CN107668310A - The processing technology of Roselle preserved fruit - Google Patents
The processing technology of Roselle preserved fruit Download PDFInfo
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- CN107668310A CN107668310A CN201710900098.XA CN201710900098A CN107668310A CN 107668310 A CN107668310 A CN 107668310A CN 201710900098 A CN201710900098 A CN 201710900098A CN 107668310 A CN107668310 A CN 107668310A
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- Prior art keywords
- roselle
- parts
- sugaring
- preserved fruit
- processing technology
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- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims abstract description 107
- 240000004153 Hibiscus sabdariffa Species 0.000 title claims abstract description 107
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000009923 sugaring Methods 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000002803 maceration Methods 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 4
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 16
- 239000004744 fabric Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 5
- 238000007598 dipping method Methods 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 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
- 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 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000005660 chlorination reaction Methods 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 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
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 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
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000035603 choleresis Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035922 thirst Effects 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of processing technology of Roselle preserved fruit；It is comprised the following steps that：(1) sorting of raw material；(2) clean；(3) impregnate；(4) blanching；(5) sugaring；(6) toast；(7) pack；Wherein, the concrete operation method of step (3) is：Roselle after cleaning is immersed in the maceration extract that temperature maintains 35 40 DEG C, impregnates 1 2h, pull Roselle out afterwards and drain maceration extract；The maceration extract, is counted in parts by weight, including following components：0.1 0.16 parts of sodium alginate, 0.05 0.08 parts of calcium chloride, 0.03 0.04 parts of potassium sorbate, 0.1 0.2 parts of citric acid, 0.03 0.05 parts of sodium isoascorbate, 95 100 parts of water；Roselle preserved fruit crisp texture made from Roselle Preserved produciton technique of the present invention, fragrant and sweet, color and luster be red gorgeous and long shelf-life.
Description
Technical field
The present invention relates to a kind of processing technology of Roselle preserved fruit.
Background technology
Roselle, which is rich in, protein, carbohydrate, fat, Alphalin, iron, sodium, malic acid.Roselle has antipyretic, anti-height
Blood pressure, enrich blood, treatment hepatopathy, balance body in pH-value effect.Can dispelling fatigue and constipation, and with diuresis, promote
The effect of entering metabolism；Heat-clearing is quenched one's thirst, clearing heart fire, cough-relieving, hypotensive, dispelling fatigue.Roselle is also rich in vitamin C,
Constitution can be improved, removing toxic substances, diuresis, go edema, promote choleresis to carry out superabundant fats in decomposer.Because Roselle growth cycle
It is short, it is impossible to which that the four seasons supply, so some food processing enterprises are processed into Roselle product, such as Roselle preserved fruit, to realize
Comprehensive utilization to Roselle raw material, improve its economic value and nutritive value.However, traditional Roselle Preserved produciton technique
Can not fully absorbing Roselle, sugar, obtained Roselle preserved fruit be not sharp and clear enough and the inadequate glow of color, and it is bad to there is mouthfeel
The defects of.
The content of the invention
It is an object of the invention to provide a kind of crisp texture, fragrant and sweet and color and luster red gorgeous Roselle preserved fruit of being made
Processing technology.
The purpose of the present invention is achieved through the following technical solutions：A kind of processing technology of Roselle preserved fruit, it includes following
Processing step：(1) sorting of raw material；(2) clean；(3) impregnate；(4) blanching；(5) sugaring；(6) toast；(7) pack；
Wherein, the concrete operation method of step (3) is：Roselle after cleaning is immersed in temperature and maintains 35-40 DEG C
Maceration extract in, impregnate 1-2h, pull Roselle out afterwards and drain maceration extract；
The maceration extract, is counted in parts by weight, including following components：Sodium alginate 0.1-0.16 parts, calcium chloride 0.05-
0.08 part, potassium sorbate 0.03-0.04 parts, citric acid 0.1-0.2 parts, sodium isoascorbate 0.03-0.05 parts, water 95-100
Part.
For prior art, the advantage of the invention is that：Lip river god made from Roselle Preserved produciton technique of the present invention
Flowers and fruits dried meat crisp texture, fragrant and sweet, color and luster be red gorgeous and long shelf-life.The step of technique (3), can make obtained Roselle preserved fruit
The crisp taste and the red gorgeous color and luster of itself of Roselle itself are maximally maintained, the maceration extract used in the step is not in addition
Crisp color protection can only be increased, extended the shelf life, and the cell wall structure of Roselle can be changed, allow Roselle can in sugaring
Liquid glucose is fully absorbed, sugaring efficiency is improved, so as to obtain sweet and dilitious Roselle preserved fruit.
Embodiment
Present invention is described in detail with reference to embodiment：
A kind of processing technology of Roselle preserved fruit, it is comprised the following steps that：(1) sorting of raw material；(2) clean；(3)
Dipping；(4) blanching；(5) sugaring；(6) toast；(7) pack；
Wherein, the concrete operation method of step (1) is：Select that flower is full and eight, the ninety percent of no disease and pests harm is ripe fresh
Roselle.
The concrete operation method of step (2) is：The seed of well-graded Roselle is removed, Roselle is cleaned 2- afterwards
3 times, drain away the water.
The concrete operation method of step (3) is：Roselle after cleaning is immersed in the dipping that temperature maintains 35-40 DEG C
In liquid, 1-2h is impregnated, Roselle is pulled out afterwards and drains maceration extract；
The maceration extract, is counted in parts by weight, including following components：Sodium alginate 0.1-0.16 parts, calcium chloride 0.05-
0.08 part, potassium sorbate 0.03-0.04 parts, citric acid 0.1-0.2 parts, sodium isoascorbate 0.03-0.05 parts, water 95-100
Part.The maceration extract is able to maintain that the brittleness of Roselle and red gorgeous color and luster, additionally it is possible to suppresses the growth of bacterium, so as to extend Lip river
God spends the shelf-life；In addition, the maceration extract can also change the cell wall structure of Roselle, allow Roselle can be abundant in sugaring
Liquid glucose is absorbed, sugaring efficiency is improved, allows obtained Roselle preserved fruit that there is fragrant and sweet mouthfeel.
The concrete operation method of step (4) is：The Roselle that step (3) has impregnated is placed in 3~5min of blanching in boiling water
Afterwards, pull out in the frozen water for be placed in 0-4 DEG C and cool down rapidly, pull out drain away the water afterwards.By the rapid frozen water of Roselle after blanching
Cooling, the brittleness of Roselle can be kept.
The concrete operation method of step (5) is：
The good Roselle use of step (4) blanching is accounted for the 50%-60% of fresh Roselle weight sugaring agent sugaring 2-3 days,
Divide three layers by sugaring agent during sugaring to be spread on Roselle, upper strata, middle level, the weight ratio of lower floor's sugaring agent are 5：3：2；
Wherein, the sugaring agent, is counted in parts by weight, including following components：White granulated sugar 7-8 parts, fructose 4-5 parts, chlorination
Sodium 0.01-0.015 parts.
The sugaring method can make obtained Roselle preserved fruit sugariness moderate.
The concrete operation method of step (6) is：Pull the good Roselle of step (5) sugaring out simultaneously draining sugar liquid, will pull out
Roselle be uniformly placed on screen cloth, screen cloth is placed in drying baker, it is 60~70 DEG C control drying baker temperature, lasting baking
Roasting 0.5-1 hours；Baking temperature is adjusted to 50~55 DEG C afterwards, persistently dried 1~2 hour；
Screen cloth is taken out from drying baker, in the ventilated environment of normal temperature place 0.5-1 hours eased back.
The baking method of step (6) makes obtained Roselle preserved fruit drying both be easy to store, possess again good without hard
Mouthfeel.
Embodiment one：
A kind of processing technology of Roselle preserved fruit, it is comprised the following steps that：(1) sorting of raw material；(2) clean；(3)
Dipping；(4) blanching；(5) sugaring；(6) toast；(7) pack；
Wherein, the concrete operation method of step (1) is：Select that flower is full and eight, the ninety percent of no disease and pests harm is ripe fresh
Roselle.
The concrete operation method of step (2) is：The seed of well-graded Roselle is removed, Roselle is cleaned 2 afterwards
Time, drain away the water.
The concrete operation method of step (3) is：Roselle after cleaning is immersed in the maceration extract that temperature maintains 35 DEG C
In, 2h is impregnated, Roselle is pulled out afterwards and drains maceration extract；
The maceration extract, is counted in parts by weight, including following components：0.1 part of sodium alginate, 0.08 part of calcium chloride, sorb
Sour 0.03 part of potassium, 0.2 part of citric acid, 0.03 part of sodium isoascorbate, 100 parts of water.
The concrete operation method of step (4) is：The Roselle that step (3) has impregnated is placed in boiling water after blanching 3min,
Pull out and be placed in cooling down rapidly in 4 DEG C of frozen water, pull out drain away the water afterwards.The rapid frozen water of Roselle after blanching is cooled down,
The brittleness of Roselle can be kept.
The concrete operation method of step (5) is：
Will by the good Roselle of step (4) blanching 50% sugaring agent sugaring 3 days for accounting for fresh Roselle weight, during sugaring
Three layers of sugaring agent point is spread on Roselle, and upper strata, middle level, the weight ratio of lower floor's sugaring agent are 5：3：2；
Wherein, the sugaring agent, is counted in parts by weight, including following components：7 parts of white granulated sugar, 5 parts of fructose, sodium chloride
0.01 part.
The concrete operation method of step (6) is：Pull the good Roselle of step (5) sugaring out simultaneously draining sugar liquid, will pull out
Roselle be uniformly placed on screen cloth, screen cloth is placed in drying baker, control drying baker temperature persistently to toast 1 for 60 DEG C
Hour；Baking temperature is adjusted to 50 DEG C afterwards, persistently dried 2 hours；
Screen cloth is taken out from drying baker, places 0.5 hour and is eased back in the ventilated environment of normal temperature.
Embodiment two：
A kind of processing technology of Roselle preserved fruit, it is comprised the following steps that：(1) sorting of raw material；(2) clean；(3)
Dipping；(4) blanching；(5) sugaring；(6) toast；(7) pack；
Wherein, the concrete operation method of step (1) is：Select that flower is full and eight, the ninety percent of no disease and pests harm is ripe fresh
Roselle.
The concrete operation method of step (2) is：The seed of well-graded Roselle is removed, Roselle is cleaned 3 afterwards
Time, drain away the water.
The concrete operation method of step (3) is：Roselle after cleaning is immersed in the maceration extract that temperature maintains 40 DEG C
In, 1h is impregnated, Roselle is pulled out afterwards and drains maceration extract；
The maceration extract, is counted in parts by weight, including following components：0.16 part of sodium alginate, 0.05 part of calcium chloride, sorb
Sour 0.04 part of potassium, 0.1 part of citric acid, 0.05 part of sodium isoascorbate, 95 parts of water.
The concrete operation method of step (4) is：The Roselle that step (3) has impregnated is placed in boiling water after blanching 5min,
Pull out and be placed in cooling down rapidly in 0 DEG C of frozen water, pull out drain away the water afterwards.The rapid frozen water of Roselle after blanching is cooled down,
The brittleness of Roselle can be kept.
The concrete operation method of step (5) is：
Will by the good Roselle of step (4) blanching 60% sugaring agent sugaring 2 days for accounting for fresh Roselle weight, during sugaring
Three layers of sugaring agent point is spread on Roselle, and upper strata, middle level, the weight ratio of lower floor's sugaring agent are 5：3：2；
Wherein, the sugaring agent, is counted in parts by weight, including following components：8 parts of white granulated sugar, 4 parts of fructose, sodium chloride
0.015 part.
The concrete operation method of step (6) is：Pull the good Roselle of step (5) sugaring out simultaneously draining sugar liquid, will pull out
Roselle be uniformly placed on screen cloth, by screen cloth place drying baker in, control drying baker temperature be 70 DEG C, persistently toast
0.5 hour；Baking temperature is adjusted to 55 DEG C afterwards, persistently dried 1 hour；
Screen cloth is taken out from drying baker, places 1 hour and is eased back in the ventilated environment of normal temperature.
Embodiment three：
A kind of processing technology of Roselle preserved fruit, it is comprised the following steps that：(1) sorting of raw material；(2) clean；(3)
Dipping；(4) blanching；(5) sugaring；(6) toast；(7) pack；
Wherein, the concrete operation method of step (1) is：Select that flower is full and eight, the ninety percent of no disease and pests harm is ripe fresh
Roselle.
The concrete operation method of step (2) is：The seed of well-graded Roselle is removed, Roselle is cleaned 3 afterwards
Time, drain away the water.
The concrete operation method of step (3) is：Roselle after cleaning is immersed in the maceration extract that temperature maintains 38 DEG C
In, 1.5h is impregnated, Roselle is pulled out afterwards and drains maceration extract；
The maceration extract, is counted in parts by weight, including following components：0.12 part of sodium alginate, 0.06 part of calcium chloride, sorb
Sour 0.035 part of potassium, 0.15 part of citric acid, 0.04 part of sodium isoascorbate, 98 parts of water.
The concrete operation method of step (4) is：The Roselle that step (3) has impregnated is placed in boiling water after blanching 4min,
Pull out and be placed in cooling down rapidly in 2 DEG C of frozen water, pull out drain away the water afterwards.The rapid frozen water of Roselle after blanching is cooled down,
The brittleness of Roselle can be kept.
The concrete operation method of step (5) is：
Will by the good Roselle of step (4) blanching 55% sugaring agent sugaring 2 days for accounting for fresh Roselle weight, during sugaring
Three layers of sugaring agent point is spread on Roselle, and upper strata, middle level, the weight ratio of lower floor's sugaring agent are 5：3：2；
Wherein, the sugaring agent, is counted in parts by weight, including following components：7.5 parts of white granulated sugar, 4.5 parts of fructose, chlorination
0.015 part of sodium.
The concrete operation method of step (6) is：Pull the good Roselle of step (5) sugaring out simultaneously draining sugar liquid, will pull out
Roselle be uniformly placed on screen cloth, by screen cloth place drying baker in, control drying baker temperature be 65 DEG C, persistently toast
0.8 hour；Baking temperature is adjusted to 52 DEG C afterwards, persistently dried 1.5 hours；
Screen cloth is taken out from drying baker, places 0.5 hour and is eased back in the ventilated environment of normal temperature.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (6)
- A kind of 1. processing technology of Roselle preserved fruit, it is characterised in that：It is comprised the following steps that：(1) sorting of raw material； (2) clean；(3) impregnate；(4) blanching；(5) sugaring；(6) toast；(7) pack；Wherein, the concrete operation method of step (3) is：Roselle after cleaning is immersed in the leaching that temperature maintains 35-40 DEG C In stain liquid, 1-2h is impregnated, Roselle is pulled out afterwards and drains maceration extract；The maceration extract, is counted in parts by weight, including following components：Sodium alginate 0.1-0.16 parts, calcium chloride 0.05-0.08 Part, potassium sorbate 0.03-0.04 parts, citric acid 0.1-0.2 parts, sodium isoascorbate 0.03-0.05 parts, water 95-100 parts.
- 2. the processing technology of Roselle preserved fruit according to claim 1, it is characterised in that：The concrete operations side of step (1) Method is：Select that flower is full and eight, ninety percent ripe fresh Roselle of no disease and pests harm.
- 3. the processing technology of Roselle preserved fruit according to claim 1, it is characterised in that：The concrete operations side of step (2) Method is：The seed of well-graded Roselle is removed, Roselle is cleaned 2-3 times afterwards, drained away the water.
- 4. the processing technology of Roselle preserved fruit according to claim 1, it is characterised in that：The concrete operations side of step (4) Method is：The Roselle that step (3) has impregnated is placed in boiling water after 3~5min of blanching, pulled out fast in the frozen water for be placed in 0-4 DEG C Quickly cooling but, is pulled out drain away the water afterwards.
- 5. the processing technology of Roselle preserved fruit according to claim 1, it is characterised in that：The concrete operations side of step (5) Method is：The good Roselle use of step (4) blanching is accounted for the 50%-60% of fresh Roselle weight sugaring agent sugaring 2-3 days, sugaring When by sugaring agent points three layers be spread on Roselle, upper strata, middle level, the weight ratio of lower floor's sugaring agent are 5：3：2；Wherein, the sugaring agent, is counted in parts by weight, including following components：White granulated sugar 7-8 parts, fructose 4-5 parts, sodium chloride 0.01-0.015 parts.
- 6. the processing technology of Roselle preserved fruit according to claim 1, it is characterised in that：The concrete operations side of step (6) Method is：Pull the good Roselle of step (5) sugaring out simultaneously draining sugar liquid, the Roselle pulled out be uniformly placed on screen cloth, Screen cloth is placed in drying baker, it is 60~70 DEG C to control drying baker temperature, persistently toasts 0.5-1 hours；Afterwards by baking temperature 50~55 DEG C are adjusted to, is persistently dried 1~2 hour；Screen cloth is taken out from drying baker, in the ventilated environment of normal temperature place 0.5-1 hours eased back.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710900098.XA CN107668310A (en) | 2017-09-28 | 2017-09-28 | The processing technology of Roselle preserved fruit |
Applications Claiming Priority (1)
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| CN115067373A (en) * | 2022-06-25 | 2022-09-20 | 扬州大学 | Preparation method of roselle functional biscuits |
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