CN106070999A - A kind of processing method of ground fruit preserve - Google Patents
A kind of processing method of ground fruit preserve Download PDFInfo
- Publication number
- CN106070999A CN106070999A CN201610492360.7A CN201610492360A CN106070999A CN 106070999 A CN106070999 A CN 106070999A CN 201610492360 A CN201610492360 A CN 201610492360A CN 106070999 A CN106070999 A CN 106070999A
- Authority
- CN
- China
- Prior art keywords
- fruit
- sugar
- ground
- soak
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000834 fixative Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 235000010265 sodium sulphite Nutrition 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 238000005494 tarnishing Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000000259 anti-tumor effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000018434 Hydrocotyle sibthorpioides Species 0.000 description 1
- 235000002788 Hydrocotyle sibthorpioides Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001534872 Melastomataceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The processing method that the invention discloses a kind of ground fruit preserve, it is characterised in that: use Feedstock treating, hardening color fixative, rinse, soak the processing process of the processing process of sugar, drying, upper gel coat, packaging, finished product.Beneficial effect: product of the present invention is translucent, sweet and sour taste, flexible is neither too hard, nor too soft.It is prone to storage, is convenient for carrying, the most all edible.Simple to operate, convenient enforcement.Product has taste specific to raw material and local flavor, nutritious, sweet and sour palatability, and color and luster is attractive in appearance, has antitumor, defying age, blood sugar lowering, effect of blood fat reducing.
Description
Technical field
The processing method that the present invention relates to a kind of preserved fruit, the processing method especially relating to a kind of ground fruit preserve.
Background technology
Ground, belongs to Melastomataceae Herba Melastomatis Candii plant, falls eggplant, Fructus Fici tikouae, Hydrocotyle sibthorpioides also known as open country.Its fruit is circular, and meat can
Eat raw, sweet good to eat.Modern clinical research shows: Herba Melastomatis dodecandri fruit has the effects such as antitumor, defying age, blood sugar lowering, blood fat reducing, right
Normal cell does not has toxic and side effects.Fruit predominantly ornamental plant at present.At present, the range of application of the fruit of the ground on market is not
Being very extensive, deep processed product is less, and citizen's cognition degree is the highest, can realize fruit over the ground for adding building site fruit candied product
Comprehensive utilization, improves its economic worth.
Summary of the invention
Present invention aim to address the problem that ground fruit deep processed product is few, it is provided that the processing side of a kind of ground fruit preserve
Method.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of ground fruit preserve processing method, it is characterised in that: use Feedstock treating, hardening color fixative, rinse, soak sugar, drying,
Upper gel coat, packaging, the processing process of finished product, concrete operation step and main points are:
1. Feedstock treating: select without pest and disease damage, ground of uniform size fruit, ground fruit is cleaned, section, thick 1.2 centimetres of sheet；
2. harden color fixative: is put into by the chankings handled well in 0.35% calcium chloride, 0.2% sodium sulfite mixed liquor, soaks 10 hours, chlorine
Changing calcium and play induration, sodium sulfite plays Anti-tarnishing effect；
3. rinsing: with warm water rinse to without calcium chloride taste；
4. soak sugar: add 50% white sugar, soak 30 hours under normal pressure, sugaring afterwards, sugar concentration is brought up to more than 65%；
5. dry: leaching sugar sufficiently chankings is pulled out and drains, sabot, baking, baking temperature 65 DEG C, 4 ~ 6 hours time, be dried to table
Face is tack-free；
6. go up gel coat: taken out by preserved fruit, immerse in 0.3% OK a karaoke club glue, take out after 1.5 minutes and drain, bake 35 seconds at 85 DEG C,
It is dried 12 minutes at 72 DEG C again；
7. packaging: dried preserved fruit is encapsulated with food box while hot, is finished product.
Beneficial effect: product of the present invention is translucent, sweet and sour taste, flexible is neither too hard, nor too soft.It is prone to storage, is convenient for carrying,
The most all edibles.Simple to operate, convenient enforcement.Product has taste specific to raw material and local flavor, nutritious, sweet
Acid is agreeable to the taste, and color and luster is attractive in appearance, has antitumor, defying age, blood sugar lowering, effect of blood fat reducing.
Detailed description of the invention
Embodiment 1:
A kind of processing method of ground fruit preserve, operating procedure is:
1. Feedstock treating: select without pest and disease damage, ground of uniform size fruit, ground fruit is cleaned, section, thick 0.8 centimetre of sheet；
2. harden color fixative: is put into by the chankings handled well in 0.1% calcium chloride, 0.05% sodium sulfite mixed liquor, soaks 6 hours；
3. rinsing: with warm water rinse 5 times to without calcium chloride taste；
4. soak sugar: add 45% fructose, soak 18 hours under normal pressure, sugaring afterwards, sugar concentration is brought up to 55%；
5. dry: leaching sugar sufficiently chankings is pulled out and drains, sabot, baking, baking temperature 58 DEG C, time 2 h, be dried to surface
Tack-free；
6. go up gel coat: taken out by preserved fruit, immerse in 0.2% OK a karaoke club glue, take out after 5 minutes and drain, bake 25 seconds at 78 DEG C, then
It is dried 20 minutes at 45 DEG C；
7. packaging: dried preserved fruit is encapsulated with food box while hot, is finished product.
Embodiment 2:
A kind of processing method of ground fruit preserve, operating procedure is:
1. Feedstock treating: select without pest and disease damage, ground of uniform size fruit, ground fruit is cleaned, section, thick 0.5 centimetre of sheet；
2. harden color fixative: is put into by the chankings handled well in 0.3-0.5% calcium chloride, 0.2-0.3% sodium sulfite mixed liquor, soaks 8-
12 hours；
3. rinsing: with warm water rinse 3 ~ 4 times to without calcium chloride taste；
4. soak sugar: add 50% ~ 55% maltose, soak 24 ~ 36 hours under normal pressure, sugaring afterwards, sugar concentration is brought up to 65%；
5. dry: leaching sugar sufficiently chankings is pulled out and drains, sabot, baking, baking temperature 60 ~ 65 DEG C, 3 ~ 4 hours time, dry
Tack-free to surface；
6. go up gel coat: taken out by preserved fruit, immerse in 0.4-0.6% OK a karaoke club glue, take out after 1-2 minute and drain, roasting at 80 DEG C
The 30-45 second, then be dried 10 ~ 15 minutes at 65 ~ 75 DEG C；
7. packaging: dried preserved fruit is encapsulated with food box while hot, is finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a ground fruit preserve, it is characterised in that: use Feedstock treating, hardening color fixative, rinse, soak sugar, baking
Dry, the processing process of upper gel coat, packaging, finished product, concrete operation step and main points are:
1. Feedstock treating: select without pest and disease damage, ground of uniform size fruit, ground fruit is cleaned, section, thick 1.2 centimetres of sheet；
2. harden color fixative: is put into by the chankings handled well in 0.35% calcium chloride, 0.2% sodium sulfite mixed liquor, soaks 10 hours, chlorine
Changing calcium and play induration, sodium sulfite plays Anti-tarnishing effect；
3. rinsing: with warm water rinse to without calcium chloride taste；
4. soak sugar: add 50% white sugar, soak 30 hours under normal pressure, sugaring afterwards, sugar concentration is brought up to more than 65%；
5. dry: leaching sugar sufficiently chankings is pulled out and drains, sabot, baking, baking temperature 65 DEG C, 4 ~ 6 hours time, be dried to table
Face is tack-free；
6. go up gel coat: taken out by preserved fruit, immerse in 0.3% OK a karaoke club glue, take out after 1.5 minutes and drain, bake 35 seconds at 85 DEG C,
It is dried 12 minutes at 72 DEG C again；
7. packaging: dried preserved fruit is encapsulated with food box while hot, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492360.7A CN106070999A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of ground fruit preserve |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492360.7A CN106070999A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of ground fruit preserve |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106070999A true CN106070999A (en) | 2016-11-09 |
Family
ID=57215386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610492360.7A Pending CN106070999A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of ground fruit preserve |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106070999A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183291A (en) * | 2017-05-26 | 2017-09-22 | 芜湖市三山区绿色食品产业协会 | The preparation method of ground M.-dodecandrum fruit preserved fruit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222457A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Processing method of preserved pineapple |
-
2016
- 2016-06-30 CN CN201610492360.7A patent/CN106070999A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222457A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Processing method of preserved pineapple |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183291A (en) * | 2017-05-26 | 2017-09-22 | 芜湖市三山区绿色食品产业协会 | The preparation method of ground M.-dodecandrum fruit preserved fruit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161109 |
|
| WD01 | Invention patent application deemed withdrawn after publication |