CN110663797A - Production method of low-sugar preserved fruit - Google Patents
Production method of low-sugar preserved fruit Download PDFInfo
- Publication number
- CN110663797A CN110663797A CN201911081059.7A CN201911081059A CN110663797A CN 110663797 A CN110663797 A CN 110663797A CN 201911081059 A CN201911081059 A CN 201911081059A CN 110663797 A CN110663797 A CN 110663797A
- Authority
- CN
- China
- Prior art keywords
- fruits
- soaked
- sugar
- parts
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 172
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000002791 soaking Methods 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 19
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 12
- 239000000811 xylitol Substances 0.000 claims description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 12
- 229960002675 xylitol Drugs 0.000 claims description 12
- 235000010447 xylitol Nutrition 0.000 claims description 12
- 239000007789 gas Substances 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 230000001681 protective effect Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000006748 scratching Methods 0.000 claims description 3
- 230000002393 scratching effect Effects 0.000 claims description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 49
- 239000011259 mixed solution Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000011780 sodium chloride Substances 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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
In order to solve the defects of the prior art, the invention provides a production method of low-sugar preserved fruit, which comprises the following steps: s1, taking fresh fruits for pretreatment to obtain pretreated fruits. S2, placing the pretreated fruits in a vacuum environment, standing, taking out, transferring to a first sugar solution, and soaking to obtain first soaked fruits. And S3, drying the first soaked fruits until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits into a vacuum environment, standing the first soaked fruits, taking the first soaked fruits out, transferring the first soaked fruits to be soaked in a second sugar solution for 10-12 minutes, and obtaining second soaked fruits. And S4, placing the second soaked fruits in a microwave field for treatment to obtain treated fruits. And S5, drying the processed fruits until the water content is 18% -20%, and obtaining the low-sugar preserved fruits. The preserved fruit obtained by the invention has proper low sugar content and longer shelf life, the minimum is more than 12 months, and the maximum can reach 14 months.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a production method of low-sugar preserved fruits.
Background
The preserved fruit is a food made up by using fresh fruit through the main processes of peeling, taking kernel, boiling in sugar water, soaking, drying, finishing and packaging, etc. and is bright and transparent, and its surface is dry and slightly adhesive. The sugar content of the existing preserved fruits is generally over 60 percent for the purpose of quality guarantee, and the sugar content of the existing preserved fruits is too high for the current consumers, so that the market acceptance degree of the preserved fruits is limited. The preserved fruit with low content generally has short shelf life or needs to be added with preservative. Short shelf life limits shelf life and market penetration of preserved fruit, and the addition of preservatives is sometimes unacceptable to consumers.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a production method of low-sugar preserved fruit, which comprises the following steps:
s1, taking fresh fruits for pretreatment to obtain pretreated fruits.
S2, placing the pretreated fruits in a vacuum environment of-0.04 to-0.06 MPa for standing for 30 to 40 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into a first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 40 to 45 ℃ for 10 to 12 minutes to obtain first soaked fruits. The mass concentration of the first sugar solution is 20-25%.
S3, drying the first soaked fruits in an environment of 40-45 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.08 MPa to-0.09 MPa for standing for 30-40 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at the temperature of 60-65 ℃ for 10-12 minutes to obtain second soaked fruits. The mass concentration of the second sugar solution is 40-45%.
S4, placing the second soaking fruit in a microwave field of 120-150GHz for 60-90 seconds, and controlling the microwave power to 800-900W. Obtaining treated fruit after microwave treatment
S5, drying the processed fruits at 50-60 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.
Further, the preprocessing of step S1 includes: firstly, taking fresh fruits with fleshy meat as raw materials, cleaning with clear water and draining. Then removing the core of the fruit, scratching a nick with the width of 1.2-1.5mm on the surface of the fruit, and then soaking the fruit in pretreatment liquid for 10-20 minutes. And finally, after the soaking treatment is finished, naturally drying the mixture in air, and putting the mixture into a refrigeration house at the temperature of 0-4 ℃ for standby.
Further, the pretreatment solution is: 1-2 parts of acetic acid, 4-5 parts of salt and 100 parts of water.
Further, in step S2, the first sugar solution is: 12-15 parts of sucrose, 6-9 parts of glucose, 1-2 parts of xylitol and 100 parts of water.
Further, in step S3, the second sugar solution is: 30-35 parts of sucrose, 5-7 parts of glucose, 3-5 parts of xylitol and 100 parts of water.
Further, the low-sugar preserved fruit obtained in the step S5 is placed in a protective gas environment for packaging and preservation.
Further, the protective gas comprises, in volume percent: 80-85% of nitrogen, 0.8-1.2% of ozone and the balance of carbon dioxide gas.
The invention has at least one of the following advantages:
1. the preserved fruit obtained by the invention has low sugar content, and can be classified as low-sugar preserved fruit according to related division in the industry.
2. The low-sugar preserved fruit obtained by the invention is not added with preservative, but has longer shelf life, the minimum shelf life is more than 12 months, and the maximum shelf life can reach 14 months.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A method for producing low-sugar preserved fruit comprises the following steps:
s1, taking fresh fruits for pretreatment to obtain pretreated fruits.
S2, placing the pretreated fruits in a vacuum environment of-0.05 MPa for standing for 35 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into the first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 43 ℃ for 11 minutes to obtain first soaked fruits. The mass concentration of the first sugar solution is 23%. The first sugar solution is: 13 parts of sucrose, 8 parts of glucose, 2 parts of xylitol and 100 parts of water.
S3, drying the first soaked fruits in an environment of 43 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.085 MPa for standing for 35 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at a temperature of 63 ℃ for 11 minutes to obtain second soaked fruits. The mass concentration of the second sugar solution is 43%. The second sugar solution is: a mixed solution obtained by mixing 33 parts of sucrose, 6 parts of glucose, 4 parts of xylitol and 100 parts of water.
S4, placing the second soaked fruit in a microwave field with the frequency of 140GHz for 70 seconds, and controlling the microwave power to be 850W. Obtaining treated fruit after microwave treatment
S5, drying the processed fruits at 55 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.
Example 2
A method for producing low-sugar preserved fruit comprises the following steps:
s1, taking fresh fruits for pretreatment to obtain pretreated fruits.
S2, placing the pretreated fruits in a vacuum environment of-0.06 MPa for standing for 30 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into the first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 45 ℃ for 10 minutes to obtain first soaked fruits. The mass concentration of the first sugar solution is 25%. The first sugar solution is: 15 parts of sucrose, 9 parts of glucose, 1 part of xylitol and 100 parts of water.
S3, drying the first soaked fruits in an environment of 45 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.09 MPa for standing for 30 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at the temperature of 65 ℃ for 10 minutes to obtain second soaked fruits. The mass concentration of the second sugar solution is 45%. The second sugar solution is: a mixed solution obtained by mixing 35 parts of sucrose, 7 parts of glucose, 3 parts of xylitol and 100 parts of water.
S4, placing the second soaked fruit in a 150GHz microwave field for 60 seconds, and controlling the microwave power to be 900W. Obtaining treated fruit after microwave treatment
S5, drying the processed fruits at the temperature of 60 ℃ until the water content is 18-20% to obtain the low-sugar preserved fruits.
Example 3
A method for producing low-sugar preserved fruit comprises the following steps:
s1, taking fresh fruits for pretreatment to obtain pretreated fruits.
S2, placing the pretreated fruits in a vacuum environment of-0.04 MPa for standing for 40 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into a first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 40 ℃ for 12 minutes to obtain first soaked fruits. The mass concentration of the first sugar solution is 20%. The first sugar solution is: 12 parts of sucrose, 6 parts of glucose, 2 parts of xylitol and 100 parts of water.
S3, drying the first soaked fruits in an environment of 40 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.08 MPa for standing for 40 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at the temperature of 60 ℃ for 12 minutes to obtain second soaked fruits. The mass concentration of the second sugar solution is 40%. The second sugar solution is: 30 parts of sucrose, 5 parts of glucose, 5 parts of xylitol and 100 parts of water.
S4, placing the second soaked fruit in a 120GHz microwave field for 90 seconds, and controlling the microwave power to be 800W. Obtaining treated fruit after microwave treatment
S5, drying the processed fruits in an environment of 50 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.
The applicant finds that the sugar content of the preserved fruit prepared by adopting the preparation process and matching with the corresponding sugar liquid is about 40%, the preserved fruit is divided into low-sugar preserved fruits in the industry, and the shelf life of the preserved fruit is at least 12 months.
Example 4
A method for producing low-sugar preserved fruit comprises the following steps:
s1, taking fresh fruits for pretreatment to obtain pretreated fruits.
S2, soaking the pretreated fruits into the first sugar solution at the temperature of 43 ℃ for 11 minutes to obtain first soaked fruits. The mass concentration of the first sugar solution is 23%. The first sugar solution is: 13 parts of sucrose, 8 parts of glucose, 2 parts of xylitol and 100 parts of water.
And S3, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at the temperature of 63 ℃ for 11 minutes to obtain second soaked fruits. The second sugar solution has a mass concentration of 43% and is: a mixed solution obtained by mixing 33 parts of sucrose, 6 parts of glucose, 4 parts of xylitol and 100 parts of water.
And S4, drying the second soaked fruits in an environment of 55 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.
The preserved fruit prepared by the method has the sugar content of about 33 percent, but has short shelf life and can deteriorate in about 2 months.
Example 5
A method for producing low-sugar preserved fruit comprises the following steps:
s1, taking fresh fruits for pretreatment to obtain pretreated fruits.
S2, placing the pretreated fruits in a vacuum environment of-0.05 MPa for standing for 35 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into the first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 43 ℃ for 11 minutes to obtain first soaked fruits. The mass concentration of the first sugar solution is 23%. The first sugar solution is: a mixture of 23 parts of sucrose and 100 parts of water.
S3, drying the first soaked fruits in an environment of 43 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.085 MPa for standing for 35 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at a temperature of 63 ℃ for 11 minutes to obtain second soaked fruits. The mass concentration of the second sugar solution is 43%. The second sugar solution is: 43 parts of sucrose was mixed with 100 parts of water to obtain a mixed solution.
S4, placing the second soaked fruit in a microwave field with the frequency of 140GHz for 70 seconds, and controlling the microwave power to be 850W. Obtaining treated fruit after microwave treatment
S5, drying the processed fruits at 55 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.
The preserved fruit prepared by the method has the sugar content of about 40 percent, has short shelf life and can go bad in about 7 months.
Example 6
Based on the method for producing low-sugar preserved fruit of any one of embodiments 1 to 3, the pretreatment of step S1 includes: firstly, taking fresh fruits with fleshy meat as raw materials, cleaning with clear water and draining. Then denucleating the fruit, scratching a 1.2-1.5mm, preferably 1.3mm wide score on the surface of the fruit, and then soaking the fruit in the pretreatment solution for 10-20 minutes, preferably 15 minutes. And finally, after the soaking treatment is finished, naturally drying the mixture in air, and putting the mixture into a refrigeration house at the temperature of 0-4 ℃ for standby. The pretreatment liquid is as follows: 1-2 parts of acetic acid, 4-5 parts of salt and 100 parts of water. Preferably, the mixed solution is obtained by mixing 2 parts of acetic acid, 4 parts of common salt and 100 parts of water.
By comparison, the applicant adopts the pretreatment method to carry out pretreatment by matching with the corresponding pretreatment liquid, and compared with the method of only adopting clear water for treatment, the quality guarantee period of the obtained product can be relatively prolonged by 15-20 days.
Example 7
Based on the method for producing low-sugar preserved fruit of any one of embodiments 1 to 3, the low-sugar preserved fruit of step S5 is placed in a protective gas environment for packaging and preservation. The protective gas comprises the following components in percentage by volume: 80-85% of nitrogen, 0.8-1.2% of ozone and the balance of carbon dioxide gas. Preferably: 83% nitrogen, 1.0% ozone and the balance carbon dioxide gas.
By contrast, the applicant fills the protective gas during packaging, and compared with pure nitrogen filling, the shelf life of the obtained product can be relatively prolonged by more than 20 days.
It is to be noted and understood that various modifications and improvements can be made to the invention described in detail above without departing from the spirit and scope of the invention as claimed. Accordingly, the scope of the claimed subject matter is not limited by any of the specific exemplary teachings provided.
Claims (7)
1. A production method of low-sugar preserved fruit is characterized by comprising the following steps:
s1, taking fresh fruits for pretreatment to obtain pretreated fruits;
s2, placing the pretreated fruits in a vacuum environment of-0.04 to-0.06 MPa for standing for 30 to 40 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into a first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 40 to 45 ℃ for 10 to 12 minutes to obtain first soaked fruits; the mass concentration of the first sugar solution is 20-25%;
s3, drying the first soaked fruits in an environment of 40-45 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.08 to-0.09 MPa for standing for 30-40 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at the temperature of 60-65 ℃ for 10-12 minutes to obtain second soaked fruits; the mass concentration of the second sugar solution is 40-45%;
s4, placing the second soaking fruit in a microwave field of 120-150GHz for 60-90 seconds, and controlling the microwave power to 800-900W; obtaining treated fruit after microwave treatment
S5, drying the processed fruits at 50-60 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.
2. The method for producing a low-sugar preserved fruit according to claim 1, wherein the pretreatment of step S1 comprises: firstly, taking fresh fruits with fleshy meat as raw materials, cleaning with clear water and draining; then removing the core of the fruit, scratching a nick with the width of 1.2-1.5mm on the surface of the fruit, and then soaking the fruit in pretreatment liquid for 10-20 minutes; and finally, after the soaking treatment is finished, naturally drying the mixture in air, and putting the mixture into a refrigeration house at the temperature of 0-4 ℃ for standby.
3. The production method of the low-sugar preserved fruit according to claim 2, wherein the pretreatment liquid is: 1-2 parts of acetic acid, 4-5 parts of salt and 100 parts of water.
4. The method for producing the low-sugar preserved fruit according to claim 1, wherein the first sugar solution in step S2 is: 12-15 parts of sucrose, 6-9 parts of glucose, 1-2 parts of xylitol and 100 parts of water.
5. The method for producing the low-sugar preserved fruit according to claim 1, wherein the second sugar solution in step S3 is: 30-35 parts of sucrose, 5-7 parts of glucose, 3-5 parts of xylitol and 100 parts of water.
6. The method for producing the low-sugar preserved fruit according to claim 1, wherein the low-sugar preserved fruit of step S5 is placed in a protective gas environment for packaging and preservation.
7. The method for producing the low-sugar preserved fruit according to claim 6, wherein the protective gas comprises, in volume percent: 80-85% of nitrogen, 0.8-1.2% of ozone and the balance of carbon dioxide gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911081059.7A CN110663797A (en) | 2019-11-07 | 2019-11-07 | Production method of low-sugar preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911081059.7A CN110663797A (en) | 2019-11-07 | 2019-11-07 | Production method of low-sugar preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110663797A true CN110663797A (en) | 2020-01-10 |
Family
ID=69086327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911081059.7A Pending CN110663797A (en) | 2019-11-07 | 2019-11-07 | Production method of low-sugar preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110663797A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278696A (en) * | 2008-05-19 | 2008-10-08 | 山西大学 | Preserved fruits without sugar additives |
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN105685344A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for low-sugar preserved fruit |
| CN106900967A (en) * | 2017-04-25 | 2017-06-30 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of preserved apricot |
| CN107006669A (en) * | 2017-05-16 | 2017-08-04 | 上海正邻机电自动化设备有限公司 | One kind is without the green Preserved produciton manufacture method of the expanded low sugar of sulphur |
| CN107410629A (en) * | 2017-04-25 | 2017-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of processing method of blueberry low-sugar preserved fruit |
| CN107467332A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of production method of low sugar watermelon peel preserved fruit |
-
2019
- 2019-11-07 CN CN201911081059.7A patent/CN110663797A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278696A (en) * | 2008-05-19 | 2008-10-08 | 山西大学 | Preserved fruits without sugar additives |
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN105685344A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for low-sugar preserved fruit |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN107467332A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of production method of low sugar watermelon peel preserved fruit |
| CN106900967A (en) * | 2017-04-25 | 2017-06-30 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of preserved apricot |
| CN107410629A (en) * | 2017-04-25 | 2017-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of processing method of blueberry low-sugar preserved fruit |
| CN107006669A (en) * | 2017-05-16 | 2017-08-04 | 上海正邻机电自动化设备有限公司 | One kind is without the green Preserved produciton manufacture method of the expanded low sugar of sulphur |
Non-Patent Citations (3)
| Title |
|---|
| 张义听等: "低糖柿子果脯的加工工艺", 《现代食品科技》 * |
| 贺荣平: "怎样加工高品质的低糖果脯", 《农产品加工》 * |
| 黄金忠等: "微波在低糖果脯加工中的应用研究", 《石河子大学学报(自然科学版)》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102742711B (en) | Method for preparing preserved kiwi fruit by vacuum freeze drying | |
| CN108378270B (en) | Preparation method of vacuum low-temperature fried edible fungi | |
| CN109123048B (en) | Preparation method of low-sugar health preserved apricot | |
| CN105230771A (en) | Snap-freezing process method for vegetables rich in flavonoid | |
| US20190075828A1 (en) | Method for Reducing Oil Content of Fried Potato Chips | |
| CN104365828A (en) | Method for preventing novel browning of fresh-cut Chinese yam | |
| CN110663797A (en) | Production method of low-sugar preserved fruit | |
| CN111657487B (en) | Pretreatment method for relieving browning and texture collapse of agaricus bisporus and prepared dish | |
| CN104489230B (en) | A kind of production method of dried peach | |
| KR20120122468A (en) | Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same | |
| CN110613012A (en) | Drying method for controlling browning of mushrooms by utilizing intensive pulse light pretreatment | |
| CN111903919B (en) | Beefsteak processing technology | |
| CN113767975A (en) | Method for preventing brown stain and white bloom of moso bamboo shoots | |
| CN108244319A (en) | A kind of preparation method of liquor-saturated red bayberry preserved fruit | |
| CN101300999A (en) | Method for processing dried lichee with elementary color | |
| CN104222918A (en) | Preparation method of pickled seasoning crispy turnips | |
| CN113383926B (en) | Pickled vegetable production method capable of reducing nitrite content | |
| CN111387454A (en) | Environment-friendly quick fermentation process for pickled vegetables | |
| KR101618121B1 (en) | persimmon leaves pickle manufacturing method using persimmon leaves in autumn | |
| CN105309600A (en) | Penetrating treatment process for improving frozen fresh strawberry quality | |
| KR102504676B1 (en) | Manufacturing method for dried apple mango and dried apple mango manufactured by the same | |
| CN108669411A (en) | A kind of production method of quick freezing mango | |
| CN107495164A (en) | A kind of processing method of dip tenderization beef | |
| CN107811029A (en) | A kind of preservation method of fresh-cut banana | |
| KR102671406B1 (en) | A method of making dried sweet persimmons |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200110 |
|
| RJ01 | Rejection of invention patent application after publication |