee are to put into pot at 1.5: 1 according to mass ratio, in pot, add then and account for the white granulated sugar that water quality is 25-30%, the malt syrup of 15-20% and the glucose of 10-15%, kettle temperature is controlled at 80 ℃, in ultrasonic frequency is the scope of 28KHz-40KHz, ooze sugared 2-3h, again preserved fruit is oozed sugared 1h at normal temperatures and pressures;
(4) oven dry: after oozing sugar and finishing, the fruit piece is pulled out, drop removes the liquid glucose on fruit piece surface, is placed in the drip pan, send in the baking box, oven temperature is controlled at 60 ℃, carry out 2 times during the baking and turn over, make its uniform drying, simultaneously Prunus humilis preserved fruits is carried out shaping, when Europe Lee's moisture drops to 20%, take out;
(5) packing: reject burnt sheet, the fragment stuck with paste, preserved fruit is packed in the polyethylene environment-friendly type plastic pocket, adopt vacuum pack with nitrogen.
2. non-sulfur low-sugar Prunus humilis preserved fruits is characterized in that: it is to be raw material with the Europe plum fruit, according to the preserved fruit of the method preparation of claim 1.
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690609B (en) * | 2009-10-23 | 2011-05-04 | 中国农业大学 | A method for processing green raisin and preserved grape |
| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
| CN102524702A (en) * | 2012-02-24 | 2012-07-04 | 郭海利 | Sea buckthorn calcium and preparation method thereof |
| CN102894302A (en) * | 2012-09-24 | 2013-01-30 | 福建省永泰县顺达食品有限公司 | Seedless dried plum production process |
| CN103039675A (en) * | 2013-01-30 | 2013-04-17 | 徐静 | Method for producing preserved low-sugar blueberry fruit |
| CN103444857A (en) * | 2013-08-29 | 2013-12-18 | 河南科技大学 | Method for drying apple pieces by nitrogen source low-oxygen heat pump |
| CN103564126A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Preparation method of preserved plum |
| CN103583773A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Method for preparing honey-dipped plum slices |
| CN104642696A (en) * | 2014-11-13 | 2015-05-27 | 石河子大学 | Method for processing immature flat peach preserved fruit |
| CN104719584A (en) * | 2015-02-22 | 2015-06-24 | 彭常安 | Method for processing calcium fruit preserves |
| CN104824309A (en) * | 2015-04-09 | 2015-08-12 | 徐州工程学院 | Fermentation-type low-sugar preserved black garlic and preparation method thereof |
| CN105166298A (en) * | 2015-10-21 | 2015-12-23 | 合浦果香园食品有限公司 | Processing method of Sanhua plum preserved fruits |
| CN105379937A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Preserved persimmon and preparation method thereof |
| CN103918954B (en) * | 2014-04-18 | 2016-04-06 | 重庆鸿紫圆光生物科技有限公司 | A kind of use ultrasonic wave to process food method and ultrasonic food processing machine |
| CN106615575A (en) * | 2017-02-22 | 2017-05-10 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free sugar-free pearl plum preserved fruit processing method |
| CN107333964A (en) * | 2017-06-15 | 2017-11-10 | 刘硕 | One kind is without the expanded low sugar green Preserved produciton device of sulphur |
| CN107372991A (en) * | 2017-06-28 | 2017-11-24 | 广西壮族自治区亚热带作物研究所 | A kind of original flavor pearl Lee and preparation method thereof |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
| CN108740267A (en) * | 2018-06-07 | 2018-11-06 | 益家元品实业（厦门）有限公司 | A kind of production method of health care preserved fruit |
| CN109090318A (en) * | 2018-08-09 | 2018-12-28 | 重庆市银蜂四云创圆农业开发有限公司 | A kind of plum preserved fruit preparation method of high nutrition |
| CN111066938A (en) * | 2020-01-14 | 2020-04-28 | 四川大学 | Processing method of low-sugar preserved plum fruits |
| CN113383846A (en) * | 2021-06-25 | 2021-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | Low-sugar golden-silk candied date and preparation method thereof |
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Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690609B (en) * | 2009-10-23 | 2011-05-04 | 中国农业大学 | A method for processing green raisin and preserved grape |
| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
| CN102150732B (en) * | 2011-05-17 | 2012-07-11 | 浙江大学 | Processing method of plum seedless preserved fruit |
| CN102524702A (en) * | 2012-02-24 | 2012-07-04 | 郭海利 | Sea buckthorn calcium and preparation method thereof |
| CN102524702B (en) * | 2012-02-24 | 2013-04-03 | 郭海利 | Sea buckthorn calcium and preparation method thereof |
| CN102894302A (en) * | 2012-09-24 | 2013-01-30 | 福建省永泰县顺达食品有限公司 | Seedless dried plum production process |
| CN103039675A (en) * | 2013-01-30 | 2013-04-17 | 徐静 | Method for producing preserved low-sugar blueberry fruit |
| CN103444857B (en) * | 2013-08-29 | 2015-08-12 | 河南科技大学 | A kind of method of source nitrogen hypoxemia heat pump drying apple flakes |
| CN103444857A (en) * | 2013-08-29 | 2013-12-18 | 河南科技大学 | Method for drying apple pieces by nitrogen source low-oxygen heat pump |
| CN103564126A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Preparation method of preserved plum |
| CN103583773A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Method for preparing honey-dipped plum slices |
| CN103918954B (en) * | 2014-04-18 | 2016-04-06 | 重庆鸿紫圆光生物科技有限公司 | A kind of use ultrasonic wave to process food method and ultrasonic food processing machine |
| CN104642696A (en) * | 2014-11-13 | 2015-05-27 | 石河子大学 | Method for processing immature flat peach preserved fruit |
| CN104719584A (en) * | 2015-02-22 | 2015-06-24 | 彭常安 | Method for processing calcium fruit preserves |
| CN104824309A (en) * | 2015-04-09 | 2015-08-12 | 徐州工程学院 | Fermentation-type low-sugar preserved black garlic and preparation method thereof |
| CN105166298A (en) * | 2015-10-21 | 2015-12-23 | 合浦果香园食品有限公司 | Processing method of Sanhua plum preserved fruits |
| CN105379937A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Preserved persimmon and preparation method thereof |
| CN106615575B (en) * | 2017-02-22 | 2020-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Processing method of sulfur-free and sugar-free pearl plum preserved fruit |
| CN106615575A (en) * | 2017-02-22 | 2017-05-10 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free sugar-free pearl plum preserved fruit processing method |
| CN107333964A (en) * | 2017-06-15 | 2017-11-10 | 刘硕 | One kind is without the expanded low sugar green Preserved produciton device of sulphur |
| CN107372991A (en) * | 2017-06-28 | 2017-11-24 | 广西壮族自治区亚热带作物研究所 | A kind of original flavor pearl Lee and preparation method thereof |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
| CN108740267A (en) * | 2018-06-07 | 2018-11-06 | 益家元品实业（厦门）有限公司 | A kind of production method of health care preserved fruit |
| CN109090318A (en) * | 2018-08-09 | 2018-12-28 | 重庆市银蜂四云创圆农业开发有限公司 | A kind of plum preserved fruit preparation method of high nutrition |
| CN111066938A (en) * | 2020-01-14 | 2020-04-28 | 四川大学 | Processing method of low-sugar preserved plum fruits |
| CN113383846A (en) * | 2021-06-25 | 2021-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | Low-sugar golden-silk candied date and preparation method thereof |
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