阅读说明：本技术 一种低糖果脯的生产方法 (Production method of low-sugar preserved fruit ) 是由 刘实 普勇 于 2019-11-07 设计创作，主要内容包括：为解决现有技术的不足,本发明提供了一种低糖果脯的生产方法,包括：S1.取鲜果进行预处理,得到预处理果。S2.将预处理果放入真空环境中静置后取出并转移至浸入第一糖液中浸泡,得到第一浸泡果。S3.将第一浸泡果干燥至表面无水后,放入真空环境中静置后取出并转移至浸入第二糖液中浸泡10-12分钟,得到第二浸泡果。S4.将第二浸泡果放于微波场中处理后得到处理果。S5.将处理果干燥至含水量在18％-20％,得到所述低糖果脯。本发明得到的果脯含糖量适低,且货架期较长,最少在12个月以上,最长可达14个月。(In order to solve the defects of the prior art, the invention provides a production method of low-sugar preserved fruit, which comprises the following steps: s1, taking fresh fruits for pretreatment to obtain pretreated fruits. S2, placing the pretreated fruits in a vacuum environment, standing, taking out, transferring to a first sugar solution, and soaking to obtain first soaked fruits. And S3, drying the first soaked fruits until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits into a vacuum environment, standing the first soaked fruits, taking the first soaked fruits out, transferring the first soaked fruits to be soaked in a second sugar solution for 10-12 minutes, and obtaining second soaked fruits. And S4, placing the second soaked fruits in a microwave field for treatment to obtain treated fruits. And S5, drying the processed fruits until the water content is 18% -20%, and obtaining the low-sugar preserved fruits. The preserved fruit obtained by the invention has proper low sugar content and longer shelf life, the minimum is more than 12 months, and the maximum can reach 14 months.)

1. A production method of low-sugar preserved fruit is characterized by comprising the following steps:

s1, taking fresh fruits for pretreatment to obtain pretreated fruits;

s2, placing the pretreated fruits in a vacuum environment of-0.04 to-0.06 MPa for standing for 30 to 40 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into a first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 40 to 45 ℃ for 10 to 12 minutes to obtain first soaked fruits; the mass concentration of the first sugar solution is 20-25%;

s3, drying the first soaked fruits in an environment of 40-45 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.08 to-0.09 MPa for standing for 30-40 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at the temperature of 60-65 ℃ for 10-12 minutes to obtain second soaked fruits; the mass concentration of the second sugar solution is 40-45%;

s4, placing the second soaking fruit in a microwave field of 120-150GHz for 60-90 seconds, and controlling the microwave power to 800-900W; obtaining treated fruit after microwave treatment

S5, drying the processed fruits at 50-60 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.

2. The method for producing a low-sugar preserved fruit according to claim 1, wherein the pretreatment of step S1 comprises: firstly, taking fresh fruits with fleshy meat as raw materials, cleaning with clear water and draining; then removing the core of the fruit, scratching a nick with the width of 1.2-1.5mm on the surface of the fruit, and then soaking the fruit in pretreatment liquid for 10-20 minutes; and finally, after the soaking treatment is finished, naturally drying the mixture in air, and putting the mixture into a refrigeration house at the temperature of 0-4 ℃ for standby.

3. The production method of the low-sugar preserved fruit according to claim 2, wherein the pretreatment liquid is: 1-2 parts of acetic acid, 4-5 parts of salt and 100 parts of water.

4. The method for producing the low-sugar preserved fruit according to claim 1, wherein the first sugar solution in step S2 is: 12-15 parts of sucrose, 6-9 parts of glucose, 1-2 parts of xylitol and 100 parts of water.

5. The method for producing the low-sugar preserved fruit according to claim 1, wherein the second sugar solution in step S3 is: 30-35 parts of sucrose, 5-7 parts of glucose, 3-5 parts of xylitol and 100 parts of water.

6. The method for producing the low-sugar preserved fruit according to claim 1, wherein the low-sugar preserved fruit of step S5 is placed in a protective gas environment for packaging and preservation.

7. The method for producing the low-sugar preserved fruit according to claim 6, wherein the protective gas comprises, in volume percent: 80-85% of nitrogen, 0.8-1.2% of ozone and the balance of carbon dioxide gas.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a production method of low-sugar preserved fruits.

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, and its surface is dry and slightly adhesive. The sugar content of the existing preserved fruits is generally over 60 percent for the purpose of quality guarantee, and the sugar content of the existing preserved fruits is too high for the current consumers, so that the market acceptance degree of the preserved fruits is limited. The preserved fruit with low content generally has short shelf life or needs to be added with preservative. Short shelf life limits shelf life and market penetration of preserved fruit, and the addition of preservatives is sometimes unacceptable to consumers.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a production method of low-sugar preserved fruit, which comprises the following steps:

s1, taking fresh fruits for pretreatment to obtain pretreated fruits.

S2, placing the pretreated fruits in a vacuum environment of-0.04 to-0.06 MPa for standing for 30 to 40 minutes, taking out the first pretreated fruits, transferring the first pretreated fruits into a first sugar solution within 5 minutes, and soaking the first pretreated fruits in the first sugar solution at the temperature of 40 to 45 ℃ for 10 to 12 minutes to obtain first soaked fruits. The mass concentration of the first sugar solution is 20-25%.

S3, drying the first soaked fruits in an environment of 40-45 ℃ until the surfaces of the first soaked fruits are anhydrous, placing the first soaked fruits in a vacuum environment of-0.08 MPa to-0.09 MPa for standing for 30-40 minutes, taking out the first soaked fruits, transferring the first soaked fruits into a second sugar solution within 5 minutes, and soaking the first soaked fruits in the second sugar solution at the temperature of 60-65 ℃ for 10-12 minutes to obtain second soaked fruits. The mass concentration of the second sugar solution is 40-45%.

S4, placing the second soaking fruit in a microwave field of 120-150GHz for 60-90 seconds, and controlling the microwave power to 800-900W. Obtaining treated fruit after microwave treatment

S5, drying the processed fruits at 50-60 ℃ until the water content is 18% -20%, and obtaining the low-sugar preserved fruits.

Further, the preprocessing of step S1 includes: firstly, taking fresh fruits with fleshy meat as raw materials, cleaning with clear water and draining. Then removing the core of the fruit, scratching a nick with the width of 1.2-1.5mm on the surface of the fruit, and then soaking the fruit in pretreatment liquid for 10-20 minutes. And finally, after the soaking treatment is finished, naturally drying the mixture in air, and putting the mixture into a refrigeration house at the temperature of 0-4 ℃ for standby.

Further, the pretreatment solution is: 1-2 parts of acetic acid, 4-5 parts of salt and 100 parts of water.

Further, in step S2, the first sugar solution is: 12-15 parts of sucrose, 6-9 parts of glucose, 1-2 parts of xylitol and 100 parts of water.

Further, in step S3, the second sugar solution is: 30-35 parts of sucrose, 5-7 parts of glucose, 3-5 parts of xylitol and 100 parts of water.

Further, the low-sugar preserved fruit obtained in the step S5 is placed in a protective gas environment for packaging and preservation.

Further, the protective gas comprises, in volume percent: 80-85% of nitrogen, 0.8-1.2% of ozone and the balance of carbon dioxide gas.

The invention has at least one of the following advantages:

1. the preserved fruit obtained by the invention has low sugar content, and can be classified as low-sugar preserved fruit according to related division in the industry.

2. The low-sugar preserved fruit obtained by the invention is not added with preservative, but has longer shelf life, the minimum shelf life is more than 12 months, and the maximum shelf life can reach 14 months.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.