TWI593354B - Preserved fruit and its preparation method - Google Patents
Preserved fruit and its preparation method Download PDFInfo
- Publication number
- TWI593354B TWI593354B TW105106399A TW105106399A TWI593354B TW I593354 B TWI593354 B TW I593354B TW 105106399 A TW105106399 A TW 105106399A TW 105106399 A TW105106399 A TW 105106399A TW I593354 B TWI593354 B TW I593354B
- Authority
- TW
- Taiwan
- Prior art keywords
- candied
- fruit
- mixed sugar
- sugar alcohol
- alcohol solution
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本發明屬於食品技術領域，尤其涉及一種蜜餞及其製備方法。 The invention belongs to the technical field of foods, and in particular relates to a candied fruit and a preparation method thereof.
蜜餞也可以稱做果脯，是以果蔬為原料，用糖或蜂蜜醃製後製備製成的食品。蜜餞不僅可以做為小吃或是零食直接食用，還可以用來放於蛋糕、餅乾等點心上作為點綴，是一種歷史悠久的傳統食品，頗受消費者的青睞。 Candied fruit can also be called fruit preserves. It is made from fruits and vegetables and is prepared by pickling with sugar or honey. Candied fruit can not only be eaten directly as a snack or snack, but also can be used as a decoration on cakes, biscuits and other snacks. It is a traditional food with a long history and is favored by consumers.
目前，蜜餞的製作流程一般包括以下步驟：將果蔬等原料經過清洗；漂燙；硫熏或浸泡亞硫酸溶液護色；清洗等前處理後，然後採用蔗糖逐步增加濃度進行糖醃或者煮後真空滲糖的方法進行醃製，得到蜜餞。該方法一般會使用大量蔗糖，產品不適合糖尿病患者和肥胖者食用。 At present, the production process of candied fruit generally includes the following steps: washing raw materials such as fruits and vegetables; blanching; sulphur-smelting or immersing sulfuric acid solution to protect color; cleaning and other pre-treatment, and then gradually increasing the concentration of sucrose for sugar picking or boiling after vacuuming The method of infiltrating sugar is marinated to obtain preserves. This method generally uses a large amount of sucrose, and the product is not suitable for diabetic patients and obese people.
本發明之主要目的在提供一種蜜餞及其製備方法，本發明提供的蜜餞不含蔗糖，適合糖尿病患者和肥胖者食用。 The main object of the present invention is to provide a preserve and a preparation method thereof. The preserve provided by the present invention does not contain sucrose and is suitable for consumption by diabetic patients and obese people.
本發明提供了一種蜜餞，由果蔬原料在混合糖醇溶液中醃製得到，上述混合糖醇包括質量比為3~7：1的異麥芽酮糖醇和山梨糖醇。優選的上述果蔬原料為聖女果。 The present invention provides a preserve which is obtained by pickling raw materials of fruits and vegetables in a mixed sugar alcohol solution, and the mixed sugar alcohol comprises isomalt and sorbitol in a mass ratio of 3 to 7:1. Preferably, the above-mentioned raw material of the fruit and vegetable is a saint fruit.
本發明還提供了一種蜜餞的製備方法，包括：(a)將果蔬原料進行預處理，得到蜜餞原料；(b)將上述蜜餞原料在混合糖醇溶液中進行醃製，加入pH值調節劑，烘乾後得到蜜餞，上述混合糖醇包括質量比為3~7：1的異麥芽酮糖醇和山梨糖醇。 The invention also provides a preparation method of candied fruit, comprising: (a) pretreating the raw material of the fruit and vegetable to obtain the raw material of the candied fruit; (b) picking the raw material of the candied fruit in the mixed sugar alcohol solution, adding a pH adjusting agent, After drying, the candied fruit is obtained, and the above mixed sugar alcohol includes isomalt and sorbitol in a mass ratio of 3 to 7:1.
優選的，上述步驟(b)具體為：(b1)將上述蜜餞原料在上述混合糖醇溶液中進行第一次醃製，得到第一蜜餞中間產物；(b2)將上述第一蜜餞中間產物在上述混合糖醇溶液中進行第二次醃製，得到第二蜜餞中間產物；(b3)將上述第二蜜餞中間產物在上述混合糖醇溶液中進行第三次醃製，得到第三蜜餞中間產物；(b4)向上述第三蜜餞中間產物中加入上述pH值調節劑，烘乾後得到蜜餞。 Preferably, the above step (b) is specifically: (b1) first pickling the candied raw material in the mixed sugar alcohol solution to obtain a first preserve intermediate product; (b2) placing the first preserve intermediate product at The second mixed sugar alcohol solution is subjected to a second pickling to obtain a second preserved intermediate product; (b3) the second preserved intermediate product is subjected to a third pickling in the mixed sugar alcohol solution to obtain a third preserved intermediate product. (b4) adding the above pH adjusting agent to the above third candied intermediate product, and drying to obtain a preserve.
優選的，上述步驟(b1)中，上述混合糖醇溶液的溫度為95℃~100℃；上述混合糖醇溶液的Brix值為40%~50%；上述步驟(b2)中，上述混合糖醇溶液的溫度為35℃~45℃；上述混合糖醇溶液的Brix值為60%~70%；上述步驟(b3)中，上述混合糖醇溶液的溫度為35℃~45℃；上述混合糖醇溶液的Brix值為70%~80%。 Preferably, in the above step (b1), the temperature of the mixed sugar alcohol solution is 95 ° C to 100 ° C; the Brix value of the mixed sugar alcohol solution is 40% to 50%; in the above step (b2), the mixed sugar alcohol The temperature of the solution is 35 ° C ~ 45 ° C; the Brix value of the mixed sugar alcohol solution is 60% ~ 70%; in the above step (b3), the temperature of the mixed sugar alcohol solution is 35 ° C ~ 45 ° C; the above mixed sugar alcohol The Brix value of the solution is 70% to 80%.
優選的，上述步驟(b1)中，上述第一次醃製為自然靜置，時間為12h~24h；上述步驟(b2)中，上述第二次醃製為自然靜置，時間為12h~24h；上述步驟(b3)中，上述第三次醃製為自然靜置，時間為3h~4h。 Preferably, in the above step (b1), the first pickling is naturally allowed to stand for 12h~24h; in the above step (b2), the second pickling is naturally allowed to stand for 12h~24h. In the above step (b3), the above-mentioned third pickling is naturally allowed to stand for 3 hours to 4 hours.
優選的，上述步驟(b1)中，上述第一次醃製過程中，對上述蜜餞原料施加壓力。 Preferably, in the above step (b1), in the first pickling process, pressure is applied to the candied material.
優選的，上述步驟(a)具體為：(a1)將果蔬原料清洗後，在果蔬原料上穿孔；(a2)將穿孔後的果蔬原料在氯化鈉溶液中進行殺菌處理；(a3)將殺菌護色後的果蔬原料進行氯化鈣溶液中進行硬化處理，得到蜜餞原料。 Preferably, the above step (a) is specifically: (a1) after the raw materials of the fruits and vegetables are washed, perforating the raw materials of the fruits and vegetables; (a2) sterilizing the raw materials of the perforated fruits and vegetables in a sodium chloride solution; (a3) sterilizing The fruit and vegetable raw materials after the color protection are subjected to hardening treatment in a calcium chloride solution to obtain a preserved raw material.
優選的，上述混合糖醇溶液中還包括防腐劑。上述果蔬原料為聖女果。 Preferably, the above mixed sugar alcohol solution further comprises a preservative. The above raw materials for fruits and vegetables are saints.
與現有技術相比，本發明提供的蜜餞由果蔬原料在混合糖醇溶液中醃製得到，上述混合糖醇包刮質量比為3~7：1的異麥芽酮糖醇和山梨糖醇。本 發明採用異麥芽酮糖代替傳統蔗糖，使得到的蜜餞中不含蔗糖，適合糖尿病病人和肥胖者食用；本發明以質量比為3~7：1的異麥芽酮糖醇和山梨糖醇為原料醃製果蔬原料，得到的蜜餞具有與採用蔗糖醃製的蜜餞同等的風味，而且能夠保持蜜餞原料原有的色澤和風味，不會破壞果蔬原有的營養成分，本發明提供的聖女果乾表面乾燥、內部微濕潤、柔軟，具有果脯狀態，口感和風味良好；經過加溫加濕破壞性實驗，其保質期可達3個月以上。 Compared with the prior art, the preserve provided by the present invention is obtained by pickling raw materials of fruits and vegetables in a mixed sugar alcohol solution, and the mixed sugar alcohol has a mass ratio of isomalt and sorbitol of 3 to 7:1. this The invention adopts isomaltulose instead of traditional sucrose, so that the candied fruit does not contain sucrose, and is suitable for diabetic patients and obese people; the present invention uses isomalt and sorbitol at a mass ratio of 3-7:1. The raw material is pickled with raw materials of fruits and vegetables, and the preserved preserve has the same flavor as the preserved preserved by sucrose, and can maintain the original color and flavor of the preserved raw materials without destroying the original nutrients of the fruits and vegetables, and the saint dried fruit provided by the present invention The surface is dry, the interior is slightly moist, soft, has a fruity state, and has a good taste and flavor. After the destructive experiment of heating and humidification, the shelf life can be more than 3 months.
本發明提供了一種蜜餞，由果蔬原料在混合糖醇溶液中醃製得到，上述混合糖醇包括質量比為3~7：1的異麥芽酮糖醇和山梨糖醇。 The present invention provides a preserve which is obtained by pickling raw materials of fruits and vegetables in a mixed sugar alcohol solution, and the mixed sugar alcohol comprises isomalt and sorbitol in a mass ratio of 3 to 7:1.
本發明以混合糖醇溶液為醃製液，包括異麥芽酮糖醇和山梨糖醇。其中，異麥芽酮糖醇相對於其他代糖不吸濕不潮解，耐受性高，不易引起腹脹、腸鳴等不良反應；山梨糖醇與異麥芽糖醇復配使用醃製果蔬原料，得到的蜜餞能夠保持果蔬原料原有的色澤和風味，且具有良好的口感。 The present invention uses a mixed sugar alcohol solution as a pickling solution, including isomalt and sorbitol. Among them, isomalt is not hygroscopic with respect to other sugar substitutes, and has high tolerance, and is not easy to cause adverse reactions such as abdominal distension and intestinal sufficiency; sorbitol and isomalt are compounded using pickled fruits and vegetables, and obtained Candied fruit can maintain the original color and flavor of fruit and vegetable raw materials, and has a good taste.
在一些實施例中，異麥芽酮糖醇和山梨糖醇的質量比為3~7：1；在一些實施例中，異麥芽酮糖醇和山梨糖醇的質量比為5：1，在上述混合糖醇溶液中，異麥芽酮糖醇和山梨糖醇的總質量與水的質量的比例優選為2~5：1，更優選為3.8：1。 In some embodiments, the mass ratio of isomalt to sorbitol is from 3 to 7:1; in some embodiments, the mass ratio of isomalt to sorbitol is 5:1, in the above In the mixed sugar alcohol solution, the ratio of the total mass of isomalt and sorbitol to the mass of water is preferably 2 to 5:1, more preferably 3.8:1.
在本發明中，上述混合糖醇溶液還包括防腐劑，上述防腐劑可以是山梨酸鉀，山梨酸鉀在上述混合糖醇溶液中的濃度為1%。 In the present invention, the mixed sugar alcohol solution further includes a preservative, and the preservative may be potassium sorbate, and the concentration of potassium sorbate in the mixed sugar alcohol solution is 1%.
在本發明中，上述果蔬原料可以為水果、蔬菜、如杏、蘋果、番茄、聖女果等，優選為聖女果。 In the present invention, the above-mentioned fruit and vegetable raw materials may be fruits, vegetables, such as apricots, apples, tomatoes, cherries, etc., preferably cherries.
本發明採用異麥芽酮糖醇代替傳統蔗糖，使得到的蜜餞中不含蔗糖，適合糖尿病人和肥胖者食用；本發明以質量比3~7：1的異麥芽酮糖醇和山梨糖醇為原料醃製果蔬原料，得到的蜜餞具有與採用蔗糖醃製的蜜餞同等的風味，而且能夠保持蜜餞原料原有的色澤和風味及保持果蔬原有的營養成分。另外，本發明可以提供具備與蔗糖製備相當保質期的蜜餞。實驗結果表明，本發明提供的聖女果乾表面乾燥、內部微濕潤、柔軟，具有果脯狀態，口感和風味良好；經過加溫加濕破壞性實驗，其保質其可達到3個月以上。 The invention adopts isomalt in place of the traditional sucrose, so that the candied fruit does not contain sucrose, and is suitable for diabetics and obese people; the invention uses isomalt and sorbitol at a mass ratio of 3-7:1. The raw materials of the fruits and vegetables are marinated as raw materials, and the preserves have the same flavor as the preserves preserved with sucrose, and can maintain the original color and flavor of the preserved raw materials and maintain the original nutrients of the fruits and vegetables. In addition, the present invention can provide preserves having a shelf life comparable to the preparation of sucrose. The experimental results show that the dried fruit of the present invention has a dry surface, a slightly moist interior, a soft, fruity state, and a good taste and flavor. After the destructive experiment of warming and humidification, the quality can be maintained for more than 3 months.
本發明還供一種蜜餞的製備方法，包括：(a)將果蔬原料進行預處理，得到蜜餞原料；(b)將上述蜜餞原料在混合糖醇溶液中進行醃製，加入pH值調節劑，烘乾後得到蜜餞，上述混合糖醇包括質量比為3~7：1的異麥芽酮糖醇和山梨糖醇。 The invention also provides a preparation method of the preserve, comprising: (a) pretreating the raw material of the fruit and vegetable to obtain the raw material of the candied fruit; (b) picking the raw material of the candied fruit in the mixed sugar alcohol solution, adding the pH adjusting agent, and baking After the dried, the above-mentioned mixed sugar alcohols include isomalt and sorbitol in a mass ratio of 3 to 7:1.
本發明首先將果蔬原料進行預處理，得到蜜餞原料。在本發明中，上述果蔬原料優選為聖女果，也可為其他果蔬，例如冬瓜、生薑、棗等。上述預處理具體為：(a1)將果蔬原料清洗後，在果蔬原料上穿孔；(a2)將穿孔後的果蔬原料在氯化鈉溶液中進行殺菌處理；(a3)將殺菌護色後的果蔬原料進行氯化鈣溶液中進行硬化處理，得到蜜餞原料。 The invention firstly pretreats the raw materials of fruits and vegetables to obtain the raw materials of the preserves. In the present invention, the above-mentioned fruit and vegetable raw materials are preferably cherries, and may also be other fruits and vegetables, such as melon, ginger, jujube and the like. The above pretreatment is specifically as follows: (a1) after the raw materials of the fruits and vegetables are washed, perforating the raw materials of the fruits and vegetables; (a2) sterilizing the raw materials of the perforated fruits and vegetables in a sodium chloride solution; (a3) the fruits and vegetables after the sterilization and color protection The raw material is subjected to a hardening treatment in a calcium chloride solution to obtain a candied raw material.
首先將果蔬原料進行清洗，去除其表面的殘葉、泥土等雜質，然後在果蔬原料上穿孔，便於後續醃製。穿孔的方法以及孔的個數可以根據果蔬原料的種類及大小進行確定，如當果蔬原料為聖女果時，可以對其進行針孔穿刺，孔密度優選為6~10個孔/cm2。 First, the raw materials of fruits and vegetables are cleaned to remove impurities such as residual leaves and soil on the surface, and then perforated in the raw materials of fruits and vegetables to facilitate subsequent pickling. The method of perforation and the number of holes can be determined according to the type and size of the raw material of the fruit and vegetable. For example, when the raw material of the fruit and vegetable is a saint fruit, the needle hole can be pierced, and the pore density is preferably 6 to 10 holes/cm 2 .
穿孔後，將得到的果蔬原料在氯化鈉溶液中進行殺菌處理，上述氯化鈉溶液的質量濃度優選為5%~10%，更優選為8%。上述穿孔後的果蔬原料 優選浸漬在氯化鈉溶液中進行殺菌處理，浸漬溫度優選為室溫，浸漬時間優選為40min~80min，更優選為60min。 After perforation, the obtained raw material of the fruit and vegetable is sterilized in a sodium chloride solution, and the mass concentration of the sodium chloride solution is preferably 5% to 10%, more preferably 8%. Fruit and vegetable raw materials after perforation It is preferably immersed in a sodium chloride solution for sterilization treatment, and the immersion temperature is preferably room temperature, and the immersion time is preferably 40 minutes to 80 minutes, more preferably 60 minutes.
殺菌後，將得到的果蔬原料進行氯化鈣溶液中進行硬化處理，得到蜜餞原料。上述氯化鈣溶液的質量濃度優選為0.3%~0.8%，更優選為0.6%。上述殺菌後的果蔬原料優選浸泡在氯化鈣溶液中進行硬化處理，浸泡溫度優選為室溫，浸泡時間優選為2h~3h，更優選為2.5h。 After sterilization, the obtained raw material of the fruit and vegetable is subjected to a hardening treatment in a calcium chloride solution to obtain a candied raw material. The mass concentration of the above calcium chloride solution is preferably from 0.3% to 0.8%, more preferably 0.6%. The sterilized fruit and vegetable raw material is preferably immersed in a calcium chloride solution for hardening treatment, and the immersion temperature is preferably room temperature, and the immersion time is preferably 2 h to 3 h, more preferably 2.5 h.
硬化處理完畢後，將得到的蜜餞原料清洗，即可進行醃製。本發明優先採用清水對硬化處理完畢後的果蔬原料進行清洗，清洗時間優選為3min~8min，更優選為5min。 After the hardening treatment is completed, the obtained preserved raw materials are washed and then marinated. The invention preferably uses clean water to clean the raw materials of the fruits and vegetables after the hardening treatment, and the cleaning time is preferably 3 min to 8 min, more preferably 5 min.
得到蜜餞原料後，將其在混合糖醇溶液中進行醃製，pH調節劑，烘乾後得到蜜餞。在本發明中，上述混合糖醇溶液包括質量比為3~7：1的異麥芽酮糖醇和山梨糖醇，其質量比優選為5：1，在上述混合糖醇溶液中，異麥芽酮糖醇和山梨糖醇的總質量雨水的質量比例優選為3~5：1，更優選為3.8：1。在本發明中，上述混合糖醇溶液還包括防腐劑，上述防腐劑可以是山梨酸鉀，山梨酸鉀在混合糖醇溶液中的濃度為1%。 After the candied raw material is obtained, it is marinated in a mixed sugar alcohol solution, and a pH adjuster is dried to obtain a preserve. In the present invention, the above mixed sugar alcohol solution comprises isomalt and sorbitol in a mass ratio of 3 to 7:1, and the mass ratio thereof is preferably 5:1, in the above mixed sugar alcohol solution, isomalt The mass ratio of the total mass of ketitol to sorbitol is preferably from 3 to 5:1, more preferably 3.8:1. In the present invention, the above mixed sugar alcohol solution further comprises a preservative, and the above preservative may be potassium sorbate, and the concentration of potassium sorbate in the mixed sugar alcohol solution is 1%.
本發明對上述混合糖醇溶液的製備方法沒有特殊限制，將異麥芽酮糖醇和山梨糖醇溶於水中即可，上述溶解溫度優選為90℃~100℃，更優選為95℃。當含有防腐劑時，將異麥芽酮糖醇和山梨糖醇溶於水中後，再加入防腐劑充分溶解即可。 In the present invention, the method for preparing the mixed sugar alcohol solution is not particularly limited. The isomalt and sorbitol may be dissolved in water, and the above dissolution temperature is preferably from 90 ° C to 100 ° C, more preferably 95 ° C. When the preservative is contained, the isomalt and sorbitol are dissolved in water, and then the preservative is added to dissolve sufficiently.
為了提高醃製效果，上述醃製步驟具體如下：(b1)將上述蜜餞原料在混合糖醇溶液中進行第一次醃製，得到第一蜜餞中間產物：(b2)將上述第一蜜餞中間產物在混合糖醇溶液中進行第二次醃製，得到第二蜜餞中間產物；(b3) 將上述第二中間產物在混合糖醇溶液中進行第三次醃製，得到第三蜜餞中間產物；(b4)向第三蜜餞中間產物中加入pH值調節劑，烘乾後得到蜜餞。 In order to improve the curing effect, the above curing step is specifically as follows: (b1) the above-mentioned candied raw material is first marinated in a mixed sugar alcohol solution to obtain a first preserve intermediate product: (b2) the above first preserve intermediate product The second pickling is carried out in the mixed sugar alcohol solution to obtain the second preserve intermediate; (b3) The second intermediate product is subjected to a third pickling in a mixed sugar alcohol solution to obtain a third candied intermediate product; (b4) a pH adjuster is added to the third candied intermediate product, and dried to obtain a preserve.
本發明首先將上述蜜餞原料在混合糖醇溶液中進行第一次醃製，得到第一蜜餞中間產物。在第一次醃製過程中，上述蜜餞原料與上述混和糖醇溶液的質量比優選為0.5~1：1，更優選為0.7：1；上述混合糖醇溶液的溫度優選為95℃~100℃，上述混合糖醇溶液的Brix值40%~50%。本發明優選將蜜餞原料加入到上述混合糖醇溶液中進行醃製，優選在自然靜置條件下進行醃製，醃製溫度優選為95℃~100℃，優選醃製12~24h，更優選醃製20h。在進行第一次醃製過程中，優選對蜜餞原料施加壓力，使醃製更為充分，上述時加壓力可以為將重物壓至於蜜餞原料上，也可以為本領域技術人員熟知的其他加壓放式。 In the present invention, the above-mentioned candied raw material is first marinated in a mixed sugar alcohol solution to obtain a first preserve intermediate product. In the first curing process, the mass ratio of the candied raw material to the mixed sugar alcohol solution is preferably 0.5 to 1:1, more preferably 0.7:1; and the temperature of the mixed sugar alcohol solution is preferably 95 to 100 ° C. The Brix value of the above mixed sugar alcohol solution is 40% to 50%. In the present invention, the candied raw material is preferably added to the mixed sugar alcohol solution for pickling, preferably under natural resting conditions, and the curing temperature is preferably 95 ° C to 100 ° C, preferably marinated for 12 to 24 hours, more preferably marinated. 20h. During the first curing process, it is preferred to apply pressure to the candied material to make the curing more sufficient. The above-mentioned pressing pressure may be to press the weight onto the candied material, or may be other additives well known to those skilled in the art. Pressure release.
第一次醃製完畢後，將得到的第一蜜餞中間產物在混合糖醇溶液中進行第二次醃製，得到第二蜜餞中間產物。第一次醃製完畢後，撈出其中的第一蜜餞中間產物，向醃製後的溶液中補加混合糖醇溶液，繼續加入第一蜜餞中間產物後進行第二次醃製。在第二次醃製的過程中，上述第一蜜餞中間產物與上述混合糖醇溶液的質量比優選為0.2~1：1，更優選為0.5：1；補加混合糖醇溶液後，優選使得到的第二次醃製用混合糖醇溶液的Brix值為60%~70%，並優選將其溫度降至35℃~45℃後加入第一蜜餞中間產物進行醃製，優選在自然靜置條件下將其溫度降至35℃~45℃後加入第一蜜餞中間產物進行醃製，優選在自然靜置條件下進行醃製，醃製的溫度35℃~45℃，優選醃製12h~24h，更優選醃製20h。 After the first curing, the obtained first candied intermediate product is marinated in a mixed sugar alcohol solution for a second time to obtain a second candied intermediate product. After the first pickling, the first preserved intermediate product is removed, and the mixed sugar alcohol solution is added to the marinated solution, and the first preserved intermediate product is continuously added for the second pickling. In the second curing process, the mass ratio of the first candied intermediate product to the mixed sugar alcohol solution is preferably 0.2 to 1:1, more preferably 0.5:1; after supplementing the mixed sugar alcohol solution, it is preferably made The second pickling mixed sugar alcohol solution has a Brix value of 60% to 70%, and preferably the temperature is lowered to 35 ° C to 45 ° C, and then the first preserve intermediate product is added for pickling, preferably in a natural setting. Under the condition, the temperature is lowered to 35 ° C ~ 45 ° C, and the first candied intermediate product is added for pickling, preferably under natural resting conditions, the curing temperature is 35 ° C ~ 45 ° C, preferably marinated for 12 h ~ 24 h More preferably, it is marinated for 20 hours.
第二次醃製完畢後，將得到的第二蜜餞中間產物在混合醇溶液中進行第三次醃製，得到第三蜜餞中間產物。第二次醃製完畢後，撈出其中的第 二蜜餞中間產物，向醃製後的溶液中補加混合糖醇溶液，繼續加入第二蜜餞中間產物後進行第三次醃製。在第三次醃製的過程中，上述第二蜜餞中間產物與上述混合糖醇溶液的質量比優選為0.1~1：1，更優選為0.4：1；補加混合糖醇溶液後，優選使得到的第三次醃製用混合糖醇溶液的Brix值為70%~80%，然後加入第二蜜餞中間產物進行醃製，優選在自然靜置條件下進行醃製，醃製的溫度優選為35℃~45℃，優選醃製3h~4h，更優選醃製3.5h。 After the second curing, the obtained second candied intermediate product is marinated for a third time in the mixed alcohol solution to obtain a third candied intermediate product. After the second pickling, remove the first The second candied intermediate product is supplemented with a mixed sugar alcohol solution into the marinated solution, and the second preserved intermediate product is continuously added for the third pickling. In the third curing process, the mass ratio of the second candied intermediate product to the mixed sugar alcohol solution is preferably 0.1 to 1:1, more preferably 0.4:1; after supplementing the mixed sugar alcohol solution, it is preferably made The third pickling mixed sugar alcohol solution has a Brix value of 70% to 80%, and then the second preserved intermediate product is added for pickling, preferably under natural resting conditions, and the curing temperature is preferably 35 ° C ~ 45 ° C, preferably pickled 3h ~ 4h, more preferably marinated 3.5h.
第三次醃製完畢後，向其中加入pH值調節劑，上述pH值調節劑優選為檸檬酸和甜菊糖苷。上述pH值調節劑與上述蜜餞原料的質量比優選為0.5~3：1000，更優選為1：1000。其中，檸檬酸與甜菊糖苷的質量比優選為1：0.1~0.5，更優選為1：0.2。加入上述pH值調節劑後，保持容易為沸騰狀態至果肉呈現飽和透狀態，此時，溶液中混合糖醇的濃度為60%~80%，更優選為70%，冷卻後將溶液中的蜜餞撈出，烘乾後即可，本發明優選為50℃~70℃條件下進行烘乾，烘乾至產品含水量為15%以下，優選烘乾至產品含水量為10%~12%。 After the third curing, the pH adjusting agent is added thereto, and the pH adjusting agent is preferably citric acid and stevioside. The mass ratio of the above pH adjusting agent to the above mentioned candied raw material is preferably from 0.5 to 3:1000, more preferably 1:1000. Among them, the mass ratio of citric acid to stevioside is preferably from 1:0.1 to 0.5, more preferably 1:0.2. After the above pH adjusting agent is added, it is easy to be in a boiling state until the pulp exhibits a saturated permeation state. At this time, the concentration of the mixed sugar alcohol in the solution is 60% to 80%, more preferably 70%, and the preserved solution is cooled after cooling. After being taken out and dried, the present invention preferably is dried at 50 ° C to 70 ° C, and dried until the water content of the product is 15% or less, preferably dried until the water content of the product is 10% to 12%.
得到蜜餞後，其表面乾燥，內部微濕潤，柔軟，具有果脯狀態。 After obtaining the preserve, the surface is dry, the inside is slightly moist, soft, and has a fruity state.
得到蜜餞後，其劇偶原料果蔬的色澤和風味，且口感細膩。 After getting the candied fruit, the color and flavor of the raw materials and fruits of the puppet are delicate, and the taste is delicate.
對上述無糖蜜餞後進行加溫加濕破壞性實驗，結果表明，其保質值其可達12個月。 After the above-mentioned sugar-free candied fruit was subjected to heating and destructive destructive experiments, the results showed that the shelf life value was up to 12 months.
本發明提供的蜜餞由果蔬原料在混合糖醇溶液中醃製得到，上述混合糖醇包括質量比為3~7：1的異麥芽酮糖醇和山梨糖醇。本發明採用異麥芽酮糖醇代替傳統蔗糖，使得到的蜜餞中不含蔗糖，適合糖尿病人和肥胖者食用，得到的蜜餞具有與採用蔗糖醃製的蜜餞同等的風味，而且能夠保持蜜餞原料原 有的色澤和風味，及保持果蔬原有的營養成分。另外，本發明提供的蜜餞保質期較長。 The preserve provided by the present invention is obtained by pickling raw materials of fruits and vegetables in a mixed sugar alcohol solution, and the mixed sugar alcohol comprises isomalt and sorbitol in a mass ratio of 3-7:1. The invention adopts isomaltonol instead of the traditional sucrose, so that the candied fruit does not contain sucrose, and is suitable for diabetics and obese people, and the obtained preserve has the same flavor as the candied preserved by sucrose, and can maintain the preserved raw materials. original Some color and flavor, and maintain the original nutrients of fruits and vegetables. In addition, the preserves provided by the present invention have a long shelf life.
為了進一步說明本發明，下面結合實施例對本發明提供的蜜餞及其製備方法進行描述，本發明的保護範圍不受以下實施例的限制。 In order to further illustrate the present invention, the preserves provided by the present invention and the preparation method thereof are described below in conjunction with the examples, and the scope of the present invention is not limited by the following examples.
實施例1 Example 1
將2kg聖女果清洗乾淨後進行針孔穿刺，使聖女果達到6~10個孔/cm2；將穿刺後的聖女果置於含160g氯化鈉、質量濃度為8%的氯化鈉溶液中浸泡殺菌護色1h，然後置於含12g氯化鈣、質量濃度為0.5%的氯化鈣溶液中浸泡2.5h使之硬化，漂洗乾淨後得到聖女果原料；將1700g異麥芽酮糖醇和370g山梨糖醇溶於水中，使水溶液Brix值為45%，加熱至95℃後加入1g山梨酸鉀，得到混合糖醇溶液；將上述聖女果原料加入到上述混合糖醇溶液中，在重物重壓的條件下自然放置醃製一夜；將經過第一次醃製的聖女果撈出，加入到由2620g異麥芽酮糖醇和478g山梨糖醇為溶值、Brix值為65%、溫度為40℃的混合糖醇溶液中，自然放置醃製一夜；將經過第二次醃製的聖女果撈出，加入到由3390g異麥芽酮糖醇和678g山梨糖醇(最後異麥芽酮糖醇和山梨糖醇的總用量為5：1)為溶質、Brix值為75%、溫度為40℃的混合糖醇溶液中，自然放置醃製3.5h，使醃製後的物料Brix值為70%；將2g檸檬酸溶於第三次醃製完畢得到的物料中，並加入0.5g甜菊糖苷，攪拌使其溶解，使物料保持為沸騰狀態至聖女果果肉為飽和透明狀態，冷卻後將聖女果撈出、擠壓，在60℃下進行烘乾，烘乾至水分含量為12%。 After cleaning 2kg of the female fruit, perform pinhole puncture to make the fruit of the saint fruit reach 6~10 holes/cm2; soak the pistachio fruit in a sodium chloride solution containing 160g of sodium chloride and 8% by mass. Sterilize and protect the color for 1h, then soak it in a calcium chloride solution containing 12g of calcium chloride and 0.5% by mass to harden it. After rinsing, it will get the raw material of the sage; 1700g of isomalt and 370g of sorbus The sugar alcohol is dissolved in water to make the Brix value of the aqueous solution 45%. After heating to 95 ° C, 1 g of potassium sorbate is added to obtain a mixed sugar alcohol solution; the above raw material of the sage is added to the mixed sugar alcohol solution, and the weight is heavy. Under natural conditions, it was left to be marinated overnight; the first pickled cherries were removed and added to a solution of 2620 g of isomalt and 478 g of sorbitol, a Brix value of 65%, and a temperature of 40 °C. In a mixed sugar alcohol solution, it is naturally left to marinate overnight; the second pickled cherries are removed and added to 3390 g of isomalt and 678 g of sorbitol (finally isomalt and sorbose) The total amount of alcohol used is 5:1) as solute, Brix value is 75%, temperature is 40 °C In the mixed sugar alcohol solution, it is naturally left to be marinated for 3.5 hours, so that the Brix value of the marinated material is 70%; 2 g of citric acid is dissolved in the material obtained by the third curing, and 0.5 g of stevioside is added and stirred. It is dissolved to keep the material in a boiling state until the pulp of the saint fruit is saturated and transparent. After cooling, the saint fruit is removed and squeezed, dried at 60 ° C, and dried to a moisture content of 12%.
得到聖女果乾後，其表面乾燥，內部微濕潤，柔軟，具有果脯狀態。 After obtaining the dried fruit of the saint, the surface is dry, the inside is slightly moist, soft and has a fruity state.
得到聖女果乾後，其具有聖女果的色澤和風味，且口感細膩。 After getting the dried fruit of the saint, it has the color and flavor of the saint fruit, and the taste is delicate.
對上述聖女果乾進行加溫加濕破壞性實驗，結果表明，其保質值其可達12個月。 The above-mentioned sacred fruit dried fruit was subjected to warming and destructive destructive experiments, and the results showed that the shelf life value was up to 12 months.
實施例2 Example 2
將2kg聖女果清醒乾淨後進行針孔穿刺，使聖女果達到6~10個孔/cm2；將穿刺後的聖女果置於含160g氯化鈉、質量濃度為8%的氯化鈉溶液中浸泡殺菌護色1h，然後置於含12g氯化鈣、質量濃度為0.5%的氯化鈣溶液中浸泡2.5h使之硬化，漂洗乾淨後得到聖女果原料；將1130g異麥芽酮糖醇和246g山梨糖醇溶於水中，使水溶液Brix值為45%，加熱至95℃後加入1g山梨酸鉀，得到混合糖醇溶液；將上述聖女果原料加入到上述混合糖醇溶液中，在重物重壓的條件下自然放置醃製一夜；將經過第一次醃製的聖女果撈出，加入到由1744g異麥芽酮糖醇和318g山梨糖醇為溶值、Brix值為65%、溫度為40℃的混合糖醇溶液中，自然放置醃製一夜；將經過第二次醃製的聖女果撈出，加入到由2034g異麥芽酮糖醇和678g山梨糖醇(最後異麥芽酮糖醇和山梨糖醇的總用量為3：1)為溶質、Brix值為75%、溫度為40℃的混合糖醇溶液中，自然放置醃製3.5h，使醃製後的物料Brix值為70%；將2g檸檬酸溶於第三次醃製完畢得到的物料中，並加入0.1g甜菊糖苷，攪拌使其溶解，使物料保持為沸騰狀態至聖女果果肉為飽和透明狀態，冷卻後將聖女果撈出、擠壓，在60℃下進行烘乾，烘乾至水分含量為12%。 After waking up the 2kg virgin fruit, perform pinhole puncture to make the sacred fruit reach 6~10 holes/cm2; soak the sacred fruit in the sodium chloride solution containing 160g of sodium chloride and 8% by mass. Sterilization and color protection for 1h, then immersed in calcium chloride solution containing 12g of calcium chloride and 0.5% by mass to soak it for 2.5h to harden it. After rinsing, it will get the raw material of sage; 1130g of isomalt and 246g of Yamanashi The sugar alcohol is dissolved in water to make the Brix value of the aqueous solution 45%. After heating to 95 ° C, 1 g of potassium sorbate is added to obtain a mixed sugar alcohol solution; the above raw material of the sage is added to the mixed sugar alcohol solution, and the weight is heavy. Under natural conditions, it was left to be marinated overnight; the first pickled cherries were removed and added to a solution of 1744 g of isomalt and 318 g of sorbitol, a Brix value of 65%, and a temperature of 40 °C. In a mixed sugar alcohol solution, it is naturally left to be marinated overnight; the second pickled cherries are removed and added to 2034 g of isomalt and 678 g of sorbitol (finally isomalt and sorbose) The total amount of alcohol used is 3:1), the solute, the Brix value is 75%, and the temperature is 40 °C. In the mixed sugar alcohol solution, it is naturally left to be marinated for 3.5 hours, so that the Brix value of the marinated material is 70%; 2 g of citric acid is dissolved in the material obtained by the third curing, and 0.1 g of stevioside is added and stirred. It is dissolved to keep the material in a boiling state until the pulp of the saint fruit is saturated and transparent. After cooling, the saint fruit is removed and squeezed, dried at 60 ° C, and dried to a moisture content of 12%.
得到聖女果乾後，其表面乾燥，內部微濕潤。 After obtaining the dried fruit of the saint, the surface is dry and the inside is slightly moist.
得到聖女果乾後，其具有聖女果的色澤和風味，且口感細膩。 After getting the dried fruit of the saint, it has the color and flavor of the saint fruit, and the taste is delicate.
對上述聖女果乾進行加溫加濕破壞性實驗3周後，聖女果乾出現「流湯」現象，即其保質值其可達3個月。 After 3 weeks of heating and destructive destructive experiments on the above-mentioned sacred fruit dried fruit, the sacred fruit dried fruit appeared to have a "flowing soup" phenomenon, that is, its shelf life value was up to 3 months.
實施例3 Example 3
將2kg聖女果清洗乾淨後進行針孔穿刺，使聖女果達到6~10個孔/cm2；將穿刺後的聖女果置於含160g氯化鈉、質量濃度為8%的氯化鈉溶液中浸泡殺菌護色1h，然後置於含12g氯化鈣、質量濃度為0.5%的氯化鈣溶液中浸泡2.5h使之硬化，漂洗乾淨後得到聖女果原料；將2236g異麥芽酮糖醇和487g山梨糖醇溶於水中，使水溶液Brix值為45%，加熱至95℃後加入1g山梨酸鉀，得到混合糖醇溶液；將上述聖女果原料加入到上述混合糖醇溶液中，在重物重壓的條件下自然放置醃製一夜；將經過第一次醃製的聖女果撈出，加入到由3447g異麥芽酮糖醇和1070g山梨糖醇為溶值、Brix值為65%、溫度為40℃的混合糖醇溶液中，自然放置醃製一夜；將經過第二次醃製的聖女果撈出，加入到由4750g異麥芽酮糖醇和678g山梨糖醇(最後異麥芽酮糖醇和山梨糖醇的總用量為7：1)為溶質、Brix值為75%、溫度為40℃的混合糖醇溶液中，自然放置醃製3.5h，使醃製後的物料Brix值為70%；將2g檸檬酸溶於第三次醃製完畢得到的物料中，並加入0.07g甜菊糖苷，攪拌使其溶解，使物料保持為沸騰狀態至聖女果果肉為飽和透明狀態，冷卻後將聖女果撈出、擠壓，在60℃下進行烘乾，烘乾至水分含量為12%。 After cleaning 2kg of the female fruit, perform pinhole puncture to make the fruit of the saint fruit reach 6~10 holes/cm2; soak the pistachio fruit in a sodium chloride solution containing 160g of sodium chloride and 8% by mass. Sterilization and color protection for 1h, then immersed in calcium chloride solution containing 12g of calcium chloride and 0.5% by mass to soak it for 2.5h to harden it. After rinsing, it can obtain raw material of sage; 2236g of isomalt and 487g of sorbitol The sugar alcohol is dissolved in water to make the Brix value of the aqueous solution 45%. After heating to 95 ° C, 1 g of potassium sorbate is added to obtain a mixed sugar alcohol solution; the above raw material of the sage is added to the mixed sugar alcohol solution, and the weight is heavy. Under natural conditions, the marinade is naturally left overnight; the first pickled cherries are removed and added to a solution of 3447 g of isomalt and 1070 g of sorbitol, a Brix value of 65%, and a temperature of 40 °C. In a mixed sugar alcohol solution, it is naturally left to be marinated overnight; the second pickled cherries are removed and added to 4750 g of isomalt and 678 g of sorbitol (finally isomalt and sorbose) The total amount of alcohol used is 7:1), the solute, the Brix value is 75%, and the temperature is 40 °C. In the mixed sugar alcohol solution, it is naturally left to be marinated for 3.5 hours, so that the brix value of the marinated material is 70%; 2 g of citric acid is dissolved in the material obtained by the third curing, and 0.07 g of stevioside is added, Stir it to dissolve, so that the material is kept in a boiling state until the fruit of the saint fruit is saturated and transparent. After cooling, the saint fruit is removed and squeezed, dried at 60 ° C, and dried to a moisture content of 12%.
得到聖女果乾後，其表面乾燥，內部微濕潤，柔軟，具有果脯狀態。 After obtaining the dried fruit of the saint, the surface is dry, the inside is slightly moist, soft and has a fruity state.
得到聖女果乾後，其具有聖女果的色澤和風味，且口感細膩。 After getting the dried fruit of the saint, it has the color and flavor of the saint fruit, and the taste is delicate.
對上述聖女果乾進行加溫加濕破壞性實驗8周後，聖女果乾顏色變黃；12周後聖女果乾變硬，及其保質期可達8個月。 After 8 weeks of heating and destructive destructive experiments on the above-mentioned Saints' dried fruit, the color of the dried fruit of the saint was yellowed; after 12 weeks, the dried fruit of the saint was hardened and its shelf life was 8 months.
比較例1 Comparative example 1
將2kg聖女果清洗乾淨後進行針孔穿刺，使聖女果達到6~10個孔/cm2；將穿刺後的聖女果置於含160g氯化鈉、質量濃度為8%的氯化鈉溶液中浸泡殺菌護色1h，然後置於含12g氯化鈣、質量濃度為0.5%的氯化鈣溶液中浸泡2.5h使之硬化，漂洗乾淨後得到聖女果原料；將1300g異麥芽酮糖醇溶於水中，使水溶液Brix值為45%，加熱至95℃後加入1g山梨酸鉀，得到混合糖醇溶液；將上述聖女果原料加入到上述混合糖醇溶液中，在重物重壓的條件下自然放置醃製一夜；將經過第一次醃製的聖女果撈出，加入到由2820g異麥芽酮糖醇為溶值、Brix值為65%、溫度為40℃的混合糖醇溶液中，自然放置醃製一夜；將經過第二次醃製的聖女果撈出，加入到由3820g異麥芽酮糖醇為溶質、Brix值為75%、溫度為40℃的混合糖醇溶液中，自然放置醃製3.5h，使醃製後的物料Brix值為70%；將2g檸檬酸溶於第三次醃製完畢得到的物料中，並加入0.13g甜菊糖苷，攪拌使其溶解，使物料保持為沸騰狀態至聖女果果肉為飽和透明狀態，冷卻後將聖女果撈出、擠壓，在60℃下進行烘乾，烘乾至水分含量為12%。 After cleaning 2kg of the female fruit, perform pinhole puncture to make the fruit of the saint fruit reach 6~10 holes/cm2; soak the pistachio fruit in a sodium chloride solution containing 160g of sodium chloride and 8% by mass. Sterilization and color protection for 1h, then immersed in calcium chloride solution containing 12g of calcium chloride and 0.5% by mass to soak it for 2.5h to harden it. After rinsing, it can get raw material of sage; dissolve 1300g of isomalt. In water, the Brix value of the aqueous solution is 45%, and after heating to 95 ° C, 1 g of potassium sorbate is added to obtain a mixed sugar alcohol solution; the above-mentioned raw material of the virgin fruit is added to the mixed sugar alcohol solution, and the natural weight is under heavy pressure. Place it for one night; remove the first pickled cherries and add it to a mixed sugar alcohol solution with 2820 g of isomalt, a Brix value of 65%, and a temperature of 40 °C. Place it for one night; remove the second pickled cherries and add it to a mixed sugar alcohol solution containing 3820 g of isomalt as a solute, a Brix value of 75%, and a temperature of 40 °C. Marinate for 3.5h, make the Brix value of the marinated material 70%; dissolve 2g citric acid in the third time In the finished material, 0.13g of stevioside was added and stirred to dissolve, so that the material remained in a boiling state until the pulp of the saint fruit was saturated and transparent. After cooling, the cherries were removed and squeezed at 60 ° C. Dry and dry to a moisture content of 12%.
得到聖女果乾後，其口感較硬，表面具有微小結晶，型態不佳。 After getting the dried fruit of the saint, the taste is hard, the surface has tiny crystals, and the shape is not good.
比較例2 Comparative example 2
將2kg聖女果清醒乾淨後進行針孔穿刺，使聖女果達到6~10個孔/cm2；將穿刺後的聖女果置於含160g氯化鈉、質量濃度為8%的氯化鈉溶液中浸 泡殺菌護色1h，然後置於含12g氯化鈣、質量濃度為0.5%的氯化鈣溶液中浸泡2.5h使之硬化，漂洗乾淨後得到聖女果原料；將700g山梨糖醇溶於水中，使水溶液Brix值為45%，加熱至95℃後加入1g山梨酸鉀，得到混合糖醇溶液；將上述聖女果原料加入到上述混合糖醇溶液中，在重物重壓的條件下自然放置醃製一夜；將經過第一次醃製的聖女果撈出，加入到1580g山梨糖醇為溶值、Brix值為65%、溫度為40℃的混合糖醇溶液中，自然放置醃製一夜；將經過第二次醃製的聖女果撈出，加入到2750g山梨糖醇為溶質、Brix值為75%、溫度為40℃的混合糖醇溶液中，自然放置醃製3.5h，使醃製後的物料Brix值為70%；將2g檸檬酸溶於第三次醃製完畢得到的物料中，並加入0.13g甜菊糖苷，攪拌使其溶解，使物料保持為沸騰狀態至聖女果果肉為飽和透明狀態，冷卻後將聖女果撈出、擠壓，在60℃下進行烘乾，烘乾至水分含量為12%。 After waking up 2kg of the female fruit, perform pinhole puncture to make the sacred fruit reach 6~10 holes/cm2; put the prickly fruit after puncture into a sodium chloride solution containing 160g of sodium chloride and 8% by mass The bactericidal color protection is 1h, and then it is immersed in a calcium chloride solution containing 12g of calcium chloride and 0.5% by mass to be hardened for 2.5 hours. After rinsing, the raw material of the sage is obtained; 700g of sorbitol is dissolved in water. The aqueous solution has a Brix value of 45%, and after heating to 95 ° C, 1 g of potassium sorbate is added to obtain a mixed sugar alcohol solution; the above-mentioned raw material of the virgin fruit is added to the above mixed sugar alcohol solution, and the salt is naturally placed under the weight of the heavy material. One night; remove the first pickled cherries, add 1580 g of sorbitol as a solution, Brix value of 65%, temperature of 40 ° C in a mixed sugar alcohol solution, naturally left to marinate overnight; After the second pickled cherries, it is added to 2750g of sorbitol as a solute, Brix value of 75%, and a temperature of 40 ° C in a mixed sugar alcohol solution, naturally placed for 3.5h, so that after pickling The Brix value of the material is 70%; 2 g of citric acid is dissolved in the material obtained by the third curing, and 0.13 g of stevioside is added, and the mixture is stirred to dissolve, so that the material remains in a boiling state until the pulp of the sacrificial fruit is saturated and transparent. After cooling, the cherries are removed and squeezed at 60 ° C. Drying is carried out and dried to a moisture content of 12%.
得到聖女果乾過程中，其烘乾時間過久，且得到的聖女果乾容易變色。 In the process of getting the dried fruit of the saint, the drying time is too long, and the obtained dried fruit of the saint is easy to change color.
以上所述僅是本發明的優選實施方式，應當指出，對於本技術領域的普通技術人員來說，在不脫離本發明原理的前提下，還可以做出若干改進和潤飾，這些改進和潤飾也應視為本發明的保護範圍。 The above description is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can also make several improvements and retouchings without departing from the principles of the present invention. It should be considered as the scope of protection of the present invention.
Claims (8)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510097510.XA CN104642689A (en) | 2015-03-05 | 2015-03-05 | Sugar-free preserves and preparation method of sugar-free preserves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TW201632079A TW201632079A (en) | 2016-09-16 |
| TWI593354B true TWI593354B (en) | 2017-08-01 |
Family
ID=53234743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW105106399A TWI593354B (en) | 2015-03-05 | 2016-03-02 | Preserved fruit and its preparation method |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2016158629A (en) |
| CN (1) | CN104642689A (en) |
| TW (1) | TWI593354B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070960A (en) * | 2016-06-01 | 2016-11-09 | 贵州天赐贵宝食品有限公司 | A kind of Fructus Rosae Normalis is dry and preparation method thereof |
| CN115251145A (en) * | 2022-08-09 | 2022-11-01 | 齐鲁工业大学 | Dry infiltration processing method of small berries |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077851A (en) * | 1993-05-07 | 1993-11-03 | 莫仁正 | Low-sugar preserved fruit and fruit jelly production new technology |
| CN1802977A (en) * | 2006-01-24 | 2006-07-19 | 汕头市金平区动心食品厂 | Sugar-free candied fruit preparation method |
| CN102450365A (en) * | 2010-10-22 | 2012-05-16 | 张鑫蕾 | Processing technology of low-sugar preserved fruit |
| CN103250855A (en) * | 2013-06-08 | 2013-08-21 | 汉寿泰湘农牧业有限公司 | Sugar-free plum preserved fruit and preparation method thereof |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1029209B (en) * | 1975-06-05 | 1979-03-10 | Bonacina Remigio | CANDIING METHOD FOR FRUIT FRUIT PEEL AND BROWN |
| JPS54122758A (en) * | 1978-03-13 | 1979-09-22 | Sumie Hihara | Production of vegetable or fruit peel confectionery using low calorie sweetener |
| JP3135520B2 (en) * | 1997-05-29 | 2001-02-19 | ハウス食品株式会社 | How to prevent softening of vegetables |
| CN1127905C (en) * | 2001-05-26 | 2003-11-19 | 杨巨斌 | Preserved tomato and its production process |
| ATE339512T1 (en) * | 2002-06-07 | 2006-10-15 | Suedzucker Ag | GALACTOSYL-ISOMALT, METHOD FOR THE PRODUCTION AND USE THEREOF |
| DE10328180A1 (en) * | 2003-06-16 | 2005-01-13 | Südzucker AG Mannheim/Ochsenfurt | Use of isomalt as prebiotic |
| CN101103758A (en) * | 2007-08-16 | 2008-01-16 | 赖泉斌 | Method for producing cherry-tomato preserved fruit |
| CN101715863B (en) * | 2009-12-18 | 2012-11-21 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN102090492B (en) * | 2010-12-27 | 2013-08-28 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
| WO2012107203A1 (en) * | 2011-02-08 | 2012-08-16 | Nutrinova Nutrition Specialties & Food Ingredients Gmbh | Sweetener and/or sweetness enhancer, sweetener composition, methods of making the same and consumables containing the same |
| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
-
2015
- 2015-03-05 CN CN201510097510.XA patent/CN104642689A/en active Pending
-
2016
- 2016-02-26 JP JP2016035168A patent/JP2016158629A/en active Pending
- 2016-03-02 TW TW105106399A patent/TWI593354B/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077851A (en) * | 1993-05-07 | 1993-11-03 | 莫仁正 | Low-sugar preserved fruit and fruit jelly production new technology |
| CN1802977A (en) * | 2006-01-24 | 2006-07-19 | 汕头市金平区动心食品厂 | Sugar-free candied fruit preparation method |
| CN102450365A (en) * | 2010-10-22 | 2012-05-16 | 张鑫蕾 | Processing technology of low-sugar preserved fruit |
| CN103250855A (en) * | 2013-06-08 | 2013-08-21 | 汉寿泰湘农牧业有限公司 | Sugar-free plum preserved fruit and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016158629A (en) | 2016-09-05 |
| TW201632079A (en) | 2016-09-16 |
| CN104642689A (en) | 2015-05-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105520078A (en) | Mint coconut fragrant low-salt duck egg and preparation method thereof | |
| CN103445221B (en) | Dried salted marine eel treatment process | |
| JP2007053986A (en) | Method for producing olive food preserved in sugar | |
| CN103478387A (en) | Processing method for dried olive fruit sweetmeat | |
| TWI593354B (en) | Preserved fruit and its preparation method | |
| WO2010082376A1 (en) | Processed peach food and method for producing processed peach food | |
| CN106578310A (en) | Preparation method of preserved lemon | |
| JP5042759B2 (en) | Dried fruit | |
| KR101642564B1 (en) | Manufacturing process of a dried persimmon chocolate | |
| JP5344693B2 (en) | Production method of high quality white scallop | |
| CN107668532A (en) | A kind of processing method of flavor halogen meat | |
| JP4899006B2 (en) | Manufacturing method of high quality white scallops | |
| CN100579376C (en) | Method for processing and preservation of Puergen after removing the puckery taste | |
| JPS6078536A (en) | Preparation of raw fruit having high sugar content | |
| CN109221986B (en) | Production process of instant squid slices | |
| JP2014076025A (en) | Astringent persimmon processed food and manufacturing method thereof | |
| CN101912124B (en) | Method for processing spiced eggs | |
| JP4421679B1 (en) | Processed peach food and method for producing peach processed food | |
| US1507328A (en) | Food product and method of production | |
| KR20060037949A (en) | Seasoning cuttlefish including green tea leaf ingredient and manufacturing method of it | |
| JP2003339338A (en) | Method for processing fruit and vegetable | |
| JP2009136279A (en) | Method for producing pickled ume (japanese apricot) | |
| JP2000308456A (en) | Treating liquid before freezing for vegetable, treatment before freezing, vegetable treated before freezing and the like | |
| CN105614531A (en) | Chestnut flavor food processing method | |
| TWI462700B (en) | Method for making a red perilla frutescens |