Process: material selection - cut half of the core - immersion sulfur color protection - syrup pot cooking - baking - finished products. (1) Material selection. Fruits with thick and hard flesh, orange-yellow skin, fresh and full, normal flavor, no mold and insect damage and mechanical damage were selected as raw materials. (2) Cut and go to the core. The washed apricots are forcefully cut into half at the fruit seam and the core is dug. (3) immersion in sulfur to protect color. The cut apricot is called an apricot bowl. Because the tannin in the apricot is easily oxidized and turned brown, the apricot bowl should be immediately put into a 0.3% sodium nitrite solution. After about half an hour, the sugar is removed. (4) Sugar boiled pot: The apricot has more water, and the cell wall is thin and the tissue is fine. When the pot is cooked, the sugar liquid is difficult to penetrate into the fruit, so multiple digesting methods are required. A sugar solution having a concentration of 40%, 50%, and 70%, respectively, was prepared with granulated sugar at a temperature of 80 °C. The apricot bowl after immersion in sulfur was boiled from low to high concentration for 1 minute, 3 minutes, and 15 minutes, and the sugar liquid was poured into the tank together with the apricot and immersed for 24 hours. And a small amount of sodium sulfite was added each time the sugar was soaked. (5) Baking. Remove the apricot bowl after three times of sugar soaking. Control the surface of the sugar liquid, put the heart of the apricot bowl up and evenly. The temperature is 65 ° C. After baking for 14 hours, the pulp is not sticky and elastic, which is the finished product. (6) Product requirements. (1) Sensory index: orange color, fullness of tissue, complete fruit slice, flat shape, transparent texture, sweet and slightly acidic, and fruit with original fruit flavor. (2) Physical and chemical indicators. The total sugar is 68% or more, the reducing sugar is 60%, the water is 18% or less, and the sulfur is not more than 0.2%. Dehydrated Purple Sweet Potato
Dehydrated purple potato is an indispensable food in our daily diet. Sweet potato has high nutritional value and low price, and is a favorite food of the masses. Purple potatoes are rich in nutritional value. Purple potato is rich in protein, 18 kinds of amino acids that are easily digested and absorbed by the human body, 8 kinds of vitamins such as vitamin C, B, and A, and more than 10 kinds of natural mineral elements such as phosphorus and iron, of which iron and selenium are rich in content. Selenium and iron are essential elements for anti-fatigue, anti-aging, and blood replenishment. In particular, selenium is called "the king of anti-cancer" and is easily absorbed by the human body. Free radicals inhibit the synthesis of DNA in cancer cells and the division and growth of cancer cells, and prevent the occurrence of cancers such as gastric cancer (digestion medicine) and liver cancer.
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