CN107183292A - A kind of processing method of tinosporae health preserved fruits - Google Patents
A kind of processing method of tinosporae health preserved fruits Download PDFInfo
- Publication number
- CN107183292A CN107183292A CN201710391387.1A CN201710391387A CN107183292A CN 107183292 A CN107183292 A CN 107183292A CN 201710391387 A CN201710391387 A CN 201710391387A CN 107183292 A CN107183292 A CN 107183292A
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- Prior art keywords
- tinosporae
- candy
- silk
- layer
- sugar
- 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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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 11
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 13
- 238000004043 dyeing Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000002386 leaching Methods 0.000 claims abstract description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- 241001330002 Bambuseae Species 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000011425 bamboo Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 239000011780 sodium chloride 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
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000001052 yellow pigment Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 3
- 201000007100 Pharyngitis Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 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
- 229920002472 Starch Polymers 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000000126 substance Substances 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
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241001133958 Calyptronoma plumeriana 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
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001234819 Limacia <gastropod> Species 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
- 240000007817 Olea europaea Species 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of processing method of tinosporae health preserved fruits, belong to food processing field.It is characterized in that：Using sorting → Feedstock treating → drift leaching → dyeing → first time it is candy → second candy → candy → drying → packaging of third time processing process.Beneficial effect：Product of the present invention is agreeably sweet, and quality is clear and melodious, with the distinctive fresh and sweet local flavor of tinosporae.This product nutritive value is very high, helps to strengthen the immunologic function of body, is a kind of economical and practical, green and healthy ticbit also with health-care effects such as clearing heat and detoxicating, relieving sore throat and acesodynes containing the necessary a variety of natural micro mineral matters of human body, vitamin.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of processing method of tinosporae health preserved fruits.
Background technology
Tinosporae, is the dried root of menispermaceous plants limacia sagittata, has effects that clearing heat and detoxicating, relieving sore-throat, analgesic, is used for
Abscess of throat, ulcer treats malicious, diarrhea, dysentery, the disease such as gastral cavity abdomen heat pain, is conventional Chinese medicine, is also the minorities such as Miao ethnic group, the Dong nationality, the Yao nationality
National commonly uses medicine.Chemical constitution study shows, tinosporae main chemical compositions are bitter principle lactone and the major class of alkaloid two,
It is respectively provided with the effect such as anti-inflammation.
The seasonal food of tinosporae category, storage tolerance, can not realized to the comprehensive of tinosporae for being processed into tinosporae health preserved fruits
Close and utilize, be easy to storage, improve its nutritive value and economic value.
The content of the invention
There is provided a kind of processing side of tinosporae health preserved fruits for the problem of being difficult storage present invention aim to address tinosporae
Method.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing method of tinosporae health preserved fruits, it is characterised in that：Using sorting → Feedstock treating → drift leaching → dyeing → the
It is once candy → second candy → candy → drying → packaging of third time processing process, concrete operation step is：
（1）Sorting：From the tinosporae that fresh matter is tender, filament shape is mitered into knife；
（2）Salt marsh：Tinosporae is entered into cylinder, fresh tinosporae adds 1kg salt and pickled per 45kg, one layer of tinosporae one when pickling
Layer salt, is put into, pickles 12h layer by layer；
（3）Rinsing：Tinosporae silk is pulled out, is put into clear water and rinses, is drained after removing saline taste, then spreads and is dried on bamboo sieve
3h is stand-by；
（4）Dyeing：Proper amount of edible lemon yellow pigment, malic acid are dissolved with a small amount of boiling water, is subsequently poured into tinosporae silk and stirs
Make even dyeing consistent；
（5）Cook：Take that clear water is appropriate, glucose 8kg, fructose syrup 1.2kg, be put into saucepan and be heated to boiling, then pour into again
Tinosporae silk, continues heating and cooking and constantly stirs, boil 20min, until liquid glucose temperature reaches 112 DEG C, tinosporae silk hand touches heavily fortified point
It can be pulled out when hard；
（6）Upper sugar-coat：The Icing Sugar prepared by walnut powder, yam flour, soft white sugar is put into bamboo basket in advance, tinosporae silk is pulled out
Afterwards, draining sugar liquid, is put into bamboo basket and is puddled uniformly with Icing Sugar, then spread out and dry again；
（7）Packaging：Vacuum packaging, is finished product after sterilization.
Beneficial effect：Product of the present invention is agreeably sweet, and quality is clear and melodious, with the distinctive fresh and sweet local flavor of tinosporae.This product
Nutritive value is very high, helps to strengthen the immunologic function of body, contains the necessary a variety of natural micro mineral matters of human body, dimension life
Element, is a kind of economical and practical, green and healthy ticbit also with health-care effects such as clearing heat and detoxicating, relieving sore throat and acesodynes.
Embodiment
Embodiment 1：
A kind of processing method of tinosporae health preserved fruits, concrete operation step is：
（1）Sorting：From the tinosporae that fresh matter is tender, flakiness is chamfer with knife；
（2）Salt marsh：Tinosporae is entered into cylinder, fresh tinosporae adds 0.5kg salt and pickled per 30kg, one layer of tinosporae when pickling
One layer of salt, is put into, pickles 6-8h layer by layer；
（3）Rinsing：Tinosporae piece is pulled out, is put into clear water and rinses, is drained after removing saline taste, then spreads and is dried on bamboo sieve
10-12h is stand-by；
（4）Dyeing：Proper amount of edible carmine pigment, citric acid are dissolved with a small amount of boiling water, is subsequently poured into tinosporae piece and stirs
Make even dyeing consistent；
（5）Cook：Take that clear water is appropriate, sucrose 6kg, starch syrup 0.8kg, be put into saucepan and be heated to boiling, gold is then poured into again
Fruit olive piece, continues heating and cooking and constantly stirs, boil 30-35min, until liquid glucose temperature reaches 108 DEG C, tinosporae piece hand touches heavily fortified point
It can be pulled out when hard；
（6）Upper sugar-coat：The Icing Sugar prepared by sesame, albumen powder, sucrose is put into bamboo basket in advance, after tinosporae piece is pulled out,
Draining sugar liquid, is put into bamboo basket and is puddled uniformly with Icing Sugar, then spread out and dry again；
（7）Packaging：Vacuum packaging, is finished product after sterilization.
Embodiment 2：
A kind of processing method of tinosporae health preserved fruits, concrete operation step is：
（1）Sorting：From the tinosporae that fresh matter is tender, flakiness is chamfer with knife；
（2）Salt marsh：Tinosporae is entered into cylinder, fresh tinosporae adds 0.8kg salt and pickled per 50kg, one layer of tinosporae when pickling
One layer of salt, is put into, pickles 3-5h layer by layer；
（3）Rinsing：Tinosporae piece is pulled out, is put into clear water and rinses, is drained after removing saline taste, then spreads and is dried on bamboo sieve
5-7h is stand-by；
（4）Dyeing：Proper amount of edible lemon yellow pigment, honey, vitamin C are dissolved with a small amount of boiling water, tinosporae piece is subsequently poured into
Middle stirring makes even dyeing consistent；
（5）Cook：Appropriate clear water, maltose 5kg, steviol glycoside 0.6kg and a little manaca juice, rose leachate are taken, is put into
Boiling is heated in saucepan, tinosporae piece is then poured into again, continues heating and cooking and constantly stirs, boil 20-25min, until liquid glucose
Temperature reaches 100 DEG C, and tinosporae piece hand can be pulled out when touching hard；
（6）Upper sugar-coat：The Icing Sugar prepared by peanut, kudzuvine root starch, soft white sugar is put into bamboo basket in advance, after tinosporae piece is pulled out,
Draining sugar liquid, is put into bamboo basket and is puddled uniformly with Icing Sugar, then spread out and dry again；
（7）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 method of tinosporae health preserved fruits, it is characterised in that：Using sorting → Feedstock treating → drift leaching → dyeing →
It is candy for the first time → second candy → candy → drying → packaging of third time processing process, concrete operation step is：
（1）Sorting：From the tinosporae that fresh matter is tender, filament shape is mitered into knife；
（2）Salt marsh：Tinosporae is entered into cylinder, fresh tinosporae adds 1kg salt and pickled per 45kg, one layer of tinosporae one when pickling
Layer salt, is put into, pickles 12h layer by layer；
（3）Rinsing：Tinosporae silk is pulled out, is put into clear water and rinses, is drained after removing saline taste, then spreads and is dried on bamboo sieve
3h is stand-by；
（4）Dyeing：Proper amount of edible lemon yellow pigment, malic acid are dissolved with a small amount of boiling water, is subsequently poured into tinosporae silk and stirs
Make even dyeing consistent；
（5）Cook：Take that clear water is appropriate, glucose 8kg, fructose syrup 1.2kg, be put into saucepan and be heated to boiling, then pour into again
Tinosporae silk, continues heating and cooking and constantly stirs, boil 20min, until liquid glucose temperature reaches 112 DEG C, tinosporae silk hand touches heavily fortified point
It can be pulled out when hard；
（6）Upper sugar-coat：The Icing Sugar prepared by walnut powder, yam flour, soft white sugar is put into bamboo basket in advance, tinosporae silk is pulled out
Afterwards, draining sugar liquid, is put into bamboo basket and is puddled uniformly with Icing Sugar, then spread out and dry again；
（7）Packaging：Vacuum packaging, is finished product after sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710391387.1A CN107183292A (en) | 2017-05-27 | 2017-05-27 | A kind of processing method of tinosporae health preserved fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710391387.1A CN107183292A (en) | 2017-05-27 | 2017-05-27 | A kind of processing method of tinosporae health preserved fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183292A true CN107183292A (en) | 2017-09-22 |
Family
ID=59875153
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710391387.1A Withdrawn CN107183292A (en) | 2017-05-27 | 2017-05-27 | A kind of processing method of tinosporae health preserved fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183292A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053470A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Processing method of candied white gourds |
| CN105265715A (en) * | 2015-10-18 | 2016-01-27 | 张建新 | Processing method of health-care candied bananas |
-
2017
- 2017-05-27 CN CN201710391387.1A patent/CN107183292A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053470A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Processing method of candied white gourds |
| CN105265715A (en) * | 2015-10-18 | 2016-01-27 | 张建新 | Processing method of health-care candied bananas |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170922 |
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| WW01 | Invention patent application withdrawn after publication |