CN103960452A - Processing method of preserved rock candy and loquat fruits - Google Patents
Processing method of preserved rock candy and loquat fruits Download PDFInfo
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- CN103960452A CN103960452A CN201410220596.6A CN201410220596A CN103960452A CN 103960452 A CN103960452 A CN 103960452A CN 201410220596 A CN201410220596 A CN 201410220596A CN 103960452 A CN103960452 A CN 103960452A
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- loquat
- rock sugar
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Abstract
The invention discloses a processing method of preserved rock candy and loquat fruits. The method comprises the following steps: cleaning loquats as raw materials, peeling and denucleating, hardening, blanching, sugaring, drying and packaging to obtain the preserved rock candy and loquat fruits. The preserved rock candy and loquat fruits are heavy in fragrance, transparent in color, rich in flesh, soft in texture, pure in mouth feel and sour, sweet and tasty, can improve the appetite after being eaten, also can achieve the effects of diffusing the lung, relieving a cough, producing saliva and slaking thirst through a synergistic effect of rock candy and the loquats, can meet the requirements on healthy diet of people, and has wide market prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of rock sugar loquat preserved fruit.
Background technology
Preserved fruit is a kind of pot foods of liking during people live, mainly vivid transparent with product color, taste sour and sweet palatability, meat is abundant, be of high nutritive value as feature, except directly edible as snack or snacks, preserved fruit also can be used as beautiful the interspersing of the point such as cake, biscuit one in the heart.
White sugar taste is sweet, and the flat partial heat of property, enters lung, the spleen channel, have that moistening lung is promoted the production of body fluid, effect of tonifying middle-Jiao and Qi, heat-clearing and damp-drying drug, preventing phlegm from forming and stopping coughing, but eat easy raw phlegm heat-dissipating, get angry more, Compendium of Material Medica is recorded: " food helps heat for a long time; damage tooth ", therefore has the phlegm person that wets to take more; Separately there is " book on Chinese herbal medicine is looked for the truth " and " occupying diet spectrum with breath " to record respectively the record of " the anti-anxiety that has heap soil or fertilizer over and around the roots postcibal vomiting of food for a long time " and " many foods food for a long time; also damage the infested fraud of tooth; ruffian is completely vomitted; damp and hot unclear ", mean many foods food and the middle impairment of the spleen, stomach for a long time, cause turgor in stomach then to cause vomiting, damp and hot unclear and raw phlegm, light a fire, so white sugar making auxiliary material of preserved fruit in daily life is rather amiss, especially for old, young unsuitable.And rock sugar taste is sweet, property is flat cooler, enter lung, the spleen channel, there is tonifying middle-Jiao and Qi, nourishing Yin and promoting production of body fluid, moistens the lung and relieve the cough, the effect of reducing phlegm, reducing internal heat, its character is more gentle, is widely used in high-grade tonic and health products.
Loquat taste is sweet, sour, property is put down, enter lung, stomach warp, there is clearing away summerheat, moisten the lung and relieve the cough, clearing lung-heat promotes the production of body fluid to quench thirst, effect of harmonizing stomach and lowering adverse Qi, diuresis, cough for the lung-dryness syndrome due to yin deficiency, lung heat breathe heavily, the disease such as deficiency of stomach-Yin, dry throat and mouth, QI failing to descend, retch loss of appetite has good food therapy effect, is a kind of fruit of medicine-food two-purpose.Because the thin meat of loquat pericarp is thick, water content is abundant, and ripe, Time To Market is concentrated, not storage endurance, and therefore, being carried out deep processing is an important channel that ensures to produce and increase orchard worker's income.On market, the preserved fruit product taking loquat as raw material is also rare at present, and therefore the present invention share rock sugar and loquat to make preserved fruit, can effectively fill up this market vacancy.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of rock sugar loquat preserved fruit, the smell of fruits is very sweet for the preserved fruit product making, transparent color and luster, meat abundant, quality is soft, sour-sweet tasty and refreshing, not only can increase appetite, the effect that also can play the cough-relieving of a surname's lung, promote the production of body fluid to quench thirst by the synergy of rock sugar and loquat.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for rock sugar loquat preserved fruit, is taking loquat as raw material, through raw material select, clean, peeling stoning, sclerosis, blanching, sugar system, dry, packaging make described rock sugar loquat preserved fruit.
Described preparation method comprises the following steps:
1) raw material is selected: choose without worm, without the ripe loquat of rotten 8-9;
2) clean: loquat is cleaned up with clear water;
3) peeling stoning: soak 3-5 min in the food stage sodium hydroxide solution that is 10-20% in mass fraction by loquat, clear water floats residual skin slag and sodium hydroxide solution; Loquat is divided into four parts again, stoning;
4) sclerosis: the loquat fruit after stoning is put into curing agent and process 15-20h;
5) blanching: by the loquat blanching 5-10 min in boiling water after sclerosis, softening a little to pulp, pull out, be put in cold water coolingly, drain away the water;
6) sugar system: get the rock sugar of pulp weight 70-80%, substep carries out sugaring and candy;
7) dry: the pulp after sugar system is put into drip pan, dry 25-36 h at 50-60 DEG C, to water content be 20%;
8) packaging: be cooled to normal temperature after pulp is dry, use plastic bag packaging after sterilizing.
Curing agent in step 4) is to be mixed by the calcium chloride of pulp weight 2-5%, 0.2% sodium sulfite, 0.3% ascorbic acid, the alum of 0.2-0.3% and 0.5% NaCl.
In step 5), the weight ratio of loquat and boiling water is 1:4.
The rock sugar weight of carrying out sugaring in step 6) is 40% of rock sugar total amount, and carrying out candy rock sugar weight is 60% of rock sugar total amount.
Described sugaring is that the pulp after blanching is divided into three layers, every layer of dispenser one deck rock sugar, and sugaring 14-16 h, taking-up drains;
Every layer of rock sugar consumption is: be 10 parts by rock sugar parts by weights, and 2 parts of lower floor's dispensers, 3 parts of middle level dispensers, 5 parts of upper strata dispensers.
Described candy be that rock sugar is mixed with to mass fraction is 40% liquid glucose, add the loquat fruit draining after sugaring, boil 10-20 min; Add remaining liquid glucose after sugaring, then boil 20min, in the time that liquid glucose mass fraction is 60-70%, pull out.
the invention has the advantages that:
(1) the present invention utilizes rock sugar nourishing Yin and promoting production of body fluid, the moistening lung of reducing internal heat declares the qigong under lung cough-relieving and stomach to imitate mutually collaborative principle with loquat, be used in conjunction with loquat and rock sugar, the rock sugar loquat preserved fruit making all can play good effect to cough with lung heat, the disease such as contrary, thirsty of vomitting.
(2) the present invention is on the basis of traditional handicraft, be that look, sclerosis are protected in a step realization, in using conventional antioxidant sodium sulfite, ascorbic acid and NaCl, add low concentration alum to increase the clear and melodious degree of pulp, also increase calcium chloride concentration and firm time, made that gained preserved fruit product color is bright-coloured, mouthfeel is clear and melodious.
(3) the present invention, according to the different in kind of white sugar and rock sugar, adopts successively sugaring, the candy technique of substep, can avoid sugar inhomogeneous, not thorough; Easily dusting after dry; Preserved fruit product are mutually skinny and wizened, not full, soft not clear and melodious defect.Rock sugar loquat preserved fruit transparent color and luster, the meat making enriches, quality is soft, sour-sweet tasty and refreshing.
Detailed description of the invention
Embodiment mono-
A preparation method for rock sugar loquat preserved fruit, comprises the following steps:
1) raw material is selected: choose without worm, without the medium well loquat rotting;
2) clean: loquat is cleaned up with clear water;
3) peeling stoning: soak 5 min in the food stage sodium hydroxide solution that is 10% in mass fraction by loquat, clear water floats residual skin slag and sodium hydroxide solution; Loquat is divided into four parts again, stoning;
4) sclerosis: the calcium chloride of pulp weight 2%, 0.2% sodium sulfite, 0.3% ascorbic acid, 0.2% alum and 0.5% NaCl are hybridly prepared into curing agent; Loquat fruit after stoning is put into curing agent and process 20h;
5) blanching: the loquat after sclerosis is placed in to boiling water blanching 10 min of its 4 times of weight, softening a little to pulp, pull out, be put in cold water coolingly, drain away the water;
6) sugar system: get the rock sugar of pulp weight 70%, the rock sugar of total amount 40%, for sugaring, is used for candy by the rock sugar of total amount 60%;
Described sugaring is that the pulp after blanching is divided into three layers, every layer of dispenser one deck rock sugar, and sugaring 15 h, taking-up drains; Every layer of rock sugar consumption is that rock sugar total amount is divided into 10 parts, 2 parts of lower floor's dispensers, 3 parts of middle level dispensers, 5 parts of upper strata dispensers.
Described candy be that rock sugar is mixed with to mass fraction is 40% liquid glucose, add the loquat fruit draining after sugaring, boil 10 min; Add remaining liquid glucose after sugaring, then boil 20min, in the time that liquid glucose mass fraction is 70%, pull out.
7) dry: the pulp after sugar system is put into drip pan, dry 36 h at 50 DEG C, to water content be 20%;
8) packaging: be cooled to normal temperature after pulp is dry, use plastic bag packaging after sterilizing.
Embodiment bis-
A preparation method for rock sugar loquat preserved fruit, comprises the following steps:
1) raw material is selected: choose without worm, without the ninety percent ripe loquat rotting;
2) clean: loquat is cleaned up with clear water;
3) peeling stoning: soak 4 min in the food stage sodium hydroxide solution that is 15% in mass fraction by loquat, clear water floats residual skin slag and sodium hydroxide solution; Loquat is divided into four parts again, stoning;
4) sclerosis: the calcium chloride of pulp weight 3%, 0.2% sodium sulfite, 0.3% ascorbic acid, 0.3% alum and 0.5% NaCl are hybridly prepared into curing agent; Loquat fruit after stoning is put into curing agent and process 15h;
5) blanching: the loquat after sclerosis is placed in to boiling water blanching 6 min of its 4 times of weight, softening a little to pulp, pull out, be put in cold water coolingly, drain away the water;
6) sugar system: get the rock sugar of pulp weight 80%, the rock sugar of total amount 40%, for sugaring, is used for candy by the rock sugar of total amount 60%;
Described sugaring is that the pulp after blanching is divided into three layers, every layer of dispenser one deck rock sugar, and sugaring 14 h, taking-up drains; Every layer of rock sugar consumption is that rock sugar total amount is divided into 10 parts, 2 parts of lower floor's dispensers, 3 parts of middle level dispensers, 5 parts of upper strata dispensers.
Described candy be that rock sugar is mixed with to mass fraction is 40% liquid glucose, add the loquat fruit draining after sugaring, boil 15 min; Add remaining liquid glucose after sugaring, then boil 20min, in the time that liquid glucose mass fraction is 60%, pull out.
7) dry: the pulp after sugar system is put into drip pan, dry 25 h at 60 DEG C, to water content be 20%;
8) packaging: be cooled to normal temperature after pulp is dry, use plastic bag packaging after sterilizing.
Embodiment tri-
A preparation method for rock sugar loquat preserved fruit, comprises the following steps:
1) raw material is selected: choose without worm, without the ninety percent ripe loquat rotting;
2) clean: loquat is cleaned up with clear water;
3) peeling stoning: soak 3 min in the food stage sodium hydroxide solution that is 20% in mass fraction by loquat, clear water floats residual skin slag and sodium hydroxide solution; Loquat is divided into four parts again, stoning;
4) sclerosis: the calcium chloride of pulp weight 5%, 0.2% sodium sulfite, 0.3% ascorbic acid, 0.2% alum and 0.5% NaCl are hybridly prepared into curing agent; Loquat fruit after stoning is put into curing agent and process 18h;
5) blanching: the loquat after sclerosis is placed in to boiling water blanching 5 min of its 4 times of weight, softening a little to pulp, pull out, be put in cold water coolingly, drain away the water;
6) sugar system: get the rock sugar of pulp weight 70%, the rock sugar of total amount 40%, for sugaring, is used for candy by the rock sugar of total amount 60%;
Described sugaring is that the pulp after blanching is divided into three layers, every layer of dispenser one deck rock sugar, and sugaring 16 h, taking-up drains; Every layer of rock sugar consumption is that rock sugar total amount is divided into 10 parts, 2 parts of lower floor's dispensers, 3 parts of middle level dispensers, 5 parts of upper strata dispensers.
Described candy be that rock sugar is mixed with to mass fraction is 40% liquid glucose, add the loquat fruit draining after sugaring, boil 20 min; Add remaining liquid glucose after sugaring, then boil 20min, in the time that liquid glucose mass fraction is 68%, pull out.
7) dry: the pulp after sugar system is put into drip pan, dry 30 h at 55 DEG C, to water content be 20%;
8) packaging: be cooled to normal temperature after pulp is dry, use plastic bag packaging after sterilizing.
Utilize the rock sugar loquat preserved fruit that the inventive method makes the smell of fruits is very sweet, transparent color and luster, meat is abundant, quality is soft, pure taste, sour-sweet tasty and refreshing; After edible, not only can increase appetite, also can play by the synergy of rock sugar and loquat effect of declaring lung cough-relieving, promoting the production of body fluid to quench thirst, can meet the demand of health of people diet, there are wide market prospects.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. a preparation method for rock sugar loquat preserved fruit, is characterized in that: taking loquat as raw material, through raw material select, clean, peeling stoning, sclerosis, blanching, sugar system, dry, packaging make described rock sugar loquat preserved fruit.
2. the preparation method of rock sugar loquat preserved fruit according to claim 1, is characterized in that: comprise the following steps:
1) raw material is selected: choose without worm, without the ripe loquat of rotten 8-9;
2) clean: loquat is cleaned up with clear water;
3) peeling stoning: soak 3-5 min in the food stage sodium hydroxide solution that is 10-20% in mass fraction by loquat, clear water floats residual skin slag and sodium hydroxide solution; Loquat is divided into four parts again, stoning;
4) sclerosis: the loquat fruit after stoning is put into curing agent and process 15-20h;
5) blanching: by the loquat blanching 5-10 min in boiling water after sclerosis, softening a little to pulp, pull out, be put in cold water coolingly, drain away the water;
6) sugar system: get the rock sugar of pulp weight 70-80%, point two parts carry out sugaring and candy;
7) dry: the pulp after sugar system is put into drip pan, dry 25-36 h at 50-60 DEG C, to water content be 20%;
8) packaging: be cooled to normal temperature after pulp is dry, use plastic bag packaging after sterilizing.
3. the preparation method of rock sugar loquat preserved fruit according to claim 2, is characterized in that: described curing agent is mixed by the calcium chloride of pulp weight 2-5%, 0.2% sodium sulfite, 0.3% ascorbic acid, the alum of 0.2-0.3% and 0.5% NaCl.
4. the preparation method of rock sugar loquat preserved fruit according to claim 2, is characterized in that: in step 5), the weight ratio of loquat and boiling water is 1:4.
5. the preparation method of rock sugar loquat preserved fruit according to claim 2, is characterized in that: the rock sugar weight of carrying out sugaring in step 6) is 40% of rock sugar total amount, carrying out candy rock sugar weight is 60% of rock sugar total amount.
6. according to the preparation method of rock sugar loquat preserved fruit described in claim 2 or 5, it is characterized in that: described sugaring is that the pulp after blanching is divided into three layers, every layer of dispenser one deck rock sugar, sugaring 14-16 h, taking-up drains;
Every layer of rock sugar consumption is: be 10 parts by rock sugar parts by weights, and 2 parts of lower floor's dispensers, 3 parts of middle level dispensers, 5 parts of upper strata dispensers.
7. according to the preparation method of rock sugar loquat preserved fruit described in claim 2 or 5, it is characterized in that: described candy be that rock sugar is mixed with to mass fraction is 40% liquid glucose, add the loquat fruit draining after sugaring, boil 10-20 min; Add remaining liquid glucose after sugaring, then boil 20min, in the time that liquid glucose mass fraction is 60-70%, pull out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410220596.6A CN103960452B (en) | 2014-05-23 | 2014-05-23 | A kind of manufacture method of crystal sugar Folium Eriobotryae preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410220596.6A CN103960452B (en) | 2014-05-23 | 2014-05-23 | A kind of manufacture method of crystal sugar Folium Eriobotryae preserved fruit |
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| CN103960452B CN103960452B (en) | 2016-06-08 |
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| CN201410220596.6A Expired - Fee Related CN103960452B (en) | 2014-05-23 | 2014-05-23 | A kind of manufacture method of crystal sugar Folium Eriobotryae preserved fruit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642696A (en) * | 2014-11-13 | 2015-05-27 | 石河子大学 | Method for processing immature flat peach preserved fruit |
| CN108651683A (en) * | 2018-04-29 | 2018-10-16 | 铜仁学院 | A kind of hollow humilis preserved fruits and preparation method thereof |
| CN112913959A (en) * | 2021-03-24 | 2021-06-08 | 广东正泓科技有限公司 | Coreless wampee preserved fruit and preparation method and application thereof |
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| CN101473882A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing low-sugar pineapple preserved fruit |
| CN103005126A (en) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | Dried loquat and preparation method thereof |
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Patent Citations (4)
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| JPS63237735A (en) * | 1987-03-24 | 1988-10-04 | House Food Ind Co Ltd | Production of fruit chips |
| CN101473882A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing low-sugar pineapple preserved fruit |
| CN103005126A (en) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | Dried loquat and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642696A (en) * | 2014-11-13 | 2015-05-27 | 石河子大学 | Method for processing immature flat peach preserved fruit |
| CN108651683A (en) * | 2018-04-29 | 2018-10-16 | 铜仁学院 | A kind of hollow humilis preserved fruits and preparation method thereof |
| CN112913959A (en) * | 2021-03-24 | 2021-06-08 | 广东正泓科技有限公司 | Coreless wampee preserved fruit and preparation method and application thereof |
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| CN103960452B (en) | 2016-06-08 |
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