CN102187932B - Dried apricot confectionery and production method thereof - Google Patents
Dried apricot confectionery and production method thereof Download PDFInfo
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- CN102187932B CN102187932B CN 201110107018 CN201110107018A CN102187932B CN 102187932 B CN102187932 B CN 102187932B CN 201110107018 CN201110107018 CN 201110107018 CN 201110107018 A CN201110107018 A CN 201110107018A CN 102187932 B CN102187932 B CN 102187932B
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- dried apricot
- apricot
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Abstract
The invention relates to a dried apricot confectionery and a production method thereof. The dried apricot confectionery comprises raw materials of dried apricot, white granulated sugar, sorbic acid, citric acid and water and is prepared by selecting the dried apricot, blanching with sugar water, soaking, removing kernel and drying. The dried apricot confectionery obtained by applying the invention has the characteristics of bright color and luster, sour and sweet state and abundant nutrition. In addition, the defect that the production method or process of the apricot products is simpler is made up.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of dried apricot confectionery and preparation method.
Background technology
Along with improving constantly of people's living standard, food configuration is to the development that becomes more meticulous, Engel coefficient is descending year by year, but the quality of food consumption and total amount are still improving constantly and are increasing, the domestic and international market potential of demand of development of food industry is very big, and the food industry that develops into Luntai by a stride of development of the West Regions and Xinjiang provides good opportunity.The Luntai County is 200,000 mu of high-quality apricot production bases, produces 100000 tons of bright apricots per year.Apricot is the traditional product of Luntai County, and that the Luntai apricot has is pollution-free, pulp is many, nuclear is little, fiber is few, the sugar content advantages of higher.No matter the Luntai apricot is that system dried meat, processing beverage, leisure food, nutraceutical all are superior raw materials.But present apricot deep processed product often exists color and luster obfuscation, mouthfeel is bad, nutrition is abundant inadequately shortcoming, and the method for processing or technology are more single.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the defective that exists in the existing technology, provides a kind of mouthfeel good, nutritious dried apricot confectionery and preparation method.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
A kind of dried apricot confectionery is the confectionery that is processed by dried apricot, and weight percent content is as follows: dried apricot 60-65%, white granulated sugar 15-30%, potassium sorbate 0.01-0.05%, citric acid 0.05-0.15%, all the other are water.
Further, above-mentioned a kind of dried apricot confectionery, weight percent content is as follows: dried apricot 62%, white granulated sugar 20%, potassium sorbate 0.02%, citric acid 0.1%, all the other are water.
The preparation method of above-mentioned a kind of dried apricot confectionery may further comprise the steps:
(1) selects free from insect pests, immaculate dried apricot;
(2) with dried apricot under sunshine dry 4-5 days, the mass fraction of moisture was 15-18% in the dried apricot of dry back;
(3) water of dried apricot with 15-20 ℃ is cleaned;
(4) the preparation mass fraction is the white granulated sugar aqueous solution of 10-20%, adds potassium sorbate and citric acid in the white granulated sugar aqueous solution;
(5) dried apricot is used the solution of step (4) preparation 85-100 ℃ of following blanching sterilization 5-10 minute;
(6) the preparation mass fraction is the white granulated sugar aqueous solution of 40-50%, adds potassium sorbate and citric acid in the white granulated sugar aqueous solution;
(7) dried apricot is immersed in the solution that step (6) prepared 24-48 hour;
(8) dry after the dried apricot stoning, the mass fraction of moisture is 18-24% in the dried apricot confectionery of oven dry back.
Further, the potassium sorbate that adds in the step (3) and the quality of citric acid are 0.01% of white granulated sugar aqueous solution quality.
Further, the potassium sorbate that adds in the step (6) and the quality of citric acid are 0.02% of white granulated sugar aqueous solution quality.
Further, the furnace drying method that is adopted in the step (8) is the oven dry of steam drying chamber.
Beneficial effect of the present invention is: this product is raw material with the apricot, processes with auxiliary materials such as white granulated sugar, citric acid, potassium sorbates.Color and luster is vivid, sweet mouthfeel, nutritious.Detect through Beijing Agricultural University department of food science food inspection center: contain sucrose 42.03g in every 100g dried apricot confectionery, reduced sugar 13.68g, vitamin C 3.12mg, VB11 00mg, vitamin B2 0.27mg, vitamin B5 3.82mg, vitamin B6 0.37mg, protein 1.41g, Ca844ppm, Fe21.8ppm, Zn3.27ppm, Cu4.82ppm, Mg260ppm, Na251ppm, ancient propylhomoserin 0.092g, arginine 0.067g, leucine 0.664g, lysine 0.039g, tyrosine 0.958g, histidine 0.827g etc.These compositions can hinder and eliminate the nitrato in the human body, and softening blood vessel is preferably arranged, and prevent and treat arteriosclerotic effect, and the often edible appetizing of promoting the production of body fluid improves the health, and promotes longevity.
The specific embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein only is used for description and interpretation the present invention, and be not used in qualification the present invention.
Embodiment 1
A kind of dried apricot confectionery, weight percent content is as follows: dried apricot 60%, white granulated sugar 30%, potassium sorbate 0.05%, citric acid 0.15%, all the other are water.
A kind of preparation method of dried apricot confectionery may further comprise the steps:
(1) selects free from insect pests, immaculate dried apricot;
(2) with dried apricot under sunshine dry 4-5 days, the mass fraction that dry back adopts the assay method of moisture in the GB/T5009.3 food to record moisture in the dried apricot was 15%;
(3) water of dried apricot with 15 ℃ is cleaned;
(4) the preparation mass fraction is 10% the white granulated sugar aqueous solution, adds potassium sorbate and the citric acid that is white granulated sugar aqueous solution quality 0.01% in the white granulated sugar aqueous solution;
(5) dried apricot is used the solution of step (4) preparation 100 ℃ of blanching sterilizations 8 minutes;
(6) the preparation mass fraction is 40% the white granulated sugar aqueous solution, adds potassium sorbate and the citric acid that is white granulated sugar aqueous solution quality 0.02% in the white granulated sugar aqueous solution;
(7) dried apricot is immersed in the solution that step (6) prepared 36 hours;
(8) adopt the oven dry of steam drying chamber after the dried apricot stoning, the mass fraction of moisture is 20% in the dried apricot confectionery of oven dry back.
Embodiment 2
A kind of dried apricot confectionery, weight percent content is as follows: dried apricot 65%, white granulated sugar 20%, potassium sorbate 0.02%, citric acid 0.1%, all the other are water.
A kind of preparation method of dried apricot confectionery may further comprise the steps:
(1) selects free from insect pests, immaculate dried apricot;
(2) with dried apricot under sunshine dry 4-5 days, the mass fraction that dry back adopts the assay method of moisture in the GB/T5009.3 food to record moisture in the dried apricot was 17%;
(3) water of dried apricot with 18 ℃ is cleaned;
(4) the preparation mass fraction is 15% the white granulated sugar aqueous solution, adds potassium sorbate and the citric acid that is white granulated sugar aqueous solution quality 0.01% in the white granulated sugar aqueous solution;
(5) 90 ℃ of blanching sterilizations of solution of usefulness step (4) preparation are 5 minutes;
(6) the preparation mass fraction is 45% the white granulated sugar aqueous solution, adds potassium sorbate and the citric acid that is white granulated sugar aqueous solution quality 0.02% in the white granulated sugar aqueous solution;
(7) dried apricot is immersed in the solution that step (6) prepared 24 hours;
(8) adopt the oven dry of steam drying chamber after the dried apricot stoning, the mass fraction of moisture is 18% in the dried apricot confectionery of oven dry back.
Embodiment 3
A kind of dried apricot confectionery, weight percent content is as follows: dried apricot 60%, white granulated sugar 15%, potassium sorbate 0.01%, citric acid 0.01%, all the other are water.
A kind of preparation method of dried apricot confectionery may further comprise the steps:
(1) selects free from insect pests, immaculate dried apricot;
(2) with dried apricot under sunshine dry 4-5 days, the mass fraction that dry back adopts the assay method of moisture in the GB/T5009.3 food to record moisture in the dried apricot was 18%;
(3) water of dried apricot with 20 ℃ is cleaned;
(4) the preparation mass fraction is 20% the white granulated sugar aqueous solution, adds potassium sorbate and the citric acid that is white granulated sugar aqueous solution quality 0.01% in the white granulated sugar aqueous solution;
(5) 85 ℃ of blanching sterilizations of solution of usefulness step (4) preparation are 10 minutes;
(6) the preparation mass fraction is 50% the white granulated sugar aqueous solution, adds potassium sorbate and the citric acid that is white granulated sugar aqueous solution quality 0.02% in the white granulated sugar aqueous solution;
(7) dried apricot is immersed in the solution that step (6) prepared 48 hours;
(8) adopt the oven dry of steam drying chamber after the dried apricot stoning, the mass fraction of moisture is 24% in the dried apricot confectionery of oven dry back.
It should be noted that at last: the above only is the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. the preparation method of a dried apricot confectionery is characterized in that, may further comprise the steps:
(1) selects free from insect pests, immaculate dried apricot;
(2) with dried apricot under sunshine dry 4-5 days, the mass fraction of moisture was 15-18% in the dried apricot of dry back;
(3) water of dried apricot with 15-20 ℃ is cleaned;
(4) the preparation mass fraction is the white granulated sugar aqueous solution of 10-20%, adds potassium sorbate and citric acid in the white granulated sugar aqueous solution;
(5) dried apricot is used the solution of step (4) preparation 85-100 ℃ of following blanching sterilization 5-10 minute;
(6) the preparation mass fraction is the white granulated sugar aqueous solution of 40-50%, adds potassium sorbate and citric acid in the white granulated sugar aqueous solution;
(7) dried apricot is immersed in the solution that step (6) prepared 24-48 hour;
(8) dry after the dried apricot stoning, the mass fraction of moisture is 18-24% in the dried apricot confectionery of oven dry back;
The weight percent content of described dried apricot confectionery is as follows: dried apricot 60-65%, white granulated sugar 15-30%, potassium sorbate 0.01-0.05%, citric acid 0.05-0.15%, all the other are water.
2. according to the preparation method of a kind of dried apricot confectionery described in the claim 1, it is characterized in that: the furnace drying method that is adopted in the step (8) is the oven dry of steam drying chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110107018 CN102187932B (en) | 2011-04-27 | 2011-04-27 | Dried apricot confectionery and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110107018 CN102187932B (en) | 2011-04-27 | 2011-04-27 | Dried apricot confectionery and production method thereof |
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| CN102187932A CN102187932A (en) | 2011-09-21 |
| CN102187932B true CN102187932B (en) | 2013-07-31 |
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| CN103609664A (en) * | 2013-11-14 | 2014-03-05 | 程龙凤 | Making method for dried apricot slices |
| CN108967636A (en) * | 2018-06-20 | 2018-12-11 | 陈玉 | A kind of new type of health preserved apricot pickling process |
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| CN101375700A (en) * | 2007-08-31 | 2009-03-04 | 威海紫光科技园有限公司 | Ficus carica preserved fruits and production method |
| CN101223933A (en) * | 2008-01-18 | 2008-07-23 | 张大海 | Raw candy preserved apricot and producing process and technology thereof |
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