CN104920765A - Method for processing white gourd sugar - Google Patents
Method for processing white gourd sugar Download PDFInfo
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- CN104920765A CN104920765A CN201510380349.7A CN201510380349A CN104920765A CN 104920765 A CN104920765 A CN 104920765A CN 201510380349 A CN201510380349 A CN 201510380349A CN 104920765 A CN104920765 A CN 104920765A
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- sugar
- gourd
- preserved gourd
- white gourd
- rinsing
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Abstract
The invention discloses a method for processing white gourd sugar, belongs to the technical field of food processing, and effectively overcomes the defects of brown color, easy souring and storage intolerance of the white gourd sugar produced by the traditional processing technology. The method includes the specific steps of: selecting raw material, peeling, slitting, hardening, rinsing, blanching, rinsing, sugaring and boiling in sugar. The method has the beneficial effects that the white gourd sugar processed by the invention is white, crystal clear, dry, plump, moist tender and crisp in texture, has unique fragrance of white gourd, reaches commodity standard; addition of sodium bisulfite can whiten the white gourd sugar and prevent souring, the white gourd sugar is more beautiful and storage resistant, and the storage period is up to nine months; and the process is simple, and uses easily available raw materials.
Description
Technical field
The present invention relates to food processing, be specifically related to a kind of candied melon processing method, belong to food processing technology field.
Background technology
Candied melon, also known as honeydew melon sheet or article dongguashan, is a kind of health food, is processed from strand by fresh wax gourd, wax gourd inner protein and a large amount of vitamin and mineral matter, and nutrition is very comprehensive, can promote the appetite of people, develop immunitypty.Candied melon flavour is fresh and sweet, and mouthfeel silk floss is soft, has heat-clearing except fire, promotes the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, lipoid and reducing blood pressure of dispelling, inducing diuresis to reduce edema, beauty care, anti-ageing radiation-resistant effect.
The candied melon that existing candied melon processing method is produced is generally in yellowish-brown, and easy souring, not storage tolerance, the general shelf-life only has about 6 months.
Summary of the invention
goal of the invention:according to the defect of prior art, the invention provides a kind of candied melon processing method, the candied melon color and luster that processing and fabricating can be allowed to go out is pure white, and crystal clear, quality delicacy profit is crisp, and have unique delicate fragrance of wax gourd, storage period can reach more than 9 months.
technical scheme:for reaching goal of the invention, the present invention by the following technical solutions:
1, raw material is selected: select without the fresh aging wax gourd of rotting, moisture is full, pulp is thick and solid.
2, slitting is removed the peel: manually remove melon skin, seed flesh and softer pulp, be cut into wide 1.5 centimetres, thick 1 centimetre, the sugar-preserved gourd of long 8 ~ 10 centimetres.
3, cure process: be mixed with quick lime the limewash that concentration is 1% ~ 2%, get supernatant after filtration, drops into sugar-preserved gourd in supernatant and soaks 10 ~ 12 hours.
4, rinsing: pick up sugar-preserved gourd from limewash, soak 4 ~ 5 hours with circulating water, except delime Liquid Residue, recording wax gourd juice pH value with pH value test paper is 6.5 ~ 7.5.
5, blanching: by water boil, drops into article dongguashan in boiling water, maintains boiling 10 ~ 15 minutes, boil to sugar-preserved gourd transparent.
6, rinsing again: pick up sugar-preserved gourd from boiling water, rinsing 3 ~ 4 hours in input cold water.
7, sugaring: by the sugar-preserved gourd after every 1 kilogram of process, with white granulated sugar 0.5 ~ 0.6 kilogram, divide and add for 3 times, first time adds 0.2 kilogram, add the sodium hydrogensulfite of article dongguashan weight 2%, after dissolving, drop goes out syrup and separately puts simultaneously, and second time adds 0.2 ~ 0.3 kilogram, sugaring, after 10 hours, enters pot and carries out candy.
8, candy: sugar-preserved gourd is put into pot infusion together with sugar, the melon juice that the white sugar drop of remainder goes out is dissolved simultaneously, in boiling part, liquid glucose divides 3 ~ 5 times and adds, form the state of a cold heat, with promote sugar infiltration, boil always to anhydrous steam produce or with chopsticks dip in liquid glucose instillation cold water in can form sugared pearl, then pour out sugar-preserved gourd, constantly turn sugar-preserved gourd 3 ~ 5 minutes return husky finished product.
beneficial effect: the candied melon color and luster that the present invention processes is pure white, crystal clear, dry and comfortable, full, quality delicacy profit is crisp, there is unique delicate fragrance of wax gourd, reach commercial standards, after adding sodium hydrogensulfite, can brighten and prevent souring, more attractive in appearance and the storage tolerance of candied melon, storage period can reach more than 9 months, and operation is simple, draws materials conveniently.
Detailed description of the invention:
Be that a step illustrates technical scheme, the invention provides two specific embodiments.
Embodiment 1: a kind of candied melon processing method, comprises following concrete steps:
1, raw material is selected: select without the fresh aging wax gourd of rotting, moisture is full, pulp is thick and solid;
2, slitting is removed the peel: manually remove melon skin, seed flesh and softer pulp, be cut into wide 1.5 centimetres, thick 1 centimetre, the sugar-preserved gourd of long 8 centimetres;
3, cure process: be mixed with quick lime the limewash that concentration is 1%, get supernatant after filtration, drops into sugar-preserved gourd in supernatant and soaks 10 hours;
4, rinsing: pick up sugar-preserved gourd from limewash, soaks 4 hours with circulating water, and except delime Liquid Residue, recording wax gourd juice pH value with pH value test paper is 6.5 ~ 7.0;
5, blanching: by water boil, drops into article dongguashan in boiling water, maintains boiling 10 minutes, boil to sugar-preserved gourd transparent;
6, rinsing again: pick up sugar-preserved gourd from boiling water, rinsing 3 hours in input cold water;
7, sugaring: by the sugar-preserved gourd after every 1 kilogram of process, with white granulated sugar 0.5 kilogram, divide and add for 3 times, first time adds 0.2 kilogram, adds the sodium hydrogensulfite of article dongguashan weight 2% simultaneously, and after dissolving, drop goes out syrup and separately puts, second time adds 0.2 kilogram, and sugaring, after 10 hours, enters pot and carries out candy;
8, candy: sugar-preserved gourd is put into pot infusion together with sugar, the melon juice that the white sugar drop of remainder goes out is dissolved simultaneously, in boiling part, liquid glucose divides 3 times and adds, form the state of a cold heat, with promote sugar infiltration, boil always to anhydrous steam produce or with chopsticks dip in liquid glucose instillation cold water in can form sugared pearl, then pour out sugar-preserved gourd, constantly turn sugar-preserved gourd 3 minutes return husky finished product.
Embodiment 2: a kind of candied melon processing method, concrete operation is as follows:
1, raw material is selected: select without the fresh aging wax gourd of rotting, moisture is full, pulp is thick and solid;
2, slitting is removed the peel: manually remove melon skin, seed flesh and softer pulp, be cut into wide 1.5 centimetres, thick 1 centimetre, the sugar-preserved gourd of long 10 centimetres;
3, cure process: be mixed with quick lime the limewash that concentration is 2%, get supernatant after filtration, drops into sugar-preserved gourd in supernatant and soaks 12 hours;
4, rinsing: pick up sugar-preserved gourd from limewash, soaks 5 hours with circulating water, and except delime Liquid Residue, recording wax gourd juice pH value with pH value test paper is 7.0 ~ 7.5;
5, blanching: by water boil, drops into article dongguashan in boiling water, maintains boiling 15 minutes, boil to sugar-preserved gourd transparent;
6, rinsing again: pick up sugar-preserved gourd from boiling water, rinsing 4 hours in input cold water;
7, sugaring: by the sugar-preserved gourd after every 1 kilogram of process, with white granulated sugar 0.6 kilogram, divide and add for 3 times, first time adds 0.2 kilogram, adds the sodium hydrogensulfite of article dongguashan weight 2% simultaneously, and after dissolving, drop goes out syrup and separately puts, second time adds 0.3 kilogram, and sugaring, after 10 hours, enters pot and carries out candy;
8, candy: sugar-preserved gourd is put into pot infusion together with sugar, the melon juice that the white sugar drop of remainder goes out is dissolved simultaneously, in boiling part, liquid glucose divides 5 times and adds, form the state of a cold heat, with promote sugar infiltration, boil always to anhydrous steam produce or with chopsticks dip in liquid glucose instillation cold water in can form sugared pearl, then pour out sugar-preserved gourd, constantly turn sugar-preserved gourd 5 minutes return husky finished product.
Claims (2)
1. a candied melon processing method, is characterized in that comprising following concrete steps: (1) raw material is selected: select without the fresh aging wax gourd of rotting, moisture is full, pulp is thick and solid; (2) slitting is removed the peel: manually remove melon skin, seed flesh and softer pulp, be cut into wide 1.5 centimetres, thick 1 centimetre, the sugar-preserved gourd of long 8 ~ 10 centimetres; (3) cure process: be mixed with quick lime the limewash that concentration is 1% ~ 2%, get supernatant after filtration, drops into sugar-preserved gourd in supernatant and soaks 10 ~ 12 hours; (4) rinsing: pick up sugar-preserved gourd from limewash, soak 4 ~ 5 hours with circulating water, except delime Liquid Residue, recording wax gourd juice pH value with pH value test paper is 6.5 ~ 7.5; (5) blanching: by water boil, drops into article dongguashan in boiling water, maintains boiling 10 ~ 15 minutes; (6) rinsing again: pick up sugar-preserved gourd from boiling water, rinsing 3 ~ 4 hours in input cold water; (7) sugaring: by the sugar-preserved gourd after every 1 kilogram of process, with white granulated sugar 0.5 ~ 0.6 kilogram, divide and add for 3 times, first time adds 0.2 kilogram, adds sodium hydrogensulfite simultaneously, and after dissolving, drop goes out syrup and separately puts, second time adds 0.2 ~ 0.3 kilogram, and sugaring, after 10 hours, enters pot and carries out candy; (8) candy: sugar-preserved gourd is put into pot infusion together with sugar, the melon juice that the white sugar drop of remainder goes out is dissolved simultaneously, in boiling part, liquid glucose divides 3 ~ 5 times and adds, form the state of a cold heat, with promote sugar infiltration, boil always to anhydrous steam produce or with chopsticks dip in liquid glucose instillation cold water in can form sugared pearl, then pour out sugar-preserved gourd, constantly turn sugar-preserved gourd 3 ~ 5 minutes return husky finished product.
2. candied melon processing method according to claim 1, is characterized in that the amount that described step (7) adds sodium hydrogensulfite is 0.1% of article dongguashan weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510380349.7A CN104920765A (en) | 2015-07-02 | 2015-07-02 | Method for processing white gourd sugar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510380349.7A CN104920765A (en) | 2015-07-02 | 2015-07-02 | Method for processing white gourd sugar |
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| CN104920765A true CN104920765A (en) | 2015-09-23 |
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| CN201510380349.7A Pending CN104920765A (en) | 2015-07-02 | 2015-07-02 | Method for processing white gourd sugar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173157A (en) * | 2016-07-29 | 2016-12-07 | 玉林市孝坚食品有限公司 | A kind of preparation method of health promoting candy article dongguashan |
| CN106234739A (en) * | 2016-07-29 | 2016-12-21 | 玉林市孝坚食品有限公司 | A kind of preparation method of crisp mouth sugared white gourd in strip |
| CN106509312A (en) * | 2016-10-13 | 2017-03-22 | 张家界长生源红心猕猴桃产品开发有限公司 | Red kiwifruit candy and preparation method thereof |
| CN107223756A (en) * | 2017-07-31 | 2017-10-03 | 广西健美乐食品有限公司 | The preparation method of candied melon |
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| CN1068253A (en) * | 1991-07-08 | 1993-01-27 | 云南民族学院 | Make the method for chocho preserved fruit |
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| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173157A (en) * | 2016-07-29 | 2016-12-07 | 玉林市孝坚食品有限公司 | A kind of preparation method of health promoting candy article dongguashan |
| CN106234739A (en) * | 2016-07-29 | 2016-12-21 | 玉林市孝坚食品有限公司 | A kind of preparation method of crisp mouth sugared white gourd in strip |
| CN106509312A (en) * | 2016-10-13 | 2017-03-22 | 张家界长生源红心猕猴桃产品开发有限公司 | Red kiwifruit candy and preparation method thereof |
| CN107223756A (en) * | 2017-07-31 | 2017-10-03 | 广西健美乐食品有限公司 | The preparation method of candied melon |
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Application publication date: 20150923 |