CN104982627A

CN104982627A - Preparation method of medium sugar pear candied fruits

Info

Publication number: CN104982627A
Application number: CN201510439455.8A
Authority: CN
Inventors: 刘永; 刘标; 李建华
Original assignee: Guizhou Panfu Fruit And Vegetable Co Ltd
Current assignee: Guizhou Panfu Fruit And Vegetable Co Ltd
Priority date: 2015-07-24
Filing date: 2015-07-24
Publication date: 2015-10-21
Anticipated expiration: 2035-07-24
Also published as: CN104982627B

Abstract

The invention discloses a preparation method of medium sugar pear candied fruits, and belongs to a preparation method of candied fruits. The invention aims to provide the preparation method of candied fruits which are short in sugar permeating time, uniform in sugar permeation , few in nutrition losses, free from color brown stain, and complete in fruit shapes. The preparation method comprises the following steps: a cleaning step: cleaning pears on which dry sulphitation is performed; a color protecting step: immersing pear pieces into color protecting liquid for precooking, and then cooling the precooked pear pieces; a sugar permeating step: respectively immersing the pear pieces on which the color protection is performed in a first sugar permeating solution, a second sugar permeating solution and a third sugar permeating solution for sequentially performing vacuum heat sugar permeation, vacuum cold sugar permeation , and constant-pressure cold sugar permeation; and a baking step: drip washing the pear pieces on which sugar permeation is performed with clean water, and then baking the washed pear pieces. The preparation method disclosed by the invention can improve the processing efficiency and the product quality, and reserve the style of traditional candied fruits. The candied fruits prepared by the preparation method disclosed by the invention are plump and smooth in shape, are fresh and transparent in color, are uniform in sugar distribution, are moderate in sour and sweet, are delicious to eat, are moderate in soft and hard degrees, are strong in the taste of original fruits, and are rich in nutrition.

Description

The preparation method of middle sugar pear preserved fruit

Technical field

The present invention relates to a kind of method for preparing preserved fruit, particularly relate to a kind of preserved pear preparation method; Belong to the preparation method of leisure food.

Background technology

Pear flesh deliciousness, succulence, sweet and sour taste, local flavor fragrance is graceful; Be rich in sugar, protein, fat, carbohydrate and multivitamin, health is played an important role.Pear has the effect that lung is supported in clearing lung-heat.The people eating pears low more than the people not eating or eat less pears probability of catching a cold more.The all right processing and fabricating pears of the operatic circle are dry, preserved pears, pear syrup, pear juice, canned pear etc., also can be used to wine brewing, vinegar processed.The operatic circle also has medical value, can aid digestion, moistening lung clear away heart-fire, effect of stopping coughing and removing phlegm, carbuncle of bringing down a fever, separate, also has diuresis, profit effect just.

Preserved fruit is China's traditional food, because its quality is soft, saturating, the resistance to storage of bright crystal is easily hidden, the good shape of taste is beautiful, deeply likes by consumer.But traditional preserved fruit manufacture craft needs long-time boiling repeatedly (ooze sugared seasoning operation and reach tens of hours), very easily causes pulp soft rotten, color and nutritional labeling are lost; Its main cause is that pericarp layer makes sugar and flavoring be difficult to by entering flesh cell, and the air be simultaneously present in flesh cell can hinder sugar and flavoring to enter pulp.

Oozing to overcome traditional handicraft the defect that easy soft rotten, the nutritional labeling of sugar time long, pulp loses, usually adopting vacuum boiling to ooze sugared technique to replace traditional method for cooking at present, as: CN102246881A, CN103222530A.Above-mentioned Patent Application Publication belongs to vacuum high-temperature and oozes sugared technique, although the sugar time of oozing effectively can be shortened, improve working (machining) efficiency, but there is defects such as oozing sugar uneven (preserved fruit core sugar content is few), need repeatedly heat treatment (as operations such as microwave for sugar permeability, microwave drying and heated-air dryings) simultaneously, easily cause preserved fruit browning, nutrient loss.CN101595932A, CN102742711A disclose that vacuum is cold oozes sugared technique, although can overcome that Vacuum Heat oozes the easy brown stain of sugared technique preserved fruit color, nutritional labeling easily runs off, ooze the defects such as sugar is uneven, but exist and ooze sugar time long, inefficient deficiency.

Summary of the invention

In order to overcome the defect existed in prior art, the present invention aim to provide a kind of ooze the sugar time short, ooze sugar evenly, the preparation method of the middle sugar pear preserved fruit of complete, the shelf-life limit for length of few, the color not brown stain of nutrition leak, fruit shape.

To achieve these goals, technical scheme of the present invention comprises cleaning, protects look, oozes sugar and baking step; Method is as follows:

1) light sulphur and 2 ~ 3 hours smoked to pear, then clean 3 ~ 5 minutes, peel, stoning, valve cutting;

2) above-mentioned pears lobe being immersed temperature is precook in the colour protecting liquid of more than 95 DEG C 15 ~ 20 minutes, and pull rear immersion temperature out and cool 10 ~ 15 minutes lower than in the water of 20 DEG C, described colour protecting liquid is containing sodium pyrosulfite 300PPM;

3) by through color retention pears lobe immerse temperature be 55 ~ 60 DEG C once ooze in liquid glucose carry out Vacuum Heat ooze sugar 0.5 hour, vacuum is-0.08MPa; Calculate by mass percentage, once ooze that granulated sugar in liquid glucose is 25%, citric acid is 0.5%;

4) the pears lobe oozing sugar process through Vacuum Heat being immersed temperature is carry out in the second sugar-penetrating liquid of less than 10 DEG C that vacuum is cold oozes sugared 0.5 hour, and vacuum is-0.08Mpa; Calculate by mass percentage, in second sugar-penetrating liquid, granulated sugar is 25%, citric acid is 0.5%;

5) undertaken that normal pressure is cold oozes sugar 12 hours by immersing less than 10 DEG C ooze for three times in liquid glucose through the cold pears lobe oozing sugar process of vacuum, by mass percentage calculating, ooze granulated sugar in liquid glucose for three times and be 35%, be 0.5% containing citric acid;

6) pears lobe 10 ~ 20 second of sugar process is oozed through normal pressure with clear water drip washing, then in the environment of 60 ~ 65 DEG C dry 10 ~ 12 hours.

The preferred technical solution of the present invention is: calculate by mass percentage, described once ooze liquid glucose, second sugar-penetrating liquid and to ooze for three times in liquid glucose respectively containing 0.2% pectin.

Compared with the prior art, the present invention is owing to have employed technique scheme, Vacuum Heat is oozed sugar, vacuum are cold oozes sugar and the cold sugar three kinds that oozes of normal pressure oozes sugared technique and organically combines, therefore both overcome Vacuum Heat and oozed that sugared technique oozes uneven, the easy brown stain of color of sugar, nutrition is easily run off, and vacuum is cold oozes sugar process time long, the defect such as efficiency is low, remaining again Vacuum Heat oozes sugared technique and the cold advantage of oozing sugared technique itself and having of vacuum; Also can retain traditional cold simultaneously and ooze the smooth feature of preserved fruit profile that sugared technique has.In addition, owing to adding pectin oozing in liquid glucose, therefore can not only make preserved fruit full appearance and high resilience, surface not shrinkage, and can ensure that product keeps soft, extends the shelf life; Meanwhile, add pectin can also reduce sugar content, reduce granulated sugar consumption, reduce costs.Owing to adding drip washing operation, therefore can prevent preserved fruit surface from returning sugared crystallization, preserved fruit surface is tack-free.3rd, add sulphuring technique and not only can kill bacterium in fruit, insect and worm's ovum, and the acid that is combined and generates of the water in fruit also can the growth of anti-bacteria, extends the preserved fruit quality guarantee period; In addition, sulphuring process not only can soften fruit, cell membrane water penetration is increased, thus shorten and follow-uply ooze in sugar and the technical process such as dry the evaporation of water time, carry hyperosmotic glucose and drying efficiency, but also the pigment generation chemical reaction in fruit can be prevented, make preserved fruit more color and luster bright and beautiful, extend the shelf life.

The inventive method not only can improve working (machining) efficiency and product quality, but also remain the style of traditional preserved fruit, and core pol is about 35%.The preserved fruit adopting the inventive method to produce has that full appearance is smooth, color and luster is fresh transparent, sugar is evenly distributed, sweet and sour taste, soft or hard appropriateness, without advantages such as the smell of burning, former fruity are dense, nutritious.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described:

Embodiment 1

1) with the sulphur lighted, 2 ~ 3 hours are smoked to pear;

2) with clear water by through smoking pear cleaning 3 ~ 5 minutes, then peel, stoning, valve cutting;

3) above-mentioned pears lobe being immersed temperature is precook in the colour protecting liquid of more than 95 DEG C 15 ~ 20 minutes, pull rear immersion temperature out and cool 10 ~ 15 minutes lower than in the water of 20 DEG C, described colour protecting liquid by water and sodium pyrosulfite formulated, containing sodium pyrosulfite 300PPM in this colour protecting liquid;

4) by through color retention pears lobe immerse temperature be 55 ~ 60 DEG C once ooze in liquid glucose carry out Vacuum Heat ooze sugar 0.5 hour, vacuum is-0.08MPa; Calculate by mass percentage, once ooze that granulated sugar in liquid glucose is 25%, citric acid is 0.5%;

5) the pears lobe oozing sugar process through Vacuum Heat being immersed temperature is carry out in the second sugar-penetrating liquid of less than 10 DEG C that vacuum is cold oozes sugared 0.5 hour, and vacuum is-0.08MPa; Calculate by mass percentage, in second sugar-penetrating liquid, granulated sugar is 25%, citric acid is 0.5%;

6) undertaken that normal pressure is cold oozes sugar 12 hours by immersing less than 10 DEG C ooze for three times in liquid glucose through the cold pears lobe oozing sugar process of vacuum, by mass percentage calculating, ooze that granulated sugar in liquid glucose is 35%, citric acid is 0.5% for three times;

7) pears lobe 10 ~ 20 second of sugar process is oozed through normal pressure with clear water drip washing, then in the environment of 60 ~ 65 DEG C dry 10 ~ 12 hours.

In the above-described embodiments, described once ooze liquid glucose, second sugar-penetrating liquid and ooze liquid glucose three times formulated by granulated sugar, citric acid and water.

Embodiment 2

Each step is with embodiment 1; Calculate by mass percentage, described once ooze liquid glucose, second sugar-penetrating liquid and to ooze for three times in liquid glucose respectively containing 0.2% pectin.

Claims

1. a preparation method for sugar pear preserved fruit in, comprises cleaning, protects look, oozes sugar and baking step; It is characterized in that concrete grammar is as follows:

2. the preparation method of middle sugar pear preserved fruit according to claim 1, is characterized in that: calculate by mass percentage, described once ooze liquid glucose, second sugar-penetrating liquid and to ooze for three times in liquid glucose respectively containing 0.2% pectin.