CN102640833A - Method for making preserved arrowhead by segmental sugar osmosis by microwave - Google Patents

Abstract

The invention discloses a method for making preserved arrowhead by segmental sugar osmosis by microwave, which belongs to the technical field of food processing. The method includes subjecting arrow head chips subjected to cleaning, peeling and color retention to microwave sugar osmosis, allowing sugar content of the arrowhead pulp to reach 55-60%, drying at 65-70 DEG C for 12-16 hours to soften the arrow head chips, and packaging. The preserved arrowhead made by segmental sugar osmosis by microwave is bright and clear, sour, sweet, highly fragrant, and rich, and making the preserved arrowhead is an effective way to increase added value of arrowhead and increase farmers' income.

Description

Method for preparing sagittarius preserved fruit by segmental microwave osmotic sugar method

technical field

The present invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved arrowroot mushrooms by a segmented microwave osmosis method.

Background technique

Arrowhead Arrowhead, also known as Arrowhead Arrowhead, Scissor Grass, Swallowtail Grass, and Vegetable Egg, belongs to Alismaceae and is a perennial herb native to my country. It is distributed throughout the north and south, and is more cultivated in the south. This product is sweet, bitter, slightly cold, non-toxic, and enters the heart, liver, and lung meridians. It has the effects of anti-cancer and anti-cancer, heat dissipation and stagnation, detoxification and diuresis, strengthening the heart and moistening the lungs. Indications for diseases such as ulcers, lumps and boils, cough due to lung heat, shortness of breath, palpitation, palpitation, edema, dysuria and other diseases.

Arrowhead mushrooms can reach 500-750kg per mu, and hundreds of thousands of catties are listed every year, but they are mainly concentrated from the end of December to February of the next year. The rest of the month is a period of vacancy, and they are mainly sold fresh, with very few processed products. Therefore, the in-depth development and processing of arrowhead mushrooms into convenient leisure food can not only increase the added value of products, but also increase farmers' income and increase their enthusiasm for planting.

Contents of the invention

The object of the present invention is to: provide a segmented microwave sugar osmosis method for preparing arrowroot preserved arrowroot. The microwave sugar osmosis parameters are easy to control, the sugar osmosis speed is fast, the sugar osmosis is uniform, the taste is sweet and greasy, the tissue state is complete, and it can effectively Improve the sugar osmosis efficiency of fruit and vegetable tissues.

The technical solution of the present invention is that the sugar infiltration method includes the following steps: (1) selection of raw materials: select fresh arrowhead mushrooms with the same size, 3 to 5 cm in diameter, plump fruit, smooth skin, and no pests;

(2) Cleaning: first wash fully with running water to remove the dirt and inclusions on the surface of the Arrowhead mushroom, and then perform rolling washing to further remove impurities;

(3) Peeling: Use NaOH solution with a mass concentration of 7-12%, soak at a temperature of 85-95°C for 1-5 minutes, and continuously stir with high-pressure air to properly corrode the skin of the arrowhead mushroom, and use a peeling machine to remove the alkali After the liquid treatment, the arrowhead mushrooms are ground to remove the skin, while the skin is ground, and the water is washed at the same time;

(4) Slicing and color protection: cut the peeled arrowhead mushrooms longitudinally into thin slices with a thickness of 4~6mm, soak them in salt water with a mass concentration of 0.8%~2.0% for 2~3 hours; then remove them and put them in boiling water Pre-boil, boil for 5-10 minutes, take out, put in cold water at 16-25°C to cool, and after cooling, soak in aqueous solution of sodium bisulfite with a mass concentration of 0.06-0.15% to protect the color;

(5) Microwave sugar soaking: Put the sagittarius after the color protection treatment in a special microwave oven, add sugar, honey and citric acid mixed sugar solution with a mass concentration of 20%~35%, and process it under the power of microwave 250~350w 15~25min, microwave cooking and then osmosis at room temperature for 20~40min; the mixed sugar solution is made of white sugar, honey and citric acid in a mass ratio of 35:2.6:1, and the amount of mixed sugar solution is 2~5 times the weight of Sagittarius ; Then adjust the concentration of the sugar solution to 40-70% and treat it in the same way as above; alternately repeat 4-6 times, and the final sugar content of the preserved fruit will reach 55-60%;

(6) Baking: Take out the sagittarius soaked in sugar, drain the sugar solution and put it evenly on the baking tray, send it to the drying room and bake it at 65~70℃ for 12~16h, the hands will not stick to the touch, Leave the room when the moisture content is 16-18%; during the baking process, ventilate and dehumidify every 2-4 hours to facilitate drying, and perform 1-2 times of inverting to make the drying even;

(7) Resoft packaging: put the baked Arrowhead mushrooms in a clean environment at 20-25°C, rehydrate for 20-24 hours, inspect and trim, remove debris and shriveled pieces, grade them according to size, and use non-toxic plastic bags for quantitative packaging , Store in a cool and dry place with a temperature of 12~16°C and a relative humidity of 60~65%.

The present invention has following advantage:

1. The raw material that the present invention adopts is Arrowhead Arrowhead, Arthroatia chinensis is rich in nutrition, contains protein 17g, fat 1g, starch 76.2g, crude fiber 3.1g, ash content 5.8g, calcium 44mg, phosphorus 561mg, iron 8.8mg, Potassium 2480mg, thiamine 0.54mg, riboflavin 0.14mg, niacin 4.76mg, Vc17mg and other substances, the yield is high, and the yield per mu can reach 500-750kg. Hundreds of thousands of catties are listed on the market every year. Deep development and processing of arrowhead mushrooms Snack foods such as candied mushrooms have expanded the processing channels of arrowroot mushrooms, increased the added value of arrowhead mushroom production, and increased farmers' income.

2. The present invention adopts segmented microwave osmotic sugaring, alternately carrying out sugar staining and microwave osmotic sugaring, the sugar osmosis is fast and uniform, and the original quality and flavor of the food can be kept to the greatest extent due to the short processing time.

3. The invention is simple to operate and easy to control. The product has clear color, sweet and sour taste, strong fragrance and rich nutrition. The final sugar content is 55-60%. Microbiological indicators: total number of bacteria (cfg/g) ≤ 1000; MPN/100g) ≤ 30; no pathogenic bacteria can be detected.

Detailed ways

The present invention will be described in detail below through examples, but the present invention is not limited to the following examples.

Embodiment 1: Preparing Arrowhead Arrowhead Preserved by Infiltrating Sugar According to the Following Steps

(1) Selection of raw materials: choose a fresh Arrowhead mushroom with a diameter of 3cm, plump fruit, smooth skin, and no pests or diseases;

(2) Cleaning: first wash fully with running water to remove the dirt and inclusions on the surface of the Arrowhead mushroom, and then perform rolling washing to further remove impurities;

(3) Peeling: Soak in NaOH solution with a mass concentration of 7% at a temperature of 95°C for 1 min, and continuously stir with high-pressure air to properly corrode the skin of the arrowhead mushrooms. Grind off the epidermis, rinse with water while grinding the skin;

(4) Slicing to protect the color: cut the peeled Arthrow mushrooms longitudinally into thin slices with a thickness of 4mm, soak them in 0.8% saline solution for 3 hours; , placed in cold water at 16°C to cool, and then soaked in an aqueous solution of sodium bisulfite with a mass concentration of 0.06% to protect the color;

(5) Microwave sugar soaking: Put the sagittarius after the color protection treatment in a special microwave oven, add sugar solution with a mass concentration of 20%, honey and citric acid, treat it under the power of microwave 250w for 25min, and cook in microwave Then soak sugar at room temperature for 40 minutes; the mixed sugar solution is made of white sugar, honey, and citric acid in a mass ratio of 35:2.6:1, and the amount of mixed sugar solution is twice the weight of Sagittarius; then adjust the concentration of the sugar solution to 40% Treat with the same method as above; alternately repeat 4 times, the final sugar content of preserved fruit reaches 55%;

(6) Baking: Take out the sagittarius soaked in sugar, drain the sugar solution and place it evenly on the baking tray, send it to the drying room and bake it at 65°C for 16 hours, the hands will not stick to the touch, and the moisture content will be 16 % out of the room; during the baking process, ventilate and dehumidify every 2 hours to facilitate drying, and perform 1 inversion to make the drying even;

(7) Soft packaging: put the baked Arrowhead mushrooms in a clean environment at 20°C, rehydrate for 24 hours, inspect and trim, remove debris and shriveled pieces, grade them according to size, use non-toxic plastic bags for quantitative packaging, and store them at high temperature 12°C, relative humidity 60% in a cool and dry place.

Embodiment 2: Preparing Arrowhead Arrowhead Preserved by Infiltrating Sugar According to the Following Steps

(1) Raw material selection: choose fresh Arrowhead mushrooms with the same size, 4cm in diameter, plump fruit, smooth skin, and no pests;

(2) Cleaning: first wash fully with running water to remove the dirt and inclusions on the surface of the Arrowhead mushroom, and then perform rolling washing to further remove impurities;

(3) Peeling: Use NaOH solution with a mass concentration of 9.5%, soak for 3 minutes at a temperature of 90°C, and continuously stir with high-pressure air to properly corrode the skin of the arrowhead mushroom. Grind off the epidermis, rinse with water while grinding the skin;

(4) Slicing and color protection: cut the peeled arrowhead mushrooms longitudinally into thin slices with a thickness of 5mm, soak them in salt water with a mass concentration of 1.4% for 2.5 hours; then remove them, put them in boiling water for pre-cooking, and cook for 7.5 minutes Take it out, put it in cold water at 20°C to cool, and put it in 0.10% sodium bisulfite aqueous solution to soak to protect the color after cooling;

(5) Microwave sugar soaking: Put the sagittaria after color protection treatment in a special plate for microwave oven, add sugar solution with a mass concentration of 27.5%, honey and citric acid, treat it under the power of microwave 300w for 20min, and cook in microwave Then soak sugar at room temperature for 30 minutes; the mixed sugar solution is made of white sugar, honey, and citric acid in a mass ratio of 35:2.6:1, and the amount of mixed sugar solution is 3.5 times the weight of Sagittarius; then adjust the concentration of the sugar solution to 55% Treat with the same method as above; alternately repeat 5 times, the final sugar content of preserved fruit reaches 57.5%;

(6) Baking: Take out the sagittarius soaked in sugar, drain the sugar solution and place it evenly on the baking tray, send it to the drying room and bake it at 68°C for 14 hours, the hands will not stick to the touch, and the moisture content will be 17 % out of the room; during the baking process, ventilate and dehumidify every 3 hours to facilitate drying, and carry out 2 times of inversion to make the drying even;

(7) Soft packaging: put the baked Arrowhead mushrooms in a clean environment at 22.5°C, regain moisture for 22 hours, inspect and trim, remove debris and shriveled pieces, grade them according to size, use non-toxic plastic bags for quantitative packaging, and store them at high temperature The temperature is 14°C and the relative humidity is 62.5% in a cool and dry place.

Embodiment 3: according to the following steps to infiltrate sugar and prepare preserved arrowroot mushrooms

(1) Raw material selection: choose a fresh Arrowhead mushroom with the same size, 5cm in diameter, plump fruit, smooth skin, and no pests;

(2) Cleaning: first wash fully with running water to remove the dirt and inclusions on the surface of the Arrowhead mushroom, and then perform rolling washing to further remove impurities;

(3) Peeling: use NaOH solution with a mass concentration of 12%, soak for 5 minutes at a temperature of 85°C, and continuously stir with high-pressure air to properly corrode the skin of the arrowhead mushrooms, and use a peeling machine to remove the arrowheads treated with alkali solution Grind off the epidermis, rinse with water while grinding the skin;

(4) Slicing and color protection: cut the peeled arrowhead mushrooms longitudinally into thin slices with a thickness of 6mm, soak them in salt water with a mass concentration of 2.0% for 3 hours; , placed in cold water at 25°C to cool, and then soaked in an aqueous solution of sodium bisulfite with a mass concentration of 0.15% to protect the color;

(5) Microwave sugar soaking: Put the sagittarius after the color protection treatment in a special plate for microwave oven, add sugar solution with a mass concentration of 35%, honey and citric acid, treat it under the power of microwave 350w for 15min, and cook in microwave Then soak sugar at room temperature for 40 minutes; the mixed sugar solution is made of white sugar, honey, and citric acid in a mass ratio of 35:2.6:1, and the amount of mixed sugar solution is 5 times the weight of Sagittarius; then adjust the concentration of the sugar solution to 70% Treat with the same method as above; alternately repeat 6 times, the final sugar content of preserved fruit reaches 60%;

(6) Baking: Take out the sagittarius soaked in sugar, drain the sugar solution and put it evenly on the baking tray, send it to the drying room and bake it at 70°C for 12 hours, the hands are not sticky to the touch, and the moisture content is 18 % out of the room; ventilate and dehumidify every 4 hours during the baking process to facilitate drying, and carry out 1 time to make the drying even;

(7) Resoftening packaging: put the baked Arrowhead mushrooms in a clean environment at 25°C, regain moisture for 20 hours, inspect and trim, remove debris and shriveled pieces, grade them according to size, use non-toxic plastic bags for quantitative packaging, and store them at high temperature 16°C, relative humidity 65% in a cool and dry place.

Claims (1)

1. the method for preparing sagittarius preserved fruit by segmental microwave sugar osmosis method, it is characterized in that this preparation method comprises the following steps: (1) Raw material selection: choose a fresh Arrowhead mushroom with the same size, 3-5cm in diameter, plump fruit, smooth skin, and no pests or diseases; (2) Cleaning: first wash fully with running water to remove the dirt and inclusions on the surface of the Arrowhead mushroom, and then perform rolling washing to further remove impurities; (3) Peeling: Use NaOH solution with a mass concentration of 7-12%, soak at a temperature of 85-95°C for 1-5 minutes, and continuously stir with high-pressure air to properly corrode the skin of the arrowhead mushroom, and use a peeling machine to remove the alkali After the liquid treatment, the arrowhead mushrooms are ground to remove the skin, while the skin is ground, and the water is washed at the same time; (4) Slicing and color protection: cut the peeled arrowhead mushrooms longitudinally into thin slices with a thickness of 4~6mm, soak them in salt water with a mass concentration of 0.8%~2.0% for 2~3 hours; then remove them and put them in boiling water Pre-boil, boil for 5-10 minutes, take out, put in cold water at 16-25°C to cool, and after cooling, soak in aqueous solution of sodium bisulfite with a mass concentration of 0.06-0.15% to protect the color; (5) Microwave sugar soaking: Put the sagittarius after the color protection treatment in a special microwave oven, add sugar, honey and citric acid mixed sugar solution with a mass concentration of 20%~35%, and process it under the power of microwave 250~350w 15~25min, microwave cooking and then osmosis at room temperature for 20~40min; the mixed sugar solution is made of white sugar, honey and citric acid in a mass ratio of 35:2.6:1, and the amount of mixed sugar solution is 2~5 times the weight of Sagittarius ; Then adjust the concentration of the sugar solution to 40-70% and treat it in the same way as above; alternately repeat 4-6 times, and the final sugar content of the preserved fruit will reach 55-60%; (6) Baking: Take out the sagittarius soaked in sugar, drain the sugar solution and put it evenly on the baking tray, send it to the drying room and bake it at 65~70℃ for 12~16h, the hands will not stick to the touch, Leave the room when the moisture content is 16-18%; during the baking process, ventilate and dehumidify every 2-4 hours to facilitate drying, and perform 1-2 times of inverting to make the drying even; (7) Resoft packaging: put the baked Arrowhead mushrooms in a clean environment at 20-25°C, rehydrate for 20-24 hours, inspect and trim, remove debris and shriveled pieces, grade them according to size, and use non-toxic plastic bags for quantitative packaging , Store in a cool and dry place with a temperature of 12~16°C and a relative humidity of 60~65%.