CN104431257A - Method for preparing low-sugar preserved apples - Google Patents

Abstract

The invention relates to a method for preparing low-sugar preserved apples, and belongs to the field of agricultural product processing. The content of sugar of low-sugar preserved fruits is generally required to be reduced to 40-45%, and the low-sugar preserved fruits have good sensory quality of being transparent, plump, and normal in color and luster; the low-sugar preserved apples have the certain shelf life, which is generally not less than 6 months; according to the method, with apples as raw materials, healthy and delicious preserved apples with rich nutrition and brilliant color and luster are finally prepared by steps such as peeling, denucleating, slicing, hardening, color protecting, washing, blanching, sugar doping, dewatering, microwave sterilizing, vacuum sugar infiltrating, drying, packaging and the like.

Description

A kind of preparation method of low-sugar candied apple

Technical field

The present invention relates to a kind of preparation method of low-sugar candied apple, specifically with blue or green plantain for raw material, by taking apple as raw material, by peeling, stoning, section, harden, protect look, rinsing, blanching, ooze sugar dehydration, microwave sterilization, vacuum sugar infiltration, drying, packaging and other steps be prepared from, and belongs to processing of farm products field.

Background technology

Preserved fruit is China's conventional sugar preserved product, is also name, the special product product of food industry as outlet.Its quality is soft, and appearance transparent is full, has the intrinsic smell of fruit and flavour, deeply likes by consumers in general.Traditional preserved fruit of China is generally that through the long period, boiling forms with sucrose dipping, and finished product sugar content requires to reach 60% ~ 65% or more, just has enough osmotic pressure with mould fungus inhibition and saccharomycetic growth and breeding, belongs to typical high sugar food.In recent years, pay close attention to food with low sugar content in countries in the world particularly developed country, this is because human body takes in the immediate cause that too much sugar is obesity and carious tooth, also has indirect relation with the disease such as diabetes, coronary heart disease.For this reason, develop low-sugar preserved fruit to have important practical significance to enhancing this traditional food of China competitiveness commercially.

The sugar content General Requirements of low-sugar preserved fruit is reduced to 40% ~ 45%, processing low-sugar preserved fruit difficult point be: one is that requirement low-sugar preserved fruit has good organoleptic quality, as transparent full, color and luster is normal; Two is that requirement low-sugar preserved fruit has certain shelf life, generally should at 6 months.

Apple has had the cultivation history of more than 2,000 year in China.Passing on from one to another " purple a kind of apple " that Xia Yusuo eats, is exactly red apple, and in visible, state-owned apple is for a long time far away.Shanxi is said in the respectful work of Guo Yi " wide will ": " many a kind of apples of west example, every household is received to cut to expose to the sun and done as dried meat, and tens of hundred dry measures used in former times are accumulation, mother-in-law's grain frequently of meaning ".At that time known " in two months first month of the lunar year, turn over the mottled vertebra of axe it, then rich son ".Namely the girding technology in similar modern times, impels many results.Apple is cosmetic good merchantable brand, can lose weight, and skin lubrication can be made again tender.Apple is kind of a food low in calories, and every 100 grams only produce 60 kilocalories of heats; Apple Middle nutrition composition solubility is large, is easily absorbed by the body, therefore has the title of " running water ", is conducive to dissolving element sulphur, makes skin lubrication tender.Also have the elements such as copper, iodine, manganese, zinc, potassium in apple, human body is as lacked these elements, and skin drying will occur, easily split, very itches.

Summary of the invention

The object of the present invention is to provide a kind of is raw material with apple, with low heat value, the functional glucan of low sugariness for primary sweetener, through peeling, stoning, section, harden, protect look, rinsing, blanching, ooze sugar dehydration, microwave sterilization, vacuum sugar infiltration, drying, packaging and other steps, final obtained nutritious, bright color, health delicious preserved apple.

In order to achieve the above object, the technical solution adopted in the present invention is:

A color stabilizer formula for low-sugar candied apple, is made up of the component of following weight portion:

CaCl ₂0.1 ~ 2 part, Na ₂sO ₃0.1 ~ 1 part, NaCl 0.1 ~ 3 part, KH ₂pO ₄1 ~ 5 part.

CaCl ₂0.1 ~ 0.5 part, Na ₂sO ₃0.1 ~ 0.5 part, NaCl 0.1 ~ 1 part, KH ₂pO ₄1 ~ 3 part.

CaCl ₂0.5 ~ 1 part, Na ₂sO ₃0.5 ~ 1 part, NaCl 1 ~ 2 part, KH ₂pO ₄3 ~ 5 parts.

A preparation method for low-sugar candied apple, comprises the steps:

(1) cut into slices: apple becomes the thick chankings of 0.5 ~ 1.0cm perpendicular to the crosscut of the apple longitudinal axis after peeling, stoning;

(2) harden, protect look: fruit block is immersed in by CaCl ₂, Na ₂sO ₃, NaCl and KH ₂pO ₄in the mixed liquor of composition, soak about 8h;

(3) blanching dehydration: 95 DEG C of blanching 2 ~ 5min;

(4) dewater: apple flakes is immersed in 30% sucrose solution 4h, solid-liquid ratio 1:1 ~ 1:4;

(5) microwave deactivating enzyme: apple flakes is placed in micro-wave oven the enzyme 15s that goes out;

(6) vacuum infiltration: be immersed in by chankings in concentration 50% dextran solution and 1% pectin mixed liquor, the container filling chankings is placed in vacuum chamber, is evacuated down to 0.09MPa and keeps 15min, and then slowly inflation destruction vacuum reaches normal pressure;

(7) dry: Apples block to be placed in 50 ~ 60 DEG C of dry 6h of baking oven, to be finished product when water content drops to 18% ~ 20%.

Tool of the present invention has the following advantages:

The present invention selects apple to be raw material, uses low heat value, the functional glucan of low sugariness to be primary sweetener, for the purpose of retained product Middle nutrition material to greatest extent, thus realizes the delicious food of product; Simultaneously sufficient in conjunction with China's apple raw material, with low cost, be easy to the feature of storing, there is good economic benefit prospect.

Detailed description of the invention

Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.

embodiment 1

A color stabilizer formula for low-sugar candied apple, is made up of the component of following weight portion:

CaCl ₂0.3 part, Na ₂sO ₃0.3 part, NaCl 0.5 part, KH ₂pO ₄3 parts.

Its preparation method, comprises the following steps:

(1) cut into slices: apple becomes the thick chankings of 0.5cm perpendicular to the crosscut of the apple longitudinal axis after peeling, stoning;

(2) harden, protect look: fruit block is immersed in by CaCl ₂, Na ₂sO ₃, NaCl and KH ₂pO ₄in the mixed liquor of composition, soak about 8h;

(3) blanching dehydration: 95 DEG C of blanching 5min;

(4) dewater: apple flakes is immersed in 30% sucrose solution 4h, solid-liquid ratio 1:1;

(5) microwave deactivating enzyme: apple flakes is placed in micro-wave oven the enzyme 15s that goes out;

(6) vacuum infiltration: be immersed in by chankings in concentration 50% dextran solution and 1% pectin mixed liquor, the container filling chankings is placed in vacuum chamber, is evacuated down to 0.09MPa and keeps 15min, and then slowly inflation destruction vacuum reaches normal pressure;

(7) dry: Apples block to be placed in 50 DEG C of dry 6h of baking oven, to be finished product when water content drops to 18%.

embodiment 2

A color stabilizer formula for low-sugar candied apple, is made up of the component of following weight portion:

CaCl ₂0.5 part, Na ₂sO ₃0.5 part, NaCl 0.2 part, KH ₂pO ₄1 part.

Its preparation method, comprises the following steps:

(1) cut into slices: apple becomes the thick chankings of 0.6cm perpendicular to the crosscut of the apple longitudinal axis after peeling, stoning;

(2) harden, protect look: fruit block is immersed in by CaCl ₂, Na ₂sO ₃, NaCl and KH ₂pO ₄in the mixed liquor of composition, soak about 8h;

(3) blanching dehydration: 95 DEG C of blanching 5min;

(4) dewater: apple flakes is immersed in 30% sucrose solution 4h, solid-liquid ratio 1:2;

(5) microwave deactivating enzyme: apple flakes is placed in micro-wave oven the enzyme 15s that goes out;

(6) vacuum infiltration: be immersed in by chankings in concentration 50% dextran solution and 1% pectin mixed liquor, the container filling chankings is placed in vacuum chamber, is evacuated down to 0.09MPa and keeps 15min, and then slowly inflation destruction vacuum reaches normal pressure;

(7) dry: Apples block to be placed in 55 DEG C of dry 6h of baking oven, to be finished product when water content drops to 19%.

embodiment 3

A color stabilizer formula for low-sugar candied apple, is made up of the component of following weight portion:

CaCl ₂0.6 part, Na ₂sO ₃0.2 part, NaCl 0.4 part, KH ₂pO ₄1.5 part.

Its preparation method, comprises the following steps:

(1) cut into slices: apple becomes the thick chankings of 0.8cm perpendicular to the crosscut of the apple longitudinal axis after peeling, stoning;

(2) harden, protect look: fruit block is immersed in by CaCl ₂, Na ₂sO ₃, NaCl and KH ₂pO ₄in the mixed liquor of composition, soak about 8h;

(3) blanching dehydration: 95 DEG C of blanching 5min;

(4) dewater: apple flakes is immersed in 30% sucrose solution 4h, solid-liquid ratio 1:3;

(5) microwave deactivating enzyme: apple flakes is placed in micro-wave oven the enzyme 15s that goes out;

(6) vacuum infiltration: be immersed in by chankings in concentration 50% dextran solution and 1% pectin mixed liquor, the container filling chankings is placed in vacuum chamber, is evacuated down to 0.09MPa and keeps 15min, and then slowly inflation destruction vacuum reaches normal pressure;

(7) dry: Apples block to be placed in 60 DEG C of dry 6h of baking oven, to be finished product when water content drops to 20%.

Claims (6)

1. a preparation method for low-sugar candied apple, is characterized in that: comprise the following steps: (1) cuts into slices: apple becomes the thick chankings of 0.5 ~ 1.0cm perpendicular to the crosscut of the apple longitudinal axis after peeling, stoning; (2) harden, protect look: fruit block is immersed in by CaCl ₂, Na ₂sO ₃, NaCl and KH ₂pO ₄in the mixed liquor of composition, soak about 8h; (3) blanching dehydration: 95 DEG C of blanching 2 ~ 5min; (4) dewater: apple flakes is immersed in 30% sucrose solution 4h; (5) microwave deactivating enzyme: apple flakes is placed in micro-wave oven the enzyme 15s that goes out; (6) vacuum infiltration: be immersed in by chankings in concentration 50% dextran solution and 1% pectin mixed liquor, the container filling chankings is placed in vacuum chamber, is evacuated down to 0.09MPa and keeps 15min, and then slowly inflation destruction vacuum reaches normal pressure; (7) dry: Apples block to be placed in 50 ~ 60 DEG C of dry 6h of baking oven, to be finished product when water content drops to 18% ~ 20%.

2. method according to claim 1, is characterized in that the weight portion of step (2) described color stabilizer is:

CaCl ₂0.1 ~ 2 part, Na ₂sO ₃0.1 ~ 1 part, NaCl 0.1 ~ 3 part, KH ₂pO ₄1 ~ 5 part.

3. method according to claim 1, is characterized in that the weight portion of step (2) described color stabilizer is:

CaCl ₂0.1 ~ 0.5 part, Na ₂sO ₃0.1 ~ 0.5 part, NaCl 0.1 ~ 1 part, KH ₂pO ₄1 ~ 3 part.

4. method according to claim 1, is characterized in that the weight portion of step (2) described color stabilizer is:

CaCl ₂0.5 ~ 1 part, Na ₂sO ₃0.5 ~ 1 part, NaCl 1 ~ 2 part, KH ₂pO ₄3 ~ 5 parts.

5. method according to claim 1, is characterized in that the solid-liquid ratio 1:1 ~ 1:4 of step (3) described dehydration.

6. method according to claim 1, is characterized in that the vacuum infiltration described in step (6) adopts concentration 50% dextran solution and 1% pectin mixed liquor.