CN104814235A - Sugar-free preserved huyou peel with cherry flavor and preparation technology of sugar-free preserved huyou peel - Google Patents
Sugar-free preserved huyou peel with cherry flavor and preparation technology of sugar-free preserved huyou peel Download PDFInfo
- Publication number
- CN104814235A CN104814235A CN201510252275.9A CN201510252275A CN104814235A CN 104814235 A CN104814235 A CN 104814235A CN 201510252275 A CN201510252275 A CN 201510252275A CN 104814235 A CN104814235 A CN 104814235A
- Authority
- CN
- China
- Prior art keywords
- parts
- sugar
- cherry
- shaddock ped
- preserved
- Prior art date
- 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.)
- Withdrawn
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a sugar-free preserved huyou peel with a cherry flavor. The sugar-free preserved huyou peel is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of huyou peel, 20-30 parts of newtol, 20-30 parts of maltitol, 1.6-2 parts of citric acid, 2.4-3 parts of tea polyphenol, 50-60 parts of cherry, 14-18 parts of mangosteen, 8-10 parts of cocoa bean powder, 6-8 parts of rose powder, 4-6 parts of codonopsis pilosula, 5-9 parts of Chinese herbaceous peony and a proper amount of high-activity dry yeast of angel wine yeast. The preserved huyou peel is produced by a functional sweetener instead of sucrose and maltose, so that the sugar content in the preserved huyou peel can be effectively reduced, and conforms to the requirements of sugar-free food; a high-pressure and low-temperature sugar-soaking environment is adopted in the preparation process; the preserved huyou peel can be relatively good in mouthfeel; and due to the added raw materials such as the cherry, the mangosteen and the codonopsis pilosula, the preserved huyou peel has the cherry flavor and also has a certain health efficacy.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of cherry flavor sugar-free shaddock ped preserved fruit and preparation technology thereof recklessly.
Background technology
Shaddock is a kind of oranges and tangerines recklessly, and the intensive degree of shaddock production is not high recklessly at present, and shaddock fruit size difference is very large recklessly, and diameter is marketing fresh after the spherical Hu shaddock fresh fruit proper packing of 9-13cm, and product is attractive in appearance, and added value is higher; Diameter is at dense thick type products such as the suitable full fruit microsection manufacture Hu shaddock tea $ Hu shaddock jam of the spherical Hu shaddock of 8-9cm; And pyriform recklessly shaddock or diameter are the spherical Hu shaddock of more than 13cm, because pericarp is often thicker, fruit lobe juice is less and marketing fresh is smooth, and peasant household often discard rots or as feed, fertilizer.These Hu shaddocks being not suitable for other form processing are but the first-class raw materials making shaddock ped preserved fruit recklessly, and often fragrance alcohol just, transparent feel is good, chewiness is strong for obtained preserved fruit, has good quality.
Preserved fruit is liked by consumer deeply as traditional leisure food, but this series products has an obvious shortcoming to be that sugar content is too high.Along with the astogeny of growth in the living standard and population, sugarfree foods has wide prospect.According to relevant regulations, in sugarfree foods, the content of disaccharide and monose must not more than 0.5%, but containing comprising the sugar alcohol substitutes such as xylitol, sorbierite, maltitol, the product such as Xylitol chewing gum, sugar-free biscuit should be had in the market, but have no the relevant report of sugar-free Hu shaddock ped preserved fruit development.Our utilize sugar alcohol to substitute development that the disaccharide such as sucrose, maltose and the high sweetener such as protein sugar, honey element carry out sugar-free shaddock ped preserved fruit recklessly, increase substantially the class of shaddock ped preserved fruit recklessly, widen consumer's scope, benefit is obvious.
Summary of the invention
The object of the invention is to be to provide a kind of cherry flavor sugar-free shaddock ped preserved fruit and preparation technology thereof recklessly.
For achieving the above object, the technical solution used in the present invention is:
A kind of cherry flavor sugar-free shaddock ped preserved fruit recklessly, it is characterized in that, be made up of the raw material of following weight portion: recklessly shaddock ped 400-450, xylitol 20-30, maltitol 20-30, citric acid 1.6-2, Tea Polyphenols 2.4-3, cherry 50-60, mangosteen 14-18, cocoa nib 8-10, Flos Rosae Rugosas pollen 6-8, Radix Codonopsis 4-6, Chinese herbaceous peony 5-9, Angel grape wine high activity dried yeast are appropriate.
The preparation technology of described a kind of cherry flavor sugar-free Hu shaddock ped preserved fruit, is characterized in that, comprise the following steps:
(1) sodium metabisulfite solution putting into 0.05% of identical weight part after the Hu shaddock ped chosen being cut into strip soaks 30-40min, and the calcium lactate solution again Hu shaddock ped being put into 0.1% of identical weight part after taking-up soaks 50-70min, carries out cure process;
(2) pour in boiling water after being cleaned up by the Hu shaddock ped after cure process, continuation heating is boiled 10-20min and is carried out go out enzyme, debitterize process, then pulls out, for subsequent use;
(3) cherry, mangosteen are added suitable quantity of water after cleaning and be polished into slurries, Radix Codonopsis, Chinese herbaceous peony are put into high pressure homogenizer after adding slurries after pulverizing together with cocoa nib, Flos Rosae Rugosas pollen, fine pulverizing is carried out at pressure 45-55Mpa, temperature 85-95 DEG C, then send in drying machine and carry out drying, crushed after being dried crosses 140-160 mesh sieve, obtains cherry-flavored health-care powder;
(4) Angel grape wine high activity dried yeast being mixed according to pouring in fermentation tank together with the Hu shaddock ped after debitterize process after the inoculum concentration activation of 0.08-0.10%, stirring once every 2 hours after adding appropriate warm water, taking out after fermentation 8-10h;
(5) by after xylitol, maltitol mixing to add water move to solution concentration be 45-55%, then add citric acid, Tea Polyphenols and nutrient health-care powder, after mixing, obtain nutrition and health care liquid glucose;
(6) the Hu shaddock ped fermented is poured into heating and cooking 30-40min in health care liquid glucose, after room temperature cooling gas pressure be 0.2-0.3Mpa, temperature is soak 20-24h in the environment of 2-8 DEG C, put into 50-60 DEG C of baking oven after taking-up to dry, be dried to preserved fruit water content at 10-16%, obtain cherry flavor sugar-free shaddock ped preserved fruit recklessly.
Beneficial effect of the present invention:
The present invention adopts functional sweetener to replace sucrose or maltose to produce shaddock ped preserved fruit recklessly effectively can reduce the sugar content in preserved fruit, meet the requirement of sugarfree foods, and in manufacturing process, adopt the leaching sugar environment of high pressure, low temperature, preserved fruit mouthfeel can be made better; The raw material such as cherry, mangosteen, Radix Codonopsis added, makes preserved fruit not only have cherry flavor, and also has certain health-care efficacy.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of cherry flavor sugar-free shaddock ped preserved fruit recklessly, it is characterized in that, be made up of the raw material of following weight portion (kg): recklessly shaddock ped 425, xylitol 25, maltitol 25, citric acid 1.8, Tea Polyphenols 2.7, cherry 55, mangosteen 16, cocoa nib 9, Flos Rosae Rugosas pollen 7, Radix Codonopsis 5, Chinese herbaceous peony 7, Angel grape wine high activity dried yeast are appropriate.
The preparation technology of described a kind of cherry flavor sugar-free Hu shaddock ped preserved fruit, is characterized in that, comprise the following steps:
(1) sodium metabisulfite solution putting into 0.05% of identical weight part after the Hu shaddock ped chosen being cut into strip soaks 30-40min, and the calcium lactate solution again Hu shaddock ped being put into 0.1% of identical weight part after taking-up soaks 60min, carries out cure process;
(2) pour in boiling water after being cleaned up by the Hu shaddock ped after cure process, continuation heating is boiled 15min and is carried out go out enzyme, debitterize process, then pulls out, for subsequent use;
(3) cherry, mangosteen are added suitable quantity of water after cleaning and be polished into slurries, Radix Codonopsis, Chinese herbaceous peony are put into high pressure homogenizer after adding slurries after pulverizing together with cocoa nib, Flos Rosae Rugosas pollen, fine pulverizing is carried out at pressure 50Mpa, temperature 90 DEG C, then send in drying machine and carry out drying, crushed after being dried crosses 150 mesh sieves, obtains cherry-flavored health-care powder;
(4) Angel grape wine high activity dried yeast being mixed according to pouring in fermentation tank together with the Hu shaddock ped after debitterize process after the inoculum concentration activation of 0.09%, stirring once every 2 hours after adding appropriate warm water, taking out after fermentation 8-10h;
(5) by after xylitol, maltitol mixing to add water move to solution concentration be 50%, then add citric acid, Tea Polyphenols and nutrient health-care powder, after mixing, obtain nutrition and health care liquid glucose;
(6) the Hu shaddock ped fermented is poured into heating and cooking 35min in health care liquid glucose, after room temperature cooling gas pressure be 0.25Mpa, temperature is soak 22h in the environment of 5 DEG C, put into 55 DEG C of baking ovens after taking-up to dry, be dried to preserved fruit water content 13%, obtain cherry flavor sugar-free shaddock ped preserved fruit recklessly.
Claims (2)
1. cherry flavor sugar-free shaddock ped preserved fruit recklessly, it is characterized in that, be made up of the raw material of following weight portion: recklessly shaddock ped 400-450, xylitol 20-30, maltitol 20-30, citric acid 1.6-2, Tea Polyphenols 2.4-3, cherry 50-60, mangosteen 14-18, cocoa nib 8-10, Flos Rosae Rugosas pollen 6-8, Radix Codonopsis 4-6, Chinese herbaceous peony 5-9, Angel grape wine high activity dried yeast are appropriate.
2. the preparation technology of a kind of cherry flavor sugar-free Hu shaddock ped preserved fruit according to claim 1, is characterized in that, comprise the following steps:
(1) sodium metabisulfite solution putting into 0.05% of identical weight part after the Hu shaddock ped chosen being cut into strip soaks 30-40min, and the calcium lactate solution again Hu shaddock ped being put into 0.1% of identical weight part after taking-up soaks 50-70min, carries out cure process;
(2) pour in boiling water after being cleaned up by the Hu shaddock ped after cure process, continuation heating is boiled 10-20min and is carried out go out enzyme, debitterize process, then pulls out, for subsequent use;
(3) cherry, mangosteen are added suitable quantity of water after cleaning and be polished into slurries, Radix Codonopsis, Chinese herbaceous peony are put into high pressure homogenizer after adding slurries after pulverizing together with cocoa nib, Flos Rosae Rugosas pollen, fine pulverizing is carried out at pressure 45-55Mpa, temperature 85-95 DEG C, then send in drying machine and carry out drying, crushed after being dried crosses 140-160 mesh sieve, obtains cherry-flavored health-care powder;
(4) Angel grape wine high activity dried yeast being mixed according to pouring in fermentation tank together with the Hu shaddock ped after debitterize process after the inoculum concentration activation of 0.08-0.10%, stirring once every 2 hours after adding appropriate warm water, taking out after fermentation 8-10h;
(5) by after xylitol, maltitol mixing to add water move to solution concentration be 45-55%, then add citric acid, Tea Polyphenols and nutrient health-care powder, after mixing, obtain nutrition and health care liquid glucose;
(6) the Hu shaddock ped fermented is poured in health-care powder liquid glucose heating and cooking 30-40min, after room temperature cooling gas pressure be 0.2-0.3Mpa, temperature is soak 20-24h in the environment of 2-8 DEG C, put into 50-60 DEG C of baking oven after taking-up to dry, be dried to preserved fruit water content at 10-16%, obtain cherry flavor sugar-free shaddock ped preserved fruit recklessly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252275.9A CN104814235A (en) | 2015-05-19 | 2015-05-19 | Sugar-free preserved huyou peel with cherry flavor and preparation technology of sugar-free preserved huyou peel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252275.9A CN104814235A (en) | 2015-05-19 | 2015-05-19 | Sugar-free preserved huyou peel with cherry flavor and preparation technology of sugar-free preserved huyou peel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814235A true CN104814235A (en) | 2015-08-05 |
Family
ID=53724938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510252275.9A Withdrawn CN104814235A (en) | 2015-05-19 | 2015-05-19 | Sugar-free preserved huyou peel with cherry flavor and preparation technology of sugar-free preserved huyou peel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104814235A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467335A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | The processing method of rose Phyllanthus embical fruit preserved fruit |
| CN107897474A (en) * | 2017-11-17 | 2018-04-13 | 迪庆希盛农业科技发展有限公司 | A kind of small tomato of preserved fruit and its processing method |
-
2015
- 2015-05-19 CN CN201510252275.9A patent/CN104814235A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467335A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | The processing method of rose Phyllanthus embical fruit preserved fruit |
| CN107897474A (en) * | 2017-11-17 | 2018-04-13 | 迪庆希盛农业科技发展有限公司 | A kind of small tomato of preserved fruit and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106538802B (en) | Fingered citron sandwich soft sweet and preparation method thereof | |
| CN102224878B (en) | Rosa roxburghii tratt fruit cake and preparation method thereof | |
| CN102440317B (en) | Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof | |
| CN103211157A (en) | Production method of buckwheat flavor steamed sponge cake with walnut kernel | |
| CN104824305A (en) | Sugar-free Huyou peel preserved fruit with functions of invigorating stomach and promoting digestion, and preparation technology of sugar-free Huyou peel preserved fruit | |
| CN104904974A (en) | Carambola-flavored sugarless Huyou peel candied fruit and preparation technology thereof | |
| CN104824319A (en) | Sugar-free preserved citrus grandis peel with cantaloupe flavor and preparation technology thereof | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN104814235A (en) | Sugar-free preserved huyou peel with cherry flavor and preparation technology of sugar-free preserved huyou peel | |
| CN104824646A (en) | Sugar-free citrus grandis peel preserved fruit capable of enriching yin and nourishing kidney and preparation process thereof | |
| CN104824317A (en) | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof | |
| CN104106647A (en) | Sauced donkey meat tea flavor bean curd and preparation method thereof | |
| CN104939233A (en) | Oat beverage with red wine fragrance and preparation method of oat beverage | |
| CN104106651A (en) | Onion flavor pork liver bean curd and preparation method thereof | |
| KR102127485B1 (en) | Manufacturing method for slice for decoration of rice cake and slice for decoration of rice cake manufactured by the same | |
| CN104824314A (en) | Sugar-free Hu shaddock peel preserved fruit with capabilities of replenishing qi and enriching blood and preparation process of sugar-free Hu shaddock peel preserved fruit | |
| CN104814236A (en) | Heat-clearing lung-moistening sugar-free preserved Huyou peel and preparation process thereof | |
| CN104814229A (en) | Orange-flavored sugar-free preserved Huyou peel and preparation process thereof | |
| CN104824320A (en) | Nerve-soothing cerebral tonic sugar-free citrus grandis peel preserved fruit and preparation process thereof | |
| CN105462752A (en) | Phellinus igniarius and folium mori rice wine and preparation method thereof | |
| CN104824316A (en) | Sugar-free Huyou peel preserved fruit with function of strengthening tendons and bones, and preparation technology of sugar-free Huyou peel preserved fruit | |
| CN104824307A (en) | Sugar-free Huyou peel preserved fruit with functions of strengthening spleen and nourishing kidneys, and preparation technology of sugar-free Huyou peel preserved fruit | |
| CN104814237A (en) | Sugar-free citrus grandis peel preserved fruit with effects of clearing liver and improving vision and preparation process of sugar-free citrus grandis peel preserved fruit | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN104814239A (en) | Lemon-flavor sugar-free citrus grandis peel preserved fruit and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150805 |
|
| WW01 | Invention patent application withdrawn after publication |