CN103583774A - Processing method of preserved apples - Google Patents

Abstract

The invention discloses a processing method of preserved apples, and belongs to the field of food processing. The processing method is characterized by adopting the technique flows of material selecting, cutting and denucleating, sulphuring and hardening, sugar boiling, sugar dipping, drying, puffing, ageing, packaging and product finishing. The product of the invention has the advantages of rich nutrients, good health-care effect, easy operation, convenience in execution and excellent economic benefits, and can realize the comprehensive utilization of apple raw materials.

Description

A kind of processing method of preserved apple

technical field:

The present invention relates to a kind of preserved fruit processing method, particularly relate to a kind of processing method of preserved apple.

project background:

Apple belongs to the large fruit of the rose family, is not only the topmost fruit of China, is also to plant in the world the fruit the widest, output is maximum.Its taste sour and sweet palatability, nutritious.According to surveying and determination, every hectogram apple is containing 6.5～11.2 grams, fructose, 2.5～3.5 grams of glucose, 1.0～5.2 grams of sucrose; A kind of saying is spread in the U.S.: " regular meal eats an apple, just need not send for a doctor ".Although some exaggeration of these words, the nutrition of apple and medical value can know something about thus.Again because the contained nutrition of apple is not only comprehensive but also easily digested, so, be applicable to very much infant, old man and patients.

Apple is rich in carbohydrate, acids, aromatic alcohol and pectin substance, and containing nutritional labelings such as vitamin b, c and calcium, phosphorus, potassium, iron.Apple is medicinal, just on the books as far back as the Tang Dynasty.France scientific research personnel draws through overtesting: eat apple and can reduce Blood Cholesterol content, increase choleresis and bile acid function, thereby can avoid cholesterol to be deposited in bile, forming gall stone.Often eat that apple has been not easy hunger and energy intake is few, contribute to fat-reducing.

Apple fresh goods is storage tolerance not, is used for processing dried fruit and beverage, and apple can be realized to the deep processing and utilization to apple fresh goods for processing preserved fruit, increases economic efficiency.

summary of the invention:

The processing method that the object of this invention is to provide a kind of preserved apple with health role, realizes the deep processing comprehensive utilization of apple raw material.

The present invention solves the technical scheme that its technical problem takes:

A processing method for preserved apple, is characterized in that: adopt the technological process of select materials → cutting stoning → sulphuring treatment, sclerosis → candy → sugaring → dry → expanded → aging → packing → finished product; Concrete operation step is:

1. select materials and select fruit shape complete, fruit core is little, and pulp is loose, is difficult for the well-done apple with becoming comfort level;

2. cutting stoning slices into halves apple one, cuts out fruit stone;

3. sulphuring treatment, sclerosis are put in fruit piece in 0.1-0.2% calcium chloride and 0.1%-0.15% sulfurous acid mixed liquor and soak 9-12 hour, every kilogram of mixed liquid dipping 1.0-1.5 kilogram apple, presses weight while soaking, to prevent floating, after soaking, pick up, with clear water rinsing 4-5 time;

4. the candy liquid glucose that compound concentration is 40-45% in container, add concentration 1-1.5% citric acid, low baking temperature boils 55-60 minute, then more than sugaring regulates concentration to 50%, boil after 10-15 minute off the potly, keep pulp soft and not rotten, and expand with liquid glucose boiling, there is fine cracks in surface, pulp is golden transparent shape;

5. sugaring is off the pot while hot, and fruit piece is poured in cylinder and flooded 35-45 hour together with liquid glucose, makes the fruit piece end even;

6. be dried fruit piece is pulled out and is layered on drip pan, send into baking in baking oven, constant temperature the temperature inside the box is controlled at 75-80 ℃, when after baking, moisture content reaches 8-10%, takes out;

7. expandedly pack the preserved fruit making into bulking machine and carry out expandedly, when expanded, should slowly heat, the time is more than 50 minutes, and heating clamber and vacuum chamber pressure reduction approach atmospheric pressure;

8. aging preserved fruit after expanded continues to be placed in aging chamber, aging setting 40-50 minute;

9. pack the food bag packing of the product after aging, be finished product.

Quality requirement: finished product moisture content 8-10%, golden yellow color, fruit piece is transparent, not sand return, sweet and sour palatability.

Beneficial effect: product of the present invention is nutritious, has good health-care effect, and it is simple to operate, is convenient to implement, and economic benefit is good, can realize the comprehensive utilization to apple raw material.

the specific embodiment:

Embodiment 1

A processing method for preserved apple, concrete operation step is:

1. select materials and select fruit shape complete, fruit core is little, and pulp is loose, is difficult for the well-done apple with becoming comfort level;

2. cutting stoning slices into halves apple one, cuts out fruit stone;

3. sulphuring treatment, sclerosis are put in fruit piece in 0.15% calcium chloride and 0.1% sulfurous acid mixed liquor and soak 10 hours, and every kilogram of mixed liquid dipping 1.0-1.5 kilogram apple, presses weight while soaking, and to prevent floating, after soaking, pick up, with clear water rinsing 5 times;

4. the candy liquid glucose that compound concentration is 45% in container, add concentration 1.5% citric acid, low baking temperature boils 55 minutes, then more than sugaring regulates concentration to 50%, boil after 15 minutes off the potly, keep pulp soft and not rotten, and expand with liquid glucose boiling, there is fine cracks in surface, pulp is golden transparent shape;

5. sugaring is off the pot while hot, and fruit piece is poured in cylinder and flooded 40 hours together with liquid glucose, makes the fruit piece end even;

6. be dried fruit piece is pulled out and is layered on drip pan, send into baking in baking oven, constant temperature the temperature inside the box is controlled at 75 ℃, when after baking, moisture content reaches 9.5%, takes out;

7. expandedly pack the preserved fruit making into bulking machine and carry out expandedly, when expanded, should slowly heat, the time is more than 50 minutes, and heating clamber and vacuum chamber pressure reduction approach atmospheric pressure;

8. aging preserved fruit after expanded continues to be placed in aging chamber, aging setting 50 minutes;

9. pack the food bag packing of the product after aging, be finished product.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. a processing method for preserved apple, is characterized in that: adopt the technological process of select materials → cutting stoning → sulphuring treatment, sclerosis → candy → sugaring → dry → expanded → aging → packing → finished product; Concrete operation step is:

1. select materials and select fruit shape complete, fruit core is little, and pulp is loose, is difficult for the well-done apple with becoming comfort level;

2. cutting stoning slices into halves apple one, cuts out fruit stone;

3. sulphuring treatment, sclerosis are put in fruit piece in 0.1-0.2% calcium chloride and 0.1%-0.15% sulfurous acid mixed liquor and soak 9-12 hour, every kilogram of mixed liquid dipping 1.0-1.5 kilogram apple, presses weight while soaking, to prevent floating, after soaking, pick up, with clear water rinsing 4-5 time;

4. the candy liquid glucose that compound concentration is 40-45% in container, add concentration 1-1.5% citric acid, low baking temperature boils 55-60 minute, then more than sugaring regulates concentration to 50%, boil after 10-15 minute off the potly, keep pulp soft and not rotten, and expand with liquid glucose boiling, there is fine cracks in surface, pulp is golden transparent shape;

5. sugaring is off the pot while hot, and fruit piece is poured in cylinder and flooded 35-45 hour together with liquid glucose, makes the fruit piece end even;

6. be dried fruit piece is pulled out and is layered on drip pan, send into baking in baking oven, constant temperature the temperature inside the box is controlled at 75-80 ℃, when after baking, moisture content reaches 8-10%, takes out;

7. expandedly pack the preserved fruit making into bulking machine and carry out expandedly, when expanded, should slowly heat, the time is more than 50 minutes, and heating clamber and vacuum chamber pressure reduction approach atmospheric pressure;

8. aging preserved fruit after expanded continues to be placed in aging chamber, aging setting 40-50 minute;

9. pack the food bag packing of the product after aging, be finished product.