CN101849601A

CN101849601A - Method for preparing netmeg preserved fruit

Info

Publication number: CN101849601A
Application number: CN 201010176233
Authority: CN
Inventors: 冯锦东; 弓宝; 魏建和; 黄立标; 欧淑玲
Original assignee: Institute of Medicinal Plant Development of CAMS and PUMC
Current assignee: Institute of Medicinal Plant Development of CAMS and PUMC
Priority date: 2010-05-17
Filing date: 2010-05-17
Publication date: 2010-10-06
Anticipated expiration: 2030-05-17
Also published as: CN101849601B

Abstract

The invention belongs to the field of food processing, and in particular relates to a method for preparing netmeg preserved fruit, which comprises the following steps of: selecting nutmeg preserved fruit, peeling, soaking in edible salt water and solution of sodium sulfite for protecting color, performing sugaring and boiling, drying to the degree that the flesh is not sticky to hands and has elasticity to obtain a finished product, and performing vacuum packaging. The method has a simple process; the making cycle of the preserved fruit can be effectively shortened by sequentially soaking with different-concentration sugar liquor, and sugar fully enters the flesh to effectively remove the piquancy of the netmeg per se; the content of volatile oil is reduced, the piquancy of the product is greatly reduced, and the netmeg preserved fruit is suitable to be eaten by people conveniently for a long term; and the netmeg preserved fruit accords with the concept of medicament food homology and maintains the characteristics of the netmeg.

Description

A kind of preparation method of netmeg preserved fruit

Technical field

The invention belongs to food processing field, be specifically related to a kind of preparation method of netmeg preserved fruit.

Background technology

Nutmeg (Myristica fragrans Houtt) is a Myristicaceae aiphyllium plant, and its kind benevolence is warm in nature, and puckery, pungent is returned spleen, stomach, large intestine channel, warming middle energizer to promote qi has the effect of relieving diarrhea with astringents, is used for deficiency-cold in spleen and stomach, endless diarrhea, abdominal distention, the few vomiting of food.Originate in Indonesia's Maluku, main product is in states such as Malaysia, Indonesia, Sri Lanka.China is in the past only at ground such as Taiwan, Yunnan cultivation nutmeg, in recent years in Hainan large tracts of land successful introduction, nutmeg is classified China's pharmacopeia herbal species for a long time as, myristic kind of benevolence, aril, leaf contain abundant volatile oil, except that being used as medicine, also extensively as the flavor enhancement of food and the essence and flavoring agent of cosmetics, economic worth is higher, and market prospects are very wide.

The main abroad main medication in the place of production of nutmeg at present or curry powder or food, also cook preserved fruit, but the sugar concentration that when making preserved fruit, adopts and soak sugared mode, can not make sugar fully enter into pulp, cause curing process not remove acid better, cause the preserved fruit mouthfeel relatively poor, and Production Time is long, the cost height can not be applied better.

Summary of the invention

The purpose of this method is the preparation method that a kind of netmeg preserved fruit is provided at the deficiencies in the prior art, that adopts different sugar concentrations soaks the fabrication cycle can shorten preserved fruit effectively successively, make sugar fully enter into pulp, can significantly reduce the pungent taste of product, being suitable for human body conveniently takes for a long time, and the theory that meets traditional Chinese medicine " integration of drinking and medicinal herbs " has also kept myristic characteristic.

The technical scheme that this method adopted:

A kind of preparation method of netmeg preserved fruit, its concrete steps are as follows:

1, handles early stage: after the nutmeg fruit of selected tenderer (seven, medium well) is peeled, putting into concentration rapidly and be 3%～7% edible salt water soaks and protects look, in salt solution, the nutmeg fruit is cut open, remove fruit stone, pulp is cut into the rectangular of thickness 0.3～0.5cm, continuation about 8～10 hours with 3%～7% saline sook.

2, soak sulfur to protecting color: the preserved fruit that saline sook is good is pulled out, cleans, drain, and be 0.3%～0.5% sodium sulfite solution immersion 0.5～1 hour with concentration.

3, sugaring pan boiling: be that 20%～25%, 35%～45% liquid glucose soaked respectively 10～12 hours with concentration after preserved fruit that will be through soaking sulfur to protecting color is cleaned, be that to add concentration in 50%～60% the liquid glucose be that 0.3%～0.5% edible citric acid is regulated pH value to 2～2.5 in concentration again, adding the preserved fruit that soaked then decocted 1.5～2 hours, constantly stir in the decoction process, after treating that liquid glucose slowly thickens, get final product cutoff.Nutmeg fruit cell wall is thin, organizes fine and closely wovenly, and when pan boiling, liquid glucose is difficult to infiltrate in the fruit, need adopt repeatedly the mode of digestion better liquid glucose to be infiltrated in the fruit.Described sugar is edible white granulated sugar.

4, drying and packaging: will pull out through soaking the preserved fruit that decocted, and drain the back and under 60 ℃～70 ℃ temperature, toasted 10～12 hours, and make its pulp tack-free, the flexible finished product that is, vacuum-packed then getting final product.

Technology of the present invention is simple, that adopts different sugar concentrations soaks the fabrication cycle can shorten preserved fruit effectively successively, make sugar fully enter into pulp, remove the property of " pungent " that nutmeg itself had effectively, promptly reduce volatile oil contents, can significantly reduce the pungent taste of product, be suitable for human body and conveniently take for a long time, and the theory that meets traditional Chinese medicine " integration of drinking and medicinal herbs " has also kept myristic characteristic.

The specific embodiment

The present invention will be further described with non-limiting embodiment below.

Embodiment one

After selected medium well nutmeg fruit is peeled, put into 4% edible salt water rapidly and soak and protect look, in salt solution, nutmeg fruit replaceable blade utility knife is cut open, remove fruit stone, pulp is cut into the rectangular of the about 0.3cm of thickness, continues to soak about 10 hours with 4% edible salt water; Preserved fruit being pulled out, cleaned, drain, is 0.3% sodium sulfite solution immersion 0.5 hour with concentration; Preserved fruit pulled out to clean the back be that 20%, 40% liquid glucose soaked respectively 10 hours with concentration, be that to add concentration in 50% the liquid glucose be that 0.5% edible citric acid is regulated pH value to 2.5 in concentration again, adding the preserved fruit that soaked then decocted 1.5 hours, boil with big fire earlier, using little fire after waiting to seethe with excitement instead decocts, and constantly stir in the decoction process, treat that liquid glucose slowly thickens after, get final product cutoff; Preserved fruit is pulled out, and the air dry oven of putting into inherent 60 ℃～70 ℃ of pallet after draining toasted 10 hours, made its pulp tack-free, the flexible finished product that is, vacuum-packed then getting final product.

Embodiment two

After the nutmeg fruit of selected medium well is peeled, putting into 5% edible salt water rapidly soaks and protects look, in salt solution, nutmeg fruit replaceable blade utility knife is cut open, remove fruit stone, pulp is cut into the rectangular of the about 0.4cm of thickness, continue to soak about 10 hours with 5% edible salt water, preserved fruit is pulled out, cleaning, drain, is 0.4% sodium sulfite solution immersion 0.5 hour with concentration; Preserved fruit pulled out to clean the back be that 25%, 35% liquid glucose soaked respectively 11 hours with concentration, be that to add concentration in 55% the liquid glucose be that 0.4% edible citric acid is regulated pH value to 2.3 in concentration again, adding the preserved fruit that soaked then decocted 1.5 hours, boil with big fire earlier, using little fire after waiting to seethe with excitement instead decocts, and constantly stir in the decoction process, treat that liquid glucose slowly thickens after, get final product cutoff; Preserved fruit is pulled out, and the air dry oven of putting into inherent 60 ℃～70 ℃ of pallet after draining toasted 11 hours, made its pulp tack-free, the flexible finished product that is, vacuum-packed then getting final product.

Embodiment three

After selected medium well nutmeg fruit is peeled, put into 6% edible salt water rapidly and soak and protect look, in salt solution nutmeg fruit replaceable blade utility knife is cut open, remove fruit stone, pulp is cut into the rectangular of the about 0.5cm of thickness, continuation was soaked about 8 hours with 6% edible salt water; Preserved fruit being pulled out, cleaned, drain, is 0.5% sodium sulfite solution immersion 1 hour with concentration.Preserved fruit pulled out to clean the back be that 23%, 45% liquid glucose soaked respectively 12 hours with concentration, be that to add concentration in 60% the liquid glucose be that 0.3% edible citric acid is regulated pH value to 2 in concentration again, adding the preserved fruit that soaked then decocted 2 hours, boil with big fire earlier, using little fire after waiting to seethe with excitement instead decocts, and constantly stir in the decoction process, treat that liquid glucose slowly thickens after, get final product cutoff; Preserved fruit is pulled out, and the air dry oven of putting into inherent 60 ℃～70 ℃ of pallet after draining toasted 10 hours, made its pulp tack-free, the flexible finished product that is, vacuum-packed then getting final product.

Claims

1. the preparation method of a netmeg preserved fruit is characterized in that, its concrete steps are as follows:

1), handles early stage: after selected seven, medium well nutmeg fruit is peeled, putting into concentration rapidly and be 3%～7% edible salt water soaks and protects look, in salt solution, the nutmeg fruit is cut open, remove fruit stone, pulp is cut into the rectangular of thickness 0.3～0.5cm, continuation about 8～10 hours with 3%～7% saline sook;

2), soak sulfur to protecting color: the preserved fruit that saline sook is good is pulled out, cleans, drain, be 0.3%～0.5% sodium sulfite solution immersion 0.5～1 hour with concentration;

3), sugaring pan boiling: be that 20%～25%, 35%～45% liquid glucose soaked respectively 10～12 hours with concentration after preserved fruit that will be through soaking sulfur to protecting color is cleaned, be that to add concentration in 50%～60% the liquid glucose be that 0.3%～0.5% edible citric acid is regulated pH value to 2～2.5 in concentration again, adding the preserved fruit that soaked then decocted 1.5～2 hours, constantly stir in the decoction process, after treating that liquid glucose slowly thickens, get final product cutoff;

4), drying and packaging: will pull out through soaking the preserved fruit that decocted, and drain the back and under 60 ℃～70 ℃ temperature, toasted 10～12 hours, and make its pulp tack-free, the flexible finished product that is, vacuum-packed then getting final product.

2. the preparation method of netmeg preserved fruit according to claim 1 is characterized in that: described sugar is edible white granulated sugar.