CN105076647A - Low-sugar strawberry preserved fruit and preparation method thereof - Google Patents
Low-sugar strawberry preserved fruit and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of preserved fruits and preparation methods thereof and provides low-sugar strawberry preserved fruit and a preparation method thereof. The low-sugar strawberry preserved fruit is prepared through steps as follows: step one, performing blanching; step two, performing vacuum sugar infiltration and normal-pressure sugar soaking; step three, draining sugar liquor and processing with carrageenan; step four, drying the sugar-soaked strawberries after processing with carrageenan to obtain the preserved fruit; step five, placing the preserved fruit in a closed container and softening the preserved fruit to obtain the low-sugar strawberry preserved fruit. The sugar content of the low-sugar strawberry preserved fruit is 30%-40%, and besides, the low-sugar strawberry preserved fruit has the characteristics of good appearance plumpness, strong fruit flavor, bright color, high nutrient value and good chewing toughness, and meets eating requirements of customers for taste, nutrient value and safety of food at present.
Description
Technical field
the present invention relates to preserved fruit and preparation method thereof technical field, is a kind of low sugar preserved fruit with strawberry and preparation method thereof.
Background technology
strawberry belongs to berries, and its pulp succulence is delicate, and sweet acid appropriateness, having tempting color and luster and the unexistent pleasant fragrance of general fruit, is excellent in color person rare in fruit.Strawberry nutrition enriches, containing the mineral matter such as fructose, sucrose, citric acid, malic acid, salicylic acid, amino acid and calcium, phosphorus, iron.Strawberry is not only nutritious, also has higher medicinal health care function, have that moistening lung is promoted the production of body fluid, spleen-invigorating stomach-protecting, blood yiqi, cool blood, removing toxic substances effect.But, because the water content of strawberry fruit is high, be very easily mechanically damaged after harvesting and rot, the shelf life eating market raw extremely short (being only 1 day to 2 days) with microbial infection.Therefore, strawberry is processed into preserved fruit can extend the shelf life.At present, preserved fruit with strawberry generally continues to use traditional process, and it oozes sugar with normal pressure, sweetener is white granulated sugar, protect look processing preserved fruit with strawberry through sulphuring treatment.Tradition preserved fruit with high preserved fruit containing no sugar for main sugar content reaches more than 60% (Song Yanxian, Min Yutao, Deng. low-sugar preserved fruit color protection technology progress [J]. packaging and food machinery, 2012 (4): 41-43), modern medicine proves, sugar is taken in too much to human health, can bring out children caries, the rising etc. of the disease that causes fat and cardiovascular disease incidence rate.And traditional color protecting method usually adopts sulphuring or adds the color stabilizer process such as sulphite and carrys out Restrain browning, because vulcanizing treatment can cause the safety problem of sulfur dioxide residue and sulphite (can bring out anaphylactia and asthma), destroy vitamin B1 (Hong Yan simultaneously, Li Yuanzhi, etc. without the application study progress of sulfur to protecting color technology in preserved fruit processing).Therefore, along with increasing people strengthen the concern to food security and health-care effect, people have had higher requirement to the quality of preserved fruit and outward appearance, so low sugar content, catered to this demand trend without the preserved fruit of the features such as sulphur interpolation, former fruity are dense.The series of problems such as the preserved fruit shade deviation that but the full appearance degree that low-sugar preserved fruit brings thus is poor, bring without sulfur to protecting color.
Summary of the invention
the invention provides a kind of low sugar preserved fruit with strawberry and preparation method thereof, overcome the deficiency of above-mentioned prior art, it effectively can solve the problem of the higher and full appearance degree difference of existing preserved fruit with strawberry sugar content.
one of technical scheme of the present invention is realized by following measures: a kind of low sugar preserved fruit with strawberry, obtains: the first step in the steps below, fresh strawberry is put into boiling water and carries out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.04MPa to 0.08MPa, the temperature of liquid glucose is 50 DEG C to 70 DEG C, the time of normal pressure leaching sugar is 5 little of 10 hours, and liquid glucose obtains as follows: be the HFCS of 30 parts to 50 parts by parts by weight, parts by weight be the oligoisomaltose of 0.5 part to 2 parts and parts by weight are obtain liquid glucose after the Cys mixing of 0.1 part to 0.4 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 5 seconds to 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% to 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 40 DEG C to 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.
here is the further optimization and/or improvements to one of foregoing invention technical scheme:
in above-mentioned second step, the time of vacuum sugar infiltration is 10 minutes to 20 minutes.
in above-mentioned 4th step, time of oven dry is 15 little of 20 hours; Or/and in the 5th step, the time of easing back is 6 little of 8 hours.
in the above-mentioned first step, the time of blanching is 1 minute to 2 minutes.
above-mentioned fresh strawberry to be maturity the be fresh strawberry of 8 points to 9 points.
two of technical scheme of the present invention is realized by following measures: a kind of preparation method of low sugar preserved fruit with strawberry, carries out in the steps below: the first step, fresh strawberry is put into boiling water and carries out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.04MPa to 0.08MPa, the temperature of liquid glucose is 50 DEG C to 70 DEG C, the time of normal pressure leaching sugar is 5 little of 10 hours, and liquid glucose obtains as follows: be the HFCS of 30 parts to 50 parts by parts by weight, parts by weight be the oligoisomaltose of 0.5 part to 2 parts and parts by weight are obtain liquid glucose after the Cys mixing of 0.1 part to 0.4 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 5 seconds to 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% to 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 40 DEG C to 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.
here is the further optimization and/or improvements to foregoing invention technical scheme two:
in above-mentioned second step, the time of vacuum sugar infiltration is 10 minutes to 20 minutes.
in above-mentioned 4th step, time of oven dry is 15 little of 20 hours; Or/and in the 5th step, the time of easing back is 6 little of 8 hours.
in the above-mentioned first step, the time of blanching is 1 minute to 2 minutes.
above-mentioned fresh strawberry to be maturity the be fresh strawberry of 8 points to 9 points.
the sugar content of low sugar preserved fruit with strawberry of the present invention is 30% to 40%, in addition, it is good that the low sugar preserved fruit with strawberry obtained according to the present invention has full appearance degree, fruity is dense, bright, be of high nutritive value and chew the feature of good toughness, preparing in the process according to low sugar preserved fruit with strawberry of the present invention, avoid the safety problem that vulcanizing treatment causes, thus improve the edible safety of the low sugar preserved fruit with strawberry obtained according to the present invention, therefore, low sugar preserved fruit with strawberry of the present invention more meets current consumer and has mouthfeel concurrently to food, the edible demand of nutritive value and safety.
Detailed description of the invention
the present invention by the restriction of following embodiment, can not determine concrete embodiment according to technical scheme of the present invention and actual conditions.
below in conjunction with embodiment, the invention will be further described:
embodiment 1: this low sugar preserved fruit with strawberry, obtains by following preparation method: the first step, fresh strawberry is put into boiling water and carries out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.04MPa to 0.08MPa, the temperature of liquid glucose is 50 DEG C to 70 DEG C, the time of normal pressure leaching sugar is 5 little of 10 hours, and liquid glucose obtains as follows: be the HFCS of 30 parts to 50 parts by parts by weight, parts by weight be the oligoisomaltose of 0.5 part to 2 parts and parts by weight are obtain liquid glucose after the Cys mixing of 0.1 part to 0.4 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 5 seconds to 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% to 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 40 DEG C to 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.The sugar content (mass percent) of the low sugar preserved fruit with strawberry obtained according to this enforcement is 30% to 40%, preserved fruit with strawberry 60%(mass percent relative to Conventional processing methods obtains) more than sugar content for, the sugar content of the low sugar preserved fruit with strawberry obtained according to this enforcement is lower, moreover, the low sugar preserved fruit with strawberry obtained according to this enforcement is for the preserved fruit with strawberry that Conventional processing methods obtains, 45% to 50%(mass percent is improve) according to the free aminoacid content in the low sugar preserved fruit with strawberry that this enforcement obtains, soluble protein improves 25% to 35%(mass percent), Vc content improves 40% to 50%(mass percent), and (1 year) is without sand return phenomenon between the shelf-life, illustrate that the quality of the preserved fruit with strawberry that the low sugar preserved fruit with strawberry obtained according to the present embodiment obtains relative to Conventional processing methods and nutritive value have very significantly to promote, in addition, it is good that the low sugar preserved fruit with strawberry obtained according to the present embodiment has full appearance degree, fruity is dense, bright and chew the feature of good toughness, more meet current consumer has mouthfeel and nutritive value concurrently edible demand to food, thus there is larger market potential.The low sugar preserved fruit with strawberry adopting HunterLab color specification system method to measure to obtain according to the present embodiment and the color and luster of preserved fruit with strawberry obtained according to Conventional processing methods, HunterLab color specification system method measurement result shows, the L value change of the preserved fruit with strawberry that the L value (depth of L value representative color) of the low sugar preserved fruit with strawberry obtained according to the present embodiment obtains relative to Conventional processing methods is little, and a value of preserved fruit with strawberry that a value (the red green direction of a value representative color) of the low sugar preserved fruit with strawberry obtained according to the present embodiment obtains relative to Conventional processing methods improves 40% to 50%, the color and luster change of the preserved fruit with strawberry that the low sugar preserved fruit with strawberry namely obtained according to the present embodiment obtains relative to Conventional processing methods obviously, color is vivid, illustrate and adopt Cys to be better than the effect of color protection of sulphite as the effect of color protection of color stabilizer, and avoid vulcanizing treatment and cause SO
2
the safety problem of residual and sulphite, thus improve the edible safety of the low sugar preserved fruit with strawberry obtained according to the present embodiment.Cys is a kind of color stabilizer being applicable to very much being applied in strawberry goods.In the preparation method of the low sugar preserved fruit with strawberry described in the present embodiment, using oligoisomaltose as filler, taste matter is fine on the one hand, lower food sugariness and improve its taste matter, the increase of blood sugar can not be caused after edible, also insulin level in blood can not be increased, also have Bifidobacterium proliferation activity and low carious tooth characteristic (Wang Liangdong. oligoisomaltose character, function, produce and application [J]. grain and grease, 2008 (4): 43-47), on the other hand, oligoisomaltose is owing to being the compound sugar of maltose to Fructus Hordei Germinatus eight sugar composition, the maltodextrin that its molecular weight is comparatively commonly used, the filler molecular weight such as carboxymethyl cellulose are little, be more conducive to fill, the low sugar preserved fruit with strawberry obtained according to the present embodiment is made to increase by 30% to 40% than the thickness of the preserved fruit with strawberry not adopting oligoisomaltose.In the preparation method of the low sugar preserved fruit with strawberry described in the present embodiment, using HFCS as sweetener, sweet ingredient in HFCS mainly comes from the fructose in HFCS, after taking fructose, its infiltration rate in human small intestine is slow, and metabolism is fast in liver, rely on little to insulin in metabolism, therefore blood sugar can not be caused to raise, this is favourable to diabetic, in addition, HFCS can also suppress the consumption of body internal protein, be beneficial to sportsman and physical labourer makes nutrient, because fructose is monose, its permeability is strong, can penetration cell tissue quickly, be conducive to the growth of microorganism suppressing food surface, very favourable to processing preserved fruit food, the local flavor true qualities of fruit can not only be retained, bright-coloured and saturating good brightness, also can prevent the dry founding in surface, its quick permeation, therefore, the time of producing the low sugar preserved fruit with strawberry according to the present embodiment is less when 15 is little than adopting traditional handicraft to produce the time shorten of preserved fruit with strawberry 10.In addition, in the constantly soaring situation of Price of Sugar, the sugariness of HFCS is close to the sucrose of same concentration, and the local flavor of HFCS is similar to fruit juice, and the price of HFCS being amounted to into dry substance is starkly lower than sucrose, thus reduces production cost.
embodiment 2: this low sugar preserved fruit with strawberry, obtains by following preparation method: the first step, fresh strawberry is put into boiling water and carries out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.04MPa or 0.08MPa, the temperature of liquid glucose is 50 DEG C or 70 DEG C, the time of normal pressure leaching sugar is 5 hours or 10 hours, and liquid glucose obtains as follows: be the HFCS of 30 parts or 50 parts by parts by weight, obtain liquid glucose after the Cys mixing of parts by weight to be the oligoisomaltose of 0.5 part or 2 parts and parts by weight be 0.1 part or 0.4 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 5 seconds or 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% or 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 40 DEG C or 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.
embodiment 3: this low sugar preserved fruit with strawberry, obtains by following preparation method: the first step, fresh strawberry is put into boiling water and carries out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.06MPa to 0.08MPa, the temperature of liquid glucose is 58 DEG C to 63 DEG C, the time of normal pressure leaching sugar is 5 little of 7 hours, and liquid glucose obtains as follows: be the HFCS of 30 parts 42 parts by parts by weight, parts by weight be the oligoisomaltose of 0.5 part and parts by weight are obtain liquid glucose after the Cys mixing of 0.1 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% to 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 45 DEG C to 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.The sugar content of the low sugar preserved fruit with strawberry obtained according to the present embodiment is 30%, and in addition, the low sugar preserved fruit with strawberry obtained according to the present embodiment has that full appearance degree is good, fruity is dense, bright and chew the feature of good toughness.
embodiment 4: this low sugar preserved fruit with strawberry, obtains by following preparation method: the first step, fresh strawberry is put into boiling water and carries out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.04MPa to 0.05MPa, the temperature of liquid glucose is 65 DEG C to 70 DEG C, the time of normal pressure leaching sugar is 8 little of 10 hours, and liquid glucose obtains as follows: be the HFCS of 47 parts to 50 parts by parts by weight, parts by weight be the oligoisomaltose of 0.5 part to 1.5 parts and parts by weight are obtain liquid glucose after the Cys mixing of 0.3 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 5 seconds to 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% to 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 40 DEG C to 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.The sugar content of the low sugar preserved fruit with strawberry obtained according to the present embodiment is 40%, and in addition, the low sugar preserved fruit with strawberry obtained according to the present embodiment has that full appearance degree is good, fruity is dense, bright and chew the feature of good toughness.
embodiment 5: in second step, the time of vacuum sugar infiltration is 10 minutes to 20 minutes.
embodiment 6: in the 4th step, time of oven dry is 15 little of 20 hours; Or/and in the 5th step, the time of easing back is 6 little of 8 hours.
embodiment 7: in a first step, the time of blanching is 1 minute to 2 minutes.
embodiment 8: fresh strawberry to be maturity the be fresh strawberry of 8 points to 9 points.
in sum, be 30% to 40% according to the sugar content of low sugar preserved fruit with strawberry of the present invention, in addition, it is good that the low sugar preserved fruit with strawberry obtained according to the present invention has full appearance degree, fruity is dense, bright, be of high nutritive value and chew the feature of good toughness, preparing in the process according to low sugar preserved fruit with strawberry of the present invention, avoid the safety problem that vulcanizing treatment causes, thus improve the edible safety of the low sugar preserved fruit with strawberry obtained according to the present invention, therefore, low sugar preserved fruit with strawberry of the present invention more meets current consumer and has mouthfeel concurrently to food, the edible demand of nutritive value and safety.
above technical characteristic constitutes embodiments of the invention, and it has stronger adaptability and implementation result, can increase and decrease non-essential technical characteristic according to actual needs, meet the demand of different situations.
Claims (10)
1. a low sugar preserved fruit with strawberry, is characterized in that obtaining in the steps below: the first step, fresh strawberry is put into boiling water and carries out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.04MPa to 0.08MPa, the temperature of liquid glucose is 50 DEG C to 70 DEG C, the time of normal pressure leaching sugar is 5 little of 10 hours, and liquid glucose obtains as follows: be the HFCS of 30 parts to 50 parts by parts by weight, parts by weight be the oligoisomaltose of 0.5 part to 2 parts and parts by weight are obtain liquid glucose after the Cys mixing of 0.1 part to 0.4 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 5 seconds to 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% to 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 40 DEG C to 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.
2. low sugar preserved fruit with strawberry according to claim 1, is characterized in that in second step, and the time of vacuum sugar infiltration is 10 minutes to 20 minutes.
3. low sugar preserved fruit with strawberry according to claim 1 and 2, is characterized in that in the 4th step, and time of oven dry is 15 little of 20 hours; Or/and in the 5th step, the time of easing back is 6 little of 8 hours.
4. low sugar preserved fruit with strawberry according to claim 1 and 2, is characterized in that in the first step, and the time of blanching is 1 minute to 2 minutes.
5. low sugar preserved fruit with strawberry according to claim 3, is characterized in that in the first step, and the time of blanching is 1 minute to 2 minutes.
6. low sugar preserved fruit with strawberry according to claim 1 and 2, is characterized in that fresh strawberry to be maturity is the fresh strawberry of 8 points to 9 points.
7. low sugar preserved fruit with strawberry according to claim 3, is characterized in that fresh strawberry to be maturity is the fresh strawberry of 8 points to 9 points.
8. low sugar preserved fruit with strawberry according to claim 4, is characterized in that fresh strawberry to be maturity is the fresh strawberry of 8 points to 9 points.
9. low sugar preserved fruit with strawberry according to claim 5, is characterized in that fresh strawberry to be maturity is the fresh strawberry of 8 points to 9 points.
10. the preparation method of low sugar preserved fruit with strawberry according to claim 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8 or 9, is characterized in that carrying out in the steps below: the first step, fresh strawberry is put into boiling water and carry out blanching; Second step, fresh strawberry in the first step after blanching is put into after liquid glucose sequentially carries out vacuum sugar infiltration and normal pressure leaching sugar and obtain soaking sugared strawberry, wherein, the vacuum of vacuum sugar infiltration is 0.04MPa to 0.08MPa, the temperature of liquid glucose is 50 DEG C to 70 DEG C, the time of normal pressure leaching sugar is 5 little of 10 hours, and liquid glucose obtains as follows: be the HFCS of 30 parts to 50 parts by parts by weight, parts by weight be the oligoisomaltose of 0.5 part to 2 parts and parts by weight are obtain liquid glucose after the Cys mixing of 0.1 part to 0.4 part; 3rd step, pulls out sugared for leaching strawberry from liquid glucose, drains the liquid glucose soaking sugared strawberry surface, and the carragheen aqueous solution then the leaching sugar strawberry draining surperficial liquid glucose being put into boiling crosses glue 5 seconds to 10 seconds, and the mass percent of the carragheen aqueous solution is 0.5% to 1.0%; 4th step, after the leaching sugar strawberry crossing glue is dried, obtain preserved fruit by the 3rd step, wherein, the temperature of oven dry is 40 DEG C to 60 DEG C; 5th step, is placed on preserved fruit after easing back in closed container and obtains low sugar preserved fruit with strawberry.
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| CN105831382A (en) * | 2016-05-30 | 2016-08-10 | 胥洪 | Deep-frozen dried strawberry and production process thereof |
| CN106689632A (en) * | 2017-01-16 | 2017-05-24 | 江苏苏海机械制造有限公司 | Strawberry preserved fruit preparation technique |
| CN107897478A (en) * | 2017-11-25 | 2018-04-13 | 承德华朗食品有限公司 | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching |
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| CN105685340A (en) * | 2016-02-04 | 2016-06-22 | 广东省农业科学院蚕业与农产品加工研究所 | Efficient osmotic dehydration method of preserved fruit |
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