CN106858006A - Loquat preserved fruit and preparation method thereof - Google Patents
Loquat preserved fruit and preparation method thereof Download PDFInfo
- Publication number
- CN106858006A CN106858006A CN201510914780.5A CN201510914780A CN106858006A CN 106858006 A CN106858006 A CN 106858006A CN 201510914780 A CN201510914780 A CN 201510914780A CN 106858006 A CN106858006 A CN 106858006A
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- China
- Prior art keywords
- loquat
- fruit
- preserved fruit
- parts
- liquid glucose
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- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 63
- 235000013399 edible fruits Nutrition 0.000 title abstract description 63
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000061508 Eriobotrya japonica Species 0.000 title 1
- 241001092070 Eriobotrya Species 0.000 claims abstract description 64
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 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 abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 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 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000001764 infiltration Methods 0.000 abstract description 5
- 230000008595 infiltration Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 4
- 206010033546 Pallor Diseases 0.000 abstract description 3
- 238000013036 cure process Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 238000001291 vacuum drying Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23G3/42—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
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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)
- 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)
Abstract
The present invention relates to field of food, more particularly to a kind of preparation technology of preserved fruit, in parts by weight every 100 parts to ooze liquid glucose composed of the following components：25-50 portions of sucrose, 0.1-0.5 parts of citric acid, balance of water；Specifically include following steps：Loquat fruit is carried out into color retention with color stabilizer, and carries out blanching and cure process, after cleaning unnecessary curing agent, obtain loquat fruit pretreatment material；Under conditions of temperature is 30-50C, liquid glucose is oozed with the loquat gained loquat fruit pretreatment material ooze sugar treatment to loquat fruit by way of vacuum sugar infiltration and be translucent shape, sugared loquat fruit must be oozed；Gained is oozed into sugared loquat fruit to be dried with microwave vacuum drying process, loquat preserved fruit is obtained；Loquat preserved fruit is the suitable food of mouthfeel, present invention gained loquat preserved fruit color and luster, flavor-stable；In addition to the effect for possessing general preserved fruit, while also having moistening lung, heat clearing function.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of preparation method of preserved fruit.
Background technology
Loquat is the fruit of rosaceous plant loquat, also known as reed tangerine, Lu Zhi, golden ball, scorching fruit, thick visitor, burnt son etc., it is a kind of
The fruit of the plant with edibility and medical value, is the distinctive fruit of south China, belongs to early spring fruit, existing so far
The history of more than 3000 years.Loquat is distributed in south of the River each province, and Soviet Union, Zhejiang, Fujian are the main place of production.Criticize in 9~November of florescence,
Fruiting period 4~May of next year.Batch fruit in ellipse long, it is covered with fine hair on faint yellow or orange-yellow crust, in pulp
There is fraction of seed.Sweet and sour and succulence fragrance is good to eat, be the treasure in fruit, contain various nutrients such as carbohydrate, fat, albumen
Matter, carrotene etc..
Because loquat picking time is short, inconvenience is preserved and transported for long-distance.Although various modern saving and processing technologies can reduce Pi
Rake fruit postharvest decay, extends shelf-life, but in storage, loquat easily occurs nutritive value reduction and pulp
The symptoms such as lignifying, be mainly shown as nutritional ingredient degraded, pulp be hardened, pericarp hardly possible stripping, fruit lopside, fruit juice reduction etc..Cause
This, loquat intensive processing is always the focus of fruits and vegetables area research in recent years.
Preserved fruit is the distinctive traditional food of China.Candied fruit is carried out pickled with various water fruits and vegetables as raw material with sugar etc.
Or after cooking, by drying or without drying, with certain form, sparkling and crystal-clear, full, tool gloss, a translucent tack-free class
Sugar prod.The basic technology of the processing of fruit is：Sorting, hardening, color protection, ooze sugar, dry.Wherein, sugar and back tender are oozed
Skill is most important.
The paper that Liu Hong et al. is delivered《The processing of low sugar Chinese lute preserved fruit》, a kind of processing method of loquat preserved fruit is disclosed,
Including raw material arrangement, cleaning, cutting, stoning, color protection, blanching, hardening, strike-through, vacuum sugar infiltration, drying, cooling, packaging and finished product
Several steps.But, the technology is excessively single as liquid glucose, mouthfeel is oozed using white sugar and starch syrup.In addition, heated-air drying
Far from the requirement for meeting consumer and pursuing first-class quality, the color of heated-air drying product, nutrient, thermal sensitivity and easily
The biological active component of oxidation can not preferably be retained.
The content of the invention
Liquid glucose is oozed it is an object of the invention to provide a kind of loquat, one of its primary raw material prepared as loquat preserved fruit,
Can reconcile the taste of loquat preserved fruit.The second object of the present invention is the preparation method for providing loquat preserved fruit, and the method is simple, institute
The loquat preserved fruit of preparation is nutritious, and sense organ is good.
To achieve the above object, the technical scheme is that：Loquat oozes liquid glucose, and every 100 parts ooze in parts by weight
Liquid glucose is composed of the following components：25-50 portions of sucrose, 0.1-0.5 parts of citric acid, balance of water.
Further, loquat oozes liquid glucose, in parts by weight every 100 parts to ooze liquid glucose composed of the following components：30 parts of sugarcanes
Sugar, 0.3 part of citric acid, balance of water.
Further, described loquat oozes liquid glucose, in parts by weight every 100 parts to ooze liquid glucose composed of the following components：45
Part sucrose, 0.2 part of citric acid, balance of water.
The method that liquid glucose prepares loquat preserved fruit is oozed with any one loquat, following steps are specifically included：
Loquat fruit is carried out into color retention with color stabilizer, and carries out blanching 1-5 minutes in boiling water, after cooling with hard
Agent carries out cure process, after cleaning unnecessary curing agent, obtains loquat fruit pretreatment material；
B vacuum sugar infiltrations
Under conditions of being 30-50 DEG C in temperature, liquid glucose is oozed by way of vacuum sugar infiltration by step A gained with the loquat
Loquat fruit pretreatment material ooze sugar treatment to loquat fruit and is translucent shape, must ooze sugared loquat fruit；
C dried process
Step B gained is oozed into sugared loquat fruit to be dried with microwave vacuum drying process, micro-wave vacuum parameter is true
Reciprocal of duty cycle 0.04-0.08MPa, microwave intensity 2-8W/g, 10-45 minutes micro-wave vacuum time, dry to oozing sugared loquat fruit
Middle moisture weight content is 13-20%, obtains loquat preserved fruit.
Further, described loquat oozes the method that liquid glucose prepares loquat preserved fruit, it is characterised in that：It is described in step A
Color retention be specially：Loquat fruit is put into mass percent for 0.2% citric acid and mass percent are 0.3% sub-
Soaked 1 hour in niter cake mixed solution.
Further, described loquat oozes the method that liquid glucose prepares loquat preserved fruit, it is characterised in that：It is described in step A
Curing agent is the calcium chloride that mass percentage concentration is 0.5% and the mixed solution of the sodium chloride that mass percentage concentration is 0.5%,
The time of the cure process is 12-15 hours.
Further, described loquat oozes the method that liquid glucose prepares loquat preserved fruit, it is characterised in that：In step B, true
Reciprocal of duty cycle be 0.08mPa under conditions of carry out vacuum sugar infiltration treatment.
Further, described loquat oozes the method that liquid glucose prepares loquat preserved fruit, it is characterised in that：In step C, dry
Moisture weight content is 13-20% into oozing sugared loquat fruit, obtains loquat preserved fruit.
Further, the loquat preserved fruit that will be prepared is encapsulated with high-temperature retort bag.
Loquat preserved fruit prepared by above-mentioned method.
The beneficial effects of the present invention are：Loquat preserved fruit of the invention is that loquat is processed by saccharification, forms mouthfeel
Suitable food, overcomes the defect of the unsuitable long-term storage of loquat, makes full use of loquat resource, improves resource utilization and Pi
The economic worth of rake；The shunting of loquat affluence yield can also effectively be solved, it is to avoid caused price is concentrated in the listing of production peak phase
Too low problem, can increase planting loquat and sale, increase economic efficiency.And it with loquat, sucrose, citric acid etc. is main former to be
Material retains the effective ingredient of loquat through science process technology, reaches i.e. nutrition and health care and the suitable food of mouthfeel.Finally adopt
High-temperature retort bag, also known as soft tank packaging bag, is that plastic sheeting, metal foil or their composite are made with airtight
The sack of property and light-proofness.By the way that after molten heat seal, pressurized, heated is sterilized, for containing finished food.
Gained loquat preserved fruit color and luster of the invention, flavor-stable；In addition to the effect for possessing general preserved fruit, while also having profit
Lung, heat clearing function.
Specific embodiment
For the ease of it will be appreciated by those skilled in the art that by aggregate embodiment, the present invention will be further described below.It is real
It is for example, not being limitation of the invention to of the invention to apply component used in example and its proportioning.It is each in embodiment
The preparation method for planting loquat preserved fruit is prior art, is not described in detail herein.
With reference to embodiment, the present invention is described further
The loquat preserved fruit raw material of embodiment 1 it is alternative
Sorting：It is orange from fresh full, fruit colour, rotten and mechanical damage the fruit of the nothing of maturity eight, ninety percent, every batch
Fruit size is basically identical.
Cleaning：Fruit surface dirt is washed away with clear water, the unqualified fruits such as broken, discoloration are picked out.
Cutting, stoning：Fruit is erected with Stainless Steel knife is cut in half, remove fruit stone, while by the excision of fruit two calyx,
Remove the included peel of pulp, obtain loquat piece.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although by ginseng
According to the preferred embodiments of the present invention, invention has been described, it should be appreciated by those of ordinary skill in the art that can
To make various changes to it in the form and details, without departing from the present invention that appended claims are limited
Spirit and scope.
Claims (3)
1. loquat oozes liquid glucose, it is characterised in that in parts by weight every 100 parts to ooze liquid glucose composed of the following components：25-50
Part sucrose, 0.1-0.5 parts of citric acid, balance of water.
2. the loquat according to claim 1 oozes liquid glucose, it is characterised in that in parts by weight every 100 parts ooze liquid glucose by
Following components is constituted：30 portions of sucrose, 0.3 part of citric acid, balance of water.
3. the loquat according to claim 1 oozes liquid glucose, it is characterised in that in parts by weight every 100 parts ooze liquid glucose by
Following components is constituted：45 portions of sucrose, 0.2 part of citric acid, balance of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510914780.5A CN106858006A (en) | 2015-12-13 | 2015-12-13 | Loquat preserved fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510914780.5A CN106858006A (en) | 2015-12-13 | 2015-12-13 | Loquat preserved fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858006A true CN106858006A (en) | 2017-06-20 |
Family
ID=59237867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510914780.5A Pending CN106858006A (en) | 2015-12-13 | 2015-12-13 | Loquat preserved fruit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858006A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113615817A (en) * | 2021-07-07 | 2021-11-09 | 柏文科 | Honey loquat leaf extract and preparation method thereof |
-
2015
- 2015-12-13 CN CN201510914780.5A patent/CN106858006A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113615817A (en) * | 2021-07-07 | 2021-11-09 | 柏文科 | Honey loquat leaf extract and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |