CN106070552A - A kind of Fructus Rubi canned food and preparation method thereof - Google Patents
A kind of Fructus Rubi canned food and preparation method thereof Download PDFInfo
- Publication number
- CN106070552A CN106070552A CN201610497811.6A CN201610497811A CN106070552A CN 106070552 A CN106070552 A CN 106070552A CN 201610497811 A CN201610497811 A CN 201610497811A CN 106070552 A CN106070552 A CN 106070552A
- Authority
- CN
- China
- Prior art keywords
- fructus rubi
- canned food
- fruit
- white sugar
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of Fructus Rubi canned food and preparation method thereof, belong to fruit and vegetable product technical field.A kind of Fructus Rubi canned food, is mainly prepared from by lyophilizing Fructus Rubi fruit and white sugar；Described lyophilizing Fructus Rubi fruit is to be prepared as follows to obtain: takes fresh Fructus Rubi, removes bad fruit, and clean up, after capsicum red pigment and ascorbic aqueous solution soaking 22 hours, and lyophilization.Cryodesiccated condition is conventional experimental condition, is preferably: drying chamber pressure is 100 110Pa, and temperature of heating plate is 42.5 45 DEG C, and rate of temperature fall is 0.3 DEG C/min.Fructus Rubi canned food prepared by the present invention, delicate flavour is close to fresh Fructus Rubi, the bad mouthfeel preserved for a long time without tradition canned food；Elastic foot, without the soft scattered bad mouthfeel of long-term blister fruit；And Fructus Rubi every is the most intact, color is scarlet, bright, full, and exterior quality is good.
Description
Technical field
The present invention relates to a kind of fruit and vegetable product, be specially a kind of Fructus Rubi canned food and preparation method thereof.
Background technology
Fructus Rubi is the perennial fallen leaves shrub type fruit tree of Rosaceae rubus, also known as pallet, Fructus Rubi corchorifolii Immaturus etc., Chinese herbal medicine
It is called Fructus Rubi.Fructus Rubi have profitable on ecology, disease and insect resistance is strong, returns of investment are high, management technique is easy, industry extended chain
The advantages such as bar length.Meanwhile, because it has special alimentary health-care function, it is widely recognized as consumer of various countries, in the international market
It is described as " gold fruit ".
Fructus Rubi is rich in 21 kinds of aminoacid of needed by human and multivitamin, and wherein having eight kinds of aminoacid is that human body can not close
One-tenth but plays a significant role in body metabolism.Fructus Rubi is also rich in human body absorbable plant SOD, natural anti-cancer material tan
Aspirin salicylic acid sour, natural and a large amount of natural anti-obesity substances Fructus Rubi ketone, its amount containing vitamin E occupy all kinds of fruit it
First.
The fresh and tender succulence of Fructus Rubi, is difficult to preserve for a long time, therefore typically can only eat fresh Fructus Rubi in its fruit maturation phase, will fruit
Vegetables are made canned food and can reach the purpose of long-term preservation, but typically make the technique of canned food, and fruit vegetable nutrient composition, color and luster are all broken
Bad, and mouthfeel and fresh fruit of vegetables have larger difference.
Summary of the invention
For the deficiencies in the prior art, the present invention provides a kind of Fructus Rubi canned food and preparation method thereof, and Fructus Rubi canned food color and luster is fresh
Gorgeous, tasty mouthfeel, cost of material is low, and preparation method the most easily realizes.
Technical scheme is as follows: a kind of Fructus Rubi canned food, is mainly prepared from by lyophilizing Fructus Rubi fruit and white sugar；Institute
The lyophilizing Fructus Rubi fruit stated is to be prepared as follows to obtain: takes fresh Fructus Rubi, removes bad fruit, and clean up, use Fructus Capsici
Red pigment and ascorbic aqueous solution soaking be after 22 hours, lyophilization.
Further, cryodesiccated condition is conventional experimental condition, is preferably: drying chamber pressure is 100-
110Pa, temperature of heating plate is 42.5-45 DEG C, and rate of temperature fall is-0.3 DEG C/min.
Further, described capsicum red pigment is (1-2) with the mass fraction ratio of fresh Fructus Rubi: 100.
Further, described vitamin C is (2-3) with the mass fraction ratio of fresh Fructus Rubi: 100.
Further, described fresh Fructus Rubi is (10-15) with the mass fraction ratio of white sugar: 1.
The present invention is claimed the preparation method of above-mentioned Fructus Rubi canned food simultaneously, and the method comprises the steps: that (1) takes newly
Fresh Fructus Rubi, removes bad fruit, and cleans up, after capsicum red pigment and ascorbic aqueous solution soaking 22 hours, freezing dry
Dry；Described lyophilization condition is: drying chamber pressure is 100-110Pa, and temperature of heating plate is 42.5-45 DEG C, rate of temperature fall
For-0.3 DEG C/min；(2) by white sugar water dissolution, white sugar is 1:3 with the mass volume ratio of water；After dissolving, boil 10-20
Minute, cooling；(3) lyophilizing Fructus Rubi fruit is put in Packaging Bottle, be slowly injected into white sugar aqueous solution；(4) seal, sterilize；(5) quiet
Put 2-3 days.
Beneficial effects of the present invention is as follows: (1) the invention provides the new product of a kind of Fructus Rubi fresh fruit, extends Fructus Rubi
Freshness date；(2) formula material of Fructus Rubi canned food of the present invention be easy to get, low cost；(3) the preparation method operation of Fructus Rubi canned food of the present invention
Simply, the equipment used is few, it is simple to marketization application；(4) the Fructus Rubi canned food that prepared by the present invention, delicate flavour is close to fresh Fructus Rubi, nothing
The bad mouthfeel that tradition canned food preserves for a long time；Elastic foot, without the soft scattered bad mouthfeel of long-term blister fruit；And Fructus Rubi every is the completeest
Whole lossless, color is scarlet, bright, full, and exterior quality is good；(5) tank is made after Fructus Rubi is first carried out lyophilization by the present invention again
Head goods, are possible not only to well local flavor and the nutrient of fresh fruit of vegetables be remained, moreover it is possible to make sarcocarp at canned food soup
The elastic foot of medium-term and long-term holding, the softest couch, sarcocarp long-term full is lossless.
Detailed description of the invention
The present invention will be described by the following examples, but is not limited to the scope of the present invention, former used by the present invention
Material is without specified otherwise, the most commercially.
Embodiment 1
(1) taking capsicum red pigment 10 grams, vitamin C 20 grams joins in 1000 grams of water, and mix homogeneously obtains capsanthin
Pigment and ascorbic mixed liquor；
(2) fresh Fructus Rubi 1000 grams, puts into step (1) and obtains capsicum red pigment and mix with ascorbic after cleaning up
Liquid soaks 22 hours；
(3) taking out the fresh Fructus Rubi after soaking, be 100Pa at drying chamber pressure, temperature of heating plate is 42.5 DEG C, cooling speed
Rate is lyophilization under the conditions of-0.3 DEG C/min, obtains lyophilizing Fructus Rubi fruit；
(4) during white sugar 100 grams is dissolved in 300 grams of water, boil 10 minutes, cooling；
(5) lyophilizing Fructus Rubi fruit is put in tank body, be slowly injected into the white sugar aqueous solution after cooling；
(6) seal: being placed on tank body by cover and carry out vacuum sealing, vacuum in canned product is at below 0.05Mpa；
(7) sterilization: using radiation sterilizing method, irradiation dose is 7.2 × 105KGy, 20 minutes time；Stand and i.e. obtain tree in 2 days
Certain kind of berries canned food.
Embodiment 2
(1) taking capsicum red pigment 20 grams, vitamin C 30 grams joins in 1000 grams of water, and mix homogeneously obtains capsanthin
Pigment and ascorbic mixed liquor；
(2) fresh Fructus Rubi 1000 grams, puts into step (1) and obtains capsicum red pigment and mix with ascorbic after cleaning up
Liquid soaks 22 hours；
(3) taking out the fresh Fructus Rubi after soaking, be 110Pa at drying chamber pressure, temperature of heating plate is 45 DEG C, rate of temperature fall
For lyophilization under the conditions of-0.3 DEG C/min, obtain lyophilizing Fructus Rubi fruit；
(4) during white sugar 150 grams is dissolved in 450 grams of water, boil 10 minutes, cooling；
(5) lyophilizing Fructus Rubi fruit is put in tank body, be slowly injected into the white sugar aqueous solution after cooling；
(6) seal: being placed on tank body by cover and carry out vacuum sealing, vacuum in canned product is at below 0.04Mpa；
(7) sterilization: using radiation sterilizing method, irradiation dose is 7.0 × 105KGy, 20 minutes time, stands and i.e. obtains tree in 3 days
Certain kind of berries canned food.
Embodiment 3
(1) taking capsicum red pigment 15 grams, vitamin C 25 grams joins in 1000 grams of water, and mix homogeneously obtains capsanthin
Pigment and ascorbic mixed liquor；
(2) fresh Fructus Rubi 1000 grams, puts into step (1) and obtains capsicum red pigment and mix with ascorbic after cleaning up
Liquid soaks 22 hours；
(3) taking out the fresh Fructus Rubi after soaking, be 105Pa at drying chamber pressure, temperature of heating plate is 44 DEG C, rate of temperature fall
For lyophilization under the conditions of-0.3 DEG C/min, obtain lyophilizing Fructus Rubi fruit；
(4) during white sugar 120 grams is dissolved in 360 grams of water, boil 10 minutes, cooling；
(5) lyophilizing Fructus Rubi fruit is put in tank body, be slowly injected into the white sugar aqueous solution after cooling；
(6) seal: being placed on tank body by cover and carry out vacuum sealing, vacuum in canned product is at below 0.04Mpa；
(7) sterilization: using radiation sterilizing method, irradiation dose is 7.0 × 105KGy, 20 minutes time, stands and i.e. obtains tree in 3 days
Certain kind of berries canned food.
Fructus Rubi canned food preparation-obtained to embodiment 1-3 carries out sensory evaluation, see table:
Table 1 Fructus Rubi canned food subjective appreciation table
Knowing from upper table, Fructus Rubi canned food prepared by the present invention, delicate flavour, close to fresh Fructus Rubi, preserves not for a long time without tradition canned food
Good mouthfeel；Elastic foot, without the soft scattered bad mouthfeel of long-term blister fruit；And Fructus Rubi every is the most intact, color is scarlet, light
Bright, full, exterior quality is good.The Fructus Rubi of the present invention is stored at normal temperatures, without on any outward appearance, mouthfeel and color and luster in 1 year
Change, the shelf-life is 1 year.
Above content is only presently preferred embodiments of the present invention, for those of ordinary skill in the art, according to the present invention's
Thought, the most all will change, and this specification content should not be construed as the present invention
Restriction.
Claims (6)
1. a Fructus Rubi canned food, it is characterised in that be mainly prepared from by lyophilizing Fructus Rubi fruit and white sugar；
Described lyophilizing Fructus Rubi fruit is to be prepared as follows to obtain: takes fresh Fructus Rubi, removes bad fruit, and clean up,
After capsicum red pigment and ascorbic aqueous solution soaking 22 hours, lyophilization.
2. Fructus Rubi canned food as claimed in claim 1, it is characterised in that described lyophilization condition is: drying chamber pressure is
100-110Pa, temperature of heating plate is 42.5-45 DEG C, and rate of temperature fall is-0.3 DEG C/min.
3. Fructus Rubi canned food as claimed in claim 1, it is characterised in that described capsicum red pigment and the mass parts of fresh Fructus Rubi
Number ratio is (1-2): 100.
4. Fructus Rubi canned food as claimed in claim 1, it is characterised in that described vitamin C and the mass fraction of fresh Fructus Rubi
Than being (2-3): 100.
5. Fructus Rubi canned food as claimed in claim 1, it is characterised in that the mass fraction ratio of described fresh Fructus Rubi and white sugar
For (10-15): 1.
6. the preparation method of a Fructus Rubi canned food, it is characterised in that comprise the steps: that (1) takes fresh Fructus Rubi, remove bad
Really, and clean up, after capsicum red pigment and ascorbic aqueous solution soaking 22 hours, lyophilization；Described freezing is done
Dry condition is: drying chamber pressure is 100-110Pa, and temperature of heating plate is 42.5-45 DEG C, and rate of temperature fall is-0.3 DEG C/min；(2)
By white sugar water dissolution, white sugar is 1:3 with the mass volume ratio of water；After dissolving, boil 10-20 minute, cooling；(3) will
Lyophilizing Fructus Rubi fruit is put in Packaging Bottle, is slowly injected into white sugar aqueous solution；(4) seal, sterilize；(5) 2-3 days are stood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610497811.6A CN106070552A (en) | 2016-06-30 | 2016-06-30 | A kind of Fructus Rubi canned food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610497811.6A CN106070552A (en) | 2016-06-30 | 2016-06-30 | A kind of Fructus Rubi canned food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106070552A true CN106070552A (en) | 2016-11-09 |
Family
ID=57213914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610497811.6A Pending CN106070552A (en) | 2016-06-30 | 2016-06-30 | A kind of Fructus Rubi canned food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106070552A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626172A (en) * | 2012-04-11 | 2012-08-08 | 中国农业大学 | Method for preparing semi-wet berry type preserved fruits |
| CN102986845A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Strawberry can |
-
2016
- 2016-06-30 CN CN201610497811.6A patent/CN106070552A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986845A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Strawberry can |
| CN102626172A (en) * | 2012-04-11 | 2012-08-08 | 中国农业大学 | Method for preparing semi-wet berry type preserved fruits |
Non-Patent Citations (1)
| Title |
|---|
| 孙健 等: "《亚热带水果加工技术手册》", 31 July 2015, 中国农业科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478237B (en) | Method for prolonging preservation time of blueberries | |
| CN104605286A (en) | Preparation method of freeze-dried honey lemon slice | |
| CN105995917B (en) | Pickled pepper sauce and preparation method thereof | |
| CN103976122A (en) | Method for processing preserved physalis pubescens fruits | |
| CN103598573B (en) | A kind of preparation method of White fungus with sugar candy can | |
| CN106035611B (en) | The preparation method of low sugar health Yellow-peach can | |
| CN105961802A (en) | Preparation method of candied Baekdu Mountain wild mellea armillaria sporophore | |
| CN110791404A (en) | Preparation method of Chinese toon white spirit | |
| CN110623118A (en) | Method for preparing roxburgh rose and grapefruit fruit tea and jam | |
| CN112823661A (en) | Preparation method of salted daylily | |
| KR100728723B1 (en) | Beverage containing pine-mushroom and manufacturing method thereof | |
| CN102106377B (en) | Fig preservative and application thereof | |
| CN102919656B (en) | Honey pomelo fruit jam and preparation method thereof | |
| KR20100093410A (en) | Concentration a pomegranate extract making a way | |
| CN106070552A (en) | A kind of Fructus Rubi canned food and preparation method thereof | |
| CN105918983A (en) | Blueberry and rose flower low sugar compound jam | |
| KR101904463B1 (en) | Manufacturing method of Schisandra chinensis having improved sharp taste | |
| KR101414474B1 (en) | Manufacturing method of product adding pine leaf extract and product manufactured by this | |
| CN106616169B (en) | Preparation method of tremella primary pulp and product prepared by tremella primary pulp | |
| CN102119716B (en) | Preserving and producing methods of coconut | |
| CN105054053A (en) | Folium Phyllostachys flavor cubilose can and production method thereof | |
| CN104824641A (en) | Fermented glutinous rice honey dry powder for nourishing Yin and moistening lung and preparation method therefor | |
| CN112823662A (en) | Preparation method of daylily pickles | |
| CN103283826A (en) | Preparation method of roxburgh-rose fresh-keeping agent and fresh-keeping process thereof | |
| KR102422289B1 (en) | Beverage base composition comprising perilla frutescens leaf extract and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
|
| RJ01 | Rejection of invention patent application after publication |