CN1125053A

CN1125053A - Maltose preserved fruits made of apple, pear, peach, plum

Info

Publication number: CN1125053A
Application number: CN 94119511
Authority: CN
Inventors: 张瑞崇; 陆宏
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-12-22
Filing date: 1994-12-22
Publication date: 1996-06-26

Abstract

The preparation method of malt sugar preserved fruits by using apples, pears, peaches and plums involves such processes of boiling the processed fruit blanks in malt sugar aqueous solution by hard fire, then boiling them by using soft fire, and then continuously boiling them by hard fire to make the malt sugar solution into a thick paste, mixing the thick paste with sugar uniformly, taking out, oven-drying and packing. ADVANTAGE-. Said product is low in cost, good in taste, simple in preparation process, has no any synthetic colouring matter, and has the natural nutritive components.

Description

A kind of maltose preserved fruits of making of apple, pears, peach, plum

The present invention relates to a kind of preserved fruit and preparation method thereof, particularly maltose preserved fruits of making of apple, pears, peach, plum fruit and preparation method thereof.

As everyone knows, apple, pears, peach, plum fruit product are edible fruits that people like very much, except that directly eating, owing to be subjected to the restriction in season to need to store, also have in the season of good harvest and also can be made into preserved fruit, so promptly reduce the inconvenience of storing in volume and the transportation and can increase edible variety again, but owing to make the method great majority of preserved fruit at present is to adopt continuous sugar or granulated sugar, promptly the sugar of being made by sugarcane or preserved carrot floods, its sugar content height, sugariness is big, mouthfeel is poor, the edible throat of people is uncomfortable, and designed for old people causes the increase of amount of expectoration again easily, and appearance viscosity is big simultaneously, easily sticking handbag dress, edible all inconvenient, contain a certain amount of artificial color again, therefore brought certain limitation to the eater.

Purpose of the present invention is the shortcoming and deficiency in order to overcome above-mentioned prior art just, and preserved fruit that a kind of filling sugar of making of corn grain makes and preparation method thereof is provided, thereby can improve the sticking hand problem of sugariness and mouthfeel and appearance, not add the natural nutrition maltose preserved fruits of any pigment.

The objective of the invention is to realize by following technical proposal:

Preserved fruit of the present invention adopt maltose that corn grain makes it not only cost is low, and be the natural nutrient that does not contain any artificial color, it is nutritious, sugariness is suitable, make preserved fruit of the present invention have unique local flavor preserved fruit, carry for the deep processing of promoting the fruit product and encircleed a kind of new preparation method and the kind of new food.

Maltose preserved fruits with apple, pears, peach, the making of plum fruit product, it is characterized in that its processing pulp by apple, pears, peach, plum, handle the fruit base of making through deoxidation or sulphuring, flood in the maltose aqueous solution, dry and get, various material consumptions are (% by weight) meter, fruit base 40-60%, maltose 25-45%, sugar 5-15%, water 5-10%.

Method with apple, pears, peach, plum fruit product making maltose preserved fruits, comprise that selected fancy fruit makes raw material, through cleaning the stoning core, system pulp, stripping and slicing again, deoxidation or sulphured fruit base flood through the boiling liquid glucose again, oven dry and packing, it is characterized in that the fruit base of making is to heat with raging fire to boil the back and continue boiling with slow fire and make the maltose aqueous solution be thick with the raging fire boiling again in the maltose aqueous solution, pull the fruit base of dipping out rapid while hot sugaring and mix thoroughly, dry packed products again.

Deoxidier is sodium sulfite and calcium chloride or sulfurous acid, with the slow fire temperature boiling time be 2-3 hours, bake out temperature is 55-65 ℃, 24-36 hours time.

Owing to take technique scheme, make the technology of the present invention have that cost is low, mouthfeel good, sugariness is suitable, tack-free, the instant color and luster is attractive in appearance, does not nutritiously contain any artificial color, natural nutrition composition very easily the be absorbed by the body advantage and the effect of nutrition.

Embodiment 1,

Select eight to ninety percent maturations good the operatic circle fruit make raw material, boil with the molten heating of 3-5% NaOH and to pull that water cleans and alkali stoning core is made pulp out, stripping and slicing, carry out deoxidation or sulphuring processing with sulfurous acid again, pear flesh is handled with sodium sulfite, and when making pulp sclerosis boiling not " soft ", it is bad promptly to make fruit, get the operatic circle base 40kg, take Indian maltose 45kg again, add 8kg system water and become the maltose aqueous solution, the fruit base is leached flood in the maltose solution and boil with raging fire, the system of simmering in water again 3 hours, make the maltose aqueous solution be viscosity with raging fire again, fall down to form " sheet " with spoon and flow out, its Baume degrees is 40 degree, pulling the rapid while hot sugaring 7kg of fruit base again out mixes thoroughly, then in 55 ℃ of oven dry 36 hours, packing, but every bag of 400g, 500g or 1000g all can, promptly make maltose the operatic circle dried meat of the present invention.

Send out embodiment 2,

Select high-quality not have the rotten random high quality apple of scar and make raw material, handle with sodium sulfite and calcium chloride deoxidier, pull water erase residual deoxidier out, make the fruit base, get fruit base 52kg, getting maltose 28kg again adds water 12kg and makes the maltose aqueous solution fruit base is immersed wherein, and raging fire boils, the system of simmering in water again 2 hours, the Baume degrees that makes the maltose aqueous solution with raging fire is at 45 degree again, pulls the good fruit of dipping base out and adds 8kg rapidly and mix thoroughly, again 65 ℃ of oven dry 24 hours, packed products is promptly made maltose preserved apple of the present invention.

Claims

1, the maltose preserved fruits of making of apple, pears, peach, plum fruit product, it is characterized in that its processing pulp by apple, pears, peach, plum, handle the fruit base of making through deoxidation or sulphuring, flood in the maltose aqueous solution, dry and get, various material consumptions are (% by weight) meter, fruit base 40-60%, maltose 25-45%, sugar 5-15%, water 5-10%.

2, make the method for maltose preserved fruits of apple, pears, peach, plum fruit product, comprise that selected fancy fruit makes raw material, through cleaning, the stoning core, system pulp, stripping and slicing again, deoxidation or stove drying system fruit base again, flood through the boiling liquid glucose, oven dry and packing, it is characterized in that the fruit base made heats with raging fire in the maltose aqueous solution boils the back and continues boiling with slow fire, makes the maltose aqueous solution be thick with the raging fire boiling again, pull while hot the fruit base of dipping out sugaring rapidly and mix thoroughly, dry packed products again.

3, preparation method according to claim 1 is characterized in that deoxidier is sodium sulfite and calcium chloride or sulfurous acid steel.

4, preparation method according to claim 1, its feature is being 2-3 hours with the slow fire temperature boiling time.

5, preparation method according to claim 1, its feature is 55-65 ℃ at bake out temperature, time 24-35 hour.