CN106490289A - A kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus - Google Patents
A kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus Download PDFInfo
- Publication number
- CN106490289A CN106490289A CN201611100481.9A CN201611100481A CN106490289A CN 106490289 A CN106490289 A CN 106490289A CN 201611100481 A CN201611100481 A CN 201611100481A CN 106490289 A CN106490289 A CN 106490289A
- Authority
- CN
- China
- Prior art keywords
- parts
- sugar
- yam bean
- preserved fruit
- pachyrhizus
- 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
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to technical field of agricultural product process, specifically discloses a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus.The processing method of Low Sugar Preserved Fruit of Pachyrhizus of the present invention mainly includes step in detail below：(1) preparation of yam bean piece：Peeling section；(2) preparation of syrup is converted；(3) preparation of sugar liquid：Sucrose, glucose, conversion syrup, citric acid and distilled water are made than mixed dissolution by certain quality；(4) sugar system：Using vacuum sugar infiltration method；(5)：Baking；(6) wrap up；(7) dry and pack：Using vacuum freeze-drying method.The processing method can effectively improve production efficiency on the premise of product quality is ensured, and obtained yam bean preserved fruit has that low sugar, yam bean are with rich flavor, nutritious, sensory effects are good, long shelf-life the characteristics of, the requirement of health diet can be met.
Description
【Technical field】
The present invention relates to crops processing technique field, and in particular to a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus.
【Background technology】
Yam bean also known as Pachyrrhyizus erosuss, Radix Pachyrhizi Erosi, Radix Pachyrhizi Erosi, are food cool in nature, and shape is in spindle or flat, and skin is faint yellow, and meat is white
Color.Yam bean juice multi-flavor is sweet, and has certain fragrance, moisture content 85.2%, saccharide 12.6% in juice, and the nutrition such as mineral
Composition, is the good source of potassium, calcium and saccharide, with promoting the production of body fluid to quench thirst and the effects such as anti-cancer, is visually referred to as " by people
Lower pear ".
Preserved fruit is as the distinctive traditional food of China, with a long history, is liked by numerous people.With people's living standard
Raising, also require that health, health care while people are to dietetic requirement color；Nutritionist it is also proposed low sugar, less salt,
Low fat, " three high and one low " scheme of high protein.But all 60～70%, this far can not meet people to the general sugar content of tradition preserved fruit
Health demand.
Therefore, by the use of yam bean as raw material, a kind of yam bean preserved fruit of low sugar is processed, this is for the development of agricultural product and full
Requirement of the sufficient people to health food has important meaning.
【Content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of processing side of Low Sugar Preserved Fruit of Pachyrhizus
Method.The processing method can effectively improve production efficiency, and obtained yam bean preserved fruit tool on the premise of product quality is ensured
Have that low sugar, yam bean are with rich flavor, nutritious, sensory effects are good, long shelf-life the characteristics of, health diet can be met
Require.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus, main including step in detail below：
(1) preparation of yam bean piece：Selection block is well-balanced, size identical high-quality yam bean, after burn is removed the peel and cleaned, by which
The thin slice of 3cmX2cmX0.5cm is cut into, thin slice in the blanching solution for boiling, after blanching 3-6min, is put in cold water rapidly and is rinsed
2-3 time, you can obtain the yam bean piece, standby；
(2) preparation of syrup is converted：By sucrose and citric acid monohydrate 3-4 in mass ratio:16 mix homogeneously after hydrolyzing, from
Room temperature is so cooled to, and pH is neutralized to for 7.0 with sodium bicarbonate, you can obtain the conversion syrup, standby；
(3) preparation of sugar liquid：By sucrose, glucose, conversion syrup, citric acid and distilled water in mass ratio 35：7：10：
0.2：47.8 mix to being completely dissolved, you can obtain the sugar liquid, standby；
(4) sugar system：The yam bean piece is put in the sugar liquid, and makes the sugar liquid be totally submerged the yam bean piece, adopted
Sugar is oozed with vacuum sugar infiltration method, and will ooze the yam bean piece after sugar and continue be placed on dipping 8-10h in the sugar liquid, you can obtain sugared system
Good yam bean piece；
(5) toast：Drained with warm water the water content of two potato chips is baked to after the sugar liquid on yam bean piece surface in 55 DEG C is
35-40%, you can；
(6) wrap up：The yam bean piece for toasting is placed in coating agent after immersion 1-2min, is drained；
(7) dry and pack：Yam bean piece after draining is dried using vacuum freeze-drying method, will be dried cool
After potato chips bag distribution packaging, it is put in 30 DEG C of constant incubator and deposits, you can obtains the Low Sugar Preserved Fruit of Pachyrhizus of the present invention.
Wherein, the blanching solution includes the raw material components of following weight portion：Sodium chloride 4-8 parts, sodium pyrophosphate 3-6 parts, Asia
Sodium bisulfate 1-4 parts, calcium chloride 1-3 parts, sodium tripolyphosphate 1-3 parts, propylgallate 0.001-0.003 parts and water 75-85
Part.
The coating agent includes the raw material components of following weight portion：Propolis tincture complex liquid 4-10 parts, Rhizoma Alpiniae Officinarum alcohol extract 3-8
Part, shitosan 3-8 parts, glycerol 1-5 parts and sodium carboxymethyl cellulose 0.02-0.05 parts.
In the present invention, further, the blanching solution includes the raw material components of following weight portion：6 parts of sodium chloride, burnt phosphorus
80 parts of 4 parts of sour sodium, 3 parts of sodium sulfite, 2 parts of calcium chloride, 2 parts of sodium tripolyphosphate, 0.002 part of propylgallate and water.
In the present invention, further, the coating agent includes the raw material components of following weight portion：Propolis tincture complex liquid 8
Part, 6 parts of Rhizoma Alpiniae Officinarum alcohol extract, 6 parts of shitosan, 3 parts of glycerol and 0.03 part of sodium carboxymethyl cellulose.
In the present invention, further, in step (1), the temperature of the burn peeling is 90-98 DEG C, and the time is 1-
2min.
In the present invention, further, in step (2), the temperature of the hydrolysis is 80-85 DEG C, and the time is 130-
150min.
In the present invention, further, in step (4), the technological parameter of the vacuum sugar infiltration method is：Vacuum is
0.08-0.1MPa, temperature are 68-73 DEG C, and the time is 55-60min.
In the present invention, further, in step (7), the technological parameter of the vacuum freeze-drying method is：Vacuum is
9-9.5Pa, temperature are -50 DEG C, and the time is 12-15h.
In the present invention, further, in step (7), the water content of the dried yam bean piece is 15-18%.
First, in the present invention, remove the skin of yam bean by the way of burn, its decortication effect is good, be completely removed cool
The outward appearance fleece of potato, transparency are good, this infiltration not only beneficial to follow-up sugar sugar when processed, and avoid dry after outward appearance fibre
Dimension net produces impact to the quality of preserved fruit.In addition, under the scalding conditions of the present invention, the yam bean pH after burn can rise to 5.5-
5.8, pol can rise to 10-11%, so as to reduce the addition of follow-up sucrose, to reduce the sugar content of preserved fruit and then maximum
The local flavor of the holding yam bean of degree.Also, the blanching solution of the present invention is by sodium chloride, propylgallate, sodium pyrophosphate, sulfurous acid
Hydrogen sodium, calcium chloride and sodium tripolyphosphate are made, its each component synergism, promote yam bean fiber and half fibrous matter before this
Hydrolysis, organizing yam bean becomes soft, then further enhances absorption of the yam bean sarcocarp to blanching solution composition, and what sarcocarp absorbed
Blanching solution effective ingredient not only can reduce the activity of enzymatic oxidation, and then the effect of color protection of enhancing yam bean piece, make yam bean piece color
Pool is more fresh and alive, can also do the best simultaneously and maintain the integrity of yam bean cell wall, makes yam bean piece maintain certain hardness, therefore, the drift
Boiling hot liquid can make the color fixative of yam bean piece and hardening while carrying out, so as to shorten the process time of yam bean preserved fruit, and then reduce or keep away
Exempt from the generation of yam bean piece brown stain, wherein, through carrying out sensory evaluation to the yam bean piece for being stored in 40 DEG C of calorstats, after 30 days,
There is no brown stain.Secondly, the coating agent of the present invention is by propolis tincture complex liquid, Rhizoma Alpiniae Officinarum alcohol extract, shitosan, glycerol and carboxylic first
Base sodium cellulosate is made, each component synergism, not only can form thin film, so as to prevent micro- life outside yam bean piece
Thing depends on and prevents the infiltration of hydrone on yam bean preserved fruit, and can change the internal structure of yam bean piece, reduces yam bean piece
Water retention property, so as to reduce yam bean piece storage when moisture absorption, rate of water absorption is only 0.3-0.5%, therefore, the bag
There is effect to suppress the effect of yam bean piece growth of microorganism and moisture absorption to wrap up in agent, such that it is able to effectively extend the shelf life, wherein,
Under the storage requirement of the present invention, the shelf-life is up to more than 40d.Again, the present invention not only can reduce cooking using vacuum sugar infiltration
Nutrition leak caused by during yam bean, makes the local flavor of yam bean more preferable；That can also reduce yam bean piece simultaneously oozes the sugared time, carries
High efficiency.Finally, the present invention use sugar liquid in glucose, convert syrup replace part sucrose come reduce sugar content and
Sand return and stream sugar is prevented, quality and the storage period of yam bean preserved fruit is favorably improved, and using vacuum lyophilization to yam bean piece
It is dried, the more preferable plumpness of obtained Low Sugar Preserved Fruit of Pachyrhizus and mouthfeel can be given, and as which is in very low temperature
Lower drying, so the nutritional labeling in yam bean and flavor substance loss are less, remains nutrition and the wind of yam bean to greatest extent
Taste.
In sum, as a result of above-mentioned technical proposal, the invention has the beneficial effects as follows：Before product quality is ensured
Put, can effectively improve production efficiency, and obtained yam bean preserved fruit has, and low sugar, yam bean be with rich flavor, nutritious, sense
Official's effect is good, long shelf-life the characteristics of, the requirement of health diet can be met.
【Specific embodiment】
Embodiment 1
1. blanching solution is produced
S1：By weight, following raw materials according component is weighed：
S2：The each raw material components for weighing are mixed to uniformly, you can obtain the blanching solution.
2. coating agent is produced
S1：By weight, following raw materials according component is weighed：
4 parts of propolis tincture complex liquid；3 parts of Rhizoma Alpiniae Officinarum alcohol extract；
3 parts of shitosan；1 part of glycerol；
0.02 part of sodium carboxymethyl cellulose.
S2：The each raw material components for weighing are mixed to uniformly, you can obtain the coating agent.
3. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus, main including step in detail below：
(1) preparation of yam bean piece：Selection block is well-balanced, size identical high-quality yam bean, burn 1min peelings at 90 DEG C
And after cleaning, be cut into the thin slice of 3cmX2cmX0.5cm, thin slice after blanching 3min, is put rapidly in the blanching solution for boiling
Enter in cold water and rinse 2 times, you can obtain the yam bean piece, standby；
(2) preparation of syrup is converted：By sucrose and citric acid monohydrate in mass ratio 3:16 mix homogeneously are simultaneously hydrolyzed at 80 DEG C
After 130min, room temperature is naturally cooled to, pH is neutralized to for 7.0 with sodium bicarbonate, you can obtain the conversion syrup, standby；
(3) preparation of sugar liquid：By sucrose, glucose, conversion syrup, citric acid and distilled water in mass ratio 35：7：10：
0.2：47.8 mix to being completely dissolved, you can obtain the sugar liquid, standby；
(4) sugar system：The yam bean piece is put in the sugar liquid, and makes the sugar liquid be totally submerged the yam bean piece,
Pressure is 0.08MPa, ooze sugared 55min under the vacuum that temperature is 68 DEG C after, the yam bean piece after sugar will be oozed and continues be placed on the sugar
8h is impregnated in liquid, you can obtain the yam bean piece that sugar makes；
(5) toast：Drained with warm water the water content of two potato chips is baked to after the sugar liquid on yam bean piece surface in 55 DEG C is
35%, you can；
(6) wrap up：The yam bean piece for toasting is placed in coating agent after immersion 1min, is drained；
(7) dry and pack：Yam bean piece after draining is 9Pa, freezes 12h under the vacuum that temperature is -50 DEG C in pressure
Afterwards, by after yam bean piece bag distribution packaging that the water content for obtaining is 15%, it is put in 30 DEG C of constant incubator and deposits, you can obtain
The Low Sugar Preserved Fruit of Pachyrhizus of the present invention.
Embodiment 2
1. blanching solution is produced
S1：By weight, following raw materials according component is weighed：
S2：The each raw material components for weighing are mixed to uniformly, you can obtain the blanching solution.
2. coating agent is produced
S1：By weight, following raw materials according component is weighed：
8 parts of propolis tincture complex liquid；6 parts of Rhizoma Alpiniae Officinarum alcohol extract；
6 parts of shitosan；3 parts of glycerol；
0.03 part of sodium carboxymethyl cellulose.
S2：The each raw material components for weighing are mixed to uniformly, you can obtain the coating agent.
3. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus, main including step in detail below：
(1) preparation of yam bean piece：Selection block is well-balanced, size identical high-quality yam bean, and at 94 DEG C, burn 1.5min goes
Skin after cleaning, is cut into the thin slice of 3cmX2cmX0.5cm, by thin slice in the blanching solution for boiling after blanching 5min, rapidly
It is put in cold water and rinses 3 times, you can obtains the yam bean piece, standby；
(2) preparation of syrup is converted：By sucrose and citric acid monohydrate in mass ratio 3.5:16 mix homogeneously in 83 DEG C of water
After solution 140min, room temperature is naturally cooled to, pH is neutralized to for 7.0 with sodium bicarbonate, you can obtain the conversion syrup, standby；
(3) preparation of sugar liquid：By sucrose, glucose, conversion syrup, citric acid and distilled water in mass ratio 35：7：10：
0.2：47.8 mix to being completely dissolved, you can obtain the sugar liquid, standby；
(4) sugar system：The yam bean piece is put in the sugar liquid, and makes the sugar liquid be totally submerged the yam bean piece,
Pressure is 0.09MPa, ooze sugared 57min under the vacuum that temperature is 70 DEG C after, the yam bean piece after sugar will be oozed and continues be placed on the sugar
8h is impregnated in liquid, you can obtain the yam bean piece that sugar makes；
(5) toast：Drained with warm water the water content of two potato chips is baked to after the sugar liquid on yam bean piece surface in 55 DEG C is
37%, you can；
(6) wrap up：The yam bean piece for toasting is placed in coating agent after immersion 1.5min, is drained；
(7) dry and pack：Yam bean piece after draining is 9.3Pa, freezes under the vacuum that temperature is -50 DEG C in pressure
After 13h, by after yam bean piece bag distribution packaging that the water content for obtaining is 16%, it is put in 30 DEG C of constant incubator and deposits, you can
Obtain the Low Sugar Preserved Fruit of Pachyrhizus of the present invention.
Embodiment 3
1. blanching solution is produced
S1：By weight, following raw materials according component is weighed：
S2：The each raw material components for weighing are mixed to uniformly, you can obtain the blanching solution.
2. coating agent is produced
S1：By weight, following raw materials according component is weighed：
10 parts of propolis tincture complex liquid；8 parts of Rhizoma Alpiniae Officinarum alcohol extract；
8 parts of shitosan；5 parts of glycerol；
0.05 part of sodium carboxymethyl cellulose.
S2：The each raw material components for weighing are mixed to uniformly, you can obtain the coating agent.
3. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus, main including step in detail below：
(1) preparation of yam bean piece：Selection block is well-balanced, size identical high-quality yam bean, burn 2min peelings at 98 DEG C
And after cleaning, be cut into the thin slice of 3cmX2cmX0.5cm, thin slice after blanching 6min, is put rapidly in the blanching solution for boiling
Enter in cold water and rinse 3 times, you can obtain the yam bean piece, standby；
(2) preparation of syrup is converted：By sucrose and citric acid monohydrate in mass ratio 4：16 mix homogeneously are simultaneously hydrolyzed at 85 DEG C
After 150min, room temperature is naturally cooled to, pH is neutralized to for 7.0 with sodium bicarbonate, you can obtain the conversion syrup, standby；
(3) preparation of sugar liquid：By sucrose, glucose, conversion syrup, citric acid and distilled water in mass ratio 35：7：10：
0.2：47.8 mix to being completely dissolved, you can obtain the sugar liquid, standby；
(4) sugar system：The yam bean piece is put in the sugar liquid, and makes the sugar liquid be totally submerged the yam bean piece,
Pressure is 0.1MPa, ooze sugared 60min under the vacuum that temperature is 73 DEG C after, the yam bean piece after sugar will be oozed and continues be placed on the sugar liquid
Middle dipping 8h, you can obtain the yam bean piece that sugar makes；
(5) toast：Drained with warm water the water content of two potato chips is baked to after the sugar liquid on yam bean piece surface in 55 DEG C is
40%, you can；
(6) wrap up：The yam bean piece for toasting is placed in coating agent after immersion 2min, is drained；
(7) dry and pack：Yam bean piece after draining is 9.5Pa, freezes under the vacuum that temperature is -50 DEG C in pressure
After 15h, by after yam bean piece bag distribution packaging that the water content for obtaining is 18%, it is put in 30 DEG C of constant incubator and deposits, you can
Obtain the Low Sugar Preserved Fruit of Pachyrhizus of the present invention.
The measure of correlated performance is carried out to Low Sugar Preserved Fruit of Pachyrhizus obtained in embodiment of the present invention 1-3 below.
1. sense organ is determined
The subjective appreciation group being made up of 20 scoreies is to the color and luster of preserved fruit, plumpness, mouthfeel quality, sour-sweet degree and wind
Taste is scored, and then takes its average mark, and standards of grading and appraisal result are shown in Table 1.1 and table 1.2 respectively：
The sensory evaluation scores standard scale of 1.1 Low Sugar Preserved Fruit of Pachyrhizus of table
Low Sugar Preserved Fruit of Pachyrhizus sense organ measurement result table obtained by 1.2 embodiment 1-3 of table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Fraction | 91.5 | 92.4 | 92.1 |
From table 1.2, more than 91, sensory effects are good for the subjective appreciation fraction of the Low Sugar Preserved Fruit of Pachyrhizus of the present invention.
2. physical and chemical index
The sugar content and water content of the Low Sugar Preserved Fruit of Pachyrhizus obtained by embodiment 1-3 are measured, measurement result is shown in Table
2：
The sugar content of the Low Sugar Preserved Fruit of Pachyrhizus of 2 embodiment 1-3 of table and moisture determination result table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Sugar content (%) | 38 | 39 | 38 |
| Water content (%) | 16 | 15 | 17 |
Can be obtained by table 2, the equal ＜ 40% of the sugar content of Low Sugar Preserved Fruit of Pachyrhizus obtained in the present invention, than the sugar content of traditional preserved fruit
60-70% reduces 20-30%, and sugar content is low, meets requirement of the people to health food.Also, its water content is in 15-17%
Between, it is suitable to store, and period of storage is more than 40d, can be prevented effectively from because moisture is too low or qualitative change that is too high and occurring
Phenomenon.
3. microbiological indicator
According to GB 4789.18-2010 food microbiological examinations, 3 are the results are shown in Table：
The microbiological indicator measurement result table of Low Sugar Preserved Fruit of Pachyrhizus obtained by 3 embodiment 1-3 of table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Total number of bacteria (cfu/g) | ＜ 130 | ＜ 128 | ＜ 126 |
| Escherichia coli (cfu/g) | ≤29 | ≤26 | ≤28 |
| Pathogenic bacterium (cfu/g) | Do not detect | Do not detect | Do not detect |
As shown in Table 3, the microbiological indicator of Low Sugar Preserved Fruit of Pachyrhizus obtained by each embodiment meets GB 19302-2010 marks
Accurate.
Described above is the detailed description for preferably possible embodiments of the invention, but embodiment is not limited to this
Bright patent claim, the equal change 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 (8)
1. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus, it is characterised in that main include step in detail below：
(1) preparation of yam bean piece：Selection block is well-balanced, size identical high-quality yam bean, after burn is removed the peel and cleaned, is cut into
Thin slice after blanching 3-6min, is put into rapidly rinsing 2-3 in cold water in the blanching solution for boiling by the thin slice of 3cmX2cmX0.5cm
Secondary, you can to obtain the yam bean piece, standby；
(2) preparation of syrup is converted：By sucrose and citric acid monohydrate 3-4 in mass ratio:16 mix homogeneously after hydrolyzing, naturally cold
But to room temperature, pH is neutralized to for 7.0 with sodium bicarbonate, you can obtain the conversion syrup, standby；
(3) preparation of sugar liquid：By sucrose, glucose, conversion syrup, citric acid and distilled water in mass ratio 35：7：10：0.2：
47.8 mix to being completely dissolved, you can obtain the sugar liquid, standby；
(4) sugar system：The yam bean piece is put in the sugar liquid, and makes the sugar liquid be totally submerged the yam bean piece, using true
Sky oozes sugared method and oozes sugar, and will ooze the yam bean piece after sugar and continue be placed on dipping 8-10h in the sugar liquid, you can obtain what sugar made
Yam bean piece；
(5) toast：Drained with warm water be baked in 55 DEG C after the sugar liquid on yam bean piece surface two potato chips water content be 35-
40%, you can；
(6) wrap up：The yam bean piece for toasting is placed in coating agent after immersion 1-2min, is drained；
(7) dry and pack：Yam bean piece after draining is dried using vacuum freeze-drying method, by dried yam bean piece
After bag distribution packaging, it is put in 30 DEG C of constant incubator and deposits, you can obtains the Low Sugar Preserved Fruit of Pachyrhizus of the present invention.
Wherein, the blanching solution includes the raw material components of following weight portion：Sodium chloride 4-8 parts, sodium pyrophosphate 3-6 parts, sulfurous acid
Hydrogen sodium 1-4 parts, calcium chloride 1-3 parts, sodium tripolyphosphate 1-3 parts, propylgallate 0.001-0.003 parts and water 75-85 parts.
The coating agent includes the raw material components of following weight portion：Propolis tincture complex liquid 4-10 parts, Rhizoma Alpiniae Officinarum alcohol extract 3-8 parts,
Shitosan 3-8 parts, glycerol 1-5 parts and sodium carboxymethyl cellulose 0.02-0.05 parts.
2. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus according to claim 1, it is characterised in that the blanching solution include with
The raw material components of lower weight portion：6 parts of sodium chloride, 4 parts of sodium pyrophosphate, 3 parts of sodium sulfite, 2 parts of calcium chloride, sodium tripolyphosphate 2
80 parts of part, 0.002 part of propylgallate and water.
3. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus according to claim 1, it is characterised in that the coating agent include with
The raw material components of lower weight portion：8 parts of propolis tincture complex liquid, 6 parts of Rhizoma Alpiniae Officinarum alcohol extract, 6 parts of shitosan, 3 parts of glycerol and carboxymethyl
0.03 part of sodium cellulosate.
4. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus according to claim 1, it is characterised in that in step (1), the heat
The temperature for scalding peeling is 90-98 DEG C, and the time is 1-2min.
5. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus according to claim 1, it is characterised in that in step (2), the water
The temperature of solution is 80-85 DEG C, and the time is 130-150min.
6. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus according to claim 1, it is characterised in that in step (4), described true
Sky oozes the technological parameter of sugared method：Vacuum is 0.08-0.1MPa, and temperature is 68-73 DEG C, and the time is 55-60min.
7. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus according to claim 1, it is characterised in that in step (7), described true
The technological parameter of vacuum freecing-dry method is：Vacuum is 9-9.5Pa, and temperature is -50 DEG C, and the time is 12-15h.
8. a kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus according to claim 1, it is characterised in that in step (7), described dry
The water content of the yam bean piece after dry is 15-18%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611100481.9A CN106490289A (en) | 2016-12-05 | 2016-12-05 | A kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611100481.9A CN106490289A (en) | 2016-12-05 | 2016-12-05 | A kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490289A true CN106490289A (en) | 2017-03-15 |
Family
ID=58329379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611100481.9A Pending CN106490289A (en) | 2016-12-05 | 2016-12-05 | A kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490289A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323723A (en) * | 2018-02-07 | 2018-07-27 | 湖南省农产品加工研究所 | The preparation method and blueberry dried fruit of blueberry dried fruit |
| CN109549056A (en) * | 2018-11-21 | 2019-04-02 | 苏州吉和坊农产品科技有限公司 | A kind of preparation method of full nutrition instant Gorgon fruit |
| CN110393228A (en) * | 2019-07-05 | 2019-11-01 | 闽南师范大学 | A kind of hill gooseberry's preserved fruit and its preparation process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429070A (en) * | 2011-12-19 | 2012-05-02 | 海南大学 | Method for coating preserved fruits |
| CN103875863A (en) * | 2012-12-20 | 2014-06-25 | 黄如刚 | Preserved pachyrhizus erosus |
-
2016
- 2016-12-05 CN CN201611100481.9A patent/CN106490289A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429070A (en) * | 2011-12-19 | 2012-05-02 | 海南大学 | Method for coating preserved fruits |
| CN103875863A (en) * | 2012-12-20 | 2014-06-25 | 黄如刚 | Preserved pachyrhizus erosus |
Non-Patent Citations (3)
| Title |
|---|
| 李彦坡等: "低糖凉薯果脯的研制", 《现代食品科技》 * |
| 边用福: "《新编果脯凉果加工技术大全》", 31 May 2001 * |
| 陆道礼等: "低糖板栗脯加工工艺研究", 《江苏农业科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323723A (en) * | 2018-02-07 | 2018-07-27 | 湖南省农产品加工研究所 | The preparation method and blueberry dried fruit of blueberry dried fruit |
| CN108323723B (en) * | 2018-02-07 | 2021-12-31 | 湖南省农产品加工研究所 | Preparation method of dried blueberry fruits and dried blueberry fruits |
| CN109549056A (en) * | 2018-11-21 | 2019-04-02 | 苏州吉和坊农产品科技有限公司 | A kind of preparation method of full nutrition instant Gorgon fruit |
| CN110393228A (en) * | 2019-07-05 | 2019-11-01 | 闽南师范大学 | A kind of hill gooseberry's preserved fruit and its preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028168B (en) | Method for processing instant dried sweet potato | |
| CN105053455A (en) | Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation | |
| CN106234734A (en) | A kind of preparation method of moisture cream Rhizoma Polygonati (processed) | |
| CN111838278B (en) | Preparation method of nourishing quick-dried sea cucumber | |
| CN104489768A (en) | Preparation process and product of ready-to-eat silver carps | |
| CN106490289A (en) | A kind of processing method of Low Sugar Preserved Fruit of Pachyrhizus | |
| CN102613373A (en) | Processing technology of sugared ginger | |
| CN108651683A (en) | A kind of hollow humilis preserved fruits and preparation method thereof | |
| CN106262295A (en) | A kind of processing method of bamboo sprout ferment in second time | |
| CN103330038A (en) | Low sugar sulfur-free lotus root preserved fruit processing technology | |
| CN106174546A (en) | A kind of preparation method of nutrition processed with honey Rhizoma Polygonati Odorati | |
| CN106722502B (en) | Enzyme dried fig and preparation method thereof | |
| CN102823865A (en) | High-protein peanut sprout can and manufacture method thereof | |
| CN108477564A (en) | A kind of preparation method of sour cherry jelly | |
| CN115005311B (en) | Preparation method of low-sugar edible honey preserved rhizoma polygonati | |
| CN109527459B (en) | Dried litchi preparation method | |
| CN106262802A (en) | A kind of nourishing healthy honey-prepared glutinous rehmannia and preparation method | |
| CN108094650A (en) | A kind of low sugar preserved hylocereus undatus peels processing method | |
| CN114794420A (en) | Processing technology of red date and ginkgo nut | |
| CN104171999B (en) | The preparation method that fragrant and sweet crisp crisp Fructus Citri Sarcodactylis is dry | |
| CN103783616A (en) | Fermented pumpkin beverage and preparation method thereof | |
| CN105961572A (en) | Preparation method of dehydrated white radish slices | |
| CN109527171A (en) | A kind of production method of Ficus carica preserved fruits | |
| KR20200138498A (en) | Method for rice drink using crataegus fruit and elm | |
| CN105815522B (en) | Sulfur-free processing method of original-taste and primary-color dried jackfruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170315 |