CN103493962A

CN103493962A - Preserved roselle manufacturing method

Info

Publication number: CN103493962A
Application number: CN201310495167.5A
Authority: CN
Inventors: 程龙凤
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-22
Filing date: 2013-10-22
Publication date: 2014-01-08

Abstract

The invention discloses a preserved roselle manufacturing method which comprises the following steps of preparing materials, salting the materials, protecting crispness of the materials, hardening the materials, sulphuring the materials, precooking the materials, sugaring the materials, drying the materials, reshaping the materials, packing the materials and the like. Roselle is salted to remove part of water, so that tissues of the roselle are compact, the permeability of cells is changed, and sugar can permeate into preserved roselle conveniently. Thus, the preserved roselle is pure in flavor, delicious in taste and convenient to eat. Furthermore, nutrients of the roselle are fully kept. The preserved roselle has the effects of relieving summer heat, reducing blood pressure, intensifying blood vessel elasticity, curing hypertension, clearing heat, detoxifying, helping digestion, helping produce saliva and slaking thirst.

Description

A kind of preparation method of roselle preserved fruit

Technical field

The present invention relates to food deep processing field, especially relate to a kind of preparation method of roselle preserved fruit.

Background technology

Roselle: have another name called Roselle, roselle, red sorrel etc., be the annual herb plant of Malvaceae Hibiscus, the calyx of roselle is Meat, succulence, contain rich in protein, organic acid, vitamin C, several amino acids, a large amount of natural complex and the mineral matter of needed by human body, be of value to and regulate and balancing blood fat, promote calcareous absorption, there is the promotion child development, astringe the lung to stop cough, relieve the effect of alcohol, promote digestion, refreshing and detoxicating Li Shui, hypotensive etc. effect.Be widely used in food or the drinks such as high-grade drink, cold drink, carbonated drink, iced tea, hot tea, as the application number patent of invention that is 200610170544.8 has been announced a kind of manufacture craft of preserved vanilla-Roselle calyx, a kind of preserved fruit of instant is provided, but in process, roselle can not fully absorb sugar, exists the not good deficiency of mouthfeel.

Summary of the invention

The invention provides the preparation method of the roselle preserved fruit of a kind of delicious taste, comprehensive nutrition, instant, this method can fully retain the nutriment in the raw material, simple to operate, is convenient to grasp;

The technical scheme that the present invention takes is: a kind of preparation method of roselle preserved fruit, carry out as follows:

A, get the raw materials ready: select complete, fresh roselle, remove its fruit bell, standby after cleaning;

B, salted: the roselle after cleaning is put into to the saline solution of 10-15%, soak 5-8 hour, salt solution is advisable to flood roselle;

C, protect crisp sclerosis: the roselle after salted is pulled out, is filtered dry, put into 1g/L calcium chloride and 2g/L sodium hydrogensulfite mixed liquor, soak 30-40min, solution is advisable to flood roselle;

D, sulphuring treatment: the roselle that will protect after crisp sclerosis is pulled out, is filtered dry, and puts into the sulfurous acid solution of 0.1-0.2%, soaks 4-6 hour, soaks and finishes to remove residual sulphur by rinsing;

E, precook: the water of the roselle after sulphuring treatment being put into to 90-100 ℃ is precooked, and the time is 5-10min;

F, sugar system: the roselle after sulphuring treatment is put into to the sugar juice boiling that sugared concentration is 30%, every 20-30min, liquid glucose is poured out to the sugared concentration of the concentrated raising of heating, again hot liquid glucose is returned to be added in raw material and continue sugaring, when liquid glucose sugar concentration is more than or equal to 60%, continue boiling 20-30min;

G, drying: will after the roselle shaping after sugar system, put into drying plant, baking temperature is set to 50-60 ℃, and moisture is down to 18-20%, stops baking;

H, check, packing: after the roselle preserved fruit after drying is cooled to room temperature, packing after check;

Beneficial effect: compared with prior art, this method is salted by roselle, slough its part moisture, make its tissue tight, and the permeability of change cell, adopt repeatedly concentration method sugaring of a sugaring simultaneously, the double action of the temperature difference and sugared concentration difference, acceleration sugar diffusion, be beneficial to sugar and infiltrate in the roselle preserved fruit, makes that the preserved fruit product local flavor is pure, delicious taste, instant, fully retain the nutritional labeling of roselle, have and relieve summer heat, step-down, strengthening blood vessel elasticity, control hypertension, clearing heat and detoxicating, aid digestion, the effect that promotes the production of body fluid to quench thirst.

The specific embodiment

Embodiment 1:

B, salted: the roselle of getting after 10kg cleans is put into 10% saline solution, soaks 8 hours, and salt solution is advisable to flood roselle;

C, protect crisp sclerosis: the roselle after salted is pulled out, is filtered dry, put into 1g/L calcium chloride and 2g/L sodium hydrogensulfite mixed liquor, soak 30min, solution is advisable to flood roselle;

D, sulphuring treatment: the roselle that will protect after crisp sclerosis is pulled out, is filtered dry, and puts into 0.1% sulfurous acid solution, soaks 6 hours, soaks and finishes to remove residual sulphur by rinsing;

E, precook: the water of the roselle after sulphuring treatment being put into to 90 ℃ is precooked, and the time is 10min;

F, sugar system: the roselle after sulphuring treatment is put into to the sugar juice boiling that sugared concentration is 30%, every 20min, liquid glucose is poured out to the sugared concentration of the concentrated raising of heating, hotter liquid glucose is returned to be added in raw material and continue sugaring, after concentrating for 4 times, liquid glucose sugar concentration is 60%, continues boiling 30min;

G, drying: will after the roselle shaping after sugar system, put into drying plant, baking temperature is set to 50 ℃, and moisture is down to 20%, stops baking;

Embodiment 2:

B, salted: the roselle of getting after 10kg cleans is put into 13% saline solution, soaks 6 hours, and salt solution is advisable to flood roselle;

C, protect crisp sclerosis: the roselle after salted is pulled out, is filtered dry, put into 1g/L calcium chloride and 2g/L sodium hydrogensulfite mixed liquor, soak 35min, solution is advisable to flood roselle;

D, sulphuring treatment: the roselle that will protect after crisp sclerosis is pulled out, is filtered dry, and puts into 0.15% sulfurous acid solution, soaks 5 hours, soaks and finishes to remove residual sulphur by rinsing;

E, precook: the water of the roselle after sulphuring treatment being put into to 95 ℃ is precooked, and the time is 7min;

F, sugar system: the radix polygonati officinalis powder of the roselle after sulphuring treatment and 2kg is put into to the sugar juice boiling that sugared concentration is 30%, every 25min, liquid glucose is poured out to the sugared concentration of the concentrated raising of heating, hotter liquid glucose is returned to be added in raw material and continue sugaring, after concentrating for 3 times, liquid glucose sugar concentration 62%, continue boiling 25min;

G, drying: will after the roselle shaping after sugar system, put into drying plant, baking temperature is set to 55 ℃, and moisture is down to 19%, stops baking;

Embodiment 3:

B, salted: the roselle after getting 10kg and cleaning is put in 15% saline solution, soaks 5 hours, and salt solution is advisable to flood roselle;

C, protect crisp sclerosis: the roselle after salted is pulled out, is filtered dry, put into 1g/L calcium chloride and 2g/L sodium hydrogensulfite mixed liquor, soak 40min, solution is advisable to flood roselle;

D, sulphuring treatment: the roselle that will protect after crisp sclerosis is pulled out, is filtered dry, and puts into 0.2% sulfurous acid solution, soaks 4 hours, soaks and finishes to remove residual sulphur by rinsing;

E, precook: the water of the roselle after sulphuring treatment being put into to 100 ℃ is precooked, and the time is 5min;

F, sugar system: the hawthorn powder of the roselle 4kg after sulphuring treatment is put into to the sugar juice boiling that sugared concentration is 30%, every 30min, liquid glucose is poured out to the sugared concentration of the concentrated raising of heating, hotter liquid glucose is returned to be added in raw material and continue sugaring, after concentrating for 2 times, liquid glucose sugar concentration is 63%, continues boiling 20min;

G, drying: will after the roselle shaping after sugar system, put into drying plant, baking temperature is set to 60 ℃, and moisture is down to 18%, stops baking;

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized;

inventive point: 1, salted 2, sugar system: a sugaring is concentration method repeatedly.

Claims

1. the preparation method of a roselle preserved fruit, its processing method adopts following steps:

H, check, packing: after the roselle preserved fruit after drying is cooled to room temperature, packing after check.