CN107047913A - A kind of preparation method of candied fragile blueberry fruit - Google Patents
A kind of preparation method of candied fragile blueberry fruit Download PDFInfo
- Publication number
- CN107047913A CN107047913A CN201710393342.8A CN201710393342A CN107047913A CN 107047913 A CN107047913 A CN 107047913A CN 201710393342 A CN201710393342 A CN 201710393342A CN 107047913 A CN107047913 A CN 107047913A
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- CN
- China
- Prior art keywords
- blueberry fruit
- fragile blueberry
- liquid glucose
- fragile
- color protection
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 47
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 47
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 47
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 47
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 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 17
- 238000012545 processing Methods 0.000 claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 239000012528 membrane Substances 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000002313 adhesive film Substances 0.000 claims description 4
- 230000002308 calcification Effects 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 4
- 238000004781 supercooling Methods 0.000 claims description 4
- 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 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 206010033557 Palpitations Diseases 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000362909 Smilax <beetle> Species 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice 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
- A23G3/48—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 kind of preparation method of candied fragile blueberry fruit, belong to food processing field.It is characterized in that：The processing process of crisp → cold soaking liquid glucose → glued membrane processing → dry packing → finished product is protected using sorting → rinsing, color protection → blanching.Beneficial effect：Product tissue of the present invention it is tender it is crisp, be full of syrup, sweet tea acid is tasty and refreshing, the delicious local flavor with fragile blueberry fruit；This product fruity is dense, delicate fragrance is unique, containing abundant amino acid, organic acid, vitamin C etc., also has effects that calm the nerves cough-relieving, stomach strengthening and digestion promoting, skin maintenance, is a kind of pollution-free food of nutrient health.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of candied fragile blueberry fruit.
Background technology
Fragile blueberry fruit, original name：South candle, alias：Contaminate bean, blueberry, rice tree, Smilax, spill etc., Ericaceae, blueberry
Belong to evergreen shrubs or dungarunga, raceme basidixed and axillary, there are most flowers, sequence axle is close dilute hairless by pubescence；Purple is black when ripe
Color, outside is generally by pubescence, dilute hairless.It is the month at florescence 6-7, the fruiting period 8-10 months, sweet sour, warm-natured, major function：Calm the nerves only
Cough, cure mainly palpitation and severe palpitation, night restlessness and sleep, chronic cough.
Fresh fragile blueberry fruit is difficult storage, and the comprehensive profit to fragile blueberry fruit raw material can be realized for being processed into candied fragile blueberry fruit
With, instant, and it is easy to storage, improve its economic value.
The content of the invention
There is provided a kind of preparation method of candied fragile blueberry fruit for the problem of being difficult storage present invention aim to address fragile blueberry fruit.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of candied fragile blueberry fruit, it is characterised in that：Crisp → cold soaking sugar is protected using sorting → rinsing, color protection → blanching
The processing process of liquid → glued membrane processing → dry packing → finished product, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh fragile blueberry fruit, enter after rinsing in color protection solution and carry out
Color protection；
（2）Blanching is protected crisp：The fragile blueberry fruit rinsed, color protection is crossed is poured into scald in the scald liquor for having added 0.02% sodium pyrosulfite and boils 8 points
Clock；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.15% calcium chloride solution, after the cure process of 65 minutes,
Pull rinsed clean out, drain moisture standby；
（3）Cold soaking liquid glucose：Fragile blueberry fruit after draining away the water is soaked in 25% cold liquid glucose 12 hours, sugar is initially entered into crow
In meal；Prepare again 55% malt liquid glucose, boil, pour into dipping supercooling liquid glucose fragile blueberry fruit, use slow fire instead after being boiled by fire and endure
Boil 30 minutes, when sugar concentration boil 75%, fragile blueberry fruit outward appearance in it is golden yellow bright when can be off the pot；
（4）Glued membrane processing：Semi-finished product are immersed in 0.45% algal polysaccharides glue, calcification processing is then carried out, then by fragile blueberry fruit bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Fragile blueberry fruit after coating is put into baking oven after slightly drying, last layer sesame is spread on surface, you can
It is fitted into hard plastic pocket, sealing preserve is sold.
Beneficial effect：Product tissue of the present invention it is tender it is crisp, be full of syrup, sweet tea acid is tasty and refreshing, the delicious local flavor with fragile blueberry fruit；This
Product fruity is dense, delicate fragrance is unique, containing abundant amino acid, organic acid, vitamin C etc., also disappears with cough-relieving of calming the nerves, stomach invigorating
Food, effect of skin maintenance, are a kind of pollution-free foods of nutrient health.
Embodiment
Embodiment 1：
A kind of preparation method of candied fragile blueberry fruit, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh fragile blueberry fruit, it is put into color protection solution and carries out after rinsing
Color protection；
（2）Blanching is protected crisp：The fragile blueberry fruit rinsed, color protection is crossed is poured into scald in the scald liquor for having added 0.012% sodium pyrosulfite and boiled
18-22 minutes；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.23% calcium chloride solution, by 45-55 minutes
After cure process, rinsed clean is pulled out, drain moisture standby；
（3）Cold soaking liquid glucose：Fragile blueberry fruit after draining away the water is soaked in 42% cold liquid glucose 12-15 hours, is initially entered into sugar
In fragile blueberry fruit；Prepare again 48% malt liquid glucose, boil, pour into dipping supercooling liquid glucose fragile blueberry fruit, use slow fire instead after being boiled by fire
Infusion 28-35 minutes, when sugar concentration boil 60%, fragile blueberry fruit outward appearance in it is golden yellow bright when can be off the pot；
（4）Glued membrane processing：Semi-finished product are immersed in 0.36% algal polysaccharides glue, calcification processing is then carried out, then by fragile blueberry fruit bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Fragile blueberry fruit after coating is admixed into a little honey and lemon extract, is put into baking oven after slightly drying,
It can be fitted into hard plastic pocket, sealing preserve is sold.
Embodiment 2：
A kind of preparation method of candied fragile blueberry fruit, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh fragile blueberry fruit, enter after rinsing in color protection solution and carry out
Color protection；
（2）Blanching is protected crisp：The fragile blueberry fruit rinsed, color protection is crossed is poured into scald in the scald liquor for having added 0.006% sodium pyrosulfite and boils 12
Minute；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.18% calcium chloride solution, by the cure process of 70 minutes
Afterwards, pull rinsed clean out, drain moisture standby；
（3）Cold soaking liquid glucose：Fragile blueberry fruit after draining away the water is soaked in 45% cold liquid glucose 10 hours, sugar is initially entered into crow
In meal；Prepare again 65% Glucose Liquid, boil, pour into dipping supercooling liquid glucose fragile blueberry fruit, use slow fire instead after being boiled by fire and endure
Boil 35 minutes, when sugar concentration boil 85%, fragile blueberry fruit outward appearance in it is golden yellow bright when can be off the pot；
（4）Glued membrane processing：Semi-finished product are immersed in 0.56% algal polysaccharides glue, calcification processing is then carried out, then by fragile blueberry fruit bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Fragile blueberry fruit after coating is put into baking oven and slightly dried, a little honey and flavoring rose essence is admixed, dries in the air
It can be fitted into hard plastic pocket after dry, sealing preserve is sold.
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 preparation method of candied fragile blueberry fruit, it is characterised in that：Crisp → cold soaking is protected using sorting → rinsing, color protection → blanching
The processing process of liquid glucose → glued membrane processing → dry packing → finished product, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh fragile blueberry fruit, enter after rinsing in color protection solution and carry out
Color protection；
（2）Blanching is protected crisp：The fragile blueberry fruit rinsed, color protection is crossed is poured into scald in the scald liquor for having added 0.02% sodium pyrosulfite and boils 8 points
Clock；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.15% calcium chloride solution, after the cure process of 65 minutes,
Pull rinsed clean out, drain moisture standby；
（3）Cold soaking liquid glucose：Fragile blueberry fruit after draining away the water is soaked in 25% cold liquid glucose 12 hours, sugar is initially entered into crow
In meal；Prepare again 55% malt liquid glucose, boil, pour into dipping supercooling liquid glucose fragile blueberry fruit, use slow fire instead after being boiled by fire and endure
Boil 30 minutes, when sugar concentration boil 75%, fragile blueberry fruit outward appearance in it is golden yellow bright when can be off the pot；
（4）Glued membrane processing：Semi-finished product are immersed in 0.45% algal polysaccharides glue, calcification processing is then carried out, then by fragile blueberry fruit bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Fragile blueberry fruit after coating is put into baking oven after slightly drying, last layer sesame is spread on surface, you can
It is fitted into hard plastic pocket, sealing preserve is sold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393342.8A CN107047913A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of candied fragile blueberry fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393342.8A CN107047913A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of candied fragile blueberry fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047913A true CN107047913A (en) | 2017-08-18 |
Family
ID=59617378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710393342.8A Withdrawn CN107047913A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of candied fragile blueberry fruit |
Country Status (1)
| Country | Link |
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| CN (1) | CN107047913A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497495A (en) * | 2018-04-18 | 2018-09-07 | 湖南喜玫瑰医药生物科技有限公司 | A kind of composition and preparation method thereof for anemofrigid cold |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305213A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Preparation method of candied roselle |
| CN104351447A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Making method of sugar cured pleurotus eryngii |
| CN106070952A (en) * | 2016-06-30 | 2016-11-09 | 高广军 | A kind of manufacture method of honeydew Lasiosphaera Seu Calvatia dried meat |
| CN106070998A (en) * | 2016-06-29 | 2016-11-09 | 江荧 | A kind of manufacture method of honey Tremella dried meat |
-
2017
- 2017-05-27 CN CN201710393342.8A patent/CN107047913A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305213A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Preparation method of candied roselle |
| CN104351447A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Making method of sugar cured pleurotus eryngii |
| CN106070998A (en) * | 2016-06-29 | 2016-11-09 | 江荧 | A kind of manufacture method of honey Tremella dried meat |
| CN106070952A (en) * | 2016-06-30 | 2016-11-09 | 高广军 | A kind of manufacture method of honeydew Lasiosphaera Seu Calvatia dried meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497495A (en) * | 2018-04-18 | 2018-09-07 | 湖南喜玫瑰医药生物科技有限公司 | A kind of composition and preparation method thereof for anemofrigid cold |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170818 |
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| WW01 | Invention patent application withdrawn after publication |