CN1068253A

CN1068253A - Make the method for chocho preserved fruit

Info

Publication number: CN1068253A
Application number: CN 91104864
Authority: CN
Inventors: 董学畅; 代云
Original assignee: Yunnan Minzu University
Current assignee: Yunnan Minzu University
Priority date: 1991-07-08
Filing date: 1991-07-08
Publication date: 1993-01-27
Anticipated expiration: 2006-07-08
Also published as: CN1027786C

Abstract

The present invention is a kind of method of making the chocho preserved fruit of sugar and honey cure process.Select high yield for use and cheap chocho as primary raw material, after it is carried out preliminary treatment, cooperate with fruit with strong fragrance and color and luster, adopt sugar and honey cure process to produce chocho preserved fruit (or chocho-fruit mixing dried meat) with natural color, technology novelty of the present invention, simple, production cost is low, good product quality is for preserved fruit production provides new abundant raw material sources.

Description

Make the method for chocho preserved fruit

The present invention relates to food processing field, specifically make the method for chocho preserved fruit.

Candied fruit is the distinctive traditional food of China, and all there is production China various places, and the kind of product is also in continuous increase.But the production of various places preserved fruit is raw material with fruit such as pears, peach, Lee, apple, citrus mostly at present, and production cost is higher.For the candied fruit series products that with fruits and vegetables is raw material, except traditional wax gourd, radish etc. are the wax gourd preserved fruit of raw material, outside the green-red shred made of orange peel, other products is actually rare, for the fruits and vegetables preserved fruit, because the vegetables flavors of mixing that exist more, the water content height, local flavor is not outstanding, and the fruits and vegetables of preserved fruit are done in the minority choosing, needs by pigment, the essence seasoning of mixing colours, product is more single.

The object of the present invention is to provide a kind of with inexpensive, resourceful chocho (have another name called: good harvest melon, contain palm melon) is for main material, as second raw material, make the method for chocho preserved fruit (or chocho-fruit mixing dried meat) with fruit with strong fragrance and color and luster.

The present invention is achieved in that with chocho as main material, after its former fruit peeling stoning is cut into definite shape, carry out cure process with saturated limewater, add color stabilizer-sodium sulfite (or sodium hydrogensulfite), then with the extremely neutral no astringent taste of clear water rinsing, in boiling water, scald again and boiled 2-5 minute, preprocessing process as chocho, again with having the fruit of strong fragrance and color and luster as second raw material, with pretreated chocho sugaring honeyization with it, when half congealed degree reaches 65-72%, add citric acid, boil, add Sodium Benzoate again, boil again, continue sugaring a few hours then more after filtration, drying, shaping and obtain chocho preserved fruit (or chocho-fruit mixing dried meat).

The present invention has the following advantages: the 1 primary raw material chocho of selecting for use has the fine and tender taste plumpness, and toughness is preferably arranged, and water content is moderate, and pectic substance and content of cellulose are abundant, and saturating sugar and storage performance are good; 2. raw material is easy to get, and is cheap, and aboundresources, and good processability are for preserved fruit production provides new raw material sources; 3. sugar and honey cure process of the present invention makes lightly seasoned and has the vegetables and fruits of assorted flavor to process, and under the situation that adds (or not adding) auxiliary material and pigment less, produces the preserved fruit product with natural fruity and color and luster.

Fig. 1 is chocho preserved fruit technological process of production figure

Below in conjunction with example method of the present invention being done to carry out a step describes in detail.

Embodiment 1, selects for use the area, Kunming to produce chocho and Xishuangbanna product pineapple, and its ratio is to be production process below 1: 1:

(1) pretreatment of raw material

After bulk was cut in the former fruit peeling of chocho stoning, with saturated limewater immersion 2.5 hours, the clear water rinsing was scalded in the boiling water and was boiled 2-3 minute to neutral, and the sodium sulfite (or sodium hydrogensulfite) that scalds adding 0.5% when boiling is as color stabilizer; Again the second raw material pineapple is cut into bulk.

(2) mix closeization of sugaring

Pretreated Buddha's hand green tea produced in Anhui Province and pineapple slice mixing input liquid glucose are carried out sugaring three times.

Sugaring for the first time: pol 40%, boiled cooling back sugaring 24 hours 5 minutes;

Sugaring for the second time: pol 55%, boiled cooling back sugaring 24 hours 5 minutes;

Sugaring for the third time: during pol 68%, add citric acid 2 gram/per kilograms, boiled 3-5 minute, adding Sodium Benzoate 0.4 gram/per kilogram boiled sugaring 48 hours 5 minutes.

(3) drag for sheet, filter is done

Chankings behind the sugaring oven dry below 60 ℃ 24 hours, is promptly got chocho-pineapple and mixes dried meat, and this product is golden yellow block, translucent, flexible, sweet and sour, total pol 65%, invert sugar 43%, moisture 18%, total acid 0.5%.

Embodiment 2, select for use the area, Kunming to produce chocho, and the river mouth produces sweet pineapple, and the two ratio is 1: the 2(chocho: sweet pineapple)

(1) pretreatment of raw material

Chocho is cut into bar shaped, and pineapple is cut into fan-shaped sheet, and the pretreating process of chocho is with described in the embodiment 1;

(2) the sugar colour stain is drawn in taint of odour

Pineapple slice without preliminary treatment, is made into pineapple preserved fruit by traditional handicraft, when sugaring adds acid the last time, content of reducing sugar is increased, total reducing sugar near 1: 1, after the last dense sugaring liquid dilution, is pressed three sugaring honeyization processing Buddha's hand sugar-preserved gourd than reduced sugar.

Sugaring for the first time: dense liquid glucose pol dilution is 34%, boiled 10 minutes, and sugaring 2 hours,

Sugaring for the second time: pol 55%, boiled 10 minutes, sugaring 12 hours,

Sugaring for the third time: enriching liquid glucose and sugar again, making pol is 72%, adding citric acid 2 gram/per kilograms, Sodium Benzoate 0.3 gram/per kilogram, the person was boiled 5 minutes, sugaring 24 hours.

(3) drag for sheet, dry run is described with embodiment 1.Product is: (1) preserved pineapple, and golden yellow fan-shaped sheet, translucent, sour-sweet moderate, lower than general preserved pineapple sugariness, strong pineapple fragrance; (2) presereved Fructus Sechii, golden yellow strip, rich transparent, meat is thin and flexible, sweet and sour is good to eat, and pineapple fragrance is arranged, total pol 66%.Total acid 0.4%, invert sugar 43%.

Claims

1, a kind of method of making the chocho preserved fruit with the close metallization processes of sugaring is characterized in that:

(1) use chocho as main material, after its former fruit peeling stoning is cut into definite shape, carry out cure process with saturated limewater, use the clear water rinsing to neutral then, in boiling water, scald again and boiled 2--5 minute, add color stabilizer----sodium sulfite (or sodium hydrogensulfite), as the preprocessing process of chocho.

(2) with fruit with strong fragrance and color and luster as second raw material, with pretreated chocho closeization of sugaring with it, when pol reaches 65--72%, add citric acid, boil, add Sodium Benzoate, boil again, continue sugaring;

(3) chocho after closeization of the sugaring mixture of above-mentioned fruit (or with) after filtration, drying, shaping and obtain chocho preserved fruit (or chocho fruit mixing dried meat).

2, according to the method for (1) institute art in the claim 1, it is characterized in that the fruit base soaked 1-4 hour in saturated limewater, the concentration of color stabilizer-sodium sulfite (or sodium hydrogensulfite) is 0.1-0.5%.

3, according to (2) described method in the claim 1, it is characterized in that totally three sugarings, and when when sugar (pol 65-72%) for the third time, the citric acid of adding is a 1-3 gram/per kilogram, Sodium Benzoate is a 0.3-0.5 gram/per kilogram.