CN106615532A - Processing technology of guava strips - Google Patents
Processing technology of guava strips Download PDFInfo
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- CN106615532A CN106615532A CN201610862998.5A CN201610862998A CN106615532A CN 106615532 A CN106615532 A CN 106615532A CN 201610862998 A CN201610862998 A CN 201610862998A CN 106615532 A CN106615532 A CN 106615532A
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- guava
- bar
- sugar
- processing technology
- strips
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- 241000508269 Psidium Species 0.000 title claims abstract description 60
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 241001330002 Bambuseae Species 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009923 sugaring Methods 0.000 claims description 5
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 4
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 239000004571 lime Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000001225 therapeutic effect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 8
- 229910052742 iron Inorganic materials 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 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 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000005717 Dioscorea alata Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 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 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
Abstract
The invention discloses a processing technology of guava strips, and belongs to the field of food processing. The processing technology is characterized in that a processing process flow (including: selecting a material, peeling, cutting into strips, hardening, blanching, soaking with sugar, boiling in sugar, coating with sugar, and packaging) is adopted. The processing technology has the beneficial effects as follows: by the processing technology, the processed guava strips are glossy in color and luster, fresh, sweet, juicy, delicate and tender in mouth feel, have a unique fresh flavor of guava, are delicious and nutritional, are conducive to the improvement on the metabolism of a human body, are rich in multivitamins, have special therapeutic effects of preventing and treating diabetes and lowering blood sugar, and have anti-aging and detoxifying effects.
Description
Technical field
The present invention relates to belong to food processing technology field, more particularly, to a kind of processing technology of guava really bar.
Background technology
Guava, is commonly called as Ba Le or pulls out son.Taiwan fragrant plant pleasure is Myrtaceae Psidium fruit tree, and meat is very soft, meat
Juice enriches, and has a sweet taste, and almost without seed, local flavor is close between pears and Zizyphus mauritiana Lamk.Its fruit ellipse, color breast is blue or green
Extremely milky white, extremely beautiful, containing substantial amounts of potassium, iron, carrotene etc., nutrition is extremely enriched.Fragrant plant pleasure be Taiwan autochthonal fruit it
One, or first-class one diet fruit.Guava has spherical, oval, oval and foreign pyriform, and pericarp is commonly green, red
Color, yellow, pulp has white, redness, yellow etc..Fine and tender taste, it is clear and melodious it is fragrant and sweet, it is tasty and refreshing it is comfortable, be not often fed up with eating, be skin maintenance
Optimal fruit.Guava is nutritious, can increase appetite, promotes upgrowth and development of children, containing protein, fat, carbohydrate, dimension
Raw element A, B family vitamin, Vc, calcium, phosphorus, iron.Guava is of high nutritive value, with vitamin C for, than citrus, banana, wood fruit,
Tomato, west fruit, pineapple are all high, and iron, calcium, phosphorus content also enrich, and the content of iron is more better than other fruit in seed, so preferably
Together food goes down.Eat more can pre- anti-aging, exclude vivotoxin effect.
Fresh guava not storage tolerance, for processing guava really bar, not only nutritive value content is high, suits the taste of both old and young, and
There is health care, its economic worth is improved again.
The content of the invention
The present invention provides a kind of processing technology of guava really bar, while also the deep processing for guava provides a new way
Footpath.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of processing technology of guava really bar, it is characterised in that：Using sorting → peeling → slitting → hardening → blanching → sugar
The processing process of stain → candy → upper sugar-coat → packaging, concrete operation step is：
（1）Sorting：Make raw material from thick, the tender and crisp guava of fresh, meat；
（2）Peeling：Guava is cleaned, with planing tool crust is shot off；
（3）Slitting：Guava is cut into the strip of long 4cm, width 1.5cm with stainless steel knife；
（4）Hardening：First 230g limewash is poured into 10kg warm water, stirring and dissolving Jing after precipitation clarification, takes thereon into limewash
Clear liquid, in pouring wooden barrel into, places into guava bar, soaks 3-4 hours, clear water rinsed clean is used after pulling out, until without lime taste
；
（5）Blanching：Clear water will be poured in pot into, be heated to boiling, place into guava bar, scalded and boil 30 minutes, dragged for and drained into bamboo basket；
（6）Sugaring：Guava bar is poured into the malt liquid glucose that concentration is 35% and is impregnated 12 hours；
（7）It is candy：Guava bar and liquid glucose are together inserted in stainless-steel pan and is boiled, then by 20 ㎏ protein sugars, 5kg haw berries
Juice adds in three times decoction, is separated by 25 minutes, boil to sugar concentration up to 78%, guava bar be hardened when, you can end pot from fire, drag for
Go out guava bar；
（8）Upper Icing Sugar：The guava bar pulled out is spread in bamboo basket, the candy sugar powder for making in advance is admixed, is stirred, dried
；
（9）Packaging：Vacuum packaging, is finished product after sterilization.
Beneficial effect：Product color of the present invention is smooth, fresh and sweet succulence, delicate mouthfeel, soft, distinctive clear with guava
Flavor.This product not only delicious and nourishing, is conducive to improving human metabolism, rich in multivitamin, to prevent and treat diabetes,
Reducing blood sugar has special curative effect, has functions that anti-aging, detoxication and toxicant eliminating function, is the ticbit of a kind of low fat, low sugar.
Specific embodiment
Embodiment 1：
A kind of processing technology of guava really bar, concrete operation step is：
（1）Sorting：Make raw material from thick, the tender and crisp guava of fresh, meat；
（2）Peeling：Guava is cleaned, with planing tool crust is shot off；
（3）Slitting：Guava is cut into the strip of long 6cm, width 2cm with stainless steel knife；
（4）Hardening：First 300g limewash is poured into 12kg warm water, stirring and dissolving Jing after precipitation clarification, takes thereon into limewash
Clear liquid, in pouring wooden barrel into, places into guava bar, soaks 5-8 hours, clear water rinsed clean is used after pulling out, until without lime taste
；
（5）Blanching：Clear water will be poured in pot into, be heated to boiling, place into guava bar, scalded and boil 15-20 minutes, dragged for into bamboo basket drip
It is dry；
（6）Sugaring：Pour guava bar into the sucrose liquid that concentration is 42% dipping 5-7 hours；
（7）It is candy：Guava bar and liquid glucose are together inserted in stainless-steel pan and is boiled, then in three times added 35 ㎏ fructose pan-fried
Boil, be separated by 15-18 minutes, boil to sugar concentration up to 85%, guava bar be hardened when, you can end pot from fire, pull guava bar out；
（8）Upper Icing Sugar：The guava bar pulled out is spread in bamboo basket, the sesame Icing Sugar for making in advance is admixed, is stirred, dried in the air
It is dry；
（9）Packaging：Vacuum packaging, is finished product after sterilization.
Embodiment 2：
A kind of processing technology of guava really bar, concrete operation step is：
（1）Sorting：Make raw material from thick, the tender and crisp guava of fresh, meat；
（2）Peeling：Guava is cleaned, with planing tool crust is shot off；
（3）Slitting：Guava is cut into the strip of long 10cm, width 3.5cm with stainless steel knife；
（4）Hardening：First 450g limewash is poured into 15kg warm water, stirring and dissolving Jing after precipitation clarification, takes thereon into limewash
Clear liquid, in pouring wooden barrel into, places into guava bar, soaks 10 hours, clear water rinsed clean is used after pulling out, until being without lime taste
Can；
（5）Blanching：Clear water will be poured in pot into, be heated to boiling, place into guava bar, scalded and boil 25 minutes, dragged for and drained into bamboo basket；
（6）Sugaring：Pour guava bar into the sucrose liquid that concentration is 53% dipping 16-18 hours；
（7）It is candy：Guava bar and liquid glucose are together inserted in stainless-steel pan and is boiled, then in two times add 32 ㎏ maltose
Decoct, be separated by 45 minutes, boil to sugar concentration up to 88%, guava bar be hardened when, you can end pot from fire, pull guava bar out；
（8）Upper Icing Sugar：The guava bar pulled out is spread in bamboo basket, the common yam rhizome powder and honey for making in advance is admixed, stirring is equal
It is even, dry；
（9）Packaging：Vacuum packaging, is finished product after sterilization.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing technology of guava really bar, it is characterised in that using sorting → peeling → slitting → hardening → blanching →
The processing process of sugaring → candy → upper sugar-coat → packaging, concrete operation step is：
（1）Sorting：Make raw material from thick, the tender and crisp guava of fresh, meat；
（2）Peeling：Guava is cleaned, with planing tool crust is shot off；
（3）Slitting：Guava is cut into the strip of long 4cm, width 1.5cm with stainless steel knife；
（4）Hardening：First 230g limewash is poured into 10kg warm water, stirring and dissolving Jing after precipitation clarification, takes thereon into limewash
Clear liquid, in pouring wooden barrel into, places into guava bar, soaks 3-4 hours, clear water rinsed clean is used after pulling out, until without lime taste
；
（5）Blanching：Clear water will be poured in pot into, be heated to boiling, place into guava bar, scalded and boil 30 minutes, dragged for and drained into bamboo basket；
（6）Sugaring：Guava bar is poured into the malt liquid glucose that concentration is 35% and is impregnated 12 hours；
（7）It is candy：Guava bar and liquid glucose are together inserted in stainless-steel pan and is boiled, then by 20 ㎏ protein sugars, 5kg haw berries
Juice adds in three times decoction, is separated by 25 minutes, boil to sugar concentration up to 78%, guava bar be hardened when, you can end pot from fire, drag for
Go out guava bar；
（8）Upper Icing Sugar：The guava bar pulled out is spread in bamboo basket, the candy sugar powder for making in advance is admixed, is stirred, dried
；
（9）Packaging：Vacuum packaging, is finished product after sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862998.5A CN106615532A (en) | 2016-09-29 | 2016-09-29 | Processing technology of guava strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862998.5A CN106615532A (en) | 2016-09-29 | 2016-09-29 | Processing technology of guava strips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615532A true CN106615532A (en) | 2017-05-10 |
Family
ID=58853920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610862998.5A Withdrawn CN106615532A (en) | 2016-09-29 | 2016-09-29 | Processing technology of guava strips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615532A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125414A (en) * | 2017-05-26 | 2017-09-05 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of the sugared bar of fermented soya bean Qiang |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305460A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Making method of psidium guajava health crystal grains |
| CN104322849A (en) * | 2014-10-17 | 2015-02-04 | 鲁静 | Psidium guajava candied fruit making method |
| CN104719794A (en) * | 2015-04-20 | 2015-06-24 | 威海圣奥罗生物科技有限公司 | Guava fruit slice preparation method |
| CN105341290A (en) * | 2015-11-07 | 2016-02-24 | 王林林 | Processing method of preserved guavas with fragrance of fruits |
-
2016
- 2016-09-29 CN CN201610862998.5A patent/CN106615532A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305460A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Making method of psidium guajava health crystal grains |
| CN104322849A (en) * | 2014-10-17 | 2015-02-04 | 鲁静 | Psidium guajava candied fruit making method |
| CN104719794A (en) * | 2015-04-20 | 2015-06-24 | 威海圣奥罗生物科技有限公司 | Guava fruit slice preparation method |
| CN105341290A (en) * | 2015-11-07 | 2016-02-24 | 王林林 | Processing method of preserved guavas with fragrance of fruits |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125414A (en) * | 2017-05-26 | 2017-09-05 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of the sugared bar of fermented soya bean Qiang |
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Application publication date: 20170510 |
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