CN103238721A - Preserved fruit preparation method with short production cycle - Google Patents
Preserved fruit preparation method with short production cycle Download PDFInfo
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- CN103238721A CN103238721A CN2013101994664A CN201310199466A CN103238721A CN 103238721 A CN103238721 A CN 103238721A CN 2013101994664 A CN2013101994664 A CN 2013101994664A CN 201310199466 A CN201310199466 A CN 201310199466A CN 103238721 A CN103238721 A CN 103238721A
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- Prior art keywords
- fruit raw
- fruit
- raw material
- liquid
- raw materials
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 35
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 18
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 18
- 239000000661 sodium alginate Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 29
- 235000015110 jellies Nutrition 0.000 claims description 24
- 239000008274 jelly Substances 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 22
- 238000009923 sugaring Methods 0.000 claims description 18
- 238000010792 warming Methods 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 6
- 235000000346 sugar Nutrition 0.000 abstract 4
- 238000004321 preservation Methods 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preserved fruit preparation method with a short production cycle; the method comprises the following production steps of: (1) rinsing fruit raw materials; (2) taking out the fruit raw materials from water; (3) soaking the fruit raw materials into a sodium alginate solution; (4) mixing table salt, the fruit raw materials and water to obtain a saline solution, and maintaining the temperature of the saline solution; (5) heating the saline solution and carrying out heat preservation; (6) rapidly cooling the saline solution and carrying out heat preservation; (7) repeating the steps (5) and (6), draining off the saline solution on the fruit raw materials and drying the fruit raw materials in the sun; (8) mixing white granulated sugar, the fruit raw materials and water to obtain a sugar solution, and soaking; (9) heating the sugar solution, adding the white granulated sugar into the sugar solution in the heating process, carrying out heat preservation and then cooling to the room temperature; and (10) repeating the step (9), then draining off the sugar solution on the fruit raw materials, and packaging to obtain products of preserved fruits. The preparation method well reserves the original taste and the nutrition ingredients of the preserved fruits, greatly shortens the production cycle of the preserved fruits, and saves a great deal of production cost.
Description
Technical field
What the present invention relates to is field of food, specifically is a kind of fruit jelly preparation method with short production cycle.
Background technology
Fruit jelly all needs to produce by salt marsh and two steps of sugaring usually, salt marsh often needs tens of days, sugaring is also wanted the time of several days, the production cycle of fruit jelly is all long like this, and need a large amount of places to carry out salt marsh and sugaring, be unfavorable for fruit jelly production, objectively also increased the cost of fruit jelly.
Summary of the invention
The objective of the invention is on the basis that does not change the fruit jelly taste, a kind of fruit jelly preparation method with short production cycle is provided.
A kind of fruit jelly preparation method with short production cycle is characterized in that, comprises following production stage:
(1) with clear water rinsing fresh fruit raw material;
(2) fruit raw material is pulled out drain well;
(3) get sodium alginate and water by weight 1:100 and mix, add sodium acid carbonate furnishing pH value then and be 9～10 sodium alginate solution, fruit raw material was immersed sodium alginate solution 12～14 hours, the sodium alginate solution consumption gets final product with the submergence fruit raw material;
(4) get the fruit raw material that soaked sodium alginate solution in salt, the step (3) and 2～4 ℃ water is blended into salt marsh liquid by weight 1:8:10, and keep the salt marsh liquid temp be 2～4 ℃ 10～12 hours;
(5) salt marsh liquid is warming up to 60～65 ℃ in 20～30 minutes, and is incubated 30～40 minutes;
(6) again salt marsh liquid is cooled to 2～4 ℃ rapidly in 10 minutes, and is incubated 10～12 hours;
(7) repeating step (5)～(6) operation is 2～3 times, and the stain liquid that then the fruit raw material drop desalted shone system 5～7 days in the threshing ground;
(8) get fruit raw material and the water that solarization was made in white granulated sugar, the step (7) by weight 1:10:10 and be blended into sugaring liquid, soaked 12～14 hours;
(9) then sugaring liquid was warming up to 70～80 ℃ in 20～30 minutes, in this temperature-rise period, add the white granulated sugar of sugaring liquid weight 2～3% in the step (8), and constantly stir, after 30～40 minutes, in 20 minutes, be cooled to room temperature in 70～80 ℃ of insulations more then;
(10) repeating step (9) operation is 2～4 times, with fruit raw material drop desaccharification stain liquid, is dried to water content 13～25% then, makes the fruit jelly product through packing.
Described room temperature is 20～35 ℃.
The present invention soaks fruit raw material by using sodium alginate solution, make fruit raw material carry out can preventing from well becoming fragile in salt marsh and the sugaring in follow-up heating and cooling repeatedly, reduce the pulp dialysis effectively, both ability boil, anti-bubble, can absorb liquid glucose well again, keep original taste simultaneously.And salt marsh and sugaring are carried out in heating and cooling repeatedly, and the whole production cycle is shortened greatly; Temperature-rise period constantly adds an amount of white granulated sugar in the step (9), the concentration that can replenish sugaring liquid well, and fruit jelly is easier absorption sugaring liquid also, makes the fruit jelly taste better.
The fruit jelly that the present invention makes is compared with the fruit jelly that conventional method is made, and has reduced salt marsh and sugaring soak time, has kept the original taste of fruit jelly and nutrition well, the excellent taste of food; And the production cycle only be about 10 days, can shorten the production cycle of fruit jelly greatly, reduce salt marsh and the required place of sugaring, save a large amount of production costs.
The specific embodiment
The present invention will be described in detail to reach Comparative Examples by the following examples.
Embodiment:(1) with clear water rinsing fresh fruit raw material;
(2) fruit raw material is pulled out drain well;
(3) get sodium alginate and water by weight 1:100 and mix, add sodium acid carbonate furnishing pH value then and be 9 sodium alginate solution, fruit raw material was immersed sodium alginate solution 12 hours, the sodium alginate solution consumption gets final product with the submergence fruit raw material;
(4) get the fruit raw material that soaked sodium alginate solution in salt, the step (3) and 2 ℃ water is blended into salt marsh liquid by weight 1:8:10, and keep the salt marsh liquid temp be 2 ℃ 11 hours;
(5) salt marsh liquid is warming up to 62 ℃ in 25 minutes, and is incubated 35 minutes;
(6) again salt marsh liquid is cooled to 2 ℃ rapidly in 10 minutes, and is incubated 11 hours;
(7) repeating step (5)～(6) operation is 2 times, and the stain liquid that then the fruit raw material drop desalted shone system 6 days in the threshing ground;
(8) get fruit raw material and the water that solarization was made in white granulated sugar, the step (7) by weight 1:10:10 and be blended into sugaring liquid, soaked 11 hours;
(9) then sugaring liquid is warming up to 75 ℃ in 25 minutes, in this temperature-rise period, adds the white granulated sugar of sugaring liquid weight 2% in the step (8), and constantly stir, after 35 minutes, in 20 minutes, be cooled to room temperature in 75 ℃ of insulations more then;
(10) repeating step (9) operation is 3 times, with fruit raw material drop desaccharification stain liquid, is dried to water content 20% then, makes the fruit jelly product through packing.
The fruit jelly that present embodiment is made has kept the original taste of fruit jelly and nutrition well, the excellent taste of food, and pulp is complete.
Comparative Examples:Different with embodiment is, does not use sodium alginate solution to soak fruit raw material, makes the fruit jelly of Comparative Examples 1.The fruit jelly mouthfeel that Comparative Examples is made is poor, and pulp is cracked mostly.
Claims (2)
1. a fruit jelly preparation method with short production cycle is characterized in that, comprises following production stage:
(1) with clear water rinsing fresh fruit raw material;
(2) fruit raw material is pulled out drain well;
(3) get sodium alginate and water by weight 1:100 and mix, add sodium acid carbonate furnishing pH value then and be 9～10 sodium alginate solution, fruit raw material was immersed sodium alginate solution 12～14 hours, the sodium alginate solution consumption gets final product with the submergence fruit raw material;
(4) get the fruit raw material that soaked sodium alginate solution in salt, the step (3) and 2～4 ℃ water is blended into salt marsh liquid by weight 1:8:10, and keep the salt marsh liquid temp be 2～4 ℃ 10～12 hours;
(5) salt marsh liquid is warming up to 60～65 ℃ in 20～30 minutes, and is incubated 30～40 minutes;
(6) again salt marsh liquid is cooled to 2～4 ℃ rapidly in 10 minutes, and is incubated 10～12 hours;
(7) repeating step (5)～(6) operation is 2～3 times, and the stain liquid that then the fruit raw material drop desalted shone system 5～7 days in the threshing ground;
(8) get fruit raw material and the water that solarization was made in white granulated sugar, the step (7) by weight 1:10:10 and be blended into sugaring liquid, soaked 12～14 hours;
(9) then sugaring liquid was warming up to 70～80 ℃ in 20～30 minutes, in this temperature-rise period, add the white granulated sugar of sugaring liquid weight 2～3% in the step (8), and constantly stir, after 30～40 minutes, in 20 minutes, be cooled to room temperature in 70～80 ℃ of insulations more then;
(10) repeating step (9) operation is 2～4 times, with fruit raw material drop desaccharification stain liquid, is dried to water content 13～25% then, makes the fruit jelly product through packing.
2. according to the described fruit jelly preparation method with short production cycle of claim 1, it is characterized in that described room temperature is 20～35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310199466.4A CN103238721B (en) | 2013-05-27 | 2013-05-27 | Preserved fruit preparation method with short production cycle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310199466.4A CN103238721B (en) | 2013-05-27 | 2013-05-27 | Preserved fruit preparation method with short production cycle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103238721A true CN103238721A (en) | 2013-08-14 |
| CN103238721B CN103238721B (en) | 2014-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310199466.4A Active CN103238721B (en) | 2013-05-27 | 2013-05-27 | Preserved fruit preparation method with short production cycle |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304614A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Preparation method for delicious hawthorn preserved fruit |
| CN104489226A (en) * | 2014-12-11 | 2015-04-08 | 揭阳市普侨区富德园果蔬种植有限公司 | Preparation method of finger citron preserved fruit |
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| CN1559236A (en) * | 2004-03-12 | 2005-01-05 | 山西大学 | Method for making preserved fruit with low content of sulphur |
| CN1606919A (en) * | 2003-10-16 | 2005-04-20 | 韩维维 | Preserved waxberry fruit production method |
| CN101390555A (en) * | 2008-11-14 | 2009-03-25 | 杨启财 | Process method of finger citron succade |
| CN101543250A (en) * | 2009-05-06 | 2009-09-30 | 潘泰安 | Medlar health-care preserved fruit and method of manufacturing the same |
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2013
- 2013-05-27 CN CN201310199466.4A patent/CN103238721B/en active Active
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| CN1606919A (en) * | 2003-10-16 | 2005-04-20 | 韩维维 | Preserved waxberry fruit production method |
| CN1559236A (en) * | 2004-03-12 | 2005-01-05 | 山西大学 | Method for making preserved fruit with low content of sulphur |
| CN101390555A (en) * | 2008-11-14 | 2009-03-25 | 杨启财 | Process method of finger citron succade |
| CN101543250A (en) * | 2009-05-06 | 2009-09-30 | 潘泰安 | Medlar health-care preserved fruit and method of manufacturing the same |
| CN102450368A (en) * | 2010-10-18 | 2012-05-16 | 李娟� | Preparation method of sugar-free balsam pear food |
| CN102318717A (en) * | 2011-10-19 | 2012-01-18 | 黔西县绿原食品开发有限公司 | Method for making preserved spiny pears |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304614A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Preparation method for delicious hawthorn preserved fruit |
| CN104489226A (en) * | 2014-12-11 | 2015-04-08 | 揭阳市普侨区富德园果蔬种植有限公司 | Preparation method of finger citron preserved fruit |
| CN104489226B (en) * | 2014-12-11 | 2017-08-25 | 揭阳市普侨区富德园果蔬种植有限公司 | A kind of Buddha's hand fruit jelly preparation method |
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| Publication number | Publication date |
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| CN103238721B (en) | 2014-06-04 |
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Owner name: GUANGDONG JIAYE FOOD CO., LTD. Free format text: FORMER NAME: CHAOZHOU JIAYE FOOD CO., LTD. |
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Address after: 521000 Guangdong Province, Chaozhou city Xiangqiao District iron Management District Pu Zhen Xi Long South Park Patentee after: GUANGDONG JIAYE FOOD CO.,LTD. Address before: 521000 Guangdong County of Chaoan city in Chaozhou province long iron Shop Management District Patentee before: CHAOZHOU JIAYE FOOD Co.,Ltd. |
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Address after: 521000 Nanxing Garden, Xilong Administrative Area, Tiepu Town, Xiangqiao District, Chaozhou City, Guangdong Province Patentee after: Guangdong Jiaye Food Co.,Ltd. Country or region after: China Address before: 521000 Nanxing Garden, Xilong Administrative Area, Tiepu Town, Xiangqiao District, Chaozhou City, Guangdong Province Patentee before: GUANGDONG JIAYE FOOD CO.,LTD. Country or region before: China |
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