CN106071000A - A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit - Google Patents
A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit Download PDFInfo
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- CN106071000A CN106071000A CN201610492417.3A CN201610492417A CN106071000A CN 106071000 A CN106071000 A CN 106071000A CN 201610492417 A CN201610492417 A CN 201610492417A CN 106071000 A CN106071000 A CN 106071000A
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- China
- Prior art keywords
- fici pumilae
- preserved fruit
- sugar
- soak
- processing method
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 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
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 235000010265 sodium sulphite Nutrition 0.000 claims description 5
- 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
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 230000008961 swelling Effects 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000002175 menstrual effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery 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
- 239000000499 gel Substances 0.000 description 4
- 206010059013 Nocturnal emission Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000004936 stimulating effect Effects 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
- 206010048946 Anal abscess Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 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
- 241000218231 Moraceae Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 235000004877 Vaccaria hispanica subsp hispanica Nutrition 0.000 description 1
- 244000178320 Vaccaria pyramidata Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005494 tarnishing Methods 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The processing method that the invention discloses a kind of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit, 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 promoting blood circulation to restore menstrual flow, effect of reducing swelling and alleviating pain.
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 Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit.
Background technology
Caulis fici pumilae (Fructus Fici Pumilae), for the syconium of moraceae plants Caulis fici pumilae (Fructus Fici Pumilae), has another name called ghost steamed bread, for the dry seed of pinkwort Vaccaria segetalis,
Mellow fruit can bean jelly processed.The Receptaculum Fici Pumilae contains protein, carbohydrate, multivitamin, mineral.Nature and flavor acid is put down, and has strong
Sun controlling nocturnal emission with astringent drugs, promoting blood circulation to restore menstrual flow, reducing swelling and alleviating pain, effect of stimulating milk secretion." tonifying YANG road wins Compendium of Material Medica load especially.Controlling nocturnal emission with astringent drugs is subsided a swelling, and only dissipates poison
Blood, stimulating milk secretion.Control chronic dysentery perianal abscess ".At present, the range of application of the Receptaculum Fici Pumilae on market is not very extensive, and deep processed product is less, public
People's cognition degree is the highest, can realize the comprehensive utilization to the Receptaculum Fici Pumilae for processing Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit product, improve its economic worth.
Summary of the invention
Present invention aim to address the problem that the Receptaculum Fici Pumilae is difficult to storage, it is provided that the processing method of a kind of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit, it is characterised in that: use Feedstock treating, hardening color fixative, rinse, soak sugar, drying, on
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, the Receptaculum Fici Pumilae of uniform size, the Receptaculum Fici Pumilae 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.
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 promoting blood circulation to restore menstrual flow, effect of reducing swelling and alleviating pain.
Detailed description of the invention
Embodiment 1:
A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit, operating procedure is:
1. Feedstock treating: select without pest and disease damage, the Receptaculum Fici Pumilae of uniform size, the Receptaculum Fici Pumilae 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.
Embodiment 2:
A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit, operating procedure is:
1. Feedstock treating: select without pest and disease damage, the Receptaculum Fici Pumilae of uniform size, the Receptaculum Fici Pumilae 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 Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit, 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, the Receptaculum Fici Pumilae of uniform size, the Receptaculum Fici Pumilae 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492417.3A CN106071000A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492417.3A CN106071000A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071000A true CN106071000A (en) | 2016-11-09 |
Family
ID=57215301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610492417.3A Pending CN106071000A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of Caulis fici pumilae (Fructus Fici Pumilae) preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071000A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222467A (en) * | 2014-09-30 | 2014-12-24 | 张家港市杨舍镇善港农民专业合作社 | Method for making low-sugar preserved fruit |
-
2016
- 2016-06-30 CN CN201610492417.3A patent/CN106071000A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222467A (en) * | 2014-09-30 | 2014-12-24 | 张家港市杨舍镇善港农民专业合作社 | Method for making low-sugar preserved fruit |
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| 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161109 |