CN104872353A - Method for accelerating sugar infiltration of passion fruits - Google Patents
Method for accelerating sugar infiltration of passion fruits Download PDFInfo
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- CN104872353A CN104872353A CN201510211025.0A CN201510211025A CN104872353A CN 104872353 A CN104872353 A CN 104872353A CN 201510211025 A CN201510211025 A CN 201510211025A CN 104872353 A CN104872353 A CN 104872353A
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Abstract
The invention discloses a method for accelerating sugar infiltration of passion fruits. The method comprises the steps of adding chopped passion fruits into sugar liquor to carry out sugar infiltration. The method is characterized in that 0.5-2wt% of sodium citrate and 0.2-1wt% of sodium bicarbonate are added into the sugar liquor. The method disclosed by the invention is higher in infiltration speed and capable of accelerating the absorption of the sugar liquor and shortening the sugar infiltration time.
Description
Technical field
The invention belongs to fruit field of deep, be specifically related to a kind of passion fruit of accelerating and ooze sugared method.
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 of accelerating and ooze sugared method.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
Accelerate the method that passion fruit oozes sugar, passion fruit fruit block is immersed in liquid glucose and carries out oozing sugar, it is characterized in that, in liquid glucose, add natrium citricum that content is 0.5-2wt% and content is the sodium acid carbonate of 0.2-1wt%.
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, natrium citricum and sodium acid carbonate 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%, sodium acid carbonate content is in the liquid glucose of 0.5wt%, soak at room temperature 3.5h, 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 0.5wt%, sodium acid carbonate content is in the liquid glucose of 0.3wt%, soak at room temperature 4h.
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. accelerate the method that passion fruit oozes sugar, passion fruit fruit block is immersed in liquid glucose and carries out oozing sugar, it is characterized in that, in liquid glucose, add natrium citricum that content is 0.5-2wt% and content is the sodium acid carbonate of 0.2-1wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211025.0A CN104872353A (en) | 2015-04-29 | 2015-04-29 | Method for accelerating sugar infiltration of passion fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211025.0A CN104872353A (en) | 2015-04-29 | 2015-04-29 | Method for accelerating sugar infiltration of passion fruits |
Publications (1)
| Publication Number | Publication Date |
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| CN104872353A true CN104872353A (en) | 2015-09-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510211025.0A Pending CN104872353A (en) | 2015-04-29 | 2015-04-29 | Method for accelerating sugar infiltration of passion fruits |
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| CN (1) | CN104872353A (en) |
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 CN201510211025.0A patent/CN104872353A/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 |
|---|
| 杨宝进等: "《现代食品加工学 下册》", 30 September 2006 * |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150902 |