CN102987043A - Technology for processing carrot preserved fruits - Google Patents

Abstract

The invention relates to a technology for processing vegetables and fruits, and in particular relates to a technology for processing carrot preserved fruits, and belongs to the technical field of food processing. According to the technology, carrot which is one of the vegetables is processed into the carrot preserved fruit by boiling in water, dipping and the like. The carrot is rich in carotene which is difficult to damage at a high temperature and can be absorbed by a human body easily, people use the carrot to treat children malnutrition, and a certain treatment effect can be achieved because the carrot can tonify spleen and adjust stomach, is high in sugar content which is higher than that of ordinary vegetables, and contains protein, fat, mineral substances, vitamins and other nutritional ingredients. The carrot preserved fruit prepared by using the technology is attractive in appearance, has a fragrant and sweet taste, serves as a snack food which is eaten by people at leisure and is extremely popular on the market.

Description

A kind of processing candied carrot technology

Technical field

The present invention relates to a kind of process technology of vegetables and fruits, be specifically related to a kind of processing candied carrot technology, belong to the non-staple food processing technique field.

Background technology

At present, common candied fruit etc. on the market, all be adopt green plum, apricot etc. through a large amount of sugar, refined salt is pickled forms, long-term these food through expanded or sweet system of feed, can be to the healthy hidden danger of bringing, cough, many phlegm, poor appetite etc. all is modern's common multiple disease.And contain protein in our the common vegetables carrot, fat, saccharide compound (sucrose, glucose), crude fibre, calcium, phosphorus, iron, thiamine, riboflavin, the Buddhist nun restrains acyl, ascorbic acid, the compositions such as volatile oil (australene, camphene, laurene, citrene).α in the carrot, β, ρ, ∑ carrotene and multiple types carrotene are the sources of VA.Contain profuse pectic acid fat in the cell membrane, the carrot nature and flavor are sweet, hot, tepor, and the spleen channel has invigorating the spleen for eliminating dampness, therapeutic method to keep the adverse qi flowing downward bowl spares, sharp septum pectorale, peace stomach, the effects such as anti-yctalopia.Be used for indigestion, protracted dysentery, cough, yctalopia.Carrot is comprehensive nutrition not only, and good medical function is also arranged.

Summary of the invention

The objective of the invention is provides a kind of processing candied carrot technology for overcoming above-mentioned the deficiencies in the prior art part, and this technology utilizes one of vegetable variety carrot through poach, impregnating step, makes product.Carrot contains very abundant carrotene, and at high temperature also seldom destroys, and is absorbed by the body easily, and among the people with carrot treatment children's infantile malnutrition due to digestive disturbances or intestinalparasites disease, malnutrition also has certain effect.This is because carrot can tonifying spleen be transferred stomach, it not only sugar content be higher than general vegetables, and contain the candied carrot good looking appearance that the multiple nutritional components such as protein, fat, mineral matter and vitamin C adopt this technology to make, mouthfeel is fragrant and sweet, as people's leisure food after dinner, favored by market.

The present invention realizes with following technical scheme: a kind of processing candied carrot technology, it is characterized in that: it comprises fresh carrot, honey or rock sugar, citric acid, sweet osmanthus etc., specifically comprises the steps:

(1) flowing water washes carrot fresh, anosis worm, food processor is processed into thin slice, or the carrot bar, it is that 0.3% sodium sulfite solution soaks that carrot bar or carrot slice are put into concentration, pulls out with the clear water flushing for several times, the thin slice that will wash through clear water, in boiling water, boiled 15 minutes, and pulled out, in clear water, clean again, drain moisture, for subsequent use;

(2) weighing honey or rock sugar preparation sugar content is 45% solution, and carrot slice is poured in the liquid glucose of boiling, and boils after 10 minutes and ceases fire, and pours in the cylinder together with liquid glucose again, floods 1 day;

(3) syrup and thin slice are together entered pan boiling system, after boiling, will remain sugar and add several times, and add the citric acid of liquid glucose amount 0.15% and proper honey, sweet osmanthus, boil to liquid glucose and contain sugar 65%, adjust pH 4.5～5.5 o'clock;

(4) with the most liquid glucose of the carrot slice drop that leaves standstill, individual layer intersperses among in the drip pan, enters drying room, under 65 ℃ of temperature, dry by the fire to thin slice tack-free, slightly flexible till, after the oven dry, thin slice is taken out, be finished product after the airing.

Advantage of the present invention is: this preparation method utilizes the abundant characteristics of carrot nutritional, through poach, impregnating step, makes preserved carrot, and nutritious, mouthfeel is sweet glutinous, and suitable old man, child eat.

The specific embodiment

Embodiment,

(1) flowing water washes carrot fresh, anosis worm, food processor is processed into thin slice, or the carrot bar, it is that 0.3% sodium sulfite solution soaks that carrot bar or carrot slice are put into concentration, pulls out with the clear water flushing for several times, the thin slice that will wash through clear water, in boiling water, boiled 15 minutes, and pulled out, in clear water, clean again, drain moisture, for subsequent use;

(2) weighing honey or rock sugar preparation sugar content is 45% solution, and carrot slice is poured in the liquid glucose of boiling, and boils after 10 minutes and ceases fire, and pours in the cylinder together with liquid glucose again, floods 1 day;

(3) syrup and thin slice are together entered pan boiling system, after boiling, will remain sugar and add several times, and add the citric acid of liquid glucose amount 0.15% and proper honey, sweet osmanthus, boil to liquid glucose and contain sugar 65%, adjust pH 4.5～5.5 o'clock;

(4) with the most liquid glucose of the carrot slice drop that leaves standstill, individual layer intersperses among in the drip pan, enters drying room, under 65 ℃ of temperature, dry by the fire to thin slice tack-free, slightly flexible till, after the oven dry, thin slice is taken out, be finished product after the airing.

Claims (1)

1. process the candied carrot technology for one kind, it is characterized in that: it comprises fresh carrot, honey or rock sugar, citric acid, sweet osmanthus etc., specifically comprises the steps:

(1) flowing water washes carrot fresh, anosis worm, food processor is processed into thin slice, or the carrot bar, it is that 0.3% sodium sulfite solution soaks that carrot bar or carrot slice are put into concentration, pulls out with the clear water flushing for several times, the thin slice that will wash through clear water, in boiling water, boiled 15 minutes, and pulled out, in clear water, clean again, drain moisture, for subsequent use;

(2) weighing honey or rock sugar preparation sugar content is 45% solution, and carrot slice is poured in the liquid glucose of boiling, and boils after 10 minutes and ceases fire, and pours in the cylinder together with liquid glucose again, floods 1 day;

(3) syrup and thin slice are together entered pan boiling system, after boiling, will remain sugar and add several times, and add the citric acid of liquid glucose amount 0.15% and proper honey, sweet osmanthus, boil to liquid glucose and contain sugar 65%, adjust pH 4.5～5.5 o'clock;

(4) with the most liquid glucose of the carrot slice drop that leaves standstill, individual layer intersperses among in the drip pan, enters drying room, under 65 ℃ of temperature, dry by the fire to thin slice tack-free, slightly flexible till, after the oven dry, thin slice is taken out, be finished product after the airing.