CN107897478A - A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching - Google Patents
A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching Download PDFInfo
- Publication number
- CN107897478A CN107897478A CN201711198231.8A CN201711198231A CN107897478A CN 107897478 A CN107897478 A CN 107897478A CN 201711198231 A CN201711198231 A CN 201711198231A CN 107897478 A CN107897478 A CN 107897478A
- Authority
- CN
- China
- Prior art keywords
- leaching
- sugar
- liquid glucose
- preserved fruit
- bowl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002386 leaching Methods 0.000 title claims abstract description 176
- 235000000346 sugar Nutrition 0.000 title claims abstract description 172
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 107
- 238000000034 method Methods 0.000 title claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 81
- 238000002791 soaking Methods 0.000 claims abstract description 63
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 230000008020 evaporation Effects 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 3
- 238000004064 recycling Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 1
- 238000010257 thawing Methods 0.000 description 22
- 235000012907 honey Nutrition 0.000 description 4
- 241000220223 Fragaria Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000013036 cure process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 229940083753 renown Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preserved fruit to circulate the sugared system of leaching and its sugared method of leaching, and soaking sugared system includes leaching sugar bowl, changes sugar bowl, the first evaporator and liquid glucose retracting device, changes sugar bowl and the first evaporator is used to provide prepared liquid glucose for leaching sugar bowl；Soaking sugar bowl includes Vacuum Sugar-Soaking Jar and first order normal pressure leaching sugar bowl and second level normal pressure leaching sugar bowl, Vacuum Sugar-Soaking Jar, first order normal pressure leaching sugar bowl and second level normal pressure leaching sugar bowl are connected with the first evaporator respectively, change sugar bowl and leaching sugar bowl is connected with liquid glucose retracting device respectively, the liquid glucose after leaching sugar is after the processing of liquid glucose retracting device in being back to sugar bowl；By being taken out after the preserved fruit after cleaning up to be carried out to vacuum sugar-soaking and the leaching sugar processing of two-stage normal pressure successively；Leaching liquid glucose sugared processing of progress in being again introduced into sugar bowl after liquid glucose retracting device in Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl, and return in Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl and form circulation leaching sugar；The present invention substantially increases preserved fruit leaching sugared efficiency, preserved fruit yield and quality, and the preserved fruit surface after leaching is sugared is more beautiful.
Description
Technical field
Preserved produciton technical field of the present invention, and in particular to a kind of preserved fruit circulation leaching sugar system and its sugared method of leaching.
Background technology
Preserved fruit is one of traditional properties food, its Yu Man capital, and be renown far and wide the whole nation, is sold abroad.China makes candied fruit
History more than 1000 years existing is so far by the most famous with Pekinese.In the ancient books in China, on pickling fruit with honey
Record very much.These records are all that fresh fruit is placed on infusion in honey to concentrate, and remove large quantity of moisture, are preserved so as to long-term, therefore claim
For " honey is decocted ", progressively evolve into later " preserved fruit ".It can be seen from the above that candied fruit is the high food of nutritive value, candied fruit city
Field potentiality are big, are favored by people.And just gradually replaced honey to cause product sugar content quite high as glycogen by the use of granulated sugar later,
Form the sugared situation of height of present preserved fruit.
Existing preserved fruit leaching sugar carries out preserved fruit making generally directed to fresh fruit using vacuum sugar-soaking mode, after leaching is sugared
Liquid glucose can keep good quality concentration when leaching sugar is initial, with the sugared time lengthening of leaching, its sugar concentration and quality decline,
Generally for user in order to keep the quality of liquid glucose, the liquid glucose after leaching sugar is directly carried out abandoning processing, not only environment is caused
Pollution, while can also greatly increase liquid glucose use cost.
Certainly, need first to thaw before leaching sugar for the preserved fruit after quick-frozen and carry out preserved fruit making again, the defrosting of its preserved fruit and
The sugared mode of leaching can largely effect on the mouthfeel of preserved fruit, and existing immersion thaws and needs quick-frozen preserved fruit being positioned over a thawing vat
In, the higher water of temperature is squeezed into thawing vat, since the water in thawing vat is for a long time without replacing, makes entirely to thaw
Journey needs the thawing time of 1-2 days, and thawing time is longer, can seriously affect the mouth of preserved fruit using vacuum sugar-soaking for this kind of preserved fruit
Sense, makes preserved fruit lose original feature.
The content of the invention
For deficiency above of the prior art, the present invention provides a kind of preserved fruit circulation and soaks sugared system and its sugared method of leaching,
Improve preserved fruit thawing rate, keep the quality after preserved fruit leaching sugar, reduce the sugared cost of preserved fruit leaching, reduce pollution of the outer discharge to environment
The problems such as.
To reach above-mentioned purpose, the present invention adopts the following technical scheme that：
On the one hand, the present invention provides a kind of preserved fruit to circulate the sugared system of leaching, including leaching sugar bowl, the system also includes：Change
Sugar bowl, the first evaporator and liquid glucose retracting device, describedization sugar bowl and the first evaporator are used to provide preparation for the leaching sugar bowl
Good liquid glucose；The leaching sugar bowl includes Vacuum Sugar-Soaking Jar and first order normal pressure leaching sugar bowl and second level normal pressure leaching sugar bowl, described
Vacuum Sugar-Soaking Jar, first order normal pressure leaching sugar bowl and second level normal pressure leaching sugar bowl are connected with first evaporator respectively, described
Change sugar bowl and leaching sugar bowl is connected with the liquid glucose retracting device respectively, the liquid glucose after leaching sugar is after liquid glucose retracting device processing
It is back in describedization sugar bowl.
The liquid glucose retracting device includes successively：Enzymatic vessel, preceding bar kill equipment, butterfly subset, ultrafiltration apparatus, decoloration depickling
Tank and the second evaporator, the enzymatic vessel soak sugar bowl and second level normal pressure with the Vacuum Sugar-Soaking Jar and first order normal pressure respectively
Sugar bowl connection is soaked, second evaporator is connected with describedization sugar bowl.
When wherein leaching of the preserved fruit in the Vacuum Sugar-Soaking Jar sugared time is 1.5-2.5 small, the leaching sugar of first order normal pressure leaching sugar bowl
When time is 10-14 small, when the leaching sugared time of second level normal pressure leaching sugar bowl is 10-14 small；It is 50-60 DEG C to soak liquid glucose temperature, very
Vacuum in sky leaching sugar bowl is -0.12MPa to -0.09MPa.
On the other hand, present invention also offers a kind of preserved fruit to circulate the sugared method of leaching, and the preserved fruit after cleaning up is placed in one
Sieve in tank, and sieve tank is lifted in Vacuum Sugar-Soaking Jar and carries out soaking sugared processing；The sieve tank handled through vacuum sugar-soaking carries out two successively
Level normal pressure leaching sugar bowl taken out after soaking sugar processing；Leaching liquid glucose in Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl is recycled through liquid glucose
The sugared processing of progress in being again introduced into sugar bowl after device, and return in Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl and form circulation
Leaching sugar.
The specific method of liquid glucose recycling is carried out to the preserved fruit leaching liquid glucose after leaching sugar is：Vacuum Sugar-Soaking Jar and two-stage is normal
Leaching liquid glucose in pressure leaching sugar bowl is killed, after ultrafiltration and decoloration depickling processing through enzymolysis, preceding bar successively, then is back to after evaporation and concentration
Change the sugared processing of progress in sugar bowl, be again introduced into leaching sugar bowl and leaching sugar is carried out to preserved fruit.
The liquid glucose of the Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl, which circulates specific method, is：By one of leaching sugar bowl
Preserved fruit leaching sugar work is performed, the liquid glucose that another two is soaked in the one leaching sugar bowl in sugar bowl is handled into liquid glucose retracting device,
In liquid glucose entranceization sugar bowl and the first evaporator after the processing of liquid glucose retracting device, the liquid glucose that will have been configured by the first evaporator
Input into another leaching sugar bowl in two leaching sugar bowl.
Further include and defrosting processing is carried out to quick-frozen preserved fruit, specific defreezing method is：Melt water is heated to 20-25 DEG C, is led to
Pump is crossed, pumping mode is crossed and melt water is continuously pouring on sieve tank, until preserved fruit is thawed completely.
When the continuous duration of pouring of melt water is 1.5-2.5 small.
The preserved fruit uses vacuum pressure as -0.12MPa to -0.09MPa in 40% liquid glucose that temperature is 50-55 DEG C
When vacuum sugar-soaking 1.5-2.5 is small.
Preserved fruit leaching sugar 10-14 in temperature is 20-25 DEG C, the first order normal pressure containing 40% liquid glucose soaks sugar bowl is small
When, then again temperature be 20-25 DEG C, the second level normal pressure containing 30% liquid glucose soak soak in sugar bowl sugar 10-14 it is small when.
Technical solution of the present invention, has the following advantages that：
A. the present invention is in the sugared system of leaching by setting Vacuum Sugar-Soaking Jar and two-stage normal pressure to soak sugar bowl, at the same be also provided with
The liquid glucose retracting device that the sugared technique of leaching of leaching sugar bowl matches, liquid glucose after leaching sugar successively through enzymolysis, preceding bar kill, ultrafiltration and decoloration
It is circulated again into after depickling processing in leaching sugar bowl, preserved fruit is carried out to soak sugared processing, Preserved produciton cost is reduced, improves liquid glucose
Colour, reduces and directly discharges liquid glucose to the influence caused by environment, while soaks sugar processing using vacuum sugar-soaking and two-stage normal pressure, greatly
It is big to improve preserved fruit leaching sugared efficiency, preserved fruit yield and quality, carry out vacuum sugar-soaking and under normal pressure to fruit by extracting vacuum
Dried meat carries out oozing sugared processing, and the leaching sugar of whole preserved fruit is efficient, and the preserved fruit surface after leaching sugar is more beautiful.
B. the present invention is placed in a sieve tank for quick-frozen preserved fruit by the preserved fruit that needs thaw, then by the solution after heating
Freeze water to import by circulating pump, thaw to preserved fruit, whole melt water is presented and circulated, and substantially increases the solution to preserved fruit
Freeze efficiency, the preserved fruit in sieve tank can be completed to thaw when 1-2 is small, the preserved fruit after defrosting still maintains fresh preserved fruit
Quality, is conducive to later stage leaching sugar processing, using vacuum sugar-soaking and the sugared mode of two-stage normal pressure leaching, makes the preserved fruit after leaching sugar more full
Full, mouthfeel is more preferably.
Brief description of the drawings
, below will be to needed in embodiment in order to illustrate more clearly of the specific embodiment of the invention
Attached drawing is briefly described, it should be apparent that, drawings in the following description are some embodiments of the present invention, for this area
For those of ordinary skill, without creative efforts, other attached drawings can also be obtained according to these attached drawings.
Fig. 1 is the sugared system schematic of preserved fruit leaching of the present invention；
Fig. 2 is the sugared principle schematic of circulation leaching shown in Fig. 1；
Fig. 3 is preserved fruit thawing apparatus schematic diagram provided by the present invention.
Description of reference numerals：
1- defrosting tanks；2- water circle devices, 21- heat exchangers, 22- circulating pumps, 23- water pots；3- water pots.
Embodiment
Technical scheme is clearly and completely described below in conjunction with attached drawing, it is clear that described implementation
Example is part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, ordinary skill
Personnel's all other embodiments obtained without making creative work, belong to the scope of protection of the invention.
As shown in Figure 1, the present invention provides a kind of preserved fruit to circulate the sugared system of leaching, including leaching sugar bowl, sugar bowl of changing, the first evaporation
Device and liquid glucose retracting device, change sugar bowl and the first evaporator is used to provide prepared liquid glucose for leaching sugar bowl；Soaking sugar bowl is included very
Sky leaching sugar bowl and first order normal pressure leaching sugar bowl and second level normal pressure leaching sugar bowl, Vacuum Sugar-Soaking Jar, first order normal pressure leaching sugar bowl and the
Secondary atmospheric leaching sugar bowl is connected with the first evaporator respectively, changes sugar bowl and leaching sugar bowl is connected with liquid glucose retracting device respectively, leaching sugar
Liquid glucose afterwards is after the processing of liquid glucose retracting device in being back to sugar bowl.Liquid glucose retracting device therein as shown in Figure 1, wrap successively
Include：Enzymatic vessel, preceding bar kill equipment, butterfly subset, ultrafiltration apparatus, decoloration deacidification tank and the second evaporator, enzymatic vessel therein point
It is not connected with Vacuum Sugar-Soaking Jar, first order normal pressure leaching sugar bowl and second level normal pressure leaching sugar bowl, the second evaporator is connected with changing sugar bowl.
Liquid glucose retracting device is with soaking the connection structure of sugar bowl as shown in Fig. 2, the sugared technique of specific leaching is as described below：
Preserved fruit after cleaning up is placed in a sieve tank, and sieve tank is lifted in Vacuum Sugar-Soaking Jar and carries out soaking sugared place
Reason；Taken out successively after carrying out soaking sugar processing during two-stage normal pressure soaks sugar bowl through the sieve tank of vacuum sugar-soaking processing；Vacuum Sugar-Soaking Jar and
Leaching liquid glucose sugared processing of progress in being again introduced into sugar bowl after liquid glucose retracting device in two-stage normal pressure leaching sugar bowl, and return to true
Circulation leaching sugar is formed in sky leaching sugar bowl and two-stage normal pressure leaching sugar bowl.Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl in leaching liquid glucose according to
It is secondary to be killed, after ultrafiltration and decoloration depickling processing through enzymolysis, preceding bar, then the sugared place of progress in being back to sugar bowl after evaporation and concentration
Reason, is then refluxed for carrying out preserved fruit into leaching sugar bowl leaching sugar.
The liquid glucose of Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl with reference to described in Fig. 2, which circulates specific method, is：To wherein one
It is a leaching sugar bowl perform preserved fruit leaching sugar work, another two leaching sugar bowl in one leaching sugar bowl in liquid glucose enter liquid glucose retracting device into
Row is handled, and in the liquid glucose entranceization sugar bowl and the first evaporator after the processing of liquid glucose retracting device, will be configured by the first evaporator
Good liquid glucose is inputted into another leaching sugar bowl in two leaching sugar bowl.
The present invention is also provided with and soaks by setting Vacuum Sugar-Soaking Jar and two-stage normal pressure to soak sugar bowl in the sugared system of leaching
The liquid glucose retracting device that the sugared technique of leaching of sugar bowl matches, liquid glucose after leaching sugar successively through enzymolysis, preceding bar kill, ultrafiltration and decoloration it is de-
It is circulated again into after acid treatment in leaching sugar bowl, preserved fruit is carried out to soak sugared processing, reduce cost, is reduced and directly discharge liquid glucose to ring
Influence caused by border, while using vacuum sugar-soaking and the leaching sugar processing of two-stage normal pressure, substantially increase the sugared efficiency of preserved fruit leaching, improve
Preserved fruit quality, by extracting vacuum progress vacuum sugar-soaking and carrying out oozing sugared processing, the leaching sugar of whole preserved fruit under normal pressure to preserved fruit
Efficient, the preserved fruit surface after leaching sugar is more beautiful.
When wherein leaching of the preserved fruit in the Vacuum Sugar-Soaking Jar sugared time is 1.5-2.5 small, when being preferably 2 small, vacuum sugar-soaking temperature
Spend for 5--55 DEG C；When the leaching sugared time of first order normal pressure leaching sugar bowl is 10-14 small, when being preferably 12 small, second level normal pressure leaching sugar
When the leaching of the tank sugared time is 10-14 small, when being preferably 12 small；Two-stage normal pressure leaching liquid glucose temperature is 20-25 DEG C, Vacuum Sugar-Soaking Jar
In vacuum be -0.12MPa to -0.09MPa, be preferably -0.09MPa.
For quick-frozen preserved fruit, further include and defrosting processing is carried out to quick-frozen preserved fruit, with reference to shown in Fig. 3, specific defrosting side
Method is：Melt water is heated to 20-25 DEG C by heat exchange mode, melt water is continuously pouring on sieve tank by pumping mode,
Until preserved fruit is thawed completely.Here the continuous duration of pouring of melt water for 1.5-2.5 it is small when, preferably 2 it is small when.
The liquid glucose that the liquid glucose that preserved fruit carries out vacuum sugar-soaking in the present invention is 40%, used first order normal pressure leaching sugar are
40% liquid glucose, the liquid glucose that used second level normal pressure leaching sugar is 30%.
Preserved fruit defrosting cure process system is as shown in figure 3, including defrosting tank 1 and water circle device 2, defrosting tank 1 here
For a sieve tank, it is necessary to which the preserved fruit to thaw is placed in sieve tank；Water circle device 2 is as shown in figure 3, including heat exchanger 21, circulating pump 22
With water pot 23, heat exchanger 21 is connected with water pot 23, and the melt water after the heating of heat exchanger 21 is imported in water pot 23, and circulating pump 22 will
Melt water in water pot 23 is connected by water pipe 3 with sieve tank top.
When in use, by injecting water into heat exchanger, water pot is entered after heat exchanger heats, the water in water pot passes through again
Circulating pump 22 is squeezed into water pipe, and the water in water pipe is cast directly in defrosting tank, can be by preserved fruit solution after 1.5-2.5 hour
Freeze, its speed, since the water in water pot is running water, passes through heat exchanger considerably beyond the existing preserved fruit thawing rate in tank body
Its thaw point can be kept, greatly improves preserved fruit thawing rate.
The present invention is placed in a sieve tank for quick-frozen preserved fruit by the preserved fruit that needs thaw, then by the defrosting after heating
Water is imported by circulating pump, is thawed to preserved fruit, and whole melt water is presented and circulated, and substantially increases the defrosting to preserved fruit
Efficiency, within a short period of time can completely thaw the preserved fruit in sieve tank, the preserved fruit after defrosting still maintains fresh preserved fruit
Quality, be conducive to later stage leaching sugar processing, using vacuum sugar-soaking and the sugared mode of two-stage normal pressure leaching, make the preserved fruit after leaching sugar more full
Full, mouthfeel is more preferably.
By being compared to existing vacuum sugar-soaking technique and the sugared technique of leaching provided by the present invention, with the leaching of preserved fruit with strawberry
Sugar is drawn as Experimental comparison：The preserved fruit with strawberry yield 20-25% produced using existing vacuum sugar-soaking mode, color are dark red
Color.The present invention uses vacuum sugar-soaking to soak sugared mode with two-stage normal pressure and is combined obtained preserved fruit with strawberry yield as 28-33%,
Color is cerise.Therefore, the preserved fruit of higher yield can be made by soaking sugared technique using the present invention, and quality control area is bright
It is aobvious.
Obviously, the above embodiments are merely examples for clarifying the description, and the restriction not to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change thus extended out or
Among changing still in protection scope of the present invention.
Claims (10)
1. a kind of sugared system of preserved fruit circulation leaching, including leaching sugar bowl, it is characterised in that the system also includes：Change sugar bowl, the first steaming
Device and liquid glucose retracting device are sent out, describedization sugar bowl and the first evaporator are used to provide prepared liquid glucose for the leaching sugar bowl；Institute
State leaching sugar bowl include Vacuum Sugar-Soaking Jar and the first order normal pressure leaching sugar bowl and the second level normal pressure leaching sugar bowl, the Vacuum Sugar-Soaking Jar,
First order normal pressure soaks sugar bowl and second level normal pressure leaching sugar bowl is connected with first evaporator respectively, describedization sugar bowl and leaching sugar
Tank is connected with the liquid glucose retracting device respectively, and the liquid glucose after leaching sugar is back to describedization after liquid glucose retracting device processing
In sugar bowl.
2. the sugared system of preserved fruit circulation leaching according to claim 1, it is characterised in that the liquid glucose retracting device wraps successively
Include：Enzymatic vessel, preceding bar kill equipment, butterfly subset, ultrafiltration apparatus, decoloration deacidification tank and the second evaporator, the enzymatic vessel difference
It is connected with the Vacuum Sugar-Soaking Jar, first order normal pressure leaching sugar bowl and second level normal pressure leaching sugar bowl, second evaporator and institute
Stating sugar bowl connects.
3. the sugared system of preserved fruit circulation leaching according to claim 1, it is characterised in that wherein preserved fruit is in Vacuum Sugar-Soaking Jar
The leaching sugared time for 1.5-2.5 it is small when, leaching sugared time of first order normal pressure leaching sugar bowl for 10-14 it is small when, second level normal pressure leaching sugar bowl
The leaching sugared time for 10-14 it is small when；It is 50-60 DEG C to soak liquid glucose temperature, the vacuum in Vacuum Sugar-Soaking Jar for -0.12MPa to -
0.09MPa。
A kind of 4. sugared method of preserved fruit circulation leaching, it is characterised in that the preserved fruit after cleaning up is placed in a sieve tank, and tank will be sieved
It is lifted in Vacuum Sugar-Soaking Jar and carries out soaking sugared processing；The sieve tank handled through vacuum sugar-soaking carries out two-stage normal pressure leaching sugar bowl and carries out successively
Taken out after leaching sugar processing；Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl in leaching liquid glucose after liquid glucose retracting device being again introduced into
The sugared processing of progress in sugar bowl, and return in Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl and form circulation leaching sugar.
5. the sugared method of preserved fruit circulation leaching according to claim 4, it is characterised in that carried out to the preserved fruit leaching liquid glucose after leaching sugar
Liquid glucose recycling specific method be：By Vacuum Sugar-Soaking Jar and two-stage normal pressure leaching sugar bowl in leaching liquid glucose successively through enzymolysis, it is preceding
Bar kill, after ultrafiltration and decoloration depickling processing, then the sugared processing of progress in being back to sugar bowl after evaporation and concentration, it is again introduced into leaching
Leaching sugar is carried out in sugar bowl to preserved fruit.
6. the sugared method of preserved fruit circulation leaching according to claim 5, it is characterised in that the Vacuum Sugar-Soaking Jar and two-stage is normal
The liquid glucose of pressure leaching sugar bowl, which circulates specific method, is：One of sugar bowl of soaking is performed into preserved fruit leaching sugar work, another two is soaked in sugar bowl
One leaching sugar bowl in liquid glucose handled into liquid glucose retracting device, through liquid glucose retracting device handle after liquid glucose entranceization
In sugar bowl and the first evaporator, the liquid glucose configured is inputted into another leaching sugar bowl in two leaching sugar bowl by the first evaporator.
7. the sugared method of preserved fruit circulation leaching according to claim 4, it is characterised in that further include and thaw to quick-frozen preserved fruit
Processing, specific defreezing method are：Melt water is heated to 20-25 DEG C, by pump, pumping mode is crossed and is continuously pouring to melt water
Sieve on tank, until preserved fruit is thawed completely.
8. the sugared method of preserved fruit according to claim 7 circulation leaching, it is characterised in that the continuous duration of pouring of melt water is
When 1.5-2.5 is small.
9. the sugared method of preserved fruit circulation leaching according to claim 4, it is characterised in that the preserved fruit is 50-55 DEG C in temperature
40% liquid glucose in, use vacuum pressure for -0.12MPa to -0.09MPa vacuum sugar-soakings 1.5-2.5 it is small when.
10. the sugared method of preserved fruit circulation leaching according to claim 4, it is characterised in that the preserved fruit is 20-25 in temperature
DEG C, soak in first order normal pressure containing 40% liquid glucose leaching sugar bowl sugar 10-14 it is small when, be then 20-25 DEG C, contain in temperature again
When leaching sugar 10-14 is small in the second level normal pressure leaching sugar bowl of 30% liquid glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711198231.8A CN107897478A (en) | 2017-11-25 | 2017-11-25 | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711198231.8A CN107897478A (en) | 2017-11-25 | 2017-11-25 | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897478A true CN107897478A (en) | 2018-04-13 |
Family
ID=61848526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711198231.8A Pending CN107897478A (en) | 2017-11-25 | 2017-11-25 | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897478A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935880A (en) * | 2018-08-28 | 2018-12-07 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt preserved fruit production equipment |
| CN109287837A (en) * | 2018-11-01 | 2019-02-01 | 青岛西微雅食品有限公司 | A kind of dry process equipment of blueberry and technique |
| CN112493350A (en) * | 2020-11-20 | 2021-03-16 | 广东省农业科学院蚕业与农产品加工研究所 | Method for recycling residual sugar liquid in production of preserved fruits |
| CN113519673A (en) * | 2021-06-02 | 2021-10-22 | 安徽雪域燕果食品有限公司 | High-efficiency circulating sugaring system and sugaring method for preserved fruits |
| CN115736073A (en) * | 2022-11-16 | 2023-03-07 | 江苏楷益智能科技有限公司 | Cranberry continuous thawing and sugar soaking device and method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000137A (en) * | 2014-05-28 | 2014-08-27 | 沃林（青岛）食品有限公司 | Method for decoloring waste sugar liquid generated by dried fruit processing |
| CN105076647A (en) * | 2015-09-06 | 2015-11-25 | 新疆玉维鲜农业科技中心 | Low-sugar strawberry preserved fruit and preparation method thereof |
-
2017
- 2017-11-25 CN CN201711198231.8A patent/CN107897478A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000137A (en) * | 2014-05-28 | 2014-08-27 | 沃林（青岛）食品有限公司 | Method for decoloring waste sugar liquid generated by dried fruit processing |
| CN105076647A (en) * | 2015-09-06 | 2015-11-25 | 新疆玉维鲜农业科技中心 | Low-sugar strawberry preserved fruit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄琼: "《食品加工技术》", 厦门大学出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935880A (en) * | 2018-08-28 | 2018-12-07 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt preserved fruit production equipment |
| CN109287837A (en) * | 2018-11-01 | 2019-02-01 | 青岛西微雅食品有限公司 | A kind of dry process equipment of blueberry and technique |
| CN112493350A (en) * | 2020-11-20 | 2021-03-16 | 广东省农业科学院蚕业与农产品加工研究所 | Method for recycling residual sugar liquid in production of preserved fruits |
| CN113519673A (en) * | 2021-06-02 | 2021-10-22 | 安徽雪域燕果食品有限公司 | High-efficiency circulating sugaring system and sugaring method for preserved fruits |
| CN115736073A (en) * | 2022-11-16 | 2023-03-07 | 江苏楷益智能科技有限公司 | Cranberry continuous thawing and sugar soaking device and method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107897478A (en) | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching | |
| CN103642634A (en) | Production method and product of fermented litchi ice wine | |
| CN102488057A (en) | Method for preparing low-sugar crisp plums | |
| CN209711371U (en) | A kind of sugared system of preserved fruit circulation leaching | |
| CN102018089B (en) | Preparation method for watermelon peel succade | |
| CN102370033A (en) | Processing technology of candied citron | |
| CN104256460A (en) | Cucumber pickles and making method thereof | |
| CN102084927A (en) | Method for microwave vacuum production of preserved peaches | |
| CN104982501B (en) | A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation | |
| CN109722370A (en) | A kind of preparation method of nitraria fruit wine | |
| CN110742243A (en) | Processing method of tripe with good brittleness | |
| CN106359530A (en) | High-fresh-keeping flash-freezing pork production process | |
| CN104388250A (en) | Preparation method of mixed fermented wine containing durian | |
| CN107964568A (en) | A kind of efficiently ancient prescription brown sugar piece production method | |
| CN211734371U (en) | Polymorphic pickles fermentation cylinder | |
| CN102342319B (en) | Method for processing candied jujubes with quick-frozen jujubes | |
| CN108936495A (en) | A kind of processing technology of peach blossom scoliid honey | |
| CN204273117U (en) | A kind of little preserved tomato fruit sugaring equipment | |
| CN203505490U (en) | Saline spray cooling and draining device for refrigerating and pretreating shrimps | |
| CN103238721B (en) | Preserved fruit preparation method with short production cycle | |
| CN208258923U (en) | A kind of preserved fruit defrosting cure process system | |
| CN109287837A (en) | A kind of dry process equipment of blueberry and technique | |
| CN109077110A (en) | The preparation method of Yellow-peach can | |
| CN106819971A (en) | A kind of production technology of lotus root bamboo shoot | |
| CN106136106A (en) | Caulis et Folium Chrysanthemi segeti blood pressure lowering supplementing the brain film Salted duck egg and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180413 |
|
| RJ01 | Rejection of invention patent application after publication |