CN105994907B - Processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration - Google Patents
Processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration Download PDFInfo
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- CN105994907B CN105994907B CN201610390033.0A CN201610390033A CN105994907B CN 105994907 B CN105994907 B CN 105994907B CN 201610390033 A CN201610390033 A CN 201610390033A CN 105994907 B CN105994907 B CN 105994907B
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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
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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
- 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 discloses a processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration, which comprises the following steps: step one, cleaning; step two, segmentation; step three, peeling; step four, protecting color; step five, desalting; step six, sugar infiltration: dividing the desalted fruit peel obtained in the fifth step into four equal parts, flatly paving the four equal parts of fruit peel in a sugar permeating tank, paving a layer of lemon peel between every two adjacent equal parts of fruit peel, scattering a layer of white sugar on the surface of each layer of fruit peel, sealing and pickling in the sugar permeating tank at the temperature of 3-6 ℃ for 10-12 hours, adding sugar liquor into the sugar permeating tank after pickling is completed, and carrying out ultrasonic treatment for 1-3 hours; step seven, drying; step eight, wrapping powdered sugar; and step nine, packaging. The method improves the sugar permeation efficiency on the basis of ensuring the original color and taste of the passion fruit, shortens 1-2 days compared with the traditional sugar soaking, shortens the production period of preserved fruit, and has higher economic value.
Description
Technical Field
The invention relates to the field of food. More specifically, the invention relates to a processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration.
Background
Passion fruit, commonly known as "Brazil fruit" and "Plukenetia volubilis" is native to Brazil and belongs to the family Passifloraceae. The fruit juice is rich in nutrition, sweet, sour and delicious, and has special fragrance, and can emit the strong fragrance of various fruits such as bananas, pineapples, lemons, strawberries, guavas and the like, so that the fruit juice is named as passion fruit, which is one of the most fragrant fruits known in the world and is also named as the king of fruit juice.
The passion fruit juice has the properties of common fruits, and also has high nutritional value and medicinal value. For example, the passion fruit contains rich flavonoid components and has good anti-inflammatory effect, and the polyphenol components contained in the passion fruit have the characteristic of oxidation resistance, can effectively eliminate excessive free radicals in vivo, plays a role in protecting biomacromolecule damage induced by the free radicals, and plays an important role in the prevention and treatment process of various diseases of organisms such as cancer and cardiovascular diseases. In addition, the passion fruit polysaccharide has the active functions of enhancing cellular immunity, inhibiting tumors, reducing blood sugar and the like. Therefore, people usually pay attention to the processing and utilization of passion fruit juice, and the peel and seeds are discarded as waste, but the juice content of the passion fruit is only 34 percent, the peel is 55 percent, and the peel contains rich nutrients such as dietary fibers. In order to comprehensively utilize the passion fruit and improve the utilization value of the raw materials, the low-sugar preserved fruit is prepared by taking the passion fruit as the main raw material and adopting an ultrasonic-assisted sugar infiltration process. The product retains the original color and taste of Passion fruit, and is convenient for service, and is a snack food suitable for all ages.
Disclosure of Invention
The invention aims to provide a processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar permeation, which takes peels of the passion fruits as main raw materials, adopts an ultrasonic-assisted sugar permeation process, and simultaneously designs a multifunctional sugar permeation tank with a simple structure, so that the sugar permeation efficiency is improved on the basis of ensuring the primary color and the primary taste of the passion fruits, compared with the traditional sugar soaking, the sugar permeation time is shortened by 1-2 days, the production period of the preserved fruits is shortened, and the economic value is higher.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing preserved passion fruit by ultrasonic-assisted sugar infusion, comprising the steps of:
the invention at least comprises the following beneficial effects:
1. the invention adopts an ultrasonic-assisted sugar infiltration process, is a processing method for quickly preparing high-quality preserved passion fruit, and combines ultrasonic sugar soaking and inflation pressurization methods, so that compared with the traditional sugar soaking, the method shortens 1-2 days, shortens the production period of the preserved fruit, and the prepared preserved fruit is glittering and translucent, soft in taste, moderate in sour and sweet, simple in processing process operation, less in equipment investment, and suitable for medium and small enterprises to produce the preserved passion fruit;
2. compared with the common sugar permeation effect, the ultrasonic wave can generate a 'cavity effect' in sugar liquid, and the intensity of shock waves and jet flow generated by the 'cavity effect' is enough to puncture cell membranes of passion fruit peel cells, so that the possibility is provided for greatly improving the sugar permeation efficiency of the passion fruit peel at a lower sugar boiling temperature, and meanwhile, the ultrasonic wave only punctures the cell membranes instantly without damaging the structure and the cell appearance of the passion fruit peel tissues, so that the ultrasonic wave assists in sugar permeation to produce the preserved fruit, and the original structure and the appearance of the passion fruit peel tissues are well maintained;
3. putting passion fruit peel into a hemispherical accommodating cavity of a sugar permeating tank, adding a layer of white sugar into the hemispherical accommodating cavity, and salting for a period of time, wherein the passion fruit peel is arranged in the accommodating cavity in a hemispherical shape, so that the contact area of the passion fruit peel and the white sugar is increased, and the salting efficiency is improved; the lemon peel is rich in lemon, volatile oil, tannin, oxalic acid, calcium, pectin and compound vitamins, the lemon peel is laid between two layers of passion fruit peels, peculiar smell generated in the passion fruit peel pickling process can be removed, the mouthfeel of preserved fruit products is further improved, the situation that protein fermentation in the peels easily occurs to cause enzyme growth of the peel tissues and the like after long-time sealed pickling is easy to occur, the tannin and the oxalic acid in the lemon peel can be combined with the protein, and the problems of mildew and deterioration in the passion fruit peel pickling process are solved; meanwhile, the lemon peel and the passion fruit peel are tightly attached, so that trace elements such as vitamins in the passion fruit peel can be increased, and the quality of the preserved passion fruit product is improved;
4. in the sealed pickling process of the preserved passion fruit, hardening liquid is regularly sprayed into the containing cavity of the uppermost pressing plate, the hardening liquid flows downwards through the second through holes of the containing cavity and finally contacts with the surfaces of passion fruit peels in the containing cavities of the plurality of pressing plates below to finish the hardening of the surfaces of all the passion fruit peels, so that the completeness of the passion fruit peels after sugar permeation, drying, sugar coating and final packaging is ensured, and the final preserved passion fruit is in a good finished product shape;
5. the bases of the passion fruits are cut into halves by taking the lines as lines, so that the uniformity of the size of the preserved passion fruits is ensured, and the quality of products is improved; the passion fruit shell is boiled in boiling water and then soaked in cold water, so that the peel of the passion fruit and the cuticle on the outer surface of the passion fruit shell are easier to separate, the method for removing the cuticle is suitable for preparing fresh passion fruit and the peel of the passion fruit with the cuticle becoming soft and wrinkled after a long time, the selection range of raw materials of the passion fruit preserved is widened, and the working efficiency is greatly improved;
6. the invention provides a simple-structure multifunctional sugar-permeating tank, which is characterized in that a containing cavity similar to a hemispherical passion fruit peel in shape is designed, the passion fruit peel is placed in the containing cavity in a single completely unfolded mode, white sugar is added to the passion fruit peel in a mutually separated mode for pickling, the condition that the passion fruit peel is adhered to each other when the passion fruit peel is pickled for a long time in a sealed environment is avoided, the white sugar on the surface of the passion fruit peel can be more uniform, excessive water in the passion fruit peel can be discharged more quickly, the pickling effect is better, the containing cavity is connected with a pressing plate through a bearing, hardening liquid is sprayed into the sugar-permeating tank regularly, then the containing cavity is rotated to drive the passion fruit peel to rotate relative to the pressing plate, and the passion fruit peel can be ensured to be contacted; after the pickling process is finished, the lemon peel is taken out, the prepared sugar liquid is added into the sugar permeating tank, the accommodating cavity is rotated, the flow of the sugar liquid can be driven, the ultrasonic wave generating device is started, and ultrasonic treatment is carried out; meanwhile, a certain amount of nitrogen is filled into the sugar permeating tank, so that the pressure in the sugar permeating tank is increased, and the permeation of sugar liquor is further promoted; the sugar permeating tank provided by the invention has high automation strength and is convenient to operate.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic structural view of a sugar-permeating tank according to the present invention.
Detailed Description
The present invention is further described in detail below with reference to the drawings and examples so that those skilled in the art can practice the invention with reference to the description.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials, if not otherwise specified, are commercially available; in the description of the present invention, the terms "lateral", "longitudinal", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
< example 1>
A processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration comprises the following steps:
step one, cleaning: taking passion fruit, and cleaning the outer skin of the passion fruit by using tap water;
step two, segmentation: cutting the washed passion fruit in the first step into halves by taking the fruit base of the passion fruit as a line pair, and removing fruit pulp and fruit seeds to obtain a shell;
step three, peeling: removing the horny layer on the outer surface of the shell, specifically: boiling the fruit shell obtained in the step two in boiling water at 90 ℃ for 20min, taking out, soaking in tap water at 3 ℃ for 10min, taking out, and removing the cuticle on the outer surface of the fruit shell by using a spoon to obtain the peel of the passion fruit;
step four, color protection: soaking the pericarp obtained in the third step in a color protection solution for 1h to obtain color-protected pericarp;
wherein the color protection liquid is an aqueous solution of 1% of sodium metabisulfite and 0.5% of salt in percentage by mass;
step five, desalting: rinsing the color-protected pericarp in the fourth step with clear water for 1 time, 5min each time, taking out, and draining;
step six, sugar infiltration: uniformly dividing the desalted peel obtained in the fifth step into four equal parts, sequentially spreading the four equal parts of peel in a sugar permeating tank from top to bottom, wherein a layer of lemon peel is spread between every two adjacent equal parts of peel, a layer of white sugar is scattered on the surface of each layer of peel, sealing and pickling for 10 hours in the sugar permeating tank at the temperature of 3 ℃, spraying 10ml of hardening liquid into the sugar permeating tank every 2 hours, taking the lemon peel out of the sugar permeating tank after pickling is finished, discharging the liquid in the sugar permeating tank, adding sugar liquid into the sugar permeating tank, performing ultrasonic treatment for 1 hour, wherein the ultrasonic frequency is 20kHz, the ultrasonic power is 120w, introducing nitrogen into the sugar permeating tank every 30 minutes to enable the internal pressure to reach 0.2MPa, and discharging the nitrogen after keeping for 20 minutes;
wherein the hardening liquid is an aqueous solution of 0.03 percent by mass of calcium chloride and 0.1 percent by mass of gluconolactone;
the preparation method of the sugar solution comprises the following steps: weighing 40 parts by weight of white sugar, 10 parts by weight of high fructose corn syrup and 5 parts by weight of maltose, mixing, adding 10 parts by weight of distilled water for dissolving, heating and boiling for 20min, and cooling to obtain the high fructose corn syrup; the weight ratio of the fruit peel to the sugar solution is 1: 2;
wherein, the sugar permeating tank comprises:
the tank body 1 is of a hollow cuboid structure, two pairs of slide rails 2 are axially arranged on the inner wall of the first side face of the tank body 1 in an opposite mode, the distance between the lower edge length of each slide rail 2 and the bottom face of the tank body 1 is 3cm, an openable/closable door body is arranged on one face of the second side face of the tank body 1 in an opposite mode, an ultrasonic wave generating device is arranged on the inner wall of the tank body 1, a liquid inlet is formed in the upper portion of the tank body 1, and a liquid outlet and an exhaust port are formed in the lower portion of the tank body 1; the inside of the tank body 1 is communicated with an external nitrogen storage tank through an exhaust pipe, and a pressure gauge for measuring the internal pressure is arranged on the outer wall of the tank body 1;
the pressing plate comprises a plurality of pressing plates 3, wherein any one of the pressing plates 3 is of a horizontal cuboid structure, two opposite side edges of each pressing plate 3 are provided with two convex blocks 6, one convex block 6 can be accommodated in one sliding rail 2 and can slide up and down along the sliding rail, a plurality of circular first through holes 4 are uniformly distributed on each pressing plate 3, a hemispherical accommodating cavity 5 is arranged in one first through hole 4, the circular edge of the opening of the accommodating cavity 5 is connected with the lower surface bearing of the pressing plate 3, the bottom of the accommodating cavity 5 protrudes out of the lower surface of the pressing plate 3, so that the lower surface of each pressing plate 3 is in an uneven curved surface shape, and the accommodating cavities 5 of two adjacent pressing plates 3 are axially arranged oppositely; a plurality of second through holes are formed in the accommodating cavity 5;
in the sixth step, after the peel is equally divided into four equal parts, one equal part of the peel is laid on one pressing plate 3, one peel is placed in one accommodating cavity 5 of the pressing plate 3, the peel is completely placed on the pressing plate 3, a layer of white sugar is scattered on the surface of the peel, then a hemispherical lemon peel is placed on the upper surface of the peel, the pressing plates 3 move downwards along the slide rail 2, so that the accommodating cavities 5 of two adjacent pressing plates 3 are mutually overlapped, the uppermost pressing plate 3 is used for pressing, the temperature of the sugar infiltration tank is adjusted to 3 ℃, sealing and standing are carried out for 10 hours, 10ml of hardening liquid is sprayed into the accommodating cavity 5 of the uppermost pressing plate 3 every 2 hours, then the accommodating cavity 5 is rotated, and the peel is driven to rotate for 10 minutes relative to the pressing plate 3;
after the pickling is finished, taking the lemon peel out of the sugar permeating tank, discharging liquid in the sugar permeating tank from the liquid outlet, adding sugar liquid into the sugar permeating tank, rotating the accommodating cavity 5 to drive the peel to rotate relative to the pressing plate 3, carrying out ultrasonic treatment for 1h, introducing nitrogen into the sugar permeating tank every 30min to enable the internal pressure to reach 0.2Mpa, keeping for 20min, and then discharging the nitrogen in the sugar permeating tank through the gas outlet;
step seven, drying: putting the peels subjected to sugar permeation treatment into a forced air drying oven, and drying for 10 hours in sections to obtain primary preserved fruits; wherein the staged drying comprises three stages: firstly, drying for 5 hours at the temperature of 70 ℃, then drying for 6 hours at the temperature of 60 ℃, and finally drying for 4 hours at the temperature of 45 ℃;
step eight, wrapping powdered sugar: crushing the white granulated sugar by using a crusher, sieving the obtained powder, and uniformly spreading the sieved powder on the surface of the primarily-made preserved fruit to obtain the preserved passion fruit; the white granulated sugar is crushed for three times, each time lasts for 10s, and the powder obtained after crushing is sieved by a 200-mesh sieve;
ninth, packaging: packaging the preserved passion fruit in a sterilized packaging bag, and then irradiating and sterilizing for 60min by adopting an ultraviolet lamp with the power of 40w to obtain a finished product.
< example 2>
A processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration comprises the following steps:
a processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration comprises the following steps:
step one, cleaning: taking passion fruit, and cleaning the outer skin of the passion fruit by using tap water;
step two, segmentation: cutting the washed passion fruit in the first step into halves by taking the fruit base of the passion fruit as a line pair, and removing fruit pulp and fruit seeds to obtain a shell;
step three, peeling: removing the horny layer on the outer surface of the shell, specifically: boiling the fruit shell obtained in the step two in boiling water at 100 ℃ for 25min, taking out, soaking in tap water at 6 ℃ for 15min, taking out, and removing the cuticle on the outer surface of the fruit shell by using a spoon to obtain the peel of the passion fruit;
step four, color protection: soaking the pericarp obtained in the third step in a color protection solution for 1.5h to obtain color-protected pericarp;
wherein the color protection liquid is an aqueous solution of 3% of sodium metabisulfite and 1% of salt in percentage by mass;
step five, desalting: rinsing the color-protected pericarp in the fourth step with clear water for 3 times, each time for 10min, and then fishing out and draining;
step six, sugar infiltration: uniformly dividing the desalted peel obtained in the fifth step into four equal parts, sequentially spreading the four equal parts of peel in a sugar permeating tank from top to bottom, wherein a layer of lemon peel is spread between every two adjacent equal parts of peel, a layer of white sugar is scattered on the surface of each layer of peel, sealing and pickling for 12 hours in the sugar permeating tank at 6 ℃, spraying 20ml of hardening liquid into the sugar permeating tank every 2 hours, taking the lemon peel out of the sugar permeating tank after pickling is finished, discharging the liquid in the sugar permeating tank, adding sugar liquid into the sugar permeating tank, performing ultrasonic treatment for 3 hours, wherein the ultrasonic frequency is 50kHz, the ultrasonic power is 180w, introducing nitrogen into the sugar permeating tank every 30 minutes to enable the internal pressure to reach 0.5MPa, and discharging the nitrogen after keeping for 30 minutes;
wherein the hardening liquid is an aqueous solution of 0.05 percent by mass of calcium chloride and 0.3 percent by mass of gluconolactone;
the preparation method of the sugar solution comprises the following steps: weighing 50 parts by weight of white sugar, 20 parts by weight of high fructose corn syrup and 15 parts by weight of maltose, mixing, adding 20 parts by weight of distilled water for dissolving, heating and boiling for 20-30 min, and cooling to obtain the high fructose corn syrup; the weight ratio of the fruit peel to the sugar solution is 1: 2.5;
wherein, the sugar permeating tank comprises:
the tank body 1 is of a hollow cuboid structure, two pairs of slide rails 2 are axially arranged on the inner wall of the first side face of the tank body 1 in an opposite mode, the distance between the lower edge length of each slide rail 2 and the bottom face of the tank body 1 is 5cm, an openable/closable door body is arranged on one face of the second side face of the tank body 1 in an opposite mode, an ultrasonic wave generating device is arranged on the inner wall of the tank body 1, a liquid inlet is formed in the upper portion of the tank body 1, and a liquid outlet and an exhaust port are formed in the lower portion of the tank body 1; the inside of the tank body 1 is communicated with an external nitrogen storage tank through an exhaust pipe, and a pressure gauge for measuring the internal pressure is arranged on the outer wall of the tank body 1;
the pressing plate comprises a plurality of pressing plates 3, wherein any one of the pressing plates 3 is of a horizontal cuboid structure, two opposite side edges of each pressing plate 3 are provided with two convex blocks 6, one convex block 6 can be accommodated in one sliding rail 2 and can slide up and down along the sliding rail, a plurality of circular first through holes 4 are uniformly distributed on each pressing plate 3, a hemispherical accommodating cavity 5 is arranged in one first through hole 4, the circular edge of the opening of the accommodating cavity 5 is connected with the lower surface bearing of the pressing plate 3, the bottom of the accommodating cavity 5 protrudes out of the lower surface of the pressing plate 3, so that the lower surface of each pressing plate 3 is in an uneven curved surface shape, and the accommodating cavities 5 of two adjacent pressing plates 3 are axially arranged oppositely; a plurality of second through holes are formed in the accommodating cavity 5;
in the sixth step, after the peel is equally divided into four equal parts, one equal part of the peel is laid on one pressing plate 3, one peel is placed in one accommodating cavity 5 of the pressing plate 3, the peel is completely placed on the pressing plate 3, a layer of white sugar is scattered on the surface of the peel, then a hemispherical lemon peel is placed on the upper surface of the peel, the pressing plates 3 move downwards along the slide rail 2, so that the accommodating cavities 5 of two adjacent pressing plates 3 are mutually overlapped, the uppermost pressing plate 3 is used for pressing, the temperature of the sugar infiltration tank is adjusted to 6 ℃, sealing and standing are carried out for 12 hours, 20ml of hardening liquid is sprayed into the accommodating cavity 5 of the uppermost pressing plate 3 every 2 hours, then the accommodating cavity 5 is rotated, and the peel is driven to rotate for 20 minutes relative to the pressing plate 3;
after the pickling is finished, taking the lemon peel out of the sugar permeating tank, discharging liquid in the sugar permeating tank from the liquid outlet, adding sugar liquid into the sugar permeating tank, rotating the accommodating cavity 5 to drive the peel to rotate relative to the pressing plate 3, carrying out ultrasonic treatment for 3 hours, introducing nitrogen into the sugar permeating tank every 30 minutes to enable the internal pressure to reach 0.5Mpa, keeping for 30 minutes, and then discharging the nitrogen in the sugar permeating tank through the gas outlet;
step seven, drying: putting the peels subjected to sugar permeation treatment into a forced air drying oven, and drying for 15 hours in sections to obtain primary preserved fruits; wherein the staged drying comprises three stages: firstly, drying for 5 hours at the temperature of 75 ℃, then drying for 6 hours at the temperature of 65 ℃, and finally drying for 4 hours at the temperature of 50 ℃;
step eight, wrapping powdered sugar: crushing the white granulated sugar by using a crusher, sieving the obtained powder, and uniformly spreading the sieved powder on the surface of the primarily-made preserved fruit to obtain the preserved passion fruit; the white granulated sugar is crushed for three times, each time lasts for 10s, and the powder obtained after crushing is sieved by a 200-mesh sieve;
ninth, packaging: packaging the preserved passion fruit in a sterilized packaging bag, and then irradiating and sterilizing for 90min by adopting an ultraviolet lamp with the power of 60w to obtain a finished product.
< example 3>
A processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration comprises the following steps:
a processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration comprises the following steps:
step one, cleaning: taking passion fruit, and cleaning the outer skin of the passion fruit by using tap water;
step two, segmentation: cutting the washed passion fruit in the first step into halves by taking the fruit base of the passion fruit as a line pair, and removing fruit pulp and fruit seeds to obtain a shell;
step three, peeling: removing the horny layer on the outer surface of the shell, specifically: boiling the fruit shell obtained in the step two in boiling water at 95 ℃ for 23min, taking out, soaking in tap water at 5 ℃ for 13min, taking out, and removing the cuticle on the outer surface of the fruit shell by using a spoon to obtain the peel of the passion fruit;
step four, color protection: soaking the pericarp obtained in the third step in a color protection solution for 1.3h to obtain color-protected pericarp;
wherein the color protection liquid is an aqueous solution of 2 mass percent of sodium metabisulfite and 0.8 mass percent of salt;
step five, desalting: rinsing the color-protected pericarp in the fourth step with clear water for 2 times, each time for 8min, and then fishing out and draining;
step six, sugar infiltration: uniformly dividing the desalted peel obtained in the fifth step into four equal parts, sequentially spreading the four equal parts of peel in a sugar permeating tank from top to bottom, wherein a layer of lemon peel is spread between every two adjacent equal parts of peel, a layer of white sugar is scattered on the surface of each layer of peel, sealing and pickling for 11 hours in the sugar permeating tank at 5 ℃, spraying 15ml of hardening liquid into the sugar permeating tank every 2 hours, taking the lemon peel out of the sugar permeating tank after pickling is finished, discharging the liquid in the sugar permeating tank, adding sugar liquid into the sugar permeating tank, performing ultrasonic treatment for 2 hours, wherein the ultrasonic frequency is 35kHz, the ultrasonic power is 150w, introducing nitrogen into the sugar permeating tank every 30 minutes to enable the internal pressure to reach 0.4MPa, and discharging the nitrogen after keeping for 25 minutes;
wherein the hardening liquid is an aqueous solution of 0.04 percent by mass of calcium chloride and 0.2 percent by mass of gluconolactone;
the preparation method of the sugar solution comprises the following steps: weighing 45 parts by weight of white sugar, 15 parts by weight of high fructose corn syrup and 10 parts by weight of maltose, mixing, adding 15 parts by weight of distilled water for dissolving, heating and boiling for 25min, and cooling to obtain the high fructose corn syrup; the weight ratio of the fruit peel to the sugar solution is 1: 2.3;
wherein, the sugar permeating tank comprises:
the tank body 1 is of a hollow cuboid structure, two pairs of slide rails 2 are axially arranged on the inner wall of the first side face of the tank body 1 in an opposite mode, the distance between the lower edge length of each slide rail 2 and the bottom face of the tank body 1 is 4cm, an openable/closable door body is arranged on one face of the second side face of the tank body 1 in an opposite mode, an ultrasonic wave generating device is arranged on the inner wall of the tank body 1, a liquid inlet is formed in the upper portion of the tank body 1, and a liquid outlet and an exhaust port are formed in the lower portion of the tank body 1; the inside of the tank body 1 is communicated with an external nitrogen storage tank through an exhaust pipe, and a pressure gauge for measuring the internal pressure is arranged on the outer wall of the tank body 1;
the pressing plate comprises a plurality of pressing plates 3, wherein any one of the pressing plates 3 is of a horizontal cuboid structure, two opposite side edges of each pressing plate 3 are provided with two convex blocks 6, one convex block 6 can be accommodated in one sliding rail 2 and can slide up and down along the sliding rail, a plurality of circular first through holes 4 are uniformly distributed on each pressing plate 3, a hemispherical accommodating cavity 5 is arranged in one first through hole 4, the circular edge of the opening of the accommodating cavity 5 is connected with the lower surface bearing of the pressing plate 3, the bottom of the accommodating cavity 5 protrudes out of the lower surface of the pressing plate 3, so that the lower surface of each pressing plate 3 is in an uneven curved surface shape, and the accommodating cavities 5 of two adjacent pressing plates 3 are axially arranged oppositely; a plurality of second through holes are formed in the accommodating cavity 5;
in the sixth step, after the peel is equally divided into four equal parts, one equal part of the peel is laid on one pressing plate 3, one peel is placed in one accommodating cavity 5 of the pressing plate 3, the peel is completely placed on the pressing plate 3, a layer of white sugar is scattered on the surface of the peel, then a hemispherical lemon peel is placed on the upper surface of the peel, the pressing plates 3 move downwards along the slide rail 2, so that the accommodating cavities 5 of two adjacent pressing plates 3 are mutually overlapped, the uppermost pressing plate 3 is used for pressing, the temperature of the sugar infiltration tank is adjusted to 5 ℃, sealing and standing are carried out for 11 hours, 15ml of hardening liquid is sprayed into the accommodating cavity 5 of the uppermost pressing plate 3 every 2 hours, then the accommodating cavity 5 is rotated, and the peel is driven to rotate for 15min relative to the pressing plate 3;
after the pickling is finished, taking the lemon peel out of the sugar permeating tank, discharging liquid in the sugar permeating tank from the liquid outlet, adding sugar liquid into the sugar permeating tank, rotating the accommodating cavity 5 to drive the peel to rotate relative to the pressing plate 3, carrying out ultrasonic treatment for 1-3 h, introducing nitrogen into the sugar permeating tank every 30min to enable the internal pressure to reach 0.4Mpa, keeping for 25min, and discharging the nitrogen in the sugar permeating tank through the gas outlet;
step seven, drying: putting the peels subjected to sugar permeation treatment into a forced air drying oven, and drying for 13 hours in sections to obtain primary preserved fruits; wherein the staged drying comprises three stages: firstly, drying for 5 hours at the temperature of 73 ℃, then drying for 6 hours at the temperature of 63 ℃, and finally drying for 4 hours at the temperature of 48 ℃;
step eight, wrapping powdered sugar: crushing the white granulated sugar by using a crusher, sieving the obtained powder, and uniformly spreading the sieved powder on the surface of the primarily-made preserved fruit to obtain the preserved passion fruit; the white granulated sugar is crushed for three times, each time lasts for 10s, and the powder obtained after crushing is sieved by a 200-mesh sieve;
ninth, packaging: packaging the preserved passion fruit in a sterilized packaging bag, and then irradiating and sterilizing for 75min by adopting an ultraviolet lamp with the power of 50w to obtain a finished product.
According to the processing method for preparing the preserved passion fruits by adopting ultrasonic-assisted sugar permeation, the sugar permeation time in the examples 1-3 is shortened to 1-3 h, the sugar permeation is more uniform, particularly the sugar permeation time in the example 3 is 2h, and the obtained preserved passion fruits are glittering and translucent, soft in taste and moderate in sweetness and sourness.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details shown and described herein without departing from the generic concept as defined by the claims and their equivalents.
Claims (8)
1. A processing method for preparing preserved passion fruits by adopting ultrasonic-assisted sugar infiltration is characterized by comprising the following steps:
step one, cleaning: taking passion fruit, and cleaning the outer skin of the passion fruit by using tap water;
step two, segmentation: cutting the passion fruit cleaned in the step one in half, and removing pulp and fruit seeds to obtain a shell;
step three, peeling: removing the cuticle from the outer surface of the shell;
step four, color protection: soaking the peel obtained in the step three in color protection liquid for 1-1.5 h to obtain color-protected peel;
step five, desalting: rinsing the color-protected pericarp in the fourth step with clear water for 1-3 times, rinsing for 5-10 min each time, and then fishing out and draining;
step six, sugar infiltration: uniformly dividing the desalted peel obtained in the fifth step into four equal parts, sequentially spreading the four equal parts of peel in a sugar permeating tank from top to bottom, wherein a layer of lemon peel is laid between every two adjacent equal parts of peel, a layer of white sugar is scattered on the surface of each layer of peel, sealing and pickling are carried out in the sugar permeating tank at the temperature of 3-6 ℃ for 10-12 hours, 10-20 ml of hardening liquid is sprayed into the sugar permeating tank every 2 hours, the lemon peel is taken out of the sugar permeating tank after pickling is finished, liquid in the sugar permeating tank is discharged, sugar liquid is added into the sugar permeating tank, ultrasonic treatment is carried out for 1-3 hours, nitrogen is introduced into the sugar permeating tank every 30 minutes to enable the internal pressure to reach 0.2-0.5 MPa, and the nitrogen is discharged after the nitrogen is kept for 20-30 minutes;
wherein the hardening liquid is an aqueous solution of 0.03-0.05% of calcium chloride and 0.1-0.3% of gluconolactone in percentage by mass;
the preparation method of the sugar solution comprises the following steps: weighing 40-50 parts by weight of white sugar, 10-20 parts by weight of high fructose corn syrup and 5-15 parts by weight of maltose, mixing, adding 10-20 parts by weight of distilled water for dissolving, heating and boiling for 20-30 min, and cooling to obtain the high fructose corn syrup; the weight ratio of the peel to the sugar solution is 1: 2-1: 2.5;
step seven, drying: putting the peels subjected to sugar permeation treatment into a blast drying oven, and drying for 10-15 hours in sections to obtain primary preserved fruits;
step eight, wrapping powdered sugar: crushing the white granulated sugar by using a crusher, sieving the obtained powder, and uniformly spreading the sieved powder on the surface of the primarily-made preserved fruit to obtain the preserved passion fruit;
ninth, packaging: putting the preserved passion fruits into a sterilized packaging bag, and then sterilizing for 60-90 min to obtain a finished product;
wherein, the sugar permeating tank comprises:
the tank body is of a hollow cuboid structure, two pairs of slide rails are axially arranged on the inner wall of the first side face of the tank body in an opposite mode, the distance between the lower side length of each slide rail and the bottom face of the tank body is 3-5 cm, an openable/closable door body is arranged on one side of the second side face of the tank body in an opposite mode, an ultrasonic wave generating device is arranged on the inner wall of the tank body, a liquid inlet is formed in the upper portion of the tank body, and a liquid outlet and an exhaust port are formed in the lower portion of the tank body; the inner part of the tank body is communicated with an external nitrogen storage tank through an exhaust pipe, and the outer wall of the tank body is provided with a pressure gauge for measuring the internal pressure;
the pressing plate comprises a plurality of pressing plates, wherein any one of the pressing plates is of a horizontal cuboid structure, two opposite side edges of the pressing plate are provided with two convex blocks, one convex block can be accommodated in one sliding rail and can slide up and down along the sliding rail, a plurality of circular first through holes are uniformly distributed on the pressing plate, a hemispherical accommodating cavity is arranged in one first through hole, the circular edge of an opening of the accommodating cavity is connected with a lower surface bearing of the pressing plate, the bottom of the accommodating cavity protrudes out of the lower surface of the pressing plate, so that the lower surface of the pressing plate is in an uneven curved surface shape, and the accommodating cavities of two adjacent pressing plates are axially arranged oppositely; a plurality of second through holes are formed in the accommodating cavity;
in the sixth step, after the peel is equally divided into four equal parts, one equal part of the peel is laid on one pressing plate, one peel is placed in one containing cavity of the pressing plate, the peel is completely placed on the pressing plate, a layer of white sugar is scattered on the surface of the peel, then a hemispherical lemon peel is placed on the upper surface of the peel, the pressing plates move downwards along the sliding rail, the containing cavities of two adjacent pressing plates are overlapped, the uppermost pressing plate is used for pressing, the temperature of the sugar infiltration tank is adjusted to 3-6 ℃, sealing and standing are carried out for 10-12 hours, 10-20 ml of hardening liquid is sprayed into the containing cavity of the uppermost pressing plate every 2 hours, and then the containing cavities are rotated to drive the peel to rotate for 10-20 minutes relative to the pressing plates;
after the pickling is finished, the lemon peel is taken out of the sugar permeating tank, liquid in the sugar permeating tank is discharged from the liquid outlet, sugar liquid is added into the sugar permeating tank, the accommodating cavity is rotated to drive the peel to rotate relative to the pressing plate, ultrasonic treatment is carried out for 1-3 hours, nitrogen is introduced into the sugar permeating tank every 30 minutes to enable the internal pressure to reach 0.2-0.5 Mpa, and the nitrogen in the sugar permeating tank is discharged through the air outlet after the pressure is maintained for 20-30 minutes.
2. The processing method for preparing preserved passion fruit by adopting ultrasonic-assisted sugar permeation as claimed in claim 1, wherein the cutting in the second step is specifically as follows: the pedicel of the passion fruit is cut into halves.
3. The processing method for preparing preserved passion fruit by adopting ultrasonic-assisted sugar infiltration as claimed in claim 2, wherein the third step is implemented by the following specific operations: and (3) putting the shells obtained in the step two into boiling water at the temperature of 90-100 ℃ for boiling for 20-25 min, taking out the shells, putting the shells into tap water at the temperature of 3-6 ℃ for soaking for 10-15 min, taking out the shells, and removing the cuticles on the outer surfaces of the shells by using a spoon to obtain the passion fruit peels.
4. The processing method for preparing preserved passion fruit by adopting ultrasonic-assisted sugar penetration as claimed in claim 3, wherein the color protection liquid is an aqueous solution of 1-3% by mass of sodium metabisulfite and 0.5-1% by mass of salt.
5. The processing method for preparing preserved passion fruit by adopting ultrasonic-assisted sugar permeation as claimed in claim 4, wherein the segmented drying in the seventh step comprises three stages: firstly drying for 5 hours at the temperature of 70-75 ℃, then drying for 6 hours at the temperature of 60-65 ℃, and finally drying for 4 hours at the temperature of 45-50 ℃.
6. The processing method for preparing preserved passion fruit by adopting ultrasonic-assisted sugar infiltration as claimed in claim 5, wherein the ultrasonic frequency in the sixth step is 20-50 kHz, and the ultrasonic power is 120-180 w.
7. The processing method for preparing preserved passion fruit by adopting ultrasonic-assisted sugar infiltration as claimed in claim 6, wherein the white granulated sugar is crushed for three times, each time for 10s, and the powder obtained after crushing is sieved by a 200-mesh sieve.
8. The processing method for preparing preserved passion fruit by adopting ultrasonic-assisted sugar infiltration as claimed in claim 7, wherein the sterilization treatment in the ninth step is ultraviolet lamp irradiation, and the power of the ultraviolet lamp is 40-60 w.
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| CN107006669A (en) * | 2017-05-16 | 2017-08-04 | 上海正邻机电自动化设备有限公司 | One kind is without the green Preserved produciton manufacture method of the expanded low sugar of sulphur |
| CN108522773A (en) * | 2018-03-31 | 2018-09-14 | 广西秀美壮乡能源环保有限公司 | A kind of preparation method of passion fruit follicarpium dried meat |
| CN109480236A (en) * | 2018-12-14 | 2019-03-19 | 西南民族大学 | Nine dried orange peels processed of one kind and its processing method |
| CN110278980A (en) * | 2019-07-08 | 2019-09-27 | 广西南亚热带农业科学研究所 | A kind of Queensland nut snowflake shortcake and preparation method thereof |
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| CN103960451A (en) * | 2014-05-22 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved passion fruits and processing method thereof |
| CN105519754A (en) * | 2015-12-30 | 2016-04-27 | 广西壮族自治区农业科学院农产品加工研究所 | Low-sugar murraya euchrestifolia preserved fruit and a processing method thereof |
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| CN103960451A (en) * | 2014-05-22 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved passion fruits and processing method thereof |
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