CN107996809A - A kind of fruit preparation process of high financial profit - Google Patents
A kind of fruit preparation process of high financial profit Download PDFInfo
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- CN107996809A CN107996809A CN201711344504.5A CN201711344504A CN107996809A CN 107996809 A CN107996809 A CN 107996809A CN 201711344504 A CN201711344504 A CN 201711344504A CN 107996809 A CN107996809 A CN 107996809A
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- passion fruit
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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
- A23G3/364—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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- 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
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- Health & Medical Sciences (AREA)
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- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of fruit preparation process of high financial profit.Specifically include：With fresh passion fruit actually raw material, raw material fruit is cleaned first, cutting, then separated pericarp and pulp by digging flesh processing；Next pericarp is cooked, the processing of destratum corneum, enzymolysis, color protection, sugaring, modulation pulp then is made in pulp and white granulated sugar and citric acid or sodium citrate again, and modulation pulp is embedded into passion fruit skin, it is prepared into finished product finally by processes such as drying, coolings.By implementing the present invention, there is extensive selectivity to fruit raw material, the passion fruit preserved fruit processed not only maintains the fragrance and taste of passion fruit in itself, and make preserved fruit it is bright-colored as before, passion fruit dried meat can also have soft mouthfeel, so that passion fruit dried meat has obvious market competition advantage.Good method, a scheme are provided for the increment of passion fruit, the profit margin of bigger is also created for enterprise.
Description
Technical field
The invention belongs to a kind of fruit deep process technology field, and in particular to a kind of fruit system of high financial profit
Standby technique.
Background technology
Passion fruit, also known as passion fruit (scientific name：Passiflora edulia Sims) it is Passifloraceae Passiflora
Herbaceous species, be about 6 meters；Stem has stria, hairless；5 pieces of petal, it is isometric with sepal；Base portion light green, middle part
Purple, top white, June at florescence, fruiting period November.Passion fruit mainly has two major class of purple fruit and yellow fruit.Fruit is berry, avette,
Vertical 5~7cm of footpath, 4~6cm of transverse diameter, young fruit green, mellow fruit purple, 60~120g of single fruit weight, shell is tough and tensile, pulp
Yellow, internal seeds are in black, average 60~100 pieces/fruit.Pericarp keratin is tough and tensile, smooth.Yellow fruit juice is full of between pulp, seemingly
Raw egg yolk.Juice content 40% or so, processes crushing juice rate 28% to 33%.Passion fruit fruit is ripe December, after harvesting
Need the old name for the Arabian countries in the Middle East of after-ripening 4 to 7 edible.
According to scientific forecasting, passion fruit contains very abundant natural Vitamin C, just contains in every 100 grams of fruit juice and ties up him
It is 34.6 milligrams to order C, also rich in dimension life A, B1, B2 etc., in addition also containing abundant calcium, phosphorus, iron and a variety of amino acid etc.
Material and trace element.
Meanwhile passion fruit is red rich in organic acid, niacin, amino acid, linoleic acid, mineral matter, β-carrotene, tomato
The kind more than 160 such as element, soluble dietary fiber, alkaloid, flavonoids beneficiating ingredient needed by human, is health care, medical value
A kind of very high natural food.
Tartaric acid, dietary fiber contained by passion fruit, act on digestive system, to loss of appetite, gasteremphraxis, the effect of constipation all
Very well.
Passion fruit contains vitamin E, lycopene, and the effect to reproductive system can't neglect, in many many nights many urines
After designed for old people, the number for feeling to get up at night significantly reduces, therefore passion fruit has saying for enriching yin and nourishing kidney.
There are 165 kinds of compounds in passion fruit fruit juice, constitute peat-reek.Often feeding passion fruit have refresh the mind,
Skin maintenance, promote the production of body fluid to quench thirst, help digest, preventing phlegm from forming and stopping coughing, relief of constipation, promoting blood circulation, improve immune function of human body, enriching yin mend
The effect of kidney, dispelling fatigue, hypertension and hyperlipemia, anti-aging, anti-hypertension.Root, stem, the leaf of passion fruit have anti-inflammatory analgetic, lipid-loweringing
Decompression and other effects.
Ancient prescription dietary therapy of Chinese medicine professional person introduces：Natural passion fruit Central nervous system has the function that complexity, has
Comprehensive psychosis effect.Can be releived anxiety and tense, depressed joyless, nervous caused headache.Fruit juice, which has, to promote the production of body fluid only
Yearningly, refresh the mind, help digest, preventing phlegm from forming and stopping coughing, controlling deficiency of the kidney and the function of nourishing and fit keeping function.Root, stem, the leaf of passion fruit can enter
Medicine, there is anti-inflammatory analgetic, promoting blood circulation, also enriching yin and nourishing kidney, the curative effect such as blood fat-reducing blood pressure-decreasing.The superfluorescent fiber of passion fruit can promote to arrange
Let out, relief of constipation symptom, remove the excitor substance for sticking and being trapped in enteron aisle, avoid stimulating enteron aisle and reabsorbed by human body, so that
The illness rate of colon cancer is reduced, superfluorescent fiber also has antitumor activity.VC in passion fruit participates in cholesterol metabolic, can reduce
Cholesterol, purifies blood.In addition, the VC being rich in passion fruit, carrotene, SOD enzymes can remove interior free yl, rise and support
Face anti-aging effects.
Passion fruit is natural tranquillizer, has relaxation, the effect of calming nerves；Insomnia can be treated, induction nature enters
Sleep and deep sleep, eliminate headache, it is dizzy phenomena such as；Can also be releived anxiety and tense, depressed joyless, nervous caused
All senses of discomfort such as headache, stomachache, frequent micturition, nervous, muscle cramp, twitch, pain.
Passion fruit has good inhibiting effect to sphagitis, periodontitis, acne, stomach trouble, hemorrhoid etc..The youth can be eliminated by often eating
Acne, eliminate enterogastritis.
Passion fruit has human body good health-care effect.Such as health care, beauty treatment, aid digestion, anti-aging, toxin expelling, heat-clearing.Often
Eat passion fruit has special efficacy to prevention hypertension.Lycopene in passion fruit can remove free radical, and blocking nitrosamine formation is formed, and is played
Cancer-resisting, prevention of cardiovascular disease, improves immunity and the effect to slow down aging.It is cellular respiration that passion fruit, which includes niacin,
Institute is required, and participates in many metabolic processes in vivo, plays anti-bark favus, prevents mental depression etc. from acting on, so work, spirit pressure
The big people of power will often eat.Passion fruit treatment insomnia, induction are slept naturally and deep sleep, eliminate headache, it is dizzy phenomena such as；Relax
It is slow anxiety and tense, depressed joyless, nervous caused headache, frequent micturition, nervous；Improve the flesh caused by nervous
Meat spasm, twitch, pain etc.；Alleviate the caused all senses of discomfort of nervous and extremely anxious；It is extremely low to improve mood
Fall, spiritual overanxiexty.
The fruit of passion fruit is mainly eaten raw, its fruit flesh many juice, can make fruit juice, fruit wine, jam etc..It may further be used to add
To improve the quality of beverage in Other Drinks.At present, the passion fruit product by processing mainly has：Passiflora edulis fruit juice beverage,
Passion fruit fruit wine, passion fruit jam etc..
In the Preserved produciton field of passion fruit, there is either research institute of some universities and colleges to do some experiments, from one delivered
A little papers learn that its technological process is as follows：Flesh → food is removed in passion fruit cleaning → peeling (cuticula of pericarp outermost) → cutting →
Salt color protection → hardening → is precooked → sugaring → drying → finished product.
There is following deficiency in above technology：1st, directly using the instrument of pocket knife either fruit peel plane etc to passion fruit angle
It is low that matter layer (to the address of one layer of hard thing of passion fruit skin outermost, similarly hereinafter) is removed efficiency, and can only be to very fresh
Raw material (at this time crust is fuller smooth) can be handled so, if to the standing time somewhat long raw material of a bit (at this moment
Waiting passion fruit skin can be because dehydration corrugates) it is difficult to handle, there is significant limitation.2nd, color protection is carried out using salt,
The salt of tap water cleaning color protection is used behind causing, belongs to the work of a unnecessary repetition, cost can be increased in processing.
3rd, pericarp is hardened using calcium chloride (or similar calcium salt), final products can be caused how long will to be only hardened (should
Reaching more than 6% for pectin content in passion fruit skin, pectin can form gel under conditions of high sugar, then by drying deutostoma
It is sympathetic to be hardened quickly), the shelf-life substantially reduces.4th, the original flavor of the product passion fruit so worked it out there is no,
Some schemes are to soak pericarp (while adding essence) using Passion Fruit Juice, because Passion Fruit Juice belongs to macromolecular class, very
The difficult method by immersion comes into the flavor immersion of passion fruit, even if improving the fragrance of preserved fruit by adding essence,
Also without that original natural flavor of passion fruit.
Analyze the prior art and there is the reason for deficiency above, it may be possible to remove passion fruit well because not finding one
The fine method of cuticula, understands deficiency, to passion fruit follicarpium glue in processing storage process to passion fruit skin color change
Chemical change does not account for, it is impossible to is fully caused using the original fragrance of passion fruit to adjust the flavor of product.
The content of the invention
The purpose of the present invention is exactly to overcome the shortcomings of above-mentioned technology and provide a kind of fruit fruit of brand-new high financial profit
Dried meat preparation process.Specifically include：With fresh passion fruit actually raw material, raw material fruit is cleaned first, cutting, then passed through
Flesh processing is dug to be separated pericarp and pulp；Next pericarp is cooked, at destratum corneum, enzymolysis, color protection, sugaring
Reason, is then made modulation pulp by pulp and white granulated sugar and citric acid or sodium citrate again, and modulation pulp is embedded into
In passion fruit skin, finished product is prepared into finally by processes such as drying, coolings.By applying the present invention, have to fruit raw material wide
General selectivity, the passion fruit preserved fruit processed not only maintains the fragrance and taste of passion fruit in itself, and makes preserved fruit
Bright-colored passion fruit dried meat can also have soft mouthfeel as before, so that passion fruit dried meat is excellent with obvious market competition
Gesture.
The present invention is achieved through the following technical solutions：
A kind of fruit preparation process of high financial profit, includes the following steps in technical solution：
1st, feedstock capture：Gather fresh, no disease and pests harm, without it is rotten, 6~8 it is ripe more than passion fruits actually raw material.
2nd, raw material cleans：Raw material fruit is positioned in Pneumatic cleaning pond and is cleaned, removal attaches the silt on pericarp
And other foreign matters.
3rd, Feedstock treating：Raw material fruit is subjected to cutting, digs flesh, process is cut using cutter is endways to passion fruit progress, and
By fruit cutting into two, then pulp is dug out using spoon, it is good with food grade plastic barreled, it is placed in -15 DEG C of freezer
Preserve.
4th, cook：In jacketed pan, passion fruit skin is cooked using 90~100 DEG C of hot water, is boiled to very
Easily cuticula and pericarp are separated without subject to rotten.
5th, destratum corneum：Cuticula and pericarp are separated using the spoon with 1/4 size of passion fruit.
6th, digest：The pectase of 40ppm is put into 40 kg of water enzymolysis liquid is made, then enzymolysis liquid and 80
Kilogram passion fruit skin is mixed and stirred evenly, and starts digesting to the destratum corneum of passion fruit skin, at normal temperatures enzyme
30min is solved, is filtered after enzymolysis, and water filtration is clean.
7th, color protection：Concentration is that 7 ‰ sodium metabisulfite solution immersion has already passed through the passion fruit pericarp of enzymolysis, leaching
Bubble continues ten minutes, is then filtered dry soak.
8th, sugaring：Using segmentation sugaring method, one section of sugaring is 5: 1, sugar using the ratio of white granulated sugar and maltose
The liquid glucose spent for 40 ° of Bix carries out sugaring, when the time is 24 small；Using white granulated sugar and the ratio of maltose during two sections of sugarings
Example is 5: 1, pol carries out sugaring for the liquid glucose of 60 ° of Bix, while adds the citric acid that gross weight is 0.5%, and the time is
24 it is small when.
9th, pulp is handled：Pulp is thawed, is then made using white granulated sugar and citric acid or sodium citrate with pulp
Pulp is modulated, specific raw material proportioning is：Passion fruit pulp 50%, citric acid 0.1%, the white granulated sugar 49.9% in summer,
Passion fruit pulp 40%, sodium citrate 1%, the white granulated sugar 59% in winter；Followed by passion fruit skin to also having after cutting
Parcel ability, will modulation pulp be embedded into the good passion fruit skin of sugaring, the content for making passion fruit all has been kept again
It is whole, finally put successively in baking sieve, and place in baker and dried.
10th, dry：Drying course is carried out using segmentation oven drying method, and it is 60 that drying course, which is to maintain oven drying temperature, first
~65 DEG C persistently dry 6 it is small when, then at normal temperatures place 12~14 it is small when, then by passion fruit skin in addition simultaneously turning over
Come over easy to dry it is more uniform, second of drying course be to maintain oven drying temperature be 50~55 DEG C persistently dry 10 it is small when.
11st, cool down：By from baker come out product be placed in 20~25 degree of temperature environment carry out cooling 12~
14 it is small when, the moisture of product is sufficiently balanced, while make the mouthfeel of product more soft.
12nd, pack：Cooled product is spread into a thin layer of powdered sugar to keep the dry and comfortable of product, is then divided according to quantity
Loaded in packaging bag and finished product.
The present invention both had the following advantages：
1st, passion fruit dried meat processing method proposed by the invention is not only novel, measure is unique, and technique is simple, easily real
Apply.
2nd, conventional passion fruit preserved fruit technology of preparing, can only select very fresh, the fuller smooth raw material fruit of crust to make
For raw material.By applying the present invention, there is extensive selectivity to the fruit raw material of passion fruit.
3rd, at present, the removal of Stratum Corneum has significant limitation in conventional passion fruit dried meat processing technology, can only contrast
More smooth, hard passion fruit is effective, if either dehydration will excessively cause cuticula crumple after a long time, it is difficult to
Cuticula is directly removed with cutter again, thus having many raw materials cannot use, and cause significant wastage, cost increase.Pass through
Implement the present invention, the passion fruit skin to removing flesh, cooking is carried out 10~18 minutes using 9~100 DEG C of hot water, then at once cold
But, so as to cause cuticula and pericarp to be easier to separate, spoon (about 1/4 passion fruit of spoon size of speciality is then reused
Size) cuticula and pericarp are separated, by cooking it can also be made to fully absorb moisture the passion fruit skin of hair wrinkle
And swell, so as to be easy to just be easy to separate in cuticula and pericarp using the spoon of speciality, not only increase raw material
Use scope, and increase substantially work efficiency.
4th, by applying the present invention, using the methoxyl group in the method cut-off parts pectin of enzymolysis, it is not necessary to use chlorination
Calcium (or calcium salt) is hardened, and thinks that hardening is unnecessary on the contrary, and be to play the role of being opposite.Because
Contain substantial amounts of pectin in pericarp, if plus calcium salt carry out calcification, the gel effect of pectin can be aggravated.Constantly dry in preserved fruit
When, moisture is constantly removed, and pectin content constantly rises, and is eventually caused in the methoxyl group and sugar in pectin under the conditions of high sugar
Hydroxyl easily form gel plus calcium ion effect, preserved fruit mouthfeel will change and (easily be hardened).The present invention uses fruit
Methoxyl group in glue enzyme enzymolysis cut-off parts pectin, declines its gellation, not only achievees the purpose that to improve mouthfeel, Er Qieyan
The shelf-life of long products.
5th, the display of the passion fruit skin intrinsic colour mainly anthocyanin that is contained by itself shows, and conventional skill
It is to drive away oxygen that art carries out color protection using salt, then the anthocyanin of passion fruit skin in itself can be made to be easy to by oxygen institute oxygen
Change.Drive away oxygen at the same time by applying the present invention, can reach using the solution immersion passion fruit pericarp containing sodium pyrosulfite
Achieve the purpose that color protection again, make preserved fruit it is bright-colored as before, it is not only easy to operate, and significant effect.
6th, conventional passion fruit preserved fruit preparing technique process is extremely difficult to make passion fruit preserved fruit have the original wind of passion fruit
The effect of taste.Meanwhile passion fruit slurry cannot carry out any thermal sterilization, can not remove passion fruit seed therein, because
Passion fruit is starched and contains all flavors of passion fruit otherwise in seed, it is difficult to retains the flavor of its Central Plains fruit.By implementing this hair
It is bright, it is fully retained in passion fruit slurry and seed, and pulp is adjusted into its pol, acid using white granulated sugar and citric acid or sodium citrate
Degree, remains the flavor of former fruit.Meanwhile and using passion fruit skin to cutting the parcel ability having afterwards, directly using by sugar
Passion fruit slurry is embedded in the inside by the passion fruit skin after stain, all contents of passion fruit is kept complete again.Not only reduce hundred
The integrality of fragrant fruit preserved fruit, and make passion fruit dried meat that can also there is soft mouthfeel, significantly enhance passion fruit preserved fruit product
Flavor.
7th, by applying the present invention, in enzymolysis process, more uniformly pericarp is digested in order to facilitate enzyme preparation,
It is first the pectase of 40ppm to be put into 40 kg of water enzymolysis liquid is made, then mixes and digested with pericarp again.
8th, by applying the present invention, opening up a new outlet for the deep processing of passion fruit, while it is the increment of passion fruit
One good method, scheme are provided, the profit margin of bigger is also created for enterprise.
Embodiment
The method of the present invention is further illustrated with reference to embodiment.
A kind of fruit preparation process of high financial profit, embodiment are as follows：
1st, feedstock capture：Gather fresh, no disease and pests harm, without it is rotten, 6~8 it is ripe more than passion fruits actually raw material.
2nd, raw material cleans：Raw material fruit is positioned in Pneumatic cleaning pond and is cleaned, removal attaches the silt on pericarp
And other foreign matters.
3rd, Feedstock treating：Raw material fruit is subjected to cutting, digs flesh, process is cut using cutter is endways to passion fruit progress, and
By fruit cutting into two, then pulp is dug out using spoon, it is good with food grade plastic barreled, it is placed in -15 DEG C of freezer
Preserve.
4th, cook：In jacketed pan, passion fruit skin is cooked using 90~100 DEG C of hot water, is boiled to very
Easily cuticula and pericarp are separated without subject to rotten.
5th, destratum corneum：Cuticula and pericarp are separated using the spoon with 1/4 size of passion fruit.
6th, digest：The pectase of 40ppm is put into 40 kg of water enzymolysis liquid is made, then enzymolysis liquid and 80
Kilogram passion fruit skin is mixed and stirred evenly, and starts digesting to the destratum corneum of passion fruit skin, at normal temperatures enzyme
30min is solved, is filtered after enzymolysis, and water filtration is clean.
7th, color protection：Concentration is that 7 ‰ sodium metabisulfite solution immersion has already passed through the passion fruit pericarp of enzymolysis, leaching
Bubble continues ten minutes, is then filtered dry soak.
8th, sugaring：Using segmentation sugaring method, one section of sugaring is 5: 1, sugar using the ratio of white granulated sugar and maltose
The liquid glucose spent for 40 ° of Bix carries out sugaring, when the time is 24 small；Using white granulated sugar and the ratio of maltose during two sections of sugarings
Example is 5: 1, pol carries out sugaring for the liquid glucose of 60 ° of Bix, while adds the citric acid that gross weight is 0.5%, and the time is
24 it is small when.
9th, pulp is handled：Pulp is thawed, is then made using white granulated sugar and citric acid or sodium citrate with pulp
Pulp is modulated, specific raw material proportioning is：Passion fruit pulp 50%, citric acid 0.1%, the white granulated sugar 49.9% in summer,
Passion fruit pulp 40%, sodium citrate 1%, the white granulated sugar 59% in winter；Followed by passion fruit skin to also having after cutting
Parcel ability, will modulation pulp be embedded into the good passion fruit skin of sugaring, the content for making passion fruit all has been kept again
It is whole, finally put successively in baking sieve, and place in baker and dried.
10th, dry：Drying course is carried out using segmentation oven drying method, and it is 60 that drying course, which is to maintain oven drying temperature, first
~65 DEG C persistently dry 6 it is small when, then at normal temperatures place 12~14 it is small when, then by passion fruit skin in addition simultaneously turning over
Come over easy to dry it is more uniform, second of drying course be to maintain oven drying temperature be 50~55 DEG C persistently dry 10 it is small when.
11st, cool down：By from baker come out product be placed in 20~25 degree of temperature environment carry out cooling 12~
14 it is small when, the moisture of product is sufficiently balanced, while make the mouthfeel of product more soft.
12nd, pack：Cooled product is spread into a thin layer of powdered sugar to keep the dry and comfortable of product, is then divided according to quantity
Loaded in packaging bag and finished product.
Product primary quality measure and organoleptic indicator should meet table 1 and provide
Table 1
Physical and chemical index should meet the regulation of table 2
Table 2
Sanitary index should meet the regulation of table 3
Table 3
Claims (1)
1. the fruit preparation process of a kind of high financial profit, it is characterised in that include the following steps：
(1) feedstock capture：Gather fresh, no disease and pests harm, without it is rotten, 6~8 it is ripe more than passion fruits actually raw material；
(2) raw material cleans：Raw material fruit is positioned in Pneumatic cleaning pond and is cleaned, remove attach silt on pericarp and
Other foreign matters；
(3) Feedstock treating：Raw material fruit is subjected to cutting, digs flesh, process is cut using cutter is endways to passion fruit progress, and will
Fruit is cut into two, is then dug out pulp using spoon, good with food grade plastic barreled, is placed in -15 DEG C of freezer and is protected
Deposit；
(4) cook：In jacketed pan, passion fruit skin is cooked using 90~100 DEG C of hot water, is boiled to hold very much
Easily cuticula and pericarp are separated without subject to rotten；
(5) destratum corneum：Cuticula and pericarp are separated using the spoon with 1/4 size of passion fruit；
(6) digest：The pectase of 40ppm is put into 40 kg of water enzymolysis liquid is made, then enzymolysis liquid and 80
Kilogram passion fruit skin is mixed and stirred evenly, and starts digesting to the destratum corneum of passion fruit skin, at normal temperatures enzyme
30min is solved, is filtered after enzymolysis, and water filtration is clean；
(7) color protection：Concentration is that 7 ‰ sodium metabisulfite solution immersion has already passed through the passion fruit pericarp of enzymolysis, immersion
Continue ten minutes, be then filtered dry soak；
(8) sugaring：Using segmentation sugaring method, one section of sugaring is 5: 1, pol using the ratio of white granulated sugar and maltose
Sugaring is carried out for the liquid glucose of 40 ° of Bix, when the time is 24 small；Using the ratio of white granulated sugar and maltose during two sections of sugarings
It is that 5: 1, pol carries out sugaring for the liquid glucose of 60 ° of Bix, while adds the citric acid that gross weight is 0.5%, time 24
Hour；
(9) pulp is handled：Pulp is thawed, tune then is made with pulp using white granulated sugar and citric acid or sodium citrate
Pulp processed, specific raw material proportioning are：Passion fruit pulp 50%, citric acid 0.1%, the white granulated sugar 49.9% in summer, winter
It passion fruit pulp 40%, sodium citrate 1%, white granulated sugar 59%；Followed by passion fruit skin to cutting what is also had afterwards
Parcel ability, modulation pulp is embedded into the good passion fruit skin of sugaring, all contents of passion fruit is kept again completely,
Finally put successively in baking sieve, and place in baker and dried；
(10) dry：Drying course is carried out using segmentation oven drying method, and it is 60~65 DEG C that drying course, which is to maintain oven drying temperature, first
When persistently baking 6 is small, when then placement 12~14 is small at normal temperatures, then the other of passion fruit skin simultaneously being turned over just
In dry it is more uniform, second of drying course be to maintain oven drying temperature be 50~55 DEG C persistently dry 10 it is small when；
(11) cool down：By from baker come out product be placed in 20~25 degree of temperature environment carry out cooling 12~14 it is small when, make
The moisture of product is sufficiently balanced, while makes the mouthfeel of product more soft；
(12) pack：Cooled product is spread into a thin layer of powdered sugar to keep the dry and comfortable of product, is then dispensed according to quantity
Finished product is obtained in packaging bag.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344504.5A CN107996809A (en) | 2017-12-15 | 2017-12-15 | A kind of fruit preparation process of high financial profit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344504.5A CN107996809A (en) | 2017-12-15 | 2017-12-15 | A kind of fruit preparation process of high financial profit |
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| Publication Number | Publication Date |
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| CN107996809A true CN107996809A (en) | 2018-05-08 |
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ID=62059271
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112401048A (en) * | 2020-11-23 | 2021-02-26 | 广西和谊食品有限公司 | Method for making preserved passion fruits capable of being sugared quickly and recovering sugar water |
| WO2021104068A1 (en) * | 2019-11-25 | 2021-06-03 | 桂林理工大学 | Method for processing fermented preserved passion fruit |
| GB2601575A (en) * | 2019-11-25 | 2022-06-08 | Univ Guilin Technology | Method for processing fermented preserved passion fruit |
-
2017
- 2017-12-15 CN CN201711344504.5A patent/CN107996809A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| WO2021104068A1 (en) * | 2019-11-25 | 2021-06-03 | 桂林理工大学 | Method for processing fermented preserved passion fruit |
| GB2601575A (en) * | 2019-11-25 | 2022-06-08 | Univ Guilin Technology | Method for processing fermented preserved passion fruit |
| GB2601575B (en) * | 2019-11-25 | 2023-11-01 | Univ Guilin Technology | A processing method of fermented preserved passion fruit |
| CN112401048A (en) * | 2020-11-23 | 2021-02-26 | 广西和谊食品有限公司 | Method for making preserved passion fruits capable of being sugared quickly and recovering sugar water |
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Application publication date: 20180508 |