CN104938746A - Peppermint-cucumis melo preserved fruit and processing method thereof - Google Patents
Peppermint-cucumis melo preserved fruit and processing method thereof Download PDFInfo
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Abstract
The present invention discloses a peppermint-cucumis melo preserved fruit and a processing method thereof, and belongs to the field of food processing. The peppermint-cucumis melo preserved fruit comprises the following raw materials by weight: 50-100 parts of cucumis melo, 10-25 parts of peppermint, 3-8 parts of Abrus cantoniensis, 3-8 parts of mulberry leaf, and 40-60 parts of starch syrup. According to the present invention, the problems of high sugar, high salt, high calorie and low protein of the conventional preserved fruit are solved, and the produced preserved fruit has characteristics of low sugar content, moderate sweetness, high nutritional value, rich fruit aroma, and good quality.
Description
Technical field
The present invention relates to food processing field, especially a kind of minty note melon and fruit dried meat and processing method thereof.
Background technology
Preserved fruit is one of traditional properties food, its Yu Man capital, and the famous whole nation, is sold abroad.China makes candied fruit and has the history of more than 1000 year so far by the most famous with Pekinese.In the ancient books of China, a lot of about the record of pickling fruit with honey.These records are all fresh fruit is placed on infusion in honey concentrate, and remove large quantity of moisture, so as to long-term preservation, therefore are called " honey is decocted ", progressively develop into " preserved fruit " later.As can be seen here, candied fruit is the food be of high nutritive value, and candied fruit market potential is large, is loved by the people.And just replaced honey as glycogen with granulated sugar gradually afterwards, cause product sugar content quite high, define the height sugar situation of present preserved fruit.In addition, because the higher and seasonality of fresh fruit moisture is comparatively strong, conventional machining process is extend processing period, meet annual sales volume, and enterprise will store annual fruits and vegetables consumption, and so not only cause enterprise's cost large, cost is high.And owing to storing difficulty, easily rot, therefore by answering the deep-processing and colligating-using of season fruit resource, enterprise's storage cost can be reduced.
There is the defect of high sugar, high salt, high heat, low albumen in current traditional preserved fruit, fruits nutrition runs off serious, and the quality of product also there occurs change, loses the distinctive local flavor of fresh fruit itself and nutrition simultaneously.Traditional preserved fruit affects due to processing technology in addition, product colour is dim, there is no the true qualities of former fruit, product in process through liquid glucose boiling and hothouse baking two heating processes, and process time is long, fresh fruit color can produce great changes in heating process, causes final products to be faint in color.
In a word, traditional preserved fruit, after processing, cannot keep the color of raw material itself, shape, more lose its original nutrition, along with people advocate health day by day, in the today increased gradually the demand of low in calories, low sugar, high-nutrition food, preserved fruit also just loses its edibility.Therefore, on market in the urgent need to developing the preserved fruit series of nutrient health.
Summary of the invention
The object of the invention is to: for above-mentioned Problems existing, a kind of minty note melon and fruit dried meat and processing method thereof are provided, solve the problem of traditional preserved fruit height sugar, high salt, high heat, low albumen, the preserved fruit sugar content of production is few, sugariness is moderate, be of high nutritive value, former the smell of fruits is very sweet, quality is good.
The technical solution used in the present invention is as follows:
A kind of minty note melon and fruit dried meat, is made up of by weight ratio following raw material: 50 ~ 100 parts, muskmelon, peppermint 10 ~ 25 parts, Canton love-pea vine 3 ~ 8 parts, 3 ~ 8 parts, mulberry leaf, starch syrup 40 ~ 60 parts.
As preferred version of the present invention, a kind of minty note melon and fruit dried meat, is made up of by weight ratio following raw material: 80 parts, muskmelon, peppermint 12 parts, Canton love-pea vine 5 parts, 5 parts, mulberry leaf, starch syrup 50 parts.
Further, described starch syrup includes glucose, maltose, honey and water, and wherein the weight ratio of glucose, maltose, honey three is (20 ~ 25): (10 ~ 15): (10 ~ 20).
Wherein, a kind of processing method of minty note melon and fruit dried meat, comprises the following steps:
1) pretreatment: choose color and luster milky white or wax yellow, in the same size, without disease and pest, medium well muskmelon, remove the peel cutting after cleaning, then with dazzling machine, pulp to be pricked uniformly, then the saturating pulp of bundle is entered steamer steaming 10 ~ 20min;
2) sclerosis, color retention: upper step gained is first put into 0.3% δ-glucolactone immersion 3 ~ 4h and carry out cure process, after 0.2 ~ 0.5% citric acid and 1 ~ 1.5%NaCl mixed liquor in soak 40 ~ 60min carry out color retention, pull out after immersion, with clear water rinsing 2 ~ 3 times;
3) candy: glucose, maltose and honey to be added water mixing by proportioning, and then add citric acid, after stirring, simmer in water the 10 ~ 20min that boils, and obtains starch syrup;
4) leaching sugar: take peppermint, Canton love-pea vine, mulberry leaf by proportioning, add the water of 5 ~ 8 times by solid-liquid ratio, cold filtration after infusion 1 ~ 2h, then filter residue is added the water of 3 ~ 5 times by solid-liquid ratio, decoct 0.5 ~ 1h, merging filtrate, concentrated obtained mixed concentrated liquid; Again by step 2) gained puts into mixed concentrated liquid, then adds step 3) gained starch syrup 40%, 30min is boiled in heating, add remaining starch syrup again, treat that pulp is soaked into by syrup transparent, stop heating leaving standstill and soak 24h, every 8h stirs once;
5) dry: by step 4) the muskmelon pulp of the good sugar of leaching takes out and drains, microwave drying, point two stage in gained: first dry 5 ~ 15min at 50 ~ 70 DEG C, then at 40 ~ 60 DEG C of drying 30 ~ 60min, in oven dry to water content less than 22%.
6) pack: by step 5) gained puts into food containers, and cover dust-proof anti-bacteria cover, place 12h at normal temperatures, with polybag packing.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, the present invention solves the problem of traditional preserved fruit height sugar, high salt, high heat, low albumen, and the preserved fruit sugar content of production is few, sugariness is moderate, be of high nutritive value, former the smell of fruits is very sweet, quality is good.
2, there is the refrigerant mouthfeel of peppermint, and add that Canton love-pea vine and mulberry leaf have effect of hypoglycemic, and starch syrup has that pol is low also can ensure sugariness, microwave drying is guaranteed high and high, the former fruit strong flavor of preserved fruit plumpness of vitamin C value in preserved fruit, is at utmost kept the nutrient of preserved fruit; Sclerosis color retention, ensure that the color and luster of preserved fruit, not sulfur-bearing, and therefore, preserved fruit of the present invention is a kind of nutritious, healthy and safe, food with health-care efficacy, meets the demand of consumers in general, also has the meaning of popularization.
Detailed description of the invention
All features disclosed in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Arbitrary feature disclosed in this description (comprising any accessory claim, summary), unless specifically stated otherwise, all can be replaced by other equivalences or the alternative features with similar object.That is, unless specifically stated otherwise, each feature is an example in a series of equivalence or similar characteristics.
Embodiment 1
Formula: minty note melon and fruit dried meat is made up of by weight ratio following raw material: 80 parts, muskmelon, peppermint 12 parts, Canton love-pea vine 5 parts, 5 parts, mulberry leaf, starch syrup 50 parts.Described starch syrup includes glucose, maltose, honey and water, and wherein the weight ratio of glucose, maltose, honey three is 25:15:10.
The processing method of minty note melon and fruit dried meat:
1) pretreatment: choose color and luster milky white or wax yellow, in the same size, without disease and pest, medium well muskmelon, remove the peel cutting after cleaning, then with dazzling machine, pulp to be pricked uniformly, then the saturating pulp of bundle is entered steamer steaming 15min;
2) harden, color retention: upper step gained is first put into 0.3% δ-glucolactone and soaks 4h and carry out cure process, after 0.3% citric acid and 1.0%NaCl mixed liquor in soak 40min and carry out color retention, pull out after immersion, with clear water rinsing 2 times;
3) candy: glucose, maltose and honey to be added water mixing by proportioning, and then add citric acid, after stirring, simmer in water the 20min that boils, and obtains starch syrup;
4) leaching sugar: take peppermint, Canton love-pea vine, mulberry leaf by proportioning, add the water of 6 times by solid-liquid ratio, cold filtration after infusion 2h, then filter residue is added the water of 5 times by solid-liquid ratio, decoct 1h, merging filtrate, concentrated obtained mixed concentrated liquid; Again by step 2) gained puts into mixed concentrated liquid, then adds step 3) gained starch syrup 40%, 30min is boiled in heating, add remaining starch syrup again, treat that pulp is soaked into by syrup transparent, stop heating leaving standstill and soak 24h, every 8h stirs once;
5) dry: by step 4) the muskmelon pulp of the good sugar of leaching takes out and drains, microwave drying, point two stage in gained: first dry 10min at 60 DEG C, then at 50 DEG C of dry 50min, in oven dry to water content less than 22%.
6) pack: by step 5) gained puts into food containers, and cover dust-proof anti-bacteria cover, place 12h at normal temperatures, with polybag packing.
Embodiment 2
A kind of minty note melon and fruit dried meat, is made up of by weight ratio following raw material: 100 parts, muskmelon, peppermint 10 parts, Canton love-pea vine 8 parts, 8 parts, mulberry leaf, starch syrup 60 parts.Described starch syrup includes glucose, maltose, honey and water, and wherein the weight ratio of glucose, maltose, honey three is 25:10:20.
The processing method of minty note melon and fruit dried meat:
1) pretreatment: choose color and luster milky white or wax yellow, in the same size, without disease and pest, medium well muskmelon, remove the peel cutting after cleaning, then with dazzling machine, pulp to be pricked uniformly, then the saturating pulp of bundle is entered steamer steaming 10min;
2) harden, color retention: upper step gained is first put into 0.3% δ-glucolactone and soaks 4h and carry out cure process, after 0.2% citric acid and 1.5%NaCl mixed liquor in soak 60min and carry out color retention, pull out after immersion, with clear water rinsing 2 times;
3) candy: glucose, maltose and honey to be added water mixing by proportioning, and then add citric acid, after stirring, simmer in water the 10min that boils, and obtains starch syrup;
4) leaching sugar: take peppermint, Canton love-pea vine, mulberry leaf by proportioning, add the water of 8 times by solid-liquid ratio, cold filtration after infusion 2h, then filter residue is added the water of 5 times by solid-liquid ratio, decoct 1h, merging filtrate, concentrated obtained mixed concentrated liquid; Again by step 2) gained puts into mixed concentrated liquid, then adds step 3) gained starch syrup 40%, 30min is boiled in heating, add remaining starch syrup again, treat that pulp is soaked into by syrup transparent, stop heating leaving standstill and soak 24h, every 8h stirs once;
5) dry: by step 4) the muskmelon pulp of the good sugar of leaching takes out and drains, microwave drying, point two stage in gained: first dry 5min at 70 DEG C, then at 40 DEG C of dry 60min, in oven dry to water content less than 22%.
6) pack: by step 5) gained puts into food containers, and cover dust-proof anti-bacteria cover, place 12h at normal temperatures, with polybag packing.
Embodiment 3
A kind of minty note melon and fruit dried meat, is made up of by weight ratio following raw material: 50 parts, muskmelon, peppermint 25 parts, Canton love-pea vine 8 parts, 8 parts, mulberry leaf, starch syrup 40 parts.Described starch syrup includes glucose, maltose, honey and water, and wherein the weight ratio of glucose, maltose, honey three is 20:10:10.
The processing method of minty note melon and fruit dried meat:
1) pretreatment: choose color and luster milky white or wax yellow, in the same size, without disease and pest, medium well muskmelon, remove the peel cutting after cleaning, then with dazzling machine, pulp to be pricked uniformly, then the saturating pulp of bundle is entered steamer steaming 10min;
2) sclerosis, color retention: upper step gained is first put into 0.3% δ-glucolactone immersion 3 and carry out cure process, after 0.2% citric acid and 1%NaCl mixed liquor in soak 60min and carry out color retention, pull out after immersion, with clear water rinsing 3 times;
3) candy: glucose, maltose and honey to be added water mixing by proportioning, and then add citric acid, after stirring, simmer in water the 20min that boils, and obtains starch syrup;
4) leaching sugar: take peppermint, Canton love-pea vine, mulberry leaf by proportioning, add the water of 5 times by solid-liquid ratio, cold filtration after infusion 1h, then filter residue is added the water of 3 times by solid-liquid ratio, decoct 0.5h, merging filtrate, concentrated obtained mixed concentrated liquid; Again by step 2) gained puts into mixed concentrated liquid, then adds step 3) gained starch syrup 40%, 30min is boiled in heating, add remaining starch syrup again, treat that pulp is soaked into by syrup transparent, stop heating leaving standstill and soak 24h, every 8h stirs once;
5) dry: by step 4) the muskmelon pulp of the good sugar of leaching takes out and drains, microwave drying, point two stage in gained: first dry 15min at 50 DEG C, then at 60 DEG C of dry 30min, in oven dry to water content less than 22%.
6) pack: by step 5) gained puts into food containers, and cover dust-proof anti-bacteria cover, place 12h at normal temperatures, with polybag packing.
Evaluation analysis:
1, sensory evaluation: the preserved fruit made to embodiment 1-3 carries out sensory evaluation, the appraise group be made up of 6 senior appraise persons carries out color and luster, fragrance, flavour, form are evaluated, and result is as follows:
Color and luster: yellowish milky white, as clear as crystal, without any interpolation look
Form: complete, fruit body grossness, nothing junk, wants matter without naked eyes are external as seen
Fragrance: there is the fragrance of Melon fruits and the delicate fragrance of peppermint, without other peculiar smell
Flavour: sour and sweet palatability
2, nutritional labeling evaluation
The preserved fruit (test group 1,2,3) made by processing technology of the present invention is compared, in table 1 with the main nutrient composition of commercially available preserved fruit (control group).
Table 1 the present invention compares with commercially available preserved fruit main nutrient composition
| Group | Moisture (%) | Reduced sugar (%) | Total acid (%) | Total reducing sugar (%) |
| Test group 1 | 21.75 | 25.83 | 0.348 | 42.15 |
| Test group 2 | 20.18 | 26.25 | 0.362 | 45.48 |
| Test group 3 | 20.89 | 25.87 | 0.372 | 43.84 |
| Control group | 38.82 | 44.89 | 0.625 | 65.17 |
In sum, known by table 1, the present invention's sugar content is lower than prior art, and the preserved fruit processed by the known the present invention of the contrast of each side, in color and luster, mouthfeel, former fruit local flavor etc., is all better than the preserved fruit of prior art processing.
Claims (4)
1. a minty note melon and fruit dried meat, is characterized in that being made up of by weight ratio following raw material: 50 ~ 100 parts, muskmelon, peppermint 10 ~ 25 parts, Canton love-pea vine 3 ~ 8 parts, 3 ~ 8 parts, mulberry leaf, starch syrup 40 ~ 60 parts.
2. a kind of minty note melon and fruit dried meat according to claim 1, is characterized in that being made up of by weight ratio following raw material: 80 parts, muskmelon, peppermint 12 parts, Canton love-pea vine 5 parts, 5 parts, mulberry leaf, starch syrup 50 parts.
3. a kind of minty note melon and fruit dried meat according to claim 1, it is characterized in that: described starch syrup includes glucose, maltose, honey and water, wherein the weight ratio of glucose, maltose, honey three is (20 ~ 25): (10 ~ 15): (10 ~ 20).
4. the processing method of a kind of minty note melon and fruit dried meat according to claim 1, is characterized in that comprising the following steps:
1) pretreatment: choose color and luster milky white or wax yellow, in the same size, without disease and pest, medium well muskmelon, remove the peel cutting after cleaning, then with dazzling machine, pulp to be pricked uniformly, then the saturating pulp of bundle is entered steamer steaming 10 ~ 20min;
2) sclerosis, color retention: upper step gained is first put into 0.3% δ-glucolactone immersion 3 ~ 4h and carry out cure process, after 0.2 ~ 0.5% citric acid and 1 ~ 1.5%NaCl mixed liquor in soak 40 ~ 60min carry out color retention, pull out after immersion, with clear water rinsing 2 ~ 3 times;
3) candy: glucose, maltose and honey to be added water mixing by proportioning, and then add citric acid, after stirring, simmer in water the 10 ~ 20min that boils, and obtains starch syrup;
4) leaching sugar: take peppermint, Canton love-pea vine, mulberry leaf by proportioning, add the water of 5 ~ 8 times by solid-liquid ratio, cold filtration after infusion 1 ~ 2h, then filter residue is added the water of 3 ~ 5 times by solid-liquid ratio, decoct 0.5 ~ 1h, merging filtrate, concentrated obtained mixed concentrated liquid; Again by step 2) gained puts into mixed concentrated liquid, then adds step 3) gained starch syrup 40%, 30min is boiled in heating, add remaining starch syrup again, treat that pulp is soaked into by syrup transparent, stop heating leaving standstill and soak 24h, every 8h stirs once;
5) dry: by step 4) the muskmelon pulp of the good sugar of leaching takes out and drains, microwave drying, point two stage in gained: first dry 5 ~ 15min at 50 ~ 70 DEG C, then at 40 ~ 60 DEG C of drying 30 ~ 60min, in oven dry to water content less than 22%.
6) pack: by step 5) gained puts into food containers, and cover dust-proof anti-bacteria cover, place 12h at normal temperatures, with polybag packing.
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| CN105851448A (en) * | 2016-05-12 | 2016-08-17 | 广西味之坊食品科技有限公司 | Preparation method of muskmelon preserved fruits |
| CN105901273A (en) * | 2016-05-12 | 2016-08-31 | 广西味之坊食品科技有限公司 | Preparation method of psidium guajave preserved fruit |
| CN105994877A (en) * | 2016-05-12 | 2016-10-12 | 广西味之坊食品科技有限公司 | Method for preparing preserved papayas |
| CN112205510A (en) * | 2020-11-02 | 2021-01-12 | 江西中医药大学 | Preserved polygonatum odoratum and preparation method thereof |
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Application publication date: 20150930 |