CN107251982A - The preparation method of wild rice stem health preserved fruits - Google Patents
The preparation method of wild rice stem health preserved fruits Download PDFInfo
- Publication number
- CN107251982A CN107251982A CN201710581947.XA CN201710581947A CN107251982A CN 107251982 A CN107251982 A CN 107251982A CN 201710581947 A CN201710581947 A CN 201710581947A CN 107251982 A CN107251982 A CN 107251982A
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- Prior art keywords
- wild rice
- rice stem
- hours
- sugar
- candy
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Classifications
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The present invention is a kind of preparation method of wild rice stem health preserved fruits, belongs to food field of deep.Characterized in that, mainly using sorting, remove the peel, cut, soaking, precooking, sugaring, candy, drying, the processing step such as packaging, finished product.Manufacture craft of the present invention is simple, and equipment cost is low, easy to implement, the nutriment in raw material has been sufficiently reserved during processing, candy technique add fructose syrup, product more it is sweet it is tasty, give off a strong fragrance, new way is opened for the deep processing and utilization of fresh wild rice stem simultaneously, with good economic benefit.
Description
Technical field
The present invention relates to food field of deep, more particularly, to a kind of preparation method of wild rice stem health preserved fruits.
Background technology
Wild rice stem also known as high wild rice stem, wild rice bamboo shoot, wild rice hand, hay bamboo shoot, Gao Sun.Wild rice stem mainly contains protein, fat, carbohydrate, vitamin
B1, vitamin B2, vitamin E, micro carrotene and mineral matter etc..Organic nitrogen of tender wild rice stem exists with amino acid condition, and
Element sulphur can be provided, delicious flavour, nutritive value is higher, easily be absorbed by human body.At present, fresh wild rice stem is difficult storage, hay
The white product through deep processing is less, using fresh wild rice stem Raw material processing wild rice stem health preserved fruits, and product is nutritious, sweet tasty, food
With conveniently.
The content of the invention
The present invention provides a kind of preparation method of nutritious, instant wild rice stem health preserved fruits, solves fresh wild rice stem
The problem of raw material is difficult storage, deep processed product species is less.
The present invention is adopted the technical scheme that：
A kind of preparation method of wild rice stem health preserved fruits, it is characterised in that using sorting, remove the peel, cut, soaking, precooking, sugaring, sugar
Boil, dry, packing, the technological process of finished product, specific method step is：
A, sorting:Choose maturity suitable, no insect pest, without rotten, fresh wild rice stem；
B, peeling：Remove epidermis；
C, slitting：It is cut into thick 6-10mm, long 30-50mm bar；
D, immersion：Wild rice stem bar is put into 2-3% salt and soaked 4-6 hours, is pulled out, is cleaned with clear water, places into 3-4% mistake
Hydrogen oxide immersion is steeped 2-2.5 hours, is rinsed 2-3 times with clear water after pulling out, is then placed in clear water and is soaked 3-4 hours, Zhi Houhuan
Water soaks 10-12 hours again；
E, precook：PH value of solution 3.5-4.0 is adjusted with edible citric acid, the wild rice stem bar soaked is put into solution and boils 4-6min,
It is placed in after pulling out in cold boiling water and is cooled to normal temperature；
F, sugaring：The wild rice stem bar sugaring soaked, every 50kg wild rice stems bar is 8-9kg with sugar amount, mixes, is fitted into cylinder, and at it
Last layer white sugar is spread on surface, and the sugaring time is 15-20 hours；
It is G, candy：Wild rice stem bar after sugaring is poured into the boiling white sugar liquid glucose that concentration is 45-50%, continue sugar 36-48 processed small
When, then carry out again secondary candy, first time sugar concentration is 50%, candy 10-12min, and second sugar concentration is 60-
65%, it is candy to wild rice stem dried meat present transparence without the white heart when take the dish out of the pot, finally in raw sugar liquid soak 25-35 hour, after pulling out drip only
Liquid glucose；
H, drying：Wild rice stem dried meat after candy is dried to tack-free at 63-68 DEG C, then takes out and dries；
I, packaging, finished product：With the packaging bags of food-grade it is finished product by the wild rice stem dried meat dried.
Beneficial effect：Manufacture craft of the present invention is simple, and equipment cost is low, easy to implement, and raw material has been sufficiently reserved during processing
In nutriment, add fructose syrup in candy technique, product more it is sweet it is tasty, give off a strong fragrance, while for fresh wild rice stem
Deep processing and utilization open new way.
Embodiment
Embodiment 1：
A kind of preparation method of wild rice stem health preserved fruits, it is characterised in that use following steps：
A, sorting:Choose maturity suitable, no insect pest, without rotten, fresh wild rice stem；
B, peeling seed：Remove epidermis；
C, slitting：It is cut into thick 8mm, long 50mm bar；
D, immersion：Wild rice stem bar is put into 2.5% salt and soaked 5 hours, is pulled out, is cleaned with clear water, places into 4-5% lime
Supernatant soaks 3-5 hours, is rinsed 2-3 times with clear water after pulling out, is then placed in clear water and soaks 3-4 hours, water is changed afterwards
Soak again 10 hours；
E, precook：PH value of solution 3.5-4.5 is adjusted with edible citric acid, the wild rice stem bar soaked is put into solution and boils 5min, is dragged for
It is placed in after going out in cold boiling water and is cooled to normal temperature；
F, sugaring：The wild rice stem bar sugaring soaked, every 50kg wild rice stems bar is 9kg, fructose syrup 5-6kg with maltose sugar amount, is mixed
, it is fitted into cylinder, and last layer white sugar is spread on its surface, the sugaring time is 30 hours；
It is G, candy：Wild rice stem bar after sugaring is poured into the boiling white sugar liquid glucose that concentration is 45-50%, continue sugar 36-48 processed small
When, then carry out again secondary candy, first time sugar concentration is 50%, candy 8-12min, and second sugar concentration is 65%, sugar
Boil and taken the dish out of the pot when transparence is presented without the white heart to wild rice stem dried meat, finally soaked 24-30 hours in raw sugar liquid, net liquid glucose is dripped after pulling out；
H, drying：Wild rice stem dried meat after candy is dried to tack-free at 65 DEG C, then takes out and dries；
I, packaging, finished product：With the packaging bags of food-grade it is finished product by the wild rice stem dried meat dried.
Embodiment 2：
A kind of preparation method of wild rice stem health preserved fruits, it is characterised in that the Main process steps used for：
A, sorting:Choose maturity suitable, no insect pest, without rotten, fresh wild rice stem；
B, peeling seed：Remove epidermis；
C, slitting：It is cut into thick 7mm, long 60mm bar；
D, immersion：Wild rice stem bar is put into 3% salt and soaked 4-6 hours, is pulled out, is cleaned with clear water, places into 3-4% lime
Supernatant soaks 4 hours, is rinsed 2-3 times with clear water after pulling out, is then placed in clear water and soaks 3.5 hours, water is changed afterwards again
Immersion 12 hours；
E, precook：PH value of solution 4.0-4.5 is adjusted with edible citric acid, the wild rice stem bar soaked is put into solution and boils 4-6min,
It is placed in after pulling out in cold boiling water and is cooled to normal temperature；
F, sugaring：The wild rice stem bar sugaring soaked, every 50kg wild rice stems bar is 15kg with sugar amount, mixes, is fitted into cylinder, and in its table
Last layer white sugar is spread in face, and the sugaring time is 30-36 hours；
It is G, candy：Wild rice stem bar after sugaring is poured into the boiling sugar solution that concentration is 50%, continue 36-48 hours processed of sugar, Ran Houzai
Carry out secondary candy, first time sugar concentration is 50%, candy 10min, and second sugar concentration is 65%, it is candy to be in wild rice stem dried meat
Taken the dish out of the pot when existing transparence is without the white heart, finally soaked 25 hours in raw sugar liquid, net liquid glucose is dripped after pulling out；
H, drying：Wild rice stem dried meat after candy is dried to tack-free at 62 DEG C, then takes out and dries；
I, packaging, finished product：With the packaging bags of food-grade it is finished product by the wild rice stem dried meat dried.
Specifically, second of sugar concentration described in described step G is 65%, the sugar concentration is by white sugar and concentration
40% F-42 type fructose syrup co-formulations are formed, and both ratios are 4：1.
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 wild rice stem health preserved fruits, it is characterised in that using sorting, remove the peel, cut, soaking, precooking, sugaring,
Candy, drying, packaging, the technological process of finished product, specific method step is：
A, sorting:Choose maturity suitable, no insect pest, without rotten, fresh wild rice stem；
B, peeling：Remove epidermis；
C, slitting：It is cut into thick 6-10mm, long 30-50mm bar；
D, immersion：Wild rice stem bar is put into 2-3% salt and soaked 4-6 hours, is pulled out, is cleaned with clear water, places into 3-4% mistake
Hydrogen oxide immersion is steeped 2-2.5 hours, is rinsed 2-3 times with clear water after pulling out, is then placed in clear water and is soaked 3-4 hours, Zhi Houhuan
Water soaks 10-12 hours again；
E, precook：PH value of solution 3.5-4.0 is adjusted with edible citric acid, the wild rice stem bar soaked is put into solution and boils 4-6min,
It is placed in after pulling out in cold boiling water and is cooled to normal temperature；
F, sugaring：The wild rice stem bar sugaring soaked, every 50kg wild rice stems bar is 8-9kg with sugar amount, mixes, is fitted into cylinder, and at it
Last layer white sugar is spread on surface, and the sugaring time is 15-20 hours；
It is G, candy：Wild rice stem bar after sugaring is poured into the boiling white sugar liquid that concentration is 45-50%, continues 36-48 hours processed of sugar,
Then carry out again secondary candy, first time sugar concentration is 50%, candy 10-12min, and second sugar concentration is 60-65%, sugar
Boil and taken the dish out of the pot when transparence is presented without the white heart to wild rice stem dried meat, finally soaked 25-35 hours in raw sugar liquid, net liquid glucose is dripped after pulling out；
H, drying：Wild rice stem dried meat after candy is dried to tack-free at 63-68 DEG C, then takes out and dries；
I, packaging, finished product：With the packaging bags of food-grade it is finished product by the wild rice stem dried meat dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581947.XA CN107251982A (en) | 2017-07-17 | 2017-07-17 | The preparation method of wild rice stem health preserved fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581947.XA CN107251982A (en) | 2017-07-17 | 2017-07-17 | The preparation method of wild rice stem health preserved fruits |
Publications (1)
| Publication Number | Publication Date |
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| CN107251982A true CN107251982A (en) | 2017-10-17 |
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| CN201710581947.XA Withdrawn CN107251982A (en) | 2017-07-17 | 2017-07-17 | The preparation method of wild rice stem health preserved fruits |
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| CN (1) | CN107251982A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585463A (en) * | 2015-02-10 | 2015-05-06 | 刘永 | Preparing method of preserved health-care pumpkin winter squash |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN105166266A (en) * | 2015-08-11 | 2015-12-23 | 卢国孝 | Processing method for nutritional preserved Zizania latifolia |
| CN106035963A (en) * | 2016-07-06 | 2016-10-26 | 周兆平 | Method for manufacturing preserved pachyrhizus erosus |
-
2017
- 2017-07-17 CN CN201710581947.XA patent/CN107251982A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585463A (en) * | 2015-02-10 | 2015-05-06 | 刘永 | Preparing method of preserved health-care pumpkin winter squash |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN105166266A (en) * | 2015-08-11 | 2015-12-23 | 卢国孝 | Processing method for nutritional preserved Zizania latifolia |
| CN106035963A (en) * | 2016-07-06 | 2016-10-26 | 周兆平 | Method for manufacturing preserved pachyrhizus erosus |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171017 |