CN106616596A - 一种海棠果干的制作方法 - Google Patents
一种海棠果干的制作方法 Download PDFInfo
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- malus spectabilis
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000134242 Malus prunifolia Species 0.000 title abstract 6
- 235000005087 Malus prunifolia Nutrition 0.000 title abstract 6
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001291 vacuum drying Methods 0.000 claims abstract description 5
- 241001481296 Malus spectabilis Species 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 18
- 240000005589 Calophyllum inophyllum Species 0.000 claims description 15
- 235000009590 Calophyllum inophyllum Nutrition 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 235000011869 dried fruits Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 208000004232 Enteritis Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种海棠果干的制作方法,它包括以下步骤:①原料切块;②蒸煮柠檬;③浸泡晾干;④真空烘干;⑤冷却切块。本发明以新鲜海棠果为原料、工艺简单、且无任何添加剂,从而保证了加工后的海棠果干的营养素和口感。
Description
技术领域
本发明属于食品加工领域,涉及蜜饯加工,尤其是涉及一种海棠果干的制作方法。
背景技术
海棠,又称海红果,是蔷薇科苹果属的主要系统之一。海棠果汁多,酸甜可口,含有多种维生素和人体必需的矿物质成分。近代医学研究中发现,海棠果性平、味甘微酸,入脾、胃二经;有生津止渴,健脾止泻,补充营养的功效;主治消化不良,食积腹胀,肠炎泄泻以及痔疮等病症。海棠果实颜色鲜红、果肉含糖量高、果香味浓、风味独特,但新鲜海棠果不易保存,因此,海棠果蜜饯备受推崇,但是目前大部分果干生产加工商在加工过程中加入了大量的色素和糖精,更有甚者,加入了一定量的防腐剂,不利于人体健康。
发明内容
本发明就是针对上述问题,提供了一种以新鲜海棠果为原料、工艺简单、且无任何添加剂的海棠果干的制作方法。
为了实现本发明的上述目的,本发明的工艺步骤为:
1.将新鲜海棠果洗净、切块,待用;
2.将柠檬放入沸水中,蒸煮1-2个小时后,取柠檬蒸煮后的上清液,待用;
3.将新鲜海棠果放入柠檬蒸煮后的上清液浸泡,4-6个小时后取出,晾干;
4.将晾干后的海棠果块进行真空烘干处理,温度设定在190-230℃之间,抽样检测,待海棠果块水分含量在11-12% 时,停止烘干,自然冷却;
5.将冷却后的海棠果块切片,即得产品。
本发明的有益效果:本发明将富含大量维生素C的柠檬进行蒸煮,由于维生素C为水溶性维生素,其蒸煮后的上清液还有大量维生素 C,将海棠果浸泡在该上清液中,可有效减缓海棠果被氧化而变腐烂,从而保证了加工后的海棠果干的营养素和口感。
具体实施方式
下面结合实施例对本发明的具体实施方式作进一步详细说明:
实施例1
1.将新鲜海棠果洗净、切块,待用;
2.将柠檬放入沸水中,蒸煮1个小时后,取柠檬蒸煮后的上清液,待用;
3.将新鲜海棠果放入柠檬蒸煮后的上清液浸泡,6个小时后取出,晾干;
4.将晾干后的海棠果块进行真空烘干处理,温度设定在230℃之间,抽样检测,待海棠果块水分含量在11% 时,停止烘干,自然冷却;
5.将冷却后的海棠果块切片,即得产品。
实施例2
1.将新鲜海棠果洗净、切块,待用;
2.将柠檬放入沸水中,蒸煮2个小时后,取柠檬蒸煮后的上清液,待用;
3.将新鲜海棠果放入柠檬蒸煮后的上清液浸泡,4个小时后取出,晾干;
4.将晾干后的海棠果块进行真空烘干处理,温度设定在190℃之间,抽样检测,待海棠果块水分含量在12% 时,停止烘干,自然冷却;
5.将冷却后的海棠果块切片,即得产品。
Claims (1)
1.一种海棠果干的制作方法,其特征在于它包括以下步骤:
①将新鲜海棠果洗净、切块,待用;
②将柠檬放入沸水中,蒸煮1-2个小时后,取柠檬蒸煮后的上清液,待用;
③将新鲜海棠果放入柠檬蒸煮后的上清液浸泡,4-6个小时后取出,晾干;
④将晾干后的海棠果块进行真空烘干处理,温度设定在190-230℃之间,抽样检测,待海棠果块水分含量在11-12% 时,停止烘干,自然冷却;
⑤将冷却后的海棠果块切片,即得产品。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107198012A (zh) * | 2017-07-11 | 2017-09-26 | 宇琪 | 海棠果保健脯的加工方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1349748A (zh) * | 2001-11-21 | 2002-05-22 | 史生强 | 海棠果干的制备方法 |
CN102919745A (zh) * | 2012-10-25 | 2013-02-13 | 周勇 | 海棠果干制作工艺 |
CN104054879A (zh) * | 2013-03-18 | 2014-09-24 | 天津市鑫福海食品有限公司 | 一种水果干的制作方法 |
-
2016
- 2016-11-29 CN CN201611067847.7A patent/CN106616596A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1349748A (zh) * | 2001-11-21 | 2002-05-22 | 史生强 | 海棠果干的制备方法 |
CN1136778C (zh) * | 2001-11-21 | 2004-02-04 | 史生强 | 海棠果干的制备方法 |
CN102919745A (zh) * | 2012-10-25 | 2013-02-13 | 周勇 | 海棠果干制作工艺 |
CN104054879A (zh) * | 2013-03-18 | 2014-09-24 | 天津市鑫福海食品有限公司 | 一种水果干的制作方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107198012A (zh) * | 2017-07-11 | 2017-09-26 | 宇琪 | 海棠果保健脯的加工方法 |
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Application publication date: 20170510 |