CN103798490A - Red bayberry preserved fruit - Google Patents

Abstract

The invention provides a red bayberry preserved fruit and a preparation method thereof. The red bayberry preserved fruit is prepared from the following raw materials in parts by weight: 100 parts of red bayberries, 40 parts of liquorice, 20 parts of maltose, 5 parts of sodium cyclamate, 10 parts of citric acid and 2 parts of potassium sorbate. By adoption of a vacuum sugar seepage process, the seepage speed is increased and the seepage strength is improved, and the soaking time is shortened, so that sweet substances can uniformly penetrate into semi-finished fruits. Moreover, by adopting of a method for penetrating and inflating under a certain vacuum degree, the red bayberry preserved fruit can be complete in shape and smooth in surface. Cane sugar is replaced by maltitol, and the sugar content is only 3-5 percent.

Description

A kind of red bayberry preserved fruit

Technical field

The present invention relates to preserved fruit field, is a kind of red bayberry preserved fruit specifically.

Background technology

Candied fruit series products, as a kind of leisure food, had both kept the nutritional labeling of fruit, edible convenient again, was more and more liked by people.In recent years, along with the raising of people's lives, the change of habits and customs, particularly modern medicine and nutritious food and scientific research prove, it is too much that to take the photograph people's sugar unfavorable to people's health, easily cause cardiovascular disease and obesity and children caries etc., and abroad since the sixties in 20th century, for nutrition and healthy requirement, the sweet food that sugar content is high is lost interest in day by day, quality to preserved fruit and taste have also proposed new requirement, and the red bayberry preserved fruit of low sugar or sugar-free meets the requirement of modern consumer to healthy food.

Summary of the invention

The features such as technical problem to be solved by this invention is to provide a kind of red bayberry preserved fruit, and it is low that it has sweet taste, and former fruity is dense, the high and low heat of Determination of Vitamin C.

The present invention solves its technical problem by following technical proposals:

A kind of red bayberry preserved fruit, is prepared from by the raw material of following weight parts proportioning:

100 parts, red bayberry, 40 parts, Radix Glycyrrhizae, 20 parts of maltose, 5 parts of molasses elements, 10 parts of citric acids, 2 parts of potassium sorbates.

Its process for making is:

(1) red bayberry is cleaned up, drain away the water for subsequent use;

(2) Radix Glycyrrhizae is heated with clear water, boil rear filtration about 5 hours, after removing slag, liquid storage is for subsequent use;

(3) liquid storage described in above-mentioned (2) is heated to 60-80 ℃ and adds maltose to make it to dissolve, then add citric acid, sodium chloride to dissolve, for subsequent use;

(4) red bayberry cleaning up is added in the liquid of above-mentioned (3), carry out vacuum sugar infiltration, evacuated time 20min, inflationtime 60min, temperature is 40-60%;

(5) pull out oozing the good red bayberry of sugar, after draining, contain into drip pan, smoke 1 hour at the temperature of 70-80 ℃, turn 40-50 ℃ of temperature and smoke when soaking sugared red bayberry water content 20%, ultraviolet disinfection was packed after 30 minutes.

A kind of red bayberry preserved fruit adopts vacuum sugar infiltration technique, can accelerate seepage velocity and dynamics, shortens soak time, make sweet substance energy uniformly penetrating in fruit embryo, and adopt the infiltration method of inflation again under certain vacuum degree, can make red bayberry preserved fruit form more complete, surfacing.Replace sucrose with maltitol, its sugar content only has 3%～5%.

the specific embodiment:

Below in conjunction with embodiment, the present invention is further elaborated:

Embodiment 1

Get 100 parts, red bayberry, 40 parts, Radix Glycyrrhizae, 20 parts of maltose, 5 parts of molasses elements, 10 parts of citric acids, 2 parts of potassium sorbates;

Process is:

(1) red bayberry is cleaned up, drain away the water for subsequent use;

(2) Radix Glycyrrhizae is heated with clear water, boil 5 hours after filter, after removing slag, liquid storage is for subsequent use;

(3) liquid storage described in above-mentioned (2) is heated to 60 ℃ and adds maltose to make it to dissolve, then add citric acid, sodium chloride to dissolve, for subsequent use;

(4) red bayberry cleaning up is added in the liquid of above-mentioned (3), carry out vacuum sugar infiltration, evacuated time 20min, inflationtime 60min, temperature is 60%;

(5) pull out oozing the good red bayberry of sugar, after draining, contain into drip pan, smoke 1 hour at the temperature of 70 ℃, turn 50 ℃ of temperature and smoke when soaking sugared red bayberry water content 20%, ultraviolet disinfection was packed after 30 minutes.

Claims (2)

1. a red bayberry preserved fruit, is characterized in that: the raw material by following weight parts proportioning is prepared from: 100 parts, red bayberry, 40 parts, Radix Glycyrrhizae, 20 parts of maltose, 5 parts of molasses elements, 10 parts of citric acids, 2 parts of potassium sorbates.

2. a red bayberry preserved fruit, is characterized in that: process is,

(1) red bayberry is cleaned up, drain away the water for subsequent use;

(2) Radix Glycyrrhizae is heated with clear water, boil rear filtration about 5 hours, after removing slag, liquid storage is for subsequent use;

(3) liquid storage described in above-mentioned (2) is heated to 60-80 ℃ and adds maltose to make it to dissolve, then add citric acid, sodium chloride to dissolve, for subsequent use;

(4) red bayberry cleaning up is added in the liquid of above-mentioned (3), carry out vacuum sugar infiltration, evacuated time 20min, inflationtime 60min, temperature is 40-60%;

(5) pull out oozing the good red bayberry of sugar, after draining, contain into drip pan, smoke 1 hour at the temperature of 70-80 ℃, turn 40-50 ℃ of temperature and smoke when soaking sugared red bayberry water content 20%, ultraviolet disinfection was packed after 30 minutes.