CN1061325A - A kind of vacuum sweetening process for candied fruit and vegetable - Google Patents
A kind of vacuum sweetening process for candied fruit and vegetable Download PDFInfo
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- CN1061325A CN1061325A CN 91109416 CN91109416A CN1061325A CN 1061325 A CN1061325 A CN 1061325A CN 91109416 CN91109416 CN 91109416 CN 91109416 A CN91109416 A CN 91109416A CN 1061325 A CN1061325 A CN 1061325A
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Abstract
A kind of preparation method of fruits and vegetables preserved fruit.This method is with after fruit or the fruit base preliminary treatment, carries out the refining of three vacuum honey, and process conditions are respectively: (1) adds the liquid glucose of 30～40% pols, dipping honey refining 15～60 minutes under the temperature of 400～700 millimetres of mercury vacuums and 25～75 ℃; (2) 400～700 millimetress of mercury ,-4～20 ℃, 30～50% liquid glucoses, honey refining 15～60 minutes; (3) 400～700 millimetress of mercury, 25～85 ℃, 30～70% liquid glucose, honey refining 15～60 minutes; Carry out post processing then.Both can process fresh fruit with this method, can process the fruit base again, can realize processing mechanization, work efficiency height, and product special flavour uniqueness.
Description
The present invention relates to a kind of preparation method of fruits and vegetables preserved fruit.
At present, the method of existing various making fruits and vegetables preserved fruit, as: once boil established law, fruit or fruit base are put into liquid glucose, directly heat with fire, the sugaring while boiling, this method is because fruit for a long time under higher temperature, is exposed in the air again, thereby the preserved fruit of producing is neither protected look, also not conformal, soft mouth feel, and also production process can only manual operations.Repeatedly boil established law in addition, soon fruit or fruit base are put into certain density liquid glucose and are boiled a period of time, left standstill then 12 hours, operation more than in denseer liquid glucose, repeating again, till sugar concentration reached requirement, this method had fuel savings and time saving advantage, but boiling is still carried out under higher temperature, production cycle is long, also can only operate by hand.
And for example shine and soak combined techniques: with fruit or after really base is put into the liquid glucose boiling; Take out fruit and be placed on Exposure to Sunlight on the threshing ground, the system of solarization is pulled in boiling in denseer liquid glucose then again out, so repeatedly, and till sugar concentration reaches requirement.The product that this method is made has flavour, but the production cycle grow (10～15 days), also can only carry out manual operations.
Also as vacuum-pressure processes: fruit is put into liquid glucose, vacuumize a period of time earlier after, change pressurized treatments again into, blocked operation for several times makes liquid glucose infiltrate pulp quickly, reaches the purpose of sugar, processes but this method only is suitable for the tenderer aquatic foods product of meat.
In addition, also has a kind of vacuum impregnation technology, be about to fruit and be placed in the vacuum pumping tank, vacuumize after putting into the finite concentration liquid glucose, and keep vacuum about 12 hours, make the inner sugar that infiltrates of fruit, the preserved fruit that this method is produced is called fruit jelly, but this method also only limits to the very tender aquatic foods product processing of pulp, can not process the fruit base, and the production cycle is long, also can only manual operations.
The objective of the invention is to overcome the existing defective of above-mentioned preserved fruit processing method, provide a kind of and can process fresh fruit, can process the fruit base again, can realize processing mechanization and large-scale industrial production, make product have the vacuum sweetening process for candied fruit and vegetable of peculiar flavour.
The objective of the invention is to realize by following measure: soon fruit or fruit base are selected materials, washing, peeling, cutting, protect look or desalt, the preliminary treatment of precooking, at first, with pretreated fruit or the fruit base under the vacuum of 400～700 millimetress of mercury, under 25～75 ℃ temperature, interpolation 30～40%(weight) liquid glucose of pol, behind 15～60 minutes dipping, recover normal pressure, fruit after then will refining through above-mentioned vacuum honey or fruit base are under the vacuum of 400～700 millimetress of mercury, under 4～20 ℃ temperature, interpolation 30～50%(weight) liquid glucose of pol flooded after 15～60 minutes, recovered normal pressure; Then, fruit after will refining through above-mentioned vacuum honey or fruit base are under the vacuum of 400～700 millimetress of mercury, under 25～85 ℃ temperature, interpolation 30～70%(weight) liquid glucose of pol, flood after 15～60 minutes, recover normal pressure, last, with above-mentioned fruit or the fruit base through seasoning, dry shaping, obtain finished product.
With the inventive method fresh fruit is made preserved fruit, to finished product, only use 6～8 hours only is 60～180 minutes and be used for the sweet time of refining of vacuum, improves 16～20 times of work efficiency than the vacuum infusion process from former fruit; This method is used for the really processing of base, and whole process only needs 4～6 hours, and the time that is used for the refining of vacuum honey is 60～160 minutes, soaks combined techniques than solarization and improves work efficiency more than 60 times; Can realize the mechanization that preserved fruit is produced with the inventive method, the applicant has designed the complete set of equipments that can handle 10 tons of fresh fruit amounts, can make preserved fruit produce large-scale industrial production; In addition, the fresh fruit preserved fruit of producing with this method can reach the former fruit shape of maintenance, keeps former fruit look, keeps former fruity and keeps the crisp effect of former fruit, unique flavor.
Below in conjunction with embodiment the present invention is described in more detail.
The bright peach preserved fruit of embodiment 1:()
Bright peach process is selected materials, washing, peeling, cutting, after the preliminary treatment such as guarantor's look, put into first vacuum honey refining jar, add and contain acid, pol is a 35%(weight) liquid glucose, under the temperature of the vacuum of 600 millimetress of mercury and 72 ± 2 ℃, the refining of dipping honey is after 25 minutes, recover normal pressure, enter second vacuum honey refining jar, adding pol is 50%(weight) liquid glucose, under the temperature of 700 millimetres of mercury vacuums and 8 ± 2 ℃, the refining of dipping honey recovered normal pressure after 25 minutes, enter the 3rd vacuum honey refining jar, adding pol is 70%(weight) liquid glucose, under the temperature of 500 millimetres of mercury vacuums and 68 ± 2 ℃, honey refining 25 minutes, recover normal pressure, the bright peach after the honey refining is taken out through seasoning, dry, post processings such as shaping obtain finished product.
1 kilogram of bright peach can be produced bright peach preserved fruit 500 grams, and this preserved fruit is gold fruit shape, and golden yellow (look bright peach kind and other, the kind that has can keep the redness on the fruit), strong, the moderately sour and sweet of fruity keeps fruit crisp, and mouth has lingering fragrance.
The bright Lee's preserved fruit of embodiment 2:()
Bright Lee through similarly to Example 1 preliminary treatment, is carried out the refining of three vacuum honey then, and process conditions are respectively (1) at 700 millimetress of mercury, under 60 ± 2 ℃, add 40%(weight) liquid glucose, honey refining 15 minutes; (2), under 5 ± 1 ℃, add 50%(weight at 700 millimetress of mercury) liquid glucose, honey refining 15 minutes; (3), under 65 ± 2 ℃, add 70%(weight at 500 millimetress of mercury) liquid glucose, honey refining 15 minutes.Bright lijin's row post processing similarly to Example 1 after the refining of taking-up honey can obtain really shape of gold, and golden yellow transparent, fruit is full, and pulp is tender crisp, bright Lee's preserved fruit that fruital is pure and fresh.
Embodiment 3:(yam bean preserved fruit)
Yam bean through after the preliminary treatment, is carried out the refining of three vacuum honey, and process conditions are respectively: (1) at 400 millimetress of mercury, under 70 ± 2 ℃, add 30%(weight) liquid glucose, honey refining 15 minutes; (2), under 10 ± 2 ℃, add 30%(weight at 500 millimetress of mercury) liquid glucose, honey refining 15 minutes; (3), under 60 ± 2 ℃, add 40%(weight at 500 millimetress of mercury) liquid glucose, post processing is carried out in honey refining 15 minutes after the taking-up, obtain cutting shape, delicate meat, sweet crisp and refreshing mouthful yam bean preserved fruit finished product.
Embodiment 4:(adds Ying Zi)
Will fruit after base carries out preliminary treatment, carry out the refining of three vacuum honey, process conditions are respectively: (1) adds 50%(weight under 600 millimetress of mercury, 60 ± 2 ℃) liquid glucose (containing flavouring agent), honey refining 15 minutes; (2), under 2 ± 1 ℃, add 40%(weight at 600 millimetress of mercury) liquid glucose, honey refining 15 minutes, after the taking-up, through seasoning and shaping etc., obtaining adding should sub-finished product.
Claims (1)
1, a kind of vacuum sweetening process for candied fruit and vegetable, with fruit or fruit base select materials, wash, peeling, cutting, Bao Se or the preliminary treatment of desalting, precooking, it is characterized in that:
A. with pretreated fruit or fruit base under the vacuum of 400～700 millimetress of mercury, under 25～75 ℃ temperature, add the liquid glucose of 30～40% (weight) pol, behind 15～60 minutes dipping, recover normal pressure;
B. fruit after will refining through above-mentioned vacuum honey or fruit base under-4～20 ℃ temperature, add the liquid glucose of 30～50% (weight) pol under the vacuum of 400～700 millimetress of mercury, flood after 15～60 minutes, recover normal pressure;
C. fruit after will refining through above-mentioned vacuum honey or fruit base under 25～85 ℃ temperature, add the liquid glucose of 30～70 ℃ of (weight) pols under the vacuum of 400～700 millimetress of mercury, flooded 15～60 minutes, recover normal pressure;
D. with above-mentioned fruit or the fruit base through seasoning, drying, integer, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91109416 CN1061325A (en) | 1991-11-19 | 1991-11-19 | A kind of vacuum sweetening process for candied fruit and vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91109416 CN1061325A (en) | 1991-11-19 | 1991-11-19 | A kind of vacuum sweetening process for candied fruit and vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1061325A true CN1061325A (en) | 1992-05-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91109416 Pending CN1061325A (en) | 1991-11-19 | 1991-11-19 | A kind of vacuum sweetening process for candied fruit and vegetable |
Country Status (1)
| Country | Link |
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| CN (1) | CN1061325A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100428890C (en) * | 2006-07-17 | 2008-10-29 | 陕西科技大学 | Method for processing preserved fruit |
| CN101589801B (en) * | 2008-05-29 | 2013-04-17 | 吉林农业大学 | Process for manufacturing red ginseng honey slice |
| CN104543289A (en) * | 2014-12-24 | 2015-04-29 | 陈长皓 | Prune and preparation method thereof |
| CN111449162A (en) * | 2020-05-09 | 2020-07-28 | 金果园老农（北京）食品股份有限公司 | Preserved prune and production process thereof |
-
1991
- 1991-11-19 CN CN 91109416 patent/CN1061325A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100428890C (en) * | 2006-07-17 | 2008-10-29 | 陕西科技大学 | Method for processing preserved fruit |
| CN101589801B (en) * | 2008-05-29 | 2013-04-17 | 吉林农业大学 | Process for manufacturing red ginseng honey slice |
| CN104543289A (en) * | 2014-12-24 | 2015-04-29 | 陈长皓 | Prune and preparation method thereof |
| CN111449162A (en) * | 2020-05-09 | 2020-07-28 | 金果园老农（北京）食品股份有限公司 | Preserved prune and production process thereof |
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