Most varieties of fruit can be used to make preserved fruit. In general, the production process of various preserved fruits is nothing more than:
Raw material selection - pre-processing - preparation of sugar - cooking and impregnation - dehydration drying.
One, several kinds of fruit processing methods
1. Apricot (1) main raw material (to produce 100 kg finished product) apricot 350 ~ 360 kg, sugar 60 ~ 65 kg.
(2) Selection of materials and pre-processed materials The color of the raw materials should be golden yellow, the fruit is easy to separate from the nucleus, the meat is delicate and elastic, and the mature fruit does not become soft and free from pests and diseases. Pull along the nuclear line and wash it. However, the green apricot producing Qingmei was immersed in 15% salt water for three days, and the pulp was separated from the nucleus. The core was pressed out with a plate, cut flat, and the salt and dirt were rinsed with fresh water for later use.
(3) Sulfur treatment is soaked with sodium bisulfite solution. The use of sodium bisulfite solution concentration is generally 0.3% ~ 0.6%, soaking time is 30 ~ 120 minutes.
(4) Cook and dip several times to cook and dip. Apricot soup is best cooked in copper pots. The first use of 35% to 40% of the sugar liquid (the second cooking can also be used in continuous production of the remaining sugar solution). Because apricot contains more organic acids, it is not necessary to add citric acid to convert sucrose. Cooking time is about 15 minutes. During the cooking process, it should be gently turned to ensure even heating. When the surface of the fruit is slightly expanded and small bubbles appear, it is poured into the cylinder and soaked. The immersion time is generally 12 to 24 hours, and the sugar solution should be immersed in fruit.
The second boiled sugar was used at 50% (can be added with sugar or left in the third boiled sugar solution). Cooking time is generally 2 to 3 minutes. Remove it after cooking and put it on the bamboo drawer to dry it. During the drying process, the concave surface of the fruit should be turned upwards, and the evaporation amount of water should be about one-third of the original weight.
The third boiled sugar concentration was 65% and the cooking time was 15-20 minutes. When the sugar content is more than 70%, remove the fruit, drain the sugar liquid, and evenly put it on the bamboo drawer for drying or drying. The product is finished when it is not dried until it is dried and the toughness of the fruit remains.
2. Candied dates are generally called candied dates. Because of its surface with many fine lines, also known as gold candied dates.
(1) ratio of raw materials: Each jujube candied dates with fresh dates 120 ~ 150 kg, sugar 60 kg.
(2) Pretreatment of raw materials The raw materials should be selected from the group consisting of large fruit bodies, small fruit cores, thin skins, loose tissue of pulp cells, less water content, and higher sugar content. The raw materials for candied dates are suitable for use from green to white. Excess or overripe fruits are not suitable for processing. In the process of candied fruit processing, it is easy to absorb sugar liquid, so it is generally used once.
Before making candied fruit, the skin should be drawn to the fine lines in the direction of the longest cut, and the depth of the cut should be determined through the cortex.
(3) cooking and dipping to take water 30 pounds, sugar 45 pounds, citric acid 1 two, on the pot boiled sugar, and then put 120 pounds of the pre-treated jujube, heating and boiling for about 10 minutes, remove When several fruits were examined and became soft, 50% of the 50% sugar liquid was poured, and after the sugar liquid was boiled, two sugar liquids were added according to the above method. After boiling, it will be divided into three times and each time about 10 minutes apart, 3 to 5 kg of dry sugar will be added, and 1 to 2 kg of concentrated sugar liquid will be added. Finally, add 2 to 3 times of granulated sugar according to the cooking conditions, each time 10 to 20 kg. After the last addition of sugar, cook for 20 minutes. When the sugar concentration reaches 65% or more, pour into the jar. The entire cooking time is about 1.5-2.0 hours and the immersion time is 1-2 days.
(4) Drying and dehydration After soaking, remove the jujube and place it on the bamboo drawer. Drain the sugar liquid and send it to the drying room of 60 to 70 degrees. Bake or dry in the sun. When the surface of the fruit is not touched and the water content is about 20%, the trimming is taken out and the unqualified product is removed as a finished product.
Second, pay attention to matters in the production of preserved fruit, due to different types and quality of fruit, operating methods should also be changed accordingly. Due to inexperience or other reasons, the phenomenon of out-of-specification often occurs. The problems that often occur in production generally include:
(1) "Returning to sand" and "flowing soup" phenomenon In the production of preserved fruit, due to the discomfort of reducing sugar in the sugar solution to the total sugar ratio, it often causes the defects of "return sand", "flowing soup" or "return sugar". From the practice of candied: When the sugar liquid pH is 2 ~ 2.5, after 90 minutes of cooking, in which most of the conversion of sucrose, product quality can be guaranteed.
(2) Boil and dry shrinkage Phenomenon may result in boil and dry shrinkage during the processing of preserved fruit due to improper selection of fruit varieties, inaccurate heating temperature and time, incorrect pretreatment methods, and insufficient amount of macerated sugar. The solution to these problems should be continuously adjusted and changed on the basis of small-batch production.
The method of avoiding candied fruit is to select the appropriate variety; select the fruit with appropriate maturity; not be too deep and not staggered when streaking. The main reasons for dry shrinkage are: insufficient sugar content due to insufficient fruit maturity; insufficient sugar concentration due to insufficient concentration of sugar in the immersion process. The measures to be taken can adjust the sugar concentration and the immersion time as appropriate.
(3) Browning In the production of preserved fruit, browning is also a problem that affects product quality. The main reasons are: tannin oxidation; non-enzymatic browning; baking conditions are not correct. Avoiding and resolving measures include: smoking sulphur treatment or blanching with sodium bisulphite solution; the interaction between sugar liquid and some proteins in the fruit will produce a reddish-brown melanin, the protein and cooking time, Temperature, sugar content in sugar and invert sugar content are directly related. Therefore, under the premise of achieving the purpose of blanching and cooking, the time should be shortened as much as possible; the browning caused by baking can adjust the baking temperature and improve the ventilation conditions, so that the browning problem can be solved accordingly. Cao Zhencai Author: Xingtai Agricultural School From: Rural Technology Development 2005.08
Raw material selection - pre-processing - preparation of sugar - cooking and impregnation - dehydration drying.
One, several kinds of fruit processing methods
1. Apricot (1) main raw material (to produce 100 kg finished product) apricot 350 ~ 360 kg, sugar 60 ~ 65 kg.
(2) Selection of materials and pre-processed materials The color of the raw materials should be golden yellow, the fruit is easy to separate from the nucleus, the meat is delicate and elastic, and the mature fruit does not become soft and free from pests and diseases. Pull along the nuclear line and wash it. However, the green apricot producing Qingmei was immersed in 15% salt water for three days, and the pulp was separated from the nucleus. The core was pressed out with a plate, cut flat, and the salt and dirt were rinsed with fresh water for later use.
(3) Sulfur treatment is soaked with sodium bisulfite solution. The use of sodium bisulfite solution concentration is generally 0.3% ~ 0.6%, soaking time is 30 ~ 120 minutes.
(4) Cook and dip several times to cook and dip. Apricot soup is best cooked in copper pots. The first use of 35% to 40% of the sugar liquid (the second cooking can also be used in continuous production of the remaining sugar solution). Because apricot contains more organic acids, it is not necessary to add citric acid to convert sucrose. Cooking time is about 15 minutes. During the cooking process, it should be gently turned to ensure even heating. When the surface of the fruit is slightly expanded and small bubbles appear, it is poured into the cylinder and soaked. The immersion time is generally 12 to 24 hours, and the sugar solution should be immersed in fruit.
The second boiled sugar was used at 50% (can be added with sugar or left in the third boiled sugar solution). Cooking time is generally 2 to 3 minutes. Remove it after cooking and put it on the bamboo drawer to dry it. During the drying process, the concave surface of the fruit should be turned upwards, and the evaporation amount of water should be about one-third of the original weight.
The third boiled sugar concentration was 65% and the cooking time was 15-20 minutes. When the sugar content is more than 70%, remove the fruit, drain the sugar liquid, and evenly put it on the bamboo drawer for drying or drying. The product is finished when it is not dried until it is dried and the toughness of the fruit remains.
2. Candied dates are generally called candied dates. Because of its surface with many fine lines, also known as gold candied dates.
(1) ratio of raw materials: Each jujube candied dates with fresh dates 120 ~ 150 kg, sugar 60 kg.
(2) Pretreatment of raw materials The raw materials should be selected from the group consisting of large fruit bodies, small fruit cores, thin skins, loose tissue of pulp cells, less water content, and higher sugar content. The raw materials for candied dates are suitable for use from green to white. Excess or overripe fruits are not suitable for processing. In the process of candied fruit processing, it is easy to absorb sugar liquid, so it is generally used once.
Before making candied fruit, the skin should be drawn to the fine lines in the direction of the longest cut, and the depth of the cut should be determined through the cortex.
(3) cooking and dipping to take water 30 pounds, sugar 45 pounds, citric acid 1 two, on the pot boiled sugar, and then put 120 pounds of the pre-treated jujube, heating and boiling for about 10 minutes, remove When several fruits were examined and became soft, 50% of the 50% sugar liquid was poured, and after the sugar liquid was boiled, two sugar liquids were added according to the above method. After boiling, it will be divided into three times and each time about 10 minutes apart, 3 to 5 kg of dry sugar will be added, and 1 to 2 kg of concentrated sugar liquid will be added. Finally, add 2 to 3 times of granulated sugar according to the cooking conditions, each time 10 to 20 kg. After the last addition of sugar, cook for 20 minutes. When the sugar concentration reaches 65% or more, pour into the jar. The entire cooking time is about 1.5-2.0 hours and the immersion time is 1-2 days.
(4) Drying and dehydration After soaking, remove the jujube and place it on the bamboo drawer. Drain the sugar liquid and send it to the drying room of 60 to 70 degrees. Bake or dry in the sun. When the surface of the fruit is not touched and the water content is about 20%, the trimming is taken out and the unqualified product is removed as a finished product.
Second, pay attention to matters in the production of preserved fruit, due to different types and quality of fruit, operating methods should also be changed accordingly. Due to inexperience or other reasons, the phenomenon of out-of-specification often occurs. The problems that often occur in production generally include:
(1) "Returning to sand" and "flowing soup" phenomenon In the production of preserved fruit, due to the discomfort of reducing sugar in the sugar solution to the total sugar ratio, it often causes the defects of "return sand", "flowing soup" or "return sugar". From the practice of candied: When the sugar liquid pH is 2 ~ 2.5, after 90 minutes of cooking, in which most of the conversion of sucrose, product quality can be guaranteed.
(2) Boil and dry shrinkage Phenomenon may result in boil and dry shrinkage during the processing of preserved fruit due to improper selection of fruit varieties, inaccurate heating temperature and time, incorrect pretreatment methods, and insufficient amount of macerated sugar. The solution to these problems should be continuously adjusted and changed on the basis of small-batch production.
The method of avoiding candied fruit is to select the appropriate variety; select the fruit with appropriate maturity; not be too deep and not staggered when streaking. The main reasons for dry shrinkage are: insufficient sugar content due to insufficient fruit maturity; insufficient sugar concentration due to insufficient concentration of sugar in the immersion process. The measures to be taken can adjust the sugar concentration and the immersion time as appropriate.
(3) Browning In the production of preserved fruit, browning is also a problem that affects product quality. The main reasons are: tannin oxidation; non-enzymatic browning; baking conditions are not correct. Avoiding and resolving measures include: smoking sulphur treatment or blanching with sodium bisulphite solution; the interaction between sugar liquid and some proteins in the fruit will produce a reddish-brown melanin, the protein and cooking time, Temperature, sugar content in sugar and invert sugar content are directly related. Therefore, under the premise of achieving the purpose of blanching and cooking, the time should be shortened as much as possible; the browning caused by baking can adjust the baking temperature and improve the ventilation conditions, so that the browning problem can be solved accordingly. Cao Zhencai Author: Xingtai Agricultural School From: Rural Technology Development 2005.08
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