CN106307341A - Making method of trichosanthes peel nutritional jam - Google Patents
Making method of trichosanthes peel nutritional jam Download PDFInfo
- Publication number
- CN106307341A CN106307341A CN201610734935.1A CN201610734935A CN106307341A CN 106307341 A CN106307341 A CN 106307341A CN 201610734935 A CN201610734935 A CN 201610734935A CN 106307341 A CN106307341 A CN 106307341A
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- CN
- China
- Prior art keywords
- peel
- trichosanthes
- sterilizing
- rind
- fruit
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- 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.)
- Withdrawn
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- 241000218989 Trichosanthes Species 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 title abstract 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 230000002159 abnormal effect Effects 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000005336 cracking Methods 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 230000008719 thickening Effects 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 235000019890 Amylum Nutrition 0.000 claims description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000011477 liquorice Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 239000008399 tap water Substances 0.000 claims description 2
- 235000020679 tap water Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 3
- 239000012286 potassium permanganate Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 240000005308 Juniperus chinensis Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 241000975594 Trichosanthes rosthornii Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000037306 mature skin Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a making method of trichosanthes peel nutritional jam and belongs to the field of food processing. The making method is characterized by comprising the technological processes of raw material treatment, dicing and crushing, pre-boiling and pulping, blending and concentrating, canning and sterilization, cooling and inspection and processing of the finished product. The making method has the advantages that the making technology is simple and convenient to implement, the problem that resources are wasted because trichosanthes peels are not used in food processing is solved, and the product is attractive in color and has the unique flavors of sweetness, sourness and fragrance of the trichosanthes peels. The product contains abundant nutrients, vitamin C and dietary fibers, has the effects of moistening the lungs to remove phlegm and promoting circulation of qi to relieve chest stuffiness, and is a nutritional food suitable for people of all ages.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the manufacture method of a kind of fruit-rind of Chinese trichosanthes nourishing jam.
Background technology
The fruit-rind of Chinese trichosanthes, for Cucurbitaceae Trichosanthes Fructus Trichosanthis or the dry mature skin of trichosanthes rosthornii Harms, belongs to conventional Chinese medicine, tool
Have the effect such as moistening the lung and resolving phlegm, promoting the circulation of QI the chest stuffiness relieving, be widely used in that treatment phlegm-heat cough, the turbid Huang of expectorant be thick clinically, pharyngalgia, chest pain, haematemesis,
The diseases such as epistaxis, constipation, ulcerative carbuncle toxic swelling.Modern pharmacology experiment and clinical practice show that Pericarpium Trichosanthis has coronary artery dilator, increase
Coronary flow, improve myocardial hypoxia tolerance, reduce serum cholesterol, the multiple pharmacological effect such as antibacterial, anticancer, the most right
Cardiovascular disease has good therapeutical effect.
The fresh fruit-rind of Chinese trichosanthes is difficult to storage, but is of high nutritive value, and does not occurs in the market the fruit-rind of Chinese trichosanthes is carried out deep processing
Product, the comprehensive utilization to Fructus Fortunellae Margaritae raw material, instant can be realized for being processed into fruit-rind of Chinese trichosanthes nourishing jam, and be easy to storage
Deposit, improve its economic worth.
Summary of the invention
Present invention aim to address that the fresh fruit-rind of Chinese trichosanthes is not used for food processing, the problem of the wasting of resources, it is provided that a kind of Chinese juniper
The manufacture method of building skin nourishing jam.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of fruit-rind of Chinese trichosanthes nourishing jam, it is characterised in that: use Feedstock treating → stripping and slicing crush → to precook making beating
The processing process of → allotment concentration → tinning sterilizing → cooling inspection → finished product, concrete operation step is:
A, Feedstock treating: soak the fruit-rind of Chinese trichosanthes, Exocarpium Citrulli and Pericarpium citri sinensis with tap water, then use clear water washes clean, and repair complete
Remove pulp；
B, stripping and slicing crush: with stainless steel knife, peel being cut into four directions shape, put into disintegrating machine and quickly smash, particle size after cracking is
0.5mm；
C, making beating of precooking: the peel after Po Sui to be immediately fed in pre-boiler heating, pulls an oar in being then fed into beater；One
As use two pass beater, to remove peel and hard tissue；
D, allotment concentrate: make slurry flow in material-compound tank, add xylitol and liquorice liquid seasoning, adjust acidity with citric acid, add
Enter a small amount of sodium alginate and improve colloid performance, then admix a little Amylum Nelumbinis Rhizomatis, concentrate in being then placed in case is concentrated in vacuo, until becoming
Soluble solid, thickening temperature is 80 DEG C；
E, tinning sterilizing: sauce is heated to 95 DEG C, in random loading glass jar, sterilizing 8 in the boiling water of 100 DEG C in retorts
Minute；
F, cooling inspection: take out after sterilizing and naturally cool to 26 DEG C, be finished product, to check its fill amount, capping feelings before warehouse-in
Foreign and other abnormal conditions are had in condition, slurry.
Beneficial effect: processing technology of the present invention is simple, it is convenient to implement, and not only solves the fruit-rind of Chinese trichosanthes and is not used for food and adds
Work, the problem of the wasting of resources, and product color is attractive in appearance, has the peculiar flavour of the fruit-rind of Chinese trichosanthes sweet acid delicate fragrance；This product rich in nutrient,
Vitamin C, dietary fiber, have moistening the lung and resolving phlegm, promoting the circulation of QI the chest stuffiness relieving, the effect of cancer-resisting, is a kind of all-ages, economical and practical
Green nourishing food.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of fruit-rind of Chinese trichosanthes nourishing jam, concrete operation step is:
A, Feedstock treating: soak the fruit-rind of Chinese trichosanthes and a little Pericarpium Citri Reticulatae, Fericarpium Citri Limoniae with 0.35% potassium permanganate, then use clear water washes clean, and
Repair and completely remove pulp；
B, stripping and slicing crush: with stainless steel knife, peel being cut into four directions shape, put into disintegrating machine and quickly smash, particle size after cracking is 12mm
?；
C, making beating of precooking: the peel after Po Sui to be immediately fed in pre-boiler heating, pulls an oar in being then fed into beater；Adopt
Use two pass beater, remove peel and hard tissue；Taking Fructus Litchi and kumquat pulp, mix into paste addition；
D, allotment concentrate: make slurry flow in material-compound tank, add citric acid, blueberry juice and Radix Glycyrrhizae seasoning, adjust acid with citric acid
Degree, add a small amount of methylcellulose receive raising colloid performance, concentrate in being then placed in case is concentrated in vacuo, until become solubility
Solid content, thickening temperature is 102 DEG C；
E, tinning sterilizing: sauce is heated to 85 DEG C, in random loading glass jar, sterilizing in the boiling water of 100 DEG C in retorts
35 minutes；
F, cooling inspection: take out after sterilizing and naturally cool to 38 DEG C, be finished product, to check its fill amount, capping feelings before warehouse-in
Foreign and other abnormal conditions are had in condition, slurry.
Embodiment 2:
A kind of manufacture method of fruit-rind of Chinese trichosanthes nourishing jam, concrete operation step is:
A, Feedstock treating: soak the fruit-rind of Chinese trichosanthes with 0.23% potassium permanganate, then use clear water washes clean, and repairing completely removes fleshing
Matter part；
B, stripping and slicing crush: with stainless steel knife, the fruit-rind of Chinese trichosanthes being cut into four directions shape, put into disintegrating machine and quickly smash, particle size after cracking is
12-15mm；
C, making beating of precooking: the fruit-rind of Chinese trichosanthes after broken is immediately fed in pre-boiler heating, carries out in being then fed into two pass beater
Making beating；
D, allotment concentrate: make slurry flow in material-compound tank, add Mel and Radix Glycyrrhizae seasoning, adjust acid with malic acid and citric acid
Degree, the pectin adding 0.28% improves colloid performance, concentrates in being then placed in case is concentrated in vacuo, until becoming solubility solid
Thing, thickening temperature is 88-90 DEG C；
E, tinning sterilizing: sauce is heated to 98-100 DEG C, in random loading glass jar, in retorts in the boiling water of 118 DEG C
Sterilizing 10-15 minute；
F, cooling inspection: take out after sterilizing and naturally cool to 37 DEG C, be finished product, to check its fill amount, capping feelings before warehouse-in
Foreign and other abnormal conditions are had in condition, slurry.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a fruit-rind of Chinese trichosanthes nourishing jam, it is characterised in that: use Feedstock treating → stripping and slicing crush → to precook and beat
The processing process of slurry → allotment concentration → tinning sterilizing → cooling inspection → finished product, concrete operation step is:
A, Feedstock treating: soak the fruit-rind of Chinese trichosanthes, Exocarpium Citrulli and Pericarpium citri sinensis with tap water, then use clear water washes clean, and repair complete
Remove pulp；
B, stripping and slicing crush: with stainless steel knife, peel being cut into four directions shape, put into disintegrating machine and quickly smash, particle size after cracking is
0.5mm；
C, making beating of precooking: the peel after Po Sui to be immediately fed in pre-boiler heating, pulls an oar in being then fed into beater；One
As use two pass beater, to remove peel and hard tissue；
D, allotment concentrate: make slurry flow in material-compound tank, add xylitol and liquorice liquid seasoning, adjust acidity with citric acid, add
Enter a small amount of sodium alginate and improve colloid performance, then admix a little Amylum Nelumbinis Rhizomatis, concentrate in being then placed in case is concentrated in vacuo, until becoming
Soluble solid, thickening temperature is 80 DEG C；
E, tinning sterilizing: sauce is heated to 95 DEG C, in random loading glass jar, sterilizing 8 in the boiling water of 100 DEG C in retorts
Minute；
F, cooling inspection: take out after sterilizing and naturally cool to 26 DEG C, be finished product, to check its fill amount, capping feelings before warehouse-in
Foreign and other abnormal conditions are had in condition, slurry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734935.1A CN106307341A (en) | 2016-08-28 | 2016-08-28 | Making method of trichosanthes peel nutritional jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734935.1A CN106307341A (en) | 2016-08-28 | 2016-08-28 | Making method of trichosanthes peel nutritional jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307341A true CN106307341A (en) | 2017-01-11 |
Family
ID=57790694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610734935.1A Withdrawn CN106307341A (en) | 2016-08-28 | 2016-08-28 | Making method of trichosanthes peel nutritional jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307341A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173760A (en) * | 2017-06-29 | 2017-09-19 | 彭超昀莉 | The processing method of snakegourd tuber of dwarf lilyturf jam |
| CN107348434A (en) * | 2017-07-29 | 2017-11-17 | 芜湖市三山区绿色食品产业协会 | The preparation method of dried orange peel nourishing jam |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266104A (en) * | 2015-10-18 | 2016-01-27 | 张建新 | Making method of composite health care mango skin sauce |
-
2016
- 2016-08-28 CN CN201610734935.1A patent/CN106307341A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266104A (en) * | 2015-10-18 | 2016-01-27 | 张建新 | Making method of composite health care mango skin sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173760A (en) * | 2017-06-29 | 2017-09-19 | 彭超昀莉 | The processing method of snakegourd tuber of dwarf lilyturf jam |
| CN107348434A (en) * | 2017-07-29 | 2017-11-17 | 芜湖市三山区绿色食品产业协会 | The preparation method of dried orange peel nourishing jam |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |