阅读说明：本技术 一种蜜饯生产工艺 (Preserved fruit production process ) 是由 李明明 于 2020-07-30 设计创作，主要内容包括：本发明公开了一种蜜饯生产工艺,涉及食品生产工艺技术领域,包括如下步骤：S1.果品预处理：果品清洗2～3遍后去除其核、梗及花蕊,并在果品的表皮扎孔；S2.真空渗糖：将渗糖液与经S1步骤处理后的果品放入真空渗糖锅中,在真空度﹣0.2Mpa～0.06Mpa的条件下真空渗糖20min～50min并沥干；S3.烘烤熟制：将经S2步骤处理后的果品在50℃～70℃烘烤2～5h熟制；S4.包装杀菌：将经S3步骤处理后的果品放入真空包装机真空度0.09Mpa、6s～9s抽真空后进行70℃～80℃、30min巴氏灭菌,得到成品蜜饯,减少了预煮、糖浸、烘干及修整步骤,真空渗糖后经过烘烤直接真空包装再进行杀菌,有效缩短了生产周期,提高了生产效率。(The invention discloses a preserved fruit production process, which relates to the technical field of food production processes and comprises the following steps: s1, fruit pretreatment: cleaning the fruits for 2-3 times, removing kernels, stalks and pistils of the fruits, and pricking holes on the surfaces of the fruits; s2, sugar infiltration in vacuum: putting the sugar-permeated liquid and the fruits processed in the step S1 into a vacuum sugar-permeated pot, carrying out vacuum sugar permeation for 20-50 min under the condition that the vacuum degree is-0.2-0.06 Mpa, and draining; s3, baking and cooking: baking the fruits processed in the step S2 at 50-70 ℃ for 2-5 h and cooking; s4, packaging and sterilizing: the fruits processed in the step S3 are placed into a vacuum packaging machine, the vacuum degree is 0.09Mpa, the vacuum is pumped for 6-9S, the pasteurization is carried out at 70-80 ℃ for 30min, finished preserved fruits are obtained, the steps of pre-boiling, sugar soaking, drying and finishing are reduced, the steps of vacuum sugar permeation are directly carried out through baking, vacuum packaging is carried out, and then the sterilization is carried out, the production period is effectively shortened, and the production efficiency is improved.)

1. A production process of preserved fruits is characterized by comprising the following steps: the method comprises the following steps:

s1, preprocessing fruits;

s2, sugar infiltration in vacuum;

s3, baking and cooking;

and S4, sterilizing after vacuum packaging to obtain the preserved fruits.

2. The preserved fruit production process of claim 1, wherein: the step of S2 is specifically:

and (4) putting the sugar-permeated liquid and the fruits processed in the step S1 into a vacuum sugar-permeated pot, carrying out vacuum sugar permeation for 20-50 min under the condition that the vacuum degree is-0.2-0.06 Mpa, and draining.

3. The preserved fruit production process of claim 1, wherein: the step of S3 is specifically: and (3) baking and cooking the fruits at 50-70 ℃ for 2-5 h.

4. The preserved fruit production process of claim 1, wherein: the step of S4 is specifically: and putting the fruits into a vacuum packaging machine for 6-9 s, and vacuumizing to 0.09 Mpa.

5. The preserved fruit production process of claim 1, wherein: and in the step S4, pasteurization is adopted for sterilization, wherein the pasteurization temperature is 70-80 ℃, and the time is 30 min.

6. The preserved fruit production process of claim 1, wherein: after the step S1 is completed, the fruit is perforated and then the step S2 is performed.

7. The preserved fruit production process of claim 1, wherein: and after the step S3 is completed, repeating the step of vacuum sugar infiltration.

8. The preserved fruit production process of claim 1, wherein: an airing step is also arranged between the steps S3 and S4, and the airing step specifically comprises the following steps: spreading and airing the baked and cooked fruits to 20-25 ℃.

9. The preserved fruit production process of claim 1, wherein: the concentration of the sugar permeating liquid in the S2 is 55-85%, the ratio of the sugar permeating liquid to the fruits is 1:3, and the temperature of the sugar permeating liquid is 45-70 ℃.

10. The preserved fruit production process of claim 1, wherein: the fruit is one of hawthorn, apricot or jujube.

Technical Field

The invention belongs to the technical field of food production processes, and particularly relates to a preserved fruit production process.

Background

A preserved fruit is made up of fruit and vegetable through adding food additive and other auxiliaries, and salting with sugar, honey or edible salt.

The production process of the traditional preserved fruit comprises the following steps: the method comprises the steps of raw fruit → kernel removal, stem and stamen → cleaning → precooking → vacuum sugar infusion → drying → trimming → packaging → finished product, and has the problems of multiple working procedures, long production period and low production efficiency. Because the traditional process needs to precook the fruits, the fruits are easy to damage after subsequent operation steps are carried out, the yield is generally 70%, the traditional process needs to carry out sugar soaking treatment on the fruits, the sugar soaking time is 7-15 days, and the production efficiency is extremely low.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a preserved fruit production process, which reduces the steps of precooking, sugar soaking, drying and finishing, and the steps of vacuum sugar permeation, baking, direct vacuum packaging and sterilization effectively shorten the production period and improve the production efficiency.

A production process of preserved fruits comprises the following steps:

s1, fruit pretreatment: cleaning the fruits for 2-3 times, removing kernels, stalks and pistils of the fruits, and pricking holes on the surfaces of the fruits;

s2, sugar infiltration in vacuum: putting the sugar-permeated liquid and the fruits processed in the step S1 into a vacuum sugar-permeated pot, carrying out vacuum sugar permeation for 20-50 min under the condition that the vacuum degree is-0.2-0.06 Mpa, and draining;

s3, baking and cooking: baking the fruits processed in the step S2 at 50-70 ℃ for 2-5 h and cooking;

s4, packaging and sterilizing: and (4) putting the fruits processed in the step S3 into a vacuum packaging machine, vacuumizing for 6-9S at the vacuum degree of 0.09Mpa, and performing pasteurization at 70-80 ℃ for 30min to obtain finished preserves.

Preferably, after the step of S3 is completed, the vacuum sugar infiltration step is repeated.

Preferably, an air-curing step is further performed between the steps S3 and S4, and the air-curing step specifically comprises: spreading and airing the baked and cooked fruits to 20-25 ℃.

Preferably, the concentration of the sugar-permeated liquid in the S2 is 55-85%.

Preferably, the ratio of the sugar-permeated liquid to the fruits in the S2 is 1: 3.

Preferably, the temperature of the sugar permeating liquid in the S2 is 45-70 ℃.

Preferably, the fruit is one of hawthorn, apricot or jujube.

The invention has the beneficial effects that:

the method removes the steps of pre-boiling, sugar soaking, drying and finishing in the traditional preserved fruit production process, can cook fruits by baking, reduce the bag expansion incidence rate of subsequent vacuum packaging, does not need to add preservative in the vacuum packaged products, can guarantee the quality guarantee period of the products, effectively shortens the production period of the whole process, and improves the production efficiency. Because the fruits are not pre-cooked any more, but are baked and cooked after being subjected to vacuum sugar infiltration, and then vacuum packaging and sterilization are carried out, the fruits cannot be damaged, the yield can reach 95 percent, and the production cost of enterprises is greatly reduced. The sugar soaking step is eliminated, baking and cooking are carried out after vacuum sugar permeation, then vacuum packaging and sterilization are carried out, the production efficiency is greatly improved, the production time can be shortened to 2-3 days/period, and the market competitiveness of an enterprise is greatly improved.

Detailed Description

Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.

It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.

The production process of the preserved fruits has the advantages that the pre-boiling time in the traditional production process of the preserved fruits is long, on one hand, the production period is long, on the other hand, the long-time boiling can lead the fruits to be boiled to be rotten, so the appearance quality of the products is influenced, and the production period is further prolonged through the complicated processes of sugar soaking, drying, finishing and the like. And performing secondary vacuum sugar infiltration to ensure that the sugar is fully infiltrated into the fruits.