CN107549428A - A kind of preparation method of Rosa roxburghii preserved fruit - Google Patents
A kind of preparation method of Rosa roxburghii preserved fruit Download PDFInfo
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- CN107549428A CN107549428A CN201711005106.0A CN201711005106A CN107549428A CN 107549428 A CN107549428 A CN 107549428A CN 201711005106 A CN201711005106 A CN 201711005106A CN 107549428 A CN107549428 A CN 107549428A
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Abstract
The invention discloses a kind of preparation method of Rosa roxburghii preserved fruit to comprise the following steps：A. fruit is selected；Selected maturation, individual big, bright yellow color are standby without rotten mildew and rot Rosa roxburghii fresh fruit；B. the cleaning of Rosa roxburghii：The Rosa roxburghii fresh fruit after screening is cleaned 15 25 minutes with ultrasonic high-pressure water flow washing equipment；C. the de- thorn of Rosa roxburghii：Removed with swinging grinding machine and pierced outside fruit of Grossularia burejensis Berger；D. sulphuring is soaked：The method of immersion；Soaked with the solution of sodium bisulfite of 0.5~0.6% concentration, soak 40 minutes and rinse；E. will soak after the confused fruit of Grossularia burejensis Berger taking-up of 40 minutes rinsed with clear water, be put into 20% salinity brine pit soak 24 hours after go out, rinsed and be filtered dry with clear water；F, it is candy to carry out in three times.The present invention has carried out some specially treateds on the basis of existing preserved fruit conventional fabrication process, for the distinctive characteristic of Rosa roxburghii, and then causes the advantages of this Rosa roxburghii preserved fruit is bright in colour, mouthfeel is good, and nutritional ingredient has been kept.
Description
Technical field
The present invention relates to a kind of preparation method of Rosa roxburghii preserved fruit, belong to Rosa roxburghii eating method technical field.
Background technology
Rosa roxburghii has in Guizhou Province and Henan Province Kaifeng in history of the Guizhou as medicinal and edible varieties for a long time at present
Bijie, Liu Panshui, the Tongren of the artificial growth of large area, especially Guizhou are Rosa roxburghii resource areas the abundantest.
For its nutritional ingredient, Rosa roxburghii is the wild fruit that a kind of nutritive value is high, medical value is high, purposes is wide, its
Pulp taste is sour-sweet, fruity is strong.Meanwhile Rosa roxburghii is vitamin C and citrin content highest among existing fruit, its
In ascorbic content even beyond orange, pears, 50 times of apple, beyond red 10 times of tangerine, by the Kiwi berry Vc content of good reputation
Only the 11% of Rosa roxburghii.In addition, the citrin content of Rosa roxburghii also be significantly larger than other fruits and vegetables, beyond other fruit and vegetables 10~
150 times.Therefore, Rosa roxburghii is referred to as " Vc king " " the dimension P king " of fruit circle by many experts and scholars.
Because the fruit has above-mentioned excellent characteristic, so that with attention of the people to health care, Rosa roxburghii is comprehensively utilized extensively, its
Except Rosa roxburghii common on existing market dry, Rosa roxburghi Juice, Rosa roxburghii shortcake etc., the application is intended to develop a kind of Rosa roxburghii preserved fruit, is come with this
Increase the health care species of Rosa roxburghii.
The content of the invention
The technical problem to be solved in the present invention is：There is provided a kind of Rosa roxburghii preserved fruit in preparation method, existing skill can be overcome
The deficiency of art.
The technical scheme is that：The preparation method of Rosa roxburghii preserved fruit comprises the following steps：
A. fruit is selected；Selected maturation, individual big, bright yellow color are standby without rotten mildew and rot Rosa roxburghii fresh fruit；
B. the cleaning of Rosa roxburghii：15-25 minutes are cleaned to the Rosa roxburghii fresh fruit after screening with ultrasonic high-pressure water flow washing equipment；
C. the de- thorn of Rosa roxburghii：Removed with swinging grinding machine and pierced outside fruit of Grossularia burejensis Berger；
D. sulphuring is soaked：The method of immersion；Soaked with the solution of sodium bisulfite of 0.5~0.6% concentration, soak 40 minutes and rinse；
E. after the confused fruit of Grossularia burejensis Berger taking-up soaked 40 minutes is rinsed with clear water, the brine pit immersion 24 for being put into 20% salinity is small
When after go out, with clear water rinse be filtered dry；
F, candy to carry out in three times, the ratio of candy raw material and liquid glucose covers thorn for the solution after pressing plate pushes in candy pot
Pears, wherein once boil, the liquid glucose of the Rosa roxburghii by pretreatment and 30% concentration is poured into candy pot and is heated to seething with excitement, during boiling
Between 3 minutes, after cooked, soaked 24 hours in candy pot；It is secondary to boil；Granulated sugar is added in the candy pot after once boiling, directly
Untill into candy pot, sugar concentration is stable at 50%, when sugar concentration it is stable 50% after, boil 3 minutes after seething with excitement again, so
Liquid glucose, Rosa roxburghii are poured into cylinder in the lump afterwards and impregnated 24 hours, Rosa roxburghii pulls elimination liquid glucose out after impregnating 24 hours, is placed on drawer and does
It is dry it is lost partial moisture, crispaturaed to fruit edge, surface forms small wrinkle, you can carry out third time cooking；Boiling three times is
On the basis of secondary boil, sugar concentration is increased to 75% concentration, will be poured into through the Rosa roxburghii of step 2 after candy pot seethes with excitement again
Boil 18-22 minutes, pull elimination liquid glucose out, after cooling by hand or fruit is pinched into discoid shape by machinery, be after drying into
Product.
2nd, the preparation method of Rosa roxburghii preserved fruit according to claim 1, it is characterised in that：Described drying is by with dry
Dry case drying, temperature are transferred to 80-75 degree, stop heating when Rosa roxburghii fruit moisture reaches about 28%, take out fruit, naturally cold
But.
Compared with the prior art, the present invention is on the basis of existing preserved fruit conventional fabrication process, for the distinctive spy of Rosa roxburghii
Property carried out some specially treateds, and then make it that this Rosa roxburghii preserved fruit is bright in colour, mouthfeel is good, the advantages of nutritional ingredient has been kept.
Its specially treated includes；Soak sulphuring：The method of immersion；Soaked with the solution of sodium bisulfite of 0.5~0.6% concentration, immersion 40
Minute, sodium hydrogensulfite immersion can prevent that tanning matter is oxidized in fruit, come keep yellowish or golden yellow fresh colour and
Keep vitamin c.The process principle of Rosa roxburghii candied fruit is using the liquid glucose preservation of high concentration as foundation, because the cell of fruit of Grossularia burejensis Berger
Wall is thin, dense structure, therefore is cooked into method using the multiple of stain cooperation is boiled, and due to the size of fruit of Grossularia burejensis Berger, difference, the sugar made
Liquid concentration, brew time are different, for example, big Rosa roxburghii fruit, sugar concentration used is just high, and time of cooking is also just slightly
Long, small then corresponding to is turned down in process, and liquid glucose recycles, and first liquid glucose cooked cooks for second as second batch
With, secondary liquid glucose of preceding batch cooks for the first time as lower batch to be used, and so can be used sugar amount with effectively save, be reduced cost, and
Reduce oozing out for nutritional ingredient.Its packaging first uses plastic bag packaging, refills wooden case, it is possible to which keep away from moisture " stream soup ", another kind of
Inner wrapping, be printed on bright-coloured pattern attractive in appearance, billboard, trade mark small cone pack, paraffin paper or glass are lined with cardboard basin
Glass paper, this packaging, beautiful decoration, it is easy to be sold, it is easy to carry.Embodiment
The preparation method of Rosa roxburghii preserved fruit comprises the following steps：
A. fruit is selected；Selected maturation, individual big, bright yellow color are standby without rotten mildew and rot Rosa roxburghii fresh fruit；
B. the cleaning of Rosa roxburghii：15-25 minutes are cleaned to the Rosa roxburghii fresh fruit after screening with ultrasonic high-pressure water flow washing equipment；
C. the de- thorn of Rosa roxburghii：Removed with swinging grinding machine and pierced outside fruit of Grossularia burejensis Berger；
D. sulphuring is soaked：The method of immersion；Soaked with the solution of sodium bisulfite of 0.5~0.6% concentration, soak 40 minutes and rinse；
Sodium hydrogensulfite immersion can prevent that tanning matter is oxidized in fruit, to keep yellowish or golden yellow fresh colour to be tieed up with holding
Raw plain c.
E. after the confused fruit of Grossularia burejensis Berger taking-up soaked 40 minutes is rinsed with clear water, it is put into the brine pit immersion of 20% salinity
Go out after 24 hours, rinsed and be filtered dry with clear water；
F, it is candy；The process principle of Rosa roxburghii candied fruit during candy, makes pulp using the liquid glucose preservation of high concentration as foundation
It is middle to penetrate into substantial amounts of sugar, moisture is discharged, the concentration of liquid glucose will reach 60~65%, have very big osmotic pressure, so make micro-
Moisture in organism is separated out by liquid glucose, in dehydration（Physiological dryness）State and be suppressed, therefore, even if candied fruit is not close
Envelope is not allowed perishable yet, and the dipping of liquid glucose can also prevent the oxidational losses of vitamin c in fruit, and can improve the flavor of finished product,
But sugar content is excessive, sugariness is too high and can influence the original flavour of finished product, it is therefore desirable to which the sugar content in finished product should reach
The purpose of anti-corrosion dehydration, keeps product special flavour feature again, could be just right, the key in being processed here it is candied fruit.
The cooking of Rosa roxburghii preserved fruit, it is divided into and is cooked into method three times, candy process is that the degree that decision sugar is penetrated into pulp and product quality are excellent
Bad key, therefore, the method for determining to cook according to the property of fruit.
Candy to carry out in three times, the ratio of candy raw material and liquid glucose covers thorn for the solution after pressing plate pushes in candy pot
Pears, wherein once boil, the liquid glucose of the Rosa roxburghii by pretreatment and 30% concentration is poured into candy pot and is heated to seething with excitement, during boiling
Between 3 minutes, after cooked, soaked 24 hours in candy pot, due to the infiltration of liquid glucose, the moisture in fruit is discharged, in pot
Liquid glucose be gradually diluted, such as overlong time boiled with method is once cooked into, not only liquid glucose be not easy to penetrate into fruit, it is and easily well-done
Boiled for bis- times into sauce；Granulated sugar is added in the candy pot after once boiling, is when sugar concentration is stablized 50% in candy pot
Only, the preserved fruit so cooked, liquid glucose uniformly penetrate, transparent full, and this method is applicable Rosa roxburghii preserved fruit, because this kind of preserved fruit is aqueous
To measure low, cell tissue gap is larger, tissue looseness, easily absorbs liquid glucose, and a GPRS is proper, is not easy well-done, is repeatedly cooked into method,
After sugar concentration stabilization is 50%, is boiled after seething with excitement again 3 minutes, it is small that liquid glucose, Rosa roxburghii are then poured into dipping 24 in cylinder in the lump
When, Rosa roxburghii pulls elimination liquid glucose out after impregnating 24 hours, and being placed on drying on drawer makes it lose partial moisture, is rolled up to fruit edge
Contracting, surface form small wrinkle, you can carry out third time cooking, specifically cook purpose, be to make the protein receptor heat setting in fruit
Gu the permeability enhancing of fruit cell wall, outside liquid glucose are easily penetrated into fruit, the various enzymes in fruit are destroyed, and prevent list
Peaceful material oxidation stain, be advantageous to keep the bright-coloured of color.It is on the basis of secondary boil to boil three times, and sugar concentration is increased to
75% concentration, 18-22 minutes will be boiled again after the Rosa roxburghii of step 2 pours into candy pot boiling, pull elimination liquid glucose out, used after cooling
Fruit is either manually or mechanically pinched into discoid shape, is finished product after drying；Described drying is will to be dried with drying box, temperature
80-75 degree is transferred to, stops heating when Rosa roxburghii fruit moisture reaches about 28%, takes out fruit, natural cooling.
The packaging of Rosa roxburghii preserved fruit, have in business process and have very important significance, it is both to beautify commodity to expand sale
Key factor, and the effective measure of protection commodity edibility, therefore, it is necessary to cause production and the attention managed, at present, north
The packaging of capital candied fruit is wooden case made of yoke glued board, and its is diversified in specifications, can typically fill 25 kilograms of net weight, packing method
It is Lined with Kraft Paper, then pads a template or paraffin paper（To prevent finished product from making moist, air-dried or stick box）, then finished product it is in bulk enter
Go, capping nail is dead, and iron hoop twice are pricked outside case, avoids wooden case from dissipating bad, causes damage, although this packing method is simple, easily
Finished product compressive deformation and adhesion is set to lump, if water content increases, inverted sugar is excessive, hot humid season, in transit easily
" stream soup ", plastic bag packaging is also first used, refills wooden case, it is possible to which keep away from moisture " stream soup ", and another kind of is inner wrapping, with being printed on
Bright-coloured pattern attractive in appearance, billboard, the small cone of trade mark are packed, and paraffin paper or glassine paper, this packaging, dress are lined with cardboard basin
Adorn attractive in appearance, be easy to be sold, it is easy to carry.
Claims (2)
- A kind of 1. preparation method of Rosa roxburghii preserved fruit, it is characterised in that：This method comprises the following steps：A. fruit is selected；Selected maturation, individual big, bright yellow color are standby without rotten mildew and rot Rosa roxburghii fresh fruit；B. the cleaning of Rosa roxburghii：15-25 minutes are cleaned to the Rosa roxburghii fresh fruit after screening with ultrasonic high-pressure water flow washing equipment；C. the de- thorn of Rosa roxburghii：Removed with swinging grinding machine and pierced outside fruit of Grossularia burejensis Berger；D. sulphuring is soaked：The method of immersion；Soaked with the solution of sodium bisulfite of 0.5~0.6% concentration, soak 40 minutes and rinse；E. after the confused fruit of Grossularia burejensis Berger taking-up soaked 40 minutes is rinsed with clear water, the brine pit immersion 24 for being put into 20% salinity is small When after go out, with clear water rinse be filtered dry；F, candy to carry out in three times, the ratio of candy raw material and liquid glucose covers thorn for the solution after pressing plate pushes in candy pot Pears, wherein once boil, the liquid glucose of the Rosa roxburghii by pretreatment and 30% concentration is poured into candy pot and is heated to seething with excitement, during boiling Between 3 minutes, after cooked, soaked 24 hours in candy pot；It is secondary to boil；Granulated sugar is added in the candy pot after once boiling, directly Untill into candy pot, sugar concentration is stable at 50%, when sugar concentration it is stable 50% after, boil 3 minutes after seething with excitement again, so Liquid glucose, Rosa roxburghii are poured into cylinder in the lump afterwards and impregnated 24 hours, Rosa roxburghii pulls elimination liquid glucose out after impregnating 24 hours, is placed on drawer and does It is dry it is lost partial moisture, crispaturaed to fruit edge, surface forms small wrinkle, you can carry out third time cooking；Boiling three times is On the basis of secondary boil, sugar concentration is increased to 75% concentration, will be poured into through the Rosa roxburghii of step 2 after candy pot seethes with excitement again Boil 18-22 minutes, pull elimination liquid glucose out, after cooling by hand or fruit is pinched into discoid shape by machinery, be after drying into Product.
- 2. the preparation method of Rosa roxburghii preserved fruit according to claim 1, it is characterised in that：Described drying is by with drying box Drying, temperature are transferred to 80-75 degree, stop heating when Rosa roxburghii fruit moisture reaches about 28%, take out fruit, natural cooling.
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| CN201711005106.0A CN107549428A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method of Rosa roxburghii preserved fruit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480044A (en) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt preserved fruit and preparation method thereof |
| CN109480046A (en) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of health-care preserved fruit and preparation method thereof |
| CN109480045A (en) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of low sugar Rosa roxburghii Tratt preserved fruit and preparation method thereof |
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|---|---|---|---|---|
| CN105360277A (en) * | 2015-12-03 | 2016-03-02 | 贵州华南理工生物工程有限公司 | Superhigh-pressure fresh keeping method for fresh rosa roxburghii |
| CN107114538A (en) * | 2016-02-24 | 2017-09-01 | 李菊霞 | Preserved apricot processes method for cooking |
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2017
- 2017-10-25 CN CN201711005106.0A patent/CN107549428A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360277A (en) * | 2015-12-03 | 2016-03-02 | 贵州华南理工生物工程有限公司 | Superhigh-pressure fresh keeping method for fresh rosa roxburghii |
| CN107114538A (en) * | 2016-02-24 | 2017-09-01 | 李菊霞 | Preserved apricot processes method for cooking |
Non-Patent Citations (2)
| Title |
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| 严泽湘主编: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
| 阮美娟等主编: "《饮料工艺学》", 31 January 2013, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480044A (en) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt preserved fruit and preparation method thereof |
| CN109480046A (en) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of health-care preserved fruit and preparation method thereof |
| CN109480045A (en) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of low sugar Rosa roxburghii Tratt preserved fruit and preparation method thereof |
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Application publication date: 20180109 |