CN107348087A - Low-sugar preserved fruit and preparation method thereof - Google Patents
Low-sugar preserved fruit and preparation method thereof Download PDFInfo
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- CN107348087A CN107348087A CN201610309336.5A CN201610309336A CN107348087A CN 107348087 A CN107348087 A CN 107348087A CN 201610309336 A CN201610309336 A CN 201610309336A CN 107348087 A CN107348087 A CN 107348087A
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- elaeagnus conferta
- conferta fruits
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 164
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000249585 Elaeagnus conferta Species 0.000 claims abstract description 121
- 229940116257 pepper extract Drugs 0.000 claims abstract description 19
- 230000008595 infiltration Effects 0.000 claims abstract description 12
- 238000001764 infiltration Methods 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- 239000011259 mixed solution Substances 0.000 claims description 43
- 239000007864 aqueous solution Substances 0.000 claims description 34
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 24
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 19
- 238000007654 immersion Methods 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 12
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 12
- 229940037003 alum Drugs 0.000 claims description 12
- 239000001110 calcium chloride Substances 0.000 claims description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 12
- 235000011187 glycerol Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 12
- 239000011592 zinc chloride Substances 0.000 claims description 12
- 235000005074 zinc chloride Nutrition 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 241000202807 Glycyrrhiza Species 0.000 claims description 9
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 9
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 9
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 9
- 229940010454 licorice Drugs 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 6
- 230000008020 evaporation Effects 0.000 claims description 6
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 241000894007 species Species 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 206010020880 Hypertrophy Diseases 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 description 7
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000006002 Pepper Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- 230000005070 ripening Effects 0.000 description 5
- 229960002504 capsaicin Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 244000044554 Elaeagnus pungens Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 235000017663 capsaicin Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000012658 paprika extract Nutrition 0.000 description 2
- 239000001688 paprika extract Substances 0.000 description 2
- 239000001054 red pigment Substances 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 1
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001503987 Clematis vitalba Species 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 235000013935 Elaeagnus pungens Nutrition 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000009132 capsorubin Nutrition 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- IMACFCSSMIZSPP-UHFFFAOYSA-N phenacyl chloride Chemical compound ClCC(=O)C1=CC=CC=C1 IMACFCSSMIZSPP-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003491 tear gas Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses low-sugar preserved fruit and preparation method thereof, as raw material and pepper extract is applied using low-maturity elaeagnus conferta fruits, give full play to respective advantage, abundant preserved fruit species, make elaeagnus conferta fruits through over cleaning, take away the puckery taste, be enucleated, color protection, hardening, promote infiltration, filling, vacuum sugar infiltration, baking, prepare golden yellow with color, translucent, fleshy hypertrophy, special taste, storage period is long, particle is clearly demarcated, the elaeagnus conferta fruits low-sugar preserved fruit for the features such as not bonding.
Description
Technical field
The invention belongs to field of food preparation, relates in particular to one kind using low-maturity elaeagnus conferta fruits as raw material and applies capsicum
Low-sugar preserved fruit of extract and preparation method thereof.
Background technology
For traditional candied fruit sugar content mostly 70%~75%, long-time reprocessabilty, which cooks, can cause former fruity to reduce,
Flavor substance and nutrient component damages are excessive, influence product special flavour, and it is unfavorable to health often to eat high sugar food.
So the low-saccharification production of candied fruit turns into a kind of development trend.
Elaeagnus conferta fruits are the ripening fruits of Elaeangnaceae plant honey flower thorny elaeagnus.Perennial evergreen climber, ripening fruits are fresh
Red to be eaten raw to aubergine, fresh fruit, edible portion accounts for 91%, and sweet tea acid, appropriateness is tasty, and moisture is sufficient, bright-colored, can
Cook fruit juice, can, preserved fruit.Elaeagnus conferta fruits are generally used for fruit food, have two kinds, one more sweet, another fruit type
It is a little bit smaller, also have on the present mountain of small fruit type wild.The sour-sweet taste of elaeagnus conferta fruits, general eating method in addition to eating it raw, put salt,
Capsicum, which salts down, to be eaten.Fruit pellet such as is made with sugar, it is just nice.Elaeagnus conferta fruits someone's cultivation, it is wild that the past is most of.
Elaeagnus conferta fruits cultivation can spread seed or cuttage, be easier to plant.Elaeagnus conferta fruits are used as medicine with root, fruit, leaf.Haematemesis is cured mainly, is spat blood,
The diseases such as abscess of throat, flu, child convulsion, sore tinea.It is relieving cough and asthma, astringing to arrest diarrhea.It can also control asthma, empty cough, slowly
Property bronchitis, enteritis, diarrhoea, treating swelling and pain by traumatic injury, rheumatalgia pain, jaundice.
Capsaicine (alkali) and capsorubin are bioactive substances main in pepper extract.Capsaicine is people's life
In very important spice, be widely used as food additives, its have anti-inflammatory analgesic, promote fat metabolism, tear-gas
Urge and sneeze, reduce that cell carcinogenesis etc. is medical and pharmacologic action.Capsicum red pigment, also known as green pepper red pigment, capsanthin, it is that one kind is used as
The natural carotenoid of food coloring, it is not only the precursor compound of vitamin A, and with antioxidation activity,
The important physiological functions such as disease of cardiovascular system, regulation immune system activity are prevented and treated, due to having no toxic side effect, it is by the U.S.
The tissues such as FDA, Britain FAO/WHO, Japanese EEC and Chinese GB are approval for the wholefood that unrestriction uses and added
Add agent.
For elaeagnus conferta fruits fructescence at a time when plum rain season, picking time concentrate, fruit thin skin, water content are big, easily injured mould
It is rotten, it is not easy to store.At present still without the document report utilized for low-maturity elaeagnus conferta fruits.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide low-sugar preserved fruit and preparation method thereof, it is intended to it is low into
Ripe degree elaeagnus conferta fruits are raw material and apply pepper extract, give full play to respective advantage, enrich preserved fruit species.
The technical purpose of the present invention is achieved by following technical proposals：
Low-sugar preserved fruit and preparation method thereof, carry out as steps described below：
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
The water of 80-95 mass parts, the salt of 5-20 mass parts, the zinc chloride of 0.1-1 mass parts, the alum composition of 0.1-1 mass parts,
Soak time is 1-6 hours, and soaking temperature is kept for 40-100 degrees Celsius, cleaned elaeagnus conferta fruits simultaneously with clear water after immersion
Stoning by hand；
In step 1, soak time is 2-4 hours, and temperature is 60-80 degrees Celsius.
In step 1, mixed solution is by the water of 85-90 mass parts, the salt of 10-15 mass parts, 0.1-0.5 mass parts
Zinc chloride, the alum composition of 0.5-1 mass parts.
In step 1, the fruit maturity of the elaeagnus conferta fruits of low-maturity is medium rare to select pluck annual March.
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by the water of 80-95 mass parts, 0.5-1.5
The glycerine of mass parts, the calcium chloride of 0.1-0.5 mass parts, the sodium hydrogensulfite of 0.01-0.6 mass parts and the δ of 1-5 mass parts
- glucolactone is formed, and soak time is 1-6 hours, and soaking temperature is kept for 40-100 degrees Celsius；
In the step 2, the mixed solution is by the water of 85-90 mass parts, the glycerine of 0.9-1.2 mass parts, 0.15-0.25
The calcium chloride of mass parts, the sodium hydrogensulfite of 0.01-0.1 mass parts and the δ of 1.5-3 mass parts-glucolactone composition.
In the step 2, soak time is 2-4 hours, and temperature is 60-80 degrees Celsius.
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By the elaeagnus conferta fruits of 30 mass parts, 0.2-2 mass
The xanthans of part and the water of 98-100 mass parts are mixed and heated to 100 DEG C, are kept for 3-10 minutes at 100 DEG C, then certainly
So it is cooled to 20-25 degrees Celsius of room temperature and places 0.3-2 hours；
In the step 3, by the elaeagnus conferta fruits of 30 mass parts, the water of the xanthans of 0.2-1 mass parts and 98 mass parts mixes
Conjunction is heated to 100 DEG C, is kept for 4-5 minutes at 100 DEG C, then naturally cools to 20-25 degrees Celsius of room temperature and place 0.5-1.5
Hour.
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：In the case where vacuum is 0.06-0.12MPa, elaeagnus conferta fruits are put into quality
Boiled in the sugared aqueous solution of percentage 30-40% so that mass fraction sugared in the aqueous solution of sugar is promoted into 50%,
The capsicum of the citric acid containing 0.1-0.4 mass parts and 0.1-0.5 mass parts is extracted in the sugared aqueous solution of wherein 100 mass parts
Thing；
In the step 4, the method for selecting repeatedly to boil carries out the lifting of mass fraction sugared in the sugared aqueous solution, example
As boiled 2-3 times respectively, boil every time 4-6 minutes.
In the step 4, pepper extract is prepared by the following method：The chilli of 1 mass parts is crushed,
60-80 mesh sieves are crossed, 2-4 is extracted at 50-60 DEG C with the ethanol water of the mass percent 80% of 6-16 mass parts
After hour, filtrate is evaporated after filtering, reclaims ethanol, the pasty masses obtained after evaporation are pepper extract；Selection
Extracted twice using identical parameters, be then combined with filtrate, evaporated, reclaimed ethanol, obtain the pepper extract of solid-state.
In the step 4, in the sugared aqueous solution of 100 mass parts the citric acid containing 0.15-0.25 mass parts and
The pepper extract of 0.15-0.3 mass parts.
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 50~90 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By the white sugar of 3-5 mass parts, 2-4 mass parts
The solution that water and the starch of 1-2 mass parts are well mixed uniformly sprinkles elaeagnus conferta fruits to sugar-coat on elaeagnus conferta fruits, and in finished surface
Weight 0.1%-0.4% licorice powder.
Compared with prior art, the present invention is raw material from low-maturity elaeagnus conferta fruits, and pepper extract is used in combination, makes sheep
Milk fruit through over cleaning, take away the puckery taste, be enucleated and (the de- core of elaeagnus conferta fruits is realized with immersion early stage, avoid elaeagnus conferta fruits from taking off core in itself difficult),
Color protection, hardening, promote infiltration, filling, vacuum sugar infiltration, baking, prepare, translucent, meat fertilizer golden yellow with color
Thickness, special taste, storage period is long, particle is clearly demarcated, the elaeagnus conferta fruits low-sugar preserved fruit for the features such as not bonding, and with low sugar and
The characteristics of easily preserving.
Embodiment
Technical scheme is further illustrated with reference to specific embodiment.Water, salt, zinc chloride are purchased from Tianjin
Ke Miou chemical reagent Co., Ltd, alum are purchased from Jiaozuo City Dian Dianfa food additives Co., Ltd, and glycerine is purchased from Zhengzhou
Bo Yan bio tech ltd, calcium chloride are purchased from Tianjin Bo Di chemical inc, and sodium hydrogensulfite is purchased from Shanghai
Jiading julid Chemical Co., Ltd., δ-glucolactone are purchased from the new Huanghai Sea medicine food Chemical Co., Ltd. in Jiangxi, xanthan
Glue is purchased from Shandong Fufeng Fermentation Co., Ltd, and licorice powder is purchased from Foshan City South Sea He great food additives Co., Ltd, medicine
Essentially analyze pure.
Chilli (hot millet, place of production Yunnan) is selected to carry out the preparation of pepper extract：1g chilli is crushed,
80 mesh sieves are crossed, with the ethanol water of 16g mass percents 80% after 60 DEG C extract 4 hours, by filtrate after filtering
Evaporation, ethanol is reclaimed, the pasty masses obtained after evaporation are pepper extract；Selection is carried out twice using identical parameters
Extraction, is then combined with filtrate, evaporates, and reclaims ethanol, obtains the pepper extract of solid-state.
The elaeagnus conferta fruits that the present invention uses is the torrid zone, the Climbing Plant of subtropical zone perennial evergreen half, well developed root system, resistance poles
By force, growth ability is vigorous, in the case of extensive management can normal growth, the best fruiting period general strain production 100kg is high up to 150
kg.In locality, growth is extensive, greatly as green tree species, is eaten raw with ripening fruits.The ripening fruits collecting period can
Continue two weeks.Ripening fruits thin skin, succulence, meat be soft, not storage tolerance.And Yunnan is remote apart from interior ground, so mesh
Preceding elaeagnus conferta fruits only have a small amount of short distance marketing fresh, economic benefit unobvious.Elaeagnus conferta fruits used pick up from Yunnan Province's Dehong prefecture in embodiment
Mang Shi, kind are the close colored thorny elaeagnus of big occasion, and major production areas is in south of Yunnan and south Guangxi, and Burma, Vietnam, horse
Coming West Asia, India, select low-maturity elaeagnus conferta fruits are (medium rare) to carry out Preserved produciton, one and a half months is harvested in advance,
Suitable picking time continues one month (annual March is plucked), and the hardness of fruit is big, and moisture is low, resistance to
Storing.
Embodiment 1
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
80g water, 15g salt, 0.1g zinc chloride, 0.1g alum composition, soak time are 2 hours, and soaking temperature keeps 80
Degree Celsius, elaeagnus conferta fruits are cleaned with clear water after immersion and are enucleated by hand；
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by 80g water, 0.5g glycerine, 0.1g
Calcium chloride, 0.01g sodium hydrogensulfites and 1g δ-glucolactone composition, soak time are 6 hours, and soaking temperature is protected
Hold 40 degrees Celsius；
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By 30g elaeagnus conferta fruits, 0.2g xanthans and 98g
Water is mixed and heated to 100 DEG C, is kept for 10 minutes at 100 DEG C, then naturally cools to 20 degrees Celsius of room temperature and place 2h；
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：Under vacuum 0.12MPa, elaeagnus conferta fruits are put into mass percent
Boiled in the 30% sugared aqueous solution so that mass fraction sugared in the aqueous solution of sugar is promoted into 50%, wherein 100g sugar
The aqueous solution in contain 0.1g citric acids and 0.5g pepper extracts；The method for selecting repeatedly to boil is carried out in the aqueous solution of sugar
The lifting of the mass fraction of sugar, boils 2 times, boils every time 4 minutes respectively；
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 50 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By 3g white sugar, 2g water and 1g starch are well mixed
Solution uniformly sprinkle the licorice powder of elaeagnus conferta fruits weight 0.1% to sugar-coat on elaeagnus conferta fruits, and in finished surface.
Embodiment 2
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
95g water, 20g salt, 0.5g zinc chloride, 1g alum composition, soak time are 2 hours, and soaking temperature keeps 60 to take the photograph
Family name's degree, elaeagnus conferta fruits are cleaned with clear water after immersion and are enucleated by hand；
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by 90g water, 1g glycerine, 0.2g
Calcium chloride, 0.1g sodium hydrogensulfites and 2g δ-glucolactone composition, soak time are 2 hours, and soaking temperature is kept
80 degrees Celsius；
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By 30g elaeagnus conferta fruits, 0.5g xanthans and 99g
Water is mixed and heated to 100 DEG C, is kept for 4 minutes at 100 DEG C, then naturally cools to 20 degrees Celsius of room temperature and place 1.5h；
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：Under vacuum 0.08MPa, elaeagnus conferta fruits are put into mass percent
Boiled in the 30% sugared aqueous solution so that mass fraction sugared in the aqueous solution of sugar is promoted into 50%, wherein 100g sugar
The aqueous solution in contain 0.4g citric acids and 0.1g pepper extracts；The method for selecting repeatedly to boil is carried out in the aqueous solution of sugar
The lifting of the mass fraction of sugar, boils 2 times, boils every time 6 minutes respectively；
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 60 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By 4g white sugar, 2g water and 2g starch are well mixed
Solution uniformly sprinkle the licorice powder of elaeagnus conferta fruits weight 0.4% to sugar-coat on elaeagnus conferta fruits, and in finished surface.
Embodiment 3
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
85g water, 5g salt, 0.1g zinc chloride, 0.5g alum composition, soak time are 4 hours, and soaking temperature keeps 80 to take the photograph
Family name's degree, elaeagnus conferta fruits are cleaned with clear water after immersion and are enucleated by hand；
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by 85g water, 0.9g glycerine, 0.15g
Calcium chloride, 0.3g sodium hydrogensulfites and 1.5g δ-glucolactone composition, soak time are 3 hours, and soaking temperature is protected
Hold 80 degrees Celsius；
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By 30g elaeagnus conferta fruits, 1g xanthans and 98g
Water is mixed and heated to 100 DEG C, is kept for 5 minutes at 100 DEG C, then naturally cools to 20 degrees Celsius of room temperature and place 1h；
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：Under vacuum 0.1MPa, elaeagnus conferta fruits are put into mass percent 40%
The sugared aqueous solution in boiled so that sugared mass fraction in the aqueous solution of sugar is promoted into 50%, the water of wherein 100g sugar
Contain 0.3g citric acids and 0.3g pepper extracts in solution；The method for selecting repeatedly to boil carries out sugared in the sugared aqueous solution
The lifting of mass fraction, boil 3 times, boil every time 6 minutes respectively；
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 70 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By 5g white sugar, 4g water and 2g starch are well mixed
Solution uniformly sprinkle the licorice powder of elaeagnus conferta fruits weight 0.3% to sugar-coat on elaeagnus conferta fruits, and in finished surface.
Embodiment 4
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
90g water, 10g salt, 1g zinc chloride, 1g alum composition, soak time are 6 hours, and soaking temperature holding 40 is Celsius
Degree, elaeagnus conferta fruits are cleaned and be enucleated by hand after immersion with clear water；
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by 95g water, 1.5g glycerine, 0.5g
Calcium chloride, 0.5g sodium hydrogensulfites and 3g δ-glucolactone composition, soak time are 1 hour, and soaking temperature is kept
100 degrees Celsius；
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By 30g elaeagnus conferta fruits, 2g xanthans and 100g
Water is mixed and heated to 100 DEG C, and is kept for 8 minutes, then naturally cools to 25 degrees Celsius of room temperature and places 0.3 hour；
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：Under vacuum 0.06MPa, elaeagnus conferta fruits are put into mass percent
Boiled in the 40% sugared aqueous solution so that mass fraction sugared in the aqueous solution of sugar is promoted into 50%, wherein 100g sugar
The aqueous solution in contain 0.15g citric acids and 0.4g pepper extracts；The method for selecting repeatedly to boil carries out the aqueous solution of sugar
The lifting of middle sugared mass fraction, boil 3 times, boil every time 4 minutes respectively；
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 80 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By 4g white sugar, 3g water and 1.5g starch are well mixed
Solution uniformly sprinkle the licorice powder of elaeagnus conferta fruits weight 0.2% to sugar-coat on elaeagnus conferta fruits, and in finished surface.
Embodiment 5
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
90g water, 20g salt, 0.8g zinc chloride, 0.3g alum composition, soak time are 1 hour, and soaking temperature keeps 100
Degree Celsius, elaeagnus conferta fruits are cleaned with clear water after immersion and are enucleated by hand；
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by 90g water, 1.2g glycerine, 0.25g
Calcium chloride, 0.6g sodium hydrogensulfites and 5g δ-glucolactone composition, soak time are 4 hours, and soaking temperature is kept
60 degrees Celsius；
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By 30g elaeagnus conferta fruits, 2g xanthans and 100g
Water is mixed and heated to 100 DEG C, is kept for 10 minutes at 100 DEG C, then naturally cools to 25 degrees Celsius of room temperature and place 0.5h；
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：Under vacuum 0.12MPa, elaeagnus conferta fruits are put into mass percent
Boiled in the 40% sugared aqueous solution so that mass fraction sugared in the aqueous solution of sugar is promoted into 50%, wherein 100g sugar
The aqueous solution in contain 0.25g citric acids and 0.15g pepper extracts；The method for selecting repeatedly to boil carries out the aqueous solution of sugar
The lifting of middle sugared mass fraction, boil 3 times, boil every time 4 minutes respectively；
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 90 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By 5g white sugar, 4g water and 1.5g starch are well mixed
Solution uniformly sprinkle the licorice powder of elaeagnus conferta fruits weight 0.2% to sugar-coat on elaeagnus conferta fruits, and in finished surface.
The elaeagnus conferta fruits preserved fruit of above-mentioned preparation is detected：According to GB/T23490-2009, using admeasuring apparatus for measuring moisture content of substance diffusion method
The elaeagnus conferta fruits preserved fruit Aw that measure produces according to this technology, measurement result average value is Aw=0.610, is met on microbiology
Generally acknowledged, Aw<When 0.65, the suppressed standard of microbial growth；According to GB/T 5009.7-2008 measure according to
The elaeagnus conferta fruits preserved fruit total reducing sugar of this technology production, average value is that total reducing sugar is 45-48% (in terms of inverted sugar), is met logical at present
The low-sugar preserved fruit definition often thought.According to (GB/T 21266-2007 measure is according to the elaeagnus conferta fruits preserved fruit of this technology production
Capsaicin content, average value are that capsaicin content is more than or equal to 0.01, reach 0.01-0.02mg/g.
Exemplary description has been done to the present invention above, it should explanation, in the case where not departing from the core of the present invention,
Any simple deformation, modification or other skilled in the art can not spend the equivalent substitution of creative work to fall
Enter protection scope of the present invention.
Claims (10)
1. low-sugar preserved fruit, it is characterised in that using elaeagnus conferta fruits as raw material, carry out as steps described below：
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
The water of 80-95 mass parts, the salt of 5-20 mass parts, the zinc chloride of 0.1-1 mass parts, the alum composition of 0.1-1 mass parts,
Soak time is 1-6 hours, and soaking temperature is kept for 40-100 degrees Celsius, cleaned elaeagnus conferta fruits simultaneously with clear water after immersion
Stoning by hand；
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by the water of 80-95 mass parts, 0.5-1.5
The glycerine of mass parts, the calcium chloride of 0.1-0.5 mass parts, the sodium hydrogensulfite of 0.01-0.6 mass parts and the δ of 1-5 mass parts
- glucolactone is formed, and soak time is 1-6 hours, and soaking temperature is kept for 40-100 degrees Celsius；
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By the elaeagnus conferta fruits of 30 mass parts, 0.2-2 mass
The xanthans of part and the water of 98-100 mass parts are mixed and heated to 100 DEG C, are kept for 3-10 minutes at 100 DEG C, then certainly
So it is cooled to 20-25 degrees Celsius of room temperature and places 0.3-2 hours；
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：In the case where vacuum is 0.06-0.12MPa, elaeagnus conferta fruits are put into quality
Boiled in the sugared aqueous solution of percentage 30-40% so that mass fraction sugared in the aqueous solution of sugar is promoted into 50%,
The capsicum of the citric acid containing 0.1-0.4 mass parts and 0.1-0.5 mass parts is extracted in the sugared aqueous solution of wherein 100 mass parts
Thing；
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 50~90 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By the white sugar of 3-5 mass parts, 2-4 mass parts
The solution that water and the starch of 1-2 mass parts are well mixed uniformly sprinkles elaeagnus conferta fruits to sugar-coat on elaeagnus conferta fruits, and in finished surface
Weight 0.1%-0.4% licorice powder.
2. low-sugar preserved fruit according to claim 1, it is characterised in that in step 1, the elaeagnus conferta fruits of low-maturity
Fruit maturity to be medium rare, select pluck annual March；Soak time is 2-4 hours, temperature
For 60-80 degrees Celsius；Mixed solution is by the water of 85-90 mass parts, the salt of 10-15 mass parts, 0.1-0.5 mass parts
Zinc chloride, 0.5-1 mass parts alum composition.
3. low-sugar preserved fruit according to claim 1, it is characterised in that in the step 2, the mixed solution
By the water of 85-90 mass parts, the glycerine of 0.9-1.2 mass parts, the calcium chloride of 0.15-0.25 mass parts, 0.01-0.1 mass parts
Sodium hydrogensulfite and 1.5-3 mass parts δ-glucolactone composition；Soak time be 2-4 hours, temperature be 60-
80 degrees Celsius.
4. low-sugar preserved fruit according to claim 1, it is characterised in that in the step 3, by 30 mass parts
The water of elaeagnus conferta fruits, the edible glue of 0.2-1 mass parts and 98 mass parts is mixed and heated to 100 DEG C, is kept for 4-5 points at 100 DEG C
Clock, then naturally cool to 20-25 degrees Celsius of room temperature and place 0.5-1.5 hours.
5. low-sugar preserved fruit according to claim 1, it is characterised in that in the step 4, selection is repeatedly boiled
Method carry out the lifting of sugared mass fraction in the aqueous solution of sugar, such as boil 2-3 times respectively, boil 4-6 points every time
Clock；Pepper extract is prepared by the following method：The chilli of 1 mass parts is crushed, crosses 60-80 mesh sieves,
, will after filtering with the ethanol water of the mass percents 80% of 6-16 mass parts after 50-60 DEG C extract 2-4 hours
Filtrate is evaporated, and reclaims ethanol, the pasty masses obtained after evaporation are pepper extract；Selection is carried out using identical parameters
Extract twice, be then combined with filtrate, evaporate, reclaim ethanol, obtain the pepper extract of solid-state；100 mass parts it is sugared
The pepper extract of citric acid and 0.15-0.3 mass parts containing 0.15-0.25 mass parts in the aqueous solution.
6. the preparation method of low-sugar preserved fruit, it is characterised in that using elaeagnus conferta fruits as raw material, carry out as steps described below：
Step 1, the elaeagnus conferta fruits for choosing low-maturity are cleaned, and are then soaked using mixed solution, mixed solution by
The water of 80-95 mass parts, the salt of 5-20 mass parts, the zinc chloride of 0.1-1 mass parts, the alum composition of 0.1-1 mass parts,
Soak time is 1-6 hours, and soaking temperature is kept for 40-100 degrees Celsius, cleaned elaeagnus conferta fruits simultaneously with clear water after immersion
Stoning by hand；
Step 2, the elaeagnus conferta fruits of stoning are soaked using mixed solution, the mixed solution is by the water of 80-95 mass parts, 0.5-1.5
The glycerine of mass parts, the calcium chloride of 0.1-0.5 mass parts, the sodium hydrogensulfite of 0.01-0.6 mass parts and the δ of 1-5 mass parts
- glucolactone is formed, and soak time is 1-6 hours, and soaking temperature is kept for 40-100 degrees Celsius；
Step 3, immersion filling is carried out to the elaeagnus conferta fruits handled through step 2：By the elaeagnus conferta fruits of 30 mass parts, 0.2-2 mass
The xanthans of part and the water of 98-100 mass parts are mixed and heated to 100 DEG C, are kept for 3-10 minutes at 100 DEG C, then certainly
So it is cooled to 20-25 degrees Celsius of room temperature and places 0.3-2 hours；
Step 4, vacuum sugar infiltration is carried out to elaeagnus conferta fruits：In the case where vacuum is 0.06-0.12MPa, elaeagnus conferta fruits are put into quality
Boiled in the sugared aqueous solution of percentage 30-40% so that mass fraction sugared in the aqueous solution of sugar is promoted into 50%,
The capsicum of the citric acid containing 0.1-0.4 mass parts and 0.1-0.5 mass parts is extracted in the sugared aqueous solution of wherein 100 mass parts
Thing；
Step 5, the elaeagnus conferta fruits handled by step 4 are toasted at a temperature of 50~90 DEG C；
Step 6, to sugar-coat on the elaeagnus conferta fruits by step 5 processing：By the white sugar of 3-5 mass parts, 2-4 mass parts
The solution that water and the starch of 1-2 mass parts are well mixed uniformly sprinkles elaeagnus conferta fruits to sugar-coat on elaeagnus conferta fruits, and in finished surface
Weight 0.1%-0.4% licorice powder.
7. the preparation method of low-sugar preserved fruit according to claim 6, it is characterised in that in step 1, low-maturity
Elaeagnus conferta fruits fruit maturity to be medium rare, select pluck annual March；Soak time is 2-4 small
When, temperature is 60-80 degrees Celsius；Mixed solution is by the water of 85-90 mass parts, the salt of 10-15 mass parts, 0.1-0.5
The zinc chloride of mass parts, the alum composition of 0.5-1 mass parts.
8. the preparation method of low-sugar preserved fruit according to claim 6, it is characterised in that in the step 2, institute
State water of the mixed solution by 85-90 mass parts, the glycerine of 0.9-1.2 mass parts, the calcium chloride of 0.15-0.25 mass parts,
The sodium hydrogensulfite of 0.01-0.1 mass parts and the δ of 1.5-3 mass parts-glucolactone composition；Soak time is 2-4
Hour, temperature is 60-80 degrees Celsius.
9. the preparation method of low-sugar preserved fruit according to claim 6, it is characterised in that, will in the step 3
The water of the elaeagnus conferta fruits of 30 mass parts, the edible glue of 0.2-1 mass parts and 98 mass parts is mixed and heated to 100 DEG C, 100
DEG C keep 4-5 minutes, then naturally cool to 20-25 degrees Celsius of room temperature and place 0.5-1.5 hours.
10. the preparation method of low-sugar preserved fruit according to claim 6, it is characterised in that in the step 4, choosing
Select the method repeatedly boiled and carry out the lifting of mass fraction sugared in the sugared aqueous solution, such as boil 2-3 times respectively, every time
Boil 4-6 minutes；Pepper extract is prepared by the following method：The chilli of 1 mass parts is crushed, excessively 60-
80 mesh sieves, with the ethanol water of the mass percents 80% of 6-16 mass parts after 50-60 DEG C extract 2-4 hours,
Filtrate is evaporated after filtering, reclaims ethanol, the pasty masses obtained after evaporation are pepper extract；Selection is using identical
Parameter is extracted twice, is then combined with filtrate, evaporation, is reclaimed ethanol, is obtained the pepper extract of solid-state；100 mass
Citric acid containing 0.15-0.25 mass parts and the pepper extract of 0.15-0.3 mass parts in the sugared aqueous solution of part.
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| CN104719601A (en) * | 2015-03-17 | 2015-06-24 | 海南大学 | Production method of preserved natural low-sugar papayas |
| CN104719598A (en) * | 2015-02-04 | 2015-06-24 | 中州大学 | Preparation method of low-sugar preserved fruits of cherry tomatoes |
| CN105124100A (en) * | 2015-09-02 | 2015-12-09 | 华南农业大学 | Low-sugar candied jack fruit strips and making method thereof |
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|---|---|---|---|---|
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN102511615A (en) * | 2011-12-20 | 2012-06-27 | 华南理工大学 | Low-sugar preserved loquat and production method thereof |
| CN102894170A (en) * | 2012-10-18 | 2013-01-30 | 山东建筑大学 | Low-sugar preserved jerusalem artichoke and preparation method thereof |
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