CN106819314A - A kind of full cherry tomato preserved fruit of low sugar and its processing method - Google Patents
A kind of full cherry tomato preserved fruit of low sugar and its processing method Download PDFInfo
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- CN106819314A CN106819314A CN201710003838.XA CN201710003838A CN106819314A CN 106819314 A CN106819314 A CN 106819314A CN 201710003838 A CN201710003838 A CN 201710003838A CN 106819314 A CN106819314 A CN 106819314A
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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
- 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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- 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
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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
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- Polymers & Plastics (AREA)
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- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of full cherry tomato preserved fruit of low sugar and its processing method, belong to food processing technology field.The processing method of the cherry tomato preserved fruit includes：1) Feedstock treating；2) color protection；3) harden；4) strike-through treatment：Edibility colloid is carried out into microwave strike-through added to the cherry tomato surface after acanthopore and color-preserving and hardening, is taken out after strike-through and drained；5) sugared treatment is oozed：Cherry tomato after strike-through is dipped in liquid glucose, microwave for sugar permeability is carried out；6) drying, reforming.Processing method of the present invention adds edibility colloid by microwave can hinder a large amount of infiltrations of preserved fruit sugar in sugared operation is oozed as substitution filler, also low-sugar preserved fruit defect such as low plumpness and poor transparency caused by low because of sugar amount is solved, and then realizes the production of low-sugar preserved fruit.And cherry tomato preserved fruit lovely luster of the invention is bright, full appearance, sugar content are low, also maintain the original nutrition of cherry tomato and local flavor, good mouthfeel.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of full cherry tomato preserved fruit of low sugar and its processing side
Method.
Background technology
Preserved fruit is produced on China long history, and traditional preserved fruit sugar content is up to more than 60%.However as people
Growth in the living standard and the variation of food, consumer are increasingly mature to the health idea of food, sugar content food high
It has been not suitable with the demand of modern consumer.Therefore, the processing of low-sugar preserved fruit, is the inevitable requirement of quality of life raising.Nearly more than ten
Since year, it has been even more in positive research and development low-sugar preserved fruit both at home and abroad.For the research of low-sugar preserved fruit, substantial amounts of experimental study knot
Fruit shows, it is believed that low sugar can cause the reduction of berry preserved fruit plumpness, and product is collapsed, and influences outward appearance.
The content of the invention
Regarding to the issue above, it is an object of the invention to provide a kind of full cherry tomato preserved fruit of low sugar and its processing method, institute
State processing method propose microwave addition edibility colloid as substitution filler can hinder preserved fruit sugar in sugared operation is oozed
It is a large amount of to penetrate into, low-sugar preserved fruit defect such as low plumpness and poor transparency caused by low because of sugar amount is also solved, and then realize low sugar
The production of preserved fruit.
To achieve these goals, the technical solution adopted by the present invention is：
A kind of processing method of the full cherry tomato preserved fruit of low sugar, comprises the following steps：
(1) Feedstock treating：Select high-quality cherry tomato raw material, impurity elimination, remove base of fruit after clean, acanthopore；
(2) color protection：Using ascorbic acid containing 0.1-0.5%, 0.2-0.5% citric acids and 0.2-0.5% gallic acids third
The colour protecting liquid of ester is to the cherry tomato dipping color protection 1.5-2.5h after treatment；
(3) harden：The hardening of 3.5-4.5h is carried out to the cherry tomato after color protection using the calcium chloride solution of 0.1-0.3%；
(4) strike-through treatment：Edibility colloid is carried out into microwave added to the cherry tomato surface after acanthopore and color-preserving and hardening to ooze
Glue, takes out after strike-through and drains；
(5) sugared treatment is oozed：Cherry tomato after strike-through is dipped in liquid glucose, microwave for sugar permeability is carried out；
(6) drying, reforming：Ooze after sugar finishes, cherry tomato taking-up handstand is placed in sample disc, feeding baking oven to moisture
Content 12-16%, you can obtain cherry tomato preserved fruit of the present invention.
Preferably, step (1) the high-quality cherry tomato raw material is the cherry tomato that quality is good and full, head volume is close.
Preferably, step (1) described acanthopore be use the pin of a diameter of 2mm pierced on the cherry tomato epidermis of cleaning depth for
The hole of 4-8mm, the density in hole is 8 hole/cm on the cherry tomato epidermis2。
Preferably, edibility colloid described in step (4) is the one kind in pectin, gelatin, carragheen, the colloid concentration
It is 0.2-0.8%；In the microwave strike-through, strike-through power is 70W-490W, and the strike-through time is 5-15min.
It is further preferred that the edibility colloid is carragheen, colloid concentration is 0.2%, and strike-through power is 210W,
The strike-through time is 15min.
Preferably, the weight portion composition of liquid glucose is in step (5)：White granulated sugar 30-40 parts, stevioside 5-10 parts, sorbose
Alcohol 5-8 parts and deionized water 100-120 parts；In the microwave for sugar permeability, sugared power is oozed for 70W-490W, ooze the sugared time for 5-
15min。
Preferably, the drying temperature that cherry tomato after sugar is oozed in step (6) is 60 DEG C.
Additionally, present invention also offers a kind of full cherry tomato preserved fruit of low sugar obtained using above-mentioned processing method.
, used as antioxidant, not only low toxicity, safe to use, and oxidation resistant for propylgallate, thus
It is widely used in the food such as edible oil and fat, fried food.But easily there is colour generation in the metal ions such as propylgallate and iron ion
Reaction, so as to food discoloration can be caused, should be used together with appropriate citric acid.Ascorbic acid due to there is very strong reproducibility,
Alkali is afraid of in happiness acid, can be oxidized under high temperature and high light.Therefore, the synergist such as propylgallate and citric acid, arabo-ascorbic acid is answered
With using, play a part of Synergistic.
Stevioside is the new type natural sweetener that essence is carried from catananche's STEVIA REBAUDIANA, is closest to sucrose taste
Natural low caloric value sweetener.The characteristics of it has sugariness high, low calorie, its sugariness is 300 times of sucrose, and calorific value is only sucrose
1/300.Through high amount of drug it is demonstrated experimentally that stevioside has no toxic side effect, without carcinogenic substance, edible safety is often edible to prevent height
The illnesss such as blood pressure, diabetes, obesity, heart disease, carious tooth, are a kind of ideal sweeteners of alternative sucrose.Stevioside
The industries such as food, beverage, medicine, daily-use chemical industry, wine brewing, cosmetics are can be widely applied to, and can be saved into compared with application sucrose
This 60%.Stevioside color and luster is pure white, and mouthfeel is suitable, free from extraneous odour, is the wide new sugar source of development prospect.Stevioside is not produced substantially
Heat amount, can effectively prevent the generation of the modern diseases such as diabetes, obesity, carious tooth.Added instead of part sucrose using stevioside
Processing food, beverage etc., not only can be with reduces cost, while also complying with the requirement that food, beverage gradually develop to low-saccharification.
D-sorbite has refrigerant sweet taste, and its sugariness is about the 50%-70% of sucrose, and calorific value is close with sucrose.Sorbose
Glucose is not converted into blood after alcohol is edible, is not also influenceed by insulin.D-sorbite has good performance of keeping humidity, can
Food is kept certain moisture, prevent drying, can also prevent sugar, salt etc. from separating out crystallization, can keep sweet, acid, bitterness intensity
Balance, strengthens the local flavor of food, because it is nonvolatile polyalcohol, so there is the function of keeping food aroma.
In sum, by adopting the above-described technical solution, beneficial effects of the present invention are：
(1) present invention carries out color protection, gallic acid using the colour protecting liquid containing ascorbic acid, citric acid and propylgallate
Propyl ester and citric acid, arabo-ascorbic acid Synergistic, making the inoxidizability of colour protecting liquid strengthens, and effect of color protection is good, makes final system
The cherry tomato preserved fruit for obtaining maintains the fruit color and local flavor of its script.
(2) present invention is prepared using the processing that double microwave infiltrations carry out cherry tomato preserved fruit, first by microwave strike-through, makes glue
Body fills cherry tomato internal structure, forms the solid skeletal of stabilization, product is kept fuller profile；Simultaneously because colloid
Microwave infiltration treatment, inside a large amount of colloids filling cherry tomatos so that it is relatively low that the later stage oozes sugar amount, is to make low sugar cherry tomato preserved fruit
Precondition is provided.And strike-through can also reduce time of penetration using microwave treatment, so as to reduce the loss of cherry tomato vitamin C.
(3) later stage of the invention microwave for sugar permeability is carried out using the liquid glucose containing white granulated sugar, stevioside and D-sorbite, stevioside and
D-sorbite can make the final sugar content reduction of cherry tomato as sweetener, instead of the white granulated sugar of part, reach the effect of low sugar
Really, and reduce the surface viscosity of cherry tomato, while microwave for sugar permeability can also be reduced ooze the sugared time, keep the nutrition of product into
Point.And D-sorbite can also keep sweet cherry tomato, tart flavour balance and the fragrance having.
Specific embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only a part of embodiment of the invention, rather than whole embodiments.
Embodiment 1
A kind of processing method of the full cherry tomato preserved fruit of low sugar, comprises the following steps：
(1) Feedstock treating：Quality is good and full, head volume is close cherry tomato is selected as raw material, cherry tomato is former
Material impurity elimination, go after base of fruit to be rinsed with clear water, using the pin of a diameter of 2mm, to pierce depth on the cherry tomato epidermis of cleaning be 4mm's
Hole, the density for making hole on cherry tomato epidermis is 8 hole/cm2；
(2) color protection：With the colour protecting liquid containing 0.1% ascorbic acid, 0.5% citric acid and 0.2% propylgallate to place
Cherry tomato dipping color protection 1.5h after reason；
(3) harden：The hardening of 3.5h is carried out to the cherry tomato after color protection using 0.1% calcium chloride solution；
(4) strike-through treatment：The carragheen that colloid concentration is 0.2% is added to the cherry tomato table after acanthopore and color-preserving and hardening
Face carries out microwave strike-through, and wherein strike-through power is 70W, and the strike-through time is 15min, is taken out after strike-through and drained；
(5) sugared treatment is oozed：Cherry tomato after strike-through is dipped in liquid glucose, microwave for sugar permeability is carried out, wherein ooze sugared power being
490W, oozes the sugared time for 5min；Wherein the weight portion of liquid glucose constitutes and is：30 parts of white granulated sugar, 5 parts of stevioside, 5 parts of D-sorbite and
100 parts of deionized water；
(6) drying, reforming：Ooze after sugar finishes, cherry tomato taking-up handstand is placed in sample disc, dried in feeding baking oven
Temperature is done to be dried to cherry tomato moisture 12-16% at 60 DEG C, you can obtain the cherry tomato preserved fruit of the embodiment of the present invention.
Embodiment 2
A kind of processing method of the full cherry tomato preserved fruit of low sugar, comprises the following steps：
(1) Feedstock treating：Quality is good and full, head volume is close cherry tomato is selected as raw material, cherry tomato is former
Material impurity elimination, go after base of fruit to be rinsed with clear water, using the pin of a diameter of 2mm, to pierce depth on the cherry tomato epidermis of cleaning be 5mm's
Hole, the density for making hole on cherry tomato epidermis is 8 hole/cm2；
(2) color protection：With the colour protecting liquid containing 0.5% ascorbic acid, 0.2% citric acid and 0.3% propylgallate to place
Cherry tomato dipping color protection 2.5h after reason；
(3) harden：The hardening of 4.5h is carried out to the cherry tomato after color protection using 0.3% calcium chloride solution；
(4) strike-through treatment：The carragheen that colloid concentration is 0.2% is added to the cherry tomato table after acanthopore and color-preserving and hardening
Face carries out microwave strike-through, and wherein strike-through power is 210W, and the strike-through time is 15min, is taken out after strike-through and drained；
(5) sugared treatment is oozed：Cherry tomato after strike-through is dipped in liquid glucose, microwave for sugar permeability is carried out, wherein ooze sugared power being
350W, oozes the sugared time for 10min；Wherein the weight portion of liquid glucose constitutes and is：40 parts of white granulated sugar, 10 parts of stevioside, 8 parts of D-sorbite
With 120 parts of deionized water；
(6) drying, reforming：Ooze after sugar finishes, cherry tomato taking-up handstand is placed in sample disc, dried in feeding baking oven
Temperature is done to be dried to cherry tomato moisture 12-16% at 60 DEG C, you can obtain the cherry tomato preserved fruit of the embodiment of the present invention.
Embodiment 3
A kind of processing method of the full cherry tomato preserved fruit of low sugar, comprises the following steps：
(1) Feedstock treating：Quality is good and full, head volume is close cherry tomato is selected as raw material, cherry tomato is former
Material impurity elimination, go after base of fruit to be rinsed with clear water, using the pin of a diameter of 2mm, to pierce depth on the cherry tomato epidermis of cleaning be 6mm's
Hole, the density for making hole on cherry tomato epidermis is 8 hole/cm2；
(2) color protection：With the colour protecting liquid containing 0.3% ascorbic acid, 0.3% citric acid and 0.5% propylgallate to place
Cherry tomato dipping color protection 2h after reason；
(3) harden：The hardening of 4h is carried out to the cherry tomato after color protection using 0.2% calcium chloride solution；
(4) strike-through treatment：The pectin that colloid concentration is 0.6% is added to the cherry tomato surface after acanthopore and color-preserving and hardening
Microwave strike-through is carried out, wherein strike-through power is 350W, and the strike-through time is 10min, is taken out after strike-through and drained；
(5) sugared treatment is oozed：Cherry tomato after strike-through is dipped in liquid glucose, microwave for sugar permeability is carried out, wherein ooze sugared power being
210W, oozes the sugared time for 15min；The weight portion of the liquid glucose is constituted：35 parts of white granulated sugar, 8 parts of stevioside, 6 parts of D-sorbite
With 110 parts of deionized water；
(6) drying, reforming：Ooze after sugar finishes, cherry tomato taking-up handstand is placed in sample disc, dried in feeding baking oven
Temperature is done to be dried to cherry tomato moisture 12-16% at 60 DEG C, you can obtain the cherry tomato preserved fruit of the embodiment of the present invention.
Embodiment 4
A kind of processing method of the full cherry tomato preserved fruit of low sugar, comprises the following steps：
(1) Feedstock treating：Quality is good and full, head volume is close cherry tomato is selected as raw material, cherry tomato is former
Material impurity elimination, to go after base of fruit rinse the pin for using a diameter of 2mm with clear water to pierce depth on the cherry tomato epidermis of cleaning be 8mm's
Hole, the density for making hole on cherry tomato epidermis is 8 hole/cm2；
(2) color protection：With the colour protecting liquid containing 0.4% ascorbic acid, 0.5% citric acid and 0.2% propylgallate to place
Cherry tomato dipping color protection 2h after reason；
(3) harden：The hardening of 4h is carried out to the cherry tomato after color protection using 0.2% calcium chloride solution；
(4) strike-through treatment：The gelatin that colloid concentration is 0.8% is added to the cherry tomato surface after acanthopore and color-preserving and hardening
Microwave strike-through is carried out, wherein strike-through power is 490W, and the strike-through time is 5min, is taken out after strike-through and drained；
(5) sugared treatment is oozed：Cherry tomato after strike-through is dipped in liquid glucose, microwave for sugar permeability is carried out, wherein ooze sugared power being
70W, oozes the sugared time for 15min；The weight portion of the liquid glucose is constituted：35 parts of white granulated sugar, 8 parts of stevioside, 6 parts of D-sorbite and
110 parts of deionized water；
(6) drying, reforming：Ooze after sugar finishes, cherry tomato taking-up handstand is placed in sample disc, dried in feeding baking oven
Temperature is done to be dried to cherry tomato moisture 12-16% at 60 DEG C, you can obtain the cherry tomato preserved fruit of the embodiment of the present invention.
Comparative example
A kind of processing method of low sugar cherry tomato preserved fruit, comprises the following steps：
(1) Feedstock treating：Quality is good and full, head volume is close cherry tomato is selected as raw material, cherry tomato is former
Material impurity elimination, go after base of fruit to be rinsed with clear water, using the pin of a diameter of 2mm, to pierce depth on the cherry tomato epidermis of cleaning be 6mm's
Hole, the density for making hole on cherry tomato epidermis is 8 hole/cm2；
(2) color protection：Shield is impregnated to the cherry tomato after treatment with the colour protecting liquid containing 0.5% ascorbic acid and 0.5% citric acid
Color 2h；
(3) harden：The hardening of 4h is carried out to the cherry tomato after color protection using 0.2% calcium chloride solution；
(4) sugared treatment is oozed：It is 45% to ooze sugar juice that cherry tomato after hardening is dipped in into sugar concentration, carries out microwave and oozes
Sugar, wherein oozing sugared power for 210W, oozes the sugared time for 30min；It is described to ooze the sucrose that sugar juice is mixed for white granulated sugar and water
Solution；
(5) drying, reforming：Ooze after sugar finishes, cherry tomato taking-up handstand is placed in sample disc, dried in feeding baking oven
Temperature is done to be dried to cherry tomato moisture 12-16% at 60 DEG C, you can obtain the cherry tomato preserved fruit of comparative example.
Applicant also devises above-mentioned comparative example when not using microwave strike-through to the present invention, is implemented by determining the present invention
The sugar content of the cherry tomato preserved fruit that example and comparative example are obtained, and profile etc. is contrasted, obtain following data：
| Ooze the sugared time (min) | Sugar content (%) | Profile | Mouthfeel | |
| Embodiment 1 | 5 | 25 | Color and luster is bright, full | Well |
| Embodiment 2 | 10 | 40 | Color and luster is bright, full | Well |
| Embodiment 3 | 15 | 37.5 | Color and luster is bright, full | Well |
| Embodiment 4 | 15 | 36 | Color and luster is bright, full | Well |
| Comparative example | 30 | 45 | Color and luster is obscure, not full | Typically |
Found by above-mentioned contrast, cherry tomato preserved fruit of the invention not only oozes that sugared speed is fast, process time is short, improves life
Efficiency is produced, and it is bright in colour bright, full appearance, sugar content are low, and sugar content is 25~40%, and 5- is reduced than comparative example
20%, and the inventive method also maintains the original nutrition of cherry tomato and local flavor, good mouthfeel.
Described above is directed to the detailed description of preferably possible embodiments of the invention, but embodiment is not limited to this hair
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
Cover the scope of the claims in the present invention.
Claims (8)
1. the processing method of the full cherry tomato preserved fruit of a kind of low sugar, it is characterised in that comprise the following steps：
(1) Feedstock treating：Select high-quality cherry tomato raw material, impurity elimination, remove base of fruit after clean, acanthopore；
(2) color protection：Using ascorbic acid containing 0.1-0.5%, 0.2-0.5% citric acids and 0.2-0.5% propylgallates
Colour protecting liquid is to the cherry tomato dipping color protection 1.5-2.5h after treatment；
(3) harden：The hardening of 3.5-4.5h is carried out to the cherry tomato after color protection using the calcium chloride solution of 0.1-0.3%；
(4) strike-through treatment：Edibility colloid is carried out into microwave strike-through added to the cherry tomato surface after acanthopore and color-preserving and hardening, is oozed
Taken out after glue and drained；
(5) sugared treatment is oozed：Cherry tomato after strike-through is dipped in liquid glucose, microwave for sugar permeability is carried out；
(6) drying, reforming：Ooze after sugar finishes, cherry tomato taking-up handstand is placed in sample disc, feeding baking oven to moisture
12-16%, you can obtain cherry tomato preserved fruit of the present invention.
2. the processing method of the full cherry tomato preserved fruit of low sugar according to claim 1, it is characterised in that step (1) is described
High-quality cherry tomato raw material is the cherry tomato that quality is good and full, head volume is close.
3. the processing method of the full cherry tomato preserved fruit of low sugar according to claim 1, it is characterised in that step (1) is described
Acanthopore is that to use the pin of a diameter of 2mm that depth is pierced on the cherry tomato epidermis of cleaning be the hole of 4-8mm, on the cherry tomato epidermis
The density in hole is 8 hole/cm2。
4. the processing method of the full cherry tomato preserved fruit of low sugar according to claim 1, it is characterised in that institute in step (4)
It is the one kind in pectin, gelatin, carragheen to state edibility colloid, and the colloid concentration is 0.2-0.8%；The microwave strike-through
In, strike-through power is 70W-490W, and the strike-through time is 5-15min.
5. the processing method of the full cherry tomato preserved fruit of low sugar according to claim 4, it is characterised in that the edibility glue
Body is carragheen, and colloid concentration is 0.2%, and strike-through power is 210W, and the strike-through time is 15min.
6. the processing method of the full cherry tomato preserved fruit of low sugar according to claim 1, it is characterised in that sugar in step (5)
The weight portion of liquid is constituted：White granulated sugar 30-40 parts, stevioside 5-10 parts, D-sorbite 5-8 parts and deionized water 100-120 parts；
In the microwave for sugar permeability, sugared power is oozed for 70W-490W, ooze the sugared time for 5-15min.
7. the processing method of the full cherry tomato preserved fruit of low sugar according to claim 1, it is characterised in that step is oozed in (6)
The drying temperature of cherry tomato is 60 DEG C after sugar.
8. the full cherry tomato preserved fruit of low sugar that the processing method described in a kind of any one of claim 1-7 is obtained.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007211A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of preserved fruit with strawberry |
| CN109123042A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of low sugar blueberry dried fruit production technology |
| CN112998113A (en) * | 2021-04-12 | 2021-06-22 | 东北林业大学 | Preparation method of microwave sugar-permeable acerbity-free preserved aronia melanocarpa |
| CN114376062A (en) * | 2021-12-21 | 2022-04-22 | 广西凭祥汇隆食品有限公司 | Making method of preserved waxberries |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109007211A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of preserved fruit with strawberry |
| CN109123042A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of low sugar blueberry dried fruit production technology |
| CN112998113A (en) * | 2021-04-12 | 2021-06-22 | 东北林业大学 | Preparation method of microwave sugar-permeable acerbity-free preserved aronia melanocarpa |
| CN114376062A (en) * | 2021-12-21 | 2022-04-22 | 广西凭祥汇隆食品有限公司 | Making method of preserved waxberries |
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