CN101061822B - Method of producing low-suger preserved chayote - Google Patents

Method of producing low-suger preserved chayote Download PDF

Info

Publication number
CN101061822B
CN101061822B CN2006100488928A CN200610048892A CN101061822B CN 101061822 B CN101061822 B CN 101061822B CN 2006100488928 A CN2006100488928 A CN 2006100488928A CN 200610048892 A CN200610048892 A CN 200610048892A CN 101061822 B CN101061822 B CN 101061822B
Authority
CN
China
Prior art keywords
sugar
chocho
syrup
preserved
low
Prior art date
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.)
Active
Application number
CN2006100488928A
Other languages
Chinese (zh)
Other versions
CN101061822A (en
Inventor
付东升
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yunnan Dechun Green Food Co., Ltd.
Original Assignee
付东升
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 付东升 filed Critical 付东升
Priority to CN2006100488928A priority Critical patent/CN101061822B/en
Publication of CN101061822A publication Critical patent/CN101061822A/en
Application granted granted Critical
Publication of CN101061822B publication Critical patent/CN101061822B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention discloses a preparing method of low sugar finger citron preserved melon, which comprises the following steps: proceeding hardening treatment; allocating CaCl2 water solution; cutting the finger citron melon; soaking for 8-12 h; putting into boiling water; boiling for 5-15 min; displaying translucent state; allocating sugar juice; boiling; decanting into the finger citron melon; soaking for 24-48 h; filtering out sugar juice; adding 5% sugar into sugar juice; boiling; decanting into the finger citron melon; boiling for 5-10 min; soaking with sugar juice for 24-48 h again; repeating for 2 times until the melon soaked completely; making the total sugar less than 55%; drying to water content at 18-23%; checking; packing; entering into warehouse. This invention possesses good taste, which is a delicious food with hygienic action.

Description

The preparation method of low-suger preserved chayote
Technical field
The present invention relates to a kind of preparation method of vegetables dried meat, concrete is low-suger preserved chayote and preparation method thereof.
Background technology
Chocho has another name called foreign sponge gourd, Annan's melon, the melon of putting the palms together before one, 10000 years melons etc., belongs to Curcurbitaceae rare special vegetable variety in winter, originates in Mexico Indonesia archipelago, and 19 beginnings of the century were imported China into by Japan.The Buddha's hand curcumbitate is puted the palms together before one as two palms, and the meaning of Buddhism blessing is arranged, and therefore is referred to as " Buddha's hand ", " good fortune longevity ", is loved by the people.The clear and melodious succulence of chocho, delicious good to eat, nutritive value is higher, both can cook, and can work as fruit again and eat something rare.Chocho comprehensive nutrition in melon vegetables is abundant, and normal food is useful to the ability that strengthens the human body resist the disease.Chocho can be controlled indigestion, more contains nutritional labelings such as enriching vitamin C, organic acid and rich in protein, multivitamin, calcium, phosphorus, iron.Wherein the content of protein and calcium be cucumber 2-3 doubly, vitamin and content of mineral substances are significantly higher than also that other are melon, and heat is very low, is again low-sodium diet, is the health-care vegetable of heart disease, patients with hypertension.The traditional Chinese medical science think it have regulate the flow of vital energy and in, the soothing the liver effect that ends, it is edible to be suitable for indigestion, inflatable uncomfortable in chest, vomiting, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach and tracheitis cough ant phlegm person.But sodium is arranged in diuresis, and the function of hemangiectasis, step-down is arranged.Chocho has higher medicinal and health care and is worth as the plant of integration of drinking and medicinal herbs.Chocho is easy to plantation, output height, low price.
Summary of the invention
The objective of the invention is to propose a kind ofly to make low-sugar vegetable dried meat and preparation method thereof, can utilize cheap chocho to make delicious vegetables dried meat like this, opened up new way for chocho is edible with health care for raw material with chocho.
Technical scheme of the present invention is, a kind of preparation method of low-suger preserved chayote is characterized in that,
(1) raw material preliminary working selects for use older fresh chocho to clean peeling, coring, cutting;
(2) cure process is joined the Cacl of 0.3-0.7% 2The aqueous solution is put into immersion 8-12 hour with the chocho after the cutting, pulls flushing out, drip-dry moisture content;
(3) precook, the chocho after the cure process is put into boiling water boiled 5-15 minute, the shape that is translucent is pulled cooling out;
(4) sugar system, join syrup, boil, poured the chocho of (3) processing into, soaked 24-48 hour, syrup is leached, in syrup, add after 5% candy the boiling chocho poured into and boil 5-10 minute, soaked once more chocho 24-48 hour, repeat above-mentioned candy and syrup soaking technology 2 times again with syrup, soak into sugar fully to chocho, total sugar content is lower than 55%;
(5) oven dry, 65 ℃ of temperature baking 1-2 hour, 70-75 ℃ of baking 1-2 hour, 65 ℃ of bakings 1 hour, dry by the fire to water content be 18-23%;
(6) check, packing, warehouse-in.
Described syrup is made up of following routine each component, and its percentage by weight is, granulated sugar 20-35%, and starch syrup 20-35%, glue 0.1-0.2%, surplus is a water, each component percentage by weight sum is a hundred per cent.Described glue is xanthans, gelatin, pectin, the carragheen that food is accepted.Described granulated sugar is sucrose, beet sugar.
A kind of low-suger preserved chayote is characterized in that, adopt the preparation of above-mentioned technology, total sugar content is lower than 55%, water content is a 18-23% low sugar chocho melon dried meat.
Traditional high preserved fruit containing no sugar is that the sugar by high-load part makes preserved fruit full transparent, and starch syrup contains 50% glucose, 42% fructose, 8% compound sugar, and sugariness is lower, has characteristics such as local flavor is pure, hygroscopicity strong, be difficult for the crystallization sand return, osmotic pressure is big.The present invention adds a large amount of starch sugars to reduce the sugar content of presereved Fructus Sechii in syrup, reduce the absorption to sugar.Be to solve the not full transparent problem of low-sugar preserved fruit outward appearance, the present invention is by improving moisture content, and in sugar system process liquid glucose added xanthans that food accepts, gelatin, pectin, carragheen etc., to improve the presentation quality of low-suger preserved chayote.The repeatedly candy and syrup that the present invention adopts soaks, to reduce the shrinkage of raw material.The method drying of the three-sectional low temperature oven dry that the present invention adopts makes it keep the nutrition of chocho.The present invention is through technique scheme, and it is good that chocho is made as mouthfeel, and the presereved Fructus Sechii of unique flavor has enriched people's non-staple food.Can also not be subjected to the restriction in season.Unique flavor of the present invention, mouthfeel be good, be convenient to transportation and storage, is a kind of ticbit with health role.
The specific embodiment
1, the preparation method of low-sugar type presereved Fructus Sechii
(1) raw material preliminary working selects for use older fresh chocho to clean, peeling, coring, and cutting is into about the sheet of 20 millimeters square melon pieces or 10 millimeters thick;
(2) cure process is joined the Cacl of 0.3-0.7% 2The aqueous solution is put into immersion 8-12 hour with the chocho after the cutting, pulls flushing out;
(3) precook, the chocho after the cure process is put into boiling water boiled 5-15 minute, the shape that is translucent is pulled cooling out;
(4) the sugar system is joined syrup, and its percentage by weight is granulated sugar 20-35%, starch syrup 20-35%, and citric acid 0.1-0.3%, xanthans 0.1-0.2%, surplus is a water, each component percentage by weight sum is that absolutely granulated sugar is sucrose or beet sugar.Syrup is boiled, pour the chocho that (3) have processed into, soaked 24-48 hour, syrup is leached, in syrup, add after 5% candy the boiling chocho poured into and boil 5-10 minute, soaked once more chocho 24-48 hour, repeat above-mentioned candy and syrup soaking technology 2 times again with syrup, soak into sugar fully to chocho, the control total sugar content is lower than 5%;
(5) oven dry, 65 ℃ of bakings of temperature 1-2 hour, 70-75 ℃ was dried by the fire 1-2 hour, and 65 ℃ were dried by the fire 1 hour, and baking is to tack-free, and water content is generally 18-23%;
(6) check, packing, warehouse-in.

Claims (5)

1. the preparation method of a low-suger preserved chayote is characterized in that, concrete steps are,
(1) raw material preliminary working selects for use older fresh chocho to clean peeling, coring, cutting;
(2) cure process is joined the Cacl of 0.3-0.7% 2The aqueous solution is put into immersion 8-12 hour with the chocho after the cutting, pulls flushing out, drip-dry moisture content;
(3) precook, the chocho after the cure process is put into boiling water boiled 5-15 minute, the shape that is translucent is pulled cooling out;
(4) sugar system, join syrup, boil, poured the chocho of (3) processing into, soaked 24-48 hour, syrup is leached, in syrup, add after 5% candy the boiling chocho poured into and boil 5-10 minute, soaked once more chocho 24-48 hour, repeat above-mentioned candy and syrup soaking technology 2 times again with syrup, soak into sugar fully to chocho, total sugar content is lower than 55%;
(5) oven dry, 65 ℃ of temperature baking 1-2 hour, 70-75 ℃ of baking 1-2 hour, 65 ℃ of bakings 1 hour, dry by the fire to water content be 18-23%;
(6) check, packing, warehouse-in.
2. the preparation method of low-suger preserved chayote as claimed in claim 1 is characterized in that, syrup is made up of following routine each component, its percentage by weight is granulated sugar 20-35%, starch syrup 20-35%, glue 0.1-0.2%, surplus is a water, each component percentage by weight sum is absolutely.
3. the preparation method of low-suger preserved chayote as claimed in claim 2 is characterized in that, described glue is xanthans, gelatin, pectin, the carragheen that food is accepted.
4. the preparation method of low-suger preserved chayote as claimed in claim 2 is characterized in that, described granulated sugar is sucrose, beet sugar.
5. a low-suger preserved chayote is characterized in that, the described technology of employing claim 1 prepares, total sugar content is lower than 55%, and water content is a 18-23% low sugar chocho melon dried meat.
CN2006100488928A 2006-12-08 2006-12-08 Method of producing low-suger preserved chayote Active CN101061822B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2006100488928A CN101061822B (en) 2006-12-08 2006-12-08 Method of producing low-suger preserved chayote

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2006100488928A CN101061822B (en) 2006-12-08 2006-12-08 Method of producing low-suger preserved chayote

Publications (2)

Publication Number Publication Date
CN101061822A CN101061822A (en) 2007-10-31
CN101061822B true CN101061822B (en) 2010-12-15

Family

ID=38963289

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2006100488928A Active CN101061822B (en) 2006-12-08 2006-12-08 Method of producing low-suger preserved chayote

Country Status (1)

Country Link
CN (1) CN101061822B (en)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101803667B (en) * 2010-02-03 2012-11-21 汕头市生奥保健食品有限公司 Fingered citron food and preparation method thereof
CN102273574B (en) * 2011-09-13 2013-01-23 甘肃省农业科学院农产品贮藏加工研究所 Curing agent for fruit and vegetable tissues and preparation method and application thereof
CN103504255A (en) * 2013-10-04 2014-01-15 陶峰 Manufacture method of dried health care chocho
CN103493959A (en) * 2013-10-13 2014-01-08 高磊 Preparation method of candied chayote
CN103535673A (en) * 2013-10-14 2014-01-29 彭常龙 Health-care chayote preserve
CN103960454A (en) * 2014-05-28 2014-08-06 广西田阳嘉佳食品有限公司 Mulberry preserved fruit and processing method thereof
CN103960453A (en) * 2014-05-28 2014-08-06 广西田阳嘉佳食品有限公司 Preserved jackfruit and processing method thereof
CN104116062A (en) * 2014-06-20 2014-10-29 陶峰 Production method of health preserved sechium edule
CN105495122A (en) * 2014-10-14 2016-04-20 曹波 Processing method of snack food
CN104472837A (en) * 2014-12-11 2015-04-01 彭超昀莉 Method for making candy preserved healthy asparagus lettuce
CN104705468A (en) * 2015-03-24 2015-06-17 晋华和佐(厦门)食品股份有限公司 High-moisture konjak gel candy and preparation process thereof
CN105053446A (en) * 2015-07-26 2015-11-18 江荧 Processing method of fruit and sugar flavored benincasa hispida strip
CN105076642A (en) * 2015-08-12 2015-11-25 张瑰 Processing method for ginger sugar chayote strips
CN105533093A (en) * 2015-11-28 2016-05-04 南陵百绿汇农业科技有限公司 Processing method of health chayote strips
CN105941796A (en) * 2016-05-11 2016-09-21 陕西理工学院 Preparation method of rhizoma gastrodiae preserved fruit
CN105918592A (en) * 2016-05-22 2016-09-07 王伟家 Processing method of preserved chayote
CN105995987B (en) * 2016-05-25 2019-03-08 吴立超 Apple dietary fiber ball and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1037068A (en) * 1988-04-19 1989-11-15 商业部济南果品研究所 The production method of low-sugar preserved fruit
CN1065385A (en) * 1991-04-03 1992-10-21 江苏省农业科学院 Process for preparation of preserved low-sugar sweet potatoes
CN1068253A (en) * 1991-07-08 1993-01-27 云南民族学院 Make the method for chocho preserved fruit
CN1345543A (en) * 2000-09-28 2002-04-24 宋桃森 Method for producing low fructose wild preserved Fructus chaenomelis

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1037068A (en) * 1988-04-19 1989-11-15 商业部济南果品研究所 The production method of low-sugar preserved fruit
CN1065385A (en) * 1991-04-03 1992-10-21 江苏省农业科学院 Process for preparation of preserved low-sugar sweet potatoes
CN1068253A (en) * 1991-07-08 1993-01-27 云南民族学院 Make the method for chocho preserved fruit
CN1345543A (en) * 2000-09-28 2002-04-24 宋桃森 Method for producing low fructose wild preserved Fructus chaenomelis

Non-Patent Citations (12)

* Cited by examiner, † Cited by third party
Title
唐克华.佛手瓜脯真空浸糖加工工艺研究.食品工业科技25卷 第5期.2004,25卷(第5期),80-81.
唐克华.佛手瓜脯真空浸糖加工工艺研究.食品工业科技25卷 第5期.2004,25卷(第5期),80-81. *
戴云.佛手瓜果脯系列食品的研制.食品科学22卷 第3期.2001,22卷(第3期),60-62.
戴云.佛手瓜果脯系列食品的研制.食品科学22卷 第3期.2001,22卷(第3期),60-62. *
湛国莲.佛手果脯加工工艺.广州食品工业科技15卷 第1期.1999,15卷(第1期),11-12.
湛国莲.佛手果脯加工工艺.广州食品工业科技15卷 第1期.1999,15卷(第1期),11-12. *
牟增荣.果脯蜜饯加工工艺与配方 第1版.科学技术文献出版社,2001,69-70、80、85、95.
牟增荣.果脯蜜饯加工工艺与配方 第1版.科学技术文献出版社,2001,69-70、80、85、95. *
董学畅.佛手瓜及其果脯系列食品的开发研究.云南民族学院学报(自然科学版)第3卷 第1期.1994,第3卷(第1期),42-45.
董学畅.佛手瓜及其果脯系列食品的开发研究.云南民族学院学报(自然科学版)第3卷 第1期.1994,第3卷(第1期),42-45. *
郭淼.低糖果脯的起源、现状及加工前景.江苏调味副食品21卷 第2期.2004,21卷(第2期),30-31.
郭淼.低糖果脯的起源、现状及加工前景.江苏调味副食品21卷 第2期.2004,21卷(第2期),30-31. *

Also Published As

Publication number Publication date
CN101061822A (en) 2007-10-31

Similar Documents

Publication Publication Date Title
CN101061822B (en) Method of producing low-suger preserved chayote
CN104041799A (en) Bamboo sprout chili sauce and preparation method thereof
CN104146024B (en) A kind of giant knotweed rose health care bread
CN103999909A (en) Health care cake and making method of health care cake
CN103584243B (en) Method for preparing heath-care beverage
CN103719660A (en) Processing technique of honied Korean red ginseng slices
CN104026514A (en) Healthcare water-chestnut cake and preparing method thereof
CN104256782B (en) A kind of root of kudzu vine mountain Qi beverage and preparation method thereof
CN103695275B (en) Method for preparing Korean-ginseng and sea cucumber wine
CN107012063A (en) A kind of mulberries fruit vinegar and preparation method thereof
CN105166262A (en) Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method
CN103355467A (en) Preparation method of preserved hami melon fruit
CN103704458A (en) Processing technology of Korean ginseng honey slices
CN104996984A (en) Convenient edible-fungus soup with efficacies of relaxing tendons and activating collaterals , and preparation method of convenient edible-fungus soup
CN102550789A (en) Making method of candied apples
CN102524869A (en) Concentrate of Chinese date, pear and medlar
CN104585466A (en) Preparation method for nutritional and health bamboo shoot preserved fruits
KR101067251B1 (en) compositions containing cultivated mountain ginseng and process for preparing the same
CN103082229A (en) Manufacturing method of sour-sweet lotus roots
KR100663947B1 (en) Fruit beverage and manufacturing method thereof
CN107410782A (en) A kind of processing method of hawthorn
CN104178395B (en) A kind of preparation method of plum sweetsop wine
CN105524805A (en) Preparation method for radix ginseng rubra and hericium erinaceus wine
CN101999628A (en) Pumpkin and Chinese wolfberry soy
CN104643098A (en) Bluish green skin-moistening, anti-inflammatory and digestion promoting lotus root juice and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

Effective date of registration: 20160603

Address after: 652500 Yunnan County, Chengjiang Province Long Street Town, West Office

Patentee after: Yunnan Dechun Green Food Co., Ltd.

Address before: 652500 Yunnan County, Chengjiang Province Long Street Town, West Office

Patentee before: Fu Dongsheng

C41 Transfer of patent application or patent right or utility model