CN103238721B - Preserved fruit preparation method with short production cycle - Google Patents
Preserved fruit preparation method with short production cycle Download PDFInfo
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- CN103238721B CN103238721B CN201310199466.4A CN201310199466A CN103238721B CN 103238721 B CN103238721 B CN 103238721B CN 201310199466 A CN201310199466 A CN 201310199466A CN 103238721 B CN103238721 B CN 103238721B
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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 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 conventionally, 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 object of the invention is do not changing on the basis of fruit jelly taste, a kind of fruit jelly preparation method with short production cycle is provided.
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 to drain well;
(3) get sodium alginate and water by weight 1:100 and mix, then add the sodium alginate solution that sodium acid carbonate furnishing pH value is 9～10, fruit raw material is immersed to sodium alginate solution 12～14 hours, sodium alginate solution consumption is with submergence fruit raw material;
(4) take food and in salt, step (3), soaked the fruit raw material of sodium alginate solution and the water of 2～4 ℃ is blended into salt marsh liquid by weight 1:8:10, and keep salt marsh liquid temp be 2～4 ℃ 10～12 hours;
(5) salt marsh liquid was warming up to 60～65 ℃ in 20～30 minutes, and is incubated 30～40 minutes;
(6) again salt marsh liquid was cooled to rapidly to 2～4 ℃ in 10 minutes, and is incubated 10～12 hours;
(7) repeating step (5)～(6) operation 2～3 times, then drains fruit raw material salt marsh liquid, in threshing ground, shines system 5～7 days;
(8) get by weight 1:10:10 fruit raw material and the water that in white granulated sugar, step (7), solarization was made and be blended into sugaring liquid, soak 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 step (8), and constantly stir, then after 30～40 minutes, then be cooled to room temperature in 70～80 ℃ of insulations in 20 minutes;
(10) repeating step (9) operation 2～4 times, then drains fruit raw material sugaring liquid, is dried to water content 13～25%, makes fruit jelly product through packing.
Described room temperature is 20～35 ℃.
The present invention is by using sodium alginate solution to soak fruit raw material, make fruit raw material can prevent from well becoming fragile in salt marsh and sugaring are carried out in follow-up heating and cooling repeatedly, effectively reduce pulp dialysis, can resistant to cook, resistance to bubble, can absorb well again liquid glucose, keep original taste simultaneously.And salt marsh and sugaring are carried out in heating and cooling repeatedly, make the whole production cycle greatly shorten; In step (9), temperature-rise period constantly adds appropriate white granulated sugar, the concentration that can supplement well sugaring liquid, and fruit jelly also more easily absorbs sugaring liquid, makes fruit jelly taste better.
Compared with the fruit jelly that the fruit jelly that the present invention makes is made with conventional method, reduce salt marsh and sugaring soak time, retained well the original taste of fruit jelly and nutrition, the excellent taste of food; And the production cycle be only about 10 days, can greatly shorten the production cycle of fruit jelly, reduce salt marsh and the required place of sugaring, save a large amount of production costs.
The specific embodiment
By the following examples and comparative example the present invention will be described in detail.
embodiment:(1) with clear water rinsing fresh fruit raw material;
(2) fruit raw material is pulled out to drain well;
(3) get sodium alginate and water by weight 1:100 and mix, then add the sodium alginate solution that sodium acid carbonate furnishing pH value is 9, fruit raw material is immersed to sodium alginate solution 12 hours, sodium alginate solution consumption is with submergence fruit raw material;
(4) take food and in salt, step (3), soaked the fruit raw material of sodium alginate solution and the water of 2 ℃ is blended into salt marsh liquid by weight 1:8:10, and keep salt marsh liquid temp be 2 ℃ 11 hours;
(5) salt marsh liquid was warming up to 62 ℃ in 25 minutes, and is incubated 35 minutes;
(6) again salt marsh liquid was cooled to rapidly to 2 ℃ in 10 minutes, and is incubated 11 hours;
(7) repeating step (5)～(6) operation 2 times, then drains fruit raw material salt marsh liquid, in threshing ground, shines system 6 days;
(8) get by weight 1:10:10 fruit raw material and the water that in white granulated sugar, step (7), solarization was made and be blended into sugaring liquid, soak 11 hours;
(9) then sugaring liquid was warming up to 75 ℃ in 25 minutes, in this temperature-rise period, adds the white granulated sugar of sugaring liquid weight 2% in step (8), and constantly stir, then in 75 ℃ of insulations after 35 minutes, then be cooled to room temperature in 20 minutes;
(10) repeating step (9) operation 3 times, then drains fruit raw material sugaring liquid, is dried to water content 20%, makes fruit jelly product through packing.
The fruit jelly that the present embodiment is made has retained the original taste of fruit jelly and nutrition well, the excellent taste of food, and pulp is complete.
comparative example:different from embodiment, do not use sodium alginate solution to soak fruit raw material, make the fruit jelly of comparative example 1.The fruit jelly mouthfeel that comparative example is made is poor, and pulp is mostly cracked.
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 to drain well;
(3) get sodium alginate and water by weight 1:100 and mix, then add the sodium alginate solution that sodium acid carbonate furnishing pH value is 9～10, fruit raw material is immersed to sodium alginate solution 12～14 hours, sodium alginate solution consumption is with submergence fruit raw material;
(4) take food and in salt, step (3), soaked the fruit raw material of sodium alginate solution and the water of 2～4 ℃ is blended into salt marsh liquid by weight 1:8:10, and keep salt marsh liquid temp be 2～4 ℃ 10～12 hours;
(5) salt marsh liquid was warming up to 60～65 ℃ in 20～30 minutes, and is incubated 30～40 minutes;
(6) again salt marsh liquid was cooled to rapidly to 2～4 ℃ in 10 minutes, and is incubated 10～12 hours;
(7) repeating step (5)～(6) operation 2～3 times, then drains fruit raw material salt marsh liquid, in threshing ground, shines system 5～7 days;
(8) get by weight 1:10:10 fruit raw material and the water that in white granulated sugar, step (7), solarization was made and be blended into sugaring liquid, soak 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 step (8), and constantly stir, then after 30～40 minutes, then be cooled to room temperature in 70～80 ℃ of insulations in 20 minutes;
(10) repeating step (9) operation 2～4 times, then drains fruit raw material sugaring liquid, is dried to water content 13～25%, makes fruit jelly product through packing.
2. fruit jelly preparation method with short production cycle according to claim 1, is characterized in that, described room temperature is 20～35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310199466.4A CN103238721B (en) | 2013-05-27 | 2013-05-27 | Preserved fruit preparation method with short production cycle |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310199466.4A CN103238721B (en) | 2013-05-27 | 2013-05-27 | Preserved fruit preparation method with short production cycle |
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| CN103238721A CN103238721A (en) | 2013-08-14 |
| CN103238721B true CN103238721B (en) | 2014-06-04 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104304614A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Preparation method for delicious hawthorn 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 | Priority date | Publication date | Assignee | Title |
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| CN1606919A (en) * | 2003-10-16 | 2005-04-20 | 韩维维 | Preserved waxberry fruit production method |
| CN1251608C (en) * | 2004-03-12 | 2006-04-19 | 山西大学 | Method for making preserved fruit with low content of sulphur |
| CN101390555B (en) * | 2008-11-14 | 2010-12-22 | 杨启财 | Process method of finger citron succade |
| CN101543250B (en) * | 2009-05-06 | 2011-09-28 | 潘泰安 | Method of manufacturing medlar health-care preserved fruit |
| CN102450368A (en) * | 2010-10-18 | 2012-05-16 | 李娟� | Preparation method of sugar-free balsam pear food |
| CN102318717B (en) * | 2011-10-19 | 2013-04-17 | 黔西县绿原食品开发有限公司 | Method for making preserved spiny pears |
| CN102763756B (en) * | 2012-07-25 | 2013-11-27 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
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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. |