CN107594053A - A kind of preserved apple preparation technology - Google Patents
A kind of preserved apple preparation technology Download PDFInfo
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- CN107594053A CN107594053A CN201710727823.8A CN201710727823A CN107594053A CN 107594053 A CN107594053 A CN 107594053A CN 201710727823 A CN201710727823 A CN 201710727823A CN 107594053 A CN107594053 A CN 107594053A
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- sugar
- apple
- liquid glucose
- temperature
- preparation technology
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Abstract
The invention discloses a kind of preserved apple preparation technology, comprise the following steps：Prepare raw material, change sugar, soak sugar for the first time, soak sugar and baking second.The process of preserved apple preparation technology of the present invention is simple, cost is cheap, raw material from the apple refrigerated, the delicious taste of apple itself can be sufficiently reserved；Soaked sugared treatment process twice to apple, and be put into refrigerating chamber and refrigerate after leaching sugar, its taste can be made more sweet and dilitious.
Description
Technical field
The present invention relates to apple deep process technology field, and in particular to a kind of preserved apple preparation technology.
Background technology
Due to containing many vitamins in apple, trace element, prevention disease can be used for.But fresh apple is often
Can not the holding time it is oversize, in order to allow fine mouthfeel more stay a period of time, it is necessary to be processed to it.
The content of the invention
, can be abundant it is an object of the invention to provide a kind of process is simple, cost is cheap to solve the deficiencies in the prior art
Retain the preserved apple preparation technology of the delicious taste of apple itself and the original high nutritive value of apple.
In order to realize above-mentioned target, the present invention adopts the following technical scheme that：
A kind of preserved apple preparation technology, including following preparation process：
S1, prepare raw material：Apple is cleaned up, picks out fragmentary, rotten bad fruit, be put into refrigeration 20 in the first refrigerating chamber ~
30h, stripping and slicing after apples peeling is handled after taking-up；
S2, change sugar：It is 3 by mass ratio：1 granulated sugar and honey is mixed to form the first leaching liquid glucose, adds into the first liquid glucose tank, and
It is diluted with water；It is 5 by mass ratio：3：2 granulated sugar, honey and citric acid is mixed to form the second leaching liquid glucose, adds to the second liquid glucose
In tank, and it is diluted with water；First liquid glucose tank and the second leaching liquid glucose are sent into sterilizer and carry out sterilization processing, sterilization temperature is adjusted
To 120 ~ 140 DEG C；
S3, sugar is soaked for the first time：The first leaching liquid glucose after sterilization is cooled to after temperature drops to 50 ~ 60 DEG C, vacuum first is put into and soaks
In sugar bowl, and apple block is added, regulation vacuum is -0.09MPa, carries out first time 2.5 ~ 3.5h of vacuum sugar-soaking, by the good sugar of leaching
Apple block be put into 15~25 DEG C of water and elute twice, rinse completely after the first leaching liquid glucose on surface and take out that to be positioned over second cold
Hide in room and refrigerate；
S4, soak sugar second：The second leaching liquid glucose after sterilization is cooled to after temperature drops to 40 ~ 50 DEG C, is put into the second Vaccum Permeating
In sugar bowl, and the apple block added in refrigerating chamber, regulation vacuum are -0.09MPa, second of vacuum sugar-soaking 3.5 of progress ~
4.5h, the apple block for soaking good sugar is put into 15~25 DEG C of water and eluted twice, taken out put after the leaching liquid glucose on flushing surface completely
It is placed in the 3rd refrigerating chamber that temperature is 2 ~ 6 DEG C and refrigerates；
S5, baking：A small amount of glycerine is uniformly smeared on baking tray surface, uniformly puts the apple block cleaned, is put into temperature as 70 ~ 80
DEG C baking box in carry out 7 ~ 12h of baking after, turn over up and down, followed by baking 10 ~ 15h, obtain preserved apple after cooling.
Preferably, in abovementioned steps S1, the temperature of the first refrigerating chamber is 4 ~ 8 DEG C.
More preferably, in abovementioned steps S2, the pol after the first leaching liquid glucose is diluted with water is 60 ° of BX, and the second leaching liquid glucose adds
Pol after water dilution is 70 ° of BX.
It is highly preferred that in abovementioned steps S3, the temperature of the second refrigerating chamber is 2 ~ 6 DEG C, and cold preservation time is 15 ~ 30h.
It is further preferred that in abovementioned steps S4, the temperature of the 3rd refrigerating chamber is 2 ~ 6 DEG C, and cold preservation time is 20 ~ 35h.
The present invention is advantageous in that：The process of preserved apple preparation technology of the present invention is simple, cost is cheap, raw material choosing
With the apple refrigerated, the delicious taste of apple itself can be sufficiently reserved；Soaked sugared treatment process twice to apple, and soaked
It is put into refrigerating chamber and refrigerates after sugar, its taste can be made more sweet and dilitious.
Embodiment
Make specific introduce to the present invention below in conjunction with specific embodiment.
Embodiment 1
A kind of preserved apple preparation technology, including following preparation process：
S1, prepare raw material：Apple is cleaned up, fragmentary, rotten bad fruit is picked out, is put into the first refrigerating chamber and refrigerates 25h,
The temperature of first refrigerating chamber is 6 DEG C, handles stripping and slicing after apples peeling after taking-up；
S2, change sugar：It is 3 by mass ratio：1 granulated sugar and honey is mixed to form the first leaching liquid glucose, adds into the first liquid glucose tank, and
It is 60 ° of BX to be diluted with water to pol；It is 5 by mass ratio：3：2 granulated sugar, honey and citric acid is mixed to form the second leaching liquid glucose, adds
Enter into the second liquid glucose tank, and it is 70 ° of BX to be diluted with water to pol；First liquid glucose tank and the second leaching liquid glucose are sent into sterilizer
Middle carry out sterilization processing, sterilization temperature are adjusted to 130 DEG C；
S3, sugar is soaked for the first time：The first leaching liquid glucose after sterilization is cooled to after temperature drops to 55 DEG C, vacuum first is put into and soaks sugar bowl
In, and apple block is added, regulation vacuum is -0.09MPa, carries out first time vacuum sugar-soaking 3h, and the apple block for soaking good sugar is put
Entering and eluted in 20 DEG C of water twice, taking-up, which is positioned in the second refrigerating chamber, completely after the first leaching liquid glucose on flushing surface refrigerates, the
The temperature of two refrigerating chambers is 5 DEG C, cold preservation time 22h；
S4, soak sugar second：The second leaching liquid glucose after sterilization is cooled to after temperature drops to 45 DEG C, is put into the second Vacuum Sugar-Soaking Jar
In, and the apple block added in refrigerating chamber, regulation vacuum are -0.09MPa, carry out second of vacuum sugar-soaking 4h, by the good sugar of leaching
Apple block be put into 20 DEG C of water and elute twice, rinse completely after the leaching liquid glucose on surface take out be positioned over temperature for 4 DEG C the
Refrigerated in three refrigerating chambers, the temperature of the 3rd refrigerating chamber is 4 DEG C, cold preservation time 28h；
S5, baking：A small amount of glycerine is uniformly smeared on baking tray surface, uniformly puts the apple block cleaned, is put into temperature as 75 DEG C
Baking box in carry out baking 10h after, turn over up and down, followed by baking 12h, obtain preserved apple after cooling.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment or example of the present invention.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, all to be obtained by the way of equivalent substitution or equivalent transformation
Technical scheme, all fall within protection scope of the present invention.
Claims (5)
1. a kind of preserved apple preparation technology, it is characterised in that including following preparation process：
S1, prepare raw material：Apple is cleaned up, picks out fragmentary, rotten bad fruit, be put into refrigeration 20 in the first refrigerating chamber ~
30h, stripping and slicing after apples peeling is handled after taking-up；
S2, change sugar：It is 3 by mass ratio：1 granulated sugar and honey is mixed to form the first leaching liquid glucose, adds into the first liquid glucose tank, and
It is diluted with water；It is 5 by mass ratio：3：2 granulated sugar, honey and citric acid is mixed to form the second leaching liquid glucose, adds to the second liquid glucose
In tank, and it is diluted with water；First liquid glucose tank and the second leaching liquid glucose are sent into sterilizer and carry out sterilization processing, sterilization temperature is adjusted
To 120 ~ 140 DEG C；
S3, sugar is soaked for the first time：The first leaching liquid glucose after sterilization is cooled to after temperature drops to 50 ~ 60 DEG C, vacuum first is put into and soaks
In sugar bowl, and apple block is added, regulation vacuum is -0.09MPa, carries out first time 2.5 ~ 3.5h of vacuum sugar-soaking, by the good sugar of leaching
Apple block be put into 15~25 DEG C of water and elute twice, rinse completely after the first leaching liquid glucose on surface and take out that to be positioned over second cold
Hide in room and refrigerate；
S4, soak sugar second：The second leaching liquid glucose after sterilization is cooled to after temperature drops to 40 ~ 50 DEG C, is put into the second Vaccum Permeating
In sugar bowl, and the apple block added in refrigerating chamber, regulation vacuum are -0.09MPa, second of vacuum sugar-soaking 3.5 of progress ~
4.5h, the apple block for soaking good sugar is put into 15~25 DEG C of water and eluted twice, taken out put after the leaching liquid glucose on flushing surface completely
It is placed in the 3rd refrigerating chamber that temperature is 2 ~ 6 DEG C and refrigerates；
S5, baking：A small amount of glycerine is uniformly smeared on baking tray surface, uniformly puts the apple block cleaned, is put into temperature as 70 ~ 80
DEG C baking box in carry out 7 ~ 12h of baking after, turn over up and down, followed by baking 10 ~ 15h, obtain preserved apple after cooling.
2. a kind of preserved apple preparation technology according to claim 1, it is characterised in that in the step S1, first is cold
The temperature for hiding room is 4 ~ 8 DEG C.
A kind of 3. preserved apple preparation technology according to claim 1, it is characterised in that in the step S2, the first leaching
Pol after liquid glucose is diluted with water is 60 ° of BX, and the pol after the second leaching liquid glucose is diluted with water is 70 ° of BX.
4. a kind of preserved apple preparation technology according to claim 1, it is characterised in that in the step S3, second is cold
The temperature for hiding room is 2 ~ 6 DEG C, and cold preservation time is 15 ~ 30h.
5. a kind of preserved apple preparation technology according to claim 1, it is characterised in that in the step S4, the 3rd is cold
The temperature for hiding room is 2 ~ 6 DEG C, and cold preservation time is 20 ~ 35h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710727823.8A CN107594053A (en) | 2017-08-23 | 2017-08-23 | A kind of preserved apple preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710727823.8A CN107594053A (en) | 2017-08-23 | 2017-08-23 | A kind of preserved apple preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107594053A true CN107594053A (en) | 2018-01-19 |
Family
ID=61065696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710727823.8A Pending CN107594053A (en) | 2017-08-23 | 2017-08-23 | A kind of preserved apple preparation technology |
Country Status (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934219A (en) * | 2019-12-03 | 2020-03-31 | 山东福田药业有限公司 | Fresh and fragrant preserved apple and preparation method thereof |
| CN111919949A (en) * | 2020-08-24 | 2020-11-13 | 普宁市梅乡食品有限公司 | Preserved fruit processing device with vacuum tasty and multi-gradient temperature control functions |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010012533A1 (en) * | 2000-01-21 | 2001-08-09 | Ajinomoto Co., Inc. | Method for preparing cooked rice |
| CN101167519A (en) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | Process for preparing preserved apple |
| CN101278696A (en) * | 2008-05-19 | 2008-10-08 | 山西大学 | Preserved fruits without sugar additives |
| CN101341921A (en) * | 2008-08-15 | 2009-01-14 | 莫希球 | Amber water chestnut dry and preparing technique thereof |
| CN107006664A (en) * | 2017-03-27 | 2017-08-04 | 江苏苏海机械制造有限公司 | A kind of fruit preparation technology |
-
2017
- 2017-08-23 CN CN201710727823.8A patent/CN107594053A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010012533A1 (en) * | 2000-01-21 | 2001-08-09 | Ajinomoto Co., Inc. | Method for preparing cooked rice |
| CN101167519A (en) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | Process for preparing preserved apple |
| CN101278696A (en) * | 2008-05-19 | 2008-10-08 | 山西大学 | Preserved fruits without sugar additives |
| CN101341921A (en) * | 2008-08-15 | 2009-01-14 | 莫希球 | Amber water chestnut dry and preparing technique thereof |
| CN107006664A (en) * | 2017-03-27 | 2017-08-04 | 江苏苏海机械制造有限公司 | A kind of fruit preparation technology |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934219A (en) * | 2019-12-03 | 2020-03-31 | 山东福田药业有限公司 | Fresh and fragrant preserved apple and preparation method thereof |
| CN111919949A (en) * | 2020-08-24 | 2020-11-13 | 普宁市梅乡食品有限公司 | Preserved fruit processing device with vacuum tasty and multi-gradient temperature control functions |
| CN111919949B (en) * | 2020-08-24 | 2023-05-16 | 普宁市梅乡食品有限公司 | Preserved fruit processing device with vacuum flavoring and multi-gradient temperature control functions |
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Application publication date: 20180119 |
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