CN104824317A - Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof - Google Patents
Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof Download PDFInfo
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- CN104824317A CN104824317A CN201510252306.0A CN201510252306A CN104824317A CN 104824317 A CN104824317 A CN 104824317A CN 201510252306 A CN201510252306 A CN 201510252306A CN 104824317 A CN104824317 A CN 104824317A
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Abstract
The invention discloses a kiwi fruit-flavor sugar-free Huyou peel preserved fruit. The kiwi fruit-flavor sugar-free Huyou peel preserved fruit is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of Huyou peel, 20-30 parts of xylitol, 20-30 parts of maltitol, 1.6-2 parts of citric acid, 2.4-3 parts of tea polyphenol, 45-55 parts of kiwi fruit, 10-15 parts of snake melon, 6-10 parts of malt flour, 12-16 parts of water chestnut powder, 3-5 parts of radix pseudostellariae, 4-6 parts of papermulberry fruit and a right amount of angel wine high active dry yeast. According to a preparation method of the kiwi fruit-flavor sugar-free Huyou peel preserved fruit, a functional sweetness agent is used for replacing sucrose or maltose for producing the Huyou peel preserved fruit, so that the sugar content of the preserved fruit is effectively reduced, and the requirement of sugar-free food can be met; furthermore, in the preparation process, a high-temperature and low-pressure sugar-soaking environment is adopted, so that the preserved fruit is better in mouth feel; the raw materials such as the kiwi fruit, the malt and the radix pseudostellariae are fed into the preserved fruit, so that the preserved fruit not only has the flavor of the kiwi fruit, but also has a certain health care effect.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of kiwifruit 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 kiwifruit 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 kiwifruit 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, Kiwi berry 45-55, snake melon 10-15, malt flour 6-10, water caltrop starch 12-16, radix pseudostellariae 3-5, Paper mulberry Fruit 4-6, Angel grape wine high activity dried yeast are appropriate.
The preparation technology of described a kind of kiwifruit 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) Kiwi berry, snake melon are added suitable quantity of water after cleaning and be polished into slurries, radix pseudostellariae, Paper mulberry Fruit are put into high pressure homogenizer after adding slurries after pulverizing together with malt flour, water caltrop starch, 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 Kiwi berry taste 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 kiwifruit 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 Kiwi berry, Fructus Hordei Germinatus, radix pseudostellariae added, makes preserved fruit not only have kiwifruit 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 kiwifruit 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): Hu shaddock ped 425, xylitol 25, maltitol 25, citric acid 1.8, Tea Polyphenols 2.7, Kiwi berry 50, snake melon 12.5, malt flour 8, water caltrop starch 14, radix pseudostellariae 4, Paper mulberry Fruit 5, Angel grape wine high activity dried yeast are appropriate.
The preparation technology of described a kind of kiwifruit 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) Kiwi berry, snake melon are added suitable quantity of water after cleaning and be polished into slurries, radix pseudostellariae, Paper mulberry Fruit are put into high pressure homogenizer after adding slurries after pulverizing together with malt flour, water caltrop starch, 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 Kiwi berry taste 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 kiwifruit flavor sugar-free shaddock ped preserved fruit recklessly.
Claims (2)
1. kiwifruit 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, Kiwi berry 45-55, snake melon 10-15, malt flour 6-10, water caltrop starch 12-16, radix pseudostellariae 3-5, Paper mulberry Fruit 4-6, Angel grape wine high activity dried yeast are appropriate.
2. the preparation technology of a kind of kiwifruit 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) Kiwi berry, snake melon are added suitable quantity of water after cleaning and be polished into slurries, radix pseudostellariae, Paper mulberry Fruit are put into high pressure homogenizer after adding slurries after pulverizing together with malt flour, water caltrop starch, 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 Kiwi berry taste 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 kiwifruit flavor sugar-free shaddock ped preserved fruit recklessly.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510252306.0A CN104824317A (en) | 2015-05-19 | 2015-05-19 | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof |
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| CN201510252306.0A CN104824317A (en) | 2015-05-19 | 2015-05-19 | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707392A (en) * | 2016-02-23 | 2016-06-29 | 沧州市农林科学院 | Method for processing seedless crystal candied dates |
| CN107125419A (en) * | 2017-06-16 | 2017-09-05 | 华南农业大学 | The method that bacillus JY-LZ fermentation orange peel makes low sugar orange peel preserved fruit |
-
2015
- 2015-05-19 CN CN201510252306.0A patent/CN104824317A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707392A (en) * | 2016-02-23 | 2016-06-29 | 沧州市农林科学院 | Method for processing seedless crystal candied dates |
| CN107125419A (en) * | 2017-06-16 | 2017-09-05 | 华南农业大学 | The method that bacillus JY-LZ fermentation orange peel makes low sugar orange peel preserved fruit |
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Application publication date: 20150812 |