CN107006664A - A kind of fruit preparation technology - Google Patents
A kind of fruit preparation technology Download PDFInfo
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- CN107006664A CN107006664A CN201710187229.4A CN201710187229A CN107006664A CN 107006664 A CN107006664 A CN 107006664A CN 201710187229 A CN201710187229 A CN 201710187229A CN 107006664 A CN107006664 A CN 107006664A
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- Prior art keywords
- fruit
- sugar
- basket
- vacuum
- liquid glucose
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Classifications
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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
Abstract
The invention discloses a kind of fruit preparation technology, comprise the following steps that raw material, preparation, selection, dress basket, color protection, defrosting, cleaning, draining, change sugar, leaching sugar, cleaning, balance, baking, cooling and selection finally give fruit.Fruit preparation technology of the present invention is applied to the various fruits such as mango, tangerine orange, apricot, hawthorn or yellow peach, its process is simple, with low cost, the fruit delicious original high nutritive value of taste and fruit in itself can be sufficiently reserved, and the quality of dried fruit finished product is ensure that by repeatedly picking out substandard products, it is a kind of fruit high added value snacks.
Description
Technical field
The present invention relates to fruit deep process technology field, and in particular to a kind of fruit preparation technology.
Background technology
People is daily in addition to eating a little five cereals and vegetables, and eat a little fruit has very big more to our healthy
Help.Due to containing many vitamins, trace element, it is possible to for prevention disease, such as tangerine orange, sweet acid, property in fruit
It is cool, there is appetizing qi-regulating, moistening lung of quenching the thirst, there is certain treatment for diseases such as thirsty and dry pharynx, indigestion, dry cough without phlegm
Effect, while can also prevention of cardiovascular disease and diabetes；Such as hawthorn, energy prevention and cure of cardiovascular disease, with expansion blood vessel, by force
The heart, increase coronary blood flow, improve heart vigor, stimulating central nervous system system, reduce blood pressure and cholesterol, softening blood vessel and profit
Urine and sedation.But fresh fruit often can not the holding time it is oversize, a period of time is stayed fine mouthfeel in order to allow more,
Need to be processed it.
The content of the invention
It is simple, with low cost it is an object of the invention to provide a kind of process to solve the deficiencies in the prior art, can be abundant
Retain the fruit delicious original high nutritive value of taste and fruit in itself, the high snacks fruit of product quality prepares work
Skill.
In order to realize above-mentioned target, the present invention is adopted the following technical scheme that：
A kind of fruit preparation technology, including following preparation process：
S1, raw material are checked and accepted：The fruit cleaning freezed is clean；
S2, selection, dress basket：The fruit cleaned is divided into 4 grades by grader, the fruit weighing of minimal level is packed, moved back
Storehouse；Artificial sort out is overdone, fragmentary and non-compliant raw material and the debris such as prematurity, by the qualified fruit of select
Dress basket is uniformly distributed, to be advisable no more than basket open, capping plate is covered；
S3, decolouring, defrosting：The fruit for installing basket is put into the defrosting tank equipped with clear water, liquid level is higher than more than fruit 10cm, enters
Row thaws；
S4, cleaning, draining：Hanging basket is opened, by the fruit of color protection is poured on rinsing table in basket, underproof substandard products are picked out,
Basket is filled after qualified fruit is washed with clear water；The whole basket draining time is not less than 30min, no more than 2 ~ 4h；
S5, change sugar：In mass ratio 90：10 are mutually mixed inspissated juice and honey, are pumped into liquid glucose tank, being diluted with water to pol is
50 ° of BX, send into sterilizer, and sterilization temperature is adjusted to 85 ~ 98 DEG C, liquid glucose finally is delivered into Vacuum Sugar-Soaking Jar；
S6, leaching sugar：Liquid glucose temperature is dropped to after 70 DEG C, the fruit for filling basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit is totally submerged in
In liquid glucose, liquid glucose is higher than more than fruit 10cm, and liquid glucose temperature is dropped to after 50 DEG C, circulates 15 min, it is ensured that fruit and liquid glucose mixing
Uniformly, the rear for covering and being moved to tank in Vacuum Sugar-Soaking Jar is opened；
S7, cleaning, balance：The fruit for soaking good sugar is put into 6 ~ 15s of elution in 20~30 DEG C of water, the liquid glucose on surface is rinsed completely
After take out；A small amount of glycerine is uniformly smeared on baking tray surface, the fruit cleaned is uniformly put；
S8, baking：The fruit for setting disk is put into barn and toasted, dried fruit is obtained；
S9, cooling, selection：Dried fruit after barbecue is cooled between cool put after less than 30 DEG C, selected, worm is picked out
Really, broken fruit, overdone fruit and burned fruit are placed on substandard products basket, by qualified dried fruit in plastic product case.
Preferably, in abovementioned steps S1, one kind that fruit is selected in mango, tangerine orange, apricot, hawthorn or yellow peach.
More preferably, in abovementioned steps S3, thawing time is 4h, and thaw point is 10 ~ 30 DEG C, defrosting tank circulating-heating
Number is no less than 3 times, and circulation total time is 1 ~ 5h.
It is highly preferred that in abovementioned steps S6, the sugared mode of leaching is vacuum cold soaking sugar, and leaching sugar is after 5 hours, and temperature is cooled to 30
Below DEG C, 25min is circulated, starts to vacuumize, when vacuum is 0.001 ~ below 0.098Mpa, closed and evacuate valve, open broken
Vacuum valve, after hanging basket is sunk to the bottom completely from visor, closes vacuum-breaking valve, carries out vacuum sugar-soaking 30min, then open vacuum breaker
Valve, Vacuum Sugar-Soaking Jar is vented to atmospheric pressure state, cover is risen.
It is further preferred that in abovementioned steps S6, the sugared mode of leaching is that normal temperature soaks sugar, and cover keeps it turned on carry out normal temperature
Leaching sugar, the sugared overall process of leaching is 10 ~ 12h.
Specifically, in abovementioned steps S6, after the sugared process of leaching, liquid glucose and the sugar at fruit center are detected with hand-hold refractometer
Degree, fruit center pol, which reaches, can go out tank balance during 35 ~ 45 ° of BX, the then continuation leaching sugar less than 35 ° of BX to fruit center pol
Reach 35 ~ 45 ° of BX.
Preferably go, in abovementioned steps S8, the baking process of barn is divided into three phases：It is first stage, 75 DEG C of temperature, wet
30% ~ 60%, baking time 2h are spent, after the first baking stage terminated, roasting car is pulled out, stirs the fruit on baking tray, be then charged into roasting
Room；Second stage, 65 DEG C of temperature, humidity 20% ~ 50%, baking time 8h；Phase III, 40 DEG C of temperature, humidity 15% ~ 20% are dried
Roasting time 0.5h.
The present invention is advantageous in that：The process of fruit preparation technology of the present invention is simple, with low cost, be applied to
Various fruits, raw material can be sufficiently reserved fruit delicious taste in itself from the fruit that freezed；By soaking sugar and baking processing
Processing not only makes dried fruit have more preferable mouthfeel, and remains the original high nutritive value of fruit；Baking process is using cooling
Drying can avoid the discoloration of fruit；And the quality of dried fruit finished product is ensure that by repeatedly picking out substandard products, it is that a kind of fruit is high
Added value snacks.
Embodiment
Make specific introduce to the present invention below in conjunction with specific embodiment.
Embodiment 1
A kind of Preserved Mango preparation technology, including following preparation process：
S1, raw material are checked and accepted：The mango freezed is cleaned up；
S2, selection, dress basket：The mango cleaned is divided into 4 grades by grader, the mango of minimal level is weighed packaging, cancelling stocks；
Artificial sort out is overdone, fragmentary and non-compliant raw material and the debris such as prematurity, and the qualified mango of select is uniform
Distribution dress basket, to be advisable no more than basket open, capping plate is covered；
S3, decolouring, defrosting：The mango for installing basket is put into the defrosting tank equipped with clear water, liquid level should be higher than that more than fruit 10cm,
Thawing time is 4h, and temperature is 10 ~ 20 DEG C, is not less than 3 times per tank circulating-heating number of times, and circulation time is 1 ~ 5h.
S4, cleaning, draining：Hanging basket is opened, the mango in mango basket is poured on rinsing table, is picked out underproof time
Product, basket is filled after qualified mango is washed with clear water；Ensure that multiple corbeils are housed in 7.5 kilograms of dress fruit, each hanging basket per basket, amount to dress
Really 450 kilograms, the whole basket draining time is not less than 30min, no more than 2 ~ 4h；
S5, change sugar：In mass ratio 90：10 are mutually mixed inspissated juice and honey, are pumped into liquid glucose tank, being diluted with water to pol is
50 ° of BX, send into sterilizer, and sterilization temperature is 85 ~ 95 DEG C, and liquid glucose is delivered into Vacuum Sugar-Soaking Jar.
S6, leaching sugar：Liquid glucose temperature is dropped to after 70 DEG C, the mango for installing basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit is complete
Portion is immersed in liquid glucose, and liquid glucose is higher than more than fruit 10cm, and liquid glucose temperature is dropped to after 50 DEG C, is circulated 15 minutes, it is ensured that well mixed,
Open the rear for covering and being moved to tank in Vacuum Sugar-Soaking Jar.
The sugared mode of leaching is from vacuum cold soaking sugar：Soak after sugar 5h, temperature is cooled to less than 30 DEG C, circulate 25 min, start
Vacuumize, vacuum is closed in 0.001 ~ below 0.098Mpa and evacuates valve, opens vacuum-breaking valve, the hanging basket from visor
After sinking to the bottom completely, close vacuum-breaking valve, carry out vacuum sugar-soaking 30min, then open vacuum-breaking valve, by Vacuum Sugar-Soaking Jar be vented to
Atmospheric pressure state, rises cover.Liquid glucose pol and the pol at mango center, awns must be detected during leaching sugar with hand-hold refractometer
Fruit center pol reaches that 35 ~ 40 ° of BX sides can go out tank balance, then continuation leaching sugar to the mango center pol less than 35 ° of BX reaches 35 ~
40°BX。
S7, rinsing, balance：The mango for soaking good sugar is put into 10~15s of elution in 20~30 DEG C of water, surface is rinsed completely
Liquid glucose after take out；A small amount of glycerine is uniformly smeared on baking tray surface, can prevent from sticking to the pan, uniformly put washed mango, must not heap
Put, pick out underproof wormed fruit, decayed fruit；
S8, baking：The mango for setting disk is put into barn and toasted, baking temperature is divided into three phases：One stage, temperature 75
DEG C, humidity 50%~60%, baking time 2h after the first baking stage terminated, pulls out roasting car, stirs the mango on baking tray, then
Load barn；Second stage, 65 DEG C of temperature, humidity 30%~50%, baking time 8h；Phase III：40 DEG C of temperature, humidity 15%
~20%, cool 0.5h；After drying is finished, moisture in fruit need to be detected, the fruit moisture of qualified by baking should be 15 ~ 19%；
S9, cooling, selection：Dried mango after barbecue is cooled to less than 30 DEG C between cool put, selected, pick out wormed fruit,
Broken fruit, overdone fruit and burned fruit are placed on substandard products basket, and qualified dried mango is in plastic product case, per 10 kilograms of case.
Embodiment 2
S1, raw material are checked and accepted：The tangerine orange freezed is cleaned up；
S2, selection, dress basket：The tangerine orange cleaned is divided into 4 grades by grader, the tangerine orange of minimal level is weighed packaging, moved back
Storehouse；Non-compliant raw material and the debris such as overdone, the fragmentary, prematurity of artificial sort out, the qualified tangerine orange of select is equal
Even distribution dress basket, to be advisable no more than basket open, capping plate is covered；
S3, decolouring, defrosting：The tangerine orange for installing basket is put into the defrosting tank equipped with clear water, liquid level should be higher than that more than fruit 10cm,
Defrosting 4h, temperature is 10 ~ 20 DEG C, is not less than 3 times per tank circulating-heating number of times, and circulation time is 1 ~ 5h；
S4, cleaning, draining：Hanging basket is opened, by the tangerine orange of color protection is poured on rinsing table in basket, underproof substandard products are picked out,
Basket is filled after qualified tangerine orange is washed with clear water, ensures that multiple corbeils are housed in 7.5 kilograms of dress fruit, each hanging basket per basket, amounts to dress fruit
450 kilograms, the whole basket draining time is not less than 30min, no more than 2 ~ 4h；
S5, change sugar：In mass ratio 90：10 are mutually mixed inspissated juice and honey, are pumped into mixture tank, being diluted with water pol is
50 ° of BX, sterilization temperature is 85 ~ 95 DEG C, and liquid glucose is delivered into Vacuum Sugar-Soaking Jar；
S6, leaching sugar：Liquid glucose temperature is dropped to after less than 70 DEG C, the tangerine orange for installing basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit is complete
Portion is immersed in liquid glucose, and liquid glucose is higher than more than fruit 10cm, and liquid glucose temperature is dropped to after 50 DEG C, circulates 15min, it is ensured that well mixed,
Open the rear for covering and being moved to tank in Vacuum Sugar-Soaking Jar；
The sugared mode of leaching soaks sugar from normal temperature：Cover keeps it turned on progress normal temperature leaching sugar, and the sugared overall process of ripe tangerine orange leaching is 10 ~
12 hours.Liquid glucose pol and tangerine orange center pol must be detected with hand-hold refractometer during leaching sugar, tangerine orange center pol reaches
Tank balance can be gone out to 35 ~ 40 ° of BX sides, then continuation leaching sugar to the tangerine orange center pol less than 35 ° of BX reaches 35 ~ 40 ° of BX.
S7, rinsing, balance：The tangerine orange for soaking good sugar is put into 10 ~ 15s of elution in 20~30 DEG C of water, surface is rinsed completely
Liquid glucose after take out；A small amount of edible glycerol is uniformly smeared on baking tray surface, can prevent from sticking to the pan, uniformly put fruit, must not stack,
Pick out underproof wormed fruit, decayed fruit and be put into waste product basket；
S8, baking：The tangerine orange for setting disk is put into barn and toasted, baking temperature is divided into three phases：One stage：Temperature 75
DEG C, humidity 50% ~ 60%, baking time 2h；After first baking stage terminated, roasting car is pulled out, the tangerine orange on baking tray is stirred, then fills
Enter barn；Second stage：65 DEG C of temperature, humidity 30% ~ 50%, baking time about 8h；Phase III, 40 DEG C of temperature, humidity 15% ~
20%, cool 0.5h；After drying is finished, moisture in fruit need to be detected, the fruit moisture of qualified by baking should be 15 ~ 19%；
S9, cooling, selection：Tangerine orange after barbecue is done less than 30 DEG C is cooled between cool put, selected, pick out wormed fruit,
Broken fruit, overdone fruit and burned fruit are placed on substandard products basket, and qualified tangerine orange is dry in plastic product case, per 10 kilograms of case.
The process of fruit preparation technology of the present invention is simple, with low cost, suitable for mango, tangerine orange, apricot, hawthorn or Huang
The various fruits such as peach, raw material can be sufficiently reserved fruit delicious taste in itself from the fruit that freezed；By soaking sugar and baking
Working process not only makes dried fruit have more preferable mouthfeel, and remains the original high nutritive value of fruit；Baking process is used
Cooling drying can avoid the discoloration of fruit；And the quality of dried fruit finished product is ensure that by repeatedly picking out substandard products, it is a kind of water
Fruit high added value snacks.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or the spy that the embodiment or example are described
Point is contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not
Necessarily refer to identical embodiment or example.Moreover, specific features, structure, material or the feature of description can be any
One or more embodiments or example in combine in an appropriate manner.
The basic principles, principal features and advantages of the present invention have been shown and described above.The technical staff of the industry should
Understand, the invention is not limited in any way for above-described embodiment, it is all to be obtained by the way of equivalent substitution or equivalent transformation
Technical scheme, all falls within protection scope of the present invention.
Claims (7)
1. a kind of fruit preparation technology, it is characterised in that including following preparation process：
S1, raw material are checked and accepted：The fruit cleaning freezed is clean；
S2, selection, dress basket：The fruit cleaned is divided into 4 grades by grader, the fruit weighing of minimal level is packed, moved back
Storehouse；Artificial sort out is overdone, fragmentary and non-compliant raw material and the debris such as prematurity, by the qualified fruit of select
Dress basket is uniformly distributed, to be advisable no more than basket open, capping plate is covered；
S3, decolouring, defrosting：The fruit for installing basket is put into the defrosting tank equipped with clear water, liquid level is higher than more than fruit 10cm, enters
Row thaws；
S4, cleaning, draining：Hanging basket is opened, by the fruit of color protection is poured on rinsing table in basket, underproof substandard products are picked out,
Basket is filled after qualified fruit is washed with clear water；The whole basket draining time is not less than 30min, no more than 2 ~ 4h；
S5, change sugar：In mass ratio 90：10 are mutually mixed inspissated juice and honey, are pumped into liquid glucose tank, being diluted with water to pol is
50 ° of BX, send into sterilizer, and sterilization temperature is adjusted to 85 ~ 98 DEG C, liquid glucose finally is delivered into Vacuum Sugar-Soaking Jar；
S6, leaching sugar：Liquid glucose temperature is dropped to after 70 DEG C, the fruit for filling basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit is totally submerged in
In liquid glucose, liquid glucose is higher than more than fruit 10cm, and liquid glucose temperature is dropped to after 50 DEG C, circulates 15min, it is ensured that fruit and liquid glucose mixing are equal
It is even, open the rear for covering and being moved to tank in Vacuum Sugar-Soaking Jar；
S7, cleaning, balance：The fruit for soaking good sugar is put into 6 ~ 15s of elution in 20~30 DEG C of water, the liquid glucose on surface is rinsed completely
After take out；A small amount of glycerine is uniformly smeared on baking tray surface, the fruit cleaned is uniformly put；
S8, baking：The fruit for setting disk is put into barn and toasted, dried fruit is obtained；
S9, cooling, selection：Dried fruit after barbecue is cooled between cool put after less than 30 DEG C, selected, worm is picked out
Really, broken fruit, overdone fruit and burned fruit are placed on substandard products basket, by qualified dried fruit in plastic product case.
2. a kind of fruit preparation technology according to claim 1, it is characterised in that in the step S1, fruit choosing
With one kind in mango, tangerine orange, apricot, hawthorn or yellow peach.
3. a kind of fruit preparation technology according to claim 1, it is characterised in that in the step S3, during defrosting
Between be 4h, thaw point be 10 ~ 30 DEG C, defrosting tank circulating-heating number of times be no less than 3 times, circulation total time be 1 ~ 5h.
4. a kind of fruit preparation technology according to claim 1, it is characterised in that in the step S6, soaks sugar side
Formula is vacuum cold soaking sugar, and leaching sugar is after 5 hours, and temperature is cooled to less than 30 DEG C, circulates 25min, starts to vacuumize, vacuum is
During 0.001 ~ below 0.098Mpa, close and evacuate valve, open vacuum-breaking valve, after hanging basket is sunk to the bottom completely from visor, close
Vacuum-breaking valve, carries out vacuum sugar-soaking 30min, then opens vacuum-breaking valve, and Vacuum Sugar-Soaking Jar is vented to atmospheric pressure state, tank is risen
Lid.
5. a kind of fruit preparation technology according to claim 1, it is characterised in that in the step S6, soaks sugar side
Formula is that normal temperature soaks sugar, and cover keeps it turned on progress normal temperature leaching sugar, and the sugared overall process of leaching is 10 ~ 12h.
6. a kind of fruit preparation technology according to claim 1, it is characterised in that in the step S6, the sugared mistake of leaching
Cheng Hou, the pol at liquid glucose and fruit center is detected with hand-hold refractometer, and fruit center pol reaches to go out during 35 ~ 45 ° of BX
Tank balance, then continuation leaching sugar to the fruit center pol less than 35 ° of BX reaches 35 ~ 45 ° of BX.
7. a kind of fruit preparation technology according to claim 1, it is characterised in that in the step S8, barn
Baking process is divided into three phases：First stage, 75 DEG C of temperature, humidity 30% ~ 60%, baking time 2h, the first baking stage knot
Shu Hou, pulls out roasting car, stirs the fruit on baking tray, be then charged into barn；Second stage, 65 DEG C of temperature, humidity 20% ~ 50% are dried
Roasting time 8h；Phase III, 40 DEG C of temperature, humidity 15% ~ 20%, baking time 0.5h.
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| CN108244319A (en) * | 2017-12-22 | 2018-07-06 | 溜溜果园集团股份有限公司 | A kind of preparation method of liquor-saturated red bayberry preserved fruit |
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Application publication date: 20170804 |
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