CN111066938A - Processing method of low-sugar preserved plum fruits - Google Patents
Processing method of low-sugar preserved plum fruits Download PDFInfo
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- CN111066938A CN111066938A CN202010038852.5A CN202010038852A CN111066938A CN 111066938 A CN111066938 A CN 111066938A CN 202010038852 A CN202010038852 A CN 202010038852A CN 111066938 A CN111066938 A CN 111066938A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 91
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 77
- 238000001035 drying Methods 0.000 claims abstract description 73
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000002791 soaking Methods 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 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 abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 11
- 229940013618 stevioside Drugs 0.000 claims abstract description 11
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019202 steviosides Nutrition 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 235000021310 complex sugar Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 210000002615 epidermis Anatomy 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011593 sulfur Substances 0.000 abstract description 4
- 229910052717 sulfur Inorganic materials 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000004576 sand Substances 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000005470 impregnation Methods 0.000 abstract description 2
- 238000009923 sugaring Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
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- 238000009777 vacuum freeze-drying Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
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- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
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- 230000000638 stimulation Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
-
- 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
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a processing method of low-sugar preserved plum fruits, which comprises the specific steps of cleaning and processing, freezing, primary drying, sugar powder making, sugar immersion liquid making, sugar immersion and secondary drying; freezing the cleaned plum fruits for 3-5 hours at the temperature of-20 to-40 ℃, and then placing the plum fruits in a vacuum freeze dryer for drying according to a drying program; mixing sucrose, high fructose syrup, xylo-oligosaccharide and stevioside according to the weight ratio of 50-85: 5-10: 0.5-1 to prepare powdered sugar, and adding water to prepare a sugar immersion liquid; putting the vacuum freeze-dried preserved plum into the sugar soaking solution for sugar soaking, and taking out for microwave drying; the invention can effectively solve the problems of poor taste and flavor and long sugaring time of the preserved fruits prepared by drying the plum fruits under normal pressure; the compound sugar solution is adopted for impregnation, so that the content of reducing sugar is high, sand return during storage is prevented, and a certain health function is achieved; the processing technology is simple and feasible, and the problem of hidden health trouble that the traditional preserved fruit needs to be soaked in sulfur for color protection is solved.
Description
Technical Field
The invention belongs to the technical field of preserved fruit processing, and particularly relates to a processing method of low-sugar preserved plum fruits.
Background
The plum fruit contains abundant organic acid, mineral substances and vitamins, is fresh and applicable, can be processed into dried fruits, cans and other similar foods, and has high commodity value. The plum fruits taste sour, promote intestinal peristalsis, improve appetite, help food digestion, and especially have good curative effects on patients with gastric acid reduction, abdominal distension after meals, and unsmooth stool. Proline, serine, glutamine, glycine and other amino groups in fresh plum fruits have a good effect of removing edema, can help to treat cirrhosis and the like, also contain various nutritional ingredients, have the effects of moistening skin, beautifying, reducing fat and slimming, have very high content of antioxidants in the plum fruits, and are called super fruits for disease defense and aging resistance.
At present, the plums are mostly used as raw food, the raw food is too much, the intestines and the stomach are uncomfortable, the processing is only limited to the traditional methods such as pickling, the drying of the plums to prepare the preserved fruits is the main preservation process of the plums at present, the drying process mostly adopts microwaves or an oven to carry out drying under normal pressure, the pickling generally needs more than 5 days, the drying needs more than 10 hours, and the dried preserved fruits are too hard, shriveled and sunken due to higher normal pressure drying temperature, poor taste and color and low rehydration. The preserved plum is preserved by adopting sulfur soaking for color protection and high-concentration white granulated sugar for dehydration and preservation, the preserved fruit prepared by the traditional process has high sugar content, is not suitable for frequent eating, has complex steps and long required time, and can not meet the requirements of modern people on health food.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a processing method of low-sugar preserved plum, which can effectively solve the problems of poor taste and flavor, long drying time and long sugar soaking time of the prepared preserved plum in the prior preparation method and the problems of potential safety hazard caused by the adoption of sulfur dipping for color protection.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the processing method of the low-sugar preserved plum comprises the following steps:
(1) cleaning and processing: cleaning fresh plum fruits, removing impurities, removing epidermis and kernel, and cutting along the midline;
(2) freezing: freezing the plum fruits treated in the step (1) at-20 to-40 ℃ for 3 to 5 hours;
(3) primary drying: drying the plum fruits treated in the step (2) in a vacuum freeze dryer, wherein the temperature of a dry cold trap is-30 to-50 ℃, the vacuum degree is 10-20 pa, and the drying time is 12 h;
(4) preparing sugar powder: mixing sucrose, high fructose corn syrup, xylo-oligosaccharide and stevioside according to the weight ratio of 50-85: 5-10: 0.5-1 to prepare powdered sugar;
(5) preparing sugar infusion: mixing the mixed and blended sugar powder and purified water according to the material-liquid ratio of 2-3: 5, heating and dissolving at the dissolving temperature of 80-85 ℃ to obtain a compound sugar extract;
(6) sugar soaking: putting the plum fruits processed in the step (3) into the compound sugar immersion liquid in the step (5) according to the material-liquid ratio of 1: 1-2, immersing the plum fruits in sugar until the plum fruits are completely wet, taking out the plum fruits, and draining the redundant sugar liquid on the surfaces of the plum fruits;
(7) secondary drying: and (4) drying the plum fruits soaked with sugar in the step (6) for 1.5-2.5 h under microwave vacuum at the temperature of 40-60 ℃ and the pressure of 400-800W.
Further, in the step (2), the plum fruits are frozen for 3-5 hours at the temperature of-20 ℃.
Further, the temperature of the cold trap for primary drying in the step (3) is-40 ℃, and the vacuum degree is 10 pa.
Further, the drying procedure in the step (3) is as follows in sequence: drying at 70 deg.C for 180min, drying at 65 deg.C for 180min, drying at 60 deg.C for 60min, drying at 55 deg.C for 60min, drying at 50 deg.C for 120min, and drying at 45 deg.C for 120 min.
Further, in the step (4), the weight ratio of the sucrose, the high fructose syrup, the xylo-oligosaccharide and the stevioside in the sugar powder is 50:50:10: 1.
Further, the ratio of powdered sugar to purified water in the step (5) is 2: 5.
Further, the dissolution temperature in step (5) was 80 ℃.
Further, the material-liquid ratio of the plum fruits to the complex sugar infusion in the step (6) is 1: 1.
Further, the sugar soaking time in the step (6) is 1 min.
Further, the temperature of the microwave vacuum drying in the step (7) is 40 ℃, the power is 400W, and the drying time is 2.5 h.
The invention has the beneficial effects that: the preserved plum prepared by the invention is golden yellow in color, has the advantages of good filling degree, stickiness, elasticity, delicious taste, moderate sweetness and excellent taste, and has the advantages of short drying time and potential safety hazard.
The method comprises the steps of pre-freezing the plum fruits at the eutectic point of the plum fruits to enable the plum fruits to be completely frozen and keep a certain shape, reducing the phenomenon of reduction of solubility of substances caused by temperature reduction, then carrying out vacuum freeze drying on the plum fruits under the condition of machine program to enable rich pores to be formed inside the plum fruits, enabling the plum fruits to have extremely good water-rich property, helping sugar liquid to quickly permeate into the plum fruits in the subsequent sugar soaking process, improving the taste of preserved fruits, and finally combining microwave vacuum drying, so that the drying time can be greatly shortened, and the production cost is reduced.
The stevioside has high safety and low calorific value, is very suitable for patients with diabetes, obesity and arteriosclerosis to eat, does not cause decayed teeth after being eaten for a long time, and is beneficial to prolonging the shelf life of products. The xylo-oligosaccharide is not degraded by digestive enzymes in the intestinal tract, and has strong nutrition and health promotion effects on the intestinal tract. According to the invention, the sucrose, the high fructose syrup, the xylo-oligosaccharide and the stevioside are mixed according to a certain proportion, and the synergistic effect is fully exerted. The final sweetness of the stevioside with high sweetness and low calorie is close to that of 50% sucrose, the content of reducing sugar is about 60%, and xylo-oligosaccharide has a good effect on intestines and stomach, so that the stimulation of plum fruits on the gastrointestinal tract can be reduced. The compound sugar powder improves the sweetness of the prepared preserved fruit, reduces the sugar content in the preserved fruit, increases the proportion of reducing sugar in sugar solution, prevents sand return during storage, maintains the stability of the preserved fruit, ensures that the prepared preserved fruit is more green and healthy, and reduces the burden on the oral cavity and the intestinal tract of a user. Wherein, the high fructose corn syrup can fill the gap in the preserved fruit, improves the plumpness and the brittleness of preserved fruit, and sucrose can further improve the hardness and the taste of preserved fruit.
Detailed Description
Example 1
A processing method of low-sugar preserved plum fruits comprises the following specific steps:
(1) cleaning and processing: cleaning fresh plum fruits to remove impurities, removing outer skins and kernels on the surfaces of the plum fruits, and cutting the plum fruits along a central line;
(2) freezing: freezing the plum fruits treated in the step (1) in a freezer at-20 ℃ for 3 hours;
(3) primary drying: putting the plum fruits processed in the step (2) into a vacuum freeze dryer, setting the temperature of a cold trap of the vacuum freeze drying at-40 ℃ and the vacuum degree at 10pa, and then drying according to the following drying procedures: drying at 70 deg.C for 180min, drying at 65 deg.C for 180min, drying at 60 deg.C for 60min, drying at 55 deg.C for 60min, drying at 50 deg.C for 120min, and drying at 45 deg.C for 120 min;
(4) preparing sugar powder: mixing sucrose, high fructose syrup, xylo-oligosaccharide and stevioside according to the weight ratio of 50:50:10:1, and blending to obtain powdered sugar;
(5) preparing sugar infusion: uniformly mixing the powdered sugar and the purified water in the step (4) according to the material-liquid ratio of 2:5, heating to dissolve, and cooling to 80 ℃ to obtain a compound sugar extract;
(6) sugar soaking: putting the preserved plum fruits dried in the step (3) into the compound sugar soaking liquid in the step (5) according to the ratio of material to liquid of 1:1, soaking the sugar for 1min till the preserved plum fruits are completely wet, taking out the preserved plum fruits and draining the redundant sugar liquid on the surfaces of the preserved plum fruits;
(7) secondary drying: and (4) placing the plum fruits after sugar soaking in microwave vacuum drying for 2.5h at 40 ℃ under the condition of 400W.
Example 2
A processing method of low-sugar preserved plum fruits comprises the following specific steps:
(1) cleaning and processing: cleaning fresh plum fruits to remove impurities, removing outer skins and kernels on the surfaces of the plum fruits, and cutting the plum fruits along a central line;
(2) freezing: freezing the plum fruits treated in the step (1) in a freezer at-40 ℃ for 5 hours;
(3) primary drying: putting the plum fruits processed in the step (2) into a vacuum freeze dryer, setting the temperature of a cold trap of the vacuum freeze drying at-30 ℃ and the vacuum degree at 20pa, and drying according to the following drying procedures: drying at 70 deg.C for 180min, drying at 65 deg.C for 180min, drying at 60 deg.C for 60min, drying at 55 deg.C for 60min, drying at 50 deg.C for 120min, and drying at 45 deg.C for 120 min;
(4) preparing sugar powder: mixing sucrose, high fructose syrup, xylo-oligosaccharide and stevioside according to the weight ratio of 60:50:7:1, and blending to obtain powdered sugar;
(5) preparing sugar infusion: uniformly mixing the powdered sugar prepared in the step (4) and purified water according to the material-liquid ratio of 2:4, heating to dissolve, and cooling to 84 ℃ to obtain a compound sugar immersion liquid;
(6) sugar soaking: putting the preserved plum fruits dried in the step (3) into the compound sugar soaking liquid in the step (5) according to the ratio of material to liquid of 1:1, soaking the sugar for 1min till the preserved plum fruits are completely wet, taking out the preserved plum fruits and draining the redundant sugar liquid on the surfaces of the slices;
(7) secondary drying: and (4) placing the plum fruits treated in the step (6) at 60 ℃ and 800W for microwave vacuum drying for 1.5 h.
Example 3
A processing method of low-sugar preserved plum fruits comprises the following specific steps:
(1) cleaning and processing: cleaning fresh plum fruits to remove impurities, removing outer skins and kernels on the surfaces of the plum fruits, and cutting the plum fruits along a central line;
(2) freezing: freezing the plum fruits processed in the step (1) in a freezer at-40 ℃ for 3 hours;
(3) primary drying: putting the plum fruits processed in the step (2) into a vacuum freeze dryer, setting the temperature of a cold trap of the vacuum freeze drying at-50 ℃ and the vacuum degree at 10pa, and drying according to the following drying procedures: drying at 70 deg.C for 180min, drying at 65 deg.C for 180min, drying at 60 deg.C for 60min, drying at 55 deg.C for 60min, drying at 50 deg.C for 120min, and drying at 45 deg.C for 120 min;
(4) preparing sugar powder: mixing sucrose, high fructose syrup, xylo-oligosaccharide and stevioside according to the weight ratio of 85:85:10:1, and blending to obtain powdered sugar;
(5) preparing sugar infusion: uniformly mixing the mixed sugar powder prepared in the step (4) and purified water according to the material-liquid ratio of 2:3, heating to dissolve, and cooling to 82 ℃ to obtain a compound sugar immersion liquid;
(6) sugar soaking: putting the preserved plum fruits dried in the step (3) into the compound sugar soaking liquid in the step (5) according to the ratio of material to liquid of 1:2, soaking the preserved plum fruits for 1min until the preserved plum fruits are completely wet, taking out the preserved plum fruits and draining the redundant sugar liquid on the surfaces of the slices;
(7) secondary drying: and (4) placing the plum fruits soaked with sugar in the step (6) at 50 ℃ for microwave vacuum drying for 1.5h under the condition of 500W.
Comparative example 1
The freezing step in step (2) was eliminated as compared with example 1.
Comparative example 2
In comparison with example 1, the cold trap temperature in step (3) was set at-20 ℃ and the degree of vacuum was 70 pa.
Comparative example 3
Compared with example 1, the drying temperature in step (3) is 70 ℃ for 12 h.
Comparative example 4
Compared with example 1, the powdered sugar in step (4) is only sucrose.
Comparative example 5
Compared with example 1, the sugar soaking time in step (6) is prolonged to 3 min.
Test examples
Firstly, detecting each index of the preserved plums prepared in the examples 1 to 3 and the comparative examples 1 to 4 respectively, wherein the detection results are shown in table 1.
TABLE 1 preserved plum performance index
From the detection results in the table 1, the comprehensive performance of the low-sugar preserved plum prepared in the examples 1 to 3 is superior to that of the comparative examples 1 to 4, wherein the example 1 is particularly the best, and the sugar degrees of the examples 1 to 3 are almost the same, so that the finished preserved plum obtained by adopting the steps and parameters of the method disclosed by the invention is golden yellow in color, moderate in filling degree, sticky, elastic and delicious, sweet and good in taste; the invention can effectively solve the problems of poor taste and flavor and long sugaring time of the preserved fruits prepared by drying the plum fruits under normal pressure; the compound sugar solution is adopted for impregnation, so that the content of reducing sugar is high, sand return during storage is prevented, and a certain health function is achieved; the processing technology is simple and feasible, and the problem of hidden health trouble that the traditional preserved fruit needs to be soaked in sulfur for color protection is solved.
Claims (10)
1. A processing method of low-sugar preserved plum fruits comprises the following steps:
(1) cleaning and processing: cleaning fresh plum fruits, removing impurities, removing epidermis and kernel, and cutting along the midline;
(2) freezing: freezing the plum fruits treated in the step (1) for 3-5 hours at the temperature of-20-40 ℃;
(3) primary drying: drying the plum fruits treated in the step (2) in a vacuum freeze dryer, wherein the temperature of a dry cold trap is-30 to-50 ℃, the vacuum degree is 10-20 pa, and the drying time is 12 h;
(4) preparing sugar powder: mixing sucrose, high fructose corn syrup, xylo-oligosaccharide and stevioside according to the weight ratio of 50-85: 5-10: 0.5-1 to prepare powdered sugar;
(5) preparing sugar infusion: mixing the mixed and blended sugar powder and purified water according to the material-liquid ratio of 2-3: 5, heating and dissolving at the dissolving temperature of 80-85 ℃ to obtain a compound sugar extract;
(6) sugar soaking: putting the plum fruits processed in the step (3) into the compound sugar immersion liquid in the step (5) according to the material-liquid ratio of 1: 1-2, immersing the plum fruits in sugar until the plum fruits are completely wet, taking out the plum fruits, and draining the redundant sugar liquid on the surfaces of the plum fruits;
(7) secondary drying: and (4) drying the plum fruits soaked with sugar in the step (6) for 1.5-2.5 h under microwave vacuum at the temperature of 40-60 ℃ and the pressure of 400-800W.
2. The processing method of the preserved low-sugar plum according to claim 1, wherein the plum in the step (2) is frozen at-20 ℃ for 3-5 hours.
3. The processing method of the preserved low-sugar plum according to claim 1, wherein the temperature of the cold trap for primary drying in the step (3) is-40 ℃ and the vacuum degree is 10 pa.
4. The processing method of the preserved low-sugar plum as claimed in claim 2, wherein the drying procedure in the step (3) comprises the following steps: drying at 70 deg.C for 180min, drying at 65 deg.C for 180min, drying at 60 deg.C for 60min, drying at 55 deg.C for 60min, drying at 50 deg.C for 120min, and drying at 45 deg.C for 120 min.
5. The processing method of the preserved low-sugar plum fruit according to claim 1, wherein the weight ratio of sucrose, high fructose syrup, xylo-oligosaccharide and stevioside in the sugar powder in the step (4) is 50:50:10: 1.
6. The processing method of the preserved low-sugar plum according to claim 1, wherein the material-to-liquid ratio of the sugar powder to the purified water in the step (5) is 2: 5.
7. The processing method of the preserved low-sugar plum according to claim 1, wherein the dissolution temperature in the step (5) is 80 ℃.
8. The processing method of the preserved low-sugar plum according to claim 1, wherein the material-liquid ratio of the plum to the complex sugar infusion in the step (6) is 1: 1.
9. The processing method of the preserved low-sugar plum according to claim 1, wherein the sugar soaking time in the step (6) is 1 min.
10. The processing method of the preserved low-sugar plum as claimed in claim 1, wherein the microwave vacuum drying in step (7) is performed at 40 ℃, the power is 400W, and the drying time is 2.5 h.
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| CN114081094A (en) * | 2021-12-03 | 2022-02-25 | 仲恺农业工程学院 | Guangdong-style preserved fruit processing method without salting and desalting |
| CN114698684A (en) * | 2021-12-14 | 2022-07-05 | 四川轻化工大学 | Plum freeze-drying process |
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