CN107259309A - A kind of processing method of fruit of glossy privet preserved fruit - Google Patents
A kind of processing method of fruit of glossy privet preserved fruit Download PDFInfo
- Publication number
- CN107259309A CN107259309A CN201710577146.6A CN201710577146A CN107259309A CN 107259309 A CN107259309 A CN 107259309A CN 201710577146 A CN201710577146 A CN 201710577146A CN 107259309 A CN107259309 A CN 107259309A
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- Prior art keywords
- glossy privet
- fruit
- pieces
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 67
- 241000830535 Ligustrum lucidum Species 0.000 title claims abstract description 65
- 238000003672 processing method Methods 0.000 title abstract description 10
- 230000014759 maintenance of location Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 230000008595 infiltration Effects 0.000 claims abstract description 7
- 238000001764 infiltration Methods 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 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 description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 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
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 10
- 229910052791 calcium Inorganic materials 0.000 abstract description 10
- 239000011575 calcium Substances 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 239000012266 salt solution Substances 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 244000044554 Elaeagnus pungens Species 0.000 description 7
- 235000013935 Elaeagnus pungens Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 3
- 206010047513 Vision blurred Diseases 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 206010049865 Achromotrichia acquired Diseases 0.000 description 1
- 240000004528 Catalpa ovata Species 0.000 description 1
- 235000010005 Catalpa ovata Nutrition 0.000 description 1
- 235000003332 Ilex aquifolium Nutrition 0.000 description 1
- 235000002296 Ilex sandwicensis Nutrition 0.000 description 1
- 235000002294 Ilex volkensiana Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000044283 Toxicodendron succedaneum Species 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The invention discloses a kind of processing method of fruit of glossy privet preserved fruit, using the fruit of glossy privet as raw material, by getting the raw materials ready, color retention, protect brittleization, precook, vacuum sugar infiltration, drying, packaging, the process such as inspection are processed.This method is precooked the fruit of glossy privet using salt solution, slough which part moisture, make its tissue tight, and change the permeability of cell, penetrated into beneficial to sugar in fruit of glossy privet preserved fruit, using guarantor's brittleization and color retention, make preserved fruit unique flavor, delicious taste, color stability, vacuum sugar infiltration can enter sugar in glossy privet sub-pieces to greatest extent, improve the mouthfeel of preserved fruit, with moisturizing beauty treatment, supplement calcium, enhancing body immunity and other effects.
Description
Technical field
The present invention relates to food field of deep, more particularly, to a kind of processing method of fruit of glossy privet preserved fruit.
Background technology
The fruit of glossy privet, alias glossy privet reality, purpleflower holly fruit, wax tree, mouse Chinese catalpa, are Oleaceae plants glossy privet Ligustrum
Lucidum Ait. dry mature fruit, the fruit of glossy privet is kidney tonifying enriching yin simply, the Chinese medicine nourished the liver to improve visual acuity, can control kidney deficiency and liver,
The illnesss such as dizzy syrigmus, graying of hair and two blurred visions paste, are cured mainly：Have a dizzy spell, poliosis, blurring of vision, fever due to yin deficiency and
The preserved fruit being fabricated to using the fruit of glossy privet as raw material, there is not yet Related product is listed.
The content of the invention
It is an object of the invention to provide a kind of processing side of tasty, beautiful in colour, nutritious fruit of glossy privet preserved fruit
Method, this method can be sufficiently reserved the nutriment in raw material, simple to operate, be easy to grasp.
A kind of processing method of fruit of glossy privet preserved fruit, it is characterized in that, the processing method uses following steps：
A, get the raw materials ready：After the fruit of glossy privet cleaning for selecting ripe, no disease and pests harm, the glossy privet sub-pieces that thickness is 1-1.5cm is cut into, section will
Thickness is basically identical；
B, color retention：Glossy privet sub-pieces is put into the ascorbic acid solution that concentration is 0.06-0.1%, soaked 4-6 hours, immersion
Rinsed, drained away the water with clear water after end；
C, guarantor's brittleization：Glossy privet sub-pieces after color retention is put into blanching 1-2min in boiling water, it is after blanching that glossy privet sub-pieces is fast
Glossy privet sub-pieces but, then is put into 0.1-0.15% calcium carbonate soln to soak 3-5 hours by quickly cooling carries out cure process；
D, precook：The glossy privet sub-pieces protected after brittleization is put into 80-90 DEG C of water and precooked, and adds fruit of glossy privet sheet weight 8-
10% salt, the time of precooking is 4-6min；
E, vacuum sugar infiltration：Preparation sugar concentration is 35-45%, and agar concentration is 0.4-0.6%, and glossy privet sub-pieces is put into liquid glucose
In, vacuumize, it is 0.08-0.1MPa to make its vacuum, keeps 2-3h, then vacuum breaker, and sugar soaks 8- again under normal pressure and temperature
10h；
F, drying：The fruit of glossy privet after will be candy is put into baking oven and toasted, and baking twice, is toasted 3-5 hours, temperature for the first time
60-65 DEG C, standing is eased back for 8-10 hours, makes moisture redistribution uniform, and second of baking 6-8 hours, 50-55 DEG C of temperature is dried
It is 14-16% to do to moisture, is packed after cooling；
G, inspection：Dry under ventilated environment and preserve after fruit of glossy privet preserved fruit after packaging is examined.
Beneficial effect：This method is precooked the fruit of glossy privet using salt solution, is sloughed its part moisture, is made its tissue tight, and change
Become the permeability of cell, penetrated into beneficial to sugar in fruit of glossy privet preserved fruit, using brittleization and color retention is protected, make preserved fruit local flavor only
Spy, delicious taste, color stability, vacuum sugar infiltration can enter sugar in glossy privet sub-pieces to greatest extent, improve preserved fruit
Mouthfeel, with moisturizing beauty treatment, supplement calcium, enhancing body immunity and other effects.
Embodiment
Embodiment 1：A kind of processing method of fruit of glossy privet preserved fruit, its processing method uses following steps：
A, get the raw materials ready：Select after maturation, the fruit cleaning of the fruit of glossy privet of no disease and pests harm, calcium, be cut into the fruit of glossy privet, calcium that thickness is 1-1.5cm
Chankings, section wants thickness basically identical；
B, color retention：The fruit of glossy privet, calcium chankings are put into the ascorbic acid solution that concentration is 0.06-0.1%, immersion 4-6 is small
When, immersion is rinsed after terminating with clear water, is drained away the water；
C, guarantor's brittleization：The fruit of glossy privet after color retention, calcium chankings are put into blanching 1-2min in boiling water, by the fruit of glossy privet after blanching
Piece is cooled down rapidly, and the fruit of glossy privet, calcium chankings then are put into immersion in 0.1-0.15% calcium carbonate soln is hardened for 3-5 hours
Processing；
D, precook：The fruit of glossy privet, calcium chankings after brittleization will be protected to be put into 80-90 DEG C of water and precook, and add glossy privet sub-pieces weight
8-10% salt is measured, the time of precooking is 4-6min；
E, vacuum sugar infiltration：Preparation sugar concentration is 35-45%, and agar concentration is 0.4-0.6%, and glossy privet sub-pieces is put into liquid glucose
In, vacuumize, it is 0.08-0.1MPa to make its vacuum, keeps 2-3h, then vacuum breaker, and sugar soaks 8- again under normal pressure and temperature
10h；
F, drying：The fruit of glossy privet, calcium fruit after will be candy be put into baking oven and toasted, and baking twice, is toasted 3-5 hours for the first time,
60-65 DEG C of temperature, standing eases back for 8-10 hours, makes moisture redistribution uniform, second of baking 6-8 hours, temperature 50-55
DEG C, drying to moisture is 14-16%, is packed after cooling；
G, inspection：Dry under ventilated environment and preserve after the fruit of glossy privet after packaging, calcium fruit preserved fruit are examined.
Embodiment 2：A kind of processing method of fruit of glossy privet preserved fruit, its processing method uses following steps：
A, get the raw materials ready：Select after maturation, the cleaning of the fruit of glossy privet of no disease and pests harm, thorny elaeagnus, be cut into the fruit of glossy privet that thickness is 1-1.5cm
Piece, section wants thickness basically identical；
B, color retention：The fruit of glossy privet, thorny elaeagnus piece are put into the ascorbic acid solution that concentration is 0.06-0.1%, immersion 4-6 is small
When, immersion is rinsed after terminating with clear water, is drained away the water；
C, guarantor's brittleization：The fruit of glossy privet after color retention, thorny elaeagnus piece are put into blanching 1-2min in boiling water, by glossy privet after blanching
Sub-pieces is cooled down rapidly, and then the fruit of glossy privet, thorny elaeagnus piece are put into 0.1-0.15% calcium carbonate soln and soak progress in 3-5 hours
Cure process；
D, precook：The fruit of glossy privet, thorny elaeagnus piece after brittleization will be protected to be put into 80-90 DEG C of water and precook, and add glossy privet sub-pieces
Weight 8-10% salt, the time of precooking is 4-6min；
E, vacuum sugar infiltration：Preparation sugar concentration is 35-45%, and agar concentration is 0.4-0.6%, and glossy privet sub-pieces is put into liquid glucose
In, vacuumize, it is 0.08-0.1MPa to make its vacuum, keeps 2-3h, then vacuum breaker, and sugar soaks 8- again under normal pressure and temperature
10h；
F, drying：The fruit of glossy privet, thorny elaeagnus after will be candy be put into baking oven and toasted, and twice, baking 3-5 is small for the first time for baking
When, 60-65 DEG C of temperature, standing eases back for 8-10 hours, makes moisture redistribution uniform, second of baking 6-8 hours, temperature 50-
55 DEG C, drying to moisture is 14-16%, is packed after cooling；
G, inspection：Dry under ventilated environment and preserve after the fruit of glossy privet after packaging, thorny elaeagnus preserved fruit are examined.
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 fruit of glossy privet preserved fruit, it is characterized in that, using following steps：
A, get the raw materials ready：After the fruit of glossy privet cleaning for selecting ripe, no disease and pests harm, the glossy privet sub-pieces that thickness is 1-1.5cm is cut into, section will
Thickness is basically identical；
B, color retention：Glossy privet sub-pieces is put into the ascorbic acid solution that concentration is 0.06-0.1%, soaked 4-6 hours, immersion
Rinsed, drained away the water with clear water after end；
C, guarantor's brittleization：Glossy privet sub-pieces after color retention is put into blanching 1-2min in boiling water, it is after blanching that glossy privet sub-pieces is fast
Glossy privet sub-pieces but, then is put into 0.1-0.15% calcium carbonate soln to soak 3-5 hours by quickly cooling carries out cure process；
D, precook：The glossy privet sub-pieces protected after brittleization is put into 80-90 DEG C of water and precooked, and adds fruit of glossy privet sheet weight 8-
10% salt, the time of precooking is 4-6min；
E, vacuum sugar infiltration：Preparation sugar concentration is 35-45%, and agar concentration is 0.4-0.6%, and glossy privet sub-pieces is put into liquid glucose
In, vacuumize, it is 0.08-0.1MPa to make its vacuum, keeps 2-3h, then vacuum breaker, and sugar soaks 8- again under normal pressure and temperature
10h；
F, drying：The fruit of glossy privet after will be candy is put into baking oven and toasted, and baking twice, is toasted 3-5 hours, temperature for the first time
60-65 DEG C, standing is eased back for 8-10 hours, makes moisture redistribution uniform, and second of baking 6-8 hours, 50-55 DEG C of temperature is dried
It is 14-16% to do to moisture, is packed after cooling；
G, inspection：Dry under ventilated environment and preserve after fruit of glossy privet preserved fruit after packaging is examined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577146.6A CN107259309A (en) | 2017-07-14 | 2017-07-14 | A kind of processing method of fruit of glossy privet preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577146.6A CN107259309A (en) | 2017-07-14 | 2017-07-14 | A kind of processing method of fruit of glossy privet preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259309A true CN107259309A (en) | 2017-10-20 |
Family
ID=60072075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710577146.6A Withdrawn CN107259309A (en) | 2017-07-14 | 2017-07-14 | A kind of processing method of fruit of glossy privet preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259309A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493961A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Method for manufacturing dried coprinus comatus |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN106212850A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The processing method of fragrant and sweet taro nourishing healthy dried meat |
| CN106306283A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing technology of preserved pleurotus eryngii |
-
2017
- 2017-07-14 CN CN201710577146.6A patent/CN107259309A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493961A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Method for manufacturing dried coprinus comatus |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN106306283A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing technology of preserved pleurotus eryngii |
| CN106212850A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The processing method of fragrant and sweet taro nourishing healthy dried meat |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171020 |
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| WW01 | Invention patent application withdrawn after publication |