CN105053446A - Processing method of fruit and sugar flavored benincasa hispida strip - Google Patents
Processing method of fruit and sugar flavored benincasa hispida strip Download PDFInfo
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- CN105053446A CN105053446A CN201510441475.9A CN201510441475A CN105053446A CN 105053446 A CN105053446 A CN 105053446A CN 201510441475 A CN201510441475 A CN 201510441475A CN 105053446 A CN105053446 A CN 105053446A
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- benincasa hispida
- article dongguashan
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Abstract
The present invention discloses a processing method of a fruit and sugar flavored benincasa hispida strip, and belongs to the field of food processing. The benincasa hispida strip is characterized by the following steps: raw material selecting, cleaning, skinning, cutting, hardening, first candying, second candying, third candying, drying and packaging. Beneficial effects: the benincasa hispida strip with a unique delicate fragrance flavor of the benincasa hispida is full in form, dry and crisp in surface, refreshing and crisp and fragrant and sweet in taste and unique in flavor. The benincasa hispida strip contains rich proteins and dietary fibers, and has effects in clearing away lung-heat and reducing phlegm, clearing away stomach-heat, relieving restlessness and quenching thirst, and reducing swelling and lowering blood fat. The benincasa hispida strip is a low-calorie and low-fat green food integrating nutritional and health-care value together.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of fructose taste article dongguashan.
Background technology
Wax gourd, curcumbitate shape, as pillow, is again pillow melon, is produced in summer, has the thing of one deck white powder shape on the surface.Containing the multiple nutrients material such as sugar, protein, multivitamin and mineral matter in wax gourd, both can be used for boiling soup, do nutritious wax gourd legendary venomous insect, also can pickle the saccharogenesis melon winter, and more can be used as medicine and cure the disease.More containing vitamin C in wax gourd, and potassium salts content is high, can reach detumescence and not hinder the effect of healthy tendency; Hydroxymalonic acid contained in wax gourd, effectively can suppress saccharide converted is fat, and wax gourd itself is not fatty in addition, and heat is not high, significant for preventing human body from getting fat, and the bodily form can be helped vigorous and graceful; Wax gourd taste cold in nature is sweet, can clearing heat and promoting fluid, relieving summer-heat relieving restlessness, edible particularly suitable in summer.
Fresh wax gourd not easily preserves, and is processed into fructose taste article dongguashan, instant, nutritious, and commodity value improves.
Summary of the invention
The object of this invention is to provide a kind of preparation method of wax gourd preserved fruit, technique is simple, and it is convenient to implement, and obtained fructose taste article dongguashan nutritional labeling retains, soft or hard appropriateness, taste and sweet mouthfeel, and sugar content is moderate, is suitable for daily edible.
The technical solution used in the present invention is: a kind of processing method of fructose taste article dongguashan, is characterized in that: adopt raw material selection → cleaning → peeling cutting → sclerosis → first time candy → procedure of processing of for the second time candy → candy → drying for the third time → pack:
(1) Feedstock treating: wax gourd is selected, clean, after peeling, be cut into the article dongguashan of long 3cm, wide 2cm, thick 1cm;
(2) harden: article dongguashan is dropped into immediately saturated aqua calcis cure process, immersion firm time is 4-6h, then rinses 1-2h with clear water, removes too much calcium hydroxide;
(3) candy: first time is candy, article dongguashan is put into the albumen liquid glucose that sugared concentration is 45%, little fiery boiling 10min, be cooled to 40-45 DEG C, under vacuum 0.12MPa, vacuum sugar infiltration 25-30min, slowly exits, and adds appropriate compressed tomato juice in liquid glucose, soak 18-20h, second time and third time candy, vacuum sugar infiltration and immersion, method is the same, but the sugared concentration of second time is 50%, third time 55%, add 0.01% potassium sorbate when third time soaks and make anticorrisive agent;
(4) dry: draining liquid glucose, dry 10-12h in an oven at 70 DEG C, is 22% ~ 25% to water content;
(5) pack: vacuum packaging, is finished product after sterilization.
Beneficial effect: shape of product of the present invention is full, has the local flavor of the peculiar delicate fragrance of wax gourd, surface dry, and mouthfeel is clear and melodious fragrant and sweet, unique flavor.This product contains rich in protein and dietary fiber, has clearing lung-heat thermalization phlegm, clearing away the stomach-heat relieving restlessness quenches the thirst, effect of detumescence lipopenicillinase, is that a kind of nutrition and health care that collects is worth low in calories, the low-fat pollution-free food with one.
Detailed description of the invention
Embodiment 1:
A processing method for fructose taste article dongguashan, mainly adopts following steps:
(1) Feedstock treating: wax gourd is selected, clean, after peeling, be cut into the article dongguashan of long 4cm, wide 2.5cm, thick 0.6cm; Be cut into silk after being cleaned by carrot, add article dongguashan;
(2) harden: article dongguashan is dropped into immediately saturated aqua calcis cure process, immersion firm time is 3-5h, then rinses 45min with clear water, removes too much calcium hydroxide;
(3) candy: first time is candy, article dongguashan is put into the Fructus Hordei Germinatus liquid glucose that sugared concentration is 35%, little fiery boiling 15min, be cooled to 55 DEG C, under vacuum 0.07MPa, vacuum sugar infiltration 35min, slowly exits, and adds appropriate concentrated lemon juice in liquid glucose, soak 28h, second time and third time candy, vacuum sugar infiltration and immersion, method is the same, but the sugared concentration of second time is 40%, third time 45%, when third time soaks, add 0.02% Sodium Benzoate and 5% honey;
(4) dry: draining liquid glucose, dry 8-10h in an oven at 65 DEG C, is 18% to water content;
(5) pack: vacuum packaging, is finished product after sterilization.
Embodiment 2:
A processing method for fructose taste article dongguashan, mainly adopts following steps:
(1) Feedstock treating: wax gourd is selected, clean, after peeling, be cut into the article dongguashan of long 3.5cm, wide 1.5cm, thick 0.8cm;
(2) harden: article dongguashan is dropped into immediately saturated aqua calcis cure process, immersion firm time is 12h, then rinses 3.5h with clear water, removes too much calcium hydroxide;
(3) candy: first time is candy, article dongguashan is put into the xylitol liquid glucose that sugared concentration is 30%, little fiery boiling 18min, be cooled to 65 DEG C, under vacuum 0.15MPa, vacuum sugar infiltration 20min, slowly exits, and adds appropriate concentrated apple juice and maltose in liquid glucose, soak 36h, second time and third time candy, vacuum sugar infiltration and immersion, method is the same, but the sugared concentration of second time is 37%, third time 45%, when third time soaks, add 0.01% potassium sorbate and HFCS;
(4) dry: draining liquid glucose, dry 5-7h in an oven at 85 DEG C, is 12-18% to water content;
(5) pack: vacuum packaging, is finished product after sterilization.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for fructose taste article dongguashan, is characterized in that: adopt raw material selection → cleaning → peeling cutting → sclerosis → first time candy → procedure of processing of for the second time candy → candy → drying for the third time → pack:
(1) Feedstock treating: wax gourd is selected, clean, after peeling, be cut into the article dongguashan of long 3cm, wide 2cm, thick 1cm;
(2) harden: article dongguashan is dropped into immediately saturated aqua calcis cure process, immersion firm time is 4-6h, then rinses 1-2h with clear water, removes too much calcium hydroxide;
(3) candy: first time is candy, article dongguashan is put into the albumen liquid glucose that sugared concentration is 45%, little fiery boiling 10min, be cooled to 40-45 DEG C, under vacuum 0.12MPa, vacuum sugar infiltration 25-30min, slowly exits, and adds appropriate compressed tomato juice in liquid glucose, soak 18-20h, second time and third time candy, vacuum sugar infiltration and immersion, method is the same, but the sugared concentration of second time is 50%, third time 55%, add 0.01% potassium sorbate when third time soaks and make anticorrisive agent;
(4) dry: draining liquid glucose, dry 10-12h in an oven at 70 DEG C, is 22% ~ 25% to water content;
(5) pack: vacuum packaging, is finished product after sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510441475.9A CN105053446A (en) | 2015-07-26 | 2015-07-26 | Processing method of fruit and sugar flavored benincasa hispida strip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510441475.9A CN105053446A (en) | 2015-07-26 | 2015-07-26 | Processing method of fruit and sugar flavored benincasa hispida strip |
Publications (1)
| Publication Number | Publication Date |
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| CN105053446A true CN105053446A (en) | 2015-11-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510441475.9A Withdrawn CN105053446A (en) | 2015-07-26 | 2015-07-26 | Processing method of fruit and sugar flavored benincasa hispida strip |
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| CN (1) | CN105053446A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941808A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} |
| CN109567106A (en) * | 2019-01-10 | 2019-04-05 | 广西子持医药科技有限公司 | A kind of preparation method of wax gourd jelly |
| CN114532435A (en) * | 2021-12-16 | 2022-05-27 | 蚌埠学院 | Preparation process of yogurt wax gourd preserved fruit containing bifidus factors |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255293A (en) * | 1998-12-03 | 2000-06-07 | 杨宗波 | Preserved gingko-sweet potato and its preparing method |
| CN1345543A (en) * | 2000-09-28 | 2002-04-24 | 宋桃森 | Method for producing low fructose wild preserved Fructus chaenomelis |
| CN1502265A (en) * | 2002-11-21 | 2004-06-09 | 福州超大现代农业发展有限公司 | Method for preparing dried sweet potato food |
| CN101061822A (en) * | 2006-12-08 | 2007-10-31 | 付东升 | Low-suger preserved chayote and the method of producing the same |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
-
2015
- 2015-07-26 CN CN201510441475.9A patent/CN105053446A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255293A (en) * | 1998-12-03 | 2000-06-07 | 杨宗波 | Preserved gingko-sweet potato and its preparing method |
| CN1345543A (en) * | 2000-09-28 | 2002-04-24 | 宋桃森 | Method for producing low fructose wild preserved Fructus chaenomelis |
| CN1502265A (en) * | 2002-11-21 | 2004-06-09 | 福州超大现代农业发展有限公司 | Method for preparing dried sweet potato food |
| CN101061822A (en) * | 2006-12-08 | 2007-10-31 | 付东升 | Low-suger preserved chayote and the method of producing the same |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 杜连起: "《致富小产品及实用技术 瓜类加工》", 31 January 2005, 天津科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941808A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} |
| CN109567106A (en) * | 2019-01-10 | 2019-04-05 | 广西子持医药科技有限公司 | A kind of preparation method of wax gourd jelly |
| CN114532435A (en) * | 2021-12-16 | 2022-05-27 | 蚌埠学院 | Preparation process of yogurt wax gourd preserved fruit containing bifidus factors |
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Application publication date: 20151118 |