CN1079107A - Method for preparing fruit and vegetable sugar - Google Patents
Method for preparing fruit and vegetable sugar Download PDFInfo
- Publication number
- CN1079107A CN1079107A CN92104024A CN92104024A CN1079107A CN 1079107 A CN1079107 A CN 1079107A CN 92104024 A CN92104024 A CN 92104024A CN 92104024 A CN92104024 A CN 92104024A CN 1079107 A CN1079107 A CN 1079107A
- Authority
- CN
- China
- Prior art keywords
- sugar
- fruits
- syrup
- vegetables
- confection
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000006188 syrup Substances 0.000 claims abstract description 27
- 235000020357 syrup Nutrition 0.000 claims abstract description 27
- 238000005520 cutting process Methods 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 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
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 7
- 230000035613 defoliation Effects 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims 1
- 206010033546 Pallor Diseases 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000003809 water extraction Methods 0.000 abstract 1
- 241000234671 Ananas Species 0.000 description 9
- 235000007119 Ananas comosus Nutrition 0.000 description 9
- 238000009923 sugaring Methods 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 238000013138 pruning Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a method for making fruit and vegetable sugar, belonging to the fruit and vegetable sugar making process. The water extraction and the pickling are carried out on the cut fruits and vegetables by high-concentration syrup or solid sugar, or the direct pickling is carried out, so as to replace the sugar boiling and drying process of the fruits and vegetables, save the blanching process before the cutting and implement the new process of full-flow cold treatment; the sugar liquid obtained by leaching is not reused in the sugar making process, but is used as the raw juice of sugar-soaked fruits and vegetables. The present invention can maintain the original nutrients, color, flavor and taste of fruits and vegetables, and may produce fruit and vegetable food and fruit and vegetable juice simultaneously. The invention is suitable for processing and producing various fruits and vegetables.
Description
The invention discloses a kind of manufacture of confection from fruits and vegetables method.
Method processing fruits and vegetables with sugar system are had it long ago both at home and abroad, and have progressively formed more stable processing technology.
The cold system technology of known preserved fruit is made of following operation: raw material sorting → washing → rejecting nonuseable part (peeling, stoning, remove root, defoliation etc.) → cutting → blanching → gradation sugaring, the liquid glucose that improves one by one with concentration carries out repeatedly sugar and salts down → drying → packing.This technological process is owing to have blanching and drying process, and the original nutritional labeling of fruits and vegetables, color and luster, local flavor and mouthfeel are lost and destroyed more serious.In addition, the sugar liquid glucose under the drop that salts down in the operation is boiled and concentrates the back and reuse in sugar salts operation down.
Known sugaring preserved fruit production technology is made of following operation: raw material sorting → washing → rejecting nonuseable part (peeling, stoning, remove root, defoliation etc.) → cutting → blanching → gradation sugaring, the liquid glucose that improves one by one with concentration carries out repeatedly candy → bottling → filling liquid glucose → capping.This technological process is owing to have blanching and candy operation, and the original nutritional labeling of fruits and vegetables, color and luster, local flavor and mouthfeel lose and destroy also relatively more serious.In addition, the liquid glucose in the candy operation under the drop is also boiled concentrated back and is reused in candy operation.
The manufacture method of known fruit and vegetable juice is milling process and adds water extract method.
The object of the present invention is to provide a kind of new manufacture of confection from fruits and vegetables method, it can possess the fruits and vegetables original nutrient contents to greatest extent, color and luster, local flavor and mouthfeel, and might be when producing sugar system fruit-vegetable food, synchronous production goes out sugar and soaks fruit and vegetable juice.
Technical essential of the present invention is: carry out the moisture lixiviate and pickle with high-density syrup or the sugar cube fruits and vegetables after to cutting, or directly pickle, with the candy and drying process of replacement fruits and vegetables, and save the preceding blanching operation of cutting, carry out whole process cold treatment new technology.Liquid glucose behind the lixiviate moisture content under the drop is not reused in sugar system operation, and soaks fruit and vegetable juice as sugar.
Manufacture of confection from fruits and vegetables production technology of the present invention is made of following operation: raw material sorting → washing → rejecting nonuseable part (peeling, stoning, remove root, defoliation etc.) → cutting → with high-density syrup or sugar cube lixiviate moisture content → drop sugar → add the high concentration syrup or sugar cube pickle →
↓ sugar soaks fruit and vegetable juice → packing
Packing.
In this technological process, the liquid glucose under the drop sugar operation drop is sugar and soaks fruit and vegetable juice, can be used as the sale of sugaring fruit and vegetable juice or is used to make beverage made of fruits or vegetables.
According to the difference of raw material type, can be cut into bulk, sheet, strip, thread etc. to raw material in the cutting operation.
The sugar kind of high-density syrup or sugar cube can be selected the various mixed sugar of sucrose, glucose, fructose, fruit glucose, honey, maltose and these sugar for use.The concentration of used syrup should be high as much as possible, and general used syrup concentration should not be lower than 90%.
During with high-density syrup or sugar cube lixiviate moisture content, the addition of sugar and the length of extraction time are different with the difference of raw material type, the addition (high-density syrup is in real sugar content) of general sugar is not less than 40% of cutting raw material weight, extraction time is no less than 48 hours, and lixiviate is preferably in the closed container to be carried out.
When adding high concentration syrup or sugar cube and pickling, also different the addition (high-density syrup is in real sugar content) of general sugar is not less than 30% of cutting raw material weight to the addition of sugar and different with the kind of raw material, can pack after the sugaring.
For the low fruits and vegetables of some moisture, above-mentioned manufacture of confection from fruits and vegetables technology can be omitted moisture content lixiviate and drop sugar two procedures, promptly directly adds high concentration syrup or sugar cube and pickle after the raw material cutting.The addition of sugar should different the addition (high-density syrup is in real sugar content) of general sugar be not less than 40% of cutting raw material weight and different with the kind of raw material, can pack after the sugaring.Its technological process operation constitutes: raw material sorting → washing → rejecting nonuseable part (peeling, stoning, remove root, defoliation etc.) → cutting → add the high concentration syrup or sugar cube is pickled → packed.
The present invention is not owing to have blanching, candy and drying process, there is not other heat treatment step yet, lixiviate moisture content has only or does not have with drop sugar operation, and the lixiviate operation can be carried out in closed container, thus can possess fruits and vegetables original nutrient contents, color and luster, local flavor and mouthfeel to greatest extent, and might be when producing manufacture of confection from fruits and vegetables food, synchronous production goes out sugar and soaks fruit and vegetable juice, compare with traditional handicraft, its technological process is obviously shortened, and production efficiency significantly improves.
Embodiment 1
Select ninety percent ripe about, do not have the pineapple fruit of rotten and pathology and make raw material, soak pouring or artificial flushing with fruit washing machine, earth on the fruit and impurity are rinsed well, with the pineapple associating processing machine or the crust of manually pruning, cut two ends, disclose core, repair residual pericarp, fruit order, spot and impurity with pocket knife again.Then fruit is cut into the disk of 2-3 millimeters thick.Again disk is cut into 4-8 five equilibrium small pieces.In the ratio of 100 kilograms of pineapple slices pineapple slice and sucrose are mixed with 50 kilograms of sucrose, packed in the container airtight 24 hours, open container stir stir well after airtight again 48 hours, pour out drop sugar then from container, liquid glucose under the drop is sugar and soaks pineapple Normal juice, can be used for making pineapple beverage or directly packing sale, and the pineapple slice of vacating is again in the ratio of 100 kilograms of pineapple slices with 40 kilograms of sucrose, sugaring mixes pineapple slice and sucrose once more, can pack then and make commodity selling.
Embodiment 2
Select loose, ginger complete, medium maturation is made raw material, by hand or machinery remove crust, and the rejecting impurity and the handle base of a fruit, with drain well after the clear water washing for several times, with slicer or the manual ginger splices that is cut into the 1-2 millimeters thick, with the ratio of 60 kilograms of sucrose ginger splices and sucrose are mixed all then, can be packed then and make commodity selling in 100 kilograms of ginger splices.
Claims (8)
1, a kind of manufacture of confection from fruits and vegetables method is made of following operation: raw material sorting → washing → rejecting nonuseable part (peeling, stoning, remove root, defoliation etc.) → cutting → sugar system → packing.It is characterized in that: specifically the constituting of sugar system and packaging process: with high-density syrup or sugar cube lixiviate moisture content → drop sugar → add the high concentration syrup or sugar cube is pickled → packed.
↓
Sugar soaks fruit and vegetable juice → packing.
2, a kind of manufacture of confection from fruits and vegetables method is made of following operation: raw material sorting → washing → rejecting nonuseable part (peeling, stoning, remove root, defoliation etc.) → cutting → sugar system → packing.It is characterized in that: sugar system operation is pickled for adding high concentration syrup or sugar cube.
3, manufacture of confection from fruits and vegetables method according to claim 1 and 2, it is characterized in that: used high-density syrup or sugar cube are sucrose, glucose, the various mixed sugar of fructose, fruit grape sugar, honey, maltose and these sugar, syrup concentration is not less than 90%.
4, manufacture of confection from fruits and vegetables method according to claim 1, it is characterized in that: during with the fruits and vegetables moisture content after high-density syrup or the sugar cube lixiviate cutting, the addition (high-density syrup is in real sugar content) of sugar is not less than 40% of cutting raw material weight, and extraction time is no less than 48 hours.
5, manufacture of confection from fruits and vegetables method according to claim 1 is characterized in that: carry out in closed container with high-density syrup or sugar cube lixiviate fruits and vegetables moisture content.
6, manufacture of confection from fruits and vegetables method according to claim 1 is characterized in that: when adding high concentration syrup or sugar cube and pickling, the addition (high-density syrup is in real sugar content) of sugar is not less than 30% of cutting raw material weight.
7, manufacture of confection from fruits and vegetables method according to claim 2 is characterized in that: when adding high concentration syrup or sugar cube and pickling, the addition (high-density syrup is in real sugar content) of sugar is not less than 40% of cutting raw material weight.
8, manufacture of confection from fruits and vegetables method according to claim 1 and 2 is characterized in that: after adding high concentration syrup or sugar cube and pickling, pack immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92104024A CN1079107A (en) | 1992-05-27 | 1992-05-27 | Method for preparing fruit and vegetable sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92104024A CN1079107A (en) | 1992-05-27 | 1992-05-27 | Method for preparing fruit and vegetable sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1079107A true CN1079107A (en) | 1993-12-08 |
Family
ID=4940580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92104024A Pending CN1079107A (en) | 1992-05-27 | 1992-05-27 | Method for preparing fruit and vegetable sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1079107A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340234A (en) * | 2013-06-17 | 2013-10-09 | 任力 | Long-term fresh-keeping method for fresh wolfberry fruit |
| CN104472984A (en) * | 2014-12-24 | 2015-04-01 | 樊丹敏 | High-sugar rose primary syrup preparation method and product |
| EP3669659A1 (en) * | 2018-12-20 | 2020-06-24 | Constantin Pascu | Products and conservation without boiling for fruits, vegetables and edible flower petals |
-
1992
- 1992-05-27 CN CN92104024A patent/CN1079107A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340234A (en) * | 2013-06-17 | 2013-10-09 | 任力 | Long-term fresh-keeping method for fresh wolfberry fruit |
| CN104472984A (en) * | 2014-12-24 | 2015-04-01 | 樊丹敏 | High-sugar rose primary syrup preparation method and product |
| CN104472984B (en) * | 2014-12-24 | 2017-11-03 | 樊丹敏 | The preparation method and its product of high sugar rose magma |
| EP3669659A1 (en) * | 2018-12-20 | 2020-06-24 | Constantin Pascu | Products and conservation without boiling for fruits, vegetables and edible flower petals |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |