CN102613375A - Wax apple preserved fruit and preparation method thereof - Google Patents
Wax apple preserved fruit and preparation method thereof Download PDFInfo
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- CN102613375A CN102613375A CN2012100858653A CN201210085865A CN102613375A CN 102613375 A CN102613375 A CN 102613375A CN 2012100858653 A CN2012100858653 A CN 2012100858653A CN 201210085865 A CN201210085865 A CN 201210085865A CN 102613375 A CN102613375 A CN 102613375A
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Abstract
The invention relates to a wax apple preserved fruit, which contains 500-600 parts of wax apples, 100-150 parts of white granulated sugar, 50-80 parts of honey, 10-20 parts of apple vinegar and 0.1-0.5 part of calcium chloride. The wax apple preserved fruit uses wax apples which are grown in Taiwan as a raw material, the wax apple has rich nutrients, is free of toxicity and other hazardous substances, and does not have toxic side effect for people, and auxiliary raw materials and the like during the processing use food materials which are permitted in China. The shape of the wax apple preserved fruit is regular, the surfaces are clean, the wax apple preserved fruit does not contain impurities, and the surface color is the original color of wax apples. The sweetness is appropriate, the wax apple preserved fruit does not have abnormal taste and is soft, chewy but not tough, the interior of the wax apple preserved fruit is not solid, and the flesh is smooth and fine.
Description
Technical field
The present invention relates to wax-apple preserved fruit food and preparation method thereof.
Background technology
Wax-apple Syzygium. Samarangense is called water lush (Eugenia javanica Lam) in Singapore with a Malaysian band, has another name called a day peach, water Portugal or wax jambo, is the evergreen dungarunga of Myrtaceae.Originating in the Malay Peninsula, in Malaysia, Indonesia, Philippine and Taiwan common cultivated, is a kind of fruit that mainly grows in the torrid zone.The wax-apple in Taiwan is the 17th century to introduce Taiwan by the Dutchman, and the Pingdong, Taiwan is the most famous place of production.Wax-apple also has the kermesinus wax-apple of new varieties except original redness with the green.
But wax-apple is the good fruit that disease is planted by a kind of Zhiduo County, and nature and flavor are sweet flat, function moistening lung, cough-relieving, eliminating phlegm, cool blood, convergence.Cure mainly diseases such as xeropulmonary cough, hiccup are more than, hemorrhoid hemorrhage, pipe abdomen fullness, enteritis and dysentery, diabetes.Grind into powder also with the fruit stone charcoal and can control traumatism and bleeding, the ulcer of lower limb.In addition, Taiwan is among the people has " eating saying of wax-apple clearing lung-heat fire ".The good fruit that people are regarded as it to relieve summer heat and quench one's thirst, custom boil with it that rock sugar is controlled dry cough without phlegm or the phlegm difficulty brings up.Wax-apple fruit hollow, shape such as wax-wrapped pill, people also like making cold dish with it on the dinner party seat, are the wonderful fruits of relieving the effect of alcohol.Little band point is sour in its light sweet taste, and the delicate fragrance of one apple is arranged, and food back tooth cheek stays virtue.Digging a hole at the wax-apple center, fill in the meat young pilose antler, steamed about more than 10 minutes with vigorous fire, is the famous traditional famous-eat in Taiwan, calls it by the fine-sounding name of " four seas are concentric ".Put in the salt solution with wax-apple section and to soak a period of time, then together with cuke, carrot sheet with frying, not only look, shape, flavor are all good, and clear and melodious good to eat, are one rare dietotherapy delicacies.
Because wax-apple is plucked the fresh fruit that gets off and is difficult to preservation, easy to be corrupt rotten, so wax-apple really must carry out quick freezing and cold preserving in several hours under plucking, the actual raw material major part that making wax-apple preserved fruit is used is a wax-apple quick-frozen fruit, and this just makes manufacture difficulty very big.Till now, domestic relevant enterprise has been done a lot of trials, all fails.So having this product, existing domestic market do not sell.At present, also do not adopt method of the present invention to prepare wax-apple preserved fruit report.
Preserved fruit is a kind of common processing fruits product, receives liking of consumers in general deeply, and its sales volume is in rising trend.Wax-apple is processed preserved fruit not only enriched the preserved fruit kind; Make the consumer more selection arranged to the preserved fruit product; Because wax-apple has kept original nutrition and health active composition well under special processing conditions; Certain function of health care is arranged again when satisfying people's mouthfeel, have good external and domestic market DEVELOPMENT PROSPECT.
Summary of the invention
Because wax-apple is storage tolerance not, therefore adopt fresh fruit processing preserved fruit to receive the restriction of collecting season, the present invention has then developed the method with fresh wax-apple processing preserved fruit.
A kind of wax-apple preserved fruit is characterized in that adopting following mode to process:
(1) select materials: the weight portion proportioning of raw material is following: wax-apple 500-600 part, white granulated sugar 100-150 part, honey 50-80 part, apple vinegar 10-20 part, calcium chloride 0.1-0.5 part; Wax-apple will be selected really complete, the scarlet uniform fresh wax-apple fruit of color and luster of type;
(2) raw material is handled: get that wax-apple really cleans, stripping and slicing, place 1% saline solution to soak 30min, the wax-apple piece after soaking with clear water rinsing 3-5 time, and is got fruit and weighed 15% boiling water and fruit is expected to scald make 10min, pull out and drain away the water;
(3) liquid glucose is made: with sugar dissolving kettleization sugar, slowly add white granulated sugar, sugar concentration is controlled at 40-45% (w/v), boil with big fire, add apple vinegar, honey, the calcium chloride of said weight portion, boiled 15 minutes;
(4) dipping: with flooding 12 hours in the wax-apple piece adding liquid glucose, immersion condition is vacuum impregnation, and vacuum remains within 0.5～0.6MPa; Make the wax-apple branch behind the dipping reach 70%;
(5) clean: the wax-apple piece after handling through vacuum sugar-soaking is carried out surperficial liquid glucose clean, 30～40 ℃ of water temperatures, scavenging period 5-10 second;
(6) oven dry: place baking oven to carry out drying, 2 hours time, 60 ℃ of temperature;
(7) will move to through the raspberry preserved fruit after the oven dry and carry out back oven dry processing in the wind-heat drying baker, further remove the wax-apple surface moisture; Time, bake out temperature was at 25 ℃ between 50-80 minute; Guarantee that the wax-apple water content is at 12%-15%;
(8) with olive oil the preserved fruit surface is smeared, consumption is 5-10/1000g, makes the fruit surface scribble uniform thin layer;
(9) light oven dry: the fruit body through last interleaving agent is carried out the light oven dry; 25～30 ℃ of temperature, 10～15 minutes time;
(10) inspection packing: the fruit to accomplishing above operation carries out go-on-go, and the fruit of go-on-go should color even, do not turn black, and the plasmid size evenly, fruit body soft or hard degree is even; Check all qualified after, in the high-quality transparent plastic box of packing into; Place two bag hygroscopic agents for every bottle.
The wax-apple kind that products material of the present invention adopts Taiwan to produce is of high nutritive value, other harmful substances of nontoxic nothing, and to the human non-toxic side effect, the auxiliary material that adopts in the process etc. all is the raw-food material that country allows use.Prepared wax-apple preserved fruit fruit shape is neat, and surface cleaning, free from admixture, surface color are the former fruit look of wax-apple.The mouthfeel sugariness is suitable, and free from extraneous odour, gentle and not tough has bite, inner no solid, quality is fine and smooth.
Beneficial effect of the present invention is:
1. the present invention adopts the wax-apple fresh fruit for making the raw material that the wax-apple preserved fruit is used, and has solved the not storage tolerance problem that is difficult to supply the north of wax-apple, makes the nationwide all can taste the delicious food of wax-apple.
2. in wax-apple fruit 1% saline solution and the boiling water system of scalding, make wax-apple can keep its original color and luster.
3. because the mouthfeel of wax-apple self is sweeter, the amount that therefore adds sugar and honey can directly have influence on the mouthfeel of preserved fruit, is the crucial part of technology so soak the preceding control to sugar concentration of sugar.Through multiple comparison test, obtain liquid glucose is stabilized in the scope of concentration 40-45%, can not destroy the original sweet taste of wax-apple, make the taste good of preserved fruit.
4. in liquid glucose, added apple vinegar, thereby the sugariness of further having regulated preserved fruit makes its sweet middle band acid, more tasty and more refreshing.
5. the vacuum and the time of soaking sugar all directly have influence on fruit type and mouthfeel, through contrast test it are adjusted in the vacuum of the present invention, have realized effective control of sugar.
6. pay attention to the time of oven dry, make in the drying course degree of oxidation of fruit body has been reduced to minimum point, make the fruit body keep original color.
7. smear olive oil on the preserved fruit surface, making can be not inter-adhesive between the preserved fruit, and olive oil has the higher unrighted acid of content simultaneously, for human body also unsoundness benefit.。
The specific embodiment
A kind of wax-apple preserved fruit is characterized in that adopting following mode to process:
(1) select materials: the weight portion proportioning of raw material is following: wax-apple 500-600 part, white granulated sugar 100-150 part, honey 50-80 part, apple vinegar 10-20 part, calcium chloride 0.1-0.5 part; Wax-apple will be selected really complete, the scarlet uniform fresh wax-apple fruit of color and luster of type;
(2) raw material is handled: get that wax-apple really cleans, stripping and slicing, place 1% saline solution to soak 30min, the wax-apple piece after soaking with clear water rinsing 3-5 time, and is got fruit and weighed 15% boiling water and fruit is expected to scald make 10min, pull out and drain away the water;
(3) liquid glucose is made: with sugar dissolving kettleization sugar, slowly add white granulated sugar, sugar concentration is controlled at 40-45% (w/v), boil with big fire, add apple vinegar, honey, the calcium chloride of said weight portion, boiled 15 minutes;
(4) dipping: with flooding 12 hours in the wax-apple piece adding liquid glucose, immersion condition is vacuum impregnation, and vacuum remains within 0.5～0.6MPa; Make the wax-apple branch behind the dipping reach 70%;
(5) clean: the wax-apple piece after handling through vacuum sugar-soaking is carried out surperficial liquid glucose clean, 30～40 ℃ of water temperatures, scavenging period 5-10 second;
(6) oven dry: place baking oven to carry out drying, 2 hours time, 60 ℃ of temperature;
(7) will move to through the raspberry preserved fruit after the oven dry and carry out back oven dry processing in the wind-heat drying baker, further remove the wax-apple surface moisture; Time, bake out temperature was at 25 ℃ between 50-80 minute; Guarantee that the wax-apple water content is at 12%-15%;
(8) with olive oil the preserved fruit surface is smeared, consumption is 5-10/1000g, makes the fruit surface scribble uniform thin layer;
(9) light oven dry: the fruit body through last interleaving agent is carried out the light oven dry; 25～30 ℃ of temperature, 10～15 minutes time;
(10) inspection packing: the fruit to accomplishing above operation carries out go-on-go, and the fruit of go-on-go should color even, do not turn black, and the plasmid size evenly, fruit body soft or hard degree is even; Check all qualified after, in the high-quality transparent plastic box of packing into.
Claims (1)
1. wax-apple preserved fruit is characterized in that adopting following mode to process:
(1) select materials: the weight portion proportioning of raw material is following: wax-apple 500-600 part, white granulated sugar 100-150 part, honey 50-80 part, apple vinegar 10-20 part, calcium chloride 0.1-0.5 part; Wax-apple will be selected really complete, the scarlet uniform fresh wax-apple fruit of color and luster of type;
(2) raw material is handled: get that wax-apple really cleans, stripping and slicing, place 1% saline solution to soak 30min, the wax-apple piece after soaking with clear water rinsing 3-5 time, and is got fruit and weighed 15% boiling water and fruit is expected to scald make 10min, pull out and drain away the water;
(3) liquid glucose is made: with sugar dissolving kettleization sugar, slowly add white granulated sugar, sugar concentration is controlled at 40-45% (w/v), boil with big fire, add apple vinegar, honey, the calcium chloride of said weight portion, boiled 15 minutes;
(4) dipping: with flooding 12 hours in the wax-apple piece adding liquid glucose, immersion condition is vacuum impregnation, and vacuum remains within 0.5～0.6MPa; Make the wax-apple branch behind the dipping reach 70%;
(5) clean: the wax-apple piece after handling through vacuum sugar-soaking is carried out surperficial liquid glucose clean, 30～40 ℃ of water temperatures, scavenging period 5-10 second;
(6) oven dry: place baking oven to carry out drying, 2 hours time, 60 ℃ of temperature;
(7) will move to through the raspberry preserved fruit after the oven dry and carry out back oven dry processing in the wind-heat drying baker, further remove the wax-apple surface moisture; Time, bake out temperature was at 25 ℃ between 50-80 minute; Guarantee that the wax-apple water content is at 12%-15%;
(8) with olive oil the preserved fruit surface is smeared, consumption is 5-10/1000g, makes the fruit surface scribble uniform thin layer;
(9) light oven dry: the fruit body through last interleaving agent is carried out the light oven dry; 25～30 ℃ of temperature, 10～15 minutes time;
(10) inspection packing: the fruit to accomplishing above operation carries out go-on-go, and the fruit of go-on-go should color even, do not turn black, and the plasmid size evenly, fruit body soft or hard degree is even; Check all qualified after, in the high-quality transparent plastic box of packing into; Place two bag hygroscopic agents for every bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012100858653A CN102613375A (en) | 2012-03-28 | 2012-03-28 | Wax apple preserved fruit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100858653A CN102613375A (en) | 2012-03-28 | 2012-03-28 | Wax apple preserved fruit and preparation method thereof |
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| CN102613375A true CN102613375A (en) | 2012-08-01 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493958A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Low-sugar preserved strawberry |
| CN110915972A (en) * | 2019-12-09 | 2020-03-27 | 山东飞龙食品有限公司 | Sugaring method of flavored preserved apples |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817165A (en) * | 2006-03-14 | 2006-08-16 | 辽宁红树莓产业发展有限公司 | Dried fruit food with red aeterio and production thereof |
| CN101715865A (en) * | 2009-12-07 | 2010-06-02 | 吴军祥 | Apple pear preserved fruit and preparation method thereof |
-
2012
- 2012-03-28 CN CN2012100858653A patent/CN102613375A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817165A (en) * | 2006-03-14 | 2006-08-16 | 辽宁红树莓产业发展有限公司 | Dried fruit food with red aeterio and production thereof |
| CN101715865A (en) * | 2009-12-07 | 2010-06-02 | 吴军祥 | Apple pear preserved fruit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄俊生: "利用莲雾落果加工低糖果脯", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493958A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Low-sugar preserved strawberry |
| CN110915972A (en) * | 2019-12-09 | 2020-03-27 | 山东飞龙食品有限公司 | Sugaring method of flavored preserved apples |
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Application publication date: 20120801 |