CN103988968A - Preserved candied tea-flavored pineapples and preparation method thereof - Google Patents
Preserved candied tea-flavored pineapples and preparation method thereof Download PDFInfo
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- CN103988968A CN103988968A CN201410224030.0A CN201410224030A CN103988968A CN 103988968 A CN103988968 A CN 103988968A CN 201410224030 A CN201410224030 A CN 201410224030A CN 103988968 A CN103988968 A CN 103988968A
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Abstract
The invention discloses preserved tea-flavored pineapples and a preparation method thereof. The preparation method comprises the following steps: selecting fresh pineapples, cleaning, peeling, dicing, salting in salt, airing, soaking for desalting, sugaring, adding green tea for flavoring, performing sugar permeation, stoving, and packaging to prepare the preserved tea-flavored pineapples. The preserved tea-flavored pineapples are attractive orange yellow fruit slices; the granulated sugar crystals on the surfaces of the preserved tea-flavored pineapples are small and uniform; the preserved tea-flavored pineapples are low in content of sugar, have semi-dry and slightly moisturized smooth surfaces, fresh and tender flesh and the aromas of the pineapples and the green tea, are moderately sour, sweet, fragrant, good in taste, chewable and long in popular time, and can be stored for one year.
Description
Technical field
The invention belongs to food processing field, be specifically related to fragrant pineapple preserved fruit of a kind of tea and preparation method thereof.
Background technology
Pineapple is also named pineapple, the material that contains a kind of crying " pineapple proteinase ", and its energy decomposing protein, dissolves the fibrin and the blood clot that block in tissue, improves local blood circulation, is conducive to diminish inflammation and oedema; In pineapple, contained carbohydrate, salt and enzyme all have diuresis, suitably edible useful to ephritis, patients with hypertension; And containedly in pineapple enrich vitamin B complex and can effectively nourish skin, prevent chapped skin, moisten hair, strengthen immunity of organisms; Meanwhile, pineapple nature and flavor are sweet flat, and having helps digestion separates greasy, aid digestion, tonifying spleen antidiarrheal, the clearing stomach effect such as quench one's thirst.
The content of Tea Polyphenols, caffeine is the more than 85% of fresh leaf, chlorophyll content is 50% left and right of fresh leaf, vitamin loss is also less, the active skull cap components retaining in green tea has angiocardiopathy, prevention and the anticancer effect of inhibition, also can prevent and treat that radiation injury, inhibition and opposing virus bacterium, beauty and skin care, arousing brain, raising spirit, diuresis are recovered from fatigue, lipopenicillinase is aid digestion, protect tooth improving eyesight, is the health beverages that the people of the world extensively likes.
Conventionally be all edible using pineapple as fresh fruit, green tea is also only used as beverage and is drunk, but because health-care efficacy, the effect of these two kinds of food is not quite similar, simple consumption is a kind of nutrition and health care that can not reach people's demand, the anti-cancer effect that fat, diuresis recovers from fatigue, delays senility that disappears wherein, and meanwhile, the fresh pineapple shelf-life is short, resistance to depositing not, and edible with preserved fruit form, there is the problems such as technical sophistication, poor stability, cannot give full play to medical value and the nutritive value of pineapple.
Summary of the invention
The object of the present invention is to provide fragrant pineapple preserved fruit of a kind of tea and preparation method thereof, is for making full use of the abundant nutrition composition of pineapple and green tea, a kind of novel candied product of developing.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for the fragrant pineapple preserved fruit of tea, is characterized in that: by fresh pineapple through selecting materials, clean, peel, stripping and slicing, salt pickle, dry, flood desalination, sugaring, green tea seasoning, ooze sugar, oven dry, packing make product.
Described preserved fruit comprises the raw material of following weight portion: 100 parts, a kind of fresh pineapple of pineapple preserved fruit containing green tea, 30～50 parts of white granulated sugars, 10～15 parts of salt, 1～10 part of green tea, 0.01 part of citric acid, 0.01 part of potassium sorbate.
Described preparation method specifically comprises the following steps:
1) select materials: get fresh pineapple fruit, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, big or small even, the verdant medium well pineapple fruit of color;
2) clean: pineapple is cleaned 2-3 time with clear water;
3) peel: with stainless steel knife, pericarp is pruned, and adopted special-purpose spot-punching machine some trickle apertures in the thorn of pineapple surface;
4) stripping and slicing: pineapple is cut into the rectangular of the fritter of 2 cm * 2 cm or 2 cm * 5 cm;
5) salt is pickled: first salt is mixed with citric acid, potassium sorbate, then according to the method for one deck pineapple one deck salt, the pineapple after stripping and slicing is placed in and is pickled in cylinder, pickle 48-72h;
6) dry: the pineapple after pickling is taken out and dried, obtain pineapple salt base; Pineapple salt base after drying is that semi-finished product can be long time stored, and takes as required according to following process demand;
7) dipping desalination: pineapple salt base is immersed in clear water to 12-24h with rinse salinity;
8) sugaring: add white granulated sugar to mix thoroughly on the pineapple after desalination, place 12h and carry out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, the millet paste after boiling, green tea being brewed is poured in pot, boiling 1h together with pineapple;
10) ooze sugar: after boiling finishes, make it naturally cooling at normal temperatures, and standing 12h oozes sugar;
11) dry: pineapple is pulled out, and drop is liquid glucose to the greatest extent, puts into drying box and dries; When the moisture component of pineapple drops to 28%, stop heating, take out nature cooling;
12) packing: the preserved fruit making is packed, is sealed, is put in storage by required specification.
This
the remarkable advantage of invention is:the present invention is in pineapple preserved fruit process, use green tea millet paste to carry out seasoning, not only can utilize the color and luster of green tea that pineapple preserved fruit is presented tempting orange-yellow, by adding green tea flavour also can make pineapple preserved fruit local flavor abundanter, the product that makes to make has the fragrant delicate fragrance with green tea of pineapple concurrently, and fiber is soft crisp, sour-sweet moderate, fragrance is good to eat, resistance to chewing, and hundred eat and do not mind.In addition, the present invention is in conjunction with the two nutrition, health care of pineapple and green tea, gives full play to pineapple and green tea nutrition and health care, the anti-cancer effect that fat, diuresis recovers from fatigue, delays senility that disappears.
The specific embodiment
Embodiment mono-
A preparation method for the fragrant pineapple preserved fruit of tea, specifically comprises the following steps:
1) select materials: get fresh pineapple fruit 100kg, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, big or small even, the verdant medium well pineapple fruit of color;
2) clean: pineapple is cleaned 2 times with clear water;
3) peel: with stainless steel knife, pericarp is pruned, and adopted special-purpose spot-punching machine some trickle apertures in the thorn of pineapple surface;
4) stripping and slicing: the fritter that pineapple is cut into 2 cm * 2 cm;
5) salt is pickled: first 10kg salt is mixed with 10g citric acid, 10g potassium sorbate, then according to the method for one deck pineapple one deck salt, the pineapple after stripping and slicing is placed in and is pickled in cylinder, pickle 72h;
6) dry: the pineapple after pickling is taken out and dried, obtain pineapple salt base
7) dipping desalination: pineapple salt base is immersed in clear water to 24h with rinse salinity;
8) sugaring: add 30 kg white granulated sugars to mix thoroughly on the pineapple after desalination, place 12h and carry out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, the millet paste 1L after boiling, 1 kg green tea being brewed pours in pot, boiling 1h together with pineapple;
10) ooze sugar: after boiling finishes, make it naturally cooling at normal temperatures, and standing 12h oozes sugar;
11) dry: pineapple is pulled out, and drop is liquid glucose to the greatest extent, puts into drying box and dries; When the moisture component of pineapple drops to 28%, stop heating, take out nature cooling;
12) packing: the preserved fruit making is packed, is sealed, is put in storage by required specification.
Embodiment bis-
A preparation method for the fragrant pineapple preserved fruit of tea, specifically comprises the following steps:
1) select materials: get fresh pineapple fruit 100kg, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, big or small even, the verdant medium well pineapple fruit of color;
2) clean: pineapple is cleaned 3 times with clear water;
3) peel: with stainless steel knife, pericarp is pruned, and adopted special-purpose spot-punching machine some trickle apertures in the thorn of pineapple surface;
4) stripping and slicing: the fritter that pineapple is cut into 2 cm * 2 cm;
5) salt is pickled: first 12 kg salt are mixed with 10g citric acid, 10g potassium sorbate, then according to the method for one deck pineapple one deck salt, the pineapple after stripping and slicing is placed in and is pickled in cylinder, pickle 60h;
6) dry: the pineapple after pickling is taken out and dried, obtain pineapple salt base
7) dipping desalination: pineapple salt base is immersed in clear water to 18h with rinse salinity;
8) sugaring: add 40 kg white granulated sugars to mix thoroughly on the pineapple after desalination, place 12h and carry out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, the millet paste 2L after boiling, 5 kg green tea being brewed pours in pot, boiling 1h together with pineapple;
10) ooze sugar: after boiling finishes, make it naturally cooling at normal temperatures, and standing 12h oozes sugar;
11) dry: pineapple is pulled out, and drop is liquid glucose to the greatest extent, puts into drying box and dries; When the moisture component of pineapple drops to 28%, stop heating, take out nature cooling;
12) packing: the preserved fruit making is packed, is sealed, is put in storage by required specification.
Embodiment tri-
A preparation method for the fragrant pineapple preserved fruit of tea, specifically comprises the following steps:
1) select materials: get fresh pineapple fruit 100kg, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, big or small even, the verdant medium well pineapple fruit of color;
2) clean: pineapple is cleaned 2 times with clear water;
3) peel: with stainless steel knife, pericarp is pruned, and adopted special-purpose spot-punching machine some trickle apertures in the thorn of pineapple surface;
4) stripping and slicing: pineapple is cut into the rectangular of 2 cm * 5 cm;
5) salt is pickled: first 15 kg salt are mixed with 10g citric acid, 10g potassium sorbate, then according to the method for one deck pineapple one deck salt, the pineapple after stripping and slicing is placed in and is pickled in cylinder, pickle 48h;
6) dry: the pineapple after pickling is taken out and dried, obtain pineapple salt base
7) dipping desalination: pineapple salt base is immersed in clear water to 12h with rinse salinity;
8) sugaring: add 50 kg white granulated sugars to mix thoroughly on the pineapple after desalination, place 12h and carry out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, the millet paste 4L after boiling, 10 kg green tea being brewed pours in pot, boiling 1h together with pineapple;
10) ooze sugar: after boiling finishes, make it naturally cooling at normal temperatures, and standing 12h oozes sugar;
11) dry: pineapple is pulled out, and drop is liquid glucose to the greatest extent, puts into drying box and dries; When the moisture component of pineapple drops to 28%, stop heating, take out nature cooling;
12) packing: the preserved fruit making is packed, is sealed, is put in storage by required specification.
The fragrant pineapple candied product of tea that the present invention makes is tempting orange-yellow chankings, surface candy is tiny and even, its sugar content is low, have partial desiccation and micro-ly have a moist smooth surface, pulp is fresh and tender, has pineapple fragrance and has the delicate fragrance of green tea, sour-sweet moderate, fragrant good to eat, resistance to chewing, hundred eat and do not mind, and the shelf-life can reach 1 year.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a preparation method for the fragrant pineapple preserved fruit of tea, is characterized in that: by fresh pineapple through selecting materials, clean, peel, stripping and slicing, salt pickle, dry, flood desalination, sugaring, green tea seasoning, ooze sugar, oven dry, packing make product.
2. the preparation method of the fragrant pineapple preserved fruit of tea according to claim 1, is characterized in that: described preserved fruit comprises the raw material of following weight portion: 100 parts, fresh pineapple, 30～50 parts of white granulated sugars, 10～15 parts of salt, 1～10 part of green tea, 0.01 part of citric acid, 0.01 part of potassium sorbate.
3. according to claim 1 containing the preparation method of the fragrant pineapple preserved fruit of tea, it is characterized in that: specifically comprise the following steps:
1) select materials: get fresh pineapple fruit, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, big or small even, the verdant medium well pineapple fruit of color;
2) clean: pineapple is cleaned 2-3 time with clear water;
3) peel: with stainless steel knife, pericarp is pruned, and adopted special-purpose spot-punching machine some trickle apertures in the thorn of pineapple surface;
4) stripping and slicing: pineapple is cut into the rectangular of the fritter of 2 cm * 2 cm or 2 cm * 5 cm;
5) salt is pickled: first salt is mixed with citric acid, potassium sorbate, then according to the method for one deck pineapple one deck salt, the pineapple after stripping and slicing is placed in and is pickled in cylinder, pickle 48-72h;
6) dry: the pineapple after pickling is taken out and dried, obtain pineapple salt base;
7) dipping desalination: pineapple salt base is immersed in clear water to 12-24h with rinse salinity;
8) sugaring: add white granulated sugar to mix thoroughly on the pineapple after desalination, place 12h and carry out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, the millet paste after boiling, green tea being brewed is poured in pot, boiling 1h together with pineapple;
10) ooze sugar: after boiling finishes, make it naturally cooling at normal temperatures, and standing 12h oozes sugar;
11) dry: pineapple is pulled out, and drop is liquid glucose to the greatest extent, puts into drying box and dries; When pineapple water content drops to 28%, stop heating, take out nature cooling;
12) packing: the preserved fruit making is packed, is sealed, is put in storage by required specification.
4. the fragrant pineapple preserved fruit of preparation method makes as claimed in claim 1 tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410224030.0A CN103988968B (en) | 2014-05-26 | 2014-05-26 | Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410224030.0A CN103988968B (en) | 2014-05-26 | 2014-05-26 | Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof |
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| CN103988968A true CN103988968A (en) | 2014-08-20 |
| CN103988968B CN103988968B (en) | 2015-10-21 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381890A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing crispy dried pineapple |
| CN107125530A (en) * | 2017-04-16 | 2017-09-05 | 杨胜 | A kind of preparation method of pineapple egg tea |
| CN108576357A (en) * | 2018-04-11 | 2018-09-28 | 安徽省义门苔干有限公司 | A kind of production method of dried lactuca preserved fruit |
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|---|---|---|---|---|
| CN101473882A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing low-sugar pineapple preserved fruit |
| CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
| CN103330043A (en) * | 2013-07-12 | 2013-10-02 | 合浦果香园食品有限公司 | Production method of eye-burr-free pineapple ring preserved fruit |
| CN103689201A (en) * | 2013-12-17 | 2014-04-02 | 王莹 | Preparation method of preserved pineapples |
| CN103798489A (en) * | 2013-09-23 | 2014-05-21 | 高磊 | Method for producing preserved pineapple strip |
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2014
- 2014-05-26 CN CN201410224030.0A patent/CN103988968B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473882A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing low-sugar pineapple preserved fruit |
| CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
| CN103330043A (en) * | 2013-07-12 | 2013-10-02 | 合浦果香园食品有限公司 | Production method of eye-burr-free pineapple ring preserved fruit |
| CN103798489A (en) * | 2013-09-23 | 2014-05-21 | 高磊 | Method for producing preserved pineapple strip |
| CN103689201A (en) * | 2013-12-17 | 2014-04-02 | 王莹 | Preparation method of preserved pineapples |
Non-Patent Citations (2)
| Title |
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| 张倍宁等: "菠萝心果脯生产工艺的研究", 《广东农业科学》 * |
| 张荣等: "低糖菠萝蜜饯的研制", 《热带农业工程》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381890A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing crispy dried pineapple |
| CN107125530A (en) * | 2017-04-16 | 2017-09-05 | 杨胜 | A kind of preparation method of pineapple egg tea |
| CN108576357A (en) * | 2018-04-11 | 2018-09-28 | 安徽省义门苔干有限公司 | A kind of production method of dried lactuca preserved fruit |
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| Publication number | Publication date |
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| CN103988968B (en) | 2015-10-21 |
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