Preparation method of low-sugar preserved burdock through microwave sugar infusion

• Main Authors: LI LING, JI BAIFAN, XU YUANNAN, HUANG JUNRONG, ZHENG DIAOZHEN
• Format: Patent
• Language: Chinese; English
• Published: 02.04.2024
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of low-sugar preserved burdock through microwave sugar infusion. The preparation method comprises the following technological processes: S1, raw material pretreatment; S2, yellow wine processing; S3, microwave sugar infusion; in the traditional preserved fruit processing in China, high-calorie and high-sweetness sugar permeation liquid is mostly used as sugar for dipping to process preserved fruits, so that the sugar content is too high, and the health of a human body is unfavorable. A microwave sugar infusion process is adopted, and the defect that the sugar content is too high in common preserved fruit manufacturing is overcome. The processing technology of the low-sugar burdock preserved fruit through microwave sugar permeation is explored from influence factors such as sugar liquid concentration, time and the like. 本发明公开了一种通过微波渗糖的低糖牛蒡果脯制备方法，工艺流程为：S1原料预处理，S2黄酒炮制，S3微波渗糖，S4干燥；针对我国果脯传统加工中多使用高热量、高甜度的渗糖液为浸渍用糖加工果脯，容易造成食糖含量过高，对人体的健康不利的问题；本发明采用微波渗糖工艺，弥补了普通果脯制作中含糖量太高的不足。