CN102450376A - Preserved yacon and preparation method thereof - Google Patents
Preserved yacon and preparation method thereof Download PDFInfo
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- CN102450376A CN102450376A CN2010105259601A CN201010525960A CN102450376A CN 102450376 A CN102450376 A CN 102450376A CN 2010105259601 A CN2010105259601 A CN 2010105259601A CN 201010525960 A CN201010525960 A CN 201010525960A CN 102450376 A CN102450376 A CN 102450376A
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- smallantus sonchifolium
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- yacon
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Abstract
The invention discloses preserved yacon and a preparation method thereof. The preserved yacon is prepared from 90-100 parts of yacon and 10-25 parts of sweetening agent in parts by weight as raw materials. In the invention, natural yacon pulp is made into a preserved fruit which has good taste and moderate sweet taste, the sugar content contained in the yacon is difficult to absorb by a human body, the components are natural, the obtained product has delicate taste and subtle fragrance, and a new deep processed yacon product variety is increased; the designed preparation technique is scientific and reasonable and can ensure the product quality; the adopted material of a color protecting liquid in the preparation process is easily available; and the preparation process is simple and convenient for production and can not damage the nutritional components of the yacon.
Description
Technical field
The present invention relates to a kind of leisure food, particularly a kind of Smallantus sonchifolium 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 article 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 Smallantus sonchifolium preserved fruit and preparation method thereof is provided.Smallantus sonchifolium 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 Smallantus sonchifolium preserved fruit, to calculate according to components by weight percent, it is that raw material is processed for 10～25 parts with sweetener for 90～100 parts with Smallantus sonchifolium.
Aforesaid Smallantus sonchifolium preserved fruit calculates according to components by weight percent, is that raw material is processed for 0.003 part with 100 parts of Smallantus sonchifoliums, 20 parts of glycitols sweeteners and artificial synthesis edulcorant preferably.
Aforesaid glycitols sweetener is preferably xylitol; The artificial synthesis edulcorant is preferably honey element.
The preparation method of above-described Smallantus sonchifolium preserved fruit is: Smallantus sonchifolium cleaned, and peeling, slitting; Immerse in the colour protecting liquid and take out after 3～5 hours, with water-washing away colour protecting liquid, after putting into boiling water and boiling 4～7 minutes; Take out and use cold rinse, drain water, soaked 8～12 hours in the liquid glucose of modulating by 5～20 parts of sweeteners and water that submerges; In liquid glucose, add sweetener again, behind the thermosol with slow fire heated and boiled 25～35 minutes; Repeat above-mentioned steps, liquid glucose is concentrated into splash into be pearl in the water after, pull drop desaccharification liquid out, cooling then, dry, packing, 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 the preparation process, earlier the Smallantus sonchifolium bar was boiled in boiling water, can let the Smallantus sonchifolium bar absorb sugar part easily; Let pulp in the liquid glucose of sweetener preparation, soak repeatedly, boil, to let the pulp can be fully tasty, boiling part also has the effect of sterilization in addition; Xylitol can improve sweet taste and be difficult for being absorbed by the body, and can not let people's blood glucose value raise, and also can not let the people get fat; Honey element is used to increase the sweet taste of product.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.
Smallantus sonchifolium preserved fruit mouthfeel is good, and sweet taste is moderate, and sugar part contained in the Smallantus sonchifolium is difficult for being absorbed by the body; 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, 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.
Compare with prior art, the present invention crystallizes natural snow lotus fruit pulp, and its 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 the preparation technology who is designed 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 the nutrition in the Smallantus sonchifolium.
The specific embodiment
Umber is weight portion described in following examples.
Embodiment 1: the raw material of Smallantus sonchifolium preserved fruit is formed: 0.003 part of 100 parts of Smallantus sonchifoliums, 20 parts of xylitols and honey element.
The preparation method of Smallantus sonchifolium preserved fruit: the Smallantus sonchifolium washing of choosing is clean; The fruit bar of long 35～40mm, wide 8～13mm, thick 3～4mm is cut in peeling, will the fruit bar immerses in the colour protecting liquid (weight concentration that is mixed with edible citric acid, calcium chloride and sodium chloride is respectively 0.3%, 0.2%, 0.5% mixed solution); 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; Drain water; Submerge by soaking in the liquid glucose of 10 parts of xylitols, 0.003 part of honey element and 130 parts of modulation of water 8 hours, in liquid glucose, add xylitol again, behind the thermosol with slow fire heated and boiled 35 minutes; Repeat above-mentioned steps, liquid glucose is concentrated into splash into be pearl in the water after, pull the fruit bar out drop desaccharification liquid, spread out then, cooling, drying adopt vacuum-packedly, get product.
Embodiment 2: the raw material of Smallantus sonchifolium preserved fruit is formed: 0.001 part of 100 parts of Smallantus sonchifoliums, 22 parts of xylitols and honey element.
The preparation method of Smallantus sonchifolium preserved fruit: the Smallantus sonchifolium washing of choosing is clean, remove the peel, be cut into the fruit bar of long 35～40mm, wide 8～13mm, thick 3～4mm; The fruit bar is immersed in the colour protecting liquid (mixed solution that contains edible citric acid 0.3%, calcium chloride 0.2% and sodium chloride 0.5%), and the colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soaks that the taking-up water washes colour protecting liquid after 5 hours; After putting into boiling water and boiling 7 minutes; Take out and use cold rinse, drain water, submerge by soaking 12 hours in the liquid glucose of 15 parts of xylitols, 0.001 part of honey element and 150 parts of modulation of water; In liquid glucose, add xylitol again, behind the thermosol with slow fire heated and boiled 30 minutes; Repeat above-mentioned steps, liquid glucose is concentrated into splash into be pearl in the water after, pull the fruit bar out drop desaccharification liquid, cooling, drying then adopt vacuum-packedly, get product.
Embodiment 3: the raw material of Smallantus sonchifolium preserved fruit is formed: 0.002 part of 90 parts of Smallantus sonchifoliums, 15 parts of sucrose and sweetener.
The preparation method of Smallantus sonchifolium preserved fruit: the Smallantus sonchifolium washing of choosing is clean, peeling, slitting; The fruit bar is immersed in the colour protecting liquid (mixed solution that contains edible citric acid 0.3%, calcium chloride 0.2% and sodium chloride 0.5%), and the colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soaks that the taking-up water washes colour protecting liquid after 4 hours; After putting into boiling water and boiling 5 minutes; Take out and use cold rinse, drain water, submerge by soaking 10 hours in the liquid glucose of 10 parts of sucrose, 0.002 part of sweetener and 130 parts of modulation of water; In liquid glucose, add sucrose again, behind the thermosol with slow fire heated and boiled 25 minutes; Repeat above-mentioned steps, liquid glucose is concentrated into splash into be pearl in the water after, pull the fruit bar out drop desaccharification liquid, stir back and forth then, cooling, drying adopt vacuum-packedly, get product.
Claims (6)
1. Smallantus sonchifolium preserved fruit is characterized in that: calculate according to components by weight percent, it is that raw material is processed for 10～25 parts with sweetener for 90～100 parts with Smallantus sonchifolium.
2. Smallantus sonchifolium preserved fruit according to claim 1 is characterized in that: calculate according to components by weight percent, it is that raw material is processed for 0.003 part with 100 parts of Smallantus sonchifoliums, 20 parts of glycitols sweeteners and artificial synthesis edulcorant.
3. Smallantus sonchifolium preserved fruit according to claim 2 is characterized in that: described glycitols sweetener is an xylitol; The artificial synthesis edulcorant is a honey element.
4. the preparation method of Smallantus sonchifolium preserved fruit as claimed in claim 1 is characterized in that: Smallantus sonchifolium is cleaned peeling; Slitting, immerse in the colour protecting liquid and take out after 3～5 hours, with water-washing away colour protecting liquid; After putting into boiling water and boiling 4～7 minutes, take out and use cold rinse, drain water; Submerge and soaked 8～12 hours in the liquid glucose by 5～20 parts of sweeteners and water modulation, in liquid glucose, add sweetener again, behind the thermosol with slow fire heated and boiled 25～35 minutes; Repeat above-mentioned steps, liquid glucose is concentrated into splash into be pearl in the water after, pull drop desaccharification liquid out, cooling then, dry, packing, finished product.
5. the preparation method of Smallantus sonchifolium 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 Smallantus sonchifolium preserved fruits, it is characterized in that: used colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105259601A CN102450376A (en) | 2010-10-31 | 2010-10-31 | Preserved yacon and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105259601A CN102450376A (en) | 2010-10-31 | 2010-10-31 | Preserved yacon and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN102450376A true CN102450376A (en) | 2012-05-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105259601A Pending CN102450376A (en) | 2010-10-31 | 2010-10-31 | Preserved yacon and preparation method thereof |
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| Country | Link |
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| CN (1) | CN102450376A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2498634C1 (en) * | 2012-08-27 | 2013-11-20 | Олег Иванович Квасенков | Yacon food product production method |
| CN103749932A (en) * | 2014-01-29 | 2014-04-30 | 周贤龙 | Wild jujube cake and preparation method thereof |
| 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 |
| CN107006663A (en) * | 2017-03-21 | 2017-08-04 | 顾东东 | The preparation method of xylitol ginkgo nut preserved fruit |
-
2010
- 2010-10-31 CN CN2010105259601A patent/CN102450376A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2498634C1 (en) * | 2012-08-27 | 2013-11-20 | Олег Иванович Квасенков | Yacon food product production method |
| CN103749932A (en) * | 2014-01-29 | 2014-04-30 | 周贤龙 | Wild jujube cake and preparation method thereof |
| 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 |
| CN107006663A (en) * | 2017-03-21 | 2017-08-04 | 顾东东 | The preparation method of xylitol ginkgo nut preserved fruit |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |