CN109805146A - A kind of preparation process of Novel apple preserved fruit - Google Patents
A kind of preparation process of Novel apple preserved fruit Download PDFInfo
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- CN109805146A CN109805146A CN201811541092.9A CN201811541092A CN109805146A CN 109805146 A CN109805146 A CN 109805146A CN 201811541092 A CN201811541092 A CN 201811541092A CN 109805146 A CN109805146 A CN 109805146A
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Abstract
The invention discloses a kind of preparation processes of Novel apple preserved fruit, comprising the following steps: step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；Step 2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, removes impurity, is cleaned up with clear water.The present invention uses oligofructose, substitute the disaccharide such as traditional white granulated sugar, the sweet taste and fruity of the existing traditional preserved apple of preserved apple to make this technique produce, it is rich in oligofructose again, it is not in the adverse reactions such as upset,gastro-intestinal after edible, and as a kind of functional oligose, oligofructose is not involved in internal metabolism, so edible diabetic, oligofructose is rich in dietary fiber, saprodontia can also be prevented with bidirectional modulation digestive system, adverse effect will not be caused to tooth, stomach etc..
Description
Technical field
The present invention relates to preserved apple preparation technical field, specially a kind of preparation process of Novel apple preserved fruit.
Background technique
Apple is one of fruit, is rosaceae Maloideae Malus, and tree is deciduous tree, the fruit of apple
It is real to be rich in minerals and vitamins, it is one of fruit that people often eat, apple is a kind of low calories food, every 100 grams of productions
60 kilocalories of heats are given birth to, nutritional ingredient is soluble big in apple, easily it is absorbed by the body, therefore have the title of " running water ", be conducive to dissolve
Element sulphur keeps skin lubrication tender,
Preserved apple preserved fruit is using various water fruits and vegetables as raw material, after being pickled or cooked with sugar etc., by drying or without dry
It is dry, there is certain form, sparkling and crystal-clear, full, tool gloss, translucent tack-free a kind of sugar prod, the base of the processing of preserved apple
This technique are as follows: sorting, color protection, seeps sugar, is dry at hardening, wherein it seeps sugar and drying process is most important, apple common at present
It is higher that the sugared mostly sugar content that sugar uses is seeped in candied fruit technique, frequently can lead to gastroxia, oesophagus after edible
Sphincter tone decline makes the liquid in stomach be easy reflux to oesophagus, that is, the regurgitation acid being commonly called as, to heartburn feelings occur
Condition is unfavorable for the edible of people.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation processes of Novel apple preserved fruit, have Novel apple preserved fruit convenient for food
With the advantages of, solve the problems, such as that the preserved apple of traditional handicraft preparation is unfavorable for people and eats.
To achieve the above object, the invention provides the following technical scheme: a kind of preparation process of Novel apple preserved fruit, including
Following steps:
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；
Step 2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, goes to clean
Matter is cleaned up with clear water, and the apple slice that will be cleaned up obtains apple flakes；
Step 3: hardening: apple flakes being put into the salt water that solubility is 10-15% the achievement embryo that salts down, while at stiffened agent hardening
Reason dries apple after marinated；
Step 4: rinsing: on cleaning apple flakes after extra curing agent, obtaining apple flakes pretreatment material；
Step 5: precooking: apple flakes pretreatment material being put into blanching 1-5min in boiling water, then pulls apple flakes pretreatment material out；
Step 6: sugar system:
(1) primary candy: the oligofructose aqueous solution of 40-50% being boiled, apple obtained in step 5 is then put into and boils 5-
60min, soaked overnight；
(2) secondary candy: oligofructose solution, 0.2% citric acid, 0.1- of 55-60% will be added in vacuum sugar-soaking equipment
0.3% edible glue boils 5-60min, sucks liquid glucose being put into vacuum sugar-soaking equipment by primary candy apple；
(3) candy three times: oligofructose solution, 0.2% citric acid and 5% bee of 65-70% will be added in vacuum sugar-soaking equipment
Honey boils 5-60min, sucks liquid glucose being put into vacuum sugar-soaking equipment by secondary candy apple；
Step 7: tinning: the apple after sugar system being packed into tank；
Step 8: hygrometric state preserved fruit drains: living tank mouth with stainless steel lave net, the liquid glucose of apple in tank is dripped to the greatest extent；
Step 9: dry: the apple after drip to the greatest extent liquid glucose being placed in 70-75 DEG C of baking oven, 10-15h is toasted, makes apple surface
It is dry, it is tack-free；
Step 10: packaging: apple being vacuum-packed by vacuum packing machine；
Step 11: dry state preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
Preferably, the vacuum degree of vacuum sugar-soaking equipment is 0.06-0.12Mpa, temperature when described secondary candy in step 6
It is 50 DEG C -85 DEG C.
Preferably, the vacuum degree of vacuum sugar-soaking equipment is 0.2-0.8Mpa when described candy three times in step 6, and temperature is
50℃-85℃。
Preferably, the candy edible glue secondary in step 6 be carragheen, it is xanthan gum, guar gum, agar, bright
The mixing of one or more of glue, sodium alginate, locust bean gum, konjac glucomannan.
Preferably, described that color protection treatment process, the color protection treatment can also be added in step 4 specifically: by apple grunt
It is put into that mass percent is 0.2% citric acid and mass percent is to impregnate 1h in 0.3% sodium hydrogensulfite mixed solution.
Preferably, the curing agent in step 3 is calcium chloride that mass concentration is 0.5% and mass concentration is 0.5%
Sodium chloride mixed solution, time of the cure process is 12-15h.
Compared with prior art, beneficial effects of the present invention are as follows: the present invention uses new resources oligofructose, substitution tradition
The disaccharide such as white granulated sugar, thus the sweet taste and fruity of the existing traditional preserved apple of the preserved apple for producing this technique,
It is rich in oligofructose again, is not in the adverse reactions such as upset,gastro-intestinal after eating, and as a kind of functional oligose, it is oligomeric
Fructose is not involved in internal metabolism, so edible diabetic, oligofructose is rich in dietary fiber, can be two-way
Digestive system is adjusted, saprodontia can also be prevented, adverse effect will not be caused to tooth, stomach etc..
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
A kind of preparation process of Novel apple preserved fruit, comprising the following steps:
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；
Step 2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, goes to clean
Matter is cleaned up with clear water, and the apple slice that will be cleaned up obtains apple flakes；
Step 3: hardening: apple flakes being put into the salt water that solubility is 10-15% the achievement embryo that salts down, while at stiffened agent hardening
Reason dries apple after marinated；
Step 4: rinsing: on cleaning apple flakes after extra curing agent, obtaining apple flakes pretreatment material；
Step 5: precooking: apple flakes pretreatment material being put into blanching 1-5min in boiling water, then pulls apple flakes pretreatment material out；
Step 6: sugar system:
(1) primary candy: the oligofructose aqueous solution of 40-50% being boiled, apple obtained in step 5 is then put into and boils 5-
60min, soaked overnight；
(2) secondary candy: oligofructose solution, 0.2% citric acid, 0.1- of 55-60% will be added in vacuum sugar-soaking equipment
0.3% edible glue boils 5-60min, sucks liquid glucose being put into vacuum sugar-soaking equipment by primary candy apple；
(3) candy three times: oligofructose solution, 0.2% citric acid and 5% bee of 65-70% will be added in vacuum sugar-soaking equipment
Honey boils 5-60min, sucks liquid glucose being put into vacuum sugar-soaking equipment by secondary candy apple；
Step 7: tinning: the apple after sugar system being packed into tank；
Step 8: hygrometric state preserved fruit drains: living tank mouth with stainless steel lave net, the liquid glucose of apple in tank is dripped to the greatest extent；
Step 9: dry: the apple after drip to the greatest extent liquid glucose being placed in 70-75 DEG C of baking oven, 10-15h is toasted, makes apple surface
It is dry, it is tack-free；
Step 10: packaging: apple being vacuum-packed by vacuum packing machine；
Step 11: dry state preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
Embodiment 1
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；Step 2: point
Grade arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, removes impurity, clear with clear water
Wash clean, the apple slice that will be cleaned up, obtains apple flakes；Step 3: apple flakes hardening: being put into the salt that solubility is 10%
The achievement that salts down in water embryo, while stiffened agent cure process dry apple after marinated；Step 4: rinsing: more on cleaning apple flakes
After remaining curing agent, apple flakes pretreatment material is obtained；Step 5: precooking: apple flakes pretreatment material is put into blanching in boiling water
Then 15min pulls apple flakes pretreatment material out；Step 6: sugar system: (1) primary candy: 40% oligofructose aqueous solution is boiled
Then boiling puts into apple obtained in step 5 and boils 5min, soaked overnight；(2) secondary candy: will to add in vacuum sugar-soaking equipment
The oligofructose solution, 0.2% citric acid, 0.1% edible glue for entering 55% are put into vacuum sugar-soaking primary candy apple is passed through
In equipment, 5min is boiled, sucks liquid glucose；(3) candy three times: by vacuum sugar-soaking equipment be added 65% oligofructose solution,
0.2% citric acid and 5% honey boil 5min, sucking sugar being put into vacuum sugar-soaking equipment by secondary candy apple
Liquid；Step 7: tinning: the apple after sugar system being packed into tank；Step 8: hygrometric state preserved fruit drains: tank mouth is lived with stainless steel lave net, it will
The liquid glucose drip of apple is most in tank；Step 9: dry: the apple after drip to the greatest extent liquid glucose being placed in 70 DEG C of baking oven, 10h is toasted, makes
Apple surface is dry, tack-free；Step 10: packaging: apple being vacuum-packed by vacuum packing machine；Step 11: dry state
Preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
Embodiment 2
Following process is added in embodiment 1:
The vacuum degree of vacuum sugar-soaking equipment is 0.06-0.12Mpa when secondary candy in step 6, and temperature is 50 DEG C -85 DEG C.
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；Step
2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, removes impurity, with clear
Water cleans up, and the apple slice that will be cleaned up obtains apple flakes；Step 3: hardening: it is 15% that apple flakes, which are put into solubility,
Salt water in salt down achievement embryo, while stiffened agent cure process, apple is dried after marinated；Step 4: rinsing: cleaning apple flakes
After upper extra curing agent, apple flakes pretreatment material is obtained；Step 5: precooking: apple flakes pretreatment material is put into blanching in boiling water
Then 5min pulls apple flakes pretreatment material out；Step 6: sugar system: (1) primary candy: 50% oligofructose aqueous solution is boiled
Then boiling puts into apple obtained in step 5 and boils 60min, soaked overnight；(2) secondary candy: will to add in vacuum sugar-soaking equipment
The oligofructose solution, 0.2% citric acid, 0.3% edible glue for entering 60% are put into vacuum sugar-soaking primary candy apple is passed through
In equipment, 60min is boiled, sucks liquid glucose；(3) candy three times: by vacuum sugar-soaking equipment be added 70% oligofructose solution,
0.2% citric acid and 5% honey boil 60min, sucking sugar being put into vacuum sugar-soaking equipment by secondary candy apple
Liquid；Step 7: tinning: the apple after sugar system being packed into tank；Step 8: hygrometric state preserved fruit drains: tank mouth is lived with stainless steel lave net, it will
The liquid glucose drip of apple in tank is to the greatest extent；Step 9: dry: the apple after drip to the greatest extent liquid glucose is placed in 75 DEG C of baking oven, 15h is toasted,
Keep apple surface dry, it is tack-free；Step 10: packaging: apple being vacuum-packed by vacuum packing machine；Step 11: dry
State preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
Embodiment 3
Following process is added in example 2:
The vacuum degree of vacuum sugar-soaking equipment is 0.2-0.8Mpa when candy three times in step 6, and temperature is 50 DEG C -85 DEG C.
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；Step
2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, removes impurity, with clear
Water cleans up, and the apple slice that will be cleaned up obtains apple flakes；Step 3: hardening: it is 12% that apple flakes, which are put into solubility,
Salt water in salt down achievement embryo, while stiffened agent cure process, apple is dried after marinated；Step 4: rinsing: cleaning apple flakes
After upper extra curing agent, apple flakes pretreatment material is obtained；Step 5: precooking: apple flakes pretreatment material is put into blanching in boiling water
Then 3min pulls apple flakes pretreatment material out；Step 6: sugar system: (1) primary candy: 45% oligofructose aqueous solution is boiled
Then boiling puts into apple obtained in step 5 and boils 35min, soaked overnight；(2) secondary candy: will to add in vacuum sugar-soaking equipment
The oligofructose solution, 0.2% citric acid, 0.2% edible glue for entering 57% are put into vacuum sugar-soaking primary candy apple is passed through
In equipment, 35min is boiled, sucks liquid glucose；(3) candy three times: by vacuum sugar-soaking equipment be added 67% oligofructose solution,
0.2% citric acid and 5% honey boil 35min, sucking sugar being put into vacuum sugar-soaking equipment by secondary candy apple
Liquid；Step 7: tinning: the apple after sugar system being packed into tank；Step 8: hygrometric state preserved fruit drains: tank mouth is lived with stainless steel lave net, it will
The liquid glucose drip of apple in tank is to the greatest extent；Step 9: dry: the apple after drip to the greatest extent liquid glucose is placed in 71 DEG C of baking oven, 12h is toasted,
Keep apple surface dry, it is tack-free；Step 10: packaging: apple being vacuum-packed by vacuum packing machine；Step 11: dry
State preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
Embodiment 4
Following process is added in embodiment 3:
Secondary candy edible glue is carragheen, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust tree in step 6
The mixing of one or more of bean gum, konjac glucomannan.
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；Step
2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, removes impurity, with clear
Water cleans up, and the apple slice that will be cleaned up obtains apple flakes；Step 3: hardening: it is 14% that apple flakes, which are put into solubility,
Salt water in salt down achievement embryo, while stiffened agent cure process, apple is dried after marinated；Step 4: rinsing: cleaning apple flakes
After upper extra curing agent, apple flakes pretreatment material is obtained；Step 5: precooking: apple flakes pretreatment material is put into blanching in boiling water
Then 4min pulls apple flakes pretreatment material out；Step 6: sugar system: (1) primary candy: 49% oligofructose aqueous solution is boiled
Then boiling puts into apple obtained in step 5 and boils 55min, soaked overnight；(2) secondary candy: will to add in vacuum sugar-soaking equipment
The oligofructose solution, 0.2% citric acid, 0.2% edible glue for entering 59% are put into vacuum sugar-soaking primary candy apple is passed through
In equipment, 55min is boiled, sucks liquid glucose；(3) candy three times: by vacuum sugar-soaking equipment be added 69% oligofructose solution,
0.2% citric acid and 5% honey boil 55min, sucking sugar being put into vacuum sugar-soaking equipment by secondary candy apple
Liquid；Step 7: tinning: the apple after sugar system being packed into tank；Step 8: hygrometric state preserved fruit drains: tank mouth is lived with stainless steel lave net, it will
The liquid glucose drip of apple in tank is to the greatest extent；Step 9: dry: the apple after drip to the greatest extent liquid glucose is placed in 75 DEG C of baking oven, 14h is toasted,
Keep apple surface dry, it is tack-free；Step 10: packaging: apple being vacuum-packed by vacuum packing machine；Step 11: dry
State preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
Embodiment 5
Following process is added in example 4:
Color protection treatment process, color protection treatment can also be added in step 4 specifically: apple grunt, which is put into mass percent, is
0.2% citric acid and mass percent are to impregnate 1h in 0.3% sodium hydrogensulfite mixed solution.
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；Step
2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, removes impurity, with clear
Water cleans up, and the apple slice that will be cleaned up obtains apple flakes；Step 3: hardening: it is 12% that apple flakes, which are put into solubility,
Salt water in salt down achievement embryo, while stiffened agent cure process, apple is dried after marinated；Step 4: rinsing: cleaning apple flakes
After upper extra curing agent, apple flakes pretreatment material is obtained；Step 5: precooking: apple flakes pretreatment material is put into blanching in boiling water
Then 2min pulls apple flakes pretreatment material out；Step 6: sugar system: (1) primary candy: 41% oligofructose aqueous solution is boiled
Then boiling puts into apple obtained in step 5 and boils 50min, soaked overnight；(2) secondary candy: will to add in vacuum sugar-soaking equipment
The oligofructose solution, 0.2% citric acid, 0.1% edible glue for entering 56% are put into vacuum sugar-soaking primary candy apple is passed through
In equipment, 50min is boiled, sucks liquid glucose；(3) candy three times: by vacuum sugar-soaking equipment be added 66% oligofructose solution,
0.2% citric acid and 5% honey boil 50min, sucking sugar being put into vacuum sugar-soaking equipment by secondary candy apple
Liquid；Step 7: tinning: the apple after sugar system being packed into tank；Step 8: hygrometric state preserved fruit drains: tank mouth is lived with stainless steel lave net, it will
The liquid glucose drip of apple in tank is to the greatest extent；Step 9: dry: the apple after drip to the greatest extent liquid glucose is placed in 71 DEG C of baking oven, 11h is toasted,
Keep apple surface dry, it is tack-free；Step 10: packaging: apple being vacuum-packed by vacuum packing machine；Step 11: dry
State preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
Embodiment 6
Following process is added in embodiment 5:
Curing agent is that the mixing of the calcium chloride that mass concentration is 0.5% and the sodium chloride that mass concentration is 0.5% is molten in step 3
Liquid, the time of cure process are 12-15h.
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；Step
2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, removes impurity, with clear
Water cleans up, and the apple slice that will be cleaned up obtains apple flakes；Step 3: hardening: it is 10% that apple flakes, which are put into solubility,
Salt water in salt down achievement embryo, while stiffened agent cure process, apple is dried after marinated；Step 4: rinsing: cleaning apple flakes
After upper extra curing agent, apple flakes pretreatment material is obtained；Step 5: precooking: apple flakes pretreatment material is put into blanching in boiling water
Then 1min pulls apple flakes pretreatment material out；Step 6: sugar system: (1) primary candy: 40% oligofructose aqueous solution is boiled
Then boiling puts into apple obtained in step 5 and boils 5min, soaked overnight；(2) secondary candy: will to add in vacuum sugar-soaking equipment
The oligofructose solution, 0.2% citric acid, 0.3% edible glue for entering 60% are put into vacuum sugar-soaking primary candy apple is passed through
In equipment, 60min is boiled, sucks liquid glucose；(3) candy three times: by vacuum sugar-soaking equipment be added 70% oligofructose solution,
0.2% citric acid and 5% honey boil 60min, sucking sugar being put into vacuum sugar-soaking equipment by secondary candy apple
Liquid；Step 7: tinning: the apple after sugar system being packed into tank；Step 8: hygrometric state preserved fruit drains: tank mouth is lived with stainless steel lave net, it will
The liquid glucose drip of apple in tank is to the greatest extent；Step 9: dry: the apple after drip to the greatest extent liquid glucose is placed in 75 DEG C of baking oven, 15h is toasted,
Keep apple surface dry, it is tack-free；Step 10: packaging: apple being vacuum-packed by vacuum packing machine；Step 11: dry
State preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
In use, in " sugar system " link, all being substituted using oligofructose on the basis of traditional preserved apple technique
The disaccharide such as white granulated sugar, so that the fructose that the preserved apple after sugar system contains in addition to fruit itself, is not added with any disaccharide, and
And rich in dietary fibers such as oligofructose, to be changed into a kind of suitable to people of all ages healthy food.
In summary: the preparation process of the Novel apple preserved fruit, the preserved apple for solving traditional handicraft preparation are unfavorable for
The problem that people eat.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of preparation process of Novel apple preserved fruit, it is characterised in that: the following steps are included:
Step 1: raw material selection: selection posture is full, and meat is loose, and nothing is rotted, and the apple of disease-free spot is as raw material；
Step 2: classification arranges: the apple that step 1 is selected rejects bad raw material according to maturity, color and size, goes to clean
Matter is cleaned up with clear water, and the apple slice that will be cleaned up obtains apple flakes；
Step 3: hardening: apple flakes being put into the salt water that solubility is 10-15% the achievement embryo that salts down, while at stiffened agent hardening
Reason dries apple after marinated；
Step 4: rinsing: on cleaning apple flakes after extra curing agent, obtaining apple flakes pretreatment material；
Step 5: precooking: apple flakes pretreatment material being put into blanching 1-5min in boiling water, then pulls apple flakes pretreatment material out；
Step 6: sugar system:
(1) primary candy: the oligofructose aqueous solution of 40-50% being boiled, apple obtained in step 5 is then put into and boils 5-
60min, soaked overnight；
(2) secondary candy: oligofructose solution, 0.2% citric acid, 0.1- of 55-60% will be added in vacuum sugar-soaking equipment
0.3% edible glue boils 5-60min, sucks liquid glucose being put into vacuum sugar-soaking equipment by primary candy apple；
(3) candy three times: oligofructose solution, 0.2% citric acid and 5% bee of 65-70% will be added in vacuum sugar-soaking equipment
Honey boils 5-60min, sucks liquid glucose being put into vacuum sugar-soaking equipment by secondary candy apple；
Step 7: tinning: the apple after sugar system being packed into tank；
Step 8: hygrometric state preserved fruit drains: living tank mouth with stainless steel lave net, the liquid glucose of apple in tank is dripped to the greatest extent；
Step 9: dry: the apple after drip to the greatest extent liquid glucose being placed in 70-75 DEG C of baking oven, 10-15h is toasted, makes apple surface
It is dry, it is tack-free；
Step 10: packaging: apple being vacuum-packed by vacuum packing machine；
Step 11: dry state preserved fruit: the apple after vacuum packaging is canned according to the progress of 150g/ tank, obtain preserved apple.
2. a kind of preparation process of Novel apple preserved fruit according to claim 1, it is characterised in that: it is described in step 6
The vacuum degree of vacuum sugar-soaking equipment is 0.06-0.12Mpa when secondary candy, and temperature is 50 DEG C -85 DEG C.
3. a kind of preparation process of Novel apple preserved fruit according to claim 1, it is characterised in that: it is described in step 6
The vacuum degree of vacuum sugar-soaking equipment is 0.2-0.8Mpa when candy three times, and temperature is 50 DEG C -85 DEG C.
4. a kind of preparation process of Novel apple preserved fruit according to claim 1, it is characterised in that: it is described in step 6
Secondary candy edible glue is carragheen, in xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, konjac glucomannan
One or more of mixing.
5. a kind of preparation process of Novel apple preserved fruit according to claim 1, it is characterised in that: it is described in step 4
Color protection treatment process, the color protection treatment can also be added specifically: by apple grunt be put into mass percent be 0.2% citric acid and
Mass percent is to impregnate 1h in 0.3% sodium hydrogensulfite mixed solution.
6. a kind of preparation process of Novel apple preserved fruit according to claim 1, it is characterised in that: it is described in step 3
The mixed solution for the sodium chloride that curing agent is the calcium chloride that mass concentration is 0.5% and mass concentration is 0.5%, at the hardening
The time of reason is 12-15h.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110915972A (en) * | 2019-12-09 | 2020-03-27 | 山东飞龙食品有限公司 | Sugaring method of flavored preserved apples |
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Application publication date: 20190528 |