CN104322849A - Psidium guajava candied fruit making method - Google Patents

Psidium guajava candied fruit making method Download PDF

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Publication number
CN104322849A
CN104322849A CN201410548426.0A CN201410548426A CN104322849A CN 104322849 A CN104322849 A CN 104322849A CN 201410548426 A CN201410548426 A CN 201410548426A CN 104322849 A CN104322849 A CN 104322849A
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China
Prior art keywords
sugaring
sugar
melon
guava
block
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Pending
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CN201410548426.0A
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Chinese (zh)
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鲁静
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鲁静
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Priority to CN201410548426.0A priority Critical patent/CN104322849A/en
Publication of CN104322849A publication Critical patent/CN104322849A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a psidium guajava candied fruit making method belonging to the technical field of food processing, and the method is characterized by mainly including the following steps of selection of raw materials, pretreatment of the raw materials, cutting, hardening, rinsing, blanching, cooling, sugaring, candying, drying and packaging and the like. The beneficial effects are that: the psidium guajava candied fruit has the advantages of simple manufacture technology, low raw material processing and equipment cost, convenient implementation, rich product nutrition, crisp taste, sweet taste, glittering and translucent appearance, the psidium guajava candied fruit has the fresh scent of psidium guajava, is delicious and nutritional, helps to improve the metabolism of human body, is rich in vitamins, has special effects of the prevention and control of diabetes and reduction of blood glucose, has anti-aging and detoxification effect, and is good for both young and old, and simple in operation.

Description

A kind of preparation method of guava preserved fruit
Technical field
The present invention relates to the preparation method of preserved fruit, especially relate to a kind of preparation method of guava preserved fruit.
Background technology
Guava, is commonly called as Ba Le or pulls out son.Taiwan fragrant plant is happy is Myrtaceae Psidium fruit tree, and meat is very soft, and gravy enriches, and have a sweet taste, almost without seed, local flavor is close between pears and Zizyphus mauritiana Lamk.Its fruit ellipse, color breast is blue or green to milky white, extremely beautiful, and containing a large amount of potassium, iron, carrotene etc., nutrition is extremely abundant.Fragrant plant pleasure is one of the autochthonal fruit in Taiwan, or the diet fruit of first-class.Guava has spherical, oval, oval and foreign pyriform, and pericarp is common is green, red, yellow, pulp adularescent, redness, yellow etc.Fine and tender taste, clear and melodious fragrant and sweet, tasty and refreshing comfortable, be not often fed up with eating, be the best fruit of skin maintenance.Guava is nutritious, can increase appetite, promotes upgrowth and development of children, containing protein, fat, carbohydrate, vitamin A, B family vitamin, Vc, and calcium, phosphorus, iron.Guava is of high nutritive value, and with vitamin C, all higher than citrus, banana, pawpaw, tomato, watermelon, pineapple, iron, calcium, phosphorus content also enrich, and in seed, the content of iron is more better than other fruit, so preferably can eat down together.Eat can anti-aging in advance more, gets rid of effect of vivotoxin.
Guava is seasonal fruit, and water content is high, not easily preserves, and has effect of relieving summer-heat; Guava is less through the product of deep processing, and utilize fresh guava to make guava preserved fruit, product is nutritious, eats, preserves conveniently, can increase its nutritive value and economic benefit.
Summary of the invention
The invention provides a kind of preparation method of guava preserved fruit of nutritious, instant, solve the problem that guava raw material is not easily preserved, deep processed product kind is less, improve added value of product.
The technical scheme that the present invention takes is:
A preparation method for guava preserved fruit, is characterized in that, mainly comprise select materials, pretreatment of raw material, stripping and slicing, sclerosis, rinsing, blanching, cooling, sugaring, candy, dry, packaging Main process steps:
A, to select materials: choose maturity and be suitable for, without insect pest, without rotten, fresh guava;
B, pretreatment of raw material: guava epidermis of shooting off, tail of decaptitating, cleans with clear water;
C, stripping and slicing: be cut into the fritter that 20 × 20mm is square;
D, sclerosis: the guava block cut is dropped in the salt of 4-5% and soak 40-50 minute, pull rear clear water out and rinse 4-5 time, the limewash supernatant then putting into 0.6% soaks 2-4 hour;
E, rinsing: the melon block clear water rinsed clean after sclerosis, to melon meat in neutral, pull drop out clean;
F, blanching: melon block is dropped into leaching in the hot water of 100 DEG C and scald 18-20 minute, add appropriate malic acid and citric acid;
G, cooling: the melon block after blanching should be cooled to normal temperature rapidly, in order to avoid affect product brittleness;
H, sugaring: carry out sugaring with maltose, consumption is 70% of melon block weight, successively divides three times and adds sugar: first time sugaring 45% also adds a small amount of cold boiling water, to promote dissolving and the infiltration of sugar, the sodium hydrogensulfite simultaneously also adding 0.05% carries out protecting look, anticorrosion, and the sugaring time is 20-22 hour; Second time adds the sugar of 18%, continues sugaring 18-20 hour; The sugar of remainder all adds by third time, and sugaring 48-50 hour, wants often to stir melon block up and down, make melon block absorb sugared part equably, become sparkling and crystal-clear bright in each sugaring process;
I, candy: melon block together to be poured into together with liquid glucose and thoroughly carries out boiling, until sugar concentration reaches 70% in steel jacketed pan;
J, packaging, finished product: the melon block after candy is pulled out, draining sugar liquid, carry out vacuum packaging with food-grade polyethylene packaging bag after cooling, be finished product.
Beneficial effect: manufacture craft of the present invention is simple, raw material and tooling cost lower, it is convenient to implement,
Product is nutritious, mouthfeel is sharp and clear, taste is fresh and sweet, outward appearance is sparkling and crystal-clear bright, and have the fragrant of guava, this product is delicious and nourishing not only, be conducive to improving human metabolism, be rich in multivitamin, to prevent and treat diabetes, reduce blood sugar have special curative effect, there is effect that is anti-ageing, detoxication and toxicant eliminating function, all-ages, easy and simple to handle.
Detailed description of the invention
Embodiment 1:
A preparation method for guava preserved fruit, mainly comprise select materials, pretreatment of raw material, stripping and slicing, sclerosis, rinsing, blanching, cooling, sugaring, candy, oven dry, the method step such as packaging, specific as follows:
A, to select materials: choose maturity and be suitable for, without insect pest, without rotten, fresh guava;
B, pretreatment of raw material: guava epidermis of shooting off, tail of decaptitating, cleans with clear water;
C, stripping and slicing: the strip being cut into long 50mm, wide 15mm;
D, sclerosis: dropped into by the guava block cut in the salt of 1.5% and soak 1-2 hour, pull rear clear water out and rinse 1-2 time, and the limewash supernatant then putting into 2% soaks 2 hours;
E, rinsing: the melon block clear water rinsed clean after sclerosis, to melon meat in neutral, pull drop out clean;
F, blanching: melon block is dropped into leaching in the hot water of 90 DEG C and scald 3min, add appropriate citric acid, make melon look from green to yellow;
G, cooling: the melon block after blanching should be cooled to normal temperature rapidly, in order to avoid affect product brittleness;
H, sugaring: carry out sugaring with white granulated sugar, consumption is 60% of melon block weight, successively divides three times and adds sugar: first time sugaring 35% also adds a small amount of cold boiling water, to promote dissolving and the infiltration of sugar, the sodium hydrogensulfite simultaneously also adding 0.1% carries out protecting look, anticorrosion, and the sugaring time is 10-12 hour; Second time adds the sugar of 15%, continues sugaring 8-10 hour; The sugar of 10% all adds by third time, and sugaring 30-36 hour, wants often to stir melon block up and down, make melon block absorb sugared part equably, become sparkling and crystal-clear bright in each sugaring process;
I, candy: melon block together to be poured into together with liquid glucose and thoroughly carries out boiling in steel jacketed pan, reach 55-60% to sugar concentration;
J, packaging, finished product: pulled out by the melon block after candy, draining sugar liquid, sprinkle a little spiced salt, pepper powder after cooling on its surface, obtain finished product after carrying out vacuum packaging with food-grade polyethylene packaging bag.
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 guava preserved fruit, is characterized in that, mainly comprise select materials, pretreatment of raw material, stripping and slicing, sclerosis, rinsing, blanching, cooling, sugaring, candy, dry, packaging Main process steps:
A, to select materials: choose maturity and be suitable for, without insect pest, without rotten, fresh guava;
B, pretreatment of raw material: guava epidermis of shooting off, tail of decaptitating, cleans with clear water;
C, stripping and slicing: be cut into the fritter that 20 × 20mm is square;
D, sclerosis: the guava block cut is dropped in the salt of 4-5% and soak 40-50 minute, pull rear clear water out and rinse 4-5 time, the limewash supernatant then putting into 0.6% soaks 2-4 hour;
E, rinsing: the melon block clear water rinsed clean after sclerosis, to melon meat in neutral, pull drop out clean;
F, blanching: melon block is dropped into leaching in the hot water of 100 DEG C and scald 18-20 minute, add appropriate malic acid and citric acid;
G, cooling: the melon block after blanching should be cooled to normal temperature rapidly, in order to avoid affect product brittleness;
H, sugaring: carry out sugaring with maltose, consumption is 70% of melon block weight, successively divides three times and adds sugar: first time sugaring 45% also adds a small amount of cold boiling water, to promote dissolving and the infiltration of sugar, the sodium hydrogensulfite simultaneously also adding 0.05% carries out protecting look, anticorrosion, and the sugaring time is 20-22 hour; Second time adds the sugar of 18%, continues sugaring 18-20 hour; The sugar of remainder all adds by third time, and sugaring 48-50 hour, wants often to stir melon block up and down, make melon block absorb sugared part equably, become sparkling and crystal-clear bright in each sugaring process;
I, candy: melon block together to be poured into together with liquid glucose and thoroughly carries out boiling, until sugar concentration reaches 70% in steel jacketed pan;
J, packaging, finished product: the melon block after candy is pulled out, draining sugar liquid, carry out vacuum packaging with food-grade polyethylene packaging bag after cooling, be finished product.
CN201410548426.0A 2014-10-17 2014-10-17 Psidium guajava candied fruit making method Pending CN104322849A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410548426.0A CN104322849A (en) 2014-10-17 2014-10-17 Psidium guajava candied fruit making method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410548426.0A CN104322849A (en) 2014-10-17 2014-10-17 Psidium guajava candied fruit making method

Publications (1)

Publication Number Publication Date
CN104322849A true CN104322849A (en) 2015-02-04

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104705473A (en) * 2015-04-05 2015-06-17 程龙凤 Processing technical method of preserved oyster mushrooms
CN105230916A (en) * 2015-09-25 2016-01-13 南陵县襄荷产业协会 Making method of candied bananas
CN106387267A (en) * 2016-09-29 2017-02-15 芜湖市三山区绿色食品产业协会 Manufacturing method of guava preserved fruits
CN106615532A (en) * 2016-09-29 2017-05-10 芜湖市三山区绿色食品产业协会 Processing technology of guava strips
CN110074244A (en) * 2019-05-07 2019-08-02 吴汉走 A kind of guava preserved fruit manufacture craft

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478381A (en) * 2013-09-14 2014-01-01 陶峰 Method for making bitter melon preserves
CN103535496A (en) * 2013-10-14 2014-01-29 彭常龙 Low-sugar candied star fruit
CN103798489A (en) * 2013-09-23 2014-05-21 高磊 Method for producing preserved pineapple strip
CN104082501A (en) * 2014-06-20 2014-10-08 夏华 Processing method of mango preserved fruit
CN104082499A (en) * 2014-06-20 2014-10-08 彭常龙 Processing method for preserved green plum

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478381A (en) * 2013-09-14 2014-01-01 陶峰 Method for making bitter melon preserves
CN103798489A (en) * 2013-09-23 2014-05-21 高磊 Method for producing preserved pineapple strip
CN103535496A (en) * 2013-10-14 2014-01-29 彭常龙 Low-sugar candied star fruit
CN104082501A (en) * 2014-06-20 2014-10-08 夏华 Processing method of mango preserved fruit
CN104082499A (en) * 2014-06-20 2014-10-08 彭常龙 Processing method for preserved green plum

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Title
杨永利等: "番石榴果脯的加工工艺研究", 《广东农业科学》 *
黄俊生: "低糖番石榴果脯的加工工艺", 《食品研究与开发》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104705473A (en) * 2015-04-05 2015-06-17 程龙凤 Processing technical method of preserved oyster mushrooms
CN105230916A (en) * 2015-09-25 2016-01-13 南陵县襄荷产业协会 Making method of candied bananas
CN106387267A (en) * 2016-09-29 2017-02-15 芜湖市三山区绿色食品产业协会 Manufacturing method of guava preserved fruits
CN106615532A (en) * 2016-09-29 2017-05-10 芜湖市三山区绿色食品产业协会 Processing technology of guava strips
CN110074244A (en) * 2019-05-07 2019-08-02 吴汉走 A kind of guava preserved fruit manufacture craft

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