CN104814228A - Sugar infusion method during processing passion fruits - Google Patents
Sugar infusion method during processing passion fruits Download PDFInfo
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- CN104814228A CN104814228A CN201510211007.2A CN201510211007A CN104814228A CN 104814228 A CN104814228 A CN 104814228A CN 201510211007 A CN201510211007 A CN 201510211007A CN 104814228 A CN104814228 A CN 104814228A
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- sugar
- infusion method
- fruit
- passion fruit
- during processing
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Abstract
The invention discloses a sugar infusion method during processing passion fruits. The sugar infusion method comprises the following steps: immersing passion fruit blocks into a sugar solution of which the content of white sugar is 40-60wt% and the content of sodium citrate is 0.5-2wt%, and soaking the passion fruit blocks in the sugar solution at the normal atmospheric temperature for 3-4 hours. Compared with a conventional sugar infusion method, the sugar infusion method disclosed by the invention can accelerate the absorption of the sugar solution and shorten the sugar infusion time.
Description
Technical field
The invention belongs to fruit field of deep, be specifically related to ooze sugared method in a kind of passion fruit Preserved produciton process.
Background technology
Passion fruit, is commonly called as " Brazil nut ", " egg fruit ", originates in Brazil, belong to Passifloraceae.Because its fruit juice nutrient enriches, smell is fragrant especially, can give out banana, pineapple, lemon, strawberry, kind various fruits such as peach, pomegranate strong fragrance and by act for " passion fruit ", its fruit contains needed by human body 17 seed amino acid, multivitamin and carotenoid, comprising very abundant natural Vitamin C, just containing Vitamin C in every 100 grams of fruit juice is 34.6 milligrams, also be rich in dimension life A, B1, B2 etc., in addition also containing material and trace elements such as abundant calcium, phosphorus, iron and several amino acids.Soluble solid accounts for 5%-16%, and total acid content is 3.8%-4%, and sweet acid is moderate.Nutritive value is very high, is raw material with it, is processed into fruit juice, fruit dew, jam, jelly, unique flavor.Pericarp is capable of using as feed and extract pectin, and root, stem, Ye Junke are used as medicine, have anti-inflammatory analgetic, invigorate blood circulation keep fit, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, refresh oneself sober up, the magical health-care effect such as dispelling fatigue, toxin-expelling and face nourishing, develop immunitypty.
Conventional Preserved produciton generally comprises section-sclerosis-blanching-ooze sugar-oven dry, and wherein, oozing sugar is unusual the key link, is also one of operation comparatively consuming time.
Summary of the invention
The technical problem to be solved in the present invention overcomes existing defect, and what provide a kind of passion fruit Preserved produciton oozes sugared method.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
Sugared method is oozed in passion fruit processing, passion fruit fruit block is immersed white sugar content is 40-60wt%, the content of sodium citrate is in the liquid glucose of 0.5-2wt%, soak at room temperature 3-4 hour.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Passion fruit Preserved produciton step comprises section-sclerosis-blanching-ooze sugar-oven dry, compared with conventional Preserved produciton technique, the present invention improves oozing sugared technique, namely the present invention is using white sugar and natrium citricum as oozing sugared agent, with add separately compared with white sugar, of the present inventionly ooze sugared agent there is seepage velocity faster, accelerate liquid glucose and absorb.
embodiment 1
Passion fruit fruit block is immersed white sugar content is 50wt%, the content of sodium citrate is in the liquid glucose of 1wt%, soak at room temperature 3h, passion fruit preserved fruit sugar content reaches 70%.
Contrast: it is in the liquid glucose of 50wt% that passion fruit fruit block is immersed white sugar content, and normal temperature need soak 5h, passion fruit preserved fruit sugar content just can reach 70%.
embodiment 2
Passion fruit fruit block is immersed white sugar content is 45wt%, the content of sodium citrate is in the liquid glucose of 0.5wt%, soak at room temperature 3.5h.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. sugared method is oozed in passion fruit processing, passion fruit fruit block is immersed white sugar content is 40-60wt%, the content of sodium citrate is in the liquid glucose of 0.5-2wt%, soak at room temperature 3-4 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211007.2A CN104814228A (en) | 2015-04-29 | 2015-04-29 | Sugar infusion method during processing passion fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211007.2A CN104814228A (en) | 2015-04-29 | 2015-04-29 | Sugar infusion method during processing passion fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814228A true CN104814228A (en) | 2015-08-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510211007.2A Pending CN104814228A (en) | 2015-04-29 | 2015-04-29 | Sugar infusion method during processing passion fruits |
Country Status (1)
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| CN (1) | CN104814228A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098956A (en) * | 2012-12-11 | 2013-05-15 | 贾锐 | Novel preparation method of xylitol preserved fruit product |
| CN103330042A (en) * | 2013-07-11 | 2013-10-02 | 合浦果香园食品有限公司 | Making method of preserved Passiflora caerulea Linn. |
| CN103960451A (en) * | 2014-05-22 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved passion fruits and processing method thereof |
| CN104161160A (en) * | 2014-05-08 | 2014-11-26 | 张共青 | Preserved passion fruit and production process thereof |
| CN104247853A (en) * | 2013-06-27 | 2014-12-31 | 南京乐呵呵庄园农业科技有限公司 | Preserved fruit and production method thereof |
-
2015
- 2015-04-29 CN CN201510211007.2A patent/CN104814228A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098956A (en) * | 2012-12-11 | 2013-05-15 | 贾锐 | Novel preparation method of xylitol preserved fruit product |
| CN104247853A (en) * | 2013-06-27 | 2014-12-31 | 南京乐呵呵庄园农业科技有限公司 | Preserved fruit and production method thereof |
| CN103330042A (en) * | 2013-07-11 | 2013-10-02 | 合浦果香园食品有限公司 | Making method of preserved Passiflora caerulea Linn. |
| CN104161160A (en) * | 2014-05-08 | 2014-11-26 | 张共青 | Preserved passion fruit and production process thereof |
| CN103960451A (en) * | 2014-05-22 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved passion fruits and processing method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150805 |
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| RJ01 | Rejection of invention patent application after publication |