CN107981010A - A kind of production method of milk dried apple slices - Google Patents
A kind of production method of milk dried apple slices Download PDFInfo
- Publication number
- CN107981010A CN107981010A CN201711219119.8A CN201711219119A CN107981010A CN 107981010 A CN107981010 A CN 107981010A CN 201711219119 A CN201711219119 A CN 201711219119A CN 107981010 A CN107981010 A CN 107981010A
- Authority
- CN
- China
- Prior art keywords
- apple
- flakes
- liquid
- apple flakes
- sugar
- 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
- 235000021452 apple slice Nutrition 0.000 title claims abstract description 17
- 235000013336 milk Nutrition 0.000 title claims abstract description 16
- 239000008267 milk Substances 0.000 title claims abstract description 16
- 210000004080 milk Anatomy 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 238000013036 cure process Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 230000014759 maintenance of location Effects 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 33
- 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 description 17
- 239000003814 drug Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 5
- 229910052753 mercury Inorganic materials 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 230000035699 permeability Effects 0.000 claims description 5
- 210000004927 skin cell Anatomy 0.000 claims description 5
- 235000010265 sodium sulphite Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 2
- 241000219112 Cucumis Species 0.000 claims 1
- 235000011430 Malus pumila Nutrition 0.000 abstract description 68
- 235000015103 Malus silvestris Nutrition 0.000 abstract description 68
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 67
- 244000241257 Cucumis melo Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002230 Pectic acid Polymers 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 2
- 239000010318 polygalacturonic acid Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000134242 Malus prunifolia Species 0.000 description 1
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 241000581835 Monodora junodii Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 230000005189 cardiac health Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003500 flue dust Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004199 lung function Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23G3/34—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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of production method of milk dried apple slices, it includes apple flakes preparation, color retention, cure process, the processing of leaching sugar, vacuum boil six steps such as sugar, drying and packaging.The production method step of milk dried apple slices provided by the present invention is simple, it is highly practical, apple is fabricated to a kind of flavor leisure snacks by it by processing the technique of preserved fruit, wherein it is also added into honey, condensed milk and apple flakes to season jointly, so as to produce a kind of characteristic dried apple slices with strong milk Flavor.
Description
Technical field
The present invention relates to a kind of food processing technology, is specifically a kind of production method of milk dried apple slices.
Background technology
Apple is a kind of common fruit, contains abundant nutritional ingredient.Apple is cosmetic good merchantable brand, can lose weight and
Make skin lubrication tender.Apple is kind of a low calories food, and every 10 grams of green apples only produce 60 kilocalories of heats；Nutrition in apple
It is soluble big, easily it is absorbed by the body, therefore have the title of " running water ", be conducive to dissolve element sulphur, make skin lubrication tender.In apple also
There are the elements such as copper, iodine, manganese, zinc, potassium, human body such as lacks these elements, and skin will be dried, is easy to crack, very itching.In apple
Vitamin C be cardiovascular patron saint, cardiac health elements.The people of more apple is eaten more than not eating or eat apple less
People's flu probability of fruit is low.So there are scientist and doctor apple is called " comprehensive healthy fruit " or to be " full section
Doctor ".Than more serious, respiratory system and lung function can be improved more by eating apple for air pollution, protect lung from the ash in air
The influence of dirt and flue dust.
China is apple production state maximum in the world, more than the 40% of cultivated area of the apple and yield Jun Zhan worlds total amount,
Occupy critical role in world's Apple Industry.Chinese apple has loess plateau, Bohai Sea Gulf, the ancient riverbed of the Yellow River and southwest to cool highly
Four big producing regions, according to weather and ecological appropriate criteria, northwest loess plateau producing region and Bohai Sea Gulf producing region are the most suitable apple hairs of China
Producing region is opened up, two region apple cultivation areas account for the 44% and 34% of the whole nation respectively, and yield accounts for the 49% and 31% of the whole nation, goes out respectively
Mouth amount accounts for more than the 90% of the whole nation.Since apple is fresh fruit, it can only generally store 40 days or so at room temperature, when apple is rich
The unsalable phenomenon of fresh apple occurs in the time of receipts, some places, causes part fresh apple can not also sell and just rots,
Cause damages to orchard worker.If apple can be processed into dried apple slices, not only facilitate long-term storage, but also can show different from apple
Flavor and mouthfeel, and a kind of good selection.
The content of the invention
The object of the present invention is to provide a kind of production method of milk dried apple slices, to process a kind of flavor leisure snacks.
The present invention concrete technical scheme be：
A kind of production method of milk dried apple slices, comprises the following steps：
（1）Apple flakes prepare：Select fruit it is fresh it is full, quality is good, it is medium well more than high quality apple, rinsed with clear water dry
Only, obturator peeling is carried out with machine, the fruit stone part of apple and epidermis is removed, it is 1-1.5 centimetres then to cut into thickness
Apple flakes；
（2）Color retention：Apple flakes are immersed in the sodium sulfite liquid of 0.2-0.3% and are soaked 30-40 minutes, then pull drip out
Dry, to suppress the activity of enzyme and microorganism and increase the permeability of melon skin cell, liquid medicine liquid level is higher than chankings face during immersion；It is anti-
Only chankings is swum in above liquid medicine, can be pushed down on chankings with strqw cover weighting material, to ensure that chankings is fully immersed in liquid medicine；
（3）Cure process：By apple flakes be put into the solution of chloride containing calcium 0.5% soak 6-10 it is small when, make the fruit in apple flakes
Glue acid with calcium formed Calcium Pectate, taken out after apple flakes are hardened, with clear water rinse 2-3 times, to remove calcium chloride raffinate, then
Pull out and drain；
（4）Leaching sugar processing：1000 grams of honey, 100-200 grams of condensed milk is taken to stir evenly after forming liquid glucose, by 400-500 grams of apple
Piece be put into liquid glucose impregnate 20-24 it is small when；
（5）Vacuum boils sugar：Apple flakes are carried out vacuum together with liquid glucose to cook 60-90 minutes；
（6）Drying and packaging：Apple flakes are pulled out from liquid glucose, draining sugar liquid, be sent to baking in dryer, when apple flakes are in semi-transparent
Bright shape, it is tack-free when, you can take out packaging.
In the step（5）In, the vacuum that vacuum cooks maintains 640-660 millimetress of mercury, under 60-70 DEG C of low temperature
Sugar is boiled, so that the original local flavor of balsam pear slice and effective nutritional ingredient will not be lost in.
In the step（6）In, baking temperature is 80-85 DEG C, when baking time is 5-6 small.
The production method step of milk dried apple slices provided by the present invention is simple, and highly practical, it is by processing preserved fruit
Apple is fabricated to a kind of flavor leisure snacks by technique, is seasoned jointly wherein being also added into honey, condensed milk and apple flakes, so as to make
Make a kind of characteristic dried apple slices with strong milk Flavor.
Embodiment
With reference to embodiment, the present invention is described further.Following embodiments are only typical case's implementation of the present invention
Example, is not intended to limit the invention, all any modification, equivalent and improvement made within the spirit and principles of the invention
Deng should all be included in the protection scope of the present invention.
Embodiment one：
A kind of production method of milk dried apple slices, comprises the following steps：
（1）Apple flakes prepare：Select fruit it is fresh it is full, quality is good, it is medium well more than high quality apple, rinsed with clear water dry
Only, obturator peeling is carried out with machine, the fruit stone part of apple and epidermis is removed, it is 1-1.5 centimetres then to cut into thickness
Apple flakes；
（2）Color retention：Apple flakes are immersed in 0.2% sodium sulfite liquid and are soaked 30 minutes, then pulls out and drains, with suppression
The activity of enzyme processed and microorganism and the permeability for increasing melon skin cell, liquid medicine liquid level is higher than chankings face during immersion；To prevent chankings
Swim in above liquid medicine, can be pushed down on chankings with strqw cover weighting material, to ensure that chankings is fully immersed in liquid medicine；
（3）Cure process：By apple flakes be put into the solution of chloride containing calcium 0.5% immersion 6 it is small when, make the pectic acid in apple flakes
Calcium Pectate is formed with calcium, is taken out after apple flakes are hardened, is rinsed 2 times with clear water, to remove calcium chloride raffinate, then pulls drip out
It is dry；
（4）Leaching sugar processing：Take 1000 grams of honey, 100 grams of condensed milk to stir evenly after forming liquid glucose, 400 grams of apple flakes are put into sugar
When dipping 20 is small in liquid；
（5）Vacuum boils sugar：Apple flakes are carried out vacuum together with liquid glucose to cook 60 minutes, the vacuum of cooking maintains 640-
660 millimetress of mercury, sugar is boiled under 60-70 DEG C of low temperature；
（6）Drying and packaging：Apple flakes are pulled out from liquid glucose, draining sugar liquid, be sent to baking, baking temperature 80- in dryer
85 DEG C, baking time for 5 it is small when, when apple flakes be translucent shape, it is tack-free when, you can take out packaging.
Embodiment two：
A kind of production method of milk dried apple slices, comprises the following steps：
（1）Apple flakes prepare：Select fruit it is fresh it is full, quality is good, it is medium well more than high quality apple, rinsed with clear water dry
Only, obturator peeling is carried out with machine, the fruit stone part of apple and epidermis is removed, it is 1-1.5 centimetres then to cut into thickness
Apple flakes；
（2）Color retention：Apple flakes are immersed in 0.3% sodium sulfite liquid and are soaked 40 minutes, then pulls out and drains, with suppression
The activity of enzyme processed and microorganism and the permeability for increasing melon skin cell, liquid medicine liquid level is higher than chankings face during immersion；To prevent chankings
Swim in above liquid medicine, can be pushed down on chankings with strqw cover weighting material, to ensure that chankings is fully immersed in liquid medicine；
（3）Cure process：By apple flakes be put into the solution of chloride containing calcium 0.5% immersion 10 it is small when, make the pectin in apple flakes
Acid forms Calcium Pectate with calcium, is taken out after apple flakes are hardened, and is rinsed 3 times with clear water, to remove calcium chloride raffinate, then pulled out
Drain；
（4）Leaching sugar processing：Take 1000 grams of honey, 200 grams of condensed milk to stir evenly after forming liquid glucose, 500 grams of apple flakes are put into sugar
When dipping 24 is small in liquid；
（5）Vacuum boils sugar：Apple flakes are carried out vacuum together with liquid glucose to cook 90 minutes, the vacuum of cooking maintains 640-
660 millimetress of mercury, sugar is boiled under 60-70 DEG C of low temperature；
（6）Drying and packaging：Apple flakes are pulled out from liquid glucose, draining sugar liquid, be sent to baking, baking temperature 80- in dryer
85 DEG C, baking time for 5-6 it is small when, when apple flakes be translucent shape, it is tack-free when, you can take out packaging.
Embodiment three：
A kind of production method of milk dried apple slices, comprises the following steps：
（1）Apple flakes prepare：Select fruit it is fresh it is full, quality is good, it is medium well more than high quality apple, rinsed with clear water dry
Only, obturator peeling is carried out with machine, the fruit stone part of apple and epidermis is removed, it is 1-1.5 centimetres then to cut into thickness
Apple flakes；
（2）Color retention：Apple flakes are immersed in 0.25% sodium sulfite liquid and are soaked 35 minutes, then pulls out and drains, with
Suppressing the activity of enzyme and microorganism simultaneously increases the permeability of melon skin cell, and liquid medicine liquid level is higher than chankings face during immersion；To prevent fruit
Piece is swum in above liquid medicine, can be pushed down on chankings with strqw cover weighting material, to ensure that chankings is fully immersed in liquid medicine；
（3）Cure process：By apple flakes be put into the solution of chloride containing calcium 0.5% immersion 8 it is small when, make the pectic acid in apple flakes
Calcium Pectate is formed with calcium, is taken out after apple flakes are hardened, is rinsed 2 times with clear water, to remove calcium chloride raffinate, then pulls drip out
It is dry；
（4）Leaching sugar processing：Take 1000 grams of honey, 150 grams of condensed milk to stir evenly after forming liquid glucose, 450 grams of apple flakes are put into sugar
When dipping 22 is small in liquid；
（5）Vacuum boils sugar：Apple flakes are carried out vacuum together with liquid glucose to cook 75 minutes, the vacuum of cooking maintains 640-
660 millimetress of mercury, sugar is boiled under 60-70 DEG C of low temperature；
（6）Drying and packaging：Apple flakes are pulled out from liquid glucose, draining sugar liquid, be sent to baking, baking temperature 80- in dryer
85 DEG C, baking time for 5-6 it is small when, when apple flakes be translucent shape, it is tack-free when, you can take out packaging.
Claims (3)
- A kind of 1. production method of milk dried apple slices, it is characterized in that comprising the following steps：（1）Apple flakes prepare：Select fruit it is fresh it is full, quality is good, it is medium well more than high quality apple, rinsed with clear water dry Only, obturator peeling is carried out with machine, the fruit stone part of apple and epidermis is removed, it is 1-1.5 centimetres then to cut into thickness Apple flakes；（2）Color retention：Apple flakes are immersed in the sodium sulfite liquid of 0.2-0.3% and are soaked 30-40 minutes, then pull drip out Dry, to suppress the activity of enzyme and microorganism and increase the permeability of melon skin cell, liquid medicine liquid level is higher than chankings face during immersion；It is anti- Only chankings is swum in above liquid medicine, can be pushed down on chankings with strqw cover weighting material, to ensure that chankings is fully immersed in liquid medicine；（3）Cure process：By apple flakes be put into the solution of chloride containing calcium 0.5% soak 6-10 it is small when, make the fruit in apple flakes Glue acid with calcium formed Calcium Pectate, taken out after apple flakes are hardened, with clear water rinse 2-3 times, to remove calcium chloride raffinate, then Pull out and drain；（4）Leaching sugar processing：1000 grams of honey, 100-200 grams of condensed milk is taken to stir evenly after forming liquid glucose, by 400-500 grams of apple Piece be put into liquid glucose impregnate 20-24 it is small when；（5）Vacuum boils sugar：Apple flakes are carried out vacuum together with liquid glucose to cook 60-90 minutes；（6）Drying and packaging：Apple flakes are pulled out from liquid glucose, draining sugar liquid, be sent to baking in dryer, when apple flakes are in semi-transparent Bright shape, it is tack-free when, you can take out packaging.
- 2. the production method of milk dried apple slices according to claim 1, it is characterized in that：In the step（5）In, vacuum is boiled The vacuum of system maintains 640-660 millimetress of mercury, and sugar is boiled under 60-70 DEG C of low temperature.
- 3. the production method of milk dried apple slices according to claim 1, it is characterized in that：In the step（6）In, baking temperature Spend for 80-85 DEG C, when baking time is 5-6 small.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711219119.8A CN107981010A (en) | 2017-11-28 | 2017-11-28 | A kind of production method of milk dried apple slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711219119.8A CN107981010A (en) | 2017-11-28 | 2017-11-28 | A kind of production method of milk dried apple slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981010A true CN107981010A (en) | 2018-05-04 |
Family
ID=62033751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711219119.8A Pending CN107981010A (en) | 2017-11-28 | 2017-11-28 | A kind of production method of milk dried apple slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981010A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61242556A (en) * | 1985-04-19 | 1986-10-28 | Hatoya Seika:Kk | Preparation of snack using fruits |
| CN1245019A (en) * | 1999-08-13 | 2000-02-23 | 王栽义 | Process for preparing dried apple |
| CN105230928A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Kidney-tonifying and spleen-invigorating dried kiwi fruit and preparation method thereof |
-
2017
- 2017-11-28 CN CN201711219119.8A patent/CN107981010A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61242556A (en) * | 1985-04-19 | 1986-10-28 | Hatoya Seika:Kk | Preparation of snack using fruits |
| CN1245019A (en) * | 1999-08-13 | 2000-02-23 | 王栽义 | Process for preparing dried apple |
| CN105230928A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Kidney-tonifying and spleen-invigorating dried kiwi fruit and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 卢红华，等: "《轻松学厨艺.家庭主妇篇》", 31 January 2004, 浙江科学技术出版社 * |
| 黄梅丽，等: "《食品色香味化学》", 31 March 2008, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101658275B (en) | Instant asparagus and preparation method thereof | |
| CN103652745A (en) | Preparation method for vinegar-pepper portulaca oleracea salted vegetable | |
| CN103478381A (en) | Method for making bitter melon preserves | |
| CN103652833A (en) | Production method for high-quality instant lentinus edodes crisp chips | |
| CN103355616A (en) | Processing method of health-care dried sinocalamus affinis bamboo shoot | |
| CN104970347A (en) | Nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss and preparation method thereof | |
| CN103054081B (en) | Preparation process for instant canned anchovy | |
| KR101912391B1 (en) | Method for production of Kodari with mineral water from Chuncheon jade and chinese herb extract | |
| CN103054080A (en) | Process for making low-temperature vacuum fried anchovy | |
| CN106259861A (en) | A kind of light freezing fresh-keeping method of Caulis Bambusae Germinatus | |
| CN106262084A (en) | A kind of Bamboo shoots and preparation method thereof | |
| CN102613373A (en) | Processing technology of sugared ginger | |
| CN103349232A (en) | Cowpea bamboo shoot pickle and manufacturing method thereof | |
| CN107048270A (en) | A kind of processing method of sweet potato stripe | |
| CN109938150A (en) | A kind of preparation method and applications of emblic preserved fruit | |
| CN106954818A (en) | A kind of non-fried yacon crisp chip and its processing method | |
| CN104413364A (en) | Production method of preserved pumpkin | |
| CN103564122A (en) | Preparation method of preserved sweet pink-fleshed radish | |
| CN107981010A (en) | A kind of production method of milk dried apple slices | |
| CN105265718A (en) | Method for preparing preserved Chayote | |
| CN104982827A (en) | Beautifying rice dumpling and making method thereof | |
| CN102028081A (en) | Processing method of delicious red bayberry | |
| CN103719940A (en) | Preparation method of canned fish | |
| CN104256462A (en) | Processing technology of sugar soak radish | |
| CN104323168B (en) | A kind of dry preparation method of "Hami" melon |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180504 |
|
| WD01 | Invention patent application deemed withdrawn after publication |