CN108271903A - A kind of peach gum preserved fruit and preparation method thereof - Google Patents
A kind of peach gum preserved fruit and preparation method thereof Download PDFInfo
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- CN108271903A CN108271903A CN201810073077.XA CN201810073077A CN108271903A CN 108271903 A CN108271903 A CN 108271903A CN 201810073077 A CN201810073077 A CN 201810073077A CN 108271903 A CN108271903 A CN 108271903A
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- fruit
- peach gum
- preserved fruit
- marinated
- sugar
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 126
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title description 3
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 57
- 235000000346 sugar Nutrition 0.000 claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 30
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims description 45
- 210000003491 skin Anatomy 0.000 claims description 32
- 235000021022 fresh fruits Nutrition 0.000 claims description 27
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 10
- 239000011975 tartaric acid Substances 0.000 claims description 10
- 235000002906 tartaric acid Nutrition 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000004576 sand Substances 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000006210 lotion Substances 0.000 abstract description 3
- 240000005809 Prunus persica Species 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 235000012907 honey Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- MEYZYGMYMLNUHJ-UHFFFAOYSA-N tunicamycin Natural products CC(C)CCCCCCCCCC=CC(=O)NC1C(O)C(O)C(CC(O)C2OC(C(O)C2O)N3C=CC(=O)NC3=O)OC1OC4OC(CO)C(O)C(O)C4NC(=O)C MEYZYGMYMLNUHJ-UHFFFAOYSA-N 0.000 description 5
- 230000010354 integration Effects 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 208000002874 Acne Vulgaris Diseases 0.000 description 2
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 206010000496 acne Diseases 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- -1 glucose Chemical class 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000003345 hyperglycaemic effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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
- 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of production method of peach gum preserved fruit, and in the sugar of traditional preserved fruit fabrication processing pickles process, the peach gum for accounting for marinated fruit weight 1~2% is added.This method can effectively lock the moisture in preserved fruit, solve the problems, such as the sand return of candied product surface, while can improve nutrition and the flavor of candied product.The present invention also provides one kind the peach gum preserved fruit made from above-mentioned production method, preserved fruit lustrous surface, sugar-free sand, the taste and flavor uniqueness of preserved fruit, and have effects that certain beautifying face and moistering lotion, keep fit and healthy.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of peach gum preserved fruit and preparation method thereof.
Background technology
Preserved fruit is using fruits and vegetables as raw material, with the marinated rear manufactured food of sugar or honey.Preserved fruit act not only as snack or
Snacks are directly edible, can also be used to be put in the points such as cake, biscuit in the heart as interspersing, are a kind of time-honored tradition foods
Product are quite favored by consumer.Existing candied product, when storage temperature is less than 10 DEG C, or as the resting period extends, honey
Moisture evaporation in candied fruit will be precipitated the crystalline solid of supersaturation sugar on the surface of candied product, form sugared sand, seriously affect preserved fruit
Flavor and taste.
Invention content
The technical problem to be solved by the present invention is to：A kind of peach gum preserved fruit is provided, while a kind of system of peach gum preserved fruit being provided
Make method, this method can effectively lock the moisture in preserved fruit, solve the problems, such as the sand return of candied product surface, while can improve honey
Nutrition and the flavor for giving a farewell dinner product, make candied product have certain health-care efficacy.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of production method of peach gum preserved fruit, in the sugar of traditional preserved fruit fabrication processing pickles process, addition, which accounts for, to salt down
The peach gum of fruit weight 1~2% processed.
The present invention also provides peach gum preserved fruits made from a kind of production method according to above-mentioned peach gum preserved fruit.
The beneficial effects of the present invention are：
During the present invention in the sugar of preserved fruit fabrication processing by pickling process, the peach for accounting for marinated fruit weight 1~2% is added
Candied product is made in glue.Peach gum can form a tunic on the surface of candied product, can effectively lock the water inside candied product
Point, allow the state of the permanent holding saturation degree of sugar juice in preserved fruit, is not easy to form sugared sand on candied product surface.Together
When, since the main component of peach gum is polysaccharide and protein, there is analgesic row stone, enhancing immunity of organisms, auxiliary hyperglycemic, dispel
Acne beauty and other effects, is added peach gum in candied product, can improve nutrition and the flavor of candied product, candied product is made to have both
Certain health-care efficacy.
Specific implementation mode
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is：In pickling process in the sugar of preserved fruit fabrication processing, addition, which accounts for, to salt down
The peach gum of fruit weight 1~2% processed, is made candied product.Peach gum can form a tunic on the surface of candied product, solve preserved fruit production
The problem of product surface sand return, while nutrition and the flavor of candied product can be improved, make candied product that there is certain health care work(
Effect.
The present invention provides a kind of production method of peach gum preserved fruit, and process is pickled in the sugar of traditional preserved fruit fabrication processing
In, the peach gum for accounting for marinated fruit weight 1~2% is added.
As can be seen from the above description, the beneficial effects of the present invention are：
During the present invention in the sugar of preserved fruit fabrication processing by pickling process, the peach for accounting for marinated fruit weight 1~2% is added
Candied product is made in glue.If peach gum addition is excessive, syrup is too glutinous, is not easy to penetrate into inside marinated fruit.Peach gum can be in honey
The surface for giving a farewell dinner product forms a tunic, can effectively lock the moisture inside candied product, keep the sugar juice in preserved fruit permanent
Holding saturation degree state, be not easy to form sugared sand on candied product surface.Simultaneously as the main component of peach gum be polysaccharide and
Protein has analgesic row stone, enhancing immunity of organisms, auxiliary hyperglycemic, acne-removing beauty and other effects, is added in candied product
Peach gum can improve nutrition and the flavor of candied product, candied product is made to have both certain health-care efficacy.
Further, the production method of the peach gum preserved fruit, comprises the technical steps that：
Step 1：Pretreatment process：It is spare after fresh fruit is sorted successively, rinsing；
Step 2：Skin process is beaten in sterilization：Will through step 1, treated that fresh fruit sterilized successively, plays skin processing, it is described to beat
Skin processing is that the epidermis of the fresh fruit after sterilizing galls；Sterilization, beat skin operation carried out in making skin machine, beat skin machine be finish, beat
Skin integration machine can be passed through steam simultaneously and be sterilized；
Step 3：The marinated process of sugar：Weigh white granulated sugar by weight, by white granulated sugar with through step 2, treated that fresh fruit mixes,
It carries out sugar to pickle, obtains the marinated fruit that sugar content is 50~55%；Then be separately added into marinated fruit account for marinated fruit weight 4~
6% tartaric acid and the peach gum for accounting for marinated fruit weight 1~2% are cooked, and are taken out marinated fruit after cooking, are drained away the water,
Obtain preserved fruit semi-finished product；
Step 4：Baking operation：Step 3 gained preserved fruit semi-finished product are dried, target product is obtained.
Seen from the above description, fresh fruit can kill microorganism, prevent fruit browning, by beating after water-removing and sterilization
Pi Hou can make sugar and other compositions can be good at permeating in sugared curing process；Fruit is added in through the marinated marinated fruit of sugar
Acid and peach gum are cooked, and one side tartaric acid can promote the non-reducing sugars such as sucrose to be hydrolyzed to the reduced sugars such as glucose, improve reduction
The phenomenon that ratio of sugar can be improved the saturation degree of sugar juice in preserved fruit, reduce preserved fruit surface sand return, it is another to facilitate tartaric acid that add
The dissolving of fast peach gum forms a tunic after peach gum dissolving on preserved fruit surface, it is possible to reduce the volatilization of preserved fruit internal moisture, further
The phenomenon that reducing preserved fruit surface sand return.
Further, the additive amount of the white granulated sugar fresh fruit addition 50 that is that treated per 100Kg steps 2 in the step 3~
60Kg white granulated sugars.
Seen from the above description, when sugaring amount is controlled within this range, it can both make the fermentation of inhibition microorganism, make preserved fruit
Product can preserve longer time, while candied product sugar content is unlikely to too high, the taste good of candied product, Bu Huitai
It is sweet.
Further, the sugar marinated time is 18-30 days in the step 3.
Seen from the above description, sugared salting period be 18-30 days when, sugar can be with fully penetrated to fruit inside, obtain
Candied product good in taste.The marinated time is different, and the mouthfeel of preserved fruit can also slightly have difference.It, can be according to mouth when practical marinated
Taste requirement, controls the marinated time.
Further, the tartaric acid being added in the step 3 is citric acid or malic acid.
Further, the time cooked in the step 3 is to boil 5~10 minutes.
Seen from the above description, pickling in fruit adds tartaric acid and peach gum to boil 5~10 minutes, peach gum can be made to be substantially dissolved in sugar
In slurry, is conducive to peach gum and forms water lock film on preserved fruit surface.
Further, the condition dried in the step 4 is：Baking temperature is 65~75 DEG C, and baking time is 2-3 days,
After baking, the moisture content of preserved fruit is 12~16%.
Seen from the above description, it dries with this condition, the loss of nutritional ingredient in candied product can be reduced, while making honey
The moisture control of product is given a farewell dinner in the range of 12~16%；Moisture content is excessively high, then candied product is easy mould during storage
Become, moisture content is too low, then can influence the mouthfeel and yield rate of candied product.
The present invention also provides peach gum preserved fruits made from a kind of production method according to above-mentioned peach gum preserved fruit.
Seen from the above description, the lustrous surface of peach gum preserved fruit provided by the invention, sugar-free sand, the taste and flavor of preserved fruit
Uniqueness, and have effects that certain beautifying face and moistering lotion, keep fit and healthy.
Embodiment 1
A kind of production method of peach gum preserved fruit, in the sugar of traditional preserved fruit fabrication processing pickles process, addition, which accounts for, to salt down
The peach gum of fruit weight 1.5% processed.
The production method of the peach gum preserved fruit, comprises the technical steps that：
Step 1：Pretreatment process：It is spare after fresh fruit is sorted, rinsing；
Step 2：Skin process is beaten in sterilization：Will through step 1, treated that fresh fruit sterilized successively, plays skin processing, it is described to beat
Skin processing is that the epidermis of the fresh fruit after sterilizing galls；Sterilization, beat skin operation carried out in making skin machine, beat skin machine be finish, beat
Skin integration machine can be passed through steam simultaneously and be sterilized；
Step 3：The marinated process of sugar：Added in every 100Kg steps 2 treated fresh fruit 55Kg white granulated sugars ratio weigh it is white
Granulated sugar, by white granulated sugar with through step 2, treated that fresh fruit mixes, carry out that sugar is marinated, the sugar marinated time is 24 days, obtains sugar content
For 53% marinated fruit；Then it is separately added into marinated fruit and accounts for the citric acid of marinated fruit weight 5% and account for marinated fruit weight
1.5% peach gum is cooked, and the time of cooking is to boil 10 minutes, takes out marinated fruit after cooking, drains away the water, obtains
Preserved fruit semi-finished product；
Step 4：Baking operation：Step 3 gained preserved fruit semi-finished product are dried, the condition of drying is：Baking temperature is 70 DEG C,
Baking time is 3 days, until the moisture content of preserved fruit is 14%, obtains target product.
Embodiment 2
A kind of production method of peach gum preserved fruit, in the sugar of traditional preserved fruit fabrication processing pickles process, addition, which accounts for, to salt down
The peach gum of fruit weight 1% processed.
The production method of the peach gum preserved fruit, comprises the technical steps that：
Step 1：Pretreatment process：It is spare after fresh fruit is sorted, rinsing；
Step 2：Skin process is beaten in sterilization：Will through step 1, treated that fresh fruit sterilized successively, plays skin processing, it is described to beat
Skin processing is that the epidermis of the fresh fruit after sterilizing galls；Sterilization, beat skin operation carried out in making skin machine, beat skin machine be finish, beat
Skin integration machine can be passed through steam simultaneously and be sterilized；
Step 3：The marinated process of sugar：Added in every 100Kg steps 2 treated fresh fruit 50Kg white granulated sugars ratio weigh it is white
Granulated sugar, by white granulated sugar with through step 2, treated that fresh fruit mixes, carry out that sugar is marinated, the sugar marinated time is 18 days, obtains sugar content
For 50% marinated fruit；Then it is separately added into marinated fruit and accounts for the citric acid of marinated fruit weight 4% and account for marinated fruit weight 1%
Peach gum cooked, time of cooking is to boil 5 minutes, takes out marinated fruit after cooking, drains away the water, and obtains preserved fruit half
Finished product；
Step 4：Baking operation：Step 3 gained preserved fruit semi-finished product are dried, the condition of drying is：Baking temperature is 65 DEG C,
Baking time is 2 days, until the moisture content of preserved fruit is 12%, obtains target product.
Embodiment 3：
A kind of production method of peach gum preserved fruit, in the sugar of traditional preserved fruit fabrication processing pickles process, addition, which accounts for, to salt down
The peach gum of fruit weight 2% processed.
The production method of the peach gum preserved fruit, comprises the technical steps that：
Step 1：Pretreatment process：It is spare after fresh fruit is sorted, rinsing；
Step 2：Skin process is beaten in sterilization：Will through step 1, treated that fresh fruit sterilized successively, plays skin processing, it is described to beat
Skin processing is that the epidermis of the fresh fruit after sterilizing galls；Sterilization, beat skin operation carried out in making skin machine, beat skin machine be finish, beat
Skin integration machine can be passed through steam simultaneously and be sterilized；
Step 3：The marinated process of sugar：Added in every 100Kg steps 2 treated fresh fruit 60Kg white granulated sugars ratio weigh it is white
Granulated sugar, by white granulated sugar with through step 2, treated that fresh fruit mixes, carry out that sugar is marinated, the sugar marinated time is 30 days, obtains sugar content
For 55% marinated fruit；Then it is separately added into marinated fruit and accounts for the malic acid of marinated fruit weight 6% and account for marinated fruit weight 1%
Peach gum cooked, time of cooking is to boil 8 minutes, takes out marinated fruit after cooking, drains away the water, and obtains preserved fruit half
Finished product；
Step 4：Baking operation：Step 3 gained preserved fruit semi-finished product are dried, the condition of drying is：Baking temperature is 75 DEG C,
Baking time is 3 days, until the moisture content of preserved fruit is 16%, obtains target product.
In conclusion the production method of peach gum preserved fruit provided by the invention, fresh fruit can kill micro- after water-removing and sterilization
Biology prevents fruit browning, after beating skin, in sugared curing process, sugar and other compositions can be made to can be good at permeating；
It is cooked through tartaric acid is added in the marinated marinated fruit of sugar and accounts for the peach gum of marinated fruit weight 1~2%, one side tartaric acid can promote
The non-reducing sugars such as sucrose are hydrolyzed to the reduced sugars such as glucose, improve the ratio of reduced sugar, and the saturation of sugar juice in preserved fruit can be improved
The phenomenon that degree, reduction preserved fruit surface sand return, another dissolving for facilitating tartaric acid that can accelerate peach gum, on preserved fruit surface after peach gum dissolving
A tunic is formed, the moisture inside candied product can be effectively lockked, allows the holding saturation degree that the sugar juice in preserved fruit is permanent
State, be not easy to form sugared sand on candied product surface.Candied product toasts 2-3 days under the conditions of 65~75 DEG C, until preserved fruit
Moisture content be 12~16%, the loss of nutritional ingredient in candied product can be reduced, at the same promoted candied product mouthfeel and at
Product rate prevents from going mouldy.The taste and flavor of peach gum preserved fruit provided by the invention, preserved fruit lustrous surface, sugar-free sand, preserved fruit is unique,
And has effects that certain beautifying face and moistering lotion, keeps fit and healthy.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (8)
1. a kind of production method of peach gum preserved fruit, which is characterized in that in the sugar of traditional preserved fruit fabrication processing pickles process,
The peach gum for accounting for marinated fruit weight 1~2% is added.
2. the production method of peach gum preserved fruit according to claim 1, which is characterized in that comprise the technical steps that：
Step 1：Pretreatment process：It is spare after fresh fruit is sorted successively, rinsing；
Step 2：Skin process is beaten in sterilization：Will through step 1, treated that fresh fruit sterilized successively, plays skin processing, it is described to beat at skin
Reason is that the epidermis of the fresh fruit after sterilizing galls；
Step 3：The marinated process of sugar：Weigh white granulated sugar by weight, by white granulated sugar with through step 2, treated that fresh fruit mixes, carry out
Sugar is marinated, obtains the marinated fruit that sugar content is 50~55%；Then it is separately added into marinated fruit and accounts for marinated fruit weight 4~6%
Tartaric acid and the peach gum for accounting for marinated fruit weight 1~2% are cooked, and are taken out marinated fruit after cooking, are drained away the water, obtain preserved fruit
Semi-finished product；
Step 4：Baking operation：Step 3 gained preserved fruit semi-finished product are dried, target product is obtained.
3. the production method of peach gum preserved fruit according to claim 2, which is characterized in that white granulated sugar adds in the step 3
Dosage is：Per 100Kg steps 2, treated, and fresh fruit adds 50~60Kg white granulated sugars.
4. the production method of peach gum preserved fruit according to claim 2, which is characterized in that in the step 3 sugar it is marinated when
Between be 18-30 days.
5. the production method of peach gum preserved fruit according to claim 2, which is characterized in that the tartaric acid being added in the step 3
For citric acid or malic acid.
6. the production method of peach gum preserved fruit according to claim 2, which is characterized in that the time cooked in the step 3
To boil 5~10 minutes.
7. the production method of peach gum preserved fruit according to claim 2, which is characterized in that the condition dried in the step 4
For：Baking temperature is 65~75 DEG C, and baking time is 2-3 days, and after baking, the moisture content of preserved fruit is 12~16%.
8. peach gum preserved fruit made from the production method of the peach gum preserved fruit according to claim 1~7 any one.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810073077.XA CN108271903A (en) | 2018-01-25 | 2018-01-25 | A kind of peach gum preserved fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810073077.XA CN108271903A (en) | 2018-01-25 | 2018-01-25 | A kind of peach gum preserved fruit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112293551A (en) * | 2020-10-29 | 2021-02-02 | 山东华熙海御生物医药有限公司 | Preserved fruit containing hyaluronic acid and preparation method thereof |
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| CN103300356A (en) * | 2012-10-30 | 2013-09-18 | 冯纪南 | Method for preparing peach gum food |
| CN103689479A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Nutritive dehydrated carrot granules and preparation method thereof |
| CN103749913A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Lucid ganoderma mango preserved fruit |
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| CN112293551A (en) * | 2020-10-29 | 2021-02-02 | 山东华熙海御生物医药有限公司 | Preserved fruit containing hyaluronic acid and preparation method thereof |
| CN112293551B (en) * | 2020-10-29 | 2022-11-01 | 山东华熙海御生物医药有限公司 | Preserved fruit containing hyaluronic acid and preparation method thereof |
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Application publication date: 20180713 |