CN101904399B - Black sugar preserved fruit and production method thereof - Google Patents
Black sugar preserved fruit and production method thereof Download PDFInfo
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- CN101904399B CN101904399B CN2009101438968A CN200910143896A CN101904399B CN 101904399 B CN101904399 B CN 101904399B CN 2009101438968 A CN2009101438968 A CN 2009101438968A CN 200910143896 A CN200910143896 A CN 200910143896A CN 101904399 B CN101904399 B CN 101904399B
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Abstract
The invention relates to black sugar preserved fruit and a production method thereof, in particular to black sugar type preserved fruit. The preserved fruit contains preserved fruit raw material and sugar-soaking sugar crop, wherein the sugar-soaking sugar crop contains brown sugar. The preparation method of the preserved fruit comprises the following steps: blanching preserved fruit raw material, then soaking preserved fruit raw material in sugar-soaking sugar liquor, roasting preserved fruit raw material processed by sugar-soaking technology, and optionally performing vacuum freeze drying before the blanching treatment step of preserved fruit raw material. The preserved fruit of the invention has low sugar content and sweetness, strong flavor of the original fruit, high vitamin C content, long product shelf-life, good sensory quality, plump appearance and no obvious browning tendency; and the production technology of the invention does not need the deep-freezing drying process flow consuming high energy.
Description
Technical field
The present invention relates to a kind of preserved fruit, particularly a kind of black sugar preserved fruit of novel brown sugar type, the invention still further relates to the production method of described preserved fruit.
Background technology
Preserved fruit is one of traditional properties food, the full capital of its reputation, and be sold abroad in the famous whole nation.China makes the history in existing more than 1000 year of candied fruit so far by the most famous with the Pekinese.In the ancient books of China, a lot of about the record of pickling fruit with honey.These records all are that fresh fruit is placed in the honey infusion is concentrated, remove large quantity of moisture, so as to long preservation, therefore be called " honey is fried in shallow oil ", progressively develop into later on " preserved fruit ".This shows, candied fruit is the food that is of high nutritive value, and the candied fruit market potential is large, is loved by the people.And just replaced honey as glycogen with granulated sugar gradually afterwards, and cause the product sugar content quite high, formed the high sugared situation of present preserved fruit.
Disclose in the prior art the production method that various preserved fruits are arranged, in the process of traditional preserved fruit, preserved fruit is take fresh fruit (comprising the Vegetable kind), white granulated sugar, citric acid, maltose etc. as raw material, through raw material selection, preprocessing processing, sulphuring, candy, flood, repeatedly boil into, the operations such as oven dry, the packing of product make.
Yet owing to the production reason, traditional preserved fruit has following defective:
At first be aspect storage: owing to the higher and seasonal stronger reason of fresh fruit moisture, conventional machining process adds the duration for prolonging, satisfies annual sales volume, enterprise will store annual fruits and vegetables consumption, so not only cause enterprise expensive large, and cost is high.And owing to storing difficulty, easily rot, enterprise carries out pickling storage more, also needs to add a certain amount of additive and processes.In the reason process, normal operation sodium pyrosulfite, calcium chloride, vanadium, salt etc. make fresh fruit not perishable herein, totally cause the residual quantity in the product to cause certain harm to human body but these raw materials are difficult for all removings in following process.
Defective on the other hand is the loss of nutritional labeling: fresh fruit is in the process of pickling, processing, because to the repeatedly processing of raw material and the limitation of technique itself, cause a large amount of nutrient loss of raw material, variation has also occured in the quality of product, has lost the distinctive local flavor of fresh fruit itself and nutrition.
The thermal content that is on the one hand again the preserved fruit product is high: the processing of traditional preserved fruit is mainly take white granulated sugar as main, simple process is that the liquid glucose boiling that white granulated sugar, citric acid and sodium pyrosulfite boil forms, the product sugar content is high, generally between 60% weight-80% weight, have the characteristics such as sugar content is high, sugariness is high, full transparent, former fruit local flavor is not dense.Now people improve constantly for the thought of pursuing the nutrient health diet, be considered to make the consumer to absorb too much sugar and cause obesity, high blood pressure and diabetes and other diseases for high sugar food, abroad the high food of sugar content lost interest in from the sixties in 20th century.China is since reform and opening-up, people's living standard constantly promotes, and high sugar food also has been subject to unfrequented at us, and Beijing preserved fruit sales volume that the past people like also significantly descends, like the consumer of preserved fruit also can only hang back, cause the consumer group of preserved fruit to be restricted.
Be at last aspect product colour: traditional preserved fruit is because the processing technology impact, product colour is dim, the true qualities that do not have former fruit, product is process liquid glucose boiling and two heating processes of hothouse baking in process, and process time is long, the fresh fruit color can produce great changes in heating process, cause final products to be faint in color.Before 2004, do not revise in China before the standard of product sulfur content, for guaranteeing the color of product, enterprise all will protect look by adding sulfur dioxide.After 2004, national departments concerned is adjusted downward to 0.35 ‰ to the sulfur content of preserved fruit from 2 ‰, and the defective that is faint in color in above-mentioned has all appearred in all qualified products.
In a word, traditional preserved fruit can't keep color, the shape of raw material itself through after processing, more lost its original nutrition, along with people advocate health day by day, in today that the demand to low in calories, low sugar, high-nutrition food increases gradually, preserved fruit has also just lost its edibility.Therefore, become gradually the gift that people present kith and kin each other, few people have really eaten it as daily bread.Therefore, on the market in the urgent need to developing the preserved fruit series of brand-new nutrient health.
CN101142935A discloses the production method of a kind of Sulfurless preserved fruit confect and this preserved fruit in (Chinese patent application numbers 2007100053263, open day on March 19th, 2008).Although successfully produced Sulfurless preserved fruit confect in without sulphur technique in this invention, the method needs first the preserved fruit raw material to be carried out the deepfreeze drying, and this need to spend higher cost.Therefore, develop simple and energy-conservation and preserved fruit nutrient health of a kind of production technology and also seem to those skilled in the art very urgent.
Summary of the invention
The inventor is through to the defect analysis of traditional preserved fruit, in conjunction with present health idea, through with great concentration and broad research, traditional preserved fruit carried out bold reform, developed brand-new nutrient health low sugar black sugar preserved fruit series of products.The inventor finds, with brown sugar as the main batching of soaking liquid glucose, not only can produce the preserved fruit of the brown sugar type of the nutrition that sugar content is few, sugariness is low, former fruit local flavor is dense, Vc content is high, and shelf life of products is long, the aesthetic quality is good, full, the obvious brown stain tendency of nothing, and production technology of the present invention can not need the higher deepfreeze drying technology process of energy consumption.
Summary of the invention
For this reason, first aspect present invention provides a kind of preserved fruit, and it comprises the preserved fruit raw material and soak sugar sugar material, and the described sugar sugar material that soaks comprises brown sugar.
According to each described preserved fruit of first aspect present invention, the wherein said sugar sugar material that soaks also comprises sucrose and/or honey.
According to each described preserved fruit of first aspect present invention, wherein said soaking in the sugar sugar material comprises brown sugar, sucrose and honey, and three's weight ratio is 20: (5～15): (5～15).
According to each described preserved fruit of first aspect present invention, wherein said soaking in the sugar sugar material comprises brown sugar, sucrose and honey, and three's weight ratio is 20: 10: 10.
According to each described preserved fruit of first aspect present invention, moisture is wherein counted about 16～30% with the preserved fruit gross weight, and preferably approximately 18～22%.
According to each described preserved fruit of first aspect present invention, total sugar content is wherein counted about 35～60% with the preserved fruit gross weight, and preferably approximately 40～55%, more preferably about 40～50%, more more preferably about 44%.
According to each described preserved fruit of first aspect present invention, its preserved fruit raw material be selected from hawthorn, apricot, apple, peach, jujube, pears, strawberry, green plum (and/or its resulting product for example: preserved plum, crisp plum), persimmon, pineapple, mango, Kiwi berry, carambola, "Hami" melon, Chinese pear-leaved crabapple, fragrant fruit, Malus spectabilis, cherry, cumquat, etc.According to each described preserved fruit of first aspect present invention, it is made through soaking sugared technique by the preserved fruit raw material, and the described used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar.
According to each described preserved fruit of first aspect present invention, it is made through soaking sugared technique by the preserved fruit raw material, and the described used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, and sucrose and/or honey.
According to each described preserved fruit of first aspect present invention, it is made through soaking sugared technique by the preserved fruit raw material, the described used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey, and brown sugar, sucrose and honey three's weight ratio is 20: (5～15): (5～15).
According to each described preserved fruit of first aspect present invention, it is made through soaking sugared technique by the preserved fruit raw material, the described used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey, and brown sugar, sucrose and honey three's weight ratio is 20: 10: 10.
According to each described preserved fruit of first aspect present invention, it is made through soaking sugared technique by the preserved fruit raw material, the described used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey, and brown sugar, sucrose and honey three's gross weight accounts for approximately 35～60% (weight per volume) of soaking liquid glucose, preferred approximately 40～58%, more preferably from about 40～55%.
According to each described preserved fruit of first aspect present invention, it is made by the described method of second aspect present invention.
Second aspect present invention provides a kind of method for preparing each described preserved fruit of first aspect present invention, it comprises: make step that the blanching of preserved fruit raw material processes, then make the preserved fruit raw material soak the step of sugared PROCESS FOR TREATMENT and the step that the preserved fruit raw material that soaks after the sugared PROCESS FOR TREATMENT is toasted in soaking liquid glucose, and choose the step of carrying out vacuum freeze drying before the aforementioned step that the blanching of preserved fruit raw material is processed wantonly.
According to each described method of second aspect present invention, the wherein said used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, and sucrose and/or honey.
According to each described method of second aspect present invention, the wherein said used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey, and brown sugar, sucrose and honey three's weight ratio is 20: (5～15): (5～15).
According to each described method of second aspect present invention, the wherein said used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey, and brown sugar, sucrose and honey three's weight ratio is 20: 10: 10.
According to each described method of second aspect present invention, the wherein said used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey, and brown sugar, sucrose and honey three's gross weight accounts for the approximately 35-60% (weight per volume) that soaks liquid glucose, preferred approximately 40～58%, more preferably from about 40～55%.
According to each described method of second aspect present invention, wherein said to soak sugared technique be that the preserved fruit raw material was soaked in soaking liquid glucose 6～12 hours, preferred 6～10 hours, and more preferably 8 hours.
According to each described method of second aspect present invention, it is wherein said that to soak sugared technique be that sugar material is dipped in the preserved fruit raw material, count about 35～60% degree with the preserved fruit gross weight with the total sugar content that reaches after being dried to preserved fruit product wherein, preferably approximately 40～55%, more preferably about 40～50%, more more preferably about 44%.
According to each described method of second aspect present invention, wherein said baking is approximately to carry out in 50～100 ℃ the temperature range, preferably approximately carrying out in 60～90 ℃ the temperature range, carries out in more about 70～80 ℃ temperature range.
According to each described method of second aspect present invention, wherein said baking is approximately to carry out approximately 8～12 hours preferred approximately 10 hours in 50～100 ℃ the temperature range.
According to each described method of second aspect present invention, wherein said baking procedure is that the preserved fruit raw material that soaks after the sugared PROCESS FOR TREATMENT is toasted, count about 16～30% degree with the preserved fruit gross weight with the moisture that reaches after being dried to preserved fruit product wherein, preferably approximately 18～22%.
Detailed Description Of The Invention:
All documents that the present invention quotes from, their full content is incorporated this paper by reference into, and if the expressed implication of these documents and the present invention when inconsistent, be as the criterion with statement of the present invention.In addition, various terms and phrase that the present invention uses have the general sense of well known to a person skilled in the art, nonetheless, the present invention still wishes at this these terms and phrase to be described in more detail and to explain, the term of mentioning and phrase are as the criterion with the implication that the present invention was explained if any inconsistent with known implication.
As used herein, term " preserved fruit raw material " refers to the fruit raw material, particularly fresh fruit for the production of preserved fruit, comprises fruit and vegetables.Preserved fruit raw material of the present invention comprises, but be not limited to hawthorn, apricot, apple, peach, jujube, pears, strawberry, green plum (and/or its resulting product for example: preserved plum, crisp plum), persimmon, banana, pineapple, mango, Kiwi berry, carambola, "Hami" melon, Chinese pear-leaved crabapple, fragrant fruit, Malus spectabilis, cherry, cumquat, peaceful fruit etc.
As used herein, term " soaking sugar sugar expects " refers to when producing preserved fruit, in soaking sugared process treatment process, with the preserved fruit raw material soaking in soaking the liquid glucose that sugared technique uses, material in this liquid glucose except water is referred to as and soaks sugar sugar material, that is soaks the solute in the liquid glucose that sugared technique uses.
As used herein, term " brown sugar " has the general sense of well known to a person skilled in the art.Especially, it is different that brown sugar is pressed crystalline particle, be divided into brown granulated sugar, brown powdered sugar, bowl sugar etc., because not passing through the height refining, they have almost kept the whole compositions in the sugarcane juice, except the function that possesses sugar, also contain vitamin and trace element, such as iron, zinc, manganese, chromium etc., nutritional labeling is high more a lot of than sucrose.
As used herein, term " honey " has the general sense of well known to a person skilled in the art.Especially, honey is a kind of wholefood, and taste is happy, contained monose does not need just can be absorbed by the body through digestion, and woman, young particularly old man are had more good health-care effect, honey is a kind of nutritious natural nourishing food, also is one of the most frequently used invigorant.According to one's analysis, the trace element that contains the multiple organic acids such as the plurality of inorganic salt close with human serum concentration and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health, and fructose, glucose, amylase, oxidizing ferment, reductase etc., have nourishing, moisturize, the effect of detoxifcation, so the present invention utilizes this effect that preserved fruit is carried out meticulous development.
In this article, brown sugar, sucrose and honey three's weight ratio is 20: (5～15): (5～15), meaning are that brown sugar is 20 weight portions, and sucrose is 5～15 weight portions, and honey is 5～15 weight portions.In a special embodiment, this weight ratio refers to the weight ratio of three when feeding intake.
As used herein, term " moisture " refers to that the water weight in the preserved fruit accounts for the percentage of this finished product preserved fruit gross weight when limiting the finished product preserved fruit.The mensuration of moisture is well known to a person skilled in the art, for example measures by weight-loss method.Term " moisture " also has similar meaning under other linguistic context.
As used herein, term " total sugar content " refers to that the total sugar weight (summations of various sugar weights) in the preserved fruit accounts for the percentage of this finished product preserved fruit gross weight when limiting the finished product preserved fruit.The mensuration of total sugar content is well known to a person skilled in the art, for example can be with reference to " State Standard of the People's Republic of China, the mensuration of total reducing sugar in the GB/T 5009.7-2003 food ", and the full content of this standard is incorporated this paper by reference into.Term " total sugar content " also has similar meaning under other linguistic context.
As used herein, it is that preserved fruit is made processing step commonly used in the field that term " soaks sugared technique ", and it is well known to those skilled in the art.As used herein, term " soaks liquid glucose " and refers to the sugar juice that uses in above-mentioned " soaking sugared technique " process, it is mainly take water as solvent, solute can comprise brown sugar of the present invention and optional sucrose and/or honey, can also comprise other optional auxiliary element, such as well known to a person skilled in the art colouring agent, flavor enhancement, aromatic etc.According to " soaking liquid glucose " of the present invention, it is in a liquid state in " soaking sugared technique " process, but the preserved fruit raw material through soak, after the drying, the moisture content major part that is immersed in " the soaking liquid glucose " on this preserved fruit raw material is removed, and the solute part that remains on the preserved fruit raw material can be referred to as the present invention's " soaking sugar sugar material " mentioned above.
The present invention prepares the method for preserved fruit, comprise the blanching treatment step, soak sugared PROCESS FOR TREATMENT step, baking procedure and other complementary step, for example to the preserved fruit raw material (for example, fresh fruit) step of selecting, the preserved fruit raw material is carried out pretreated step, soak the preparation steps of liquid glucose, the step of removal of impurities classification after the baking, the method of product inspection and standard, the method of packing and storage and requirement etc., their concrete operations rules and operating procedure are well known to a person skilled in the art, or the method described in can biliographic data is carried out, for example with reference to CN101142935A, its full content is incorporated this paper by reference into.
The below is described in further detail the preparation method of brown sugar type preserved fruit of the present invention.
The basic step of production preserved fruit of the present invention and the technological process of complementary step are as follows: raw material is selected (fresh fruit) → vacuum freeze drying (fresh fruit) → preliminary treatment → blanching → preparation liquid glucose → soak, and sugar → baking → removal of impurities classification → test package → warehouse-in is up to the standards → packs.
Wherein, the principle that the preserved fruit raw material is selected is: ingredient requirement is without insect pest, without putrefaction, and pulp is fine and close, and resistant to cook, maturation can not transition, and pulp keeps the fresh fruit of certain degree of hardness.In addition, can carry out stoning to the raw material preserved fruit and clean, that is: the raw material after the selection removes fruit stone, cleans up draining.
Pretreatment of raw material can be carried out according to technological operation book well known in the art the processing operation of raw material to fresh fruit, concrete, for example take apple as example, with apple with professional skinning machine remove the peel, stoning, each apple is cut into the 6-8 bar by size, and then the apple bar is cut into after two sections with using after 0.5% the aqueous citric acid solution cleaning.
The blanching operation generally is that the preserved fruit raw material is processed by the following method, for example, take quick-frozen plum bowl as example, is mixed with liquid glucose according to predetermined liquid glucose ratio of preparing burden, and the liquid glucose after boiling thaws the blanching of quick-frozen plum bowl.
The preparation liquid glucose is that brown sugar (and, in the situation that sucrose, honey are arranged) and water and other optional auxiliary element ratio are in accordance with regulations mixed, and boiling seethes with excitement reaches 10-20 minute, and pol is 50-62%.The inventor finds especially, and with brown sugar: sucrose: the preserved fruit product nutritive value that honey=liquid glucose of ratio preparation in 2: 1: 1 is worked it out obviously improves, and the aesthetic quality is good, sour and sweet palatability.Should strictly control sugar concentration in the step of preparation liquid glucose of the present invention.
Soak sugar and be the raw material soaking that will handle well in the utensil of special use, soaked 6-12 hour, preferred 8 hours, drain, upper drawer is prepared baking.
Baking is to carry out baking in temperature 50-100 ℃ scope, preferably 70-80 ℃ of lower baking; The baking time is 8-12 hour, preferred 10 hours; After baking is finished, naturally cool to room temperature.
Can be by soaking moisture and the total sugar content that finished product was controlled or regulated to degree that carry out of sugar and baking two steps, for example by in the trial test process, selecting suitable soak time and baking temperature, stoving time.
The main standard of preserved fruit product check has: moisture is counted about 16～30% with the preserved fruit gross weight, and preferably approximately 18～22%; Total sugar content is counted about 35～60% with the preserved fruit gross weight, and preferably approximately 40～55%, more preferably about 40～50%, more more preferably about 44%; Sanitary index meets national relevant food standard.
The General Requirements of finished product packing and preservation is that black sugar preserved fruit need adopt airtight, fluid-tight vacuum packaging bag packing; Put in storage after the assay was approved, shady and cool drying is deposited.Pack used common equipment such as drying machine, vacuum sealer etc.
The processing characteristic of product of the present invention is for example:
1) raw material is processed: do not re-use additive treating, avoided the problem of residual quantity fully.Through vacuum drying treatment, at utmost kept nutritive value and shape of product and the color of raw material, saved a large amount of manpower and materials.
2) processing technology: more simple and efficient, handled easily has been saved the repeatedly process of boiling simultaneously, and new technology only needs infusion just passable, has kept the nutritive value of raw material, makes final products sour-sweet moderate, nutritious, and fruity is strong.
3) contain brown sugar, honey and a small amount of sucrose:
3.1) adopt brown sugar, honey etc. low sugar nutrition accessory, the new trend that the nutritive value of product is improved greatly, different consumer groups have been satisfied, comprise needing sugared crowd, low sugar crowd, allowing more consumer both at home and abroad taste Beijing traditional food without sucrose crowd etc. eatable satisfaction, relieved, the health of eating of eating.
3.2) according to brown sugar the benefit of human body is carried out improvement to the combination of traditional preserved fruit, the traditional Chinese medical science is thought: brown sugar has nourishing qi and blood, stomach is warmed up in invigorating the spleen, drive wind, dissipating cold, the effect that activates blood circulation and disperses blood clots, the benefit of brown sugar be " temperature and mend it, Wen Ertong it; temperature and loose it ", namely our temperature compensation of being commonly called as.The contained glucose of brown sugar releases energy soon, and absorption rate is high, can regain one's strength of body fast.The problem children such as the deficiency of qi in middle-jiao, poor appetite, malnutrition are arranged, on ordinary days can drink in right amount brown sugar water.Catch cold stomachache, the people of easy catching a cold, also available brown sugar ginger decoction dispelling cold when menstruation comes.To oldaged physically weak, the people who particularly just recovers from a dangerous illness, brown sugar also has the splendid treatment void effect of nourishing, and the old man eats a little brown sugar in right amount can also blood-stasis-dissipating blood-circulation-promoting, sharp intestines defaecation, slow liver makes eye bright.
In addition, preserved fruit of the present invention is the low sugar nutritional-based product, its raw material sources are abundant, go for various fruit, such as but not limited to hawthorn, apricot, apple, peach, jujube, pears, strawberry, green plum, persimmon, banana, pineapple, mango, Kiwi berry, carambola, "Hami" melon, Chinese pear-leaved crabapple, fragrant fruit, Malus spectabilis, cherry, cumquat etc.
The specific embodiment
Further specify the present invention below by specific embodiment, still, should be understood to, these embodiment are only used for the usefulness that specifically describes more in detail, and should not be construed as for limiting in any form the present invention.
The present invention carries out generality and/or concrete description to the material and the test method that use in the test.Although for realizing that the employed many materials of the object of the invention and method of operating are well known in the art, the present invention still does to describe in detail as far as possible at this.It will be apparent to those skilled in the art that hereinafter, if do not specify, material therefor of the present invention and method of operating are well known in the art.
Embodiment 1:
Choose common apple as raw material, the apple that cleans up is freezing rapidly between-30 to-40 ℃, then under vacuum condition, make the moisture in the apple that freezes in advance, without the thawing of ice, directly be removed take the distillation of ice attitude as water vapour.Whole process is being carried out below 0 ℃ basically, namely carries out under the state that product freezes, so the loss of the peculiar flavour composition of apple is very little, can keep original mouthfeel.
Utilize the apple products of vacuum freeze drier freeze-drying without drying shrinkage, in freeze-drying process, the effect of microbial growth and enzyme can't be carried out, and therefore can keep original shape.Also avoided in the general drying means because of the material internal moisture to surface migration, entrained inorganic salts are separated out on the surface and are caused case-hardened phenomenon.
Moisture content is few, and drying can be got rid of the moisture more than 95%～99%, makes dry rear product energy long preservation and unlikely going bad.
Choose common apple as raw material, the apple of freeze-drying is put into clean container, then with the brown sugar of 30% weight, 20% sucrose, boiling is 10 minutes in the liquid glucose that the water that adds surplus boils, and is the sugar part abundant apple blank that soaks.The apple blank of infusion after 8 hours toasting 10 hours in barn commonly used under 85 ℃, can the finished product preserved fruit after taking-up is dried.Its CF has all kept the characteristics of raw material.The finished product total reducing sugar is controlled at 50%-58%, and moisture control is between 22-28%.
Embodiment 2
Choose common apple as raw material, the apple of freeze-drying is put into clean container, then with the brown sugar of 20% weight, the honey of 10% weight and 10% sucrose, boiling is 10 minutes in the liquid glucose that the water that adds surplus boils, and is the sugar part abundant apple blank that soaks.The apple blank of infusion after 8 hours toasting 10 hours in barn commonly used under 85 ℃, can the finished product preserved fruit after taking-up is dried.Its CF has all kept the characteristics of raw material, since the rise of the ratio of brown sugar, the interpolation of honey, and its taste and mouthfeel are better and full and tack-free.The finished product total reducing sugar is controlled at 40%-55%, and moisture control is between 22-28%.
Same process also can use other fruit raw material to carry out repetition, all obtain form full, without sticking feel, color, mouthfeel preserved fruit product preferably.
Comparative Examples 1
According to traditional production technology, after the apple results, use the additives such as sodium pyrosulfite, calcium chloride, vanadium, salt that fresh fruit is preserved.Use sulfur dioxide to protect look in the process, the infusion in the liquid glucose identical with embodiment 1 of apple blank after so processing, the preserved fruit product that obtains after the baking in barn contains additive, especially contains sulphur, and product colour obfuscation, product atrophic, sticking feel are serious.
Comparative Examples 2
Repeat the production stage of Comparative Examples 1, but what use is the liquid glucose that the water of the sucrose of brown sugar, 10% weight of 15% weight and surplus boils, the preserved fruit product be equally be a bit darkish in color, sticking feel is serious.
Above-described embodiment 1-2 and Comparative Examples 1-2 are carried out repetition, and difference is the apple after vacuum freeze drying, and the finished product after namely the water of embodiment 2 usefulness brown sugar 20%, honey 10%, sucrose 10% and surplus soaks, toasts after boiling liquid glucose is best.Because it is very large to the quality influence of black sugar preserved fruit end product to add different cultivars liquid glucose proportioning.
In addition, in the process according to conventional production methods processing preserved fruit, when adding the sulfur dioxide of more amount in order to keep product colour as far as possible, correspondingly have obviously the more sulphur of volume in the finished product, and sulfur content has satisfied that its color is difficult to be guaranteed in the situation of national food security standard in finished product.Therefore, in any case all can't realize not only additive-free but also kept the preserved fruit product of raw material color.And method of the present invention has realized such advantage.Utilize vacuum freeze and add different cultivars liquid glucose proportioning reached product without any additive, color near fresh fruit,, low sugar full without sticking hand, form and nutritious preserved fruit.
Industrial usability
The brown sugar type preserved fruit series of nutrient health provided by the invention has the superior characteristics of highly significant: the product after the present invention improves does not only contain any additive and pigment, and color, the shape of product have been guaranteed, keep again the nutritional labeling in the fresh fruit, really accomplished the nutrient health cuisines.The inventor has studied the working process parameter of black sugar preserved fruit from fermentation such as control preserved fruit sugar content, color protecting method, aesthetic quality, storage lives.And having studied emphatically interpolation brown sugar composition soaks sugared sugar concentration, soaks the sugar time to the impact of preserved fruit sugar content and nutritive value this product, set up the mathematical model of control preserved fruit sugar content, determined to make the technological parameter that sugar is low and nutrition added valve improves, and traditional take the quick-frozen fruit as main by raw-material selection is broken through, another characteristics that the black sugar preserved fruit of this each serial taste of product is made take fresh fruit as raw material throughout the year, wherein guaranteed in the preserved fruit standard without sulphur, and by suitably improving the preserved fruit water content, reach the produce market shelf life.To toughness and the slippery that its finished product meets the requirement of low-calorie diet and has appropriateness, quality is soft, bright crystal is saturating, nutritious, all good, unique flavor, mouthfeel are well all-ages for flavor shape.The preserved fruit product of nutrient health of the present invention has following advantage especially: (1) is wide in variety, can become series; (2) without food additives; (3) keep former fruit strong, improve nutrient, to add the compositions such as honey, brown sugar as main; (4) the mouthfeel men and women, old and young like, instant; (5) be rich in vitamin and the trace element of multiple needed by human body; (6) low sugar, nourishing type health food low in calories, pol is controlled at 40-55%; (7) long shelf-life, shelf life can reach more than 6 months or 6 months.
Claims (26)
1. preserved fruit, by the preserved fruit raw material with soak sugar sugar material and be prepared from, the described sugar sugar material that soaks comprises brown sugar, sucrose and honey; It is prepared by following methods, comprise: make step that the blanching of preserved fruit raw material processes, then make the preserved fruit raw material in soaking liquid glucose, soak the step of sugared PROCESS FOR TREATMENT and the step that the preserved fruit raw material that soaks after the sugared PROCESS FOR TREATMENT is toasted, the wherein said used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey, and described brown sugar, sucrose and honey three's weight ratio is 20: (5～15): (5～15).
2. according to claim 1 preserved fruit, wherein brown sugar, sucrose and honey three's weight ratio is 20: 10: 10.
3. according to claim 1 preserved fruit, wherein said method also comprise the step of carrying out vacuum freeze drying before the step that the blanching of preserved fruit raw material is processed.
4. according to claim 1 preserved fruit, wherein said baking procedure are that the preserved fruit raw material that soaks after the sugared PROCESS FOR TREATMENT is toasted, and count 16～30% with the moisture that reaches after being dried to preserved fruit product wherein with the preserved fruit gross weight.
5. according to claim 4 preserved fruit, moisture wherein counts 18～22% with the preserved fruit gross weight.
6. according to claim 1 preserved fruit, wherein said to soak sugared technique be that the sugar material is dipped in the preserved fruit raw material, counts 35～60% with the total sugar content that reaches after being dried to preserved fruit product wherein with the preserved fruit gross weight.
7. according to claim 6 preserved fruit, total sugar content wherein counts 40～55% with the preserved fruit gross weight.
8. according to claim 7 preserved fruit, total sugar content wherein counts 40～50% with the preserved fruit gross weight.
9. according to claim 8 preserved fruit, total sugar content wherein counts 44% with the preserved fruit gross weight.
10. according to claim 1 preserved fruit, wherein said brown sugar, sucrose and honey three's gross weight accounts for 35～60% weight per volume of soaking liquid glucose.
11. preserved fruit according to claim 10, wherein said brown sugar, sucrose and honey three's gross weight accounts for 40～58% weight per volume of soaking liquid glucose.
12. preserved fruit according to claim 11, wherein said brown sugar, sucrose and honey three's gross weight accounts for 40～55% weight per volume of soaking liquid glucose.
13. according to claim 1 to 12 each preserved fruits, its preserved fruit raw material is selected from hawthorn, apricot, apple, peach, jujube, pears, strawberry, green plum, the resulting product of green plum, persimmon, banana, pineapple, mango, Kiwi berry, carambola, "Hami" melon, Chinese pear-leaved crabapple, fragrant fruit, Malus spectabilis, cherry and cumquat.
14. preserved fruit according to claim 13, the resulting product of wherein said green plum are preserved plum or crisp plum.
15. the method for the preserved fruit of preparation claim 1, it comprises: make step that the blanching of preserved fruit raw material processes, then make the preserved fruit raw material soak the step of sugared PROCESS FOR TREATMENT and the step that the preserved fruit raw material that soaks after the sugared PROCESS FOR TREATMENT is toasted in soaking liquid glucose, the wherein said used liquid glucose that soaks of sugared technique that soaks comprises water and brown sugar, sucrose and honey.
16. the method for claim 15, it also comprises the step of carrying out vacuum freeze drying before the step that the blanching of preserved fruit raw material is processed.
17. method according to claim 15, wherein said brown sugar, sucrose and honey three's weight ratio is 20: 10: 10.
18. method according to claim 15, wherein said brown sugar, sucrose and honey three's gross weight accounts for 35～60% weight per volume of soaking liquid glucose.
19. the method for claim 18, wherein said brown sugar, sucrose and honey three's gross weight accounts for 40～58% weight per volume of soaking liquid glucose.
20. the method for claim 19, wherein said brown sugar, sucrose and honey three's gross weight accounts for 40～55% weight per volume of soaking liquid glucose.
21. method according to claim 15, wherein said to soak sugared technique be that sugar material is dipped in the preserved fruit raw material, counts 35～60% degree with the preserved fruit gross weight with the total sugar content that reaches after being dried to preserved fruit product wherein.
22. the method for claim 21, wherein said total sugar content counts 40～55% with the preserved fruit gross weight.
23. the method for claim 22, wherein said total sugar content counts 40～50% with the preserved fruit gross weight.
24. the method for claim 23, wherein said total sugar content counts 44% with the preserved fruit gross weight.
25. according to claim 15 to 24 each methods, wherein said baking procedure is that the preserved fruit raw material that soaks after the sugared PROCESS FOR TREATMENT is toasted, and counts 16～30% degree with the preserved fruit gross weight with the moisture that reaches after being dried to preserved fruit product wherein.
26. method according to claim 25, wherein said moisture counts 18～22% with the preserved fruit gross weight.
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| CN102349591B (en) * | 2011-10-10 | 2013-03-20 | 金冠(中国)食品有限公司 | Preparation process for high-fat dark brown sugar preserved plum candy |
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| CN103168902A (en) * | 2013-03-20 | 2013-06-26 | 柴德维 | Method for preparing preserved fig and hawthorn |
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| CN104489213A (en) * | 2014-11-29 | 2015-04-08 | 柯利佳 | Preparation method of brown sugar and carambola preserved fruit |
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| CN109892461A (en) * | 2017-12-08 | 2019-06-18 | 杨土坚 | A kind of preparation method of honey green plum and honey green plum obtained |
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| CN108740264A (en) * | 2018-05-25 | 2018-11-06 | 湖州美果汇食品有限公司 | A kind of production method for the Kiwi berry preserved fruit pickled with mint juice |
| CN111149909A (en) * | 2020-02-18 | 2020-05-15 | 福建师范大学 | Pollution-free and efficient processing technology of core-containing preserved fruits |
| CN111194817A (en) * | 2020-02-24 | 2020-05-26 | 贺州学院 | Processing method of preserved green plums |
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