CN106359803A - Making method of candied passion fruits - Google Patents
Making method of candied passion fruits Download PDFInfo
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- CN106359803A CN106359803A CN201610737576.5A CN201610737576A CN106359803A CN 106359803 A CN106359803 A CN 106359803A CN 201610737576 A CN201610737576 A CN 201610737576A CN 106359803 A CN106359803 A CN 106359803A
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- passifolra edulis
- sugar
- preserved fruit
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- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000000370 Passiflora edulis Nutrition 0.000 title abstract 6
- 244000288157 Passiflora edulis Species 0.000 title abstract 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 238000009923 sugaring Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 229930006000 Sucrose Natural products 0.000 claims description 24
- 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 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 22
- 239000000047 product Substances 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 17
- 241000657665 Rhopilema esculentum Species 0.000 claims description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 13
- 235000009508 confectionery Nutrition 0.000 claims description 13
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 11
- 239000012467 final product Substances 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 241000283690 Bos taurus Species 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012567 medical material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010410 dusting Methods 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 241000219781 Pueraria montana var. lobata Species 0.000 claims 6
- 241000046193 Dichelostemma ida-maia Species 0.000 claims 4
- 238000005303 weighing Methods 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 13
- 210000000952 spleen Anatomy 0.000 abstract description 8
- 210000001124 body fluid Anatomy 0.000 abstract description 7
- 239000010839 body fluid Substances 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 7
- 210000004072 lung Anatomy 0.000 abstract description 7
- 238000010791 quenching Methods 0.000 abstract description 7
- 230000035922 thirst Effects 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 2
- 201000007100 Pharyngitis Diseases 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000012266 salt solution Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
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- 230000009286 beneficial effect Effects 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000013138 pruning Methods 0.000 description 1
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- 230000036186 satiety Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
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- 208000024891 symptom Diseases 0.000 description 1
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- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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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
- 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)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a making method of candied passion fruits, and belongs to the technical field of candied fruits. The candied passion fruits are prepared by using passion fruits as raw materials, and are prepared through the steps of performing sorting, pretreating raw materials, performing cooking in a salt solution, performing rinsing, performing cooking in a sugar solution, performing sugaring, obtaining crude finished products, performing staged baking and performing packaging. The prepared finished products are good in mouth feel, and appropriate in sugar degree, nutrient components of the passion fruits are well reserved, the candied passion fruits have the efficacies of strengthening the spleen, harmonizing the stomach, nourishing the lung, relieving sore throat, promoting the production of body fluid to quench thirst and promoting digestion, and the making method is simple and easy to operate.
Description
[technical field]
The present invention relates to candied fruits manufacture technology field, particularly to the manufacture method of Passifolra edulis preserved fruit in.
[background technology]
Passifolra edulis originate in South America, scientific name Xi Panlian, and its sarcocarp can give out Fructus Musae, Fructus Ananadis comosi, Fructus Fragariae Ananssae, Fructus Litchi, Fructus Citri Limoniae, awns
Really, the strong fragrance of several fruit of dark plum etc. ten, is a kind of fragrance fruit, has the good reputation of " king of fruit juice ".Passifolra edulis contain
17 kinds of aminoacid, 165 kinds of rich in protein, fat, sugar, vitamin, calcium, phosphorus, ferrum, potassium, sod enzyme and superfluorescent fiber etc. is to human body
Beneficial material, its mouthfeel is unique, is of high nutritive value, medical value is also higher, has anti-inflammatory analgetic, promoting blood circulation are kept fit, lipid-loweringing fall
The health-care effects such as pressure, enriching yin and nourishing kidney, relieving alcoholic intoxication of refreshing oneself, promoting the production of body fluid to quench thirst, allaying tiredness, aid digestion, skin-protecting face nursing.Therefore, Passifolra edulis
Not only can directly eat, can also be used as medicine, or be processed into the diet products such as fruit juice, preserved fruit.
It is known that fruit is difficult to store, often eats raw, therefore, in order that the value maximization of fruit, often fruit is carried out
Secondary operations, so that fruit is preserved, its economic worth maximizes.Wherein, processing fruits are become preserved fruit, be a kind of conventional
Manufacturing process；Furthermore, preferably, it, as a kind of dessert, is also relatively liked preserved fruit keeping quality by people, accordingly, it is considered to by Passifolra edulis
Make preserved fruit.
[content of the invention]
It is an object of the invention to provide a kind of manufacture method of Passifolra edulis preserved fruit, this Passifolra edulis preserved fruit can not only make hundred
The sarcocarp of Oleum Linderae is fully used, and retains the original nutritional labeling of Passifolra edulis additionally it is possible to improve the medical value of Passifolra edulis,
Improve the mouthfeel of Passifolra edulis preserved fruit, its manufacture method is unique, simple.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is: a kind of manufacture method of Passifolra edulis preserved fruit, described
Passifolra edulis preserved fruit, with fresh Passifolra edulis as raw material, is obtained by following steps:
(1) sorting: from ripe Passifolra edulis that are fresh, no going rotten as raw material；
(2) pretreatment of raw material: Passifolra edulis are cleaned, after prune outside rind, stand-by；
(3) salt boils and rinses: Passifolra edulis is placed in decocting in water in the saline that salinity is Passifolra edulis weight 0.8-1.2%, boils
Pull out after boiling 15-20min and be placed in rinsing 2-3 time in clear water；
(4) candy: by rinsing after Passifolra edulis put into carry out in sugar liquid candy, after sugar liquid boils 10-15min, add
The citric acid of 0.01-0.03%, is further continued for boiling 2-3min, that is, pulls Passifolra edulis out after mix homogeneously, stand-by；Wherein, sugar liquid is main
Mixed by 7-12% white sugar, 5-8% maltose, 8-10% decoction liquor and appropriate water, decoction liquor is 15- for weight portion
25 portions of Rhopilema esculentas, 10-15 part Fructus Oryzae Germinatus, 5-10 part juice of Lobed Kudzuvine, 10-15 part firecracker flower, 3-8 part Fructus Crataegi and 9-15 part Radix heyneae trijugae decoct and
, above-mentioned percentage ratio is the percentage by weight that each raw material is relative to Passifolra edulis；
(5) sugaring: 25-35% white sugar, 0.8-1.2% carmethose and 6-8% Fructus Crataegi powder are dissolved in candy knot
Remaining sugar liquid after bundle, obtains final product sugaring liquid；Then the Passifolra edulis through step (4) gained are put in sugaring liquid, after stirring
It is placed in more than cold preservation 12h in 2-8 DEG C of cold room, take out Passifolra edulis afterwards stand-by；Above-mentioned percentage ratio is the relatively remaining sugar of each raw material
The mass percent of liquid；
(6) thick finished product: the Passifolra edulis of step (5) gained are filtered off sugaring liquid, and dries, obtain final product thick finished product；
(7) section is dried: thick finished product is baked 4-6h, truce 2-6h under the conditions of 60 DEG C, 18%rh, then at 65 DEG C, 18%rh
Under the conditions of bake 2-4h, get product after cooling.
Further, in step (2), outside rind of pruning is to be peeled using skiving machine, and requires the thickness peeled
Degree is uniformly；Outside rind is carried out pretreatment, squeezes in squeezer, the fruit juice of squeezing gained places into the sugar of step (4)
In liquid.
Further, when the Passifolra edulis after described step (3) is boiled rinse, Passifolra edulis can be placed the water of flowing to salt
Middle immersion 3-5min.
Further, the white sugar in described step (5) wore into after the Icing Sugar of 60-80 mesh sieve with carmethose,
Fructus Crataegi powder is dissolved in remaining sugar liquid, so that white sugar is quick and is completely dissolved in sugar liquid, and then so that Passifolra edulis outer surface is wrapped up
Sugar-coat is smooth；Described Fructus Crataegi powder crosses the screen cloth of 100-120 mesh.
Further, reuse, to avoid in the sugar liquid sugaring liquid that described step (6) is filtered being placed step (4)
The waste of material.
Further, in described step (7), Passifolra edulis are placed on after the drying and carry out surface under constant-temperature constant-humidity environment and spread
Powder, cooling afterwards obtains finished product.Wherein, the powder on Passifolra edulis surface is the mixture of moistureproof Icing Sugar and Fructus Crataegi powder, to prevent Passifolra edulis
Make moist, extend the shelf-life of Passifolra edulis, and the mouthfeel of strengthening Passifolra edulis.
Further, the manufacture method of described Passifolra edulis preserved fruit also includes step (8) packaging: by the one-tenth of step (7) gained
Product are placed in packaging in sterile working workshop.
Further, the sugar liquid in described step (4) is mainly by 8-10% white sugar, 6-7% maltose, 8.5-9.5%
Decoction liquor and appropriate water mix, decoction liquor for weight portion be 18-22 part Rhopilema esculenta, 12-14 part Fructus Oryzae Germinatus, 6-8 part juice of Lobed Kudzuvine,
11-13 part firecracker flower, 4-6 part Fructus Crataegi and 11-13 part Radix heyneae trijugae decoct and obtain.
Further, the sugar liquid in described step (4) is mainly by 9% white sugar, 6.5% maltose, 9% decoction liquor and suitable
The water of amount mixes, decoction liquor be weight portion be 20 portions of Rhopilema esculentas, 13 parts of Fructus Oryzae Germinatus, 7 parts of juice of Lobed Kudzuvine, 12 parts of firecrackers be colored, 5 portions of Fructus Crataegis
Decoct with 12 parts of Radix heyneae trijugae and obtain.
Further, described decoction liquor is adopted and is prepared with the following method: first, weighs decoction liquor according to above-mentioned weight ratio
Raw material, and by the raw material in addition to juice of Lobed Kudzuvine clean drain, standby；Then, Fructus Oryzae Germinatus are pulverized, Rhopilema esculenta, firecracker flower, Fructus Crataegi and sea
Wood chopping, mixing afterwards is placed in pot；Add water and juice of Lobed Kudzuvine in pot, water did not had medical material 1-2cm, rear big fire is boiled to turn and fried by slow fire
Boiling, until remaining the water of 1/4-1/3 in pot, being filtrated to get filtrate；Take filtering residue, and add the juice of Lobed Kudzuvine of same components, using identical
Mode decoct again twice, merge three gained medicinal liquids, obtain final product described decoction liquor finished product after concentration.
The Passifolra edulis preserved fruit of the present invention is boiled using sorting-pretreatment of raw material-salt and rinses the thick finished product-section of-candy-sugaring-
The technological process preparation dried-pack.
In this technological process, step (2) pretreatment of raw material carries out, to Passifolra edulis, process of peeling, and to the outside rind pruned
Carry out process of squeezing the juice, Passifolra edulis fruit can be made full use of.The fruit juice of gained of squeezing the juice places in the sugar liquid of step (5), and with sugar
Liquid mixes candy Passifolra edulis, and the sugar liquid being mixed with fruit juice can make Passifolra edulis fruit juice enter in Passifolra edulis with sugar liquid, and then makes Passifolra edulis
Nutritional labeling containing more Passifolra edulis, the fragrance of Passifolra edulis is more rich, has also compensated in step (3) because fragrant to hundred meanwhile
Fruit carries out salt and boils, rinses the Passifolra edulis fruity desalination causing.
Step (3) carries out salt to Passifolra edulis and boils, and can improve the processing quality of Passifolra edulis, bitter, puckery etc. no to improving Passifolra edulis
Good local flavor has certain effect, and is prevented from Passifolra edulis oxidation stain so that Passifolra edulis bright color；Furthermore, salt boils and can kill
Bacterium, and Passifolra edulis are processed into semi-finished product, the preservation beneficial to Passifolra edulis and the prolongation of machining limit；Salt boils and also helps pinning hundred
The nutritional labeling of Oleum Linderae is so that the value maximization of Passifolra edulis.
Step (4) carries out disposably candy to Passifolra edulis, can equably improve the pol of Passifolra edulis.And candy process uses
Sugar liquid, its main component is white sugar, maltose and by Rhopilema esculenta, Fructus Oryzae Germinatus, juice of Lobed Kudzuvine, firecracker flower, Fructus Crataegi, Radix heyneae trijugae 6 taste Chinese medicine
Prepared decoction liquor, wherein, white sugar, maltose are respectively provided with invigorating the spleen and regulating the stomach, nourishing the lung to arrest cough, fluid dryness, invigorating the spleen and replenishing QI effect,
And the Rhopilema esculenta in decoction liquor, Fructus Oryzae Germinatus, Fructus Crataegi can spleen benefiting and stimulating the appetite, removing food stagnancy help digestion, digestion promoting, juice of Lobed Kudzuvine QI invigorating, promoting the production of body fluid to quench thirst, big gun
Battle flower, Radix heyneae trijugae heat-clearing and toxic substances removing, moistening lung and nourishing throat；Complementary between each composition, collective effect is so that sugar liquid has invigorating the spleen and regulating the stomach, lung moistening
Sore-throat relieving, promoting the production of body fluid to quench thirst, effect of digestion promoting.And the Passifolra edulis after candy, the effective ingredient in sugar liquid also penetrates in Passifolra edulis,
Passifolra edulis are made also to have functions that invigorating the spleen and regulating the stomach, moistening lung and nourishing throat, promoting the production of body fluid to quench thirst, digestion promoting.
Step (5) is processed to Passifolra edulis leaching sugar, while its sugaring used comprises step (4) sugar liquid effective ingredient, also
With the addition of as fresh-keeping, water conservation, thickening carmethose so that Passifolra edulis freshness date extend, simultaneously pin Passifolra edulis
Moisture and nutritional labeling.
Step (7) carries out drying and processing to Passifolra edulis, and in the form of segmentation is dried, Passifolra edulis can be made uniformly to dry,
Avoid the outside overdrying of Passifolra edulis and inside is wetter, and then improve the drying effect of Passifolra edulis, extend the shelf-life of preserved fruit.
In summary, the present invention, compared with existing Passifolra edulis preserved fruit and its processing technology, has the advantages that
Manufacture method of the present invention is simple, easy to operate；Passifolra edulis preserved fruit according to obtained by this manufacture method is not
The original nutritional labeling of Passifolra edulis only can be sufficiently reserved additionally it is possible to strengthen Passifolra edulis promoting the production of body fluid to quench thirst, digestant effect, and increase
Plus the drug effect of invigorating the spleen and regulating the stomach, moistening lung and nourishing throat, solve the problems, such as that existing preserved fruit occurs after eating thirsty；This Passifolra edulis preserved fruit can be used for
People eat after meal, the disease such as treatment constipation, dry mouth and tougue, laryngopharynx swelling and pain, throat are hoarse, and no any additive, safely may be used
Lean on.
[brief description]
Fig. 1 is a kind of fabrication processing figure of present invention Passifolra edulis preserved fruit.
[specific embodiment]
The following examples can help those skilled in the art to be more completely understood by the present invention, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of manufacture method of Passifolra edulis preserved fruit, described Passifolra edulis preserved fruit with fresh Passifolra edulis as raw material, by following step
Suddenly it is obtained:
(1) sorting: from ripe Passifolra edulis that are fresh, no going rotten as raw material；
(2) pretreatment of raw material: Passifolra edulis are cleaned, after pruned outside rind in uniform thickness using skiving machine, stand-by；So
Afterwards, the pretreatment outside rind reaming being carried out end to end, squeezes into fruit juice in squeezer, stand-by；
(3) salt boils and rinses: Passifolra edulis is placed in decocting in water in the saline that salinity is Passifolra edulis weight 0.8%, boils 15-
Pull out after 20min and be placed in rinsing 2-3 time in clear water, or, it is placed in immersion 3-5min in the water of flowing；
(4) candy: the Passifolra edulis after rinsing to be put in the sugar liquid be mixed with step (2) gained fruit juice and carries out candy, sugar liquid
After boiling 10-15min, add 0.01% citric acid, be further continued for boiling 2-3min after mix homogeneously, that is, pull Passifolra edulis out, stand-by；
Wherein, sugar liquid is mainly mixed by 7% white sugar, 5% maltose, 8% decoction liquor and appropriate water, and decoction liquor is weight portion
Decoct and obtain for 15g Rhopilema esculenta, 10g Fructus Oryzae Germinatus, 5g juice of Lobed Kudzuvine, 10g firecracker flower, 3g Fructus Crataegi and 9g Radix heyneae trijugae, above-mentioned percentage ratio is respectively
Raw material is relative to the percentage by weight of Passifolra edulis；
(5) sugaring: 25% white sugar, 0.8% carmethose and 6% Fructus Crataegi powder are dissolved in remaining after candy end
Sugar liquid, obtains final product sugaring liquid；Then, the Passifolra edulis through step (4) gained are put in sugaring liquid, after stirring, be placed in 2-8 DEG C
Cold room in more than cold preservation 12h, afterwards take out Passifolra edulis stand-by；Above-mentioned percentage ratio is the quality hundred of the relatively remaining sugar liquid of each raw material
Divide ratio；Wherein, after the Icing Sugar of 60-80 mesh sieve worn into by white sugar with carmethose, the Fructus Crataegi powder of crossing 100-120 eye mesh screen
It is dissolved in remaining sugar liquid；
(6) thick finished product: the Passifolra edulis of step (5) gained are filtered off sugaring liquid, and dries, obtain final product thick finished product；The sugar filtering
Reuse in the sugar liquid of stain liquid placement step (4)；
(7) section is dried: thick finished product is baked 4-6h, truce 2-6h under the conditions of 60 DEG C, 18%rh, then at 65 DEG C, 18%rh
Under the conditions of bake 2-4h, take out Passifolra edulis, and be placed under constant-temperature constant-humidity environment and carry out surface dusting, cooling afterwards obtains finished product；Its
In, the powder on Passifolra edulis surface is the mixture of moistureproof Icing Sugar and Fructus Crataegi powder.
(8) pack: the finished product of step (7) gained is placed in packaging in sterile working workshop.
Decoction liquor in step (4) is adopted and is prepared with the following method: first, weighs decoction liquor according to above-mentioned weight ratio
Raw material, and drain clean for the raw material in addition to juice of Lobed Kudzuvine, standby；Then, Fructus Oryzae Germinatus are pulverized, Rhopilema esculenta, firecracker flower, Fructus Crataegi and Radix heyneae trijugae
Chopping, mixing afterwards is placed in pot；Add water and juice of Lobed Kudzuvine in pot, water did not had medical material 1-2cm, rear big fire is boiled to turn and fried by slow fire
Boiling, until remaining the water of 1/4-1/3 in pot, being filtrated to get filtrate；Take filtering residue, and add the juice of Lobed Kudzuvine of same components, using identical
Mode decoct again twice, merge three gained medicinal liquids, obtain final product described decoction liquor finished product after concentration.
Embodiment 2
A kind of manufacture method of Passifolra edulis preserved fruit, described Passifolra edulis preserved fruit with fresh Passifolra edulis as raw material, its preparation method
Substantially with embodiment 1, its difference is, used in step (3), the salinity of saline is Passifolra edulis weight 0.9%；Step (4)
Citric acid is 0.02%, and sugar liquid is mainly mixed by 8% white sugar, 6% maltose, 8.5% decoction liquor and appropriate water, decocts
Boil liquid for weight portion be 18g Rhopilema esculenta, 12g Fructus Oryzae Germinatus, 6g juice of Lobed Kudzuvine, 11g firecracker flower, 4g Fructus Crataegi and 11g Radix heyneae trijugae decoct and obtain；Step
(5) in, the consumption of white sugar, carmethose and Fructus Crataegi powder is respectively 28%, 0.9% and 6.5%.
Embodiment 3
A kind of manufacture method of Passifolra edulis preserved fruit, described Passifolra edulis preserved fruit with fresh Passifolra edulis as raw material, its preparation method
Substantially with embodiment 1, its difference is, used in step (3), the salinity of saline is Passifolra edulis weight 1%；Step (4) lemon
Lemon acid is 0.02%, and sugar liquid is mainly mixed by 9% white sugar, 6.5% maltose, 9% decoction liquor and appropriate water, decocts
Liquid for weight portion be 20g Rhopilema esculenta, 13g Fructus Oryzae Germinatus, 7g juice of Lobed Kudzuvine, 12g firecracker flower, 5g Fructus Crataegi and 12g Radix heyneae trijugae decoct and obtain；Step
(5) in, the consumption of white sugar, carmethose and Fructus Crataegi powder is respectively 30%, 1% and 7%.
Embodiment 4
A kind of manufacture method of Passifolra edulis preserved fruit, described Passifolra edulis preserved fruit with fresh Passifolra edulis as raw material, its preparation method
Substantially with embodiment 1, its difference is, used in step (3), the salinity of saline is Passifolra edulis weight 1.1%；Step (4)
Citric acid is 0.025%, by sugar liquid mainly by the mixing of 10% white sugar, 7% maltose, 9.5% decoction liquor and appropriate water
Become, decoction liquor for weight portion be 22g Rhopilema esculenta, 14g Fructus Oryzae Germinatus, 8g juice of Lobed Kudzuvine, 13g firecracker flower, 6g Fructus Crataegi and 13g Radix heyneae trijugae decoct and
?；In step (5), the consumption of white sugar, carmethose and Fructus Crataegi powder is respectively 32%, 1.1% and 7.5%.
Embodiment 5
A kind of manufacture method of Passifolra edulis preserved fruit, described Passifolra edulis preserved fruit with fresh Passifolra edulis as raw material, its preparation method
Substantially with embodiment 1, its difference is, used in step (3), the salinity of saline is Passifolra edulis weight 1.2%；Step (4)
Citric acid is 0.03%, is mainly mixed by 12% white sugar, 8% maltose, 10% decoction liquor and appropriate water by sugar liquid,
Decoction liquor for weight portion be 25g Rhopilema esculenta, 15g Fructus Oryzae Germinatus, 10g juice of Lobed Kudzuvine, 15g firecracker flower, 8g Fructus Crataegi and 15g Radix heyneae trijugae decoct and obtain；
In step (5), the consumption of white sugar, carmethose and Fructus Crataegi powder is respectively 35%, 1.2% and 8%.
Passifolra edulis preserved fruit obtained by embodiment 1-5 is given 250 experimenters eat, wherein 50 constipation persons, 40
Throat dries up, uncomfortable person, 60 laryngopharynx swelling and pain persons, 50 experimenters being used as dessert and 50 easy dry mouth and tougue persons,
After edible 2 weeks, 238 experimental grouies represent, preserved fruit is in good taste, and pol is suitable；After 42 constipation persons eat, constipation symptom disappears,
And no rebound phenomenon；34 throats dry up, the throat of uncomfortable person takes a turn for the better, and moistening；The throat of 56 laryngopharynx swelling and pain persons is no swollen
Bitterly, do not get angry, it is agile to speak；48 after meal eater represent, digest after eating after meal, no satiety and food stagnation phenomenon；46
Name dry mouth and tougue person's xerostomia phenomenon is eased.In summary, the Passifolra edulis preserved fruit obtained by the present invention is in good taste, and pol is fitted
Preferably, and there is invigorating the spleen and regulating the stomach, moistening lung and nourishing throat, promoting the production of body fluid to quench thirst, digestion promoting effect.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change being completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the covered the scope of the claims of the present invention.
Claims (10)
1. a kind of manufacture method of Passifolra edulis preserved fruit it is characterised in that: described Passifolra edulis preserved fruit with fresh Passifolra edulis as raw material, after
It is obtained through following steps:
(1) sorting: from ripe Passifolra edulis that are fresh, no going rotten as raw material；
(2) pretreatment of raw material: Passifolra edulis are cleaned, after prune outside rind, stand-by；
(3) salt boils and rinses: Passifolra edulis is placed in decocting in water in the saline that salinity is Passifolra edulis weight 0.8-1.2%, boils 15-
Pull out after 20min and be placed in rinsing 2-3 time in clear water；
(4) candy: by rinsing after Passifolra edulis put into carry out in sugar liquid candy, after sugar liquid boils 10-15min, add 0.01-
0.03% citric acid, is further continued for boiling 2-3min, that is, pulls Passifolra edulis out after mix homogeneously, stand-by；Wherein, sugar liquid is mainly by 7-
12% white sugar, 5-8% maltose, 8-10% decoction liquor and appropriate water mix, and decoction liquor is 15-25 part for weight portion
Rhopilema esculenta, 10-15 part Fructus Oryzae Germinatus, 5-10 part juice of Lobed Kudzuvine, 10-15 part firecracker flower, 3-8 part Fructus Crataegi and 9-15 part Radix heyneae trijugae decoct and obtain, on
State percentage ratio and be the percentage by weight that each raw material is relative to Passifolra edulis；
(5) sugaring: 25-35% white sugar, 0.8-1.2% carmethose and 6-8% Fructus Crataegi powder are dissolved in after candy end
Remaining sugar liquid, obtain final product sugaring liquid；Then the Passifolra edulis through step (4) gained are put in sugaring liquid, be placed in after stirring
More than cold preservation 12h in 2-8 DEG C of cold room, takes out Passifolra edulis stand-by afterwards；Above-mentioned percentage ratio is the relatively remaining sugar liquid of each raw material
Mass percent；
(6) thick finished product: the Passifolra edulis of step (5) gained are filtered off sugaring liquid, and dries, obtain final product thick finished product；
(7) section is dried: thick finished product is baked 4-6h, truce 2-6h under the conditions of 60 DEG C, 18%rh, then at 65 DEG C, 18%rh condition
Lower baking 2-4h, gets product after cooling.
2. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: in step (2), prune outer layer fruit
Skin is to be peeled using skiving machine, and requires the thickness peeled uniform；Outside rind is carried out pretreatment, in squeezer
Squeezing, the fruit juice of squeezing gained places in the sugar liquid of step (4).
3. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: after described step (3) is boiled to salt
When Passifolra edulis are rinsed, in the water that Passifolra edulis can be placed flowing, soak 3-5min.
4. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: the white sugar in described step (5)
It was dissolved in remaining sugar liquid with carmethose, Fructus Crataegi powder after wearing into the Icing Sugar of 60-80 mesh sieve；Described Fructus Crataegi powder crosses 100-
The screen cloth of 120 mesh.
5. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: the sugar that described step (6) is filtered
Reuse in the sugar liquid of stain liquid placement step (4).
6. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: in described step (7), Passifolra edulis exist
It is placed on after drying under constant-temperature constant-humidity environment and carries out surface dusting, cooling afterwards obtains finished product.
7. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: also include step (8) packaging: will walk
Suddenly the finished product of (7) gained is placed in packaging in sterile working workshop.
8. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: the sugar liquid master in described step (4)
To be mixed by 8-10% white sugar, 6-7% maltose, 8.5-9.5% decoction liquor and appropriate water, decoction liquor is weight portion
Decoct for 18-22 part Rhopilema esculenta, 12-14 part Fructus Oryzae Germinatus, 6-8 part juice of Lobed Kudzuvine, 11-13 part firecracker flower, 4-6 part Fructus Crataegi and 11-13 part Radix heyneae trijugae
Boil and obtain.
9. Passifolra edulis preserved fruit as claimed in claim 1 manufacture method it is characterised in that: the sugar liquid master in described step (4)
To be mixed by 9% white sugar, 6.5% maltose, 9% decoction liquor and appropriate water, decoction liquor is 20 parts of seas for weight portion
Bite, 13 parts of Fructus Oryzae Germinatus, 7 parts of juice of Lobed Kudzuvine, 12 parts of firecracker flowers, 5 portions of Fructus Crataegis and 12 parts of Radix heyneae trijugae decoct and obtain.
10. described Passifolra edulis preserved fruit as arbitrary in claim 1-9 manufacture method it is characterised in that: described decoction liquor adopts
Following method is prepared: first, according to above-mentioned weight than the raw material weighing decoction liquor, and the raw material in addition to juice of Lobed Kudzuvine is cleaned
Drain, standby；Then, Fructus Oryzae Germinatus are pulverized, Rhopilema esculenta, firecracker flower, Fructus Crataegi and Radix heyneae trijugae chopping, mixing afterwards is placed in pot；Add in pot
Add water and juice of Lobed Kudzuvine, water did not had medical material 1-2cm, rear big fire is boiled to turn and boiled by slow fire, until remaining the water of 1/4-1/3 in pot, filters
Obtain filtrate；Take filtering residue, and add the juice of Lobed Kudzuvine of same components, adopt and decoct again in a like fashion twice, merge three gained
Medicinal liquid, obtains final product described decoction liquor finished product after concentration.
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| CN201610737576.5A CN106359803A (en) | 2016-08-26 | 2016-08-26 | Making method of candied passion fruits |
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| CN107173508A (en) * | 2017-04-28 | 2017-09-19 | 岑健 | A kind of Preserved Mango and preparation method thereof |
| 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 |
| CN108713627A (en) * | 2018-05-31 | 2018-10-30 | 广西壮族自治区农业科学院农产品质量安全与检测技术研究所 | A kind of nutrient health passion fruit is dry and preparation method thereof |
| CN110326699A (en) * | 2019-07-30 | 2019-10-15 | 河北科技师范学院 | A kind of fortification preserved fruit with strawberry and preparation method thereof |
| CN112293551A (en) * | 2020-10-29 | 2021-02-02 | 山东华熙海御生物医药有限公司 | Preserved fruit containing hyaluronic acid and preparation method thereof |
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| CN110326699A (en) * | 2019-07-30 | 2019-10-15 | 河北科技师范学院 | A kind of fortification preserved fruit with strawberry and preparation method thereof |
| CN112293551A (en) * | 2020-10-29 | 2021-02-02 | 山东华熙海御生物医药有限公司 | Preserved fruit containing hyaluronic acid and preparation method thereof |
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