CN103960452B - A kind of manufacture method of crystal sugar Folium Eriobotryae preserved fruit - Google Patents
A kind of manufacture method of crystal sugar Folium Eriobotryae preserved fruit Download PDFInfo
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- CN103960452B CN103960452B CN201410220596.6A CN201410220596A CN103960452B CN 103960452 B CN103960452 B CN 103960452B CN 201410220596 A CN201410220596 A CN 201410220596A CN 103960452 B CN103960452 B CN 103960452B
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Abstract
The invention discloses the manufacture method of a kind of crystal sugar Folium Eriobotryae preserved fruit, be with Folium Eriobotryae for raw material, through material choice, cleaning, peeling enucleation, hardening, blanch, sugar system, dry, the prepared crystal sugar Folium Eriobotryae preserved fruit of packaging. The smell of fruits is very sweet for products obtained therefrom, transparent color and luster, meat abundant, quality is soft, pure taste, sour-sweet tasty and refreshing; It is possible not only to after edible increase appetite, plays effect of lung qi dispersing cough-relieving, promoting the production of body fluid to quench thirst also by the synergism of crystal sugar Yu Folium Eriobotryae, the demand of health of people diet can be met, there is wide market prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to the manufacture method of a kind of crystal sugar Folium Eriobotryae preserved fruit.
Background technology
Preserved fruit is a kind of snack food liked during people live, mainly vivid transparent with product color, taste sour and sweet palatability, meat enriches, being of high nutritive value as feature, except directly edible as snack or snacks, preserve also can be interspersed as cake, cookies etc. some one in the heart is beautiful.
White sugar sweet in the mouth, the flat partial heat of property, enter lung, spleen channel, having effect of the lung moistening and production of body fluid promoting, invigorating the spleen and replenishing QI, heat clearing and damp drying, preventing phlegm from forming and stopping coughing, but eat the easy raw heat of raw expectorant more, get angry, Compendium of Material Medica is recorded: " food of a specified duration then helps heat; damage tooth ", and person should not take more therefore to have phlegm-damp; " book on Chinese herbal medicine is looked for the truth " and " occupying diet spectrum with breath " is separately had to record " food of a specified duration is counter the anxiety stopping up postcibal vomiting " and the record of " polyphagia is eaten for a long time; also damage the fraud that tooth is infested; feeling of fullness is vomitted; damp and hot unclear " respectively, mean polyphagia to eat and the middle impairment of the spleen, stomach for a long time, cause in stomach that distension causes vomiting then, damp and hot unclear and raw expectorant, light a fire, so white sugar is rather amiss as the making adjuvant of preserved fruit in daily life, particularly with old, young unsuitable. And crystal sugar sweet in the mouth, property are put down cooler, entering lung, spleen channel, have invigorating the spleen and replenishing QI, YIN nourishing and the production of body fluid promoting, nourishing the lung to arrest cough, the effect reduce phlegm, reduced internal heat, its character is more gentle, is widely used in high-grade tonic and health product.
Folium Eriobotryae sweet in the mouth, acid, property is put down, enter lung, stomach warp, there is clearing away summer-heat, nourishing the lung to arrest cough, lung heat clearing promoting the production of body fluid to quench thirst, regulating the stomach and sending down the abnormal ascending QI, diuresis effect, for diseases such as lung-dryness syndrome due to deficiency of YIN, lung-heat cough with asthma, deficiency of stomach-Yin, dry throat and mouth, QI failing to descend, retch loss of appetite, there is good food therapy effect, be the fruit of a kind of medicine-food two-purpose. Owing to the thin meat of Folium Eriobotryae peel is thick, water content is enriched, and ripe, Time To Market is concentrated, not storage endurance, therefore, is carried out deep processing and is to ensure that the important channel producing and increasing orchard worker's income. At present commercially, also rare with the preserved fruit product that Folium Eriobotryae is raw material, therefore crystal sugar and Folium Eriobotryae are share and make preserved fruit by the present invention, it is possible to effectively fill up this market vacancy.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of crystal sugar Folium Eriobotryae preserved fruit, the smell of fruits is very sweet for the preserved fruit product prepared, transparent color and luster, meat are abundant, quality is soft, sour-sweet tasty and refreshing, it is possible not only to increase appetite, plays effect of lung qi dispersing cough-relieving, promoting the production of body fluid to quench thirst also by the synergism of crystal sugar Yu Folium Eriobotryae.
For achieving the above object, the present invention adopts the following technical scheme that
The manufacture method of a kind of crystal sugar Folium Eriobotryae preserved fruit, is with Folium Eriobotryae for raw material, through material choice, cleaning, peeling enucleation, hardening, blanch, sugar system, dry, the prepared described crystal sugar Folium Eriobotryae preserved fruit of packaging.
Described preparation method comprises the following steps:
1) material choice: choose without worm, without the 8-9 maturation loquat rotted;
2) clean: with clear water, loquat is cleaned up;
3) peeling enucleation: loquat is soaked in the food stage sodium hydroxide solution that mass fraction is 10-20% 3-5min, skin slag and the sodium hydroxide solution of residual is removed in clear water drift; Again Folium Eriobotryae is divided into four parts, enucleation;
4) hardening: the loquat fruit after enucleation is put into process 15-20h in sclerosing agent;
5) blanch: by the Folium Eriobotryae blanch 5-10min in boiling water after hardening, slightly soften to sarcocarp, pull out, is put in cold water and cools down, drain away the water;
6) sugar system: taking the crystal sugar of sarcocarp weight 70-80%, substep carries out sugaring and candy;
7) dry: to put in drip pan by the sarcocarp after sugar system, at 50-60 DEG C, dry 25-36h, is 20% to water content;
8) packaging: sarcocarp is cooled to room temperature after drying, uses plastic bag packaging after sterilizing.
Sclerosing agent in step 4) be by the calcium chloride of sarcocarp weight 2-5%, 0.2% sodium sulfite, the ascorbic acid of 0.3%, the Alumen of 0.2-0.3% and 0.5% NaCl mix.
In step 5), Folium Eriobotryae is 1:4 with the weight ratio of boiling water.
Step 6) carries out crystal sugar weight is crystal sugar total amount the 40% of sugaring, carries out candy crystal sugar weight is crystal sugar total amount 60%.
Described sugaring be by blanch after sarcocarp be divided into three layers, one layer of crystal sugar of every layer of dispenser, sugaring 14-16h, taking-up drains;
Every layer of crystal sugar consumption is: be 10 parts by crystal sugar parts by weights, lower floor's dispenser 2 parts, middle level dispenser 3 parts, upper strata dispenser 5 parts.
Described candy be that crystal sugar is configured to the sugar liquid that mass fraction is 40%, the loquat fruit drained after adding sugaring, boil 10-20min; Remaining sugar liquid after addition sugaring, then boil 20min, pull out when being 60-70% to sugar liquid mass fraction.
It is an advantage of the current invention that:
(1) present invention utilizes crystal sugar YIN nourishing and the production of body fluid promoting, the principle that lung moistening of reducing internal heat is worked in coordination with mutually with Folium Eriobotryae lung qi dispersing cough-relieving, stomach function regulating therapeutic method to keep the adverse QI flowing downwards effect, with the use of, the crystal sugar Folium Eriobotryae preserved fruit prepared, cough due to lung-heat, vomiting, the disease such as thirsty all can be played good effect with Folium Eriobotryae and crystal sugar.
(2) present invention is on the basis of traditional handicraft, it is that a step realizes color fixative, hardening, while using conventional antioxidant sodium sulfite, ascorbic acid and NaCl, add low concentration Alumen to increase the clear and melodious degree of sarcocarp, also add calcium chloride concentration and firm time, make that gained preserved fruit product color is bright-coloured, mouthfeel is clear and melodious.
(3) present invention different in kind according to white sugar and crystal sugar, adopts the technique that successively sugaring, substep are candy, can avoid sugared uneven, not thorough; Dried easily dusting; Preserved fruit condition is skinny and wizened, not full, soft not clear and melodious defect. The crystal sugar Folium Eriobotryae preserved fruit transparent color and luster, the meat that prepare are abundant, quality is soft, sour-sweet tasty and refreshing.
Detailed description of the invention
Embodiment one
The manufacture method of a kind of crystal sugar Folium Eriobotryae preserved fruit, comprises the following steps:
1) material choice: choose without worm, without the medium well loquat rotted;
2) clean: with clear water, loquat is cleaned up;
3) peeling enucleation: loquat is soaked in the food stage sodium hydroxide solution that mass fraction is 10% 5min, skin slag and the sodium hydroxide solution of residual is removed in clear water drift; Again Folium Eriobotryae is divided into four parts, enucleation;
4) hardening: by the calcium chloride of sarcocarp weight 2%, 0.2% sodium sulfite, the ascorbic acid of 0.3%, the Alumen of 0.2% and 0.5% NaCl be hybridly prepared into sclerosing agent; Loquat fruit after enucleation is put into process 20h in sclerosing agent;
5) blanch: the Folium Eriobotryae after hardening is placed in the boiling water of its 4 times of weight blanch 10min, slightly softens to sarcocarp, pull out, be put in cold water and cool down, drain away the water;
6) sugar system: take the crystal sugar of sarcocarp weight 70%, the crystal sugar of total amount 40% is used for sugaring, the crystal sugar of total amount 60% is used for candy;
Described sugaring be by blanch after sarcocarp be divided into three layers, one layer of crystal sugar of every layer of dispenser, sugaring 15h, taking-up drains; Every layer of crystal sugar consumption is that crystal sugar total amount is divided into 10 parts, lower floor's dispenser 2 parts, middle level dispenser 3 parts, upper strata dispenser 5 parts.
Described candy be that crystal sugar is configured to the sugar liquid that mass fraction is 40%, the loquat fruit drained after adding sugaring, boil 10min; Remaining sugar liquid after addition sugaring, then boil 20min, pull out when being 70% to sugar liquid mass fraction.
7) dry: to put in drip pan by the sarcocarp after sugar system, at 50 DEG C, dry 36h, is 20% to water content;
8) packaging: sarcocarp is cooled to room temperature after drying, uses plastic bag packaging after sterilizing.
Embodiment two
The manufacture method of a kind of crystal sugar Folium Eriobotryae preserved fruit, comprises the following steps:
1) material choice: choose without worm, without the ninety percent ripe loquat rotted;
2) clean: with clear water, loquat is cleaned up;
3) peeling enucleation: loquat is soaked in the food stage sodium hydroxide solution that mass fraction is 15% 4min, skin slag and the sodium hydroxide solution of residual is removed in clear water drift; Again Folium Eriobotryae is divided into four parts, enucleation;
4) hardening: by the calcium chloride of sarcocarp weight 3%, 0.2% sodium sulfite, the ascorbic acid of 0.3%, the Alumen of 0.3% and 0.5% NaCl be hybridly prepared into sclerosing agent; Loquat fruit after enucleation is put into process 15h in sclerosing agent;
5) blanch: the Folium Eriobotryae after hardening is placed in the boiling water of its 4 times of weight blanch 6min, slightly softens to sarcocarp, pull out, be put in cold water and cool down, drain away the water;
6) sugar system: take the crystal sugar of sarcocarp weight 80%, the crystal sugar of total amount 40% is used for sugaring, the crystal sugar of total amount 60% is used for candy;
Described sugaring be by blanch after sarcocarp be divided into three layers, one layer of crystal sugar of every layer of dispenser, sugaring 14h, taking-up drains; Every layer of crystal sugar consumption is that crystal sugar total amount is divided into 10 parts, lower floor's dispenser 2 parts, middle level dispenser 3 parts, upper strata dispenser 5 parts.
Described candy be that crystal sugar is configured to the sugar liquid that mass fraction is 40%, the loquat fruit drained after adding sugaring, boil 15min; Remaining sugar liquid after addition sugaring, then boil 20min, pull out when being 60% to sugar liquid mass fraction.
7) dry: to put in drip pan by the sarcocarp after sugar system, at 60 DEG C, dry 25h, is 20% to water content;
8) packaging: sarcocarp is cooled to room temperature after drying, uses plastic bag packaging after sterilizing.
Embodiment three
The manufacture method of a kind of crystal sugar Folium Eriobotryae preserved fruit, comprises the following steps:
1) material choice: choose without worm, without the ninety percent ripe loquat rotted;
2) clean: with clear water, loquat is cleaned up;
3) peeling enucleation: loquat is soaked in the food stage sodium hydroxide solution that mass fraction is 20% 3min, skin slag and the sodium hydroxide solution of residual is removed in clear water drift; Again Folium Eriobotryae is divided into four parts, enucleation;
4) hardening: by the calcium chloride of sarcocarp weight 5%, 0.2% sodium sulfite, the ascorbic acid of 0.3%, the Alumen of 0.2% and 0.5% NaCl be hybridly prepared into sclerosing agent; Loquat fruit after enucleation is put into process 18h in sclerosing agent;
5) blanch: the Folium Eriobotryae after hardening is placed in the boiling water of its 4 times of weight blanch 5min, slightly softens to sarcocarp, pull out, be put in cold water and cool down, drain away the water;
6) sugar system: take the crystal sugar of sarcocarp weight 70%, the crystal sugar of total amount 40% is used for sugaring, the crystal sugar of total amount 60% is used for candy;
Described sugaring be by blanch after sarcocarp be divided into three layers, one layer of crystal sugar of every layer of dispenser, sugaring 16h, taking-up drains; Every layer of crystal sugar consumption is that crystal sugar total amount is divided into 10 parts, lower floor's dispenser 2 parts, middle level dispenser 3 parts, upper strata dispenser 5 parts.
Described candy be that crystal sugar is configured to the sugar liquid that mass fraction is 40%, the loquat fruit drained after adding sugaring, boil 20min; Remaining sugar liquid after addition sugaring, then boil 20min, pull out when being 68% to sugar liquid mass fraction.
7) dry: to put in drip pan by the sarcocarp after sugar system, at 55 DEG C, dry 30h, is 20% to water content;
8) packaging: sarcocarp is cooled to room temperature after drying, uses plastic bag packaging after sterilizing.
The smell of fruits is very sweet, transparent color and luster, meat are abundant, quality is soft, pure taste to utilize the crystal sugar Folium Eriobotryae preserved fruit that the inventive method prepares, sour-sweet tasty and refreshing; It is possible not only to after edible increase appetite, plays effect of lung qi dispersing cough-relieving, promoting the production of body fluid to quench thirst also by the synergism of crystal sugar Yu Folium Eriobotryae, the demand of health of people diet can be met, there is wide market prospect.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (1)
1. the manufacture method of a crystal sugar Folium Eriobotryae preserved fruit, it is characterised in that: with Folium Eriobotryae for raw material, through material choice, cleaning, peeling enucleation, hardening, blanch, sugar system, dry, the prepared described crystal sugar Folium Eriobotryae preserved fruit of packaging, comprise the following steps:
1) material choice: choose without worm, without the 8-9 maturation loquat rotted;
2) clean: with clear water, loquat is cleaned up;
3) peeling enucleation: loquat is soaked in the food stage sodium hydroxide solution that mass fraction is 20% 3min, skin slag and the sodium hydroxide solution of residual is removed in clear water drift; Again Folium Eriobotryae is divided into four parts, enucleation;
4) hardening: the loquat fruit after enucleation is put into process 15-20h in sclerosing agent; Wherein, sclerosing agent by the calcium chloride of sarcocarp weight 2%, 0.2% sodium sulfite, the ascorbic acid of 0.3%, the Alumen of 0.2-0.3% and 0.5% NaCl mix;
5) blanch: by the Folium Eriobotryae blanch 5-10min in boiling water after hardening, slightly soften to sarcocarp, pull out, is put in cold water and cools down, drain away the water, and wherein Folium Eriobotryae is 1:4 with the weight ratio of boiling water;
6) sugar system: take the crystal sugar of sarcocarp weight 70-80%, point two parts carry out sugaring and candy, carry out crystal sugar weight is crystal sugar total amount the 40% of sugaring, carry out candy crystal sugar weight is crystal sugar total amount 60%; Sugaring is divided into three layers by the sarcocarp after blanch, is 10 parts by crystal sugar parts by weights, one layer of crystal sugar of every layer of dispenser, lower floor's dispenser 2 parts, middle level dispenser 3 parts, upper strata dispenser 5 parts, sugaring 15h, and taking-up drains;Candy is that crystal sugar is configured to the sugar liquid that mass fraction is 40%, and the loquat fruit drained after adding sugaring boils 10min, remaining sugar liquid after addition sugaring, then boils 20min, pulls out when being 60-70% to sugar liquid mass fraction;
7) dry: to put in drip pan by the sarcocarp after sugar system, at 50 DEG C, dry 36h, is 20% to water content;
8) packaging: sarcocarp is cooled to room temperature after drying, uses plastic bag packaging after sterilizing.
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| CN104642696B (en) * | 2014-11-13 | 2018-07-10 | 石河子大学 | A kind of processing method of breast peento 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 |
Citations (3)
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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 |
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0795917B2 (en) * | 1987-03-24 | 1995-10-18 | ハウス食品株式会社 | Method of manufacturing fruit chips |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
Non-Patent Citations (2)
| Title |
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| 低糖枇杷果脯的加工;刘洪，等;《食品科技》;20040430(第04期);第38-39页 * |
| 枇杷加工二法;隆旺夫;《农村实用技术与信息》;20031231(第4期);第48页 * |
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