CN104982627B

CN104982627B - The production method of middle sugar pear preserved fruit

Info

Publication number: CN104982627B
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: 2018-09-28
Anticipated expiration: 2035-07-24
Also published as: CN104982627A

Abstract

The invention discloses a kind of production methods of middle sugar pear preserved fruit, belong to method for preparing preserved fruit；Be intended to provide one kind ooze the sugared time is short, ooze it is sugared uniformly, nutrition leak is few, color not brown stain, the complete method for preparing preserved fruit of fruit shape.It includes cleaning, color protection, oozes sugar and baking step；Its method is：To the pear cleaning by sulphuring processing；Pears valve is immersed in colour protecting liquid and is precooked, is then cooled down；To be immersed respectively by the pears valve of color retention and once ooze liquid glucose, second sugar-penetrating liquid, and oozed three times and carry out Vacuum Heat in liquid glucose successively and ooze that sugared, vacuum is cold to ooze that sugared, normal pressure is cold oozes sugared processing；The pears valve handled with clear water elution by oozing sugar, is then dried.The present invention not only can be improved processing efficiency and product quality but also remain the style of traditional preserved fruit.It is smooth using preserved fruit full appearance produced by the invention, fresh color is transparent, sugar is evenly distributed, sweet and sour taste, soft or hard appropriateness, former fruity are dense, full of nutrition.

Description

The production method of middle sugar pear preserved fruit

Technical field

The present invention relates to a kind of method for preparing preserved fruit more particularly to a kind of the operatic circle making process of candied；Belong to snack food Production method.

Background technology

Pear flesh is delicious, succulence, sweet and sour taste, and aromatic in flavor is graceful；Rich in sugar, protein, fat, carbohydrate and Multivitamin plays an important role to health.Pear has the function of that lung is supported in clearing lung-heat.The people for eating pears more than not eating or few more The people's flu probability for eating pears wants low.The operatic circle can be with processing and fabricating pears dry, preserved pears, pear syrup, pear juice, canned pear etc., it is also possible to come It makes wine, vinegar processed.The operatic circle also has medical value, can aid digestion, moistening lung clears away heart-fire, stopping coughing and removing phlegm brings down a fever, solves the effect of carbuncle, also Diuresis, the effect of profit just.

Preserved fruit is China's traditional food, and because of its soft texture, bright crystal is saturating, resistance to storage easily Tibetan, the good shape of taste is beautiful, deep by consumer Like.However, traditional preserved fruit manufacture craft needs to cook repeatedly for a long time（It oozes sugar seasoning process and is up to tens of hours）, easily cause Pulp is soft rotten, and color and nutritional ingredient are lost；It is main reason is that pericarp layer makes sugar and seasoning be difficult to pass through entrance Flesh cell, existing simultaneously the air in flesh cell can hinder sugar and seasoning to enter pulp.

In order to overcome traditional handicraft to ooze, the sugared time is long, easily soft rotten, nutritional ingredient forfeiture the defect of pulp, at present generally use Vacuum boiling oozes sugar technique replaces traditional method for cooking, such as：CN102246881A、CN103222530A.Above-mentioned patent application Document belongs to vacuum high-temperature permeability sugar process, oozes the sugared time although can effectively shorten, improves processing efficiency, and in the presence of oozing, sugar is uneven （Preserved fruit core sugar content is few）The defects of, while need to repeatedly be heat-treated（Such as microwave for sugar permeability, microwave drying and heated-air drying work Sequence）, easily cause preserved fruit browning, nutrient loss.CN101595932A, CN102742711A disclose that vacuum is cold to ooze sugar Technique, although the easy brown stain of Vacuum Heat permeability sugar process preserved fruit color, nutritional ingredient can be overcome to be easy to run off, ooze the defects of sugar is uneven, But exists and ooze the deficiency that the sugared time is long, efficiency is low.

Invention content

In order to overcome defect existing in the prior art, the present invention is intended to provide one kind is oozed, the sugared time is short, oozes sugared uniform, battalion Foster loss less, color not brown stain, complete, shelf-life limit for length the middle sugar pear preserved fruit of fruit shape production method.

To achieve the goals above, technical scheme of the present invention includes cleaning, color protection, oozes sugar and baking step；Method It is as follows：

1）It lights sulphur and 2~3 hours is smoked to pear, then clean 3~5 minutes, peel, be enucleated, valve cutting；

2）Above-mentioned pears valve is immersed in the colour protecting liquid that temperature is 95 DEG C or more and is precooked 15~20 minutes, immerses temperature after pulling out It is 10~15 minutes cooling in water less than 20 DEG C, the colour protecting liquid 300PPM containing sodium pyrosulfite；

3）Sugar is oozed by the progress Vacuum Heat in liquid glucose that once oozes that temperature is 55~60 DEG C is immersed by the pears valve of color retention 0.5 hour, vacuum degree was -0.08MPa；It is calculated by mass percentage, once oozes that granulated sugar in liquid glucose is 25%, citric acid is 0.5%；

4）It is to carry out vacuum in 10 DEG C of second sugar-penetrating liquid below that the pears valve that sugar processing is oozed by Vacuum Heat, which is immersed temperature, Cold to ooze sugar 0.5 hour, vacuum degree is -0.08Mpa；It is calculated by mass percentage, granulated sugar is 25%, lemon in second sugar-penetrating liquid Acid is 0.5%；

5）10 DEG C of below ooze three times will be immersed by the cold pears valve for oozing sugar processing of vacuum carries out that normal pressure is cold oozes sugar in liquid glucose It 12 hours, is calculated by mass percentage, oozes granulated sugar in liquid glucose three times and be 35%, be 0.5% containing citric acid；

6）The sugared pears valve handled is oozed by normal pressure 10~20 seconds, then done in 60~65 DEG C of environment with clear water elution Dry 10~12 hours.

The preferred technical solution of the present invention is：Calculated by mass percentage, it is described it is primary ooze liquid glucose, second sugar-penetrating liquid and It oozes three times in liquid glucose respectively containing 0.2% pectin.

Compared with the prior art, the present invention by adopting the above-described technical solution, by Vacuum Heat ooze sugar, vacuum it is cold ooze sugar, And the cold three kinds of permeability sugar process of sugar of oozing of normal pressure organically combine, therefore both overcome Vacuum Heat permeability sugar process and oozed sugared unevenness Even, the easy brown stain of color, nutrition are easy to run off and the defects such as the vacuum cold permeability sugar process time is long, efficiency is low, and remains Vacuum Heat Advantage possessed by permeability sugar process and the cold permeability sugar process of vacuum itself；Fruit possessed by the cold permeability sugar process of tradition can also be retained simultaneously The smooth feature of dried meat shape.In addition, due to adding pectin in oozing liquid glucose, preserved fruit full appearance can not only be made and rich in bullet Property, surface not shrinkage, and can guarantee that product keeps soft, extends the shelf life；Meanwhile it adding pectin and can also reduce and containing sugar Amount reduces granulated sugar dosage, reduces cost.Due to increasing elution process, it can prevent preserved fruit surface from returning sugared crystallization, preserved fruit table Face is tack-free.Third, increases sulphuring technique not only and can kill bacterium, pest and worm's ovum in fruit, and in fruit Water in conjunction with and the acid that generates may also suppress the growth of bacterium, extend the preserved fruit quality guarantee period；In addition, sulphuring processing can not only soften fruit It is real, so that cell membrane water penetration is increased, so as to shorten subsequently oozing the evaporation time of water in the technical process such as sugar and drying, carrying hyperosmotic glucose And drying efficiency, but also can prevent pigment in fruit from chemical reaction occurs, make that preserved fruit more color and luster is bright and beautiful, extends and guarantees the quality Phase.

The method of the present invention not only can be improved processing efficiency and product quality but also remain the style of traditional preserved fruit, core pol About 35%.Using the preserved fruit of the method for the present invention production is smooth with full appearance, fresh color is transparent, sugar is evenly distributed, is sour Sweet tea is palatable, soft or hard appropriateness, without the smell of burning, former fruity is dense, full of nutrition the advantages that.

Specific implementation mode

With reference to specific embodiment, the invention will be further described：

Embodiment 1

1）With the sulphur lighted is smoked to pear 2~3 hours；

2）It will be cleaned 3~5 minutes by the pear smoked with clear water, then peel, be enucleated, valve cutting；

3）Above-mentioned pears valve is immersed in the colour protecting liquid that temperature is 95 DEG C or more and is precooked 15~20 minutes, immerses temperature after pulling out 10~15 minutes cooling in water less than 20 DEG C, the colour protecting liquid is formulated by water and sodium pyrosulfite, is contained in the colour protecting liquid Sodium pyrosulfite 300PPM；

4）Sugar is oozed by the progress Vacuum Heat in liquid glucose that once oozes that temperature is 55~60 DEG C is immersed by the pears valve of color retention 0.5 hour, vacuum degree was -0.08MPa；It is calculated by mass percentage, once oozes that granulated sugar in liquid glucose is 25%, citric acid is 0.5%；

5）It is to carry out vacuum in 10 DEG C of second sugar-penetrating liquid below that the pears valve that sugar processing is oozed by Vacuum Heat, which is immersed temperature, Cold to ooze sugar 0.5 hour, vacuum degree is -0.08MPa；It is calculated by mass percentage, granulated sugar is 25%, lemon in second sugar-penetrating liquid Acid is 0.5%；

6）10 DEG C of below ooze three times will be immersed by the cold pears valve for oozing sugar processing of vacuum carries out that normal pressure is cold oozes sugar in liquid glucose 12 hours, by mass percentage calculate, ooze three times granulated sugar in liquid glucose be 35%, citric acid 0.5%；

7）The sugared pears valve handled is oozed by normal pressure 10~20 seconds, then done in 60~65 DEG C of environment with clear water elution Dry 10~12 hours.

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

Embodiment 2

Each step is the same as embodiment 1；It is calculated by mass percentage, it is described once to ooze liquid glucose, second sugar-penetrating liquid and ooze three times Respectively containing 0.2% pectin in liquid glucose.

Claims

1. a kind of production method of middle sugar pear preserved fruit, including cleaning, color protection, ooze sugar and baking step；It is characterized in that specific Method is as follows：

2）Above-mentioned pears valve is immersed in the colour protecting liquid that temperature is 95 DEG C or more and is precooked 15~20 minutes, temperature is immersed after pulling out and is less than It is 10~15 minutes cooling in 20 DEG C of water, the colour protecting liquid 300PPM containing sodium pyrosulfite；

3）It is that 55~60 DEG C primary oozes and carry out Vacuum Heat in liquid glucose to ooze sugar 0.5 small by temperature is immersed by the pears valve of color retention When, vacuum degree is -0.08MPa；Calculated by mass percentage, once ooze granulated sugar in liquid glucose be 25%, citric acid 0.5%；

4）The pears valve that sugar processing is oozed by Vacuum Heat is immersed temperature, and to be carried out in 10 DEG C of second sugar-penetrating liquid below, vacuum is cold to ooze Sugar 0.5 hour, vacuum degree are -0.08Mpa；It is calculated by mass percentage, granulated sugar is 25% in second sugar-penetrating liquid, citric acid is 0.5%；

5）10 DEG C of below ooze three times will be immersed by the cold pears valve for oozing sugar processing of vacuum to carry out normal pressure in liquid glucose cold to ooze sugar 12 small When, it is calculated by mass percentage, oozes granulated sugar in liquid glucose three times and be 35%, be 0.5% containing citric acid；

6）The sugared pears valve handled is oozed by normal pressure 10~20 seconds, with clear water elution then dry 10 in 60~65 DEG C of environment ~12 hours.

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