CN106615575B - 一种无硫无糖珍珠李果脯的加工方法 - Google Patents
一种无硫无糖珍珠李果脯的加工方法 Download PDFInfo
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- CN106615575B CN106615575B CN201710095883.2A CN201710095883A CN106615575B CN 106615575 B CN106615575 B CN 106615575B CN 201710095883 A CN201710095883 A CN 201710095883A CN 106615575 B CN106615575 B CN 106615575B
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- sugar
- pearl
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- plum
- pulp
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 71
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 24
- 230000008595 infiltration Effects 0.000 claims abstract description 15
- 238000001764 infiltration Methods 0.000 claims abstract description 15
- 229920002907 Guar gum Polymers 0.000 claims abstract description 13
- 239000000665 guar gum Substances 0.000 claims abstract description 13
- 235000010417 guar gum Nutrition 0.000 claims abstract description 13
- 229960002154 guar gum Drugs 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 11
- 239000000845 maltitol Substances 0.000 claims abstract description 11
- 235000010449 maltitol Nutrition 0.000 claims abstract description 11
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 11
- 229940035436 maltitol Drugs 0.000 claims abstract description 11
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 10
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 10
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 240000005049 Prunus salicina Species 0.000 claims abstract description 6
- 235000012904 Prunus salicina Nutrition 0.000 claims abstract description 6
- 235000003681 Prunus ussuriensis Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- 238000009835 boiling Methods 0.000 claims description 50
- 239000007788 liquid Substances 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 235000021018 plums Nutrition 0.000 claims description 27
- 239000000834 fixative Substances 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims description 9
- 239000004302 potassium sorbate Substances 0.000 claims description 9
- 229940069338 potassium sorbate Drugs 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000004320 sodium erythorbate Substances 0.000 claims description 7
- 230000035699 permeability Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 239000003978 infusion fluid Substances 0.000 claims description 2
- 239000011593 sulfur Substances 0.000 claims description 2
- 229910052717 sulfur Inorganic materials 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004576 sand Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 10
- 235000008104 Prunus humilis Nutrition 0.000 description 8
- 241000057271 Prunus humilis Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
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- 239000000047 product Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 240000000786 Margyricarpus pinnatus Species 0.000 description 2
- 235000010838 Margyricarpus pinnatus Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 235000011888 snacks Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims (4)
Priority Applications (1)
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CN201710095883.2A CN106615575B (zh) | 2017-02-22 | 2017-02-22 | 一种无硫无糖珍珠李果脯的加工方法 |
Applications Claiming Priority (1)
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CN201710095883.2A CN106615575B (zh) | 2017-02-22 | 2017-02-22 | 一种无硫无糖珍珠李果脯的加工方法 |
Publications (2)
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CN106615575A CN106615575A (zh) | 2017-05-10 |
CN106615575B true CN106615575B (zh) | 2020-07-24 |
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Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108669484B (zh) * | 2018-03-29 | 2021-06-15 | 广西壮族自治区农业科学院农产品加工研究所 | 一种具有酒香的珍珠李果干的制备方法 |
CN108935898A (zh) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | 一种低糖珍珠李果脯的制备方法 |
CN109123537A (zh) * | 2018-07-24 | 2019-01-04 | 天峨县平昌生态农业有限公司 | 一种李果酱的制备工艺 |
CN109090318A (zh) * | 2018-08-09 | 2018-12-28 | 重庆市银蜂四云创圆农业开发有限公司 | 一种高营养的李子果脯制备方法 |
CN109329806A (zh) * | 2018-11-15 | 2019-02-15 | 习水二郎腾达李子产业发展有限公司 | 一种李子果脯的加工工艺 |
CN114009569A (zh) * | 2021-10-21 | 2022-02-08 | 良品铺子营养食品有限责任公司 | 一种无硫无蔗糖益生元果干及其制备方法 |
CN115812834A (zh) * | 2023-01-03 | 2023-03-21 | 洽洽食品股份有限公司 | 一种姑娘果果脯及其加工方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101273746A (zh) * | 2008-04-30 | 2008-10-01 | 北京市农林科学院 | 一种无硫低糖欧李果脯及其制备方法 |
CN101715863A (zh) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | 无添加糖果脯及其制作方法 |
CN103609819A (zh) * | 2013-12-06 | 2014-03-05 | 广西壮族自治区农业科学院农产品加工研究所 | 一种低糖芒果果脯及其制备方法 |
CN104222455A (zh) * | 2013-06-17 | 2014-12-24 | 天津绿丛洲农业发展有限公司 | 一种蓝莓果脯的制作方法 |
CN105994907A (zh) * | 2016-06-02 | 2016-10-12 | 广西容县佰果汇食品有限公司 | 采用超声波辅助渗糖制备百香果果脯的加工方法 |
-
2017
- 2017-02-22 CN CN201710095883.2A patent/CN106615575B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101273746A (zh) * | 2008-04-30 | 2008-10-01 | 北京市农林科学院 | 一种无硫低糖欧李果脯及其制备方法 |
CN101715863A (zh) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | 无添加糖果脯及其制作方法 |
CN104222455A (zh) * | 2013-06-17 | 2014-12-24 | 天津绿丛洲农业发展有限公司 | 一种蓝莓果脯的制作方法 |
CN103609819A (zh) * | 2013-12-06 | 2014-03-05 | 广西壮族自治区农业科学院农产品加工研究所 | 一种低糖芒果果脯及其制备方法 |
CN105994907A (zh) * | 2016-06-02 | 2016-10-12 | 广西容县佰果汇食品有限公司 | 采用超声波辅助渗糖制备百香果果脯的加工方法 |
Non-Patent Citations (1)
Title |
---|
《果脯渗糖生产线》;无;《农村新技术》;20091231;正文第1段 * |
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Application publication date: 20170510 Assignee: Nanning Damang Nong Nong Food Co.,Ltd. Assignor: GUANGXI ZHUANG AUTONOMOUS REGION ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2023980045903 Denomination of invention: A processing method for sulfur free and sugar free preserved pearl plum fruit Granted publication date: 20200724 License type: Common License Record date: 20231108 |
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