CN101028026A - Production of sugar-curing saussurea involucrata fruit - Google Patents
Production of sugar-curing saussurea involucrata fruit Download PDFInfo
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- CN101028026A CN101028026A CNA2007100273846A CN200710027384A CN101028026A CN 101028026 A CN101028026 A CN 101028026A CN A2007100273846 A CNA2007100273846 A CN A2007100273846A CN 200710027384 A CN200710027384 A CN 200710027384A CN 101028026 A CN101028026 A CN 101028026A
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Abstract
A health-care preserved snow lotus fruit with rich nutrients and unique taste is prepared from fresh snow lotus fruit through washing, peeling, slicing, immersing in the solution of color protecting agent for 10-60 min, mixing it with syrup and honey in a vacuumizing tank, vacuumizing to 0.05-0.1 MPa, keeping the vacuum degree for 30-240 min, drying at 30-70 deg.C, sterilizing and packing.
Description
Technical field
The present invention relates to the technology of preparing of preserved fruit, particularly relate to a kind of preparation method of Smallanthus sonchifolius preserved fruit.
Background technology
(popular name: Yacon formal name used at school: be a kind of perennial plant Smallanthus Sonchifolius), belong to the dicotyledonous herbaceous plant of composite family Helianthus on the botany classification, fruit is the piece root to Smallantus sonchifolium, and shape such as sweet potato are called as underground fruit.Originating in South America Andes, is a kind of common fruit in the locality, have anti-high light, anti-in low temperature, avoid water and be afraid of characteristics such as drought.Its flavor is sweet, but heat is not high.Smallantus sonchifolium contains more than 20 kind of human body essential amino acid and abundant mineral matter and great amount of soluble fiber, belongs to low-heat food, can effectively reduce blood sugar and blood fat, and the cleaning stomach is also treated hypertension, is particularly suitable for diabetes patient and slimmer and eats.The leaf of Smallantus sonchifolium dries makes tealeaves, and often drinking has certain curative effect to diabetes.Along with the day by day increase of society to the functional food demand, more and more being paid attention to widely because of its special functional characteristic and good medical value of Smallantus sonchifolium.At 20th century the mid-80, Smallantus sonchifolium is because of its special health care and medical value, and Japan and some European countries begin to plant Smallantus sonchifolium successively, and the composition of its branches and leaves and fruit is studied.Current, the utilization of Smallantus sonchifolium also rests on the primary stage, and along with further investigation in the future, Smallantus sonchifolium not only can occupy a tiny space in the exploitation of health food, also has very important prospect in pharmaceuticals industry.
Summary of the invention
The object of the present invention is to provide a kind of technology simple, efficient, aseptic, be applicable to suitability for industrialized production, be convenient to popularize the preparation technology who reaches the Smallanthus sonchifolius preserved fruit of promoting.
The object of the invention is achieved through the following technical solutions.
A kind of preparation method of Smallanthus sonchifolius preserved fruit may further comprise the steps:
(1) gets the raw materials ready: get fresh Smallantus sonchifolium, clean the back peeling, be cut into the thick uniform section of 5～10mm with clear water;
(2) protect look: the Smallantus sonchifolium section of step (1) is added the color stabilizer for preparing, and consumption soaked 10～60 minutes for flooding the saussurea involucrata chankings;
(3) vacuum impregnation: add syrup, honey and Smallantus sonchifolium section in vacuum tank, the airtight vacuum jar vacuumizes, and making vacuum is 0.05～0.1MPa, and the time is 30～240min;
(4) drying: baking temperature is controlled at 30～70 ℃, makes product moisture content be controlled at 16～18%;
(5) sterilization, the aseptic subpackaged and packing of product.
Described color stabilizer is for containing 0.2%～5%NaCl, 0.2%～5% citric acid, the aqueous solution of 0.1～2% ascorbic acid.Described syrup is cane suger or wood sugar, and syrup concentration is 35%～60%, and the consumption of syrup is with submergence preserved fruit degree of being, the consumption of described honey is 30%～60% of a sugar.
Described drying is vacuum dehydrating at lower temperature or heat pump drying, and vacuum drying vacuum is 0.060～0.10MPa, and the heat pump drying temperature is 37 ℃.Described sterilization is closed ultraviolet disinfection, and the time is 20～60 minutes.The described packing of product can be vacuum seal packing or nitrogen-filled packaging.
The present invention compared with prior art has the following advantages and beneficial effect:
(1) manufacture craft is simple, and is efficient, aseptic, is applicable to suitability for industrialized production, is convenient to popularize and promote; And product contains abundant antioxidant content, and human body is had health care.
(2) the prepared Smallanthus sonchifolius preserved fruit of the present invention has kept the peculiar taste of bright Smallantus sonchifolium, and is sweet tasty and refreshing and oiliness, and tissue is fine and smooth, special taste, and nutritional labeling is abundant, and the adaptation population is wide, and is direct-edible and have its special health care.
The specific embodiment
For better understanding the present invention, below in conjunction with embodiment the present invention is described in further detail, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
Get fresh Smallantus sonchifolium 50kg, clean the back peeling with clear water, be cut into the thick uniform section of 5mm, add and press 0.2%NaCl, 0.2% citric acid, the color stabilizer that 0.5% ascorbic acid is deployed, consumption is as the criterion to flood the saussurea involucrata chankings, soaks 60 minutes, then Smallantus sonchifolium is put into vacuum concentration pan, adding concentration is 35% wood sugar syrup 60kg, in vacuum is to flood 240 minutes under the 0.05MPa, takes out and isolates syrup, puts into heat pump drier then and carries out drying, temperature is controlled at 30 ℃～37 ℃, and product final moisture content is controlled at 18%.Product passed through ultraviolet disinfection 60 minutes again, can obtain the Smallanthus sonchifolius preserved fruit product, and product adopts the vacuum seal packing.Through test group personnel test, this product has kept the peculiar taste of bright Smallantus sonchifolium, and is fresh and sweet tasty and refreshing and oiliness, and tissue is fine and smooth, special taste.Simultaneously, this product nutritional labeling is abundant, applicable to diabetic population.
Embodiment 2:
Get fresh Smallantus sonchifolium 50kg, clean the back peeling with clear water, be cut into the thick uniform section of 10mm, add and press 2.5%NaCl, 2.5% citric acid, the color stabilizer that 0.1% ascorbic acid is deployed, consumption is as the criterion to flood the saussurea involucrata chankings, soaks 30 minutes, then Smallantus sonchifolium is put into vacuum concentration pan, adding concentration is 50% white granulated sugar syrup 50kg, honey 20kg, dipping is 100 minutes under vacuum 0.08MPa, takes out and isolates syrup, carries out heat pump drying then, temperature is controlled at 60 ~ 70 ℃, and product final moisture content is controlled at 16%.Product passed through ultraviolet disinfection 40 minutes again, adopted nitrogen-filled packaging at last.Through test group personnel test, this product has kept the peculiar taste of bright Smallantus sonchifolium, and is sweet tasty and refreshing and oiliness, and tissue is fine and smooth, special taste.The product nutritional labeling is abundant simultaneously, and the adaptation population is wide.
Embodiment 3:
Get fresh Smallantus sonchifolium 100kg, clean the back peeling with clear water, be cut into the thick uniform section of 7mm, add and press 5%NaCl, 5% citric acid, the color stabilizer that 2% ascorbic acid is deployed, consumption is as the criterion to flood the saussurea involucrata chankings, soaks 10 minutes, then Smallantus sonchifolium is put into vacuum concentration pan, adding concentration is 60% white sugar syrup 100kg, honey 30kg, dipping is 30 minutes under vacuum 0.1MPa, takes out and isolates syrup, puts into heat pump drier then and carries out drying, temperature is controlled at 30 ~ 37 ℃, and product final moisture content is controlled at 17%.Product passed through ultraviolet disinfection 20 minutes again, adopted nitrogen-filled packaging at last.Through test group personnel test, this product has kept the peculiar taste of bright Smallantus sonchifolium, and is sweet tasty and refreshing and oiliness, and tissue is fine and smooth, special taste.This product nutritional labeling is abundant simultaneously, and the adaptation population is wide.
Claims (6)
1, a kind of preparation method of Smallanthus sonchifolius preserved fruit is characterized in that may further comprise the steps:
(1) gets the raw materials ready: get fresh Smallantus sonchifolium, clean the back peeling, be cut into the thick uniform section of 5～10mm with clear water;
(2) protect look: the Smallantus sonchifolium section of step (1) is added the color stabilizer for preparing, and consumption soaked 10～60 minutes for flooding the saussurea involucrata chankings;
(3) vacuum impregnation: add syrup, honey and Smallantus sonchifolium section in vacuum tank, the airtight vacuum jar vacuumizes, and making vacuum is 0.05～0.1MPa, and the time is 30～240min;
(4) drying: baking temperature is controlled at 30～70 ℃, makes product moisture content be controlled at 16～18%;
(5) sterilization, the aseptic subpackaged and packing of product.
2, Smallanthus sonchifolius preserved fruit preparation method according to claim 1 is characterized in that: color stabilizer is for containing 0.2%～5%NaCl, 0.2%～5% citric acid, the aqueous solution of 0.1～2% ascorbic acid.
3, Smallanthus sonchifolius preserved fruit preparation method according to claim 1 is characterized in that: described syrup is cane suger or wood sugar, and syrup concentration is 35%～60%, and the consumption of syrup is with submergence preserved fruit degree of being, the consumption of described honey is 30%～60% of a sugar.
4, Smallanthus sonchifolius preserved fruit preparation method according to claim 1 is characterized in that: described drying is vacuum dehydrating at lower temperature or heat pump drying, and vacuum drying vacuum is 0.060～0.08MPa.
5, Smallanthus sonchifolius preserved fruit preparation method according to claim 1 is characterized in that: described sterilization is closed ultraviolet disinfection, and the time is 20～60 minutes.
6, Smallanthus sonchifolius preserved fruit preparation method according to claim 1 is characterized in that: the packing of product can be vacuum seal packing or nitrogen-filled packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100273846A CN101028026A (en) | 2007-04-03 | 2007-04-03 | Production of sugar-curing saussurea involucrata fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100273846A CN101028026A (en) | 2007-04-03 | 2007-04-03 | Production of sugar-curing saussurea involucrata fruit |
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| CN101028026A true CN101028026A (en) | 2007-09-05 |
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| CNA2007100273846A Pending CN101028026A (en) | 2007-04-03 | 2007-04-03 | Production of sugar-curing saussurea involucrata fruit |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326653A (en) * | 2011-09-26 | 2012-01-25 | 合浦果香园食品有限公司 | Preserved fruit drying method |
| CN102948573A (en) * | 2012-11-21 | 2013-03-06 | 广西福民食品有限责任公司 | Method for producing green pomelo carved preserved fruit |
| CN103300205A (en) * | 2013-06-25 | 2013-09-18 | 安顺市贵芝味百味堂食品厂 | Processing method of dried seedless roxburgh rose |
| CN103564119A (en) * | 2012-07-31 | 2014-02-12 | 大兴安岭绿源蜂业有限公司 | Honey preserved blueberry and preparation method thereof |
| CN103719768A (en) * | 2014-01-06 | 2014-04-16 | 贵州天楼食品有限公司 | Preparation method of wild fresh papaya fruit dried slices |
| CN104222462A (en) * | 2014-07-09 | 2014-12-24 | 绵阳罗斯贸易有限公司 | Preserved smallanthus sonchifolius capable of promoting digestion function and preparation method thereof |
| CN104351452A (en) * | 2014-11-25 | 2015-02-18 | 杨军 | Production method of MACA (mthe actualir conthe actual) candied fruits |
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| CN105410821A (en) * | 2015-11-18 | 2016-03-23 | 河北科技师范学院 | Milk-flavored ready-to-eat freeze-dried Chinese chestnut slices and processing method thereof |
| CN107080034A (en) * | 2017-05-27 | 2017-08-22 | 芜湖市三山区绿色食品产业协会 | The processing method of saussurea involucrata health preserved fruits |
| RU2631387C1 (en) * | 2016-06-27 | 2017-09-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for preparing pastila from yacon tubers |
| CN108606276A (en) * | 2018-04-24 | 2018-10-02 | 昆明皇农商贸有限公司 | A kind of preparation method of saussurea involucrata dried fruit |
-
2007
- 2007-04-03 CN CNA2007100273846A patent/CN101028026A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326653A (en) * | 2011-09-26 | 2012-01-25 | 合浦果香园食品有限公司 | Preserved fruit drying method |
| CN102326653B (en) * | 2011-09-26 | 2013-01-02 | 合浦果香园食品有限公司 | Preserved fruit drying method |
| CN103564119A (en) * | 2012-07-31 | 2014-02-12 | 大兴安岭绿源蜂业有限公司 | Honey preserved blueberry and preparation method thereof |
| CN102948573A (en) * | 2012-11-21 | 2013-03-06 | 广西福民食品有限责任公司 | Method for producing green pomelo carved preserved fruit |
| CN103300205A (en) * | 2013-06-25 | 2013-09-18 | 安顺市贵芝味百味堂食品厂 | Processing method of dried seedless roxburgh rose |
| CN103719768A (en) * | 2014-01-06 | 2014-04-16 | 贵州天楼食品有限公司 | Preparation method of wild fresh papaya fruit dried slices |
| CN104222462A (en) * | 2014-07-09 | 2014-12-24 | 绵阳罗斯贸易有限公司 | Preserved smallanthus sonchifolius capable of promoting digestion function and preparation method thereof |
| CN104351452A (en) * | 2014-11-25 | 2015-02-18 | 杨军 | Production method of MACA (mthe actualir conthe actual) candied fruits |
| CN105410821A (en) * | 2015-11-18 | 2016-03-23 | 河北科技师范学院 | Milk-flavored ready-to-eat freeze-dried Chinese chestnut slices and processing method thereof |
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| RU2631387C1 (en) * | 2016-06-27 | 2017-09-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for preparing pastila from yacon tubers |
| CN107080034A (en) * | 2017-05-27 | 2017-08-22 | 芜湖市三山区绿色食品产业协会 | The processing method of saussurea involucrata health preserved fruits |
| CN108606276A (en) * | 2018-04-24 | 2018-10-02 | 昆明皇农商贸有限公司 | A kind of preparation method of saussurea involucrata dried fruit |
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