CN109924335A - A kind of Rosa roxburghii Tratt low-sugar preserved fruit - Google Patents
A kind of Rosa roxburghii Tratt low-sugar preserved fruit Download PDFInfo
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- CN109924335A CN109924335A CN201910264658.6A CN201910264658A CN109924335A CN 109924335 A CN109924335 A CN 109924335A CN 201910264658 A CN201910264658 A CN 201910264658A CN 109924335 A CN109924335 A CN 109924335A
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- rosa roxburghii
- roxburghii tratt
- sugar
- preserved fruit
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Abstract
A kind of Rosa roxburghii Tratt low-sugar preserved fruit of the invention is prepared as follows: 1) feedstock processing: selecting fleshy hypertrophy fresh Single Roxburgh Rose Fruit, and clear water is cleaned and drained, cutting deseeding, is put into spare after freezing under the conditions of freezer cold storage；2) auxiliary material ingredient is handled: being weighed the water soluble chitosan of the xylitol and 0.5% that account for Single Roxburgh Rose Fruit quality 30% in stainless steel jacketed pan, is added the pure water for accounting for fresh fruit amount 70%, liquid glucose is made after completely dissolution；3) sugar system: the Rosa roxburghii Tratt of cutting deseeding is frozen into fruit block and is dipped in above-mentioned liquid glucose, the cellulase that addition accounts for fresh fruit quality 0.6% after heating mixes heat preservation thoroughly；4) preserved fruit toasts: being placed in far-infrared baking case, when water content when 18%-20%, preserved fruit eat sugared complete, stops baking.The present invention is pre-processed by raw material cold storage and sugar system is drying and multi-functional auxiliary material formula is handled, and is shortened process time, is simplified processing technology, improve organoleptic quality and yield rate, utmostly utilize supplementary material, reduces nutrient component damages.
Description
Technical field
The invention belongs to food processing fields, more particularly to a kind of Rosa roxburghii Tratt low-sugar preserved fruit.
Background technique
Rosa roxburghii Tratt is a kind of local characteristic fruit, is rich in ascorbic acid abundant, flavone compound, organic acid, super oxygen
The health ingredients such as object mutase have the bioactivity such as anti-oxidant, antifatigue, immunological regulation and anticancer, food, health care product and
Bright prospects are all had in terms of drug development.As traditional leisure, existing Rosa roxburghii Tratt preserved fruit product there are the cumbersome time-consuming of technique,
Mouthfeel is rougher, and nutrition and characteristic flavor on basis loss are big, and the common problems such as higher unfavorable health of sugar content.The present invention is directed to Rosa roxburghii Tratt
The preserved fruit product above problem, the processing of research novel material and formula and adaptable key technology, the product that effectively shortens processing week
Phase improves product quality and storage-stable, reduces processing discharge, realizes that Rosa roxburghii Tratt preserved fruit quality is effectively promoted.
Summary of the invention
The purpose of the present invention is to provide a kind of Rosa roxburghii Tratt low-sugar preserved fruit, the processing of the preserved fruit pre-processed by raw material preservation and
Sugar makes drying continuous integrated design and auxiliary material and multi-functional formula is scientific and reasonable combination and processing technique design, so that sugared
Process-cycle time processed greatly shortens, and simplifies processing technology, improves production efficiency, and overcome by-product problem, together
When, sense organ and plumpness and yield rate are improved, the loss of nutritional ingredient is reduced.
The purpose of the present invention and solve its technical problem underlying and adopt the following technical solutions to realize: a kind of Rosa roxburghii Tratt is low
Preserved fruit containing no sugar, it is process by following processing step:
1) pretreatment of raw material: selecting fleshy hypertrophy fresh Single Roxburgh Rose Fruit is raw material, and clear water cleaning drains, and cutting deseeding is put into cold
It is spare after freezing under the conditions of the cold storage of library；
2) auxiliary material ingredient is handled: weighing the water soluble chitosan of the xylitol and 0.5% that account for Single Roxburgh Rose Fruit quality 30% in stainless steel clamp
In layer pot, the pure water for accounting for Single Roxburgh Rose Fruit amount 70% is added, liquid glucose is made after completely dissolution；
3) sugar system: the Rosa roxburghii Tratt of cutting deseeding is frozen into fruit block and is directly dipped in above-mentioned liquid glucose, dipping is kept the temperature under the conditions of 50 DEG C, to candy
When mixture temperature reaches 45 DEG C, the cellulase that 100,000 enzyme activity for accounting for fresh fruit quality 0.6% are added into pot is mixed thoroughly, continues to keep the temperature
30min then raises temperature to 90 DEG C -95 DEG C, keeps after ten minutes, stopping heating；
4) preserved fruit toasts: above-mentioned sugaring Rosa roxburghii Tratt mixing is poured into fruit tray while hot and is spread, is placed in far-infrared baking case, 55 DEG C-
65 DEG C, 4-6h, when water content when 18%-20%, preserved fruit eat sugared complete, stops baking, spontaneously dry and be cooled under cleaning condition
Room temperature, package encapsulation.
The step 1) selects fleshy hypertrophy fresh Single Roxburgh Rose Fruit and rejects underproof to hurt fruit, decayed fruit.
Hermetic bag packaging realizes long-term preservation under the conditions of the step 1) is put into freezer cold storage, on-demand.
The step 3) Rosa roxburghii Tratt freezes the mixing quality ratio 7:10 that fruit block is dipped in liquid glucose.
The step 4) is placed in spice 1-2 times therebetween in far-infrared baking case.
The invention patent has clear advantage and beneficial effect compared with prior art.From the above technical scheme,
Present invention is generally directed to current Rosa roxburghii Tratt preserved fruit technology drawback and product, there are flavor, mouthfeel, color and preservation qualities etc. to ask
Topic, it is intended to realize conventional process techniques more Rational Simplification, improve production efficiency and product quality etc..Located in advance by raw material preservation
Reason and sugar make drying continuous integrated design and auxiliary material and multi-functional formula is scientific and reasonable combination and processing technique design, make
It must greatly shorten sugared process-cycle time processed, and simplify processing technology, improve production efficiency, and overcome by-product and ask
Topic, meanwhile, sense organ and plumpness and yield rate are improved, reduces the loss of nutritional ingredient, and be conducive to shelf life preservation, product is more
Add nutrient health.The technique and formula technique of the product are significant compared with traditional technology formula comparative advantages, and have good practical
Property and application meaning.
Specific embodiment
In conjunction with the preferred embodiment, to a kind of Rosa roxburghii Tratt low-sugar preserved fruit specific embodiment proposed according to the present invention, spy
Sign and its effect, detailed description is as follows.
A kind of Rosa roxburghii Tratt low-sugar preserved fruit, it is process by following processing step:
1) pretreatment of raw material: selecting fleshy hypertrophy fresh Single Roxburgh Rose Fruit is raw material, and clear water cleaning drains, and cutting deseeding is put into cold
It is spare after freezing under the conditions of the cold storage of library；
2) auxiliary material ingredient is handled: weighing the water soluble chitosan of the xylitol and 0.5% that account for Single Roxburgh Rose Fruit quality 30% in stainless steel clamp
In layer pot, the pure water for accounting for fresh fruit amount 70% is added, liquid glucose is made after completely dissolution；
3) sugar system: the Rosa roxburghii Tratt of cutting deseeding is frozen into fruit block and is dipped in above-mentioned liquid glucose, dipping is kept the temperature under the conditions of 50 DEG C, to candy mixing
When temperature reaches 45 DEG C, the cellulase that 100,000 enzyme activity for accounting for Single Roxburgh Rose Fruit quality 0.6% are added into pot is mixed thoroughly, continues to keep the temperature
30min then raises temperature to 90 DEG C -95 DEG C, keeps after ten minutes, stopping heating；
4) preserved fruit toasts: above-mentioned sugaring Rosa roxburghii Tratt mixing is poured into fruit tray while hot and is spread, is placed in far-infrared baking case, 55 DEG C-
65 DEG C, 4-6h, when water content when 18%-20%, preserved fruit eat sugared complete, stops baking, spontaneously dry and be cooled under cleaning condition
Room temperature, package encapsulation.
The step 1) selects fleshy hypertrophy fresh Single Roxburgh Rose Fruit and rejects underproof to hurt fruit, decayed fruit.
Hermetic bag packaging realizes long-term preservation under the conditions of the step 1) is put into freezer cold storage, on-demand.
The step 3) Rosa roxburghii Tratt freezes the mixing quality ratio 7:10 that fruit block is dipped in liquid glucose.
The step 4) is placed in spice 1-2 times therebetween in far-infrared baking case.
It is as follows that the present invention is detected its qualitative characteristics:
1, the present invention freezes rear raw material with fresh fruit and directly soaks sugar, and sugar system, which is thawed, to be combined into one, and thawing time shortens 1.5 times, merges
Fruit block color stability after sugaring technique significantly improves, and VC content is increased to by the 561.8mg/100g of sugar system after thawing
933.3mg/100g；And the sugar time shortens half, decreases the exposure pollution of process.
2, present invention combination accessory formula technology makes exterior quality be substantially better than traditional handicraft product, preserved fruit in it is light yellow extremely
Golden yellow translucent, tissue morphology is complete, and neither too hard, nor too soft, not coarse to stick to one's teeth, sweet tea acid is palatable, has the pure fragrance of Rosa roxburghii Tratt.This hair
For bright formula compared with the single starch syrup formula of tradition, total sugar content reduces 35.18%, Vc content by 540.984mg/100g
868.85-885.25mg/100g is increased to, preserved fruit product rate is increased to 43.60% by 40.32%, and water activity Aw is by 0.668
0.612,37-40 DEG C of heat preservation test sample total plate count is reduced to by 3.8 × 104CFU/g is reduced to 0.8 × 104CFU/g。
3, the full liquid glucose of the present invention utilizes, and avoids the generation of processing byproduct molasses, improves finished product output efficiency, simplify
Process operations greatly reduce nutrient constituents of fruit loss.
The above is only the preferred embodiment of the invention patent, is not made in any form to the invention patent
Limitation, any without departing from the invention patent technical solution content, the technical spirit of patent is to above embodiments according to the present invention
Made any simple modification, equivalent change and modification, in the range of still falling within the invention patent technical solution.
Claims (5)
1. a kind of Rosa roxburghii Tratt low-sugar preserved fruit, it is characterised in that: it is process by following processing step:
1) pretreatment of raw material: selecting fleshy hypertrophy fresh Single Roxburgh Rose Fruit is raw material, and clear water cleaning drains, and cutting deseeding is put into cold
It is spare after freezing under the conditions of the cold storage of library；
2) auxiliary material ingredient is handled: weighing the water soluble chitosan of the xylitol and 0.5% that account for Single Roxburgh Rose Fruit quality 30% in stainless steel clamp
In layer pot, the pure water for accounting for Single Roxburgh Rose Fruit amount 70% is added, liquid glucose is made after completely dissolution；
3) sugar system: the Rosa roxburghii Tratt of cutting deseeding is frozen into fruit block and is directly dipped in above-mentioned liquid glucose, dipping is kept the temperature under the conditions of 50 DEG C, to candy
When mixture temperature reaches 45 DEG C, the cellulase that 100,000 enzyme activity for accounting for fresh fruit quality 0.6% are added into pot is mixed thoroughly, continues to keep the temperature
30min then raises temperature to 90 DEG C -95 DEG C, keeps after ten minutes, stopping heating；
4) preserved fruit toasts: above-mentioned sugaring Rosa roxburghii Tratt mixing is poured into fruit tray while hot and is spread, is placed in far-infrared baking case, 55 DEG C-
65 DEG C, 4-6h, when water content when 18%-20%, preserved fruit eat sugared complete, stops baking, spontaneously dry and be cooled under cleaning condition
Room temperature, package encapsulation.
2. a kind of Rosa roxburghii Tratt low-sugar preserved fruit as described in claim 1, it is characterised in that: the step 1) selects fleshy hypertrophy new
Fresh Single Roxburgh Rose Fruit simultaneously rejects and underproof hurts fruit, decayed fruit.
3. a kind of Rosa roxburghii Tratt low-sugar preserved fruit as described in claim 1, it is characterised in that: the step 1) is put into freezer cold storage condition
It is packed down or with hermetic bag and realizes long-term preservation, it is on-demand.
4. a kind of Rosa roxburghii Tratt low-sugar preserved fruit as described in claim 1, it is characterised in that: the step 3) Rosa roxburghii Tratt freezes fruit block and directly soaks
In the mixing quality ratio 7:10 of liquid glucose.
5. a kind of Rosa roxburghii Tratt low-sugar preserved fruit as described in claim 1, it is characterised in that: the step 4) is placed in far-infrared baking case
In spice 1-2 times therebetween.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910264658.6A CN109924335A (en) | 2019-04-03 | 2019-04-03 | A kind of Rosa roxburghii Tratt low-sugar preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910264658.6A CN109924335A (en) | 2019-04-03 | 2019-04-03 | A kind of Rosa roxburghii Tratt low-sugar preserved fruit |
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| CN109924335A true CN109924335A (en) | 2019-06-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772025A (en) * | 2020-07-24 | 2020-10-16 | 遵义师范学院 | Pure natural roxburgh rose preserved fruit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496550A (en) * | 2008-02-02 | 2009-08-05 | 广东海洋大学 | Method for preparing low-sugar preserved fruit using water-soluble chitosan as humectant |
| CN104286345A (en) * | 2014-09-30 | 2015-01-21 | 南京林业大学 | Dried low-sugar high-activity roxburgh rose fruits and preparation method thereof |
| CN108294153A (en) * | 2017-12-28 | 2018-07-20 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved haw |
-
2019
- 2019-04-03 CN CN201910264658.6A patent/CN109924335A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496550A (en) * | 2008-02-02 | 2009-08-05 | 广东海洋大学 | Method for preparing low-sugar preserved fruit using water-soluble chitosan as humectant |
| CN104286345A (en) * | 2014-09-30 | 2015-01-21 | 南京林业大学 | Dried low-sugar high-activity roxburgh rose fruits and preparation method thereof |
| CN108294153A (en) * | 2017-12-28 | 2018-07-20 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved haw |
Non-Patent Citations (1)
| Title |
|---|
| 汤伟雄等: "低温冻结处理对果脯质量的影响", 《广州食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772025A (en) * | 2020-07-24 | 2020-10-16 | 遵义师范学院 | Pure natural roxburgh rose preserved fruit and preparation method thereof |
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Application publication date: 20190625 |
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