CN105432920A - Preparation method of low-sugar candied pitayas - Google Patents
Preparation method of low-sugar candied pitayas Download PDFInfo
- Publication number
- CN105432920A CN105432920A CN201510773019.4A CN201510773019A CN105432920A CN 105432920 A CN105432920 A CN 105432920A CN 201510773019 A CN201510773019 A CN 201510773019A CN 105432920 A CN105432920 A CN 105432920A
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- Prior art keywords
- sugar
- fruit
- dragon fruit
- preparation
- chankings
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Classifications
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- 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
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Abstract
The invention relates to a processing and preparation method of low-sugar candied pitayas, and belongs to the field of processing agricultural products. The processing and preparation method of the low-sugar candied pitayas mainly comprises the following steps of raw material sorting, cleaning, peeling, dicing, color fixing, hardening, rinsing, removing throat itch taste, performing vacuum sugar permeability, sugar immersing, drying, cooling, shaping and packaging. The low-sugar candied pitayas are palatable in sour and sweet degrees, natural in color, transparent, plump, and good in quality. The physic and chemical indexes are as follows: total sugar is smaller than or equal to 45%, reducing sugar is 35-40%, the moisture content is 16-20%, the total acid is smaller than or equal to 0.35%, and pH is 3.2-3.7.
Description
Technical field
The present invention relates to a kind of preparation method of low sugar dragon fruit preserved fruit, be specifically related to a kind of sour and sweet palatability, natural in color, transparent full, superior in quality low sugar dragon fruit preserved fruit, belong to processing of farm products field.
Background technology
The fruit that dragon fruit is Cactaceae, hylocereus belongs to, with cultivar, originates in the area, tropical Central America such as Brazil, Mexico.In Asia, dragon fruit is mainly distributed in Taiwan and Vietnam.Also there is the plantation of certain scale in some areas such as current China Hainan, Guangxi, Guangdong, Fujian, and the areas such as Shandong, Jiangsu, Anhui have started to introduce a fine variety.
Dragon fruit nutritive value is very abundant, according to surveying and determination fatty 0.41g, protein 0.18g, fructose 2.83g, glucose 7.83g, fiber 0.8mg, carrotene 0.008mg, Ca7.5mg, P33.1mg, Fe0.60mg, vitaminB10 .035mg, vitamin B2 0.044mg, vitamin C 8.5mg in every 100g pulp.Dragon fruit soluble solid content reaches 13%, sugariness 16 ~ 180Bx, have the laudatory title of " tree watermelon ".
Meanwhile, dragon fruit or excellent health food, the anthocyanidin that it is rich in has anti-oxidant, Green Tea Extract, antidotal effect, can also improve the prevention to brain cell sex change, suppresses the generation of dementia; Containing abundant water-soluble dietary fiber, there is fat-reducing, hypoglycemic and purging and intestine lubricating action; The black seedlet of dragon fruit, containing unrighted acid and polyphenoils, has many health-care efficacies.Take dragon fruit as the low-sugar preserved fruit that primary raw material is made, nutritious, unique flavor, market prospects are very wide.
Patent CN201410500835.3 discloses a kind of flue chankings, specifically dragon fruit, and Poria cocos, almond, granada seed oil, Sculellaria barbata is with 5:2; The mass ratio of 1:1:1 evenly mixes and stirs, ultra-fine grinding, adds appropriate flavouring and makes tablet, and every day, oral 3-6 gram, prevented intestinal cancer to have special efficacy.
Patent CN201410474227.X discloses a kind of preparation method of Dragonfruit Juice, be specifically related to the preparation method of Dragonfruit Juice, comprise: stripping and slicing of selecting materials, make dragon fruit peel juice, make fruit block, make Lychee juice, allotment Dragonfruit Juice, sterilizing, the step such as filling.Dragonfruit Juice sweetness of the present invention is good to eat, do not add any pigment, essence, antiseptic kind synthetic, take full advantage of the pericarp of dragon fruit, pulp and fruit seed in manufacturing process, do not have the waste of raw material, the fruit juice obtained contains all nutritions of dragon fruit.By lichee and the ingenious collocation of dragon fruit, make the fruit juice of preparation warm in nature, be applicable to different physique person and eat, litchi flavor is sweet simultaneously, coordinates, also improve the mouthfeel of fruit juice with dragon fruit.
The present invention is intended to be that raw material prepares sour and sweet palatability, natural in color, transparent full, superior in quality low sugar dragon fruit preserved fruit with dragon fruit, domesticly at present there is not yet Patents and report.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of low sugar dragon fruit preserved fruit, specifically prepare sour and sweet palatability, natural in color, transparent full, superior in quality low sugar dragon fruit preserved fruit.
In order to achieve the above object, the technical solution adopted in the present invention is:
A preparation for processing for low sugar dragon fruit preserved fruit, preparation process comprises:
(1) raw material sorting: select fresh, without disease and pest, dragon fruit fruit without go rotten rotten most probably half-mature degree, medium sized meat redness;
(2) clean: with flowing running water by the silt on dragon fruit surface and dirt washes clean;
(3) remove the peel, cut into slices and protect look: cleaned dragon fruit crosscut become thickness to be the sheet of 0.6 ~ 1cm, and immerse to prepare in color stabilizer rapidly and carry out protecting look.
(4) harden: curing agent is dissolved, is diluted to a certain proportion of solution, flue chankings is put into hardener solution dipping 1 ~ 2h.
(5) blanching: flue chankings is put into color stabilizer and soak 5 ~ 10s, then blanching 3 ~ 5min in the water of 90 ~ 100 DEG C;
(6) rinsing: by through cure process and the flue chankings of blanching carries out rinsing cooling with the running water of flowing, to slough sclerosis, the raffinate of blanching is as the criterion;
(7) de-larynx taste of itching: above-mentioned flue chankings is soaked in deodorization agent and processes 0.5h to eliminate larynx taste of itching at 40 ~ 50 DEG C.
(8) vacuum sugar infiltration: in sucrose: starch syrup=1: 1 ratio, adds the liquid glucose that the citric acid of mass fraction 0.3% and certain water are mixed with mass fraction 45%, oozes sugar 25 ~ 30min under 0.086 ~ 0.089MPa;
(9) dry: the chankings pallet that will complete leaching sugar is sent in baking oven, be dried to chankings surface syrup no longer viscous be advisable;
(10) shaping packaging: dried preserved fruit needs to flatten, by every bag of 50 ~ 60g, often box-packed 10 bags of specifications, with Packing treatment, external packing carton.
Protecting the color stabilizer that look adopts in step (3), (5) is 0.5%VC+0.5% citric acid.
In step (4), curing agent is 0.3% quick lime+1.0% alum.
In step (7), deodorization agent is 1.0% citric acid+0.5% salt.
Tool of the present invention has the following advantages:
(1) the flue preserved fruit that the present invention makes is light red, has transparent feel and gloss, and the neat nodeless mesh sugar of profile is separated out.
(2) the present invention make flue preserved fruit flavour and local flavor there is the due local flavor of flue preserved fruit, free from extraneous odour, sweet and sour taste.
(3) soft or hard appropriateness organized by the flue preserved fruit that the present invention makes, and the size of preserved fruit, shape, color are substantially identical, without anti-sand phenomenon, tack-free.
(4) physical and chemical index is total reducing sugar≤45%, reduced sugar 35% ~ 40%, moisture 16% ~ 20%, total acid≤0.35%, pH3.2 ~ 3.7.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
A preparation for processing for low sugar dragon fruit preserved fruit, preparation process comprises:
(1) raw material sorting: select fresh, without disease and pest, dragon fruit fruit without go rotten rotten most probably half-mature degree, medium sized meat redness;
(2) clean: with flowing running water by the silt on dragon fruit surface and dirt washes clean;
(3) remove the peel, cut into slices and protect look: cleaned dragon fruit crosscut become thickness to be the sheet of 0.6cm, and immerse rapidly in the 0.5%VC+0.5% citric acid color stabilizer prepared and carry out protecting look.
(4) harden: dissolved, be diluted to a certain proportion of solution by curing agent, hardener solution flue chankings being put into 0.3% quick lime+1.0% alum floods 1.5h.
(5) blanching: flue chankings is put into color stabilizer and soaks 7s, then blanching 4min in the water of 96 DEG C;
(6) rinsing: by through cure process and the flue chankings of blanching carries out rinsing cooling with the running water of flowing, to slough sclerosis, the raffinate of blanching is as the criterion;
(7) de-larynx taste of itching: above-mentioned flue chankings is soaked in 1.0% citric acid+0.5% salt and processes 0.5h to eliminate larynx taste of itching at 50 DEG C.
(8) vacuum sugar infiltration: in sucrose: starch syrup=1: 1 ratio, adds the liquid glucose that the citric acid of mass fraction 0.3% and certain water are mixed with mass fraction 45%, oozes sugared 30min under 0.088MPa;
(9) dry: the chankings pallet that will complete leaching sugar is sent in baking oven, be dried to chankings surface syrup no longer viscous be advisable;
(10) shaping packaging: dried preserved fruit needs to flatten, by every bag of 60g, often box-packed 10 bags of specifications, with Packing treatment, external packing carton.
embodiment 2
A preparation for processing for low sugar dragon fruit preserved fruit, preparation process comprises:
(1) raw material sorting: select fresh, without disease and pest, dragon fruit fruit without go rotten rotten most probably half-mature degree, medium sized meat redness;
(2) clean: with flowing running water by the silt on dragon fruit surface and dirt washes clean;
(3) remove the peel, cut into slices and protect look: cleaned dragon fruit crosscut become thickness to be the sheet of 0.8cm, and immerse rapidly in the 0.5%VC+0.5% citric acid color stabilizer prepared and carry out protecting look.
(4) harden: dissolved, be diluted to a certain proportion of solution by curing agent, hardener solution flue chankings being put into 0.3% quick lime+1.0% alum floods 1h.
(5) blanching: flue chankings is put into color stabilizer and soaks 8s, then blanching 3min in the water of 95 DEG C;
(6) rinsing: by through cure process and the flue chankings of blanching carries out rinsing cooling with the running water of flowing, to slough sclerosis, the raffinate of blanching is as the criterion;
(7) de-larynx taste of itching: above-mentioned flue chankings is soaked in 1.0% citric acid+0.5% salt and processes 0.5h to eliminate larynx taste of itching at 46 DEG C.
(8) vacuum sugar infiltration: in sucrose: starch syrup=1: 1 ratio, adds the liquid glucose that the citric acid of mass fraction 0.3% and certain water are mixed with mass fraction 45%, oozes sugared 28min under 0.087MPa;
(9) dry: the chankings pallet that will complete leaching sugar is sent in baking oven, be dried to chankings surface syrup no longer viscous be advisable;
(10) shaping packaging: dried preserved fruit needs to flatten, by every bag of 55g, often box-packed 10 bags of specifications, with Packing treatment, external packing carton.
embodiment 3
A preparation for processing for low sugar dragon fruit preserved fruit, preparation process comprises:
(1) raw material sorting: select fresh, without disease and pest, dragon fruit fruit without go rotten rotten most probably half-mature degree, medium sized meat redness;
(2) clean: with flowing running water by the silt on dragon fruit surface and dirt washes clean;
(3) remove the peel, cut into slices and protect look: cleaned dragon fruit crosscut become thickness to be the sheet of 0.6cm, and immerse rapidly in the 0.5%VC+0.5% citric acid color stabilizer prepared and carry out protecting look.
(4) harden: dissolved, be diluted to a certain proportion of solution by curing agent, hardener solution flue chankings being put into 0.3% quick lime+1.0% alum floods 2h.
(5) blanching: flue chankings is put into color stabilizer and soaks 10s, then blanching 5min in the water of 90 DEG C;
(6) rinsing: by through cure process and the flue chankings of blanching carries out rinsing cooling with the running water of flowing, to slough sclerosis, the raffinate of blanching is as the criterion;
(7) de-larynx taste of itching: above-mentioned flue chankings is soaked in 1.0% citric acid+0.5% salt and processes 0.5h to eliminate larynx taste of itching at 50 DEG C.
(8) vacuum sugar infiltration: in sucrose: starch syrup=1: 1 ratio, adds the liquid glucose that the citric acid of mass fraction 0.3% and certain water are mixed with mass fraction 45%, oozes sugared 25min under 0.089MPa;
(9) dry: the chankings pallet that will complete leaching sugar is sent in baking oven, be dried to chankings surface syrup no longer viscous be advisable;
(10) shaping packaging: dried preserved fruit needs to flatten, by every bag of 50g, often box-packed 10 bags of specifications, with Packing treatment, external packing carton.
Claims (4)
1. a preparation method for low sugar dragon fruit preserved fruit, is characterized in that, comprises the steps:
(1) raw material sorting: select fresh, without disease and pest, dragon fruit fruit without go rotten rotten most probably half-mature degree, medium sized meat redness;
(2) clean: with flowing running water by the silt on dragon fruit surface and dirt washes clean;
(3) remove the peel, cut into slices and protect look: cleaned dragon fruit crosscut become thickness to be the sheet of 0.6 ~ 1cm, and immerse rapidly in the color stabilizer prepared and carry out protecting look;
(4) harden: curing agent is dissolved, is diluted to hardener solution, flue chankings is put into hardener solution dipping 1 ~ 2h;
(5) blanching: flue chankings is put into color stabilizer and soak 5 ~ 10s, then blanching 3 ~ 5min in the water of 90 ~ 100 DEG C;
(6) rinsing: by through cure process and the flue chankings of blanching carries out rinsing cooling with the running water of flowing, to slough sclerosis, the raffinate of blanching is as the criterion;
(7) de-larynx taste of itching: above-mentioned flue chankings is soaked in deodorization agent and processes 0.5h to eliminate larynx taste of itching at 40 ~ 50 DEG C;
(8) vacuum sugar infiltration: in sucrose: starch syrup=1: 1 ratio, adds the liquid glucose that the citric acid of mass fraction 0.3% and water are mixed with mass fraction 45%, oozes sugar 25 ~ 30min under 0.086 ~ 0.089MPa;
(9) dry: the chankings pallet completing leaching sugar is sent in baking oven, be dried to chankings surface syrup no longer viscous;
(10) shaping packaging: dried preserved fruit needs to flatten, by every bag of 50 ~ 60g, often box-packed 10 bags of specifications, with Packing treatment, external packing carton.
2. the preparation method of a kind of low sugar dragon fruit preserved fruit according to claim 1, is characterized in that, the color stabilizer protecting look employing described in step (3), (5) is 0.5%VC+0.5% citric acid.
3. the preparation method of a kind of low sugar dragon fruit preserved fruit according to claim 1, is characterized in that, in step (4), curing agent is 0.3% quick lime+1.0% alum.
4. the preparation method of a kind of low sugar dragon fruit preserved fruit according to claim 1, is characterized in that, in step (7), deodorization agent is 1.0% citric acid+0.5% salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510773019.4A CN105432920A (en) | 2015-11-13 | 2015-11-13 | Preparation method of low-sugar candied pitayas |
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| CN201510773019.4A CN105432920A (en) | 2015-11-13 | 2015-11-13 | Preparation method of low-sugar candied pitayas |
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| CN105432920A true CN105432920A (en) | 2016-03-30 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490536A (en) * | 2016-11-04 | 2017-03-15 | 中南林业科技大学 | A kind of preparation method of Hylocereus undatuss dried fruitss |
| CN106615548A (en) * | 2016-11-18 | 2017-05-10 | 丁淑端 | Method for brewing candied fruits by using wild chaenomeles sinensis |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
| CN109007210A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of flue dried fruit |
| CN109329545A (en) * | 2018-11-15 | 2019-02-15 | 翁航 | A kind of preparation method of novel low-sugar preserved hylocereus undatus peels |
| CN109805148A (en) * | 2019-04-10 | 2019-05-28 | 广西福民食品有限责任公司 | A kind of dragon fruit preserved fruit and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120241A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Method for manufacturing preserved dragon fruits |
| CN104509659A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Preparation method of preserved pitaya |
-
2015
- 2015-11-13 CN CN201510773019.4A patent/CN105432920A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120241A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Method for manufacturing preserved dragon fruits |
| CN104509659A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Preparation method of preserved pitaya |
Non-Patent Citations (1)
| Title |
|---|
| 王蕊等: "火龙果低糖果脯的加工工艺", 《食品与机械》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490536A (en) * | 2016-11-04 | 2017-03-15 | 中南林业科技大学 | A kind of preparation method of Hylocereus undatuss dried fruitss |
| CN106615548A (en) * | 2016-11-18 | 2017-05-10 | 丁淑端 | Method for brewing candied fruits by using wild chaenomeles sinensis |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
| CN109007210A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of flue dried fruit |
| CN109329545A (en) * | 2018-11-15 | 2019-02-15 | 翁航 | A kind of preparation method of novel low-sugar preserved hylocereus undatus peels |
| CN109805148A (en) * | 2019-04-10 | 2019-05-28 | 广西福民食品有限责任公司 | A kind of dragon fruit preserved fruit and preparation method thereof |
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Application publication date: 20160330 |
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