CN105076627A - Preparation method of sulfur-free hawthorn preserved fruit - Google Patents
Preparation method of sulfur-free hawthorn preserved fruit Download PDFInfo
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- CN105076627A CN105076627A CN201410210375.0A CN201410210375A CN105076627A CN 105076627 A CN105076627 A CN 105076627A CN 201410210375 A CN201410210375 A CN 201410210375A CN 105076627 A CN105076627 A CN 105076627A
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Abstract
The invention relates to a preparation method of sulfur-free hawthorn preserved fruit. The preparation method comprises the following steps: adding calcium chloride for wastewater blanching until pulp is transparent, mixing starch syrup, granulated sugar and an additive and boiling, mixing the pulp and boiling and dipping, adding an antioxidant and boiling and dipping, and drying a final product to prepare a finished product. Through tests, by mutual cooperation of calcium chloride, citric acid, D-sodium erythorbate and VC, the preserved fruit is bright in color, has crystal clear pulp, has long shelf life, can be stored for a long time, is stable in color and is not easy to go bad.
Description
Technical field
The invention belongs to sawthorn preserves preparing technical field, especially a kind of preparation method without sulphur sawthorn preserves.
Background technology
The original meaning of preserved fruit is for raw material with fruits and vegetables etc., use sugar or honey salted through techniques such as pretreatment, boiling, dipping, oven dry, having the features such as certain color, shape, is a kind of food having Chinese tradition characteristic, deeply like by consumers in general.The kind of preserved fruit is a lot, the fruit such as licorice root products and the haw sheet cream classes such as preserved fruit class, the preserved plums such as sand return class, the preserved apricots such as sugaring preserved fruit class, golden thread preserved date such as such as sugared hawthorn, sugared hawthorn is wherein bright in colour, taste is sour-sweet, it is a kind of good merchantable brand of food digesting stomach fortifying, way among the people is: the hawthorn of stoning, sugar and salt are put into pot infusion, after airing, sweet water adding soaks, and then cools with after microwave-oven-heating a period of time.
In suitability for industrialized production, need to consider that its color and luster keeps and oxidation resistant problem, so need to carry out protecting look and leaching sulphuring treatment, wherein soaking sulphur is raw material is put into sulphite soak, sulphite can play the effect of bleaching and suppress oxidasic vigor, thus keeps the normal storage of preserved fruit, but sulphite is excessive can produce the gastrointestinal reactions such as Nausea and vomiting, also can affect the absorption of calcium, people time serious, can be made poisoning.So some producer use other harmless additive to carry out preserved fruit protect look and preservative treatment, but effect is not fine.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide easy and simple to handle, nontoxic, a kind of preparation method without sulphur sawthorn preserves of long shelf-life.
The technical scheme that the present invention takes is:
Without a preparation method for sulphur sawthorn preserves, it is characterized in that: comprise the following steps:
(1) raw material is chosen, and cleans up, and removes Chinese hawthorn seed;
(2) be immersed in calcium chloride solution by step product (1) and soak, then blanching in boiling water, drains pulp after filtration;
(3) add water after starch syrup, granulated sugar and additive being mixed infusion, fishes for the foam of liquid level during infusion;
(4) in step product (3), add step pulp (2), soak 12 hours after infusion;
(5) in step product (4), add antioxidant to stir, continue immersion after infusion 12 hours;
(6) step product is (5) finished product after drying.
And the (2) described calcium chloride concentration of step is 0.2%, and soak time is 20 minutes, and blanching time is 2 minutes.
And the weight ratio of the starch syrup that step is (3) described and granulated sugar is 1:1, additive by the pectin of both's weight 0.4%, the sodium phosphate of 2% and 1% potassium chloride form.
And step (4) described infusion time is 15 ~ 20 minutes.
And, the (5) described antioxidant of step by step (4) the citric acid of products weight 0.3%, the D-araboascorbic acid sodium of 0.4% and 0.5% VC form, 8 minutes infusion time.
And the (6) described drying condition of step is temperature is 60 ~ 70 degrees Celsius, and drying time is 12 ~ 15 hours.
Advantage of the present invention and good effect are:
In the present invention, first add calcium chloride, carry out waste water blanching, make pulp transparence, then by starch syrup, granulated sugar and additive mixing infusion, then be mixed into pulp and carry out an infusion and dipping, then add antioxidant and carry out secondary infusion and dipping, last product is obtained finished product after drying.Through overtesting, calcium chloride, citric acid, D-araboascorbic acid sodium and VC do not cooperatively interact, and not only the lovely luster of preserved fruit, pulp are glittering and translucent but also the long shelf-life of preserved fruit, long-term storage, color stability, perishable.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Without a preparation method for sulphur sawthorn preserves, innovation of the present invention is: comprise the following steps:
(1) raw material is chosen, and cleans up, and removes Chinese hawthorn seed;
(2) be immersed in calcium chloride solution by step product (1) and soak, then blanching in boiling water, drains pulp after filtration;
(3) add water after starch syrup, granulated sugar and additive being mixed infusion, fishes for the foam of liquid level during infusion;
(4) in step product (3), add step pulp (2), soak 12 hours after infusion;
(5) in step product (4), add antioxidant to stir, continue immersion after infusion 12 hours;
(6) step product is (5) finished product after drying.
Wherein, the (2) described calcium chloride concentration of step is 0.2%, and soak time is 20 minutes, and blanching time is 2 minutes.The weight ratio of the starch syrup that step is (3) described and granulated sugar is 1:1, additive by the pectin of both's weight 0.4%, the sodium phosphate of 2% and 1% potassium chloride form.Step (4) described infusion time is 15 ~ 20 minutes.The (5) described antioxidant of step by step (4) the citric acid of products weight 0.3%, the D-araboascorbic acid sodium of 0.4% and 0.5% VC form, 8 minutes infusion time.The (6) described drying condition of step is temperature is 60 ~ 70 degrees Celsius, and drying time is 12 ~ 15 hours.
Choose the hawthorn in same breed and the place of production, then choose profile, quality is approximate 100 jin, wherein 50 jin adopt conventional method to make preserved fruit, other 50 jin adopt method of the present invention to make preserved fruit, the two compares after making, the perception such as preserved fruit color and luster, transparency that the present invention makes all is better than conventional method, and during normal temperature storage, and the not easy to change and long shelf-life of the preserved fruit that the present invention makes.
In the present invention, first add calcium chloride, carry out waste water blanching, make pulp transparence, then by starch syrup, granulated sugar and additive mixing infusion, then be mixed into pulp and carry out an infusion and dipping, then add antioxidant and carry out secondary infusion and dipping, last product is obtained finished product after drying.Through overtesting, calcium chloride, citric acid, D-araboascorbic acid sodium and VC do not cooperatively interact, and not only the lovely luster of preserved fruit, pulp are glittering and translucent but also the long shelf-life of preserved fruit, long-term storage, color stability, perishable.
Claims (6)
1. without a preparation method for sulphur sawthorn preserves, it is characterized in that: comprise the following steps:
(1) raw material is chosen, and cleans up, and removes Chinese hawthorn seed;
(2) be immersed in calcium chloride solution by step product (1) and soak, then blanching in boiling water, drains pulp after filtration;
(3) add water after starch syrup, granulated sugar and additive being mixed infusion, fishes for the foam of liquid level during infusion;
(4) in step product (3), add step pulp (2), soak 12 hours after infusion;
(5) in step product (4), add antioxidant to stir, continue immersion after infusion 12 hours;
(6) step product is (5) finished product after drying.
2. a kind of preparation method without sulphur sawthorn preserves according to claim 1, is characterized in that: the (2) described calcium chloride concentration of step is 0.2%, and soak time is 20 minutes, and blanching time is 2 minutes.
3. a kind of preparation method without sulphur sawthorn preserves according to claim 1, it is characterized in that: the weight ratio of the starch syrup that step is (3) described and granulated sugar is 1:1, additive by the pectin of both's weight 0.4%, the sodium phosphate of 2% and 1% potassium chloride form.
4. a kind of preparation method without sulphur sawthorn preserves according to claim 1, is characterized in that: step (4) described infusion time is 15 ~ 20 minutes.
5. a kind of preparation method without sulphur sawthorn preserves according to claim 1, it is characterized in that: the (5) described antioxidant of step by step (4) the citric acid of products weight 0.3%, 0.4%D-sodium isoascorbate and 0.5% VC form, 8 minutes infusion time.
6. a kind of preparation method without sulphur sawthorn preserves according to claim 1, is characterized in that: the (6) described drying condition of step is temperature is 60 ~ 70 degrees Celsius, and drying time is 12 ~ 15 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410210375.0A CN105076627A (en) | 2014-05-19 | 2014-05-19 | Preparation method of sulfur-free hawthorn preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410210375.0A CN105076627A (en) | 2014-05-19 | 2014-05-19 | Preparation method of sulfur-free hawthorn preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105076627A true CN105076627A (en) | 2015-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410210375.0A Pending CN105076627A (en) | 2014-05-19 | 2014-05-19 | Preparation method of sulfur-free hawthorn preserved fruit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815530A (en) * | 2016-05-18 | 2016-08-03 | 山东宏济堂制药集团济南阿胶制品有限公司 | Preserved donkey-hide gelatin hawthorns and production method thereof |
| CN106858021A (en) * | 2017-03-27 | 2017-06-20 | 许昌学院 | A kind of preparation method of the compound dried meat of low sugar hawthorn |
| CN110301513A (en) * | 2019-06-21 | 2019-10-08 | 乐陵市德润健康食品有限公司 | A kind of preparation method of seedless preserved fruit haw products |
-
2014
- 2014-05-19 CN CN201410210375.0A patent/CN105076627A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815530A (en) * | 2016-05-18 | 2016-08-03 | 山东宏济堂制药集团济南阿胶制品有限公司 | Preserved donkey-hide gelatin hawthorns and production method thereof |
| CN106858021A (en) * | 2017-03-27 | 2017-06-20 | 许昌学院 | A kind of preparation method of the compound dried meat of low sugar hawthorn |
| CN110301513A (en) * | 2019-06-21 | 2019-10-08 | 乐陵市德润健康食品有限公司 | A kind of preparation method of seedless preserved fruit haw products |
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Application publication date: 20151125 |