CN107183291A - The preparation method of ground M.-dodecandrum fruit preserved fruit - Google Patents
The preparation method of ground M.-dodecandrum fruit preserved fruit Download PDFInfo
- Publication number
- CN107183291A CN107183291A CN201710386277.6A CN201710386277A CN107183291A CN 107183291 A CN107183291 A CN 107183291A CN 201710386277 A CN201710386277 A CN 201710386277A CN 107183291 A CN107183291 A CN 107183291A
- Authority
- CN
- China
- Prior art keywords
- fruit
- ground
- dodecandrum
- classification
- processing
- 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.)
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 44
- 241000885743 Melastoma dodecandrum Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000005406 washing 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 12
- 238000010612 desalination reaction Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 231100000241 scar Toxicity 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000000259 anti-tumor effect Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 230000001603 reducing effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 241001534872 Melastomataceae Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000000346 sugar 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
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of ground M.-dodecandrum fruit preserved fruit, belong to food processing field.It is characterized in that：The processing process of classification → washing → peeling → processing dipping → rinsing → sweet water adding → vacuum sealing → sterilization cooling → finished product is checked and accepted using raw material.Beneficial effect：Product sweet and sour palatability of the present invention, delicate fragrance, the local flavor that should have with ground M.-dodecandrum fruit, this product is nutritious, can adjust, strengthen body immunity, with the health-care efficacy such as antitumor, anti-aging, hypoglycemic, reducing blood lipid.It is suitable for people of all ages, it is simple to operate, it is easy to implement.
Description
Technical field
The present invention relates to a kind of processing method of preserved fruit, more particularly, to a kind of preparation method of ground M.-dodecandrum fruit preserved fruit.
Background technology
Ground M.-dodecandrum fruit, belongs to Melastomataceae tomonea plant, also known as open country falls eggplant, Fructus Fici tikouae, PUDIJIN.Its fruit is circular, meat,
It can eat raw, it is sweet tasty.Modern clinical research shows：Ground M.-dodecandrum fruit has the effect such as antitumor, anti-aging, hypoglycemic, reducing blood lipid,
There is no toxic side effect to normal cell.Current ground M.-dodecandrum fruit is mainly ornamental plant.At present commercially, to ground M.-dodecandrum fruit edibility
Exploitation is few, and the comprehensive utilization to ground M.-dodecandrum fruit raw material can be realized for being processed into ground M.-dodecandrum fruit preserved fruit, and is easy to storage, improves its warp
Ji value.
The content of the invention
It is an object of the invention to provide a kind of preparation method of ground M.-dodecandrum fruit preserved fruit, people are made just to be eaten in daily diet
With ground M.-dodecandrum fruit, while also providing an effective way for the deep processing of product.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of ground M.-dodecandrum fruit preserved fruit, it is characterised in that：Classification → washing → peeling → processing leaching is checked and accepted using raw material
The processing process of stain → rinsing → sweet water adding → vacuum sealing → sterilization cooling → finished product, concrete operation step is：
1. raw material checks and accepts classification：Fresh ground M.-dodecandrum fruit is selected, rejecting is damaged by worms, scar section, machinery wound fruit and leaf, stalk, size classification；
2. wash：First embathed, then rinsed with water with 0.065% liquor potassic permanganate；
3. remove the peel：Removed the peel with skinning machine, consistent bulk uniform in size is cut into after peeling；
4. processing impregnates：Cure process is carried out with 0.1% alum, 2% salt, dipping is after 12 hours, then desalination rinsing；
5. rinse：Ground M.-dodecandrum fruit after desalination is rinsed 2 hours with circulating water, is ponderable quantity tinning extremely without saline taste；
6. sweet water adding：55 DEG C of liquid glucose temperature, containing 45% lactose, 5% lantern fruit juice and 0.5% citric acid；
7. vacuum sealing：Vacuum degree control is at 32 kPas；
8. sterilization cooling：500 grams of vial sterilizing types are 22 ' -20 '/112 DEG C.
Beneficial effect：Product sweet and sour palatability of the present invention, delicate fragrance, the local flavor that should have with ground M.-dodecandrum fruit, this product is nutritious,
It can adjust, strengthen body immunity, with the health-care efficacy such as antitumor, anti-aging, hypoglycemic, reducing blood lipid.It is suitable for people of all ages, behaviour
Make simple, it is easy to implement.
Embodiment
Embodiment 1：
A kind of preparation method of ground M.-dodecandrum fruit preserved fruit, concrete operation step is：
1. raw material checks and accepts classification：Fresh ground M.-dodecandrum fruit is selected, rejecting is damaged by worms, scar section, machinery wound fruit and leaf, stalk, size classification；
2. wash：First embathed, then rinsed with water with 0.3% liquor potassic permanganate；
3. remove the peel：Removed the peel with skinning machine, consistent bulk uniform in size is cut into after peeling；
4. processing impregnates：Cure process is carried out with 4% alum, 10% ~ 12% salt, dipping is after 12 ~ 24 hours, then desalination rinsing；
5. rinse：Ground M.-dodecandrum fruit after desalination is rinsed 1.5 ~ 2 hours with circulating water, is ponderable quantity tinning extremely without saline taste；
6. sweet water adding：Liquid glucose temperature is not less than 70 DEG C, containing 20% ~ 25% white granulated sugar, 0.2% ~ 0.3% citric acid, adds 20% concentration
Rock sugar water；
7. vacuum sealing：Vacuum degree control is at 55 kPas；
8. sterilization cooling：450 grams of vial sterilizing types are 12 ' -15 '/100 DEG C, 250 grams of vial sterilizing types are 10 ' -15 '/
100℃。
Embodiment 2：
A kind of preparation method of ground M.-dodecandrum fruit preserved fruit, concrete operation step is：
1. raw material checks and accepts classification：Fresh ground M.-dodecandrum fruit is selected, rejecting is damaged by worms, scar section, machinery wound fruit and leaf, stalk, size classification；
2. wash：First embathed, then rinsed with water with 0.1% liquor potassic permanganate；
3. remove the peel：Removed the peel with skinning machine, consistent bulk uniform in size is cut into after peeling；
4. processing impregnates：Cure process is carried out with 1% alum, 8% salt, dipping is after 10 hours, then desalination rinsing；
5. rinse：Ground M.-dodecandrum fruit after desalination is rinsed 6 hours with circulating water, is ponderable quantity tinning extremely without saline taste；Add a little awns
Fruit fruit；
6. sweet water adding：80 DEG C of liquid glucose temperature, containing 35% white granulated sugar, 0.15% citric acid；
7. vacuum sealing：Vacuum degree control is at 35 kPas；
8. sterilization cooling：450 grams of vial sterilizing types are 20 ' -35 '/104 DEG C, 250 grams of vial sterilizing types are 15 ' -25 '/
110℃。
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of ground M.-dodecandrum fruit preserved fruit, it is characterised in that：Classification → washing → peeling → processing is checked and accepted using raw material
The processing process of dipping → rinsing → sweet water adding → vacuum sealing → sterilization cooling → finished product, concrete operation step is：
1. raw material checks and accepts classification：Fresh ground M.-dodecandrum fruit is selected, rejecting is damaged by worms, scar section, machinery wound fruit and leaf, stalk, size classification；
2. wash：First embathed, then rinsed with water with 0.065% liquor potassic permanganate；
3. remove the peel：Removed the peel with skinning machine, consistent bulk uniform in size is cut into after peeling；
4. processing impregnates：Cure process is carried out with 0.1% alum, 2% salt, dipping is after 12 hours, then desalination rinsing；
5. rinse：Ground M.-dodecandrum fruit after desalination is rinsed 2 hours with circulating water, is ponderable quantity tinning extremely without saline taste；
6. sweet water adding：55 DEG C of liquid glucose temperature, containing 45% lactose, 5% lantern fruit juice and 0.5% citric acid；
7. vacuum sealing：Vacuum degree control is at 32 kPas；
8. sterilization cooling：500 grams of vial sterilizing types are 22 ' -20 '/112 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386277.6A CN107183291A (en) | 2017-05-26 | 2017-05-26 | The preparation method of ground M.-dodecandrum fruit preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386277.6A CN107183291A (en) | 2017-05-26 | 2017-05-26 | The preparation method of ground M.-dodecandrum fruit preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183291A true CN107183291A (en) | 2017-09-22 |
Family
ID=59875617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710386277.6A Withdrawn CN107183291A (en) | 2017-05-26 | 2017-05-26 | The preparation method of ground M.-dodecandrum fruit preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183291A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082690A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Preparation method for olive juice powder |
| CN104222881A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Preparation method of canned olive |
| CN104256420A (en) * | 2014-09-25 | 2015-01-07 | 鲁静 | Preparation method of canned green plum |
| CN104323366A (en) * | 2014-10-15 | 2015-02-04 | 宦银琴 | Method for producing papaya tang |
| CN106070999A (en) * | 2016-06-30 | 2016-11-09 | 程龙凤 | A kind of processing method of ground fruit preserve |
-
2017
- 2017-05-26 CN CN201710386277.6A patent/CN107183291A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222881A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Preparation method of canned olive |
| CN104082690A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Preparation method for olive juice powder |
| CN104256420A (en) * | 2014-09-25 | 2015-01-07 | 鲁静 | Preparation method of canned green plum |
| CN104323366A (en) * | 2014-10-15 | 2015-02-04 | 宦银琴 | Method for producing papaya tang |
| CN106070999A (en) * | 2016-06-30 | 2016-11-09 | 程龙凤 | A kind of processing method of ground fruit preserve |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170922 |
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| WW01 | Invention patent application withdrawn after publication |