CN105685348A - Processing method for preserved longan - Google Patents
Processing method for preserved longan Download PDFInfo
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- CN105685348A CN105685348A CN201410687612.2A CN201410687612A CN105685348A CN 105685348 A CN105685348 A CN 105685348A CN 201410687612 A CN201410687612 A CN 201410687612A CN 105685348 A CN105685348 A CN 105685348A
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Abstract
The invention relates to a processing method for preserved longan, which belongs to the technical field of longan processing. The processing method for preserved longan comprises the following steps: selecting fresh longan fruit with thick aril and small stones and carrying out cleaning, deshelling and stoning so as to obtain longan aril; putting the longan aril obtained in the step 1 into a drying box and carrying out drying with hot air with a temperature of 60 to 70 DEG C and a velocity of 2 to 3 m/s for 5 to 7 h so as to obtain longan aril with water content of 40 to 50%; blanching the longan aril in hot water with a temperature of 90 to 95 DEG C for 2 to 3 min; taking the longan aril out and carrying out draining at normal temperature; then heating the longan aril in boiled sweet water containing 20% of maltose for 25 to 30 min, taking the longan aril out and carrying out cooling to normal temperature; and putting the longan aril into the drying box, carrying out drying with hot air with a temperature of 60 to 70 DEG C and a velocity of 2 to 3 m/s for 1 to 2 h so as to obtain longan aril with water content of 30 to 40%, and carrying out vacuum packaging. The preserved longan provided by the invention has rich longan fragrance, fine and delicate taste, uniform shapes and good market prospects and selling prospects.
Description
Technical field
The present invention relates to the manufacture field of Arillus Longan preserved fruit, particularly the processing method to the preserved fruit of fresh Arillus Longan。
Background technology
The South China of China abounds with the torrid zone and the subtropical fruit of high-quality, such as Fructus Litchi, Fructus Musae, Fructus Fortunellae Margaritae, Fructus Ananadis comosi Fructus Ananadis comosi, Arillus Longan and Fructus Mangifera Indicae etc., but has some unfavorable factors: after Arillus Longan is gathered, fruit metabolism is vigorous, not storage tolerance, and the life-span only has 2～3 days；Arillus Longan harvest time concentrates, late May to mid-July, about about 30 days；To low temperature and high concentration CO3, low concentration O2Sensitivity, is easily generated and damages to plants caused by sudden drop in temperature and injure；If fruit is infected by bacterium before plucking, it is easily generated disease after adopting even rotten；China's cold chain transportation technology is relatively backward, makes the tropical fruit (tree) price to eat raw be subject to market clout fluctuation relatively big, often occurs that fruit is low-priced and hinders agriculture and high yield does not increase income phenomenon。Therefore, fresh for part Arillus Longan is carried out deep processing to have very important significance。
Existing fresh Arillus Longan carries out deep processing, is usually making dried longan, i.e. Arillus Longan。But dried longan water content is low, its good toughness, and the chewing of inconvenient special population, such as old man, child etc.。Secondly, Arillus Longan preserved fruit making amount is very few, also less suitable fabrication preserved fruit。Furthermore, existing Arillus Longan preserved fruit is not well shaped, not good enough in appearance。Further, current preserved fruit adopts the technique sizing for preserved fruit of sulfur impregnated, hardening in making, and this exists the deficiency in food safety。
Summary of the invention
The goal of the invention of the present invention is: for above-mentioned technical problem, it is provided that the processing method of a kind of Arillus Longan preserved fruit。Arillus Longan, rich in various nutritional labelings, has high nutritive value；Method currently for Arillus Longan Preserved produciton is little, and the present invention can meet Arillus Longan deep processed product market demand。
Technical solution of the present invention is: the processing method of a kind of Arillus Longan preserved fruit, comprises the following steps and is sequentially carried out,
Step one, chooses Arillus Longan fresh, that meat is thick, core is little, cleaned, peel off, enucleation obtains longan pulp；
Step 2, puts into drying baker by longan pulp in step one, at 60-70 DEG C, 2-3m/s hot-air seasoning 5-7 hour, obtains the longan pulp of water content 40-50%,
Step 3, puts into burn 2-3min in 90 DEG C of-95 DEG C of hot water by longan pulp in step 2；Taking-up room temperature drains；
Step 4, puts into the longan pulp in step 3 heating 25-30min in the sucrose solution of 20% maltose boiled, takes out and be cooled to room temperature；
Step 5, puts into drying baker by the longan pulp in step 4, at 60-70 DEG C, 2-3m/s hot-air seasoning 1-2 hour, obtains the Arillus Longan preserved fruit of water content 30-40%, vacuum packaging。
The present invention is directed to preservation and freshness difficulty, brown stain and the serious problems that rot, by Arillus Longan carries out Preserved produciton, to obtain a kind of sarcocarp full, and shape is uniform, smoother taste, the preserved fruit of instant。Meet growing Arillus Longan to process, store needs；Meet market sale demand。Furthermore, non-sulfur impregnated technique, meet color fixative and the hardening of Arillus Longan preserved fruit simultaneously。
Preferably, the aqueous solution of 20% maltose in step 4 is additionally added citric acid, and described citric acid mass percent is 0.1%。Citric acid can promote that sugar liquid is penetrated in longan pulp, it is ensured that longan pulp is full, reduces sarcocarp surface folding。
The medicine have the advantages that
The present invention processing by Arillus Longan jerky, it is possible to solve the fresh present situation that Arillus Longan shelf life is short, Arillus Longan food kind is single, thus promoting the development of Arillus Longan industry。
Arillus Longan jerky plumpness of the present invention is good, and in " lantern meat " shape, sweet acid is suitable for, Arillus Longan fragrance foot。
Arillus Longan jerky Arillus Longan fragrance of the present invention foot, sense of food is fine and smooth, and shape is uniform, has good market prospect and prospect for sales。
Detailed description of the invention
The processing method that the invention discloses a kind of Arillus Longan preserved fruit, comprises the following steps and is sequentially carried out,
Step one, chooses Arillus Longan fresh, that meat is thick, core is little, cleaned, peel off, enucleation obtains longan pulp；
Step 2, puts into drying baker by longan pulp in step one, at 60-70 DEG C, 2-3m/s hot-air seasoning 5-7 hour, obtains the longan pulp of water content 40-50%,
Step 3, puts into burn 2-3min in 90 DEG C of-95 DEG C of hot water by longan pulp in step 2；Taking-up room temperature drains；
Step 4, puts into the longan pulp in step 3 heating 25-30min in the sucrose solution of 20% maltose boiled, takes out and be cooled to room temperature；
Step 5, puts into drying baker by the longan pulp in step 4, at 60-70 DEG C, 2-3m/s hot-air seasoning 1-2 hour, obtains the Arillus Longan preserved fruit of water content 30-40%, vacuum packaging。
The present invention is directed to preservation and freshness difficulty, brown stain and the serious problems that rot, by Arillus Longan carries out Preserved produciton, to obtain a kind of sarcocarp full, and shape is uniform, smoother taste, the preserved fruit of instant。Meet growing Arillus Longan to process, store needs；Meet market sale demand。
Illustrate below in conjunction with the invention process。
Embodiment 1, chooses 9 ripe, fresh " stone gorge " Arillus Longan 10Kg, and " stone gorge " Arillus Longan is thick, and core is little, is particularly suitable for doing Arillus Longan jerky, is not filled through processing, also can shape after drying。After treatment, jerky plumpness is good, and in " lantern meat " shape, sweet acid is suitable for, Arillus Longan fragrance foot。Arillus Longan is cleaned, peel off, enucleation obtains longan pulp, and longan pulp ensures complete, not damaged。Longan pulp is put into drying baker, at 70 DEG C, 3m/s hot-air seasoning 6 hours, obtains the longan pulp of water content 40%。
Dried longan pulp is put into burn 3min in 95 DEG C of hot water；Taking-up room temperature drains。Blanching treatment is stable or improves color and luster；Reduce the pollutant in sarcocarp and micro organism quantity。The longan pulp that burn is good is put into boil 20% maltose, 0.1% citric acid maltose sucrose solution in heating 25min, take out be cooled to room temperature。Citric acid can promote that sugar liquid is penetrated in longan pulp, it is ensured that longan pulp is full, reduces sarcocarp surface folding。Finally, the longan pulp that saccharifying is good is dried further, obtain appropriate moisture content longan pulp；Sterilizing further simultaneously, convenient storage。The longan pulp that saccharifying is good is put into drying baker, at 70 DEG C, 2m/s hot-air seasoning 1 hour, obtains the Arillus Longan preserved fruit of water content 30%, vacuum packaging。
Embodiment 2, chooses 9 ripe, fresh " stone gorge " Arillus Longan 10Kg, and " stone gorge " Arillus Longan is thick, and core is little, is particularly suitable for doing Arillus Longan jerky, is not filled through processing, also can shape after drying。After treatment, jerky plumpness is good, and in " lantern meat " shape, sweet acid is suitable for, Arillus Longan fragrance foot。Arillus Longan is cleaned, peel off, enucleation obtains longan pulp, and longan pulp ensures complete, not damaged。Longan pulp is put into drying baker, at 65 DEG C, 3m/s hot-air seasoning 7 hours, obtains the longan pulp of water content 45%。Here mainly obtain high-moisture longan pulp, mainly arrive appropriate moisture content and appearance luster here。Dried longan pulp is put into burn 3min in 90 DEG C of hot water；Taking-up room temperature drains。Blanching treatment is stable or improves color and luster；Reduce the pollutant in sarcocarp and micro organism quantity。The longan pulp that burn is good is put into boil 20% maltose, 0.1% citric acid maltose sucrose solution in heating 30min, take out be cooled to room temperature。Citric acid can promote that sugar liquid is penetrated in longan pulp, it is ensured that longan pulp is full, reduces sarcocarp surface folding。Finally, the longan pulp that saccharifying is good is dried further, obtain appropriate moisture content longan pulp；Sterilizing further simultaneously, convenient storage。The longan pulp that saccharifying is good is put into drying baker, at 65 DEG C, 3m/s hot-air seasoning 1.5 hours, obtains the Arillus Longan preserved fruit of water content 35%, vacuum packaging。
Embodiment 3, chooses 9 ripe, fresh " stone gorge " Arillus Longan 10Kg, and " stone gorge " Arillus Longan is thick, and core is little, is particularly suitable for doing Arillus Longan jerky, is not filled through processing, also can shape after drying。After treatment, jerky plumpness is good, and in " lantern meat " shape, sweet acid is suitable for, Arillus Longan fragrance foot。Arillus Longan is cleaned, peel off, enucleation obtains longan pulp, and longan pulp ensures complete, not damaged。Longan pulp is put into drying baker, at 60 DEG C, 3m/s hot-air seasoning 6 hours, obtains the longan pulp of water content 50%。Here mainly obtain high-moisture longan pulp, mainly arrive appropriate moisture content and appearance luster here。Dried longan pulp is put into burn 2min in 95 DEG C of hot water；Taking-up room temperature drains。Blanching treatment is stable or improves color and luster；Reduce the pollutant in sarcocarp and micro organism quantity。The longan pulp that burn is good is put into boil 20% maltose, 0.1% citric acid maltose sucrose solution in heating 30min, take out be cooled to room temperature。Citric acid can promote that sugar liquid is penetrated in longan pulp, it is ensured that longan pulp is full, reduces sarcocarp surface folding。Finally, the longan pulp that saccharifying is good is dried further, obtain appropriate moisture content longan pulp；Sterilizing further simultaneously, convenient storage。The longan pulp that saccharifying is good is put into drying baker, at 65 DEG C, 3m/s hot-air seasoning 2 hours, obtains the Arillus Longan preserved fruit of water content 40%, vacuum packaging。
Needing exist for being appreciated that, the water content of above-mentioned middle Arillus Longan preserved fruit should have certain error, namely in reasonable error excursion, all achieves the goal。
The Arillus Longan preserved fruit that above-described embodiment is processed carries out profile and mouthfeel etc. and distinguishes。
From the foregoing, it will be observed that it is good to obtain Arillus Longan preserved fruit plumpness by present invention processing, it is possible in " lantern meat " shape, sweet acid is suitable for, Arillus Longan fragrance foot。The present invention can solve the fresh present situation that Arillus Longan shelf life is short, Arillus Longan food kind is single, thus promoting the development of Arillus Longan industry。
Claims (2)
1. the processing method of an Arillus Longan preserved fruit, it is characterised in that: comprise the following steps and be sequentially carried out,
Step one, chooses Arillus Longan fresh, that meat is thick, core is little, cleaned, peel off, enucleation obtains longan pulp；
Step 2, puts into drying baker by longan pulp in step one, at 60-70 DEG C, 2-3m/s hot-air seasoning 5-7 hour, obtains the longan pulp of water content 40-50%；
Step 3, puts into burn 2-3min in 90 DEG C of-95 DEG C of hot water by longan pulp in step 2；Taking-up room temperature drains；
Step 4, puts into the longan pulp in step 3 heating 25-30min in the sucrose solution of 20% maltose boiled, takes out and be cooled to room temperature；
Step 5, puts into drying baker by the longan pulp in step 4, at 60-70 DEG C, 2-3m/s hot-air seasoning 1-2 hour, obtains the Arillus Longan preserved fruit of water content 30-40%, vacuum packaging。
2. the processing method of a kind of Arillus Longan preserved fruit according to claim 1, it is characterised in that: the aqueous solution of 20% maltose in step 4 is additionally added citric acid, and described citric acid mass percent is 0.1%。
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| CN201410687612.2A CN105685348A (en) | 2014-11-25 | 2014-11-25 | Processing method for preserved longan |
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| CN102342458A (en) * | 2011-09-28 | 2012-02-08 | 福建农林大学 | Method for processing litchi pulp and longan pulp |
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| CN103120244A (en) * | 2013-02-06 | 2013-05-29 | 彭常钧 | Processing method of balsam pear blood-sugar-reducing preserved fruit |
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2014
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|---|---|---|---|---|
| CN1528165A (en) * | 2003-10-17 | 2004-09-15 | 华南农业大学 | Method for applying microwave technology in preserved fruit processing |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
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| CN103120244A (en) * | 2013-02-06 | 2013-05-29 | 彭常钧 | Processing method of balsam pear blood-sugar-reducing preserved fruit |
| CN103355468A (en) * | 2013-07-20 | 2013-10-23 | 余芳 | Preparation method of preserved water chestnut |
| CN103719523A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Method for producing fig preserved fruit |
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Application publication date: 20160622 |
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