CN103478382A - Processing method for health-caring preserved pumpkin - Google Patents

Processing method for health-caring preserved pumpkin Download PDF

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Publication number
CN103478382A
CN103478382A CN201310418931.9A CN201310418931A CN103478382A CN 103478382 A CN103478382 A CN 103478382A CN 201310418931 A CN201310418931 A CN 201310418931A CN 103478382 A CN103478382 A CN 103478382A
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CN
China
Prior art keywords
pumpkin
rectangular
hour
raw materials
processing
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Application number
CN201310418931.9A
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Chinese (zh)
Inventor
陶峰
张秀秀
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陶峰
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Application filed by 陶峰 filed Critical 陶峰
Priority to CN201310418931.9A priority Critical patent/CN103478382A/en
Publication of CN103478382A publication Critical patent/CN103478382A/en

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Abstract

The invention relates to a processing method for preserved fruits, discloses a processing method for health-caring preserved pumpkin, and belongs to the technical field of food processing. The processing method is characterized by adopting the process method comprising the steps of cleaning raw materials, slicing the raw materials, soaking the raw materials, boiling the raw materials, sugaring the raw materials, drying the raw materials twice, softening the raw materials and packaging the raw materials. According to the processing method, the raw materials are dried twice, so that loss of nutrient substances is reduced, the processed health-caring preserved pumpkin is bright in color and crisp and tender in taste, and has the good hypoglycemic effect, the process is simple, and implementation is convenient. By carrying out deep processing on the pumpkin raw materials, local economy development can be promoted, a leading industry can be formed, the yield of agriculture can be increased, and the income of farmers can be increased.

Description

A kind of processing method of pumpkin health preserved fruits
Technical field
The present invention relates to a kind of processing method of preserved fruit, relate in particular to a kind of processing method of pumpkin health preserved fruits.
Background technology
The fruit that pumpkin is the cucurbitaceous plant pumpkin.Another name wheat melon, kind pumpkin, pumpkin, pumpkin.Pumpkin contains abundant cobalt, and cobalt can enliven the metabolism of human body, promotes hematopoiesis function, and participates in the synthetic of cobalamin in human body, is the necessary trace element of human islet cell, to preventing and treating diabetes, reduce blood sugar special curative effect is arranged; Pumpkin contains vitamin and pectin, and pectin has good adsorptivity, can bond and eliminate Endophytic bacteria toxin and other harmful substances, as the lead in heavy metal, mercury and radioactive element, can play detoxication; Pumpkin can be eliminated the mutation effect of carcinogen nitrosamine, and the anti-cancer effect is arranged, and can help the recovery of liver, renal function, strengthens the power of regeneration of liver, nephrocyte; Contain abundant zinc in pumpkin, synthesizing of participant's nucleic acid in vivo, protein, be the proper constituent of cortex hormone of aadrenaline, is the important substance that people's bulk-growth is grown.At present, it is edible that pumpkin mainly is used as vegetables, because this class raw material deep processed product kind is few, is unfavorable for deep processing development and the product increment of product.Carry out the deep processing of pumpkin raw material, can drive local economic development, form leading industry, promote agricultural produce, increasing peasant income.
Summary of the invention
The processing method that the purpose of this invention is to provide the pumpkin health preserved fruits, promote the deep processing of farm products production development, increases the local economy income;
The technical solution adopted for the present invention to solve the technical problems is:
A kind of processing method of pumpkin health preserved fruits adopts the following step:
A, raw material clean: select and be of moderate size, meat is thick, fiber is few, sugar content is high, without rotten working as, produce the pumpkin raw material per year;
B, section: by the pumpkin of peeling, the pumpkin that is cut into long 40-60mm, wide 20-25mm, thick 15-20mm is rectangular;
C, immersion: the limewash of the rectangular 3-5% of putting into of pumpkin that cuts is soaked to 2-3 hour, pull out and clean with clear water afterwards, then in clear water, soak 2-2.5 hour, remove the lime water taste;
D, boiling: the rectangular 95-100 of putting into of soaked pumpkin ℃ water boils 4-5min, then pulls drain well out;
D, sugaring: the pumpkin that boiling is good is rectangular adds white sugar by the heavy 30-35% of melon, adds the F-42 type HFCS of 35-40% by the heavy 15-20% of melon, sugaring 20-25 hour; The sugaring liquid prepared is in advance poured in pot, adjusting sugared concentration is 40-45%, then the citric acid that adds Chinese milk vetch honey 2-3%, 0.03-0.05%, boil 20-25min, soak 6-7 hour with this liquid glucose, then by the liquid glucose sucking-off, pour into pumpkin is rectangular when being concentrated into concentration and being 50-55%, boil to the rectangular shape that is translucent of pumpkin, then soak 30-35 hour;
E, secondary drying: while drying for the first time, rectangular the delivering in baking oven of pumpkin dried, design temperature 85-105 ℃, be dried to moisture 30-40%; Dry for the first time and finish to carry out the cooling rear standing 20-24 hour of nature, then dry for the second time, while drying for the second time, the rectangular 55-65 of putting into of pumpkin ℃ baking oven is carried out to baking in 8-10 hour, after drying, control moisture at 15-20%;
F, ease back: eased back in the rectangular airtight container of packing into of the pumpkin after oven dry, to promote pumpkin sliver inside water balance consistent, ease back, the time is 20-30 hour under normal temperature;
G, packing, storage: detect qualified rear packing, preserve under normal temperature;
Beneficial effect: the present invention adopts twice oven dry, reduces the loss of nutriment.And the pumpkin health preserved fruits product color processed is vivid, and mouthfeel is tender and crisp, has good hypoglycemic activity, and technique is simple, it is convenient to implement.
The specific embodiment
A kind of processing method of pumpkin health preserved fruits is characterized in that adopting the following step:
A, raw material clean: select and be of moderate size, meat is thick, fiber is few, sugar content is high, without rotten working as, produce the pumpkin raw material per year;
B, section: by the pumpkin of peeling, the pumpkin that is cut into long 45mm, wide 205mm, thick 155mm is rectangular;
C, immersion: rectangular 3.5% the limewash put into of the pumpkin cut is soaked 2 hours, pull out and clean with clear water afterwards, then soak 2 hours in clear water, remove the lime water taste;
D, boiling: soaked pumpkin is rectangular to be put into 100 ℃ of water and boils 4min, then pulls drain well out;
D, sugaring: the pumpkin that boiling is good is rectangular to be weighed 35% by melon and adds white sugar, by melon, weighs the 15% F-42 type HFCS that adds 35-40%, sugaring 20 hours; The sugaring liquid prepared is in advance poured in pot, adjusting sugared concentration is 40-45%, then the citric acid that adds Chinese milk vetch honey 3%, 0.03%, boil 20min, soak 6 hours with this liquid glucose, then by the liquid glucose sucking-off, pour into pumpkin is rectangular when being concentrated into concentration and being 55%, boil to the rectangular shape that is translucent of pumpkin, then soak 30 hours;
E, secondary drying: while drying for the first time, rectangular the delivering in baking oven of pumpkin dried, design temperature 85-105 ℃, be dried to moisture 30-40%; Dry for the first time and finish to carry out the cooling rear standing 20-24 hour of nature, then dry for the second time, while drying for the second time, the rectangular 55-65 of putting into of pumpkin ℃ baking oven is carried out to baking in 8-10 hour, after drying, control moisture at 15-20%;
F, ease back: eased back in the rectangular airtight container of packing into of the pumpkin after oven dry, to promote pumpkin sliver inside water balance consistent, ease back, the time is 20-30 hour under normal temperature;
G, packing, storage: detect qualified rear packing, preserve under normal temperature;
The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. the processing method of a pumpkin health preserved fruits is characterized in that adopting the following step:
A, raw material clean: select and be of moderate size, meat is thick, fiber is few, sugar content is high, without rotten working as, produce the pumpkin raw material per year;
B, section: by the pumpkin of peeling, the pumpkin that is cut into long 40-60mm, wide 20-25mm, thick 15-20mm is rectangular;
C, immersion: the limewash of the rectangular 3-5% of putting into of pumpkin that cuts is soaked to 2-3 hour, pull out and clean with clear water afterwards, then in clear water, soak 2-2.5 hour;
D, boiling: the rectangular 95-100 of putting into of soaked pumpkin ℃ water boils 4-5min, then pulls drain well out;
D, sugaring: the pumpkin that boiling is good is rectangular adds white sugar by the heavy 30-35% of melon, adds the F-42 type HFCS of 35-40% by the heavy 15-20% of melon, sugaring 20-25 hour; The sugaring liquid prepared is in advance poured in pot, adjusting sugared concentration is 40-45%, then the citric acid that adds Chinese milk vetch honey 2-3%, 0.03-0.05%, boil 20-25min, soak 6-7 hour with this liquid glucose, then by the liquid glucose sucking-off, pour into pumpkin is rectangular when being concentrated into concentration and being 50-55%, boil to the rectangular shape that is translucent of pumpkin, then soak 30-35 hour;
E, secondary drying: while drying for the first time, rectangular the delivering in baking oven of pumpkin dried, design temperature 85-105 ℃, be dried to moisture 30-40%; Dry for the first time and finish to carry out the cooling rear standing 20-24 hour of nature, then dry for the second time, while drying for the second time, the rectangular 55-65 of putting into of pumpkin ℃ baking oven is carried out to baking in 8-10 hour, after drying, control moisture at 15-20%;
F, ease back: in the rectangular airtight container of packing into of the pumpkin after oven dry, eased back, the time is 20-30 hour under normal temperature;
G, packing, storage: detect qualified rear packing, preserve under normal temperature.
CN201310418931.9A 2013-09-16 2013-09-16 Processing method for health-caring preserved pumpkin CN103478382A (en)

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103960451A (en) * 2014-05-22 2014-08-06 广西田阳嘉佳食品有限公司 Preserved passion fruits and processing method thereof
CN103960454A (en) * 2014-05-28 2014-08-06 广西田阳嘉佳食品有限公司 Mulberry preserved fruit and processing method thereof
CN103960453A (en) * 2014-05-28 2014-08-06 广西田阳嘉佳食品有限公司 Preserved jackfruit and processing method thereof
CN103976123A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved cherry tomato fruits
CN103976117A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved mango fruits and processing method thereof
CN103976118A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Processing method of preserved kiwi fruits
CN103976119A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved artocarpus heterophyllus lam fruits and processing method thereof
CN103976122A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Method for processing preserved physalis pubescens fruits
CN104585463A (en) * 2015-02-10 2015-05-06 刘永 Preparing method of preserved health-care pumpkin winter squash
CN105124111A (en) * 2015-09-22 2015-12-09 南陵县石斛产业协会 Processing method for honey processed health preserved sweet potatoes
CN105192230A (en) * 2015-09-25 2015-12-30 南陵县襄荷产业协会 Method for preparing pumpkin flavor fudge
CN105475721A (en) * 2014-10-14 2016-04-13 曹波 Method for processing dried apricot slices instant food
CN106689632A (en) * 2017-01-16 2017-05-24 江苏苏海机械制造有限公司 Strawberry preserved fruit preparation technique
CN106819334A (en) * 2017-02-28 2017-06-13 桂林浩新科技服务有限公司 A kind of technique for manufacturing preserved squash
CN107006664A (en) * 2017-03-27 2017-08-04 江苏苏海机械制造有限公司 A kind of fruit preparation technology

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Publication number Priority date Publication date Assignee Title
JPH01128749A (en) * 1987-11-12 1989-05-22 Shigeru Nakayama Preparation of bun containing pumpkin jam
CN101480213A (en) * 2008-01-09 2009-07-15 王建坤 Technique for processing conserved blueberry fruit
CN102894170A (en) * 2012-10-18 2013-01-30 山东建筑大学 Low-sugar preserved jerusalem artichoke and preparation method thereof
CN103120244A (en) * 2013-02-06 2013-05-29 彭常钧 Processing method of balsam pear blood-sugar-reducing preserved fruit

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01128749A (en) * 1987-11-12 1989-05-22 Shigeru Nakayama Preparation of bun containing pumpkin jam
CN101480213A (en) * 2008-01-09 2009-07-15 王建坤 Technique for processing conserved blueberry fruit
CN102894170A (en) * 2012-10-18 2013-01-30 山东建筑大学 Low-sugar preserved jerusalem artichoke and preparation method thereof
CN103120244A (en) * 2013-02-06 2013-05-29 彭常钧 Processing method of balsam pear blood-sugar-reducing preserved fruit

Non-Patent Citations (1)

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Title
胡云峰,等: "《瓜类蔬菜保鲜与加工技术》", 31 January 2008, 中国农业出版社 *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103960451A (en) * 2014-05-22 2014-08-06 广西田阳嘉佳食品有限公司 Preserved passion fruits and processing method thereof
CN103960454A (en) * 2014-05-28 2014-08-06 广西田阳嘉佳食品有限公司 Mulberry preserved fruit and processing method thereof
CN103960453A (en) * 2014-05-28 2014-08-06 广西田阳嘉佳食品有限公司 Preserved jackfruit and processing method thereof
CN103976123A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved cherry tomato fruits
CN103976117A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved mango fruits and processing method thereof
CN103976118A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Processing method of preserved kiwi fruits
CN103976119A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved artocarpus heterophyllus lam fruits and processing method thereof
CN103976122A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Method for processing preserved physalis pubescens fruits
CN105475721A (en) * 2014-10-14 2016-04-13 曹波 Method for processing dried apricot slices instant food
CN104585463A (en) * 2015-02-10 2015-05-06 刘永 Preparing method of preserved health-care pumpkin winter squash
CN105124111A (en) * 2015-09-22 2015-12-09 南陵县石斛产业协会 Processing method for honey processed health preserved sweet potatoes
CN105192230A (en) * 2015-09-25 2015-12-30 南陵县襄荷产业协会 Method for preparing pumpkin flavor fudge
CN106689632A (en) * 2017-01-16 2017-05-24 江苏苏海机械制造有限公司 Strawberry preserved fruit preparation technique
CN106819334A (en) * 2017-02-28 2017-06-13 桂林浩新科技服务有限公司 A kind of technique for manufacturing preserved squash
CN107006664A (en) * 2017-03-27 2017-08-04 江苏苏海机械制造有限公司 A kind of fruit preparation technology

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