CN102125150A - Smallanthus sonchifolius preserved fruit and preparation method thereof - Google Patents
Smallanthus sonchifolius preserved fruit and preparation method thereof Download PDFInfo
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- CN102125150A CN102125150A CN2010105259349A CN201010525934A CN102125150A CN 102125150 A CN102125150 A CN 102125150A CN 2010105259349 A CN2010105259349 A CN 2010105259349A CN 201010525934 A CN201010525934 A CN 201010525934A CN 102125150 A CN102125150 A CN 102125150A
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- saussurea involucrata
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Abstract
The invention discloses a smallanthus sonchifolius preserved fruit and a preparation method thereof. The smallanthus sonchifolius preserved fruit is prepared from the following raw materials in parts by weight: 80-100 parts of smallanthus sonchifolius, 10-25 parts of sweetener, 0.001-0.005 part of preservative, 0.1-0.3 part of stabilizing agent and 0.1-0.4 part of citric acid. According to the invention, the natural smallanthus sonchifolius is prepared into the preserved fruit, the smallanthus sonchifolius preserved fruit is good in mouthfeel and moderate in sweet taste, the sugar in the smallanthus sonchifolius has less possibility of being absorbed by a human body, and the raw materials are natural, so that the obtained product is exquisite and scented in mouthfeel, and a new deep processing product of the smallanthus sonchifolius is additionally provided; and the designed preparation technology is scientific and reasonable, the quality of the product can be guaranteed, the materials selected for preparing a color protecting liquid are simple and easy to obtain, the smallanthus sonchifolius preserved fruit is simple in preparation process and convenient to produce, and the nutrition ingredients in the smallanthus sonchifolius can not be damaged.
Description
Technical field
The present invention relates to a kind of leisure food, particularly a kind of saussurea involucrata preserved fruit and preparation method thereof.
Background technology
At present, the kind of preserved fruit is a lot, and great majority are to be the high sweet food product that process raw material and make with pulp.Contain mineral matter, trace elements such as the necessary amino acid of multiple human body, vitamin, protein and calcium, potassium, zinc, magnesium, selenium in the pulp of Smallantus sonchifolium, and be rich in FOS in the Smallantus sonchifolium, FOS can not cause that amount of insulin rises in blood glucose value and the blood, constipation, diarrhoea, refrigerant annealing, clearing heat and detoxicating can be prevented, cancer, anticancer can also be pressed down.The medical value of Smallantus sonchifolium is very high, is not preserved fruit but also be made at present, makes its existing goodish mouthfeel and taste not destroy the correlation technique report of its contained FOS again.
Summary of the invention
The objective of the invention is to, a kind of saussurea involucrata preserved fruit and preparation method thereof is provided.Saussurea involucrata preserved fruit mouthfeel of the present invention is good, and sweet taste is moderate, and sugar part contained in the Smallantus sonchifolium is difficult for being absorbed by the body, and composition is natural; The material that the used colour protecting liquid of preparation process is selected for use is simple and easy to, and process for preparation is simple, and is convenient for production, and can not destroy the nutrition in the Smallantus sonchifolium.
Technical scheme of the present invention: a kind of saussurea involucrata preserved fruit, to calculate according to components by weight percent, it is that raw material is made for 0.1～0.4 part with 80～100 parts of Smallantus sonchifoliums, 10～25 parts of sweeteners, 0.001～0.005 part of anticorrisive agent, 0.1～0.3 part of stabilizing agent and citric acid.
Aforesaid saussurea involucrata preserved fruit calculates according to components by weight percent, is that raw material is made for 0.25 part with 90 parts of Smallantus sonchifoliums, 20 parts of glycitols sweeteners, 0.003 part of anticorrisive agent, 0.2 part of stabilizing agent and citric acid preferably.
Aforesaid glycitols sweetener is preferably xylitol; Anticorrisive agent is preferably potassium sorbate; Stabilizing agent is preferably agar.
The preparation method of above-described saussurea involucrata preserved fruit is: Smallantus sonchifolium is cleaned, peeling, cut into inch strips, immerse in the colour protecting liquid and take out after 3～5 hours, water is washed colour protecting liquid off, after putting into boiling water and boiling 4～7 minutes, take out and use cold rinse, water is drained, the concentration by 5～20 parts of sweeteners, 0.001～0.005 part of anticorrisive agent, 0.1～0.3 part of stabilizing agent and 0.1～0.4 part of modulation of citric acid of submerging is to soak 8～12 hours in 40% the liquid glucose, in liquid glucose, add sweetener again, make sugar concentration be increased to 50% behind the thermosol, boiled 15～25 minutes with the slow fire heating; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull drop desaccharification liquid out, then 65～75 ℃ of bakings 20～24 hours down, after the cooling finished product.
Aforesaid colour protecting liquid is to be respectively 0.3%, 0.2%, 0.5% mixed solution with the weight concentration that edible citric acid, calcium chloride and sodium chloride are mixed with.
Used colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, can prevent that Smallantus sonchifolium is because of the oxidation variable color.
In preparation process, earlier the Smallantus sonchifolium bar was boiled in boiling water, can allow the Smallantus sonchifolium bar absorb sugar part easily; Allow pulp soak in the liquid glucose of sweetener preparation repeatedly, to boil, to allow the pulp can be fully tasty, candy process also has bactericidal action in addition; Xylitol can improve sweet taste and be difficult for being absorbed by the body, and can not allow people's blood glucose value raise, and also can not allow the people get fat; Potassium sorbate can be anticorrosion, fresh-keeping; Citric acid is used to regulate the sour-sweet sense of product; Agar has coagulability, stability.Because temperature is not high in the process, the FOS that contains in the pulp of Smallantus sonchifolium is decomposed, can not destroy nutrition wherein, dry run also is in order to guarantee the intact of FOS with about 70 ℃ the long-time baking of temperature.Put into the oven drying process and stir preserved fruit once, can make its drying more thorough.
Saussurea involucrata preserved fruit mouthfeel is good, sweet taste is moderate, and sugar part contained in the Smallantus sonchifolium is difficult for being absorbed by the body, and is rich in FOS in the Smallantus sonchifolium, FOS can not cause that amount of insulin rises in blood glucose value and the blood, can prevent constipation, diarrhoea, refrigerant annealing, clearing heat and detoxicating, can also press down cancer, anticancer, be fit to diabetes patient, can improve chronic constipation, improve the human immunological competence, prevent geriatric disease, delay senility.
Compared with the prior art, the present invention makes preserved fruit with natural snow lotus fruit pulp, and saussurea involucrata preserved fruit mouthfeel is good, sweet taste is moderate, and sugar part contained in the Smallantus sonchifolium is difficult for being absorbed by the body, and composition is natural, the product delicate mouthfeel, the delicate fragrance that obtain have increased a kind of new Smallantus sonchifolium deep processed product kind; And designed preparation technology is scientific and reasonable, can guarantee the quality of product, and the material that the used colour protecting liquid of preparation process is selected for use is simple and easy to, and process for preparation is simple, convenient production, and can not destroy nutrition in the Smallantus sonchifolium.
The specific embodiment
Umber is weight portion described in following examples.
Embodiment 1: the raw material of saussurea involucrata preserved fruit is formed: 0.2 part in 90 parts of Smallantus sonchifoliums, 20 parts of xylitols, 0.003 part of potassium sorbate, 0.25 part of citric acid and agar.
The preparation method of saussurea involucrata preserved fruit: the Smallantus sonchifolium washing of choosing is clean, peeling, be cut into the thick fruit bar of 5～7mm, fruit bar immersion colour protecting liquid (is used edible citric acid, the weight concentration that calcium chloride and sodium chloride are mixed with is respectively 0.3%, 0.2%, 0.5% mixed solution) in, the colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soak after 3 hours and to take out water and wash colour protecting liquid, after putting into boiling water and boiling 4 minutes, take out and use cold rinse, water is drained, submerge by 15 parts of xylitols, 0.003 part of potassium sorbate, the concentration of 0.25 part of citric acid and 0.2 part of modulation of agar is to soak 8 hours in 40% the liquid glucose, in liquid glucose, add xylitol again, make sugar concentration be increased to 50% behind the thermosol, boiled 15 minutes with the slow fire heating; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull the fruit bar out drop desaccharification liquid, 65 ℃ of bakings 24 hours down, make its water content about 20% then, after the cooling finished product.
Embodiment 2: the raw material of saussurea involucrata preserved fruit is formed: 0.3 part in 100 parts of Smallantus sonchifoliums, 23 parts of xylitols, 0.005 part of potassium sorbate, 0.4 part of citric acid and agar.
The preparation method of saussurea involucrata preserved fruit: the Smallantus sonchifolium washing of choosing is clean, peeling, be cut into the thick fruit bar of 5～7mm, fruit bar immersion colour protecting liquid (is contained edible citric acid 0.3%, the mixed solution of calcium chloride 0.2% and sodium chloride 0.5%) in, the colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soak after 5 hours and to take out water and wash colour protecting liquid, after putting into boiling water and boiling 7 minutes, take out and use cold rinse, water is drained, submerge by 18 parts of xylitols, 0.005 part of potassium sorbate, the concentration of 0.4 part of citric acid and 0.3 part of modulation of agar is to soak 12 hours in 40% the liquid glucose, in liquid glucose, add xylitol again, make sugar concentration be increased to 50% behind the thermosol, boiled 25 minutes with the slow fire heating; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull the fruit bar out drop desaccharification liquid, 75 ℃ of bakings 20 hours down, make its water content about 20% then, after the cooling finished product.
Embodiment 3: the raw material of saussurea involucrata preserved fruit is formed: 0.1 part in 80 parts of Smallantus sonchifoliums, 12 parts of sucrose, 0.002 part of potassium sorbate, 0.1 part of citric acid and agar.
The preparation method of saussurea involucrata preserved fruit: the Smallantus sonchifolium of choosing is cleaned, peeling, be cut into the fruit bar, fruit bar immersion colour protecting liquid (is contained edible citric acid 0.3%, the mixed solution of calcium chloride 0.2% and sodium chloride 0.5%) in, the colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soak after 4 hours and to take out water and wash colour protecting liquid, after putting into boiling water and boiling 5 minutes, take out and use cold rinse, water is drained, submerge by 7 parts of sucrose, 0.002 part of potassium sorbate, the concentration of 0.1 part of citric acid and 0.1 part of modulation of agar is to soak 10 hours in 40% the liquid glucose, in liquid glucose, add sucrose again, make sugar concentration be increased to 50% behind the thermosol, boiled 20 minutes with the slow fire heating; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull the fruit bar out drop desaccharification liquid, 70 ℃ of bakings 22 hours down, make its water content about 20% then, after the cooling finished product.
Claims (6)
1. saussurea involucrata preserved fruit is characterized in that: calculate according to components by weight percent, it is that raw material is made for 0.1～0.4 part with 80～100 parts of Smallantus sonchifoliums, 10～25 parts of sweeteners, 0.001～0.005 part of anticorrisive agent, 0.1～0.3 part of stabilizing agent and citric acid.
2. saussurea involucrata preserved fruit according to claim 1 is characterized in that: calculate according to components by weight percent, it is that raw material is made for 0.25 part with 90 parts of Smallantus sonchifoliums, 20 parts of glycitols sweeteners, 0.003 part of anticorrisive agent, 0.2 part of stabilizing agent and citric acid.
3. saussurea involucrata preserved fruit according to claim 2 is characterized in that: described glycitols sweetener is an xylitol; Anticorrisive agent is a potassium sorbate; Stabilizing agent is an agar.
4. the preparation method of saussurea involucrata preserved fruit as claimed in claim 1, it is characterized in that: Smallantus sonchifolium is cleaned, peeling, cut into inch strips, immerse in the colour protecting liquid and take out after 3～5 hours, water is washed colour protecting liquid off, after putting into boiling water and boiling 4～7 minutes, take out and use cold rinse, water is drained, submerge by 5～20 parts of sweeteners, 0.001～0.005 part of anticorrisive agent, the concentration of 0.1～0.3 part of stabilizing agent and 0.1～0.4 part of modulation of citric acid is to soak 8～12 hours in 40% the liquid glucose, adds sweetener again in liquid glucose, make sugar concentration be increased to 50% behind the thermosol, boiled 15～25 minutes with the slow fire heating; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull drop desaccharification liquid out, then 65～75 ℃ of bakings 20～24 hours down, after the cooling finished product.
5. the preparation method of saussurea involucrata preserved fruit according to claim 4 is characterized in that: described colour protecting liquid is to be respectively 0.3%, 0.2%, 0.5% mixed solution with the weight concentration that edible citric acid, calcium chloride and sodium chloride are mixed with.
6. according to the preparation method of claim 4 or 5 described saussurea involucrata preserved fruits, it is characterized in that: used colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount.
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| CN2010105259349A CN102125150A (en) | 2010-10-31 | 2010-10-31 | Smallanthus sonchifolius preserved fruit and preparation method thereof |
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| CN2010105259349A CN102125150A (en) | 2010-10-31 | 2010-10-31 | Smallanthus sonchifolius preserved fruit and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742713A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Water caltrop preserved fruits |
| CN103169514A (en) * | 2011-12-21 | 2013-06-26 | 常州市康迪医用吻合器有限公司 | Clamping hook of surgery linear cutting anastomat |
| 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 |
| CN104543292A (en) * | 2014-12-29 | 2015-04-29 | 王帅 | Preserved fruit |
| CN105077049A (en) * | 2014-05-16 | 2015-11-25 | 浙江森马生态农业发展有限公司 | Citrus cake boiled liquid, health-care citrus cake and processing method of health-care citrus cake |
| 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 |
| 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 |
-
2010
- 2010-10-31 CN CN2010105259349A patent/CN102125150A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169514A (en) * | 2011-12-21 | 2013-06-26 | 常州市康迪医用吻合器有限公司 | Clamping hook of surgery linear cutting anastomat |
| CN103169514B (en) * | 2011-12-21 | 2016-08-17 | 常州市康迪医用吻合器有限公司 | The clamp hook of surgical linear Endo-GIA |
| CN102742713A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Water caltrop preserved fruits |
| CN105077049A (en) * | 2014-05-16 | 2015-11-25 | 浙江森马生态农业发展有限公司 | Citrus cake boiled liquid, health-care citrus cake and processing method of health-care citrus cake |
| 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 |
| CN104543292A (en) * | 2014-12-29 | 2015-04-29 | 王帅 | Preserved fruit |
| 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 |
| 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 |
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Application publication date: 20110720 |