阅读说明：本技术 一种水果蜜饯的加压糖渍工艺 (Pressure sugaring process for preserved fruits ) 是由 陈鹏 李挺山 于 2020-12-09 设计创作，主要内容包括：本发明涉及蜜饯制备领域,公开了一种水果蜜饯的加压糖渍工艺,克服了传统工艺中常压糖渍时间长,糖渍期间水果易变质,需要大量的防腐剂防腐和减压糖渍工艺设备要求高的缺陷。通过对水果采用加压糖渍的工艺,以加压的方式提高分子律动,提高糖渍过程中糖分子的渗透速度,使糖更快的进入水果内部,蜜饯的糖渍时间直接缩短了70～80％,大大减少生产时间,提高了生产效率,还能抑制糖渍过程中微生物的生长,减少水果风味物质流失,口感风味保存更好,微生物总量减少,有防腐效果,所得水果蜜饯的总糖含量为20％～50％,不需额外添加防腐剂。(The invention relates to the field of preserved fruit preparation, discloses a pressurized sugaring process for fruit preserved fruits, and overcomes the defects that the conventional process has long normal-pressure sugaring time, fruits are easy to deteriorate during sugaring, a large amount of preservatives are needed for corrosion prevention, and the requirements on pressure-reducing sugaring process equipment are high. Through the process of pressurizing sugaring on fruits, the molecular rhythm is improved in a pressurizing mode, the permeation speed of sugar molecules in the sugaring process is improved, the sugar can enter the fruits more quickly, the sugaring time of the preserved fruits is directly shortened by 70-80%, the production time is greatly reduced, the production efficiency is improved, the growth of microorganisms in the sugaring process can be inhibited, the loss of flavor substances of the fruits is reduced, the taste and flavor are better preserved, the total amount of the microorganisms is reduced, the anti-corrosion effect is realized, the total sugar content of the obtained preserved fruits is 20-50%, and no preservative is required to be added additionally.)

1. A pressurized sugaring process of fruit preserves is characterized by comprising the following processing steps:

(1) selecting raw materials: selecting fruits with fresh pulp and compact texture as raw materials, and cleaning the fruits for later use;

(2) primary slicing: removing peel and kernel of fruit, and slicing pulp into blocks;

(3) and (3) pressurized sugaring: putting the treated massive pulp into a sealed pressure tank, adding a sugar solution, sealing and pressurizing to perform sugaring, wherein the sugar solution accounts for 1-3 times of the pulp in mass and has a sugar degree of 30-50%, the pressurizing condition is 0.3-0.4Mpa, and the sugaring is finished after pressurizing for 8-24 hours to obtain preserved fruits;

(4) and (3) drying and storing: taking out the sugared seedless preserved fruits, draining off sugar liquid, drying to obtain the finished preserved fruits, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at normal temperature.

2. The process of claim 1, wherein the fruit of step (1) is eighty-nine ripe and fine pulp.

3. The process of claim 1, wherein in step (2) the pulp is sliced to a thickness of 0.8cm to 1 cm.

4. The pressure sugaring process of fruit preserves of claim 1, wherein the drying in step (4) can be one of uniformly air drying, sun drying and oven drying.

5. The pressurized sugaring process of fruit preserves of claim 1, wherein the total sugar content of the resulting fruit preserves is between 20% and 50% without the addition of preservatives.

Technical Field

The invention belongs to the field of preserved fruit preparation, and particularly relates to a pressurized sugaring process of a fruit preserved fruit.

Background

The fruit not only contains rich vitamins and nutrient substances, but also can promote digestion, and fresh fruit is processed into preserved fruit by people due to inconvenient long-distance transportation and long-term storage, so that the problems can be solved, and a novel edible fruit product is developed, so that the fruit market prospect is wider. The mangoes in the fruits are tropical evergreen big trees of the fruit genus of the Anacardiaceae family, the original products of India and Malaysia are the longest in cultivation history of India, and the yield is the largest and accounts for 80% of the world yield. The water content of mango is about 82%, the content of sugar in mature mango pulp is 14% -16%, the content of soluble solid is 15% -24%, and the mango pulp contains rich protein, fruit keto acid, vitamin A, vitamin B, vitamin C, carotene, and various minerals and amino acids required by human body such as calcium, phosphorus, iron, etc. Meanwhile, the health-care tea also has a plurality of beneficial effects on human bodies, such as a plurality of effects of resisting cancers, beautifying muscles, preventing and treating hypertension and arteriosclerosis, preventing and treating constipation, resisting bacteria, diminishing inflammation, eliminating phlegm, relieving cough, reducing cholesterol and triglyceride, improving eyesight and the like.

The conventional processing method for preparing the fruit preserves is commonly used for normal-pressure sugaring and reduced-pressure sugaring, but the problems that the normal-pressure sugaring time is long, the fruits are easy to deteriorate during the sugaring process, and a large amount of preservatives are needed for corrosion prevention often exist; although the reduced pressure sugar soaking is shorter than the normal pressure sugar soaking, the requirement on process equipment is higher.

Disclosure of Invention

The invention aims to overcome the defects that the normal-pressure sugaring time is long, fruits are easy to deteriorate during the sugaring process, a large amount of preservative is needed for corrosion prevention, and the requirement on pressure-reducing sugaring process equipment is high, and provides a pressure sugaring process for fruit preserves.

In order to solve the technical problems, the invention firstly provides a pressurized sugaring process of preserved fruits, which comprises the following processing steps:

(1) selecting raw materials: selecting fruits with fresh pulp and compact texture as raw materials, and cleaning the fruits for later use;

(2) primary slicing: removing peel and kernel of fruit, and slicing pulp into blocks;

(3) and (3) pressurized sugaring: putting the treated massive pulp into a sealed pressure tank, adding a sugar solution, sealing and pressurizing to perform sugaring, wherein the sugar solution accounts for 1-3 times of the pulp in mass and has a sugar degree of 30-50%, the pressurizing condition is 0.3-0.4Mpa, and the sugaring is finished after pressurizing for 8-24 hours to obtain preserved fruits;

(4) and (3) drying and storing: taking out the sugared fruit preserves, draining off sugar liquid, drying to obtain the finished products of the preserves, sterilizing for 45min by ultraviolet irradiation, packaging and warehousing for normal temperature preservation.

Preferably, the fruit in the step (1) is eighty-nine ripe fruit with fine pulp and fiber.

Preferably, the pulp is sliced to a thickness of 0.8cm to 1cm in the step (2).

Preferably, the drying in the step (4) may be one of uniform air drying, sun drying and oven drying.

Preferably, the fruit preserves obtained have a total sugar content of 20% to 50% and are not preserved with preservatives.

Compared with the prior art, the processing method of the seedless preserved fruit of the fruit disclosed by the invention has the following beneficial effects:

(1) the pressurized sugaring is adopted for the fruits, the molecular rhythm is improved in a pressurized mode, the permeation speed of sugar molecules in the sugaring process is improved, the sugar can enter the fruits more quickly, the sugaring time of the candied fruits is directly shortened by 70-80%, the production time is greatly reduced, and the production efficiency is improved.

(2) The method has the advantages of lower requirement on equipment, simple process, convenient operation, further reduction of the preparation cost of the preserved fruit and easy realization.

(3) Can inhibit the growth of microorganisms in the sugar curing process, reduce the loss of fruit flavor substances, better preserve the taste and flavor, reduce the total amount of microorganisms, have the antiseptic effect and do not need to additionally add an antiseptic.

Detailed Description

The present invention is further illustrated by the following examples, but the scope of the present invention is not limited to the following examples, and the present invention can be implemented or applied by various embodiments, and all other examples obtained by a person of ordinary skill in the art without any inventive work are within the scope of the present invention.

The invention provides a method for processing seedless preserved fruits, which comprises the following steps:

(1) selecting raw materials: the method comprises the steps of selecting the fruits which are eight-nine ripe, fine in pulp fiber, fresh in pulp and compact in texture as raw materials, and cleaning the fruits for later use.

(2) Primary slicing: removing peel and kernel of the fruit, and slicing the pulp into blocks with the thickness of 0.8-1 cm.

(3) And (3) pressurized sugaring: and putting the treated block-shaped pulp into a sealed pressure tank, adding sugar liquid which is 1-3 times of the pulp in mass and has the sugar degree of 30-50%, sealing and pressurizing by 0.3-0.4Mpa for sugaring, and pressurizing for 8-24h to finish sugaring to obtain the preserved fruit.

(4) And (3) drying and storing: taking out the candied fruits, draining off sugar solution, drying the candied fruits by uniformly air drying, sun drying or oven drying to obtain the finished product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at normal temperature.

1) Sensory inspection standard of preserved fruit products

2) Microbiological indicator of candied fruit product

Example 1

(1) Selecting raw materials: the mango which is ripe eight nine times, fine in pulp fiber, fresh in pulp and compact in texture is selected as a raw material, and is cleaned for later use.

(2) Primary slicing: removing peel and kernel of fructus Mangifera Indicae, and slicing pulp into 0.8cm thick blocks.

(3) And (3) pressurized sugaring: and (3) putting 300g of the treated blocky pulp into a sealed pressure tank, adding 300g of sugar solution with the sugar degree of 30%, sealing and pressurizing for 0.3Mpa for sugaring, and pressurizing for 8h to finish sugaring to obtain the preserved fruit, wherein the total sugar content is measured to be 22.7%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 2

(1) Selecting raw materials: the mango which is ripe eight nine times, fine in pulp fiber, fresh in pulp and compact in texture is selected as a raw material, and is cleaned for later use.

(2) Primary slicing: removing peel and kernel of fructus Mangifera Indicae, and slicing pulp into 0.8cm thick blocks.

(3) And (3) pressurized sugaring: and (3) putting 300g of the treated blocky pulp into a sealed pressure tank, adding 600g of sugar solution with the sugar degree of 30%, sealing and pressurizing for 0.3Mpa for sugaring, and pressurizing for 16h to finish sugaring to obtain the preserved fruit with the total sugar content of 24.6%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 3

(1) Selecting raw materials: the mango which is ripe eight nine times, fine in pulp fiber, fresh in pulp and compact in texture is selected as a raw material, and is cleaned for later use.

(2) Primary slicing: removing peel and kernel of fructus Mangifera Indicae, and slicing pulp into blocks with thickness of 1 cm.

(3) And (3) pressurized sugaring: placing 300g of the processed pulp blocks into a sealed pressure tank, adding 800g of sugar solution with sugar degree of 40%, sealing and pressurizing at 0.4Mpa for sugaring, pressurizing for 16h, and finishing sugaring to obtain confection with total sugar content of 32.5%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 4

(1) Selecting raw materials: the mango which is ripe eight nine times, fine in pulp fiber, fresh in pulp and compact in texture is selected as a raw material, and is cleaned for later use.

(2) Primary slicing: removing peel and kernel of fructus Mangifera Indicae, and slicing pulp into blocks with thickness of 1 cm.

(3) And (3) pressurized sugaring: putting 300g of the treated pulp blocks into a sealed pressure tank, adding 900g of sugar solution with sugar degree of 50%, sealing and pressurizing at 0.4Mpa for sugaring, pressurizing for 16h, and finishing sugaring to obtain preserved fruit with total sugar content of 37.8%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 5

(1) Selecting raw materials: the mango which is ripe eight nine times, fine in pulp fiber, fresh in pulp and compact in texture is selected as a raw material, and is cleaned for later use.

(2) Primary slicing: removing peel and kernel of mango, and slicing the mango pulp into blocks with the thickness of 0.8-1 cm.

(3) And (3) pressurized sugaring: putting 300g of the treated pulp blocks into a sealed pressure tank, adding 900g of sugar solution with sugar degree of 50%, sealing and pressurizing at 0.4Mpa for sugaring, pressurizing for 24h, and finishing sugaring to obtain preserved fruit with total sugar content of 46.3%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 6

(1) Selecting raw materials: the red dates which are eight nine ripe, fresh in pulp and compact in texture are selected as raw materials and are cleaned for later use.

(2) Primary slicing: removing kernel from fructus Jujubae, and slicing pulp into 0.8cm thick blocks.

(3) And (3) pressurized sugaring: putting 300g of the treated pulp blocks into a sealed pressure tank, adding 350g of sugar solution with sugar degree of 30%, sealing and pressurizing at 0.3Mpa for sugaring, and pressurizing for 8h to finish sugaring to obtain preserved fruit with total sugar content of 43.6%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 7

(1) Selecting raw materials: the red dates which are eight nine ripe, fresh in pulp and compact in texture are selected as raw materials and are cleaned for later use.

(2) Primary slicing: removing kernel from fructus Jujubae, and slicing pulp into 0.8cm thick blocks.

(3) And (3) pressurized sugaring: putting 300g of the treated pulp blocks into a sealed pressure tank, adding 400g of sugar solution with sugar degree of 35%, sealing and pressurizing at 0.4Mpa for sugaring, pressurizing for 12h, and finishing sugaring to obtain preserved fruit with total sugar content of 48.7%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 8

(1) Selecting raw materials: the method comprises the steps of selecting the peaches which are eight-nine ripe, fine in pulp fiber, fresh in pulp and compact in texture as raw materials, and cleaning the peaches for later use.

(2) Primary slicing: removing peel and kernel of fructus Persicae, and slicing pulp into 0.9cm thick blocks.

(3) And (3) pressurized sugaring: putting 300g of the treated pulp blocks into a sealed pressure tank, adding 500g of sugar solution with sugar degree of 40%, sealing and pressurizing at 0.4Mpa for sugaring, pressurizing for 10h, and finishing sugaring to obtain preserved fruit with total sugar content of 24.6%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 9

(1) Selecting raw materials: the method comprises the steps of selecting the peaches which are eight-nine ripe, fine in pulp fiber, fresh in pulp and compact in texture as raw materials, and cleaning the peaches for later use.

(2) Primary slicing: removing peel and kernel of fructus Persicae, and slicing pulp into 0.8cm thick blocks.

(3) And (3) pressurized sugaring: putting the treated 500g of block pulp into a sealed pressure tank, adding 900g of sugar solution with sugar degree of 50%, sealing and pressurizing at 0.4Mpa for sugaring, pressurizing for 20h, and finishing sugaring to obtain confection with total sugar content of 29.2%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Example 10

(1) Selecting raw materials: the apricot with eight nine ripe fruits, fine and few pulp fibers, fresh pulp and compact texture is selected as a raw material and is cleaned for later use.

(2) Primary slicing: the apricot was stoned and the flesh was sliced into 1cm thick blocks.

(3) And (3) pressurized sugaring: placing 600g of the treated pulp blocks into a sealed pressure tank, adding 1500g of sugar solution with sugar degree of 50%, sealing and pressurizing at 0.4MPa for sugaring, pressurizing for 22 hr to obtain confection with total sugar content of 21.1%.

(4) And (3) drying and storing: draining off sugar solution, drying the preserved fruit by uniformly air drying, sun drying or oven drying to obtain the final product, sterilizing for 45min by ultraviolet irradiation, packaging, and storing at room temperature.

Finally, it should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all that should be covered by the claims of the present invention.