CN1199560A

CN1199560A - Low-sugar preserved fruit and cold fruit producing technology and functional health preserved fruit

Info

Publication number: CN1199560A
Application number: CN 97110141
Authority: CN
Inventors: 莫仁正
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-05-20
Filing date: 1997-05-20
Publication date: 1998-11-25

Abstract

The present invention is suitable for producing various low saccharinity preserved fruit and cold fruit with saccharinity lower than 30%, and the product with anticorrosive film and vacuum package can be perserved for over one year. The functional health preserved fruit can raise body's immunity, strengthen physique and prolong life. The low saccharinity preserved fruit and cold fruit has the features of low saccharinity, natural fruit flavour, good taste, rich nutrients and long preservative period.

Description

Low-sugar preserved fruit and fruit jelly production new technology and functional health preserved fruit

Patent of the present invention is low-sugar preserved fruit and fruit jelly production new technology and functional health preserved fruit, is applicable to produce various low-sugar preserved fruits and fruit jelly.The preserved fruit of domestic market sale at present mostly is high preserved fruit containing no sugar, has been not suitable for people's needs, generally all likes and eats pol low low-sugar preserved fruit and fruit jelly near the natural water fruity.The preserved fruit and the fruit jelly of domestic Guangdong and ground productions such as Fujian and Thailand contain a large amount of asccharin, have surpassed the international food additive and have used standard, have eaten insalubrity.The functional health preserved fruit is a blank both at home and abroad.

Purpose of the present invention contains sugar low (contain sugar below 30%) near the natural fruit local flavor, nutritious functional health preserved fruit is filled a hole in the market for providing.

In order to realize purpose, when sugaring preserved fruit and fruit jelly, use white sugar and starch sugar below 30%, add an amount of natural sweetener such as Radix Glycyrrhizae, Stevioside, honey element etc. and produce low-sugar preserved fruit, produce the functional health preserved fruit, with dipping preserved fruits such as an amount of white sugar and compound sugar, sweeteners, compound sugar has following physiologically active, hang down sugariness, low heat value, do not increase blood sugar, blood fat, can promote bifid bacterium propagation in the human body intestines, suppressing harmful bacteria growth and corrupt substance forms, improve body immunity and premunition, can build up health.Foreign-style production vacuum infusing machine, low temperature sugaring can reduce the nutrition loss. keep the natural fruit local flavor.Shorten the production time.Finished product contains sugared low, and preserved fruit is full, tasty, nutritious, and storage life is more than 1 year.Be its advantage.

Example: the preserved fruit production method is looked on the low sugar mountain

Select materials (medium well mountain is looked into), stoning, clean, blanching, pull out, drain, the fruit material is gone in the vacuum infusing machine, vacuumize most gas after, liquid glucose expected, is evacuated to by the suction liquid glucose does not have till the bubble to covering really.Vacuum breaker, sugaring 1-2 hour, took the dish out of the pot, go into the cylinder sugaring 5-10 hour, pull out, sabot, advance drying room (50 ℃ of temperature) oven dry, take out cooling, spray 0.1% mountain and look into essence, 0.5% edible pectin and 0.5% Sodium Benzoate and emulsifying agent preparation emulsion.Make the preserved fruit surface be coated with one deck mildew-resistant film, mix thoroughly.Carry out vacuum packaging with masking foil or non-toxic plastic bag, use standard GB2760-81 to produce according to the GB food additives.The sugar fluid configuration method: 15 jin of white sugar, 15 jin of starch sugars add 70 jin in water, go into pan boiling boil, dissolve, standby.The sweet taste liquid preparation method: 5 jin in Radix Glycyrrhizae, Stevioside 0.5% honey element 0.1%, Radix Glycyrrhizae add water and inspissate juice.Add sweetener and mix thoroughly, add in the liquid glucose, mix thoroughly.

Example: produce by indigenous method low sugar fruit jelly sweet osmanthus olive

Raw material olive embryo, water flushing desalination, pull out, go into pan boiling soft, pulled, drain, go into cylinder sugaring (sugar concentration 20BX) out one day, pull out, liquid glucose with 30BX soaked one day again, will the fruit embryo connect liquid glucose and go into pan boiling and boil, it is an amount of to add curcumin, and sweet osmanthus is soaked lamb 0.02% and mixes thoroughly, went into the cylinder sugaring 5 days, dry, (as above method) packing of filming.

Example: functional health preserved fruit production method (low sugar Ipomoea batatas dried meat)

The raw material Ipomoea batatas, peeling, clean, slitting, immersion (0.5% salt and 0.12% alum bubble 10 hours) with clear water flushing, blanching (boil soft, no hard-core in the boiling water pot, do not rot), pull out, drain, sugaring (5 jin of white sugar, 5 jin of starch sugars, 15 jin of compound sugar, preparation 25BX liquid glucose and sweet taste liquid are mixed thoroughly, went into the cylinder sugaring 1 day), the potato dried meat is connected liquid glucose go into pan boiling and boil, little fire boiled 1-2 hour, can not be well-done, pull out, drain, dry (finished product water content 15%).Film, pack as above method.

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Claims

1, low-sugar preserved fruit and fruit jelly production new technology and functional health preserved fruit, it is characterized in that: adopting various natural fruits, vegetables and salt embryo thereof is raw material, with white sugar and starch sugar and compound sugar liquid glucose and natural sweetener, as Radix Glycyrrhizae, Stevioside, honey element dipping preserved fruit and fruit jelly, finished product contains sugar below 30%.Preserved fruit and fruit jelly scribble corrosion prevention film (being made into edible pectin, anticorrisive agent, emulsifying agent) and carry out sugaring or local method sugaring with the vacuum infusing machine.