CN107232559A - A kind of processing method of rambutan jam powder - Google Patents

A kind of processing method of rambutan jam powder Download PDF

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Publication number
CN107232559A
CN107232559A CN201710577444.5A CN201710577444A CN107232559A CN 107232559 A CN107232559 A CN 107232559A CN 201710577444 A CN201710577444 A CN 201710577444A CN 107232559 A CN107232559 A CN 107232559A
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China
Prior art keywords
rambutan
raw
block
mixed
jam powder
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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.)
Withdrawn
Application number
CN201710577444.5A
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Chinese (zh)
Inventor
周珊珊
茹颖璠
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Anhui Zhilian Management Consulting Co Ltd
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Anhui Zhilian Management Consulting Co Ltd
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Priority to CN201710577444.5A priority Critical patent/CN107232559A/en
Publication of CN107232559A publication Critical patent/CN107232559A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/11Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/41Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of processing method of rambutan jam powder, use rambutan for primary raw material, processed by steps such as pretreatment of raw material, mashing, ferment treatment, dispensing, homogeneous, lyophilization, crushing, filterings.The rambutan jam powder made using this processing method, pass through sulfiting, finished product jam powder color stability can be made, the content of pectin in raw material can be reduced by enzymolysis, be conducive to separating out more nutriments, the utilization rate of raw material is improved, the natural flavor of rambutan can be more kept without any artificial preparations.It is scorching with suffering from diarrhoea with mouth group can be improved, there is certain effect to tongue inflammation.

Description

A kind of processing method of rambutan jam powder
Technical field
The present invention relates to a kind of processing method of jam powder, more particularly, to a kind of processing method of rambutan jam powder.
Background technology
Rambutan:Also known as:Hair lichee, nephelium lappaceum, red comospore, red hair courage;For the large-scale torrid zone of Sapindaceae of Native to Southeastern Asia Fruit tree, Malay is referred to as " rambutan ", means " hairy thing ".Total solid 14 ~ 22.2%, sugar 3.61 ~ 6.25%, lemon Acid 0.39 ~ 1.53%, 100 grams of pulp of vitamin c contain 0.63 ~ 5.5.Big, the thin skin of rambutan improved seeds fruit, the small meat of core is thick, meat core Separation, meat is crisp sweet and dilitious.At present, rambutan is processed to the drinks such as fruit wine, beverage, fruit vinegar or food in addition to eating raw, And using rambutan as raw material, the taste that is processed into is sour-sweet, instant rambutan jam powder, in the market has no Related product.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of using rambutan as the side of Raw material processing rambutan jam powder Method, is processed by steps such as pretreatment of raw material, mashing, ferment treatment, dispensing, homogeneous, lyophilization, crushing, filterings, can It has been sufficiently reserved the nutritional ingredient in raw material, it is easy to operate, be easy to grasp.
The technical scheme adopted by the invention to solve the technical problem is that:
A kind of processing method of rambutan jam powder, it is characterised in that use following steps:
A, pretreatment of raw material:Maturation, the rambutan of no disease and pests harm, thorn bubble, wax-apple are selected, peeling stoning is cut into red after cleaning The red block of hair, thorn steep block, wax-apple, take well mixed be made of wax-apple block of 12kg rambutan block, 2kg thorn bubble block, 1kg to mix former Material, mixed material is put into the citric acid solution that concentration is 10%, soaks 45min, and immersion is rinsed well after terminating with clear water, By citric acid solution color retention;
B, mashing:The water that 25kg is added into the pretreated mixed materials of 10kg carries out mashing processing, raw material is made rotten;
C, ferment treatment:To 10kg raw material addition 0.025kg pectase, 0.007kg in rotten cellulase, it is well mixed, Temperature control is 60 DEG C, and the time is 25min;
D, allotment:The mulberry of 1.3kg xylitol, 0.7kg strawberry juice, 0.6kg is added in rotten to the raw material after 10kg ferment treatments Mulberry juice, 0.6kg cider, 0.5kg honey, 0.08kg citric acid, 0.015kg konjac glucomannan are well mixed;
E, homogeneous:By mixed liquor homogenization, temperature is 90 DEG C, using double-stage homogenization, and one-level homogenization pressure is 25Mpa, two grades Homogenization pressure 3Mpa;
F, lyophilization:The good mixed liquor of homogeneous is immediately fed under -10 DEG C of environment, freezed 8 hours, by the mixed liquor after freezing 8kg/m is pressed in useful load2, operating pressure 60Pa, parsing pressure 22Pa, dry under conditions of temperature 50 C, rambutan is made and freezes Dry product;
G, crushing:It is in the closed job-shop that 35%, temperature is 18 DEG C in humidity by rambutan dried frozen aquatic products, will lyophilized half with disintegrating machine Finished product breaks into uniform graininess;
H, filtering:The rambutan crushed is passed through to the screen filtration of 90 mesh, rambutan jam powder is made;
I, packaging:After rambutan jam powder package test, enter in aeration-drying environment and preserve.
Beneficial effect:The rambutan jam powder made using this processing method, by sulfiting, can make finished product fruit Sauce powder color stability, the content of pectin in raw material can be reduced by enzymolysis, be conducive to separating out more nutriments, improve former The utilization rate of material, the natural flavor of rambutan can be more kept without any artificial preparations.It is scorching with suffering from diarrhoea with mouth group can be improved, There is certain effect to tongue inflammation..
Embodiment
Embodiment 1:
A kind of processing method of rambutan jam powder, it is characterised in that use following steps:
A, pretreatment of raw material:Maturation, the rambutan of no disease and pests harm, longan, thorn bubble, wax-apple are selected, peeling is enucleated it after cleaning Rambutan, longan block, thorn bubble block, wax-apple are cut into, takes thorn bubble block, the 1kg wax-apple block of 12kg rambutan, longan block, 2kg to mix Uniformly obtained mixed material is closed, mixed material is put into the citric acid solution that concentration is 10%, 45min is soaked, after immersion terminates Rinsed well with clear water, by citric acid solution color retention;
B, mashing:The water that 25kg is added into the pretreated mixed materials of 10kg carries out mashing processing, raw material is made rotten;
C, ferment treatment:To 10kg raw material addition 0.025kg pectase, 0.007kg in rotten cellulase, it is well mixed, Temperature control is 60 DEG C, and the time is 25min;
D, allotment:The mulberry of 1.3kg xylitol, 0.7kg strawberry juice, 0.6kg is added in rotten to the raw material after 10kg ferment treatments Mulberry juice, 0.6kg cider, 0.5kg honey, 0.08kg citric acid, 0.015kg konjac glucomannan are well mixed;
E, homogeneous:By mixed liquor homogenization, temperature is 90 DEG C, using double-stage homogenization, and one-level homogenization pressure is 25Mpa, two grades Homogenization pressure 3Mpa;
F, lyophilization:The good mixed liquor of homogeneous is immediately fed under -10 DEG C of environment, freezed 8 hours, by the mixed liquor after freezing 8kg/m is pressed in useful load2, operating pressure 60Pa, parsing pressure 22Pa, dry under conditions of temperature 50 C, rambutan, osmanthus is made Circle dried frozen aquatic products;
G, crushing:Rambutan is frozen, longan dry product is in the closed job-shop that 35%, temperature is 18 DEG C in humidity, will be frozen with disintegrating machine Dry semi-finished product break into uniform graininess;
H, filtering:The rambutan crushed, longan are passed through to the screen filtration of 90 mesh, rambutan, longan jam powder is made;
I, packaging:After rambutan, longan jam powder package test, enter in aeration-drying environment and preserve.
Embodiment 2:
A kind of processing method of rambutan jam powder, it is characterised in that use following steps:
A, pretreatment of raw material:Maturation, the rambutan of no disease and pests harm, loquat, thorn bubble, wax-apple are selected, peeling is enucleated it after cleaning Rambutan, loquat block, thorn bubble block, wax-apple are cut into, takes thorn bubble block, the 1kg wax-apple block of 12kg rambutan, loquat block, 2kg to mix Uniformly obtained mixed material is closed, mixed material is put into the citric acid solution that concentration is 10%, 45min is soaked, after immersion terminates Rinsed well with clear water, by citric acid solution color retention;
B, mashing:The water that 25kg is added into the pretreated mixed materials of 10kg carries out mashing processing, raw material is made rotten;
C, ferment treatment:To 10kg raw material addition 0.025kg pectase, 0.007kg in rotten cellulase, it is well mixed, Temperature control is 60 DEG C, and the time is 25min;
D, allotment:The mulberry of 1.3kg xylitol, 0.7kg strawberry juice, 0.6kg is added in rotten to the raw material after 10kg ferment treatments Mulberry juice, 0.6kg cider, 0.5kg honey, 0.08kg citric acid, 0.015kg konjac glucomannan are well mixed;
E, homogeneous:By mixed liquor homogenization, temperature is 90 DEG C, using double-stage homogenization, and one-level homogenization pressure is 25Mpa, two grades Homogenization pressure 3Mpa;
F, lyophilization:The good mixed liquor of homogeneous is immediately fed under -10 DEG C of environment, freezed 8 hours, by the mixed liquor after freezing 8kg/m is pressed in useful load2, operating pressure 60Pa, parsing pressure 22Pa, dry under conditions of temperature 50 C, rambutan is made and freezes Dry product;
G, crushing:In humidity it is that will be frozen with disintegrating machine in the closed job-shop that 35%, temperature is 18 DEG C by rambutan, loquat dried frozen aquatic products Dry semi-finished product break into uniform graininess;
H, filtering:The rambutan crushed, loquat are passed through to the screen filtration of 90 mesh, rambutan, loquat jam powder is made;
I, packaging:After rambutan fruit, loquat jam powder package test, enter in aeration-drying environment and preserve.
Embodiment 3:
A kind of processing method of rambutan jam powder, it is characterised in that:Using following steps:
A, pretreatment of raw material:Maturation, the rambutan of no disease and pests harm, mango, thorn bubble, wax-apple are selected, peeling is enucleated it after cleaning Rambutan, mango block, thorn bubble block, wax-apple are cut into, takes thorn bubble block, the 1kg wax-apple block of 12kg rambutan, mango block, 2kg to mix Uniformly obtained mixed material is closed, mixed material is put into the citric acid solution that concentration is 10%, 45min is soaked, after immersion terminates Rinsed well with clear water, by citric acid solution color retention;
B, mashing:The water that 25kg is added into the pretreated mixed materials of 10kg carries out mashing processing, raw material is made rotten;
C, ferment treatment:To 10kg raw material addition 0.025kg pectase, 0.007kg in rotten cellulase, it is well mixed, Temperature control is 60 DEG C, and the time is 25min;
D, allotment:The mulberry of 1.3kg xylitol, 0.7kg strawberry juice, 0.6kg is added in rotten to the raw material after 10kg ferment treatments Mulberry juice, 0.6kg cider, 0.5kg honey, 0.08kg citric acid, 0.015kg konjac glucomannan are well mixed;
E, homogeneous:By mixed liquor homogenization, temperature is 90 DEG C, using double-stage homogenization, and one-level homogenization pressure is 25Mpa, two grades Homogenization pressure 3Mpa;
F, lyophilization:The good mixed liquor of homogeneous is immediately fed under -10 DEG C of environment, freezed 8 hours, by the mixed liquor after freezing 8kg/m is pressed in useful load2, operating pressure 60Pa, parsing pressure 22Pa, dry under conditions of temperature 50 C, rambutan, awns is made Jelly dry product;
G, crushing:In humidity it is that will be frozen with disintegrating machine in the closed job-shop that 35%, temperature is 18 DEG C by rambutan, mango dried frozen aquatic products Dry semi-finished product break into uniform graininess;
H, filtering:The rambutan crushed, mango are passed through to the screen filtration of 90 mesh, rambutan, mango jam powder is made;
I, packaging:After rambutan, mango jam powder package test, enter in aeration-drying environment and preserve.
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 rambutan jam powder, it is characterised in that use following steps:
A, pretreatment of raw material:Maturation, the rambutan of no disease and pests harm, thorn bubble, wax-apple are selected, peeling stoning is cut into red after cleaning The red block of hair, thorn steep block, wax-apple, take well mixed be made of wax-apple block of 12kg rambutan block, 2kg thorn bubble block, 1kg to mix former Material, mixed material is put into the citric acid solution that concentration is 10%, soaks 45min, and immersion is rinsed well after terminating with clear water, By citric acid solution color retention;
B, mashing:The water that 25kg is added into the pretreated mixed materials of 10kg carries out mashing processing, raw material is made rotten;
C, ferment treatment:To 10kg raw material addition 0.025kg pectase, 0.007kg in rotten cellulase, it is well mixed, Temperature control is 60 DEG C, and the time is 25min;
D, allotment:The mulberry of 1.3kg xylitol, 0.7kg strawberry juice, 0.6kg is added in rotten to the raw material after 10kg ferment treatments Mulberry juice, 0.6kg cider, 0.5kg honey, 0.08kg citric acid, 0.015kg konjac glucomannan are well mixed;
E, homogeneous:By mixed liquor homogenization, temperature is 90 DEG C, using double-stage homogenization, and one-level homogenization pressure is 25Mpa, two grades Homogenization pressure 3Mpa;
F, lyophilization:The good mixed liquor of homogeneous is immediately fed under -10 DEG C of environment, freezed 8 hours, by the mixed liquor after freezing 8kg/m is pressed in useful load2, operating pressure 60Pa, parsing pressure 22Pa, dry under conditions of temperature 50 C, rambutan is made and freezes Dry product;
G, crushing:It is in the closed job-shop that 35%, temperature is 18 DEG C in humidity by rambutan dried frozen aquatic products, will lyophilized half with disintegrating machine Finished product breaks into uniform graininess;
H, filtering:The rambutan crushed is passed through to the screen filtration of 90 mesh, rambutan jam powder is made;
I, packaging:After rambutan jam powder package test, enter in aeration-drying environment and preserve.
CN201710577444.5A 2017-07-15 2017-07-15 A kind of processing method of rambutan jam powder Withdrawn CN107232559A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN201710577444.5A CN107232559A (en) 2017-07-15 2017-07-15 A kind of processing method of rambutan jam powder

Publications (1)

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CN107232559A true CN107232559A (en) 2017-10-10

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187236A (en) * 2014-07-15 2014-12-10 柴华 Manufacturing method for amur grape jelly powder
CN104783026A (en) * 2015-05-03 2015-07-22 张俊辉 Processing method for Chinese wampee fruit jam powder
CN105211682A (en) * 2014-07-05 2016-01-06 彭常安 A kind of processing method of passion fruit jam powder

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105211682A (en) * 2014-07-05 2016-01-06 彭常安 A kind of processing method of passion fruit jam powder
CN105410801A (en) * 2014-07-05 2016-03-23 彭常安 Passiflora edulis fruit jam powder processing method
CN104187236A (en) * 2014-07-15 2014-12-10 柴华 Manufacturing method for amur grape jelly powder
CN104783026A (en) * 2015-05-03 2015-07-22 张俊辉 Processing method for Chinese wampee fruit jam powder

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