CN106615048A - Preparation method of dried pineapple - Google Patents
Preparation method of dried pineapple Download PDFInfo
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- CN106615048A CN106615048A CN201710030331.3A CN201710030331A CN106615048A CN 106615048 A CN106615048 A CN 106615048A CN 201710030331 A CN201710030331 A CN 201710030331A CN 106615048 A CN106615048 A CN 106615048A
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- pineapple
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
Abstract
The invention belongs to the technical field of food, in particular to a preparation method of dried pineapple. The method comprises the following steps of raw material fine selection, grading, peeling, eye removal, slicing, steam and boiling, soaking, pickling, boiling, drying, cooling, detection and box charging. The preparation method comprises the processes of (1) steaming and boiling before soaking; (2) pickling in two times; (3) vacuum pumping in twice pickling; (4) adoption of a drying mode of high-temperature drying and low-temperature drying; (5) freezing before the slicing, and the like. The provided dried pineapple has the advantages of excellent appearance, intense fruit fragrance, good mouthfeel, long shelf life and the like.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of preparation method of pineapple stem.
Background technology
Pineapple is commonly called as pineapple, one of the big name in the south of the Five Ridges four fruit.Pineapple is nutritious, containing substantial amounts of fructose, glucose, dimension
The things such as raw element A, B, C, phosphorus, citric acid and protease.Pineapple is mild-natured, sweet, micro- acid, micro-puckery, cold nature, quench one's thirst with clear heat,
Help digestion antidiarrheal, tonifying spleen and stomach, reinforcing premodial qi, replenishing qi and blood, help digestion, clearing damp, beauty slimming the effects such as, be summertime doctor's food and excellent seasonal good
Really.Pineapple as eating raw, yellowish pink golden yellow, aromatic flavour, sweet and sour palatability, clear and melodious succulence.But fresh pineapple often because seasonal strong and
The reason such as storage period is short and be processed to the lightly processed product such as can, preserved fruit, dried fruit, fruits and vegetables kept fresh state, be not required to
Further process, direct-edible product.
Pineapple stem generally refers to be made after the trimmed processing of fresh fruit as a kind of fruit freshness preserving technology therein.By
Have the advantages that nutrient content storage rate is high, organoleptic quality is good, thermal content is low, additive-free in it, increasingly advocate in people strong
Today of health, gradually paid attention to by people.
Existing pineapple dried product is processed using dehydrated pineapple, will be after pineapple peeling, section, leaching sugar or is not soaked
Sugar, drying.Such as Chinese patent application 20051012287.6《A kind of pineapple slice and preparation method thereof》Disclose a kind of pineapple slice and
Its preparation method, the method is to form pineapple peeling, section, immersion, drying.
And for example Chinese patent application 201310292895.6《A kind of preparation method of pineapple stem》Disclose a kind of pineapple stem
Preparation method.The method is will to select fresh pineapple, removes the peel, goes after tooth eye, coring to cut into slices, and is subsequently placed in white sugar, food
Soak in mixed solution made by salt, water, last drying finished product.This method is made as pineapple after pineapple slice drying,
It is vacuum-packed, is extended the shelf-life of pineapple.
But the dry run of above two method is high temperature drying, makes the heated time of pineapple long, product shrinkage, face
Color, fragrance and nutrient content are damaged.
Also patent application document discloses the preparation method of dehydrated pineapple meat, this method is additionally added while dehydration
Sterilization, such as color retention step, Chinese patent application 201210500024.4《A kind of processing method of dehydrated pineapple pulp》It is public
A kind of method for preparing dehydrated pineapple pulp is opened.The method is by fresh pineapple cleaning, sterilization, decortication, section, color protection, speed
Packed after jelly, vacuum freeze drying.Though pineapple pulp obtained in this method is bright in colour, long shelf-life, water content
Only 4%, meat is hard, and mouthfeel is poor.
Also Chinese patent application file discloses the preparation method of freeze-dried pineapple, and this method is included fresh pineapple piece
The step of blanching in the hot water, such as Chinese patent application 201010553297.6《A kind of preparation method of freeze-dried pineapple》It is disclosed
The step of preparing freeze-dried pineapple includes classification, peeling, section, blanching, cooling, freeze-drying.Pineapple slice obtained in the method is not
Shrinkage, but due to the blanching of Jing hot water and any safeguard measure is not taken, nutrient content and color and luster are affected.
With growth in the living standard, the health perception and aesthetic consciousness of people also more and more higher is wanted to food quality
Also more and more higher is sought, energy is not required nothing more than and fat content is low, it is no added, and need color and luster deliciousness, mouthfeel high-quality.But it is existing
Pineapple stem disclosed in technology cannot meet above-mentioned requirements.
The content of the invention
In order to realize that pineapple slice is in good taste, nutrition leak is little, and the purpose such as outward appearance high-quality, the application aims to provide a kind of pineapple
Dry preparation method.
In order to realize foregoing invention purpose, this application provides a kind of preparation method of pineapple stem, it comprises the steps：
Picking of raw material, classification, remove the peel, remove eye, section, boiling, and immersion is pickled, and is cooked, drying, cooling, detection, vanning；
Preferably, the picking of raw material, classification operation be：Select range estimation 6-7 it is point ripe, with diameter greater than 10cm, local flavor is pure
Just, fruit shape is normal, no disease and pests harm, the pineapple of the putrefactive phenomenon caused with machinery wound of burning；
The classification is to be divided into 3 grades according to pineapple diameter, is big with diameter greater than 20cm；15-20cm be in；It is little
In 15cm be little；
The peeling, the operation for removing eye are：
Method peeling using machinery in combination with manually, eye is removed, with purely mechanic peeling, compared with going the method for eye, this Shen
Method please can reduce pulp loss.
The section is to adopt artificial and semi-automatic stainless steel knife to be cut into thin slice of the thickness for 1-1.5cm.
Preferably, the operation of the boiling is：Using the pineapple 8-40 minutes after steam treatment section；
By boiling, various oxidasic activity in raw tissue can be at short notice destroyed, stable color and luster softens fruit
Meat interior tissue；Part moisture in removing fruit；May also function as bactericidal action.
The boiling step need to be carried out in confined conditions, and strict control time, and result of the test shows, the time is less than 8
During minute, the shelf-life of obtained pineapple slice substantially shortens；When time was more than 40 minutes, the poor taste of obtained pineapple slice, water
Fruit flavor is weak, and Vc equal size is substantially reduced；Preferably, digestion time was controlled at 20-30 minutes, can be sufficiently reserved fruit
Fragrance, the original color of the nutriment such as fructose therein, glucose, vitamin A, B, C, phosphorus, tartaric acid and fruit.
Preferably, the operation of the immersion is：
By pulp be placed in mass concentration be 0.8%-1% colour protecting liquid in room temperature leaching put 5-10 minutes, the colour protecting liquid by
Add purified water to make in sodium bisulfite and/or sodium pyrosulfate, do not have pulp to be advisable just with liquid level during immersion.
Preferably, pickling is carried out at twice, and the concrete operations after immersion are：Pickle for the first time, vacuumize, cook, second
It is secondary to pickle, drying, cooling, detection, vanning；
The operation that the first time pickles is：After being mixed with the ratio of weight ratio (2-3) kg as 20kg/ of pulp/liquid glucose 1
Room temperature 20-24h, wherein, the liquid glucose 1 is by adding white sugar and adjust pol and be in the filtrate pickled for the second time after filtering
20-35 degree is obtained；
The operation that vacuumizes is：Pulp is placed in suction type vacuum machine makes vacuum be down to 0.5-0.7MPa and protect
Hold 5-7 minutes；
The operation of the cooking is：Mixed after 75- with the ratio of weight ratio (2-3) kg as 20kg/ of pulp/liquid glucose 2
80 DEG C of cooking 10-12 minutes；
The liquid glucose 2 is made up of 0.5-1kg white sugar and surplus barley-sugar；After adding maltose to cook, can be formed in surface
Protective layer, it is to avoid interior tissue moisture is quickly lost in, increases mouthfeel and pliability.
The operation pickled for the second time is：Weight ratio in the soup after cooking with pulp/white sugar is as 20kg/
(0.8-1.5) room temperature 70-80 hour after the ratio of kg is mixed, wherein, the pol for pickling soup when reaching balance is 30-40
Degree；
Wherein, essence can also be added when pickling for the second time to be seasoned, essence may be selected from citric acid, pineapple essence, it is fragrant
The consumption of essence accounts for the 1%-3% of weight of white sugar.
Pickled at twice compared with the method for a sugaring is only carried out in prior art, sugar in curing process can be reduced
Consumption, save composition；Control the content of sugar in pulp and do not affect mouthfeel；And, vacuumized in pickling twice, boiled
System can make additional sugar form balance with the sugar in pulp this body structure；The combination water sloughed in pulp is also helped, it is convenient
Later stage is dried.
Preferably, the drying includes that high temperature is dried and low temperature drying, and concrete operations are：
High temperature is dried：By pulp be placed in 55-65 DEG C temperature baking 9-13 hours, in baking process first by pineapple slice its
Middle one side toasts 4-5 hours, after naturally cooling to room temperature, then 5-8 hours is toasted at identical temperature to one side in addition, and high temperature dries
The moisture of pineapple slice is 20-22% after dry；
Low temperature drying：Pineapple slice Jing after high temperature drying is placed in into baking 10-15 hours at a temperature of 22-28 DEG C, Jing is low
The moisture of the pineapple slice after temperature drying is 14-16%.
The drying mode for taking high temperature drying and low temperature drying to combine, slowly removes dissociating in pulp and combines water,
Compared with the method for high temperature drying is directly carried out in prior art, the present processes can preferably keep pulp elasticity and
Chewiness.
It is further preferred that being freezed before the section, concrete operations are：By the pineapple gone after eye in -30 to -
20 DEG C of standing 2-4 hours；
Freezed before section, reduced the loss of fruit juice in slicing processes, greatly remained the battalion of fruit
Form point and fruit aroma；Cut into slices in the case where fruit tissue's cellular respiration is weaker, reduced the activity of enzyme, and then subtracted
Impact of the fruit own metabolism to fruit quality in little slicing processes.
It is further preferred that cooling down rapidly after the boiling, the speed of cooling is 2-5 DEG C per second.
It is further preferred that also including breading after the cooling, concrete operations are：Uniformly coated after cooling using Icing Sugar
Pineapple slice, the Icing Sugar is powdered sugar of the particle diameter less than 80 mesh.
Compared with prior art, using the application provide preparation method obtained in freeze-dried fruit piece have the advantage that：
1) boiling is carried out before immersion, by boiling, can at short notice destroys various oxidasic in raw tissue
Activity, stable color and luster, softens pulp interior tissue；Part moisture in removing fruit；May also function as bactericidal action.
2) pickling is carried out at twice, compared with the method for a sugaring is only carried out in prior art, can reduce curing process
The consumption of middle sugar, saves composition；Control the content of sugar in pulp and do not affect mouthfeel；And, carry out taking out true in pickling twice
Sky can destroy pineapple itself and slightly make fiber, allows fiber finer densification, shorten salting period；Syrup can also be allowed easily quickly to penetrate into
Inside pulp, it is to avoid the hardening of tissue, increase soft taste degree.Cooking can make the sugared shape in additional sugar and pulp this body structure
Into balance；The combination water sloughed in pulp is also helped, facilitates the later stage to be dried.
3) drying mode for taking high temperature drying and low temperature drying to combine, slowly removes dissociating in pulp and combines
Water, compared with the method for high temperature drying is directly carried out in prior art, the present processes can preferably keep the bullet of pulp
Property and chewiness, it is to avoid finished product of the prior art is too dry, poor taste, and moisture it is high, the problems such as guarantee the quality short.
4) freezed before section, reduced the loss of fruit juice in slicing processes, greatly remained fruit
Nutrient content and fruit aroma；Cut into slices in the case where fruit tissue's cellular respiration is weaker, reduced the activity of enzyme, and then
Reduce impact of the fruit own metabolism to fruit quality in slicing processes.
Specific embodiment
The present invention is further elaborated with reference to embodiment.These embodiments are only in order at purpose of explanation,
And do not limit the scope of the invention and essence.
Embodiment 1
A kind of preparation method of pineapple stem, it comprises the steps：
1) picking of raw material, classification
Select the pineapple of 6-7 point of ripe, a diameter of 15-20cm of range estimation；
2) remove the peel, remove eye
3) cut into slices
Pineapple Jing peeling, after removing eye is cut into the thin slice that thickness is 1-1.5cm；
4) boiling
Pineapple after being cut into slices using steam treatment 8 minutes；
5) soak
Pulp is placed in into room temperature leaching in the sodium bisulfite solution that mass concentration is 0.8% and puts 10 minutes；
6) pickle
Room temperature 24h after ratio mixing with the weight ratio of pulp/liquid glucose 1 as 20kg/6kg, wherein, the liquid glucose 1
It is made up of 2kg white sugar and surplus barley-sugar, pol is 25 degree；
7) cook
Ratio with the weight ratio of pulp/liquid glucose 2 as 20kg/6kg is mixed and cooked 10 minutes after 80 DEG C；
Wherein, liquid glucose 2 is made up of 1kg white sugar and surplus barley-sugar；
8) dry
By cook drain after pulp be placed in 60 DEG C temperature toast 12 hours, in baking process first by pineapple slice wherein
Simultaneously toast 4 hours, after naturally cooling to room temperature, then one side in addition is toasted 4 hours at identical temperature；The above-mentioned behaviour of repetition
Make；
9) cool down
Pulp natural cooling after drying；
10) detect, vanning；
Wherein, detection, Carton step are carried out by the routine operation of those of ordinary skill in the art.
After testing, pineapple stem water content obtained in the present embodiment is 12%.
Embodiment 2
A kind of preparation method of pineapple stem, it comprises the steps：
1) picking of raw material, classification
Select the pineapple of 6-7 point of ripe, a diameter of 15-20cm of range estimation；
2) remove the peel, remove eye
3) cut into slices
Pineapple Jing peeling, after removing eye is cut into the thin slice that thickness is 1.2cm；
4) boiling
Pineapple after being cut into slices using steam treatment 10 minutes；
5) cool down
By the pineapple after boiling with 5 DEG C of speed coolings per second；
6) soak
Pulp is placed in into room temperature leaching in the sodium bisulfite solution that mass concentration is 1% and puts 8 minutes；
7) pickle for the first time
Room temperature after ratio mixing of the pulp after immersion is drained with the weight ratio of pulp/liquid glucose 1 as 20kg/2kg
20h, wherein, the liquid glucose 1 is prepared for 35 degree by adding white sugar in the filtrate pickled for the second time after filtering and adjusting pol；
8) vacuumize
Pulp Jing after pickling is placed in suction type vacuum machine to be made vacuum be down to 0.5MPa and is kept for 7 minutes；
9) cook
Ratio by evacuated pulp with the weight ratio of pulp/liquid glucose 2 as 20kg/1.85kg is mixed and boiled after 80 DEG C
System 10 minutes；Liquid glucose 2 is made up of 0.85kg white sugar and surplus barley-sugar；
10) pickle for the second time
Room temperature 72 is little after ratio in the soup after cooking with the weight ratio of pulp/white sugar as 20kg/1kg is mixed
When, wherein, the pol for pickling soup when reaching balance is 35 degree；
11) dry
Pulp after pickling is placed in baking tray after filtering, planar alignment, is toasted 4 hours in 60 DEG C of temperature, then to another
Outer one side is toasted 8 hours at identical temperature, continues to toast 12 hours with the operation being similar to after temperature is down to 25 DEG C；
12) cool down
Pulp natural cooling after drying；
13) detect, vanning；
Wherein, detection, Carton step are carried out by the routine operation of those of ordinary skill in the art.
After testing, pineapple stem water content obtained in the present embodiment is 14%.
Embodiment 3
A kind of preparation method of pineapple stem, it comprises the steps：
1) picking of raw material, classification
Select the pineapple of 6-7 point of ripe, a diameter of 15-20cm of range estimation；
2) remove the peel, remove eye
3) cut into slices
Pineapple Jing peeling, after removing eye is cut into the thin slice that thickness is 1.2cm；
4) boiling
Pineapple after being cut into slices using steam treatment 10 minutes；
5) cool down
By the pineapple after boiling with 5 DEG C of speed coolings per second；
6) soak
Pulp is placed in into room temperature leaching in the sodium bisulfite solution that mass concentration is 1% and puts 8 minutes；
7) pickle for the first time
Room temperature after ratio mixing of the pulp after immersion is drained with the weight ratio of pulp/liquid glucose 1 as 20kg/3kg
20h, wherein, the liquid glucose 1 is prepared for 35 degree by adding white sugar in the filtrate pickled for the second time after filtering and adjusting pol；
8) cook
Ratio of the pulp that Jing was pickled with the weight ratio of pulp/liquid glucose 2 as 20kg/2.85kg is mixed after 80 DEG C
Cook 10 minutes；Liquid glucose 2 is made up of 0.85kg white sugar and surplus barley-sugar；
9) pickle for the second time
Room temperature 72 is little after ratio in the soup after cooking with the weight ratio of pulp/white sugar as 20kg/1kg is mixed
When, wherein, the pol for pickling soup when reaching balance is 35 degree；
10) dry
Pulp after pickling is placed in baking tray after filtering, planar alignment, is toasted 4 hours in 60 DEG C of temperature, then to another
Outer one side is toasted 8 hours at identical temperature, continues to toast 12 hours with the operation being similar to after temperature is down to 25 DEG C；
11) cool down
Pulp natural cooling after drying；
12) detect, vanning；
Wherein, detection, Carton step are carried out by the routine operation of those of ordinary skill in the art.
After testing, pineapple stem water content obtained in the present embodiment is 15%.
Embodiment 4
A kind of preparation method of pineapple stem, it comprises the steps：
1) picking of raw material, classification
Select the pineapple of 6-7 point of ripe, a diameter of 15-20cm of range estimation；
2) remove the peel, remove eye
3) cut into slices
Pineapple Jing peeling, after removing eye is cut into the thin slice that thickness is 1.2cm；
4) boiling
Pineapple after being cut into slices using steam treatment 9 minutes；
5) cool down
By the pineapple natural cooling after boiling；
6) soak
Pulp is placed in into room temperature leaching in the sodium pyrosulfate solution that mass concentration is 1% and puts 10 minutes；
7) pickle for the first time
Room temperature after ratio mixing of the pulp after immersion is drained with the weight ratio of pulp/liquid glucose 1 as 20kg/3kg
20h, wherein, the liquid glucose 1 is prepared for 35 degree by adding white sugar in the filtrate pickled for the second time after filtering and adjusting pol；
8) vacuumize
Pulp Jing after pickling is placed in suction type vacuum machine to be made vacuum be down to 0.5MPa and is kept for 7 minutes；
9) cook
Ratio by evacuated pulp with the weight ratio of pulp/liquid glucose 2 as 20kg/2.85kg is mixed and boiled after 80 DEG C
System 10 minutes；Liquid glucose 2 is made up of 0.85kg white sugar and surplus barley-sugar；
10) pickle for the second time
Room temperature 72 is little after ratio in the soup after cooking with the weight ratio of pulp/white sugar as 20kg/1kg is mixed
When, wherein, the pol for pickling soup when reaching balance is 35 degree；
11) dry
Pulp after pickling is placed in baking tray after filtering, planar alignment, is toasted 4 hours in 60 DEG C of temperature, then to another
Outer one side is toasted 8 hours at identical temperature, continues to toast 12 hours with the operation being similar to after temperature is down to 25 DEG C；
12) cool down
Pulp after drying is with 10 DEG C per a point cooling；
13) detect, vanning；
Wherein, detection, Carton step are carried out by the routine operation of those of ordinary skill in the art.
After testing, pineapple stem water content obtained in the present embodiment is 15%.
Embodiment 5
A kind of preparation method of pineapple stem, it comprises the steps：
1) picking of raw material, classification
Select the pineapple of 6-7 point of ripe, a diameter of 15-20cm of range estimation；
2) remove the peel, remove eye
3) freeze
The pineapple gone after eye is stood into 4 hours in -20 DEG C；
4) cut into slices
Pineapple after will be chilled is cut into the thin slice that thickness is 1.2cm；
5) boiling
Pineapple after being cut into slices using steam treatment 9 minutes；
6) cool down
By the pineapple after boiling with 3 DEG C of speed coolings per second；
7) soak
Pulp is placed in into room temperature leaching in the sodium bisulfite solution that mass concentration is 1% and puts 8 minutes；
8) pickle for the first time
Room temperature after ratio mixing of the pulp after immersion is drained with the weight ratio of pulp/liquid glucose 1 as 20kg/3kg
20h, wherein, the liquid glucose 1 is prepared for 35 degree by adding white sugar in the filtrate pickled for the second time after filtering and adjusting pol；
9) vacuumize
Pulp Jing after pickling is placed in suction type vacuum machine to be made vacuum be down to 0.5MPa and is kept for 7 minutes；
10) cook
Ratio by evacuated pulp with the weight ratio of pulp/liquid glucose 2 as 20kg/2.85kg is mixed and boiled after 80 DEG C
System 10 minutes；Liquid glucose 2 is made up of 0.85kg white sugar and surplus barley-sugar；
11) pickle for the second time
Room temperature 72 is little after ratio in the soup after cooking with the weight ratio of pulp/white sugar as 20kg/1kg is mixed
When, wherein, the pol for pickling soup when reaching balance is 35 degree；
12) dry
Pulp after pickling is placed in baking tray after filtering, planar alignment, is toasted 5 hours in 60 DEG C of temperature, then to another
Outer one side is toasted 6 hours at identical temperature, continues to toast 13 hours with the operation being similar to after temperature is down to 25 DEG C；
13) cool down
Pulp natural cooling after drying；
14) detect, vanning；
Wherein, detection, Carton step are carried out by the routine operation of those of ordinary skill in the art.
After testing, pineapple stem water content obtained in the present embodiment is 16%.
Embodiment 6
A kind of preparation method of pineapple stem, compared with Example 1, differs only in, step 8) drying operation be：
Pulp after pickling is placed in baking tray after filtering, planar alignment, is toasted 4 hours in 60 DEG C of temperature, then to another
Outer one side is toasted 8 hours at identical temperature, continues to toast 12 hours with the operation being similar to after temperature is down to 25 DEG C；
After testing, pineapple stem water content obtained in the present embodiment is 12%.
Embodiment 7
A kind of preparation method of pineapple stem, with differing only in for embodiment 2, step 4) digestion time be 50 minutes.
After testing, pineapple stem water content obtained in the present embodiment is 11%.
Quality criticism
1. invite and judge the people of expert 21, the people of ordinary consumer 42 of experience as test evaluation personnel with dried fruit, will
Above-mentioned evaluation personnel is randomly divided into 7 groups, and per group includes the people of expert 3 and the people of ordinary consumer 6, respectively to obtained in embodiment 1-7
Pineapple stem carries out test evaluation and gives a mark.Evaluation index includes product appearance, smell, mouthfeel and total satisfactory grade, each evaluation
The full marks of index are 10 points, and evaluation result is as shown in table 2 below, wherein, the standards of grading such as table 1 below of each evaluation index.
The standards of grading of table 1 each evaluation index
The evaluation result of pineapple stem obtained in the embodiment of the present application 1-7 of table 2
By after data analysis in table 2 it can also be seen that digestion time pickles mouth of the techniques such as number of times, drying to pineapple stem
Sense, smell have a considerable influence, before section freezing can optimize the outward appearance of pineapple stem, smell,
| Outward appearance | Smell | Mouthfeel | Total satisfactory grade | |
| Embodiment 1 | 4 | 0 | 2 | 3 |
| Embodiment 2 | 9 | 8 | 9 | 9 |
| Embodiment 3 | 8 | 8 | 8 | 8 |
| Embodiment 4 | 8 | 7 | 7 | 8 |
| Embodiment 5 | 10 | 10 | 10 | 10 |
| Embodiment 6 | 4 | 0 | 7 | 5 |
| Embodiment 7 | 8 | 6 | 5 | 7 |
Mouthfeel etc..
2nd, the shelf-life measure of pineapple stem
Pineapple stem obtained in embodiment 1-7 is respectively placed in into temperature for 40 DEG C, air humidity is observation under conditions of 70%
And record outward appearance, mouthfeel and the microbiology turbidity situation of pineapple stem.Record result such as table 3 below.
Wherein, it is unchanged to refer to that outward appearance, mouthfeel are unchanged；
Refer to that outward appearance, mouthfeel are substantially unchanged without significant change；
Change and refer to that outward appearance, mouthfeel are slightly deteriorated；
There is significant change to refer to outward appearance, taste bad；
The outward appearance of the pineapple stem that embodiment 1-7 of table 3 is provided, mouthfeel situation of change statistics
The pineapple stem that the offer of the embodiment of the present application 1-6 is can be seen that by the data of table 3 is 40 DEG C in temperature, and air humidity is
Can keep under conditions of 70% 60 days it is unchanged；But there is unconspicuous change when in the case that digestion time is longer at 60 days
Change.
Above-described embodiment is only as the purpose of the present invention is explained, the scope of the present invention is not limited.Skill to this area
The modification made for art personnel is it will be apparent that the present invention is only limited by scope.
Claims (9)
1. a kind of preparation method of pineapple stem, it comprises the steps：
Picking of raw material, classification, remove the peel, remove eye, section, boiling, and immersion is pickled, and is cooked, drying, cooling, detection, vanning.
2. preparation method according to claim 1, wherein, the operation of the boiling is：After steam treatment section
Pineapple 8-40 minutes.
3. preparation method according to claim 1, the operation of the immersion is：
Pulp is placed in into room temperature leaching in the colour protecting liquid that mass concentration is 0.8%-1% and puts 5-10 minutes.
4. preparation method according to claim 1, wherein, pickling is carried out at twice, and the concrete operations after immersion are：First
It is secondary to pickle, vacuumize, cook, pickle for the second time, dry, cooling, detection, vanning；
The operation that the first time pickles is：Normal temperature after being mixed with the ratio of weight ratio (2-3) kg as 20kg/ of pulp/liquid glucose 1
20-24h is placed, wherein, the liquid glucose 1 is 20-35 by adding white sugar in the filtrate pickled for the second time after filtering and adjusting pol
Degree is obtained；
The operation that vacuumizes is：Pulp is placed in suction type vacuum machine makes vacuum be down to 0.5-0.7MPa and keep 5-
7 minutes；
The operation of the cooking is：Mixed after 75-80 DEG C with the ratio of weight ratio (2-3) kg as 20kg/ of pulp/liquid glucose 2
Cook 10-12 minutes；
The liquid glucose 2 is made up of 0.5-1kg white sugar and surplus barley-sugar；After adding maltose to cook, can be formed in surface and be protected
Layer, it is to avoid interior tissue moisture is quickly lost in, increases mouthfeel and pliability.
The operation pickled for the second time is：To in the soup after cooking with the weight ratio of pulp/white sugar as 20kg/ (0.8-
1.5) room temperature 70-80 hour after the ratio of kg is mixed, wherein, the pol for pickling soup when reaching balance is 30-40 degree.
5. preparation method according to claim 1, the drying includes that high temperature is dried and low temperature drying, and concrete operations are：
High temperature is dried：Pulp is placed in into 55-65 DEG C of temperature baking 9-13 hours, first by wherein the one of pineapple slice in baking process
4-5 hours are toasted in face, after naturally cooling to room temperature, then 5-8 hours are toasted at identical temperature to one side in addition；
Low temperature drying：Pineapple slice Jing after high temperature drying is placed in into baking 10-15 hours at a temperature of 22-28 DEG C.
6. the preparation method according to any one of claim 1-5, is freezed before the section, and concrete operations are：To go
The pineapple that skin is gone after eye stands 2-4 hours in -30 to -20 DEG C.
7. preparation method according to claim 6, cools down rapidly after the boiling, and the speed of cooling is 2-5 DEG C per second.
8. preparation method according to claim 7, also includes breading after the cooling, and concrete operations are：It is equal using Icing Sugar
Pineapple slice after even cladding cooling, the Icing Sugar is powdered sugar of the particle diameter less than 80 mesh.
9. pineapple stem obtained in a kind of preparation method as described in any one of claim 1-8, wherein, moisture in pineapple stem
For 12-16%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591860A (en) * | 2019-08-22 | 2019-12-20 | 四川三鲜生态农业有限公司 | Dragon fruit wine making process |
| CN113841729A (en) * | 2021-09-02 | 2021-12-28 | 广西果天下食品科技有限公司 | Quick-freezing preservation method for diced mangos |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657256A (en) * | 2012-05-30 | 2012-09-12 | 琼州学院 | Processing method for quickly frozen jackfruit raw-food materials |
| CN103392893A (en) * | 2013-08-08 | 2013-11-20 | 南宁华侨投资区森景园食品有限公司 | Method for processing natural pineapple dried slices |
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- 2017-01-17 CN CN201710030331.3A patent/CN106615048A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657256A (en) * | 2012-05-30 | 2012-09-12 | 琼州学院 | Processing method for quickly frozen jackfruit raw-food materials |
| CN103392893A (en) * | 2013-08-08 | 2013-11-20 | 南宁华侨投资区森景园食品有限公司 | Method for processing natural pineapple dried slices |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591860A (en) * | 2019-08-22 | 2019-12-20 | 四川三鲜生态农业有限公司 | Dragon fruit wine making process |
| CN113841729A (en) * | 2021-09-02 | 2021-12-28 | 广西果天下食品科技有限公司 | Quick-freezing preservation method for diced mangos |
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