CN104305213A - Preparation method of candied roselle - Google Patents
Preparation method of candied roselle Download PDFInfo
- Publication number
- CN104305213A CN104305213A CN201410535397.4A CN201410535397A CN104305213A CN 104305213 A CN104305213 A CN 104305213A CN 201410535397 A CN201410535397 A CN 201410535397A CN 104305213 A CN104305213 A CN 104305213A
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- CN
- China
- Prior art keywords
- roselle
- rinsing
- liquid glucose
- preparation
- boil
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of candied roselle, and belongs to the field of food processing. The preparation method is characterized in that a processing technological process comprises steps of selecting materials, rinsing and protecting color, hot-blanching and protecting crisp, cold-blanching in sugar liquid, coating treatment, drying and packaging, and obtaining a finished product sequentially. The preparation method has the beneficial benefits that the product is tender and crisp in tissue and full of sugar juice, and the product tastes sour and sweet and reserves delicious flavor of roselle; the product is intense in fruit flavor, unique in fragrance, rich in amino acid, organic acid, vitamin C, etc. and beneficial for regulating and balancing blood fat, enhancing calcium absorption, promoting development of children and promoting digestion; and the product has effects of clearing summer-heat, promoting blood circulation and replenishing blood, and beautifying, being nutrient and healthy green food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of a kind of candied roselle.
Background technology
Roselle is Malvaceae Hibiscus annual natural food material medicinal herb plant, has another name called: Brachybotrys paridiformis, and it has edible and medicinal duality.Its taste of roselle is sour, cold in nature, is of value to adjustment and balancing blood fat, promotes calcium absorption, promotes child development, promotes to digest.Effects such as there is clearing away summerheat, diuretic antihypertensive, beauty treatment ecchymose removing, detoxify, relieve the effect of alcohol.Also has the function of blood circulation promoting and enriching, skin maintenance.Modern study shows that roselle contains protocatechuic acid, isoflavones element and the abundant chemical composition such as amino acid, vitamin, cholesterol and triglyceride can be reduced, suppress the oxidation of low-density lipoprotein, suppress hematoblastic aggegation, reduce thrombus formation, reduce arteriosclerosis, can the generation of angiocardiopathy preventing effectively.In addition, roselle also containing abundant vitamin C, has refrigerant effect of falling fire, promoting the production of body fluid to quench thirst, and can be used for tea-making and make beverage.Roselle protects the liver in addition, anticancer effect.
Fresh roselle not easily preserves, and for being processed into the comprehensive utilization that candied roselle can realize roselle raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution roselle not easily preserves, the preparation method of a kind of candied roselle is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for candied roselle, is characterized in that: adopt → rinsing of selecting materials, protect the processing process that look → blanching protects crisp → cold soaking liquid glucose → glued membrane process → dry packing → finished product, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, put into after rinsing and protect look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.012% sodium pyrosulfite to scald and boil 18-22 minute; Boil and to pull out in time afterwards, then immerse in 0.23% calcium chloride solution and carry out hardening by cooling, after the cure process of 45-55 minute, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water is soaked in 12-15 hour in the cold liquid glucose of 42%, makes sugar tentatively enter in roselle; Prepare the Fructus Hordei Germinatus liquid glucose of 48% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 28-35 minute is used in big fire instead after boiling, when sugar concentration boil 60%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.36% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is admixed a little honey and lemon extract, puts into baking oven slightly after drying, can load in hard plastic pocket, and sealing is preserved and sold.
Beneficial effect: product of the present invention organize tender crisp, be full of syrup, sweet acid is tasty and refreshing, has the delicious local flavor of roselle; This product fruity is dense, delicate fragrance is unique, containing abundant amino acid, organic acid, vitamin C etc., be of value to adjustment and balancing blood fat, promote calcium absorption, promote child development, promote digestion, also having effect of clearing away summerheat, blood circulation promoting and enriching, skin maintenance, is a kind of pollution-free food of nutrient health.
Detailed description of the invention
Embodiment 1
:
A preparation method for candied roselle, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, enter after rinsing to protect in look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.02% sodium pyrosulfite to scald and boil 8 minutes; Boil and to pull out in time afterwards, then immerse in 0.15% calcium chloride solution and carry out hardening by cooling, after the cure process of 65 minutes, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water to be soaked in the cold liquid glucose of 25% 12 hours, and sugar is tentatively entered in roselle; Prepare the Fructus Hordei Germinatus liquid glucose of 55% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 30 minutes is used in big fire instead after boiling, when sugar concentration boil 75%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.45% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is put into baking oven slightly after drying, sprinkle one deck sesame, can load in hard plastic pocket on surface, sealing is preserved and is sold.
Embodiment 2
:
A preparation method for candied roselle, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, enter after rinsing to protect in look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.006% sodium pyrosulfite to scald and boil 12 minutes; Boil and to pull out in time afterwards, then immerse in 0.18% calcium chloride solution and carry out hardening by cooling, after the cure process of 70 minutes, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water to be soaked in the cold liquid glucose of 45% 10 hours, and sugar is tentatively entered in roselle; Prepare the Glucose Liquid of 65% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 35 minutes is used in big fire instead after boiling, when sugar concentration boil 85%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.56% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is put into baking oven slightly dry, admix a little honey and flavoring rose essence, can load in hard plastic pocket after drying, sealing is preserved and is sold.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for candied roselle, is characterized in that: adopt → rinsing of selecting materials, protect the processing process that look → blanching protects crisp → cold soaking liquid glucose → glued membrane process → dry packing → finished product, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, put into after rinsing and protect look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.012% sodium pyrosulfite to scald and boil 18-22 minute; Boil and to pull out in time afterwards, then immerse in 0.23% calcium chloride solution and carry out hardening by cooling, after the cure process of 45-55 minute, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water is soaked in 12-15 hour in the cold liquid glucose of 42%, makes sugar tentatively enter in roselle; Prepare the Fructus Hordei Germinatus liquid glucose of 48% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 28-35 minute is used in big fire instead after boiling, when sugar concentration boil 60%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.36% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is admixed a little honey and lemon extract, puts into baking oven slightly after drying, can load in hard plastic pocket, and sealing is preserved and sold.
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535397.4A CN104305213A (en) | 2014-10-13 | 2014-10-13 | Preparation method of candied roselle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535397.4A CN104305213A (en) | 2014-10-13 | 2014-10-13 | Preparation method of candied roselle |
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| Publication Number | Publication Date |
|---|---|
| CN104305213A true CN104305213A (en) | 2015-01-28 |
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|---|---|---|---|
| CN201410535397.4A Pending CN104305213A (en) | 2014-10-13 | 2014-10-13 | Preparation method of candied roselle |
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| CN (1) | CN104305213A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621494A (en) * | 2015-02-03 | 2015-05-20 | 龙海市广发食品有限公司 | Roselle and pineapple can and preparation method thereof |
| CN106962550A (en) * | 2017-03-25 | 2017-07-21 | 广东鲜活果汁生物科技有限公司 | A kind of jasmine beverage underflow using jasmine fresh flower as raw material and preparation method thereof |
| CN107047913A (en) * | 2017-05-27 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of candied fragile blueberry fruit |
| CN107156268A (en) * | 2017-05-27 | 2017-09-15 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of Pleurotus nebrodensis dried meat |
| CN107668310A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The processing technology of Roselle preserved fruit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1319380A (en) * | 1970-11-06 | 1973-06-06 | Copafi Consortium Parision De | Methods of manufacturing candied fruits and products obtained |
| CN1973655A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making preserved vanilla-Roselle calyx |
| CN103493962A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Preserved roselle manufacturing method |
-
2014
- 2014-10-13 CN CN201410535397.4A patent/CN104305213A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1319380A (en) * | 1970-11-06 | 1973-06-06 | Copafi Consortium Parision De | Methods of manufacturing candied fruits and products obtained |
| CN1973655A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making preserved vanilla-Roselle calyx |
| CN103493962A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Preserved roselle manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 丁湖广，等: "《食用菌加工新技术与营销》", 31 August 2010 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621494A (en) * | 2015-02-03 | 2015-05-20 | 龙海市广发食品有限公司 | Roselle and pineapple can and preparation method thereof |
| CN106962550A (en) * | 2017-03-25 | 2017-07-21 | 广东鲜活果汁生物科技有限公司 | A kind of jasmine beverage underflow using jasmine fresh flower as raw material and preparation method thereof |
| CN106962550B (en) * | 2017-03-25 | 2020-09-04 | 广东鲜活果汁生物科技有限公司 | A thick pulp of flos Jasmini sambac beverage prepared from fresh flos Jasmini sambac and its preparation method |
| CN107047913A (en) * | 2017-05-27 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of candied fragile blueberry fruit |
| CN107156268A (en) * | 2017-05-27 | 2017-09-15 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of Pleurotus nebrodensis dried meat |
| CN107668310A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The processing technology of Roselle preserved fruit |
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