CN1282524A - Technology for preparing latic preserved (candied) fruit - Google Patents

Abstract

A preserved (or candied) lactic fruit is prepared through the traditional process with an additional lactic acid fermentation step. Its advantages include greeable sweet-sour taste, and high nutritive and health-care value.

Description

The manufacture craft of lactic acid preserved fruit or lactic acid preserved fruit

The present invention relates to food processing field.

The manufacture craft of existing preserved fruit or preserved fruit is: select materials → cleans → remove the peel → cutting → preliminary treatment (when being necessary, as bleaching, take away the puckery taste or sclerosis etc.) → ooze sugar → be preserved fruit; Or drying is preserved fruit after oozing sugar.Process the preserved fruit or the preserved fruit of gained in this way, often only pleasantly sweet, the local flavor deficiency, nutrition and health care are worth not high, and kind is also dull.

The objective of the invention is to improve the manufacture craft of preserved fruit or preserved fruit, make it to increase the designs and varieties of the said goods, improve local flavor and improve nutrition and health care value.

Essence of the present invention is that imagination increases a lactic fermentation operation in the matting of above-mentioned manufacture craft to any two inter processes that ooze between the sugared operation.The used equipment of this operation is common closed container, and preserved fruit, preserved fruit with the method is made are called lactic acid preserved fruit or lactic acid preserved fruit; It with compare with the prior art product processed, the taste sweet and sour taste, nutrition and health care are worth high, kind also increases.

In order to make taste better, can in oozing sugared process, add some additives.

Below, in conjunction with the accompanying drawings and embodiments, the invention will be further described.

Fig. 1 is the manufacture craft flow chart of a kind of lactic acid wax gourd preserved fruit of proposition according to the present invention.

Fig. 2 is the manufacture craft flow chart of a kind of lactic acid wax gourd dried meat of proposition according to the present invention.

With reference to accompanying drawing, each code name and corresponding operation title are as follows in the present embodiment:

1-selects materials; 2-cleans; The 3-peeling; The 4-cutting;

The 5-preliminary treatment; The 6-lactic fermentation; 7-oozes sugar; The 8-drying.

As mentioned above, present embodiment is to increase a lactic acid ferment operation 6 at the pretreatment process 5 of traditional manufacturing technique and in oozing between the sugared operation 7, and the used equipment of this operation is general airtight container.Can make lactic acid preserved fruit and lactic acid preserved fruit with the method.

Technology of the present invention is simple, and practicality is effective.

Claims (2)

1. lactic acid preserved fruit or the lactic acid preserved fruit manufacture craft of being made up of conventional process flow is characterized in that increasing a lactic fermentation operation (6) in matting (2) to any two inter processes that ooze between the sugared operation (7); Wherein:

A. the technological process of traditional fabrication preserved fruit is: select materials (1) → clean (2) → peeling (3) cutting (4) → preliminary treatment (5) (when being necessary, as bleaching, take away the puckery taste or sclerosis etc.) → ooze sugar (7) → drying (8);

B. the technological process of traditional fabrication preserved fruit is: select materials (1) → clean (2) → peeling (3) cutting (4) → preliminary treatment (5) (when being necessary, as bleaching, take away the puckery taste or sclerosis etc.) → ooze sugar (7).

2. the manufacture craft of lactic acid preserved fruit as claimed in claim 1 or lactic acid preserved fruit is characterized in that adding some additives in the process of oozing sugared operation (7).

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