CN103999998A - Processing method for sweet potato and grapefruit peel candies - Google Patents
Processing method for sweet potato and grapefruit peel candies Download PDFInfo
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- CN103999998A CN103999998A CN201410249444.9A CN201410249444A CN103999998A CN 103999998 A CN103999998 A CN 103999998A CN 201410249444 A CN201410249444 A CN 201410249444A CN 103999998 A CN103999998 A CN 103999998A
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- syrup
- ipomoea batatas
- grapefruit
- pomelo peel
- boiling
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Abstract
The invention discloses a processing method for sweet potato and grapefruit peel candies. The processing method comprises the following steps: 1, cleaning grapefruit peels (soaking dried grapefruit peels and cleaning), and peeling off outer surface layers and immersing by lime water with the concentration of less than 0.5% for more than one hour; 2, putting the immersed grapefruit peels into boiling water to be boiled to be soft, fishing out the grapefruit peels and putting the grapefruit peels into cold water to be rinsed; 3, extruding the rinsed grapefruit peels or drying the water, then rinsing by clean water, extruding or drying the water again, and repeating the steps for more than two times; 4, boiling sweet potatoes and mashing or preparing into starch, boiling, carrying out gelatinization, saccharifying by using malts and filtering to obtain diluted syrup; 5, putting the diluted syrup into a boiler, boiling until the syrup is thick and bubbled, putting the syrup into the grapefruit peels in the step 3 to be boiled, continually agitating to sufficiently and uniformly adsorb the syrup, and stopping fire until the syrup can be picked by chopsticks to form lines; and 6, fishing out the boiled sweet potato and grapefruit peel candies and cooling. The sweet potato and grapefruit peel candies prepared by adopting the method disclosed by the invention have the abundant nutrition and the moderate sweet degree, are smooth, crispy and soft and have a good mouth feel.
Description
Technology territory neck
The present invention relates to a kind of processing method of Ipomoea batatas shaddock sugar sweet.
Background technology
At present, people are mostly fused into syrup with white sugar or rock sugar and process shaddock sugar sweet, and the shaddock sugar sweet of working it out is like this very sweet, taste somewhat greasy, finished product is more stiff, and mouthfeel is bad, and the nutritional labeling of white sugar and rock sugar is more single, except sugar, other nutrient composition content is few.
Scientists study is found: Ipomoea batatas contains abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10 plants trace element and linoleic acid, lysine etc., nutritive value is very high, is called the most balanced health food of nutrition by nutritionists.There is the blood vessel elasticity of maintenance, strengthen the effects such as body immunity, cancer-resisting, catharsis and toxin expelling, prevention inferior health.
Make syrup with Ipomoea batatas and process shaddock sugar sweet, not only can increase the nutritional labeling of shaddock sugar sweet, and finished product sugariness is moderate, lubricated crisp soft, mouthfeel is better.
Summary of the invention
The object of the invention is: be above-mentioned the deficiencies in the prior art, a kind of processing method of Ipomoea batatas shaddock sugar sweet is provided, makes full use of nutritional labeling and the health-care efficacy of Ipomoea batatas, process shaddock sugar sweet with Ipomoea batatas syrup, make the nutrition of the shaddock sugar sweet of making abundanter, mouthfeel is also better.
Technical scheme of the present invention is: a kind of processing method of Ipomoea batatas shaddock sugar sweet, comprises the following steps:
(1), raw material is prepared: choose appropriate pomelo peel (dry, wet all can) and Ipomoea batatas, Fructus Hordei Germinatus is for subsequent use.
(2), pomelo peel is cleaned to (dry pomelo peel first steep send out wash) again, prune outer epidermis soaking more than 1 hour with the limewash that is less than 0.5% concentration.
(3), soaked pomelo peel is entered in boiling water, to boil to after slightly soft, pull out and put into cold water rinsing.
(4), by the pomelo peel extruding of rinsing or dry moisture, and then with clear water rinsing extruding or drying moisture again, repeatedly more than twice.
(5), by Ipomoea batatas boil smash to pieces or make after starch boil, gelatinization, then will after its saccharification, filter and obtain rare syrup with Fructus Hordei Germinatus.
(6), rare syrup entered to pot boil, constantly stir and remove offscum, while enduring to dense thick bubbling slightly, put into the pomelo peel that step (4) handles well and boil together and constantly stir, make its full and uniform absorption Ipomoea batatas syrup.Choose and can play when silk and cease fire with chopsticks to syrup.
(7), the Ipomoea batatas shaddock sugar sweet boiling is pulled out dry in the air cool.
(8), remaining Ipomoea batatas syrup can continue to process other Ipomoea batatas sugar product, utilization again after also can diluting.
Advantage of the present invention is:
(1), the present invention makes full use of nutritional labeling and the health-care efficacy of Ipomoea batatas, processes shaddock sugar sweet with Ipomoea batatas syrup, makes the nutrition of shaddock sugar sweet abundanter.
(2), the present invention makes full use of the moderate feature of Ipomoea batatas syrup sugariness, processes shaddock sugar sweet with Ipomoea batatas syrup, makes the sugariness of shaddock sugar sweet moderate, mouthfeel is oiliness.
(3), the present invention makes full use of the feature that Ipomoea batatas syrup can keep dense magma state after cooling, processes shaddock sugar sweet with Ipomoea batatas syrup, makes shaddock sugar sweet lubricated crisp soft, not stiff.
(4), the present invention has increased efficiency and the approach of pomelo peel twice laid.
Detailed description of the invention
Embodiment mono-
A processing method for Ipomoea batatas shaddock sugar sweet, the steps include:
(1), raw material is prepared: 30 jin of fresh pomelo peels, 100 jin of fresh sweet potatoes, 1 jin of dry wheat malt.
(2), pomelo peel is cleaned, prune outer epidermis with the limewash immersion of 0.2% concentration 24 hours.
(3), soaked pomelo peel is entered in boiling water, to boil to after slightly soft, pull out and put into cold water rinsing.
(4), by the moisture extruding stem of the pomelo peel of rinsing, and then with clear water rinsing extruding stem moisture again, 3 times repeatedly.
(5), Ipomoea batatas is made to syrup, concrete grammar is: after Ipomoea batatas is cleaned, put into pot and boil and pull out and mash, add cold water furnishing scattered paste shape.Then dry wheat malt is pulverized and mixed during Ipomoea batatas sticks with paste, mix rear maintenance temperature 55-60 degree fermentation thoroughly, in the time that clear water appears in pot limit, turn and once make the starch abundant saccharification of Ipomoea batatas in sticking with paste, and the Ipomoea batatas that takes a morsel is stuck with paste and adds iodine fluid inspection and have or not starch reaction.While adding the rear aobvious blueness of iodine test solution shake, black or aubergine, prove still to have starch not by saccharification, therefore should keep temperature to continue saccharification.So turned and take a sample to check once every 1 hour, until check when liquid presents the color of pale red or approximate iodine test solution, illustrate that saccharification is complete.Then filter with gauze bag, obtain rare syrup.
(6), by filter rare syrup pour into again in pot, boil with big fire, stir and constantly the offscum on syrup removed while enduring.Along with the evaporation of moisture reduces the intensity of a fire gradually, in the time that syrup is endured to dense thick bubbling slightly, put into the pomelo peel that step (4) handles well and boil together and constantly stir, make its full and uniform absorption syrup.Choose and can play when silk and cease fire with chopsticks to syrup.
(7), the Ipomoea batatas shaddock sugar sweet boiling is pulled out dry in the air cool.
(8), remaining Ipomoea batatas syrup can continue to process other Ipomoea batatas sugar product, utilization again after also can diluting.
Embodiment bis-
A processing method for Ipomoea batatas shaddock sugar sweet, the steps include:
(1), raw material is prepared: 10 jin of dry pomelo peels, 100 jin of fresh sweet potatoes, 10 jin, fructus hordei germinatus juice.
(2), dry pomelo peel bubble is sent out to an afterwash, prune outer epidermis with the limewash immersion of 0.2% concentration 24 hours.
(3), soaked pomelo peel is entered in boiling water, to boil to after slightly soft, pull out and put into cold water rinsing.
(4), the pomelo peel of rinsing is put into centrifugal dehydrator dry moisture, and then with clear water rinsing and again dry moisture, 3 times repeatedly.
(5), Ipomoea batatas is made to syrup, concrete grammar is: after Ipomoea batatas is cleaned, be milled into pulpous state, more better, then filter, the potato slurry leaching is left standstill to about 1 hour, treat that liquid is clarified above, can incline and supernatant, by the starch at the bottom of sinking to barrel, put in people's jacketed pan, add 1.50 jin of left and right of clear water, be made into approximately 10% farinaceous size.Boil about half an hour, constantly stir until become pasty state simultaneously.Cease fire after the starch cool of gelatinization is to 60-63 DEG C, fructus hordei germinatus is squeezed the juice and mixed, stir.Temperature is remained on to 55-60 DEG C, starch under the effect of brewer's wort, saccharification gradually.After 8 hours, sampling has or not starch reaction with iodine test solution inspection.While adding the rear aobvious blueness of iodine test solution shake, black or aubergine, prove still to have starch not by saccharification, therefore should keep temperature to continue saccharification.So took a sample to check once every 1 hour, until check that when liquid presents the color of pale red or approximate iodine test solution, saccharification is complete.Saccharified liquid is boiled in intensification, after truce, filters with plate and frame filter press.
(6), by filter rare liquid glucose pour into again in pot, boil with big fire, stir while enduring and constantly the offscum on syrup removed.Along with the evaporation of moisture reduces the intensity of a fire gradually, in the time that syrup is endured to dense thick bubbling slightly, put into the pomelo peel that step (4) handles well and boil together and constantly stir, make its full and uniform absorption Ipomoea batatas syrup.Choose and can play when silk and cease fire with chopsticks to syrup.
(7), the Ipomoea batatas shaddock sugar sweet boiling is pulled out dry in the air cool.
(8), remaining Ipomoea batatas syrup can continue to process other Ipomoea batatas sugar product, utilization again after also can diluting.
Claims (2)
1. a processing method for Ipomoea batatas shaddock sugar sweet, is characterized in that comprising the following steps:
(1), raw material is prepared: choose appropriate pomelo peel (dry, wet all can) and Ipomoea batatas, Fructus Hordei Germinatus is for subsequent use;
(2), pomelo peel is cleaned to (dry pomelo peel first steep send out wash) again, prune outer epidermis soaking more than 1 hour with the limewash that is less than 0.5% concentration;
(3), soaked pomelo peel is entered in boiling water, to boil to after slightly soft, pull out and put into cold water rinsing;
(4), by the pomelo peel extruding of rinsing or dry moisture, and then with clear water rinsing extruding or drying moisture again, repeatedly more than twice;
(5), by Ipomoea batatas boil smash to pieces or make after starch boil, gelatinization, then will after its saccharification, filter and obtain rare syrup with Fructus Hordei Germinatus;
(6), rare syrup being entered to pot boils, constantly stir and remove offscum, while enduring to dense thick bubbling slightly, put into the pomelo peel that step (4) handles well and boil together and constantly stir, make its full and uniform absorption Ipomoea batatas syrup, choose and can play when silk and cease fire with chopsticks to syrup;
(7), the Ipomoea batatas shaddock sugar sweet boiling is pulled out dry in the air cool;
(8), remaining Ipomoea batatas syrup can continue to process other Ipomoea batatas sugar product, utilization again after also can diluting.
2. the processing method of Ipomoea batatas shaddock sugar sweet according to claim 1, is characterized in that in step (2), pomelo peel also can be processed together with outer epidermis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410249444.9A CN103999998A (en) | 2014-05-30 | 2014-05-30 | Processing method for sweet potato and grapefruit peel candies |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410249444.9A CN103999998A (en) | 2014-05-30 | 2014-05-30 | Processing method for sweet potato and grapefruit peel candies |
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| CN103999998A true CN103999998A (en) | 2014-08-27 |
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| CN201410249444.9A Pending CN103999998A (en) | 2014-05-30 | 2014-05-30 | Processing method for sweet potato and grapefruit peel candies |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901262A (en) * | 2016-04-21 | 2016-08-31 | 容县金利源商贸有限公司 | Shaddock peel candy and preparation method of same |
| CN106260464A (en) * | 2016-10-12 | 2017-01-04 | 肥西久盛食品有限公司 | A kind of manufacture method of Pericarpium Citri grandis soft sweet |
| CN106417868A (en) * | 2016-10-12 | 2017-02-22 | 肥西久盛食品有限公司 | Manufacturing method lemon peel soft sweets |
| CN107439774A (en) * | 2017-09-25 | 2017-12-08 | 农广善 | A kind of shaddock sugar sweet preparation technology |
| CN108497147A (en) * | 2018-02-10 | 2018-09-07 | 荔浦县万家兴果蔬专业合作社 | A kind of processing method of pomelo peel preserved fruit |
| CN109380711A (en) * | 2017-08-08 | 2019-02-26 | 贵州美人芋农业发展有限公司 | A kind of method that banana dasheen bar extracts plant sugar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273541A (en) * | 2011-09-14 | 2011-12-14 | 福建农林大学 | Shaddock ped preserved fruit and preparation method thereof |
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2014
- 2014-05-30 CN CN201410249444.9A patent/CN103999998A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273541A (en) * | 2011-09-14 | 2011-12-14 | 福建农林大学 | Shaddock ped preserved fruit and preparation method thereof |
Non-Patent Citations (3)
| Title |
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| 谭兴和等: "《蜜橘、脐橙、柚子、金柑保鲜与加工技术》", 31 January 2007, 中国农业出版社 * |
| 陈栓虎等: "《农副产品综合利用和深加工技术.蔬菜类》", 31 March 2003, 陕西科学技术文献出版社 * |
| 黎平: "糖柚皮制作的传统工艺", 《东莞日报》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901262A (en) * | 2016-04-21 | 2016-08-31 | 容县金利源商贸有限公司 | Shaddock peel candy and preparation method of same |
| CN106260464A (en) * | 2016-10-12 | 2017-01-04 | 肥西久盛食品有限公司 | A kind of manufacture method of Pericarpium Citri grandis soft sweet |
| CN106417868A (en) * | 2016-10-12 | 2017-02-22 | 肥西久盛食品有限公司 | Manufacturing method lemon peel soft sweets |
| CN109380711A (en) * | 2017-08-08 | 2019-02-26 | 贵州美人芋农业发展有限公司 | A kind of method that banana dasheen bar extracts plant sugar |
| CN107439774A (en) * | 2017-09-25 | 2017-12-08 | 农广善 | A kind of shaddock sugar sweet preparation technology |
| CN108497147A (en) * | 2018-02-10 | 2018-09-07 | 荔浦县万家兴果蔬专业合作社 | A kind of processing method of pomelo peel preserved fruit |
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Application publication date: 20140827 |