CN106106981A - Passifolra edulis method for preparing preserved fruit - Google Patents
Passifolra edulis method for preparing preserved fruit Download PDFInfo
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- CN106106981A CN106106981A CN201610468794.3A CN201610468794A CN106106981A CN 106106981 A CN106106981 A CN 106106981A CN 201610468794 A CN201610468794 A CN 201610468794A CN 106106981 A CN106106981 A CN 106106981A
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- Prior art keywords
- passifolra edulis
- sarcocarp
- fruit
- preserved fruit
- sugar
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 238000009923 sugaring Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 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 9
- 238000001035 drying Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 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 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 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 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 239000003053 toxin Substances 0.000 description 4
- 231100000765 toxin Toxicity 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of Passifolra edulis method for preparing preserved fruit, its preparation process is: first raw material selection；Again raw material is carried out；It is to dig slurry again, with spoon, the pulp of Passifolra edulis fruit is dug out；Carry out boiling again, the Passifolra edulis peel after digging slurry is carried out boiling；It is destratum corneum again；Enzymolysis, carries out enzymolysis to the sarcocarp after destratum corneum at normal temperatures；Carrying out sugaring again, two stages of sugaring process part are carried out；Carry out pulp process again；Dry again, prepare preserved fruit；Finally wrap up in powder, prepare finished product Passifolra edulis preserved fruit.Have that mouthfeel is unique, the feature such as healthy, delicious of helping others.
Description
Technical field
The invention belongs to food-making technology field, relate to a kind of Passifolra edulis method for preparing preserved fruit.
Background technology
Passifolra edulis contains 17 kinds of aminoacid of needed by human body, multivitamin and carotenoid, including the abundantest
Natural vitamin C, just containing vitamin C in every 100 grams of fruit juice is 34.6 milligrams, also rich in Vitamin A, B1, B2 etc., additionally
Possibly together with material and trace element such as abundant calcium, phosphorus, ferrum and several amino acids.Soluble solid accounts for 5%-16%, total acid content
For 3.8%-4%, sweet acid is moderate.Nutritive value is the highest, is raw material with it, is processed into fruit juice, fruit dew, fruit jam, fruit jelly, and local flavor is only
Special.
Peel is capable of using as feed and extracts pectin, and root, stem, leaf all can be used as medicine, have anti-inflammatory analgetic, invigorate blood circulation keep fit, enriching yin and nourishing kidney,
The magical health-care effect such as blood fat-reducing blood pressure-decreasing, relieving alcoholic intoxication of refreshing oneself, allaying tiredness, eliminating toxin and beautifying the skin, enhancing immunity.
Summary of the invention
In order to overcome the disadvantages mentioned above of prior art, the present invention provides a kind of Passifolra edulis method for preparing preserved fruit, and it is rich in 17
Plant the multiple nutrients materials such as aminoacid, protein, vitamin C, A, B1, B2, calcium, ferrum, therefore there is promoting the production of body fluid to quench thirst, refresh oneself awake
Brain, helps digest, blood fat-reducing blood pressure-decreasing, preventing phlegm from forming and stopping coughing, eliminating toxin and beautifying the skin, and controls the magical health-care effect such as deficiency of the kidney and nourishing and fit keeping function, tool
Have that mouthfeel is unique, the feature such as healthy, delicious of helping others.
The technical solution adopted for the present invention to solve the technical problems is: a kind of Passifolra edulis method for preparing preserved fruit, it is prepared
Step is:
The first step: raw material selection, use fresh, disease-free, without incrustation Passifolra edulis fruit as raw material；
Second step: clean, uses circulating water to be carried out Passifolra edulis fruit, to remove epidermis silt and other impurity foreign bodies,
And fruit is weighed and record；
3rd step: dig slurry, is cut in half Passifolra edulis fruit at carpopodium, and is dug out by the pulp of Passifolra edulis fruit with spoon,
And pulp collection is placed in-Cool Room 4 DEG C preservation, the holding time is less than 1 year；
4th step: boiling, uses the hot water of 90-100 DEG C that the Passifolra edulis peel after digging slurry in the 3rd step is carried out boiling, seethes with excitement it
After, keep micro-boiling 7-15min so that Passifolra edulis peel is separated into horny layer and sarcocarp and ensures that sarcocarp is the most rotten and be as the criterion；
5th step: destratum corneum, uses spoon to be separated with sarcocarp by horny layer, and the sarcocarp separated should keep complete as far as possible
And extract the incrustation in sarcocarp, and the sarcocarp collected is weighed, record；
6th step: enzymolysis, prepares the enzymolysis solution that appropriate concentration is 40-80ppm, carries out the sarcocarp after destratum corneum at normal temperatures
Enzymolysis, and often stir, the time is 30min, is filtered dry after enzymolysis；
7th step: sugaring, two stages of sugaring process part carry out, and total time is 48h, specific as follows:
First stage:
When sugar liquid uses for the first time, employing mass ratio is white sugar: maltose syrup=5:1 and pol are 40-50°The sugar liquid of Brix
Sarcocarp is soaked 24h；
Second stage:
The Passifolra edulis adding 1/3 sugar liquid weight in first stage used sugar liquid takes off seed oleo stock, to sarcocarp immersion treatment
16h；
8th step: pulp processes, uses Passifolra edulis oleo stock, citric acid, chicken essence and white sugar to be modulated into mixing pulp, concrete weight
Proportioning is: 45% Passifolra edulis takes off seed oleo stock, 1% citric acid, 30% white sugar, and the mixing pulp of modulation is embedded into what sugaring completed
In sarcocarp, concrete operations: mixing pulp that 1-2 spoon modulates is put in preserved fruit to use little spoon to scoop, and merges preserved fruit, according to
Mixing pulp: the mixing pulp of preserved fruit weight=1:8 modulation respective amount, and put successively on screen cloth, wait to be baked；
9th step: drying, baking temperature is set to 75 DEG C first, persistently toasts 10h；It is subsequently placed under room temperature cooling 12-15h, continues
Continuous 70 DEG C of baking 10h, prepare preserved fruit；
Tenth step: wrap up in powder, is positioned over the preserved fruit of drying in stainless steel cask and airtight by the mode of one layer of preserved fruit of one layer of Icing Sugar, puts
After putting 12h-15h, take out preserved fruit and knock out unnecessary Icing Sugar, carrying out sealed packaging the most at once, preparing finished product Passifolra edulis preserved fruit.
When sugar liquid is reused in described 8th step, adding suitable citric acid, the pol of final sugar liquid reaches 60-70°
Brix, total acid reach 15 ‰-18 ‰,.
In described 7th step, sugar fluid configuration was not there just to be sarcocarp to be as the criterion.
In described 9th step, baking temperature and baking time can be according to the freshness of fruit, the thickness of sarcocarp and equipment
Can be adjusted.
The positive effect of the present invention is: it is many rich in 17 kinds of aminoacid, protein, vitamin C, A, B1, B2, calcium, ferrum etc.
Plant nutrient substance, therefore there is promoting the production of body fluid to quench thirst, refreshment, help digest, blood fat-reducing blood pressure-decreasing, preventing phlegm from forming and stopping coughing, eliminating toxin and beautifying the skin, and
Control the magical health-care effect such as deficiency of the kidney and nourishing and fit keeping function, have that mouthfeel is unique, a feature such as healthy, delicious of helping others.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Below in conjunction with the accompanying drawings and embodiment the present invention is further described.
Seeing Fig. 1, a kind of Passifolra edulis method for preparing preserved fruit, its preparation process is:
The first step: raw material selection, use fresh, disease-free, without incrustation Passifolra edulis fruit as raw material；
Second step: clean, uses circulating water to be carried out Passifolra edulis fruit, to remove epidermis silt and other impurity foreign bodies,
And fruit is weighed and record；
3rd step: dig slurry, is cut in half Passifolra edulis fruit at carpopodium, and is dug out by the pulp of Passifolra edulis fruit with spoon,
And pulp collection is placed in-Cool Room 4 DEG C preservation, the holding time is less than 1 year；
4th step: boiling, uses the hot water of 90-100 DEG C that the Passifolra edulis peel after digging slurry in the 3rd step is carried out boiling, seethes with excitement it
After, keep micro-boiling 7-15min so that Passifolra edulis peel is separated into horny layer and sarcocarp and ensures that sarcocarp is the most rotten and be as the criterion；
5th step: destratum corneum, uses spoon to be separated with sarcocarp by horny layer, and the sarcocarp separated should keep complete as far as possible
And extract the incrustation in sarcocarp, and the sarcocarp collected is weighed, record；
6th step: enzymolysis, prepares the enzymolysis solution that appropriate concentration is 40-80ppm, carries out the sarcocarp after destratum corneum at normal temperatures
Enzymolysis, and often stir, the time is 30min, is filtered dry after enzymolysis；
7th step: sugaring, two stages of sugaring process part carry out, and total time is 48h, specific as follows:
First stage:
When sugar liquid uses for the first time, employing mass ratio is white sugar: maltose syrup=5:1 and pol are 40-50°The sugar liquid of Brix
Sarcocarp is soaked 24h；
Second stage:
The Passifolra edulis adding 1/3 sugar liquid weight in first stage used sugar liquid takes off seed oleo stock, to sarcocarp immersion treatment
16h；
8th step: pulp processes, uses Passifolra edulis oleo stock, citric acid, chicken essence and white sugar to be modulated into mixing pulp, concrete weight
Proportioning is: 45% Passifolra edulis takes off seed oleo stock, 1% citric acid, 30% white sugar, and the mixing pulp of modulation is embedded into what sugaring completed
In sarcocarp, concrete operations: mixing pulp that 1-2 spoon modulates is put in preserved fruit to use little spoon to scoop, and merges preserved fruit, according to
Mixing pulp: the mixing pulp of preserved fruit weight=1:8 modulation respective amount, and put successively on screen cloth, wait to be baked；
9th step: drying, baking temperature is set to 75 DEG C first, persistently toasts 10h；It is subsequently placed under room temperature cooling 12-15h, continues
Continuous 70 DEG C of baking 10h, prepare preserved fruit；
Tenth step: wrap up in powder, is positioned over the preserved fruit of drying in stainless steel cask and airtight by the mode of one layer of preserved fruit of one layer of Icing Sugar, puts
After putting 12h-15h, take out preserved fruit and knock out unnecessary Icing Sugar, carrying out sealed packaging the most at once, preparing finished product Passifolra edulis preserved fruit.
When sugar liquid is reused in described 8th step, adding suitable citric acid, the pol of final sugar liquid reaches 60-70°
Brix, total acid reach 15 ‰-18 ‰,.
In described 7th step, sugar fluid configuration was not there just to be sarcocarp to be as the criterion.
In described 9th step, baking temperature and baking time can be according to the freshness of fruit, the thickness of sarcocarp and equipment
Can be adjusted.
The positive effect of the present invention is: it is many rich in 17 kinds of aminoacid, protein, vitamin C, A, B1, B2, calcium, ferrum etc.
Plant nutrient substance, therefore there is promoting the production of body fluid to quench thirst, refreshment, help digest, blood fat-reducing blood pressure-decreasing, preventing phlegm from forming and stopping coughing, eliminating toxin and beautifying the skin, and
Control the magical health-care effect such as deficiency of the kidney and nourishing and fit keeping function, have that mouthfeel is unique, a feature such as healthy, delicious of helping others.
Claims (4)
1. a Passifolra edulis method for preparing preserved fruit, it is characterised in that preparation process is:
The first step: raw material selection, use fresh, disease-free, without incrustation Passifolra edulis fruit as raw material；
Second step: clean, uses circulating water to be carried out Passifolra edulis fruit, to remove epidermis silt and other impurity foreign bodies,
And fruit is weighed and record；
3rd step: dig slurry, is cut in half Passifolra edulis fruit at carpopodium, and is dug out by the pulp of Passifolra edulis fruit with spoon,
And pulp collection is placed in-Cool Room 4 DEG C preservation, the holding time is less than 1 year；
4th step: boiling, uses the hot water of 90-100 DEG C that the Passifolra edulis peel after digging slurry in the 3rd step is carried out boiling, seethes with excitement it
After, keep micro-boiling 7-15min so that Passifolra edulis peel is separated into horny layer and sarcocarp and ensures that sarcocarp is the most rotten and be as the criterion；
5th step: destratum corneum, uses spoon to be separated with sarcocarp by horny layer, and the sarcocarp separated should keep complete as far as possible
And extract the incrustation in sarcocarp, and the sarcocarp collected is weighed, record；
6th step: enzymolysis, prepares the enzymolysis solution that appropriate concentration is 40-80ppm, carries out the sarcocarp after destratum corneum at normal temperatures
Enzymolysis, and often stir, the time is 30min, is filtered dry after enzymolysis；
7th step: sugaring, two stages of sugaring process part carry out, and total time is 48h, specific as follows:
First stage:
When sugar liquid uses for the first time, employing mass ratio is white sugar: maltose syrup=5:1 and pol are 40-50°The sugar liquid pair of Brix
Sarcocarp soaks 24h；
Second stage:
The Passifolra edulis adding 1/3 sugar liquid weight in first stage used sugar liquid takes off seed oleo stock, to sarcocarp immersion treatment
16h；
8th step: pulp processes, uses Passifolra edulis oleo stock, citric acid, chicken essence and white sugar to be modulated into mixing pulp, concrete weight
Proportioning is: 45% Passifolra edulis takes off seed oleo stock, 1% citric acid, 30% white sugar, and the mixing pulp of modulation is embedded into what sugaring completed
In sarcocarp, concrete operations: mixing pulp that 1-2 spoon modulates is put in preserved fruit to use little spoon to scoop, and merges preserved fruit, according to
Mixing pulp: the mixing pulp of preserved fruit weight=1:8 modulation respective amount, and put successively on screen cloth, wait to be baked；
9th step: drying, baking temperature is set to 75 DEG C first, persistently toasts 10h；It is subsequently placed under room temperature cooling 12-15h, continues
Continuous 70 DEG C of baking 10h, prepare preserved fruit；
Tenth step: wrap up in powder, is positioned over the preserved fruit of drying in stainless steel cask and airtight by the mode of one layer of preserved fruit of one layer of Icing Sugar, puts
After putting 12h-15h, take out preserved fruit and knock out unnecessary Icing Sugar, carrying out sealed packaging the most at once, preparing finished product Passifolra edulis preserved fruit.
2. Passifolra edulis method for preparing preserved fruit as claimed in claim 1, is characterized in that: when in described 8th step, sugar liquid is reused,
Adding suitable citric acid, the pol of final sugar liquid reaches 60-70°Brix, total acid reach 15 ‰-18 ‰,.
3. Passifolra edulis method for preparing preserved fruit as claimed in claim 1, is characterized in that: in described 7th step, sugar fluid configuration is not just to have
Cross sarcocarp to be as the criterion.
4. Passifolra edulis method for preparing preserved fruit as claimed in claim 1, is characterized in that: in described 9th step when baking temperature and baking
Between can be adjusted according to the freshness of fruit, the thickness of sarcocarp and equipment performance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610468794.3A CN106106981A (en) | 2016-06-25 | 2016-06-25 | Passifolra edulis method for preparing preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610468794.3A CN106106981A (en) | 2016-06-25 | 2016-06-25 | Passifolra edulis method for preparing preserved fruit |
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| CN106106981A true CN106106981A (en) | 2016-11-16 |
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| CN201610468794.3A Pending CN106106981A (en) | 2016-06-25 | 2016-06-25 | Passifolra edulis method for preparing preserved fruit |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183294A (en) * | 2017-06-20 | 2017-09-22 | 广西蒙山县纯香百香果专业合作社 | The processing method of passion fruit dried meat |
| CN107197982A (en) * | 2017-06-20 | 2017-09-26 | 广西蒙山县纯香百香果专业合作社 | A kind of passion fruit fruit tea is frozen and its processing method |
| CN107259466A (en) * | 2017-06-20 | 2017-10-20 | 广西蒙山县纯香百香果专业合作社 | A kind of passion fruit coconut freezes and its processing method |
| CN108056210A (en) * | 2017-12-15 | 2018-05-22 | 林侨山 | A kind of green plum preserved fruit and preparation method thereof |
| CN108813075A (en) * | 2018-05-28 | 2018-11-16 | 和平县东森堂农产品开发有限公司 | A kind of method that passion fruit comprehensively utilizes preserved fruit processed |
| CN109258903A (en) * | 2018-09-04 | 2019-01-25 | 合浦果香园食品有限公司 | A kind of passionflower preserved fruit wraps up the preparation method of slurry and passionflower preserved fruit |
| CN111184052A (en) * | 2020-01-19 | 2020-05-22 | 广西科技大学 | Preparation method of passion fruit stuffing |
Citations (2)
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| CN103960451A (en) * | 2014-05-22 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved passion fruits and processing method thereof |
| CN104161160A (en) * | 2014-05-08 | 2014-11-26 | 张共青 | Preserved passion fruit and production process thereof |
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| CN104161160A (en) * | 2014-05-08 | 2014-11-26 | 张共青 | Preserved passion fruit and production process thereof |
| CN103960451A (en) * | 2014-05-22 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved passion fruits and processing method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183294A (en) * | 2017-06-20 | 2017-09-22 | 广西蒙山县纯香百香果专业合作社 | The processing method of passion fruit dried meat |
| CN107197982A (en) * | 2017-06-20 | 2017-09-26 | 广西蒙山县纯香百香果专业合作社 | A kind of passion fruit fruit tea is frozen and its processing method |
| CN107259466A (en) * | 2017-06-20 | 2017-10-20 | 广西蒙山县纯香百香果专业合作社 | A kind of passion fruit coconut freezes and its processing method |
| CN108056210A (en) * | 2017-12-15 | 2018-05-22 | 林侨山 | A kind of green plum preserved fruit and preparation method thereof |
| CN108813075A (en) * | 2018-05-28 | 2018-11-16 | 和平县东森堂农产品开发有限公司 | A kind of method that passion fruit comprehensively utilizes preserved fruit processed |
| CN109258903A (en) * | 2018-09-04 | 2019-01-25 | 合浦果香园食品有限公司 | A kind of passionflower preserved fruit wraps up the preparation method of slurry and passionflower preserved fruit |
| CN111184052A (en) * | 2020-01-19 | 2020-05-22 | 广西科技大学 | Preparation method of passion fruit stuffing |
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