CN104171999A - Method for preparing sweet and crisp dried finger citron - Google Patents
Method for preparing sweet and crisp dried finger citron Download PDFInfo
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- CN104171999A CN104171999A CN201410341482.7A CN201410341482A CN104171999A CN 104171999 A CN104171999 A CN 104171999A CN 201410341482 A CN201410341482 A CN 201410341482A CN 104171999 A CN104171999 A CN 104171999A
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- finger citron
- buddha
- water
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- citron sliced
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
Abstract
The invention discloses a method for preparing sweet and crisp dried finger citron. The method sequentially comprises the following steps: (a) pre-treating, namely cleaning, peeling and slicing finger citron to obtain finger citron slices; (b) slightly boiling the finger citron slices by water, namely, slightly boiling the finger citron slices with 5-10% boiled saline water for 1-2 minutes, and flushing with flowing clear water for 1-2 minutes to obtain slightly boiled finger citron slices; (c) soaking and vacuumizing, namely soaking the slightly boiled finger citron slices into honey water for 1-2 hours in a container according to a proportion that 1g of finger citron slices are soaked into 1.5ml of honey water (the concentration of the honey water is 0.1-0.5g/ml), and then vacuumizing to ensure that the vacuum degree is less than or equal to 0.09MPa; and (d) freeze-drying, namely taking the vacuumized finger citron slices out of the container, pre-freezing and then freeze-drying; and (e) packing in vacuum. By adopting the simple method, the manufactured dried finger citron is crisp and sweet in mouthfeel, rich in nutrition and easy to carry.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to a kind of fresh Buddha's hand is processed into the dry preparation method of instant Buddha's hand.
Background technology
Buddha's hand (Citrus medica L.var.sarcodactylis) is rutaceae, and the chocho (Sechium edule Swartz) belonging to Curcurbitaceae pears melon makes a big difference.Buddha's hand fruit has crackle as fist, golden yellow during fruit maturation, and the arduous acid of nature and flavor, warm, enters liver, stomach warp, and the traditional Chinese medical science is thought symptoms such as can treating diet is depressed, fullness and oppression of chest and abdomen, gastralgic vomitting has the effect of regulating the flow of vital energy with body, preventing phlegm from forming and stopping coughing, is medicine food dual purpose plant.At present the dry conventional processing method of Buddha's hand is the conventional method such as to dry, oven dry, high temperature are boiled dry, and it is poor that the Buddha's hand of preparation does mouthfeel like this, is only limited to medicinal.The instant food of Buddha's hand---Buddha's hand preserved fruit, in the patents such as processing method > > in < < Buddha's hand preserved fruit processing with liquid glucose and Buddha's hand preserved fruit, the making of Buddha's hand preserved fruit is processed in the environment that generally adopts 65-75 ℃ dry, easily cause the loss of Buddha's hand volatilization thermal sensitivity composition, nutrient loss, sugared content are high, Buddha's hand local flavor is originally destroyed, and mouthfeel is bad.
In the dry making of Buddha's hand, the technical study > > of existing document < < microwave and vacuum refrigeration combination drying processing Buddha's hand, it is dry that the fabrication techniques Buddha's hand that utilizes microwave to be combined with vacuum refrigeration set forth in article, although the standby Buddha's hand of this legal system does and has kept preferably the nutritional labeling in Buddha's hand, but the dry heavy bitter taste of the Buddha's hand of preparation, mouthfeel is poor, and color and luster is dark yellow slightly, consumer is difficult for accepting, and can not directly be generalized to market as a kind of instant leisure food.
Summary of the invention
The technical problem to be solved in the present invention is to provide the dry preparation method of a kind of fragrant and sweet crisp Buddha's hand.
In order to solve the problems of the technologies described above, the invention provides the dry preparation method of a kind of fragrant and sweet crisp Buddha's hand, comprise the following steps successively:
A), pretreatment:
Get Buddha's hand and clean, remove the peel and section, obtain finger citron sliced;
Remarks explanation: this " cleaning, peeling and section " belongs to conventional steps;
B), the water finger citron sliced of scalding:
With the salt solution finger citron sliced 1～2min that scalds of boiling, then with the clear water that flows, rinse 1～2min, finger citron sliced after obtaining water and scalding;
In described salt solution, the mass concentration of salt is 5～10%;
Remarks explanation: the used in amounts of salt solution guarantees that finger citron sliced is submerged; Generally speaking, the salt solution of finger citron sliced adapted 1.5～2.5L of every 1kg;
In the salt solution of above-mentioned 1～2min is scalded the process of finger citron sliced, remain that salt solution is in fluidized state (keeping temperature is 95～100 ℃);
C), soak and bleed:
In container, according to the amount ratio of every 1g finger citron sliced adapted 1.5ml hydromel, after water is scalded, finger citron sliced is put into hydromel and is soaked, soak time 1～2h; Then vacuumize (that is, the Buddha's hand after immersion vacuumizes together with unnecessary hydromel), make vacuum≤0.09Mpa;
Described hydromel is obtained by mixing by honey and water, contains 0.1～0.5g honey (that is, the concentration of hydromel is 0.1～0.5g/ml) in every ml hydromel;
D), freeze-drying:
Take out and vacuumize the finger citron sliced after processing, freeze-drying after pre-freeze from container;
E), vacuum packaging, obtain finished product---fragrant and sweet crisp Buddha's hand is dry.
Improvement as the dry preparation method of fragrant and sweet crisp Buddha's hand of the present invention:
In steps d, pre-freeze is: pre-freeze temperature≤-40 ℃ (being generally-40 ℃～-60 ℃), pre-freeze time >=4h (being generally 4～5 hours); Freeze-drying is: hothouse vacuum is 0～10Pa, temperature-15～0 ℃, and the time is 11～13h (being preferably 12h).
Further improvement as the dry preparation method of fragrant and sweet crisp Buddha's hand of the present invention: in step a, the thickness of finger citron sliced is 6～12mm (being preferably 7～9mm).
The fragrant and sweet crisp Buddha's hand of gained of the present invention is dry to be detected according to the non-fried fruit of GB/T23787-2009 < <, crisp slices of vegetable > > standard, and every detection index evaluation criterion is as following table 1～table 3:
Table 1, the dry organoleptic indicator's requirement of fragrant and sweet crisp Buddha's hand
| Project | Organoleptic indicator's requirement |
| Color and luster | Approach with fresh Buddha's hand pulp colour, color and luster is pale |
| Fragrance | There is the distinctive fragrance of Buddha's hand, fragrance coordination, long |
| Mouthfeel | Mouthfeel fragrant and sweet crisp, sweet taste is suitable |
Table 2, scoring system
Full marks: 50 minutes
The fragrant and sweet crisp Buddha's hand of table 3 does mouthfeel acceptability limit
| Project | Acceptability limit |
| Color and luster (best result 10 minutes) | More than 8 minutes |
| Fragrance (best result 10 minutes) | More than 8 minutes |
| Mouthfeel (best result 30 minutes) | More than 24 minutes |
| Total points (full marks 50 minutes) | More than 40 minutes |
The dry preparation method of fragrant and sweet crisp crisp Buddha's hand of the present invention, there is following technical advantage: the Buddha's hand of making does does not add the chemical food additives such as essence, pigment, anticorrisive agent, and nutrition leak is few, and the Buddha's hand dry color pool making is pale, the fragrant and sweet crisp shortcake of mouthfeel, retains the unique local flavor of Buddha's hand itself.Though and if adopt microwave and vacuum refrigeration combination drying can shorten a small amount of time, can make Buddha's hand do easy to change, have the sign of jaundice, color and luster is not pale; And be prone to coking, shrinkage phenomenon.
In sum, the present invention pays attention to the correction of the dry taste of Buddha's hand more.Adopt simple method, produce mouthfeel crisp sweet, the nutritious Buddha's hand being easy to carry about with one is again dry, can be used as instant leisure food.
The specific embodiment
Embodiment 1, the dry preparation method of a kind of Buddha's hand, carry out successively following steps:
A, pretreatment: get ripe healthy Buddha's hand fruit, clean, remove the peel, cut into slices, make finger citron sliced (thickness is 7mm);
B, the water finger citron sliced of scalding:
The salt solution that preparation mass concentration is 8% also boils, and salt solution must boil;
The finger citron sliced of getting 1kg is put into the 2L salt solution water 1min that scalds that boils, and keeps salt solution in fluidized state (guaranteeing that temperature is 95～100 ℃) in water is scalded process; Then with the clear water that flows, rinse 1～2min, finger citron sliced after obtaining water and scalding;
C, immersion are bled:
In container, after above-mentioned water is scalded, finger citron sliced is put into 1.5L honey aqueous solution (honey density 0.5g/ml) immersion, soak time 2h; Finger citron sliced after immersion vacuumizes together with unnecessary hydromel, makes vacuum≤0.09Mpa;
Remarks explanation: honey density 0.5g/ml, is: hydromel is obtained by mixing by honey and water, contains 0.5g honey in every ml hydromel.
D, freeze-drying:
Take out and vacuumize the finger citron sliced after processing, freeze-drying after precooling from container;
Be specially:
Dry after pre-freeze (pre-freeze time 4h, pre-freeze temperature-40 ℃), hothouse vacuum is to process 12h under the condition of 0～10Pa, temperature-15～0 ℃;
E, vacuum (vacuum is 0.05Mpa) packing, obtain finished product.
Embodiment 2, the dry preparation method of a kind of Buddha's hand, carry out successively following steps:
A, pretreatment:
Get ripe healthy Buddha's hand fruit, clean, remove the peel, cut into slices, make finger citron sliced (thickness is 8mm);
B, the water finger citron sliced of scalding:
The salt solution that preparation mass concentration is 6% also boils, and salt solution must boil;
The finger citron sliced of getting 1kg is put into the 2L salt solution water 2min that scalds that boils, and keeps salt solution in fluidized state (guaranteeing that temperature is 95～100 ℃) in water is scalded process; Then with the clear water that flows, rinse 1～2min, finger citron sliced after obtaining water and scalding;
C, immersion are bled:
In container, after water is scalded, finger citron sliced is put into 1.5L hydromel (honey density 0.3g/ml) immersion, soak time 1h; Finger citron sliced after immersion vacuumizes together with unnecessary hydromel, makes low vacuum in 0.09Mpa;
D～e, with embodiment 1.
Embodiment 3, the dry preparation method of a kind of Buddha's hand, carry out successively following steps:
A, pretreatment:
Get ripe healthy Buddha's hand fruit, clean, remove the peel, cut into slices, make finger citron sliced (thickness is about 9mm);
B, the water finger citron sliced of scalding:
The salt solution that preparation mass concentration is 5% also boils, and salt solution must boil;
The finger citron sliced of getting 1kg is put into the 2L salt solution water 1min that scalds that boils, and keeps salt solution in fluidized state (guaranteeing that temperature is 95～100 ℃) in water is scalded process; Then with the clear water that flows, rinse 1～2min, finger citron sliced after obtaining water and scalding;
C, immersion are bled:
In container, after water is scalded, finger citron sliced is put into 1.5L hydromel (honey density 0.1g/ml) immersion, soak time 1h; Finger citron sliced after immersion is put into container together with unnecessary hydromel and is vacuumized, and makes low vacuum in 0.09Mpa;
D～e, with embodiment 1.
The Buddha's hand of above-described embodiment 1～embodiment 3 gained is dry according to the non-fried fruit of GB/T23787-2009 < <, crisp slices of vegetable > >, please 10 experts carry out sensory evaluation (as the evaluation criterion of table 1～table 3), provide scoring (as described in Table 4)
The Analyses Methods for Sensory Evaluation Results of table 4, embodiment 1～embodiment 3
Note: scoring is 10 experts' mean value.
" water is scalded and immersion is bled " in comparative example 1-1, cancellation embodiment 1.That is, make step b and c into following content:
The finger citron sliced of 1kg is rinsed to 1～2min with the clear water that flows; Then directly carry out follow-up freeze-drying.
All the other contents are equal to embodiment 1.
" water is scalded and immersion is bled " in ratio 1-2, cancellation embodiment 1, and change drying process; That is, make step b, c, d into following content:
The finger citron sliced of 1kg is rinsed to 1～2min with the clear water that flows; Then according to the technical study > > of < < microwave and vacuum refrigeration combination drying processing Buddha's hand, be dried processing.
All the other contents are equal to embodiment 1.
Comparative example 1-3, make the salt solution of 8% in step b into clear water; All the other contents are equal to embodiment 1.
Comparative example 1-4, cancellation embodiment 1 step c, that is, after water is scalded, finger citron sliced directly carries out follow-up step of freeze drying; All the other contents are equal to embodiment 1.
Comparative example 1-5, by 2h, make the soak time in embodiment 1 step c into 1h; All the other contents are equal to embodiment 1.
Comparative example 1-6, " finger citron sliced after immersion vacuumizes together with unnecessary hydromel " in the step c of embodiment 1 made into " only the Buddha's hand after soaking being vacuumized "; All the other contents are equal to embodiment 1.
Comparative example 1-7, make the step c of embodiment 1 into following content:
After water is scalded, in finger citron sliced, put into 750g honey (that is, honey consumption is completely with embodiment 1), after uniform stirring, put into container and vacuumize, make low vacuum in 0.09Mpa;
All the other contents are equal to embodiment 1.
Vacuumizing in comparative example 1-8, cancellation embodiment 1 step c, made the step c of embodiment 1 into following content: after water is scalded, finger citron sliced is put into 1.5L honey aqueous solution (honey density 0.5g/ml) immersion, soak time 2h that is.
Then take out finger citron sliced and carry out the freeze-drying of steps d; All the other contents are equal to embodiment 1.
The Buddha's hand of above-mentioned all comparative example gained is done and evaluated according to the sensory evaluation method described in embodiment 1, and gained scoring is as shown in table 5.
The Analyses Methods for Sensory Evaluation Results of each contrast case of table 5
Note: scoring is 10 experts' mean value
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (4)
1. the dry preparation method of fragrant and sweet crisp Buddha's hand, is characterized in that comprising the following steps successively:
A), pretreatment:
Get Buddha's hand and clean, remove the peel and section, obtain finger citron sliced;
B), the water finger citron sliced of scalding:
With the salt solution finger citron sliced 1～2min that scalds of boiling, then with the clear water that flows, rinse 1～2min, finger citron sliced after obtaining water and scalding;
In described salt solution, the mass concentration of salt is 5～10%;
C), soak and bleed:
In container, according to the amount ratio of every 1g finger citron sliced adapted 1.5ml hydromel, after water is scalded, finger citron sliced is put into hydromel and is soaked, soak time 1～2h; Then vacuumize, make vacuum≤0.09Mpa;
Described hydromel is obtained by mixing by honey and water, in every ml hydromel, contains 0.1～0.5g honey;
D), freeze-drying:
Take out and vacuumize the finger citron sliced after processing, freeze-drying after pre-freeze from container;
E), vacuum packaging.
2. the dry preparation method of fragrant and sweet crisp Buddha's hand according to claim 1, is characterized in that:
In described steps d, pre-freeze is: pre-freeze temperature≤-40 ℃, pre-freeze time >=4h; Freeze-drying is: hothouse vacuum is 0～10Pa, temperature-15～0 ℃, and the time is 11～13h.
3. the dry preparation method of fragrant and sweet crisp Buddha's hand according to claim 1 and 2, is characterized in that:
In described step a, the thickness of finger citron sliced is 6～12mm.
4. the dry preparation method of fragrant and sweet crisp Buddha's hand according to claim 3, is characterized in that:
In step a, the thickness of finger citron sliced is 7mm;
In step b, the mass concentration of salt solution is 8%; The salt solution of the finger citron sliced adapted 2L boiling of 1kg;
In step c, water scald after finger citron sliced put into 1.5L honey aqueous solution and soak, soak time 2h; In every ml hydromel, contain 0.5g honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410341482.7A CN104171999B (en) | 2014-07-17 | 2014-07-17 | The preparation method that fragrant and sweet crisp crisp Fructus Citri Sarcodactylis is dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410341482.7A CN104171999B (en) | 2014-07-17 | 2014-07-17 | The preparation method that fragrant and sweet crisp crisp Fructus Citri Sarcodactylis is dry |
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| CN104171999A true CN104171999A (en) | 2014-12-03 |
| CN104171999B CN104171999B (en) | 2016-06-29 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783276A (en) * | 2015-05-11 | 2015-07-22 | 贾群影 | Honey and fingered citron beverage |
| CN108991214A (en) * | 2018-07-05 | 2018-12-14 | 四川大学 | A kind of health-care rose fingered citron crisp chip and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102342318A (en) * | 2011-09-07 | 2012-02-08 | 大连铭德生态农业专业合作社 | Vacuum freeze drying process for fruits and vegetables |
| CN103004959A (en) * | 2012-12-27 | 2013-04-03 | 袁利鹏 | Vacuum freeze drying method for chayote |
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2014
- 2014-07-17 CN CN201410341482.7A patent/CN104171999B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102342318A (en) * | 2011-09-07 | 2012-02-08 | 大连铭德生态农业专业合作社 | Vacuum freeze drying process for fruits and vegetables |
| CN103004959A (en) * | 2012-12-27 | 2013-04-03 | 袁利鹏 | Vacuum freeze drying method for chayote |
Non-Patent Citations (1)
| Title |
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| 章斌等: "正交试验法优化真空冷冻干燥佛手的微波预处理工艺", 《安徽农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783276A (en) * | 2015-05-11 | 2015-07-22 | 贾群影 | Honey and fingered citron beverage |
| CN108991214A (en) * | 2018-07-05 | 2018-12-14 | 四川大学 | A kind of health-care rose fingered citron crisp chip and preparation method thereof |
| CN108991214B (en) * | 2018-07-05 | 2022-02-11 | 四川大学 | Health care rose fingered citron crisp chips and preparation method thereof |
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| Publication number | Publication date |
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| CN104171999B (en) | 2016-06-29 |
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Address after: 321025 No. 1, Binhong West Road, Wucheng District, Jinhua City, Zhejiang Province Patentee after: Zhejiang jinshoubao Biomedical Technology Co.,Ltd. Patentee after: Zhejiang Normal University Address before: 321025 No. 1, Binhong West Road, Wucheng District, Jinhua City, Zhejiang Province Patentee before: ZHEJIANG JINSHOUBAO BIOTECHNOLOGY CO.,LTD. Patentee before: Zhejiang Normal University |
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Address after: 321000 No. 789, Dayan Road, Wucheng District, Jinhua City, Zhejiang Province Patentee after: Zhejiang Golden Finger Biomedical Technology Co.,Ltd. Patentee after: ZHEJIANG NORMAL University Address before: 321025 No. 1, Binhong West Road, Wucheng District, Jinhua City, Zhejiang Province Patentee before: Zhejiang jinshoubao Biomedical Technology Co.,Ltd. Patentee before: ZHEJIANG NORMAL University |
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