CN105995688A - Preparation method of stauntonia chinensis chips - Google Patents
Preparation method of stauntonia chinensis chips Download PDFInfo
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- CN105995688A CN105995688A CN201610326522.XA CN201610326522A CN105995688A CN 105995688 A CN105995688 A CN 105995688A CN 201610326522 A CN201610326522 A CN 201610326522A CN 105995688 A CN105995688 A CN 105995688A
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Abstract
The invention discloses a preparation method of stauntonia chinensis chips in the field of processing of stauntonia chinensis products. Peels and stones of fresh stauntonia chinensis are removed, the fresh stauntonia chinensis are uniformly sliced, washed clean with clear water and filtered; stauntonia chinensis chips are baked at the temperature of 55-65 DEG C until the water content of the stauntonia chinensis chips is 70%-80%, then taken out and cooled to the room temperature; the stauntonia chinensis chips primarily baked and cooled are mixed with potassium sorbate, citric acid, white granulated sugar and honey uniformly, then sealed and pickled at the room temperature; the stauntonia chinensis chips are taken out and filtered to be drained after being pickled for 46-50 h, baked at the temperature of 55-65 DEG C until the water content of the stauntonia chinensis chips is 45%-55%, then taken out, cooled for 10-20 min, turned over and baked at the temperature of 55-65 DEG C until the water content of the stauntonia chinensis chips is 10%-12%. The stauntonia chinensis chips prepared with the method keep the fragrant smell and the refreshing, acid and sweet taste of stauntonia chinensis, and the finished product has a golden and bright color and a strong flavor and keeps nutrients well.
Description
Technical field
The present invention relates to Caulis et folium stauntoniae goods manufacture field, be specifically related to a kind of caulis stauntoniae cbinensis tablet manufacture method.
Background technology
Caulis et folium stauntoniae, is the plant of Lardizabalaceae Caulis et folium stauntoniae genus, and Caulis et folium stauntoniae is otherwise known as " papaw ", enjoys the laudatory title of " hundred benefits fruit ", has the effects such as suppressing the hyperactive liver and easing the stomach, expelling wind and removing dampness, taste spleen lung benefiting.It it is a kind of fabulous dietetic therapy fruit.
Caulis et folium stauntoniae is rich in nutrients such as vitamin, organic acid, carotene, mineral ferrum, calcium, potassium, protein, and wherein vitamin A and ascorbic content are the highest, are five times of Citrullus vulgaris and Fructus Musae.Modern science measures: Caulis et folium stauntoniae is also containing Saponin, oleanolic acid, citric acid, tartaric acid, citric acid, and it is containing peroxidase, acid oxidase, oxidase, special for, radioprotective anticancer rich in having of needed by human body, the superoxide dismutase (SOD) of slow down aging.
Caulis et folium stauntoniae is commonly used for veterinary antibiotics and beverage uses at present.The the fewest of dry tablet goods it is made as on market, existing Caulis et folium stauntoniae dry tablet goods in the course of processing due to by cutting into slices, eluriate, allocate and the process conditions such as drying being affected and lose caulis stauntoniae cbinensis tablet original delicate fragrance local flavor and fresh and sweet mouthfeel, the most pleasantly sweet or tart flavour, losing fragrant, and the sweet taste of caulis stauntoniae cbinensis tablet is impure, have is the sweetest, it is unfavorable for the most edible, some peracid, are unfavorable for entrance, damage tooth.And the color generation brown stain in dry run having, it is unfavorable for selling.
Summary of the invention
The present invention is directed to the technical problem of above-mentioned existence, it is provided that a kind of caulis stauntoniae cbinensis tablet manufacture method keeping wild fresh papaya fruit delicate fragrance and salubrious sour-sweet mouthfeel.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme: a kind of caulis stauntoniae cbinensis tablet manufacture method, comprises the following steps:
Step one, pre-treatment: wild fresh papaya fruit peeling and core, uniformly slicing, clear water is eluriated, and filters；
Step 2, just baking: caulis stauntoniae cbinensis tablet is placed in dehydrator baking, and 55～65 DEG C are baked to caulis stauntoniae cbinensis tablet water content is taking-up after 70～80%, is cooled to room temperature；
Step 3, dispensing, pickle: just dry in the caulis stauntoniae cbinensis tablet after cooling and add potassium sorbate, citric acid, white sugar and Mel, mix homogeneously, then seal, pickle under room temperature, take out after pickling 46～50h and be filtered dry；The mass ratio of caulis stauntoniae cbinensis tablet, potassium sorbate, citric acid, white sugar and Mel is 80～120:1:8～12:45～55:80～120；
Step 4, drying: the caulis stauntoniae cbinensis tablet of pickling after being filtered dry is transferred in dehydrator, caulis stauntoniae cbinensis tablet water content it is dried to when being 45～55% under the conditions of 55～65 DEG C, after taking out cooling 10～20min, turn-over continues to dry under the conditions of 55～65 DEG C, is 10～12% to water content；
Step 5, sterilizing, packaging.
First carry out caulis stauntoniae cbinensis tablet after the invention have the benefit that pre-treatment of the present invention just drying in dispensing, pickling, just drying temperature is 55～65 DEG C, being baked to water content is taking-up after 70～80%, it is cooled to room temperature, and the drying course of step 4 all uses 55～65 DEG C of bakings, on the one hand nutritional labeling will not be destroyed at a temperature of this, it is ensured that the quality of product；On the other hand temperature too high causing is avoided to produce sallow close to the caulis stauntoniae cbinensis tablet at dehydrator pyrotoxin；Avoid temperature too low prolongation drying time, reduce working (machining) efficiency.During pre-treatment, in caulis stauntoniae cbinensis tablet after entering section and eluriating, sour-sweet taste reduces, the present invention utilizes caulis stauntoniae cbinensis tablet after just drying to lose portion of water, in curing process, the more dispensing of moisture absorption in water dispensing is understood for reaching the saturation of cell, the most just compensate for sweet taste and the tart flavour of caulis stauntoniae cbinensis tablet, realize keeping the mouthfeel requirement of the original sour-sweet taste of Caulis et folium stauntoniae through rational proportioning.
Dispensing of the present invention adds Mel, in curing process, Mel juice also penetrates into inside caulis stauntoniae cbinensis tablet, it is also attached to the surface of caulis stauntoniae cbinensis tablet, because Mel thickness is fine and close, pickle and drying course avoided air directly contact with caulis stauntoniae cbinensis tablet, avoid oxidation to cause color to change, and then reach to keep Caulis et folium stauntoniae delicate fragrance and salubrious sour-sweet mouthfeel.Finished product golden yellow color is vivid, with rich flavor, nutritional labeling keeps good.
Further, in caulis stauntoniae cbinensis tablet manufacture method step one of the present invention, the thickness of wild fresh papaya fruit section is 4～7mm.On the one hand in this thickness range, having certain thickness, decrease the loss of nutritional labeling after elutriation as far as possible, in being on the other hand beneficial to salting period, dispensing penetrates sufficiently into inside caulis stauntoniae cbinensis tablet.
Further, in caulis stauntoniae cbinensis tablet manufacture method step 3 of the present invention, the mass ratio of caulis stauntoniae cbinensis tablet, potassium sorbate, citric acid, white sugar and Mel is 100:1:8:45:120.The caulis stauntoniae cbinensis tablet prepared under this proportioning is sour-sweet suitably, caters to the popular taste.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is further illustrated:
Embodiment 1: a kind of caulis stauntoniae cbinensis tablet manufacture method, comprises the following steps:
Step one, pre-treatment: wild fresh papaya fruit peeling and core, uniformly slicing, slice thickness is 5mm, and clear water is eluriated, and filters；
Step 2, just baking: caulis stauntoniae cbinensis tablet is placed in dehydrator baking, and 55～65 DEG C are baked to caulis stauntoniae cbinensis tablet water content is taking-up after 70%, is cooled to room temperature；
Step 3, dispensing, pickle: just dry in the caulis stauntoniae cbinensis tablet after cooling and add potassium sorbate, citric acid, white sugar and Mel, mix homogeneously, then seal, pickle under room temperature, take out after pickling 48h and be filtered dry；The mass ratio of caulis stauntoniae cbinensis tablet, potassium sorbate, citric acid, white sugar and Mel is 100:1:8:45:120；
Step 4, drying: the caulis stauntoniae cbinensis tablet of pickling after being filtered dry is transferred in dehydrator, be dried to caulis stauntoniae cbinensis tablet water content when being 50% under the conditions of 65 DEG C, after taking out cooling 10～20min, turn-over continues drying under the conditions of 65 DEG C, is 10～12% to water content；
Step 5, sterilizing, packaging.
Embodiment 2: a kind of caulis stauntoniae cbinensis tablet manufacture method, comprises the following steps:
Step one, pre-treatment: wild fresh papaya fruit peeling and core, uniformly slicing, slice thickness is 4mm, and clear water is eluriated, and filters；
Step 2, just baking: caulis stauntoniae cbinensis tablet is placed in dehydrator baking, and 55～65 DEG C are baked to caulis stauntoniae cbinensis tablet water content is taking-up after 75%, is cooled to room temperature；
Step 3, dispensing, pickle: just dry in the caulis stauntoniae cbinensis tablet after cooling and add potassium sorbate, citric acid, white sugar and Mel, mix homogeneously, then seal, pickle under room temperature, take out after pickling 50h and be filtered dry；The mass ratio of caulis stauntoniae cbinensis tablet, potassium sorbate, citric acid, white sugar and Mel is 120:1:12:55:80；
Step 4, drying: the caulis stauntoniae cbinensis tablet of pickling after being filtered dry is transferred in dehydrator, be dried to caulis stauntoniae cbinensis tablet water content when being 45% under the conditions of 55 DEG C, after taking out cooling 10～20min, turn-over continues drying under the conditions of 55 DEG C, is 10～12% to water content；
Step 5, sterilizing, packaging.
Embodiment 3: a kind of caulis stauntoniae cbinensis tablet manufacture method, comprises the following steps:
Step one, pre-treatment: wild fresh papaya fruit peeling and core, uniformly slicing, slice thickness is 7mm, and clear water is eluriated, and filters；
Step 2, just baking: caulis stauntoniae cbinensis tablet is placed in dehydrator baking, and 55～65 DEG C are baked to caulis stauntoniae cbinensis tablet water content is taking-up after 80%, is cooled to room temperature；
Step 3, dispensing, pickle: just dry in the caulis stauntoniae cbinensis tablet after cooling and add potassium sorbate, citric acid, white sugar and Mel, mix homogeneously, then seal, pickle under room temperature, take out after pickling 46h and be filtered dry；The mass ratio of caulis stauntoniae cbinensis tablet, potassium sorbate, citric acid, white sugar and Mel is 80:1:10:50:100；
Step 4, drying: the caulis stauntoniae cbinensis tablet of pickling after being filtered dry is transferred in dehydrator, be dried to caulis stauntoniae cbinensis tablet water content when being 55% under the conditions of 60 DEG C, after taking out cooling 10～20min, turn-over continues drying under the conditions of 60 DEG C, is 10～12% to water content；
Step 5, sterilizing, packaging.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some deformation and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the practical applicability that the present invention implements.
Claims (3)
1. a caulis stauntoniae cbinensis tablet manufacture method, it is characterised in that: comprise the following steps:
Step one, pre-treatment: wild fresh papaya fruit peeling and core, uniformly slicing, clear water is eluriated, and filters；
Step 2, just baking: caulis stauntoniae cbinensis tablet is placed in dehydrator baking, and 55～65 DEG C are baked to caulis stauntoniae cbinensis tablet water content is taking-up after 70～80%, is cooled to room temperature；
Step 3, dispensing, pickle: just dry in the caulis stauntoniae cbinensis tablet after cooling and add potassium sorbate, citric acid, white sugar and Mel, mix homogeneously, then seal, pickle under room temperature, take out after pickling 46～50h and be filtered dry；The mass ratio of caulis stauntoniae cbinensis tablet, potassium sorbate, citric acid, white sugar and Mel is 80～120:1:8～12:45～55:80～120；
Step 4, drying: the caulis stauntoniae cbinensis tablet of pickling after being filtered dry is transferred in dehydrator, caulis stauntoniae cbinensis tablet water content it is dried to when being 45～55% under the conditions of 55～65 DEG C, after taking out cooling 10～20min, turn-over continues to dry under the conditions of 55～65 DEG C, is 10～12% to water content；
Step 5, sterilizing, packaging.
2. caulis stauntoniae cbinensis tablet manufacture method as claimed in claim 1, it is characterised in that: in step one, the thickness of wild fresh papaya fruit section is 4～7mm.
3. caulis stauntoniae cbinensis tablet manufacture method as claimed in claim 2, it is characterised in that: in step 3, the mass ratio of caulis stauntoniae cbinensis tablet, potassium sorbate, citric acid, white sugar and Mel is 100:1:8:45:120.
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Cited By (6)
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| CN106343446A (en) * | 2016-11-04 | 2017-01-25 | 覃昭平 | Preparation method of spicy diced papayas |
| CN106562328A (en) * | 2016-11-04 | 2017-04-19 | 覃昭平 | Production method of sour pawpaw |
| CN106561957A (en) * | 2016-11-10 | 2017-04-19 | 广西南宁粮香食品有限公司 | Preparation method of dried armeniaca mume sieb |
| CN106615588A (en) * | 2016-11-10 | 2017-05-10 | 广西南宁粮香食品有限公司 | Preparation method for dried carambola |
| CN106615587A (en) * | 2016-11-10 | 2017-05-10 | 广西南宁粮香食品有限公司 | Method for preparing dried waxberry |
| CN112471466A (en) * | 2020-12-11 | 2021-03-12 | 陈瑜 | Method for preparing pickled vegetables by using vegetable wastes |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN106615588A (en) * | 2016-11-10 | 2017-05-10 | 广西南宁粮香食品有限公司 | Preparation method for dried carambola |
| CN106615587A (en) * | 2016-11-10 | 2017-05-10 | 广西南宁粮香食品有限公司 | Method for preparing dried waxberry |
| CN112471466A (en) * | 2020-12-11 | 2021-03-12 | 陈瑜 | Method for preparing pickled vegetables by using vegetable wastes |
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