CN105104695B - A kind of processing method of sterculia nobilis's preserved fruit - Google Patents
A kind of processing method of sterculia nobilis's preserved fruit Download PDFInfo
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- CN105104695B CN105104695B CN201510578465.XA CN201510578465A CN105104695B CN 105104695 B CN105104695 B CN 105104695B CN 201510578465 A CN201510578465 A CN 201510578465A CN 105104695 B CN105104695 B CN 105104695B
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- benevolence
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Abstract
The present invention relates to a kind of processing methods of sterculia nobilis's preserved fruit, include the following steps：Seed selection, cleaning are put into steamer boiling to well-done, remove the peel and benevolence dimidiation, the potassium citrate of 0.05-0.1% is added in the liquid glucose of 50-60%, then benevolence is put into liquid glucose, continue to heat 20-30min after boiling；It is off the pot while hot, kernel and liquid glucose are put into togerther in dip tank 2-3 days；Benevolence is taken out, draining sugar liquid, being put into baking oven, with 60-70 DEG C to be dried to surface tack-free, and water content is no more than 18%；Pack.Processing method of the present invention is simple, and the preserved fruit made is convenient, and appearance is full, and uniform color, taste and flavor is all good, long shelf-life.
Description
Technical field
The present invention relates to a kind of processing methods of sterculia nobilis's preserved fruit, belong to food processing field.
Background technology
Sterculia nobilis (Sterculia nobilis Smith) alias：Chinese phoenix's eye fruit, seven elder sister fruits, rich and honour son, belong to Sterculiaceae
(Sterculiaceae) Sterculia (Sterculia L), sterculia nobilis's crude fruit epidermis dark green, gradually switchs to vermilion when ripe,
Skin red pieces is black, and oblique segmentation claims " Chinese phoenix's eye fruit " shaped like phoenix eyes.The annual 7-8 months are the harvest times of sterculia nobilis, and fresh kind is shone after picking shells
Dry is commodity, is not required to special processing.The edible part of sterculia nobilis is its benevolence, and eating method is varied, can steam, can boil, preferably bake,
Molasses and braised in soy sauce etc..Sterculia nobilis is used as medicine with seed, there is warm stomach, invigorating the spleen, antidiarrheal, desinsection, improving eyesight and establishing-Yang and other effects.
Since sterculia nobilis's maturity period is short and storage tolerance, people cannot not eat fresh fruit for a long time, the food of sterculia nobilis adds at present
Work method is less, and sterculia nobilis's food variety lacks, and significantly limits the development of sterculia nobilis's industry, therefore carry out sterculia nobilis food processing side
The research of method expands sterculia nobilis's food variety, extends sterculia nobilis's holding time, is of great importance for the development of sterculia nobilis's industry.
Invention content
The object of the present invention is to provide a kind of sterculia nobilis's Preserved produciton methods easy to operate, process convenient, fragrant and sweet
Palatable sterculia nobilis's preserved fruit.
The invention is realized by the following technical scheme：A kind of processing method of sterculia nobilis's preserved fruit, includes the following steps：
(1) it chooses seeds：Choose full maturity, fresh full sterculia nobilis's seed is raw material；
(2) it cleans：The surface of the seed is cleaned with clear water, removes mucus；
(3) boiling：Seed is put into boiling in steamer, continues boiling 8-10min after boiling water；
(4) it removes the peel：The kind skin of the ripe sterculia nobilis's seed of boiling is removed, leaves benevolence, and benevolence dimidiation；
(5) candy：The potassium citrate of 0.05-0.1% is added in the liquid glucose of 50-60%, then benevolence is put into liquid glucose,
Continue to heat 20-30min after boiling；
(6) sugaring：It is off the pot while hot, kernel and liquid glucose are put into togerther in dip tank 2-3 days；
(7) it dries：Benevolence is taken out, draining sugar liquid, is put into baking oven tack-free, the water content that with 60-70 DEG C is dried to surface
No more than 18%；
(8) it packs：The benevolence of drying is cooled to room temperature, is packed into polybag, carries out vacuum packaging sealing.
In the step (4), it is additionally added the sodium chloride of 0.5-1% in liquid glucose, is conducive to liquid glucose and penetrates into benevolence；Described
Liquid glucose is formulated using glucose.
Processing method of the present invention is simple, and the preserved fruit made is convenient, and appearance is full, uniform color, and taste and flavor is all
It is good, long shelf-life.
Specific implementation mode
Technical scheme of the present invention and advantageous effect are described further with reference to specific embodiment.
Embodiment 1
(1) it chooses seeds：Choose full maturity, fresh full, not infested, not damaged, of the same size sterculia nobilis's seed is raw material.
(2) it cleans：The surface of the seed is cleaned with clear water, removes mucus.
(3) boiling：Seed is put into boiling in steamer, continues boiling 8-10min after boiling water.
(4) it removes the peel：The kind skin of the ripe sterculia nobilis's seed of boiling is removed, leaves benevolence, and benevolence dimidiation.
(5) candy：The potassium citrate of 0.05-0.1% is added in the liquid glucose of 50-60%, then benevolence is put into liquid glucose,
Continue to heat 20-30min after boiling；The sodium chloride of 0.5-1% can also be added in liquid glucose, be conducive to liquid glucose and penetrate into benevolence；Sugar
Liquid is formulated using glucose.
(6) sugaring：It is off the pot while hot, kernel and liquid glucose are put into togerther in dip tank 2-3 days.
(7) it dries：Benevolence is taken out, draining sugar liquid, is put into baking oven tack-free, the water content that with 60-70 DEG C is dried to surface
No more than 18%.
(8) it packs：The benevolence of drying is cooled to room temperature, is packed into polybag, carries out vacuum packaging sealing.
Embodiment 2
As different from Example 1, it is not added with sodium chloride in liquid glucose.
Embodiment 3
As different from Example 1, liquid glucose is formulated using glucan.
Embodiment 4
As different from Example 1, liquid glucose is formulated using sucrose.
The advantageous effect having is further illustrated the present invention below by test data.
1. different liquid glucoses are to the qualitative effects of sterculia nobilis's preserved fruit
As can be known from the above table, under the control of the parameter area of embodiment 1,3 and 4, no matter select glucose, glucan or person
Sucrose matches sugar making liquid, and the finished product of obtained sterculia nobilis's preserved fruit is all relatively good, and comprehensive indices, glucose is optimal selection.
2. the addition of sodium chloride is to the qualitative effects of sterculia nobilis's preserved fruit
As can be known from the above table, the infiltration of liquid glucose can not only be promoted by sodium chloride being added, and also be had for the quality of sterculia nobilis's preserved fruit
Apparent improvement.Sodium chloride concentration used in embodiment 1 is best.
3. different drying temperatures are to the qualitative effects of sterculia nobilis's preserved fruit
Drying temperature described in embodiment 1 is preferable as can be known from the above table, the too low or too high product that can influence sterculia nobilis's preserved fruit
Matter.
4. different finished product water content are to the qualitative effects of sterculia nobilis's preserved fruit
Finished product water content described in embodiment 1 is preferable as can be known from the above table, the too high quality that can influence sterculia nobilis's preserved fruit of water content.
Claims (1)
1. a kind of processing method of sterculia nobilis's preserved fruit, which is characterized in that include the following steps：
(1) it chooses seeds：Choose full maturity, fresh full sterculia nobilis's seed is raw material；
(2) it cleans：The surface of the seed is cleaned with clear water, removes mucus；
(3) boiling：Seed is put into boiling in steamer, continues boiling 8-10min after boiling water；
(4) it removes the peel：The kind skin of the ripe sterculia nobilis's seed of boiling is removed, leaves benevolence, and benevolence dimidiation；
(5) candy：The potassium citrate of 0.05-0.1% is added in the liquid glucose of 50-60%, then benevolence is put into liquid glucose, boils
After continue heat 20-30min；
(6) sugaring：It is off the pot while hot, kernel and liquid glucose are put into togerther in dip tank 2-3 days；
(7) it dries：Benevolence is taken out, draining sugar liquid, is put into baking oven and is dried to that surface is tack-free, and water content does not surpass with 60-70 DEG C
Cross 18%；
(8) it packs：The benevolence of drying is cooled to room temperature, is packed into polybag, carries out vacuum packaging sealing；
In the step (5), it is additionally added the sodium chloride of 0.5-1% in liquid glucose, is conducive to liquid glucose and penetrates into benevolence；The liquid glucose
It is formulated using glucose.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510578465.XA CN105104695B (en) | 2015-09-11 | 2015-09-11 | A kind of processing method of sterculia nobilis's preserved fruit |
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| CN201510578465.XA CN105104695B (en) | 2015-09-11 | 2015-09-11 | A kind of processing method of sterculia nobilis's preserved fruit |
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| CN105104695A CN105104695A (en) | 2015-12-02 |
| CN105104695B true CN105104695B (en) | 2018-10-23 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109136005A (en) * | 2018-10-11 | 2019-01-04 | 广西南亚热带农业科学研究所 | Sterculia nobilis's health liquor and preparation method thereof |
| CN110622652A (en) * | 2019-10-25 | 2019-12-31 | 广西南亚热带农业科学研究所 | Method for inhibiting sprouting of sterculia nobilis seeds |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005121A (en) * | 2011-09-23 | 2013-04-03 | 魏奇 | Low-sugar preserved Chinese chestnut and preparation method thereof |
| CN103330042A (en) * | 2013-07-11 | 2013-10-02 | 合浦果香园食品有限公司 | Making method of preserved Passiflora caerulea Linn. |
| CN104472836A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Manufacturing method of sugar-coated asparagus lettuce |
| CN104719582A (en) * | 2015-02-18 | 2015-06-24 | 柴华 | Production method of health preserved fruit of hericium erinaceus |
-
2015
- 2015-09-11 CN CN201510578465.XA patent/CN105104695B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005121A (en) * | 2011-09-23 | 2013-04-03 | 魏奇 | Low-sugar preserved Chinese chestnut and preparation method thereof |
| CN103330042A (en) * | 2013-07-11 | 2013-10-02 | 合浦果香园食品有限公司 | Making method of preserved Passiflora caerulea Linn. |
| CN104472836A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Manufacturing method of sugar-coated asparagus lettuce |
| CN104719582A (en) * | 2015-02-18 | 2015-06-24 | 柴华 | Production method of health preserved fruit of hericium erinaceus |
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