CN105533094A - Processing method of sulfur-free preserved honey peach with low sugar content - Google Patents
Processing method of sulfur-free preserved honey peach with low sugar content Download PDFInfo
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- CN105533094A CN105533094A CN201510879287.4A CN201510879287A CN105533094A CN 105533094 A CN105533094 A CN 105533094A CN 201510879287 A CN201510879287 A CN 201510879287A CN 105533094 A CN105533094 A CN 105533094A
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- honey peach
- sugar
- soak
- peach sheet
- dry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a processing technology of honey peach, specifically relates to a processing method of a sulfur-free preserved honey peach with a low sugar content, and belongs to the technical filed of food processing. The preserved honey peach is prepared by the following steps: raw material selection, washing, peeling, slicing, soaking, color protection, hardening, pre-cooking, sugar dipping, drying, coating, drying, and finished production examination. The processing technology is simple, the manufacturing and production are easy, and the produced preserved honey peach has the advantages of rich nutrients, user-friendliness, good taste, and low sugar content, does not contain any sulfur, has a high additional value, and is safe and hygienic.
Description
Technical field
The invention discloses a kind of process technology of honey peach, be specifically related to a kind of low sugar and nosulfur honey peach Preserved produciton method, belong to food processing technology field.
Technical background
The rich in nutritive value of honey peach, containing abundant irony, can increase human body hemoglobin quantity, the content of its protein is than apple, and grape doubles, more than pear seven times, more than apple three times of the content of iron, more than pear five times, there is body building and beauty treatment, Yangxuemeiyan, clearing stomach, moistening lung, the effect of eliminating the phlegm, have the good reputation of queen in fruit.But fresh water honey peach value-added content of product is low, and the preservation time is short, cannot long-distance transportation.Therefore, the processing industry of development China honey peach goods, carries out the developmental research of honey peach new product, breaks through the weak link of processing, fresh-keeping, storing, is of great significance promotion China fruit and vegetable processing industry, Promote rural expanding economy tool.
Preserved fruit, also claims preserved fruit, is take fruits and vegetables as raw material, the food be processed into after pickling with sugar or honey.In candied fruit, sugar content reaches as high as more than 35%, and the content of invert sugar can account for about 10% of total reducing sugar amount, and from nutritional point, it is easily rapidly absorbed by a human utilization.In addition, also containing tartaric acid, minerals and vitamins C, as can be seen here, candied fruit is the food that nutritive value is very high.Because traditional preserved fruit taste is too sweet greasy, the too much health of absorption sugar to people is unfavorable, easily causes cardiovascular disease and the problem such as obesity and children caries.And along with living standards of the people raising, diet structure is increasingly rationalized, and has been not content with to reach nutrition and sense organ needs to the requirement of food, but wish to build up health, improve the ability of defence disease.In today that health food develops rapidly, low sugar, low salinization have become the trend of food development, so low-sugar preserved fruit arises at the historic moment in the international market.Since the nineties in 20th century, both at home and abroad all at active research low-sugar preserved fruit, along with the raising of technical merit, the production of low-sugar preserved fruit is also more and more extensive.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of processing method of low sugar and nosulfur honey peach preserved fruit, and processing technology of the present invention is simple, and manufacture easily, obtained low sugar and nosulfur honey peach preserved fruit is nutritious, and instant, mouthfeel is good.
In order to solve the problems of the technologies described above, the processing method of honey peach preserved fruit of the present invention, comprises the following steps:
1) raw material select, cleaning, peeling, section: choose high-quality honey peach, with clear water punching clean up peeling after section;
2) look, sclerosis are protected in immersion: transferred to protect in look solution by honey peach sheet and soak 2h.Protect honey peach sheet that look crosses to put into calcium chloride solution and soak 2h;
3) precook: honey peach sheet is put into boiling water boiling 9min;
4) sugaring: adopt normal pressure water-bath boiling, citric acid acid adjustment.The citric acid of its sugaring amount 0.5% is added respectively in the liquid glucose of preparation.Adopt 3 method for cooking, during 3 kinds of sugar fluid configuration, all use the white sugar of 1:1 and the ratio of glucose;
5) dry: honey peach sheet hangs and is placed in 55 DEG C of hot air drier 1h to dry tack free by draining sugar liquid;
6) upper gel coat: the CMC solution above-mentioned preserved fruit being placed in 0.4% soaks 1min;
7) dry: preserved fruit to be hung and is placed in 55 DEG C of dry 7h of hot air drier;
8) product inspection: first the product processed is carried out organoleptic indicator's inspection: color and luster is that look transparent or semitransparent; Flavour and odor requirements sugariness moderate, have the delicate fragrance that honey peach is intrinsic, free from extraneous odour, the slightly soft and slightly toughness of mouthfeel; Tissue morphology requires that dried meat body is full, and the complete pucker-free of form, gel coat is transparent, glossy.Then physical and chemical inspection is carried out, moisture 16%-20%, total sugar content 45%-50%.Organoleptic indicator and physical and chemical index all meet the demands as qualified products.
Innovation of the present invention is, makes on the basis of traditional handicraft at preserved fruit, adopts without sulfur to protecting color and quick sugaring technology, the honey peach preserved fruit of obtained low sugar and nosulfur in 72 hours.
Detailed description of the invention
A processing method for low sugar and nosulfur honey peach preserved fruit, comprises the following steps:
1) raw material is selected, cleans, removes the peel, is cut into slices: select medium well fresh honey peach, removes the peel after clear water rinses; Finally by the honey peach stainless steel knife uniformly slicing after peeling, thickness is about 8mm;
2) soak and protect look, sclerosis: honey peach sheet is transferred to and soaks 2h by the formulated color stabilizer of 0.5%NaCl, 0.3% citric acid, 0.2% vitamin C.Protect at honey peach sheet that look crosses puts into the calcium chloride solution 20 DEG C of 1.5% and soak 2h;
3) precook: boiling water boiling 9min honey peach sheet being put into 100 DEG C;
4) sugaring: adopt normal pressure water-bath boiling, citric acid acid adjustment, adds the citric acid of its sugaring amount 0.5% respectively in the liquid glucose of preparation.Adopt 3 method for cooking, during 3 kinds of sugar fluid configuration, all use the white sugar of 1:1 and the ratio of glucose.1st sugar concentration is 40% boil 15 minutes to when honey peach sheet softens, and honey peach sheet is soaked 10h together with liquid glucose.Soak complete, honey peach sheet is put into sugar concentration be 50% liquid glucose carry out second time digestion 15 minutes, then soak 10h together with liquid glucose.3rd time sugar concentration is 60%, and the digestion time is 15 minutes, and soak time is 24h;
5) dry: honey peach sheet hangs and is placed in 55 DEG C of hot air drier 1h to dry tack free by draining sugar liquid;
6) upper gel coat: the CMC solution above-mentioned preserved fruit being placed in 0.4% soaks 1min;
7) dry: preserved fruit to be hung and is placed in 55 DEG C of dry 7h of hot air drier;
8) product inspection: first the product processed is carried out organoleptic indicator's inspection: color and luster is that look transparent or semitransparent; Flavour and odor requirements sugariness moderate, have the delicate fragrance that honey peach is intrinsic, free from extraneous odour, the slightly soft and slightly toughness of mouthfeel; Tissue morphology requires that dried meat body is full, the complete pucker-free of form, and gel coat is transparent, glossy, then carries out physical and chemical inspection, moisture 18.7%, total sugar content 45%, and organoleptic indicator and physical and chemical index all meet the demands as qualified products;
A. vial is taken out from water-bath, be quickly cooled to 45 DEG C, add 4 weight portion Yoghourts, cross glass bar with sterilizing and stir, make to mix, put into incubator 40 DEG C fermentation 4h;
B. take out, put into refrigerator, 4 DEG C of after-ripening 24h, obtained rose Yoghourt.
Claims (1)
1. a low sugar and nosulfur honey peach Preserved produciton method, is characterized in that, comprise the following steps:
1) raw material is selected, cleans, removes the peel, is cut into slices: choose high-quality honey peach, and after rinsing with clear water, work is removed the peel, finally by sarcocarp section;
2) soak and protect look, sclerosis: honey peach sheet is transferred to protect in look solution and soaks 2h, protect the honey peach sheet after look and put into calcium chloride solution and soak 2h;
3) precook: boiling water boiling 9min honey peach sheet being put into 100 DEG C;
4) sugaring: adopt normal pressure water-bath boiling, citric acid acid adjustment, the citric acid of its sugaring amount 0.5% is added respectively in the liquid glucose of preparation, adopt 3 method for cooking, 1st sugar concentration is 40% boil 15 minutes to when honey peach sheet softens, honey peach sheet is soaked 10h together with liquid glucose, soak complete, honey peach sheet is put into sugar concentration be 50% liquid glucose carry out second time digestion 15 minutes, then 10h is soaked together with liquid glucose, 3rd time sugar concentration is 60%, and the digestion time is 15 minutes, and soak time is 24h;
5) dry: honey peach sheet is placed in 55 DEG C of hot air drier 1h to dry tack free by draining sugar liquid;
6) upper gel coat: the CMC solution above-mentioned preserved fruit being placed in 0.4% soaks 1min;
7) dry: preserved fruit to be placed in 55 DEG C of dry 7h of hot air drier;
8) product inspection: first the product processed is carried out organoleptic indicator's inspection: color and luster is white clear or translucent; Flavour and odor requirements sugariness moderate, there is the delicate fragrance that honey peach is intrinsic, free from extraneous odour, the slightly soft and slightly toughness of mouthfeel, tissue morphology requires that dried meat body is full, the complete pucker-free of form, gel coat is transparent, glossy, then physical and chemical inspection is carried out, moisture 16%-20%, total sugar content 45%-50%, organoleptic indicator and physical and chemical index all meet the demands as qualified products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510879287.4A CN105533094A (en) | 2015-12-05 | 2015-12-05 | Processing method of sulfur-free preserved honey peach with low sugar content |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510879287.4A CN105533094A (en) | 2015-12-05 | 2015-12-05 | Processing method of sulfur-free preserved honey peach with low sugar content |
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| Publication Number | Publication Date |
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| CN105533094A true CN105533094A (en) | 2016-05-04 |
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| CN201510879287.4A Withdrawn CN105533094A (en) | 2015-12-05 | 2015-12-05 | Processing method of sulfur-free preserved honey peach with low sugar content |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353077A (en) * | 2019-07-30 | 2019-10-22 | 河北科技师范学院 | A kind of iron strengthens Q bullet preserved peach and preparation method thereof |
| CN111418692A (en) * | 2020-04-23 | 2020-07-17 | 广西壮族自治区林业科学研究院 | Preparation method of preserved Chinese chestnut |
-
2015
- 2015-12-05 CN CN201510879287.4A patent/CN105533094A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353077A (en) * | 2019-07-30 | 2019-10-22 | 河北科技师范学院 | A kind of iron strengthens Q bullet preserved peach and preparation method thereof |
| CN111418692A (en) * | 2020-04-23 | 2020-07-17 | 广西壮族自治区林业科学研究院 | Preparation method of preserved Chinese chestnut |
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Application publication date: 20160504 |