CN105379934A - Preparation method of bottle gourd-flavored preserved fruits - Google Patents
Preparation method of bottle gourd-flavored preserved fruits Download PDFInfo
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- CN105379934A CN105379934A CN201510778640.XA CN201510778640A CN105379934A CN 105379934 A CN105379934 A CN 105379934A CN 201510778640 A CN201510778640 A CN 201510778640A CN 105379934 A CN105379934 A CN 105379934A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000303847 Lagenaria vulgaris Species 0.000 claims abstract description 28
- 235000009797 Lagenaria vulgaris Nutrition 0.000 claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 238000009923 sugaring Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 5
- 240000000249 Morus alba Species 0.000 claims abstract description 5
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 238000002386 leaching Methods 0.000 claims abstract description 5
- 235000011090 malic acid Nutrition 0.000 claims abstract description 5
- 239000001630 malic acid Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 229940037003 alum Drugs 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 3
- 206010038743 Restlessness Diseases 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000036737 immune function Effects 0.000 abstract 1
- 210000000056 organ Anatomy 0.000 abstract 1
- 238000009495 sugar coating Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 229910052720 vanadium Inorganic materials 0.000 abstract 1
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 description 8
- 241001330002 Bambuseae Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 201000009030 Carcinoma Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 231100000003 human carcinogen Toxicity 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of bottle gourd-flavored preserved fruits, and belongs to the field of food processing. The preparation method is characterized in that the bottle gourd-flavored preserved fruits are prepared from 10 kilograms of fresh bottle gourds, 18 kilograms of maltose, 0.3 kilogram of alums and a proper amount of mulberry juice, citric acid and malic acid. The preparation technology comprises the following technical steps: material selection, blank preparation, vanadium leaching, blanching, thermal drifting, sugaring, saccharifying, sugar coating and packaging, thereby obtaining finished products. The preparation method has the beneficial effects that the product is uniform in thickness, tastes sweet, delicious, crispy and tasty, and has the faint scent of bottle gourds; the product is favorable for enhancing the immune function of an organ, and achieves the effects of inducing diuresis to alleviate edema and relieving a cough and restlessness; the processing method is simple and easy to implement, and is environmentally friendly and health food for old and young people.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of bottle gourd local flavor preserved fruit.
Background technology
Edible gourd is Curcurbitaceae, another name: a sweet a kind of edible gourd, a sweet a kind of edible gourd, and fruit thickness is well-balanced and in cylindric, directly or slightly bow, and green white, pulp white, soft and succulency when fruit is tender, can do vegetables.Edible gourd is put down, and slightly sweet flavor, has inducing diuresis for removing edema, cough-relieving relieving restlessness, effect for the treatment of stranguria dissipating bind.
Modern science shows: edible gourd protein and various trace elements, contributes to enhanced machine body immunity function; Meanwhile, containing abundant vitamin C in edible gourd, the synthesis of energy enhancing antibody, improves antiviral ability.Two kinds of trypsin inhibitors can be isolated from edible gourd, have inhibitory action to trypsase, thus play the effect of hypoglycemic.And carrotene is more at content at edible gourd, the synthesis of human carcinogen's material after food, can be stoped, thus reduce the formation of cancer cell, reduce the incidence of disease of human carcinoma.
The growth cycle of bottle gourd is short, not storage tolerance, for being processed into the comprehensive utilization that bottle gourd local flavor preserved fruit can realize bottle gourd raw material, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve bottle gourd growth cycle short, not storage tolerance problem, provides a kind of preparation method of bottle gourd local flavor preserved fruit.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of bottle gourd local flavor preserved fruit, it is characterized in that: adopt formula fresh bottle gourd 15 kilograms, white sugar 16 kilograms, 0.5 kilogram, alum and appropriate mulberry juice, citric acid, malic acid, its fabrication processing is-base-alum leaching-water drift-heat drift-sugaring-candy-upper sugar-coat-packaging-finished product of selecting materials, and concrete operation step is:
A, to select materials: select new fresh and crisp green, individual uniform bottle gourd to be raw material;
B, base: dazzling on bottle gourd equably with thin bamboo let, be cut into the nahlock shape of thick 0.5 centimetre, remove seed;
The leaching of C, alum, water drift: base is put into 0.5% alum solution and soak 1-2 days, every day is stirred 3-5 time up and down, then puts into clear water rinsing 4-6 time, each 35min;
D, heat drift: boiling water base being put into 100 DEG C scalds 20 minutes, then puts into clear water, rinsing 2 times, each 1 hour, the boiling water again putting into 100 DEG C scalds 15 minutes, and then puts into clear water rinsing 2 times, each 1 hour; Add appropriate citric acid and malic acid, make base become yellow;
E, sugaring: base is put into cylinder, inject cold liquid glucose, stirs once after 2 hours, sugaring 10 hours;
F, candy: base to be scooped in pot with liquid glucose, to add appropriate mulberry juice, boil 30 minutes, make sugared temperature reach 102 DEG C, honey system off the pot 15 hours, be again scooped in pot and boil 20 minutes, sugared temperature reaches 108 DEG C, and honey off the pot is made as semi-finished product;
G, upper sugar-coat: be scooped in pot by base and liquid glucose, boil 30 minutes, makes sugared temperature reach 110 DEG C, is off the potly filtered dry, and dries in the air and be as cold as 45 DEG C, can go up sugar-coat;
H, packaging: by the bottle gourd hamper packing of first-class sugar-coat, be finished product.
Beneficial effect: product thickness of the present invention is even, and sweet good to eat, mouthfeel is sharp and clear, has the delicate fragrance of bottle gourd; This product is conducive to enhanced machine body immunity function, reaches inducing diuresis for removing edema, effect of cough-relieving relieving restlessness.Processing method is simple, easy to implement, is a kind of all-ages, green health food.
Detailed description of the invention
Embodiment 1
:
A preparation method for bottle gourd local flavor preserved fruit, concrete operation step is:
A, to select materials: select new fresh and crisp green, individual uniform bottle gourd to be raw material;
B, base: dazzling on bottle gourd equably with thin bamboo let, be cut into the nahlock shape of thick 1 centimetre, remove seed;
The leaching of C, alum, water drift: base is put into 0.5% alum solution and soak 5 days, every day stirs 1 time up and down, then puts into clear water rinsing 5-6 time, each 1 hour;
D, heat drift: boiling water base being put into 100 DEG C scalds 50 minutes, then puts into clear water, rinsing 4 times, each 2 hours, the boiling water again putting into 100 DEG C scalds 30 minutes, and then puts into clear water rinsing 4 times, each 1 hour;
E, sugaring: base is put into cylinder, inject cold liquid glucose, stirs once after 4 hours, sugaring 18 hours;
F, candy: be scooped in pot by base with liquid glucose, boil 15 minutes, make sugared temperature reach 105 DEG C, honey off the pot 48-50 hour processed, be again scooped in pot and boil 30 minutes, sugared temperature reaches 110 DEG C, and honey off the pot is made as semi-finished product;
G, upper sugar-coat: be scooped in pot by base and liquid glucose, add appropriate malt syrup, boils 45 minutes, makes sugared temperature reach 112 DEG C, is off the potly filtered dry, and dries in the air and be as cold as 50 DEG C, can go up sugar-coat;
H, packaging: by the bottle gourd hamper packing of first-class sugar-coat, be finished product.
Embodiment 2
:
A preparation method for bottle gourd local flavor preserved fruit, concrete operation step is:
A, to select materials: select new fresh and crisp green, individual uniform bottle gourd to be raw material;
B, base: dazzling on bottle gourd equably with thin bamboo let, be cut into the nahlock shape of thick 1.5 centimetres, remove seed;
The leaching of C, alum, water drift: base is put into 0.8% alum solution and soak 3 days, every day stirs 2 times up and down, then puts into clear water rinsing 8 times, each 45min;
D, heat drift: boiling water base being put into 98 DEG C scalds 40 minutes, then puts into clear water, rinsing 3 times, each 1.5 hours, the boiling water again putting into 102 DEG C scalds 10 minutes, and then puts into clear water rinsing 2 times, each 1 hour;
E, sugaring: base is put into cylinder, inject cold liquid glucose, adds appropriate brewer's wort, lily root flour and sweet osmanthus, stirs once after 6 hours, sugaring 22 hours;
F, candy: be scooped in pot by base with liquid glucose, boil 15 minutes, make sugared temperature reach 105 DEG C, honey off the pot 48-50 hour processed, be again scooped in pot and boil 30 minutes, sugared temperature reaches 110 DEG C, and honey off the pot is made as semi-finished product;
G, upper sugar-coat: be scooped in pot by base and liquid glucose, boil 45 minutes, makes sugared temperature reach 112 DEG C, is off the potly filtered dry, and dries in the air and be as cold as 50 DEG C, can go up sugar-coat;
H, packaging: by the bottle gourd hamper packing of first-class sugar-coat, be finished product.
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. the preparation method of a bottle gourd local flavor preserved fruit, it is characterized in that: adopt formula fresh bottle gourd 10 kilograms, maltose 18 kilograms, 0.3 kilogram, alum and appropriate mulberry juice, citric acid, malic acid, its fabrication processing is-base-alum leaching-water drift-heat drift-sugaring-candy-upper sugar-coat-packaging-finished product of selecting materials, and concrete operation step is:
A, to select materials: select new fresh and crisp green, individual uniform bottle gourd to be raw material;
B, base: dazzling on bottle gourd equably with thin bamboo let, be cut into the nahlock shape of thick 0.5 centimetre, remove seed;
The leaching of C, alum, water drift: base is put into 0.5% alum solution and soak 1-2 days, every day is stirred 3-5 time up and down, then puts into clear water rinsing 4-6 time, each 35min;
D, heat drift: boiling water base being put into 100 DEG C scalds 20 minutes, then puts into clear water, rinsing 2 times, each 1 hour, the boiling water again putting into 100 DEG C scalds 15 minutes, and then puts into clear water rinsing 2 times, each 1 hour; Add appropriate citric acid and malic acid, make base become yellow;
E, sugaring: base is put into cylinder, inject cold liquid glucose, stirs once after 2 hours, sugaring 10 hours;
F, candy: base to be scooped in pot with liquid glucose, to add appropriate mulberry juice, boil 30 minutes, make sugared temperature reach 102 DEG C, honey system off the pot 15 hours, be again scooped in pot and boil 20 minutes, sugared temperature reaches 108 DEG C, and honey off the pot is made as semi-finished product;
G, upper sugar-coat: be scooped in pot by base and liquid glucose, boil 30 minutes, makes sugared temperature reach 110 DEG C, is off the potly filtered dry, and dries in the air and be as cold as 45 DEG C, can go up sugar-coat;
H, packaging: by the bottle gourd hamper packing of first-class sugar-coat, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510778640.XA CN105379934A (en) | 2015-11-16 | 2015-11-16 | Preparation method of bottle gourd-flavored preserved fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510778640.XA CN105379934A (en) | 2015-11-16 | 2015-11-16 | Preparation method of bottle gourd-flavored preserved fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105379934A true CN105379934A (en) | 2016-03-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510778640.XA Withdrawn CN105379934A (en) | 2015-11-16 | 2015-11-16 | Preparation method of bottle gourd-flavored preserved fruits |
Country Status (1)
| Country | Link |
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| CN (1) | CN105379934A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720877A (en) * | 2016-12-20 | 2017-05-31 | 陶胜 | A kind of processing method of bottle gourd preserved fruit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082503A (en) * | 2014-06-27 | 2014-10-08 | 谈茁 | Processing method of bitter gourd sweet |
-
2015
- 2015-11-16 CN CN201510778640.XA patent/CN105379934A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082503A (en) * | 2014-06-27 | 2014-10-08 | 谈茁 | Processing method of bitter gourd sweet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720877A (en) * | 2016-12-20 | 2017-05-31 | 陶胜 | A kind of processing method of bottle gourd preserved fruit |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160309 |
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| WW01 | Invention patent application withdrawn after publication |