CN110623131A - Preparation method of dried yellow peaches - Google Patents
Preparation method of dried yellow peaches Download PDFInfo
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- CN110623131A CN110623131A CN201911079218.XA CN201911079218A CN110623131A CN 110623131 A CN110623131 A CN 110623131A CN 201911079218 A CN201911079218 A CN 201911079218A CN 110623131 A CN110623131 A CN 110623131A
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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
Abstract
The invention relates to a preparation method of dried yellow peaches, which adjusts the proportion of white granulated sugar and fructose and reduces the integral sweetness of the product; meanwhile, the amount of the white granulated sugar for primary sugaring and secondary sugaring is reasonably controlled, so that the moisture in the yellow peach strips is fully reduced, the baking time is shortened, and the production efficiency of products is greatly improved.
Description
Technical Field
The invention relates to the field of food, and in particular relates to a preparation method of dried yellow peaches.
Background
Yellow peach is also called yellow peach, belongs to the genus peach of the family Rosaceae, and is named because the meat is yellow. Yellow peach is rich in nutrition, contains rich antioxidants (alpha-carotene, beta-carotene, lycopene, vitamin C, free radicals and the like), dietary fibers (pulp contains a large amount of pectin and cellulose required by a human body and plays a role in assisting digestion and absorption and the like), iron and calcium and various trace elements (selenium, zinc and the like are obviously higher than other fruits and are the king of fruits).
The yellow peach dried slices are formed by dehydrating and drying the yellow peach cut slices, have long storage time and are popular with consumers. And has the following effects: 1. the yellow peach slices contain more pectin and cellulose, which can not only enhance satiety of human bodies, but also accelerate gastrointestinal peristalsis of human bodies and improve gastrointestinal digestion functions, and can lubricate intestinal tracts and relieve the intestinal tracts, so that the yellow peach slices can play important roles of relaxing bowels, clearing intestines and expelling toxin after being eaten frequently; 2. tonifying qi and blood, and has obvious conditioning effect on dark yellow complexion, weak constitution, fatigue, weakness and other symptoms caused by qi and blood deficiency; 3. the traditional Chinese medicine composition has the effects of promoting blood circulation to remove blood stasis, accelerating blood circulation, preventing unsmooth qi and blood circulation in a human body, eliminating stasis swelling and pain and purple speckles of the human body caused by qi and blood stagnation to a certain extent, and relieving menstrual disorder, amenorrhea, menstrual abdominal pain and other symptoms of women caused by qi and blood stagnation to a certain extent; 4. the yellow peach contains rich carotene and vitamin c and also contains various active ingredients, can remove free radicals in a human body, can enhance the oxidation resistance of the human body, prevent color spots and acnes, can nourish and tenderize the skin, improve the elasticity of the skin and delay skin aging.
Compared with the prior art, the dried yellow peaches have poorer mouthfeel and longer production period.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing dried yellow peaches to solve the above problems.
In order to achieve the above purpose, the invention adopts a preparation method of the dried yellow peaches, which comprises the following steps:
1) cutting the peeled and denucleated yellow peaches into strips to form a product to be processed with the weight of M1;
2) soaking the cut yellow peaches in sodium metabisulfite with the concentration of 0.04-0.06 percent for 10-30 min;
3) draining;
4) blanching the drained yellow peaches in the step 3) in water at the temperature of 50-60 ℃ for 3-5min to obtain yellow peaches with the weight of M2;
5) adding white granulated sugar into yellow peaches with the weight of M2, and performing primary sugaring for 24 hours, wherein the sugar degree of the sugar liquid is controlled at 15 +/-2 degrees BX;
6) boiling the yellow peaches in the sugar solution in the step 5) for 20-30 min;
7) draining the yellow peaches in the step 6) to obtain sugar water;
8) adding white granulated sugar, crystalline fructose, citric acid monohydrate and food essence into the yellow peaches after sugar solution draining, performing secondary sugar soaking for 24 hours, controlling the sugar degree of sugar solution at 30 +/-2 degrees BX, and draining the sugar solution;
9) drying the yellow peaches subjected to sugar water draining in the step 8) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, sealing for 8 hours by using the waste heat of the oven, continuously heating in the oven at the temperature of 45-50 ℃ for 2 hours, taking out the yellow peaches to the room, recovering the temperature to 25-30 ℃, and turning over the yellow peaches;
10) continuously drying the turned yellow peaches in a low-temperature drying room at 25-27 ℃ for 18 hours in a cold manner, and controlling the moisture content of the dried yellow peaches to be 15-18%;
11) weighing the dried yellow peaches subjected to the cold drying process, wherein the weight of the yellow peaches is M3;
12) mixing dried yellow peach with weight M3 with white granulated sugar powder to obtain final product.
The invention further provides that: the weight of the added white granulated sugar in the step 5) is M2 (10% -15%).
The invention further provides that: stirring is carried out in the primary sugaring process in the step 5), and stirring is carried out once every 4 hours.
The invention further provides that: the weight of the white granulated sugar added in the step 8) is M2.20 percent.
The invention further provides that: the weight of the crystalline fructose added in the step 8) is M2 & 2%.
The invention further provides that: the weight of the citric acid monohydrate added in the step 8) is M2.0.5%.
The invention further provides that: the weight of the essence for food added in the step 8) is M2 & 0.2%.
The invention further provides that: stirring is carried out in the secondary sugaring process in the step 8), and stirring is carried out once every 4 hours.
The invention further provides that: the weight of the white granulated sugar powder in the step 12) is M3 (0.5-1%).
The invention further provides that: the cold drying time in the step 10) comprises a moisture detection time of 5 hours before the cold drying is finished and a continuous baking time of one hour, wherein the moisture detection is carried out every other hour in the 5 hours of the moisture detection until the detection value is 15-18%, and the baking is continued for one hour when the detection value is 15-18%.
The invention has the beneficial effects that: the invention adjusts the proportion of white granulated sugar and fructose, and reduces the integral sweetness of the product; meanwhile, the amount of the white granulated sugar for primary sugaring and secondary sugaring is reasonably controlled, so that the moisture in the yellow peach strips is fully reduced, the baking time is shortened, and the production efficiency of products is greatly improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with specific embodiments, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Provides a preparation method of dried yellow peaches to solve the problems.
In order to achieve the above purpose, the invention adopts a preparation method of the dried yellow peaches, which comprises the following steps:
1) cutting the peeled and denucleated yellow peaches into strips to form a product to be processed with the weight of M1;
2) soaking the cut yellow peaches in sodium metabisulfite with the concentration of 0.04-0.06 percent for 10-30 min;
3) draining;
4) blanching the drained yellow peaches in the step 3) in water at the temperature of 50-60 ℃ for 3-5min to obtain yellow peaches with the weight of M2;
5) adding white granulated sugar into yellow peaches with the weight of M2, and performing primary sugaring for 24 hours, wherein the sugar degree of the sugar liquid is controlled at 15 +/-2 degrees BX;
6) boiling the yellow peaches in the sugar solution in the step 5) for 20-30 min;
7) draining the yellow peaches in the step 6) to obtain sugar water;
8) adding white granulated sugar, crystalline fructose, citric acid monohydrate and food essence into the yellow peaches after sugar solution draining, performing secondary sugar soaking for 24 hours, controlling the sugar degree of sugar solution at 30 +/-2 degrees BX, and draining the sugar solution;
9) drying the yellow peaches subjected to sugar water draining in the step 8) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, sealing for 8 hours by using the waste heat of the oven, continuously heating in the oven at the temperature of 45-50 ℃ for 2 hours, taking out the yellow peaches to the room, recovering the temperature to 25-30 ℃, and turning over the yellow peaches;
10) continuously drying the turned yellow peaches in a low-temperature drying room at 25-27 ℃ for 18 hours in a cold manner, and controlling the moisture content of the dried yellow peaches to be 15-18%;
11) weighing the dried yellow peaches subjected to the cold drying process, wherein the weight of the yellow peaches is M3;
12) mixing dried yellow peach with weight M3 with white granulated sugar powder to obtain final product.
The weight of the added white granulated sugar in the step 5) is M2 (10% -15%).
Stirring is carried out in the primary sugaring process in the step 5), and stirring is carried out once every 4 hours.
The weight of the white granulated sugar added in the step 8) is M2.20 percent.
The weight of the crystalline fructose added in the step 8) is M2 & 2%.
The weight of the citric acid monohydrate added in the step 8) is M2.0.5%.
The weight of the essence for food added in the step 8) is M2 & 0.2%.
Stirring is carried out in the secondary sugaring process in the step 8), and stirring is carried out once every 4 hours.
The weight of the white granulated sugar powder in the step 12) is M3 (0.5-1%).
The cold drying time in the step 10) comprises a moisture detection time of 5 hours before the cold drying is finished and a continuous baking time of one hour, wherein the moisture detection is carried out every other hour in the 5 hours of the moisture detection until the detection value is 15-18%, and the baking is continued for one hour when the detection value is 15-18%.
The invention will now be further elucidated by means of specific examples:
example 1:
the method comprises the following steps:
1) selecting mature yellow peaches, peeling and removing kernels of the yellow peaches by using a tool, and then cutting the yellow peaches subjected to peeling and removing kernels into strips to form a product to be processed with the weight of M1, wherein M1 is set to be 20kg in the embodiment;
2) soaking the yellow peaches with the weight of M1-20 kg in sodium metabisulfite with the concentration of 0.04 for 30 min;
3) draining;
4) blanching the drained yellow peaches in the step 3) in water at the temperature of 50 ℃ for 3-5min to obtain yellow peaches with the weight of M2, and weighing the weight of M2 according to actual conditions to obtain the yellow peaches;
5) adding white granulated sugar into yellow peaches with the weight of M2, wherein the weight of the added white granulated sugar is M2.10%, then, carrying out primary sugaring for 24 hours, stirring every 4 hours in the process of sugaring, and controlling the sugar degree of a sugar solution to be 15 BX;
6) boiling the yellow peaches in the step 5) in sugar liquor with the sugar degree of 15 degrees BX for 20-30 min;
7) draining the yellow peaches in the step 6) to obtain sugar water;
8) adding white granulated sugar with the mass of M2 & 20%, crystalline fructose with the mass of M2 & 2%, citric acid monohydrate with the mass of M2 & 0.5% and food essence with the mass of M2 & 0.2% into the yellow peaches subjected to sugar leaching, performing secondary sugar leaching for 24 hours, stirring once every 4 hours in the secondary sugar leaching process, controlling the sugar degree of sugar liquor at 30 degrees BX, and performing sugar leaching;
9) drying the yellow peaches subjected to sugar water draining in the step 8) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, sealing for 8 hours by using the waste heat of the oven, continuously heating in the oven at the temperature of 45-50 ℃ for 2 hours, taking out the yellow peaches to the room, recovering the temperature to 25-30 ℃, and turning over the yellow peaches;
10) the turned yellow peaches are continuously cooled and dried for 18 hours in a low-temperature drying room at 25-27 ℃, wherein the cooling and drying time comprises 5 hours of moisture detection time before the cooling and drying is finished and one hour of continuous drying time, wherein the moisture detection is carried out every other hour in 5 hours of the moisture detection until the detection value is 15-18%, when the detection value is 15-18% and the drying is continuously carried out for one hour, the moisture content of the dried yellow peaches is controlled to be 15-18% within 6 hours, and the final moisture content is 16.3% in the embodiment;
11) weighing the dried yellow peaches subjected to the cold drying process, wherein the weight of the yellow peaches is M3;
12) the final product was obtained by mixing dried yellow peach with a weight of M3 with white granulated sugar powder, which was M3 (0.5-1%).
Example 2:
the method comprises the following steps:
1) selecting mature yellow peaches, peeling and removing kernels of the yellow peaches by using a tool, and then cutting the yellow peaches subjected to peeling and removing kernels into strips to form a product to be processed with the weight of M1, wherein M1 is set to be 20kg in the embodiment;
2) soaking the yellow peaches with the weight of M1-20 kg in sodium metabisulfite with the concentration of 0.04 for 30 min;
3) draining;
4) blanching the drained yellow peaches in the step 3) in water at the temperature of 50 ℃ for 3-5min to obtain yellow peaches with the weight of M2, and weighing the weight of M2 according to actual conditions to obtain the yellow peaches;
5) adding white granulated sugar into yellow peaches with the weight of M2, wherein the weight of the added white granulated sugar is M2.12%, then performing primary sugaring for 24 hours, stirring every 4 hours during the sugaring process, and controlling the sugar degree of a sugar solution to be 15 BX;
6) boiling the yellow peaches in the step 5) in sugar liquor with the sugar degree of 15 degrees BX for 20-30 min;
7) draining the yellow peaches in the step 6) to obtain sugar water;
8) adding white granulated sugar with the mass of M2 & 20%, crystalline fructose with the mass of M2 & 2%, citric acid monohydrate with the mass of M2 & 0.5% and food essence with the mass of M2 & 0.2% into the yellow peaches subjected to sugar leaching, performing secondary sugar leaching for 24 hours, stirring once every 4 hours in the secondary sugar leaching process, controlling the sugar degree of sugar liquor at 30 degrees BX, and performing sugar leaching;
9) drying the yellow peaches subjected to sugar water draining in the step 8) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, sealing for 8 hours by using the waste heat of the oven, continuously heating in the oven at the temperature of 45-50 ℃ for 2 hours, taking out the yellow peaches to the room, recovering the temperature to 25-30 ℃, and turning over the yellow peaches;
10) the turned yellow peaches are continuously dried in a low-temperature drying room at 25-27 ℃ for 18 hours in a cold drying mode, wherein the cold drying time comprises 5 hours of moisture detection time before the cold drying is finished and one hour of continuous drying time, moisture detection is carried out every other hour in 5 hours of the moisture detection until the detection value is 15-18%, when the detection value is 15-18% and the yellow peaches are continuously dried for one hour, the moisture content of the dried yellow peaches is controlled to be 15-18% within 6 hours, and the finally obtained moisture content is 15.9% in the embodiment;
11) weighing the dried yellow peaches subjected to the cold drying process, wherein the weight of the yellow peaches is M3;
12) the final product was obtained by mixing dried yellow peach with a weight of M3 with white granulated sugar powder, which was M3 (0.5-1%).
Example 3:
the method comprises the following steps:
1) selecting mature yellow peaches, peeling and removing kernels of the yellow peaches by using a tool, and then cutting the yellow peaches subjected to peeling and removing kernels into strips to form a product to be processed with the weight of M1, wherein M1 is set to be 20kg in the embodiment;
2) soaking the yellow peaches with the weight of M1-20 kg in sodium metabisulfite with the concentration of 0.04 for 30 min;
3) draining;
4) blanching the drained yellow peaches in the step 3) in water at the temperature of 50 ℃ for 3-5min to obtain yellow peaches with the weight of M2, and weighing the weight of M2 according to actual conditions to obtain the yellow peaches;
5) adding white granulated sugar into yellow peaches with the weight of M2, wherein the weight of the added white granulated sugar is M2.15%, then, carrying out primary sugaring for 24 hours, stirring every 4 hours in the process of sugaring, and controlling the sugar degree of a sugar solution to be 15 BX;
6) boiling the yellow peaches in the step 5) in sugar liquor with the sugar degree of 15 degrees BX for 20-30 min;
7) draining the yellow peaches in the step 6) to obtain sugar water;
8) adding white granulated sugar with the mass of M2 & 20%, crystalline fructose with the mass of M2 & 2%, citric acid monohydrate with the mass of M2 & 0.5% and food essence with the mass of M2 & 0.2% into the yellow peaches subjected to sugar leaching, performing secondary sugar leaching for 24 hours, stirring once every 4 hours in the secondary sugar leaching process, controlling the sugar degree of sugar liquor at 30 degrees BX, and performing sugar leaching;
9) drying the yellow peaches subjected to sugar water draining in the step 8) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, sealing for 8 hours by using the waste heat of the oven, continuously heating in the oven at the temperature of 45-50 ℃ for 2 hours, taking out the yellow peaches to the room, recovering the temperature to 25-30 ℃, and turning over the yellow peaches;
10) the turned yellow peaches are continuously dried in a low-temperature drying room at 25-27 ℃ for 18 hours in a cold drying mode, wherein the cold drying time comprises 5 hours of moisture detection time before the cold drying is finished and one hour of continuous drying time, moisture detection is carried out every other hour in 5 hours of the moisture detection until the detection value is 15-18%, when the detection value is 15-18% and the yellow peaches are continuously dried for one hour, the moisture content of the dried yellow peaches is controlled to be 15-18% within 6 hours, and the finally obtained moisture content is 15.3% in the embodiment;
11) weighing the dried yellow peaches subjected to the cold drying process, wherein the weight of the yellow peaches is M3;
12) the final product was obtained by mixing dried yellow peach with a weight of M3 with white granulated sugar powder, which was M3 (0.5-1%).
Comparative example 1:
the comparative example comprises the following steps:
1) selecting mature yellow peaches, peeling and removing kernels of the yellow peaches by using a tool, and then cutting the yellow peaches subjected to peeling and removing kernels into strips to form a product to be processed with the weight of M1, wherein M1 is set to be 20kg in the embodiment;
2) soaking the yellow peaches with the weight of M1-20 kg in sodium metabisulfite with the concentration of 0.04 for 30 min;
3) draining;
4) blanching the drained yellow peaches in the step 3) in water at the temperature of 50 ℃ for 3-5min to obtain yellow peaches with the weight of M2, and weighing the weight of M2 according to actual conditions to obtain the yellow peaches;
5) adding white granulated sugar into yellow peaches with the weight of M2, wherein the weight of the added white granulated sugar is M2.18%, then, carrying out primary sugaring for 24 hours, stirring every 4 hours in the process of sugaring, and controlling the sugar degree of a sugar solution to be 15 BX;
6) boiling the yellow peaches in the step 5) in sugar liquor with the sugar degree of 15 degrees BX for 20-30 min;
7) draining the yellow peaches in the step 6) to obtain sugar water;
8) adding white granulated sugar with the mass of M2 & 30%, crystalline fructose with the mass of M2 & 4%, citric acid monohydrate with the mass of M2 & 0.5% and food essence with the mass of M2 & 0.2% into the yellow peaches subjected to sugar leaching, performing secondary sugar leaching for 24 hours, stirring once every 4 hours in the secondary sugar leaching process, controlling the sugar degree of sugar liquor at 30 degrees BX, and performing sugar leaching;
9) drying the yellow peaches subjected to sugar water draining in the step 8) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, sealing for 8 hours by using the waste heat of the oven, continuously heating in the oven at the temperature of 45-50 ℃ for 2 hours, taking out the yellow peaches to the room, recovering the temperature to 25-30 ℃, and turning over the yellow peaches;
10) the turned yellow peaches are continuously subjected to cold drying for 30 hours in a low-temperature drying room at the temperature of 25-27 ℃, wherein the cold drying time comprises 5 hours of moisture detection time before the cold drying is finished and one hour of continuous drying time, wherein the moisture detection is performed every other hour in 5 hours of the moisture detection, the finally obtained moisture content is 22.5%, and the time required for continuously drying until the moisture content is within the range of 15-18 hours is 12 hours;
11) weighing the dried yellow peaches subjected to the cold drying process, wherein the weight of the yellow peaches is M3;
12) the final product was obtained by mixing dried yellow peach with a weight of M3 with white granulated sugar powder, which was M3 (0.5-1%).
The water content versus ratio of the final product obtained in comparative example 1 and examples 1-3 above is shown in table 1:
| detailed description of the preferred embodiments | Comparative example 1 | Example 1 | Example 2 | Example 3 |
| Water content | 22.5％ | 16.3％ | 15.9％ | 15.3％ |
The comparison shows that the water content of the comparative example 1 is obviously higher than that of the examples 1-3, and the actual test shows that when the water content of the comparative example 1 is continuously reduced to 15-18%, the baking is further continued for 12 hours. The amount of white granulated sugar and fructose in the comparative example 1 is higher than that in the examples 1-3, and the amount of white granulated sugar in one sugaring is also higher, so that the moisture content is higher, and the baking time is prolonged.
By combining the above, after the proportion of the white granulated sugar and the fructose is adjusted, the overall sweetness of the product is reduced, meanwhile, the water content in the yellow peach strips is fully reduced by reasonably controlling the using amount of the white granulated sugar for primary sugaring and secondary sugaring, the baking time is shortened, and the production efficiency of the product is greatly improved.
Finally, it should be noted that: the above-mentioned embodiments are only specific embodiments of the present invention, which are used for illustrating the technical solutions of the present invention and not for limiting the same, and the protection scope of the present invention is not limited thereto, although the present invention is described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: any person skilled in the art can modify or easily conceive the technical solutions described in the foregoing embodiments or equivalent substitutes for some technical features within the technical scope of the present disclosure; such modifications, changes or substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being included therein. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. A preparation method of dried yellow peaches is characterized by comprising the following steps: the method comprises the following steps:
1) cutting the peeled and denucleated yellow peaches into strips to form a product to be processed with the weight of M1;
2) soaking the cut yellow peaches in sodium metabisulfite with the concentration of 0.04-0.06 percent for 10-30 min;
3) draining;
4) blanching the drained yellow peaches in the step 3) in water at the temperature of 50-60 ℃ for 3-5min to obtain yellow peaches with the weight of M2;
5) adding white granulated sugar into yellow peaches with the weight of M2, and performing primary sugaring for 24 hours, wherein the sugar degree of the sugar liquid is controlled at 15 +/-2 degrees BX;
6) boiling the yellow peaches in the sugar solution in the step 5) for 20-30 min;
7) draining the yellow peaches in the step 6) to obtain sugar water;
8) adding white granulated sugar, crystalline fructose, citric acid monohydrate and food essence into the yellow peaches after sugar solution draining, performing secondary sugar soaking for 24 hours, controlling the sugar degree of sugar solution at 30 +/-2 degrees BX, and draining the sugar solution;
9) drying the yellow peaches subjected to sugar water draining in the step 8) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, sealing for 8 hours by using the waste heat of the oven, continuously heating in the oven at the temperature of 45-50 ℃ for 2 hours, taking out the yellow peaches to the room, recovering the temperature to 25-30 ℃, and turning over the yellow peaches;
10) continuously drying the turned yellow peaches in a low-temperature drying room at 25-27 ℃ for 18 hours in a cold manner, and controlling the moisture content of the dried yellow peaches to be 15-18%;
11) weighing the dried yellow peaches subjected to the cold drying process, wherein the weight of the yellow peaches is M3;
12) mixing dried yellow peach with weight M3 with white granulated sugar powder to obtain final product.
2. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: the weight of the added white granulated sugar in the step 5) is M2 (10% -15%).
3. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: stirring is carried out in the primary sugaring process in the step 5), and stirring is carried out once every 4 hours.
4. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: the weight of the white granulated sugar added in the step 8) is M2.20 percent.
5. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: the weight of the crystalline fructose added in the step 8) is M2 & 2%.
6. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: the weight of the citric acid monohydrate added in the step 8) is M2.0.5%.
7. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: the weight of the essence for food added in the step 8) is M2 & 0.2%.
8. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: stirring is carried out in the secondary sugaring process in the step 8), and stirring is carried out once every 4 hours.
9. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: the weight of the white granulated sugar powder in the step 12) is M3 (0.5-1%).
10. The method for preparing the dried yellow peaches, according to the claim 1, is characterized in that: the cold drying time in the step 10) comprises a moisture detection time of 5 hours before the cold drying is finished and a continuous baking time of one hour, wherein the moisture detection is carried out every other hour in the 5 hours of the moisture detection until the detection value is 15-18%, and the baking is continued for one hour when the detection value is 15-18%.
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Application publication date: 20191231 |