CN105494867A - Making method of dandelion preserved fruit - Google Patents
Making method of dandelion preserved fruit Download PDFInfo
- Publication number
- CN105494867A CN105494867A CN201610059075.6A CN201610059075A CN105494867A CN 105494867 A CN105494867 A CN 105494867A CN 201610059075 A CN201610059075 A CN 201610059075A CN 105494867 A CN105494867 A CN 105494867A
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- Prior art keywords
- dandelion
- fruit
- time
- preserved fruit
- white granulated
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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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Abstract
The invention belongs to the field of food processing, and particularly relates to a making method of dandelion preserved fruit. According to the technical scheme, the method comprises the steps that mature fruit with perfect shapes are selected, rinsing, peeling, pit removing and secondary rinsing are conducted on the fruit, low-concentration and high-concentration sweet water cooking is conducted, and drying and finishing and packaging are conducted finally. According to the making method of the dandelion preserved fruit, the health-care effect is achieved, and it is guaranteed that the preserved fruit is bright in color and luster, good in flavor, fragrant and sweet in taste, attractive in appearance and high in safety.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of dandelion preserved fruit.
Background technology
Preserved fruit also claims preserved fruit, take fruits and vegetables as raw material, with white granulated sugar, dandelion honey, pickle the food that rear preparation is made, preserved fruit not only directly can eat as snack or snacks, can also be used to be put in cake, biscuit etc. point in the heart as interspersing, a kind of time-honored traditional food, quite by consumers, not only containing nutrients such as taraxacin, taraxol, choline, organic acid, synanthrin in dandelion, and the bud of dandelion, there is the effect produced refreshing effect to the mind.
Containing multiple health-nutrition compositions such as taraxol, taraxacin, choline, organic acid, synanthrin in dandelion plant.Dandelion also has medical value, clearing heat and detoxicating, and diuresis dissipating bind, controls acute mastitis, adenolymphitis, acute conjunctivitis, cold, fever, acute tonsillitis, acute bronchitis, gastritis, hepatitis, urinary tract infections etc.Dandelion can also eat something rare, stir-fries and eats, cook soup, is the plant of dietotherapeutic.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, is to be solvedly to provide a kind of dandelion preserved fruit with health role, and guarantee preserved fruit bright, local flavor all good, sweet mouthfeel, good looking appearance and security high.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
A preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs add water 1000kg and sodium pyrosulfite 1000 grams;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 40-45min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 33% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 75kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 6-8 time, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 50% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 150kg white granulated sugar and 1.5kg citric acid, within the time of soaking 24h, pithos 6-8 time, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, after oven dry, carries out cooling processing by dandelion preserved fruit, finally packs.
Preferably, in described step 7, bake out temperature is 65-70 DEG C, and the time is 34-40h.
Preferably, the content of described sodium pyrosulfite is≤0.35g/kg, and the content of citric acid is≤10g/kg, and the content of salt is≤0.3g/kg, and the content of dandelion is≤0.2g/kg.
The beneficial effect that compared with prior art the present invention has is: the preparation method that the invention provides a kind of dandelion preserved fruit with health role, and can guarantee preserved fruit bright, local flavor all good, sweet mouthfeel, good looking appearance and security high, open up new way for dandelion product development utilizes.
Detailed description of the invention
The invention discloses a kind of preparation method of dandelion preserved fruit, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Product of the present invention is described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope composition as herein described and application are changed or suitably change with combination, realize and apply the technology of the present invention.
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs the 1000kg and sodium pyrosulfite 1000g that adds water;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 40min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 33% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 75kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 6 times, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 50% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 150kg white granulated sugar and 1.5kg citric acid, within the time of soaking 24h, pithos 6 times, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, bake out temperature is 65 DEG C, and the time is, after 34h is dried, dandelion preserved fruit is carried out cooling processing, finally packs.
Embodiment 2
A preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs the 1000kg and sodium pyrosulfite 1000g that adds water;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 45min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 20% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 37.5kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 8 times, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 33% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 75kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 8 times, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, bake out temperature is 70 DEG C, and the time is, after 40h is dried, dandelion preserved fruit is carried out cooling processing, finally packs.
Embodiment 3
A preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs the 1000kg and sodium pyrosulfite 1000g that adds water;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 42min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 50% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 150kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 6-8 time, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 60% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 225kg white granulated sugar and 1.5kg citric acid, within the time of soaking 24h, pithos 8 times, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, bake out temperature is 70 DEG C, and the time is, after 38h is dried, dandelion preserved fruit is carried out cooling processing, finally packs.
Embodiment 4
A preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs the 1000kg and sodium pyrosulfite 1000g that adds water;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 45min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 20% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 37.5kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 6 times, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 60% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 225kg white granulated sugar and 1.5kg citric acid, within the time of soaking 24h, pithos 6 times, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, bake out temperature is 68 DEG C, and the time is, after 38h is dried, dandelion preserved fruit is carried out cooling processing, finally packs.
Embodiment 5
A preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs the 1000kg and sodium pyrosulfite 1000g that adds water;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 45min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 33% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 75kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 8 times, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 50% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 150kg white granulated sugar and 1.5kg citric acid, within the time of soaking 24h, pithos 6 times, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, bake out temperature is 65 DEG C, and the time is, after 34h is dried, dandelion preserved fruit is carried out cooling processing, finally packs.
Embodiment 6
A preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs the 1000kg and sodium pyrosulfite 1000g that adds water;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 40min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 33% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 75kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 8 times, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 50% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 150kg white granulated sugar and 1.5kg citric acid, within the time of soaking 24h, pithos 6 times, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, bake out temperature is 65 DEG C, and the time is, after 34h is dried, dandelion preserved fruit is carried out cooling processing, finally packs.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (3)
1. a preparation method for dandelion preserved fruit, is characterized in that, carries out in accordance with the following steps:
Step one: the fruit that screening is ripe, shape is intact, carry out rinsing to the 300kg fruit of select, the condition of rinsing is: every 300kg fruit needs the 1000kg and sodium pyrosulfite 1000g that adds water;
Step 2: carried out by rinsed fruit removing the peel, getting core, then carries out first time cleaning to it;
Step 3: vacuumized by first time cleaned fruit, then carries out second time cleaning to it;
Step 4: the cleaned fruit of second time is carried out dandelion boiling, the condition of boiling is: every 300kg fruit needs add water 700kg, salt 5kg and dandelion 0.25kg, brew temperatures is 100 DEG C, and brew time is 40-45min, obtains the first dandelion preserved fruit product;
Step 5: it is in the white granulated sugar solution of 33% that the first dandelion preserved fruit product is positioned over sugar concentration, white granulated sugar solution is made up of 150kg water, 75kg white granulated sugar and 0.75kg citric acid, within the time of soaking 24h, pithos 6-8 time, obtains the second dandelion preserved fruit product;
Step 6: it is in the white granulated sugar solution of 50% that the second dandelion preserved fruit product is positioned over sugar concentration, and white granulated sugar solution is made up of 150kg water, 150kg white granulated sugar and 1.5kg citric acid, within the time of soaking 24h, pithos 6-8 time, obtains dandelion preserved fruit;
Step 7: dandelion preserved fruit is carried out drying and processing, after oven dry, carries out cooling processing by dandelion preserved fruit, finally packs.
2. the preparation method of a kind of dandelion preserved fruit according to claim 1, is characterized in that, in described step 7, bake out temperature is 65-70 DEG C, and the time is 34-40h.
3. the preparation method of a kind of dandelion preserved fruit according to claim 1, it is characterized in that, the content of described sodium pyrosulfite is≤0.35g/kg, and the content of citric acid is≤10g/kg, the content of salt is≤0.3g/kg, and the content of dandelion is≤0.2g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610059075.6A CN105494867A (en) | 2016-01-28 | 2016-01-28 | Making method of dandelion preserved fruit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610059075.6A CN105494867A (en) | 2016-01-28 | 2016-01-28 | Making method of dandelion preserved fruit |
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| CN105494867A true CN105494867A (en) | 2016-04-20 |
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| CN201610059075.6A Pending CN105494867A (en) | 2016-01-28 | 2016-01-28 | Making method of dandelion preserved fruit |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
| CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
-
2016
- 2016-01-28 CN CN201610059075.6A patent/CN105494867A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
| CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
Non-Patent Citations (1)
| Title |
|---|
| 孙玉顺等: "《野菜蒲公英的开发与利用》", 《食品研究与开发》 * |
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Application publication date: 20160420 |