CN105724713A - Dried passion fruit and preparing method thereof - Google Patents
Dried passion fruit and preparing method thereof Download PDFInfo
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- CN105724713A CN105724713A CN201610091644.5A CN201610091644A CN105724713A CN 105724713 A CN105724713 A CN 105724713A CN 201610091644 A CN201610091644 A CN 201610091644A CN 105724713 A CN105724713 A CN 105724713A
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- passifolra edulis
- sugar
- preserved fruit
- sugar liquid
- edulis
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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
Abstract
The invention discloses dried passion fruit and a preparing method thereof. The dried passion fruit is prepared from, by weight, 100 parts of passion fruit, 20-30 parts of white granulated sugar and 1-5 parts of malt sugar. The water content of the finished dried passion fruit is 22-30%. The dried passion fruit is prepared through the steps of selecting, washing, cutin removing, hole perforating, liquid glucose soaking, sugar boiling, cooling, sugar penetrating, drying, powder spreading and packaging. In the processing process, integrity of passion fruit pulp is not destroyed, nutrition value of the passion fruit is effectively retained, no food additive is added, the sugaring technology and the drying technology are optimized, the finished dried passion fruit is pure in flavor, soft and fine in mouthfeel, and has a wide market prospect, and the preparing technology is simple.
Description
Technical field
The present invention relates to Passifolra edulis product scope, specifically disclosed a kind of Passifolra edulis preserved fruit and preparation thereof
Method.
Background technology
Passifolra edulis, another name: ocean Punica granatum L., violet passion fruit, originate in big Lesser Antilles,
The most extensively plant in subtropical and tropical zones.Berry ovoid, without hair, purple time ripe；Seed is many
Number, avette.Fruit can eat or make vegetable, feedstuff raw.
Passifolra edulis has very abundant natural vitamin C, just containing dimension in every 100 grams of fruit juice
He orders C is 34.6 milligrams, not only rich in Vitamin A, B1, B2 etc., possibly together with abundant
Material and the trace element such as calcium, phosphorus, ferrum and several amino acids, soluble solid accounts for 5%-16%,
Total acid content is 3.8%-4%, and sweet acid is moderate, and nutritive value is the highest.Passifolra edulis is possible not only to eat,
Can also be used as medicine, contribute to anti-inflammatory analgetic, invigorate blood circulation and keep fit, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, carry
The magical health-care effects such as god relieving alcoholic intoxication, allaying tiredness, eliminating toxin and beautifying the skin, enhancing immunity.
Existing multiple Passifolra edulis preserved fruit product, main process of the prior art on the market
It is: cleaning → peeling → cutting →-color fixative → sugaring → drying → cooling → packaging.Such as,
Patent CN104161160A discloses a kind of Passifolra edulis preserved fruit and processing technology thereof, with fresh hundred
Oleum Linderae is raw material, through over cleaning, modifies, digs juice, decocting in water, cooling, sugaring, dries, wraps
Dress forms, and makes Passifolra edulis nutrition be fully used, adds the economic worth of Passifolra edulis,
Improve the economic benefit of Passifolra edulis.Patent CN103960451A discloses a kind of Passifolra edulis dried meat
And processing method, specifically include: with fresh Passifolra edulis actually raw material, first raw material fruit is entered
Row clean, cutting, then by dig flesh process peel and pulp are separated；The most right
Peel carry out boiling, destratum corneum, enzymolysis, color fixative, sugaring process, the most again by pulp with
Modulation pulp made by white sugar and citric acid or sodium citrate, and is embedded into by modulation pulp
In Passifolra edulis skin, it is prepared as finished product finally by operations such as drying, coolings.
Wherein, in Passifolra edulis Preserved produciton technique, the step of core the most is sugaring and peeling, right
This, also have many research in prior art.Such as patent CN104782868A discloses one
Passifolra edulis Preserved produciton ooze sugar method, by Passifolra edulis fruit block immerse white sugar content be 40-60wt%,
In the sugar liquid that the content of sodium citrate is 0.5-2wt% and sodium bicarbonate content is 0.2-1wt%, often
Warm macerating steeps 3-4 hour.The open a kind of Passifolra edulis Preserved produciton of patent CN104782857A is special
Ooze sugar agent, by weight, by 100 parts of white sugar, 1-3 part sodium citrate and 0.5-1.5 part Sal
Composition.Patent CN103976200A discloses the horny layer removal side of a kind of Passifolra edulis peel
Method, specifically includes: uses and makees with the spoon that Passifolra edulis 1/4 size, thickness are 2～3.5 millimeters
For removing the cuticular instrument of peel, with fresh Passifolra edulis actually raw material, first raw material fruit is entered
Row clean, cutting, then by dig flesh process peel and pulp are separated, the most right
Peel carries out boiling, finally uses above-mentioned instrument to be removed by the horny layer of Passifolra edulis peel.
But there are the following problems for above-mentioned Passifolra edulis Preserved produciton technique prior art:
1, removing cuticular prior art for Passifolra edulis mainly uses pocket knife, planing tool to enter
Row peeling, or with spoon, the Passifolra edulis cut is removed wooden dipper, rely primarily on artificial, its
Efficiency is low, and food hygiene exists hidden danger.
2, abundant in order to make Passifolra edulis soak sugaring, existing technology is by Passifolra edulis cutting, broken
It is broken the integrity of Passifolra edulis, and the pulp after cutting will be to pulp in subsequent fabrication process
Separately process with peel, reduce production efficiency, there is also food safety hidden danger.
3, the drying of Passifolra edulis preserved fruit mainly uses stage to dry or thermal cycle is dried,
The interim temperature used of drying is too high, the surface moisture of preserved fruit can be made to lack, affect preserved fruit mouth
Sense, thermal cycle drying is divided into four temperature stage to dry, and the time controls upper the most cumbersome,
Need more manpower and materials.
4, the Passifolra edulis preserved fruit produced on market in process of production more adds food additive,
Mainly improve food quality and color and add for anticorrosion and the needs of processing technique
Enter chemosynthesis or natural materials in food, health is had undesirable effect.
Summary of the invention
It is an object of the invention to provide a kind of Passifolra edulis preserved fruit, it is fragrant that its course of processing does not destroy hundred
The integrity of pulp, is effectively retained the nutritive value of Passifolra edulis, adds without any food
Agent, optimizes sugaring technique and stoving process, makes Passifolra edulis preserved fruit product pure flavor, mouthfeel thin
Greasy.
Further object is that the preparation method that a kind of Passifolra edulis preserved fruit is provided, processing
Process keeps the integrity of Passifolra edulis, is effectively retained the nutritive value of Passifolra edulis, processing technology letter
Single, there is wide market prospect.
The present invention provides a kind of Passifolra edulis preserved fruit, including the component of following weight portion: Passifolra edulis
100 weight portions, white sugar 20-30 weight portion, and the sugar solution of preserved fruit of recovery or maltose
1-5 weight portion, the moisture of Passifolra edulis preserved fruit product is 22-30%, and it is by following steps
Method is prepared from:
Select cleaning step: select the fresh Passifolra edulis of high-quality and be carried out；
Exfoliation skin step: exclude the horny layer of Passifolra edulis；Preferably, mass concentration is then used
Be 1% saline (NaCl aqueous solution) clean, time general a length of 5-10 minute；
Prick hole and process step: multiple holes are pricked on the Passifolra edulis surface after exfoliation skin processes, typically
For 2-3 hole, prick hole depth and enter pulp layer；
Soak sugar liquid step: the Passifolra edulis after pricking hole process is put into after boiling and is cooled to 50
Sugar liquid below DEG C is soaked, general duration 24-48 hour, wherein, the component formula of sugar liquid
For: water 100 weight portion, white sugar 50-70 weight portion, and maltose or the fruit of recovery
Dried meat sugar liquid 8-12 weight portion, the Brix degree scope of sugar liquid is 35-55 ° of Bx；
Need not stirring during soaking sugar liquid, every 8 hours, Passifolra edulis is overturn；In leaching
During bubble, to press under the Passifolra edulis on sugar liquid surface floating over, it is ensured that it is fragrant that sugar liquid can penetrate hundred
In pulp, make immersion more abundant.
Candy step: Passifolra edulis immersion completed and sugar liquid carry out candy at ambient pressure, sugar liquid
Temperature be 100-110 DEG C after, slow fire steaming and decocting duration 20-40 minute；
Cooling sugar step thoroughly: after candy, Passifolra edulis and sugar liquid are poured in bucket, cool down under room temperature,
Stand sugar 48-72 hour thoroughly, it is preferred that product was overturn by period every 12 hours；
Baking step: the Passifolra edulis after cooling is drained, then carry out using hot cold wind to be alternately dried
Mode carries out drying and processing, particularly as follows: hot-air seasoning, temperature is 50-60 DEG C, dries 8-12
Hour；After hot-air seasoning completes, Passifolra edulis is overturn, at normal temperatures cooling 6-10 hour；
Cold air drying in airtight space, temperature is 20-30 DEG C, and humidity is below 30RH%, removes
Wet dry 8-16 hour, dried Passifolra edulis preserved fruit moisture was 22%-30%；
Powder packaging step: glucose powder is spilt on the Passifolra edulis preserved fruit surface after drying and processing,
Packaging makes finished product.
The present invention also provides for a kind of method preparing Passifolra edulis preserved fruit, comprises the steps:
Select cleaning step: select the fresh Passifolra edulis of high-quality and be carried out；
Exfoliation skin step: exclude the horny layer of Passifolra edulis；Preferably, mass concentration is then used
Be 1% saline (NaCl) clean, time general a length of 5-10 minute；
Prick hole and process step: multiple holes are pricked on the Passifolra edulis surface after exfoliation skin processes, typically
At least 2-3 hole, pricks hole depth and enters pulp layer；
Soak sugar liquid step: the Passifolra edulis after pricking hole process is put into after boiling and is cooled to 50
Sugar liquid below DEG C is soaked, general duration 24-48 hour, wherein, the component formula of sugar liquid
For: water 100 weight portion, white sugar 50-70 weight portion, and maltose or sugar solution of preserved fruit
8-12 weight portion, the Brix degree scope of sugar liquid is 35-55 ° of Bx；
It is also preferred that the left need not stirring during immersion sugar liquid, every 8 hours, Passifolra edulis is turned over
Turn；In immersion process, to press under the Passifolra edulis on sugar liquid surface floating over, it is ensured that sugar liquid can be oozed
Thoroughly arrive in Passifolra edulis pulp, make immersion more abundant；
Candy step: Passifolra edulis immersion completed and sugar liquid carry out candy at ambient pressure, sugar liquid
Temperature be 100-110 DEG C after, slow fire digestion time 20-40 minute；
Cooling sugar step thoroughly: after candy, Passifolra edulis and sugar liquid are poured in bucket, cool down under room temperature,
Stand sugar 48-72 hour thoroughly, it is preferred that product was overturn by period every 12 hours；
Baking step: the Passifolra edulis after cooling is drained, then carry out using hot cold wind to be alternately dried
Mode carries out drying and processing, particularly as follows: hot-air seasoning, temperature is 50-60 DEG C, dries 8-12
Hour；After hot-air seasoning completes, Passifolra edulis is overturn, at normal temperatures cooling 6-10 hour；
Cold air drying in airtight space, temperature is 20-30 DEG C, and humidity is below 30RH%, removes
Wet dry 8-16 hour, dried Passifolra edulis preserved fruit moisture was 22%-30%.
Preferably, also include
Powder packaging step: glucose powder is spilt on the Passifolra edulis preserved fruit surface after drying and processing,
Keep preserved fruit surface dry, then packaging makes finished product.
Beneficial effects of the present invention has:
1, excluding horny layer can use machine to realize, and saves manpower, improves efficiency and reservation
The integrity of product and aesthetic property；
2, use and Passifolra edulis is pricked the mode in hole and utilizes the osmotic pressure of sugar liquid to soak, protect
Stay the complete of Passifolra edulis pulp and local flavor, and sugar can have been made during soaking and be candy
Divide and pulp effectively penetrates into peel, utilize the acid of Passifolra edulis self and sugar liquid to swap and melt
Close, reach to suppress the effect of antibacterial, also make the softer exquisiteness of products taste；
3, use hot cold wind to be alternately dried, effectively control the suitable moisture content of preserved fruit, especially
It is moisture and the mouthfeel on preserved fruit top layer, and uses airtight space that preserved fruit is done
Dry, prevent secondary pollution, more guarantee the stable of additive-free product and food sanitation safe；
4, the preserved fruit after drying can directly be packed, and is not required to cooling, saves the system of preserved fruit
Make the time, improve efficiency；
5, in manufacturing process, without any food additive, Passifolra edulis itself is utilized
Sour-sweet taste, green health, remain the original local flavor of Passifolra edulis, make pure natural Passifolra edulis preserved fruit.
Detailed description of the invention
Specific embodiment and comparing embodiment by invention now given below can be further
It is well understood to the present invention, but they are not limitation of the invention.Specific embodiment and comparing
In embodiment, the part of not narration in detail is to use prior art, known technology means and industry
Standard obtains.
Except as otherwise noted, the percent employed in the present invention is percetage by weight.
Embodiment 1
Method prepares Passifolra edulis preserved fruit as follows:
1, select, clean: the fresh Passifolra edulis selecting high-quality is carried out.
2, exfoliation skin: exclude the horny layer of Passifolra edulis with machine, is then 1% by concentration
Saline clean 8min.
3, pricking hole to process: prick 3 holes on Passifolra edulis surface, the degree of depth enters pulp layer.
4, configuration sugar liquid: sugar liquid composition is: 100 kilograms of the boiled water that temperature is 100 DEG C, white sand
Sugar 60 kilograms, sugar solution of preserved fruit 10 kilograms.After configuring sugar liquid in steam-jacked kettle, pour bucket into
In, the Brix degree scope of sugar liquid is 40 degree of Brix.
5, sugar liquid is soaked: Passifolra edulis is put into the sugar liquid boiled or sugar liquid is cooled to 50 DEG C and puts
Enter, soak 36 hours.Period need not stirring, overturn product every 8 hours；
In immersion process, to press under the Passifolra edulis on sugar liquid surface floating over, it is ensured that sugar liquid can penetrate
In Passifolra edulis pulp, make immersion more abundant.
6, candy: Passifolra edulis immersion completed and sugar liquid carry out sugar in pouring steam-jacked kettle into
Boil.Under normal pressure, after the temperature of sugar liquid is 110 DEG C, slow fire is to Passifolra edulis steaming and decocting 30min.
7, cooling sugar thoroughly: after candy, Passifolra edulis and sugar liquid are poured in bucket, cool down under room temperature,
Standing sugar 60 hours thoroughly, Passifolra edulis was overturn by period every 12 hours.
8, dry: the Passifolra edulis after cooling is drained, dries, use hot cold wind alternately
It is dried: hot-air seasoning, temperature is 55 DEG C, dries 10 hours；After hot-air seasoning completes, will
Preserved fruit overturns, at normal temperatures cooling 8 hours；Cold air drying, uses in airtight space,
With large-scale refrigeration plant, the temperature in space being set to 25 DEG C, humidity is 30RH%, and dehumidifying is dry
Dry 12 hours.The preserved fruit moisture being dried is: 22%-30%.
9, powder, packaging: spill glucose powder at the preserved fruit dried, keep preserved fruit surface
Dry and comfortable, then packaging make finished product.
Embodiment 2
The process of this embodiment is substantially the same manner as Example 1, its formula and the adjustment of technological parameter
Refer to table 1, table 2.
Table 1 formula proportion
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Passifolra edulis/kg | 100 | 100 | 100 | 100 | 100 | 100 |
| White sugar/kg | 30 | 20 | 25 | 50 | 10 | 5 |
| Maltose/kg | 5 | 1 | - | - | 10 | - |
| Sugar solution of preserved fruit/kg | - | - | 3 | - | - | 20 |
| Glucose powder/g | 300 | 300 | 300 | - | 300 | 300 |
| Moisture content of finished products content | 25% | 22% | 30% | 26% | 40% | 12% |
Table 2 technological parameter
Embodiment 3
The process of this embodiment is substantially the same manner as Example 1, its formula and the adjustment of technological parameter
Refer to table 1, table 2.
Comparative example 1
Passifolra edulis fruit is prepared with reference to the processing method in prior art patent CN104161160A
Dried meat:
1, clean: select the fresh Passifolra edulis of high-quality, clean up with tap water；
2, modify: Passifolra edulis outside rind is eliminated totally；
3, dig juice: Passifolra edulis is sliced into halves, the fruit juice inside it is dug out；
4, decocting in water: shell is placed boiling water interior edema and boils 18-25 minute, and the coldest
But 25-40 minute, after shell cools down, second time decocting in water is carried out, by the shell after cooling
The fruit seed containing fruit juice just dug out puts into the sucrose solution interior edema that pol percentage ratio is 10-18%
Boil 18-25 minute；
5, cooling: Passifolra edulis shell and fruit seed being pulled out from sucrose solution, juxtaposition is the coldest
But 1-2 hour, the Passifolra edulis shell after cooling was together with seed i.e. adheres to fruit；
6, sugaring: the Passifolra edulis shell containing fruit seed after cooling is placed in 19-22 DEG C of temperature strip
Sugaring 4-5 days under part, want sugaring twice every day period, 08:30-10:00 point sugaring one in the morning
Secondary, once, the sugar amount every time increased is Passifolra edulis weight in 03:00-04:00 sugaring in afternoon
8-10%, the pol percentage ratio i.e. every time increased is 8-10%；Sugaring second day, adds hundred
The maltose syrup of Oleum Linderae weight 2.5-4%, the food adding Passifolra edulis weight 0.15-0.3% on the 3rd day
With salt and Passifolra edulis weight 0.8-1% citric acid, when pol percentage ratio reaches 64-80%,
Without sugaring, after full 4-5 days, sugaring i.e. completes；
7, dry: the Passifolra edulis crossed by sugaring puts into drying plant dries, drying mode
Employing thermal cycle is dried, and dries 3-5 hour, dries 3-5 for 48-55 DEG C for i.e. 28-35 DEG C
Hour, dry 1-2 hour, dry 4-5 hour for 48-55 DEG C for 68-75 DEG C；
8, packaging: after qualified Passifolra edulis preserved fruit product cooling, transparent moulds with sterilized
Pocket is packed.
Comparative example 2
The process of this comparative example is substantially the same manner as Example 1, formula proportion and the tune of technological parameter
Whole refer to table 1, table 2.
Comparative example 3
The process of this comparative example is substantially the same manner as Example 1, formula proportion and the tune of technological parameter
Whole refer to table 1, table 2.
Comparative example 4
The process of this comparative example is substantially the same manner as Example 1, formula proportion and the tune of technological parameter
Whole refer to table 1, table 2.
Organoleptic indicator's evaluation result of table 30 people group
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Color and luster | Bronzing | Bronzing | Bronzing | Bronzing | Bronzing | Bronzing | Bronzing |
| Local flavor | Pure | Pure | Pure | Pure | Passifolra edulis | Passifolra edulis | Passifolra edulis |
| Sour-sweet degree | Sour and sweet palatability | Sour and sweet palatability | Sour and sweet palatability | The sweetest | The sweetest | The sweetest | The sweetest |
| Mouthfeel | Delicate mouthfeel | Delicate mouthfeel | Delicate mouthfeel | Coarse mouthfeel | Coarse mouthfeel | Coarse mouthfeel | Delicate mouthfeel |
| Quality | Homogeneous | Homogeneous | Homogeneous | Homogeneous | Quality is uneven | Quality is uneven | Homogeneous |
| Stream sugar phenomenon | Do not flow sugar | Do not flow sugar | Do not flow sugar | Stream sugar | Slightly flow sugar | Slightly flow sugar | Slightly flow sugar |
Table 3 gives embodiment 1 to 3 and the ten of the prepared Passifolra edulis preserved fruit of comparative example 1 to 4
Organoleptic indicator's evaluation result of people group.
Above disclosed only the preferred embodiments of the present invention, can not limit with this certainly
Determine the interest field of the present invention, the equivalent variations therefore made according to scope of the present invention patent,
Still belong to the scope that the present invention is contained.
Claims (10)
1. a Passifolra edulis preserved fruit, it is characterised in that: include the component of following weight portion: hundred is fragrant
Really 100 weight portion, white sugar 20-30 weight portion, and maltose 1-5 weight portion,
The moisture of Passifolra edulis preserved fruit product is 22-30%.
Passifolra edulis preserved fruit the most according to claim 1, it is characterised in that: by following steps
Method be prepared from:
Select cleaning step: select the fresh Passifolra edulis of high-quality and be carried out；
Exfoliation skin step: exclude the horny layer of Passifolra edulis；
Prick hole and process step: multiple holes are pricked on the Passifolra edulis surface after exfoliation skin processes, and prick
Hole depth enters pulp layer；
Soak sugar liquid step: the Passifolra edulis after pricking hole process is put into after boiling and is cooled to 50
Sugar liquid below DEG C is soaked；
Candy step: Passifolra edulis immersion completed and sugar liquid carry out candy at ambient pressure, sugar
After the temperature of liquid is 100-110 DEG C, slow fire steaming and decocting 20-40 minute；
Cooling sugar step thoroughly: after candy, Passifolra edulis and sugar liquid are poured in bucket, cold under room temperature
But, sugar 48-72 hour thoroughly is stood；
Baking step: the Passifolra edulis after cooling is drained, then use hot cold wind to be alternately dried side
Formula carries out drying and processing.
Passifolra edulis preserved fruit the most according to claim 2, it is characterised in that: soak sugar liquid step
In Zhou, soak time is 24-48 hour, and wherein, the component formula of sugar liquid is: water
100 weight portions, white sugar 50-70 weight portion, and maltose 8-12 weight portion,
The Brix degree scope of sugar liquid is 35-55 ° of Bx.
Passifolra edulis preserved fruit the most according to claim 2, it is characterised in that: baking step has
Body is: hot-air seasoning, and temperature is 50-60 DEG C, dries 8-12 hour；Hot-air seasoning
After completing, Passifolra edulis is overturn, at normal temperatures cooling 6-10 hour；At airtight sky
Cold air drying between, temperature is 20-30 DEG C, and humidity is below 30RH%, and dehumidifying is dry
Dry 8-16 hour, dried Passifolra edulis preserved fruit moisture was 22%-30%.
5. the preparation method of a Passifolra edulis preserved fruit, it is characterised in that: comprise the steps:
Select cleaning step: select the fresh Passifolra edulis of high-quality and be carried out；
Exfoliation skin step: exclude the horny layer of Passifolra edulis；
Prick hole and process step: multiple holes are pricked on the Passifolra edulis surface after exfoliation skin processes, and prick
Hole depth enters pulp layer；
Soak sugar liquid step: the Passifolra edulis after pricking hole process is put into after boiling and is cooled to 50
Soaking in sugar liquid below DEG C, soak time is 24-48 hour；
Candy step: Passifolra edulis immersion completed and sugar liquid carry out candy at ambient pressure, sugar
After the temperature of liquid is 100-110 DEG C, slow fire digestion time 20-40 minute；
Cooling sugar step thoroughly: after candy, Passifolra edulis and sugar liquid are poured in bucket, cold under room temperature
But, sugar 48-72 hour thoroughly is stood；
Baking step: the Passifolra edulis after cooling is drained, then carry out using hot cold wind the most dry
Dry mode carries out drying and processing, and dried Passifolra edulis preserved fruit moisture is
22%-30%.
The preparation method of Passifolra edulis preserved fruit the most according to claim 5, it is characterised in that:
Also include powder packaging step: Portugal is spilt on the Passifolra edulis preserved fruit surface after drying and processing
Grape Icing Sugar, then packaging make finished product.
7., according to the preparation method of the Passifolra edulis preserved fruit described in claim 5 or 6, its feature exists
In: in exfoliation skin step, clean with saline that mass concentration is 1%, time a length of
5-10 minute.
8., according to the preparation method of the Passifolra edulis preserved fruit described in claim 5 or 6, its feature exists
In: soaking in sugar liquid step, the component formula of sugar liquid is: water 100 weight portion, in vain
Saccharum Sinensis Roxb. 50-70 weight portion, and maltose 8-12 weight portion, the Brix degree model of sugar liquid
Enclose for 35-55 ° of Bx.
The preparation method of Passifolra edulis preserved fruit the most according to claim 8, it is characterised in that:
Need not stirring during soaking sugar liquid, every 8 hours, Passifolra edulis is overturn；?
In immersion process, to press under the Passifolra edulis on sugar liquid surface floating over.
10., according to the preparation method of the Passifolra edulis preserved fruit described in claim 5 or 6, its feature exists
In: baking step is particularly as follows: hot-air seasoning, and temperature is 50-60 DEG C, dries 8-12
Hour；After hot-air seasoning completes, being overturn by Passifolra edulis, cooling 6-10 is little at normal temperatures
Time；Cold air drying in airtight space, temperature is 20-30 DEG C, and humidity is 30RH%
Hereinafter, removal moisture drying 8-16 hour.
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| CN108813075A (en) * | 2018-05-28 | 2018-11-16 | 和平县东森堂农产品开发有限公司 | A kind of method that passion fruit comprehensively utilizes preserved fruit processed |
| CN109156591A (en) * | 2018-07-17 | 2019-01-08 | 广西靖西瑞泰食品有限公司 | A kind of manufacture craft of fructus crataegi pinnatifidae preserved fruit |
| CN110679716A (en) * | 2019-10-11 | 2020-01-14 | 广西呈鸣生物科技有限公司 | Production process of preserved passion fruits |
| CN110973329A (en) * | 2019-11-25 | 2020-04-10 | 桂林理工大学 | Processing method of fermented preserved passion fruits |
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| CN106359803A (en) * | 2016-08-26 | 2017-02-01 | 柳州市博隆食品有限公司 | Making method of candied passion fruits |
| CN106578302A (en) * | 2016-09-14 | 2017-04-26 | 安徽宝恒农业有限公司 | Passion fruit flavored dracontomclon dao fruit health-care candies |
| CN108813075A (en) * | 2018-05-28 | 2018-11-16 | 和平县东森堂农产品开发有限公司 | A kind of method that passion fruit comprehensively utilizes preserved fruit processed |
| CN109156591A (en) * | 2018-07-17 | 2019-01-08 | 广西靖西瑞泰食品有限公司 | A kind of manufacture craft of fructus crataegi pinnatifidae preserved fruit |
| CN110679716A (en) * | 2019-10-11 | 2020-01-14 | 广西呈鸣生物科技有限公司 | Production process of preserved passion fruits |
| CN110973329A (en) * | 2019-11-25 | 2020-04-10 | 桂林理工大学 | Processing method of fermented preserved passion fruits |
| WO2021104068A1 (en) * | 2019-11-25 | 2021-06-03 | 桂林理工大学 | Method for processing fermented preserved passion fruit |
| GB2601575A (en) * | 2019-11-25 | 2022-06-08 | Univ Guilin Technology | Method for processing fermented preserved passion fruit |
| GB2601575B (en) * | 2019-11-25 | 2023-11-01 | Univ Guilin Technology | A processing method of fermented preserved passion fruit |
| CN112715728A (en) * | 2020-12-21 | 2021-04-30 | 福建好日子食品有限公司 | Preserved passion fruit prepared by fermentation process |
| CN112931672A (en) * | 2021-02-03 | 2021-06-11 | 广西民族师范学院 | Method for preparing preserved fruit from whole passion fruits |
| CN113397024A (en) * | 2021-07-02 | 2021-09-17 | 福建技术师范学院 | Preparation method of seaweed and passion fruit preserved fruit |
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