CN101292698A - Method for preparing coconut inspirator preserved fruit - Google Patents
Method for preparing coconut inspirator preserved fruit Download PDFInfo
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- CN101292698A CN101292698A CNA2008101097121A CN200810109712A CN101292698A CN 101292698 A CN101292698 A CN 101292698A CN A2008101097121 A CNA2008101097121 A CN A2008101097121A CN 200810109712 A CN200810109712 A CN 200810109712A CN 101292698 A CN101292698 A CN 101292698A
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- coconut
- liquid glucose
- inspirator
- sugar
- haustorium
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Abstract
The invention discloses a preparation method for coconut haustorium preserved fruits and pertains to the technical field of postprocessing of agricultural products. The process is that the coconut haustorium cleaned is carried out blanching, enzyme stabilizing, air drying under room temperature to remove part of water and to cut into blocks; sugar solution is prepared by sucrose and starch sugar; twice sugar-soaking is carried out continuously, during the first sugar-soaking, magnesium chloride, calcium lactate and sodium pyrosulfite are added and during the second sugar-soaking, a small amount of citric acid, potassium sorbate and condiment are added; konjak gum is added during the both sugar-soaking, after full curing, candied haustorium is drained to remove the sugar liquid and the coconut haustorium preserved fruit is obtained after folding, shaping, drying, microwave sterilizing and vacuum packaging. The preparation method combines the konjak gum and the coconut haustorium to prepare the low sugar preserved fruit with distinct flavor and high content of dietary fiber; meanwhile, the technique process is simple, the appearance of the products is plump and neither too hard nor too soft and the coconut haustorium preserved fruit has excellent color, aroma and flavor.
Description
Technical field
The present invention relates to a kind of preparation method of coconut inspirator preserved fruit, being specifically related to a kind of is raw material with the coconut inspirator, adds a kind of coconut inspirator preserved fruit of konjac glucomannan and other food additives preparation.
Technical background
Coconut inspirator (haustorium) is commonly called as cocoa-nut cake, is to be present in the expanding gradually until the spongy absorber that is full of whole fruit caving of similar steamed bun in the old coconut fruit fruit caving or pie.Coconut inspirator is made up of the loose parenchyma cell that connects, and spreading all over has the pencil of many formation skeletons branch, and there are a lot of tiny wrinkles on the surface, organizes tender and crisp loose.Coconut fruit has unique physiological law, no matter whether pluck, just begin after the coconut fruit maturation to germinate, embryo was to foreign minister's root, leaf when coconut fruit germinateed, and developing into haustorium, the cotyledon in the embryo in fruit caving, grows, haustorium expands gradually and is full of whole fruit caving, thereby coconut water is reduced gradually, and the nutritional labeling of coconut meat is loss gradually also.The coconut inspirator particularly coconut inspirator sweetness of small size is tender and crisp, and mouthfeel is good, is of high nutritive value, and contains rich in amino acid, fat, sugar, cellulose and mineral element.
Hainan is China's coconut production main region, produces about 2.4 hundred million of coconut fruits per year.Hainan coconut processing industry prosperity has the processing enterprise of tame coconut more than 300, and year processing coconut fruit is above 2,000,000,000.Because local coconut starving, coconut processing enterprise in Hainan is annual to be needed from a large amount of coconut fruits of state's import such as Vietnam, Philippine, Malaysia and Indonesia.In order to reduce cost, the general a large amount of coconut fruits of import of Hainan producer leave on-site in, use a part every day, just generally will continue 1～3 month even can process half a year.Therefore, coconut fruit from abroad gather, sell, process such as transportation and domestic storage, use generally will experience 1～3 month even the longer time.The post-harvest physiology of coconut fruit is more peculiar, though the anti-preservation of whole fruit, the embryo of fruit caving the inside just begins to grow after the coconut fruit maturation, absorbs the nutritional labeling of coconut water and coconut meat, expand into coconut inspirator gradually until being full of whole fruit caving, cause coconut water and coconut meat value to reduce.Hainan coconut secondary industry chain length, except that coconut inspirator, various piece all has been processed into product and has been used.The coconut palm clothing is processed into coconut fibre, is the material of system pad and rope; Coconut husk is used to prepare coconut husk charcoal and various handicraft; Coconut water is used for doing to make the fine fruit of coconut palm; Coconut meat then is the topmost part of utilizing, and can be used for producing coconut oil, shredded coconut stuffing, various coconut food such as preparation coconut milk, coconut candy, coconut powder, coconut cracknel.But the coconut inspirator that in some old coconut fruit fruit cavings, exists, because its short texture, dry matter content hangs down characteristics such as reaching not anti-storage, then almost is not utilized, what have just directly eating up or going out of use.In some large-scale coconut processing factories, owing to the coconut inspirator that a large amount of coconut fruits of import are wasted will be in ton.Therefore, explore the processing and utilization of coconut inspirator, improve the overall utilization rate of coconut fruit, prolong the coconut industrial chain, improve whole economic efficiency, the development of Hainan coconut processing industry is had great significance.
Preserved fruit is the traditional food with Chinese national characteristic, has a long history.But raising along with living standards of the people, diet structure is increasingly rationalized, the requirement of food has been not content with reached nutrition and sense organ needs, but wish to build up health, improve defence disease ability, traditional food develops to " three low height " (low sugar, less salt, low fat, high fiber) direction gradually, and traditional preserved fruit sugar content is generally up to 60%～65% even more, more and more do not meet the demand for development of modern food, sugar content 40%～50% in addition lower low-sugar preserved fruit then more and more be subjected to people's favor.
Konjaku powder is the gluey polysaccharide of water-setting that extracts from the stem tuber of konjaku, is a kind of HMW, nonionic glucomannans.Konjac glucomannan is the highly purified konjaku glucomannan by the konjaku powder preparation, konjac glucomannan has the characteristics of low heat value, low-protein, low vitamin, high fiber, can mediator's endotrophic balance, reduce lipid level in the blood, get rid of poisonous metal in the human body, human body " street cleaner's " good reputation is arranged.At present, konjaku and goods thereof sell well on market very much.Glucomannan still is a kind of efficient, economic natural additive for foodstuff of colourless, nontoxic, free from extraneous odour, can effectively prevent food apoilage, mouldy and insect pest, have good thickening, plastic property, retentiveness and water-retaining property, can increase viscosity, elasticity and extensibility, water imbibition is strong, and color and luster, mouthfeel are good, water conservation, fresh-keeping, storage tolerance.Suspension konjac glucomannan water-holding capacity is 30～200 times of itself quality, and the water around the big molecule of konjaku glucomannan is in conjunction with water.Konjaku glucomannan is a water-soluble polysaccharide, contain abundant β-1-3 glycosidic bond branched structure again, belong to the high-quality water-soluble dietary fiber, in recent years because the increasing of " rich man's disease ", it is found that contained dietary fiber can not satisfy the body needs in the daily meals, so konjak food more and more is subjected to the people's favor.
At present the technology report about low-sugar preserved fruit is a lot, does not also have as the report of filler, solidity agent, water-loss reducer and anticorrisive agent but add konjac glucomannan in preparation process.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of coconut inspirator preserved fruit can further improve the value of China's coconut raw material, effectively utilizes the characteristic of coconut inspirator special construction and konjac glucomannan, produces a kind of coconut typical local food of mouthfeel uniqueness.
Principle of the present invention is as follows:
The coconut inspirator sweetness is tender and crisp, and mouthfeel is good, is of high nutritive value, and contains rich in amino acid, fat, sugar, cellulose and mineral element etc.Konjac glucomannan has powerful imbibition ability, the viscosity height, has thickening property, plastic property and gelling, film forming, water-retaining property, retentiveness and hydrophily, itself is the high-quality water-soluble dietary fiber simultaneously, is the nourishing healthy good merchantable brand.Coconut inspirator organization internal hole is relatively large, utilizes konjac glucomannan very good as the filler effect of coconut inspirator, can significantly reduce the total sugar content of preserved fruit, form diaphragm at product surface simultaneously, prevent the loss of nutritional labeling, keep moisture, reduce water activity, prolong storage period; Can also increase the product plumpness, keep the elasticity and the extensibility of product, give the product good taste; In addition, konjac glucomannan can reduce the heat of preserved fruit greatly as the diet food raw material, when allowing people enjoy typical local food, needn't worry the problem that heat is too high.
The technical solution adopted in the present invention is:
One, takes out haustorium after air-dry section coconut fruit peeling cocoanut that maturation is germinateed, the broken shell, water flushing surface, boiling water blanching 0.5～1min enzyme that goes out, the air-dry 3～5h of room temperature is behind the evaporation coconut inspirator part moisture, the coconut inspirator structure is tightr and non-friable, make things convenient for stripping and slicing, the while coconut inspirator is the easier coconut inspirator inside that penetrates into of liquid glucose, drying back partly, cuts the fiber of top earlier, rip cutting coconut inspirator (cutting as the meridian along tellurion) then, intermediate width is 1～2cm.
Two, hardening, protect look and soaking for the first time sugar is that 1: 1～1.5: 1 ratio is got sucrose, starch syrup adds water accent liquid glucose after mixing in sucrose and starch syrup mass ratio, and making the liquid glucose pol is 30～40 ° of Brix; In liquid glucose, add magnesium chloride, calcium lactate, konjac glucomannan, make by total liquid glucose weight and to contain 0.08%～0.12% magnesium chloride, 0.08%～0.12% calcium lactate, konjac glucomannan 0.3%～0.4% in total liquid glucose, add sodium pyrosulfite and make that content of sulfur dioxide is 50～60mg/kg in the liquid glucose, putting into sucrose earlier when adding konjac glucomannan stirs, add a small amount of dissolved in boiled water again, and then sneak in the liquid glucose.Pour sugaring in the coconut inspirator into after liquid glucose boiled, liquid glucose and coconut inspirator volume ratio are 1: 1～2: 1, and room temperature sugaring 3～5h pulls haustorium out draining sugar liquid; For preventing that coconut inspirator from floating over the liquid glucose surface, a size can be placed on liquid glucose and the suitable object of weight is being pressed liquid glucose.
Three, soak sugar for the second time and in liquid glucose, add sucrose, making the liquid glucose pol is 45～55 ° of Brix, add citric acid in addition and make that citric acid concentration is 0.05%～0.15% in the liquid glucose, and add potassium sorbate and make that potassium sorbate concentration is 0.05%～0.07% in the liquid glucose, these are prepared burden as anticorrisive agent; Pour in the coconut inspirator after liquid glucose boiled, place 65～75 ℃ of sugaring 5～7h then, make the abundant slaking of konjac glucomannan.
In order to make full use of the characteristic of konjac glucomannan, reduce the total sugar content of product, when soaking sugar for the second time, in liquid glucose, add konjac glucomannan and make that the konjaku gum concentration is 0.5%～0.8% in the liquid glucose.
In liquid glucose, also can add different flavorings according to the local flavor needs.
Four, shaping and drying is pulled the sugaring haustorium out draining sugar liquid, for making the coconut inspirator preserved fruit profile neatly full, and sugar content is suitable, inside symmetrical fold gets up along the centre with each sheet coconut inspirator, the relatively fine and close epidermis of structure partly is exposed is wrapped in haustorium inner soft spongy tissue and liquid glucose, and suitably compress coconut inspirator extruding part liquid glucose, making the block haustorium thickness after folding is 1.2～1.8cm.Block sugaring haustorium after folding is placed drying box, at 60～65 ℃ of drying 6～24h, it is tack-free to be dried to the haustorium surface, moisture is 15%～25% to get final product outlet, this moment, the coconut inspirator preserved fruit total sugar content was 45%～60%, microwave disinfection then, vacuum packaging gets promptly that outward appearance is full, sugariness suitable, soft or hard is appropriate again, all good low sugar konjaku coconut inspirator preserved fruits of color.
Preparation method's technology of a kind of coconut inspirator preserved fruit provided by the present invention is simple, its device therefor is simple, production cost is low, superior product quality, can further improve the value of China's coconut raw material, effectively utilize the characteristic of coconut inspirator special construction and konjac glucomannan, produce a kind of all good coconut local flavor low-sugar preserved fruit food of color of mouthfeel uniqueness, has the dietary fiber content height, characteristics such as low sugar, low-sulfur, be a kind of be the process of the high-quality characteristic coconut of feedstock production typical local food with the coconut processing waste.
The specific embodiment
The invention will be further described below in conjunction with non-limiting embodiment.
Embodiment one,
One, coconut inspirator 5.0kg is got in air-dry section, cleans the back with the boiling water blanching 0.5min enzyme that goes out, and places the air-dry 3h of blast drier room temperature then, cuts the fiber of top, rip cutting coconut inspirator then, and intermediate width is 1.5cm.
Two, harden, protect look and sugaring sucrose 1kg for the first time, starch syrup 1kg adds the liquid glucose that water is made into 5kg, and surveying the liquid glucose pol is 32 ° of Brix, adds magnesium chloride 5g, calcium lactate 5g, sodium pyrosulfite 0.42g, konjac glucomannan 15g.Put into dried sucrose earlier when adding konjac glucomannan and stir, add a small amount of dissolved in boiled water again, and then sneak in the liquid glucose.Pour in the coconut inspirator room temperature sugaring 3h into after liquid glucose boiled.
Three, soak for the second time sugar and add sucrose in liquid glucose, making the liquid glucose pol is 50 ° of Brix, adds citric acid 6g in addition, potassium sorbate 3.5g, and ginger juice 8g pours in the coconut inspirator after liquid glucose boiled, and places 70 ℃ of sugaring 6h then.
Four, shaping and drying is pulled the sugaring haustorium out draining sugar liquid, and inside symmetrical fold gets up along the centre with each sheet coconut inspirator, and suitably compresses coconut inspirator extruding part liquid glucose, and making the block haustorium thickness after folding is 1.2～1.8cm.Block sugaring haustorium after folding is placed drying box, at 60～65 ℃ of dry 9h, this moment sugaring coconut inspirator moisture be 20%～25%, total sugar content is 40%～55%, the sugaring haustorium is taken out from baking oven, microwave disinfection 4min under 900W power then, vacuum packaging promptly obtains the 3.7kg coconut inspirator preserved fruit again.
Embodiment two,
One, coconut inspirator 5.0kg is got in air-dry section, cleans the back with the boiling water blanching 1.0min enzyme that goes out, and places the air-dry 4h of blast drier room temperature then, cuts the fiber of top, rip cutting coconut inspirator then, and intermediate width is 1.6cm.
Two, harden, protect look and sugaring sucrose 1.2kg for the first time, starch syrup 1.0kg adds the liquid glucose that water is made into 5kg, adds magnesium chloride 5.5g, calcium lactate 5.5g, sodium pyrosulfite 0.5g, konjac glucomannan 16g.Put into dried sucrose earlier when adding konjac glucomannan and stir, add a small amount of dissolved in boiled water again, and then sneak in the liquid glucose.Pour in the coconut inspirator room temperature sugaring 4h into after liquid glucose boiled.
Three, soak sugar for the second time and in liquid glucose, add sucrose, making the liquid glucose pol is 52 ° of Brix, add konjac glucomannan and make that the konjac glucomannan total concentration is 0.55% in the liquid glucose, add citric acid in addition and make that citric acid concentration is 0.2% in total liquid glucose, add potassium sorbate and make that potassium sorbate concentration is 0.07% in the liquid glucose, pour in the coconut inspirator after liquid glucose boiled, place 70 ℃ of sugaring 7h then, make the abundant slaking of konjac glucomannan.
Four, shaping and drying is pulled the sugaring haustorium out draining sugar liquid, then each piece is got up along middle symmetrical fold, suitably compresses the part liquid glucose, and making the piece shape haustorium thickness after folding is 1.4～1.7cm.Be placed at dry 8h in 60～65 ℃ of baking ovens again, microwave disinfection 3min under 1000W power then, vacuum packaging promptly obtains the 3.8kg coconut inspirator preserved fruit again.
Claims (4)
1. the preparation method of a coconut inspirator preserved fruit is characterised in that to comprise the following steps:
1), take out haustorium behind air-dry section the coconut fruit peeling cocoanut that maturation is germinateed, broken shell, the enzyme that goes out behind the water flushing surface is put into the air-dry 3～5h of blast drier room temperature; Cut the fiber of haustorium top earlier, rip cutting coconut inspirator then, every intermediate width is 1～2cm.
2), to harden, protect look and soak for the first time sugar be that 1: 1～1.5: 1 ratio is got sucrose, starch syrup adds water accent liquid glucose after mixing in sucrose and starch syrup mass ratio, making the liquid glucose pol is 30～40 ° of Brix; In liquid glucose, add magnesium chloride, calcium lactate, konjac glucomannan, make by total liquid glucose weight and to contain 0.08%～0.12% magnesium chloride, 0.08%～0.12% calcium lactate, konjac glucomannan 0.3%～0.4% in total liquid glucose, add sodium pyrosulfite and make that content of sulfur dioxide is 50～60mg/kg in the liquid glucose; Pour sugaring in the coconut inspirator into after liquid glucose boiled, liquid glucose and coconut inspirator volume ratio are 1: 1～2: 1, and room temperature sugaring 3～5h pulls haustorium out draining sugar liquid;
3) soak sugar, for the second time and add sucrose in liquid glucose, making the liquid glucose pol is 45～55 ° of Brix, adds citric acid in addition and makes that citric acid concentration is 0.05%～0.15% in the liquid glucose, and add potassium sorbate and make that potassium sorbate concentration is 0.05%～0.07% in the liquid glucose; Pour in the coconut inspirator after liquid glucose boiled, place 65～75 ℃ of sugaring 5～7h then, make the abundant slaking of konjac glucomannan;
4), shaping and drying will pull draining sugar liquid out through the haustorium of secondary sugaring, inside symmetrical fold gets up along the centre with each piece haustorium then, compresses the part liquid glucose, making the piece shape haustorium thickness after folding is 1.2～1.8cm; Place drying box again, tack-free to the surface at 60～65 ℃ of drying 6～24h, moisture is 15%～25% to get final product outlet, microwave disinfection then, and vacuum packaging promptly gets coconut inspirator preserved fruit again.
2. the preparation method of a kind of coconut inspirator preserved fruit according to claim 1 is characterized in that: the described haustorium enzyme that goes out is with boiling water blanching 0.5～1min.
3. the preparation method of a kind of coconut inspirator preserved fruit according to claim 1 is characterized in that: add konjac glucomannan and make that the konjaku gum concentration is 0.5%～0.8% in the liquid glucose when soaking sugar for the second time in liquid glucose.
4, the preparation method of a kind of coconut inspirator preserved fruit according to claim 1 is characterized in that: add different flavorings according to the local flavor needs when soaking sugar for the second time in liquid glucose.
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| CN2008101097121A CN101292698B (en) | 2008-06-06 | 2008-06-06 | Method for preparing coconut inspirator preserved fruit |
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| CN2008101097121A CN101292698B (en) | 2008-06-06 | 2008-06-06 | Method for preparing coconut inspirator preserved fruit |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647526A (en) * | 2009-08-07 | 2010-02-17 | 上海荣港工贸发展有限公司 | Technique for making baking-resistant fresh fruit stuffing |
| CN102204648A (en) * | 2011-04-11 | 2011-10-05 | 中国热带农业科学院椰子研究所 | Method for preparing modified coconut dietary fiber chewable tablets by using coconut bran as raw material |
| CN103749920A (en) * | 2014-01-01 | 2014-04-30 | 恩施州铁路国际旅行社有限公司 | Processing method for grapefruit preserves |
| CN104757240A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for preserved pineapples |
| CN105010701A (en) * | 2015-07-03 | 2015-11-04 | 福建农林大学 | Konjac glucomannan wild jujube cake and preparation method thereof |
| CN106819325A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof |
| CN108085123A (en) * | 2017-12-29 | 2018-05-29 | 海南尧香堂文化创意有限公司 | A kind of extraction process of coconut oil |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116502A (en) * | 1994-08-09 | 1996-02-14 | 李全能 | Health preserved fruit series and method for preparing same |
| CN1344502A (en) * | 2000-09-26 | 2002-04-17 | 王应槐 | Serial health oligosaccharide candied fruits and their production process |
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- 2008-06-06 CN CN2008101097121A patent/CN101292698B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647526A (en) * | 2009-08-07 | 2010-02-17 | 上海荣港工贸发展有限公司 | Technique for making baking-resistant fresh fruit stuffing |
| CN101647526B (en) * | 2009-08-07 | 2012-12-19 | 上海奕方农业科技股份有限公司 | Technique for making baking-resistant fresh fruit stuffing |
| CN102204648A (en) * | 2011-04-11 | 2011-10-05 | 中国热带农业科学院椰子研究所 | Method for preparing modified coconut dietary fiber chewable tablets by using coconut bran as raw material |
| CN102204648B (en) * | 2011-04-11 | 2013-06-05 | 中国热带农业科学院椰子研究所 | Method for preparing modified coconut dietary fiber chewable tablets by using coconut bran as raw material |
| CN103749920A (en) * | 2014-01-01 | 2014-04-30 | 恩施州铁路国际旅行社有限公司 | Processing method for grapefruit preserves |
| CN103749920B (en) * | 2014-01-01 | 2015-09-23 | 恩施州铁路国际旅行社有限公司 | A kind of processing method of shaddock preserved fruit |
| CN104757240A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for preserved pineapples |
| CN105010701A (en) * | 2015-07-03 | 2015-11-04 | 福建农林大学 | Konjac glucomannan wild jujube cake and preparation method thereof |
| CN106819325A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof |
| CN108085123A (en) * | 2017-12-29 | 2018-05-29 | 海南尧香堂文化创意有限公司 | A kind of extraction process of coconut oil |
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| CN101292698B (en) | 2010-09-22 |
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