CN104082503A - Processing method of bitter gourd sweet - Google Patents

Abstract

The invention discloses a processing method of bitter gourd sweet, and belongs to the field of processing of foods. The processing method of the bitter gourd sweet is characterized by being prepared from 15kg of fresh bitter gourds, 16kg of white sugar and 0.5kg of alum. The processing method of the bitter gourd sweet comprises the steps of selecting materials, preparing a billet, leaching in the alum, bleaching in water, thermally bleaching, immersing in the white sugar, boiling in the white sugar, forming a sugar coating, and packaging so as to obtain the finished product. The processing method of the bitter gourd sweet has the benefits of being uniform in thickness, sweet, delicious, crisp and tasty and has the faint scent of bitter gourds; in addition, the bitter gourd sweet is not only beneficial to enhancing the body resistance but also has the effects of preventing and resisting cancers and lowering blood sugar.

Description

A kind of processing method of balsam pear preserved fruit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of balsam pear preserved fruit.

Background technology

Balsam pear, has another name called balsam pear, is cucurbitaceous plant, is annual climbing herb.Stem, branch, petiole and bennet have all draped over one's shoulders pubescence, the raw tendril of armpit.The diameter of leaf reaches 3 to 12 centimetres, has 5 to 7 road palmate drastic cracks, sliver ovalize, and there is sawtooth outer.At the end of spring and the beginning of summer bloom, monoecism, yellow.Fruit is oblong, and there are most irregular strumaes on surface, and seed is hidden among Fleshy fruits, when ripe, has red capsule wrapping up in.

The effect of balsam pear: 1. promote diet, anti-inflammatory antipyretic: the Charantin in balsam pear and bitter principle can improve a poor appetite, spleen benefiting and stimulating the appetite; Contained alkaloids substance quinine, has that diuresis is invigorated blood circulation, effect of anti-inflammatory antipyretic, the improving eyesight that clears away heart-fire; 2. cancer-resisting: a kind of composition is contained in balsam pear the inside, can effectively suppress the canceration of cell and the recovery of promotion mutation cell, has certain antitumaous effect; 3. reduce blood sugar: the fresh juice of balsam pear, the material that contains Charantin and similar insulin, has good hypoglycemic activity, is diabetic's ultimate food.Moreover, balsam pear also has prevention of osteoporosis, regulates endocrine, oxidation resistant effect, and simultaneously further strengthening body resistance, improves the reaction mechanism of health the inside.

The growth cycle of balsam pear is short, and not storage tolerance can be realized the comprehensive utilization to balsam pear raw material for being processed into balsam pear circle preserved fruit, and be convenient to store, and improves its economic worth.

Summary of the invention

The object of the invention is to solve balsam pear growth cycle short, not storage tolerance problem, provides a kind of processing method of balsam pear preserved fruit.

The present invention solves the technical scheme that its technical problem takes:

A kind of processing method of balsam pear preserved fruit, it is characterized in that: adopt 15 kilograms, the fresh balsam pear of formula, 16 kilograms of white sugar, 0.5 kilogram, alum, its fabrication processing is float-sugaring of float-heat of soak-water of select materials-base-alum-candy-upper sugar-coat-packaging-finished product, and concrete operation step is:

A, select materials: choosing in vain bright, individuality equably balsam pear be raw material;

B, base: dazzling on balsam pear equably with thin bamboo let, be cut into the nahlock shape of thick 1 centimetre, remove seed;

C, alum soak, water floats: base is put into 0.5% alum solution and soak 5 days, stir up and down every day 1 time, then put into clear water rinsing 5-6 time, each 1 hour;

D, heat are floated: the boiling water of base being put into 100 DEG C scalds 50 minutes, then puts into clear water, rinsing 4 times, and each 2 hours, the boiling water of again putting into 100 DEG C scalded 30 minutes, and then puts into clear water rinsing 4 times, each 1 hour;

E, sugaring: base is put into cylinder, inject cold liquid glucose, after 4 hours, stir once, sugaring 18 hours;

F, candy: base is scooped in pot with liquid glucose, boils 15 minutes, make sugared temperature reach 105 DEG C, honey off the pot 48-50 hour processed, is again scooped in pot and boils 30 minutes, and sugared temperature reaches 110 DEG C, and honey off the pot is made as semi-finished product;

G, upper sugar-coat: base and liquid glucose are scooped in pot, boil 45 minutes, make sugared temperature reach 112 DEG C, off the pot being filtered dry, dries in the air and be as cold as 50 DEG C, can go up sugar-coat;

H, packaging: by the hamper packing of the balsam pear of first-class sugar-coat, be finished product.

Beneficial effect: product thickness of the present invention is even, and sweet good to eat, mouthfeel is sharp and clear, has the delicate fragrance of balsam pear; Not only be conducive to strengthening body resistance, also there is cancer-resisting, hypoglycemic effect.

Detailed description of the invention

Embodiment 1 :

A processing method for balsam pear preserved fruit, concrete operation step is:

A, select materials: choosing in vain bright, individuality equably balsam pear be raw material;

B, base: dazzling on balsam pear equably with thin bamboo let, be cut into the nahlock shape of thick 1 centimetre, remove seed;

C, alum soak, water floats: base is put into 0.5% alum solution and soak 5 days, stir up and down every day 1 time, then put into clear water rinsing 5-6 time, each 1 hour;

D, heat are floated: the boiling water of base being put into 100 DEG C scalds 50 minutes, then puts into clear water, rinsing 4 times, and each 2 hours, the boiling water of again putting into 100 DEG C scalded 30 minutes, and then puts into clear water rinsing 4 times, each 1 hour;

E, sugaring: base is put into cylinder, inject cold liquid glucose, after 4 hours, stir once, sugaring 18 hours;

F, candy: base is scooped in pot with liquid glucose, boils 15 minutes, make sugared temperature reach 105 DEG C, honey off the pot 48-50 hour processed, is again scooped in pot and boils 30 minutes, and sugared temperature reaches 110 DEG C, and honey off the pot is made as semi-finished product;

G, upper sugar-coat: base and liquid glucose are scooped in pot, add appropriate malt syrup, boil 45 minutes, make sugared temperature reach 112 DEG C, off the pot being filtered dry, dries in the air and be as cold as 50 DEG C, can go up sugar-coat;

H, packaging: by the hamper packing of the balsam pear of first-class sugar-coat, be finished product.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Embodiment 2 :

A processing method for balsam pear preserved fruit, concrete operation step is:

A, select materials: choosing in vain bright, individuality equably balsam pear be raw material;

B, base: dazzling on balsam pear equably with thin bamboo let, be cut into the nahlock shape of thick 1 centimetre, remove seed;

C, alum soak, water floats: base is put into 0.5% alum solution and soak 5 days, stir up and down every day 1 time, then put into clear water rinsing 5-6 time, each 1 hour;

D, heat are floated: the boiling water of base being put into 100 DEG C scalds 50 minutes, then puts into clear water, rinsing 4 times, and each 2 hours, the boiling water of again putting into 100 DEG C scalded 30 minutes, and then puts into clear water rinsing 4 times, each 1 hour; Add appropriate citric acid and malic acid, make base become yellow;

E, sugaring: base is put into cylinder, inject cold liquid glucose, after 4 hours, stir once, sugaring 18 hours;

F, candy: base is scooped in pot with liquid glucose, boils 15 minutes, make sugared temperature reach 105 DEG C, honey off the pot 48-50 hour processed, is again scooped in pot and boils 30 minutes, and sugared temperature reaches 110 DEG C, and honey off the pot is made as semi-finished product;

G, upper sugar-coat: base and liquid glucose are scooped in pot, boil 45 minutes, make sugared temperature reach 112 DEG C, off the pot being filtered dry, dries in the air and be as cold as 50 DEG C, can go up sugar-coat;

H, packaging: by the hamper packing of the balsam pear of first-class sugar-coat, be finished product.

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 balsam pear preserved fruit, it is characterized in that: adopt 15 kilograms, the fresh balsam pear of formula, 16 kilograms of white sugar, 0.5 kilogram, alum, its fabrication processing is float-sugaring of float-heat of soak-water of select materials-base-alum-candy-upper sugar-coat-packaging-finished product, and concrete operation step is:

A, select materials: choosing in vain bright, individuality equably balsam pear be raw material;

B, base: dazzling on balsam pear equably with thin bamboo let, be cut into the nahlock shape of thick 1 centimetre, remove seed;

C, alum soak, water floats: base is put into 0.5% alum solution and soak 5 days, stir up and down every day 1 time, then put into clear water rinsing 5-6 time, each 1 hour;

D, heat are floated: the boiling water of base being put into 100 DEG C scalds 50 minutes, then puts into clear water, rinsing 4 times, and each 2 hours, the boiling water of again putting into 100 DEG C scalded 30 minutes, and then puts into clear water rinsing 4 times, each 1 hour;

E, sugaring: base is put into cylinder, inject cold liquid glucose, after 4 hours, stir once, sugaring 18 hours;

F, candy: base is scooped in pot with liquid glucose, boils 15 minutes, make sugared temperature reach 105 DEG C, honey off the pot 48-50 hour processed, is again scooped in pot and boils 30 minutes, and sugared temperature reaches 110 DEG C, and honey off the pot is made as semi-finished product;

G, upper sugar-coat: base and liquid glucose are scooped in pot, boil 45 minutes, make sugared temperature reach 112 DEG C, off the pot being filtered dry, dries in the air and be as cold as 50 DEG C, can go up sugar-coat;

H, packaging: by the hamper packing of the balsam pear of first-class sugar-coat, be finished product.