CN112889991A

CN112889991A - Processing method of sucrose-free fruit food

Info

Publication number: CN112889991A
Application number: CN202110293986.6A
Authority: CN
Inventors: 徐海宇; 纪雨新
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-03-19
Filing date: 2021-03-19
Publication date: 2021-06-04

Abstract

The invention relates to a method for processing sucrose-free fruit food, which comprises the following steps: (1) treating raw materials; (2) sugar preparation is carried out by Yidaixin sugar; (3) drying; the fruit food comprises fruit prolines, fruit cakes and fruit cakes. The invention has no cane sugar, and is suitable for children, people with hyperlipidemia, hypertension, diabetes and obesity.

Description

Processing method of sucrose-free fruit food

Technical Field

The invention relates to the technical field of food, in particular to a method for processing sucrose-free fruit food.

Background

The health hazards of high glycemic index (G.I.) and high islet index (I.I.) are now well recognized. Low g.i. value foods are effective in preventing obesity, diabetes, hypertension and heart disease; high i.i. value foods cause excessive insulin secretion, promote the uptake of neutral fat into adipose tissue, and cause fat accumulation and obesity. G.i. values have been determined for over 1000 foods abroad at present, and studies and determinations of i.i. values are in progress. The pursuit of low g.i. and at the same time low i.i. characteristic foods is becoming increasingly new health epidemic. According to the findings of the relevant studies, isomaltulose is not only capable of providing nutrition, but is also a sugar with a lower balance of g.i. and i.i. values, while at the same time it is also possible to stabilize g.i. and i.i. values of other sugars. Therefore, using isomaltulose as a sugar source, it would be possible to develop functional foods that meet the new health concept of "low g.i. and low i.i.".

Isomaltulose (isomaltulose), also known as palatinose and sucrose isomerate, is a food additive isomaltulose prepared by using white granulated sugar as a raw material, converting the white granulated sugar by sucrose isomerase, and then concentrating, crystallizing and separating the converted product. Common name of English: (6-O-alpha-Glucopyranosyl-D-fructose) is a natural and novel functional sugar and is the only sweetener without limited dosage at present. The sweetness is 42-50% of that of cane sugar, and has the characteristics of low hygroscopicity, high stability, high tolerance, pure sweetness and the like. The product is high in safety, and the safety thereof has been well approved by the FDA in japan, the food safety department in the european union, and the us, and the FDA in the us gives a title to isomaltulose GRAS (generally recognized safety). The currently implemented standard for isomaltulose is GB1886.182-2016 national food safety standard food additive isomaltulose.

Sources of isomaltulose: isomaltulose is naturally present in honey, in amounts of up to 1%, also in sugarcane juice. The enzyme engineering conversion is a main method for industrialized isomaltulose production, which is characterized in that after high-quality white granulated sugar is dissolved, alpha-glucose transferase secreted by protamine bacillus (ACTT No 8457; CBS 574-77) is used for conversion, the disaccharide bond of sucrose is converted from (1 → 2) to (1 → 6), non-reducing disaccharide (sucrose) is also converted into reducing disaccharide (isomerized sucrose), the reducibility of which is about 52 percent of that of glucose, and the product is obtained by concentration, crystallization and separation.

The current standard of execution of itai-daixin sugar is QB/T4916-2016, which is administered as a food ingredient. Wherein the component of more than or equal to 96.5% is isomaltulose.

At present, the development of a method for processing sucrose-free fruit food which uses yidaixin sugar to replace sucrose and is suitable for children, hyperlipaemia, hypertension, diabetes and people with fear of obesity is urgently needed.

Disclosure of Invention

The invention aims to provide a method for processing sucrose-free fruit food which is suitable for children, hyperlipemia, hypertension, diabetes and persons afraid of obesity.

The technical scheme of the invention is as follows:

a method for processing sucrose-free fruit food comprises the following steps: (1) treating raw materials; (2) sugar preparation is carried out by Yidaixin sugar; (3) drying;

the fruit food comprises fruit prolines, fruit cakes and fruit cakes.

Preferably, the processing method of the preserved fruit food comprises the following steps: (1) the raw material treatment comprises selection, moderation and cleaning;

(2) the step of sugaring with idaoxin sugar comprises: the mass concentration of the primary sugar soaking sugar liquid is 30%, the temperature of the sugar liquid is 75-80 ℃, the sugar soaking time is 24 hours, and the ratio of pulp to the sugar liquid in each groove is 1: 1; the mass concentration of the secondary sugar soaking sugar liquid is 57%, the temperature of the sugar liquid is 75-80 ℃, 12g of citric acid/kg of the sugar liquid is added, the sugar liquid is firstly added into the citric acid, then the groove is supplemented, and the mixture is uniformly stirred; the ratio of the pulp to the sugar liquid in each groove is 1:1, and the sugar soaking time is 48 hours;

(3) baking in stages at 60-70 deg.C and 10-70% relative humidity for 2-3 hr, and taking out and air drying.

Preferably, the malformed fruits, Chinese olive, scar fruits and insect fruits are picked and removed in the picking process in the step (1);

slow cleaning: pouring the pulp into a slowing washing tank, controlling the water temperature at 45 ℃, putting the pulp into each tank, then adding the prepared slowing solution, and stirring uniformly for washing for 12 hours;

the mass ratio of the pulp to the slowing liquid is 1: 1;

the retarding liquid comprises 2 per mill of sodium metabisulfite, 2.5 per mill of calcium chloride, 0.03 per mill of pectin methylesterase and the balance of water by mass percentage.

Preferably, the primary sugar-soaking sugar solution with the concentration of 30% in the step (2) comprises 40% of itaxin sugar and 60% of isomaltooligosaccharide in percentage by mass;

the secondary sugar-soaking sugar solution with the concentration of 57% comprises 40% of itaixin sugar and 60% of isomaltooligosaccharide in percentage by mass.

Preferably, the staged baking of step (3) comprises eight stages:

in the first stage, the baking temperature is 70 ℃, the relative humidity is 70%, and the time is 3 hours;

the baking temperature in the second stage is 70 ℃, the relative humidity is 60 percent, and the time is 2 hours;

the three-stage baking temperature is 68 ℃, the relative humidity is 50%, and the time is 2 hours;

the four-stage baking temperature is 68 ℃, the relative humidity is 40%, and the time is 2 hours;

the five-stage baking temperature is 65 ℃, the relative humidity is 30%, and the time is 2 hours;

the six-stage baking temperature is 65 ℃, the relative humidity is 20%, and the time is 2 hours;

the seven-stage baking temperature is 60 ℃, the relative humidity is 10 percent, and the time is 2 hours;

the eight-stage baking temperature is 60 ℃, the relative humidity is 10%, and the time is 2 hours.

Preferably, the processing method of the fruit cake food comprises the following steps: (1) the raw material treatment comprises selection, cleaning and disinfection; (2) the step of sugaring with idaoxin sugar comprises: stirring the cooked fruits and purified water, and pulping the fruits in a pulping machine with a sieve of 50 meshes; before stirring, placing the prepared Yidaixin sugar, the low-polymer maltose and the food additive into a stirring tank for stirring for 15-20 minutes; scraping the mixture by a scraper after the mixture is uniformly stirred; and (3) cooking fruits: purified water: itai-daixin sugar: isomaltooligosaccharide: carmine: the mass ratio of the potassium sorbate is as follows: 450: 300: 100: 20-30: 30-40: 50;

the stirring speed is 60-150 r/min;

(3) and (3) a drying stage: when the temperature of the curing barn reaches 50 ℃, turning on a moisture-removing fan to remove moisture; the temperature of the curing barn is controlled between 65 ℃ and 85 ℃, and the pressure gauge cannot exceed 0.2 MPa; baking for 2-4 hours; the stewing room is kept at 40-60 ℃ for 4-6 hours.

Preferably, fresh fruits which are not rotten, damaged by worms and free of impurities are selected in the selecting process in the step (1), and are subjected to twice screening and then enter a cleaning and disinfecting process; the cleaning and disinfecting process comprises the following steps: (a) putting purified water into a saucepan, putting the washed fruits into the saucepan, opening a pressure gauge valve to start heating, controlling the water temperature to be between 80 and 100 ℃, controlling the temperature error of the saucepan to be +/-5 ℃, and preventing a pressure gauge pointer from exceeding 0.2 MPa; (b) and (3) boiling the rinsed raw material fruits thoroughly in a pot, fishing the net into a stainless steel tank by using a stainless steel belt, adding pure water, cooling to room temperature, and controlling the fruit boiling time to be 25 minutes with the error of +/-2 minutes.

Preferably, the scraping process further comprises a ball making or shredding process after the scraping process is finished, and the sugar rolling process is carried out after the ball making or shredding process is finished: putting the cut silk or the twisted ball into Yidaixin sugar in time for sugar rolling, wherein the sugar-sticking area of the product is required to reach more than 90 percent, and separating the products stuck together; uniformly placing the rolled sugar products on a tray with meshes, filtering out redundant sugar, placing the tray on a warm drying vehicle, and pushing the vehicle into a warm room for warm drying after the vehicle is full; the temperature of the greenhouse is controlled between 40 ℃ and 55 ℃, and the pressure gauge cannot exceed 0.2 MPa; the greenhouse warming time is 1-2 hours.

Preferably, the processing method of the cake food comprises the following steps: (1) the raw material treatment comprises the working procedures of selection, cleaning and disinfection;

(2) the sugar preparation process with idaoxin sugar includes: (a) a sugar boiling procedure: putting filtered water into a saucepan, putting the washed fruits into the saucepan, opening a pressure gauge valve to start heating, controlling the water temperature to be between 80 and 100 ℃, controlling the temperature error of the saucepan to be +/-5 ℃, and preventing a pressure gauge pointer from exceeding 0.2 MPa; boiling the rinsed raw material fruits in a pot, fishing the net photograph into a stainless steel tank by using a stainless steel belt, and controlling the time to be 20 minutes and the error to be +/-2 minutes;

(b) the sugar melting process comprises the following steps: pouring the itaixin sugar and the isomaltose hypgather into a pot with drinking water, wherein the water temperature reaches 90-100 ℃ to obtain sugar water; itai-daixin sugar: isomaltooligosaccharide: the mass ratio of the drinking water is 100: 300: 50;

(c) pulping: stirring the cooked fruits and the syrup, putting the cooked fruits and the syrup into a pulping machine to start pulping after uniformly stirring, and screening the fruits and the syrup by a sieve of 50 meshes in the pulping machine;

(d) a stirring procedure: before stirring, putting the prepared food additive into fruit pulp in a stirring tank for stirring for 15-20 minutes, and after uniformly stirring, scraping by a scraper; the stirring speed is 60-150 r/min;

the additive comprises carmine and potassium sorbate; the cooked fruit is as follows: itai-daixin sugar: isomaltooligosaccharide: carmine: potassium sorbate: the mass ratio of the drinking water is 450: 100: 300: 20-30: 30-40: 50;

(3) and (3) a drying stage: when the temperature of the curing barn reaches 50 ℃, turning on a moisture-removing fan to remove moisture; the temperature of the curing barn is controlled between 65 ℃ and 85 ℃, and the pressure gauge cannot exceed 0.2 MPa; baking for 2-4 hr, and keeping at 40-60 deg.C for 4-6 hr. ,

preferably, the step (1) selecting step: selecting fresh fruits which are not rotten, damaged by worms and free of impurities, and performing cleaning and disinfection after twice screening;

a cleaning and disinfecting procedure: finely selecting the fruits, putting the qualified fruits into a cleaning pool, cleaning the qualified fruits for 3 times by using clean water, putting the cleaned fruits into a large plastic basket, and then putting the basket into a boiler for boiling at high temperature, sterilizing and disinfecting;

washing away the slurry and impurities, and repeatedly stirring by using a large bamboo hat to ensure that the washed fruits are clean and bright in color;

when the fruits are found to be not cleaned or the temperature control is not enough, the fruits are required to return to the previous procedure for cleaning again.

The invention has the beneficial effects that:

the sucrose-free fruit food prepared by the invention can not cause the rise of blood sugar and insulin, and can be eaten by diabetics. The sucrose-free fruit food prepared by the invention has non-cariogenic property and is particularly suitable for children; the food has low calorie, and is suitable for people with hypertension, hyperlipemia, obesity and obesity fear; can be slowly absorbed, and is suitable for athletes; is beneficial to human health and is suitable for the public.

The preparation method is simple, the required product is obtained by soaking in the sugar-soaking sugar solution and multi-stage drying, the obtained food has good taste and is sweet but not greasy, and the drying effect in the drying process is good, so that the food does not have sticky feeling and is not sticky to hands.

Detailed Description

Example method for processing sucrose-free dried red apricots

Firstly, checking and accepting raw materials and auxiliary materials:

1) the raw and auxiliary materials are purchased from qualified suppliers, and the raw and auxiliary materials comprise business licenses, production licenses, three-party inspection reports and current-batch delivery inspection reports provided by the suppliers, and the inspectors inspect the sensory quality;

2) variety: the golden sun is split into two halves, the fruit pieces are uniform in size, the diameter is smaller than 3.5cm and larger than 5.5cm, the fruit pieces are smaller than or equal to 3%, the fruit shapes are intact, free of peculiar smell and ice cover and free of impurities, deformed fruits, green fruits, scab fruits, worm fruits and soft rotten fruits are smaller than or equal to 5%, after the raw materials are accepted, the marks are made by a warehouse pipe for refrigeration storage and recording, and warehouse managers strictly perform the principle of first-in first-out and take out of the warehouse and record.

II, selecting: and (3) selecting and removing malformed fruits, Chinese olive fruits, scarred fruits and worm fruits, informing product control when the selected proportion is more than 5%, degrading or returning the batch of products and informing a supplier, and performing unqualified product treatment and recording on the selected unqualified fruit slices.

Thirdly, slow cleaning: pouring the quick-frozen red apricots into a slow-dissolving cleaning tank, controlling the water temperature at 45 ℃, placing 250kg of the quick-frozen red apricots in each tank, then adding 250kg of prepared slow-dissolving liquid, 2 per thousand of sodium pyrosulfite, 2.5 per thousand of calcium chloride and 0.03 per thousand of pectin methylesterase, stirring uniformly for 12 hours, weighing the additives by an operator, rechecking and recording.

Fourth, sugar soaking

1. The concentration of the primary sugar-soaking sugar solution is 30 percent (40 percent of Yidaixin sugar (high sweet) and 60 percent of isomaltose hypgather), the temperature of the sugar solution is 75-80 ℃, and the sugar-soaking time is 24 hours;

2. the concentration of the sugar liquid after the secondary sugar soaking is 57 percent (40 percent of Yidaixin sugar (high sweet) and 60 percent of isomaltose hypgather), the temperature of the sugar liquid is 75-80 ℃, 12g/kg of citric acid (the sugar liquid is firstly added into the citric acid and then the groove is supplemented) is added, and the mixture is stirred uniformly. The ratio of the sugar solution discharged from each groove is 1:1, and the sugar soaking time is 48 hours.

Fifthly, loading a room code disc: the stacking is uniform, no heavy layer exists, sugar liquid and impurities on the surfaces of the fruit blocks are rinsed completely, and unqualified fruit pieces picked out during stacking are well treated and recorded.

Sixthly, baking:

fourthly, the baking temperature is 68 ℃, the relative humidity is 40%, and the time is 2 hours;

the baking temperature in the fifth five stages is 65 ℃, the relative humidity is 30 percent, and the time is 2 hours;

the baking temperature in the sixteenth stage is 65 ℃, the relative humidity is 20%, and the time is 2 hours;

seventeen stages, the baking temperature is 60 ℃, the relative humidity is 10%, and the time is 2 hours;

the eight-eight stage baking temperature is 60 ℃, the relative humidity is 10%, and the time is 2 hours;

backing once when the relative humidity is 40%; and (4) determining the standard of delivery (distinguishing moisture and hardness).

Seventhly, taking out and airing: paying attention to the fruit falling to the ground, keeping the temperature of cleaning water for a shovel blade out of a room above 80 ℃, washing the shovel blade without carrying water, keeping the stacking disk not higher than the disk edge when the shovel blade is dried, paying attention to the temperature and humidity change of the fruit pieces, and opening a moisture removing machine; controlling the temperature, humidity and time of airing and recording sterilization (timely packaging and identification of each batch of products).

Eighthly, packaging:

1. cleaning the table and the cutter by an inner packing worker before going to work, spraying alcohol for disinfection, and washing hands once every 1 hour in the packing process;

2. the inner packing worker calibrates a balance and performs preparation work before packing;

3. the sterilized packaging bags in the disinfection cabinet are used, the packaging standards are in accordance with the company standards and the requirements of customers, and the net content (more than or equal to 1000g net content error plus 2g to 4g, less than or equal to 1000g net content error plus 1 g to 2 g);

4. in the packaging process, according to the requirements of customers, the sense, the net content and foreign matters of the fruit grains are noticed, and the sealed bag is smooth and has no wrinkles;

5. the products packaged with the bags are transferred to an outer packing room, after the products are packaged according to the required quantity, the electronic scale is used for weighing and rechecking the products to be qualified, then the boxes are sealed, the sealing adhesive tapes are leveled and butted, the color of the adhesive tapes is required by a customer, the qualification certificates are placed in the boxes according to the customer requirements, the boxes are labeled according to the customer requirements, each support does not exceed 6 layers, and the products are transported to an elevator and delivered to a storage tube after each batch is finished (the standards of packaging and labeling meet the standards of companies and the requirements of customers).

6. After each work, the equipment and the surrounding sanitation are cleaned, and an ozone disinfection machine is started to disinfect the environment.

Ninthly, routing inspection: the inspection personnel are responsible for the inspection of the process of the production workshop

1. The raw material sense of the slowing procedure and the unfreezing water temperature are monitored (the water temperature is less than or equal to 45 ℃). The frequency of monitoring was 1/4 hours.

2. The sugar melting process, the monitoring of the sugar melting temperature and concentration and the proportion of the sugar soaking fruit blocks and the sugar liquid. The frequency of monitoring was 1/4 hours.

3. Loading a room, loading fruit blocks, loading the fruit blocks, monitoring sensory requirements, rinsing and monitoring foreign matters. Monitoring frequency is once every day in the house-loading process.

4. Baking process, monitoring baking temperature and time, fruit slice color, and monitoring frequency for 1/4 hours. The water content, sense organ, fruit piece falling to the ground, use of the tray lifting cutter and cleaning monitoring of the fruit pieces are carried out when the fruits are taken out of the house, and the monitoring is carried out once every day in the house loading process.

5. And a drying process, namely monitoring the temperature and the humidity of a drying room, the drying sense, the operation of an ozone machine and the operation of a moisture removing machine, wherein the monitoring frequency is 1/4 hour.

6. The internal packaging process comprises the monitoring of sense, net content, foreign matters, sealing, packaging, code spraying and unqualified fruit piece proportion, and the monitoring frequency is 1/4 hours.

7. And (5) an outer packaging process, namely using a packaging box. Label standard, color, date, adhesive position, tape color, monitoring frequency 1/4 hours.

8. Hand washing and disinfection, wearing of work clothes and caps, monitoring of workshop hygiene (baking houses, baking carts, sewers, doors and windows, floors, tables, tools) and operating procedures (SSOP) according to company hygiene standards.

The monitoring of the above procedures, the inspection personnel monitor and record, and feed back to the quality monitoring part and the production technology part every day, so that unqualified items are verified and corrected in time.

Ten, inspection of finished products

1. The inspector needs to continuously improve and update the inspection capability.

2. The inspector is responsible for taking out the sample from the warehouse for verification, batch inspection is achieved, and effectiveness, accuracy and authenticity of inspection are achieved.

3. And (4) finding that the batch products have unqualified items, immediately reporting to a company leader and quality supervision department, and making a processing result by the company leader.

4. And reserving samples for each batch of products for at least 1 year, and preventing quality problems from being compared in the sale process.

5. And after the inspection is finished, scrapping the waste liquid, the culture medium and the like, recording, cleaning instruments and utensils, and stopping the operation of equipment.

Eleven finished product warehouse

1. Finished product warehousing

The warehouse keeper receives finished products of the main job of the production workshop to handle and put in storage, the packing and warehousing personnel put the finished products into the elevator according to the requirements of the keeper, the warehouse keeper checks whether the batches, varieties and specifications of the real objects are standard or not and whether the quantity of the real objects is consistent or not according to the warehousing bill of the products, if the quantity of the real objects is not consistent, the receiving is refused,

2. finished product warehouse-out

The warehouse keeper checks the product name, specification and quantity in the product detail and then can deliver the product without errors according to the product detail of sale and delivery and the production progress of the company.

3. When the product is delivered from the warehouse, the warehouse keeper leaves the 'delivery order' for future reference according to the 'finished product delivery order', the rest of the connection is handed to the loading and unloading shift for receiving confirmation, after the settlement order is withdrawn, the keeper checks whether the 'delivery order' is complete and handed to the finance department, the finance department checks that the 'delivery order' is correct, signs on the first connection and returns to the keeper, and the keeper uses the check as the basis for keeping accounts. The custodian at the end of the month checks the stub link again to ensure that all the certificates needing to be settled in the month are completely transacted.

4. The warehouse manager strictly executes the first-in first-out principle for delivery, and makes an original record, and records the quantity, specification and model of the products to be delivered from the warehouse and the warehouse manager before work every day.

5. And (4) carrying out safety inspection on the warehouse every day, so that the first safety is achieved, and unsafe factors are found and reported to the department leader in time. The warehouse is clean and tidy, the products are lifted off the ground and stacked orderly away from the wall, no dust exists, and a warehouse management system is strictly executed. Strictly forbidding fireworks and irrelevant people to enter the warehouse;

6. the warehouse manager receives the returned goods and makes a record, informs the quality control personnel, and the quality control personnel perform problem analysis and feed back to the production workshop to formulate a processing method;

7. the warehouse manager checks the storage period of the product according to the month, finds that the production technology department and the quality monitoring department of the product report exceed the period, and formulates a disposal method.

Twelve, sale

Communicate with customers, ensure after-sales service, transact delivery, return goods and post-check procedures; relevant records of sales are collected and sorted, and statistics are made.

EXAMPLE II sucrose-free candy (cake) processing method

First, purchase verification operation instruction book

The quality of the raw and auxiliary materials and the packing materials is ensured, so that the sweetend roll meeting the quality and sanitary requirements is produced.

Firstly, for some materials which can be tested by using a testing means and method, tests must be carried out, such as the sensory quality of hawthorn, the net content and the sensory quality of raw and auxiliary materials, or items which are tested by using a simple testing method.

Second, technical standard for verifying raw and auxiliary materials and wrappage

[1] Raw and auxiliary materials: hawthorn fruit; SB/T10092-92; itai-daixin sugar; QB/T4916-2016; malto-oligosaccharides; GB/T20881; food additive 2760.

[2] Plastic coating: the sanitary standard of GB/T1005 polyethylene (or polypropylene, etc.) molding products for food packaging or GB9688 composite food packaging.

[3] The disinfectant used should be food grade and meet the requirements of the corresponding national standards.

[4] Other materials are executed according to the standard specified by the contract requirement on the premise of ensuring the quality.

Thirdly, quality inspection or verification of raw and auxiliary materials:

[1] the inspection items comprise appearance, color, smell, taste and integrity degree of the external package;

[2] the verification items comprise shelf life, supplier business licenses, qualification certificates, production licenses, inspection report sheets and the like.

Fourthly, packaging (plastic film):

[1] appearance inspection, clear and bright trademark and pattern printing, neat color, uniform thickness and no obvious scratch;

[2] and (4) verifying the item: a supplier certification business license, a production license or a check report, etc.

Fifth, the procedure of checking and accepting the incoming goods

[1] The method is characterized in that a warehouse manager is responsible for checking and accepting the original and auxiliary materials, the specification, the model and the quantity of packaged materials, checking that the packages are not damaged, hanging a card to be checked after product identification is clear and correct, and informing a quality monitoring department of inspector to carry out further quality inspection or verification.

[2] The inspector performs sampling inspection or verification according to the standards of the raw and auxiliary materials and the packing materials.

[3] The inspector must monitor the quality, check the number of pieces, specifications, quantity, etc. on site in the whole process when the goods are delivered.

[4] The quality monitoring part issues a purchase inspection and verification record sheet according to the quality inspection and verification results and the effective proof of a supplier, reviews and provides processing opinions of receiving, yielding receiving or refusing and the like, and sends the processing opinions to relevant departments after being audited by a supervisor.

[5] The purchase inspection and verification record sheet comprises the contents of goods name, production date, goods supply unit name, production license number, execution standard number, arrival date, sampling inspection date, arrival specification, quantity, verification result, processing suggestion and the like.

[6] Processing of verification or validation results

(1) When the product is qualified through inspection or verification, the product is delivered to a warehouse manager for warehousing after being audited by the inspection manager. The warehouse manager marks the confirmed qualified materials and performs storage management according to the regulation of control procedures of transport, protection and storage.

(2) When the condition is not met by checking or verifying: and a, inspecting unqualified products, identifying the warehouse and processing according to a unqualified product control program, and feeding information back to a supplier in time for the raw materials and the packaged products with unqualified quality according to the processing suggestion of an acceptance sheet by a purchasing staff to perform degradation, price reduction and concession receiving or refusing processing. b, if the verified quantity is not consistent and the ordered quantity is not reached, the supply and marketing department requests the supplier to complement the short transaction amount or deduct the payment. And C, if the specifications are not met, the supplier is required to replace the product.

Second, fruit selection process instruction book

Fresh fruits which are not rotten, damaged by worms and free of impurities are selected, screened twice and then subjected to a cleaning and disinfecting process.

Third, cleaning and disinfecting process instruction book

Selecting fruits, washing with clear water for 3 times, placing the cleaned fruits in a plastic basket, and boiling in a boiler at high temperature, sterilizing, and sterilizing.

The slurry and impurities are washed off, and the large bamboo hat is used for repeatedly stirring, so that the washed fruits are clean and bright in color.

The clean fruits are subjected to sensory inspection by post workers, and when the fruits are not cleaned cleanly or the temperature control is insufficient, the fruits are required to return to the previous procedure for cleaning again.

Fourth, cook the fruit process instruction book

1. The person cooking the fruit should master the key of the fruit cooking.

(1) The water temperature, time and degree of the fruit boiling are determined.

(2) The boiled fruits should be boiled thoroughly to be soft without rotting and flowering, and have elasticity.

2. The fruit cooker strictly follows the operating rules.

(1) Putting purified water into a boiler, putting the washed fruits into the boiler, slowly opening a pressure gauge valve to start heating, controlling the water temperature to be between 80 and 100 ℃, controlling the temperature error of the boiler to be +/-5 ℃, and preventing the pointer of the pressure gauge from exceeding 0.2 MPa.

(2) The rinsed raw material fruits are boiled in a pot, and a stainless steel belt is used for fishing the net into a stainless steel groove, and pure water is added for cooling to room temperature. The fruit boiling time is controlled to be 25 minutes, and the error is +/-2 minutes.

(3) The requirements for the fruit cooking personnel are as follows:

the fruit boiling is the first key process of the whole product production, the fruit boiling personnel need to master the operating rules skillfully, correct the working attitude, slowly grope the experience in the actual production, do the work of the job seriously and strictly control the customs of the inspection personnel.

Fifth, beating process instruction book

The beating personnel need to keep in mind the beating process key, check the equipment before the work and operate sound condition, strictly adhere to the operating code. After the equipment operates normally, the operation can be carried out.

(1) Stirring the cooked fruit and purified water.

(2) And putting the fruits into a pulping machine to start pulping. The sieve in the beater is 50 meshes.

(3) The beater must be skilled for all the functions of the beater.

Sixthly, a guiding book of batching procedures

The batching is one of the important links for guaranteeing food safety, and batching personnel need to carry out weighing and proportioning on various raw and auxiliary materials according to the production process formula strictly, and especially food additives need to strictly execute the addition amount specified in GB 2760: 0.04g/kg of potassium sorbate; ② 0.03g/kg of carmine; fourthly, citric acid is needed according to the production. Weighing with an electronic balance, wherein the food additive is used for the following points:

(1) the special person is responsible for the use and management of the food additive.

(2) The food additive and the container are stored in a batching room, and are managed by batching personnel by locking, the container is subpackaged to keep sanitary, the mark is made, and the container is cleaned by clear water after use.

(3) The use of the food additive by the batching personnel is recorded, whether the use amount is consistent or not is checked every month, and the reason for the deviation is searched.

(4) After each food additive is used, the dispensing personnel destroy the container.

(5) At the end of each production phase, the batching personnel return the unspent food additive to the warehouse for storage.

Seventh, the instruction book of the stirring process

(1) The batching personnel is responsible for stirring work.

(2) And before stirring, putting the prepared itaixin sugar, isomaltooligosaccharide and food additive into a stirring tank, and stirring.

(3) When the stirrer is used, the equipment is checked to run well before work, the operation rules are strictly followed, the equipment runs normally, and the operation can be carried out.

(4) The stirring time is 15-20 minutes.

(5) After the mixture is uniformly stirred, a doctor blade starts to scrape the mixture.

Eighthly, doctor blade drying procedure instruction book

1. Doctor blade

(1) The doctor has to be skilled in the doctor blade technical field.

(2) When scraping, whether the scraping machine operates normally is checked, and the scraping machine is adjusted according to the thickness of the production variety to achieve uniform thickness.

(3) The tempered glass must be clean and free of damage.

4) After scraping, the scraping machine must be cleaned.

And drying the mixture

(1) The room-filling worker is responsible for the baking work of the semi-finished products.

(2) The glass of the baking frame vehicle must be arranged orderly so that the baking frame vehicle can be pushed into a baking room for loading.

(3) After the house-loading worker finishes the house loading, the door is closed, the steam valve is slowly screwed off, and when the temperature of the curing barn reaches 50 ℃, the moisture-removing fan is opened to remove moisture.

4) The temperature of the curing barn is controlled between 65 ℃ and 85 ℃, and the pressure gauge cannot exceed 0.2 MPa.

(5) The baking time is 2-4 hours. The stewing room is kept at 40-60 ℃ for 4-6 hours.

Lifting sheet

(1) And after the semi-finished product is baked within the set time, the baking worker starts to take the slices.

(2) When the slices are taken up, the baking frame vehicles are pushed out according to the room number order of the loading rooms, and the slices are taken up one by one.

(3) And (4) the glass slag is found by lifting, and the glass slag can not be lifted any more, and is placed into a treatment box for destruction.

(4) After the piece lifting is finished, the piece starts to enter a cooling room for cooling.

(5) And (5) storing the semi-finished product in a warehouse and then sterilizing the tool.

Jiu, forming process instruction book

(1, the film selecting worker is in charge of a packaging workshop.

(1) The film selector must be led by the packaging plant.

(2) The film-selecting worker must carefully inspect each large semi-finished product, if the quality problem is found, the film-selecting worker can report the film-selecting worker to the main and the main department of the workshop in time.

(3) After the chips are selected, the chips are arranged regularly and classified and coded well.

2. After the tablets are selected, the tablets begin to enter a forming workshop for ball making or shredding.

Ten, ball making process operation instruction book

1. The operator must be skilled in the ball making technical field.

2. An operator firstly makes cleaning and disinfecting work of the automatic honeyed pill machine and checks the peripheral sanitary condition of the equipment.

3. Checking the power supply, lubrication and the like of the machine equipment.

4. During work, the ball making shaft and the push plate are lubricated at any time, so that the production is prevented from being influenced by adhesion materials.

5. After each work, the equipment and the surrounding sanitation are cleaned, and an ozone disinfection machine is started to disinfect the environment.

Eleven and shred process operation instruction book

1. The operator must be skilled in the technical field of shredding.

2. The operator firstly makes the cleaning and disinfecting work of the dicer and checks the sanitation condition around the equipment.

4. The length and width of the filament need to be checked at any time during work, so that the influence on the product quality caused by irregular products is prevented. After each work, the equipment and the surrounding sanitation are cleaned, and an ozone disinfection machine is started to disinfect the environment.

Twelve, rolling sugar process operation instruction book

1. Firstly, the itai-base euphorbia sacchari and the isomaltooligosaccharide which are used in a storehouse are placed in a bale breaking room for disinfection and then can enter a workshop for use.

2. The operator should put the cut silk or the twisted ball into Yidaixin sugar in time to roll sugar, the sugar-sticking area of the product is required to reach more than 90%, and the products stuck together are separated.

3. And uniformly placing the rolled sugar products on a tray with meshes, filtering out redundant sugar, placing the tray on a warm drying vehicle, and pushing the vehicle into a warm room for warm drying after the vehicle is full.

Thirteen, greenhouse, airing and placing process operation instruction book

1. Checking whether the steam trap works normally, closing the door, slowly unscrewing the steam valve, and opening the moisture exhaust fan to exhaust moisture when the temperature of the curing barn reaches 40 ℃.

2. The temperature of the greenhouse is controlled between 40 ℃ and 55 ℃, and the pressure gauge cannot exceed 0.2 MPa.

3. The greenhouse warming time is 1-2 hours. The operator should reasonably control the greenhouse time and temperature according to the humidity of the product.

4. After the product is dried, the drying vehicle is pushed into the drying room in time for drying and cooling, and meanwhile, the axial flow fan is turned on to pump away moisture.

5. And when the product is cooled to room temperature, the next procedure can be carried out for packaging.

Fourteen, packaging process operation instruction book

1. Before the packer goes on duty, each person needs to prepare a hand wiping tool and a table wiping tool for wiping the table, and each piece of clean white towel is used.

2. The packer adjusts the balance and prepares for the packing.

3. The main and the subordinate in the workshop provide the sterilized packing paper (bag) in the disinfection cabinet and start to pack.

4. Each specification is issued to the main and the subordinate department of the workshop by the production department.

5. And (4) putting the packaged finished product into a plastic box and transferring the finished product to a secondary packaging room, boxing the finished product after the acceptance of the main and the task of the workshop is finished, and warehousing the finished product. The net content error is +/-2 g-4 g.

6. Before the packer goes off duty, the table and the cutter are cleaned and sprayed with alcohol for disinfection.

7. After each work, the equipment and the surrounding sanitation are cleaned, and an ozone disinfection machine is started to disinfect the environment.

Fifteen inspection work instruction

1. The examiner needs to have a high school calendar and a higher school calendar, receives related professional training, obtains a professional certificate after the examination is qualified, trains regularly, and continuously improves and updates the examination capability.

3. After the inspection is finished, the inspection report is issued, signed and sent to a quality inspection person in charge for signing, an inspection seal is added to indicate the responsibility, and the procedures of warehousing, releasing and the like of the product are handled accordingly.

4. And (4) finding that the batch products have unqualified items, immediately reporting to a company leader and a quality inspection department, and making a processing result by the company leader.

5. And reserving samples for each batch of products for at least 1 year, and preventing quality problems from being compared in the sale process.

6. And after the inspection is finished, scrapping the waste liquid, the culture medium and the like, cleaning instruments and utensils, and stopping the operation of equipment.

Sixthly, finished product warehouse keeper operation instruction book

1 purpose: the instruction book aims to ensure the correct warehousing, ex-warehouse and settlement control of finished products.

2 range: the program is suitable for finished product warehouses.

3, duty: the warehouse keeper is responsible for warehousing, ex-warehouse, keeping and settlement of finished products.

Definition of 4: and (3) finished product: the product is various effective products which can meet the requirements of customers when stored in a warehouse.

5, procedure:

5.1 warehousing of finished products

5.1.1 warehouse keeper receives finished products from production team or operator, and handles warehousing together with 'production completion work order' and 'inspection qualification certificate', and does not handle warehousing procedure if not in accordance with requirements.

5.1.2 the warehouse keeper checks whether the batch, variety, specification and quantity of the real object are in accordance according to the product warehousing list, and refuses to receive if the batch, variety, specification and quantity of the real object are not in accordance.

5.1.3 warehouse-in personnel place the finished products to the appointed place according to the requirements of custodians, strictly manage according to batches, leave the wall, separately stack the products, and achieve the consistency of accounts, objects and cards.

And 5.1.4 the warehouse keeper confirms the signature of the production finished work order, and after the completion link is left as a warehousing certificate, the rest link returns to the production team or operator.

5.2 delivery of finished products

5.2.1 the warehouse keeper checks the name, specification and quantity of the product in the production detail and then can deliver the product without errors according to the production plan, the product detail and the production progress of the company of the production department.

5.2.2 when the finished products are sold out of the warehouse for the sales department, the settlement list must be opened according to the product specification, the batch delivery is carried out, and one-vehicle one-list system is executed.

5.2.3 when the product is delivered from the warehouse, the warehouse keeper leaves the first group of the 'settlement bill' for future reference according to the 'delivery settlement bill', the rest groups are handed over to the loading and unloading class for receiving confirmation, after the settlement bill is withdrawn, the keeper checks whether the 'settlement bill' is complete and handed over to the finance department, the finance department checks that the settlement bill is signed on the first group without error and then returns to the keeper, and the keeper takes the check as the basis for keeping accounts. The custodian at the end of the month checks the stub link again to ensure that all the certificates needing to be settled in the month are completely transacted.

5.2.4 warehouse keeper strictly performs first-in first-out principle shipments and makes the original record.

5.3 product management

5.3.1 warehouse keeper records the number, specification and model of products going out of the warehouse before work every day.

5.3.2 the manager checks and invents the library 25 days per month to confirm whether the account, the article and the card are consistent. And the leaders of the department are reported in the checking profit and loss report.

5.3.3 warehouse keeper carries out safety inspection to the warehouse every day, and the first safety is achieved, and unsafe factors are found and reported to the department leaders in time.

5.3.4 warehouse managers work out the cleanness and civilization of the warehouse, the products are orderly stacked off the ground and away from the wall, no dust exists, and the management degree of the warehouse is strictly executed. The firework is strictly forbidden, and the entry of irrelevant people into the warehouse is strictly forbidden.

5.3.5 the warehouse has enough lighting fixtures. The items are kept at a safe distance from the surroundings of the luminaire.

5.3.6 warehouse manager checks the product storage period by month to find out the technical quality department of the product report with overdue.

Seventeen, examination and assessment

The executive condition of the instruction book is checked and examined by a workshop master and a director, and if necessary, the executive condition is recorded.

Reference formula of product process

Note: please strictly execute the recipe, and if the recipe is changed, the recipe is approved by the quality monitoring department.

EXAMPLE III method for processing sugar-free confectionery products

First, purchase verification operation instruction book

[1] Raw and auxiliary materials: hawthorn fruit; SB/T10092-92; itai-daixin sugar; QB/T4916-2016; isomaltooligosaccharide; GB/T20881; food additive 2760.

[2] Plastic coating: the composite plastic film can meet the GB/T10004 plastic composite film for food packaging, dry bag compounding, extrusion compounding standard or GB9688 composite food packaging sanitary standard.

Thirdly, quality inspection or verification of raw and auxiliary materials:

Fourthly, packaging (plastic film):

Fifth, the procedure of checking and accepting the incoming goods

[6] Processing of verification or validation results

1) When the product is qualified through inspection or verification, the product is delivered to a warehouse manager for warehousing after being audited by the inspection manager. The warehouse manager marks the confirmed qualified materials and performs storage management according to the regulation of control procedures of transport, protection and storage.

2) When the condition is not met by checking or verifying: and a, inspecting unqualified products, identifying the warehouse and processing according to a unqualified product control program, and feeding information back to a supplier in time for the raw materials and the packaged products with unqualified quality according to the processing suggestion of an acceptance sheet by a purchasing staff to perform degradation, price reduction and concession receiving or refusing processing. b, if the verified quantity is not consistent and the ordered quantity is not reached, the supply and marketing department requests the supplier to complement the short transaction amount or deduct the payment. And C, if the specifications are not met, the supplier is required to replace the product.

Second, fruit selection process instruction book

Third, cleaning and disinfecting process instruction book

Four, sugar boiling process instruction book

1. The sugar cooker should master the key of cooking fruit.

The water temperature, time and degree of the sugar boiling are determined.

The sugar B should be boiled thoroughly to be soft but not rotten and elastic.

2. The cookers are strictly following the operating regulations.

A, placing filtered water into a boiler, placing the washed fruits into the boiler, slowly opening a pressure gauge valve to start heating, controlling the water temperature to be between 80 and 100 ℃, controlling the temperature error of the boiler to be +/-5 ℃, and preventing the pointer of the pressure gauge from exceeding 0.2 MPa.

B, boiling the rinsed raw material fruits thoroughly in a pot, and fishing the net into a stainless steel tank by using a stainless steel belt. The time is controlled at 20 minutes, and the error is +/-2 minutes.

C requirements on sugar cookers:

the fruit boiling is the first key process of the whole product production, sugar boiling personnel need to master operation rules skillfully, correct working attitude, slowly grope experience in actual production, do homework seriously, and check personnel need to keep track of the customs strictly.

Fifth, sugar-dissolving process instruction book

The yidaixin sugar and the isomaltooligosaccharide which are detected by a laboratory are mixed according to the ratio of fruit pulp (1: 1), weighed accurately and poured into a pot.

(1) The sugar melting personnel need to strictly control the temperature of the water, and the water temperature is required to reach 90-100 ℃.

(2) The sugar melting personnel must see that the sugar in the sugar water pot can not flow out of the pot, and the sugar is thoroughly melted.

(3) Sugar dissolving personnel should strictly add Ixin sugar and malto-oligosaccharide according to the specification in the formula, and not add more or less, so as to avoid sand return or sugar running.

Sixthly, a guiding book of batching procedures

The batching is one of the important links for guaranteeing food safety, and batching personnel need to carry out weighing and proportioning on various raw and auxiliary materials according to the production process formula strictly, and especially food additives need to strictly execute the addition amount specified in GB 2760: 0.05g/kg of potassium sorbate; ② 0.05g/kg of carmine; ③ 1.0g/kg of sodium cyclamate; fourthly, citric acid is needed according to the production. Weighing with an electronic balance, wherein the food additive is used for the following points:

Seven, beating process instruction book

(1) Stirring the cooked fruit and the sugar water.

(2) After the pulp and the sugar are mixed, the mixture is put into a pulping machine to be pulped. The sieve in the beater is 50 meshes.

(3) The beater must be skilled for all the functions of the beater.

Eighthly, a stirring procedure instruction book

(1) The batching personnel is responsible for stirring work.

(2) And before stirring, putting the prepared food additive into the fruit pulp of the stirring tank for stirring.

(4) The stirring time is 15-20 minutes.

Jiu doctor blade drying process instruction book

1. Doctor blade

(1) The doctor has to be skilled in the doctor blade technical field.

(3) The tempered glass must be clean and free of damage.

(4) After scraping, the scraping machine must be cleaned.

And drying the mixture

(3) After the house-loading worker finishes the house loading, the door is closed, the air stop door is slowly unscrewed, and when the temperature of the curing barn reaches 50 ℃, the moisture-removing fan is opened to remove moisture.

(4) The temperature of the curing barn is controlled between 65 ℃ and 85 ℃, and the pressure gauge cannot exceed 0.2 MPa.

Lifting sheet

Ten, packaging process instruction book

(1) And the film selecting worker is returned to the packing workshop supervisor.

(1) The film selector must be led by the packaging plant.

(2, after the piece is selected, the piece begins to enter a forming workshop for slicing.

(1) Before the packer goes on duty, each person needs to prepare a hand wiping tool and a table wiping tool for wiping the table, and each piece of clean white towel is used.

(2) The packer adjusts the balance and prepares for the packing.

(3) And (5) the main and the subordinate in the workshop provide the sterilized packing paper in the sterilizing cabinet for packaging.

(4) Each specification is issued to the main and the subordinate department of the workshop by the production department.

(5) And (4) putting the packaged finished product into a plastic box and transferring the finished product to a secondary packaging room, boxing the finished product after the acceptance of the main and the task of the workshop is finished, and warehousing the finished product. The net content error is +/-2 g-4 g.

(6) Before the packer goes off duty, the table and the cutter are cleaned and sprayed with alcohol for disinfection.

(7) And 8 o' clock later, starting a germicidal lamp for disinfection for 1 hour.

Eleven, inspection work instruction book

(1) The examiner needs to have a high school calendar and a higher school calendar, receives related professional training, obtains a professional certificate after the examination is qualified, trains regularly, and continuously improves and updates the examination capability.

(2) The inspector is responsible for taking out the sample from the warehouse for verification, batch inspection is achieved, and effectiveness, accuracy and authenticity of inspection are achieved.

(3) After the inspection is finished, the inspection report is issued, signed and sent to a quality inspection person in charge for signing, an inspection seal is added to indicate the responsibility, and the procedures of warehousing, releasing and the like of the product are handled accordingly.

(4) And (4) finding that the batch products have unqualified items, immediately reporting to a company leader and a quality inspection department, and making a processing result by the company leader.

(5) And reserving samples for each batch of products for at least 1 year, and preventing quality problems from being compared in the sale process.

(6) And after the inspection is finished, scrapping the waste liquid, the culture medium and the like, cleaning instruments and utensils, and stopping the operation of equipment.

Twelve finished product warehouse keeper operation instruction book

2 range: the program is suitable for finished product warehouses.

5, procedure:

5.1 warehousing of finished products

5.2 delivery of finished products

5.3 product management

Thirteen, examination and assessment

Reference formula of product process

Claims

1. A processing method of sucrose-free fruit food is characterized by comprising the following steps: (1) treating raw materials; (2) sugar preparation is carried out by Yidaixin sugar; (3) drying;

the fruit food comprises fruit prolines, fruit cakes and fruit cakes.

2. The method of processing a sucrose-free fruit food as claimed in claim 1, wherein the method of processing a preserved fruit food comprises the steps of: (1) the raw material treatment comprises selection, moderation and cleaning;

(2) the step of sugaring with idaoxin sugar comprises: the mass concentration of the primary sugar soaking sugar liquid is 30 percent, the temperature of the sugar liquid is 75-80 ℃, and the sugar soaking time is 24 hours; the mass concentration of the sugar liquid after the secondary sugar soaking is 57 percent, the temperature of the sugar liquid is 75-80 ℃, 12g of citric acid/kg of the sugar liquid is added, the sugar liquid is firstly added into the citric acid, then the groove is filled, the stirring is uniform, and the sugar soaking time is 48 hours;

during the primary sugar soaking process and the secondary sugar soaking process, the pulp and the sugar liquid are added in a ratio of 1: 1;

3. The method for processing the sucrose-free fruit food as claimed in claim 2, wherein the selecting step (1) is to select and remove malformed fruits, Chinese olive fruits, scar fruits and insect fruits;

the mass ratio of the pulp to the slowing liquid is 1: 1;

4. The method for processing the sucrose-free fruit food as claimed in claim 2, wherein the primary sugar-soaking sugar solution with the concentration of 30% in the step (2) comprises 40% of Haidaoxin and 60% of maltooligosaccharide in percentage by mass;

the secondary sugar-soaking sugar solution with the concentration of 57% comprises 40% of itaixin sugar and 60% of malto-oligosaccharide by mass percentage.

5. The method of claim 2, wherein the staged baking of step (3) comprises eight stages:

6. The method for processing the sucrose-free fruit food as claimed in claim 1, wherein the method for processing the fruit cake food comprises the following steps: (1) the raw material treatment comprises selection, cleaning and disinfection; (2) the step of sugaring with idaoxin sugar comprises: stirring the cooked fruits and purified water, and pulping the fruits in a pulping machine with a sieve of 50 meshes; before stirring, placing the prepared itaixin sugar, isomaltooligosaccharide and food additive into a stirring tank for stirring for 15-20 minutes; scraping the mixture by a scraper after the mixture is uniformly stirred; and (3) cooking fruits: purified water: itai-daixin sugar: isomaltooligosaccharide: carmine: the mass ratio of the potassium sorbate is as follows: 450: 300: 100: 20-30: 30-40: 50;

the stirring speed is 60-150 r/min;

7. The method for processing the sucrose-free fruit food as claimed in claim 6, wherein the fresh fruits without rot, worm damage and impurities are selected in the selection process in the step (1), and are subjected to twice screening and then are subjected to a cleaning and disinfecting process; the cleaning and disinfecting process comprises the following steps: (a) putting purified water into a saucepan, putting the washed fruits into the saucepan, opening a pressure gauge valve to start heating, controlling the water temperature to be between 80 and 100 ℃, controlling the temperature error of the saucepan to be +/-5 ℃, and preventing a pressure gauge pointer from exceeding 0.2 MPa; (b) and (3) boiling the rinsed raw material fruits thoroughly in a pot, fishing the net into a stainless steel tank by using a stainless steel belt, adding pure water, cooling to room temperature, and controlling the fruit boiling time to be 25 minutes with the error of +/-2 minutes.

8. The method of claim 7, further comprising a ball-making or shredding step after scraping, wherein the sugar-rolling step is performed after the ball-making or shredding step: putting the cut silk or the twisted ball into Yidaixin sugar in time for sugar rolling, wherein the sugar-sticking area of the product is required to reach more than 90 percent, and separating the products stuck together; uniformly placing the rolled sugar products on a tray with meshes, filtering out redundant sugar, placing the tray on a warm drying vehicle, and pushing the vehicle into a warm room for warm drying after the vehicle is full; the temperature of the greenhouse is controlled between 40 ℃ and 55 ℃, and the pressure gauge cannot exceed 0.2 MPa; the greenhouse warming time is 1-2 hours.

9. The method for processing the sucrose-free fruit food as claimed in claim 1, wherein the method for processing the fruit cake food comprises the following steps: (1) the raw material treatment comprises the working procedures of selection, cleaning and disinfection;

(3) and (3) a drying stage: when the temperature of the curing barn reaches 50 ℃, turning on a moisture-removing fan to remove moisture; the temperature of the curing barn is controlled between 65 ℃ and 85 ℃, and the pressure gauge cannot exceed 0.2 MPa; baking for 2-4 hr, and keeping at 40-60 deg.C for 4-6 hr.

10. The method for processing the sucrose-free fruit food according to claim 9, wherein the selecting step of step (1): selecting fresh fruits which are not rotten, damaged by worms and free of impurities, and performing cleaning and disinfection after twice screening;