CN101390555B - Process method of finger citron succade - Google Patents
Process method of finger citron succade Download PDFInfo
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- CN101390555B CN101390555B CN200810177311XA CN200810177311A CN101390555B CN 101390555 B CN101390555 B CN 101390555B CN 200810177311X A CN200810177311X A CN 200810177311XA CN 200810177311 A CN200810177311 A CN 200810177311A CN 101390555 B CN101390555 B CN 101390555B
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Abstract
The invention discloses a bergamot preserve processing method, which comprises the steps of selecting bergamot fruit, cleaning, peeling, slicing, soaking and bleaching, intermittent high-pressure heating and infiltrating, sugaring, drying, steam-humidifying, re-drying, cooling and packaging. The invention provides a bergamot preserve processing technology and overcomes the disadvantages of the traditional bergamot preserve processing; through the bergamot preserve steam-humidifying and drying technique, the dried fruit is soft and tastes good; and the product is in line with the national standards of food hygiene.
Description
Technical field
The invention belongs to food processing field, relate to a kind of processing method of Buddha's hand preserved fruit.
Background technology
The processing mode of traditional Buddha's hand preserved fruit is to utilize " boiling of normal pressure liquid glucose and liquid glucose soak ", and dispensed solution is penetrated in the Buddha's hand preserved fruit.Adopt this method, the feed liquid seepage velocity is slow, has influenced the raising of production efficiency; Traditional Buddha's hand preserved fruit is to form hot blast with common drying plant to dry, and this type of oven dry makes the Buddha's hand pulp case-hardening after the oven dry easily, thereby causes problem such as mouthfeel difference.
Summary of the invention
At the shortcoming that above-mentioned prior art exists, the long-pending experience of being engaged in this area work for many years of the inventor through feasibility study repeatedly, gets generation of the present invention eventually; The invention provides a kind of processing method of Buddha's hand preserved fruit.The process technology that the purpose of this invention is to provide a kind of Buddha's hand preserved fruit, overcome the shortcoming of the processing of traditional Buddha's hand preserved fruit, by adopting steam humidification Buddha's hand preserved fruit dry technology, make dry back pulp have gentle real not dry good taste, make product meet national related food sanitary standard.
The technical solution used in the present invention is: a kind of processing method of Buddha's hand preserved fruit, its processing method comprise the selecting of bergamot fruit base, clean, remove the peel, cut into slices, soak float, high pressure batch heating bleed, sugaring, drying, steam humidification, drying, cooling, packaging process again.
Above-mentioned high pressure batch heating bleed, sugaring method: the fruit base that will clean, remove the peel, cut into slices, soak after floating is put into the high pressure stainless-steel pan, add 40% deployed concentration feed liquid with the 1:1 ratio, intensification is boiled it, be forced into 0.8Mpa, high pressure cooking 12min, step-down was lowered the temperature 1.5 hours naturally again, drain behind the material liquid, the feed liquid that adds 55% concentration again to the high pressure stainless-steel pan, be forced into 0.8Mpa afterwards, stop heating behind the high pressure cooking 12min, the bergamot fruit base was immersed in the feed liquid sugaring 9 hours.
Feed liquid 40% is white granulated sugar, 0.2% edible citric acid and suitable flavorant, and all the other are water.
Dry, steam humidification: material is put into wind speed 3.5m/s to the fruit base behind the sugaring earlier again through candy, sugaring, and drying is 2.0 hours in the hot-air drying device that wind-warm syndrome is 70 ℃, and material moisture is reduced to about 40%, puts into the steam humidification device again; The steam pressure of steam humidification device is 0.08Mpa, and the time of steam humidification is 5min.
Dry again: as again the bergamot fruit base to be put into hot-air drying device dry 1.5 hours behind drying, the steam humidification, material moisture is reduced to about 20%, put into the steam humidification device again and make its surface increase humidity; Again the bergamot fruit base was put into hot-air drying device dry 1.5 hours at last, make material moisture be reduced to 11%.
High pressure batch heating bleed of the present invention carries out in the high pressure stainless-steel pan, and dry the processing carried out in hot-air drying device, and steam humidification carries out in the steam humidification device; The present invention has following advantage:
(1), adopt batch (-type) high pressure heating bleed technology, help improving feed liquid and be penetrated into speed in the Buddha's hand preserved fruit, the feed liquid infiltration processing time foreshortened to 13 hours-15 hours by original more than 40 hours.
(2), by steam humidification Buddha's hand preserved fruit dry technology, prevented the Buddha's hand pulp case-hardening after the oven dry, thereby caused the appearance of problems such as mouthfeel difference, make dry back pulp have gentle real not dry good taste.
The present invention is described in further detail for following specific embodiment.
The specific embodiment
The processing method of a kind of Buddha's hand preserved fruit of the present invention, its processing method comprise the selecting of bergamot fruit base, clean, remove the peel, cut into slices, soak float, high pressure batch heating bleed, sugaring, drying, steam humidification, drying, cooling, packaging process again.
Select the Buddha's hand of no bad change, no disease and pest for use, clean, remove the peel, cut into slices, soak and float; This is a routine techniques, does not repeat them here.
High pressure batch heating bleed, sugaring: the fruit base that will clean, remove the peel, cut into slices, soak after floating is put into the high pressure stainless-steel pan, (feed liquid 40% is white granulated sugar, 0.2% edible citric acid and suitable flavorant, and all the other are water to add 40% deployed concentration feed liquid with the 1:1 ratio.The proportioning of following feed liquid also is a white granulated sugar, citric acid, flavorant, water are owing to white granulated sugar addition difference and the concentration difference), heating up boils it, be forced into 0.8Mpa, high pressure cooking 12min, step-down was lowered the temperature 1.5 hours naturally again, behind the material liquid of draining, the feed liquid that adds 55% concentration again to the high pressure stainless-steel pan, be forced into 0.8Mpa afterwards, stop heating behind the high pressure cooking 12min, the bergamot fruit base was immersed in the feed liquid sugaring 9 hours.
Dry, steam humidification: material is put into wind speed 3.5m/s to the fruit base behind the sugaring earlier again through candy, sugaring, and drying is 2.0 hours in the hot-air drying device that wind-warm syndrome is 70 ℃, and material moisture is reduced to about 40%, puts into the steam humidification device again; The steam pressure of steam humidification device is 0.08Mpa, and the time of steam humidification is 5min.
Dry again: as again the bergamot fruit base to be put into hot-air drying device dry 1.5 hours behind drying, the steam humidification, material moisture is reduced to about 20%, put into the steam humidification device again and make its surface increase humidity; Again the bergamot fruit base was put into hot-air drying device dry 1.5 hours at last, make material moisture be reduced to 11%.
Cool off at last, pack, be product, product should meet enterprise-quality standard and national food hygienic standard.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, though the present invention discloses as above with preferred embodiment, yet be not in order to limit the present invention, any those skilled in the art, in not breaking away from the technical solution of the present invention scope, when the technology contents that can utilize above-mentioned announcement is made a little change or is modified to the equivalent embodiment of equivalent variations, in every case be the content that does not break away from technical solution of the present invention, according to technical spirit of the present invention to any simple modification that above embodiment did, equivalent variations and modification all still belong in the scope of technical solution of the present invention.
Claims (1)
1. the processing method of a Buddha's hand preserved fruit is characterized in that: its processing method comprises the selecting of bergamot fruit base, clean, remove the peel, cut into slices, soak float, high pressure batch heating bleed, sugaring, drying, steam humidification, drying, cooling, packaging process again;
Above-mentioned high pressure batch heating bleed, sugaring method: will clean, peeling, section, the fruit base that soaks after floating is put into the high pressure stainless-steel pan, add 40% deployed concentration feed liquid with 1: 1 ratio, described 40% concentration feed liquid is a white granulated sugar 40%, edible citric acid 0.2% and suitable flavorant, all the other are water, intensification is boiled it, be forced into 0.8Mpa, high pressure cooking 12min, step-down was lowered the temperature 1.5 hours naturally again, drain behind the material liquid, the feed liquid that adds 55% concentration again to the high pressure stainless-steel pan, described 55% concentration feed liquid is a white granulated sugar 55%, edible citric acid 0.2% and suitable flavorant, all the other are water, are forced into 0.8Mpa afterwards, stop heating behind the high pressure cooking 12min, the bergamot fruit base was immersed in the feed liquid sugaring 9 hours;
Described drying, steam humidification are: material is put into wind speed 3.5m/s to the fruit base behind the sugaring earlier again through candy, sugaring, and drying is 2.0 hours in the hot-air drying device that wind-warm syndrome is 70 ℃, makes material moisture be reduced to 40%, puts into the steam humidification device again; The steam pressure of steam humidification device is 0.08Mpa, and the time of steam humidification is 5min;
Described drying again is: again the bergamot fruit base was put into hot-air drying device dry 1.5 hours behind drying, the steam humidification, make material moisture be reduced to 20%, put into the steam humidification device again and make its surface increase humidity; Again the bergamot fruit base was put into hot-air drying device dry 1.5 hours at last, make material moisture be reduced to 11%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810177311XA CN101390555B (en) | 2008-11-14 | 2008-11-14 | Process method of finger citron succade |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810177311XA CN101390555B (en) | 2008-11-14 | 2008-11-14 | Process method of finger citron succade |
Publications (2)
| Publication Number | Publication Date |
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| CN101390555A CN101390555A (en) | 2009-03-25 |
| CN101390555B true CN101390555B (en) | 2010-12-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200810177311XA Expired - Fee Related CN101390555B (en) | 2008-11-14 | 2008-11-14 | Process method of finger citron succade |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026493A (en) * | 2013-03-06 | 2014-09-10 | 韩山师范学院 | Improved Laoxianghuang prepared from fingered citron as main raw material and manufacturing method thereof |
| CN103168902A (en) * | 2013-03-20 | 2013-06-26 | 柴德维 | Method for preparing preserved fig and hawthorn |
| CN103238721B (en) * | 2013-05-27 | 2014-06-04 | 潮州市佳业食品有限公司 | Preserved fruit preparation method with short production cycle |
| CN103385341B (en) * | 2013-07-08 | 2014-07-30 | 广东济公保健食品有限公司 | Sugar solution for processing fingered citron preserves and processing method of fingered citron preserves |
| CN105394306A (en) * | 2015-11-04 | 2016-03-16 | 郎溪县兄弟农业开发有限公司 | Processing method of snakegourd preserved fruits |
| CN107307339A (en) * | 2017-05-12 | 2017-11-03 | 浦江兴晟食品科技有限公司 | The process equipment and processing method of Buddha's hand foods packed in carton containers |
| CN108041241A (en) * | 2017-12-15 | 2018-05-18 | 湖州星座食品有限公司 | A kind of production method for the bajiao banana preserved fruit that suitable middle-aged and elderly people takes |
| CN107836560A (en) * | 2017-12-18 | 2018-03-27 | 湖州星座食品有限公司 | A kind of preparation method for the banana preserved fruit taken after suitable motion |
| CN112568316A (en) * | 2020-12-09 | 2021-03-30 | 溧阳奥维食品科技有限公司 | Pressure sugaring process for preserved fruits |
| CN113826749A (en) * | 2021-09-18 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Preserved fingered citron and preparation method thereof |
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2008
- 2008-11-14 CN CN200810177311XA patent/CN101390555B/en not_active Expired - Fee Related
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| CN101390555A (en) | 2009-03-25 |
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Assignee: Guangdong JIGONG Healthy Food Co., Ltd. Assignor: Yang Qicai Contract record no.: 2011440000186 Denomination of invention: Process method of finger citron succade Granted publication date: 20101222 License type: Exclusive License Open date: 20090325 Record date: 20110321 |
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Granted publication date: 20101222 Termination date: 20181114 |
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| CF01 | Termination of patent right due to non-payment of annual fee |