阅读说明：本技术 一种黄桃果脯生产工艺 (Production process of preserved yellow peach ) 是由 刘洋 谢月丽 于 2019-11-19 设计创作，主要内容包括：本发明公开了一种黄桃果脯生产工艺,包括以下生产步骤:筛选果脯原料、清水冲洗干净、切片处理、放入食盐,氯化钙,维生素及护色剂组成的混合液中浸泡、浸泡完成的黄桃片进行冲洗干净、初步烘干进行揉捻整形、再烘干后进行真空分装。本发明相比现有技术具有以下优点：本发明实现了低糖、无硫生产方式,降低了最终果脯的含糖量,更加有利于人体健康；果脯的最终水分含量适中,即有利于保存,也保证了较为柔软的口感,同时适合无牙的宝宝和老年人食用；该发明制得的黄桃果脯,比较接近天然的口感,更受大众喜爱。(The invention discloses a production process of preserved yellow peach, which comprises the following production steps of screening preserved fruit raw materials, washing the preserved fruit clean with clear water, slicing, soaking the preserved fruit raw materials in a mixed solution consisting of salt, calcium chloride, vitamins and a color fixative, washing the soaked yellow peach slices clean, primarily drying, kneading and shaping, drying again, and then performing vacuum packaging. Compared with the prior art, the invention has the following advantages: the invention realizes a low-sugar and sulfur-free production mode, reduces the sugar content of the final preserved fruit and is more beneficial to human health; the final water content of the preserved fruit is moderate, so that the preserved fruit is favorable for storage, ensures relatively soft mouthfeel, and is suitable for toothless babies and the old; the preserved yellow peach prepared by the invention has a relatively natural taste, and is more popular with the public.)

1. A production process of preserved yellow peaches is characterized by comprising the following production steps:

(1) screening yellow peaches with ripe fruits, intact fruit shapes and regular fruit shapes as raw materials of preserved fruits;

(2) soaking the selected yellow peaches in a potassium permanganate solution with the mass fraction of 0.1% for 2-3 min, and then washing the yellow peaches clean with clear water;

(3) slicing the cleaned yellow peaches to obtain yellow peach slices with the thickness of 2-3 cm;

(4) soaking the yellow peach slices in a mixed solution of salt, calcium chloride, vitamins and a color fixative;

(5) washing the soaked yellow peach slices so as to wash the color fixative and calcium chloride;

(6) drying the washed yellow peach slices until the water content is 40-60% of that of the yellow peaches before processing, and then rolling and shaping;

(7) drying the shaped yellow peaches until the water content is 10-15% of that of the yellow peaches before processing, and then carrying out vacuum subpackaging.

2. The production process of preserved yellow peaches according to claim 1, wherein the preserved yellow peaches selected in the step (1) are yellow peaches with a ripeness of more than 6 degrees.

3. The production process of the preserved yellow peaches according to claim 1, wherein the salt accounts for 2-6% of the mixed liquid in the step (4).

4. The production process of preserved yellow peaches according to claim 1, wherein the color fixative in the step (4) is D-sodium erythorbate, and the color fixative accounts for 0.1-6% of the mixed liquid by mass.

5. The production process of preserved yellow peach according to claim 1, wherein the calcium chloride accounts for 1-2% of the mixed liquor in the step (4).

6. The production process of preserved yellow peach according to claim 1, wherein the vitamin in the step (4) accounts for 0.5-0.8% of the mixed liquid by mass percent.

7. The production process of preserved yellow peaches according to claim 1, wherein the soaking time in the step (4) is 5 to 7 days.

Technical Field

The invention relates to the field of preserved fruit production, in particular to a production process of preserved yellow peaches.

Background

The preserved fruit is a food made up by using fresh fruit through the main processes of peeling, taking kernel, boiling in sugar water, soaking, drying, finishing and packaging, etc., and is bright and transparent, its surface is dry, and its water content is below 20%. The preserved fruits are various in types, and the famous traditional products comprise preserved apples, preserved tamarinds, preserved apricots, preserved pears, preserved peaches, green plums, hawthorn slices, preserved fruit rolls and the like.

The process flow (traditional preserved fruit) comprises the steps of raw material selection → fresh fruit processing and pretreatment (including peeling, kernel removal, cutting, stoving and the like) → sugar liquor cooking (cooking for one time or multiple times) → sugar liquor soaking → drying (sun drying or baking) → finished product.

In the existing preserved fruit making process, sulfitation is a method which is harmful to human health, and the pursuit of low-sugar, sulfur-free and natural preserved fruit products is an important trend for current consumers.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: in the existing preserved fruit making process, sulfitation is a method which is harmful to human health, and the pursuit of low-sugar, sulfur-free and natural preserved fruit products is an important trend for current consumers. Therefore, a production process of the preserved yellow peach is provided.

The invention solves the technical problems through the following technical scheme:

a production process of preserved yellow peach comprises the following production steps:

(1) screening yellow peaches with ripe fruits, intact fruit shapes and regular fruit shapes as raw materials of preserved fruits;

(2) soaking the selected yellow peaches in a potassium permanganate solution with the mass fraction of 0.1% for 2-3 min, and then washing the yellow peaches clean with clear water;

(3) slicing the cleaned yellow peaches to obtain yellow peach slices with the thickness of 2-3 cm;

(4) soaking the yellow peach slices in a mixed solution of salt, calcium chloride, vitamins and a color fixative; and slicing and soaking are carried out, so that the method is more uniform and thorough.

(5) Washing the soaked yellow peach slices so as to wash the color fixative and calcium chloride;

(6) drying the washed yellow peach slices until the water content is 40-60% of that of the yellow peaches before processing, and then rolling and shaping;

(7) drying the shaped yellow peaches until the water content is 10-15% of that of the yellow peaches before processing, and then carrying out vacuum subpackaging.

Further, the preserved fruit raw material selected in the step (1) is yellow peaches with the maturity of more than 6 degrees.

Further, in the step (4), the salt accounts for 2-6% of the mixed solution by mass.

Further, the color fixative in the step (4) is D-sodium erythorbate, and the color fixative accounts for 0.1-6% of the mixed solution by mass.

Further, in the step (4), the calcium chloride accounts for 1-2% of the mixed solution by mass.

Further, in the step (4), the vitamin accounts for 0.5-0.8% of the mixed solution by mass.

Further, the soaking time in the step (4) is 5-7 days.

Compared with the prior art, the invention has the following advantages: the invention realizes a low-sugar and sulfur-free production mode, reduces the sugar content of the final preserved fruit and is more beneficial to human health; the final water content of the preserved fruit is moderate, so that the preserved fruit is favorable for storage, ensures relatively soft mouthfeel, and is suitable for toothless babies and the old; the preserved yellow peach prepared by the invention has a relatively natural taste, and is more popular with the public.

Detailed Description

The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.