CN103141781B - Processing technique of Aricennia marina fruits - Google Patents
Processing technique of Aricennia marina fruits Download PDFInfo
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- CN103141781B CN103141781B CN201310088212.5A CN201310088212A CN103141781B CN 103141781 B CN103141781 B CN 103141781B CN 201310088212 A CN201310088212 A CN 201310088212A CN 103141781 B CN103141781 B CN 103141781B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 14
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000019640 taste Nutrition 0.000 claims description 27
- 241001635619 Avicennia marina Species 0.000 claims description 24
- 238000005516 engineering process Methods 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000019606 astringent taste Nutrition 0.000 abstract description 15
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000018553 tannin Nutrition 0.000 description 11
- 229920001864 tannin Polymers 0.000 description 11
- 239000001648 tannin Substances 0.000 description 11
- 240000002044 Rhizophora apiculata Species 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Abstract
The invention discloses a processing technique of Aricennia marina fruits. The processing technique comprises the following steps of: softening fresh fruits; initially removing astringent taste from the fruits: washing salt from the softened fruits in clear water, putting the washed fruits in a jar in which 2-12kg of hawthorn is mixed with each 100kg of the fruits, putting the mixture in a layering manner in the jar, and covering and sealing the jar to store for 20-48 hours after the jar is full of the mixture; secondary removing the astringent taste from the fruits: washing the fruits after the initial astringent taste removal clean by water, putting the washed fruits in the jar, sprinkling a small amount of white spirit while putting a layer of the fruits, and covering and sealing the jar to store for 48-72 hours after the jar is full of the fruits; shelling; removing bitter taste; and drying, sterilizing and packing to form finished products. According to the processing technique of the Aricennia marina fruits, twice astringent taste removing processes are carried out so that the astringent taste of the fruits can be completely removed, the raw materials for removing the astringent taste of the fruits are edible objects and are safe and reliable, and the white spirit is added to the fruits during the secondary astringent taste removing process, so that the flavor and the crispness of the fruits can be improved, and a mothproof function can be achieved during the storage of the fruits.
Description
Technical field
The present invention relates to the deep processing of mangrove fruit, be specifically related to a kind of processing technology of Avicennia marina fruit.
Background technology
Avicennia marina is the vanguard tree seed in China mangrove, is widely distributed in the low tide of Fujian, Guangdong, Guangxi, Hainan 4 coastal beach of province to climax band.Better to soil suitability, can be at firth mud bank, also can be distributed to half silt to sandy beach.Avicennia marina group area accounts for 30% of China mangrove area, and the life in 3～5 years of Avicennia marina plant gets final product result, single plant yield 3～50kg.In China's Avicennia marina fruit (being commonly called as olive money fruit) maturation in 5～September, national output is estimated more than 300,000 t.Avicennia marina nutrient constituents of fruit is abundant, has higher thick starch, total Soluble Sugar, crude fiber content, and crude protein, crude fat, pectin content are lower, and functional component tannin content is desirable content value simultaneously.The Avicennia marina of growing on different soils, fruit edible quality is totally different, that on shale beach, grows is soft without bitter taste, matter, on sandy beach, grow slightly bitter, matter is hard.Thereby, when harvesting, have a preference for the Avicennia marina fruit that shale beach produces.Although Avicennia marina fruit is coastal extensively edible on the south China's south subtropics, aspect the processing of fruit and nutritional quality thereof, research is less.At mangrove ground suitable for afforestation expanding species Avicennia marina, mangrove is combined with economic utilization, the economic worth and the whole people that promote mangrove are had important practical significance to the environmental consciousness of mangrove.
In the middle of existing, also immature to the process technology of Avicennia marina fruit, there is certain technological deficiency, be mainly that the astringent taste of removal Avicennia marina fruit is not thorough, affect the mouthfeel of Avicennia marina fruit, it is that it contains tannin that Avicennia marina fruit has astringent taste principal element, and the mode that tannin exists has two kinds: one is soluble tannin, in the time that people break fruit by the teeth, part tannin breaks, soluble tannin flows out, and by saliva dissolves, makes people feel there is strong astringent taste; Another kind is insoluble tannin, and in the time that people break fruit by the teeth, tannin is not dissolved by saliva, so can not feel to have astringent taste.Taking away the puckery taste and exactly soluble tannin is become to insoluble tannin, is not tannin is removed or reduced.
Summary of the invention
Technical problem to be solved by this invention is to provide the processing technology of the good Avicennia marina fruit of a kind of taste that removes astringent taste, bitter taste effect.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
The processing technology of Avicennia marina fruit, comprises gathering and selecting of Avicennia marina fruit, further comprising the steps of:
1) fresh fruit is softening: the saline sook that is 5～10% by salt content by the fruit after selected, clean 8～24 hours, makes the epidermis of fresh fruit softening;
2) tentatively take away the puckery taste: after the fruit clear water cleaning after softening is desalted, in dress people cylinder, every 100 kilograms of fruits are put into the mountain quarrel of 2～12 kilograms, and layering is mixed puts, and after piling, seals, and deposits 20～48 hours;
3) secondary takes away the puckery taste: the fruit through tentatively taking away the puckery taste is cleaned with clear water, put into cylinder, every dress one deck fruit, sprays a small amount of white wine, after filling, seals, and deposits 48～72 hours;
4) peeling: fruit after secondary is taken away the puckery taste is cleaned, the water of putting into temperature and be 70～90 ℃ soaks 20～60 minutes, in the time that temperature is 20～30 ℃, fruit is removed the peel;
5) remove bitter taste: it is the water of 30～40 ℃ that the fruit after peeling is put into temperature, soaks to pull out to consider after 30～90 minutes and do;
6) will go the fruit after bitter taste to put into pot quick-fried to well-done, or put into after drying machine drying, carry out sterilization, last vacuum packaging becomes finished product.
Such scheme is preferred, and in step 3), the white wine concentration of sprinkling can be 10～30 °, and every 100 kilograms of fruits spray 0.5～1 kilogram of white wine.
Such scheme is preferred, and in step 1), the saline sook that is 8% by salt content by the fruit after selected, clean 18 hours, makes the epidermis of fresh fruit softening.
Such scheme is preferred, in step 2) in, after the fruit after softening is desalted with clear water cleaning, in dress people cylinder, every 100 kilograms of fruits are put into the mountain quarrel of 8 kilograms, and layering is mixed puts, and after piling, seals, and deposits 30 hours.
Such scheme is preferred, and in step 4), the fruit after secondary is taken away the puckery taste is cleaned, and puts into temperature to be, soaks 40 minutes in the water of 80 ℃, in the time that temperature is 25 ℃, fruit is removed the peel.
Such scheme is preferred, and in step 5), the fruit after peeling being put into temperature is the water of 35 ℃, soaks to pull out to consider after 60 minutes and does.
Compared with prior art, the present invention has the following advantages:
1, adopt salt water softening fruit, both can accelerate the softening time, raise the efficiency, have and can carry out preliminary sterilization to fruit;
2, carry out the processing of taking away the puckery taste for twice, the astringent taste of fruit all can be removed, and the raw material of the taste that removes astringent taste is all edible article, safe and reliable, and during secondary takes away the puckery taste, add white wine, both fragrance and the brittleness of fruit can be increased, the effect of insect protected can be played to the preservation of fruit again;
3, finished product fruit delicious and crisp, without astringent taste, bitter taste, mouthfeel is good.
The specific embodiment
Be described further with embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
1) fresh fruit is softening: will gather, the saline sook that fruit selected, after cleaning is 5% by salt content 24 hours, allows the epidermis of fresh fruit soften;
2) tentatively take away the puckery taste: after the fruit clear water cleaning after softening is desalted, in dress people cylinder, every 100 kilograms of fruits are put into the mountain quarrel of 2 kilograms, and layering is mixed puts, and after piling, seals, and deposits 20 hours;
3) secondary takes away the puckery taste: the fruit through tentatively taking away the puckery taste is cleaned with clear water, put into cylinder, and every dress one deck fruit, spray concentration is the white wine of 10 °, every 100 kilograms of fruits spray 1 kilogram, after filling, seal, and deposit 48 hours;
4) peeling: fruit after secondary is taken away the puckery taste is cleaned, the water of putting into temperature and be 70 ℃ soaks 60 minutes, in the time that temperature is 20 ℃, fruit is removed the peel;
5) remove bitter taste: it is the water of 30 ℃ that the fruit after peeling is put into temperature, soaks to pull out to consider after 90 minutes and do;
6) by going the fruit after bitter taste to put into pot quick-fried to well-done, carry out sterilization, last vacuum packaging becomes finished product.
Embodiment 2
1) fresh fruit is softening: will gather, the saline sook that fruit selected, after cleaning is 8% by salt content 18 hours, allows the epidermis of fresh fruit soften;
2) tentatively take away the puckery taste: after the fruit clear water cleaning after softening is desalted, in dress people cylinder, every 100 kilograms of fruits are put into the mountain quarrel of 8 kilograms, and layering is mixed puts, and after piling, seals, and deposits 30 hours;
3) secondary takes away the puckery taste: the fruit through tentatively taking away the puckery taste is cleaned with clear water, put into cylinder, and every dress one deck fruit, spray concentration is the white wine of 20 °, every 100 kilograms of fruits spray 0.8 kilogram, after filling, seal, and deposit 64 hours;
4) peeling: fruit after secondary is taken away the puckery taste is cleaned, the water of putting into temperature and be 80 ℃ soaks 40 minutes, in the time that temperature is 25 ℃, fruit is removed the peel;
5) remove bitter taste: it is the water of 35 ℃ that the fruit after peeling is put into temperature, soaks to pull out to consider after 60 minutes and do;
6) by going the fruit after bitter taste to put into pot quick-fried to well-done, carry out sterilization, last vacuum packaging becomes finished product.
Embodiment 3
1) fresh fruit is softening: will gather, the saline sook that fruit selected, after cleaning is 10% by salt content 8 hours, allows the epidermis of fresh fruit soften;
2) tentatively take away the puckery taste: after the fruit clear water cleaning after softening is desalted, in dress people cylinder, every 100 kilograms of fruits are put into the mountain quarrel of 12 kilograms, and layering is mixed puts, and after piling, seals, and deposits 48 hours;
3) secondary takes away the puckery taste: the fruit through tentatively taking away the puckery taste is cleaned with clear water, put into cylinder, and every dress one deck fruit, spray concentration is the white wine of 30 °, every 100 kilograms of fruits spray 0.5 kilogram, after filling, seal, and deposit 72 hours;
4) peeling: fruit after secondary is taken away the puckery taste is cleaned, the water of putting into temperature and be 90 ℃ soaks 20 minutes, in the time that temperature is 30 ℃, fruit is removed the peel;
5) remove bitter taste: it is the water of 40 ℃ that the fruit after peeling is put into temperature, soaks to pull out to consider after 30 minutes and do;
6) by going the fruit after bitter taste to put into drying machine drying to fruit moisture content 6%, carry out sterilization, last vacuum packaging becomes finished product.
Claims (5)
1. the processing technology of Avicennia marina fruit, comprises gathering and selecting of Avicennia marina fruit, characterized by further comprising following steps:
1) fresh fruit is softening: the saline sook that is 5～10% by salt content by the fruit after selected, clean 8～24 hours, makes the epidermis of fresh fruit softening;
2) tentatively take away the puckery taste: after the fruit clear water cleaning after softening is desalted, pack in cylinder, every 100 kilograms of fruits are put into the mountain quarrel of 2～12 kilograms, and layering is mixed puts, and after piling, seals, and deposits 20～48 hours;
3) secondary takes away the puckery taste: the fruit through tentatively taking away the puckery taste is cleaned with clear water, put into cylinder, every dress one deck fruit, sprays a small amount of white wine, after filling, seals, and deposits 48～72 hours; The white wine concentration of described sprinkling is 10～20 °, and every 100 kilograms of fruits spray 0.5～1 kilogram of white wine;
4) peeling: fruit after secondary is taken away the puckery taste is cleaned, the water of putting into temperature and be 70～90 ℃ soaks 20～60 minutes, in the time that temperature is 20～30 ℃, fruit is removed the peel;
5) remove bitter taste: it is the water of 30～40 ℃ that the fruit after peeling is put into temperature, soaks and removes filter dry after 30～90 minutes;
6) will go the fruit after bitter taste to put into pot quick-fried to well-done, or put into after drying machine drying, carry out sterilization, last vacuum packaging becomes finished product.
2. the processing technology of Avicennia marina fruit according to claim 1, is characterized in that: in step 1), the saline sook that is 8% by salt content by the fruit after selected, clean 18 hours, makes the epidermis of fresh fruit softening.
3. the processing technology of Avicennia marina fruit according to claim 1, is characterized in that: in step 2) in, after the fruit after softening is desalted with clear water cleaning, pack in cylinder, every 100 kilograms of fruits are put into the mountain quarrel of 8 kilograms, and layering is mixed puts, after piling, seal, deposit 30 hours.
4. the processing technology of Avicennia marina fruit according to claim 1, is characterized in that: in step 4), fruit after secondary is taken away the puckery taste is cleaned, and the water of putting into temperature and be 80 ℃ soaks 40 minutes, in the time that temperature is 25 ℃, fruit is removed the peel.
5. the processing technology of Avicennia marina fruit according to claim 1, is characterized in that: in step 5), the fruit after peeling being put into temperature is the water of 35 ℃, soaks and removes filter dry after 60 minutes.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750209A (en) * | 2014-01-29 | 2014-04-30 | 北海蓝海洋生物药业有限责任公司 | Mangrove fruit flavor food |
| CN104351594A (en) * | 2014-10-17 | 2015-02-18 | 广西靖西梁鹏食品有限公司 | Astringency removal method for haws |
| CN104304859A (en) * | 2014-11-06 | 2015-01-28 | 李慧川 | Mixed sauce of lemon and avicennia marina fruit |
| CN104323217B (en) * | 2014-11-15 | 2015-12-09 | 苏少中 | A kind of seasoning Avicennia marina fruit sauce and production method thereof |
| CN107927531A (en) * | 2017-11-30 | 2018-04-20 | 黄桂月 | A kind of olive money takes off the bitter short-cut method to take away the puckery taste |
| CN108434267A (en) * | 2018-06-12 | 2018-08-24 | 广西中医药大学 | A kind of Avicennia marina cauline leaf petroleum ether extract and preparation method thereof and the application in lung cancer |
| CN108434266A (en) * | 2018-06-12 | 2018-08-24 | 广西中医药大学 | A kind of Avicennia marina cauline leaf ethanol extract and preparation method thereof and the application in lung cancer |
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| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
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2013
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|---|---|---|---|---|
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
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Effective date of registration: 20200630 Address after: 541004, Guilin, the Guangxi Zhuang Autonomous Region, Qixing District, East Ring Road, Putuo section, east ring village 1, No. 1-4, No. 2-4 pavement Patentee after: GUILIN RONGTONG TECHNOLOGY Co.,Ltd. Address before: 535000, building four, Jinhu building, Yongfu West Street, the Guangxi Zhuang Autonomous Region, Qinzhou Patentee before: Li Yanxin |
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