CN107897480A - A kind of production method of apricot preserved fruit - Google Patents
A kind of production method of apricot preserved fruit Download PDFInfo
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- CN107897480A CN107897480A CN201711200704.3A CN201711200704A CN107897480A CN 107897480 A CN107897480 A CN 107897480A CN 201711200704 A CN201711200704 A CN 201711200704A CN 107897480 A CN107897480 A CN 107897480A
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- apricot
- preserved fruit
- fruit
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- processing
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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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- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of production method of apricot preserved fruit, comprise the following steps,（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；（2）Preserved fruit raw material is put into the alkaline solution of concentration 5% 15% and is soaked, rinsed；（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；（4）By step（3）Apricot after processing is put into concentration to be cooked 15 30 minutes in 1% 3% brine；（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, soaking time for 24 48 it is small when, when 6 is small stirring rolling once, after the completion of immersion pull out drain it is stand-by；（6）Baking step obtains apricot preserved fruit product.The preserved fruit of the present invention, in edible, the strongly fragrant uniqueness of mouthfeel more perfuming.Original nutrient in fruit can also be retained at the same time, and be adapted to broad masses to eat.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of production method of apricot preserved fruit.
Background technology
Preserved fruit is also known as preserved fruit, the basic dry state sugar prod for keeping fruits and vegetables shape.Candied fruit is China's tradition native article,
It is deep to be liked by consumers in general as tourism and leisure food and local speciality.With the raising of the level of consumption, candied fruit
Consumption figure constantly increase.But from the point of view of the sampling result of candied fruit class product in recent years, the candied product in China is universal
There are quality problems, wherein the amount of transfiniting is using food additives, microbiological indicator is exceeded, sulfur dioxide is unqualified, lead content surpasses
The problems such as mark, than more serious, have impact on the reputation of the sector and further development.Meanwhile for a long time China preserved fruit honey
Processing technology is given a farewell dinner based on extensive, manual mode, appointed condition is relatively simple and crude.Often occur oozing sugared overlong time, cause micro- life
Thing amount reproduction；Easily there is the problems such as uneven drying, product Jiao becomes in traditional dry-making method of dried so that the hygienic quality of candied fruit
It cannot all effectively improve for a long time, not meet modern food manufacture and require.Simultaneously as to healthy, green, safe diet
Etc. the growing interest of factor, people cannot be satisfied with traditional Preserved produciton technique, turn to and pursue low sugar, without sulphur, natural
Preserved fruit class product, this proposes the requirement of higher to manufacturer.
The content of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to a kind of making strongly fragrant uniqueness of mouthfeel more perfuming is provided, together
When can also retain original nutrient in fruit, and be adapted to the production method for the apricot preserved fruit that broad masses eat
To achieve these goals, present invention employs following technical scheme：
A kind of production method of apricot preserved fruit, comprises the following steps：
（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；
（2）Preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is soaked, rinsed；
（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；
（4）By step（3）Apricot after processing is put into the brine that concentration is 1%-3% and cooks 15-30 minutes；
（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, when soaking time is 24-48 small,
When 6 is small stirring rolling once, after the completion of immersion pull out drain it is stand-by；
（6）Apricot after the immersion of white sand syrup is put into drying box and is dried, is taken out after drying and carries out cooling treatment, obtained
Apricot preserved fruit product.
Preferably, the step（2）The quality of neutral and alkali solution is 3 with preserved fruit material quality ratio:1.
Preferably, the step（4）The mass ratio of middle brine and apricot is 3：1.
Preferably, the step（6）Drying time period be 5-10 hour.
Advantages of the present invention：Raw material sources of the present invention are wide and cheap, and cost is low, and production and processing technology is simple；By apricot
Son is processed into apricot preserved fruit, solves the problems, such as that apricot transport, preservation are inconvenient；And this product and in apricot and apricot preserved fruit it
Between, it is ensure that with the sweet and dilitious mouthfeel of apricot, meets the demand of people, and its purchasing price is cheap；Improve
Production efficiency, shortens the production time, reduces production cost, and the preserved fruit product property produced is excellent, and apricot is greatly improved
Processing and utilization value, and realize industrialization upgrade, there is more significant economic and social benefit.
Embodiment
With reference to specific embodiment, the present invention is further described, but protection scope of the present invention is not limited solely to
Specific examples below.
Embodiment 1：
A kind of production method of apricot preserved fruit, comprises the following steps：
（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；
（2）Preserved fruit raw material is put into the alkaline solution of concentration 5% and is soaked, rinsed；
（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；
（4）By step（3）Apricot after processing is put into the brine that concentration is 1% and cooks 15 minutes；
（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, when soaking time is 24 small, every
6 it is small when stirring rolling once, after the completion of immersion pull out drain it is stand-by；
（6）Apricot after the immersion of white sand syrup is put into drying box and is dried, is taken out after drying and carries out cooling treatment, obtained
Apricot preserved fruit product.
Preferably, the step（2）The quality of neutral and alkali solution is 3 with preserved fruit material quality ratio:1.
Preferably, the step（4）The mass ratio of middle brine and apricot is 3：1.
Preferably, the step（6）Drying time period be 5 hours.
Embodiment 2
A kind of production method of apricot preserved fruit, comprises the following steps：
（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；
（2）Preserved fruit raw material is put into the alkaline solution of concentration 15% and is soaked, rinsed；
（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；
（4）By step（3）Apricot after processing is put into the brine that concentration is 3% and cooks 30 minutes；
（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, when soaking time is 48 small, every
6 it is small when stirring rolling once, after the completion of immersion pull out drain it is stand-by；
（6）Apricot after the immersion of white sand syrup is put into drying box and is dried, is taken out after drying and carries out cooling treatment, obtained
Apricot preserved fruit product.
Preferably, the step（2）The quality of neutral and alkali solution is 3 with preserved fruit material quality ratio:1.
Preferably, the step（4）The mass ratio of middle brine and apricot is 3：1.
Preferably, the step（6）Drying time period be 10 hours.
Embodiment 3
A kind of production method of apricot preserved fruit, comprises the following steps：
（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；
（2）Preserved fruit raw material is put into the alkaline solution of concentration 10% and is soaked, rinsed；
（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；
（4）By step（3）Apricot after processing is put into the brine that concentration is 2% and cooks 20 minutes；
（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, when soaking time is 36 small, every
6 it is small when stirring rolling once, after the completion of immersion pull out drain it is stand-by；
（6）Apricot after the immersion of white sand syrup is put into drying box and is dried, is taken out after drying and carries out cooling treatment, obtained
Apricot preserved fruit product.
Preferably, the step（2）The quality of neutral and alkali solution is 3 with preserved fruit material quality ratio:1.
Preferably, the step（4）The mass ratio of middle brine and apricot is 3：1.
Preferably, the step（6）Drying time period be 8 hours.
Embodiment 4
A kind of production method of apricot preserved fruit, comprises the following steps：
（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；
（2）Preserved fruit raw material is put into the alkaline solution of concentration 10% and is soaked, rinsed；
（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；
（4）By step（3）Apricot after processing is put into the brine that concentration is 1%-3% and cooks 30 minutes；
（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, when soaking time is 24 small, every
6 it is small when stirring rolling once, after the completion of immersion pull out drain it is stand-by；
（6）Apricot after the immersion of white sand syrup is put into drying box and is dried, is taken out after drying and carries out cooling treatment, obtained
Apricot preserved fruit product.
Preferably, the step（2）The quality of neutral and alkali solution is 3 with preserved fruit material quality ratio:1.
Preferably, the step（4）The mass ratio of middle brine and apricot is 3：1.
Preferably, the step（6）Drying time period be 10 hours.
Embodiment 5
A kind of production method of apricot preserved fruit, comprises the following steps：
（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；
（2）Preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is soaked, rinsed；
（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；
（4）By step（3）Apricot after processing is put into the brine that concentration is 1%-3% and cooks 25 minutes；
（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, when soaking time is 48 small, every
6 it is small when stirring rolling once, after the completion of immersion pull out drain it is stand-by；
（6）Apricot after the immersion of white sand syrup is put into drying box and is dried, is taken out after drying and carries out cooling treatment, obtained
Apricot preserved fruit product.
Preferably, the step（2）The quality of neutral and alkali solution is 3 with preserved fruit material quality ratio:1.
Preferably, the step（4）The mass ratio of middle brine and apricot is 3：1.
Preferably, the step（6）Drying time period be 6 hours.
Claims (4)
- A kind of 1. production method of apricot preserved fruit, it is characterised in that：Comprise the following steps：（1）Screening fruit maturation, the apricot that fruit shape is intact, fruit shape is neat are as preserved fruit raw material；（2）Preserved fruit raw material is put into the alkaline solution of concentration 5%-15% and is soaked, rinsed；（3）Apricot after rinsing is subjected to stoning processing, and is cleaned with clear water, is drained stand-by；（4）By step（3）Apricot after processing is put into the brine that concentration is 1%-3% and cooks 15-30 minutes；（5）By step（4）Apricot after processing, which is put into the white sand syrup of concentration 40%, to be soaked, when soaking time is 24-48 small, When 6 is small stirring rolling once, after the completion of immersion pull out drain it is stand-by；（6）Apricot after the immersion of white sand syrup is put into drying box and is dried, is taken out after drying and carries out cooling treatment, obtained Apricot preserved fruit product.
- 2. the production method of apricot preserved fruit according to claim 1, it is characterised in that：The step（2）Neutral and alkali solution Quality and preserved fruit material quality ratio be 3:1.
- 3. the production method of apricot preserved fruit according to claim 1, it is characterised in that：The step（4）Middle brine and apricot The mass ratio of son is 3：1.
- 4. the production method of apricot preserved fruit according to claim 1, it is characterised in that：The step（6）Drying time period For 5-10 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711200704.3A CN107897480A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of apricot preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711200704.3A CN107897480A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of apricot preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897480A true CN107897480A (en) | 2018-04-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711200704.3A Withdrawn CN107897480A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of apricot preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897480A (en) |
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2017
- 2017-11-27 CN CN201711200704.3A patent/CN107897480A/en not_active Withdrawn
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180413 |
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| WW01 | Invention patent application withdrawn after publication |