CN104872351A - Additive applied to sugar infusion of passion fruits - Google Patents
Additive applied to sugar infusion of passion fruits Download PDFInfo
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- CN104872351A CN104872351A CN201510210802.XA CN201510210802A CN104872351A CN 104872351 A CN104872351 A CN 104872351A CN 201510210802 A CN201510210802 A CN 201510210802A CN 104872351 A CN104872351 A CN 104872351A
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- sugar
- fruit
- passion fruits
- passion fruit
- additive
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Abstract
The invention discloses an additive applied to sugar infusion of passion fruits. The additive is prepared from sodium citrate, sodium bicarbonate and salt according to a weight ratio of 1 to (0.8-1) to (0.5-1). The additive can be used for accelerating the sugar infusion speed of the passion fruits, accelerating the absorption of the sugar solution and shortening the sugar infusion time.
Description
Technical field
The invention belongs to fruit field of deep, be specifically related to a kind of passion fruit and ooze sugared used additives.
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, provides a kind of passion fruit and ooze sugared used additives.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
Passion fruit oozes sugared used additives, by natrium citricum, sodium acid carbonate and salt by weight 1:(0.8-1): (0.5-1) forms.
When oozing sugar, described auxiliary agent adds in liquid glucose by the 4-8% of weight of white sugar.
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, sodium acid carbonate, salt 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 1wt%, salt content is in the liquid glucose of 1wt%, sodium acid carbonate 0.8wt%, soak at room temperature 4h, 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 1wt%, salt content is in the liquid glucose of 0.5wt%, sodium acid carbonate 1wt%, 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 (2)
1. passion fruit oozes sugared used additives, by natrium citricum, sodium acid carbonate and salt by weight 1:(0.8-1): (0.5-1) forms.
2. passion fruit described in claim 1 oozes the using method of sugared used additives, and described auxiliary agent adds in liquid glucose by the 4-8% of weight of white sugar.
Priority Applications (1)
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CN201510210802.XA CN104872351A (en) | 2015-04-29 | 2015-04-29 | Additive applied to sugar infusion of passion fruits |
Applications Claiming Priority (1)
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CN201510210802.XA CN104872351A (en) | 2015-04-29 | 2015-04-29 | Additive applied to sugar infusion of passion fruits |
Publications (1)
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CN104872351A true CN104872351A (en) | 2015-09-02 |
Family
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Family Applications (1)
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CN201510210802.XA Pending CN104872351A (en) | 2015-04-29 | 2015-04-29 | Additive applied to sugar infusion of passion fruits |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
-
2015
- 2015-04-29 CN CN201510210802.XA patent/CN104872351A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Non-Patent Citations (1)
Title |
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杨宝进等: "《现代食品加工学 下册》", 30 September 2006 * |
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Application publication date: 20150902 |
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RJ01 | Rejection of invention patent application after publication |