CN1080124A

CN1080124A - Method for manufacture of multi-vitamin candied fruits and vegetables

Info

Publication number: CN1080124A
Application number: CN 92104781
Authority: CN
Inventors: 普恩泽
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-06-18
Filing date: 1992-06-18
Publication date: 1994-01-05

Abstract

The present invention relates to a kind of processing method of multidimensional preserved fruit vegetables preserved fruit.This method is a raw material with all kinds of melons and fruits and vegetables mainly, adopts processing steps such as preliminary working, liming, sugar dipping, heating modulation, drying.Because the present invention adopts simple antivacuum low temperature sugar infusion process, in maceration extract, allocate original fruit juice liquid into, not only guaranteed the nutritional labeling of natural fruits, and make multi-C complementary, make the preserved fruit, the preserved fruit that process have low, the sour-sweet degree of sugar suitably, characteristics such as All Pure Nature local flavor and natural colour, vitamin content be abundant, the dipping Normal juice in the process can be made into various beverages simultaneously.

Description

Method for manufacture of multi-vitamin candied fruits and vegetables

The present invention relates to a kind of processing of preserved fruit candied fruit, particularly a kind of is the processing method of the thin dish dried meat of preserved fruit of raw material with melon and fruit and vegetables.

Melon and fruit and thin dish are comparatively richs in natural resources of China, and be especially more rich in Yunnan, and fruit is thin various in style, can be made into multiple differently flavoured dried meat class and candied fruit with them.Preserved fruit on the market adopts fruit to make mostly at present, and because its processing method adopts traditional handicrafts such as thermophilic digestion mostly, therefore making the preserved fruit one that processes is that sugar content is too high, the 2nd, do not have former fruit color and luster and local flavor, the 3rd, be difficult to keep vitamin content, this can not satisfy modern people's living needs.

The object of the present invention is to provide a kind of is raw material with the thin dish of melon and fruit, and has the low sugar multidimensional preserved fruit of All Pure Nature color and luster and local flavor, the processing method of dredging the dish candied fruit.

The present invention realizes by following technical proposal: it is a raw material with all kinds of melons and fruits and thin dish, and neutrality or meta-alkalescence raw material are adopted:

Raw material preliminary working: clean and remove decortication core;

Liming: with concentration is that the limewash of 5-6% soaked 3-5 days;

Clean:, distinguish the flavor of with delime with clear water rinsing 2-3 days;

Sugar soaks displacement: pickled 18-24 hour with sugar, take out the normal juice that soaks out, allocating sugar content again into is the composite fruit juice immersion of 40-60%, and repeatedly take out dipping displacement back;

Heating modulation: adding and containing sugar is to heat behind 60% the fruit juice liquid to boil 10-15 minute, and the citric acid that adds 0.5-1% simultaneously makes liquid glucose transfer glucose or fructose to;

Dry: air-dry or oven dry is also carried out packing after the shaping;

Neutrality or slant acidity raw material are adopted:

Raw material preliminary working: clean the back and soak with 90-95 ℃ heat alkali liquid and scald after 3-5 minute peeling and remove and examine;

Liquid glucose displacement: soaking 20-26 hour with 40% liquid glucose, take out juice, is that the composite fruit juice of 40-60% is repeatedly replaced taking-up behind the dipping with sugar content again;

Heating modulation: with sugar content is that 60% fruit juice liquid heat is boiled filtration after 3-5 minute;

Dry: as to dry, air-dry or oven dry back packing gets final product.

In liquid glucose displacement dipping process, the sugar content of each initiate composite fruit juice can increase to 60% one by one by 40%, and soak time increased by 72 hours one by one from 20 hours, and used composite fruit juice is to soak the normal juice that cements out through sugar by fruit or thin dish.

The present invention compared with prior art has following characteristics: because the present invention does not adopt thermophilic digestion, thus guaranteed the vitamin content of product, and former fruit color and luster and local flavor; Because the present invention mainly adopts the displacement of composite fruit juice dipping, so except processing the low sugar fruit, also make the multivitamin complementation, the characteristics that keep the product multidimensional, the juice that soaks that it displaces promptly can be Normal juice, can make various fruit drinks in addition, implements the present invention in addition and need not numerous and diverse equipment, only get final product, so not limited by the equipment place with simple equipment.

Below in conjunction with embodiment the present invention is further described.

Embodiment 1

With watermelon as raw material.Take down flesh of Pulp Citrulli earlier, clean peeling then, the lime of putting into 5-6% soaked 3-5 days, pull out with clear water rinsing 2-3 days, fully slough the lime flavor, press melon weight the dry-salt 18-24 of 30% sugaring hour, it is in 45% the compound vitamin fruit juice that the melon juice that extract to leach is allocated it into sugar content, melon being put into this juice soaked 24-30 hour again, putting into the fruit juice liquid that contains sugar 50% after pulling out again soaked 24-40 hour, it is to soak 24-48 hour in 55% multi-vitamin and fruit juice liquid that the 4th displacement soaked, put into 60% fruit juice liquid after pulling out and heat and boil 10-15 minute, add the citric acid of 0.5-1% simultaneously, make multitudinous sugar be converted into glucose or fructose, melon after the heating modulation is shaped to fritter and can packs after drying, each melon candy juice immersion liquid of extracting can be processed into beverage.

Implement 2

With Kiwi berry as raw material.After Kiwi berry cleaned, temperature be 90-95 ℃, concentration be soak in the heat alkali liquid of 10-15% scald 3-5 minute after peeling remove nuclear, it is stand-by to put into 1.5% salt solution.Fruit is put into 40% liquid glucose to be soaked 20-26 hour, take out fruit, putting into for the second time sugar content and be 45% fruit juice liquid soaks and pulled out in 24-32 hour, put into sugar content for the third time and be 50% fruit juice liquid dipping pulled out in 40-48 hour, putting into the fruit juice liquid that contains sugar 55% for the 4th time flooded 48-72 hour, in containing sugared 60% fruit juice liquid boiling 3-5 minute afterwards, oven dry can be packed after the isolated by filtration juice, and each juice that leaches can be made into beverage bottling.

Claims

1, a kind of processing method of multidimensional preserved fruit vegetables candied fruit is characterized in that it is a raw material with all kinds of melons and fruits and vegetables, and uses following craftwork manufacture:

A) neutrality or meta-alkalescence raw material adopt:

Raw material preliminary working: clean and remove decortication core;

Liming: with concentration is that the limewash of 5-6% soaked 3-5 days;

Clean:, slough the lime flavor with clear water rinsing 2-3 days;

Sugar soaks displacement: pickled 18-24 hour with sugar, take out normal juice, allocating sugar content again into is the composite fruit juice immersion of 40-60%, repeatedly replaces the dipping back and takes out;

Heating modulation: add sugar content and be 60% fruit juice liquid and heat and boil 10-15 minute, the citric acid that adds 0.5-1% simultaneously makes liquid glucose transfer glucose or fructose to;

Dry: air-dry or oven dry and carry out shaping after pack and get final product;

B) neutral slant acidity raw material adopts:

The liquid glucose displacement: soaking 20-26 hour with 40% liquid glucose, take out juice, is the composite fruit juice immersion of 40-60% with sugar content again, repeatedly replaces the immersion back and takes out;

Dry: as to dry, air-dry or oven dry back packing gets final product.

2, according to right 1 described processing method, it is characterized in that sugar content that sugar soaks each initiate composite fruit juice in the replacement process is 40% to increase to 60% one by one, soak time increased by 72 hours one by one from 20 hours.

3, processing method according to claim 1 and 2 it is characterized in that described composite fruit juice is by multiple fruit, or vegetables is soaked the normal juice that cements out through sugar.