CN103988968B - Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof - Google Patents
Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof Download PDFInfo
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- CN103988968B CN103988968B CN201410224030.0A CN201410224030A CN103988968B CN 103988968 B CN103988968 B CN 103988968B CN 201410224030 A CN201410224030 A CN 201410224030A CN 103988968 B CN103988968 B CN 103988968B
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Abstract
The invention discloses fragrant pineapple preserved fruit of a kind of tea and preparation method thereof, be by fresh pineapple through selecting materials, cleaning, peel, stripping and slicing, salt pickles, dries, floods desalination, sugaring, green tea seasoning, oozes sugar, oven dry, packaging obtain the fragrant pineapple preserved fruit of described tea.Product is tempting orange-yellow chankings, and surperficial candy is tiny and even, and its sugar content is low, has partial desiccation and micro-ly has moist smooth surface, pulp is fresh and tender, has pineapple fragrance and has the delicate fragrance of green tea, sour-sweet moderate, fragrance is good to eat, Chewy, hundred eat and do not mind, and the shelf-life can reach 1 year.
Description
Technical field
The invention belongs to food processing field, be specifically related to fragrant pineapple preserved fruit of a kind of tea and preparation method thereof.
Background technology
Pineapple is also named pineapple, and containing a kind of material being " pineapple proteinase ", its energy decomposing protein, dissolves the fibrin and blood clot that block in tissue, improve the blood circulation of local, be conducive to diminishing inflammation and oedema; In pineapple, contained carbohydrate, salt and enzyme all have diuresis, suitably edible useful to ephritis, patients with hypertension; And containedly in pineapple enrich vitamin B complex and effectively can nourish skin, prevent chapped skin, moisten hair, strengthen immunity of organisms; The effects such as meanwhile, pineapple nature and flavor are sweet flat, and having helps digestion separates greasy, aid digestion, tonifying spleen antidiarrheal, clearing stomach is quenched one's thirst.
The content of Tea Polyphenols, caffeine is more than 85% of fresh leaf, chlorophyll content is about 50% of fresh leaf, vitamin loss is also less, the active skull cap components retained in green tea has suppression angiocardiopathy, prevention and anticancer effect, also can prevention and therapy radiation injury, suppression and opposing virus bacterium, beauty and skin care, arousing brain, raising spirit, diuresis is recovered from fatigue, lipopenicillinase is aid digestion, protect tooth improving eyesight, is the health beverages that the people of the world extensively likes.
Usually be all that pineapple is eaten as fresh fruit, green tea is also only used as beverage and is drunk, but due to these two kinds of food health-care efficacy, effect be not quite similar, simple consumption wherein a kind of nutrition and health care, anti-cancer that can not reach people's demand disappears the effect that fat, diuresis recover from fatigue, delay senility, and meanwhile, the fresh pineapple shelf-life is short, not resistance toly to deposit, and eat with preserved fruit form, there is the problem such as technical sophistication, poor stability, medical value and the nutritive value of pineapple cannot be given full play to.
Summary of the invention
The object of the present invention is to provide fragrant pineapple preserved fruit of a kind of tea and preparation method thereof, is the abundant nutrition composition for making full use of pineapple and green tea, a kind of novel candied product developed.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for the fragrant pineapple preserved fruit of tea, is characterized in that: by fresh pineapple through selecting materials, cleaning, peel, stripping and slicing, salt pickles, dries, floods desalination, sugaring, green tea seasoning, oozes sugar, oven dry, packaging obtain product.
Described preserved fruit comprises the raw material of following weight portion: a kind of 100 parts, fresh pineapple of pineapple preserved fruit containing green tea, white granulated sugar 30 ~ 50 parts, salt 10 ~ 15 parts, green tea 1 ~ 10 part, citric acid 0.01 part, potassium sorbate 0.01 part.
Described preparation method specifically comprises the following steps:
1) select materials: get fresh pineapple fruit, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, size is even, color is verdant medium well pineapple fruit;
2) clean: by pineapple clean water 2-3 time;
3) peel: with stainless steel knife, pericarp is pruned, and adopt special spot-punching machine some tiny holes in the thorn of pineapple surface;
4) stripping and slicing: pineapple is cut into the fritter of 2 cm × 2 cm or the rectangular of 2 cm × 5 cm;
5) salt is pickled: first mixed with citric acid, potassium sorbate by salt, then to be placed in by the pineapple after stripping and slicing according to the method for one deck pineapple one deck salt and to pickle in cylinder, pickles 48-72h;
6) dry: the pineapple taking-up after pickling is dried, obtains pineapple salt base; Pineapple salt base after drying is that semi-finished product can be long time stored, and takes as required according to following process demand;
7) desalination is flooded: by 12-24h in pineapple salt base immersion clear water with rinse salinity;
8) sugaring: the pineapple after desalination is added white granulated sugar and mixes thoroughly, places 12h and carries out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, pours in pot by the millet paste that green tea brews after boiling, boiling 1h together with pineapple;
10) ooze sugar: after boiling terminates, make it naturally cool at normal temperatures, and standing 12h carries out oozing sugar;
11) dry: pulled out by pineapple, drop is liquid glucose to the greatest extent, puts into drying box and dries; Stop heating when the moisture component of pineapple drops to 28%, take out nature cooling;
12) pack: obtained preserved fruit is undertaken packing by required specification, be sealed, put in storage.
This
the remarkable advantage of invention is:the present invention is in pineapple preserved fruit process, green tea millet paste is used to carry out seasoning, not only can utilize the color and luster of green tea that pineapple preserved fruit is presented tempting orange-yellow, pineapple preserved fruit local flavor also can be made abundanter by adding green tea flavour, make the product obtained have the delicate fragrance of pineapple perfume and green tea concurrently, fiber is soft crisp, sour-sweet moderate, fragrance is good to eat, Chewy, and hundred eat and do not mind.In addition, the present invention, in conjunction with the nutrition of both pineapple and green tea, health care, gives full play to pineapple and green tea nutrition health care, anti-cancer and to disappear the effect that fat, diuresis recover from fatigue, delay senility.
Detailed description of the invention
Embodiment one
A preparation method for the fragrant pineapple preserved fruit of tea, specifically comprises the following steps:
1) select materials: get fresh pineapple fruit 100kg, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, size is even, color is verdant medium well pineapple fruit;
2) clean: by pineapple clean water 2 times;
3) peel: with stainless steel knife, pericarp is pruned, and adopt special spot-punching machine some tiny holes in the thorn of pineapple surface;
4) stripping and slicing: fritter pineapple being cut into 2 cm × 2 cm;
5) salt is pickled: first mixed with 10g citric acid, 10g potassium sorbate by 10kg salt, then to be placed in by the pineapple after stripping and slicing according to the method for one deck pineapple one deck salt and to pickle in cylinder, pickles 72h;
6) dry: the pineapple taking-up after pickling is dried, obtains pineapple salt base
7) desalination is flooded: by 24h in pineapple salt base immersion clear water with rinse salinity;
8) sugaring: the pineapple after desalination is added 30 kg white granulated sugars and mix thoroughly, places 12h and carries out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, pours in pot by the millet paste 1L that 1 kg green tea brews after boiling, boiling 1h together with pineapple;
10) ooze sugar: after boiling terminates, make it naturally cool at normal temperatures, and standing 12h carries out oozing sugar;
11) dry: pulled out by pineapple, drop is liquid glucose to the greatest extent, puts into drying box and dries; Stop heating when the moisture component of pineapple drops to 28%, take out nature cooling;
12) pack: obtained preserved fruit is undertaken packing by required specification, be sealed, put in storage.
Embodiment two
A preparation method for the fragrant pineapple preserved fruit of tea, specifically comprises the following steps:
1) select materials: get fresh pineapple fruit 100kg, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, size is even, color is verdant medium well pineapple fruit;
2) clean: by pineapple clean water 3 times;
3) peel: with stainless steel knife, pericarp is pruned, and adopt special spot-punching machine some tiny holes in the thorn of pineapple surface;
4) stripping and slicing: fritter pineapple being cut into 2 cm × 2 cm;
5) salt is pickled: first mixed with 10g citric acid, 10g potassium sorbate by 12 kg salt, then to be placed in by the pineapple after stripping and slicing according to the method for one deck pineapple one deck salt and to pickle in cylinder, pickles 60h;
6) dry: the pineapple taking-up after pickling is dried, obtains pineapple salt base
7) desalination is flooded: by 18h in pineapple salt base immersion clear water with rinse salinity;
8) sugaring: the pineapple after desalination is added 40 kg white granulated sugars and mix thoroughly, places 12h and carries out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, pours in pot by the millet paste 2L that 5 kg green tea brew after boiling, boiling 1h together with pineapple;
10) ooze sugar: after boiling terminates, make it naturally cool at normal temperatures, and standing 12h carries out oozing sugar;
11) dry: pulled out by pineapple, drop is liquid glucose to the greatest extent, puts into drying box and dries; Stop heating when the moisture component of pineapple drops to 28%, take out nature cooling;
12) pack: obtained preserved fruit is undertaken packing by required specification, be sealed, put in storage.
Embodiment three
A preparation method for the fragrant pineapple preserved fruit of tea, specifically comprises the following steps:
1) select materials: get fresh pineapple fruit 100kg, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, size is even, color is verdant medium well pineapple fruit;
2) clean: by pineapple clean water 2 times;
3) peel: with stainless steel knife, pericarp is pruned, and adopt special spot-punching machine some tiny holes in the thorn of pineapple surface;
4) stripping and slicing: pineapple is cut into the rectangular of 2 cm × 5 cm;
5) salt is pickled: first mixed with 10g citric acid, 10g potassium sorbate by 15 kg salt, then to be placed in by the pineapple after stripping and slicing according to the method for one deck pineapple one deck salt and to pickle in cylinder, pickles 48h;
6) dry: the pineapple taking-up after pickling is dried, obtains pineapple salt base
7) desalination is flooded: by 12h in pineapple salt base immersion clear water with rinse salinity;
8) sugaring: the pineapple after desalination is added 50 kg white granulated sugars and mix thoroughly, places 12h and carries out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, pours in pot by the millet paste 4L that 10 kg green tea brew after boiling, boiling 1h together with pineapple;
10) ooze sugar: after boiling terminates, make it naturally cool at normal temperatures, and standing 12h carries out oozing sugar;
11) dry: pulled out by pineapple, drop is liquid glucose to the greatest extent, puts into drying box and dries; Stop heating when the moisture component of pineapple drops to 28%, take out nature cooling;
12) pack: obtained preserved fruit is undertaken packing by required specification, be sealed, put in storage.
The fragrant pineapple candied product of the tea that the present invention obtains is tempting orange-yellow chankings, surface candy is tiny and even, its sugar content is low, have partial desiccation and micro-ly have moist smooth surface, pulp is fresh and tender, has pineapple fragrance and has the delicate fragrance of green tea, sour-sweet moderate, fragrant good to eat, Chewy, hundred eat and do not mind, and the shelf-life can reach 1 year.
The foregoing is only preferred embodiment 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 covering scope of the present invention.
Claims (2)
1. a preparation method for the fragrant pineapple preserved fruit of tea, is characterized in that: by fresh pineapple through selecting materials, cleaning, peel, stripping and slicing, salt pickles, dries, floods desalination, sugaring, green tea seasoning, oozes sugar, oven dry, packaging obtain product;
It specifically comprises the following steps:
1) select materials: get fresh pineapple fruit, remove junk, soft flat bad fruit; Described fresh pineapple is without disease and pest, size is even, color is verdant medium well pineapple fruit;
2) clean: by pineapple clean water 2-3 time;
3) peel: with stainless steel knife, pericarp is pruned, and adopt special spot-punching machine some tiny holes in the thorn of pineapple surface;
4) stripping and slicing: pineapple is cut into the fritter of 2 cm × 2 cm or the rectangular of 2 cm × 5 cm;
5) salt is pickled: first mixed with citric acid, potassium sorbate by salt, then to be placed in by the pineapple after stripping and slicing according to the method for one deck pineapple one deck salt and to pickle in cylinder, pickles 48-72h;
6) dry: the pineapple taking-up after pickling is dried, obtains pineapple salt base;
7) desalination is flooded: by 12-24h in pineapple salt base immersion clear water with rinse salinity;
8) sugaring: the pineapple after desalination is added white granulated sugar and mixes thoroughly, places 12h and carries out sugaring;
9) green tea seasoning: pour the pineapple after sugaring in pot boiling together with syrup, pours in pot by the millet paste that green tea brews after boiling, boiling 1h together with pineapple;
10) ooze sugar: after boiling terminates, make it naturally cool at normal temperatures, and standing 12h carries out oozing sugar;
11) dry: pulled out by pineapple, drop is liquid glucose to the greatest extent, puts into drying box and dries; Stop heating when pineapple water content drops to 28%, take out nature cooling;
12) pack: obtained preserved fruit is undertaken packing by required specification, be sealed, put in storage;
Described preserved fruit comprises the raw material of following weight portion: 100 parts, fresh pineapple, white granulated sugar 30 ~ 50 parts, salt 10 ~ 15 parts, green tea 1 ~ 10 part, citric acid 0.01 part, potassium sorbate 0.01 part.
2. the fragrant pineapple preserved fruit of the tea that preparation method is obtained as claimed in claim 1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410224030.0A CN103988968B (en) | 2014-05-26 | 2014-05-26 | Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof |
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| CN201410224030.0A CN103988968B (en) | 2014-05-26 | 2014-05-26 | Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof |
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| CN103988968A CN103988968A (en) | 2014-08-20 |
| CN103988968B true CN103988968B (en) | 2015-10-21 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381890A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing crispy dried pineapple |
| CN107125530A (en) * | 2017-04-16 | 2017-09-05 | 杨胜 | A kind of preparation method of pineapple egg tea |
| CN108576357A (en) * | 2018-04-11 | 2018-09-28 | 安徽省义门苔干有限公司 | A kind of production method of dried lactuca preserved fruit |
Citations (5)
| 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 |
| CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
| CN103330043A (en) * | 2013-07-12 | 2013-10-02 | 合浦果香园食品有限公司 | Production method of eye-burr-free pineapple ring preserved fruit |
| CN103689201A (en) * | 2013-12-17 | 2014-04-02 | 王莹 | Preparation method of preserved pineapples |
| CN103798489A (en) * | 2013-09-23 | 2014-05-21 | 高磊 | Method for producing preserved pineapple strip |
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2014
- 2014-05-26 CN CN201410224030.0A patent/CN103988968B/en not_active Expired - Fee Related
Patent Citations (5)
| 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 |
| CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
| CN103330043A (en) * | 2013-07-12 | 2013-10-02 | 合浦果香园食品有限公司 | Production method of eye-burr-free pineapple ring preserved fruit |
| CN103798489A (en) * | 2013-09-23 | 2014-05-21 | 高磊 | Method for producing preserved pineapple strip |
| CN103689201A (en) * | 2013-12-17 | 2014-04-02 | 王莹 | Preparation method of preserved pineapples |
Non-Patent Citations (2)
| Title |
|---|
| 低糖菠萝蜜饯的研制;张荣等;《热带农业工程》;20000930(第03期);11-12 * |
| 菠萝心果脯生产工艺的研究;张倍宁等;《广东农业科学》(第08期);156-158 * |
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