CN106306302A - 一种榴莲壳清热枇杷果干及其制备方法 - Google Patents
一种榴莲壳清热枇杷果干及其制备方法 Download PDFInfo
- Publication number
- CN106306302A CN106306302A CN201610700051.4A CN201610700051A CN106306302A CN 106306302 A CN106306302 A CN 106306302A CN 201610700051 A CN201610700051 A CN 201610700051A CN 106306302 A CN106306302 A CN 106306302A
- Authority
- CN
- China
- Prior art keywords
- vacuum
- loquat
- nutritional solution
- nutrition
- juice
- 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
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 23
- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 19
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 19
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000061508 Eriobotrya japonica Species 0.000 title description 2
- 238000000034 method Methods 0.000 claims abstract description 28
- 241001092070 Eriobotrya Species 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 9
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 9
- 235000006439 Lemna minor Nutrition 0.000 claims abstract description 9
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 9
- 235000013364 duck meat Nutrition 0.000 claims abstract description 9
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000016709 nutrition Nutrition 0.000 claims description 43
- 230000035764 nutrition Effects 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000309464 bull Species 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 238000002425 crystallisation Methods 0.000 abstract 1
- 230000008025 crystallization Effects 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种榴莲壳清热枇杷果干及其制备方法,各原料组分之间的重量配比为:枇杷果80‑120、猴头菇3‑5、榴莲壳2‑4、鸭肉6‑8、柠檬汁适量、白砂糖适量、菠菜汁适量。本发明工艺制备出的枇杷果干口感细腻,酸甜适口,具有枇杷的浓郁香味,无异味,无糖结晶,无汁液析出,无杂质。采用猴头菇、榴莲壳、鸭肉等原料,使得制出的枇杷果干具有清热解毒等保健功效。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种榴莲壳清热枇杷果干及其制备方法。
背景技术
我国是枇杷的原产地,也是世界上主要的枇杷生产国,产量约占世界枇杷总产量的70%。枇杷果营养丰富,果肉柔软多汁,由于采收期短,皮薄不便贮藏和长途运输,鲜果腐烂程度严重,造成了一定的经济损失、资源浪费,所以枇杷的深加工有效的解决这一问题。枇杷加工主要有果汁、果脯、罐头、果酱、枇杷花茶产品,以及枇杷膏、枇杷露止咳药物等。果干一直是人们喜爱的水果制品之一,采用传统方法加工的果干,耗糖多,甜度高,热量大,色泽差,已经不能适应食品工业低热能、低甜度的发展趋势。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种榴莲壳清热枇杷果干及其制备方法。
本发明是通过以下技术方案实现的:
一种榴莲壳清热枇杷果干,各原料组分之间的重量配比为:枇杷果80-120、猴头菇3-5、榴莲壳2-4、鸭肉6-8、柠檬汁适量、白砂糖适量、菠菜汁适量。
所述的榴莲壳清热枇杷果干的制备方法,包括以下步骤:
一、取枇杷果,洗净后剖成两半,去核后进行真空微波干燥,至水分含量在38wt%-56wt%,使水果软化。
二、将猴头菇、榴莲壳、鸭肉混合加入200-300倍的水,大火煮开后,过滤,得到营养液;
三、将软化后的枇杷果肉放在由柠檬汁和水混合而成的护色液中浸泡3小时,所述护色液中柠檬汁与水的重量比为1:4;所述护色液中混有30%白砂糖和5%的菠菜汁;
四、将护色处理后的枇杷果肉放在蒸汽中热烫120s后,再放在营养液中进行一次真空渗营养处理,一次真空渗营养处理的具体过程为:营养液的起始温度为35-45℃,抽真空15-20分钟至真空度为-75--85kPa,然后放气5-10min,再常压浸泡1-2小时,营养液的温度在整个过程中保持在30-60℃;
五、将一次真空渗营养处理后的枇杷果肉先置于60℃的恒温条件下干燥4小时,再放入营养液中进行二次真空渗营养处理,二次真空渗营养处理的具体过程为:营养液的起始温度为40-60℃,抽真空15-20分钟至真空度为-75--85kPa,然后放气5-10min,再常压浸泡1-2小时,营养液的温度在整个过程中保持在30-70℃;
六、二次真空渗营养处理后的枇杷果肉置于60℃的恒温条件下干燥8小时,最后回软、分级、包装得到成品。
本发明的优点是:本发明通过真空微波干燥来软化枇杷,由于微波使细胞内部迅速加热产生水蒸气可将细胞表皮层穿孔,再以压力梯度的真空为传质推动力使果肉内的气体直接排出,使致密的水果组织得以软化 ;便于后续的护色和渗营养,另外,通过微波软化果肉,也可以起到钝化酶的活性、脱去涩味、增加细胞透性和抑制果肉褐变的效果。
护色工序中,柠檬汁中有柠檬酸,枇杷果肉在经过柠檬酸浸泡,具有很好的护色作用。也使得后期在干燥过程中能使枇杷果的颜色保持较好。护色液中添加的菠菜汁中含有草酸,枇杷果肉在护色液中浸泡时,由于草酸处理可以降低枇杷果表面细胞膜脂过氧化作用和活性氧的伤害,从而有助维持细胞膜的完整性。对护色作用具有很好的促进作用。
本发明对经软化和护色处理后的枇杷进行两次真空渗营养处理,加快了营养的深入渗入,也减少了营养渗入的时间。
本发明工艺制备出的枇杷果干口感细腻,酸甜适口,具有枇杷的浓郁香味,无异味,无糖结晶,无汁液析出,无杂质。采用猴头菇、榴莲壳、鸭肉等原料,使得制出的枇杷果干具有清热解毒等保健功效。
具体实施方式
一种榴莲壳清热枇杷果干,各原料组分之间的重量配比为:枇杷果80、猴头菇3、榴莲壳2、鸭肉6、柠檬汁适量、白砂糖适量、菠菜汁适量。
所述的榴莲壳清热枇杷果干的制备方法,包括以下步骤:
一、取枇杷果,洗净后剖成两半,去核后进行真空微波干燥,至水分含量在38wt%wt%,使水果软化。
二、将猴头菇、榴莲壳、鸭肉混合加入200倍的水,大火煮开后,过滤,得到营养液;
三、将软化后的枇杷果肉放在由柠檬汁和水混合而成的护色液中浸泡3小时,所述护色液中柠檬汁与水的重量比为1:4;所述护色液中混有30%白砂糖和5%的菠菜汁;
四、将护色处理后的枇杷果肉放在蒸汽中热烫120s后,再放在营养液中进行一次真空渗营养处理,一次真空渗营养处理的具体过程为:营养液的起始温度为35℃,抽真空15分钟至真空度为kPa,然后放气5min,再常压浸泡1小时,营养液的温度在整个过程中保持在30℃;
五、将一次真空渗营养处理后的枇杷果肉先置于60℃的恒温条件下干燥4小时,再放入营养液中进行二次真空渗营养处理,二次真空渗营养处理的具体过程为:营养液的起始温度为40℃,抽真空15分钟至真空度为kPa,然后放气5min,再常压浸泡1小时,营养液的温度在整个过程中保持在30℃;
六、二次真空渗营养处理后的枇杷果肉置于60℃的恒温条件下干燥8小时,最后回软、分级、包装得到成品。
Claims (2)
1.一种榴莲壳清热枇杷果干,其特征在于:各原料组分之间的重量配比为:枇杷果80-120、猴头菇3-5、榴莲壳2-4、鸭肉6-8、柠檬汁适量、白砂糖适量、菠菜汁适量。
2.根据权利要求1所述的榴莲壳清热枇杷果干的制备方法,其特征在于:包括以下步骤:
一、取枇杷果,洗净后剖成两半,去核后进行真空微波干燥,至水分含量在38wt%-56wt%,使水果软化;
二、将猴头菇、榴莲壳、鸭肉混合加入200-300倍的水,大火煮开后,过滤,得到营养液;
三、将软化后的枇杷果肉放在由柠檬汁和水混合而成的护色液中浸泡3小时,所述护色液中柠檬汁与水的重量比为1:4;所述护色液中混有30%白砂糖和5%的菠菜汁;
四、将护色处理后的枇杷果肉放在蒸汽中热烫120s后,再放在营养液中进行一次真空渗营养处理,一次真空渗营养处理的具体过程为:营养液的起始温度为35-45℃,抽真空15-20分钟至真空度为-75--85kPa,然后放气5-10min,再常压浸泡1-2小时,营养液的温度在整个过程中保持在30-60℃;
五、将一次真空渗营养处理后的枇杷果肉先置于60℃的恒温条件下干燥4小时,再放入营养液中进行二次真空渗营养处理,二次真空渗营养处理的具体过程为:营养液的起始温度为40-60℃,抽真空15-20分钟至真空度为-75--85kPa,然后放气5-10min,再常压浸泡1-2小时,营养液的温度在整个过程中保持在30-70℃;
六、二次真空渗营养处理后的枇杷果肉置于60℃的恒温条件下干燥8小时,最后回软、分级、包装得到成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610700051.4A CN106306302A (zh) | 2016-08-23 | 2016-08-23 | 一种榴莲壳清热枇杷果干及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610700051.4A CN106306302A (zh) | 2016-08-23 | 2016-08-23 | 一种榴莲壳清热枇杷果干及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106306302A true CN106306302A (zh) | 2017-01-11 |
Family
ID=57741088
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610700051.4A Pending CN106306302A (zh) | 2016-08-23 | 2016-08-23 | 一种榴莲壳清热枇杷果干及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106306302A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102246881A (zh) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | 一种果脯制备方法 |
CN103005126A (zh) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | 枇杷果脯及其制备方法 |
CN103229816A (zh) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | 一种清热榴莲壳蛋糕 |
CN104982621A (zh) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | 一种清热润肺无硫芒果干及其制备工艺 |
-
2016
- 2016-08-23 CN CN201610700051.4A patent/CN106306302A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102246881A (zh) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | 一种果脯制备方法 |
CN103005126A (zh) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | 枇杷果脯及其制备方法 |
CN103229816A (zh) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | 一种清热榴莲壳蛋糕 |
CN104982621A (zh) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | 一种清热润肺无硫芒果干及其制备工艺 |
Non-Patent Citations (3)
Title |
---|
刘新社 等: "《果蔬贮藏与加工技术》", 30 April 2014, 中国轻工业出版社 * |
王绪前: "《中医食疗》", 31 October 2015, 中国中医药出版社 * |
王锦涛: "枇杷果干加工工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105166297B (zh) | 一种即食柠檬片及其制备方法 | |
CN105176742A (zh) | 茶酒 | |
CN102511613B (zh) | 一种春砂仁枇杷蜜饯及其生产方法 | |
CN104472824A (zh) | 一种果味糖芋艿蜜饯的加工方法 | |
CN103355672A (zh) | 一种竹笋膳食纤维超微粉冲剂的制备方法 | |
CN102018089B (zh) | 一种西瓜皮蜜饯的制作方法 | |
CN107048270A (zh) | 一种红薯条的加工方法 | |
CN106262101A (zh) | 一种黄花菜明目枇杷果干及其制备方法 | |
CN105285603A (zh) | 一种火龙果饮料 | |
CN106262086A (zh) | 一种山楂助消化枇杷果干及其制备方法 | |
CN106307207A (zh) | 一种枇杷果干及其制备方法 | |
CN106306303A (zh) | 一种白萝卜润肺枇杷果干及其制备方法 | |
CN105995997A (zh) | 一种银杏果冲饮颗粒的加工工艺 | |
CN106260444A (zh) | 一种花生叶安神枇杷果干及其制备方法 | |
CN106307206A (zh) | 一种葡萄籽降血脂枇杷果干及其制备方法 | |
CN105053489A (zh) | 一种菇香蜜饯及其制备方法 | |
CN105285113A (zh) | 一种荞麦蒜汁养生保健饮料及其制备方法 | |
CN106306304A (zh) | 一种木瓜籽美容枇杷果干及其制备方法 | |
CN105613909A (zh) | 猕猴桃果脯 | |
CN108676682A (zh) | 一种百香果浸泡酒的制备方法 | |
CN106306302A (zh) | 一种榴莲壳清热枇杷果干及其制备方法 | |
CN106262102A (zh) | 一种鹿角菜润肺枇杷果干及其制备方法 | |
CN106307217A (zh) | 一种甘蔗生津枇杷果干及其制备方法 | |
KR102517241B1 (ko) | 죽순 껍질을 이용한 죽순 껍질차의 제조방법 | |
CN106307208A (zh) | 一种樱桃核降血压枇杷果干及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | 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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |