CN102018087B - Tea preserved fruit processing method - Google Patents
Tea preserved fruit processing method Download PDFInfo
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- CN102018087B CN102018087B CN201010527623A CN201010527623A CN102018087B CN 102018087 B CN102018087 B CN 102018087B CN 201010527623 A CN201010527623 A CN 201010527623A CN 201010527623 A CN201010527623 A CN 201010527623A CN 102018087 B CN102018087 B CN 102018087B
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Abstract
The invention provides a tea preserved fruit processing method, relating to the preserved fruit processing. The tea preserved fruit processing method comprises the fruit choosing, rinsing, burdening, pickling and drying procedures, and the tea preserved fruit processing method is characterized in that: the processing steps are as follows: fruits with the ripening degree of 8-8.5 are chosen; the fruits processed by the previous procedure are cooked by a steam oven which can enable the fruits to roll over, and the skins of the fruits are wore; the burdening procedure is as follows: the ingredients comprise fresh tea leaves, xylitol and white granulated sugar with the ratio of 3:2:5; and the pickling procedure is as follows: pickling is carried out for 3-8 months, the 12-18% if tea leaves, 8-12% of xylitol and 20-30% of white granulated sugar are added in a pit in batches on the basis of detecting the sugar degree and moisture indexes when the pit is turned over. The tea preserved fruit processing method has the advantages that the fruits with the ripening degree of 8-8.5 have high nutritional value. Skin beating means that the skins are wore, so as to enable a sugar liquid to be permeated in the fruits. The tea leaves have the functions of strengthening the nutrition constituents, being benefits to digestion and having good antiseptic effect. The xylitol is used as a sweetener, a dietary supplement agent and an auxiliary therapeutical agent for people with diabetes.
Description
Technical field:
The present invention relates to the candied fruit processing method.
Background technology:
Preserved fruit can be described as dry state preserved fruit, keeps former fruits and vegetables and block-shape morphology, dry no stickiness goods after candy or sugared soaking.Sugar content general 65～75% or 30～55% low sugar prod.Exocuticle does not have sugar-coat or is covered by sugar-coats such as one deck frosting, ice shape, egg milk, cocoa, chocolates.Preserved fruit can be described as hygrometric state preserved fruit, just the higher surperficial half-dried attitude preserved fruit goods of stickiness of water content.
In the preserved fruit process through salted, precook, pained pungent Ex-all when candy in the fruits and vegetables, other adds acid, flavouring agent and herbal medicine agent for health care, so preserved fruit becomes the condensed food that delicious flavour has certain curative effect property again.Through blanching or candy, compositions such as the protein in the fruits and vegetables, starch have had thermal denaturation, help that facile hydrolysis is the leisure instant food of nutriments such as several amino acids, glucose in intestines, the stomach.In the preserved fruit process, raw material is through air in vulcanizing treatment and the emptying raw material body, and goods become vivid transparent, again through protecting processing such as look, colouring, becomes that outward appearance is gorgeous, the confectionery of unique flavor.
Traditional manufacturing technique is:
1, choosing fruit: select the fruit that grows into 6～7 maturity for use;
2, rinsing: water directly washes;
3, salt marsh: pickle with salt
4, move back salt: directly use cold water flush;
5, batching: allocate nutrition fortifier (acid, flavouring agent, herbal medicine agent for health care), anticorrisive agent into;
6, pickled: pickled 3～6 months with syrup, curing process turn over when cellar for storing things with detect pol, moisture content index is a foundation, adds white granulated sugar in batches, pickled back semi-finished product are radix with fruit weight, the white granulated sugar weight content is 15～20%;
7, oven dry: preserved fruit need be dried, and preserved fruit is not dried, and drying requirement finished product water content is 18～20%.
For strengthening the syrup permeability, pickled operation can be added or not additional precooking process.
There is following defective in this traditional handicraft:
1, selects 6～7 mellow fruits for use; So that technologies such as mechanical picking, transportation, storage, but its nutritive value is not fully exerted, and also need carry out maturation process in case of necessity; Wasted human and material resources, concrete nutrition can be with reference to correlation graph in the literary composition and related data.
2, rinse method is directly to adopt cold water to carry out rinsing, and the effect with sterilization of not completing might cause contamination by micro.
3, generally the time of salt marsh is shorter, and salinity is lower, so cause its shelf-life shorter.
4, its to take off the salt process also be directly to use cold water, through searching related data, even some is not through this operation, causes mouthfeel pained, and peculiar smell is arranged.
5, add batching and be anticorrisive agent, nutrition fortifier etc. mostly.The nutritional labeling of reason to be it destroyed in salt system and the process that takes off salt fruit has produced physicochemical change.
Summary of the invention:
The objective of the invention is to overcome above-mentioned defective, a kind of tea preserved fruit preserved fruit processing method is provided.
Scheme of the present invention is: comprise choosing fruit, rinsing, batching, pickled, baking operation, it is characterized in that: procedure of processing is:
1. select the fruit operation: the fruit of selecting 8～8.5 maturity;
2. rinsing process;
3. beat the skin sterilization process: the fruit after preceding working procedure is handled is placed on boiling in the steam copper that fruit can roll, and water temperature is controlled at 60～75 degree, and the said skin of beating is for to gall fruit surface;
4. burden process: batching is tealeaves, xylitol, white granulated sugar, and ratio is 3: 2: 5 between the three, evenly admixes in the fruit after preceding working procedure is handled, and tealeaves be the fresh tea passes through a fried green processing;
5. pickled operation: the fruit after will preparing burden is placed on to seal in the pond, cellar for storing things and pickled 3～8 months; Curing process turn over when cellar for storing things with detect pol, moisture content index is a foundation; Add tealeaves, xylitol, white granulated sugar batching in batches; Pickling the back semi-finished product is radix with fruit weight, and tealeaves, xylitol, white sugar content are respectively: 12～18%, 8～12%, 20～30%.
6. baking operation.
The invention has the advantages that: the fruit of choosing is to adopt 8～8.5 maturations mostly, and reason is that its nutritive value can be good at showing and appearing suddenly, and tartaric acid too tender or that all can influence its nutritive value, particularly this stage too always keeps optimum state.Completing is the process of kill microorganisms, also is in order to prevent its brown stain, in case lose original color and luster of fruit.Beating skin is exactly that its epidermis is galled, so as later on technology pickle effect, make liquid glucose can be good at infiltration.The effect of proportioning tealeaves is the nutritional labeling reinforcement, is beneficial to digestion, favorable anti-corrosion effect, needn't apply general anticorrisive agent, is beneficial to health.The xylitol sugariness can reach 1.2 times of sucrose, can be as diabetes patient's sweetener, nutritious supplementary pharmaceutical and auxiliary therapeutical agent.Xylitol can promote liver glycogen synthetic, and blood sugar for human body can not rise.
Description of drawings:
Fig. 1 is for rolling the digester structural representation.
Fig. 2 is the A-A cutaway view of Fig. 1.
The specific embodiment:
The steam copper structure that can roll is: comprise motor transmission mechanism, steam pipe 12; It is characterized in that: a box-like body 11 as water tank is set; Box-like body 11 is provided with water inlet, delivery port; Fixing pair of bearings on two abutment walls of box-like body 11 upper edges symmetries, tubular body axle sleeve 3 fixed covers at cylinder two ends are combined in this a pair of dead eye; The fixing respectively circle ring disk 4 of two axle sleeve 3 cylindricals of cylinder; Some gusset bars 10 axially are uniformly distributed with and are fixed on two circle ring disk 4 cylindricals; Be fixed with steel wire 6 between the adjacent gusset bar 10; A lath is fixed on gusset bar 10 inwalls of cylinder around helical form endless belt 5 its cylindricals that form, and helical form endless belt 5 cross-section radial length are 1/4～1/2 of radius roller; A driven pulley 7 is fixed in cylinder one end tubular body axle sleeve 3 outer ends, and driven pulley 7 is connected with the drive pulley of motor transmission mechanism 9 through belt, and the oblique material mouth of a bucket shape feed hopper 8 passes tubular body axle sleeve 3 inner chambers; The steel wire discharge bucket 2 that a cross section of stretching into the outwards downwards skew back of drum cavity is arranged in cylinder other end tubular body axle sleeve 3 inner chambers is semi-annular shape passes, and discharge bucket 2 exterior bottom are fixed on box-like body 11 outer walls through a L shaped bar 1; Steam pipe 12 stretches into bottom in box-like body 11 chambeies, and steam pipe 12 external port at box-like body 11 outer wall places are communicated with steam source pipe through valve.
Fill water in the water tank; The cylinder steel wire is crossed water and is got into cylinder, and fruit gets into cylinder by feed hopper, rotation thereupon under the cylinder turning effort;, the helical form endless belt moves ahead under advancing again and up along inner wall of rotary drum; Be up to certain altitude and fall automatically, produce friction, knockout process between fruit, the process of fruit surface worn-off just is beats skin.So among the fruit digestion process was in dynamically all the time, steam pipe 12 fed in the water tanks and is in isolation with fruit, fruit receives thermal process constantly to roll thereby be heated evenly.This process is simultaneously for completing, beat skin, sterilization process.
Relevant influence factor and prophylactico-therapeutic measures in the process of manufacture:
1, protects the look measure
Because chlorophyllous unstability, tannin composition and iron ion reaction in the fruits and vegetables, Mei Lade brown stain, tanning matter all can be caused the variable color of raw material by phenol oxidase oxidation etc.Play the boiling at high temperature of skin sterilization process, also play simultaneously complete, color-protecting function.
2, constant temperature is eliminated " sand return " measure
When preserved fruit product storage temperature is lower than 10 when spending, will separate out the crystalline solid of supersaturation sugar, this part sugar just is called " sand return sugar ".Our company adopts temperature bath, under 20 degree temperature, store, and adding tealeaves, xylitol, to make the part sucrose inversion is the invert sugar of glucose, fructose, to improve the solubility of sugar juice, i.e. saturation degree.The particularly effect of tealeaves since with effective proportioning of white granulated sugar, guaranteed the situation of the maintenance saturation degree that sugar juice can be permanent the situation generation of " sand return " and " stream sugar " can not occur.
3, sugaring infiltration measure
Because the particularity of part fruit and vegetable food, the sugar in the sugaring process is difficult to diffusion.Our company adopts the method for equilibrium osmotic pressure, and the machinery of use is the high pressure vacuum osmotic engine, and principle is to utilize high temperature, vacuum; Make colloid molecules such as soluble pectin, carbohydrate in outside glycan molecule of fruits and vegetables and the fruits and vegetables; All produce molecular brownian motion, interpenetrate, intercourse; Glycan molecule shifts and the mobile motive force of diffusion generation, i.e. osmotic pressure to the low concentration place from high concentration.This osmotic pressure has been arranged, just accelerated the diffusion velocity of liquid glucose, shortened the sugaring cycle, effectively raised production efficiency.
4, complete and play the skin sterilization and carry out measure simultaneously.
New Machining Technology instance: lotus Lee's New Machining Technology
1, the selection of raw material
Former fruit needs medium well, use the scissors manual picking, can not be injured, require the abundant densification of pulp, succulence, skin is thin, nuclear is little, fiber is few, the pulp light red, really directly greater than 25 millimeters.
2, preliminary treatment
Lee is really cleaned up, and drop removes surface water, beats skin and handles, and making the skin machine is to clean, complete, beat the integrated machine of skin, and this machine is that our company studies making voluntarily, can feed steam simultaneously and carry out sterilization.
3, sugaring
The former fruit that drains is poured in the sugaring pond, and adding in layer seals up for safekeeping for 3～June according to the good tealeaves of control experiment proportioning, xylitol, white granulated sugar simultaneously, during this period, do physics and chemistry and microorganism detection in good time, guarantee that nutritional labeling does not run off.
4, oven dry
Indexs such as the pol of sugaring, acidity are reached the product that company requires, can go out the pond and put into and drain on the special-purpose clothes hanger, go into baking room more simultaneously to dry; Wherein drying plant also is that company is homemade; It has two cover drying systems, steam drying and heating wire oven dry, the time of having accelerated oven dry; Reduce the loss of product nutritional labeling, improved efficient.
5, packing warehouse-in
Promptly can pack after the product cooling with oven dry, according to requirement of client, carry out aseptic packaging, the warehouse-in of casing again.
Claims (1)
1. a tea preserved fruit preserved fruit processing method comprises choosing fruit, rinsing, batching, pickled, baking operation, and it is characterized in that: procedure of processing is:
1. select the fruit operation: the fruit of selecting 8～8.5 maturity;
2. rinsing process;
3. beat the skin sterilization process: the fruit after preceding working procedure is handled is placed on boiling in the steam copper that fruit can roll, and water temperature is controlled at 60～75 degree, and the said skin of beating is for to gall fruit surface;
4. burden process: batching is tealeaves, xylitol, white granulated sugar, and ratio is 3: 2: 5 between the three, evenly admixes in the fruit after preceding working procedure is handled, and tealeaves be the fresh tea passes through a fried green processing;
5. pickled operation: the fruit after will preparing burden is placed on to seal in the pond, cellar for storing things and pickled 3～8 months; Curing process turn over when cellar for storing things with detect pol, moisture content index is a foundation; Add tealeaves, xylitol, white granulated sugar batching in batches; Pickling the back semi-finished product is radix with fruit weight, and tealeaves, xylitol, white sugar content are respectively: 12～18%, 8～12%, 20～30%;
6. baking operation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010527623A CN102018087B (en) | 2010-11-01 | 2010-11-01 | Tea preserved fruit processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010527623A CN102018087B (en) | 2010-11-01 | 2010-11-01 | Tea preserved fruit processing method |
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| CN102018087A CN102018087A (en) | 2011-04-20 |
| CN102018087B true CN102018087B (en) | 2012-10-03 |
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| CN103027168B (en) * | 2012-12-27 | 2014-05-21 | 漳州科技职业学院 | Cherry tomato sweetmeat containing oolong and production method of cherry tomato sweetmeat |
| CN103070281B (en) * | 2013-01-25 | 2014-03-26 | 漳州科技职业学院 | Plum preserved fruit containing Tie Guanyin tea and making method of plum preserved fruit |
| CN103564118A (en) * | 2013-11-13 | 2014-02-12 | 丽江老君山食品有限公司 | Preserved Chinese flowering crabapple fruit and manufacturing method thereof |
| CN103988969B (en) * | 2014-05-26 | 2015-10-21 | 漳州科技职业学院 | A kind of tea vanilla certain kind of berries preserved fruit and preparation method thereof |
| CN103988968B (en) * | 2014-05-26 | 2015-10-21 | 漳州科技职业学院 | Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof |
| CN103999999B (en) * | 2014-06-13 | 2015-12-30 | 漳州科技职业学院 | A kind of mango preserved fruit containing green tea and preparation method thereof |
| CN107028138A (en) * | 2017-03-31 | 2017-08-11 | 明光市昊昊蜂业有限公司 | A kind of chewing honey ginkgo nut and its production method |
| CN110169585B (en) * | 2019-05-29 | 2022-06-24 | 聊城市彩烁农业科技有限公司 | Cutting extrusion type green soy bean shelling and classifying collection device |
| CN110101295A (en) * | 2019-05-31 | 2019-08-09 | 东莞市科越电子科技有限公司 | Food, which is raised, to be boiled and boiling multipurpose all-in-one machine and its application method |
| CN112674145B (en) * | 2020-12-11 | 2022-08-09 | 安徽合益食品股份有限公司 | Lobster deactivation, sterilization and cleaning integrated equipment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299611A (en) * | 1999-12-12 | 2001-06-20 | 袁弟顺 | Production process of preserved tea fruit |
| CN101822306A (en) * | 2010-05-07 | 2010-09-08 | 云南龙润茶业集团有限公司 | Tea preserved fruit and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299611A (en) * | 1999-12-12 | 2001-06-20 | 袁弟顺 | Production process of preserved tea fruit |
| CN101822306A (en) * | 2010-05-07 | 2010-09-08 | 云南龙润茶业集团有限公司 | Tea preserved fruit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈宇等.佛手蜜饯的无公害生产技术工艺的研究.《食品工业科技》.2007,第28卷(第8期),第177-181页. * |
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