PRODUCTION OF SWEETMEAT AND DRIED SWEETMEAT
PURPOSE:To obtain sweetmeats having improved shelf stability, good aroma, taste and color tone, by immersing natural fruits which are washed with water, peeled and separated from cores in a saccharide solution, heating the solution by microwave and keeping the immersion state so that air pores in th...
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Zusammenfassung: | PURPOSE:To obtain sweetmeats having improved shelf stability, good aroma, taste and color tone, by immersing natural fruits which are washed with water, peeled and separated from cores in a saccharide solution, heating the solution by microwave and keeping the immersion state so that air pores in the flesh is replaced with the saccharide solution. CONSTITUTION:Natural fruits are washed with water, peeled, separated from cores and immersed in a saccharide solution of saccharide such as sugar, glucose, maltose, etc., having >=50 Brix degree. The natural fruits thus immersed in the saccharide solution are heated by microwave, so that air pores in the flesh are rapidly expelled. Then, when they are further kept in the immersed state, the space in the flesh is replaced with the saccharide solution. Consequently sweetmeats are prepared. They are further dried, as necessary. |
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