CN107279426A - A kind of preparation method of Smallanthus sonchifolius preserved fruit - Google Patents
A kind of preparation method of Smallanthus sonchifolius preserved fruit Download PDFInfo
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- CN107279426A CN107279426A CN201710429262.3A CN201710429262A CN107279426A CN 107279426 A CN107279426 A CN 107279426A CN 201710429262 A CN201710429262 A CN 201710429262A CN 107279426 A CN107279426 A CN 107279426A
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- Prior art keywords
- fire
- candy
- water
- yacon
- cold water
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- 235000003406 Polymnia sonchifolia Nutrition 0.000 title claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241001103520 Smallanthus sonchifolius Species 0.000 title abstract 2
- 244000134540 Polymnia sonchifolia Species 0.000 claims abstract description 26
- 235000009508 confectionery Nutrition 0.000 claims abstract description 16
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 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 17
- 241001145025 Saussurea involucrata Species 0.000 claims description 17
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 241001330002 Bambuseae Species 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 235000013997 pineapple juice Nutrition 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 5
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 238000009835 boiling Methods 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 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
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000003440 toxic substance Substances 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method of Smallanthus sonchifolius preserved fruit, belong to food processing field.It is characterized in that：The processing process used is dried for Feedstock treating → scald and boil → color protection → candy → second candy →.Beneficial effect：The outer yellow words spoken by an actor from offstage of product of the present invention, sour and sweet palatability, quality is fine and smooth, tender and crisp, fresh and crisp with the distinctive delicate fragrance of yacon；This product helps to strengthen the immunologic function of body rich in a variety of nutriments such as protein and vitamins, also with physical fitness, improves the health-care effects such as body immunity, heat-clearing and fire-reducing, is a kind of nutritious, economical and practical health food.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of Smallanthus sonchifolius preserved fruit.
Background technology
Yacon, alias saussurea involucrata potato is the fruit that a kind of composite family chrysanthemum potato belongs to herbaceos perennial chrysanthemum potato, according to measure：
Between every 100 grams of edible part heat content (kilocalorie) 17.40-60.00kcal, carbohydrate 10.60g, fat 0.30g, egg
White matter 0.4-2.0g, cellulose 0.3-1.70g, sugar 1.5-4g, FOS 6.00-12.00g, vitamin C 33.00mg, carrot
Plain 0.16mg, thiamine 0.05mg, riboflavin 0.04mg.Nutriment enriches, and is good for commonly using with removing toxic substances of clearing liver, salubrity
The health-care effects such as body, raising body immunity, fall fire hypotensive, reduction blood glucose, blood pressure and cholesterol.
Fresh yacon is difficult storage, and economic benefit is low, can be realized to yacon for being processed into Smallanthus sonchifolius preserved fruit
Comprehensive utilization, 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 Smallanthus sonchifolius preserved fruit for the problem of being difficult storage present invention aim to address yacon.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of Smallanthus sonchifolius preserved fruit, it is characterised in that：The processing process used is Feedstock treating, and → scald and boil → protects
Color → candy → second is candy → dry, and concrete operation step is：
（1）Feedstock treating：From the yacon that meat is delicate, root head is sturdy, mud and impurity are cleaned with clear water, drains away the water and treats
With；
（2）Scald and boil：Yacon is put into pot, appropriate cold water is added, flame enrichment boils, after yacon slightly softens, and is scraped with pocket knife
Epidermis is removed, the thick thin slices of 6mm are cut into；
（3）Color protection：Take a little sodium hydrogensulfite to be put into wiring solution-forming in 500ml cold water, be put into saussurea involucrata chankings, soak 1-2 hours,
Water rinsed clean is used, then is soaked 2-3 hours with clear water, a water is changed within every 1 hour；
（4）It is candy：Cold water 300ml, glucose 1.2kg, concentration pineapple juice 500g and saussurea involucrata chankings are put into pot, boiled with big fire
Use instead and be cooked by slow fire 25 minutes after boiling, soaked 24 hours from after fire；Then pulled out, be placed on draining sugar liquid on bamboo drawer, dry 2
My god；
（5）Second candy：Will concentration pineapple juice 100g, glucose 300g, the ml of cold water 50, honey 200g and malic acid 400g
Together pour into pot, mix and mix thoroughly with original liquid glucose, cooked together with saussurea involucrata chankings is put into after being boiled by fire, treat that liquid glucose is received dense
When can be from fire；
（6）Dry：The saussurea involucrata chankings for wrapping up in even liquid glucose is pulled out, draining sugar liquid on bamboo drawer is placed on, a little river white sugar is sprinkled, 5 are dried
It is finished product.
Beneficial effect：The outer yellow words spoken by an actor from offstage of product of the present invention, sour and sweet palatability, quality is fine and smooth, tender and crisp, distinctive clear with yacon
Perfume (or spice), it is fresh and crisp；This product helps to strengthen the immunologic function of body rich in a variety of nutriments such as protein and vitamins,
Also there is physical fitness, the health-care effects such as body immunity, heat-clearing and fire-reducing are improved, be a kind of nutritious, economical and practical guarantor
Health food.
Embodiment
Embodiment 1：
A kind of preparation method of Smallanthus sonchifolius preserved fruit, concrete operation step is：
（1）Feedstock treating：From the yacon that meat is delicate, root head is sturdy, mud and impurity are cleaned with clear water, drains away the water and treats
With；
（2）Scald and boil：Yacon is put into pot, appropriate cold water is added, flame enrichment boils, after yacon slightly softens, and is scraped with pocket knife
Epidermis is removed, the thick thin slices of 5-7mm are cut into；
（3）Color protection：Take a little sodium hydrogensulfite to be put into wiring solution-forming in 500ml cold water, be put into saussurea involucrata chankings, soak 2-3 hours,
Water rinsed clean is used, then is soaked 6-8 hours with clear water, a clear water is changed within every 2 hours；
（4）It is candy：Cold water 280ml, soft white sugar 1.5kg, concentration pineapple juice 600g and saussurea involucrata chankings are put into pot, boiled with big fire
Use instead and be cooked by slow fire 80 minutes after boiling, soaked 24 hours from after fire；Then pulled out, be placed on draining sugar liquid on bamboo drawer, dried
1-3 days；
（5）Second candy：Will concentration pineapple juice 200g, soft white sugar 500g, the ml of cold water 120, honey 350g and citric acid 50g
Together pour into pot, mix and mix thoroughly with original liquid glucose, cooked together with saussurea involucrata chankings is put into after being boiled by fire, treat that liquid glucose is received dense
When can be from fire；
（6）Dry：The saussurea involucrata chankings for wrapping up in even liquid glucose is pulled out, draining sugar liquid on bamboo drawer is placed on, it 5-6 days is finished product to dry.
Embodiment 2：
A kind of preparation method of Smallanthus sonchifolius preserved fruit, concrete operation step is：
（1）Feedstock treating：From the yacon that meat is delicate, root head is sturdy, mud and impurity are cleaned with clear water, drains away the water and treats
With；
（2）Scald and boil：Yacon is put into pot, appropriate cold water is added, flame enrichment boils, after yacon slightly softens, and is scraped with pocket knife
Epidermis is removed, the thick thin slices of 2-4mm are cut into；
（3）Color protection：Take a little sodium hydrogensulfite to be put into wiring solution-forming in 700ml cold water, be put into saussurea involucrata chankings, soak 75 minutes,
Water rinsed clean is used, then is soaked 12 hours with clear water, a water is changed within every 3 hours；
（4）It is candy：Cold water 200ml, protein sugar 800g, concentration pineapple juice 300g and saussurea involucrata chankings are put into pot, boiled with big fire
Use instead and be cooked by slow fire 60 minutes after boiling, soaked 48 hours from after fire；Then pulled out, be placed on draining sugar liquid on bamboo drawer, dry 6
My god；
（5）Second candy：Will concentration pineapple juice 300g, protein sugar 700g, the ml of cold water 100, honey 100g and malic acid 300g
Together pour into pot, mix and mix thoroughly with original liquid glucose, cooked together with saussurea involucrata chankings is put into after being boiled by fire, treat that liquid glucose is received dense
When can be from fire；
（6）Dry：The saussurea involucrata chankings for wrapping up in even liquid glucose is pulled out, draining sugar liquid on bamboo drawer is placed on, a little flavoring rose essence is admixed, dried
It is within 7 days finished product.
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 Smallanthus sonchifolius preserved fruit, it is characterised in that：The processing process used for Feedstock treating → scald boil →
Color protection → candy → second is candy → dry, and concrete operation step is：
（1）Feedstock treating：From the yacon that meat is delicate, root head is sturdy, mud and impurity are cleaned with clear water, drains away the water and treats
With；
（2）Scald and boil：Yacon is put into pot, appropriate cold water is added, flame enrichment boils, after yacon slightly softens, and is scraped with pocket knife
Epidermis is removed, the thick thin slices of 6mm are cut into；
（3）Color protection：Take a little sodium hydrogensulfite to be put into wiring solution-forming in 500ml cold water, be put into saussurea involucrata chankings, soak 1-2 hours,
Water rinsed clean is used, then is soaked 2-3 hours with clear water, a water is changed within every 1 hour；
（4）It is candy：Cold water 300ml, glucose 1.2kg, concentration pineapple juice 500g and saussurea involucrata chankings are put into pot, boiled with big fire
Use instead and be cooked by slow fire 25 minutes after boiling, soaked 24 hours from after fire；Then pulled out, be placed on draining sugar liquid on bamboo drawer, dry 2
My god；
（5）Second candy：Will concentration pineapple juice 100g, glucose 300g, the ml of cold water 50, honey 200g and malic acid 400g
Together pour into pot, mix and mix thoroughly with original liquid glucose, cooked together with saussurea involucrata chankings is put into after being boiled by fire, treat that liquid glucose is received dense
When can be from fire；
（6）Dry：The saussurea involucrata chankings for wrapping up in even liquid glucose is pulled out, draining sugar liquid on bamboo drawer is placed on, a little river white sugar is sprinkled, 5 are dried
It is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710429262.3A CN107279426A (en) | 2017-06-08 | 2017-06-08 | A kind of preparation method of Smallanthus sonchifolius preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710429262.3A CN107279426A (en) | 2017-06-08 | 2017-06-08 | A kind of preparation method of Smallanthus sonchifolius preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279426A true CN107279426A (en) | 2017-10-24 |
Family
ID=60096119
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710429262.3A Withdrawn CN107279426A (en) | 2017-06-08 | 2017-06-08 | A kind of preparation method of Smallanthus sonchifolius preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279426A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279427A (en) * | 2017-06-13 | 2017-10-24 | 安徽智联管理咨询有限公司 | The preparation method of Smallanthus sonchifolius preserved fruit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
-
2017
- 2017-06-08 CN CN201710429262.3A patent/CN107279426A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279427A (en) * | 2017-06-13 | 2017-10-24 | 安徽智联管理咨询有限公司 | The preparation method of Smallanthus sonchifolius preserved fruit |
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Application publication date: 20171024 |
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