CN108308352A - A kind of processing method of preserved pumpkin fruits - Google Patents

A kind of processing method of preserved pumpkin fruits Download PDF

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Publication number
CN108308352A
CN108308352A CN201711466461.8A CN201711466461A CN108308352A CN 108308352 A CN108308352 A CN 108308352A CN 201711466461 A CN201711466461 A CN 201711466461A CN 108308352 A CN108308352 A CN 108308352A
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China
Prior art keywords
pumpkin
item
preserved
processing method
impregnates
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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.)
Withdrawn
Application number
CN201711466461.8A
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Chinese (zh)
Inventor
吴永超
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Anhui Huifeng Ecological Agriculture Development Co Ltd
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Anhui Huifeng Ecological Agriculture Development Co Ltd
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Priority to CN201711466461.8A priority Critical patent/CN108308352A/en
Publication of CN108308352A publication Critical patent/CN108308352A/en
Withdrawn legal-status Critical Current

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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
    • A23G3/366—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 containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a kind of processing methods of preserved pumpkin fruits, are related to Preserved produciton technical field, include the following steps：Feedstock processing, enzymolysis, sugaring, wraps up in glue, drying at color protection.The preserved pumpkin fruits form of the present invention is preferable, is less prone to " stream sugar " or " returning sugar " phenomenon, color, plumpness are good, and fiber is few, there is the fragrant of pumpkin, and mouthfeel is sweet, and storage time is long.

Description

A kind of processing method of preserved pumpkin fruits
Technical field
The present invention relates to Preserved produciton technical field more particularly to a kind of processing methods of preserved pumpkin fruits.
Background technology
Pumpkin is common one of melon dish during we live, and taste is sweet and dilitious, full of nutrition, has higher edible valence Value.Contain abundant cobalt in pumpkin, cobalt can enliven the metabolism of human body, promote hematopoiesis function, and vitamin in participant's body The synthesis of B12, is micro- necessary to human islet cell, has special curative effect to prevention diabetes, reduction blood glucose；South The pectin contained in melon has good adsorptivity, can bond and eliminate Endophytic bacteria toxin and other harmful substances, such as heavy metal In lead, mercury and radioactive element, detoxication can be played；Pumpkin can eliminate the mutation effect of carcinogen nitrosamine, have anti- Cancer effect, and the recovery of Liver and kidney function can be helped, enhancing liver, nephrocyte power of regeneration；Containing abundant zinc, human body is participated in The synthesis of nucleic acid, protein is the proper constituent of cortex hormone of aadrenaline, is the important substance of human body growth and development.
Preserved fruit is made in pumpkin, use is easy to carry, but due in pumpkin content of cellulose it is higher, manufactured preserved fruit mouth Feel poor, and " stream sugar " or " returning sugar " phenomenon easily occurs.
Invention content
Technical problems based on background technology, the present invention propose a kind of processing method of preserved pumpkin fruits, are not easy out Existing " stream sugar " or " returning sugar " phenomenon, preserved fruit form is preferable, and mouthfeel is fragrant and sweet.
A kind of processing method of preserved pumpkin fruits proposed by the present invention, includes the following steps：
S1. feedstock processing：The pumpkin of selection maturation, no disease and pests harm, cleans up, and removes the peel remove seed, is then cut into thickness Degree is the strip of 0.8-1.3cm；
S2. color protection：Pumpkin item is put into color-preserving and hardening agent and impregnates 1-3h；
S3. it digests：Pumpkin item is added to the water, the fibre of the 0.05-0.15% of pumpkin initial mass is added thereto The plain enzyme of dimension, digests 30-50min, enzyme deactivation at 40-50 DEG C, and filtering must digest pumpkin item and enzymolysis liquid, enzymolysis liquid is centrifuged, take Precipitation, it is dry, zymolyte is obtained, it is spare；
S4. sugaring：Enzymolysis pumpkin item is put into the liquid glucose of a concentration of 30-35% and impregnates 10-15h, boils 40-60min, It takes out, drying to moisture content is 35-40%, then it is 40-45% to adjust sugar concentration, impregnates 10-15h, boils 30-40min, so Sugar concentration is improved into 5-10% to 65-70% every time afterwards, 8-12h is impregnated every time, boils 20-30min, it will be southern after sugaring It is 35-40% that sugar-preserved gourd, which is dried to water content, is then placed in zymolyte powder and wraps up in one layer of thin powder；
S5. glue is wrapped up in：The pumpkin item after powder will be wrapped up in be put into plant glue solution, 3-5min is impregnated, take out；
S6. it dries：It is 20-25% that the pumpkin item after glue, which will be wrapped up in, and dried to water content.
Preferably, in the S2, color-preserving and hardening agent includes the ingredient of following mass percent：Citric acid 0.1-0.2%, chlorine Change calcium 0.1-0.2%, glucolactone 1-2%, surplus is water.
Preferably, in the S4, the liquid glucose is made of sucrose, glucose and rhamnose, mass ratio 10：15-20： 1-2。
Preferably, in the S4, drying temperature is 50-60 DEG C.
Preferably, in the S5, the glue includes the ingredient of following mass percent：0.5-1% xanthans, 0.2- 0.5% agar, 0.5-1% carragheens, surplus are water.
Preferably, in the S6, drying temperature is 60-70 DEG C.
Advantageous effect：The pumpkin item of present invention preserved pumpkin fruits form after color-preserving and hardening is handled keeps preferable, golden yellow color Uniformly；It being digested after color protection, passes through controlled enzymatic hydrolysis temperature and time so that portion of cellulose hydrolyzes in pumpkin, reduces its content, then The precipitation that enzymolysis liquid is centrifuged to gained is dried, and is wrapped in the dried pumpkin surface after sugaring, active ingredient is complete It is utilized；It is handled using sugaring stage by stage during sugaring, Icing Sugar can be good at penetrating into dried pumpkin, and liquid glucose is by sugarcane Sugar, glucose and rhamnose composition, proportioning are reasonable so that the balanced proportion of inverted sugar and total reducing sugar in preserved pumpkin fruits is less prone to " stream sugar " or " returning sugar " phenomenon；Last layer plant glue solution is wrapped up on preserved pumpkin fruits surface, completely cut off air again, it is preserved fruit color, full It spends, fiber is few, there is the fragrant of pumpkin, and mouthfeel is sweet, and storage time is long.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of processing method of preserved pumpkin fruits proposed by the present invention, includes the following steps：
S1. feedstock processing：The pumpkin of selection maturation, no disease and pests harm, cleans up, and removes the peel remove seed, is then cut into thickness Degree is the strip of 0.8-1.0cm；
S2. color protection：Pumpkin item is put into color-preserving and hardening agent and impregnates 1h；
S3. it digests：Pumpkin item is added to the water, 0.05% cellulose of pumpkin initial mass is added thereto Enzyme digests 30min, enzyme deactivation at 40 DEG C, and filtering must digest pumpkin item and enzymolysis liquid, enzymolysis liquid is centrifuged, take precipitation, dry, Zymolyte is obtained, it is spare；
S4. sugaring：Enzymolysis pumpkin item is put into a concentration of 30% liquid glucose and impregnates 10h, boils 40min, is taken out, it is dry It is 35% to moisture content, then it is 40% to adjust sugar concentration, impregnates 10h, boils 30min, then every time improve sugar concentration 5%, up to 70%, impregnates 8h every time, boils 20min, it is 35% to dry pumpkin item to water content after sugaring, is then put Enter to wrap up in one layer of thin powder in zymolyte powder；
S5. glue is wrapped up in：The pumpkin item after powder will be wrapped up in be put into plant glue solution, 3min is impregnated, take out；
S6. it dries：It is 20% that the pumpkin item after glue, which will be wrapped up in, and dried to water content.
Embodiment 2
A kind of processing method of preserved pumpkin fruits proposed by the present invention, includes the following steps：
S1. feedstock processing：The pumpkin of selection maturation, no disease and pests harm, cleans up, and removes the peel remove seed, is then cut into thickness Degree is the strip of 0.9-1.1cm；
S2. color protection：Pumpkin item is put into color-preserving and hardening agent and impregnates 1.5h, color-preserving and hardening agent includes following mass percent Ingredient：Citric acid 0.1%, calcium chloride 0.1%, glucolactone 1%, surplus are water；
S3. it digests：Pumpkin item is added to the water, 0.09% cellulose of pumpkin initial mass is added thereto Enzyme digests 40min, enzyme deactivation at 45 DEG C, and filtering must digest pumpkin item and enzymolysis liquid, enzymolysis liquid is centrifuged, take precipitation, dry, Zymolyte is obtained, it is spare；
S4. sugaring：Enzymolysis pumpkin item is put into a concentration of 32% liquid glucose and impregnates 12h, boils 50min, is taken out, 55 It is 37% to be dried at DEG C to moisture content, then it is 42% to adjust sugar concentration, impregnates 12h, 30min is boiled, then every time by liquid glucose Concentration improves 7% to 70%, impregnates 9h every time, boils 25min, dry pumpkin item to water content at 55 DEG C after sugaring It is 37%, is then placed in zymolyte powder and wraps up in one layer of thin powder；Wherein, liquid glucose is made of sucrose, glucose and rhamnose, quality Than being 10：17：1.3；
S5. glue is wrapped up in：The pumpkin item after powder will be wrapped up in be put into plant glue solution, 3min is impregnated, take out；Wherein, glue include with The ingredient of lower mass percent：0.5% xanthans, 0.2% agar, 0.5% carragheen, surplus are water；
S6. it dries：It is 22% that the pumpkin item after glue, which will be wrapped up in, and dried at 60 DEG C to water content.
Embodiment 3
A kind of processing method of preserved pumpkin fruits proposed by the present invention, includes the following steps：
S1. feedstock processing：The pumpkin of selection maturation, no disease and pests harm, cleans up, and removes the peel remove seed, is then cut into thickness Degree is the strip of 0.9-1.2cm；
S2. color protection：Pumpkin item is put into color-preserving and hardening agent and impregnates 2h, color-preserving and hardening agent includes following mass percent Ingredient：Citric acid 0.12%, calcium chloride 0.15%, glucolactone 1.5%, surplus are water；
S3. it digests：Pumpkin item is added to the water, 0.12% cellulose of pumpkin initial mass is added thereto Enzyme digests 45min, enzyme deactivation at 48 DEG C, and filtering must digest pumpkin item and enzymolysis liquid, enzymolysis liquid is centrifuged, take precipitation, dry, Zymolyte is obtained, it is spare；
S4. sugaring：Enzymolysis pumpkin item is put into a concentration of 33% liquid glucose and impregnates 13h, boils 50min, is taken out, 57 It is 38% to be dried at DEG C to moisture content, then it is 43% to adjust sugar concentration, impregnates 12h, 35min is boiled, then every time by liquid glucose Concentration improves 8% to 65%, impregnates 10h every time, boils 25min, dry pumpkin item to aqueous at 55 DEG C after sugaring Amount is 38%, is then placed in zymolyte powder and wraps up in one layer of thin powder；Wherein, liquid glucose is made of sucrose, glucose and rhamnose, matter Amount is than being 10：18：1.6；
S5. glue is wrapped up in：The pumpkin item after powder will be wrapped up in be put into plant glue solution, 4min is impregnated, take out；Wherein, glue include with The ingredient of lower mass percent：0.8% xanthans, 0.4% agar, 0.7% carragheen, surplus are water；
S6. it dries：It is 24% that the pumpkin item after glue, which will be wrapped up in, and dried at 65 DEG C to water content.
Embodiment 4
A kind of processing method of preserved pumpkin fruits proposed by the present invention, includes the following steps：
S1. feedstock processing：The pumpkin of selection maturation, no disease and pests harm, cleans up, and removes the peel remove seed, is then cut into thickness Degree is the strip of 1.0-1.3cm；
S2. color protection：Pumpkin item is put into color-preserving and hardening agent and impregnates 3h, color-preserving and hardening agent includes following mass percent Ingredient：Citric acid 0.2%, calcium chloride 0.2%, glucolactone 2%, surplus are water；
S3. it digests：Pumpkin item is added to the water, 0.15% cellulose of pumpkin initial mass is added thereto Enzyme digests 50min, enzyme deactivation at 50 DEG C, and filtering must digest pumpkin item and enzymolysis liquid, enzymolysis liquid is centrifuged, take precipitation, dry, Zymolyte is obtained, it is spare；
S4. sugaring：Enzymolysis pumpkin item is put into a concentration of 35% liquid glucose and impregnates 15h, boils 60min, is taken out, 60 It is 40% to be dried at DEG C to moisture content, then it is 45% to adjust sugar concentration, impregnates 15h, 40min is boiled, then every time by liquid glucose Concentration improves 10% to 65%, impregnates 12h every time, boils 30min, dry pumpkin item to aqueous at 60 DEG C after sugaring Amount is 40%, is then placed in zymolyte powder and wraps up in one layer of thin powder；Wherein, liquid glucose is made of sucrose, glucose and rhamnose, matter Amount is than being 10：20：2；
S5. glue is wrapped up in：The pumpkin item after powder will be wrapped up in be put into plant glue solution, 5min is impregnated, take out；Wherein, glue include with The ingredient of lower mass percent：1% xanthans, 0.5% agar, 1% carragheen, surplus are water；
S6. it dries：It is 25% that the pumpkin item after glue, which will be wrapped up in, and dried at 70 DEG C to water content.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims (6)

1. a kind of processing method of preserved pumpkin fruits, which is characterized in that include the following steps：
S1. feedstock processing：The pumpkin of selection maturation, no disease and pests harm, cleans up, and removes the peel remove seed, being then cut into thickness is The strip of 0.8-1.3cm；
S2. color protection：Pumpkin item is put into color-preserving and hardening agent and impregnates 1-3h；
S3. it digests：Pumpkin item is added to the water, the cellulose of the 0.05-0.15% of pumpkin initial mass is added thereto Enzyme, digests 30-50min, enzyme deactivation at 40-50 DEG C, and filtering must digest pumpkin item and enzymolysis liquid, enzymolysis liquid is centrifuged, it is heavy to take It forms sediment, it is dry, zymolyte is obtained, it is spare；
S4. sugaring：Enzymolysis pumpkin item is put into the liquid glucose of a concentration of 30-35% and impregnates 10-15h, 40-60min is boiled, takes Go out, drying to moisture content is 35-40%, then it is 40-45% to adjust sugar concentration, impregnates 10-15h, boils 30-40min, then Sugar concentration is improved into 5-10% to 65-70% every time, impregnates 8-12h every time, boils 20-30min, by pumpkin after sugaring It is 35-40% that item, which is dried to water content, is then placed in zymolyte powder and wraps up in one layer of thin powder；
S5. glue is wrapped up in：The pumpkin item after powder will be wrapped up in be put into plant glue solution, 3-5min is impregnated, take out；
S6. it dries：It is 20-25% that the pumpkin item after glue, which will be wrapped up in, and dried to water content.
2. the processing method of preserved pumpkin fruits according to claim 1, which is characterized in that in the S2, color-preserving and hardening agent packet Include the ingredient of following mass percent：Citric acid 0.1-0.2%, calcium chloride 0.1-0.2%, glucolactone 1-2%, surplus For water.
3. the processing method of preserved pumpkin fruits according to claim 1, which is characterized in that in the S4, the liquid glucose is by sugarcane Sugar, glucose and rhamnose composition, mass ratio 10：15-20：1-2.
4. the processing method of preserved pumpkin fruits according to claim 1, which is characterized in that in the S4, drying temperature 50- 60℃。
5. the processing method of preserved pumpkin fruits according to claim 1, which is characterized in that in the S5, the glue includes The ingredient of following mass percent：0.5-1% xanthans, 0.2-0.5% agar, 0.5-1% carragheens, surplus are water.
6. the processing method of preserved pumpkin fruits according to claim 1, which is characterized in that in the S6, drying temperature 60- 70℃。
CN201711466461.8A 2017-12-28 2017-12-28 A kind of processing method of preserved pumpkin fruits Withdrawn CN108308352A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522559A (en) * 2014-12-20 2015-04-22 *** Preparation method of dried pumpkin
CN105432917A (en) * 2015-11-12 2016-03-30 广西田阳嘉佳食品有限公司 Preparation method of candied pumpkins
CN106071022A (en) * 2016-08-05 2016-11-09 黄振忠 A kind of Fructus Cucurbitae moschatae preserve processing method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522559A (en) * 2014-12-20 2015-04-22 *** Preparation method of dried pumpkin
CN105432917A (en) * 2015-11-12 2016-03-30 广西田阳嘉佳食品有限公司 Preparation method of candied pumpkins
CN106071022A (en) * 2016-08-05 2016-11-09 黄振忠 A kind of Fructus Cucurbitae moschatae preserve processing method

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