CN107736475A - Passion fruit dried meat and its process technology - Google Patents

Passion fruit dried meat and its process technology Download PDF

Info

Publication number
CN107736475A
CN107736475A CN201711309653.8A CN201711309653A CN107736475A CN 107736475 A CN107736475 A CN 107736475A CN 201711309653 A CN201711309653 A CN 201711309653A CN 107736475 A CN107736475 A CN 107736475A
Authority
CN
China
Prior art keywords
passion fruit
fruit
pulp
passion
raw material
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.)
Pending
Application number
CN201711309653.8A
Other languages
Chinese (zh)
Inventor
江可以
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201711309653.8A priority Critical patent/CN107736475A/en
Publication of CN107736475A publication Critical patent/CN107736475A/en
Pending legal-status Critical Current

Links

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
    • A23G3/364—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
    • A23G3/366—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 containing microorganisms, enzymes
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • 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)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A kind of passion fruit dried meat and its processing method.Specifically include：With fresh passion fruit actually raw material, raw material fruit is cleaned first, cutting, then separated pericarp and pulp by digging flesh processing；Next pericarp is cooked, the processing of destratum corneum, enzymolysis, color protection, sugaring, modulation pulp then is made in pulp and white granulated sugar and citric acid or sodium citrate again, and modulation pulp is embedded into passion fruit skin, it is prepared into finished product finally by processes such as drying, coolings.By implementing the present invention, there is extensive selectivity to fruit raw material, the passion fruit preserved fruit processed not only maintains the fragrance and taste of passion fruit in itself, and make preserved fruit it is bright-colored as before, passion fruit dried meat can also have soft mouthfeel, so that passion fruit dried meat has obvious market competition advantage.A new outlet is opened up for the deep processing of passion fruit, while good method, a scheme are provided for the increment of passion fruit, bigger profit margin is also created for enterprise.

Description

Passion fruit dried meat and its process technology
Technical field
The invention belongs to a kind of fruit deep process technology field, and in particular to a kind of passion fruit dried meat and its processing method.
Background technology
Passion fruit, also known as passion fruit (scientific name：Passiflora edulia Sims) it is Passifloraceae Passiflora Herbaceous species, be about 6 meters；Stem has stria, hairless；5 pieces of petal, it is isometric with sepal；Base portion light green, middle part Purple, top white, June at florescence, fruiting period November.Passion fruit mainly has purple fruit and the major class of yellow fruit two.Fruit is berry, avette, Vertical 5~7cm of footpath, 4~6cm of transverse diameter, young fruit green, mellow fruit purple, 60~120g of single fruit weight, shell is tough and tensile, pulp Yellow, internal seeds are in black, average 60~100 pieces/fruit.Pericarp keratin is tough and tensile, smooth.Yellow fruit juice is full of between pulp, seemingly Raw egg yolk.Juice content 40% or so, process crushing juice rate 28% to 33%.Passion fruit fruit is ripe December, after harvesting Need the old name for the Arabian countries in the Middle East of after-ripening 4 to 7 edible.
According to scientific forecasting, passion fruit contains very abundant natural Vitamin C, just contains in every 100 grams of fruit juice and ties up him It is 34.6 milligrams to order C, also rich in dimension life A, B1, B2 etc., in addition also containing abundant calcium, phosphorus, iron and several amino acids etc. Material and trace element.
Meanwhile passion fruit is red rich in organic acid, niacin, amino acid, linoleic acid, mineral matter, β-carrotene, tomato The kind more than 160 such as element, soluble dietary fiber, alkaloid, flavonoids beneficiating ingredient needed by human, it is health care, medical value A kind of very high natural food.
Tartaric acid, dietary fiber contained by passion fruit, act on digestive system, to poor appetite, gasteremphraxis, the effect of constipation all Very well.
Passion fruit contains vitamin E, lycopene, and the effect to reproductive system can't neglect, in many many nights many urines After designed for old people, the number for feeling to get up at night significantly reduces, therefore passion fruit has saying for enriching yin and nourishing kidney.
There are 165 kinds of compounds in passion fruit fruit juice, constitute peat-reek.Often feeding passion fruit have refresh the mind, Skin maintenance, promote the production of body fluid to quench thirst, help digest, preventing phlegm from forming and stopping coughing, relief of constipation, promoting blood circulation, improve immune function of human body, enriching yin mend The effect of kidney, dispelling fatigue, hypertension and hyperlipemia, anti-aging, anti-hypertension.Root, stem, the leaf of passion fruit have anti-inflammatory analgetic, lipid-loweringing Decompression and other effects.
Ancient prescription dietary therapy of Chinese medicine professional person introduces：Natural passion fruit Central nervous system has the function that complexity, has Comprehensive psychosis effect.Can be releived anxiety and tense, depressed joyless, nervous caused headache.Fruit juice, which has, to promote the production of body fluid only Yearningly, refresh the mind, help digest, preventing phlegm from forming and stopping coughing, controlling deficiency of the kidney and the function of nourishing and fit keeping function.Root, stem, the leaf of passion fruit can enter Medicine, there are anti-inflammatory analgetic, promoting blood circulation, also enriching yin and nourishing kidney, the curative effect such as blood fat-reducing blood pressure-decreasing.The superfluorescent fiber of passion fruit can promote to arrange Let out, relief of constipation symptom, remove the excitor substance for sticking and being trapped in enteron aisle, avoid stimulating enteron aisle and reabsorbed by human body, so as to The illness rate of colon cancer is reduced, superfluorescent fiber also has antitumor activity.VC in passion fruit participates in cholesterol metabolic, can reduce Cholesterol, purify blood.In addition, the VC being rich in passion fruit, carrotene, SOD enzymes can remove interior free yl, rise and support Face anti-aging effects.
Passion fruit is natural tranquillizer, has relaxation, the effect of calming nerves；Insomnia can be treated, induction nature enters Sleep and deep sleep, eliminate headache, it is dizzy phenomena such as；Can also be releived anxiety and tense, depressed joyless, nervous caused All senses of discomfort such as headache, stomachache, frequent micturition, nervous, muscle cramp, twitch, pain.
Passion fruit has good inhibiting effect to sphagitis, periodontitis, acne, stomach trouble, hemorrhoid etc..The youth can be eliminated by often eating Acne, eliminate enterogastritis.
Passion fruit has good health-care effect to human body.Such as health care, beauty treatment, aid digestion, anti-aging, toxin expelling, heat-clearing.Often Eat passion fruit has special efficacy to preventing and treating hypertension.Lycopene in passion fruit can remove free radical, and blocking nitrosamine formation is formed, and is played Cancer-resisting, prevention of cardiovascular disease, the effect of raising immunity and anti-aging.It is cellular respiration that passion fruit, which includes niacin, Institute is required, and participates in many metabolic processes in vivo, plays anti-bark favus, prevents mental depression etc. from acting on, so work, spirit pressure The big people of power will often eat.Passion fruit treatment insomnia, induction are slept naturally and deep sleep, eliminate headache, it is dizzy phenomena such as；Relax It is slow anxiety and tense, depressed joyless, nervous caused headache, frequent micturition, nervous；Improve the flesh caused by nervous Meat spasm, twitch, pain etc.；Alleviate the caused all senses of discomfort of nervous and extremely anxious；It is extremely low to improve mood Fall, spiritual overanxiexty.
The fruit of passion fruit is mainly eaten raw, its fruit flesh many juice, can make fruit juice, fruit wine, jam etc..It may further be used to add To improve the quality of beverage in Other Drinks.At present, the passion fruit product by processing mainly has：Passiflora edulis fruit juice beverage, Passion fruit fruit wine, passion fruit jam etc..
In the Preserved produciton field of passion fruit, there is either research institute of some universities and colleges to do some experiments, from one delivered A little papers learn that its technological process is as follows：Flesh → food is removed in passion fruit cleaning → peeling (cuticula of pericarp outermost) → cutting → Salt color protection → hardening → is precooked → sugaring → drying → finished product.
Following deficiency be present in above technology：1st, directly using the instrument of pocket knife either fruit peel plane etc to passion fruit angle It is low that matter layer (to the address of one layer of hard thing of passion fruit skin outermost, similarly hereinafter) is removed efficiency, and can only be to very fresh Raw material (at this time crust is fuller smooth) can be handled so, if to the standing time somewhat long raw material of a bit (at this moment Waiting passion fruit skin can be because dehydration corrugates) it is difficult to handle, there is significant limitation.2nd, color protection is carried out using salt, The salt of running water cleaning color protection is used behind causing, belongs to the work of a unnecessary repetition, cost can be increased in processing. 3rd, pericarp is hardened using calcium chloride (or similar calcium salt), final products can be caused how long will to be only hardened (should Reaching more than 6% for pectin content in passion fruit skin, pectin can form gel under conditions of high sugar, then by drying deutostoma It is sympathetic to be hardened quickly), the shelf-life substantially reduces.4th, the original flavor of the product passion fruit so worked it out there is no, Some schemes are to soak pericarp (while adding essence) using Passion Fruit Juice, because Passion Fruit Juice belongs to macromolecular class, very The difficult method by immersion comes into the flavor immersion of passion fruit, even if improving the fragrance of preserved fruit by adding essence, Also without that original natural flavor of passion fruit.
Analyze prior art and the reason for insufficient above be present, it may be possible to remove passion fruit well because not finding one The fine method of cuticula, deficiency is understood to passion fruit skin color change, to passion fruit follicarpium glue in processing storage process Chemical change does not account for, it is impossible to is fully caused using the original fragrance of passion fruit adjusting the flavor of product.
The content of the invention
The purpose of the present invention is exactly to overcome the shortcomings of above-mentioned technology and provide a kind of brand-new passion fruit dried meat and its processing side Method.Specifically include：With fresh passion fruit actually raw material, raw material fruit is cleaned first, cutting, then handled by digging flesh Pericarp and pulp are separated；Next pericarp is cooked, the processing of destratum corneum, enzymolysis, color protection, sugaring, then again Modulation pulp is made in pulp and white granulated sugar and citric acid or sodium citrate, and modulation pulp is embedded into passion fruit skin In, it is prepared into finished product finally by processes such as drying, coolings.By implementing the present invention, there is extensive selection to fruit raw material Property, the passion fruit preserved fruit processed not only maintains the fragrance and taste of passion fruit in itself, and makes the bright-colored of preserved fruit As before, passion fruit dried meat can also have soft mouthfeel, so that passion fruit dried meat has obvious market competition advantage.
The present invention is achieved through the following technical solutions：
A kind of passion fruit dried meat and its processing method, comprise the following steps in technical scheme：
1st, feedstock capture：Gather fresh, no disease and pests harm, without it is rotten, 6~8 it is ripe more than passion fruits actually raw material.
2nd, raw material cleans：Raw material fruit is positioned in Pneumatic cleaning pond and cleaned, removal attaches the silt on pericarp And other foreign matters.
3rd, Feedstock treating：Raw material fruit is subjected to cutting, digs flesh, process is cut using cutter is endways to passion fruit progress, and By fruit cutting into two, then pulp is dug out using spoon, it is good with food grade plastic barreled, it is placed in -15 DEG C of freezer Preserve.
4th, cook：In jacketed pan, passion fruit skin is cooked using 90~100 DEG C of hot water, boiled to very Easily cuticula and pericarp are separated and are defined without rotten.
5th, destratum corneum：Cuticula and pericarp are separated using the spoon with the size of passion fruit 1/4.
6th, digest：40ppm pectase is put into 40 kg of water enzymolysis liquid is made, then enzymolysis liquid and 80 Kilogram passion fruit skin is mixed and stirred, and starts digesting to the destratum corneum of passion fruit skin, at normal temperatures enzyme 30min is solved, is filtered after enzymolysis, and water filtration is clean.
7th, color protection：Concentration is that 7 ‰ sodium metabisulfite solution immersion has already passed through the passion fruit pericarp of enzymolysis, leaching Bubble continues ten minutes, is then filtered dry soak.
8th, sugaring：Using segmentation sugaring method, one section of sugaring is 5: 1, sugar using the ratio of white granulated sugar and maltose The liquid glucose spent for 40 ° of Bix carries out sugaring, and the time is 24 hours；Using white granulated sugar and the ratio of maltose during two sections of sugarings Example is 5: 1, pol carries out sugaring for 60 ° of Bix liquid glucose, while adds the citric acid that gross weight is 0.5%, and the time is 24 hours.
9th, pulp is handled：Pulp is thawed, is then made using white granulated sugar and citric acid or sodium citrate with pulp Pulp is modulated, specific raw material proportioning is：Passion fruit pulp 50%, citric acid 0.1%, the white granulated sugar 49.9% in summer, Passion fruit pulp 40%, sodium citrate 1%, the white granulated sugar 59% in winter；Followed by passion fruit skin to also having after cutting Parcel ability, will modulation pulp be embedded into the good passion fruit skin of sugaring, the content for making passion fruit all has been kept again It is whole, finally put successively in baking sieve, and place in baker and dried.
10th, dry：Drying course is carried out using segmentation oven drying method, and it is 60 that drying course, which is to maintain oven drying temperature, first ~65 DEG C are persistently dried 6 hours, are then placed 12~14 hours, then simultaneously being turned over the other of passion fruit skin at normal temperatures Come over to be easy to drying more uniform, it is 50~55 DEG C of persistently baking 10 hours that second of drying course, which is to maintain oven drying temperature,.
11st, cool down：By from baker come out product be placed in 20~25 degree of temperature environment carry out cooling 12~ 14 hours, the moisture of product is sufficiently balanced, while make the mouthfeel of product more soft.
12nd, pack：Cooled product is spread into a thin layer of powdered sugar to keep the dry and comfortable of product, then divided according to quantity Loaded in packaging bag and finished product.
The present invention both had the following advantages：
1st, passion fruit dried meat processing method proposed by the invention is not only novel, measure is unique, and technique is simple, easily real Apply.
2nd, conventional passion fruit preserved fruit technology of preparing, very fresh, the fuller smooth raw material fruit of crust can only be selected to make For raw material.By implementing the present invention, there is extensive selectivity to the fruit raw material of passion fruit.
3rd, at present, the removal of Stratum Corneum has significant limitation in conventional passion fruit dried meat process technology, can only contrast More smooth, hard passion fruit is effective, if either dehydration will excessively cause cuticula crumple after a long time, it is difficult to Cuticula is directly removed with cutter again, thus having many raw materials can not use, and cause significant wastage, cost increase.Pass through Implement the present invention, the passion fruit skin to removing flesh, cooking is carried out 10~18 minutes using 9~100 DEG C of hot water, it is then at once cold But, so as to cause cuticula and pericarp to be easier to separate, the spoon (passion fruit of spoon size about 1/4 of speciality is then reused Size) cuticula and pericarp are separated, by cooking it can also be made to fully absorb moisture the passion fruit skin of hair wrinkle And swell, so as to which the spoon being easy to using speciality is just easy to separate in cuticula and pericarp, not only increase raw material Use range, and increase substantially operating efficiency.
4th, by implementing the present invention, the methoxyl group in the method cut-off parts pectin of enzymolysis is used, it is not necessary to use chlorination Calcium (or calcium salt) is hardened, and thinks that hardening is unnecessary on the contrary, and be to play a part of being opposite.Because Contain substantial amounts of pectin in pericarp, if plus calcium salt carry out calcification, the gel effect of pectin can be aggravated.Constantly dried in preserved fruit When, moisture is constantly removed, and pectin content constantly rises, and is eventually caused in the methoxyl group and sugar in pectin under the conditions of high sugar Hydroxyl easily form gel plus calcium ion effect, preserved fruit mouthfeel will change and (easily be hardened).The present invention uses fruit Methoxyl group in glue enzyme enzymolysis cut-off parts pectin, declines its gellation, not only reaches the purpose for improving mouthfeel, Er Qieyan The shelf-life of long products.
5th, the display of the passion fruit skin intrinsic colour mainly anthocyanin that is contained by itself shows, and conventional skill It is to drive away oxygen that art carries out color protection using salt, then the anthocyanin of passion fruit skin in itself can be made to be easy to by oxygen institute oxygen Change.By implementing the present invention, soak passion fruit pericarp using the solution containing sodium pyrosulfite and can reach and drive away oxygen simultaneously Reach the purpose of color protection again, make preserved fruit it is bright-colored as before, it is not only easy to operate, and significant effect.
6th, conventional passion fruit preserved fruit preparing technique process is extremely difficult to make passion fruit preserved fruit have the original wind of passion fruit The effect of taste.Meanwhile passion fruit slurry can not carry out any thermal sterilization, can not remove passion fruit seed therein, because Passion fruit is starched and contains all flavors of passion fruit otherwise in seed, it is difficult to retains the flavor of its Central Plains fruit.By implementing this hair It is bright, it is fully retained in passion fruit slurry and seed, and pulp is adjusted into its pol, acid using white granulated sugar and citric acid or sodium citrate Degree, remain the flavor of former fruit.Meanwhile and using passion fruit skin to cutting the parcel ability having afterwards, directly using by sugar Passion fruit slurry is embedded in the inside by the passion fruit skin after stain, all contents of passion fruit is kept complete again.Not only reduce hundred The integrality of fragrant fruit preserved fruit, and make passion fruit dried meat that can also there is soft mouthfeel, significantly enhance passion fruit preserved fruit product Flavor.
7th, it is of the invention by implementing, in enzymolysis process, more uniformly pericarp is digested in order to facilitate enzyme preparation, It is first 40ppm pectase to be put into 40 kg of water enzymolysis liquid is made, then mixes and digested with pericarp again.
8th, by implementing the present invention, a new outlet is opened up for the deep processing of passion fruit, while be the increment of passion fruit One good method, scheme are provided, bigger profit margin is also created for enterprise.
Embodiment
The method of the present invention is further illustrated with reference to embodiment.
A kind of passion fruit dried meat and its processing method, embodiment are as follows：
1st, feedstock capture：Gather fresh, no disease and pests harm, without it is rotten, 6~8 it is ripe more than passion fruits actually raw material.
2nd, raw material cleans：Raw material fruit is positioned in Pneumatic cleaning pond and cleaned, removal attaches the silt on pericarp And other foreign matters.
3rd, Feedstock treating：Raw material fruit is subjected to cutting, digs flesh, process is cut using cutter is endways to passion fruit progress, and By fruit cutting into two, then pulp is dug out using spoon, it is good with food grade plastic barreled, it is placed in -15 DEG C of freezer Preserve.
4th, cook：In jacketed pan, passion fruit skin is cooked using 90~100 DEG C of hot water, boiled to very Easily cuticula and pericarp are separated and are defined without rotten.
5th, destratum corneum：Cuticula and pericarp are separated using the spoon with the size of passion fruit 1/4.
6th, digest：40ppm pectase is put into 40 kg of water enzymolysis liquid is made, then enzymolysis liquid and 80 Kilogram passion fruit skin is mixed and stirred, and starts digesting to the destratum corneum of passion fruit skin, at normal temperatures enzyme 30min is solved, is filtered after enzymolysis, and water filtration is clean.
7th, color protection：Concentration is that 7 ‰ sodium metabisulfite solution immersion has already passed through the passion fruit pericarp of enzymolysis, leaching Bubble continues ten minutes, is then filtered dry soak.
8th, sugaring：Using segmentation sugaring method, one section of sugaring is 5: 1, sugar using the ratio of white granulated sugar and maltose The liquid glucose spent for 40 ° of Bix carries out sugaring, and the time is 24 hours；Using white granulated sugar and the ratio of maltose during two sections of sugarings Example is 5: 1, pol carries out sugaring for 60 ° of Bix liquid glucose, while adds the citric acid that gross weight is 0.5%, and the time is 24 hours.
9th, pulp is handled：Pulp is thawed, is then made using white granulated sugar and citric acid or sodium citrate with pulp Pulp is modulated, specific raw material proportioning is：Passion fruit pulp 50%, citric acid 0.1%, the white granulated sugar 49.9% in summer, Passion fruit pulp 40%, sodium citrate 1%, the white granulated sugar 59% in winter；Followed by passion fruit skin to also having after cutting Parcel ability, will modulation pulp be embedded into the good passion fruit skin of sugaring, the content for making passion fruit all has been kept again It is whole, finally put successively in baking sieve, and place in baker and dried.
10th, dry：Drying course is carried out using segmentation oven drying method, and it is 60 that drying course, which is to maintain oven drying temperature, first ~65 DEG C are persistently dried 6 hours, are then placed 12~14 hours, then simultaneously being turned over the other of passion fruit skin at normal temperatures Come over to be easy to drying more uniform, it is 50~55 DEG C of persistently baking 10 hours that second of drying course, which is to maintain oven drying temperature,.
11st, cool down：By from baker come out product be placed in 20~25 degree of temperature environment carry out cooling 12~ 14 hours, the moisture of product is sufficiently balanced, while make the mouthfeel of product more soft.
12nd, pack：Cooled product is spread into a thin layer of powdered sugar to keep the dry and comfortable of product, then divided according to quantity Loaded in packaging bag and finished product.
Product primary quality measure and organoleptic indicator should meet table 1 and provide.
Table 1
Physical and chemical index should meet the regulation of table 2
Table 2
Sanitary index should meet the regulation of table 3
Table 3

Claims (1)

1. a kind of passion fruit dried meat and its processing method, it is characterised in that comprise the following steps：
(1) feedstock capture：Gather fresh, no disease and pests harm, without it is rotten, 6~8 it is ripe more than passion fruits actually raw material；
(2) raw material cleans：Raw material fruit is positioned in Pneumatic cleaning pond and cleaned, remove attach silt on pericarp and Other foreign matters；
(3) Feedstock treating：Raw material fruit is subjected to cutting, digs flesh, process is cut using cutter is endways to passion fruit progress, and will Fruit is cut into two, is then dug out pulp using spoon, good with food grade plastic barreled, is placed in -15 DEG C of freezer and is protected Deposit；
(4) cook：In jacketed pan, passion fruit skin is cooked using 90~100 DEG C of hot water, boiled to hold very much Easily cuticula and pericarp are separated and are defined without rotten；
(5) destratum corneum：Cuticula and pericarp are separated using the spoon with the size of passion fruit 1/4；
(6) digest：40ppm pectase is put into 40 kg of water enzymolysis liquid is made, then enzymolysis liquid and 80 Kilogram passion fruit skin is mixed and stirred, and starts digesting to the destratum corneum of passion fruit skin, at normal temperatures enzyme 30min is solved, is filtered after enzymolysis, and water filtration is clean；
(7) color protection：Concentration is that 7 ‰ sodium metabisulfite solution immersion has already passed through the passion fruit pericarp of enzymolysis, immersion Continue ten minutes, be then filtered dry soak；
(8) sugaring：Using segmentation sugaring method, one section of sugaring is 5: 1, pol using the ratio of white granulated sugar and maltose Sugaring is carried out for 40 ° of Bix liquid glucose, the time is 24 hours；Using the ratio of white granulated sugar and maltose during two sections of sugarings It is that 5: 1, pol carries out sugaring for 60 ° of Bix liquid glucose, while adds the citric acid that gross weight is 0.5%, time 24 Hour；
(9) pulp is handled：Pulp is thawed, tune then is made with pulp using white granulated sugar and citric acid or sodium citrate Pulp processed, specific raw material proportioning are：Passion fruit pulp 50%, citric acid 0.1%, the white granulated sugar 49.9% in summer, winter It passion fruit pulp 40%, sodium citrate 1%, white granulated sugar 59%；Followed by passion fruit skin to cutting what is also had afterwards Parcel ability, modulation pulp is embedded into the good passion fruit skin of sugaring, all contents of passion fruit is kept again completely, Finally put successively in baking sieve, and place in baker and dried；
(10) dry：Drying course is carried out using segmentation oven drying method, and it is 60~65 DEG C that drying course, which is to maintain oven drying temperature, first Persistently dry 6 hours, then place 12~14 hours, the other of passion fruit skin simultaneously turning over just at normal temperatures then More uniform in drying, it is 50~55 DEG C of persistently baking 10 hours that second of drying course, which is to maintain oven drying temperature,；
(11) cool down：Product will be come out from baker and be placed in 20~25 degree of temperature environment and carry out cooling 12~14 hours, make The moisture of product is sufficiently balanced, while makes the mouthfeel of product more soft；
(12) pack：Cooled product is spread into a thin layer of powdered sugar to keep the dry and comfortable of product, then dispensed according to quantity Finished product is obtained in packaging bag.
CN201711309653.8A 2017-12-11 2017-12-11 Passion fruit dried meat and its process technology Pending CN107736475A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711309653.8A CN107736475A (en) 2017-12-11 2017-12-11 Passion fruit dried meat and its process technology

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711309653.8A CN107736475A (en) 2017-12-11 2017-12-11 Passion fruit dried meat and its process technology

Publications (1)

Publication Number Publication Date
CN107736475A true CN107736475A (en) 2018-02-27

Family

ID=61240094

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711309653.8A Pending CN107736475A (en) 2017-12-11 2017-12-11 Passion fruit dried meat and its process technology

Country Status (1)

Country Link
CN (1) CN107736475A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813075A (en) * 2018-05-28 2018-11-16 和平县东森堂农产品开发有限公司 A kind of method that passion fruit comprehensively utilizes preserved fruit processed
CN112715728A (en) * 2020-12-21 2021-04-30 福建好日子食品有限公司 Preserved passion fruit prepared by fermentation process

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813075A (en) * 2018-05-28 2018-11-16 和平县东森堂农产品开发有限公司 A kind of method that passion fruit comprehensively utilizes preserved fruit processed
CN112715728A (en) * 2020-12-21 2021-04-30 福建好日子食品有限公司 Preserved passion fruit prepared by fermentation process

Similar Documents

Publication Publication Date Title
CN103960451A (en) Preserved passion fruits and processing method thereof
CN104263588B (en) Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material
KR101397458B1 (en) Method for manufacturing juice having antioxidant function and juice having antioxidant function
CN102559472B (en) Health-care rice vinegar and preparation process thereof
CN107996809A (en) A kind of fruit preparation process of high financial profit
CN102987340A (en) Method for preparing Randia cochinchinensis chilli sauce
CN104531451B (en) A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof
KR101423194B1 (en) Manufacturing Method of Soy Sauce
CN107736475A (en) Passion fruit dried meat and its process technology
CN104431716A (en) Lotus seed and jujube contained nutritious porridge and preparation method
CN104738749A (en) Preparation method of pure natural nutritional immune health fruit juice
CN107455712A (en) The additive-free All-in-One nut based food of oil-free
CN104726320B (en) A kind of fig honey vinegar and preparation method
CN107287089B (en) Litchi fruit vinegar and preparation method thereof
CN111690496A (en) Hawthorn and passion fruit wine
CN109007198B (en) Fermented sugar-free preserved papaya and processing method thereof
CN105285666A (en) Chinese yam slice browning inhibitor and use method thereof
KR102601021B1 (en) Fruits juice and manufacturing method of the same
CN106399001A (en) Hawthorn passion fruit wine
KR20130055849A (en) Manufacturing method and ripe persimmon slush ice cream
CN104381521A (en) Cortex eucommiae-carrot tea beverage and preparation method thereof
CN105995359A (en) Cordyceps sinensis biological drink taking passion fruit juice as carrier for cultivation
CN115521841A (en) Beauty maintaining and young keeping flower and fruit wine and preparation method thereof
CN105670882A (en) Green date wine capable of maintaining beauty and keeping young
CN106213078A (en) A kind of Mel Suli pear juice and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20180227