CN102511615B - Low-sugar preserved loquat and production method thereof - Google Patents
Low-sugar preserved loquat and production method thereof Download PDFInfo
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Abstract
The invention discloses a low-sugar preserved loquat and a production method thereof. The method comprises the following steps: (1) cleaning and disinfecting loquats; (2) soaking 10 parts by mass of loquats into 12 to 15 parts by mass of an aqueous solution containing 0.2 to 0.5% by mass of citric acid and 0.1 to 0.3% by mass of vitamin C; (3) immersing 10 parts by mass of loquats which have undergone color protection into 13 to 17 parts by mass of sugar permeating liquid, carrying out vacuum sugar permeation at a temperature of 50 to 70 DEG C for 1.5 to 2.5 h with a degree of vacuum being 0.08 to 0.095 Mpa, carrying out sugar permeation for 1 to 2 h after vacuum is broken, repeating vacuum sugar permeation twice to four times and soaking the loquats in the sugar permeating liquid for 8 to 16 h; (4) drying the loquats obtained after sugar permeation so as to obtain loquat candy batch; and (5) dipping the loquat candy batch in a preserving solution until the preserving solution is totally absorbed and drying the loquat candy batch so as to obtain preserved loquats. The method provided in the invention has high production efficiency and enables a production period to be substantially shortened.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of low sugar loquat answers son and production method thereof.
Background technology
Current, the people's consumption idea changes gradually, and the consumer more pays attention to nutrition and health.High sugar food easily causes obesity, hypertension, diabetes and children caries etc., causes traditional high preserved fruit containing no sugar preserved fruit to be subjected to impact, and foreign export also descends year by year.And sugar content is shorter at the low-sugar preserved fruit preserved fruit boiling time ratio below 50% at light sugared dried meat/preserved fruit about 55% and sugar content, and the former fruit local flavor of product is denseer, and mouthfeel is good, can not cause the psychological converse mood of people, is therefore easilier accepted by the consumer.Compare with high preserved fruit containing no sugar preserved fruit, the shortcoming of low-sugar preserved fruit preserved fruit maximum is that keeping property is poor, plumpness is low, and this also is two hang-ups that low-sugar preserved fruit is produced required solution.In addition, do not see at present have that adding should sub-local flavor in the loquat goods yet.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide the production method of a kind of low-sugar type loquat Ying Zi.
Another object of the present invention is to provide the low-sugar type loquat Ying Zi of said method production.
Purpose of the present invention is achieved through the following technical solutions:
The production method of a kind of low-sugar type loquat Ying Zi comprises following operating procedure:
(1) loquat is carried out cleaning and sterilizing;
(2) 10 mass parts loquats are immersed 12～15 mass parts and contain in 0.2～0.5% mass fraction citric acid and 0.1～0.3% mass fraction vitamin C water solution, soak 20～40min;
(3) since the loquat water content more than 90%, easy dehydration retraction is out of shape when permeating with the high concentration liquid glucose, influences impression.In order to keep the full profile of loquat as far as possible, can infiltrate part edible colloid and support the loquat structure, prevent to organize avalanche, shrinkage distortion.The present invention selects sodium alginate as infiltration glue.Described preparation method's following (oozing liquid glucose with 10kg is benchmark) of oozing liquid glucose:
Get 2 mass parts water, 0.02～0.04 mass parts sodium alginate is dissolved, add HFCS (soluble solid is 70%) 2.9～4.3 mass parts, starch sugar 0.4～0.8 mass parts and sucrose 2～3 mass parts then successively, stirring mixes it to be the solution shape, and moisturizing gets 10 mass parts and oozes liquid glucose;
The loquat that 10 mass parts have been protected look is immersed 13～17 mass parts and oozes in the liquid glucose, and under 50～70 ℃ of temperature, vacuum 0.08～0.095Mpa, vacuum sugar infiltration 1.5～2.5h soaks sugar 1～2h after abolishing vacuum then; Repeating vacuum is oozed sugar 2～4 times, then loquat is soaked 8～16h in oozing liquid glucose; It is full bright to ooze sugar loquat afterwards, and organoleptic quality is better;
(4) will ooze loquat drying after the sugar, obtain the loquat candy batch;
(5) preparation method of spices liquid is: get fennel 0.03～0.06 mass parts, husky ginger 0.06～0.09 mass parts, cloves 0.035～0.06 mass parts, join in the Radix Glycyrrhizae infusion liquid of 3.7～6.2 mass parts, infusion 20～40min, filter spices liquid;
The preparation method of cure liquid is: get 0.015～0.02 mass parts honey element, 0.0055～0.006 mass parts saccharin sodium, 0.008～0.01 mass parts glycyrrhizin, 0.065～0.085 mass parts citric acid, 0.05～0.07 mass parts salt, 0.004～0.005 mass parts potassium sorbate is dissolved in the above-mentioned spices liquid and makes cure liquid;
With flooding in the cure liquid adding loquat candy batch, until cure liquid is blotted; Be loquat Ying Zi after drying.
Preferably, the preparation method of the described Radix Glycyrrhizae infusion of step (5) liquid is: extracting liquorice 0.3～0.45 mass parts, add water 3.5～5 mass parts, and infusion 25～40min filters; Filter residue filters with 2～3.5 mass parts water infusions, 25～40min; Filter residue is used 1.5～2.5 mass parts water infusions, 20～35min again, filters, and merging filtrate promptly obtains Radix Glycyrrhizae infusion liquid.
Preferably; slowly stir the loquat candy batch in the described dipping process of step (5); stir once every 2～4h; behind 16～24h, take out, behind 50～70 ℃ of down dry 2～4h, put back to again and flood 2～4h in the cure; then heat candy batch and immersion liquid; infusion 5～15min, the dipping of ceasing fire is until cure liquid is blotted.
Preferably, the drying in step (4), (5) is in 50～70 ℃ of down dry 6～9h, during stir frequently.
Preferably, the described cleaning and sterilizing of step (1) is to be soak with ozone solution 5～10min of 2～6g/mL with concentration, cleans and removes the fruit surface dirt.
Preferably, the loquat behind the described cleaning and sterilizing of step (1) is also handled through stoning: elder generation is that the card punch of 13mm punches on the fruit top with the aperture, beats base of a fruit shank with the card punch of 8mm again, and nuclear is discharged from the top.
The relative prior art of the present invention has following advantage and beneficial effect:
(1) adopt processing technology of the present invention and prescription, the production efficiency height, can make the production cycle from before shortened to about 3～4 days in 7～10 days.
(2) it is orange that the gained loquat answers sub-color and luster, and fruit shape is full, and fragrant glutinous, sweet, sour, the salty mouthfeel of inlet is suitable, has the local flavor and the mouthfeel that add Ying Zi, and quality is excellent.
(3) citric acid is if be used in combination with ascorbic acid (Vc), can play synergy, owing to add the stability that a certain amount of citric acid can strengthen ascorbic acid, reduce the loss of ascorbic acid and improve it and suppress effect, thereby the present invention to protect chromatic effect obvious, and few during the more single use of consumption.
(4) gained low sugar loquat should sub-moisture between 20-25%, potassium sorbate content＜0.5g/kg meets China's food additives and uses standard (GB2760-2011), normal temperature following storage period can reach 3 months, preservation is respond well.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited thereto.
Embodiment 1
(1) raw material selection
Loquat with pale yellow, the no rotten and mechanical damage of 7 one-tenth maturity, color and luster.
(2) clean, sterilize
With concentration is the soak with ozone solution 10min of 2g/mL, cleans and removes the fruit surface dirt, picks out defective fruits such as fragmentation, variable color, and the drop water purification is stand-by then.
(3) stoning
Elder generation is that the card punch of 13mm punches on the fruit top with the aperture, beats base of a fruit shank with the card punch of 8mm again, and nuclear is discharged from the top, avoids injuring pulp as far as possible.
(4) protect look
10kg loquat after the stoning is immersed rapidly in the aqueous solution that 12kg contains 0.5% mass fraction citric acid and 0.3% mass fraction Vc, made submergence protect look 20min.
(5) vacuum sugar infiltration
Because the loquat water content is more than 90%, the distortion of easy dehydration retraction influences impression when permeating with the high concentration liquid glucose.In order to keep the full profile of loquat as far as possible, can infiltrate part edible colloid and support the loquat structure, prevent to organize avalanche, shrinkage distortion.The present invention selects sodium alginate as infiltration glue.
Ooze liquid glucose proportioning following (oozing liquid glucose with 10kg is benchmark):
Get 2kg water, with 0.02kg sodium alginate dissolving, add HFCS (soluble solid is 70%) 2.9kg, starch sugar 0.8kg and sucrose 3kg then successively, stir and it is mixed be the solution shape, moisturizing gets 10kg and oozes liquid glucose.
The Loquat-Shaped Cake base that 10kg has been protected look immerses that 17kg is above-mentioned to be oozed in the liquid glucose, and under 70 ℃ of temperature, vacuum 0.08Mpa, vacuum sugar infiltration 2.5h soaks sugared 1h after abolishing vacuum then.Repeating vacuum ooze sugar 4 times, then loquat is soaked 16h in liquid glucose, ooze sugar after loquat full bright, organoleptic quality is better.
(7) candy batch drying
To ooze fruit base drop after the sugar and ooze only after the liquid glucose in 70 ℃ of dry 6h down, during stir frequently so that uniform drying, fully obtains the loquat candy batch.
(8) cure soaks base
The preparation of spices liquid: extracting liquorice 300g, add water 3.5kg, infusion 25min filters.Filter residue filters with 2kg water infusion 25min.Filter residue is used 1.5kg water infusion 20min again, filters merging filtrate.Get fennel 30g, husky ginger 60g, cloves 35g, join in the above-mentioned 3.7kg Radix Glycyrrhizae infusion liquid, infusion 20min, filter spices liquid.
The preparation of cure liquid: get the 20g honey element, the 5.5g saccharin sodium, the 10g glycyrrhizin, the 65g citric acid, 50g salt, the 5g potassium sorbate is dissolved into one-tenth cure liquid in the above-mentioned spices liquid.
Soak base: cure liquid is added in the candy batch, slowly stir, make it to absorb cure liquid.Stir once every 2h, behind 16h, take out.Behind dry 2h under 70 ℃, put back to again and flood 2h in the cure, then heat candy batch and immersion liquid, infusion 5min, the dipping of ceasing fire is until cure liquid is blotted.
(9) drying
Will suck the candy batch of cure liquid in 70 ℃ of dry 6h down, during stir frequently, be loquat Ying Zi after drying is finished.
(10) packing
Single loquat Ying Zi is wrapped into wrapping paper, quantitatively wrap in the polybag then, be finished product.
Gained low sugar loquat should sub-moisture be 20-25%, and potassium sorbate content＜0.5g/kg meets China's food additives and uses standard (GB2760-2011), and normal temperature following storage period can reach 3 months, and preservation is respond well.
Embodiment 2
(1) raw material selection
Loquat with pale yellow, the no rotten and mechanical damage of 8 one-tenth maturity, color and luster.
(2) clean, sterilize
With concentration is the soak with ozone solution 5min of 6g/mL, cleans and removes the fruit surface dirt, picks out defective fruits such as fragmentation, variable color.The drop water purification is stand-by then.
(3) stoning
Elder generation is that the card punch of 13mm punches on the fruit top with the aperture, beats base of a fruit shank with the card punch of 8mm again, and nuclear is discharged from the top, avoids injuring pulp as far as possible.
(4) protect look
10kg loquat after the stoning is immersed rapidly in the aqueous solution that 15kg contains 0.2% mass fraction citric acid and 0.1% mass fraction Vc, made submergence protect look 40min.Citric acid can play synergy if be used in combination with ascorbic acid, and it is obvious to protect chromatic effect, and few during the more single use of consumption.Because add the stability that a certain amount of citric acid can strengthen ascorbic acid, reduce the loss of ascorbic acid and improve it and suppress effect.
(5) vacuum sugar infiltration
Because the loquat water content is more than 90%, the distortion of easy dehydration retraction influences impression when permeating with the high concentration liquid glucose.In order to keep the full profile of loquat as far as possible, can infiltrate part edible colloid and support the loquat structure, prevent to organize avalanche, shrinkage distortion.The present invention selects sodium alginate as infiltration glue.
Ooze liquid glucose proportioning following (oozing liquid glucose with 10kg is benchmark):
Get 2kg water, with 0.04kg sodium alginate dissolving, add HFCS 4.3kg (soluble solid is 70%), starch sugar 0.4kg and sucrose 2kg then successively, stir and it is mixed be the solution shape, moisturizing gets 10kg and oozes liquid glucose.
The Loquat-Shaped Cake base that 10kg has been protected look immerses that 13kg is above-mentioned to be oozed in the liquid glucose, and under 50 ℃ of temperature, vacuum 0.095Mpa, vacuum sugar infiltration 1.5h soaks sugared 2h after abolishing vacuum then.Repeating vacuum ooze sugar 4 times, then loquat is soaked 8h in liquid glucose, ooze sugar after loquat full bright, organoleptic quality is better.
(7) candy batch drying
To ooze fruit base drop after the sugar and ooze only after the liquid glucose in 50 ℃ of dry 8h down, during stir frequently so that uniform drying, fully obtains the loquat candy batch.
(8) cure soaks base
The preparation of spices liquid: extracting liquorice 450g, add water 5kg, infusion 40min filters.Filter residue filters with 3.5kg water infusion 40min.Filter residue is used 2.5kg water infusion 35min again, filters merging filtrate.Get fennel 60g, husky ginger 90g, cloves 60g, join in the above-mentioned 6.2kg Radix Glycyrrhizae infusion liquid, infusion 40min, filter spices liquid.
The preparation of cure liquid: get the 15g honey element, the 6.0g saccharin sodium, the 8g glycyrrhizin, the 85g citric acid, 70g salt, the 4g potassium sorbate is dissolved into one-tenth cure liquid in the above-mentioned spices liquid.
Soak base: cure liquid is added in the candy batch, slowly stir, make it to absorb cure liquid.Stir once every 4h, behind 24h, take out.Behind dry 4h under 50 ℃, put back to again and flood 4h in the cure, then heat candy batch and immersion liquid, infusion 15min, the dipping of ceasing fire is until cure liquid is blotted.
(9) drying
Will suck the candy batch of cure liquid in 50 ℃ of dry 9h down, during stir frequently, be loquat Ying Zi after drying is finished.
(10) packing
Single loquat Ying Zi is wrapped into wrapping paper, quantitatively wrap in the vial then, be finished product.
Gained low sugar loquat should sub-moisture be 20-25%, and potassium sorbate content＜0.5g/kg meets China's food additives and uses standard (GB2760-2011), and normal temperature following storage period can reach 3 months, and preservation is respond well.
Embodiment 3
(1) raw material selection
Loquat with pale yellow, the no rotten and mechanical damage of 7 one-tenth maturity, color and luster.
(2) clean, sterilize
With concentration is the soak with ozone solution 7min of 4g/mL, cleans and removes the fruit surface dirt, picks out defective fruits such as fragmentation, variable color.The drop water purification is stand-by then.
(3) stoning
Elder generation is that the card punch of 13mm punches on the fruit top with the aperture, beats base of a fruit shank with the card punch of 8mm again, and nuclear is discharged from the top, avoids injuring pulp as far as possible.
(4) protect look
10kg loquat after the stoning is immersed rapidly in the aqueous solution that 13kg contains 0.35% mass fraction citric acid and 0.22% mass fraction Vc, made submergence protect look 30min.Citric acid can play synergy if be used in combination with ascorbic acid, and it is obvious to protect chromatic effect, and few during the more single use of consumption.Because add the stability that a certain amount of citric acid can strengthen ascorbic acid, reduce the loss of ascorbic acid and improve it and suppress effect.
(5) vacuum sugar infiltration
Because the loquat water content is more than 90%, the distortion of easy dehydration retraction influences impression when permeating with the high concentration liquid glucose.In order to keep the full profile of loquat as far as possible, can infiltrate part edible colloid and support the loquat structure, prevent to organize avalanche, shrinkage distortion.The present invention selects sodium alginate as infiltration glue.
Ooze liquid glucose proportioning following (oozing liquid glucose with 10kg is benchmark):
Get 2kg water, with 0.03kg sodium alginate dissolving, add HFCS 3.6kg (soluble solid is 70%), starch sugar 0.6kg and sucrose 2.5kg then successively, stir and it is mixed be the solution shape, moisturizing gets 10kg and oozes liquid glucose.
The Loquat-Shaped Cake base that 10kg has been protected look immerses that 15kg is above-mentioned to be oozed in the liquid glucose, and under 60 ℃ of temperature, vacuum 0.085Mpa, vacuum sugar infiltration 2h soaks sugared 1.5h after abolishing vacuum then.Repeating vacuum ooze sugar 3 times, then loquat is soaked 12h in liquid glucose, ooze sugar after loquat full bright, organoleptic quality is better.
(7) candy batch drying
To ooze fruit base drop after the sugar and ooze only after the liquid glucose in 65 ℃ of dry 7h down, during stir frequently so that uniform drying, fully obtains the loquat candy batch.
(8) cure soaks base
The preparation of spices liquid: extracting liquorice 400g, add water 4.5kg, infusion 30min filters.Filter residue filters with 3kg water infusion 30min.Filter residue is used 2kg water infusion 35min again, filters merging filtrate.Get fennel 45g, husky ginger 75g, cloves 45g, join in the above-mentioned 5.0kg Radix Glycyrrhizae infusion liquid, infusion 30min, filter spices liquid.
The preparation of cure liquid: get the 17g honey element, the 5.7g saccharin sodium, the 8g glycyrrhizin, the 75g citric acid, 60g salt, the 4.5g potassium sorbate is dissolved into one-tenth cure liquid in the above-mentioned spices liquid.
Soak base: cure liquid is added in the candy batch, slowly stir, make it to absorb cure liquid.Stir once every 3h, behind 20h, take out.Behind dry 3h under 65 ℃, put back to again and flood 3h in the cure, then heat candy batch and immersion liquid, infusion 10min, the dipping of ceasing fire is until cure liquid is blotted.
(9) drying
Will suck the candy batch of cure liquid in 65 ℃ of dry 7h down, during stir frequently, be loquat Ying Zi after drying is finished.
(10) packing
Single loquat Ying Zi is wrapped into wrapping paper, quantitatively wrap in the polybag then, be finished product.
Gained low sugar loquat should sub-moisture be 20-25%, and potassium sorbate content＜0.5g/kg meets China's food additives and uses standard (GB2760-2011), and normal temperature following storage period can reach 3 months, and preservation is respond well.
Claims (6)
1. the production method of a low-sugar type loquat Ying Zi is characterized in that, comprises following operating procedure:
(1) loquat is carried out cleaning and sterilizing;
(2) 10 mass parts loquats are immersed 12 ~ 15 mass parts and contain in 0.2 ~ 0.5% mass fraction citric acid and 0.1 ~ 0.3% mass fraction vitamin C water solution, soak 20 ~ 40min;
(3) loquat of 10 mass parts having been protected look is immersed 13 ~ 17 mass parts and oozes in the liquid glucose, and under 50 ~ 70 ℃ of temperature, vacuum 0.08 ~ 0.095Mpa, vacuum sugar infiltration 1.5 ~ 2.5h soaks sugar 1 ~ 2h after abolishing vacuum then; Repeating vacuum is oozed sugar 2 ~ 4 times, then loquat is soaked 8 ~ 16h in oozing liquid glucose;
Described preparation method of oozing liquid glucose is: get 2 mass parts water, 0.02 ~ 0.04 mass parts sodium alginate is dissolved, add HFCS 2.9 ~ 4.3 mass parts, starch sugar 0.4 ~ 0.8 mass parts and sucrose 2 ~ 3 mass parts then successively, stirring mixes it to be the solution shape, and moisturizing gets 10 mass parts and oozes liquid glucose;
(4) will ooze loquat drying after the sugar, obtain the loquat candy batch;
(5) preparation method of spices liquid is: get fennel 0.03 ~ 0.06 mass parts, husky ginger 0.06 ~ 0.09 mass parts, cloves 0.035 ~ 0.06 mass parts, join in the Radix Glycyrrhizae infusion liquid of 3.7 ~ 6.2 mass parts, infusion 20 ~ 40min, filter spices liquid; The preparation method of described Radix Glycyrrhizae infusion liquid is: extracting liquorice 0.3 ~ 0.45 mass parts, add water 3.5 ~ 5 mass parts, and infusion 25 ~ 40min filters; Filter residue filters with 2 ~ 3.5 mass parts water infusions, 25 ~ 40min; Filter residue is used 1.5 ~ 2.5 mass parts water infusions, 20 ~ 35min again, filters, and merging filtrate promptly obtains Radix Glycyrrhizae infusion liquid;
The preparation method of cure liquid is: get 0.015 ~ 0.02 mass parts honey element, 0.0055 ~ 0.006 mass parts saccharin sodium, 0.008 ~ 0.01 mass parts glycyrrhizin, 0.065 ~ 0.085 mass parts citric acid, 0.05 ~ 0.07 mass parts salt, 0.004 ~ 0.005 mass parts potassium sorbate is dissolved in the above-mentioned spices liquid and makes cure liquid;
With flooding in the cure liquid adding loquat candy batch, until cure liquid is blotted; Be loquat Ying Zi after drying.
2. production method according to claim 1; it is characterized in that; slowly stir the loquat candy batch in the described dipping process of step (5), stir once, behind 16 ~ 24h, take out every 2 ~ 4h; behind 50 ~ 70 ℃ of down dry 2 ~ 4h; again put back to and flood 2 ~ 4h in the cure, then heat candy batch and immersion liquid, infusion 5 ~ 15min; cease fire and flood, until cure liquid is blotted.
3. production method according to claim 2 is characterized in that, the drying in step (4), (5) is in 50 ~ 70 ℃ of down dry 6 ~ 9h, during stir frequently.
4. production method according to claim 3 is characterized in that, the described cleaning and sterilizing of step (1) is to be soak with ozone solution 5 ~ 10min of 2 ~ 6g/mL with concentration, cleans and removes the fruit surface dirt.
5. production method according to claim 4, it is characterized in that, loquat behind the described cleaning and sterilizing of step (1) is also handled through stoning: elder generation is that the card punch of 13mm punches on the fruit top with the aperture, beats base of a fruit shank with the card punch of 8mm again, and nuclear is discharged from the top.
6. a low-sugar type loquat Ying Zi is characterized in that, this loquat Ying Zi is by any method preparation of claim 1 ~ 5.
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| CN103783236A (en) * | 2012-10-26 | 2014-05-14 | 李冠泉 | Low-sugar preserved plum preparation method |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
| CN107348087A (en) * | 2016-05-10 | 2017-11-17 | 天津农学院 | Low-sugar preserved fruit and preparation method thereof |
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| CN101720922A (en) * | 2008-10-21 | 2010-06-09 | 欧成忠 | Loquat preserve |
| CN101978847B (en) * | 2010-10-29 | 2012-12-05 | 华南理工大学 | Cantonese loquat new-year greeting candy and preparation method thereof |
| CN102090492B (en) * | 2010-12-27 | 2013-08-28 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
| CN102204618B (en) * | 2011-05-20 | 2012-07-25 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
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